Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Curry Beef Recipe (HK style)
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HK style curry beef (咖喱牛腩) is one of the most popular takeout dishes in Cha Can Ting restaurants (茶餐厅). This is a mild curry with a subtle sweetness, but super savory. It is surprisingly easy to make at home.
INGREDIENTS
2 lb of beef stew meat (brisket, shank, chuck roast, short ribs all work)
1/2 of a big purple onion diced
1 shallot diced
5 cloves of garlic finely diced
1 tbsp of minced ginger
2 tbsp of vegetable oil (Amazon Link - )
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 piece of aged tangerine peel (Amazon Link -
1 tbsp of Zhuhou paste (Amazon Link -
1 tbsp of satay paste (Amazon Link -
1 tbsp of curry powder (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
1 tbsp of palm sugar (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
1/2 can of coconut milk, about 200ml (Amazon Link -
1-2 cups of hot water
1 tbsp pf salt or to taste (Amazon Link -
2 -3 potatoes peeled and cut into chunks
INSTRUCTIONS
Cut the beef brisket into 1-inch cubes. Any stew meat will work well here, such as shank, chuck roast, short ribs.
Add a couple of tbsp of vegetable oil to your pot (preferably clay pot or dutch oven) along with the diced onion, shallot, garlic, and ginger. Stir over medium heat for about 5 minutes or until the aromatics are soft and translucent.
Add the bay leaves, cinnamon stick, orange peel, Zhuhou paste, satay sauce, curry powder, turmeric powder, palm sugar, and soy sauce. Stir for 2-3 minutes or until everything combined into a thick paste.
Add the beef along with 2 tbsp of Chinese cooking wine. Keep mixing until all the meat is coated nicely. The cooking wine will deglaze whatever that is stuck at the bottom of the your pot.
Add water and coconut milk. The liquid amount should be enough to cover all the meat. Bring this to a boil and add some salt to adjust the flavor. Simmer on low heat for 2 hours. Make sure to check the liquid level once in a while. Add hot water as needed because everybody's stove is different, you don’t want it to evaporate too much.
Peel the potatoes and cut into chunks. Add to the claypot and cook for another 30 minutes. You can also use carrot, or daikon radish instead.
Top a bunch of cilantro and serve with white rice.
How to Make Vegan Thai Panang Curry | Vegan Thai Panang Curry Recipe | Authentic Thai Panang Curry
Hello Vegan Thai Panang Curry Lovers! Welcome to the World Veggie Platter Universe. If you are wondering about making Vegan Thai Panang Curry Recipe then today's How to Make Vegan Thai Panang Curry titled video is for you. So, in the video, i'll show you step by step on How to Make Vegan Thai Panang Curry. This Vegan Thai Panang Curry recipe uses ingredients that are easy-to-source and workable alternatives without compromising on the Panang curry flavor. Panang curry paste is a lovely blend of spices and herbs packed with flavor. You could add the vegetables of your choice. This unique, creamy, salty, sweet, and nutty curry will make you fall in love with Thai food. Tastes best with a side of jasmine rice, white or brown.
Watch the full video and learn How to Make Vegan Thai Panang Curry.
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???? Ingredients: (serves 4)
⭕️ For the Curry paste:
Dried Red Chilies (10-15)
Thai Green Chilies (3-4)
1/2 teaspoon Whole Black Pepper
1 teaspoon Cumin powder
2 teaspoon Coriander powder
Cilantro stems only (from one bunch)
¼ cup diced Onion
3-4 thinly sliced pieces of Ginger
3-4 Garlic pods
2 tsp Soy sauce
Lemon zest from half a lemon
Excess chili water
⭕️ Other ingredients:
4 tbsp Peanut Butter
½ cup water
2 cans Coconut Milk
Lemon juice from 1/2 large lemon
1 whole Carrot
½ cup Mushrooms
¼ cup Broccoli
¼ cup pan-fried Potato
½ cup pan-fried Tofu
¼ cup Peas
¼ cup Green Onions
½ teaspoon Cardamom powder
1 Bay Leaf
Salt to taste
2 tablespoon Date syrup or any sweetener
???? Method:
1. Soak red chilies in hot water for 20 minutes. Now make a smooth paste of red chilies, Thai chilies, whole black pepper, cumin powder, coriander powder, cilantro stems, onions, ginger, garlic, soy sauce and lemon zest. Pour some of the red chili water to form paste. Blend!
2. Now heat some oil. Add bay leaf, cardamom powder. Make a mixture of lemon juice, panang curry paste and peanut butter. Pour this mixture and allow it to cook for 5-6 minutes.
3. In the meantime, stir fry veggies of your choice. Do not let them go soft! Only the potatoes should be cooked through. Keep them aside.
4. Now, add the coconut milk. Add salt and sweetener to taste. Let this cook for about 5 to 6 minutes. Now add the stir-fried veggies. Turn off the flame. The veggies do not need extra cooking. The veggies should retain their crunch.
5. Thai Panang Curry is ready to serve with some hot jasmine rice.
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How to Make Vegan Thai Panang Curry | Vegan Thai Panang Curry Recipe | Authentic Thai Panang Curry
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Authentic Thai Red Curry Paste Recipe (วิธีทำ พริกแกงเผ็ด)
After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you'll be able to make other extremely tasty Thai dishes. Here's the full recipe:
Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don't taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you'll get when you make it fresh yourself.
In this recipe, I'll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as prik gaeng ped. It's a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 - 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don't have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor - but if you have the time and muscle, go for it by hand.
Here are all the ingredients that you'll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 - 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it's about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste
The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you'll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I've seen all these ingredients - so it shouldn't be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.
Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).
Full recipe here:
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Produced by Mark and Ying Wiens
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Teochew Five Spice Roll Recipe(潮州五香卷)
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Teochew Five Spices Meat Roll is popular in the Southeast coastal cities in China and some Southeast Asian countries. These rolls look like sausages. You can also think of them as egg rolls but gluten-free because the wrapper is made with tofu skin - super crispy. With the juicy and flavorful filling, these rolls are beyond delicious.
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INGREDIENTS
2-3 sheets of tofu skin, cut into 6*9 inches size
1 lb (450 grams) of pork shoulder
1/2 lb (226 grams) of Jicama, peeled and diced
4 scallions, use the white part, diced
1 Egg
2 tbsp of minced garlic
1 tbsp of minced ginger
1/2 tbsp of fish powder
1 tsp of 5 spice powder (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of salt (Amazon Link -
1/4 cup of sweet potato starch, can be replaced by tapioca starch (Amazon Link -
2 cups of frying oil (Amazon Link -
Your favorite chili sauce for dipping
INSTRUCTIONS
Cut the big tofu skin into 6*9 inches sheets and set it aside.
Cut the pork into bite-size pieces, then roughly blend in a food processor. Five-spice roll is traditionally made with pork belly, but I think that is too fatty, and I recommend using pork shoulder. If you don’t have a food processor, you can use store-bought ground pork; the texture will slightly differ, but the taste will still be delicious.
Transfer the pork into a big mixing bowl. Then add egg, minced garlic, ginger, soy sauce, fish sauce, salt, five-spice powder, fish powder, and sweet potato starch. Stir within one direction for a few minutes until the meat becomes sticky.
Combine the meat with the diced Jicama and white parts of the scallion thoroughly.
Put some filling on the tofu skin and shape the filling into a long log. Next, roll up the tofu skin to wrap the meat. Slightly dap some water on the rest of the sheet to seal the five-spice roll. Do this to all the five-spice rolls.
Let the rolls rest for 10 minutes or until the tofu skin becomes soft. Then, pinch both ends of the roll so the filling is not exposed.
Heat the oil to 320 F. deep fry the five-spice roll over low heat for 8-10 minutes. You can pan-fry or shallow fry them if you want to use less oil. Do not fry them on high heat because the tofu skin burns quickly.
Serve it as an appetizer or a side dish. You can also top it on noodle soup and congee.