How To make Scrumptious Spam Spring Chili

SCRUMPTIOUS PIE l 5 MINUTES DINNER IDEAS

#DeliciousPie #QuickDinnerIdeas #Shopping #Foods

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(1) ???? Song info:

Title: It just makes me happy
Artist: Dj Quads
Genre: Hip hop beat

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Simply Scrumptious Sauce with Plant 2 Platter

RECIPES LINKS PROVIDED BELOW. Short on time? Desire lots of flavor? Pull out this lusciously satisfying recipe and you will please your plant-based palate. In addition, you will learn different ways to serve this sauce, so you can eat more veggies – a win/win for you and the planet!

RECIPES
Nutty Noodles (& More) Sauce by Chris of Plant 2 Platter


Asian Style Slaw by Chris of Plant 2 Platter

Vegan Wontons In Red Chili Oil | 素红油抄手

Hi everyone welcome to my channel @Moon.cooking
Today I’m sharing this delicious, silky smooth bok choy and tofu wontons tossed in a homemade red chilli oil. I used store bought wonton wrappers for this recipe but you can always try making your own (check out my previous video on How to make wonton wrapper from scratch). Scroll down for the recipe..


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Prep time: 30 minutes
Cook time: 10 minutes
(Makes 30 wontons)

30 wonton wrappers:

Filling ingredients:
220g bok choy,roughly chopped
6 shiitake mushrooms, roughly chopped
200g firm tofu, mashed
2 tsp sesame oil
1/2 tsp white pepper
1/2 tsp mushrooms powder
1/2 tsp salt for marinate the bok choy

Red chilli oil sauce ingredients:
2 tbsp black vinegar
2 tbsp soy sauce
1-2 tbsp homemade red chilli oil:
1/4 tsp sesame oil
1/4 tsp white pepper

Oil for cooking

Toppings:
Chopped scallions
Toasted sesame seeds

Method:
1.) Wash and roughly chop the bok choy. Place the bok choy in a large bowl and add in 1/2 tsp of salt. Gently mix and fold the bok choy with the salt and let it sit for 10-15 minutes. (Squeeze out the water/liquid out from the bok choy and set aside)

2.) Cook the tofu till the water evaporated. Add in 1 tbsp oil and before adding in the chopped mushrooms, cook the mushrooms for 1 minutes then only add in the bok choy. Cook for another 2 minutes, let it cool in room temperature before adding into the food processor.

3.) Pulse the cooked vege for a few time to chop it into small chunks. (It’ll be much easier to fold into wonton wrappers later)

4) Place a wonton wrapper on your palm, wet the edges and scoop the filling to the center of the wrapper. Gently press the edges to seal it. Bring two corners together to create a boat shape. Use water to secure it. (Watch tutorial in my YouTube channel)

5.) In a bowl mix together all the red chilli oil sauce ingredients and set aside.

6.) Bring a pot of water to a boil. Then cook the wonton over high heat. Let it cook about 2-3 minutes or till it rises to the surface. (Cook for a further minute)

7.) Use a slotted spoon to remove the wontons from the boiling water and add them into the prepared red chilli oil sauce. Pour the used hot broth that boiled to the wonton earlier.

8.) Top with chopped scallions and toasted sesame seeds. Enjoy

Chinese Chilli Beef Stir Fry Recipe

INGREDIENTS;


450g Sirloin steak/medallion
1 tbsp low sodium light soy sauce
1tbsp Shaosing rice wine
1 tsp Chinese five-spice powder
1 dash freshly ground black pepper
2 tbsp groundnut oil
1 garlic clove, finely chopped
1 inch piece fresh root ginger, slice into julien
100g Green beans trimmed and cut in half on an angle
1 large red pepper
2 medium, red chilli seeded and sliced
Chicken stock - 1-2 tablespoon hot
1 tbsp Dark soy sauce
1 tspCornflour


METHOD;


Slice the beef into thin slivers and mix with the soy sauce, rice wine, five-spice powder and black pepper. Leave on one side to marinate for about 30 minutes.
Heat a wok over a high heat, and when hot, add the oil, add the ginger and garlic and stir-fry for about 30 seconds before adding the beef and its marinade and cooking for another minute.
Add the vegetables and chilli to the wok, and fry briskly for a further minute.
Pour in a table spoon or two hot chicken stock and add a teaspoon of grated palm sugar.
Mix the cornflour with the water and pour into the wok, while still on the heat. Stir until thickened, season to taste, and serve straight away with steamed jasmine rice.

The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101

Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.

Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda

Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

--
0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!


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Cooking Spam Musubi Left Overs

Food terrorism revamping Okinawan Spam musubi and turning it into a scrumptious dish ;-)

スパムむすびが余っていてもったいないから、新品に変身させました！
思ったより美味しく出来上がりました！

Here is the video filmed at Naha airport where I bought the spam musubi box:



And the video in which I am tasting the spam musubi at Chatan's American Village:



#食テロ
#foodterrorist

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