Easy Chinese Recipe | Milk-Braised Napa Cabbage Soup | BAO's Cookbook
Cabbage is national vegetable in China, especially in the north east region. It's easy to grow and cheap to purchase and store. Every winter, families stack hundreds pounds of cabbage in their yard or basement and enjoy them for the entire winter.
The #MilkBraised napa cabbage dish is truly a comforter food. Using milk braise this humble vegetable brings out the sweetness of the cabbage. The texture is velvety and creamy. Goji berries and ham creates a balance between sweet and salty. Be sure to try this authentic easy Chinese recipe at home. Super nutritious and comforting.
INGREDIENT:
1 napa cabbage
1/2 oz Ginger
5 cloves garlic
1 oz ham
2 tbsp olive oil
1 cup chicken stock
2 cup whole milk
1 tbsp goji berries
1 tsp salt
1 pinch white pepper
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Super Easy Chinese Mixed Vegetables - Chap Chye Recipe 海南什菜 Part 2 of Hainanese Curry Rice Series
Even if you do not intend to cook Hainanese curry rice, you can try this vegetable dish recipe as part of your usual lunch or dinner repertoire. Super easy and super yummy :) This recipe is very easy to execute so please give it a try. We've listed the ingredients used in this recipe below for your easy reference.
In case you did not know what Hainanese mean, it is a variety of Min Nan Chinese dialect spoken by Chinese in the southern Chinese island province of Hainan.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy it, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Ingredients:
Serves 4 pax
6 cloves of chopped garlic
15g of dried shrimp - rehydrated
4 pieces of dried Chinese mushrooms - rehydrated & sliced
320g of round cabbage
100g of carrot - sliced thinly
1 cup of water (used to soak dried shrimp)
2 cups of water (used to soak dried mushrooms)
1 tablespoon of concentrated chicken stock (can replace w/ 1 tsp of chicken stock powder)
50g of dried bean curd skin
50g of glass vermicelli (tanghoon)
1/4 teaspoon of sugar
1/2 teaspoon of salt (or to taste)
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Irish Pork Stew Recipe - Pork Stewed with Guinness Beer and Vegetable - St. Patrick's Day Recipe
Learn how to make Irish Pork Stew! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Irish Pork Stew Recipe!
Weeknight Meals | Basics with Babish
First 100 people get $50 off their first two weeks of Blue Apron, here!:
Sponsored by Blue Apron
Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste.
Recipe:
Ingredients & Shopping List
+ For the One Pot Chicken Meal:
2 sweet potatoes
2 Granny Smith apples
Fresh sage
4 skin-on, bone-in chicken thighs
Salt and pepper
Bourbon (or white wine)
Chicken stock
Chopped pecans
Lemon
Chives
+ For the Sheet Pan Salmon Dinner:
Baby Yukon Gold potatoes
Olive oil
Salt and pepper
Asparagus
Salmon fillets
Garlic cloves
Lemon
Dijon mustard
Fresh parsley
For the Blue Apron Creamy Pesto Pasta:
Special Equipment & Tools
Stainless steel or cast iron skillet (for one pot meal)
Large sheet pan (for the sheet pan dinner)
Music:
Sweet Berry Wine, Best I Can by Blue Wednesday
My first cookbook, Eat What You Watch, is available now in stores and online!
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LET'S TALK ABOUT FENNEL! | Jamie Oliver
Fennel is one of my favourite things to grow in the garden, there's so much you can do with it - just click here for some amazing recipes: . It's a great thing to give to kids too, Buddy chews this stuff everyday like bubblegum. Check out my new book Everyday Super Food too:
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
10 Healthy Meals :
10 Healthy Drinks :
10 Healthy Snacks :
10 Healthy Ingredients :
Plus loads more recipes, ideas and inspiration right here :
Links from the video:
Zombie Apocalypse |
Everyday Super Food |
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
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More great recipes |
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Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#CurrySpicedRoastedVegetables #EasyVeganSideRecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking