Hello, Yorians~♡ I apologize for the delayed update.
Sometimes it takes longer than I hoped to come up with a new recipe which is solely my own, I hope you could understand that.
I would like to introduce you to a very simple way to make a Vietnamese rice noodle, Pho, which is perfect for this kind of season with a chillness in the air. I also included a recipe to make rice noodles yourself simply, so please stay with me till the end. (I highly recommend to watch till the end!)
영상 업데잇이 늦어져서 죄송합니다. 새로운 레시피들을 연구할때에는 시간이 의외로 많이 걸릴때가 있어서 업로드가 늦어지오니 이 점 양해 부탁드려요. 오늘은 찬바람 불면 생각나는 쌀국수를 인스턴트 팟으로 쉽고 맛있게 만드는 방법을 소개해 드립니다. 또한 쌀국수면을 집에서도 만들 수 있는 레시피를 영상에 담았으니 끝까지 놓치지 말고 봐주세요. 가장 마지막 영상도 봐주시면 감사하겠습니다.
🍎🥝[Translation]🍍🍊
Also, it would be super appreciative if you could add your own translation to other languages for my videos. Please click the link below. Thank you! 🙂 http://www.youtube.com/timedtext_cs_panel?c=UCW3_w0LaAWYEZPhukHblbLw&tab=2
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Unauthorized theft of this video/music or 2nd edit and re-use is prohibited.
영상에 사용된 영상/음원을 무단 복제, 2차 편집, 재업로드 등을 금지합니다.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579792998_maxresdefault.jpg7201280Yori House 요리하우스https://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngYori House 요리하우스2020-01-23 15:23:182020-01-23 15:23:18How to make Gluten-Free Rice Noodles with Philips Pasta Maker & Vietnamese Beef Soup Pho Instant Pot
A ridiculously simple ice cream recipe that is ridiculously delicious! This mango ice cream is done in a blitz (literally!) using only a blender and 3-4 simple ingredients. Trust me, you’ll be amazed, as I was, at how good this ice cream is given how easy and quick it is to make! Now every time good sweet mango goes on sale I buy a whole bunch and freeze them just for this occasion! Just one note: mango makes up a very large proportion of this recipe so it’s really important that you use good, ripe mango for this! Enjoy!
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
https://instantpotteacher.com/wp-content/uploads/2020/01/1579789320_maxresdefault.jpg7201280Pailin's Kitchenhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngPailin's Kitchen2020-01-23 14:22:002020-01-23 14:22:00Mango Ice Cream in a Blender Recipe ไอศรีมมะม่วงง่ายสุดๆ Hot Thai Kitchen
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Hi guys! I’m Seonkyoung Longest!
Welcome to my cooking channel (food channel)!
In this video I’m going to show you a soup recipe, Korean style!
It’s spicy, so flavorful, and delicious Korean Spicy Beef Radish Soup! It’s perfect for a cold weather, like raining or snowing day with your cozy socks on and eat this soup! It’s so easy to make, you should give it a try!
I hope you enjoy this delicious soup recipe!
Good luck and thank you for watching my cooking video!!
XOXO
♥ Korean Spicy Beef Radish Soup ♥
Ingredients
1 Tablespoon sesame oil
2 Tablespoons Gochugaru (Korean red flakes)
4 thick green onions, separated white part (chopped) and green part(1 inch long sliced)
3 cloves garlic, chopped
1/2 lb. beef chuck or sirloin, cut into 1 inch squares, 1/4 inch thick
7 cups water
2 cups white radish (Mu / Daikon), peeled, cut into1 inch squares, 1/4 inch thick
3 Tablespoons fish sauce
1 fresh chili, sliced
7 oz. firm tofu, cut into 1 inch squares, 1/4 inch thick
Salt and pepper for seasoning
Directions
Heat a large pot over low heat; add sesame oil and next 3 ingredients. Combine well and infuse the flavors to the oil for 3 to 5 minutes. Increase heat to high; add beef and season with pinch of salt and pepper. Stir-fry for a couple minutes then add water. Bring to boil then add radish, bring to boil again. Season with fish sauce, hard boil for 5 minutes. Add chili, tofu and more salt and pepper for your taste. Bring back to boil then remove from heat. Serve warm, with warm rice if you would love to.
Enjoy♥
Every time I had salmon sashimi, I’d always think to myself, “This would be SO good if I laab it!” So finally I tried out my culinary dream, and it’s even better than I thought it would be! Spicy, herbaceous, fresh, light, healthy, gluten-free, not to mention it is a show stopper when you bring it out to the table!
In this video I also review how to make toasted rice powder (or what I call “magic powder”) which is the most important ingredient in a laab.
Most importantly, make sure you use good quality, sushi-grade salmon that is super fresh for this dish!
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
Perfect for Chinese new year, or a fun valentine it’s easy to make these homemade fortune cookies. Nice subtle flavor and a great crunch These will be a huge hit!
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There are so many ways to use homemade fortune cookies. I’ve even seen wedding propsals with the ring inside. And by making your own cookies your not limited to just one per person like you are with take out!! Create fun and theme specific fortunes to put inside the cookies!
HOMEMADE FORTUNE COOKIES RECIPE
1 C sugar
4 lrg egg whites
1 tsp vanilla
1 tsp almond extract
¼ tsp salt
8 Tbsp butter
1 C flour
1/2 inch by 2 1/2 inch paper fortunes
Whisk the sugar and egg whites until smooth, breaking up the egg whites
Add everything else and whisk smooth
Scoop 1 Tbsp onto cookie sheet and spread out with the back of spoon and spread to about 3 inches wide
Bake 350 8 mins (consider turning half way through)
Working quickly while the cookies are warm flip the cookie over, place the paper fortune in the center.
Fold the cookie in half and shape using the edge of a cup
Place into a muffin tin to hold the shape and let cool
ASHLEE MARIE – I’m all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you’ve always dreamed of making
CONTACT ME – I’d love to work with you
ashlee@ashleemarie.com
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Here the method of preparation of Chicken LIver Stew with Potatoes or Chicken Liver Potato Stew or Murg Kaleji Aloo Masala is given
Ingredients
Chicken Liver 400 gms
Potato cut into pieces 100 gms
1 Spoon of Chili Flakes
1 Spoon of Fennel Powder
1 Spoon of Coriander powder
1 Spoon of Pepper powder
Salt to taste
A quarter spoon of Turmeric powder
25 gms of ginger cut into pieces
25 gms of Garlic cut into pieces
10 Shallots cut into pieces
1 Tomato cut into pieces
500 ml of water
10 ml of oil
Preparation
Heat the pan and pour in 10 ml of oil. Put in the shallots, garlic and the ginger and saute till the shallots are a golden brown. Put in the chili flakes and saute. Put in salt to taste and mix. Add the potato pieces and saute till the potatoes turn slightly yellow. Put in the tomato pieces and saute thoroughly.Add the coriander powder, fennel powder,black pepper powder and turmeric powder and saute and mix thoroughly. Add the Chicken liver pieces. Mix thoroughly with the rest of the mixture. Add 500 ml of water to the mixture. Mix all the ingredients in the water.Close and cook for 25 minutes with occasional stirring. After 25 minute open , stir and serve
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Ingredients:
1 Piece Fish ( Can use Red Snapper / Tilapia )
1 small Ginger (sliced and Julienne Cut)
5 Pieces Onion leeks
1 tsp Sugar
1/4 Cup Soy sauce
3 cloves Garlic
Salt
Cooking Oil
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6 eggs, room temperature
2 tsp salt
1 tbsp white vinegar
1/2 cup soy sauce
1/2 cup water
1/2 cup rice syrup, corn syrup, sugar or honey
3 garlic cloves, chopped
3 to 4 green onions, chopped
1 green chili, chopped (optional)
1 red chili, chopped (optional)
1 tbsp sesame seeds
