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We are dreaming of Hong Kong! 🤩 Here are three SUPER EASY must-make HK dishes: 1️⃣ Portuguese Egg Tarts 2️⃣ Sweet & Sour Pork (Ku Lu Yuk) 3️⃣ CHOW MEIN
👇🏼 Check out our What's Cooking playlist and get cooking! 👇🏼
⬇️ Ingredients here ⬇️
6 egg yolks
60g caster sugar
100ml milk
220ml thickened cream
1 vanilla pod (or ½ tsp vanilla extract)
1 stick cinnamon
12 frozen puff pastry tart shells
In the original recipes in China, pork🐷 is often used😍 http://bit.ly/2Yqlqsd but in Japan using beef🐮 is more common.💗🐩👩 #peppersteak #chinjaorosu #recipe #青椒肉絲 #チンジャオロースー #レシピ
Easy and quick to prepare, this recipe makes for the perfect weekday dinner dish! It's packed with gingerly goodness and mushrooms loaded with flavour from the broth. All we're missing is a warm bowl of rice.
Full recipe here: http://themeatmen.sg/stir-fried-pork-with-mushrooms/
This recipe is so versatile too! Swap out the pork and mushrooms with your favourites and voila, it's a whole new dish.
This recipe is part of our confinement food recipe series: https://www.youtube.com/watch?v=YgEBcqve3aU&list=PLYOBHxuy1wS03hl8um6X2XFh1OfhHCWAZ&index=1&t=8s&ab_channel=TheMeatmenChannel
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Hello friends! Today we're going to share with you how to make juicy oven-baked smoked BBQ ribs at home.
Copying and practicing a recipe from a famous restaurant is the most challenging thing, but it is very interesting and we learn new things from it. In this video, we copied the taste of the famous pepper ribs, but made some modifications, because some ingredients are not found in this city. Chili’s slow-cooked pork ribs has been a top seller on the menu since 1986 and is still the best seller today. So this is a must try.
To make smoked flavor BBQ ribs without a smoker, we slow cook in the oven, and make the Chili's BBQ sauce with smokey chipotle in adobo, or it can be made by liquid smoke instead. The flavor is found in the sauce, and the cooking secret is slow-braising which can keep the meat juicy and tender like the original. You can use the barbecue sauce suggested in the recipe below or use your favorite homemade or store-bought sauce. Hope you like it. Enjoy. :)
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How to make Oven-Baked Smoked BBQ Ribs
✎ Ingredients
pork ribs 950g
☞ for dry marinades
coarse salt 70g
black pepper 15g
ground white pepper 4g
cayenne pepper 2g
granulated sugar 3.5g
garlic powder 1.5g
onion powder 1.5g
☞ for BBQ sauce
chipotle peppers in adobo 7g
regular soy sauce 32g
tomato paste 70g
ketchup 20g
chicken broth 30g
apple cider vinegar 35g
dark beer 45g
fresh orange juice 87g
minced garlic 10g
chili powder 1.5g
onion powder 5g
salt 3g
black pepper 2.5g
light brown sugar 130g
1. Combine together coarse salt, black pepper, ground white pepper, cayenne pepper, granulated sugar, garlic powder and onion powder, mix well.
2. Line a baking tray with foil or parchment paper.
3. Place the ribs on the baking tray, pat dry the ribs with paper towels on both sides.
4. Using a sharp knife to take off excess fat. Just keep a little fat.
5. Remove the silver skins or whitish dense skin on the bone side of the ribs.
6. Then turn the meatier side facing up, generously season with 1 tablespoon of dry marinades.
7. Cover with another foil, shiny side out.
8. Preheat the oven to 135C, bake for 2.5~3 hours.
9. While the ribs bake, make the barbecue sauce. Add all the sauce ingredients together, using an immersion blender to blend the ingredients until smooth. Pour into a saucepan and cook over medium-low heat for 15-20 minutes, stirring often until thicker.
10. Once baked, remove foil and transfer to a new baking tray and brush ribs with the barbecue sauce on both sides. Let the bone side facing up.
11. Preheat the oven to 220C, bake for 5 minutes, then turn the meatier side facing up and brush a little bit of sauce and bake for 10 minutes or until ribs have been caramelized.
12. Transfer the ribs to a plate or a cutting board, brush with sauce again if needed and serve.
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Chapter:
00:00 intro
00:35 Ingredients
01:07 how to make season spice
02:33 prepare the ribs
03:56 slow cook ribs in oven
04:55 how to make smoked BBQ sauce
08:32 caramelized the ribs
11:11 enjoy
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#BBQRibs
#copycatRecipes
アレンジいろいろプルドポーク。圧力鍋で簡単。ブロック肉が安いときはコレ！
豚のブロック肉を野菜と煮込んで、細かくほぐして食べるプルドポークを作りました。パンに挟んで食べたりご飯にかけたり、パスタに和えたりといろいろ使えます。
今回はアメリカ料理らしいアボカドのハンバーガーと、日本の卵かけご飯を紹介します。
我が家の圧力鍋はだいぶ年季が入っていますので、できるだけお見せしたくない気持ちがはたらいてしまった編集で鍋が見えづらい状態になっております。
*レシピ*（500gのお肉から300gのプルドポークができます）
１．豚の肩やもものブロック肉 500gに塩胡椒とすりおろしたニンニクをすり込む。
２．鍋に玉ねぎのスライス125g、にんじん 1/2本（50〜75g）を入れ、水 300mlを入れる。
３．（1）の肉を入れる。
４．蓋をして、火にかける。圧力がかかったら弱火にし50分加熱する。
５．加熱が終わったら火を止め、自然に圧力を下げる。
６．肉を取り出し、細かくさく。
７．残った野菜とスープを使って、ソースを作ります。細かく砕き、ケチャップ 35g、ソース 35g、醤油 5gを入れ中火で13分ほど煮詰める。
８．でけた。
（6）の肉 100gに（7）のソース75gを絡めてつかう。粉チーズや黒胡椒をかけてもおいしい。必要なら 追いソースをする。
#プルドポーク #プルドアレンジ #プルドでごちそう
Pulled Pork in Various Arrangements. Easy with a pressure cooker. When block meat is cheap, this is the way to go!
I stewed a block of pork with vegetables to make pulled pork that can be broken up into small pieces. You can use it in a variety of ways, such as on bread, over rice, or with pasta.
This time, I will introduce avocado hamburger, which is a typical American dish, and Japanese egg on rice.
My pressure cooker is getting old, so I didn't want to show you as much as possible, so it's hard to see the pot in the editing.
*Recipe* (from 500g of meat you can make 300g of pulled pork)
1.Rub 500g of pork shoulder or thigh block with salt, pepper and grated garlic.
2.Put 125g of sliced onion, 1/2 carrot (50-75 g) and 300 ml of water in a pot.
3.Add the meat from (1).
4.Cover with a lid and heat. When pressure builds up, reduce heat to low and cook for 50 minutes.
5.After heating, turn off the heat and let the pressure drop naturally.
6.Take out the meat and chop it into small pieces.
7.Make the sauce with the remaining vegetables and broth. Break into small pieces, add 35g of ketchup, 35g of sauce, and 5g of soy sauce, and simmer over medium heat for 13 minutes.
8.Done. Use 100g of meat from (6) and 75g of sauce from (7). It's also delicious with grated cheese and black pepper. If necessary, add additional sauce.
#pulledpork #recipe #arrangements
English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.
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新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】（保存期間：冷蔵で約3日）
●ニラ：1束
●長ねぎ：1本
●醤油：大さじ4
●黒酢：大さじ1（普通の酢でもOK）
●みりん：大さじ1
●お酒：大さじ4
●あごだし（4倍濃縮）：小さじ1（めんつゆ、白だしでもOK）
●ナンプラー：大さじ1（旨味がとんでもない事になるよ♪）
●ごま油：大さじ2
●にんにく：1～2片（チューブタイプでもOK）
●生姜：にんにくと同量（チューブタイプでもOK）
●豆板醤：小さじ1
●砂糖：小さじ2（ラカントとかにするとより糖質が抑えれます）
●唐辛子：お好み量
●いり胡麻：お好み量
●お好みで、一味唐辛子、ラー油
※辛みが苦手な方は豆板醤を味噌に変えて下さい。
※にんにくと生姜は出来れば生の方がオススメ♪
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どんな料理にもかけるだけで悪魔的に旨く、超やみつきになる！
『超やべぇ悪魔の葱ニラ』を作りました。
こんな美味しい万能タレは食べた事がない！と何度も言われたり、
食べた人には必ずレシピを聞かれる超オススメのレシピになってます！
魚醤と和風出汁が合わさった奥深い旨味に黒酢のコクある酸味がたまらなく後引く、
最高に超やべぇやみつき感になってます🤤🤤🤤
ラーメン、豆腐、豚しゃぶ、焼肉、素麺、餃子、卵かけご飯、お鍋…合わせ方は無限大！
マジ何でも超合います！！
作り方は特製のタレに漬けるだけ♪
是非色んな物に合わせてみて下さいね。
一度食べたら、いつも冷蔵庫に入れておきたくなるくらい、
超やみつきな旨さですよ😆
あと！これ食べると次の日めっちゃ肌と体の調子が最強になります♪
[Ingredients] (Preservation period: about 3 days refrigerated)
● Chive: 1 bunch
● Leek: 1
● Soy sauce: 4 tablespoons
● Black vinegar: 1 tablespoon (regular vinegar is also fine)
● Mirin: 1 tablespoon
● Sake: 4 tablespoons
● Fish stock: 1 teaspoon (4 times concentrated) (Noodle soup or white soup stock can also be used)
● Nam Pla: 1 tablespoon (the flavor will be outrageous!)
● Sesame oil: 2 tablespoons
● Garlic: 1 to 2 cloves (you can use the tube type)
● Ginger: Same amount as garlic (you can use the tube type)
● Dou ban jiang: 1 teaspoon
● Sugar: 2 teaspoons (you can use LACANTS to reduce the sugar content)
● Red hot pepper: As much as you like
● Sesame seeds: As much as you like
● Optional: chili pepper, chili oil
※If you don't like the spiciness, replace Dou ban jiang with miso.
※I recommend fresh garlic and ginger if possible.
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It's one of my mother's dishes that my father, a chef, especially loved💓
I've made a devilishly delicious and addictive sauce called "Amazingly Yummy Devil's Leek & Chive".
I've been told many times that I've never had such a delicious all-purpose sauce before, and I'm always asked for the recipe by those who have tried it!
The deep flavor of Nam pla and Japanese fish stock combined with the rich acidity of the black vinegar is irresistible aftertaste, making it super addictive! 🤤🤤🤤
Ramen, tofu, pork shabu, yakiniku, somen, gyoza, rice with egg, hot pot... the possibilities are endless!
Seriously, it goes super well with everything!!
All you have to do is to soak it in the special sauce♪
Please try to match it with many different things.
Once you try it, you'll want to keep it in your fridge all the time, it's so addictive😆
Also, when you eat this, your skin and body will feel its best the next day♪
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#こっタソの自由気ままに #JapaneseCooking #超やべぇ悪魔の葱ニラ #無限ニラ #韭菜 #大蔥 #부추 #대파 #Chives #GreenOnion #JapaneseCuisine #Ramen #somen #やみつき無限そうめん #超やべぇやみつき大葉茄子 #AmazinglyYummy #JMT #油炸 #튀김 #다이어트 #減肥 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
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