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How to Make Nikuman (Chinese-Style Steamed Pork Buns)

Ingredients for Nikuman
(8 pieces)

- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2x2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

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Ver video "How to Make Nikuman (Chinese-Style Steamed Pork Buns)"

How to Make Orange Chicken

Ingredients: \r
Chicken Breast/Thigh: 1 breast or approx. 1 lb or 450 g.\r
Salt: 1/2 tsp\r
White Pepper: A little bit\r
Garlic Powder: 1/8 tsp\r
White Wine/Sake or Water: 1/8 cup or 30 mL\r
Green Onions: Chopped, for garnishing\r
Egg White: 1\r
Garlic: 1 minced\r
Corn Starch: 1/4 cup or 60 g\r
Veg. Oil: 2 tbsp + frying\r
Sesame Oil: 1 tsp\r
Orange Zest: Garnish\r
Potato Starch: 1 tsp\r
Water: 2 tsp\r
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Where to buy: Amazon\r
Potato Starch: \r
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Sauce:\r
Base Sauce/Brown Sauce: 1/2 cup\r
Sugar: 1/4 cup or 50 g\r
Vinegar: 2 tbsp\r
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Chili Garlic Sauce/Sriracha: 1 tsp \r
Orange Juice: 1 cup or 236 mL OR\r
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Orange Juice: 1/2 cup or 118 mL\r
General Tsos Sauce: 1/2 cup or 118 mL\r
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Brown Sauce video: \r
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Music by:\r
Jacky Cheung - 1000 Reasons to be Sad

Ver video "How to Make Orange Chicken"

Machli Ka Khatta Salan Recipe Video – How to Make Hyderabadi Fish Sour Curry – Easy & Simple

Machhli ka Khatta Salan or Fish Sour Curry\r
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From Maimoona Yasmeens Recipes\r
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YOU CAN ALSO REACH US ON :\r
Youtube Subscribe -\r
Website - \r
Facebook - \r
Google Plus - \r
Twitter - \r
Instagram - \r
\r
Ingredients: For 6 to 8 servings\r
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Boneless fish: ½ kg\r
Sliced dry coconut: 3/4th cup\r
Peanuts: 3/4th cup\r
Sesame seeds (til): 1 cup\r
Fenugreek seeds (methi): 1 teaspoon\r
Cumin seeds (sabith zeera): 1 teaspoon + 2 teaspoons\r
Coriander seeds (sabith dhaniya) : 2 tablespoons\r
Onions:2\r
Dry tamarind: 1 cup\r
Salt: 1 ½ teaspoon + 2 teaspoons\r
Turmeric powder: 1 teaspoon + 1 teaspoon\r
Wheat flour:\r
Cooking oil: 5 tablespoons\r
Ginger garlic paste: 1 ½ tablespoons\r
Red chilli powder: 3 teaspoons\r
Curry leaves: a handful\r
Chopped coriander: a handful\r
Whole green chillies: 3\r
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Procedure:\r
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1. Soak dry tamarind in 2 cups of water for about half an hour.\r
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2. Make medium size pieces of boneless fish. Add 1 ½ teaspoon salt, one teaspoon turmeric powder, mix well and keep this aside for about half an hour. \r
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3. After half an hour, add one cup wheat flour and wash thoroughly. Keep this aside.\r
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4. In a frying pan, add sliced dry coconut. Roast till they turn brown.\r
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5. Roast peanuts till they turn brown and remove the skin.\r
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6. Roast sesame seeds on low flame.\r
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7. Roast fenugreek seeds, one teaspoon cumin seeds or zeera, 2 tablespoons coriander seeds or sabith dhaniya till brown.\r
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8. Roast sliced onion till brown.\r
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9. Grind all these into a fine paste using required amount of water.\r
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10. Extr tamarind water from the soaked tamarind.\r
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11. In a cooking pan, add oil. When the oil is hot, add 2 teaspoons cumin seeds or sabith zeera.\r
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12. Let them splutter and add ginger garlic paste.\r
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13. Stir for about 15 seconds and add 1 teaspoon turmeric powder, add the grinded paste.\r
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14. Keep stirring for about 10 minutes till the oil separates.\r
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15. Add red chilli powder, 2 teaspoons salt. Stir for about 15 seconds.\r
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16. Add tamarind water and add 3 tea cups of water.\r
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17. Mix well and add curry leaves, chopped coriander and whole green chillies.\r
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18. Add fish pieces to the gravy and close the lid.\r
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19. Cook on medium flame for about one minute and on low flame for about 10 to 15 minutes.\r
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Machhi ka Khatta Salan or Fish Sour Curry is ready.

Ver video "Machli Ka Khatta Salan Recipe Video – How to Make Hyderabadi Fish Sour Curry – Easy & Simple"

Pollo satay con sésamo, satay chicken with sesame

Abre la caja de info para mas contenido, open the info box for more content.

Ingredientes: 500 grs de pechuga de pollo en tiras, 200 ml de leche de coco, 200 grs de cacahuetes, 3 ajos ( 1 y 1/2 si son grandes ) 2 cucharadas de aceite de oliva, 1/2 cebolla, 1 cucharada de canela molida, 2 cucharadas de miel, 1/2 zumo de limón, sésamo y sal.

Ingredients: 500 grs of chicken breast in strips, 200 ml of coconut milk, 200 g of peanuts, 3 garlic (1 and 1/2 if they are large) 2 tablespoons of olive oil, 1/2 onion, 1 tbsp ground cinnamon, 2 tablespoons of honey, 1/2 lemon juice, sesame and salt.

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