Duration : 0:1:50

Technorati Tags: beef, Beverage, books, cooking, cuisine, dessert, fish, gourmet, library, poultry, recipe, recipes, Seafood, vegan, Vegetarian

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Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips

Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges

Duration : 0:6:56

Technorati Tags: ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, bao, be, Beauty, chi?ska, Chilli, chinese, Chinese-style, Chinesische, Ching, chinoise, chips, cinese, Cucina, cuisine, dish, Drink, Easy/Seafood, england, fish, Fitness, food, Gong, gordon, goujons, haddock, He, health, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, lawson, london, made, neihu, nigella, oliver, potato, Qu?c, ramsay, roast, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar

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She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

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Expert: Eunyoung Kim
Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University.
Filmmaker: Kyle Hodge

Duration : 0:1:13

Technorati Tags: asian-cuisine, cuisine, doenjang, food, gochujang, Korean, noodles, recipes, rice

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:12

Technorati Tags: Big Daddys Seafood Market, Buy Seafood, classes, cook, cooking, cooking seafood, cuisine, dinner, dish, food, how, ingredients, Kitchen, make, meals, noodles, pasta, recipes, scallop, Seafood, Seafood Recipes, shrimp, to

Duration : 0:4:24

Technorati Tags: Big Daddys Seafood Market, Buy Seafood, Chicken, chorizo, cooking seafood, cuisine, flavor, latin, Oil, olive, paella, recipe, rice, saffron, Sausage, Seafood, Seafood Recipes, spain, Spanish, squid, traditional

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:13

Technorati Tags: Big Daddys Seafood Market, classes, cook, cooking, cuisine, dinner, dish, food, how, ingredients, Kitchen, make, meals, noodles, pasta, recipes, scallop, Seafood, Seafood Recipes, shrimp, to

Please don’t tell me that I can go to specialty stores and buy all these foods that I after. This was an ordinary grocery store. Not Whole Foods or Trader Joes. O-R-D-I-N-A-R-Y…. Browse on your next trip to France and see if you agree with me…

Duration : 0:2:24

Technorati Tags: adventure, Big Daddys Seafood Market, cheese, cuisine, culture, destination, Europe, event, food, France, grocery, log, meats, pastry, Seafood, Seafood Recipes, stores, travel

Today we are making a spicy seafood noodle soup we call jjampong. This dish is very tasty!

Please watch my other videos and subscribe!

Ingredients:

- 1 Package of Fresh Noodles
- 1 Fresh Squid
- 8 Cups of Water
- 10-12 Raw Shrimp
- 10-15 Mussels
- 1 Piece of Kelp
- 1 Onion
- 1 Carrot
- 3 Pieces of Napa Cabbage
- 1 Zucchini
- 5 Shiitake Mushrooms
- 2 Pieces of Green Onion
- 1 can of Chicken Broth
- 1/4 Cup of Crushed Red Pepper
- 1/4 Cup of Soup Soy Sauce
- 1 1/2 tsp of Salt
- 1 Tbsp of Olive Oil
- 1 Tbsp of Hot Chili Oil
- 1 Tbsp of Garlic

- Thinly Slice all Vegetables
- Take skin off Squid and rinse in cold water.
- Slice the shrimp in half.
- In the pot, add the Olive Oil, Garlic, and Hot Chili Oil and fry all the vegetables.
- Add Crushed Red Pepper flakes, Soup Soy Sauce, and Seafood.
- Mix well in the pot and add the chicken broth and water.
- Add salt. (Taste and add more salt if necessary)
- Simmer soup for 10 minutes.
- Cook Noodles for 6 minutes on high heat and rinse.
- Serve soup over noodles!

Enjoy!

Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish! Please Subscribe and leave comments!

Duration : 0:10:1

Technorati Tags: Champong, cuisine, food, jjampong, Korean, mussels, Noodle, recipe, Seafood, shrimp, soup, spicy, squid

http://www.chinghehuang.com/

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Duration : 0:6:56

Technorati Tags: (??), ??????, Beauty, boiling, Booday, chinese, Ching's, CRISPY, cuisine, Drink, Fitness, food, Gary, gordon, He, health, Hell's, Home, HUANG?BE, in, jamie, Kitchen, lawson, Minutes, MIXED, nigella, NOODLES?CHING, oliver, Point, pop, rachael, ramsay, Ray, recipes, rhodes, Seafood, STAR???, typhoon, wok