Japchae (Glass noodles stir-fried with vegetables )

(Chopping)
(polka accordion music) - Hi, everybody! Today, we are going to make japchae. Japchae is stir-fried
vegetables, mushrooms, and meat with chewy glass noodles. Does it sound delicious and nutritious? Yes. If you have a big party coming up, you must make this dish.

You will get a lot of attention. You'll be very popular. Years ago, I uploaded my japchae video, but today, I'm going to
make a small portion. First, let's marinate the beef.

This is filet mignon. But, if you are vegetarian, skip this, use more mushrooms. So, I'm using this beef,
but you can also use pork. Dried shiitake mushrooms,
soak this for two hours.

Like this. Mushrooms are really thick, so I'm going to slice this... Like this. So, if you are vegetarian, just use more shiitake mushrooms.

And then, put this in the beef. Slice this. And here, one clove of garlic. Just add here.

Sugar, you can use white or brown sugar. Ground black pepper. Soy sauce, two teaspoons. Sesame oil, one teaspoon.

And mix. Smells like bulgogi. I'm going to keep this in the refrigerator while I'm preparing other ingredients. Egg yolk.

And egg white. Just a little pinch of salt. You can make this method
using this egg white also, make it really white paper like this. You can use this, but egg yolk is yellow color.

It really stands out, so pretty. I always make that yellow paper. Wipe off this oil, so that really thin layer is coated only. And let's turn off.

So, there is no heat. This pan is hot. With this remaining
heat, we're just cooking. Flip over like this.

So pretty color. So, both sides is yellow. It's cooked. So let it cool down.

This is spinach. My final product is going to go in this, very important bowl today. So, whenever I finished my cooking, I'm going to put it here. So, first, let's start with spinach.

So, spinach is already cleaned. Around 30 seconds to one minute, cook. Okay, I will just keep boiling this. And then, squeeze out.

And then, here, we need
to add some soy sauce. And sesame oil. This is noodles. Look at this size.

(Giggles) Made with sweet potato starch. So, you can buy this in Korean grocery stores very easily. Or, you can use cellophane noodles. So, when you cook this,
it looks really clear.

Looks like glass and chewy. So, that's why, makes
this dish very special. So, I'm going to use four ounces. Okay, one minute later, just stir this.

Here you go! (Laughs) I'm going to cut all kinds of vegetables. Around two inch pieces. If this white part is too thick, you can cut it in half. But, today, mine is good, thin enough.

Two or three green onions. And then, onion. Onion is really delicious, so I'm going to use around one cup. White mushrooms, cut the tip off and thinly slice.

I'm going to cut this red stuff so carrot and red bell pepper, but you can use just only red bell pepper or you can use all carrot. Around 3/4 cup. Remove this inside thing. Cut this one really nice, beautiful, eh? Red color.

So, this is just a small
amount I'm going to use. Don't throw them away. Chop it up and then make stir-fried rice. And then, the jidan,
gyeran jidan, let's cut it.

My cutting job is done now. So, exactly seven minutes
later, I'm checking. This one. (Slurps) Noodles are chewy.

Well cooked. Really hot. These noodles are very long, so I'm going to cut a few times. Like this.

Okay, then, this is our bowl, right. So, everything is done,
we gotta add this here. Sesame oil, I'm going to use. Soy sauce.

One teaspoon. And sugar, one teaspoon. And just mix. If you make a big batch, you
can do this in another bowl, but today, we make a small portion, so I'm using one bowl,
everything, like this.

Add some oil. Onions. And green onion. And then, pinch of salt.

So, we keep stir frying
until this green onion, white part is withered. And then, onions look really translucent. So, you don't have to wash this. Let's turn on the heat again.

Little bit oil. And this time, mushrooms. Also, pinch of salt. So, when mushrooms are cooked, a little juicy and shiny, this one.

Transfer this to the bowl. Next, red stuff. Carrot first. 20 Seconds, I stir-fry.

And then, this red bell pepper. Okay, done. And then, don't forget this,
our beef and mushrooms. So, shiitake mushrooms are marinated with bulgogi marinade sauce.

And then, when you cook this,
it tastes really like... The texture is like bulgogi. We have to stir fry this until
the beef is no longer pink and also mushrooms are well cooked and softened and shiny. I will just use one large garlic clove.

There you go. Soy sauce and sugar. One tablespoon, soy sauce. One tablespoon, sugar.

Ground black pepper. This is the black pepper. I want to add a lot because black pepper
makes it really tasty. And more sesame oil.

(Slurps) Mmm. Awesome. Delicious. And then, sesame seeds.

Crispy sesame seeds. This is egg. I will just add this here. Oh my, isn't it pretty! And more sesame seeds.

Great! For you guys! I really wish I could share with you guys. Serves four. If you are hungry, two people. (Laughs) So, let me taste it, japchae.

Today, we made japchae together. Okay. Cheers, everybody! (Slurps) Delicious! Sweet. Noodles are really slippery
inside of my mouth.

It's more delicious than usual. (Slurps) Mmm. (Slurps) People ask me sometimes, "Ooh, Maangchi, when you make japchae, "how come you instead of
just you stir fry all, "everything together, "why just one by one,
individually you cook?" Each ingredient needs
different cooking times, so we have to prepare
these ones all separately. One bite of japchae has so
many tastes and textures.

Whenever people make this
one for the big party, always is going quickly. Especially when you go
to a pot-luck party, you brought your dish,
nobody touched this, you'll feel embarrassed, but japchae is very, very
popular, I guarantee, so make this and share with your family, friends, and co-workers and
everybody (laughs), okay. Enjoy my recipe. See you next time! Bye! (Upbeat polka music).

I Tried Cooking A Recipe From The 1910s

- Doesn't smell horrible. Okay, there's the smell. Yup that's pungent. (Light upbeat music) Hi, I'm Alix, and I love
cooking and history.

Throughout history there have been hundreds of food trends
that have come and gone. Today, I'm gonna be trying
out one of these recipes and seeing if it's edible. Okay, Oyster and Chicken Pie. (Light upbeat music) It's very vague, very under-seasoned, seems a little random and weird.

I feel like when you see a
pie, like a chicken-pot-pie, it's really like, comforting
and warm and inviting. If I dove into this pie,
I'd be very disappointed. I guess I'm just gonna go line by line. The first thing to do
is parboil a chicken.

I have no idea how much
chicken I'm suppose to boil, but I have, I guess,
four breasts right here, so we'll go with that. It immediately turns white. I'm also gonna be hard-boiling
the eggs at the same time. Nice chicken water in here, which is pretty fowl.

(Chuckles) It looks a little like human flesh. We're off to a good start here. - [Woman] Wanna hear a fact. - Yeah sure.

(Smooth jazz music) I guess, yeah, actually
oysters are an aphrodisiac, so I guess everyone's really
horny back in the day. (Laughs) Cool down a little before I peel them, and then we're gonna cut up this partially cooked chicken. They're looking nice and white. (Upbeat psychedelic music) Over this, place, oh great,
we're at the oyster part.

So, over this chicken,
place one pint of oysters. Doesn't say to drain
them, but I'm going to, because I don't know if
I'd wanna pour, like, oyster juice all over this chicken. Product may contain shell fragments. That seems dangerous.

Ohhhh. Okay I'm just gonna air
it out for a second. I'm not even exaggerating,
that is so strong. Okay.

(Upbeat, jazzy music) Alright, next. If I can make it. Add two hard-boiled eggs,
cut into small pieces. Whoever invented this recipe was like, what else can we put on top of this.

But, at least it adds, like,
a nice pop of color, I guess. A tablespoonful of butter. Do I just put it in the middle like, or am I suppose to cut it up? Like, there's no internet in these days so you would think that they would be more detailed with the recipes. I guess I'm just gonna
just cut the tablespoon up and like put it in each third.

Some celery, chopped fine. What is, some celery? I'm guessing it's more than one stock, less than three. (Upbeat, futuristic music) We're gonna put this finely
chopped celery on top. Celery's also very bland,
it's basically water.

(Upbeat, jazzy music) Yikes, that sounds like a problem. Yeah, I can't wait to eat this now. Now, for the seasoning. They say salt and cayenne,
which is a little bizarre.

I don't wanna get too heavy handed with this cayenne right now but actually, maybe I should. I prefer my mouth be numb
when I bite into this. (Laughs) Yeah, this is actually
the most confusing part. Moisten with flour and and a gill of milk.

Still don't know what a gill of milk is. I fortunately am not from the
1910s and I have a cellphone, so I'm gonna look up
what a gill of milk is. Okay, it's a half a cup. I guess I'm just gonna go for it.

So if it's like a half cup, oop, okay. I'm assuming I have to stir it up because I feel like that
would be really bizarre. The milk at the bottom is now like the oyster chicken juice water. Put the puff paste on top.

They don't call it puff pastry,
they call it puff paste. So, I guess in the 1910s you had to make your own puff pastry, but that's like, really fuckin' hard, so I will not be doing that. (Upbeat, modern music) Maybe I'll use these scraps to make a little design on top. I feel like I should make an oyster design just so people know what
they're getting into.

My oyster kinda looks like a vagina. So, I'm gonna do an egg wash on this even though it doesn't
say that in the recipe. I want this to at least look pretty if it's not going to taste very good. Also, they didn't tell us
how hot the oven should be.

40 Minutes in a moderate oven. I'm gonna say moderate is, 350. (Upbeat, futuristic music) Alright, so, it's been 40 minutes. Was the fastest 40 minutes of my life, 'cause now I have to try this pie.

Something I've been dreading. (Upbeat, optimistic music) How bad can it be? I don't know if I can... - [Producer] Oh no. (Mumbling) - Oh man, I need someone
else to try this though because I don't know if
it's just me, and like, I don't really like oysters that much.

(Upbeat, optimistic music) - I don't think it's that
bad, I'm kind of into it. - Ooooh. - The whiff is not promising. - Yeah, I can't say
that's a pleasant smell.

- I wouldn't go out of my way to eat this, but I would stop eating it if
I was being polite to someone. - It's not totally
offensive or undelicious. Are there potatoes in here? - It tastes like, if I was a character in
Spongebob Squarepants, and I just ingested
like, all of the ocean. - I don't hate it, I'll say that.

- No, it's not, it's not good. - Like I don't understand why any of this being together was
necessary in any capacity. - It's a taste that some
people might prefer, and we don't flavor shame. If you didn't have taste
buds, you might think, hey, this is probably a pretty good pie.

- It's like the ingredients were held together by Elmer's glue. - It is a little bit hard
to eat, to be honest. (Upbeat, acoustic music).

How to Make The Best Chinese Lo Mein ~ Chinese Food Recipe

Lo mein is another one of my all-time
favorite chinese meals. It is so quick, easy and delicious! I'm
Tess and welcome to my kitchen.   I buy my Lo Mein noodles at my local
Asian grocery store. I buy them frozen and thaw when I'm
ready.

This is a pound of Lo Mein noodles. They come in very long strands so I
tried to find the middle and cut them in half so they're more cooking and eating
friendly. Lo Mein noodles are an egg noodle so
they won't take long to cook. Only about four to five minutes then i'm going to
drain and rinse with cold water to stop the cooking process.

You can add a little oil at this point
to keep the strands separated but, I find just a little fluff every now and then
does the trick. If you can't find Lo Mein noodles you
can also use a pasta like spaghetti, linguine or fettuccine. This is another stir fry so you want to
have everything prepped and ready to go before cooking. Tonight I'm using some
garden onions and I just love celery and carrots in my Lo Mein.

I usually use sliced cabbage or napa
cabbage but I only had bok choy. So, I am using both the bottom and the tops. Basically, I use what I have on hand. I am
cutting the veggies into matchstick size pieces so they cook fast and mix well
with the Lo Mein.

And now for the sauce! Of course we have to start with some soy sauce and this is my little secret to a good Lo Mein. I've made a lot of Lo Mein over the
years and i found using this mushroom dark soy sauce will give the Lo Mein
that smoky hint of flavor.  You can use just a dark soy sauce but i find it does
not taste the same. Also going in with some oyster sauce and some chicken broth.

You can also use water or vegetable
broth. Adding  a little bit of white pepper and a drizzle of sesame oil. Giving that a good
whisk and setting to the side. You can find this recipe and the list of
ingredients in the description box below.

I think we're finally ready for the fun
part and we're going to be eating in 10 minutes! In my wok on medium-high i'm adding a
couple tablespoons of oil, the whites of garden onions,  minced
garlic and ginger. Giving that a good stir for about 30 seconds and then we
will add more veggies. Turning my heat up to high and in goes
my carrots, celery and the bottoms of my bok choy. Going to stir constantly and
cook for about two minutes.

This goes quickly! If you like this Lo Mein recipe video
please remember to give me a Thumbs Up, Subscribe and leave a Comment below. You
can also find me and more of what I'm cooking on Facebook and Tess Cooks4u blog. Next are the bamboo shoots that I rinsed
really well and drained. Stirring and cooking for another one to two minutes.

Here are the tops to the bok choy and
the green onions. This is half of the pound of Lo Mein. I'm
dividing it into two. It makes it easier to handle in the
wok.

In goes half of the sauce I made and I'm saving the other half for the
next round of Lo Mein. I wish you could smell this! Giving this
a good toss to make sure everything is well combined and it's ready to serve! I find that some put sugar in their Lo
Mein sauce to sweeten. We don't like our Lo Mein sweet but you can adjust to your
taste. My second batch of Lo Mein I'm adding
one of my favorites and that is bean sprouts.

I love the texture and the crunch they
give the Lo Mein. This is a vegetable Lo Mein but you can
add any meat. Make it your own! We just love Lo Mein
and it is a frequent meal at our home. An inexpensive meal that is healthier
than takeout,  easy to make and, absolutely delicious! A great way to use leftover vegetables! It is a win-win meal every way.

I hope you give this Lo Mein recipe a
try. Tell me in the comments section below how you like your Lo Mein. And
until next time, enjoy. And Thanks so much for joining me here
in my kitchen.

You can subscribe here for my future
video recipes and remember to come visit me on Facebook. You never know what i might be cooking!
Until next time, Much Love!.

How to make Spring Rolls at homeIndian Cooking RecipesRamadan RecipesCook with Anisa

Hi guys, and [hope] you're well. Thanks again for joining me in my kitchen and this week We will be making a very popular classic Indian snack for any occasion especially when entertaining guests spring rolls can be made with vegetables and chicken or you can also just leave out the chicken if you wish It's so easy and simple to make Basically all you do is cook some delicious ingredients in a pot, then roll it in a spring roll Which you can fry in oil or bake in the oven this recipe will make around 35 to 40 rolls All the ingredients can [be] found in your local supermarket So let's get started you will need Once you can feel it [it's] chopped into small cubes 85 Grams of Butter 1 Potato diced into small cubes 1 carrot finely cut with a julienne cutter half red and half green pepper cut into small pieces 100 grams of sweet corn 100 grams of boiled spaghetti break them into small pieces and boil them the spices that you will need are salt to taste 1 TSP cumin Powder 1 [teaspoon] of Coriander Powder quarter teaspoon of Turmeric 1 [tSP] of Grinded Fresh Green Chillies 1 teaspoon of Garlic paste and 3 tablespoons of chili sauce to Garnish a handful of chopped spring onions and fresh green Coriander 1 [tbSp] of sesame seed and juice of 1 fresh Lemon and Finally the main ingredient is a packet of spring roll pastry and to stick the pastry down [I've] made a paste with flour and water and oil to fry so first Pre-Heat your pot and add the butter the heat should be on medium heat once that's melted I'm going to add the chicken and the Chili Sauce and [mix] up to Paulin We will let this cook until a [little] water is left Okay, so let's just check this see how it's getting on there still [single] to [left], so I'm just going to cover that for a little bit longer, so [that's] great. That looks about ready, so let's go ahead and [throw] [in] all the other ingredients Be gentle when you're mixing it you don't want to break anything Because it spaghetti spoiled. [I] will add that [a] bit later, and then the mixture is called I will add that garnishing ingredients as that's cooking through you will be able to smell the lovely aroma coming from these awesome colorful Ingredients it just smells so delicious So I'll switch the heat off and going to add the spaghetti And mix the spaghetti in gently There you go all done.

[So] let's get the pastry out and let's get rolling So I've got my pastry sheets, and I've got my paste which I made from plain flour and water it's very easy, but if you want to see how I made it pop over to my Salusa video where I show you how I'm going to use the paste and just paste these sides Get some of my filling Let's see just about a tablespoon and just spread it along fold the sides like this a Little bit more paste at the Edge here, and I'm just going to start Rolling Make sure the feeling is intact There you go. This is how it should [look] like the Don't pack it too tight otherwise [when] frying the pastry will burst so make sure it's nice and even all along This is hot and ready for frying which you will know if you put the tip of the spring roll in the oil it will stop sizzling Eventually put the spring rolls in slow you don't want the oil to sputter everywhere The wind should be on too. Low, so [it] cooks efficiently These are about done. Just make sure you wait for a lovely golden brown color before [you] take them out These delicious spring rolls are very popular and moorish one.

Just won't be enough. They should [be] nice and crunchy like this Try it out and if you have any questions Leave [me] a comment below if you like this recipe share it with your friends and please do give me a thumbs up Thank you for watching and see you next time.

How To Make Spanish PaellaOmar Allibhoy

Alright Food Tuber. I'm Omar Allibhoy, I'm a chef and I've been cooking Spanish food
since I was a little boy. Today I'm going to be cooking the
world-famous the Spanish national Paella Valenciana. If there is a dish in Spain that brings family together it will be paella.

I'm putting my reputation on the line, because Balenthenos are very particular with this recipe, like
Napolatanos are with their pizza. So I have a quite a lot of
ingredients here Artichoke, green beans, broad beans, as you can see. Chicken and rabbit the two main meats. The real heroes of this dish.

This stuff is just fundamental to the
recipe. Essentially. So lets start, okay. I'm just heating up this beautiful paella pan.

I'm going to
start preparing the saffron. Okay, in Spanish saffron is the most
expensive thing in the world. The clove is very small and its difficult and hard to find outside
of spring. What makes it different, is that it is toasted.

As supposed to sun dried. We're going to use this from another country and toast it ourselves.
Okay, so I'm just going to fold it. Kind of an envelope. Then I'm going to put it into this hot pan just for a few
seconds, and that will give extra fragrance, and it will be easier to release all that beautiful aromas and the smokiness into the stock.

I've had it for about 10
seconds on each side, that is enough. I have the chicken
and the rabbit. And first thing a generous amount of salt. There's a lot
of ingredients going into that pan.

Good olive oil extra virgin always. You see how it's cracking, the salt The pan is really hot and we're going to go with the meat. Have a couple of  chicken thighs, with the bone and the skin, cut in half, and sort of like a  quarter of rabbit approximately. But again, you cannot get rabbit, or you don't like it, just put some more chicken in or pork rib, that will do.

We need to cook this meat until it's really dark. This high heat has given the meat a really nice brown caramelized colour and flavour. I'm just going to make a little space for the veggies. I have some runner beans already prepared, and some broad beans.

And I want this to get really brown again.
At this point I need to add the artichoke. Very fundamental ingredient in the paella. Take the outer leaves from the bottom of the flower. Gonna cut the stalk.

Peel the stalk. You can either do it with a paring knife. With the pealer cut the
artichoke around here. Peel it with a paring knife
on the outer part a leave sort of like a diamond shape, like a mushroom.

Cut it in half. Cut in quarter and this inner hair, which is inside,  which is not edible we just need to
remove it. Just going to do the same with all this quarter's. I'm going to add a couple of artichokes in total so that it all browns nicely.

This
is not a recipe that needs a lot of stirring. Actually. Otherwise juices will be released  and it will start poaching and boiling, and this isn't what we're looking for. Gonna go with the next ingredient.

Garlic.
Very important in the Spanish cuisine. Just gonna finely chop it. A couple of
garlic pills for this recipe will be sufficient. I've put the heat down.

Give it a little stir, and I'm not gonna leave it there for too
long. Maybe just about a minute. Or thirty seconds even depending on
the heat. Smoked paprika as the world knows it.

That's what gives fantastic favour to a lot
of Spanish recipes. Give it a little stir, and I'm going to add straight away the grated tomatoes. I have two grated
tomatoes over here and I think I'm only going to use half. Put the heat, right back up.

And now
it's time for a stirring. As well, this tomato will cook in about two minutes, no more. Take a look at this. Really nicely browned loads of colour.

Loads of depth. You know even the
veggies they are no longer green. This is not an al dente good-looking type
of thing. All those reds, all those browns means
flavour.

I have a stock here. I'm just gonna pour
this chicken stock one-and-a-half liters. Give it a little stir. Lets go back to the saffron.

Going to use about half a gram. Crush it a bit so that it spreads out a little bit more. Let's bring this to
the boil. And add the rice.

And now with the rice. Okay I'm going to be using about 250 grams which is half of this packet. But if you don't find a Spanish rice, or something that's called paella rice just use short-grain rice, okay. Never
use basmati or jasmine, or long-grain in general.

It is one of the rices which absorbs the most water. Take a quick look. Look at the colour.  I'm just going to add around 250  grams of this rice.

Give it a little
stir. Make sure either spreads quite nicely.
Just leave it for a couple a minute so  that they rice flattens and evens, and then
we'll just let it be. Okay, this is getting back up to the boil. Last stir.

I will let it cook on
the highest heat for 10 minutes. Then will lower it down
for another six minutes, approximately until it's ready.
You can see here that this part, the water is below the rice, and that one is just over there. It's
very important that you don't stir your paella at any point, after the begin, because otherwise the rice will release the
starch, and it will become stodgy. We are going to add the rosemary, three sprigs.

We're going to create a little bit of a lead. I'm going to lower down the heat, because this rice
will still need about five minutes on the low heat, and another five minutes resting, and I
think that will be the perfect rice, with a perfect socarrat underneath. Which is the crispy bit that forms
through all that oils and fats that goes down and a bit of the starch of the rice how it crispens up
at the bottom. That's the most tasty part.

It's been resting for about 4-5 minutes, so now is the time to unveil it. Mm it smells beautiful. The rice looks
like it's perfectly cooked. You can see a bit of the burnt bits on
the side.

That's exactly what I was looking for. I
have to say and the socarrat on the bottom. Normally, just take the rosemary off put
it into one side, and you serve a mix of the top, the
bottom, the side, the centre. Just so that everyone gets a bit of this part.

Nice piece of meat, a little bit of the
rice. Mixed with a socarrat, always scraping the bottom. In many families they like it with a wedge of lemon. They would put it on
the side and just squish it yourself.

Okay. So we never squish it all over. Mmm It's amazing how tasty this rice dish
can be. Every aroma every fragrance and spices, vegetables, I mean it's all in, and there you go.

Paella. Spanish national dish. If you
want me to make any other Spanish recipe
please say it on the comment box below and I'll do my best. You're looking for a
great drink to go with this paella going to Drinks Tube, and there is a
fantastic daiquiri.

This recipe and loads more classic Spanish dishes are in my book. Tapas Revolution..

How to Make Nishime (Japanese Simmered Vegetables Recipe)-Cooking with Mom

How are you doing today mom? So-so So-so The same as always. How many videos have you appeared in? 5-6 Times? I think so. Thank you everybody for always watching mother cook. My mother loves cooking for all of you.

You'll be going back to Hawaii in a few weeks. Until then my mother will cook up a storm for all of you guys. First we need chicken. Chicken thigh We're using half a chicken thigh today.

Next lotus roots. One piece of lotus root. And then... Snow peas.

About 8 snow peas. And bamboo shoots. 1/2 Of one bamboo shoot. We are using cooked bamboo shoots.

And a carrot. Use 1/2 a medium carrot. But this carrot is small so one small carrot. You also need Konnyaku.

One block of konnyaku. We need about 3 dried shiitake mushrooms. The seasonings consist of 3 tbsp soy sauce 2 tablespoons of mirin 2 tablespoons of sugar You also need dashi. We're using instant dashi today.

1/4 Tsp of instant dashi This is the water we'll use to rehydrate the shiitake. 1/2 Cup of water. First, let's reconstitute the shiitake mushrooms. So put them in the water like this.

This usually takes a long time so today we're doing it the quick way. So to this, we'll add 1 tbsp of sugar. It doesn't have to be exact. Push them in like this so they soak up the water.

Cover with wrap. Microwave for 3 minutes. So here are the reconstituted shiitake. It's been exactly 3 minutes in the microwave.

Let's prepare the snow peas. We don't want the tough piece that runs along the side. Just snap the end off like this. The end where the vine is attached.

Snap that off and pull the tough side out. Just snap and pull. Easy. Dear, can you get a small saucepan? Put a little water in it please.

With a shake of salt. Just a little salt. We'll quickly boil these. The water's starting to boil so I'll add the salt.

There we go. Add the snow peas in. How long do we boil it for? Just for a short time. If you cook it too long, they'll become too soft.

See how nice and bright the color becomes? It's beautiful. So what's next? Lotus root First we will peel the lotus root. Lotus roots become discolored quickly too. We'll cut it like this.

Cut it in half first. It's too big. This is a big one. Slice it thinly like this.

Make sure to set them aside in water. This will prevent discoloration. Next... Cut any which way? It's better if we can see the shape of the bamboo shoot.

That's true. So slice it thinly. Next the carrot. Are we peeling the carrot? Yes we shall.

Cutting it diagonally like this. Into bite-sized pieces. We have the shiitake to cut. Cut off the stem.

And then cut it in half. Are dried shiitake available in Hawaii? Yes we do. Next is the konnyaku. We should tear the konnyaku with our hands.

But why? I think slicing it like this is nicer. Ah right. You're cutting it like Nishime. Oops, we are making Nishime today.

Lol Yes we are dear. So we'll make a slit in the center and make a knot. Exactly. I do that for New Year's Day.

You make a slit in the center with a knife. You grab one side and push it through the slit. Pull it through like this. Then you'll get this nice little knot.

I'll do it again. Grab one end and push it through the slit. Pull gently and you get this. This makes it aesthetically pleasing.

Cut the chicken into bite-sized pieces. Does it have to be a certain shape? Nope. Just cut it. Chicken is best.

Chicken is best? You can use it for so many dishes. Now let's drain the lotus roots. Ok, let's do that. We're draining the lotus root slices.

Let's put some oil in a saucepan. First let's cook the chicken. The chicken will add lots of flavor if you cook it first. Yes that's right.

How long do we cook the chicken for? Just until it's no longer pink on the outside. We'll be cooking it more later. Let's put in the lotus roots. Here we go.

Put in the konnyaku. Are we just putting everything in? Why not. Carrots, shiitake... Bamboo shoots.

Everything except the snow peas goes into the pot. We're going to add the liquid from the shiitake. The leftover liquid from reconstituting the shiitake. I'm surprised not much liquid gets added.

Water comes out from the vegetables during the cooking process so we don't need much. If you add too much liquid, the nishime will become too watery in the end. Mother knows best. Ohhh it's starting to smell good.

Time to season! First put in the dashi. Yes sprinkle a little on like this. Then the sugar goes in. Mirin.

Soy sauce Water is naturally coming out from the vegetables. We're using a sheet of aluminum foil in place of Otoshibuta ( wooden drop lid) Place it on top like this. Place the lid on. Turn the heat on medium-high.

We'll cook it for about 20 minutes. I think it should be done by now. It's looking good. Make sure to mix it around halfway through.

To help incorporate the flavors throughout. Mix the ingredients halfway. Got it. I see how you're intentionally choosing the ingredients for the most aesthetically pleasing effect.

Hmm.....Not really. In that case, you're a natural with plating skills! Oh Nooooooo I'm not. Please. It looks so professional.

I'm making it beautiful for all our viewers! If it's just myself, I just dump everything in! Finally garnish with the snow peas. This really adds a beautiful color to the dish. Really important for Japanese food. Looks more appetizing as well.

Thank you again for another wonderful dish. It's my pleasure! It looks so good! The colors are beautiful. Here you go mother. Why don't you have the first taste? Satoshi you go first please.

I insist. Thank you. I will. I'll start with my favorite.

Chicken! Excuse me as I eat some chicken. How is it? I'm happy you like it. The taste is perfect! Here, have some chicken dear. Not salty nor too sweet.

The flavors are very balanced. The dashi adds the right touch of umami. Mom, I think this is the best Nimono you've ever made. Really? Not kidding mom.

Like pro level mom! I'm so pleased! Better than a pro! You liar! Mom, when did you become a pro? Stop dear. Stop. No, seriously this is good. Isn't it good? Really good! The flavors have penetrated the chicken.

Oh, it IS good! The bamboo shoots are soft. Perfect! It's good because the flavors are in each ingredient. Don't you agree mom? I agree! :) Very very tasty! No kidding! Mom I think your cooking skills have improved over the years! What happened? Stop flattering me. You'll get nothing out of me dear.

Mom, does nishime usually include chicken? You don't usually see other meats in this dish right? But you can omit it if you're vegetarian right? Yes of course. The natural flavors come out of the vegetables anyway. I see. Some people like to add gobo (burdock) I think.

You can use konbu instead of bonito stock for vegetarians I think. I see I see. You can add anything you like really. Konbu, potatoes...

Oh right. Potatoes sounds good too. Mom, you're leaving soon back to Hawaii. So please make whatever you want for our friends who are watching today.

What you want to make especially for our friends. Those videos will come out after you are in Hawaii. So we look forward to more. Thank you! Thank you.

Thank you very much! Thank you very much! :).

How To Make Greek MoussakaAkis Petretzikis

Yes Food Tuber's. My name is Akis. This is my first video on Food Tube and I hope you enjoy it. So I'm from warm sunny Greece, and I think the most appropriate recipe that I could choose to introduce myself to
you with is one of the more well known Greek dishes moussaka.

It's not moussaka, it's moussaka. It's baked in the oven and consists of layers of healthy vegetables, aromatic ground beef, and topped with a creamy bechamel sauce. There is no question as to why to this so famous. It's a truly delicious dish and I've made it easier to cook, and healthier to eat, just for you.

In the original recipe the vegetables are fried so they soak up a lot of oil. I decided to bake them instead which make the dish healthier and less
time-consuming. So let's begin by preheating our oven to two hundred degrees Celsius. Set to fan.

Here we have a 25cm by 30cm baking pan. That I'm going to brush with some olive oil. Now, thinly slice two potatoes and an onion. We put them in the bowl.

Drizzle with some olive oil. Salt, pepper, and thyme. We mix them and spread them in a thin layer on the bottom of the
baking pan. Now we're gonna bake them for 20 minutes until they soften slightly and turn a little golden.

And the potatoes are ready. Now thinly slice an aubergine, or egg plant. You need thin slices for your vegetables to cook correctly in the oven. I added two to our bowl.

Drizzle with olive oil, season
with salt, pepper and thyme. Spread the eggplant slices over the potato slices, at this point if you see the egg plant a little bit dry, you can add a little bit more olive oil. It's gonna be okay. And bake for 20 more minutes.

The egg plant is ready, and our final ingredient will be: kolokithia in Greek, or zucchini in American and courgette for the UK. I will cut into thin slices and guess what, we're going to add some olive oil, salt, pepper and thyme. Spread them over the egg plant, and bake for another 20 minutes. Our vegetables are ready.

So lets continue with the next layer. We need the pan add some olive oil, mince some onion, add it to the pan, and caramelized over high heat. Mince a clove of garlic. Add it to your pan, and give it a mix.

Now lets add the spices. Half a teaspoon of cinnamon, and a pinch of ground clove. Mix and saute. It makes a huge
difference when you put the spices on their own
before adding the meat.

Add one tablespoon of tomato paste, and put the ground meat into the pan. I'm using this. Use a wooden spoon to break it up into small pieces, salt and pepper. Add a jar of chopped tomatoes and simmer for five to ten minutes or until most of the liquid evaporates.

Imagine how surprised your friends will be when they come to your house and find a nice moussaka to eat. They gonna love you. The mix should be quite dry, and our ground meat is ready. Set aside, and lets start our bechamel sauce.

Place a medium-sized sauce pan over medium heat. Add butter. As soon as the butter starts to melt, melt, not burn, we can add the flour. And start to whisk.

Now this is an important thing to
remember. Always add the milk in slowly, and in batches. If we add it all at once, the flour won't dissolve in the meat properly and lumps will form. This is definitely something you don't want.

Each time we add the milk you have to
wait for it to get absorbed into the flour, and then add the next batch of milk. You
also have to remember to whisk constantly during this whole
process. You might have to do this up to ten times, but it's worth it because in the end you will have the best bechamel sauce in the World. I promise.

When the sauce finally start to bubble, you will know it's ready. It should be smooth, creamy and delicious. Oh! It's starting to bubble. Now lets remove this from the
heat and add some freshly ground pepper, some ground nutmeg, but no salt, because we will be adding some grated Parmesan.

And whisk. For a final touch I'm adding 3 egg yolks. Give it a stir, and it's ready. Now one third of this creamy bechamel sauce right into the ground meat.

Mix together. We are creating a sticky feeling. So that the dish will hold together when serving and eating. If we had a very juicy or saucy filling it would all fall apart.

Now spread the filling over the vegetables and to complete the moussaka, I'm going to use a spatula to get all the bechamel sauce out of the pan, and spread it over the ground meat. Smooth the top to make it look nice. Finally, sprinkle with
some grated Parmesan and back into the oven for 25 to 30 minutes, or until it looks golden brown and bubbly. Here it is.

I wish you could smell this. Before cutting the moussaka allow it to cool for at least one hour because it needs time to set. Cut into pieces. Layers of tasty vegetables.

Aromatic and delicious ground meat, and even more delicious: bechamel sauce. If you want to make more of my recipes
visit akispetretzikis.Com and subscribe
to my YouTube channel, Akis Petretzikis Official. Try making this great dish guys, moussaka, you will love it. Healthy, quick, and mouth-wateringly good.

This thing guys is amazing. I hope to see you again
soon. Yassas..