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- Видео 129
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Adam Liaw
Добавлен 21 июн 2009
Easy Asian home cooking recipes, tips and advice from Adam Liaw, host of Destination Flavour and author of six Asian cookbooks.
UNCLE ROGER tries my Yuenyeung Fried Rice | Fried Rice Fridays #6 | 鴛鴦炒飯
Uncle Roger roasted my Yangzhou fried rice video so I invited him into my kitchen to try my Yuenyeung fried rice!
Yuenyeung fried rice is a two-tone mixture of egg fried rice topped with a while prawn "sauce" and a red chicken "sauce". Popular in Hong Kong cha cha chaan teng cafes, it's a simple dish with lots of flavour.
0:00 Introduction
0:40 Ingredients for Sauce and Marinades
2:30 What is Yuenyeung?
3:19 The Importance of Starch
5:51 Cooking the Sauces
7:35 WELCOME UNCLE ROGER
11:33 Cooking the Egg Fried Rice
12:30 Tasting
Here's the full recipe: adamliaw.com/recipe/yuenyeung-fried-rice/
Follow me on Instagram for more recipes: adamliaw
Yuenyeung fried rice is a two-tone mixture of egg fried rice topped with a while prawn "sauce" and a red chicken "sauce". Popular in Hong Kong cha cha chaan teng cafes, it's a simple dish with lots of flavour.
0:00 Introduction
0:40 Ingredients for Sauce and Marinades
2:30 What is Yuenyeung?
3:19 The Importance of Starch
5:51 Cooking the Sauces
7:35 WELCOME UNCLE ROGER
11:33 Cooking the Egg Fried Rice
12:30 Tasting
Here's the full recipe: adamliaw.com/recipe/yuenyeung-fried-rice/
Follow me on Instagram for more recipes: adamliaw
Просмотров: 482 496
Видео
How Taste Changed The World - Podcast Trailer
Просмотров 20 тыс.2 года назад
So, I have new podcast out! I’m exceptionally proud of this, and it was a truly fascinating experience making it. It looks at the science and history of the five tastes and explains (among other things) why we like red wine with steak and tea with dumplings, how our taste for bitterness gave us globalisation and democracy, how the result of a single battle in 52BC gave us the ham sandwich, and ...
Dumpling School #7 | Japanese Gyoza (including the "Skirt") | 餃子
Просмотров 116 тыс.2 года назад
Originally adapted from Chinese jiaozi dumplings, gyoza have become one of Japan’s favourite foods. In fact, jiaozi, gyoza and gow gee are the Mandarin, Japanese and Cantonese pronunciations of the exact same word. The main difference between the Japanese version and its Chinese predecessors is that where the Chinese favour a juicy, springy filling, the emphasis of the Japanese dish is on a fin...
Honey Chicken | A Classic Australian-Chinese Dish | Roadtrip For Good
Просмотров 158 тыс.3 года назад
Honey chicken is a classic Australian-Chinese dish. Deep-fried battered chicken tossed through a sweet and savoury sauce made with honey and soy sauce. Kangaroo Island in South Australia is home to the world's last remaining population of Ligurian bees. They were brought to Australia in the 19th century and since then have become extinct in their native Italy. The Black Summer bushfires threate...
Fire Chicken... with Blue Cheese? | 치즈불닭 | Roadtrip For Good
Просмотров 75 тыс.3 года назад
Fire chicken is one of the most popular dishes in Korea, as well as being one of the most popular Korean dishes around the world. But have you ever tried it with blue cheese? During the Black Summer bushfires in Australia in 2019 so many people and businesses suffered, particularly in areas like the Adelaide Hills. This is where I grew up and my old friend Sheree Sullivan runs a boutique cheese...
Sichuan Beer Duck | 四川啤酒鸭 | Easy Chinese Recipe | Roadtrip For Good
Просмотров 58 тыс.3 года назад
This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. It might sound weird but if you’re a fan of Sichuanese cuisine, this is one dish you can’t miss. It wasn't just the direct impact of the fires that affected people in Australia in the Black Summer of 2019/20. Almost every vineyard on the Australian e...
Roast Pork Bánh Mì plus The Secret to Perfect Pork Crackling | Roadtrip for Good
Просмотров 168 тыс.3 года назад
Its popularity in Vietnam is unparalleled, but the banh mi might be Australia’s favourite sandwich, too. This roast pork version is absolutely delicious and if you’ve never made a banh mi yourself, it might be time to roll up your sleeves and get started. The bushfires that damaged large parts of Australia in 2019 also brought out the best in us. Although not burned directly by the fires, the T...
Peking Pork Ribs | 京都排骨 | Easy Chinese Recipe | Roadtrip For Good
Просмотров 75 тыс.3 года назад
Recipe starts at 02:32. Known in Chinese as 京都排骨 or "Capital Ribs" this dish is often translated as "Peking Pork Ribs" as Beijing - the northern capital - is the current capital, but actually the name of the dish refers to Nanjing - the southern capital in Jiangsu Province. Even more confusing is the fact that the dish itself is actually a Cantonese dish, named because of its resemblence to the...
How to Make Chawanmushi | Japanese Egg Custard | Egg Ratios | Roadtrip For Good
Просмотров 68 тыс.3 года назад
Recipe starts at 02:43. Chawanmushi is a delicate Japanese savoury egg custard that literally means "steamed in a tea cup". The key to getting it right is a simple ratio of 1 part egg and 3 parts stock. Forge Creek Free Range are egg producers in East Gippsland in Victoria, Australia. When the Black Summer bushfires hit it was devastating for an area that usually relies heavily on tourism. Afte...
Chinese-style Garlic Butter Prawns | Easy Wok Dish | Adam Liaw's Roadtrip For Good
Просмотров 129 тыс.3 года назад
Recipe starts at 03:29. Chinese-style garlic butter prawns. This sizzling dish is very simple and uses ordinary ingredients to create a delicious, buttery sizzling dish. I'm using fresh garlic from Kangaroo Island in South Australia. At the end of 2019 garlic farmer and firefighter Shane Leahy lost his home to devastating bushfires that devastated much of regional Australia. His garlic isn't ju...
Chinese Cucumber Salad | 拍黄瓜 | Easy Chinese Cooking
Просмотров 84 тыс.3 года назад
This is a perfect summer dish. Cucumber salad is found all over China in varying forms. The secret is to keep it simple, and not to flavour it too strongly. Think of it as a palate cleanser, or as a super quick dish to add balance to a Chinese meal. Full recipe here: adamliaw.com/recipe/chinese-cucumber-salad/ For more like this, follow me on Instagram: adamliaw
Dumpling School #6 | How to Make Vegetarian Potstickers | With Wholemeal Dumpling Skins
Просмотров 106 тыс.4 года назад
These vegan dumplings use the shiitake steeping liquid and wholemeal flour to make the skins. The filling is made from a mix of textural vegetables. For the full recipe visit: adamliaw.com/recipe/vegetarian-potsticker-dumplings/ For more like this, follow me on Instagram: adamliaw
How to Make a Chinese-style Garlic Chive Omelette | Simple Stir Frying | Easy Asian Home Cooking
Просмотров 74 тыс.4 года назад
This two-ingredient omelette is a fantastic dish to make when preparing a Chinese meal. It takes minutes and its simplicity balances more strongly flavoured dishes. Full recipe here: adamliaw.com/recipe/chinese-style-garlic-chive-omelette/ For more like this, follow me on Instagram: adamliaw
How to Make Bak Kut Teh from Scratch | No Packets Required | Klang-style Pork Bone "Tea"
Просмотров 185 тыс.4 года назад
Originating in Klang, just outside Kuala Lumpur in Malaysia, bak kut teh means ‘pork bone tea’. It's basically pork ribs and other cuts in a rich and complex broth of medicinal herbs. Most people make theirs using pre-packaged spice packs, which is fine, but I much prefer to make my own soup base. Once you make it from scratch once you'll never go back to the pre-packaged spices. The medicinal ...
RAMEN SCHOOL #8 | How to Make Tonkotsu Ramen
Просмотров 797 тыс.4 года назад
Tonkotsu (pork bone) ramen is a labour of love. It can take 3 or 4 days to make - although most of that is just watching a pot boil - and you might wonder why anyone would ever go to the effort. As one of the four main styles of ramen (shio, shoyu, miso and tonkotsu) it's important to know how it's made, even if you never attempt it yourself. It is easier than it looks, although the first time ...
How to Make Kimchi Fried Rice | Fried Rice Friday #5 | Fast and Simple
Просмотров 158 тыс.4 года назад
How to Make Kimchi Fried Rice | Fried Rice Friday #5 | Fast and Simple
Wok-fried Prawns with Ginger & Spring Onion | Easy Asian Recipes
Просмотров 99 тыс.4 года назад
Wok-fried Prawns with Ginger & Spring Onion | Easy Asian Recipes
Silken Tofu with Soy Sauce, Onion & Garlic | Asian Side Dishes | Easy Asian Cooking
Просмотров 338 тыс.4 года назад
Silken Tofu with Soy Sauce, Onion & Garlic | Asian Side Dishes | Easy Asian Cooking
Stir-fried Tomato and Egg | 番茄炒蛋 | Easy Asian Home Cooking
Просмотров 281 тыс.4 года назад
Stir-fried Tomato and Egg | 番茄炒蛋 | Easy Asian Home Cooking
How to Make Japanese Katsukare | Pork Cutlet Curry | カツカレ
Просмотров 171 тыс.4 года назад
How to Make Japanese Katsukare | Pork Cutlet Curry | カツカレ
How to Make Perfect Katsu Sando | Japanese Pork Cutlet Sandwiches | カツサンド
Просмотров 141 тыс.4 года назад
How to Make Perfect Katsu Sando | Japanese Pork Cutlet Sandwiches | カツサンド
How to Make Katsudon | カツ丼 | Japanese Pork Cutlet Rice Bowl
Просмотров 536 тыс.4 года назад
How to Make Katsudon | カツ丼 | Japanese Pork Cutlet Rice Bowl
Homemade Tonkatsu Sauce | Easy Japanese Recipes
Просмотров 171 тыс.4 года назад
Homemade Tonkatsu Sauce | Easy Japanese Recipes
How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方
Просмотров 823 тыс.4 года назад
How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方
How to Make REAL Japanese Beef Curry from Scratch | Japanese Recipes
Просмотров 901 тыс.4 года назад
How to Make REAL Japanese Beef Curry from Scratch | Japanese Recipes
Dumpling School #5 | Black Vinegar Dumpling Sauce
Просмотров 159 тыс.4 года назад
Dumpling School #5 | Black Vinegar Dumpling Sauce
Japanese Savoury Mille-Feuille with Ponzu | VERY Easy Recipe | 和風豚肉と白菜ミルフィユ
Просмотров 227 тыс.4 года назад
Japanese Savoury Mille-Feuille with Ponzu | VERY Easy Recipe | 和風豚肉と白菜ミルフィユ
How to Make Onigiri & Homemade Furikake | Japanese Rice Balls | おにぎりとふりかけの作り方
Просмотров 557 тыс.4 года назад
How to Make Onigiri & Homemade Furikake | Japanese Rice Balls | おにぎりとふりかけの作り方
How to Cook Rice Perfectly Every Time | Stovetop Method | Easy Asian Cooking
Просмотров 597 тыс.4 года назад
How to Cook Rice Perfectly Every Time | Stovetop Method | Easy Asian Cooking
RAMEN SCHOOL #7 | How to Make Garlic Shoyu Ramen | 醬油ラーメン
Просмотров 284 тыс.4 года назад
RAMEN SCHOOL #7 | How to Make Garlic Shoyu Ramen | 醬油ラーメン
There is a lot of crap out there in terms of food how to on RUclips, than from time to time yiu will fing gems like that channel
Oh i love nasi goreng! I miss making one
最愛法國麵包
Incredible production and cooking! Why did I just find out about you??
The recipes you share on Khal would definitely become very famous if they were featured there. It would be a smart move for you to add them.
Wonder how this goes in an Aussie air fryer as ones being sold here in Japan now always promote karaage frying prowess.
I rinsed out my new wok With warm water but didn’t use any soap or give it a scrub before seasoning it. Should I start over or is it too late?
Wow wow wow! A free video series of making Ramen? Wow. Thank you!
This looks really yummy!
The Rudest man on RUclips
Adam! Thank you so much for this video!!! This dish was the very first tofu dish I ate back in 1992 in north Melbourne. I was surprised and amazed with the fact it was cold, and enjoyed the flavour a lot. I am now inspired by your video and I’ll be making this tonight. Thank you so much (ps: Music to this video was awesome, relaxing and very appropriate for this video).
I did this but I feel that cleaning off the coating wasn't emphasised enough, now I'm afraid my wok could be ruined:(
Dorohedor
nice music and recipe bud. keep up the good work.
Bravo ❤
Bruh. I followed this and the sauce recipe tonight, it was extraordinary. Thank you
What tare ingredients would you use for the Naruto’s favorite tonkotsu miso ramen? I want to do this dish, thank you in advance for your help 😊
What happened to Mr Adams? Did Uncle Roger eat him? 😭😭😭
It's a good video, but why not list ingredients in description? You dont say how much sechuan pepper you use.. at least I dont see it..
I tried this recipe and it turned out amazing! I made some amendments and substituted a few ingredients as well. I am a Malaysian living in Poland, and those who live abroad know how difficult it is to find rare ingredients such as belacan or fresh turmeric. I am going to share the changes I made to help anyone trying to make this dish. I used 2 tablespoons of pine nuts instead of candlenuts, ginger and turmeric powder, powdered belacan, 2 red onions, 1 teaspoon of fish sauce instead of dried shrimp, 1 tablespoon of molasses instead of white sugar, and regular Vietnamese rice noodles and vermicelli.
thumbs down for only useing cups
Ingredients ¼ Chinese cabbage 1kg fatty pork mince 2cm ginger, peeled and grated 2 cloves garlic, finely minced (optional) 1 tsp salt 1 tbsp Shaoxing wine ½ tsp sugar ¼ tsp white pepper ½ cup garlic chives, cut into 1cm pieces Hot water dumpling skins 3 cups plain flour, plus plenty of extra for dusting 1-1½ cups boiling water
2:25
make it simple and short
I always cut my chicken where one muscle ends and the other begins
Thank you for sharing
Adam, can you do a watery hainanese curry.?
I made it once, loved it, so making it again
I really wish their was a japenese demi glace video. So hard to find an authentic one. There are so many variations and corners cut now.
Love the step by step instructions and your eloquent delivery. Thanks Adrian!
So much talk
The best person to do a beginner's video is an expert. Well done and thank you!
Are You Still Producing Content? You Were Fantastic!!!! I Made Your Hianese Chicken Rice for My Wife And Mother in Law who are Both From Singapore, They Loved It !! Hope You're Doing Well.
I'm in this for learning about ramen but also the AP
Uncle Roger sent me here
What kind of spice can you add?
Big no no, I had the oil at 180F :(
U don’t look Chinese 😂
Is there a substitute for mirin. I can’t find it here.
Hi Adam, do you take the fine sheath skin off or do you leave it? Ive found it a potential choking hazard....
For people who want to try bak Kut teh, if you like a peppery broth, go for the Singapore one. If you like a less peppery broth, go for the Malaysian one. Hope this helped 😊
22seconds in. Subscribed 🫡
❤😂
Interesting video. Coming from a western cooking background the choices here are a bit odd to me. Like, I would never use a cleaver on a chicken. In french cooking the size of the cut determines the size of the knife. That cleaver is bigger than the entire chicken! A am much more comfortable with a boning knife or fillet knife. Also I don't get taking off a chunk of breast with the wing. That part is still white meat and will cook like white meat unlike the rest of the drummet. Lastly, that way of deboning the thigh is totally different where the thigh and drumstick are still attached. That is really cool.
The red/pink color in the cold soak water is not "blood" for the most part. it's mostly interstical fluid (interstical = Intercellular fluid spaces, i.e. space between cells) it's sometimes described as "muscle/tissue juice", which contains actin (red) & myosin (pink) which gives the red/pink color to the water, amoung other things, some of which are more important to remove the than actin/myosin.
When did he add the sugar? I thought he'll add it in the pan instead of mixing it on the sauce. 😳
Followed the ingredients on your Web page. Jesus christ, I should have used my brain. 75g of salt in the tare??? Me and my friends couldn't eat it.
Is there a meat you would recommend as a replacement for the pork if you don't eat pork
cool!
Beautiful visual work !