HOW TO MAKE PICKLED CARROTS AND DAIKON (CANH LAM DO CHUA) CookingWithMamaMui 2015-09-19 | Pickled carrots and daikon are great condiments on banh mi or on steamed buns or rather on black steamed buns (my previous video). It last for weeks in the fridge, very convenient. You can use the same method to pickled asparagus or cucumbers. It's so easy and simple to make. INGREDIENTS:Daikon (3-4 lbs)Carrots (around 4)5 teaspoon salt1/4 cup sugar1 cup white vinegar1 cup warm water1 teaspoon whole peppercorns6 garlic, whole clovesSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
Crispy air fryer pork belly. Recipe ⬇️. #cookingwithmamamui #porkbelly #airfryerporkbelly CookingWithMamaMui 2024-04-24 | ...
Please see description for recipe. #cookingwithmamamui #ribs #koreanribs #koreanfood #ovenbakedribs CookingWithMamaMui 2024-04-17 | Sticky spicy Korean pork ribs. This has become my family favorite dish. It's on the request list every week. Ingredients - 2lbs pork spare ribs- 50g ginger, roughly chopped- 10 garlic cloves, peeled- 1/2 cup soy sauce- 1 onion, whole peeled- 2 tsp salt- 4 litre water Garnish: - 1 tsp sesame seeds, toasted- 2 green onions, chopped Sauce: - 3 tbsp gochujang- 1 tbsp soy sauce- 1tbsp rice vinegar - 1 tbsp honey- 1tbsp sesame seeds- 2 tbsp strawberry jam - 3 tbsp garlic, minced- 3 tbsp ginger, minced- 1 tbsp sesame oil Directions - add all ingredients: ribs, soy sauce, salt, garlic, ginger, onion, and water in the Instant Pot. Cook for 35mins on high pressure. - preheat oven to 400F - for the sauce, add all the sauce ingredients in a bowl and mix well. Set aside - arrange cooked ribs on a baking tray, lined with parchment paper. - brush ribs with the sauce on one side. Roast ribs in the oven for 20 minutes, turning and basting the other side of ribs with more sauce halfway through cooking. - remove the tray from oven. Turn oven on broil, and broil ribs for another 5 mins until the sauce is sticky and char at the edges. - Sprinkle with sesame seeds, green onion and serve. .
Vietnamese shrimp fritters (Bánh Tôm). Please see IG post for recipe. #cookingwithmamamui #banhtom CookingWithMamaMui 2024-03-20 | ...
Have you tried banh khot yet?#cookingwithmamamui #vietnamesefood #vietfood #bánhkhọt #banhkhot CookingWithMamaMui 2024-02-17 | ...
This is your sign to make sweet potato creme brulee. #cookingwithmamamui #sweetpotatocremebrulee CookingWithMamaMui 2024-02-08 | ...
This delicious Chinese five spice chicken is my family favorite weekday meal. Recipe in comments 👇 CookingWithMamaMui 2024-01-24 | ...
Pho Cuon #cookingwithmamamui #phocuon #pho #vietfood #vietnamesefood #butterbeef #Riceroll CookingWithMamaMui 2023-01-09 | ...
Pho cuon-Vietnamese pho wrapped in beef #cookingwithmamamui #phocuon #pho #vietnamesefood #vietfood CookingWithMamaMui 2023-01-07 | Pho cuon - Fresh pho noodle wrapped in beef. Have you tried it yet?
Pork&cabbage dumplings #cookingwithmamamui #dumplings #porkdumplings #reels #chinesefood CookingWithMamaMui 2023-01-06 | Pork and cabbage dumplings.Ingredients: Fillings: - 500g ground pork- 350g cabbage, chopped - 1 tsp salt, to salt the cabbage- 1 tbsp garlic, minced- 1 tbsp ginger, paste- 3 tbsp green onion, chopped- 1/4 tsp szechuan peppercorn powder- 1/4 tsp white pepper powder- 1/4 tsp five-spice powder- 1 tbsp soy sauce- 1 tsp dark soy sauce- 2 tsp sesame oil- 1 tbsp oyster sauce - 1/3 cup chicken stock - 60 wrappers, store bought or watch previous reel for recipe on how to make the 2 colors dumplings wrappers. Instructions: - salt the cabbage and let it sit for 10 minutes.- squeeze out as much water as possible. - add cabbage to a mixing bowl.- add ground pork.- add the rest of the filling ingredients.- mix and stir filling in a circular motion. This helps build protein structure and create nice texture for the dumplings filling. Please see the video on how to fold dumplings.- to cook the dumplings, add dumplings to boiling water for 3 minutes. - when dumplings float to the top, pour in 1/2 cup cold water. This helps lower the cooking temperature. - when water goes back to a boiling point. Add another 1/2 cup cold water to the pot. After another minute, scoop dumplings out onto a serving plate. - serve dumplings with soy-chili oil dipping sauce. .....#cookingwithmamamui #homecooking #reels #reelsofinstagram #foodieofinstagram #eeeeeats #dumplings #dumpling #howtovideo #howtofolddumplings #chinesefood #porkdumplings
HOW TO MAKE BLACK GARLIC CookingWithMamaMui 2017-02-04 | Black garlic. It's basically fresh garlic that are kept around at 140f for 2 weeks. The low temperature cause a chemical reaction that convert the sugar in the garlic and make it turn black. it s s sweet, savory, soft, chewy and molasses-like richness, . Study found that it has twice the antioxidant levels than fresh garlic. Which means it's super healthy for you. You can buy black garlic in grocery, but they are a little bit expensive. So how about making it yourself. It's dead easy. All you need is a rice cooker, garlic, time and patience. let me show you how.INGREDIENTS AND EQUIPMENT:garlicrice cooker with tight close lidpaper towelsbamboo matSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
Crab Stuffed Squid With Vietnamese Chimichurri CookingWithMamaMui 2017-01-01 | In Vietnam, we have this dish called Muc Nhoi Thit - ground pork stuffed squid . So I thought I'll make a dish similar to that but instead of ground pork, I'l use crab and the squid meat. Also instead of nuoc cham as dipping sauce, let's make Vietnamese chimichurri. Chimichurri doesn't have to be eating with steak or potatoes. It goes really well with the fried stuffed squid. You can plate like the way I did in this video (if you fancy), or you can use a small dipping bowl to hold the chimichurri. Here are the ingredients you will need:CRAB STUFFING:10 squids, washed and cleaned4 squids, plus tentacles, chopped1 cup crab meats2 tablespoons shallot, chopped1 tablespoon garlic, chopped1/4 cup green onion, chopped1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon paprika1 tablespoon fish sauce1 teaspoon sugar1 egg, wholeVIETNAMESE CHIMICHURRI1 cilantro bunch3 green onion, roughly chopped2 garlic cloves3 tablespoons lemon juices1 tablespoon fish sauce1/2 black pepper1/2 salt1 cup sunflower oil or extra virgin olive oilTO FRY THE SQUID1ST BOWL - 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper2ND BOWL - 3 eggs, 1 teaspoons salt, 1/2 teaspoon black pepper3RD BOWL - 2 cups panko, 1 teaspoons salt, 1/2 teaspoon black pepperOTHERS:toothpicksoil to fry the squidsfor garnish - radish, greens and edible flowershot saucesquid ink tapioca cracker - here's the link to my other video on how to make squid ink tapioca cracker youtu.be/DluTNcinCz4SUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
Squid Ink Cracker With Tuna Tartare, Puffed Wild Rice, Cilantro Crème, and Perilla CookingWithMamaMui 2016-11-28 | This is my favorite appetizer to serve for my guests on special occasion. It is so easy and fast to make. Just make sure to buy top quality sushi grade tuna. You can also use salmon or snapper for this recipe. Here are the ingredients you will need:Cilantro Crème:1 bunch cilantro1 garlic clove1 teaspoon salt1/2 teaspoon black pepper1 tablespoon fish sauce3 tablespoons lime or lemon juice1/2 cup extra virgin olive oil1 teaspoon xanthan gumAlbacore tuna tartare:300g Albacore sushi grade tuna, diced 1/4 inch cubes1/4 cup puffed wild rice1/2 cup Asian pear, finely chopped1 tablespoon red pearl onion or red onion, finely chopped1 teaspoon hot sauce1 teaspoon salt1/2 teaspoon black pepper1 teaspoon lime juice1 teaspoon fish sauceOthers:oil to fry wild ricesquid ink cracker here is the link to my other video on how to make squid ink cracker youtu.be/DluTNcinCz4perilla herbsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE EASY SQUID INK TAPIOCA CRACKERS CookingWithMamaMui 2016-11-14 | These crackers are so easy to make. They are delicious and great as snack. I added squid ink for a little something different than the plain white crackers. Not that there's anything wrong with that. Here are the ingredients you will need:INGREDIENTS1/2 cup tapioca pearls3 cups water1 teaspoon squid inkOTHERSoil to fry the crackersSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
OYSTER WITH UNI, SRIRACHA CREAM, APPLE GRANITA AND NUOC CHAM CookingWithMamaMui 2016-10-17 | I was craving oyster. Then I saw sea urchin at the market. So I thought to myself, hey how about combining them together. I wanted this dish to have a little Asian influence. Therefore I paired it with nuoc cham, which is Vietnamese fish dipping sauce. The apple granita add freshness to the dish. The whole dish is complete with a little kick from the sriracha cream. In this video I used Malpeque oysters. You can use any type of oyster you like. Here are the ingredients you will need:APPLE GRANITA:2 Granny Smith apples, juices1/2 teaspoon sugar1 teaspoon lemon juice1 teaspoon nori, coarsely groundSRIRACHA CREAM:3 grams gelatin powder35ml water1 cup heavy cream1/3 cup creme fraiche4 tablespoons Sriracha sauce1/4 teaspoon saltAVOCADO PUREE:1 avocado, riped1 teaspoon lemon juice1/4 teaspoon salt3 tablespoons waterOTHERS:nuoc cham - here is the link to my other video on how to make nuoc cham youtu.be/P-qLDjoX9jofresh oysterssea urchingarnish - nasturtium leaves, micro greens, edible flowersSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next timeMusic Track:Skinny Leonard by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
DUCK AND FOIE GRAS SAUSAGE ROLLS CookingWithMamaMui 2016-10-03 | Sausage rolls are usually make with ground pork, but i like to make it a little different and extra special by using duck and adding in foie gras. These rolls are great for packing for your kids school lunch and an afternoon snack. This recipe will end up around 40 smalls rolls or depend on the size of the rolls you like. If ground duck is too hard for you to find or you don't have a grinder at home, you can certainly use ground pork, or ground lamb or even ground veal. Get creative and play around with the ingredients. So here are the ingredients you will need:FOR THE DIPPING SAUCE2 Medjool dates, pitted1/3 cup raisin1/2 cup prune juice1 tablespoon balsamic vinegar1/4 cup red wine vinegar1/4 cup Dijon mustard4-5 drops Tabasco sauce FOR THE FILLING550g duck, ground200g pork fat, ground230g foie gras, cubed1/4 teaspoon nutmeg1/8 teaspoon cayenne pepper1 teaspoon ground coriander1 teaspoon paprika1 teaspoon ground cinnamon1/2 teaspoon ground ginger1 teaspoon salt1/2 teaspoon black pepper2 tablespoons shallot, chopped1 tablespoon garlic, chopped1/3 cup cilantro, chopped1/2 cup pistachio, chopped1 teaspoon orange zest1/3 cup bread crumbsOTHERS1 egg for egg wash2-3 rolls of puff pastryblack and white sesame seedsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
DEEP FRIED CHICKEN AND SHRIMP DUMPLINGS WITH SPICY PEANUT SAUCE CookingWithMamaMui 2016-09-18 | These deep fried dumplings are a perfect appetizer for your next party. They are delicious and so pretty to look at. I used ground chicken in this recipe, but you can use pork or just shrimp alone. The peanut sauce is the perfect accompaniment for the deep fried dumplings. I made it spicy but you can skip the sambal paste if you can't handle the spiciness. I couldn't find tamarind paste at the market. So i made tamarind paste from the block of tamarind pulp. If you can can find tamarind paste at the store, then you can skip the tamarind paste making step. Here are the ingredients you will need:CHICKEN AND SHRIMP FILLING300g ground chicken300g shrimp2 tablespoons shallot, chopped1 tablespoon garlic, chopped1 teaspoon ginger, grated2 tablespoons palm sugar, grated1/2 teaspoon salt1/4 teaspoon black pepper3 tablespoons green onion, chopped1 teaspoon curry powder1/2 teaspoon cayenne pepper1 teaspoon fish sauceTAMARIND PASTE115g tamarind pulp block1 1/2 cups waterSPICY PEANUT SAUCE2 tablespoons neutral oil1 tablespoon shallot, chopped1 tablespoon garlic, chopped1/2 teaspoon ginger, grated1 cup chunky peanut butter1 cup coconut milk1 teaspoon fish sauce1 1/2 tablespoon tamarind paste3 tablespoons palm sugar, grated1 teaspoon sambal pasteOTHERS35-40 wonton wrappers35-40 green onion stripsoil to fry the dumplingsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
COD EN PAPILLOTE WITH CARAMELIZED ONION, CARROT, AND ZUCCHINI CookingWithMamaMui 2016-09-11 | Cod en papillote, in other words mean cod in parchment paper. I love cooking fish this way. It's easy, quick and delicious. In this video I paired it with caramelized onion, compound butter, zucchini and carrots. This is just one of the combination. There are endless of combinations and endless possibility out there. You can use salmon with asparagus or tomatoes and so on. Here are the ingredients you will need:CARAMELIZED ONION1 tablespoon olive oil2 tablespoons butter, unsalted2 onion, sliced1/2 teaspoon salt1/2 teaspoon sugarCOMPOUND BUTTER1 cup butter, unsalted and room temperature1 tsp anchovy paste2 tablespoons parsley, chopped1/4 teaspoon black pepper2 garlic cloves, grated1/2 teaspoon saltOTHERS:2 carrots, julienne2 zucchini, julienne1/8 tsp lemon zest, grated1 tsp soy sauceparchment paperplastic wraplemon juiceparsley leavesedible flower (optional)SUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE PORK AND SHRIMP GYOZA WITH OKONOMIYAKI SAUCE CookingWithMamaMui 2016-09-04 | I saw an episode once on Destination Flavour Japan show. Chef Adam Liaw made his gyozas from scratch and serve it takoyaki style. That is with takoyaki sauce, bonito flakes and Japanese mayo. It look so good I can't resist but to recreate at home. I love gyoza. I order it every single time when I dine at restaurant. In this recipe, to save some time I bought the pre-made dumplings wrappers. I used pork and shrimps but you can use whatever you desire. Perhaps, duck confit? Or mushrooms for vegetarian version. I couldn't find any takoyaki sauce at the market. So I find okonomiyaki sauce works just as well. Okonomiyaki sauce is traditional serve with a savory pancake in Japan. Here I have the recipe to make okomomiyaki sauce from scratch. Alrite, here are the ingredients you will need:FILLINGS:1 1/2 cup nappa cabbage, chopped1 teaspoon salt300g ground pork300g shrimp, minced1 tablespoon chives, chopped1 tablespoon shallot, chopped1 tablespoon garlic, chopped1 teaspoon ginger, grated1 teaspoon soy sauce1 tablespoon mirin1/4 teaspoon black pepper1 teaspoon sugar40 dumpling wrappersOKONOMIYAKI SAUCE:1/4 cup ketchup2 tablespoons Worcestershire sauce1 tablespoon garlic, chopped1 teaspoon ginger, grated2 tablespoons brown sugar1 tablespoon rice vinegar1 tablespoon water1 tablespoon soy sauce1 tablespoon oyster sauceOTHERS:2 tablespoons oil to fry gyoza1 teaspoon sesame oilJapanese mayonnaisegreen onion, choppedbonito flakesSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
VIETNAMESE BRAISED PORK TORTELLINI, STUFFED ZUCCHINI BLOSSOM, AND COCONUT-LEMONGRASS VELOUTE CookingWithMamaMui 2016-08-28 | Here's another delicious and beautiful dish to make to impress that important guests coming over to your house. I braised the pork shoulder the same way you would make 'thit kho' - it's Vietnamese caramelized pork. I then shredded the meat, stuffed in dumpling wrapper and shape it into tortellini pasta shape. First I was going to make pasta sheets, but to save time I use dumpling wrapper instead. It works just as well. The coconut-lemongrass veloute, I borrow the idea from Thai cuisine, by using kaffir lime leaves to add another flavor dimension. You can get kaffir lime leaves at any Asian market. The stuffed blossoms is another element that add richness to the dish. Therefore I included the pickled shallots. The acidity of it will help cut all the richness and creaminess from the tortellini, the poached egg and the veloute. Here are the ingredients you will need:FOR THE PORK 1 pound pork shoulder1 teaspoon salt1 teaspoon black pepper2 tablespoons oil2 tablespoons shallot, chopped2 tablespoons garlic, choppped2 tablespoons brown sugar3 tablespoons fish sauce2 tablespoons dark soy sauce500ml coconut water500ml chicken stock1 cup pineapple3 star anise2 cinnamon sticks1/4 teaspoon salt1/4 teaspoon black pepper1 tablespoon butter, unsalted1 tablespoon chive, chopped1 tablespoon cilantro, chopped30-35 dumpling wrappers (extra tortellini can keep in freezer)PICKLED SHALLOTS1/3 cup red wine vinegar3 tablespoons water1 tablespoon, plus 1 teaspoon sugar1 1/4 teaspoon salt2 garlic cloves1/4 teaspoon whole black peppercorns3 shallots, slicedCOCONUT-LEMONGRASS VELOUTE2 tablespoons oil2 tablespoons onion, chopped1/2 cup leeks, chopped1 tablespoons garlic, chopped1/2 cup chicken stock1/4 teaspoon salt1/4 teaspoon black pepper1 can coconut milk2 ginger sliced2 kaffir lime leaves3 lemongrass stalksSHIMEJI MUSHROOMS1 tablespoon oil1/2 teaspoon butter, unsalted1 tablespoon shallot, chopped1 tablespoon garlic, chopped1 package shimeji mushroom1/4 teaspoon salt1/4 teaspoon black pepper STUFFED ZUCCHINI BLOSSOMS5-6 zucchini blossoms, washed and stamens removed4 eggs, poachedBATTER TO FRY THE BLOSSOMS1/2 cup all purpose flour1 teaspoon baking powder1 teaspoon salt1/2 cup club sodaoil to fryOTHERS:1 teaspoon lecithin powderedible flowers for garnish, such as nasturtium flowers/leaves, and borage flowerstoasted handful hazelnutscrispy onionradish, sliced for crunch and garnishSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
MANCHEGO & BOURSIN CHEESE STUFFED ZUCCHINI BLOSSOMS WITH BELL PEPPERS COULIS CookingWithMamaMui 2016-08-21 | I love growing zucchini in my back yard. One plant can yield so much fruits, plus you get extra bonus of all the blossoms. Yes, they are edible. In this video I stuffed it with Manchego and Boursin cheese. But really the stuffing is up to your imagination. You can stuff it with whatever you like, perhaps like ricotta cheese or shrimps, scallops... Then I fried it in a light airy batter, making it super crunchy on the outside, soft, and cheesy stuffing in the middle. The best of both world. The bell peppers coulis are perfect to accompany the crunchy, rich, cheesy stuffed blossoms. Here are the ingredients you will need:FOR THE STUFFING:1 cup diced bread1/2 cup Manchego cheese, grated2 tablespoons Boursin cheese2 garlic cloves3 tablespoons heavy cream1/2 teaspoons salt1/2 teaspoons black pepper1/4 teaspoon cayenne pepper2 tablespoons chives, choppedFOR THE BATTER:1 egg yolk1 cup sparkling water, cold1/2 cup plus 6 tablespoons rice flour1/2 cup potato starchFOR THE BELL PEPPERS COULIS:3 orange or yellow bell peppers, medium size2 tablespoons olive oil1 tablespoon shallot, chopped1-2 sprigs fresh thyme1 tablespoon sherry vinegar1/4 teaspoon black pepper1/2 teaspoon salt1/4 cup chicken stockOTHERS:oil to fry the blossomsedible flowers for garnish SUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comMUSIC by:Medium Rock by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.comThank you for watching!See you guys next time
HOW TO MAKE BUTTERMILK FRIED CHICKEN CookingWithMamaMui 2016-07-04 | Why order out when you can make this buttermilk fried chickens at home. It's easy to make and you know the exact ingredients you put in. This is my go to comfort food. You can buy the whole chicken and break it up into pieces yourself or buy in bulk of all the chicken thighs. Here are the ingredients you will need:INGREDIENTS TO MARINATE THE CHICKEN:946 ml buttermilk1 tablespoon salt1 teaspoon garlic powder1/2 teaspoon paprika1 teaspoon black pepper1 tsp dried thyme8 chicken pieces, or all thighsTO BREAD THE CHICKEN:3 cups all purpose flour1 tsp garlic powder1/2 tsp dried thyme2 teaspoons baking powder1 tsp salt1/2 tsp black pepperOTHERS:oil to fry the chickenketchupSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comMUSIC by:Straighty Baby by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.comThank you for watching!See you guys next time
How To Make Fish Maw Crab Soup - Cách Làm Soup Cua Bong Bóng Cá CookingWithMamaMui 2016-06-27 | Fish maw AKA gas bladder is an internal gas -filled organs that helps the fish mobility. When you buy fish maw, there are two types. First is the dried one and the other is the dried-fried one. If you buy the dried one, you need to fry it first. Or you can spend a little extra money with less work and buy the one that already fried for you. I love this soup everytime I attend a Chinese or Vietnamese wedding. This soup is a delicacy and heavy on the pocket. It is worth it to make for the one you love. Here are the ingredients:100g fish maw 20 quail eggs2 enoki mushrooms, packages1lb crab meats or 2 dungeness crabs2 egg whites3 tablespoons cornstarch, plus 7 tablespoons cold waterFOR THE BROTH:3-4 chicken carcasses1 tablespoon salt1 onion, medium size3 ginger, (1.5in each)1/2 inch rock sugar chunk1 cilantro stem, bunchOTHERS:fish saucecilantro leavesblack pepperSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comMUSIC by:Wheels by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.comThank you for watching!See you guys next time
Cà Chua Nhồi Thịt - Vietnamese Stuffed Tomatoes CookingWithMamaMui 2016-06-05 | Vietnamese stuffed tomatoes is another popular dish among Vietnamese family dinner meal. The stuffing consist of pork, shrimps, wood ear fungus and cellophane noodle. Sound familiar? Yes it is the same stuffing for spring rolls. Alternately, you can also do the same stuffing for tofu. Maybe i'll make a video of that one day. Here are the ingredients you will need: FOR THE STUFFING:8-9 tomatoes, medium size25g wood ear fungus (buy the one that already cut thinly)72g cellophane noodle200g ground pork200g shrimps, peeled and de-veined2 tbsp garlic, chopped2 tbsp shallot or onion, chopped2 tbsp fish sauce1/2 tsp sugar1/4 tsp salt1/4 tsp black pepperoptional - 1/8 tsp cayenne pepperFOR THE TOMATOES SAUCE:tomatoes top, choppedinside of tomatoes, chopped2 tbsp oil1 tbsp garlic, choppeda pinch of crushed red pepper2 tbsp fish sauce1 tbsp sugar1/4 tsp salt1/4 tsp black pepperOTHERcilantro to garnishSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE Canh Chua Tôm Cá- FISH AND PRAWNS SOUR SOUP CookingWithMamaMui 2016-05-29 | Canh Chua Tôm Cá is Vietnamese sour fish and prawns soup. This soup is delicious, a lovely combination of sweet, sour (from the tamarind), and salty. It's great serving family style. As with all Vietnamese soup, it's not hard to make at all. Just a few preparations and you'll end up with a lovely hot soup for your dinner. Here are the ingredients you need:INGREDIENTS75 tamarind block1 1/2 cup water10 okra 2-3 taro stems (stalks)2 cups pineapple chunks5 tomatoes, small, cut into wedges4 tbsp rice paddy herbs, chopped 4-5 basa steaks (or any type of fish)2 tbsp oil3 tbsp garlic, chopped3 cups chicken stock4 cups water 3 tbsp fish sauce5 tbsp sugar1 tsp salt1/2 tsp black pepper2 cups bean sprouts10 prawns, largeSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
NO-BAKE ENERGY BITES CookingWithMamaMui 2016-05-22 | These no-bake energy bites are perfect for healthy snack. It's packed full of good fat and nutritious ingredients. It's super easy to make. You just need a few ingredients, mix it together and roll into a ball. Instead of grabbing those bad junk food, nibble on these healthy bites. It's delicious and good for you. Hope you make this soon.INGREDIENTS1 cup rolled oats1/2 cup toasted coconut flakes1/2 cup ground flax 1/2 cup cocoa nibs1 tbsp chia seeds1/2 cup peanut butter2 tsp vanilla extract1/2 cup honey13 cup semi chocolate, choppedSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE BANH NAM - FLAT RICE DUMPLINGS CookingWithMamaMui 2016-05-15 | Have you ever try banh nam? Growing up these flat dumplings are one of my favorite dish to eat. They are rice dumplings that are filled wtih pork and shrimps. Then wrapped and steamed in banana leaves. It has a soft texture , no wonder it is among the elderly and kids favorite. Here are the ingredients you will need:FOR THE BATTER:350g rice flour75g tapioca flour1 tsp salt6 cups cold waterFOR THE PORK AND SHRIMPS FILLING:250g shrimps350g ground pork2 tbsp oil1 tsp annatto seeds3 tbsp shallot, chopped2 tbsp garlic, chopped1 tbsp fish sauce1/2 tsp black pepper1 tsp sugar1/2 tsp salt3 tbsp green onion, choppedFOR DRIED SHRIMP POWDER FILLINGS:100g dried shrimps1 tbsp oil2 tbsp shallot, chopped2 tbsp garlic, chopped1 tsp salt1/2 tsp black pepperOTHERS:25 banana leaves size : 8X11-INCH RECTANGLES25 banana leaves size: 8X5-INCH RECTANGLESfish sauce - click here to go to my other video on how to make nuoc mam - fish dipping sauce youtu.be/P-qLDjoX9joSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE EASY SPRING ROLLS - Chả Giò CookingWithMamaMui 2016-05-07 | Spring rolls, one of Vietnamese signature appetizer. It's super easy to make. Make sure you make a big batch. It freeze very well. So every time you're craving for it, just take it out and fry for 6 minutes. In this video, I will show you two ways. First with the egg rolls wrapper, second is with rice paper. Here are the ingredients you will need:INGREDIENTS500g shrimps500g ground pork1 cup cellophane noodle1 cup dried wood ear fungus1 1/2 cup carrot, grated1 1/2 cup taro, grated1 onion, large, minced2 tbsp garlic, minced3 tbsp fish sauce1 tbsp sugar1 tsp salt2 tsp black pepperOTHERS:50 egg roll wrappers or rice papperoil to fry the rollsherbs : Thai basil, mint, cilantrolettucecucumbervermicellicarrotsfish sauce - click here to go to my other video on how to make nuoc mam - fish dipping sauce youtu.be/P-qLDjoX9joSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
UNI SOY MILK PANNA COTTA CookingWithMamaMui 2016-04-30 | Sea urchin or uni is back on at the market. So I gotto get my hand on it. Here's another video about this precious delicate product. This time is panna cotta. Have you ever try tau hu nuoc gung? It'ss silken tofu dessert with ginger syrup. This dish is a play on that but ofcourse it will be a savory one. You still get that silken smooth texture yet its packed with rich uni flavor, then theres acidity from the ponzu to cut the richness of the uni. Plus, some crunches texture from puffed wild rice. Here are the ingredients you will:INGREDIENTSUNI SOY MILK PANNA COTTA1 envelop of gelatin powder1/4 cup cold water100g uni 150ml soy milk300ml heavy cream1 teaspoon ponzu sauce1 teaspoon saltPONZU GELEE2 teaspoon gelatin powder1/4 cup cold water1/4 cup ponzu saucePEA PUREE1 1/2 cups frozen or fresh peas2 tablespoons unsalted butter1/2 cup of the pea cooking liquid1/4 teaspoon salt1/4 teaspoon black pepperPUFFED WILD RICEoil to fry2 tablespoons wild ricePONZU FROTH1/4 cup ponzu sauce3 tablespoons water1 g powder soy lecithinOTHERSedible flowers for garnishradish, thinly slicedmicro green radish3-4 uniedible flowerspea tendrilsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelle FACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :) Music Track:Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Source: http://www.twinmusicom.org/song/302/carefree-melodyArtist: http://www.twinmusicom.org
HOW TO MAKE MAM NEM - VIETNAMESE FERMENTED ANCHOVY DIPPING SAUCE CookingWithMamaMui 2016-04-24 | Mam nem is Vietnamese fermented anchovy dipping sauce. This powerful pungent sauce is used in many popular Vietnamese dishes such as bo chien bo - grilled butter beef wrap. Also with any grilled fish wrap in mustard greens. I love eating and using this sauce with roasted pork, vermicelli and loaded with fresh veggies. This sauce is not for everyone, it is an acquire taste. If you could get over smell it will taste delicious. INGREDIENTS3 tablespoons neutral oil3 tablespoons garlic, chopped2 tablespoons lemongrass, chopped2 1/2 tablespoons sate chili paste (ot sa te)1 cup anchovy sauce2 1/2 cup pineapple, crushed1/2 cup sugar1 1/4 cups water3 tablespoons lime juiceoptional - 3 tablespoon maple syrupSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelle FACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
HOW TO MAKE EASY CA CHIEN SOT CA CHUA - FRIED FISH WITH TOMATO SAUCE CookingWithMamaMui 2016-04-17 | Ca chien sot ca or fried fish with tomato sauce is one of my easy go to meal when i'm in a hurry. You can use any type of fish for this dish. You can use whole fish or fish fillet. Serve with rice and you have yourself an easy, quick, and delicious meal. Here are the ingredients you will need:INGREDIENTSFOR THE TOMATO SAUCE4 small tomatoes2 tbsp oil2 tbsp garlic, chopped2 tbsp fish sauce1 tsp onion powder1/2 tsp chili flakes1 tsp salt1 1/4 tsp black pepper1 tsp sugar1/2 cup chicken stock1 tsp lime juiceTO FRY THE FISH1 Tilapia, cleaned, gutted and scaled1/2 cup all purpose flour1/2 tsp garlic powder1/2 tsp salt1/2 tsp black pepperOTHERS:oil to fry the fishcilantro, green onion, choppedcrispy fried shallotsserve with Jasmine riceSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelle FACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)Music Track:Walk In The Park by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
HOW TO MAKE DUCK CONFIT PIZZA WAFFLE CookingWithMamaMui 2016-04-03 | When my husband got me a waffle machine for Christmas, I've been thinking endless way to make dishes with it. So here is another one using the handy waffle machine. Duck confit with cheese stuffed in pizza dough waffle. Here are the ingredients you will need:INGREDIENTS:PIZZA DOUGH2 1/4 teaspoons dry active yeast1 teaspoon sugar1 1/2 cup water (110 degrees F)4 cups bread flour, plus more for kneading dough1 teaspoon salt2 tablespoons olive oil, plus 1/2 teaspoon more to oil the doughDUCK CONFIT Please see my other video on How To Make Chicken Confit, youtu.be/UBOweMGi5rMOfcourse you would use duck legs for this recipe, or if you like you can also use chickenOTHERS:mozzarellacheddarSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
HOW TO MAKE EASY Bún măng vịt - DUCK & BAMBOO NOODLE SOUP CookingWithMamaMui 2016-03-19 | INGREDIENTS:200 g dried bamboo TO CLEAN DUCK:1 duck 5lbs1 ginger, thumb size knob2 tbsp saltFOR DUCK BROTH:4 cups chicken stock2 tbsp salt1 onion1 ginger, thumb size knob1/2 in rock sugar chunk1 jar 13oz bamboo in chili oilfish sauce to adjust seasoning to your likingCABBAGE SALAD:1/2 cabbage head, thinly sliceVietnamese coriander, a handfulcrispy shallotsGINGER FISH SAUCE:2 ginger, thumb size knob2 garlic cloves1 Thai chili1/2 cup fish dipping sauce, nuoc mam cham, click here to go to my other video on how to make Vietnamese fish dipping sauce youtu.be/P-qLDjoX9jo2 tbsp raw fish sauceOTHERS:vermicelli, cook noodle according to packagecilantro, choppedonion, thinly slicedbean sproutscrispy shallotslime wedgesSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
FRIED QUAIL, POLENTA WAFFLE, AND FOIE GRAS MAPLE SYRUP CookingWithMamaMui 2016-03-13 | How about a twist to the everyday chicken and waffle dish? Let's make polenta waffle. Instead of fried chicken, let's make buttermilk fried quail. To make over the top let's make a maple syrup with the addition of foie gras. This is liquid gold. I can lick this sauce all day everyday. It's so good. This dish was inspired from Chef Gabriel Rucker from Le Pigeon's cook book. Here are the ingredients you will need:INGREDIENTSTO MARINATE THE QUAIL:6 quails2 1/2 cup buttermilk1 teaspoon salt1 teaspoon black pepper1 teaspoon paprikaPOLENTA:6 cups chicken stock1/2 cup heavy cream2 teaspoons salt1 1/2 cup cornmeal2 tablespoon unsalted butter1 cup parmesan cheeseFOIE GRAS MAPLE SYRUP:1 1/4 cup maple syrup8 oz foie gras cubespinch of saltTO FRY THE QUAIL:3 cups all-purpose flour1 teaspoon garlic powder1 teaspoon paprika1 teaspoon salt1 teaspoon black pepper1 cup bread crumbsoil to fry the quailOTHERS OPTIONAL:mix green saladseared foie grasSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)Music Track:Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://www.twinmusicom.org
HEALTHY AVOCADO PESTO PASTA WITH GARLIC SHRIMPS CookingWithMamaMui 2016-03-05 | Don't you ever feel some day you're just so lazy to cook but you want a healthy meal. Well I got an answer for you. Make this super quick and healthy avocado pesto pasta dish. The avocado adds a creamy texture therefore this pesto sauce doesn't need any cheese or olive oil. In addition, I like to add some garlic shrimps on top, but if your a vegetarian you can omit the shrimps. Here are the ingredients you will need:INGREDIENTS400g spaghetti pastaAVOCADO PESTO SAUCE:- 1 1/2 avocado, ripe- 2 garlic, cloves- 3 tablespoons ground almond- 1 tablespoon lemon juice- 2 cups arugula leaves- 1/4 teaspoon salt- 1/4 teaspoon black pepperGARLIC SHRIMPS:- 1 pound shrimps, peeled and deveined- 1 tablespoon olive oil- 1 tablespoon garlic, chopped- 1/4 cup white wine- 1/4 teaspoon salt- 1/4 teaspoon black pepper- 2 tablespoon parsley, choppedOTHERMore chopped parlsey for garnishSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)Music Track:Sunday Spirit by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
EASY FRIED RICE WITH CHINESE SAUSAGE AND TOBIKO CookingWithMamaMui 2016-02-27 | What to do with leftover rice? Make fried rice! Its so fast, and you can have dinner ready on the table under 30 minutes. With this dish, I used Chinese Sausage and tobiko. Such an odd combination, but it works. The tobiko gave every bite a little pop in your mouth. It's fun to eat and delicious. Here are the ingredients you will need:INGREDIENTS:7 oz Chinese sausages, chopped 3 tablespoons onion, chopped2 tablespoons garlic, chopped2 tablespoons oyster sauce1 tablespoon fish sauce1 tablespoon sugar1 teaspoon salt1 teaspoon black pepper1 1/4 cups frozen peas4 cups leftover rice3 tablespoons tobikoEGGS TOPPING:3 large eggs1/4 teaspoon salt1/4 teaspoon black pepper1 tablespoon Canola oilOTHERS:cilantro leaves for garnishSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!
PASTA WITH UNI, IKURA, AND UNI SAUCE CookingWithMamaMui 2016-02-20 | Sea urchin AKA uni is a delicacy. Whenever I see at the market, I don't care how much it cost I got to buy it. It is usually eaten raw, but how about making into a sauce and serve with pasta. This dish is creamy and so scrumptious. You can use spaghetti, angel hair or any type of pasta you like. Here are the ingredients you will need...INGREDIENTS:UNI SAUCE12-16 whole sea urchins, reserved 2 for presentation1 tablespoon olive oil2 tablespoons, shallot, chopped1/2 cup white wine1 cup chicken stock1/4 cup heavy cream1/4 cup butter, cut into small chunkssalt and black pepper to tasteSPAGHETTI 1 pound spaghetti or any other pasta you like1 tablespoon salt to cook the pasta1 tablespoon olive oil2 garlic, mincedsalt and black pepper to tasteOTHERS2 tablespoons Ikura (Salmon roes) nori (seaweeds), cut into small stripsChili threadsedible flowers1 teaspoon ground soy lecithinSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!
STEAMED HALIBUT WRAPPED IN SPINACH WITH GREEN PEAS, MANILA CLAMS AND LEEK-SAFFRON COULIS CookingWithMamaMui 2016-02-14 | Steamed halibut wrapped in spinach leaves, green peas, Manila clams and leek-saffron coulis. This dish is great for entertaining. The sauce can make a day ahead. The halibut wrapped in spinach can also make a day ahead. When you guests arrived all you have to do are cook the clams, peas and steam the fish. Easy peasy.INGREDIENTS LEEKS-SAFFRON COULIS2 tablespoons unsalted butter2 leeks, chopped (white and lightest green part only)1 cup chicken stocks2 pinches saffron threads1 cup heavy cream1/4 teaspoon salt1/4 teaspoon black pepper HALIBUT4 halibut fillets, trimmed to about 2 inch by 2 inchsalt and black pepper to season the fish2 handful spinach leavesMANILA CLAMS1.5 pounds clams1 tablespoon olive oil1 tablespoon onion, chopped2 garlic cloves, chopped1/4 cup white wine1 tablespoon unsalted butter1/4 teaspoon black pepperGREEN PEAS1 cup frozen peas1 tablespoon unsalted buttersalt and pepper to season the peasFRIED LEEKS1 leek, shredded (white and lightest green part only)oil to fry the leeksBEFORE SERVING:1 teaspoon ground soy lecithinedible flowers1 tablespoon clarified butterSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!
KISSES MACAROON NESTS CookingWithMamaMui 2016-02-06 | Kisses chocolate macaroons nest. This is the easiest and fastest little treat to make. All you need are just five simple ingredients. When Easter you can substitute Kisses chocolate for little chocolate egg. Or for Valentine use heart chocolate. Here are the ingredients:INGREDIENTS14oz un sweetened coconut flakes1 can 300ml condensed milk1 teaspoon vanilla extract1/4 teaspoon salt2 large egg white (room temperature)This recipe makes around 27 nests, so you will also need 27 Kisses chocolate.SUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!
HOW TO MAKE EASY WONTON NOODLE SOUP CookingWithMamaMui 2016-01-31 | Wonton noodle is so easy to love. It's delicious and so comforting. When folding wonton, ask your kids to help out. They can fold any shape they like. I'm making shrimp and pork filling. You can make all shrimp fillings if you like. Or try with lobster for special occasion. INGREDIENTSWONTON FILLING:350g ground pork300g shrimp, de-veined and chopped2 tablespoons water chestnut, chopped 1 tablespoon garlic, chopped1 tablespoon ginger, finely chopped2 tablespoons shallot, chopped1 tablespoon soy sauce1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon black pepper1 teaspoon sesame oil1 tablespoon shaoxing wine2 tablespoon chivesWONTON BROTH:1.5 pound chicken bones2.5 litre water1 inch knob ginger1 tablespoon salt4 cups chicken brothcilantro stems, a bunchOTHER INGREDIENTS:Around 40 wonton wrappers1 egg + 1 tablespoon water = egg washFresh or dry egg noodle, cook noodle according to package instructionshiitake mushroomsboy choygreen onion, choppedSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time!
CHICKEN SATAY WITH VERMICELLI AND VIETNAMESE DIPPING SAUCE CookingWithMamaMui 2016-01-23 | Today I'm fusion Malaysian cuisine with Vietnamese cuisine. I'm making chicken satay with vermicelli and nuoc cham. You must of know chicken satay is a famous Malaysia dish of skewered chicken. It is usually served with cucumber and peanut dipping sauce. Instead of that I will be serving it with vermicelli, scallion oil, crushed peanuts and nuoc cham, which is Vietnamese dipping sauce. This is dish is so easy to love and I hope you give it a try.INGREDIENTS:1 lb chicken, cut into 1 inch strips2 teaspoons coriander seeds2 teaspoons cumin seeds2 tablespoons lemongrass, chopped2 cm knob turmeric root, skin peeled1 inch knob galangal root, skin peeled4 garlic cloves3 shallots2 tablespoons palm sugar, chopped2 tablespoons vegetable oil1 tablespoon fish sauce1/4 teaspoon black pepperoptional - 1 Thai ChiliCRISPY SHALLOTS4 shallots, thinly slicedoil to fry the shallotsSCALLION OIL:4-5 green onion, chopped only the green part1/4 teaspoon salt1 tablespoon vegetable oilOTHERS:A handful of peanut, toasted and crushedHerbs such as mint, cilantro, Thai basil - julienneGreen lettuce, choppedPickled carrots - click here to go to my other video on how to make pickled carrots youtu.be/cd9JRNlRD7YNuoc cham - click here to go to my other video on how to make nuoc cham - Vietnamese dipping sauce youtu.be/P-qLDjoX9joSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time!Music Track:Rhastafarian by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
HOW TO MAKE CA RI GA - VIETNAMESE CHICKEN CURRY CookingWithMamaMui 2016-01-17 | Ca ri ga - It's Vietnamese chicken curry. Vietnamese chicken curry can be eaten with French bread, rice noodle or Jasmine rice. I preferred to eat it with French bread, so that I can soak up all that rich and sweet coconut broth. The secret to having a delicious chicken curry is in the marinating. You must marinated it overnight. That way all the flavor can penetrate the meat, making it taste so tender and flavorful. Here's are the ingredients to make Ca ri ga - Vietnamese chicken curry:INGREDIENTS10 chicken thighs - or 1 whole chicken cut into 10 pieces2 tablespoons shallot, chopped1 tablespoon lemongrass, chopped2 tablespoons garlic, chopped2 tablespoon Ca Ri Ni An Do - Madras Curry Powder 1/2 teaspoon turmeric powder2 tablespoons fish sauce1/2 teaspoon salt1 teaspoon black pepper6-7 carrots, cut into small pieces5-6 potatoes, cut into small pieces3 lemongrass stalk, bruised1 can 400ml coconut milk8 cups chicken stocksSecret ingredient - add 2 tablespoons condensed milkHave a taste - add more fish sauce or salt to your likingServe with French bread, rice noodle or riceGarnish with cilantro leavesSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time!Music Track:Hot Mess by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
HOW TO MAKE TURKEY PHO - PHO TURKEY CookingWithMamaMui 2016-01-10 | Pho turkey, this is a new take on pho ga, which is Vietnamese chicken noodle soup. Using turkey instead of chicken gave the broth more body and depth of flavour. I love making this noodle soup in cold weather. It's so satisfying and comforting, plus it's healthy for you. Pho chicken/turkey broth is less intense than the pho bo (Vietnamese beef noodle soup), but it still as delicious. INGREDIENTS:13lbs turkey5 litre water, plus 8 cups water1 onion, medium size2 ginger, thumb size2 tablespoon salt1 tablespoon fish sauce8g rock sugar3 star anise1 tablespoon coriander seeds2 cinnamon sticks4-5 cloves1 bunch of cilantro stemsRice noodle - cook according to package instructionlime, cut into wedgesThai BasilHoisin sauceSriracha saucecilantro leaves, a handful, chopped4-5 green onionred onion, thinly sliced Optional:Fried crispy shallotsHard boiled quail eggsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
Crunchy Fish Tacos With Cabbage Slaw, Tomato-Radis CookingWithMamaMui 2015-12-19 | Fish tacos are easy to make and it's perfect for week nights meal. My kids love it when I make this because they like to assemble the tacos themselves. I love the crispy fried fish with the creamy cabbage slaw. Then you get the freshness of the salsa. Oh the spicy tangy mango sauce give it a little kick. It's so good I can eat three of these myself. INGREDIENTSCABBAGE SLAW:1lb cabbage, thinly sliced1/2 cup mayonnaise1 tablespoon sugar1 teaspoon salt1 teaspoon garlic powder1 teaspoon Sriracha sauce3 tablespoons white vinegar1 teaspoon black pepper1 cup red onion, sliced1 teaspoon lemon juiceTOMATO-RADISH SALSA:3 tomato, ripe diced4-5 radishes, diced3 tablespoons red onion, diced1/2 cup cilantro, chopped2 tablespoons lime juice1/2 teaspoon salt1/2 teaspoon black pepperMANGO SAUCE:2 mango, ripe roughly chopped1 tablespoon vegetable oil1 tablespoon garlic1-2 small Thai chilies1/3 cup white vinegar1 tablespoon sugar1/4 teaspoon salt1/4 teaspoon black pepperFISH BATTER:2 lbs basa fish or any white fish cut into 1 1/2 inch strip1 cup all-purpose flour1/2 cup corn starch1 teaspoon salt2 tablespoon baking powder1 teaspoon black pepper1 cup milk1 cup water1 teaspoon garlic powderOTHERS:oil to fry fishcilantro leaves for garnishradish thinly sliced for garnish and more texturelime wedgesSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
HOW TO MAKE EASY HOMEMADE FLOUR TORTILLAS CookingWithMamaMui 2015-12-19 | Why buy flour tortillas when you can make your own. It's so easy to make and doesn't take much time at all. You just need 5 simple ingredients. INGREDIENTS:3 1/2 cup all-purpose flour1 teaspoon salt1 teaspoon baking powder1/3 cup corn oil1 cup watermore flour needed for kneading and rolling dough outSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
How To Make Crab Salad With Cucumber Gazpacho & Puffed Wild Rice CookingWithMamaMui 2015-12-12 | Crab salad, puffed wild rice and cucumber gazpacho is a very refreshing dish. It is also tasty and if you presented this way to your guest. They will be very impressed. Make sure you select a plain loaf of bread, like french or Italian load. The loaf of bread has to be fresh so it's easy to work with. The cucumber gazpacho can be made a day in advance. As well as the bread tuile.INGREDIENTS:THE BREAD TUILE:1 loaf of French or Italian breadCUCUMBER GAZPACHO:1 1/2 cucumber, peeled and roughly diced2 tablespoons mint2 tablespoonsgreen onion1/2 teaspoon ginger, grated3 tablespoon parsley or cilantro1/2 teaspoon salt2 1/2 tablespoons mascarpone cheese1 tablespoon lemon juice1/2 cup chicken stockCRAB SALAD:200g crab meat1/4 cup green apple, diced3 tablespoons mayo2 tablespoons chives1/4 teaspoon salt1/4 teaspoon black pepper2 teaspoons lemon juiceOTHERS:watercress edible flowersSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
How To Make Bun Rieu Cua - Vietnamese Crab Noodle Soup CookingWithMamaMui 2015-12-05 | Bun rieu is Vietnamese crab noodle soup. I think this is the easiest of all the Vietnamese noodle soup. The key to making the ultimate bun rieu noodle soup is in using the fresh crab meat. But if can't find fresh crab meat, you can certainly use can crab meats. Or use both, like how I did in this video. This is a perfect soup for the cold weather we got here in Calgary, Canada. INGREDIENTSFOR THE BROTH:3 lbs pork bone3 litre water5 cups organic chicken brothFOR THE CRAB MIXTURE:1 2-3 lbs crab meat 1 can crab meat1 jar of 200g crab paste in soya bean oil1 lb ground pork2 tablespoon chopped garlic2 tablespoon fish sauce1 tablespoon sugar1 teaspoon salt2 teaspoon shrimp paste1 teaspoon black pepper3 large eggs2 tablespoon vegetable oil to fry half of the crab mixtureADDITIONAL INGREDIENTS FOR THE SOUP:6 tomatoes1 package of puff fried tofu2 lbs pork belly1/2 cup dried shrimpsANNATTO OIL:1 tablespoon vegetable oil1 teaspoon annatto seedsOPTIONAL : pork bloodAccompaniments:shredded water spinachmintslime wedgesbean sproutsgreen onion, choppedcilantro, choppedwhite onion, sliced thinlySUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time :)
Chicken Confit With Boursin Cheese Steamed Baos CookingWithMamaMui 2015-11-28 | A few weeks ago, my friends went for hiking and they had a little picnic on the trail. I provided them with steamed baos what are stuffed with chicken confit and Boursin cheese. They love it, and said it's a great picnic and on the go food. In this video, I will show what to do if you accidentally left the dough out over night. This dough recipe is very easy and forgiving. I hope you give this delicious steamed baos recipe a try!INGREDIENTS:THE STEAMED BAOS DOUGH:3 teaspoon active dry yeast3 teaspoon sugar12oz warm milk2 cups all purpose flour2 cups cake and pastry flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup sugar2 tablespoon vegetable oil1 teaspoon vegetable oil to oil the container for the dough to riseFOR THE STUFFING:4 CHICKEN LEGS CONFIT(CLICK HERE TO MY OTHER VIDEO ON HOW TO MAKE CHICKEN CONFITyoutu.be/UBOweMGi5rM)1/2 cup parsley, chopped1 teaspoon black pepper1 Boursin CheeseSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next timeMusic Track:Thingamajig by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
HOW TO MAKE SUPER EASY CREME BRULEE CookingWithMamaMui 2015-11-07 | Who doesn't love creme brulee? I made this many times for my co-workers at work. I would bring a small torch to work and torch it in front of them. It impress everyone every time. This is a basic creme brulee. Once you an expert you cal corporate in other flavour like coconut or ginger. Play around with it!INGREDIENTS7 large egg yolks1/4 cup + 1/4 cup sugar plus 1 1/2 teaspoon for brulee the creme1 tablespoon vanilla extract1/4 teaspoon salt4 cups of heavy creamSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next time
MI QUANG - VIETNAMESE QUANG STYLE NOODLE CookingWithMamaMui 2015-10-31 | Mi Quang is a type of noodle dish originated in Quang Nam province of central Vietnam. Mi Quang is made with thick rice noodle that had been dyed yellow using turmeric powder. This dish is full of freshness. It has so many different textures and a flavorful broth. Making mi Quang has a lot of steps. But I assure you it's all worth it.INGREDIENTSFOR THE BROTH3lbs pork bones1 onion, charred2 ginger, thumb sized, charred1 tablespoons rock sugar3 tablespoons saltTO MARINATE THE PORK BELLY1/2 pound pork belly1 tablespoon fish sauce1/2 teaspoon onion powder1/2 teaspoon garlic powder2 teaspoon paprika1/2 teaspoon turmeric powder1/2 teaspoon salt1/2 teaspoon black pepperTO MARINATE THE SHRIMPS1/2 pound whole shrimps1/2 teaspoon fish sauce1/2 teaspoon salt1/2 teaspoon paprika1/8 teaspoon turmeric powder1/8 teaspoon garlic powder1/2 teaspoon black pepperTO COOK THE PORK BELLY1 tablespoon oil1 tablespoon shallots, chopped1 tablespoon garlic, chopped1/8 teaspoon more of paprika1 teaspoon sugar1/8 teaspoon more black pepper4 tablespoons of the pork stocksTO COOK THE SHRIMPS1 tablespoon oil1 tablespoon shallot, chopped3 tablespoons of the pork stocks.TO COOK THE SHRIMPS SHELLS50g shrimps shells or 3 tablespoons dried shrimps1 tablespoon oil1/2 teaspoon paprika1/2 teaspoon fish sauceADDITIONAL FRAGRANT TO THE BROTH2 tablespoons oil2 tablespoon shallots, chopped1 tablespoon garlic, chopped2 teaspoon paprika1 teaspoon annato seedsOTHERS1 small banana flowersqueeze of lime juicemintlime wedgesmi Quang noodleblack sesame rice cracker or prawn crackertoasted peanutsquail eggsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next timeMusic Track:You're free to use this song and monetize your video, but you must include the following in your video description:Think Tank by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
BUN MAM - VIETNAMESE FERMENTED FISH NOODLE SOUP CookingWithMamaMui 2015-10-24 | Have you ever try bun mam? Bun mam is Vietnamese fermented fish noodle soup. Now don't turn away by the word fermented fish. I love bun mam. It is full of complexes flavor. It's pungent, yet a little sweet. It's filled mostly with seafood. You can throw in any seafood that are available . You'll get different textures from crispy roast pork, tender shrimps, soft egg plants and crunchy shredded banana flowers. Now just a word of warning first. If you want to make this soup, please open all your kitchen windows, and close all your room's doors. Because it will stink up the whole house. This soup is an acquire taste, if you love it, you will crave for it. it's not for everyone. But if your an adventurous eater, I hope you give this a try. INGREDIENTSFOR THE BROTH1 jar of salted Gouramy fish - MAM SAC4 cups water13 cups chicken stocks3-4 lemongrass stalks1 onion, cut in halfginger, thumb size, cut in half2 tablespoons fish sauce3 tablespoons sugar2 tablespoon oil2 tablespoon garlic1 teaspoon chili flakes3 tablespoons lemongrass, chopped2 eggplants, medium size, cut into small pieces(optional) roast pork(optional) pork belly (boiled them separately and sliced)seafood - whatever you desire, shrimps, squid, fish, lobsters, crabAccompaniments:shredded water spinachshredded banana flowersmintslime wedgesbean sproutsSUBSCRIBE: youtube.com/c/cookingwithmamamui_chelleFACEBOOK: http://www.facebook.com/cookingwithmamamuiINSTAGRAM: http://www.instagram.com/cookingwithmamamuiEMAIL: cookingwithmamamui@hotmail.comThank you for watching!See you guys next timeMusic Track:Aurea Carmina by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400006Artist: http://incompetech.com
