Never a DAAL MOMENT here with this amazing Black Lentil recipe (Dal Makhani) Yeung Man Cooking 2023-06-25 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE VEGETARIAN / VEGAN DAL (Dhal or Daal) MAKHANI RECIPE LAY HO THERE! I think one of the most comforting recipes out there. Join me in this episode and learn how to make a deliciously hearty dal makhani recipe today!Ingredients:1/2 cup pre-soaked black lentils* 2 pieces garlic small piece ginger 1 red onion 1 Roma tomato 3 tbsp chili oil (youtu.be/IkBWsfsEVkM) 1 tsp cumin seeds 1/2 tsp turmeric 1 tsp sweet paprika 1 tsp coriander 2 tsp garam masala 1/2 tsp cayenne pepper generous pinch of salt3 tbsp tomato paste1 1/2 cups water 2+2 tbsp coconut creamDirections:1. Drain the pre-soaked lentils and set it aside. Grate the garlic and ginger. Finely dice the red onion. Dice the Roma tomato 2. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry the seeds for a few seconds, then add in the red onions. Sauté for 3-4min 3. Add the garlic and ginger. Sauté for about 2min. Add the turmeric, sweet paprika, coriander, garam masala, cayenne pepper, and salt. Cook the spices for about 1min 4. Add the tomato paste and cook for about 1min. Add the Roma tomatoes and cook for a couple of minutes 5. Add the black lentils, give the pan a good stir, and cook for about 1min 6. Add the water give the pan a good stir. Turn up the heat and bring to a boil. Give the pan another good stir, then cover and cook on medium low for about 30min 7. Use a fork to mash down some of the lentils. Add 2 tbsp of coconut cream and stir 8. Plate the dal and drizzle over some more coconut cream. Garnish with fresh cilantro and serve with rice or naan*soak the black lentils overnight with 2-3 cups of water If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/kL4J6lN-ULg
Thanksgiving will never be the same! Yeung Man Cooking 2023-11-19 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE THANKSGIVING RECIPE IDEAS! LAY HO MA (how's it going in Cantonese)! Whether you have hosting duties or not, these recipes just might get the creative juices flowing! Join me in this episode and learn how to make a crispy chili smashed potatoes, a velvety coconut butternut squash soup, and a umami packed mushroom gravy that's out of this world. Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!CRISPY CHILI SMASHED POTATOES FULL RECIPE + DIRECTIONS HERE:youtu.be/bveumKzHQBACOCONUT BUTTERNUT SQUASH FULL RECIPE + DIRECTIONS HERE:youtu.be/27IJEXOhKlAMUSHROOM GRAVY FULL RECIPE + DIRECTIONS HERE:youtu.be/wB8MzBtsOmcCHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkM CHICKPEA MAYO RECIPE HERE: youtu.be/huBM4lBKJpkIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/9A-p3D-T54U
The simple Veggie Bowl I can eat all year! Yeung Man Cooking 2023-11-12 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN EARTHY NOURISH BOWL RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This versatile and scrumptious recipe will be a weekly favourite. Join me in this episode and learn how to make a colourful and tasty vegetable nourish bowl recipe today! BOWL INGREDIENTS:400ml canned chickpeas 4 baby Japanese sweet potatoes 1 tsp smoked paprika salt and pepper to taste 2 tbsp avocado oil 1 cup brown rice 1 1/2 cups water 40g black kale 120g purple cabbage 1 large avocado 1 purple carrot 30g broccoli sprouts BOWL DIRECTIONS:1. Pre-heat the oven to 400F 2. Rinse and drain the canned chickpeas with some water and place in a mixing bowl. Add the baby Japanese sweet potatoes to the bowl along with the smoked paprika, salt, pepper, and avocado oil. Toss to coat, then spread onto a baking sheet lined with parchment paper. Bake in the oven for 25min 3. Place the brown rice into a small saucepan. Rinse and drain, then add 1 1/2 cups water 4. Heat up the rice on medium heat heat. When the water begins to bubble, turn the heat to medium low. Give it a stir, then cover and cook for 15min 5. Prep the veggies by roughly chopping the black kale, shredding the purple cabbage, chopping the avocado into cubes, and peeling some ribbons from the purple carrot using a vegetable peeler 6. Assemble the bowl with the brown rice, fresh and roasted veggies, and a drizzle of the deliciously golden dressing DRESSING INGREDIENTS: 1/3 cup cashews 3/4 cups water 1/4 cup tahini 1 tbsp miso paste 1 tbsp maple syrup 3 tbsp lime juice 1/2 tsp turmeric 1 tsp salt 1 tbsp olive oilDRESSING DIRECTIONS: 1. Blend all of the dressing ingredients in a high powered blender on high until liquified (you can soak the cashews overnight to soften them up) CHICKPEA MAYO RECIPE HERE: youtu.be/huBM4lBKJpkIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/OVviwDCIA30
You’ll be AMAZED how good this Ramen is! Yeung Man Cooking 2023-11-05 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE THE MOST AMAZING PUMPKIN SPICE RAMEN RECIPE! LAY HO MA (how's it going in Cantonese)! Boy, is this episode a real treat! Made with real pumpkin, this broth is full of umami, full bodied, and a serious comforting delight. Join me in this episode and learn how to make an extraordinary pumpkin spice ramen recipe tonight!TOPPINGS + NOODLES INGREDIENTS:1/4 pie pumpkin 1 king oyster mushroom pinch of salt 2 tbsp avocado oil 1 tsp smoked paprika 2 sticks green onions 140g ramen noodles chili threads to garnish chili oil to garnish (youtu.be/IkBWsfsEVkM)BASE FLAVOURING INGREDIENTS: 1/4 pie pumpkin 1/2 onion 3 pieces garlic small piece ginger 1 carrot 2 tbsp chili oil 1 tsp cayenne pepper 1 tsp turmeric 2 tsp gochugaru 1 tsp cane sugar 1/3 cup coconut cream 3 tbsp miso paste 1/4 cup soy sauce 1/3 cup dashi (or veggie stock) BROTH INGREDIENTS: 1 1/2 cups dashi (or veggie stock) (youtu.be/4bAv9u-thd0)3/4 cups unsweetened soy milk ***LIGHT DASHI RECIPE HERE (youtu.be/hipvZGv6_lc) Directions:1. If starting with a whole pumpkin, slice in half, peel, and remove the seeds. Slice one of the halves in half. Use a vegetable peeler or mandolin to create pedal shaped shavings and add to a mixing bowl 2. Slice the king oyster mushroom and add to the mixing bowl along with a pinch of salt, 2 tbsp avocado oil, and the smoked paprika. Toss to coat, then spread onto a baking sheet lined with parchment paper 3. Finely chop the rest of the pumpkin, onion, garlic, and ginger. Finely dice the carrot 4. Heat up a sauté pan to medium heat. Add the chili oil followed by the carrots. Sauté for a couple of minutes. Add the pumpkin and onions. Sauté for about 7-8min. Add the garlic and sauté for another few minutes 5. Add the cayenne pepper, turmeric, gochugaru, and cane sugar. Give the pan a good stir. Add the coconut cream, miso paste, soy sauce, and vegetable stock. Give the pan a stir to dissolve the miso paste 6. Carefully transfer to a blender. Blend on high until liquified and transfer to a container to set aside 7. In a saucepan, add the broth ingredients and heat up a medium heat. Remember to stir occasionally. In the meantime, pre-heat the oven to 400F and bring some water to boil in another saucepan for the noodles. Place the baking sheet into the oven and bake for about 10min 8. Add about 3 tbsp of the base flavouring to the serving bowl. Boil the ramen noodles for 1min less to package instructions. Prep some freshly chopped green onions 9. Pour the hot broth into the serving bowl and give it a whisk. When the noodles are done, strain them out and add to the broth. Assemble the toppings with the king oyster mushrooms, roasted pumpkin, green onions, chili threads, and a drizzle of chili oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/eQ9YQxmlrrA
If I can only make One Rice Recipe Yeung Man Cooking 2023-10-29 | MORE INFO ON SHOPIFY HERE: shopify.com/yeungstarterFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE THE MOST UMAMI PACKED MUSHROOM CHICKPEA RICE RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! I bet you cannot just have one serving of this incredibly savoury recipe! Join me in this episode and learn how to make an extraordinary umami packed mushroom and chickpea rice recipe tonight! Let's beginIngredients:400ml canned chickpeas 3 large king oyster mushrooms 1 tsp smoked paprika 1 tsp sweet paprika 1/2 tsp cayenne pepper pinch of salt 2 tbsp avocado oil 3 pieces garlic 2 cups basmati rice 3 tbsp chili oil (youtu.be/IkBWsfsEVkM) 1 tbsp tomato paste 2 cups water 2 tbsp soy sauce 1 tsp dark soy sauce 1 tsp toasted sesame oil 1 tsp Chinese black vinegar 1 tbsp maple syrup 14g fresh Thai basil Directions:1. Pre-heat the oven to 400F. Drain and rinse the chickpeas. Then, line a mixing bowl with some paper towel and add in the chickpeas. Toss to dry the chickpeas, then remove the paper towels 2. Chop the king oyster mushrooms into cubes slightly larger than the size of a chickpea. This way, they will cook together evenly. Add the mushrooms to the chickpeas 3. Add the smoked paprika, sweet paprika, cayenne pepper, generous pinch of salt, and avocado oil. Toss to combine. Then, spread onto a baking tray lined with parchment paper 4. Finely chop the garlic. Use a sieve to rinse and drain the rice, then set aside 5. Heat up a sauté pan to medium low heat. Add the chili oil followed by the garlic. Stir and cook for about 1min. Add the tomato paste and cook for another minute. Add the rice. Turn the heat up to medium high and give the pan a stir 6. Add the water, give the pan a quick stir, then do not disturb any further. When the water begins to bubble, allow the rice to bubble away for about a minute or so. Then, cover and cook on medium low for 15min 7. Place the chickpeas and mushrooms into the oven and bake for 20-25min 8. Mix and combine the soy sauce, dark soy sauce, toasted sesame oil, Chinese black vinegar, and maple syrup. Chop the fresh Thai basil and set aside 9. After 15min, turn the heat off and let the rice steam further for 10min 10. Plate the rice and spoon over some of the sauce. Top with some of the roasted chickpeas and mushrooms. Sprinkle over some of the chopped Thai basil and serve! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/SI7ih37xJyc
The Hamburger Helper I didnt know I needed Yeung Man Cooking 2023-10-22 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A HAMBURGER HELPER INSPIRED RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! There's no need to be shy to break out this old classic! Join me in this episode and learn how to make a deliciously easy hamburger helper recipe (plantbased style). Let's begin!Ingredients:350g extra firm tofu 1/2 onion 2 + 1 tsp avocado oil 1 tsp smoked paprika 2 tbsp soy sauce 1 tbsp dark soy sauce 1 tsp garlic powder 1 tsp sweet paprika 1/4 tsp cayenne pepper 2 tbsp tomato paste 1 1/2 cups red wine (or veggie stock)3 cups unsalted vegetable stock 225g macaroni 1 cup plantbased cheese few sprigs parsley Directions:1. Pat dry the extra firm tofu with a paper towel. Then, crumble the tofu into a bowl. Dice the onion 2. Heat up a sauté pan to medium heat. Add 2 tsp avocado oil followed by the crumbled tofu. Sauté for 2-3min 3. Add the smoked paprika, soy sauce, and dark soy sauce. Sauté for 2-3min. Set aside the crumbled tofu 4. Place the pan back onto medium heat. Add 1 tsp avocado oil followed by the onions. Sauté for a couple of minutes 5. Add the garlic powder, sweet paprika, cayenne pepper, and tomato paste. Give the pan a good stir. Add the red wine and let it cook for about 3min 6. Add the unsalted veggie stock. Turn the heat up and bring to a boil. Add the macaroni and stir 7. Cook the pasta to package instructions (in this case, 9mins). Stir occasionally 8. Add back in the crumbled tofu. Stir and cook for a few minutes. Depending on how thick or thin you like the sauce, you can add a little more vegetable stock 9. Turn the heat off and stir in your favourite plantbased cheese. Plate the pasta and garnish with some freshly chopped parsley If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/m_AkQaHOoW4
THIS recipe you’ll make EVERY WEEK Guaranteed! Yeung Man Cooking 2023-10-15 | TEST THE WATERS HERE WITH SHOPIFY'S FREE TRIAL: shopify.com/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A DELISH CHIPOTLE INSPIRED BURRITO BOWL RECIPE RIGHT AT HOME! LAY HO MA (that's how's it going in Cantonese)! If there's one uncomplicated and delicious meal I've been making on repeat - this is it! Join me in this episode and learn how to make a highly versatile burrito bowl recipe tonight! Let's go!!COLD TOPPING INGREDIENTS:1 medium green leaf lettuce 1 red onion 4 roma tomatoes 1/4 cup chopped cilantro salt and pepper drizzle of olive oil 1/2 lime 3 avocados plantbased cheddar cheese to serve Directions:1. Thinly shred the green leaf lettuce and place in the serving bowl 2. To another serving bowl, add finely chopped red onion, diced roma tomatoes, chopped cilantro, salt and pepper, drizzle of olive oil, and some freshly squeezed lime juice. Mix to combine, then set aside 3. Very carefully remove the pits from the avocados and discard. Place the avocados in a bowl and season with salt and pepper and a squeeze of lime juice. Use a fork to mash, then set aside SAUCE INGREDIENTS: 1 cup mayo (youtu.be/huBM4lBKJpk) 1/4 cup sriracha (youtu.be/9-vxLlKoVaY)2-3 tbsp + 1/3 cup water 70g cilantro 1/2 cup cashews 1 tsp salt 1 lime Directions: 1. Combine the mayo, sriracha, and 2-3 tbsp of water. Then, pour into a squeeze bottle if desired 2. Place the cilantro into a high powered blender along with the cashews, salt, juice of one lime, and about 1/3 cup of water. Blend on high until liquified, then pour into a squeeze bottle if desired RICE INGREDIENTS: 2 cups long grain rice 3 pieces garlic 1 onion 1 jalapeno 2 roma tomatoes 2 tbsp olive oil 2 tsp smoked paprika 2 tsp sweet paprika 1/2 tsp oregano 1 tsp salt 2 cups water Directions: 1. Add the long grain rice to a bowl. Rinse and drain 2-3 times and set aside 2. Finely chop the garlic and onion. Remove the seeds from the jalapeno and finely chop. Dice the roma tomatoes 3. Heat up a medium saucepan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-7min. Add the garlic and sauté for a couple of minutes 4. Add the smoked and sweet paprika, oregano, and salt. Give the pot a good stir. Add the tomatoes and cook for a few minutes 5. Add in the rice and give the pot a stir. Add the water and stir. Turn the heat up to medium high 6. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15min. Then, turn the heat off and let the rice steam covered for another 10min. Plate the rice when done BEANS INGREDIENTS: 3 pieces garlic 1 onion 1 jalapeno 2 x 400ml canned pinto beans 2 tbsp olive oil 2 tsp sweet paprika 2 tsp smoked paprika 1 tsp salt 1 cup water Directions: 1. Finely chop the garlic and onion. Deseed the jalapeno and finely chop 2. Rinse and drain the pinto beans and set aside 3. Heat up a sauté pan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-6min. Add the garlic and sauté for a couple of minutes 4. Add the sweet paprika, smoked paprika, and salt. Give the pan a good stir. Add the pinto beans and turn the heat to medium high. Sauté for a couple of minutes 5. Add 1 cup of water and begin mashing the beans with a fork or potato masher. Add more water if the beans look too dry. The final texture is personal preference! 6. Plate the beans and serve up!If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/9zBGMtoTNIo
Hosting? These side dish recipes will get those creative juices flowing! Yeung Man Cooking 2023-10-05 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE SIDE DISHES TODAY! LAY HO MA (how's it going in Cantonese)! Whether you're making dinner for your family or have hosting duty, these recipes just might get the creative juices flowing! Join me in this episode and learn how to make a crunchy kale salad, a king oyster mushroom barbacoa, and a back to basics broccoli with garlic sauce. Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!CRUNCHY KALE SALAD FULL RECIPE + DIRECTIONS HERE:youtu.be/4kBK-MZkiTUMUSHROOM BARBACOA FULL RECIPE + DIRECTIONS HERE:youtu.be/gN-IlLmriWoBROCCOLI + GARLIC SAUCE FULL RECIPE + DIRECTIONS HERE:youtu.be/FUpQuWFR05ECHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkM If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/LK-hEsExHd8
Have peanut butter? Try these Noodles! Yeung Man Cooking 2023-10-01 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A TASTY PEANUT BUTTER UDON NOODLES RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! Peanut butter is definitely not just for toast. Join me in this episode and learn how to make a deliciously nutty peanut butter udon noodles recipe today!Ingredients:3 tbsp peanuts 1 tbsp white sesame seeds 3 pieces garlic 2 sticks green onions 250g udon noodles 1 tbsp chili oil (youtu.be/IkBWsfsEVkM)1 tsp sweet paprika 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tsp dark soy sauce 1 tsp rice vinegar 1 tbsp maple syrup 2 tbsp peanut butter 2 tbsp water Directions:1. Bring a pot of water to boil for the noodles 2. Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside 3. Grate the garlic and chop the green onions 4. Boil the udon noodles for half the time to package instructions (in this case 3min) 5. Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweer paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir 6. Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring 7. Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/1uOLXNgZYqg
LEGIT 5min Broccoli plus an inspired Childhood Classic Yeung Man Cooking 2023-09-24 | MORE INFO + FREE TRIAL WITH SHOPIFY HERE:shopify.com/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN INSPIRED TOMATO + TOFU RECIPE THAT'S BETTER THAN TAKEOUT! LAY HO MA (how's it going in Cantonese)! This simple and humble dish is nostalgic as it is delicious. Join me in this episode and learn how to make an inspired version of the popular Chinese Tomato and Egg (but using tofu) recipe today (plus an amazing broccoli recipe!)! Let's beginTOMATO + TOFU INGREDIENTS:350g extra firm tofupinches of salt 1 tsp turmeric 1 1/2 tsp Indian black salt (kala namak) drizzle + 1 tsp avocado oil 2 sticks green onions 2 vine tomatoes 2 tsp cane sugar 1/2 cup water 1 tsp potato starch + 2 tsp waterTOMATO + TOFU DIRECTIONS:1. Preheat the oven to 375F 2. Pat dry the extra firm tofu with a paper towel. Slice the tofu in half and into a mixing bowl, break the tofu into bite sized pieces. Add a pinch of salt, turmeric, Indian black salt, and a drizzle of avocado oil. Then, toss to coat3. Spread the tofu onto a baking tray lined with parchment paper. Then, bake in the oven for 6-7min 4. Chop the green onions into small batons and chop the vine tomatoes 5. Heat up a sauté pan to medium heat. Add 1 tsp avocado oil followed by the tomatoes. Sauté for a few minutes. Season with a pinch of salt and the cane sugar. Give the pan a stir and cook for another few minutes (use the back of the spatula to slightly crush the tomatoes) 6. Add the water and green onions. Make a slurry by combining the potato starch with a couple tsp's of water. Then, add to the pan and stir 7. Add the baked tofu to the pan and stir. Serve with freshly steamed rice! STEAMED BROCCOLI INGREDIENTS: 370g broccoli 1 tsp avocado oil 1/4 cup water pinch of salt 1 tsp toasted sesame oil STEAMED BROCCOLI DIRECTIONS: 1. Chop the broccoli florets into medium bite sized pieces 2. Heat the sauté pan back to medium heat. Add the avocado oil followed by the broccoli. Spread out the broccoli and let it sear for a minute 3. Give the broccoli a toss. Then, add the water and immediately cover the pan. Let it steam for 45 seconds (try not to overcook)4. Plate and season with salt and a drizzle of toasted sesame oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/kXkWh7nWFek
Its time to move on Yeung Man Cooking 2023-09-17 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLAY HO LAY HO (how's it going in Cantonese)! It's been awesome and it's time to move on...If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/UV1UrHJn13U
(Possibly) The EASIEST Ramen Recipe ever... Yeung Man Cooking 2023-09-10 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN EASY SHOYU RAMEN RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! The beauty of ramen is that they can be as simplistic or complex as you'd like. Join me in this episode and learn how to make a umami rich soy sauce ramen recipe that's also incredibly easy to put together. Let's begin!LIGHT DASHI INGREDIENTS:3 dried shiitakes 6g kombu1 large piece garlic small piece ginger 1 tsp black peppercorn pinch of salt 3 1/2 cups waterLIGHT DASHI DIRECTIONS:1. Boil the water in a kettle 2. Crush the garlic and ginger. Place the ingredients into a large jar or bowl and soak in the hot water for 6-8 hours (or overnight) SHOYU RAMEN INGREDIENTS: 50g fresh shiitakes 5 slices smoked tofu 25g broccolini drizzle of avocado oil 90g ramen noodles 1/2 tbsp soy sauce *Correction*1 tsp maple syrup 1 tsp dark soy sauce splash of toasted sesame oil 2 tsp scallion ginger oil (youtu.be/QvtcaIEb-Bs) 1 tsp black sesame seeds SHOYU RAMEN DIRECTIONS: 1. Pre-heat the oven to 375F and bring a pot of water to boil for the noodles 2. Remove the end bit of the stalks on the fresh shiitakes and slice the smoked tofu. Place the fresh shiitakes, smoked tofu, and broccolini into a mixing bowl and drizzle over some avocado oil. Toss to coat 3. Transfer the veggies onto a baking sheet and spread them out. Bake in the oven for 5-7min 4. Pour the light dashi into a small saucepan and bring to a boil 5. Boil the ramen noodles to package instructions (in this case, 3min) 6. Add the soy sauce, maple syrup, dark soy sauce, and toasted sesame oil to the serving bowl and whisk together 7. When the light dashi comes to a boil, transfer to the serving bowl 8. When the noodles are done, stain them out and place into the broth. Then, assemble the baked veggie toppings in the serving bowl. Spoon over some scallion ginger oil and sprinkle on some black sesame seeds KOMBU SEAWEED SALAD RECIPE HERE: youtu.be/Sb6jTw38tqoIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/hipvZGv6_lc
The PERFECT first date menu...? Yeung Man Cooking 2023-09-03 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE THIS AWESOME RAMEN FEAST TODAY! LAY HO MA (how's it going in Cantonese)! If you're feeling up for it, roll up those sleeves and let's make this epic ramen menu! Enjoy some crispy tofu katsu fingers, scrumptious shiito-yaki (takoyaki inspired), and of course a savoury chili miso ramen. Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!TOFU KATSU FINGERS FULL RECIPE + DIRECTIONS HERE:youtu.be/Kg7yF2Dy6w0SHIITO-YAKI FULL RECIPE + DIRECTIONS HERE:youtu.be/X6_0y8WIaZECHILI MISO RAMEN FULL RECIPE + DIRECTIONS HERE:youtu.be/R-Zv3Or4cQICHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkM CHICKPEA MAYO RECIPE HERE: youtu.be/huBM4lBKJpk KOMBU SEAWEED SALAD RECIPE HERE: youtu.be/Sb6jTw38tqoIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/GuiSFCDsJK0
You wont believe how Easy + Crazy Delicious this Noodle recipe is Yeung Man Cooking 2023-08-27 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN AMAZING CHILI TOMATO NOODLES RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Sounds a little strange to couple tomatoes with chili oil, but boy is it ever a match made in heaven. Join me in this episode and learn how to make an easy Chili Tomato Noodles recipe to enjoy tonight!Ingredients:3 pieces garlic 1/2 red onion 1 roma tomato 2 sticks green onions 2 tbsp chili oil (youtu.be/IkBWsfsEVkM) 1/4lb fettuccini 5 dried red chilies 1 tsp sweet paprika 1/2 tsp smoked paprika 1/4 tsp cayenne pepper 1 tbsp tomato paste 1/2 tbsp maple syrup 1 tbsp soy sauce 1 tsp dark soy sauce 1 tsp white sesame seeds Directions:1. Bring a pot of water to boil for the noodles 2. Thinly slice the garlic and red onion. Quarter the roma tomato, then slice the quarters in half. Chop the green onions and set them aside 3. Heat up a sauté pan to medium heat. Add the chili oil followed by the red onions. Sauté for 3-4min 4. Boil the fettuccini for 1min less to package instructions (in this case, 9min). Remember to stir the pasta occasionally 5. Add the garlic to the red onions and sauté for a couple of minutes. Add the dried chilies along with the sweet paprika, smoked paprika, and cayenne pepper. Give the pan a good stir 6. Add the tomato paste and give the pan a good stir. Add the roma tomatoes and sauté for a few minutes 7. Transfer 1/2 cup of the pasta water into the sauté pan. Then, let the sauce simmer for a couple of minutes until the pasta is ready. Add the maple syrup, soy sauce, and dark soy sauce. Give the pan a stir 8. Strain out the fettuccini and add to the pan along with the freshly chopped green onions 9. Fold the pasta into the sauce and wilt down the green onions 10. Plate the pasta and garnish with white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/GXJQ4o3px4w
The Broccoli + Noodles recipe I can eat all month long! Yeung Man Cooking 2023-08-20 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A QUICK BROCCOLI + TOFU BOWL RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This simple recipe is deliciously savoury and is surely a crowd pleaser. Join me in this episode and learn how to make an easy broccoli and tofu noodles recipe to enjoy tonight!Ingredients:120g vermicelli 2 pieces garlic small piece ginger 60g broccoli30g smoked tofu 1 tbsp soy sauce 1 tsp dark soy sauce splash of toasted sesame oil 1 tsp cane sugar 1 tbsp plantbased oyster sauce 1/2 tsp potato starch 1 tbsp water 1+1 tsp avocado oil 1 tsp white sesame seeds drizzle of chili oil (youtu.be/IkBWsfsEVkM)Directions:1. Boil a kettle of water for the noodles. Pour the hot water onto the vermicelli and let it soak for 1-2min. Gently loosen the noodles with chopsticks, then strain out the water 2. Thinly slice the garlic and ginger. Chop the broccoli into bite sized pieces and thinly slice the smoked tofu 3. Prep stir fry sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, cane sugar, plantbased oyster sauce, potato starch, and 1 tbsp of water 4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the broccoli and tofu. Sauté for a few minutes, then set it aside 5. Place the pan back on medium heat. Add 1 tsp avocado oil followed by the garlic and ginger. Cook for a couple of minutes 6. Add the vermicelli, broccoli, tofu, and stir fry sauce. Gently stir and fold in the noodles. Once the sauce is absorbed by the noodles, it's done! Be careful not to overcook as vermicelli is quite thin and delicate 7. Plate the noodles, garnish with white sesame seeds, and a drizzle of chili oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/FvgL8Nim6RI
I just might cook rice like this from now on! Yeung Man Cooking 2023-08-13 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A VEGETARIAN / VEGAN CHINESE STYLE ONE PAN SOY SAUCE RICE RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This recipe is inspired by the popular clay pot restaurants in Hong Kong. But since many of us (myself included) may not have small clay bowls and open burners, this is a bit of an inspired home kitchen / weeknight version. Join me in this episode and learn how to make a tasty one pan soy sauce rice recipe today!Ingredients:1 cup short grain rice2 pieces garlic small piece ginger 2 sticks green onions 60g fresh shiitake mushrooms 1 plantbased sausage 60g smoked tofu 2 dried red chili peppers 2 tsp avocado oil 1 1/2 cups water 1 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp maple syrup splash of black vinegar 1 tbsp chili oil (youtu.be/IkBWsfsEVkM) Directions:1. Rinse and drain the rice 2-3 times and set it aside 2. Grate the garlic and ginger. Chop the green onions into small batons 3. Remove the end bits from the fresh shiitake mushrooms and slice them in half. Slice the plantbased sausage and smoked tofu 4. De-seed the dried red chili peppers 5. Heat up a nonstick pan to medium low heat. Add the avocado oil followed by the garlic and ginger. Cook for a couple of minutes. Add the dried red chili peppers and cook for 30 seconds 6. Add the rice and cook for 30 seconds, then add the water. Turn the heat to medium high. When the water begins to bubble, turn the heat to medium low and be sure the rice is submerged in the water 7. Quickly line the toppings onto the rice. Then, cover and cook for 15min 8. Make the sauce by combining the soy sauce, dark soy sauce, maple syrup, black vinegar, and chili oil 9. After 15min, turn the heat off and let the rice steam further for another 10min 10. Turn the heat back onto medium and let the rice cook for a couple of minutes. Meanwhile, pour the sauce over the rice. Serve the pan table side and enjoy!If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/7toO8Jhv4p8
The tofu bowl recipe unlike any other! Yeung Man Cooking 2023-08-06 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE THIS SAVOURY TOFU RECIPE TONIGHT!LAY HO MA (how's it going in Cantonese)! Tofu is definitely one of the most versatile ingredients. Join me in this episode and learn how to make a blackened tofu crumble recipe that will be your bowl of rice's new BFF. Let's begin!Ingredients:1/2 cup jasmine rice 1/2 cup water 120g extra firm tofu2 pieces garlic 1/2 red onion 2 mini sweet red peppers 1 ghost pepper 70g long beans 1 1/2 tbsp soy sauce 1 1/2 tsp dark soy sauce splash of toasted sesame oil 2 tbsp maple syrup 2 tsp pomegranate juice 1 tsp + 1 tbsp chili oil (youtu.be/IkBWsfsEVkM) 1 tsp potato starch + 1 tbsp water 7g basil 1 tsp white sesame seeds Directions:1. Add the jasmine rice to a small saucepan. Rinse and drain 2-3 times. Add the water and heat up medium high 2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Crumble the tofu with a fork and set it aside 3. When the water begins to bubble, give the rice a stir and turn the heat to medium low. Cover and cook for 15min 4. Roughly chop the garlic and dice the red onion. Remove the seeds from the mini sweet red peppers and thinly slice. Roughly chop the ghost pepper. Chop the long beans into bite sized batons 5. Make the stir fry sauce by combining the soy sauce, 1/2 tsp dark soy sauce, toasted sesame oil, maple syrup, and pomegranate juice 6. After 15min, turn the heat off on the rice and let it steam further for another 10min 7. Heat up a nonstick pan to medium heat. Add the 1 tsp chili oil followed by the crumbled tofu. Sauté for a few minutes. Add 1 tsp dark soy sauce and sauté for a couple of minutes. Set the tofu aside 8. Place the pan back on medium heat. Add 1 tbsp chili oil followed by the red onions. Sauté for about 2min. Add the garlic, mini sweet peppers, and ghost pepper. Sauté for another couple of minutes 9. Add the long beans and sauté for 2-3min. Add the crumbled tofu and stir. Add the stir fry sauce along with the potato starch slurry (stir together the potato starch and water to make a slurry). Sauté for another minute 10. Turn off the heat and fold in some roughly chopped fresh basil 11. Plate the rice and blackened tofu. Sprinkle over some white sesame seeds and enjoy!If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/e6vS4Uh4rfQ
The vegetable curry recipe Im obsessed with making... Yeung Man Cooking 2023-07-30 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.com LEARN HOW TO MAKE AN AMAZINGLY TASTY THAI STYLE PEANUT CURRY RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Veggies are definitely not boring when they're colourful, abundant, and wrapped in a deliciously nutty gravy. Join me in this episode and learn how to make an extraordinary Thai style peanut curry recipe right at home! Let's beginIngredients:1 red onion150g broccoli 1/2 red bell pepper 6 baby corn 120g smoked tofu drizzle of avocado oil 2 tbsp coconut oil 2 tbsp red curry paste (youtu.be/EMRMPm4tCkg)1/4 cup water 1 tbsp tamarind paste (youtu.be/l8IMbND2-6Q)3 tbsp peanut butter 1 1/2 tbsp soy sauce 1/2 tsp dark soy sauce 1 1/2 tbsp maple syrup 400ml canned coconut milk 3 tbsp roasted peanuts lime wedges to serve few sprigs cilantro Directions:1. Preheat the oven to 375F 2. Chop the red onion in half, then into quarters. Chop the broccoli and red bell pepper into bite sized pieces. Slice in half the baby corn and chop the smoked tofu into bite sized cubes 3. Transfer the veggies into a large mixing bowl and drizzle in some avocado oil. Toss the veggies and line them onto a baking tray lined with parchment paper. Spread out the veggies and bake in the oven for 15min 4. Heat up a sauté pan to medium heat. Add the coconut oil followed by the red curry paste. Fry the curry paste for about 1min 5. Add the water and give the pan a stir. Add the tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup. Give the pan a good stir 6. Add the coconut milk and give the pan a stir. Turn up the heat and bring to a boil. Then, turn the heat to medium low. Stir and simmer gently for about 5min 7. Transfer the veggies into the pan, turn the heat to medium, and give it a good stir. Let the curry simmer for about a minute while you prepare some crushed roasted peanuts 8. Plate the curry and garnish with the crushed peanuts, fresh lime juice, and fresh cilantro. Serve with freshly steamed rice!If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/wBCwasBVGfo
If I could only make one pasta dish Yeung Man Cooking 2023-07-16 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A TASTY CREAMY MUSHROOM PASTA RECIPE FOR LUNCH OR DINNER TODAY! LAY HO MA (how's it going in Cantonese)! This user friendly recipe has incredibly inviting flavours and perfect for the busy weeknights. Join me in this episode and learn how to make a creamy vegetarian / vegan mushroom pasta recipe today!Ingredients:1/2 cup cashews 2 cups water 220g cremini mushrooms1 red onion 3 pieces garlic 2 pinches of salt pepper to taste 1 tsp + 2 tbsp chili oil (youtu.be/IkBWsfsEVkM)1/2lb fusilli 2 tbsp tomato paste 1/3 cup white wine 1/3 cup plantbased cheese few sprigs parsleyDirections:1. Blend the cashews and water in a high powered blender until liquified (soak the cashews overnight if you don't have a high powered blender). Set aside the cashew cream 2. Bring a pot of water to boil for the pasta 3. Slice the cremini mushrooms and dice the red onion. Finely chop the garlic 4. Heat up a sauté pan to medium heat. Add in the mushrooms and cook for a few minutes. Season with a pinch of salt and pepper to taste. Add 1 tsp chili oil and sauté for another couple of minutes. Set the mushrooms aside 5. Boil the fusilli (or pasta of choice) for 1min less to package instructions 6. Place the sauté pan back on medium heat. Add 2 tbsp chili oil followed by the red onions. Sauté for 3-4min. Add the garlic and sauté for another minute. Season with a pinch of salt and pepper to taste 7. Add the tomato paste and sauté for a couple of minutes. Add in the white wine. Stir and cook for a few minutes 8. When the pasta is done, save about 1/4 cup of pasta water. Strain out the pasta. Add the pasta water to the sauté pan along with half of the cashew cream 9. Give the pan a good stir. Add in the pasta and mushrooms. Stir and cook for another minute (beware not to overcook as the cream can thicken quite quickly) 10. Turn the heat off and add the plantbased cheese. Give the pan a stir 11. Plate the pasta and garnish with freshly chopped parsley If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/6UMM_0NLVEk
BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe Yeung Man Cooking 2023-07-09 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN EASY CHINESE STYLE BROCCOLI STIR FRY RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauceIngredients:370g broccoli2-3 pieces garlic small piece ginger 1 tbsp soy sauce 1 tsp dark soy sauce 1 tsp cane sugar splash of toasted sesame oil 1 tsp potato starch 2 tbsp water 1 tsp avocado oil 2 tsp chili oil (youtu.be/IkBWsfsEVkM) 1 tsp white sesame seedsDirections:1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces 2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside 3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli 4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside 5. Place the pan on medium low heat and add in the chili oil 6. Add the garlic and ginger. Gently cook for 2-3min 7. Add the broccoli and turn the heat to medium. Sauté for about 1min 8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds 9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/FUpQuWFR05E
BEST Crispy plantbased recipes you Must Try! Yeung Man Cooking 2023-07-02 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE CRISPY RECIPES TODAY! LAY HO MA (how's it going in Cantonese)! I can definitely chomp down on a big bowl of these and be a very happy camper! Join me in this episode and learn how to make an easy crispy tofu katsu fingers, an incredible hearts of palm (calamari inspired), and an amazing crispy General Tso's tofu that's way better than takeout!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!TOFU KATSU FINGERS FULL RECIPE + DIRECTIONS HERE:youtu.be/Kg7yF2Dy6w0CRISPY HEARTS OF PALM FULL RECIPE + DIRECTIONS HERE:youtu.be/wUOGgKfzP5oGENERAL TSO'S TOFU FULL RECIPE + DIRECTIONS HERE:youtu.be/CxHYxU-wuR4CHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkM CHICKPEA MAYO RECIPE HERE: youtu.be/huBM4lBKJpk KOMBU SEAWEED SALAD RECIPE HERE: youtu.be/Sb6jTw38tqoIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/QlvgeQdQuos
3 Summer Inspired Recipes youll LOVE! Yeung Man Cooking 2023-06-17 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN SUMMER RECIPES TODAY! LAY HO MA (how's it going in Cantonese)! With the weather warming up, it's so refreshing to chomp down on some delightfully fresh salads. Join me in this episode and learn how to make a tasty vermicelli salad, a crunchy green papaya salad, and a tangy banh mi inspired tacos recipe! Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!VERMICELLI SALAD FULL RECIPE + DIRECTIONS HERE:youtu.be/IV_1TBfExXYGREEN PAPAYA SALAD FULL RECIPE + DIRECTIONS HERE:youtu.be/n761vBlhn7gBANH MI TACOS FULL RECIPE + DIRECTIONS HERE:youtu.be/CwrkAp-QQUYCHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkM CHICKPEA MAYO RECIPE HERE: youtu.be/huBM4lBKJpkIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/NeqSmV_dSTw
The MOST AMAZING Crispy General Tso’s Tofu you’ll BATTER UP for Yeung Man Cooking 2023-06-11 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A SUPER CRISPY VEGETARIAN / VEGAN GENERAL TSO'S TOFU RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Strap on your seatbelts because this extraordinarily crispy recipe will have you jumping out of your seat (and into the kitchen that is)! Join me in this episode and learn how to make the most amazing and tasty Chinese style General Tso's tofu recipe. Let's begin!General Tso's Tofu Ingredients:350g extra firm tofu 2 tsp soy sauce 2 tsp maple syrup 1 tsp toasted sesame oil1 + 1/2 cup all purpose flour 3/4 cups water 2 1/2 cups avocado oil Directions:1. Pat dry the extra firm tofu with a paper towel. Then, break into medium bite sized pieces 2. Add the soy sauce, maple syrup, and toasted sesame oil to the tofu and toss to combine. Set aside and let it marinate for a few minutes 3. Set up a station of two plates, one for dry and one for wet. Add 1 cup of flour to the dry plate. Add 1/2 cup flour and 3/4 cups of water to the wet plate. Use a fork to dissolve the flour (you can add more flour or water to this recipe as needed) 4. Add half of the tofu to the dry plate and coat. Then, transfer the tofu to the wet plate and coat. Then, transfer back to the dry plate and coat again. Set the coated tofu pieces aside and repeat with the remaining tofu 5. Add the avocado oil to a frying pan and heat up on medium heat for a few minutes (stick a bamboo chopstick in the oil, if there's fast moving bubbles, it's ready) 6. Carefully place in half of the tofu pieces and fry for 4-6min. When they start to turn golden brown, carefully turn the tofu over. Fry the other side for 3-4min. Then, carefully transfer onto a cooling rack. Repeat with the remaining tofu General Tso's Sauce Ingredients: 3 pieces garlic small piece ginger 1 tbsp chili oil (youtu.be/IkBWsfsEVkM) 10 dried red chilies 1 1/2 tbsp maple syrup 1 tbsp plantbased oyster sauce 1 tbsp soy sauce sauce 1 tsp dark soy sauce 1 tsp black vinegar 1 tsp potato starch 2 tbsp water 2 tsp white sesame seeds Directions:1. Finely chop the garlic and ginger 2. Heat up a sauté pan to medium heat and add the chili oil, garlic, and ginger. Cook for a few minutes 3. Add the dried red chilies and sauté for a couple of minutes 4. Add the maple syrup, plantbased oyster sauce, soy sauce, dark soy sauce, and black vinegar. Stir and cook the sauce for about a minute 5. Make a slurry by combining the potato starch with the water. Then, pour the slurry into the sauce while stirring. If the sauce looks too thick, stir in a little more water 6. Add the crispy tofu and stir around to coat 7. Plate the tofu and garnish with white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/CxHYxU-wuR4
I’ve been making this Easy Garlic Chili Oil Rice recipe all week 🍚! Yeung Man Cooking 2023-06-04 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE AN EASY + TASTY GARLIC CHILI OIL FRIED RICE RECIPE LAY HO MA (how's it going in Cantonese)! I often make that deliciously smokey and spicy chili oil noodles, but if you're in the mood for rice instead, give this recipe a try! Join me in this episode and learn how to make a quick garlic chili oil fried rice recipe today!Ingredients:1/2 tsp soy sauce 1+2 tsp dark soy sauce splash of toasted sesame oil 1 tbsp doubanjiang 4-5 pieces of garlic small piece ginger 2 sticks green onion 100g extra firm tofu 1 tsp + 2 tbsp avocado oil 1 tbsp gochugaru 1 cup cooked jasmine rice 1 tsp white sesame seedsDirections:1. Make the sauce by combining together the soy sauce, 1 tsp dark soy sauce, toasted sesame oil, and doubanjiang2. Grate the garlic and ginger. Chop the green onions 3. Pat dry the extra firm tofu with a paper towel. Use a fork to mash into a crumble 4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the tofu crumble. Sauté for 3-4min. Then, add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside 5. Turn the heat down to medium low. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for 2-3min 6. Add the gochugaru and cook for about a minute. Add the rice and sauce. Turn the heat up to medium and sauté for a couple of minutes 7. Add the tofu and green onions. Sauté for 2-3min 8. Plate the rice and sprinkle over some white sesame seeds CHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkMIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Instagram: @yeungmancookingFacebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/2jQjot3OFWc
3 tasty rice recipes that are SURP-RICE-INGLY easy to make Yeung Man Cooking 2023-05-28 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN RICE RECIPES TODAY! LAY HO MA (how's it going in Cantonese)! Weeknights will never be the same with these simple rice recipes. Join me in this episode and learn how to make a tasty miso onigiri, a stunning saffron risotto, and a comforting buttercup squash congee recipe. Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!MISO ONIGIRI FULL RECIPE + DIRECTIONS HERE:youtu.be/lb3TOOB8-iYSAFFRON RISOTTO FULL RECIPE + DIRECTIONS HERE:youtu.be/YHQf0BwfiCgBUTTERCUP SQUASH CONGEE FULL RECIPE + DIRECTIONS HERE:youtu.be/yuDOptu05pACHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkMCHICKPEA MAYO RECIPE HERE:youtu.be/C-5g4qfKSoYIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching:youtu.be/anHdmM1HoYk
Realistic + Easy Ramen recipe you can make on a weeknight 🍜🔥 Yeung Man Cooking 2023-05-21 | FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN EASY CHILI MISO VEGETARIAN / VEGAN RAMEN RECIPE TODAY!LAY HO MA (how's it going in Cantonese)! I think a hot bowl of delicious veg ramen needs no introduction. This casual bowl of noodles is comforting and packed with umami. Join me in this episode and learn how to make a tasty bowl of chili miso ramen. Let's begin!Ingredients:1 tbsp soy sauce 1 tbsp miso paste 1 tbsp doubanjiang 2 tbsp + 2 1/2 cups unsalted vegetable stock 50g extra firm tofu 1 tbsp + 1 tbsp chili oil 1 tsp dark soy sauce 30g fresh shiitake mushrooms small piece kombu 90g ramen noodles chopped green onions to serve small bunch chili threads 1 tsp white sesame seedsDirections:1. Into a small saucepan, add 1 tbsp soy sauce, miso paste, and 2 tbsp vegetable stock. Heat up on medium heat and cook for a few minutes while stirring to dissolve the miso paste 2. Transfer the semi thick paste into the serving bowl 3. Bring a pot of water to boil for the noodles 4. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork 5. Heat up a nonstick pan to medium heat. Add 1 tbsp chili oil followed by the tofu crumble. Sauté for a few minutes 6. Add the dark soy sauce and sauté for another couple of minutes. Then, set the tofu aside 7. Chop the shiitake mushrooms and add to a small saucepan along with 2 1/2 cups vegetable stock and a small piece of kombu. Heat on medium high 8. Boil the ramen noodles to package instructions (in this case, 4min). Stir the noodles occasionally 9. When the vegetable stock comes to a boil, remove the kombu 10. Pour the hot vegetable stock into the ramen bowl and give it a whisk. Strain out the ramen noodles and add to the broth 11. Assemble the toppings including the crumbled tofu, shiitake mushrooms, freshly chopped green onions, white sesame seeds, chili threads, and a generous tbsp chili oilCHILI OIL FULL RECIPE EPISODE: youtu.be/IkBWsfsEVkMVEGETABLE STOCK FULL RECIPE EPISODE: youtu.be/G8Sygrs76ncKOMBU SEAWEED SALAD FULL RECIPE EPISODE:youtu.be/Sb6jTw38tqoIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comFIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:yeungmancooking.comYou are watching: youtu.be/R-Zv3Or4cQI
3 AWESOME Tofu recipes youll LOVE! Yeung Man Cooking 2023-05-13 | FIND YOUR COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN TOFU RECIPES TODAY! LAY HO MA (how's it going in Cantonese)! In Asian cuisine, tofu isn't really an alternative to anything, it's just tofu! With it's versatility and incredible range of textures, tofu is definitely one of my favourite ingredients. Join me in this episode and learn how to make a crispy tofu katsu burger, an extraordinary tofu masala, and the most hearty homemade chili recipe you'll love. Let's begin*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!TOFU KATSU BURGER FULL RECIPE + DIRECTIONS HERE:youtu.be/mmgi1Q5OiowTOFU MASALA FULL RECIPE + DIRECTIONS HERE:youtu.be/hXqAF02sPssHOMEMADE CHILI FULL RECIPE + DIRECTIONS HERE:youtu.be/VWQLiWurz94CHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkMCHICKPEA MAYO RECIPE HERE:youtu.be/C-5g4qfKSoYIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching:youtu.be/-VqKb_Nd36o
Do me a FLAVOUR and try this tasty Lo Mein Noodles recipe Yeung Man Cooking 2023-05-07 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE EASY CHINESE LO MEIN RECIPE THAT'S BETTER THAN TAKEOUT! LAY HO MA (how's it going in Cantonese)! This recipe is all about simple, quick, and full of flavour. Join me in this episode and learn how to make a delicious Chinese style Lo Mein recipe right at home. Let's beginIngredients:2 pieces garlic3 sticks green onion 1/2 carrot 100g cabbage 60g fresh shiitake mushrooms 1 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 tsp black vinegar 1 tbsp plantbased oyster sauce 1 1/2 tbsp hoisin sauce splash of toasted sesame oil1 tbsp chili oil (youtu.be/IkBWsfsEVkM)250g frozen udon noodles 1 tbsp avocado oil 85g bean sprouts 2 tsp white sesame seedsDirections:1. Bring a pot of water for the noodles 2. Thinly slice the garlic. Chop the green onions into bite sized sticks. Chop the carrot into thin matchsticks. Shred the cabbage and slice the fresh shiitake mushrooms 3. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil 4. Boil the noodles for 1min less to package instructions (in this case about 3min) 5. Rinse and drain the noodles and set it aside 6. Heat up a sauté pan to medium heat. Add the avocado oil followed by the mushrooms and garlic. Sauté for a couple of minutes 7. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4min 8. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce 9. Plate the noodles and sprinkle with white sesame seeds to serveIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/CW9zdB9EUbw
Vegetable Stir Fry so easy, there wont be A LOT ON YOUR PLATE Yeung Man Cooking 2023-04-30 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!Ingredients:80g broccolini40g carrot 80g cremini mushrooms 1/2 red bell pepper 1/2 red onion 4 spears baby corn 90g smoked tofu 1 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp hoisin sauce 1 tbsp sriracha 1 tsp cane sugar splash of toasted sesame oil 1+1 tsp avocado oilDirections:1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters 2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes 3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil 4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside 5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour 6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes 7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute 8. Plate the veggies and serve with freshly steamed rice If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/lNdFgQ4fBCI
The MOST delicious Scallion Oil Noodles in my humble OP-ONION Yeung Man Cooking 2023-04-23 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE SCALLION OIL NOODLES RECIPE AT HOME!LAY HO MA (how's it going in Cantonese)! Infusing noodles with delicious flavour is definitely my jam. Join me in this episode and learn how to make an extraordinary scallion oil noodles recipe right at home!Ingredients:2 pieces garlic5 sticks green onions 3 tbsp avocado oil 1 star anise 1/4lb capellini 1 tbsp doubanjang 1 tsp cane sugar 1 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 tsp white sesame seedsDirections:1. Thinly slice the garlic. Chop the green onions into batons, then into thin sticks 2. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the green onions and star anise. Fry for about 6-8mins spreading them around occasionally 3. In the meantime, bring a pot of water to boil for the noodles 4. Turn the pan off and transfer the green onions onto a plate lined with paper towel. Discard the star anise 5. Boil the capellini for half the time to package instructions (in this case about 1.5min). Give it a stir to keep it from sticking 6. Bring the nonstick pan back to medium heat. Add in the garlic slices, a generous tbsp of doubanjang, the cane sugar, soy sauce, and dark soy sauce. Stir and cook for a couple of minutes 7. Strain out the water from the noodles and add to the pan. Mix the noodles in the sauce and cook for a few minutes 8. Plate the noodles. Top with the crispy green onions and some white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/WBf1JHZQ-SU
ANYONE can make this easy and MESME-RICING Saffron Risotto recipe Yeung Man Cooking 2023-04-16 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE THE MOST BEAUTIFUL SAFFRON RISOTTO RECIPELAY HO MA (how's it going in Cantonese)! This beautifully heart-warming dish is sure to impress. Join me in this episode and learn how to make a stunning saffron risotto recipe right at home!Ingredients:2 1/2 cups vegetable stock1 onion 2 pieces garlic 50g oyster mushrooms cluster of 3 cherry tomatoes 2+2 tbsp olive oil salt and pepper to taste 1/2 cup arborio rice pinch of saffron 1/4 cup white wine 1/4 cup plantbased cheese few sprigs parsleyDirections:1. Heat up the vegetable stock in a small saucepan on medium high heat 2. Finely chop the onion and garlic. Roughly chop the oyster mushrooms. Place the cluster of tomatoes onto a baking sheet 3. Heat up a sauté pan to medium heat. Add 2 tbsp olive oil followed by the mushrooms. Sauté for a few minutes. Season with salt and pepper. Then, sauté for another minute 4. Transfer the sautéed mushrooms onto the baking sheet and spread it out. Slightly score the cherry tomatoes 5. Add 2 tbsp olive oil to the sauté pan. Add the onions and sauté for 3-4min. Add the garlic and sauté for another minute 6. Add the arborio rice and sauté for 2-3min. Season with salt and pepper. Then, add a pinch of saffron 7. Give the pan a stir and deglaze with white wine. Stir and cook for a couple of minutes 8. Add about 1/2 cup of the hot vegetable stock. Stir and cook for a couple of minutes. As the rice cooks, you'll see the liquid being absorbed. Repeat this step adding about 1/2 up of vegetable stock at a time 9. Place the mushrooms and tomatoes into the oven and broil on low for 5-8min (set a timer as to not forget about them) 10. Add the plantbased cheese and stir. The risotto should look creamy but not too thick. Remember to check the rice for doneness 11. Plate the risotto and top with the broiled mushrooms and blistered tomatoes. Sprinkle over some freshly chopped parsley, fresh cracked pepper, and a drizzle of olive oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/YHQf0BwfiCg
TOP Weeknight Friendly recipes to enjoy today! Yeung Man Cooking 2023-04-09 | FIND YOUR COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN RECIPES PERFECT FOR THE WEEKNIGHT! LAY HO MA (how's it going in Cantonese)! Being short on time shouldn't mean you have to be short on awesome recipe ideas! Join me in this episode and learn how to make a fuss free bibimbap, a one pan chili saffron rice, and a quick 15min noodle stir fry recipe tonight!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!BIBIMBAP FULL RECIPE + DIRECTIONS HERE:youtu.be/ybJ_DFq_CMsCHILI SAFFRON RICE FULL RECIPE + DIRECTIONS HERE:youtu.be/zh_GX_I4d6015MIN NOODLES FULL RECIPE + DIRECTIONS HERE:youtu.be/mnGx6MA68qcCHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkMGOCHUJANG RECIPE HERE:youtu.be/EFobQB7K3VEKIMCHI RECIPE HERE:youtu.be/t2igOB9nh8MCHICKPEA MAYO RECIPE HERE:youtu.be/C-5g4qfKSoYIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching:youtu.be/8MXy2IgDfqs
What Cooking has Taught me (pt2)… Yeung Man Cooking 2023-04-08 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE EGGPLANT MASALA FULL RECIPE HERE: youtu.be/jByhA58bq9I
Masala Noodles SO DELICIOUS we must RAMEN CALM Yeung Man Cooking 2023-04-02 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE AWESOME MASALA RAMEN NOODLES RECIPELAY HO MA (how's it going in Cantonese)! Today seems like a great day to combine some amazing flavours together and slurp some noodles. Join me in this episode and learn how to make an extraordinary masala ramen recipe right at home! Let's beginIngredients:1/2 red onion1 long green chili pepper 1-2 pieces garlic small piece ginger1 tomato 4 cardamom pods 1 tsp coriander seeds 3 dried red chili peppers 1 tsp cumin seeds 2 tbsp chili oil (youtu.be/IkBWsfsEVkM) 80g ramen noodles couple pinches of salt 1 tsp sweet paprika 1/4 tsp turmeric 1 1/2 tsp garam masala 1/2 cup coconut milk (youtu.be/eE0x72RseNI) few sprigs cilantroDirections:1. Finely chop the red onion and long green chili pepper. Grate the garlic and ginger. Dice the tomato 2. Crush the cardamom pods to open the shells and set the seeds aside. Grind the coriander seeds and add to the cardamom seeds along with the dried red chili peppers and cumin seeds 3. Bring a pot of water to boil for the noodles 4. Heat up a sauté pan to medium heat. Add the chili oil followed by the coriander seeds, cardamom seeds, dried red chili peppers, and cumin seeds. Fry for about 45 seconds 5. Add the red onions and long green chili peppers. Sauté for 3-4min 6. Add the garlic and ginger. Sauté for another minute. Add the salt, sweet paprika, turmeric, and garam masala. Sauté for about a minute 7. Add the tomatoes and sauté for another 3-4min. Use the juices from the tomatoes to deglaze the pan 8. Add the coconut milk and give the pan a good stir. In the meantime, cook the noodles for a minute less than package instructions (in this case, 3 mins). Allow the gravy to simmer on medium low while the noodles boil 9. Transfer the noodles into the gravy and add a splash of the noodle cooking water 10. Turn the heat back up to medium and cook for about a minute. Be careful not to overcook 11. Plate the noodles and garnish with some fresh cilantro If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/A4PRzjNv3No
What Cooking has Taught me (pt1)… Yeung Man Cooking 2023-04-01 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE QUICK KIMCHI FULL RECIPE HERE: youtu.be/t2igOB9nh8M
This Epic Creamy Vegetable Soup recipe is SOUP-ERB Yeung Man Cooking 2023-03-26 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comHOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!Ingredients:1 generous cup cashews 3 cups water 200g broccoli80g cremini mushrooms 2 plantbased sausages drizzle + 2 tbsp avocado oil 1 onion 2 pieces garlic 2 stalks celery 1 small carrot 1/2 red bell pepper 1 tsp salt pepper to taste 1/2 tsp dried oregano 1L water or unsalted veggie stock 1/3 cup nutritional yeast 1 cup corn pesto to serve (optional) (youtu.be/O9cl309ADsA)Directions:1. Preheat the oven to 375F 2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight) 3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil 4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min 5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper 6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min 7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes 8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir 9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring 10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes 11. Plate the soup and garnish with a dollop of pesto to serve If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/hiBAf0nucG8
How to become Successful… Yeung Man Cooking 2023-03-25 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE PLANTBASED BOLOGNESE FULL RECIPE HERE: youtu.be/bKJpEE9yAb8
CRACKING UP Fresh Coconut Milk with a side of good puns Yeung Man Cooking 2023-03-19 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE THE MOST AMAZING FRESH COCONUT MILK RECIPE AT HOME!LAY HO MA (how's it going in Cantonese)! I used to run a nut milk business at one point and even though I don't run that anymore, I still make this coconut cashew milk every single week because it is unlike anything you can buy instore. Join me in this episode and learn how to make the most incredible fresh coconut cashew milk recipe right at home!Ingredients:250g coconut meat6 + 2 cups waterpinch of salt1/4 cup raw cashewsDirections:1. Carefully crack open the coconut using a hammer hitting around the shell. Do this over a large bowl to catch the water (up to you to discard or strain out to drink) 2. Very carefully use a sturdy butter knife to make incisions around the coconut meat (sort of looks like pizza slices). Then, carefully pop out the pieces of coconut meat by sliding the knife in between the meat and the shell 3. Blend the coconut meat with 6 cups of water and a pinch of salt. For best results, use a high powered blender and blend on high for 3.5-4min (it should be warm to the touch) 4. Line a large jug or bowl with a nut milk bag. Pour the coconut milk through and stain out the coconut milk (you can keep the coconut meat for other recipes) 5. Rinse out the blender and add the cashews and 2 cups of water. Blend on high for about 30secs 6. Pour the cashew milk in with the coconut milk. That's it! Remember to refrigerate the milk and enjoy for up to 6 days. It's natural for the milk to look separated, simply shake the bottle before useIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching:youtu.be/eE0x72RseNI
Feeling stuck… Yeung Man Cooking 2023-03-18 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE CHILI SAFFRON RICE FULL RECIPE HERE: youtu.be/zh_GX_I4d60
The BUDGET FRIENDLY curry recipe youve BEAN looking for Yeung Man Cooking 2023-03-12 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE THIS TASTY VEGAN CURRY RECIPE TONIGHT!LAY HO MA (how's it going in Cantonese)! This budget friendly recipe is sure to delight your palate and your pocketbook. Join me in this episode and learn how to make an easy chana (chickpea) masala curry recipe right at home. Let's begin!Ingredients:1 onion 1 long green chili pepper (also called finger chili) 2-3 pieces garlic small piece ginger 400ml canned chickpeas (mayo recipe youtu.be/huBM4lBKJpk)4 cardamom pods 1 1/2 tsp coriander seeds (or ground) 1 1/2 tsp sweet paprika 1/2 tsp smoked paprika 1/2 tsp turmeric 2 tsp garam masala generous pinch of salt 2 tbsp chili oil (youtu.be/IkBWsfsEVkM) 1 1/2 tsp cumin seeds2 cups strained tomatoes 100g spinach 2-3 tbsp coconut cream few sprigs cilantroDirections:1. Finely chop the onion and long green chili pepper. Grate the garlic and ginger 2. Rinse the canned chickpeas with some water and set it aside. Prepare the spices by removing the cardamom pod shells to extract the seeds and grinding the whole coriander seeds. Then, add the sweet paprika, smoked paprika, turmeric, garam masala, salt, and set aside 3. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry for a few seconds 4. Add the onions and green chili peppers. Sauté for 3-4min. Add the garlic and ginger. Sauté for 2-3min 5. Add in the spices and sauté for about a minute. Add the chickpeas and strained tomatoes. Give the pan a good stir 6. When the gravy starts to bubble, add in the spinach. Cover and cook on medium low for 15min 7. Add about 2 tbsp of coconut cream and stir 8. Plate and garnish with fresh cilantro and a drizzle more coconut cream If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/NH_BFMAmL00
What is your greatest fear?… Yeung Man Cooking 2023-03-11 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE CHOW-GHETTI FULL RECIPE HERE: youtu.be/znWRj034Tyk
This took 10+ years to bake Yeung Man Cooking 2023-03-05 | FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLAY HO MA (how's it going in Cantonese)! This is perhaps the recipe that took 10+ years to bake fully golden. It means a whole lot for us to spend some time to cook together here on YouTube. I'm incredibly humbled and grateful. Cheers to YOU for being part of this cooking and cheers to Many more delicious meals to enjoy together :)If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/H6XOA_PqQQw
Be your own BEST friend… Yeung Man Cooking 2023-03-04 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE LUNAR NEW YEAR FRIED RICE FULL RECIPE HERE: youtu.be/etbtEDggEgI
Time to get JJIGAE with this comforting Kimchi Stew Recipe Yeung Man Cooking 2023-02-26 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A HEART-WARMING KOREAN STYLE KIMCHI + TOFU JJIGAE (STEW) RECIPE AT HOME TODAY!LAY HO MA (how's it going in Cantonese)! When it's super cold out there, it's time to cozy up in here with a steamy pot of stew! Join me in this episode and learn how to make a tasty kimchi and spicy tofu stew (jjigae) recipe right at home! Let's beginGOCHUJANG INGREDIENTS:2 tbsp cane sugar 1 tsp salt 1 tbsp miso paste 1/4 gochugaru 1/2 cup water 1 tbsp rice vinegar 1 tbsp toasted sesame oilGOCHUJANG DIRECTIONS:1. Heat up a small saucepan to medium heat. Add in cane sugar, salt, miso paste, gochugaru, and water 2. Continuously stir and dissolve the miso paste. This may take about 8-10min 3. The mixture will begin to thicken. Turn the heat off and stir in the rice vinegar and toasted sesame oil 4. Transfer the pepper paste to a container to cool. You can store this in the fridge and enjoy for up to 1-2 weeks KIMCHI JJIGAE INGREDIENTS: 2-3 pieces garlic 1/2 onion 1/2lb medium soft tofu2 sticks green onion 2 tbsp avocado oil 2 generous tbsp gochujang 80g kimchi (youtu.be/t2igOB9nh8M) 2 tbsp kimchi juice 4 cups vegetable stock (youtu.be/G8Sygrs76nc) salt to taste 1 tbsp white sesame seeds steamed short grain rice to serveKIMCHI JJIGAE DIRECTIONS:1. Finely chop the garlic and onion. Carefully chop the tofu into bite sized cubes. Chop the sticks of green onion and set aside for garnish 2. Heat up a sauté pan to medium heat. Add the avocado oil followed by the onions. Sauté for 2-3min 3. Add the garlic and sauté for about 1min. Add two generous tbsps of gochujang and sauté for about 1min 4. Add the kimchi and kimchi juice. Sauté for a couple of minutes. Then, add in the tofu and vegetable stock. Turn the heat up and bring to a boil 5. Taste and season the stew as desired (especially if you're using unsalted vegetable stock). Turn the heat to medium low, cover, and cook for 25-30min 6. Garnish with the green onions and white sesame seeds. Serve with freshly steamed short grain riceIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/eSxOegixOOo
Feeling envious… Yeung Man Cooking 2023-02-25 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE CHILI COCONUT RAMEN FULL RECIPE HERE: youtu.be/2y_RfyUacS0
You and this easy Kimchi Recipe were FER-MENT to be Yeung Man Cooking 2023-02-19 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE A HOMEMADE KOREAN STYLE KIMCHI RECIPE AT HOME TODAY!LAY HO MA (how's it going in Cantonese)! There's something really special about this humble jar of cabbage - it's salty, sweet, spicy, tangy, and simply delicious. Join me in this episode and learn how to make a quick version of homemade kimchi right in your very own kitchen. Let's beginIngredients:500g nappa cabbage2 tbsp salt + 1 1/2 tsp5-6 radishes300g lo bak (daikon)1 piece garlicsmall piece ginger1 tbsp cane sugar 2 tbsp cooked rice 1/2 cup water 1/4 cup gochugaru Directions:1. Chop the whole nappa cabbage in half and remove the core. Then, quarter the cabbage and chop down into large bite sized pieces 2. Transfer the cabbage to a large mixing bowl. Rinse and drain the cabbage 3. Sprinkle over 2 tbsp of salt and gently toss the cabbage. Then, spread out the cabbage and allow to sit for about 25min 4. In the meantime, quarter the radishes. Peel the lo bak and chop into small bite sized cubes 5. Add the garlic, ginger, cane sugar, 1 1/2 tsp salt, cooked rice, water, and gochugaru to a blender. Then, blend on high for about 20 seconds or until it forms a runny paste (add a couple splashes of water if it has trouble blending 6. Transfer the cabbage back into the large mixing bowl. Rinse and drain again. Then, add in the radishes and lo bak. Pour in the pepper paste mixture and use gloves to mix well 7. Transfer the kimchi into clean glass jars while leaving about an inch or so of space. Very lightly tighten the lids on the jars and leave out in room temperature for 5 days 8. Transfer to the fridge and enjoy for up to 1-2 weeksIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching: youtu.be/t2igOB9nh8M
Learning how to cook is learning… Yeung Man Cooking 2023-02-18 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE LO BAK GOU (turnip cakes) FULL RECIPE HERE: youtu.be/VUbznRtd7CE
How you do ANYTHING is how you do EVERYTHING… Yeung Man Cooking 2023-02-13 | ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:yeungmancooking.comLEARN HOW TO MAKE VEGETARIAN TOFU MASALA FULL RECIPE HERE: youtu.be/hXqAF02sPss
GAME DAY Recipes have TOUCHED DOWN Yeung Man Cooking 2023-02-10 | FIND YOUR COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:yeungmancooking.com LEARN HOW TO MAKE SOME OF MY FAVOURITE CRISPY FINGERFOOD RECIPES FOR GAME DAY TODAY! LAY HO MA (how's it going in Cantonese)! Let's roll up those sleeves and kick these game day recipes out of the park! Join me in this episode and learn how to make a classic falafel, tasty tofu katsu fingers, and some crispy pizza bites made with dumpling wrappers! Let's begin!*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!FALAFEL FULL RECIPE + DIRECTIONS HERE:youtu.be/Y6frpCPwGacTOFU KATSU FINGERS FULL RECIPE + DIRECTIONS HERE:youtu.be/Kg7yF2Dy6w0CRISPY PIZZA BITES FULL RECIPE + DIRECTIONS HERE:youtu.be/l6uO7uc0uNQCHILI OIL RECIPE HERE:youtu.be/IkBWsfsEVkMIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancookingWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographyYou are watching:youtu.be/bqge-AM4BDg
