Burning and Seasoning your Wok (Engl)

 

A Bite of China English Subtitles)

A Bite of China: English Subtitles 

舌尖上的中國 The Gift of the Nature

A bite of China is a series of food documentary produced by CCTV. Total of 7 episodes. It tells the histories and stories behind Chinese cuisine: The meaning and the symbol each represents;The connection between the nature and the people; The creation of unique foods and traditional recipes. The food culture that every Chinese is proud of. Get to know Chinese life philosophy and the respect they have for the nature and food. This is the video you can't miss.

 EP1

   

The Story about Staple Food

 EP2

   
The Inspiration of Transformation

 EP3

   

The Taste of Time  

EP4

   

The Secret of Kitchen

  EP5

   

The Harmonisations of Flavors  

EP6

 

Chilli Crab - Singapore (Engl)

Chilli Crab is one of the many dishes that have put Singapore on the world map. The Calamity Chef reveals the story behind this popular local dish.

Anthony.Bourdain.No.Reservations -Penang (Engl)

The food and culture of Penang, Malaysia, is explored. Featured eats include fresh snapper and a rice-and-shrimp dish wrapped in a banana leaf.

MasterChef Australia Finale 2012 (Engl)

Gastronomia insolita - (Bizarre Foods) Singapur

Crispy dried Fish, Rice and Sambal Terasi (Engl)

Indonesian Recipe

Ingredients


 2 dried groper or barramundi, around 400g each 1 litre (4 cups) vegetable oil Steamed rice, lime wedges and chopped fresh chilli, to serve Sambal 5 candle nuts 1 tsp ground turmeric Juice of 1 lime 2 cm knob ginger, peeled 3 red Asian eschalots, peeled 2 cloves garlic 6 red bird's eye chillies, chopped 2 tbs grated palm sugar 2 tsp terasi (shrimp paste) 100ml tamarind water (see note) 60ml (¼ cup) palm oil  

Preparation

To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Stand until the water is cool, then drain, rinse and pat dry. Meanwhile, for the sambal, grind all the ingredients except the palm oil in a mortar and pestle until a coarse paste forms. Heat the palm oil in a wok over medium heat, and cook the sambal for about 10 minutes or until thick and pulpy. Remove from the heat and cool. Makes about ½ cup. Heat the vegetable oil in a large saucepan or wok to 190°C. Deep-fry the fish, in batches if necessary, until golden and crisp. Drain on paper towel. Serve with steamed rice, sambal, lime wedges and chopped chilli.

  Note: To make tamarind water, place 50g tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.

Shanghai Hairy Crabs (Engl)

At the New Sam Yung market in Hong Kong, Glen and Sidney stop by to learn about the Shanghai hairy crabs, and to get a lesson in tying them up.

Shanghai Hairy Crabs of Hong Kong, China

Greater Mekong (Engl)

Kunming - China


Celebrated chef, Luke Nguyen, takes us on a culinary journey across of the Greater Mekong region of Southeast Asia.




Yangon - Myanmar


Luke discovers the little known foods and flavours of Yangon – the former capital city of Myanmar.





Keng Tung - Myanmar


Luke hikes to the hill tribe villages of the Shan State and the township of Keng Tung, where he cooks some unusual delicacies and local marketplace favourites. There he teams up with Aye, an Anh Shaman, to make an aromatic dried beef dish, before meeting Maypear of the Paluang people to cook her favourite salad.






Shan Chickpea warm Tofu Noodle Soup (Engl)

Food Safari - Thai (Engl)

1:2




2:2

Food Safari - Vietnamese (Engl)

1:2




2:2

The Kampot Pepper (Engl)

The Kampot Pepper, grown in Cambodia. The taste of heritage.

Famed for its strong yet delicate aroma, Kampot pepper can range from intensely spicy to mildly sweet. Its unique flavour is thanks to a combination of factors found only in Kampot.

Tofu (DE)

Asiens Power-Food erobert Europa.

Tofu ist ein Sojaprodukt, das aus Sojamilch durch Eiweißgerinnung und Abpressen von Wasser (Molke) hergestellt wird. Es ist ein sehr eiweißreiches Produkt und kann frisch verzehrt, gebraten oder fritiert werden. In Asien ist es eines der wichtigsten Lebensmittel, gewinnt aber als vegetarische Proteinquelle auch in den westlichen Industriestaaten immer mehr an Bedeutung.

Indian Market Tour: Lentils & Other Legumes (Engl)

Ranveer Brar demystifies a wall of rainbow-hued lentils and other legumes at Shalimar Food & Spices in Cambridge. This helpful tutorial describes cooking times and techniques and shows lentil varieties ranging from whole form to more processed states.

Indian Market Tour: Spices (Engl)

Ranveer Brar gives a spice tutorial at Shalimar Foods & Spices in Cambridge. Ranging from recognizable to the obscure, Ranveer makes the extensive isle of Indian spices approachable to everyday cooking. He explains the five spices that serve as the base of most Indian sauces, and demystifies the misconception that all Indian foods are composed of heat-inducing spices.

Filipino Chicken Adobo (Engl)

Chicken Adobo, a flavorful chicken dish that's slow-cooked with black peppercorns, bay leaf, soy sauce, and vinegar.

Cutting a Whole Chicken




How to Assemble Chicken Adobo




How to Cook Chicken Adobo

Cambodian Food (Engl)

Fried Hard Boiled Eggs with Tamarind Sauce (Engl)




Congee (Rice Porridge with Chicken) (Engl)



A nice hearty soup similar to American chicken noodle soup, many Asian countries enjoy Congee or Rice Porridge for breakfast and some time lunch and dinner. Each country has their own variation.




Pahok Ktiss Recipe (Engl)

Pahok Ktiss is a Cambodian fresh and cooked vegetable dip made with ground pork, coconut milk and enhanced with pahok sauce.

Oriental Obsessions (Engl)

A look at Oriental cooking techniques and dishes: from initial preparation to final presentation, these chefs show how to master Oriental cooking techniques.

Recipes:

Acorn Squash Soup
James Wong
Trey Yuen- Mandeville, LA

Crabmeat Sui Mei Red Pepper Sauce
Susanna Foo
Susanna Foo- Philadelphia, PA

Chicken Satay
Chris Yeo
Straits Cafe- San Francisco, CA

Szechuan Dry-Braised Prawns
Lawrence Chu
Chef Chu’s- Los Altos, CA

Hamachi with Herb Truffle Salad
Elka Gilmore
Elka- San Francisco, CA

Beef Kew
Frank Wong
Trey Yuen- Mandeville, LA

BBQ Fish in a Banana Leaf
Chris Yeo
Straits Cafe- San Francisco, CA


Dragon Fish with Sweet & Sour Sauce
Lawrence Chu
Chef Chu’s- Los Altos, CA

Sweet Sesame Taro Fingers
James Liou
Chef Chu’s- Los Altos, CA

Macau (Engl)

(Macau)

Pork-Beef Jerky - Macau Style (Engl)


Barbequed Meat

Beef jerky stands can be found in Macau and feature such deliciously glistening specialties as pork, beef, wild boar, deer, spicy pork and honey roast beef jerkies. Eager mongers dole out samples, which they cut off with scissors right into the hands of passers-by. This jerky, unlike others we've tried, is moist and on the sweet side, with a texture more like cooked sausage than dried meat.

Meat lovers will find it difficult to resist these thick and juicy slabs of meat which are seasoned with spices and served up in sheets. Similar to beef jerky, they are sweetened and seasoned with spices and usually made of pork and beef, though there are also gourmet wild boar and ostrich varieties. Eager stall owners standing outside their shops with large scissors are only too happy to snip off a chunk for you to try before you buy.

In addition to dehydration, usually some other form of preservative is used in the preparation of beef jerky. Smoking was the traditional method, as it preserved, flavored, and dried the meat simultaneously. Salting is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat, so methods that use a dry rub are generally faster.

Unpackaged fresh beef jerky made from sliced, whole-muscle meat has been available in specialty stores in Macau at least since the 1970s. The products are purchasable by kilograms, and customers choose from 10 to 20 variations, such as beef or BBQ pork. Some are sold in strands instead of slices.

Pork Jerky (Engl)



Ingredients:

500g Mince Pork (or any meat you want to use)
1.5 tbsp Fish sauce
1 tbsp Dark soy sauce (just under 1 tbsp)
1 tbsp light soy sauce(just under 1 tbsp)
1 tbsp Chinese cooking wine
112.5g Sugar
1/2 tbsp Honey/syrup
1/4 tsp Oil

Cooking Steps:

1. Combine all the ingredients.
2. Spread thinly on parchment paper and bake on both sides on 200 degrees for about 5-10 minutes or until golden.

A taste of old Macau (Engl)


Macau resident and food critic, Graham Blakey, visits his favourite restaurants in the old city of Macau.





Macau (Engl) (PT)


(Part 1/2)


Sophie Grigson explores Macau, starting with a rickshaw trip to the city's spiritual centre, the A Ma Temple. After watching locals chase demons away, Sophie makes her way to the famous Art Deco Red Market, an archaeological heritage site buzzing with noise, people, animals and bargain shopping. Next, Sophie explores Lord Stow's Bakery on Coloane Island where she learns how to make their renowned egg custard tarts. Sophie continues her journey on Taipa Island, eating her way through what locals call "Food Street" with good reason!





(Part 2/2





Macau Documentary (Engl)


Sian Richards introduces this series capturing the sights, sounds and flavours of Asia. Macau offers up an intriguing blend of Portuguese and Chinese cultures and traditions, which is reflected in their cuisine - a curious mixture of Indian, Malay, and African together with the Chinese and Portuguese influences. We dine on a summer delicacy, Pork Minchi, a dish that typifies Macau's multicultural nature. Sian takes in the world-famous dragon boat races, samples Portuguese-Cantonese pastries, and wanders into a traditional Chinese medicine shop - where ancient herbs and powders are mixed to cure all ailments







Anthony Bourdain - No Reservations - Macau

Mango Salad (Engl)

Summer Mango Salad in Pappadums (Engl)

(Pappadums)

Green Mango Salad (Engl)

Cambodian Green Mango Salad with Dried Shrimp (Engl)