Cooking Yakisoba

Japanese project.



http://www.youtube.com/watch?v=CvgOJkbuhvs&hl=en

tommy heavenly6 - PAPERMOON (Cover) Live at Curtin Uni

AntiSocial Yakisoba covering tommy heavenly6's PAPERMOON (Soul Eater's OP) at Perth Curtin University's Open Day 17/03/2010



http://www.youtube.com/watch?v=UaT2uDYqKuE&hl=en

O domingo que não entramos na Fundação Casa

O que aconteceu naquele domingo em que não pudemos entrar na Febem



http://www.youtube.com/watch?v=H0oYS9akZn8&hl=en

Programa Receita de Família - part. 2

Apresentado no dia 31 de dezembro de 2010. Receita de Yakisoba Brasileiro por Deborah Siqueira



http://www.youtube.com/watch?v=Y0zM3tvGRzc&hl=en

Stir Fried Chicken With Cabbage

Cabbage, along with other cruciferous vegetables like broccoli, cauliflower and kohlrabi are very heart-healthy foods.

Stir Fried Chicken With Cabbage

Skinless boneless chicken breast

I small to medium sized head of red or green cabbage

1 medium onion

2 stalks celery

2 cloves garlic

2 carrots

8 ounces fresh mushrooms

2 tablespoons oyster-flavored sauce*

2 tablespoons soy sauce*

1/2 teaspoon sesame seed oil*

1 tablespoon sherry*

1 tablespoon corn starch

1/4 cup cold water or chicken stock

Use whole cabbage if head is small, half if head is medium sized. Cut cabbage in half, and core it. Slice cabbage as thinly as possible. Thinly slice carrots on the diagonal. Thinly slice celery on the diagonal. Wash and slice mushrooms. Peel onion and cut in half. Dice one half of onion, cut other half into chunks. Smash two cloves of garlic and dice. Cut up chicken into bite sized pieces.

Heat wok, and then add peanut oil. Wait until oil heats up, then put in diced onion. Stir-fry for a minute or so. Add chicken. Stir-fry for two to three minutes, and then add sherry. Stir-fry until chicken is done, then remove from wok. Let wok return to temperature, add a little more oil if needed, then add mushrooms and stir-fry for a minute or two. Then add garlic, cabbage, carrots, chunked onion and celery. Stir-fry until vegetables are done, then add cooked chicken. Cover wok.

Dissolve the cornstarch in the water or stock. Add the sesame seed oil, oyster flavored sauce and soy sauce to mixture. Uncover wok and pour in mixture. Stir-fry until a light sauce forms. Serve over rice, oriental noodles, or for something really different, over fried pork rinds!

You can substitute pork or beef for the chicken, or add no meat at all. For a thinner sauce, omit the cornstarch and water. Fresh cabbage is always the best, but this recipe is good for cabbage that is less than fresh too. Cutting it thin and stir-frying it brings out the mild sweetness of the cabbage.

This is a basic recipe. You can add or substitute, as you like.

*Oyster flavored sauce is a very thick, dark brown sauce that has a salty, meaty flavor. It really doesn't taste much like oysters to me.

* I use reduced sodium soy sauce, because I watch my sodium intake. Regular soy sauce is just too darn salty for my taste.

* Sesame seed oil is a basic oriental cuisine flavor. Go easy on it though. It can overpower if too much is used.

*DO NOT USE COOKING SHERRY! You know, the stuff you get in the grocery store. The stuff you can't drink because it's so nasty and full of salt. Use drinkable sherry, the kind you get in the liquor store. A bottle of it lasts quite awhile (as long as you don't take a swig ever time you use it!) and just a tablespoon or two can add a lot of flavor.

20100827 NEO Yakisoba from KIYO

on live? www.ustream.tv everyday3PM and 10PM in Japan time and you can learn Japanese,too!! Have you ever try Japanese food? KIYO introduce you Japaese food that local loves from ---- Osaka with geo tags,photoes. Japanese food is NOT only Sushi,tempura! =================================== NEO Yakisoba =================================== =================================== If you have any request that you want KIYO to eat or you want to know more,please do not hasitate to ask me! =================================== my twitter id is @ecj_kiyo Easy Cooking Japan's twitter id is @easycooking_jp Facebook Fan Page: www.facebook.com Cooking-Japan/134588116579487 I am near Osaka and Kobe. Thanks



http://www.youtube.com/watch?v=1VybY_ZsyRg&hl=en

Aniversário.MPG

http://www.youtube.com/watch?v=zRUAklx35qs&hl=en

Yakisoba FAMA X - Ready Steady Go

Banda Yakisoba no Teatro de Maracanaú no evento FAMA-X



http://www.youtube.com/watch?v=EKhWSQOZYMM&hl=en

Top 5 Wrong Perception in Having Steamboat and the Right Practice

With recent popularity of eating steamboat in winter season, many people have steamboat more frequent as usual. However there is also some health conscious and healthy diet practicer and analyst complain on consuming steamboat is not healthy, potential in having high cholesterol, overheat, and even as worst as contributing cancerous element to our body. Actually there is no bad natural foods, only wrong eating methods. Here listed out the top 5 most common wrong perceptions about eating steamboat and share the right way of consuming this delicious healthy steamboat cooking.

Wrong Perception 1: Mutton and Beef has too high fat quantity level, whereas fish balls and meat balls has lower fat. The selection of ingredients of steamboat will directly impact the fatty and heat level we consume. In reality, processed fish balls, meat balls, prawn dumplings and others has more fat, high salt level, bad meat quality, at some extend the balls are blended with a lot of starch rather than the actual meat, so it really contains not much nutrition and vitamins.

Suggestion: Select skinny meat, low fat seafood, more vegetables or replace meat with bean curd to fill up the protein needed.

Wrong Perception 2: Green vegetables - more is better. All of us understood that eating more vegetables is good, so in steamboat we add lot of vegetables, soak them in until it is well done. But particularly in steamboat, green vegetables with big leaves is subjected in easier to absorb more oil from the soup, mushrooms also has the same function, hence it makes the green healthy vegetables to a high fatty and oily vegetables, no longer healthy.

Suggestion: Instead of choosing big leave green vegetables, why not select those stem type vegetables like seaweed, lotus, carrot, radish, potato, and yam. Since these type of vegetables will not absorb so much oil element in the soup, more over the high fiber in these vegetables can help to remove the oil that park inside our stomach.

Wrong Perception 3: The calorie level between different sauces are the same. Most of the time we neglected the sauces also contributed high calories into our diet, as usually we will consume a lot of sauces for better taste and flavor. Example the frequent use sauce like garlic oil sauce, sesame sauce, chilies sauce and other sauces will have easily 100 calories in 1 big tablespoon.

Suggestion: Replace these above high calories sauces with fresh cut chillies, spring onion, white pepper into soy sauce, which will reduces at least half of the calories in the sauces. You can add in 2 teaspoon of vinegar to help in dissolving fatty oil in the foods.

Wrong Perception 4: Finishing up steamboat meal with desserts or main dish (noddles, rice, etc). Usually a lot of us will finish up the steamboat with some main dish like fried rice or noodles and some sweets. Actually this is not right as we might over consume with excessive calories.

Suggestion: The right way is to consume only 60-70 percent fullness, if you want to have desserts or main dishes. If you have taken too much starch base foods, just avoid main dishes and drink some teas to help in digestion.

Wrong Perception 5: Slowly enjoy eating steamboat for hours while chit chat along. Even we understood the benefit of eating slowly, but it does not apply in eating steamboat, since the steamboat soup base once it is cooked for more than 90 minutes, the nitrite level in the soup will increase and consuming more nitrite is not good.

Suggestion: Control your steamboat eating session around one and half hours, no longer than this duration.

Hope you find this practical and useful to you all.
Healthy Diet & Happy Live.

Talkin' bender Senpai, Kouhai, and Keigo w/crimsoniglooさん

www.youtube.com Japanese language or culture questions? crimsonigloo and I are pooling our resources. You want in? Make a response vid, or get active in the comments! If there are any native speakers out there who can fact check my nonsense, please help, or I'm gonna tell her about the ANCIENT KOUHAI tradition of buying yakisoba pan for your Senpai, EVERY DAY.



http://www.youtube.com/watch?v=oA5kGkjwY0U&hl=en

Moving food!

Had a Chicken Yakisoba in Auckland, it was covered in moving stuff!



http://www.youtube.com/watch?v=7jxEAPzoer8&hl=en

4.28@RADIX 「HOPE ROAD」YAKISOBA DANCE pt.3

4.28@RADIX KING PAPA「HOPE ROAD」での焼きそばダンス



http://www.youtube.com/watch?v=Y9einCRNsa4&hl=en

Chinese Cooking Recipes - How to Make Ramen Noodles With a Pasta Machine

Ramen Noodles

Ramen noodles are the Japanese version of la mien which came from Chinese cooking recipes for pulled noodles. The dough is easy to make but there are a couple of different methods to making the noodle themselves. One way is to fold the dough onto itself several times then cut the noodle ribbons.

The Recipe

The easier way to make ramen is to use a pasta machine to roll the dough out and cut it. Although a pasta machine wasn't used in traditional Chinese cooking recipes, it makes it easier. To make ramen noodles from scratch, this recipe works great.

Ingredients
- 3/4 Cups of Flour
- 1 Egg
- 1 Tablespoon water
- (any dry herb or seasoning you like)

Making the Dough

First start by combining the egg and the water together. Use a small cup and a fork to make sure they are well mixed. Put the flour, the crushed dried herbs, and seasonings into a bowl and make a dent in the middle to hold the water and egg mixture

Add the water and egg to the flour and then combine the two. Start slowly until the liquid is absorbed into the flour then kneed the dough until it no longer sticks to your hand when you pull away from it. Once most of the flour is in the ball, start kneading it on a counter or table so you have more room to work with.

Once the dough ball becomes a homogeneous mass, meaning it is all the same without layers of dry flour in the middle, wrap it in a damp tea towel for 30 minutes. Try to keep it away from heat or sunlight so it stays moist. This step is different than the Chinese cooking recipes for la mien, but la mien is also kneaded for 30 minutes or more, and doesn't have any egg.

Making the Noodles

After 30 minutes, roll the dough out to about half an inch. This will let it be worked in a pasta machine. Set the rollers of the machine to the lowest setting which should have the widest gap between the rollers. Roll the dough once through this setting. Next mentally divide the dough into 3 equal parts and then fold them together like a tri-fold wallet. There should be three layers now. Rotate the dough 90 degrees so the folds you made are on the outside.

Run it through the rollers again and then repeat the folding and rolling once more for a total 3 passes on this setting. Once you have done that it's time to start making the dough thinner.

Set the pasta machine to the next setting down and roll out the dough. Be sure to add a little flour if it begins to stick. Keep setting the roller down one notch and rolling the dough through until you get to notch 3 or 4.

At notch 3 or 4 the dough will be long and hard to work with. Gently fold in half and use a sharp knife to cut in half. Now you have two sheets of dough the same size.

Chinese cooking recipes call for noodles of all sizes but I found rolling until setting 5 or 6 is perfect for Japanese ramen. Thinner noodles are at the number 7 setting. Once you have the desired thickness put on the spaghetti cutter. Keep a little flour in a bowl and cut the noodles directly into the bowl. Toss with the flour to keep the noodles from sticking.

Additional Information

Final Product

part 4 of how to make yakisoba



http://www.youtube.com/watch?v=f-3MnaO20NY&hl=en

[SANA Fest 2008] Yakisoba 02

Yakisoba Forever !!! By: Lionheart_Trigger



http://www.youtube.com/watch?v=EEQau8G2QZM&hl=en

Lost A Hot Dog

part 3 of how to make yakisoba



http://www.youtube.com/watch?v=Jb_qcnCXSVk&hl=en

YOKOTE_YAKISOBA_IN_ATSUGI.mp4

秋田 横手やきそばが、厚木にやってきました。とっても美味しかったです。今度は秋田に行って食べてみたいです。



http://www.youtube.com/watch?v=ilBbRsxceXQ&hl=en

Dining in Malaysia

One of my favourite things about travelling in Asia is the food. It is delicious and cheap, and Malaysia is no different. Of course you can find McDonalds and Burger King if you are so inclined, but for a good meal for next to nothing, head to the local hawkers. I haven't really seen a western equivalent, but I guess it is like the restaurants we get in food courts, only they stand alone and open air. You'll know them when you see them, and they are everywhere. Most sell the same type of things but with slight differences depending on where the owner comes from, e.g. Halal, Chinese, Malaysian, Indian etc (halal won't serve pork).

As a general tip, go to the ones that are packed with locals, however, certain stalls are 'famous' for certain foods. There is one in Kota Kinabalu that is famous for boiled eggs. It is ALWAYS full of customers but only serves bread, boiled eggs and drinks In fact, the eggs aren't even anything special (they're just boiled eggs). Apparently it has been running like this for over 40 years!

Now most of the 'waitresses' in these Hawkers don't speak too much English so you will need to know how to order. Also, as I found out, you should specify exactly what you want otherwise you may get a few surprises. If the place your at is famous for their Birds Nest Soup, then that is what you'll get in your soup unless you say 'No birds nest please". Below are a few useful words when ordering. I'm not to sure about the spelling so I've spelled them phonetically, which is generally how things are spelled in Malay anyway.

Mee - Noodles
Mee Hoon - Thin Noodles
Mee Goreng - Fried Noodles
Mee Hoon Sup - Thin Noodle Soup
Daging Babi - Pork (Daging means meat)
Nasi - Rice
Ayam - Chicken
Nasi Ayam - Chicken Rice (A popular 'take-away' style meal)
Nasi Lemak - Another type of rice dish
Ikan - Fish
Perut - Stomach (Tripe)
Tidak - No
Sila - Please
Dilarang - Don't
Saya Mao - I want
Saya tidak mao perut - I don't want tripe
Sayur - Vegetables
Tandas - Toilet
Roti Canai - A pankake type bread dish usually served with some type of curry
Minum - Drink
Makan - Eat, Food
Minum Air - Drinking Water (Make sure it is bottled)
Kopi - Coffee
Gorang Manis - Less Sweet (Malays like sugar in their hot drinks, probably more than you are used to)
Te - Tea
Kopi Ping - Iced Coffee
Bir - Beer
ABC Special - A desert or snack type food usually consisting of jelly cubes, ice cream, mung beans and fruit, Try it if you see it on a menu.

There isn't too many words above but when it comes to food that's about as much as I know. Everything else is just point at the menu and try your luck!

One more word that is not food related, and may not even be Malay (possibly Cadasan) is Aramati. It means 'I FEEL GOOD!'

Bon Appetite!

P.S. Go visit Labuan, it is a small tax free island off KK. VB is cheaper there than it is in Australia! (VB is an Australian brand of beer)

Lawson Gyudon from KIYO

on live?ライブで見たいですか？ www.ustream.tv everyday3PM and 10PM in Japan time and you can learn Japanese,too!! Have you ever try Japanese food? KIYO introduce you Japaese food that local loves from ---- Osaka with geo tags,photoes. Japanese food is NOT only Sushi,tempura! =================================== Please watch this video to know this food's details and how to cook! この商品の詳細、簡単調理の仕方等はビデオを御覧ください。 =================================== =================================== If you have any request that you want KIYO to eat or you want to know more,please do not hasitate to ask me! =================================== my twitter id is @ecj_kiyo Easy Cooking Japan's twitter id is @easycooking_jp Facebook Fan Page: www.facebook.com Cooking- Japan/134588116579487 I am near Osaka and Kobe. Thanks



http://www.youtube.com/watch?v=j1II_bGktPc&hl=en