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Start earning 4.30% APY on your money with a Wealthfront Cash Account today: 🤍 In today's video, I'm talking to the founders of 3 Asian-led companies here in Los Angeles, CA. Growing up, I feel like I didn't see too many young people who looked like me lead companies, and I think that's one big reason why I didn't think entrepreneurship was "possible". So that's why I wanted to interview the guests in today's video - they are all come from different Asian backgrounds and it's super inspiring for me to see them build massive businesses from the ground up. Brian Chung - 🤍 Eric Wei - 🤍 Will Kim - 🤍 Rosie Nguyen - 🤍 Free stuff 💰: ► Get up to 12 Free Stocks on WeBull when you deposit just $0.01 (valued up to $30,600): 🤍 ^This offer expires March 31st, 2023! ► Get up to 17 Free Stocks on Moomoo: 🤍 ^This also expires March 31st, so get both of these deals while you can!!! ► Join my FREE newsletter: 🤍 No matter what your ethnicity is, I hope you find the stories and advice in this video actionable, gem-worthy, and relatable. From a financial services company, to a B2C products company, to a creator platform, these founders have added immense value to the world. I just want to show you what's possible, how you can succeed as a young entrepreneur, and get some insight into their offices and work environments. If you enjoyed this video and want to see more interviews like this, be sure to check out my other videos: Asking Young Millionaires How to Be Successful (in a Ferrari): 🤍 Asking ASIAN Millionaires How To Become Successful: 🤍 I hope you guys found this video helpful, and if you did please SHARE it with a friend or family member who you think could benefit and also LIKE and subscribe for more videos like this in the future! Thank you for watching, and I hope you have a wonderful rest of your day -Charlie #FOUNDER #ENTREPRENEUR #INTERVIEW Timeline: 0:00 - Intro 0:28 - Brian Chung (Alabaster Co) 7:41 - Eric Wei & Will Kim (Karat) 18:30 - Rosie Nguyen (Fanhouse) 24:59 - Conclusion Charlie Chang receives cash compensation from Wealthfront Brokerage LLC ("Wealthfront") for sponsored advertising materials. Wealthfront only sponsors content that relates directly to Wealthfront and does not sponsor the entirety of this video. Any recommendations made are Charlie Chang’s own opinion and Wealthfront does not endorse, sponsor, or promote them. The paid testimonial provided above may not be representative of the experience of other cash account clients, and there is no guarantee that all cash account clients will have similar experiences. Checking features for the Cash Account are subject to identity verification by Green Dot Bank. Cash Account is offered by Wealthfront, a member of FINRA/SIPC. Neither Wealthfront nor any of its affiliates are a bank, and Cash Account is not a checking or savings account. Investment management and advisory services are provided by Wealthfront Advisers LLC, an SEC registered investment adviser.
According to legends,a team of Chinese sailors survived a shipwreck in the Indian Ocean waters and settled in Lamu Island. Historians contend the sailors were part of a fleet sent by the legendary Chinese navigator Zheng He. Six centuries later, the descendants of these Chinese sailors are visible in Lamu where China's ancient Maritime Silk road terminates. In Siyu village,archeologists have discovered artifacts like porcelain and coins that were symbols of the Ming dynasty. Mwamaka and her family are among the ones who are living testimony of the earliest contacts between Kenya and China. It was in 2002 that a team of distinguished Kenyan and Chinese researchers carried a DNA analysis on Mwamaka's 63-year-old mother and discovered that she has Chinese genetics. Soon afterwards,the Chinese government offered Mwamaka a scholarship to study Chinese traditional medicine in China. Kenyan and Chinese archeologists have been tracing evidence of ancient contacts in the Kenyan coast .They hope to find the the shipwreck to help unearth all artifacts symbolizing ancient cultural and trade ties.
IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice LEARN HOW TO MAKE CHINESE SPICY CHILI OIL EASILY AT HOME LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let's begin Ingredients: 2 star anise 1/4 tsp cloves 1 tsp sichuan peppercorns 1 stick cinnamon 4 cardamon pods 2 bay leaves 1 tsp black peppercorns 1/2 cup Korean pepper powder (gochugaru) 1 tbsp white sesame seeds 2 tsp Himalayan pink salt 4 pieces garlic small piece ginger 3 sticks green onion 2 cups avocado oil splash of black rice vinegar (or regular rice vinegar) Directions: 1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside 2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices 3. Roughly chop the garlic, ginger, and green onions 4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions 5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min 6. Carefully strain out the oil with a sieve 7. Add a splash of the vinegar into the jar followed by the hot oil 8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me! ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
Big groupset news to share with you this week.. There’s a new Chinese electronic groupset on the market. And there’s also some interesting 1x stuff to talk about as well L-Twoo website 🤍 Classified First Ride 🤍 Content 00:00 New Groupsets 00:50 L-Twoo launch electronic groupset 4:24 The Future is 1x? 4:43 WVA Milan-San Remo 1x racing 6:25 Victor Campenaerts 1x 6:45 Classified Powershift 2 speed hub 8:22 Efficiency concerns 10:29 1x has been tried and failed before? 11:22 Will 1x really kill 2x? Buy Bikestow Stance stand here 🤍 Supported by Saddleback Sidi shoes 🤍 Sportful clothing 🤍 HJC helmet 🤍 Follow me: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍
🌼Visit 🤍 for Written Recipe w/Step by Step Pics! 🛎 GET NOTIFICATION: Subscribe my channel & check the "Bell" button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!! #AsianAtHome #SeonkyoungLongest #KoreanFood 🌼 COME TO MY NEXT POPUP! 🌼 🤍 Website 🤍 Facebook 🤍 Instagram 🤍 Tik Tok 🤍SeonkyoungLongest4Real Pinterest 🤍 🌼 RECIPE: 🤍 🌼 Get My Merch and let your [nu:ders] on! 🤍 🌼 My Cast Iron Wok & Pans (Mommy’s Pot 100% handmade in Korea! 🇰🇷) 🤍 -3 layered seasoned with flaxseed oil - you can wash this cast iron pan with soap - 100% handmade in Korea Use my coupon code to get 10% OFF!! My Coupon Code: SEONKYOUNG 🌼 In This Video… My Knife 🤍 Boos Cutting Board 🤍 Cast Iron Grill Pan 🤍 Tweezer 🤍 Bamboo Wok Brush 🤍 Mat Ganjang Recipe 🤍 Maesialaek 🤍 🌼 Cameras Canon EOS 5D Mark IV 🤍 Canon EOS 80D 🤍 Canon EOS 70D 🤍 Panasonic LUMIX GH5s 🤍 🌼 Lens Canon EF 85mm f1.2L II USM 🤍 Canon EF 100mm f/2.8L IS USM Macro 🤍 Canon EF 50mm f/1.8 STM Lens 🤍 PANASONIC LUMIX Professional 12-60mm 🤍 🌼 Galbi Korean Beef Ribs Ingredients 3 lb beef short ribs For the Marinate 1/2 cup matganjnag, Korean flavored soy sauce* 🤍 1/4 cup mirin or apple juice 1/4 cup 100% maple syrup or honey 2 tbsp Maesilaek or 1/2 pear 🤍 2 tbsp fish sauce 1 tbsp sesame oil 2 tbsp sugar 1 tsp black pepper 1/4 green or golden kiwi (approximately 1 tbsp) or pineapple* 15 to 20 cloves garlic 1/2 medium size onion, diced For Serving cooking oil 1 medium size onion, sliced 2 green onions, chopped 1/2 tsp sesame seeds *You can use 1/3 cup soy sauce + 1 tbsp sugar mixture to substitute matganjang. *If your beef short rib is thiner than 1-inch, use only half amount of kiwi.
LEARN HOW TO MAKE AN EASY VEGAN KATSU BURGER RECIPE AT HOME! LAY HO MA! This burger is going to be your new BFF - it's crispy, crunchy, and with an Asian style slaw that will blow your mind! Join me in this episode and learn how to make a delicious panko crusted tofu katsu burger with a spicy mayo slaw. Let's begin Ingredients: 140g extra firm tofu 40g purple cabbage 20g carrot 1/2 apple (fuji) 1/2 stick green onion 2 tbsp mayo (🤍 pinch of salt tbsp sriracha 1/2 cup flour 1 1/2 tbsp soy sauce splash of water 1/2 cup panko 2 burger buns 1 cup avocado oil 5g leafy greens 1 tsp white sesame seeds Directions: 1. Slice the extra firm tofu block into thick patties 2. Thinly slice the purple cabbage. Slice the carrot and apple into thin matchsticks. Finely chop the green onion 3. Place the veggies into a bowl and mix together with the mayo, a pinch of salt, and sriracha. Set the slaw aside 4. Add the flour, soy sauce, and water to a small bowl. Whisk until it becomes a fairly thick consistency 5. Pour the panko into another small bowl 6. Dunk the tofu into the sticky flour mixture. Then, transfer the tofu to the panko and coat 7. Slice the burger buns in half and toast them in a dry frying pan on medium heat for about 1min on each side. Then, transfer them to a cooling rack 8. Add the avocado oil into the frying pan. Let the oil heat up for a few minutes. Stick in a bamboo chopstick - the oil is ready when there are fast moving bubbles 9. Carefully place in and fry the breaded tofu for about 2-3min on each side. Rest the tofu on a plate lined with paper towel 10. Assemble the burger by placing some leafy greens on the bottom bun. Then, add the tofu katsu followed by a generous scoop of the crunchy slaw. Sprinkle with some toasted sesame seeds and serve YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography XI50JWRFNG2CYOVB WLMSH4ULSFJ89NNL You are watching: 🤍
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Yes, we do have a version of the waffle in Thailand! We call them "kanom rung peung" or literally "bee hive snack", and they are made with coconut milk, palm sugar, shredded coconut, and studded with sweet corn, but you can change the corn to taro, raisins, or anything else you'd like. Though I often eat these for breakfast (I freeze them and just pop them in the toaster), in Thailand they are sold on the street and are eaten as snacks any time of day (kind of like a doughnut!), and because they are already sweet and delicious on their own, you don't need any additional toppings! JOIN US ON PATREON FOR BONUS CONTENT: 🤍 MY KITCHEN TOOLS & INGREDIENTS: 🤍 WRITTEN RECIPE: 🤍 MY COOKBOOK: 🤍 CONNECT WITH ME! 🤍 🤍 🤍 🤍 About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at 🤍 #ThaiFood #ThaiRecipes #AsianRecipes
Legend of Zelda: A Link to the Past Chinese Verisign 100% Full Walkthrough
Learn how to make a Chicken Noodle Salad! A wise man once said, “You don’t make friends with salad,” which is usually true, but if there were ever a salad that would attract your new BFF, it would be this. Visit 🤍 for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing, chilled Asian-style Chicken Noodle Salad recipe! You can also find my content on Allrecipes: 🤍
LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME! LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 3 sticks green onion 1 cup canned chickpeas 1lb soft or medium firm tofu 2 pieces garlic 1 small piece ginger 1-2 tsp Sichuan peppercorns (or black peppercorns) 3 tbsp chili oil (🤍 1 tsp chili powder 2 tbsp doubanjiang (Chinese broad bean chili paste) 1 tsp cane sugar 1 tbsp soy sauce splash of rice vinegar 2 tsp potato starch + 1 tbsp water Directions: 1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil 2. Chop the green onion. Roughly crush the chickpeas with a fork 3. When the water comes to a boil, simmer on medium for 10min 4. Drain out the tofu and carefully slice into cubes 5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice 6. Finely chop the garlic and ginger 7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar 8. Place the pan back onto medium heat. Add the chili oil 9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute 10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water 11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir 12. Make a slurry by combining the potato starch with 1 tbsp water 13. Slowly pour in the slurry while stirring 14. Add in the tofu and gently stir around them 15. Plate and garnish with the chopped green onion ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
Asian Hornets Part 1 discussion prior to making effective bottle traps. Discussing my ideas about the way we traps Asian hornets here in Brittany. manufacture of the traps shown in detail in part two.
Recorded at London's Indigo2 in October 2010, the concert was part of Level 42's world tour celebrating their 30th anniversary. 🤍
🤍eisayo Thank you for watching Nas Daily! Our mission is to bring people together, and that's why we create content that does exactly that - And if you love reading more than watching videos, HERE is a link to our blog: blog.nasdaily.com/
LEARN HOW TO MAKE THE PERFECT HOMEMADE VEGAN POKÉ BOWL RECIPE TODAY! LAY HO MA! This is a perfect summer recipe that is tasty and refreshing. Join me in this episode and learn how to make an easy but delicious veggie poke bowl recipe. Let's begin POKÉ BOWL INGREDIENTS: 1/2 cup black rice 1/2 cup water 1g wakame seaweed 50g purple cabbage 1/2 carrot 1 stick green onion 1/2 avocado 2 cooked beets 1/4 cup edamame 1/4 corn 1 tsp white sesame seeds 1 tsp black sesame seeds lime wedges to serve DRESSING INGREDIENTS: 1 tbsp lemon juice 1 tbsp maple syrup 1 tbsp miso paste 1 tbsp gochujang (🤍 1 tsp toasted sesame oil 1 1/2 tbsp soy sauce Directions: 1. Rinse and drain the black rice 2-3 times 2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water 3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min 4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes 5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool 6. Whisk together the dressing ingredients 7. Assemble the ingredients as you desire and pour over the dressing 8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography B9GJJ5DRJ2AQNIRV ZSFD95QRARVLBHCI You are watching: 🤍
LEARN HOW TO MAKE A BEAUTIFUL SUSHI BUDDHA BOWL WITH A SESAME DRESSING LAY HO MA!! If you've been following this channel you'll know that there are two things that bring me so much joy, and that is vegan ramen and vegan sushi. Today, we're not going to be rolling anything up but making a beautiful buddha bowl that's sushi style. Join me in this episode and learn how to make an easy tofu sushi bowl with an aromatic and luscious sesame dressing. Let's begin. Ingredients: SUSHI BOWL: 1/2 cup sushi rice 1/2 cup water 1/2 cup carrot (matchsticks) 1/2 cup cucumber (matchsticks) 1 radish 1 stick green onion 1/4 lb extra firm tofu 1/4 red bell pepper 1 tbsp olive oil salt and pepper 2 tbsp rice vinegar 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1/2 cup green leaf lettuce (chopped) 2 tbsp edamame beans few slices pickled ginger ( 🤍 DRESSING: 2 tbsp soy sauce 2 tbsp lemon juice 1 tsp toasted sesame oil 1 tbsp cane sugar 1/4 cup tahini 1 tbsp black sesame seeds Directions: 1. Place the sushi rice into a small saucepan. Rinse and drain a couple of times to get rid of the excess starch. Then, add 1/2 cup water and heat the rice up on medium high heat 2. When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min 3. Chop the carrot and cucumber into matchsticks. Thinly slice the radish. Finely chop the green onion 4. Pat dry the tofu and slice into strips 5. Finely slice the red bell pepper 6. After 15min, turn the heat off and let the rice steam further for another 10min 7. Heat up a non stick pan to medium heat. Add the olive oil and sear the tofu for 1-2min on each side. Season the tofu with salt and pepper. Set the tofu aside when done 8. Add a pinch of salt, the rice vinegar, white sesame seeds, and black sesame seeds to the rice. Give it a mix 9. Plate the rice and let it cool for 5-10min 10. Add on the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, green onion, and edamame beans. Thinly slice the pickled ginger and add to the bowl. 11. Carefully peel half of an (just ripe) avocado. Thinly slice it width wise using the tip of the knife (will help prevent it from stick to the blade). Shape the avocado into a rose and add to the bowl 12. Make the dressing by combining the dressing ingredients in a small mason jar and shake until emulsified 13. Pour over the dressing and serve ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
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LEARN HOW TO MAKE THIS CRAZY GOOD VEGAN GROUND "BEEF" BULGOGI RECIPE! LAY HO MA! This recipe will definitely become one of your top favourite weekly dishes for sure! Join me in this episode and learn how to make a vegan version of the popular Korean ground beef bulgogi recipe right at home! Let's begin Ingredients: 1 cup sushi rice 1 cup water 200g extra firm tofu 1 onion 4-5 pieces garlic 3 sticks green onion 1 1/2 tsp cane sugar 1 tbsp rice vinegar 1 tbsp soy sauce 1 1/2 tsp dark soy sauce splash toasted sesame oil 3 tbsp chili oil (🤍 Directions: 1. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice and heat it up on medium high heat 2. When the water begins to bubble, turn the heat to medium low and give the pot a good stir to release any rice grabbing the bottom of the pan. Cover and cook for 15min 3. In the meantime, pat dry the extra firm tofu and mash into a crumble with a fork 4. Finely chop the onion, garlic, and green onions 5. After 15min, turn the heat off on the rice and let it further steam for 10min 6. Make the sauce by combining the cane sugar, rice vinegar, soy sauce, dark soy sauce, and toasted sesame oil 7. Heat up a nonstick pan to medium heat. Add the chili oil 8. Sauté the tofu, onions, and garlic for 7-8min 9. Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds 10. Garnish with white toasted sesame seeds and serve with freshly steamed white rice YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
LEARN HOW TO MAKE AN EASY CAULIFLOWER FRIED RICE RECIPE RIGHT AT HOME! LAY HO MA! Cauliflower is definitely a lot more versatile than meets the eye. Join me in this episode and learn how to make a delicious cauliflower fried rice recipe that's super packed with flavour! Let's begin Ingredients: 2 cups riced cauliflower 1 carrot 60g broccolini 1/2 red onion 2 pieces garlic 30g shimeji mushrooms 1 tbsp soy sauce 1 tsp dark soy sauce splash of toasted sesame oil 1 tsp hoisin sauce 2 tbsp chili oil (🤍 2 tbsp hemp hearts 20g fresh basil 1 tbsp sesame seeds Directions: 1. Prep the cauliflower by slicing into the stem and pulling out the florets. Then, chop them down into bite sized pieces. 2. Rice the cauliflower by blending the florets in a blender on the lowest setting a small handful at a time 3. Chop the carrot into cubes. Chop the broccolini and dice the red onion. Finely chop the garlic and roughly chop shimeji mushrooms 4. Make the sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, and hoisin sauce 5. Heat up a nonstick pan to medium heat. Add the chili oil 6. Sauté the onions and garlic for a couple of minutes. Add the broccolini and carrots and sauté for another couple of minutes 7. Add the mushrooms, riced cauliflower, hemp hearts, and the sauce 8. Sauté for 3-4min. Add the basil, turn off the heat, and give the pan a good stir 9. Plate the rice, top with sesame seeds and serve YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
Lunch - Wonton Tacos recipes: Asian Slaw Recipe 🤍 Meat filling (I doubled the recipe and used ground beef) 🤍 Dinner - Pho Ga 🤍 Dessert - Oreo Mousse 🤍 Items used in the video (Amazon Affiliates) Silver Plates and Bowls 🤍 Wooden Taco Holder 🤍 Follow me Instagram 🤍
LEARN HOW TO MAKE EASY CHINESE CHILI OIL DUMPLINGS RECIPE AT HOME! LAY HO MA! I promise you, once you make these incredibly delicious dumplings they will be an on-going supply of these little guys in your freezer forever! Join me in this episode and learn how to make an easy Chinese chili oil dumplings recipe stuffed with a meaty tofu crumble. Ingredients: 350g extra firm tofu 2 pieces garlic 2 small pieces ginger 4 sticks green onion 3 tbsp avocado oil 1 tbsp soy sauce 3 tsp dark soy sauce 1 tbsp potato starch 100g water chestnuts 30-32 dumpling wrappers (🤍 2 tbsp chili oil (🤍 1 tsp soy sauce 1 tsp black rice vinegar Directions: 1. Pat dry the extra firm tofu with a paper towel, then place in a bowl. Mash the tofu with a fork and turn it into a crumble 2. Finely chop the garlic, ginger, and green onions. Set aside some of the green onions for garnish 3. Heat up a nonstick pan to medium heat. Add the avocado oil 4. Add and sauté the garlic, ginger, and green onions for 2-3min 5. Add and sauté the tofu crumble for 5-7min 6. Add the soy sauce and dark soy sauce. Sauté for another 2-3min 7. Transfer the tofu crumble into a mixing bowl. Add the potato starch and roughly chopped water chestnuts. Mix well with a spoon. Then, push the mixture to the sides of the bowl and allow to cool for 8-10min 8. Have a cup of water and a baking tray lined with parchement paper ready 9. Scoop a generous tsp of filling and place in the middle of the wrapper. Use your fingers to compress the filling. Spread a little bit of water around the filling and begin pleating the dumpling. Repeat until the mixture is used up. Be sure to press firmly to seal them! 10 . Bring a small pot of water to boil for the dumplings 11. Make the sauce by mixing together the chili oil, soy sauce, and black rice vinegar 12. Boil the dumplings for 3-4min (a couple minutes more if cooking from frozen) 13. Strain out the water and plate the dumplings. Spoon over the chili oil sauce and garnish with green onion YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
A big review compilation of 19 abeauty sunscreens. Some are faves and some not so much ————————————————————- IG: 🤍 Facebook group: 🤍 ————————————————————- Contains affiliate links Make p:rem UV Defense Me Calming Sun Stick SPF 50+ PA Review Amazon: 🤍 Review: 🤍 SKIN1004 Madagascar Centella Air-fit Suncream Plus SPF50+ PA Review iHerb (code CWN6107): 🤍 Review: 🤍 SKIN1004 Hyalu-CICA Water-fit Sun Serum SPF 50+ PA Review Amazon: 🤍 Stylevana (code INF10KBH): 🤍 Olive Young (code KBHOBBIT77): 🤍 Review: 🤍 SCENEARTH Oh, Everyday Essence Sun SPF 50+ PA Review Olive Young (code KBHOBBIT77): 🤍 Review: 🤍 Dr.Ceuracle Cica Regen Vegan Sun Review Amazon: 🤍 YesStyle (reward code KBHOBBIT): 🤍 Oshen Skin (code KBHOBBIT10): 🤍 Review: 🤍 Dr.Ceuracle Hyal Reyouth Moist Sun Review YesStyle (reward code KBHOBBIT): 🤍 Oshen Skin (code KBHOBBIT10): 🤍 Review: 🤍 Dr.Ceuracle 5Α Control No-Sebum Sun Lotion Review Oshen Skin (code KBHOBBIT10): 🤍 Review: 🤍 Shiseido Anessa Perfect UV Sunscreen Skincare Milk SPF 50+ PA Review Amazon: 🤍 YesStyle (reward code KBHOBBIT): 🤍 Review: 🤍 Dr.Ceuracle Pro-Balance Biotics Clear Up Sun Review Oshen Skin (code KBHOBBIT10): 🤍 Review: 🤍 Hamel Vegan Relief Water Essence Sun Cream Review Oshen Skin (code KBHOBBIT10): 🤍 Review: 🤍 Mary & May CICA Soothing Sun Cream SPF50+ PA Review Oshen Skin (code KBHOBBIT10): 🤍 YesStyle (reward code KBHOBBIT): 🤍 Review: 🤍 FRUDIA Green Grape Sebum Control Sun Gel YesStyle (reward code KBHOBBIT): 🤍 Isntree Hyaluronic Acid Airy Sun Stick Review Amazon: 🤍 YesStyle (reward code KBHOBBIT): 🤍 Stylevana (code INF10KBH): 🤍 Review: 🤍 Make p:rem soothing physical sun cream: 🤍 TOCOBO Cotton Soft Sun Stick SPF50+ PA Review Amazon: 🤍 YesStyle (reward code KBHOBBIT): 🤍 Olive Young (code KBHOBBIT77): 🤍 Review: 🤍 d'Alba Waterfull Essence Sun Cream SPF50+ PA Amazon: 🤍 SKIN1004 Madagascar Centella Air-fit Suncream Light SPF 30 PA Review Amazon: 🤍 Stylevana (code INF10KBH): 🤍 Review: 🤍 SKIN1004 Madagascar Centella Tone Brightening Tone-Up Sunscreen SPF50+ PA Stylevana (code INF10KBH): 🤍 SCENEARTH Oh, Family Day Mild Sun SPF 50+ PA Review Olive Young (code KBHOBBIT77): 🤍 FTC disclosure: This post contains affiliate links, which means I may receive a commission for purchases made through them. NOT SPONSORED.
DNR Scientists handle invasive jumping worms found in Wisconsin in 2014. The worms, originally from Asia, are more active than other earth worms. They consume organic material and cause substantial damage to native plants. Unfortunately for gardeners, jumping worms join a long list of undesirables along with garlic mustard, Japanese beetles and powdery mildew. For more on this story from the Milwaukee Journal Sentinel: 🤍 🤍 Video via Wisconsin DNR #jumpingworms #worms #gardening #wisconsin #organic #organicfarming #plants
PM Justin Trudeau has picked David Johnston to be the “special rapporteur” to investigate interference in the Canadian elections. David Johnston is a family friend of the Trudeaus. He also is a member of the Trudeau foundation, of which removed him from their website recently. He is also a big fan of the Communists over in China, having made a number of friendly visits with the dictator there over the years. Could he Possibly be Impartial? Roman Baber's Tweet: 🤍 In case you thought the system was corrupt: 🤍 National Post: 🤍 Archive of the Trudeau Foundation with David Johnston listed 🤍 Current Trudeau foundation member list: 🤍 Maxime Bernier Tweet: 🤍 Joe Biden Slip: 🤍 Han Dong tweet: 🤍 Trudeau Panders to the two Michaels: 🤍 True North articles: 🤍 🤍 #canada #china #chinese Join the Discord server: 🤍 ♦ Instagram: 🤍 ♦ Twitter: 🤍 ♦ Discord: 🤍
This is a video about Kidney Disease in the South Asian Community featuring community nephrologist, Dr Sumeet Suneja and transplant nephrologist, Dr Istvan Mucsi. It is presented by the Centre for Living Organ Donation in collaboration with Punjabi Community Health Services and moderated by PCHS CEO, Baldev Mutta. 00:00 Kidney Disease in the South Asian Community 00:00 Welcome & Introductions from Baldev Mutta, CEO Punjabi Community Health Services, Brampton ON Canada 02:06 Nik's Story 09:44 Dr Sumeet Suneja, Nephrologist 11:36 Overview 11:50 Functions of the Kidney 13:44 What the kidneys do 14:47 What is kidney disesase? 16:06 Diagnosing kidney disease 16:59 Facts about kidney disease 17:34 Causes of kidney disease 18:26 Risk factors for kidney disease 19:07 What causes chronic kidney disease? 19:26 Chronic kidney disease in the South Asian community 21:48 Symptoms of chronic kidney disease 22:55 Treatment options for kidney failure (CKD stage 5) 25:14 Advantages of home-based dialysis 26:54 Transplant 27:14 Barriers to kidney transplant for South Asian patients 27:38 Misconceptions about transplant and organ donation 30:13 Cultural barriers 31:10 How do we address inequities in access to transplant in South Asian communities? 31:56 Dr Istvan Mucsi, Transplant Nephrologist 32:23 The path to kidney transplantation 32:58 The path from kidney disease to kidney failure 33:25 Kidney transplant vs dialysis 34:07 Living donor transplant vs deceased donor transplant 35:34 Road to transplant 36:45 Finding a living donor: Step 1 38:03 Finding a living donor: Step 2 40:03 Kidney paired exchange if your living donor is not a match 40:42 Getting on the transplant list 41:47 How the deceased organ waitlist works 42:45 Addressing the kidney shortage through living & deceased organ donation 44:28 Transplantation costs & supports available 44:46 What happens on transplant surgery day? 45:51 After transplant 46:38 Where to find more information about transplant 47:37 Summary & key messages 48:22 Q&A 49:03 Are South Asians still lagging behind in getting dialysis & transplant? 50:39 Can kidneys be re-transplanted? 51:14 What happens if transplanted kidney is rejected? 52:55 Why are South Asians at higher risk of kidney disease? 54:47 How frequently should we get checked? 55:13 Are South Asian men at higher risk of kidney disease than South Asian women? 56:12 At what age does your risk of kidney disease start to increase? 56:30 Diabetes education offered by Punjabi Community Health Services (PCHS) 58:29 Fear of medication 59:38 Language barriers in primary care 01:01:47 Marker 01:01:47 Building trust and educating patients about the medication they need to take 01:02:50 How community organizations can support patients 01:04:58 Is there a genetic component to kidney disease? 01:05:46 Closing remarks from Baldev Mutta To learn more about living donation please contact the Centre for Living Organ Donation at UHN livingorgandonation🤍uhn.ca 🤍 🤍 🤍 For more inspiring stories visit 🤍 #kidneydisease #southasian #dialysis #transplant #diabetes 🤍NirlepGill #nephrology #kidneyhealth #kidneyhealthmonth #beadonor #greatactions
(SUBSCRIBE) !!!!! #HBICtv Is a Canadian online program about the daughters of affluent, Mandarin speaking Chinese Canadians living in Vancouver. They are young independent women starting their life and careers with the newest Hermes Birken bags and YSL shoes while vying for the status of #HBIC “Hot Bitch in Charge”. info🤍hbictv.com Music: 🤍
The first 1,000 people to use the link will get a 1 month free trial of Skillshare: 🤍 Do not attempt anything done in this video. Yellow jackets and hornets are dangerous, and this video is for educational purposes only. –––––––––––––––––––––––––––––– Music: Discovery by Scott Buckley | 🤍scottbuckley.com.au Music promoted by 🤍 Creative Commons CC BY 4.0 🤍 Downtown Glow by Ghostrifter & Devyzed Creative Commons — Attribution-NoDerivs 3.0 Unported — CC BY-ND 3.0 Music promoted by 🤍 Heartbreaking by Kevin MacLeod | 🤍 Music promoted by 🤍 Creative Commons Creative Commons: By Attribution 3.0 License 🤍 Tropical Soul by Luke Bergs | 🤍 Music promoted by 🤍 Creative Commons CC BY-SA 3.0 🤍
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A QUICK SPAGHETTI CHOW MEIN NOODLES RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! It's a casual day today so why not whip up a fusion that nobody asked for. This delicious recipe is where chewy spaghetti noodles make friends with fresh veggies and an incredibly savoury and umami packed stir fry sauce. Join me in this episode and learn how to make a spaghetti chow mein recipe! Ingredients: 2 pieces garlic small piece ginger 2 sticks green onions 1/2 red onion 50g broccolini 1/4 red bell pepper 140g spaghetti 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp plantbased oyster sauce 1 tsp toasted sesame oil 1 tbsp chili oil (🤍 1 tsp white sesame seeds Directions: 1. Bring a pot of water to boil for the noodles 2. Finely chop the garlic and ginger. Chop the green onions into bite sized batons and slice the red onion. Chop the broccolini into bite sized pieces and thinly slice the red bell pepper 3. Boil the spaghetti for about 1min less to package instructions. Remember to stir occasionally 4. Make the stir fry sauce by stirring together the soy sauce, dark soy sauce, plantbased oyster sauce, toasted sesame oil, and chili oil 5. Strain out the spaghetti and toss with a splash of toasted sesame oil 6. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions, garlic, ginger, and green onions. Sauté for about 2min 7. Add the broccolini and red bell peppers. Sauté for about 3min. Add the spaghetti and stir fry sauce. Sauté for another 2min 8. Plate the noodles and sprinkle on 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
This is fantastic video about the "Great Chinese State Circus", playing "Swan Lake". Definately one of the most amazing things that I have seen... Check out the rest of the channel at 🤍 Like the dachshund's adventures of Sushi and Nina: 🤍 🤍 Thank you and enjoy!!
LEARN HOW TO MAKE A QUICK SUMMER FRESH ROLLS RECIPE TODAY! LAY HO MA! Ever want to take your salads with you on the go without the need of a fork? Well join me in this episode and learn how to make an easy and quick fresh salad fresh roll recipe today! Let's begin SALAD INGREDIENTS: 90g watercress 25g basil 25g mint 1/4 cucumber 1/2 carrot 1/2 red bell pepper 1/2 red onion 30g purple cabbage 1 long green chili pepper 200g cherry tomatoes 1/2 cup canned chickpeas 25g alfalfa sprouts 1/4 cup hemp hearts 1 avocado 6-8 rice paper sheets DIPPING SAUCE INGREDIENTS: 1/2 cup tahini 1 tbsp dijon mustard 1/4 cup lemon juice 1 1/2 tbsp soy sauce 1 tbsp maple syrup 1 tbsp gochujang (🤍 Directions: 1. Roughly chop the watercress and place in a large mixing bowl along with the basil and mint 2. Slice the cucumber and carrot into thin matchsticks. Thinly slice the red bell pepper, red onion, and purple cabbage. Add the veggies to the mixing bowl 3. Remove the seeds from the long green chili pepper and thinly slice. Then, slice in half the cherry tomatoes. Add these to the mixing bowl 4. Add the canned chickpeas, alfalfa sprouts and hemp hearts to the mixing bowl. Cube the avocado and add to the mixing bowl 5. Whisk together the dipping sauce ingredients 6. Pour some water onto a plate and soak a rice paper for about 10 seconds 7. To assemble the roll, place the wet rice paper onto a slightly wet cutting board. Then, place a small handful of salad onto the middle of the wrap. Fold over one side of the rice paper tucking the salad in, then fold in the sides and finish the roll 8. Set the finished rolls aside separate from one another. Serve along with some dipping sauce YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography 0NOBI9VS8ZUELHHM UDHWQYVNXZ8TIOW4 You are watching: 🤍
North Carolina Aquariums is inviting the public to help name its two newest otter pups! The aquarium said its latest trio of Asian small-clawed otter pups are growing up fast and they're ready to give them names. Aquarium volunteers came up with great names for the three pups based on their native habitat. READ MORE: 🤍
Here is how you take a cheap cut and turn it into an impressive and delicious dish. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
Watch Daddy Lau teach us how to make his addictive ginger scallion sauce! Additional Notes 1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator. 2: This is an updated excerpt from our longer Bak Chit Gai video (🤍 from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video. 3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos! 👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳 Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: 🤍 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 🔗 LINKS MENTIONED 🔗 - Bak Chit Gai / White Cut Chicken - 🤍 - Options for cleavers: 🤍 🤍 - Infrared thermometer: 🤍 - Thick wooden cutting board: 🤍 - How to shop for meats at the grocery store: 🤍 - Basic Chinese knife skills: 🤍 - Global Animal Partnership: 🤍 🍳 COOKWARE WE USE/LOVE 🍳 - Electric Burner: 🤍 - Non-Stick Wok: 🤍 - Carbon Steel Wok: 🤍 - Non-Stick Pan: 🤍 - Carbon Steel Pan: 🤍 - Stainless Steel Skillet: 🤍 - Cookware Set: 🤍 - 8 Quart Pot: 🤍 - Cookware Collections: 🤍 - Pan Protector: 🤍 - Carbon Steel Seasoning Wax: 🤍 🔪 KNIVES WE USE/LOVE 🔪 - Dad's 40 year old Chinese Chef Knife: 🤍 🤍 - Chef Knife: 🤍 - Santoku Knife: 🤍 - Starter Knife Set: 🤍 - Sharpening Stone Set: 🤍 👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳 - Magnetic Knife Strip (storage): 🤍 - Cutting Board: 🤍 - Instant Read Thermometer #1: 🤍 - Instant Read Thermometer #2: 🤍 - Food Scale: 🤍 🍜 DAD'S SPECIAL INGREDIENTS 🍜 If you don't live near an Asian market, you buy these online / on Amazon: - Sesame Oil: 🤍 - Handcrafted Soy Sauce: 🤍 - Light Soy Sauce: 🤍 - Light Soy Sauce (Handcrafted): 🤍 - Dark Soy Sauce: 🤍 - Dark Soy Sauce (Handcrafted): 🤍 - Rice Cooking Wine: 🤍 - Premium Oyster Sauce: 🤍 🤍 - Chili Oil: 🤍 - Hoisin Sauce: 🤍 - Chicken Bouillon: 🤍 - Shaoxing Cooking Wine: 🤍 Options for Vegetarian Oyster Sauce - 🤍 - 🤍 Options for Gluten Free Oyster Sauce - 🤍 - 🤍 🎥 MY CAMERA GEAR! 🎥 - My Workhorse Camera: 🤍 - My Lens for Wide Shots: 🤍 - My Lens for Detail Shots: 🤍 - My Macro Lens: 🤍 - My Main Light: 🤍 - My Light Softbox: 🤍 - My Camera Slider: 🤍 Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! ⏲ CHAPTERS ⏲ 00:00 - Intro 00:47 - Chop ginger and scallions 03:08 - Cook in oil 05:11 - Flavor the sauce - 🎵 OTHER CREDITS 🎵 Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍 Overhead Camera Rig built by P.Oak - 🤍 Chinese Subtitles by Wynee Pan - 🤍
Two former Chinese Olympians achieve their American dream through their son, Ed Wang, who would become the first full-blooded Chinese player to play in the NFL in 91 years.
Mooncakes are something you typically seen bought at the store for the mid-autumn festival. But maybe, you can make your own homemade mooncakes and make whatever kind of filling you'd like! Recipe: 🤍 Mooncake Molds: 🤍 Golden Syrup: 🤍 Kansui: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
Fantasia's official music video for 'When I See U'. Click to listen to Fantasia on Spotify: 🤍 As featured on Fantasia. Click to buy the track or album via iTunes: 🤍 Google Play: 🤍 Amazon: 🤍 More From Fantasia Without Me: 🤍 Lose To WIn: 🤍 Truth Is: 🤍 More great Classic RnB videos here: 🤍 Follow Fantasia Website: 🤍 Facebook: 🤍 Twitter: 🤍 Subscribe to Fantasia on YouTube: 🤍 - Lyrics: I put your picture on my mirror, Start to blush when somebody says your name In my stomach there's a pain See you walk in my direction I go the other way I start to stutter when I speak Try to stand but my knees go weak What happening to me in the dark can you tell me what it means I lay my head on my pillow Staring out the window Wish on a star for a sign It's the reason why You're always on my mind When you come around I get shy When I see you, when I see you Never know when you might walk by So I gotta be right on time When I see you when I see you "
#chilli #chili #oil #vegetarian In this video, my take on Chinese style CHILLI OIL. You can use this for dipping, sauces, garnish and even cook with it. There are many versions and incarnations of this Hot oil, but this is my go to method/recipe. SOME LINKS to buy what I used in the video. (PS I get a tiny commision from each sale so much appreciated) Kilner Jar 0.5 liter: 🤍 Gochugaru Korean Chilli Flakes: 🤍 Sichuan Pepper - 🤍 Sesame Oil: 🤍 Hemp Seed Oil: 🤍 Camera and Lighting Equipment I use : Lumix S5 Mirrorless Camera - 🤍 Camera Tripod - 🤍 Neewer Bi Colour LED lights Kit - 🤍 Nanlite FS-300 Spotlight - 🤍 Nanlite Parabolic Softbox 90CM - 🤍 Thank you, and as always until the next video. Tar Tar....... Benja
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin. Ingredients: 1 cup basmati rice 1 cup coconut milk 1/2 red onion 1/4 cup hazelnuts 1 cup broccolini (chopped) 1 tbsp coconut oil 1 cup canned chickpeas 1/2 tbsp garlic powder 1 tsp chili powder 1 tbsp smoked paprika 2 tsp turmeric generous pinch of salt 1/2 cup shredded coconut few sprigs cilantro Directions: 1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch 2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk 3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min 4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini 5. After 15min, turn the heat off and let the rice steam further for 10min 6. Heat up a non stick pan on medium heat. Add the coconut oil 7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt 8. Add in the hazelnuts and broccolini 9. Sauté for 3-4min 10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed 11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 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: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
The first 1,000 people to use the link will get a 1 month free trial of Skillshare: 🤍 –––––––––––––––––––––––––––––– Music: Heartbreaking by Kevin MacLeod | 🤍 Music promoted by 🤍 Creative Commons Creative Commons: By Attribution 3.0 License 🤍 Morning Routine by Ghostrifter Official | 🤍 Music promoted by 🤍 Creative Commons CC BY-SA 3.0 🤍 Tropical Soul by Luke Bergs | 🤍 Music promoted by 🤍 Creative Commons CC BY-SA 3.0 🤍
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