Hi everyone, I’m T. I’m a home cook who enjoys making simple, tasty and healthy food in the kitchen. My husband says I’m pretty good and my mom says I’m not bad. My dad would have said, “What’s this? That’s not how you make it.” But he would have eaten it anyway.😋
T.. thank you for sharing this simple recipe, it’s one of my favorite Asian foods! I love the background music and the fact that you take your time in making the dish thru out the video is perfect ❤😊
@@gloriacorona6075 Thanks for asking! Dashi powder is the powder form of Japanese soup stock and you can get this in most Asian grocery stores. I use it to add a bit of umami to the dish. But it’s definitely not a must-have ingredient. So if you don’t have easy access to it, just skip it. The dish will still taste great!
This recipe is normally with chickpea flour and not wheat flour! Equal volume of chickpea flour and water. Even better, Koreans use ground soaked Mung dal. To do so, soak half a cup of mung dal overnight, drain it and put it in the mixer with some water to obtain a thick mixture that can be used just like beaten eggs. Use this instead of flour to bind the vegetables. Of course the quantity of the mung dal you soak depends of the amount of vegetables you want to cook.
@@eulescholz8530 I love that you were able to make the recipe your own! Your version sounds so interesting and tasty, I’ll be sure to give it a try next time!
Wow, I never thought of trying to make these at home. Would definitely be interesting to try it. Thank you! Following your channel is my great pleasure!👍
@@Espermaschine Hi! Thanks for your question! A coleslaw is primarily shredded cabbage (sometimes mixed with other veggies like julienned carrot or chopped kale). Usually, when eating the coleslaw on its own like a salad, you would use a vinaigrette/mayonnaise dressing. In the case of making this chow mein, I used a bag of pre-cut coleslaw mix (green cabbage, red cabbage and carrot) as a cheat to save some time chopping/shredding the cabbage and/or other vegetables. I didn’t use the dressing, of course. I just used the veggies. On days when you are short on time, a bag of pre-cut coleslaw can be a real lifesaver!
@@maricelisfigueroa856 Thanks for asking! Dashi powder is the powder form of Japanese soup stock and you can get this in most Asian grocery stores. I use it to add a bit of umami to the dish. But it’s definitely not a must-have ingredient. So if you don’t have easy access to it, just skip it. The dish will still taste great!
@@binhtang7344 Hi! That’s a great question. Thanks for asking! I guess it’s because I don’t cook in measurements to begin with (unless I’m baking desserts). For me, home cooking is about making do with what you have and making it the way you feel like it (as you are cooking it). I like to follow the principles and ideas of a recipe instead of the exact measurements and make the dish my own depending on my personal taste. You learn to eyeball things and feel your way through preparation. The dish may not turn out exactly the same each time, but that’s part of the beauty of home cooking. A little variety can go a long way!😏
@@quangphung9396 Hi! Pickled mustard greens are my favourite and almost a must have when having the beef noodle soup. But sadly, I didn’t have this at the cottage and so I had to improvise a bit😏 It was still good but I’d say it’s always better with the pickled mustard greens (fried and everything)!
This Cheesy Sushi Bake looks incredibly delicious, especially with that cottage twist! 🍣🧀 Such a creative and comforting dish - I can’t wait to try it out. Thanks for sharing this unique recipe! I’ve liked the video and look forward to more tasty ideas from you.
The Taiwanese beef noodle soup looks absolutely delicious! I love how rich and comforting it seems, especially in this cozy cottage edition. **Left a big like!** 😊🍜
