Video

Pickled Pork Tefal Cook4Me cheekyricho cooking video recipe ep.1,181

Pickled Pork cooked in the Tefal Cook4Me is child’s play. We hope you give this delicious one pot recipe a try.
INGREDIENTS:
1.7kg Pickled Pork
3 carrots
500g pumpkin
400g sweet potato
2 zucchinis
1/2t salt1/2 t pepper
40g brown sugar
60g apple cider vinegar.

Don’t forget to check out and subscribe to our newYoutube Cooking Channel. Its called Miniature Meals, real mini food, cooked in a real mini kitchen. Lilliputian Cuisine, that won’t break the diet.

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Monday, December 11, 2017

LIVE Q&A – Holiday Cooking!

RELATED VIDEOS:

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

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 http://hot-thai-kitchen.com

Posted: Sunday, December 10, 2017

Steve’s quick chat

Posted: Saturday, December 09, 2017

Original Pancakes – episode 381

Recipe: https://www.cookedbyjulie.com/originalpancakes/

Posted: Saturday, December 09, 2017

Thai Beef Noodle Soup ก๋วยเตี๋ยวเนื้อน้ําใส – Hot Thai Kitchen!

This video is kindly sponsored by Canada Beef, who has also provided lots of really useful info about roast beef. All of that will be included in the written recipe linked below!

Following up on my previous episode where I showed you how to make a beautiful roast beef (link to that video below), here’s a classic Thai recipe that is the perfect way to use up any leftovers!

Noodle soups are a great way to use leftovers from the holiday table because you don’t even need to worry about reheating the meat, it’ll heat up perfectly in the hot broth. And it’s just so nice to have a pot of steaming broth in the kitchen when it’s cold this time of year!

Don’t have any leftover roast beef? No problem! Making the beef from scratch is pretty easy, and I include instructions in the written recipe as well.

WRITTEN RECIPE: https://hot-thai-kitchen.com/roast-beef-noodle-soup

ROAST BEEF W/ THAI GRAVY VIDEO: https://youtu.be/bpAIYnwKxDM

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

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 http://hot-thai-kitchen.com

Posted: Friday, December 08, 2017

BLUE CHEESE MEATBALLS ON POLENTA WITH MINT PESTO | Steve’s Suppers

Steve cooks his supper, more raw & personal…Season 2

MY GEAR https://kit.com/stevescooking

ABOUT STEVE DOLBY http://about.me/stevendolby

Facebook https://www.facebook.com/stevescooking1

Instagram http://instagram.com/stevescooking

Google+ https://plus.google.com/+stevescooking

Twitter https://twitter.com/stevescooking1

© Steve’s Suppers 2017

Music by
Title: Chill on Down (1325/5)
Artist: Christian Marsac
Album: Audio network

Posted: Friday, December 08, 2017

Hot Dog Pizza Bread – Mulitiple Pig in a Blanket

Hot dog pizza bread is similar to multiple mini pigs in a blanket with extra topping and is commonly served as a street food in South Korea. It is actually a delicious snack that can be served up at parties. get the recipe: http://cooknshare.com/recipe/pizza-hot-dog-bread-multiple-pig-blanket/

You can use wieners or sausages in this recipe. I find that wieners work best, but just be sure to use a decent quality as it really makes the recipe. If you use sausage, you can use the ones of your choice.

In terms of the toppings, we use red onions, green bell peppers, frozen corn, mozzarella, and pizza sauce. Traditionally in Korea, they use ketchup. I just like the pizza sauce, however. Dried or fresh basil can be used.

I use Pillsbury Crescent rolls as they are so easy to work with. But if you have the time and effort, you can make the dough from scratch.

It is a great effect if you cut them in five sections after they are rolled and twist them in opposite directions. Just make sure not to cute them all the way through.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Posted: Thursday, December 07, 2017

Cooking Demo, Mosque, Arabic Coffee & Dates | Sharjah/Dubai Vlog 1

If you’ve been following me on social media, you will know that I recently went to the United Arab Emirates! I was invited to do cooking demos based on my cookbook at the Sharjah International Book Fair, but on top of that, I got to do some sightseeing in Sharjah, Dubai AND even a little bit of Abu Dhabi!

In this video I share with you my first couple of days in Sharjah, which is just right next door to Dubai.

Day 1: We start out at the beautiful hotel (Sheraton) where I experienced an orange coconut! Met some fans, tasted delicious Middle Eastern dips at the lunch buffet, and then headed off to the book fair for my demo.

Day 2: We visited the largest and most famous mosque in Sharjah. This is where I discovered Arabic coffee, and realized what really good dates should actually taste like!

NEXT EPISODES: Links to more UAE vlogs will be posted here when they become available. So stay tuned! Meanwhile, check out more travel videos below.

MORE TRAVEL VIDEOS: https://goo.gl/HGUd3z

CAMERA GEAR I USE: https://kit.com/hotthaikitchen/filming-gear-i-use

FOR RECIPES: https://hot-thai-kitchen.com

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

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 http://hot-thai-kitchen.com

Posted: Tuesday, December 05, 2017

French Raspberry Macarons Made Easy

Raspberry macarons and a small round cookie with raspberry filling in the middle. Believe me, they are fairly simple to make and delicious. I make them up often, and every body loves them. get the recipe: http://cooknshare.com/recipe/raspberry-macaroons/

There are a few tips to this recipe. First, you can use crushed almonds or buy ground almonds in the grocery store. If you crush them with the skins on, they well be somewhat dark, however. That is why I always buy the ground almonds from the store.

You can mix the confectioner’s sugar and ground almonds in a food processor, but I find a whisk is just as easy. You can be the judge.

Make sure your eggs are at room temperature and you bowl is clean or even cold to ensure they whip up properly. The beater paddles need to be clean too. You can do the separation using an egg separation or rotate them from shell to shell. I use the yolks for breakfast. What you want are stiff peaks.

The amount of red food colouring is up to you. I use 3 or 4 drops for a pinkish colour, but you can use more. I should add, that you can use different colours depending on the time of year you make the macaroons.

You have to, and I mean have to, sift the mixture in; otherwise, you will not get those nice feet on the bottom and the cookie will not be good. Also, make sure you fold the mixture and not beat.

We use a template printed from the internet place under a baking mat. You can also do them by eye, but not sure if you will get a consistence, even cookie. If you use a template, ensure it is removed before baking. Make sure you tap them to get rid of air bubbles, and let them sit at room temperature for 30 minutes to settle.

The recipe is great during raspberry season, but it can be done any time of the year. You can use strawberries or blueberries, as well.

Watch the video, try them, and enjoy your macarons.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

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Posted: Monday, December 04, 2017

Beef & Vegetable Soup Cook4Me cheekyricho Cooking VIdeo Recipe ep.1,180

Its hot here in Australia at the moment but our Northern Hemisphere friends are cold so here’s a quick and easy soul warming soup to fight the winter chills enjoy…
INGREDIENTS
1 litre beef stock
400g lean beef pieces
vege salt and cracked pepper to taste
70g dried soup mix (lentils, split peas, bean and barley)
1kg of mixed fresh winter vegetables
herbs, fresh beans and spring onions to finish

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Tefal Cook4me, Beef soup recipe,how to make beef vegetable soup,cheekyricho cooking, soup recipe,hearty meals, one pot meal,vegetable recipe, winter foods,video recipe,tutorial,cooking video, home made,how to,cooking,pressure cooker recipe,

Posted: Sunday, December 03, 2017

Roast Beef & Thai-Style Gravy! – Hot Thai Kitchen

Want roast beef for the holiday table but feel intimidated by it? This video will demystify everything! With an understanding of a few techniques, you will have a beautiful roast beef on the table, I promise.

I’m using tenderloin for this which I think is a wonderfully tender, delicious cut, but it will work with other roasts as well. If you’re in for something a little different, try the Thai-style gravy. It’s got a savoury notes of a traditional gravy, but with bright, lively flavours iconic of Thai food. It will take roast beef to the next level!

This recipe is sponsored by Canada Beef and they have kindly provided some more information about roast beef including how much beef to buy for different party sizes. All the info will be linked in the written recipe!

RECIPE & MORE ROAST BEEF INFO: https://hot-thai-kitchen.com/roast-beef-thai-gravy

LEAVE-IN MEAT THERMOMETER: https://kit.com/hotthaikitchen/kitchen-appliances-i-use

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

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 http://hot-thai-kitchen.com

Posted: Friday, December 01, 2017

Monster Cookies episode 380

Recipe: https://www.cookedbyjulie.com/monster-cookies/

Posted: Friday, December 01, 2017

Delicious Cashew Chicken – Dinner in 30 Minutes

Cashew chicken is a simple American Chinese recipe that can be done in 30 minutes. In light of the time factor, it is a great midweek recipe. I often make it up at least every two weeks. get the recipe: http://cooknshare.com/recipe/cashew-chicken-dinner-30-minutes/

You can alter the recipe in a few ways. First off, you can use the cashews of you choice. Salted, unsalted, roasted, chopped, jumbo can be used. It depends on what you can find.

Chicken stock of vegetable stock can be used. If you are not a fan of either, water can be used. It is always nice to make the stock from scratch, but the cubes or packets will do.

In terms of the sauce, the amount of oyster sauce, sesame oil, sugar, and soy sauce can be varied but don’t add too much. The corn starch in important as it thickens the sauce.

I use boneless, skinless breasts because they are healthy and easy to work with, but any cut of chicken can be used. Just make sure you adjust the cooking time accordingly.

We use red and green bell peppers, but yellow or just one type can be used. The amount of ginger and garlic can be altered too. If you want, you can add onion as well.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Posted: Wednesday, November 29, 2017

Chicken Zoodle Soup episode 379

Recipe: https://www.cookedbyjulie.com/chicken-zoodle-soup/

Posted: Tuesday, November 28, 2017

Loaded Cheesy Mashed Potato Balls

Potato cheeseballs are a great way to use up leftovers after the holidays. If you don’t have leftovers, you can use now potatoes. Either was they are delicious. get the recipe: http://cooknshare.com/recipe/potato-cheese-balls/

Any type of potato can be used. I prefer white but Yukon Jack or russets can be use. Simply get the potato of your choice.

We use a combination of mozzarella and sharp cheddar for the cheese, but you can use your favourite cheese. Tex Mex cheese works well too.

In this recipe a simple combination of mayo, salt, and pepper is used but other spices can used as well. In example, some garlic and onion powder might be nice.

If you don’t have an ice cream scoop, you can use a spoon or just your hands. You can make the balls any size you like.

The oil should be about 350 degrees F or 177 C. I never use a thermometer, I just eye ball it over medium high heat. It seems to work every time. They take only a few minutes to fry.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
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Posted: Monday, November 27, 2017

How to Make Blueberry Frozen Yoghurt, No churn, 3 ingredient cheekyricho Thermo recipe. Ep. 1,178

Blueberry Frozen Yoghurt cheekyricho cooking 3 ingredient no ice cream maker needed. Super easy and delicious,
INGREDIENTS:
500g blueberries
500g yoghurt
100g sugar.

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Saturday, November 25, 2017

Cheeseburger Party Sliders

Cheeseburger sliders are easy and delicious. I often serve them up and parties or games and they are an instant hit. Your guests will love them for sure. get the recipe: http://cooknshare.com/recipe/chesseburger-party-sliders/

You can buy the dinner rolls or make them from scratch. We so have a recipe for it and they are easy to make. You might want the challenge.

I like lean ground beef, but you can use the cut of your choice. You can even use ground chicken or pork for that matter.

We use some basic seasoning to keep it simple, but use the seasoning of you taste. Some onion powder or paprika would not be out of order.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

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Envato Pty. Ltd. (ABN 11 119 159 741)
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Posted: Friday, November 24, 2017

Shakshuka – Eggs Poached in Spiced Tomato Sauce | Pai’s Kitchen

A Northern African recipe that has become very popular in North America in the past few years, and for good reasons. Eggs are poached in a rich tomato sauce infused with spices…served with crusty bread, it’s the perfect breakfast that can double as lunch or triple as dinner!

Make the sauce in advance, keep it in the fridge, and you can put the dish together in mere minutes. Add whatever toppings you like: cheese, olives, sausages..have fun with it!

Also Watch: THAI PAN EGGS RECIPE https://youtu.be/oR7bL7wpFIw

TAPAS PAN: https://kit.com/hotthaikitchen/kitchen-tools-i-use/mini-paella-pan-for

WRITTEN RECIPE: https://paiskitchen.com/shakshuka/

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

———-

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 http://hot-thai-kitchen.com

Posted: Friday, November 24, 2017

Szechuan Chicken cheekyricho cooking Video Recipe ep.1,175

Szechuan Chicken cheekyricho cooking video recipe ep. 1,175.Gluten Free, delicious, spicy lean chicken pieces with low carb veggies in a light tasty sauce. We hope you give it a try.
INGREDIENTS:
700g lean boneless skinless chicken strips
1t Szechuan Pepper (or more to taste)
1t coarse salt
4 cloves garlic
1 large red capsicum
3 spring onions
2 onions
30g root ginger
30g soy sauce
20g toasted sesame oil
30g mirin
2t Potato Starch
30g sweet chilli sauce
150g water
50g peanut oil
steamed rice to serve.

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Thursday, November 23, 2017

Mongolian Beef Fast and Easy

Mongolian beef is fast and easy especially done in a pressure cooker. We are using a Cosori cooker which is multifunctional. I have provided the link. http://cooknshare.com/recipe/mongolian-beef-make-easy/

You can alter the recipe in several way, but we have tried to keep it as simple and delicious as possible. To begin with, you don’t have to use a pressure cooker, but it makes it so much faster. You can also do the dish in a frying pan or pot.

The spices can be altered. In example, you can add more garlic, I added pepper, ginger, soy sauce, etc. You can also double the recipe depending on how many people you are severing.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Wednesday, November 22, 2017