Відео

Wonder how this goes in an Aussie air fryer as ones being sold here in Japan now always promote karaage frying prowess.

I rinsed out my new wok With warm water but didn’t use any soap or give it a scrub before seasoning it. Should I start over or is it too late?

Wow wow wow! A free video series of making Ramen? Wow. Thank you!

This looks really yummy!

The Rudest man on UA-cam

Adam! Thank you so much for this video!!! This dish was the very first tofu dish I ate back in 1992 in north Melbourne. I was surprised and amazed with the fact it was cold, and enjoyed the flavour a lot. I am now inspired by your video and I’ll be making this tonight. Thank you so much (ps: Music to this video was awesome, relaxing and very appropriate for this video).

I did this but I feel that cleaning off the coating wasn't emphasised enough, now I'm afraid my wok could be ruined:(

Dorohedor

nice music and recipe bud. keep up the good work.

Bravo ❤

Bruh. I followed this and the sauce recipe tonight, it was extraordinary. Thank you

What tare ingredients would you use for the Naruto’s favorite tonkotsu miso ramen? I want to do this dish, thank you in advance for your help 😊

What happened to Mr Adams? Did Uncle Roger eat him? 😭😭😭

It's a good video, but why not list ingredients in description? You dont say how much sechuan pepper you use.. at least I dont see it..

I tried this recipe and it turned out amazing! I made some amendments and substituted a few ingredients as well. I am a Malaysian living in Poland, and those who live abroad know how difficult it is to find rare ingredients such as belacan or fresh turmeric. I am going to share the changes I made to help anyone trying to make this dish. I used 2 tablespoons of pine nuts instead of candlenuts, ginger and turmeric powder, powdered belacan, 2 red onions, 1 teaspoon of fish sauce instead of dried shrimp, 1 tablespoon of molasses instead of white sugar, and regular Vietnamese rice noodles and vermicelli.

thumbs down for only useing cups

Ingredients ¼ Chinese cabbage 1kg fatty pork mince 2cm ginger, peeled and grated 2 cloves garlic, finely minced (optional) 1 tsp salt 1 tbsp Shaoxing wine ½ tsp sugar ¼ tsp white pepper ½ cup garlic chives, cut into 1cm pieces Hot water dumpling skins 3 cups plain flour, plus plenty of extra for dusting 1-1½ cups boiling water

2:25

make it simple and short

I always cut my chicken where one muscle ends and the other begins

Thank you for sharing

Adam, can you do a watery hainanese curry.?

I made it once, loved it, so making it again

I really wish their was a japenese demi glace video. So hard to find an authentic one. There are so many variations and corners cut now.

Love the step by step instructions and your eloquent delivery. Thanks Adrian!

So much talk

The best person to do a beginner's video is an expert. Well done and thank you!

Are You Still Producing Content? You Were Fantastic!!!! I Made Your Hianese Chicken Rice for My Wife And Mother in Law who are Both From Singapore, They Loved It !! Hope You're Doing Well.

I'm in this for learning about ramen but also the AP

Uncle Roger sent me here

What kind of spice can you add?

Big no no, I had the oil at 180F :(

U don’t look Chinese 😂

Is there a substitute for mirin. I can’t find it here.

Hi Adam, do you take the fine sheath skin off or do you leave it? Ive found it a potential choking hazard....

For people who want to try bak Kut teh, if you like a peppery broth, go for the Singapore one. If you like a less peppery broth, go for the Malaysian one. Hope this helped 😊

22seconds in. Subscribed 🫡

❤😂

Interesting video. Coming from a western cooking background the choices here are a bit odd to me. Like, I would never use a cleaver on a chicken. In french cooking the size of the cut determines the size of the knife. That cleaver is bigger than the entire chicken! A am much more comfortable with a boning knife or fillet knife. Also I don't get taking off a chunk of breast with the wing. That part is still white meat and will cook like white meat unlike the rest of the drummet. Lastly, that way of deboning the thigh is totally different where the thigh and drumstick are still attached. That is really cool.

The red/pink color in the cold soak water is not "blood" for the most part. it's mostly interstical fluid (interstical = Intercellular fluid spaces, i.e. space between cells) it's sometimes described as "muscle/tissue juice", which contains actin (red) & myosin (pink) which gives the red/pink color to the water, amoung other things, some of which are more important to remove the than actin/myosin.

When did he add the sugar? I thought he'll add it in the pan instead of mixing it on the sauce. 😳

Followed the ingredients on your Web page. Jesus christ, I should have used my brain. 75g of salt in the tare??? Me and my friends couldn't eat it.

Is there a meat you would recommend as a replacement for the pork if you don't eat pork

cool!

Beautiful visual work !

Here are all the steps: Japanese Rice: 1. Wash the rice around three times, avoiding overdoing it because some stickiness is desirable for Japanese rice. 2. Pour water into the pot with the rice. To measure the water, place your middle finger on top of the rice and fill with water until it reaches your first knuckle. 3. Let it soak for about an hour (optional). 4. Cook the rice on a stove. For gas or electric stoves, use full heat. If your stove is too strong, use half or lower power. Let it boil without a lid until the water level reaches the rice (when steam holes start forming). 5. Reduce the heat to low and cover with a lid for around 12-15 minutes. 6. Turn off the heat and let the rice sit with the lid on for 5 minutes. 7. After 5 minutes, gently turn the rice over with a rice paddle, then let it sit for an additional 2 or 3 minutes.

Nice tossing Adam. I think you did very good job of that gong bao. Not to be too critical but i think roasting off those peanuts in the wok brings out the flavour. Big fan of gong bao ji ding and have cooked it for 20 years. I tend to go thigh over breast, just think it tastes better.

I use chives rather than spring onion

Gross😮

where is Adam ?