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The Art Of Cooking
Registrace 24. 10. 2011
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about cause after all, we all share the love for delicious foods.
Hello I'm Raymond and I'm going to teach you how to cook Asian cuisines that are tasty and unique.
When we are enjoying our food from nature, we should be thankful to those hard-working farmers, gathers, hunters and the wise folks (who have pass on their recipe down to the next generation) and our nature generous gifts that we have in front of us today.
If you have any request, just let me know. Thanks for watching! :D
If you have any questions or you would like to send me your photos of that you made and I will post it on my website.
Hello I'm Raymond and I'm going to teach you how to cook Asian cuisines that are tasty and unique.
When we are enjoying our food from nature, we should be thankful to those hard-working farmers, gathers, hunters and the wise folks (who have pass on their recipe down to the next generation) and our nature generous gifts that we have in front of us today.
If you have any request, just let me know. Thanks for watching! :D
If you have any questions or you would like to send me your photos of that you made and I will post it on my website.
How to Make Pork Shogayaki 豚肉の生姜焼き
Ingredients: (serving size: 2)
Pork Chop: 2 (300g or 10.5oz loin) 1/2 in. or 1.27 cm thickness
Onion: 1 tbsp (grated)
Ginger: 1/2 tbsp (grated)
Garlic: 1/4 tsp (grated)
Apple Juice or Apple: 2 tbsp
Mirin: 2 tbsp
Soy Sauce: 2 tbsp
Sugar: 1/2 tsp
Potato Starch: 1/6 tsp
Flour: For dusting
Oil: 1 tbsp
Cabbage: 200 g or 7 oz as salad
Cherry Tomato: 2 (garnish)
Where to buy (Amazon):
Mirin: amzn.to/1NXReJs
Potato Starch: amzn.to/1NXRok2
Sponser: (Use coupon code "AOCTONGS" for 15% off)
Tongs: amztk.com/tongs
You can help this video by adding subtitles to other languages:
czcams.com/users/timedtext_video?v=TU2aNgRhRUY
Pork Chop: 2 (300g or 10.5oz loin) 1/2 in. or 1.27 cm thickness
Onion: 1 tbsp (grated)
Ginger: 1/2 tbsp (grated)
Garlic: 1/4 tsp (grated)
Apple Juice or Apple: 2 tbsp
Mirin: 2 tbsp
Soy Sauce: 2 tbsp
Sugar: 1/2 tsp
Potato Starch: 1/6 tsp
Flour: For dusting
Oil: 1 tbsp
Cabbage: 200 g or 7 oz as salad
Cherry Tomato: 2 (garnish)
Where to buy (Amazon):
Mirin: amzn.to/1NXReJs
Potato Starch: amzn.to/1NXRok2
Sponser: (Use coupon code "AOCTONGS" for 15% off)
Tongs: amztk.com/tongs
You can help this video by adding subtitles to other languages:
czcams.com/users/timedtext_video?v=TU2aNgRhRUY
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I just found ur channel...😂 Zero skill in cooking..i learn from this video a lot..thank you so much yaa..i hope you make video again plisss😢
Thank you 🙏!!!! I love ❤️ this. Perfect 👍
Today is 25th july 2024 and I found this recipe ❤
Just wanted to see if they were using mice or not to make it
Really DELICIOUS
He never heard of shrimp peeler. Removes shit from vein
That's not a Spanish onion
This is something I am interested in trying. Thanks
Thank you, thank you, thank you!!!!❤❤❤❤
Merci.
If anyone is wondering (and this is just rumor) it is said that Raymond passed away in a car accident. This is why there have been no new videos.
That looks exactly like the Singapore chow Mei fun I would get at the Chinese restaurant in my hometown, except for the fact they put curry in it
Nice video.... Always wondered all those secret ingredients....
Link to the brown sauce does not work…
Very enjoyable to watch you make a good meal.
This saves my taste buds EVERY TIME I make lo mein!!! Thank you so very much!!! Love it!!
Thanks, made this today and it was amazing !
Im here 7 years later to say i still use only THIS recipe for my sweet n sour chicken! Making it rn at 2:17am 😂😂😂
Yummy
It looks good. By the way, nice cut on the beef. ‘You wok of holic’ 😊
I didn't know about the mushrooms Thank you!
The hardest part is finding the right noodles 😞
I made ten cups for one cup of sauce
Loved it Thank you from Portugal.
😅 I haven't made this for a long time. It's going to be tonight dinner.
We home cooks will always remember your legacy.
Yummy 😋 0:13
When you say "heat up," does that mean bring to a boil, or just make it kinda hot to stick your pinky finger in?
Love this recipe. Excellent!
Excellent recipe
I just can't get over barehanded prep only because "I" know where my hands have been 😂😂😂
Very nice my fvt cucumber
COME BACK SERIOUSLY!
I make this all the time and my family loves it.
Where are you now, haven't seen Raymond in 4 years
Love your voice. Thanks for the info.
👍👍
The best
Juicy, juicy crunchy chicken. Makes it sound even more appetizing.
I’ve made this 3 times and it was amazing every time. Tip: just mix all the batter ingredients at once and then mix. I found there was no difference when I followed his directions exactly where you add some ingredients, mix, add more, mix, add more and mix vs all at once and mix once. It really simplifies it and the results are the exact same.
Hello Raymond, I love watching your channel and thank you for sharing recipes and cooking techniques. Today I’m looking for sweet and sour sauce for meat dishes. Would you be able to do a video and show how to make the sauce. Thanks
4:40
3:10, what skewer ?
uhhh 3:30
i appreciate the double measurements
Where r u!!!!! I miss your videos!!!!!
FOR RAYMOND. ASSUMING YOU ARE NO LONGER MAKING VIDEOS? Just wanted you to know, we all LOVED your recipes. Wishing you were still making videos.
Milligrams instead of grams
Your website is broken my man
I like everything except for the fact that it's only 1 serving. Should make a lot more so you can share it.