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BIG Bites MY
Malaysia
Registrace 18. 01. 2021
Being Malaysian, I love food and cooking.
This channel shows you that making food in small quantities is completely easy and do-able! So if you are a single living alone, or if you are cooking for two or cooking for a small, growing family, fret not.
That difficult looking dish that you ate at the restaurant, or that Zi Char (Tai Chow) dish that you absolutely love can be replicated at home most times. Simple and nutritious food can easily be made with some fresh bought ingredients and some pantry staples.
Most of the food you will see in my channel will feed 1-2. So if you are cooking for more, just double up the recipe.
Please don't forget to hit the subscribe button!
Don't forget to hit the subscribe button and follow me on the other platforms!
Facebook: BIGbitesMY
Blogspot: bigbitesmy.blogspot.com
Pinterest: pinterest.com/BIG_Bites_MY
Instagram: big.bites.my
Reddit: reddit.com/user/BIG_Bites_MY
Twitter: BIGbitesKL
This channel shows you that making food in small quantities is completely easy and do-able! So if you are a single living alone, or if you are cooking for two or cooking for a small, growing family, fret not.
That difficult looking dish that you ate at the restaurant, or that Zi Char (Tai Chow) dish that you absolutely love can be replicated at home most times. Simple and nutritious food can easily be made with some fresh bought ingredients and some pantry staples.
Most of the food you will see in my channel will feed 1-2. So if you are cooking for more, just double up the recipe.
Please don't forget to hit the subscribe button!
Don't forget to hit the subscribe button and follow me on the other platforms!
Facebook: BIGbitesMY
Blogspot: bigbitesmy.blogspot.com
Pinterest: pinterest.com/BIG_Bites_MY
Instagram: big.bites.my
Reddit: reddit.com/user/BIG_Bites_MY
Twitter: BIGbitesKL
Unboxing & Seasoning My La gourmet Nitrigan Cast Iron Fry Pan Wok (Induction Cooker) | BIG Bites MY
NOTE:
This is NOT a sponsored product.
This is NOT a paid promotion.
I bought this La gourmet Nitrigan Deep Frypan myself, and I am sharing my user experience with you.
PRODUCT SPECIFICATIONS:
Brand: La gourmet
Model: 24 x 7cm Nitrigan Deep Frypan with Wooden Handle (2.5L)
Suitable for 2 to 3 pax cooking
Suitable for all stove tops (Induction, Gas, Electric, Ceramic)
All kinds of cooking utensils can be used with this pan, including metal spatulas
All kinds of food can be cooked in this pan, including protein with visible sharp bones and hard shells
The hot pan can be washed immediately after cooking. There is no need to let the pan cool down.
Cast iron cookware is one of the healthiest and safest cookware because it is natural with no added chemicals or coatings. However, traditional cast iron cookware rusts easily and is extremely heavy.
Nitriding is a heat treatment that bonds nitrogen onto the surface of the cast iron cookware to create a hardened surface, producing a material that is strong and durable, and highly resistant to rust.
La gourmet's Nitrigan cookware is about 30% lighter than traditional cast iron cookwares.
SEASONING THE PAN / OIL CONDITIONING:
Seasoning or oil conditioning the pan creates patina, which makes the pan more stick resistant. The oil is broken down into a substance called patina, which bonds to the surface of the metal to give the cast iron pan its stick resistant properties.
I find the patina (non-stick layer) created by seasoning the pan to be like a living thing that changes each time the pan is used. You can compare the patina layer after I completed the pan seasoning when I did my unboxing to the patina after I had used the pan for about a month. It looks completely different. And it will keep changing as I use the pan in future.
TAKING CARE OF THE LA GOURMET NITRIGAN PAN:
Hot pan, cold oil.
It is important to heat up the pan over MEDIUM HIGH heat until it starts smoking, and then pour in cold oil and swirl it to cover the pan before each cook. The molecules in the cast iron expands a little when it is heated up, and when the cold oil is added into the pan, it gets absorbed into the space created by the heat, thus creating a "gap" between the food and the pan for a stick resistant effect.
The hot pan can be washed immediately after cooking (plus point!). I like to scrub my pan with a soft sponge and a little dish detergent although it is recommended by the manufacturer to only wash it with a scrub brush and water.
It is important to always dry the pan before storing. Wipe off all the moisture from the interior and exterior of the pan. Pop it onto the stove and heat it up over MEDIUM LOW heat for about 3 to 4 minutes to make sure the pan is completely dry. Rotate the pan as it is drying because most of our stoves have hot spots. Once the pan is dry and has cooled down, it can be stored.
If the pan is not going to be used for a while, it is recommended to apply a thin layer of oil as a protective layer after the heat dries the pan. Then it can be stored.
The pan seasoning process in this video takes a few hours to complete because I have repeated the process about 5 to 6 times. I used groundnut / peanut oil because it has a high smoking point. Expect to have some smoke in the kitchen during the seasoning process.
Video content:
00:00 Intro
00:06 Unboxing
00:34 Cleaning the pan
00:53 ROUND 1: Seasoning the pan
04:10 ROUND 2: Seasoning the pan
05:31 ROUND 3: Seasoning the pan
07:01 ROUND 4: Seasoning the pan
08:25 ROUND 5: Seasoning the pan
09:43 ROUND 6: Seasoning the pan with Chinese chives
11:06 Cleaning the pan after seasoning
11:27 Testing the stick resistant patina (Fry egg)
12:12 Cleaning and preparing the pan for storage
12:36 ONE MONTH LATER: Testing the stick resistant patina (Fry egg)
13:23 Cleaning and preparing the pan for storage
#BIGbites
#BIGbitesKL
#BIGbitesMY
#SoEasyLah
#ChineseFood
#ChineseCooking
#EasyChineseCooking
#CookingForOne
#ChineseFoodForOne
#ComfortFood
#TraditionalChineseCooking
#LaGourmet
#LaGourmetNitriganPan
#LaGourmetNitrigan
#Nitrigan
#CastIronCookware
#CastIronPan
#CastIronWok
#CastIronSeasoning
#CastIronOilConditioning
#PanSeasoning
#WokSeasoning
#KitchenTips
#UnboxingVideo
#Unboxing
This is NOT a sponsored product.
This is NOT a paid promotion.
I bought this La gourmet Nitrigan Deep Frypan myself, and I am sharing my user experience with you.
PRODUCT SPECIFICATIONS:
Brand: La gourmet
Model: 24 x 7cm Nitrigan Deep Frypan with Wooden Handle (2.5L)
Suitable for 2 to 3 pax cooking
Suitable for all stove tops (Induction, Gas, Electric, Ceramic)
All kinds of cooking utensils can be used with this pan, including metal spatulas
All kinds of food can be cooked in this pan, including protein with visible sharp bones and hard shells
The hot pan can be washed immediately after cooking. There is no need to let the pan cool down.
Cast iron cookware is one of the healthiest and safest cookware because it is natural with no added chemicals or coatings. However, traditional cast iron cookware rusts easily and is extremely heavy.
Nitriding is a heat treatment that bonds nitrogen onto the surface of the cast iron cookware to create a hardened surface, producing a material that is strong and durable, and highly resistant to rust.
La gourmet's Nitrigan cookware is about 30% lighter than traditional cast iron cookwares.
SEASONING THE PAN / OIL CONDITIONING:
Seasoning or oil conditioning the pan creates patina, which makes the pan more stick resistant. The oil is broken down into a substance called patina, which bonds to the surface of the metal to give the cast iron pan its stick resistant properties.
I find the patina (non-stick layer) created by seasoning the pan to be like a living thing that changes each time the pan is used. You can compare the patina layer after I completed the pan seasoning when I did my unboxing to the patina after I had used the pan for about a month. It looks completely different. And it will keep changing as I use the pan in future.
TAKING CARE OF THE LA GOURMET NITRIGAN PAN:
Hot pan, cold oil.
It is important to heat up the pan over MEDIUM HIGH heat until it starts smoking, and then pour in cold oil and swirl it to cover the pan before each cook. The molecules in the cast iron expands a little when it is heated up, and when the cold oil is added into the pan, it gets absorbed into the space created by the heat, thus creating a "gap" between the food and the pan for a stick resistant effect.
The hot pan can be washed immediately after cooking (plus point!). I like to scrub my pan with a soft sponge and a little dish detergent although it is recommended by the manufacturer to only wash it with a scrub brush and water.
It is important to always dry the pan before storing. Wipe off all the moisture from the interior and exterior of the pan. Pop it onto the stove and heat it up over MEDIUM LOW heat for about 3 to 4 minutes to make sure the pan is completely dry. Rotate the pan as it is drying because most of our stoves have hot spots. Once the pan is dry and has cooled down, it can be stored.
If the pan is not going to be used for a while, it is recommended to apply a thin layer of oil as a protective layer after the heat dries the pan. Then it can be stored.
The pan seasoning process in this video takes a few hours to complete because I have repeated the process about 5 to 6 times. I used groundnut / peanut oil because it has a high smoking point. Expect to have some smoke in the kitchen during the seasoning process.
Video content:
00:00 Intro
00:06 Unboxing
00:34 Cleaning the pan
00:53 ROUND 1: Seasoning the pan
04:10 ROUND 2: Seasoning the pan
05:31 ROUND 3: Seasoning the pan
07:01 ROUND 4: Seasoning the pan
08:25 ROUND 5: Seasoning the pan
09:43 ROUND 6: Seasoning the pan with Chinese chives
11:06 Cleaning the pan after seasoning
11:27 Testing the stick resistant patina (Fry egg)
12:12 Cleaning and preparing the pan for storage
12:36 ONE MONTH LATER: Testing the stick resistant patina (Fry egg)
13:23 Cleaning and preparing the pan for storage
#BIGbites
#BIGbitesKL
#BIGbitesMY
#SoEasyLah
#ChineseFood
#ChineseCooking
#EasyChineseCooking
#CookingForOne
#ChineseFoodForOne
#ComfortFood
#TraditionalChineseCooking
#LaGourmet
#LaGourmetNitriganPan
#LaGourmetNitrigan
#Nitrigan
#CastIronCookware
#CastIronPan
#CastIronWok
#CastIronSeasoning
#CastIronOilConditioning
#PanSeasoning
#WokSeasoning
#KitchenTips
#UnboxingVideo
#Unboxing
zhlédnutí: 23
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For us Chinese, soup is always an important component of a meal. It takes hours to prepare, and it is nourishing and healthy. It is our comfort food. Nothing like some hot soup to start and end a meal! Preparation takes about 20 minutes. Cooking time is about 1.5 hours. It is even faster if you use a pressure cooker! SO EASY LAH! The recipe shown here feeds two to three; just double up accordin...
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zhlédnutí 80Před 2 měsíci
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zhlédnutí 64Před 2 měsíci
This is one of my favorite fast and easy dishes when I want something appetizing to go with my rice. Traditionally, Cincaluk is mixed with the beaten egg and then the egg mixture is fried as an omelette. I prefer the Thai style crispy egg with the tangy and spicy Cincaluk omelette on it as a dressing. It takes only about 15 minutes to prep the ingredients and then cook this dish. SO EASY LAH! T...
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zhlédnutí 133Před 3 měsíci
We frequently had this soup during childhood. While stove-top slow-cooked soups are tastier, for busy people, pressure cooker soups are the next best thing. Fast, easy, and almost as tasty as the stove-top version. So my favorite soups are frequently making an appearance on my dinner table nowadays. Preparation takes about 15 minutes. Cooking time using the pressure cooker takes about 40 minute...
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zhlédnutí 269Před 4 měsíci
Baked Pork Chop Rice is a popular rice casserole dish at many Cha Chaan Tengs and cafes in Hong Kong. It is an egg fried rice with a piece of pork chop, topped with tomato sauce under a blanket of melting, gooey cheese. This is my Malaysian version, inspired by the Hong Kong Baked Pork Chop Rice, with a Hainanese style tomato sauce. Prep and cooking time is under 60 minutes. SO EASY LAH! The re...
Tom Yum Goong Tomyum Tomyam (Spicy and Sour Thai Style Soup with Prawns Shrimps) | BIG Bites MY
zhlédnutí 115Před 5 měsíci
This is my version of this popular Thai dish. When I want something quick with my protein and veggies in one dish, this is one of my fast solutions. Prep and cooking time is under 45 minutes. SO EASY LAH! The recipe shown here feeds one; just double up accordingly if you are cooking for more. Full written recipe: bigbitesmy.blogspot.com/2024/02/tom-yum-goong-spicy-and-sour-thai-style.html Don't...
Hing Hua Soh Mien (Heng Hua Mee Sua) Traditional Chinese New Year & Birthday Noodles | BIG Bites MY
zhlédnutí 627Před 7 měsíci
My favorite noodles - our family's version of Hing Hua Soh Mien (Hing Hua Mee Sua), that is usually served on the first day of Chinese New Year and on birthdays. This is an updated version of what I cooked and posted in 2021. This is not a simple recipe as it involves preparing many different components. However most of the components are quite easy to prepare, just that it feels difficult beca...
Glutinous Rice Balls Chinese Dessert Natural Color Marble Design Tang Yuan Tong Yuen | BIG Bites MY
zhlédnutí 169Před 8 měsíci
As kids, the Winter Solstice festival is the most anticipated Chinese festival on the calendar because that is the day we get to play with our food, and whatever we make goes into the pot, and we get to eat our handiwork when it's cooked! This tong sui dessert can be prepared with very few ingredients, SO EASY LAH! Notes: • Steaming the pumpkin and beetroot before blending them to extract the c...
Ginkgo, Yuba Beancurd Skin & Barley Dessert Pak Kor Foo Chuk Yee Mai Tong Sui 2023 | BIG Bites MY
zhlédnutí 1,9KPřed 8 měsíci
I used the beancurd skin / yuba that is specifically made for dessert. After boiling it for a while, this beancurd skin will melt away into a milky white liquid resembling soy milk. This is a super easy Chinese dessert to make. Just chuck everything into the pot and you'll have a bowl of Tong Sui in under an hour. Some people like it hot. I like mine cold. It's a refreshing dessert on a hot day...
Bittergourd Bitter Melon Stir Fried with Chinese Roast Pork Traditional Cuisine | BIG Bites MY
zhlédnutí 94Před 8 měsíci
This traditional dish is simple to whip up whenever there is leftover roast pork at home. Prepping time may be a bit longer but this is not a complicated recipe. SO EASY LAH! The recipe shown here feeds one to two; just double up accordingly if you are cooking for more. A bowl of hot rice and this dish - SO SATISFYING! Full written recipe: bigbitesmy.blogspot.com/2023/11/bittergourd-bitter-melo...
Prawns Shrimps Steamed with "Gold and Silver" Garlic | BIG Bites MY (Panasonic Cubie)
zhlédnutí 84Před 9 měsíci
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zhlédnutí 91Před 10 měsíci
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Looks delicious
Thank you for your kind words. Your support is much appreciated. 🙂
Thank you for sharing, may I know is the beancurd stick are the ones that we use to cook soup with meat?
Thank you for your support. This beancurd skin used in this video is meant for dessert (Tong Sui), that is why most of it melted away and the barley liquid in the pot turned white. You can still use the beancurd stick (for soup with meat), it won't melt away like the dessert type, and you will have some slippery textured beancurd skin to chew on. I have an old video that uses this. You can search and watch both to see the difference. Personal preference, actually. Thank you! 🙂
@@BIGBitesMY Thank you for your reply 👍
thank you
Thank you for your support! 🙂
Exactly same style with my mom's. Thanks for the recipe so I can preserve the tradition to my children for chinese new year breakfast. ❤
Thank you for your kind words. Hope you have a hearty breakfast for CNY this coming week! Kong Hei Fatt Choy!
looks delicious!
Thank you for your support. Give it a try when you can find China leeks. 🙂
I will look forward to the recipe,china leeks are available at this time
This is usually a Chinese New Year dish after the first few days of feasting. China leeks are usually available during CNY, and because the fridge is usually stuffed to overflowing, the leeks are perfect because it can just sit on the counter for a few days until it is needed. The leftover roast pork is usually used in this dish. If there are no roast pork, prawns or lup cheong can be used.
Greetings, i was wondering where do you get he Hing Hwa Soh Mien ? I need to buy some .. for CNY and have not been able to buy the right one since the old supplier closed down !
I usually get mine on Shopee. Thank you and Happy 2024!
southern china soto
Thank you for your support. :-)
Very tasty and healthy Barley dessert recipe 👍 well prepared good sharing 👍 👌 stay happy 👍😊
Thank you for your support! :-)
Like 1 Thank you for sharing this tasty recipe video sister It's really look so delicious recipe Stay connected sister God bless you 🙏 Am the frist 📌 please pin 📌
Thank you so much for your support!😊
💦 "Promo SM"
Thank you for your support! 🙂
Hi my dear friend ,look good and delicious 😋 thank for sharing ❤
Thank you for your support! :-)
This was amazing and I didn't have dried oyster or pork base, just used spare ribs, dates, Korean radish, salt, green onion and sesame oil to serve. Thank you!
Glad you find the recipe useful. Enjoy your soup!
😑 𝙥𝙧𝙤𝙢𝙤𝙨𝙢
Thank you!
I like this recipe. That is so simple and easily available❤❤Wonderful days to you and Stay connected❤❤
Thank you very much and best wishes to you. :-)
Wow this looks so yummy Thanks for sharing and all the best
Thank you for your kind words. :-)
@@BIGBitesMY you're welcome!
:-)
Good
Thank you! :-)
Wow! Looking soooooooo delicious. Nice sharing my friend. Please stay connected dear.
Thank you for your kind words. :-)
very tasty recipe👍 😋 stay connected new subscriber
Thank you for your kind words. :-)
Good recipe.
Thank you. Glad you liked it. I like to keep my recipes simple so everyone can follow and enjoy some homecooked goodies. :-)
ɢʀᴇᴀᴛ 🔥🔥
Thank you! 🙂
Nice !
Glad you liked the video! :-)
Nice !
Thank you! :-)
Great Video . I give it a "like". Do keep it up Stay connected Like #QQQ
Thank you! :-)
Sending full support to your channel ,
Thank you with love from Malaysia. Stay safe!