How to make my favorite Hawaiian dish, soy braised short ribs with sushi rice and broccolini by chef Alan Wong. Make extra cause we are making fried rice next episode with the leftovers.
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ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
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This recipe is not only great for short ribs but I come back all the time to just use the recipe for the sauce.
This was among the best things I’ve ever cooked. Not too complicated either. Fantastic recipe snd I always appreciate the video. I didn’t have a fat separator and tried to skim off the top. i Didn’t get it all but it was still great.
I tried these ribs last night and they came out fantastic! The cornstarch and water didn't thicken the sauce much though, until it was cooled down, but they were delicious. Can I keep the extra sauce and reuse it?
How do I not have a fat separator like that?!? I've got one with a spout which can be a pain if you don't have a lot of liquid. So 1) I need to try this recipe and 2) I need a new fat separator!
Thanks!