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Full Chinese Movie EngSub
Chinese Drama English Sub Full HD
#shortdrama #bestdrama #actionmovie #Drama #Film #Show #Anime #Movie #cdrama #Movies #BILLIONAIRE #shortdrama #dramashort #shortfilmdrama #minidrama #shortstorydrama #webdrama #indiedrama #shortfilmseries #shortdramaseries #dramashorts #englishmovie #cdrama #drama #movieshortfull
#BillionaireObsession #VirginAuction #MrDelaney #AlphaRomance #DarkDesire #SoldToHim #DailymotionDrama
#goodfilms romance #bestfilmromance #romance #filmromance #drama romance
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Short filmTranscript
00:00From marinades to stir fries, grills and glaze, seasoning or drizzling, flavors that bind, by Mi Kum Kee, proud sponsor
00:08of Eva Pau's Asian Kitchen.
00:11I'm Eva Pau and I am passionate about Asian food.
00:14In this series, I'll unlock the secrets behind mouth-watering dishes from China, Japan, Thailand, Vietnam and Korea.
00:23You'll see just how simple it is to make delicious Asian meals at home.
00:28From quick bites and comfort food to takeaway favourites and dishes made for entertaining.
00:34My mouth is watering already.
00:37I'm thrilled to be bringing the wonderful flavours of Asia from my kitchen to yours.
00:43Let's dive in and have some fun cooking.
00:49Some days when you arrive home, what you really need is comfort food.
00:54Just a big hug in a bowl.
00:56And that's what I have for you today.
00:59Three gorgeous recipes that will warm you up body and soul.
01:03Chicken noodle soup is a go-to comfort food all over the world.
01:07My Chinese version is light, fragrant and full of soothing flavours that you'll want to make again and again.
01:13This smell alone is comforting.
01:16A curry is always warming, but a Massaman beef curry takes warming right to the heart of the comfort zone.
01:21Spuds and beef in a creamy, mild curry sauce all wrapped up in a pie.
01:26But first up, it's my East Meets West casserole.
01:30A bed of egg fried rice topped with succulent marinated pork chops smothered in tomato sauce and cheese.
01:39This dish is going to blow your mind, but in a very comforting way.
01:48Let's start by making our marinade.
01:51Some soy sauce.
01:53Sugar.
01:55Oyster sauce.
01:56Oyster sauce works really well as a marinade all on its own as well.
02:01Drizzle of sesame oil for nuttiness.
02:04Some Chinese cooking wine.
02:07It really is a glorious combination of ingredients.
02:12Some cornstarch to help the marinade cling onto the pork chops.
02:17Pinch of white pepper.
02:21Pour it over the pork chops.
02:24These are lovely Irish boneless pork chops from the supermarket.
02:29Even just a few minutes in this marinade will work wonders.
02:32And these are going to be sitting on a bed of eggy fried rice.
02:40I have day-old rice here that always makes the best fried rice.
02:46If you're using fresh rice, make sure it's cooled.
02:50This is a really super simple egg fried rice.
02:54Just egg and rice and there's nothing complicated going inside.
03:02In with the eggs.
03:05A little bit of oil.
03:08You want to lightly scramble it, but when it's still a bit runny, in goes the rice.
03:17A little bit of seasoning.
03:19Some salt.
03:21A pinch of white pepper.
03:26Straight into my casserole dish.
03:30This is the foundation there.
03:33Back to our marinated pork chops.
03:37I'm going to coat my chops before frying.
03:40Beat an egg and season some flour with salt and pepper.
03:45This egg and flour coating creates a seal, which helps retain moisture, keeping the meat tender.
03:51Shallow fry on both sides for three to four minutes.
03:57While they're cooking, I'm going to add another layer.
03:59And it's cheese.
04:01A mix of grated cheddar and mozzarella.
04:04This dish always reminds me of visiting my grandmother in Hong Kong.
04:10So in Hong Kong, there are lots and lots of Hong Kong diners called Cha-Chan-Teng.
04:16And they serve a fusion of European and Asian cuisine.
04:21A bit like this one, where you have the pork chop and the fried rice and the tomato sauce.
04:26And it's just delicious.
04:39And in they go, my third layer.
04:47Now we just have to make up a very simple tomato sauce.
04:52Heat some oil and fry off some chopped onion.
04:55Make up some oyster sauce stock by adding 100 ml of water to two tablespoons of oyster sauce.
05:02This is such a quick and tasty stock.
05:05Add some passata, some half-cherry tomatoes, and pineapple chunks,
05:10which is a lovely, fruity way to sweeten the sauce.
05:15And in it goes my fourth layer.
05:19This is looking incredible.
05:21You can add in other veggies if you like as well.
05:26One final layer of cheese.
05:28And it's going in the oven.
05:46Doesn't this just look amazing?
05:48I can't wait to taste it.
05:51Some eggy fried rice.
05:54And all that gorgeous cheese and tomato sauce.
05:57Look at that.
05:59A chop has never been so well-dressed.
06:08So tasty.
06:10So comforting.
06:11Yum.
06:20If you've never had a Massaman curry before, you are in for a treat.
06:25It combines Indian spices like cumin and coriander with Thai aromatics like lemongrass and galangal.
06:32So it tastes like a mashup between an Indian curry and a Thai curry, and the results are phenomenal.
06:39And when you thought that it couldn't get any more comforting, I'm putting it in a pie.
06:50We'll start with our Massaman paste.
06:52Now you can buy Massaman paste pre-made, and I sometimes do use that.
06:58But the homemade version is just so much more packed with vibrancy.
07:03Peel and roughly chop some banana shallots and garlic.
07:09Gallangal is a cousin of ginger, and you peel it and chop it in the same way, but the flavour
07:19of it is quite different.
07:22It tastes citrusy and a little peppery, but it smells like a walk in the woods.
07:33Now some lemongrass.
07:35You want to cut the ends off, and only use this bottom part because it's softer.
07:41This top part is very hard, so we're going to discard those.
07:47That lovely smell of lemon.
07:51They're just roughly chopped because they're going to be blitzed.
08:00Some dried red chillies that I've been soaking for about 10 to 15 minutes in some hot water.
08:08I love this next bit.
08:10We're going to activate our spices in a little bit of heat, and it's amazing what it does to it.
08:16We've got some coriander seeds, cumin, cardamom, and some cloves.
08:26It only takes a few minutes, and you can get that lovely aroma filling your kitchen.
08:36And in they go.
08:38But there's more.
08:43Turmeric, cinnamon, and some shrimp paste.
08:47Shrimp paste will add this beautiful, deep, savoury flavour to your paste.
08:52If you don't have it, you can substitute it with a tablespoon of fish sauce.
08:59A little bit of white pepper.
09:03And some salt.
09:08Ready to blend.
09:10Blend it into a smooth paste.
09:20Wow, is all I can say.
09:22That wonderful aroma.
09:24And that's before it even hits the pan.
09:27Time to prep our veg.
09:30You just need to roughly chop your carrots, onions, and potatoes.
09:41I'm using beef chuck here, or I like to use braising beef as well.
09:45It's an inexpensive meat, but when cooked slowly, it's very, very nice and tender.
09:52A few tablespoons of oil.
09:55You want a little bit of extra oil here, because you want to really fry off the aromatics in the
10:00paste.
10:03Yep, that's up to temp now.
10:05In it goes.
10:11Incredible.
10:13The heat is really bringing the paste to life.
10:19In go the onions.
10:28I've chopped my beef, and in it goes.
10:32You just want to sear them on all sides.
10:36This will help seal in the juices of the beef, while it slowly cooks.
10:46Once the beef is seared, you can bring it all together.
10:52In go the potatoes and carrots.
10:55You want to keep them nice and chunky for a mac-man curry.
11:02Just a few more ingredients.
11:04Some coconut milk.
11:10Stock.
11:11From a cube is fine.
11:14Some palm sugar.
11:16Palm sugar is used a lot in Thai curries.
11:20If you can't get palm sugar, you can use brown sugar instead.
11:24Now, for some tamarind.
11:26This is a tamarind concentrate, and this is how it comes in.
11:30It's like a fresh fruit.
11:32The texture of it is like a date.
11:34Many people just eat it like a snack.
11:37You can also get a block of it.
11:39So they take away all the seeds, and they put it into a block, and it's in a paste.
11:43And if you get the paste, you'll need to mix it in with a bit of water.
11:47But the tamarind concentrate is perfectly mixed in with the water already.
11:51So it's a little sweet, salty, a bit sour, and the flavour is very complex, but very delicious.
12:01Finally, some roasted salted peanuts, and a good pinch of salt.
12:10This will need to simmer on low heat until the beef is tender and that lovely curry has reduced down.
12:26Whether it's breakfast, lunch, or a quick snack.
12:30Choo chow it with Lee Kum Kee, proud sponsor of Eva Pao's Asian Kitchen.
12:34For every flavour, every meal, every moment.
12:37Lee Kum Kee, proud sponsor of Eva Pao's Asian Kitchen.
12:54Oh, no, that's lovely.
12:56It's lovely and reduced down.
12:59Ready to go into the pan.
13:00Now we're going to turn it into a pie.
13:08Before you put the pastry on, you want this to cool down.
13:14You can, of course, make your pastry, but not today.
13:18I've just unrolled mine from the pack.
13:20I'm just going to make some leaves to put onto the top of the pie.
13:26A little traditional decoration.
13:46My curry has cooled.
13:48Now on with the pastry.
13:54I'm just crimping the edges so that I don't lose any of my filling.
13:59On with the little leaves.
14:04And finally, some egg wash.
14:06And this will make the pastry go lovely golden colour.
14:16Isn't it just a thing of beauty?
14:18I can't wait to taste this one.
14:21Into the oven.
14:39Look at that.
14:41Time for a taste.
14:47Lovely golden flaky pastry.
14:51And that aroma is really coming out now.
14:55You have the lovely chunky veg and that gorgeous beef.
15:01And that lovely curry sauce.
15:09Mmm.
15:10Wow.
15:11That succulent beef and the warmth from the curry.
15:15But it's not spicy.
15:16Absolutely delicious.
15:29When people are asked to name a comfort food, chicken noodle soup is the number one response.
15:35And with good reason.
15:37It's full of fabulous, healthy and delicious ingredients.
15:41The version I'm about to make is amazing.
15:44And I'm here at the Chinese farm in County Dublin to pick up some fresh baby bok choy, which works
15:50wonderfully in it.
15:52It's amazing to see all these Asian vegetables growing here.
15:57Gailan, a Chinese broccoli.
15:59Yawma choy, a leafy lettuce.
16:01And many more delicious greens.
16:03Some plants cope well with the Irish climate, while others need the microclimate that the polytunnels provide.
16:13So these little beauties are going into the ultimate comfort food.
16:18Chicken noodle soup, Chinese style.
16:27Let's start with our aromatics.
16:30Ginger and some scallion.
16:34Ginger is just really warming and earthy.
16:38You want big, thick slices.
16:41Don't worry, we won't be eating this.
16:44They'll be just left in that gorgeous broth to infuse the flavour.
16:49Ginger has been used medicinally for centuries, and it's thought to have anti-inflammatory and antioxidant properties.
16:57But either way, it's delicious.
17:01Chop the scallions, roughly one-inch pieces.
17:06And let's brown these delicious bone-in skin-on chicken legs.
17:14You want to fry them off about two to three minutes on each side.
17:20This will add a lot of flavour to your broth.
17:25Using bone-in chicken, that's where all the goodness and flavour is.
17:34I've got three litres of cold water in my stock pot.
17:37And in goes the chicken.
17:41I'll get the heat going on that now.
17:45Drop your aromatics into the pan with all that gorgeous chicken flavour.
17:50You'll be amazed how just two aromatics bring so much flavour to the broth.
17:56This smell alone is comforting.
18:04Time to drop it into your stock pot.
18:13So that needs an hour to gently simmer, drawing all that goodness from the chicken
18:19and bringing all the aromatics together.
18:22Soup is a great thing to master.
18:25It's so full of nutrition.
18:27My Uncle Hoi makes a soup almost every day.
18:30He's 89, but he looks 60.
18:34So we always joke that the secret is in the soup.
18:48Oh, I wish you can smell all the gorgeous flavours that are in the kitchen right now.
18:54I grew up with soup and there always seemed to be a big pot of soup on the stove.
19:00Let's get our noodles on the go.
19:03I'm using egg noodles here.
19:05I like the texture of them.
19:07They're not too thick, but there's still that lovely bite to them.
19:16Now this is the time to season your soup.
19:20Some salt.
19:22And just to add a bit more flavour, I'm adding in some mushroom powder.
19:27Mushroom powder works in loads of dishes.
19:30It's a great flavour booster.
19:33In go the goji berries.
19:36Full of vitamins and minerals and it's said to be very good for eye health.
19:44Veg prep.
19:45I've got beautiful shiitake mushrooms here.
19:48I'm just going to chop in half.
19:50I still want them to be quite big so that you can really taste it and see it in the
19:58soup.
19:59And our lovely green pak choi.
20:02Slice them lengthways and then in quarters.
20:07I like baby green pak choi because they're slightly sweeter than the normal green pak choi.
20:14Let's check on the noodles.
20:17So to test if they're soft enough, pick it up and just try to break it.
20:22Perfect.
20:25Drain and set aside.
20:28Time to shred the chicken.
20:35Wow.
20:36They are just so tender, falling off the bone.
20:46Let's get shredding.
20:51Such an easy job.
20:55I'm not going to be putting it back into the soup.
20:58I like to divide it out equally between the family.
21:08Quick clean up here.
21:16We're almost there.
21:19Gently poach the vegetables.
21:21So I have the pak choi full of vitamin C.
21:26And also my shiitake mushrooms full of vitamin D.
21:30I seem to be all about the vitamins today.
21:33I guess it's because we often think of making noodle soup when we feel unwell.
21:38But actually, we should be making it all the time.
21:41I'm ready to serve up.
21:46First, the noodles.
21:51A little seasoning on the noodles.
21:54Something I learned from my mum.
21:57A little bit of white pepper.
21:59And a drizzle of sesame oil.
22:04My delicious succulent chicken.
22:08Good helping of it.
22:10Some baby green pak choi.
22:15The soup smells so amazing.
22:18Sending all the comforting aromas all around the kitchen.
22:24Look at that wonderful broth.
22:29A sprinkle of fresh coriander.
22:32I love coriander.
22:34And some chilis.
22:39Can't wait to taste this gorgeous broth.
22:42Hang on a minute.
22:44We've got to do this right.
22:49That's more like it.
22:58So warming and comforting.
23:01And it's really nice to know that it's good for you too.
23:03True comfort food.
23:20I hope you've been comforted by today's episode.
23:24But also inspired to get into your kitchen to make Chinese chicken noodle soup.
23:28Or Massaman curry.
23:30Or the Chinese baked pork chop rice.
23:32Or even all three.
23:34See you next time.
23:36And have fun cooking.
23:39All recipes from today's episode are available at rte.ie forward slash food.
23:45And have fun cooking.
24:15And have fun cooking.
24:19You
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