Asian Foods Ep.5


Asian Foods : Okonomiyaki

by Thomas M. Tillman
Okonomiyaki, sometimes called Japanese pizza or Japanese pancake, is one of the best dishes to make if you're a beginner japanese cook. It exposes you to a lot of classic Japanese ingredients, but it is very easy to make well and is very flexible in terms of what you put in the okonomiyaki. This recipe is inspired by my recent trip to Osaka (see link to my Osaka vlog below), and this particular style of okonomiyaki is a dish that Osaka is known for. It's the perfect combination of salty-sweet-umami-creamy...yum! Ingredients 100g all-purpose flour (about 1 cup minus 2 Tbsp) 2 Tbsp cornstarch ½ tsp baking powder A dash black pepper ¾ cup water 1 ½ tsp dashi powder (labeled "hondashi") 3 Tbsp grated nagaimo yam (optional, see note) 3 cups finely chopped cabbage (remove the tough center stem) 3 green onions, finely chopped 2 large eggs 8 medium sized shrimp, chopped, or any protein of your choice (if using chicken, pork, or(...)

Asian Foods : Mapo Tofu

by Thomas M. Tillman
This is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce...it's always a crowd pleaser. There are a few ingredients to get to know if you haven't had much experience with Chinese cooking, but the process is really straight forward and can be a relatively quick dinner. It also keeps well, so make lots and have extra for lunch the next day! Ingredients 1 ½ tsp Sichuan peppercorns, toasted (see note) 200g ground beef 2 tsp soy sauce 5 cloves garlic, finely chopped 2-inch piece ginger, finely chopped ½ tsp ground black pepper 2 Tbsp spicy broad bean paste (see note) 1 Tbsp Chinese black beans, rinsed and roughly chopped (see(...) Continue

Asian Foods : Malaysian/Indonesian Beef Rendang

by Thomas M. Tillman
Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef. It's a dish that takes patience, but it's quite easy and is well worth every minute spent. Beef is my favourite but you can also try making (...) Continue

Asian Foods : Filipino Adobo with Pork and Pineapple

by Thomas M. Tillman
New and improved Filipino Adobo my friends! This time I'm oomphing it up with some coconut milk and caramelized pineapple. I'm using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and (...) Continue

Asian Foods : Hong Kong Mango Pancake - Dim Sum

by Thomas M. Tillman
Improving Upon the Classic Mango crepes are a classic dessert at dim sum, and while I enjoy them, I always thought they had more potential. I always wished they were more...mangoey...more flavourful, more fruity. The pancakes are simple, a delicate crepe filled with fresh mango and whipped cream. But there lies the problem...the whole thing depends on how good the (...) Continue