Gourmet Recipes

Gourmet Recipes

Chinese Deep Fried Battered Pork Belly (Chinese Style Cooking Recipe)

Chinese Deep Fried Battered Pork Belly (Chinese Style Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

500g Pork Belly
8 Eggs
3g Ginger
1 Clove Garlic
5g Ground Sichuan Pepper
2 Tsp Cooking Wine
2 Tsp Light Soy Sauce
200g Cornflour
Salt To Taste

1. Finely chop the ginger and garlic
2. Cut the pork belly into 4cm long 1cm thick strips
3. Place the pork in a mixing bowl
4. Add ginger, garlic, salt, Sichuan Pepper, soy sauce and cooking wine. Mix well and leave to marinate for 30 minutes
5. Place the cornflour in another mixing bowl, add the eggs, whisk until smooth with air bubbles visible
6. Pour this onto the marinated pork, mix well for even coating
7. Heat 1 litre of oil in the wok over between low-medium heat
8. Place the pork one strip at a time into the hot oil
9. Deep fry for 6 minutes until golden, crispy and cooked through, turning regularly – do this in batches
10.Remove from wok and drain, serve hot

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Gourmet Recipes

9 Matcha Recipes 2018 – How to Make Healthy Recipes with Matcha

9 Matcha Recipes 2018 – How to Make Healthy Recipes with Matcha.

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▽ Credit:
1 Fluffy Matcha Green Tea Cheesecake
2 Brain Dip with Zombie Fingers
3 Sakura Anpan (Adzuki Bean Paste Bread)
4 Matcha French Toast With Adzuki Sauce
5 Healthy Tofu and Amazake Tiramisu
6 Black Sesame Green Tea Macarons
7 Matcha Cheesecake Milkshakes
8 Matcha Chocolate Bars
9 Gourmet Ice Cream Burgers


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Gourmet Recipes

Beef Bourguignon Recipe – How to Make Homemade Beef in Burgundy

Beef Bourguignon is a French classic, rich beef slowly braised with onions, mushrooms and red wine. Don’t let the ‘French’ part throw you off – this is really an easy beef stew. But the flavors in this classic dish are truly luscious, and it just simmers on the back of the stove while you do something else. Throw it in the slow cooker for even more hands-off cooking. Check out how easy it is!

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Gourmet Recipes

Insanely Good Moroccan Semolina and Almond Cookies Recipe | Le Gourmet TV

(Moroccan) Semolina and Almond Cookies
So this recipe is inspired by cookies we’ve eaten… so not really authentic, but still really good!
1¾ cups (300g) semolina flour
2 cups (200g) ground almond
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) coarse salt
¾ cup (150g) sugar
Zest of 1 lemon
¼ cup (60 mL) extra virgin olive oil
2 large eggs, room temperature
1 tsp (5 mL) orange blossom water
Icing sugar, for rolling

Preheat oven to 350ºF (180ºC).
Line baking sheet with parchment paper.
Whisk together semolina, ground almond, baking powder and salt.
Put sugar and lemon zest in a stand mixer with the beater attachment
Beat until sugar is moist and lemony fragrant.
With mixer running, pour in oil and beat for 3 minutes.
Add eggs and beat on medium speed for another 3 minutes.
Beat in orange blossom water.
Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed.
Sift some confectioners’ sugar into a small bowl.
Scoop out dough a tablespoon at a time and roll into a ball.
Roll in the icing sugar and place on the baking sheet.
Use your thumb to push down the centre of each ball, just enough to make an indentationk.
Bake 14 to 16 minutes.
They will be golden brown on the bottom, cracked on top and just firm.
Allow cookies to cool on racks.

Makes about 30

These Insanely Good Moroccan semolina almond cookies are a tasty everyday food that’s tastemade for baking in your kitchen. Moroccan sweets and almond cookies are tasty recipe.

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Gourmet Recipes

Pumpkin Pie Milkshake – Thanksgiving Recipe – PoorMansGourmet

If you want a great Milk Shake that honors this seasons traditions, this Pumpkin Pie Milk Shake is Perfect and it’s so easy to make!

If you love Pumpkin Pie and you love Milk Shakes, then this Pumpkin Pie Milk Shake is you’re new go to recipe because it’s incredibly easy and delicious.  It’s typically a seasonal ice cream shake that is advertised and sold, in restaurants everywhere, based on the ripening of Pumpkins in the Fall.  Even Weiner Schnitzel has had it on their Menu for years and they taste great.  But, we don’t want to buy their’s, we want to make our own and it’s really easy to do so.

To make this Pumpkin Pie Milk Shake, I don’t care if you like to cook down your own pumpkin or if you like to buy it in a can.  You’re still going to need the other basic Pumpkin Pie ingredients to pull off this shake, if you’re making it from scratch.  There is, however, a simple cheat that I introduce in the video.  If you already have a premade pie or have some left over from your Thanksgiving holiday this year, you can add that to the Ice Cream, instead of just the pie filling, and it will still turn out great.  You’ll even get the added bonus of that Cookie Crust blended in with it.  If you think that sounds crazy, just think about a Cookies and Cream Milk Shake for just a moment and let that sink in.

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Most Popular Video: Mongolian Beef

Seems like I’ve got a recipe for just about any occasion, these days. I’ve got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there’s a whole lot more coming your way!

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Gourmet Recipes

Amazingly Great! French Apple Cake || Le Gourmet TV Recipes

Not quite the ‘traditional’ French Apple Cake Recipe – we’ve tinkered, and changed a few ingredients, even made a substitution because most won’t be able to get ‘RHUM’ – different than ‘RUM’ – but this is a deeply flavourful cake with a rich moist crumb.

½ cup (115g) salted butter, plus more for pan
1 tsp (5 mL) cinnamon
4 large apples a mix of varieties, cored and sliced
¾ cup (150g) white sugar
½ tsp (2 mL) coarse salt
2 Tbsp (30 mL) Cognac or Brandy
⅔ cup (95g) all-purpose flour, plus more for pan
1 tsp (5 mL) baking powder
2 large eggs
2 tsp (10 mL) pure vanilla extract
1 Tbsp (15 mL) raw sugar crystals

Preheat the oven to 350ºF (180ºC).
Grease a 9” springform pan with butter, and dust evenly with flour.
In a fry pan over medium-high heat, melt the butter; swirling the pan frequently, cook until the butter browns and has a nutty aroma.
Pour the melted butter into a heatproof bowl -don’t scrape out the pan.
Stir the cinnamon into the butter and set aside.
Toss all of the apples, 1 Tbsp of the sugar and salt into the still-hot pan and cook over medium-high heat.
Cook, stirring occasionally, until the apples have released their moisture and are starting to brown.
Add the Brandy or Cognac and cook until evaporated.
Spread the apples in an even layer on a baking tray and refrigerate until cool to the touch.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and the remaining sugar.
Whisk the browned butter into the egg mixture.
Stir the flour mixture into the egg mixture until smooth.
Fold the cooled apples into the batter.
Pour into the prepared pan and sprinkle with the raw sugar crystals .
Bake until it’s a deep brown, 55 to 60 minutes.
Let cool completely in the pan on a wire rack.
Release from the pan and cool in the fridge before serving.

**** All English recipes for this French Apple cake call for rum, spelled R-U-M. All French recipes for this cake call for rhum, spelled R-H-U-M.
This isn’t a case of a French Vs. English spelling of the same word… Nope. Rum and Rhum are two different spirits; both from the Caribbean, one made on the English Islands from molasses (rum) and the other from French / Spanish islands made from fresh pressed cane juice. They taste completely different – so we opted for Brandy or Cognac since they have the smoothness of rhum that’s lacking in rum.

Prep Time: 90 Minutes
Servings: 8

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Gourmet Recipes

How to Make Fried Rice | Easy Japanese Hibachi Style Fried Rice Recipe

In this episode of In the Kitchen with Matt I will show you how to make Japanese Hibachi Style fried rice. I had a request to make Japanese fried rice so that is what I am going to do. I don’t own a hibachi style grill like they use in the restaurants so I am just using a skillet, but the results are pretty much the same. Japanese fried rice is really easy to make if I can make it you can make it, let’s get started.

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3 Tbsp. Olive Oil (45 ml approx.)
2 cups of cooked rice (chilled overnight in fridge) (400g approx.)
1/2 cup diced carrots (60g approx.)
1/2 peas (75g approx.)
2 large eggs
1/2 cup green onion (115g approx.)
1 cup cooked diced ham, cooked chicken, pork, or beef (150g approx.)
4 cloves of Garlic, minced
2 Tbsp. of butter (30g approx.)
2 – 3 Tbsp. of soy sauce (30ml to 40ml approx.)

skillet or wok:
spatula or wooden spoon
baking sheet
plastic wrap

This is not a sponsored video, all products used were purchased by me.

Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I will show you how to make Japanese Fried Rice, this is a Hibachi style fried rice. I had a request to make a Japanese Hibachi style fried rice, so here we go that is what we are going to do. It is really easy to do, simple ingredients, if I can do it, you can do it. One thing to note, I don’t own a hibachi style grill plate, like if you go to a restaurant like Benihana or any kind of Temppanyaki Japanese restaurant, where the chef is right there in front of you, and people are sitting around watching him cook, they have this large flat metal surface, which is essentially their grill, and that is what they make the fried rice and all the other dishes on. I don’t have that, I am just going to use a skillet, so you can feel free to use a skillet at home, or a wok, or whatever you might have, all right, let’s get started. First we need our rice, what I did is I have one cup of uncooked rice and I made the rice in my rice cooker, and then it makes about 2 cups cooked rice, there about, what I did is I laid it across this pan, flattened it out, put some plastic wrap on it, and then I put this in the fridge, over night, the reason why I do that, is because it dries it out, and it makes it so the individual pieces of rice, come a part really nicely, and these clumps like this, if I didn’t do that these would be nice and sticky, but now they come a part really easy. And it really helps with the frying process. So what I am going to do is I am going to transfer this, to a bowl, and make sure that all my clumps are falling a part here. Fried rice is the perfect way to repurpose your left over rice. All right let’s head over to the stovetop and start cooking. Let’s go ahead take a nonstick skillet and put it on our stovetop, you could use a wok, and I have the heat set to medium high, I am letting my pan heat up, it is about there, now I am going to add, 3 Tablespoons of olive oil, we will let that oil heat up a little bit. Let’s add one cup of peas and carrots, this is one cup total so a half of cup of peas and a half cup of carrots, this is just a bag, I just used a bag of frozen peas and carrots, just because it is very convenient, um but you can use whatever kind that you like, lets go ahead and put this in there. And now we are going to go ahead and sauté this for a few minutes by itself, all right after about 3 or 4 minutes, let’s go ahead and take our peas and carrots, and we are just going to go ahead and slide them to the side here, out of the way. And now we want to cook our eggs, so what we do is we take an egg, drop it down there, take another egg, drop it down in there, now let’s scramble these just off the side here, I like mine a little on the dryer side, and they will continue to cook as we keep adding things, and this will take uh a couple of minutes for the eggs, okay about like that, not totally dry yet, but not super moist. At this point I am going to add one half cup of green onions, and one cup of diced ham, or you could use cooked chicken, or pork, or beef, whatever you want to do, mix this together for a minute or two.

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Gourmet Recipes

Ina Garten’s Perfect Roast Chicken // Tiny Kitchen Big Taste

“Perfect” sounds like lofty goal…but this Perfect Roast Chicken is truly perfection. Thanks, Ina Garten (the Barefoot Contessa), for this perfect Tiny Kitchen Recipe Remix! It’s so easy…you could make it in your sleep. Zzzzz…Yum. (See Ingredients/Full Recipe below and at

– (1) 5 pound Whole Chicken:
– (1) large Onion:
– (4) Carrots:
– (1) bulb Fennel:
– (1) Lemon:
– (1) head Garlic:
– (20) sprigs Fresh Thyme:
– (2) Tablespoons Butter:
– (To taste) Kosher Salt:
– (To taste) Pepper:
– (1) Tablespoon Olive Oil:

– Large Casserole:
– Basting Brush:
– Cooking Twine:
– Sharp Knife:

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This is not a sponsored video. All products purchased by Fucci.

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Gourmet Recipes

Canning – Favorite Items to Can and Recipes to Never Can Again

This morning Linda, from Linda’s Pantry, posted a video of items that she likes to keep in her canning pantry and canning recipes that she won’t make again. Shortly thereafter, Heather from The Kneady Homesteader posted a similar video, and they have a collaboration going with a whole group.

Other YouTubers were welcomed to join in so here I am with things that I like to keep in my canning pantry, and things that I will not be canning again.

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