Tsukimi udon is a traditional Japanese udon noodle dish, also known as Moon-viewing udon. The dish is named after the raw or poached egg that represents the harvest moon, and it's typically prepared in mid-autumn for the moon-viewing celebrations. Ingredients used in the dish include udon, soy sauce, sake, sugar, scallions, and dashi. If not used raw, the egg is sometimes poached in the dashi-soy-sake broth, which gives it an intense flavor. Once prepared, tsukimi udon is usually garnished with scallions, served with chopsticks and a spoon for the soup. In Japan, this dish is often served on Moon Festival because of the moon-like egg yolk sitting on the noodles. Try creating a moon on cloud by pan-frying whisked egg white to create a fluffy cloud, topped with the raw egg yolk, or just do a simple sunny-side up. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@kevinhuang1972 Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972Chicken ... https://www.youtube.com/watch?v=JtJuEkfefmk

Samgytang (삼계탕, 蔘鷄湯) is Korean hot, steaming, delicious dish that features a small chicken stuffed with rice, ginseng, garlic, and jujube. You must commit to eat a whole chicken all by yourself when you sit down for a bowl of Samgyetang! But it’s totally worth it. Koreans traditionally eat this dish during the hottest days of summer to keep up their energy and to balance their body heat with the weather outside. Koreans designate the 3 hottest days of a year. First is chobok (beginning), and then 10 days later is jungbok (middle), and 20 days after that is malbok (last). During this time, well-known Samgyetang restaurants will be lined up outside, and inside they are full of diners eating hot, steamy, ginseng-infused soup, with sweat trickling down their foreheads as they fight fire with fire! Housewives make Samgyetang for all her family, too. I usually prepare Samgyetang and cold beer. After finishing hot Samgyetang, finish with cold beer. The contrast makes your body feel shocking cold. Happy cooking! and hope you enjoyed this video. Follow CookAtHome Twitter’s link: https://twitter.com/@kevinhuang1972 Instagram's link: https://www.instagram.com/orisolwn/ Pinterest's link: https://www.pinterest.com/YOIItopcastiron/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn ... https://www.youtube.com/watch?v=BXomxsSxNwM

Onam Sadhya, a traditional meal on banana leaf. The annual Sadhya is an amazing and colorful Banquet in Kerala State of Southwest India. Sadhya means banquet in Malayalam. The main course of this feast is rice, served with curry and a variety of different vegetables. This is a lunch of a variety of traditional vegetarian meals served on banana leaves. The feast is usually held on Onam and Vishu, the national holidays of Kerala, India, and is an important cultural tradition. In the past, people would sit cross-legged on mats, eat with their right hands instead of forks and knives, and hold spoons with their fingers. Now some people eat on benches and tables. The main dishes of Onam Sadhya are as followings, 1. Kerala’s Rice: Sadhya always uses Kerala red rice (half polished half boiled brown) or Kerala Mata rice. 2. Parippu: A thick lentil curry served with rice, papaya and ghee. 3. Sambar: A thick gravy made from vegetables like lentils, tamarind, chicken thighs, tomatoes, yams, etc., and seasoned with asafoetida. 4. Rasam: A water vegetable made of tamarind, tomato and spices like black pepper, asafoetida, coriander, and chili, very spicy and good for digestion. 5. Avial: A thick mixture of vegetables and coconut flavored with curry leaves and coconut oil. 6. Kaalan: Made with curd, coconut, and any kind of vegetable such as plantain or tuberous yam. 7. Olan: A light dish made with winter squash or black peas, coconut milk, and ginger flavored with coconut oil. 8. Koottukari: Vegetables such as bananas or yams cooked with chickpeas, coconut and black pepper. 9. Erissery: A thick curry made with pumpkin, black-eyed peas, and coconut. 10. Pachadi: A sour curry made with curd and cucumber or sliced winter squash, cooked with coconut flour and mustard seeds and seasoned with fried mustard seeds and curry leaves. 11. Sweet Pachadi: A sweet pachadi made from pineapple, pumpkin or grape curd. 12. Pulisseri: a sour, yellow thin curry made with slightly sour yoghurt and cucumber, 13. Mambazha Puliseri: replaces the cucumber with a mixture of ripe mangoes and jaggery. A typical Sadhya may contain around twenty-four to twenty-eight dishes. In larger occasions, such as the Sadhya at Aranmula Boatrace (Valla Sadhya), there may be over 64 courses or more. Among them, the Central Travancore style Sadhya is known as the most regular and traditional. Different dishes are usually placed in different positions, such as pickles in the upper left corner and bananas in the lower left corner; dishes also have a certain order, usually French fries and pickles are served first. Sadhya’s menu varies by location and religion. Some communities, especially in northern Kerala, serve non-vegetarian dishes in Saadia. While seasonal vegetables are traditionally used, it has now become common to include vegetables such as carrots, pineapple, and beans. After meals, people chew vettila murukkaan, betel leaves, limes and betel nuts to aid digestion and cleanse the palate. Reflecting the spirit of the season, Sadhya is traditionally prepared by ten AM on the day of the celebration, and the sourcing process must be carefully planned to ensure the quality of the ingredients. Traditionally, residents stay to help cooks to prepare meals and volunteer to offer food to guests. The banana leaves used to place Sadhya are folded and closed after meals, and the meaning of the direction of folding varies from region to region. Onam Sadhya is at the heart of festival celebrations as it reflects the spirit of the season. There is a popular proverb in Malayalam that Onam Sadhya must be eaten even if all possessions are sold to trade for this banquet. Onam Sadhya served on a banana leaf is a symbol of Kerala's religion, culture and traditions that make Kerala so special. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@kevinhuang1972 Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972 ... https://www.youtube.com/watch?v=pQWe9i1iJG0

Taiwan Stinky Tofu | (台灣臭豆腐) Fermented bean curd & vegetables are rich in protein and good for health. Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Stinky tofu, made by soaking fresh tofu in a brine of fermented milk, meat or vegetables is something of a national obsession in Taiwan. Known affectionately as the blue cheese of tofu, stinky tofu can be served barbecued, stewed, braised, steamed or most commonly deep fried. It’s especially welcome in Taiwan and referred to as the national snack food of Taiwan, stinky tofu gives off a putrid odor that's so intense, it engulfs its surroundings in a foul-smelling funk that's reminiscent of “sour milk” or “rotting garbage”. Even though it smells bad, stinky tofu is a delicious, nutritious ingredient with plenty of protein. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@GMcookathome Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972Chicken ... https://www.youtube.com/watch?v=nQdcR6MFEkI