The name of this fish comes from the kanji number eight (八) and resembles the dark coloring over the eyes of the fish when viewed from above. Kanpachi is one of the largest shiromi fish and is related to buri and hiramasa. This fish can grow to six feet in length and can weigh up to 150 pounds, although specimens that are best suited to sushi are much smaller and usually weigh no more than six pounds. It is best in the summer months, especially in June and July. These days the fish is often farmed, but if available, wild kanpachi is best. You can expect a firm flesh with good, balanced fat content, and a simple but exquisitely sweet taste. Aging the fish for a few days softens the texture and intensifies the sweet and umami flavors. Kanpachi, also known as Yellowtail, is a premier member of the Amberjack family prized for its simply amazing flavor. This naturally fatty fish has a clean ocean flavor with notes of rich, nutty sweetness and a smooth, flaky texture. 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/@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=iqTS1eKj-jw

Hello dears, Valentine's Day is fast approaching and last week I had the pleasure of chatting with the host Laura who shared some wonderful stories and recipes with me. Laura, born and raised in Italy, moved to the U.S. when she was twelve. I asked Laura how Valentine’s Day was celebrated differently in Italy than it is here. Laura answers that in Italy “Every dinner was a celebration” and that dinner was a time to connect with family. A few special touches were added for the holiday like a nice dessert and a bottle of Champagne for the adults. For Valentine’s Day dinner, or any date night dinner, you want to make something that you and your honey both enjoy. I asked her to tell me about the one dish that she makes that her husband can’t live without. “I like to think that everything I make he can’t live without.” Laura laughs. Then she shares this fantastic Lemon and Butter Roasted Chicken recipe that her husband loves greatly. I made it for dinner recently and my husband loves it as well. I mean, with ingredients like butter, white wine and fresh lemon juice how can you go wrong? With Valentine’s Day coming up, it’s only befitting I suggest this roast chicken recipe. This is one of those meals where if you serve it to your loved one, not only are they going to fall in love with it, but they just might fall deeper in love with you. I mean this very well could be that dish that finally opens their eyes as to just how amazing you truly are; that you are the best thing since bacon. That you are the one they’ve been searching for or simply you’re that person they never knew they wanted but now they see you in a different light. Perhaps this could lead to them getting down on one knee and popping the question soon. Know what I’m saying here? This could very well be that dish. You know the one I’m talking about here. However, whenever I make this chicken, you can see the joy on his gorgeous face as we eat. It’s funny as I’ve been making this for so many years is that as soon as he sees me get the chicken out and start to prep it, immediately he asks if I’m making the marriage chicken. LOL, This is the dish he always tells me “Honey, if I wasn’t already married to you, I’d ask you to marry me right now!” as he would stuff another piece of chicken in his mouth. There’s just something magical about this chicken. 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/@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=3HD0FUkro9g

A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy! If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert Strawberry Mochi (Ichigo Daifuku) (いちご大福). Daifuku (大福) is a popular traditional Japanese sweet; it is soft mochi stuffed with sweet red bean paste. There are many varieties of Daifuku. They usually come with the same soft and chewy mochi exterior with different stuffing. During the spring-time, Japanese confectionery shops sell a seasonal Daifuku, Strawberry Mochi (Ichigo Daifuku いちご大福), with a whole strawberry as the filling. The combination of fresh soft mochi, sweet red bean paste, and juicy and tart strawberry is a match made in heaven! Strawberry Mochi was first created during the ’80s, so it’s considered a relatively new wagashi, like a traditional Japanese confectionery with a modern twist. Depending on regions and stores, some strawberry mochi has red bean paste filling while others use Shiroan (white bean paste). Some mochi comes with whipped cream and strawberry inside, instead of red bean or white bean paste. As this seasonal mochi includes fresh strawberries, it is only offered during the strawberry season in Japan between winter and spring. Today’s recipe is a classic strawberry daifuku. You can make your own red bean paste (recipe here) or use store-bought bean paste for a shortcut. The other ingredients are simple: shiratamako (glutinous rice flour), sugar, water, and corn starch. And fresh juicy strawberries of course! Smaller ones are easier to work with. Making daifuku is very much like a craft. The process can be fun and meditative. When working with mochi dough, make sure that you do not stretch it too thin to prevent tearing. My daughter loves giving me a hand when comes to wrapping the sticky, elastic mochi around the berries when I make daifuku for them. It’s like working with edible play dough to her. Although her shaping skill still needs much improvement, she usually thinks her daifuku are the prettiest and tastiest. What can I say? The daifuku keep well for a day or two in the refrigerator, although it can be hard to resist eating them all when made fresh. I hope you get to give these a try at home. Sweet, elegant, and delicate, Strawberry Daifuku is just another delicious way to celebrate the season. This is a mix of fresh and soft mochi, sweet red bean paste, not only juicy and sweet, but strawberries are a match made in heaven. The Daifuku keep well for two days in the fridge, it is hard to resist eating them all when made fresh. I hope you get to give these a try at home. Sweet, classy, and delicate, Strawberry Daifuku is a way to celebrate the Sakura season. So, indulge yourself with this beautiful and delicious Japanese delicacy. 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/@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=TuuB5vg77nE

Khao Chae is "rice soaked in cold water". "Khao" means "rice" and "chae" means "soak". Around the time of Rama second, the recipe was adapted from Mon cuisine and then modified. It should be made and eaten during the hot season from mid-March to the end of April. By wanting auspiciousness from the heavens, the Mon people created a dish meant for the gods that later became fit for royalty. Now this ambrosial dish, Khao Chae, is enjoyed by all. In Mon tradition, the refreshing fragrant dish Khao Chae (khao, rice in Thai, while chae means to soak) features the purity of jasmine rice infused by floral water with the tasty companions of savoury side dishes – meant for celestial beings during the Songkran rites of the ancient Mon group. Khao Chae was His Majesty King Rama IV’s favourite and during that era, Yison Phad Waan (sweetened stir-fried eagle ray fish), and Chai Pow Waan (sweetened dry turnips) served as accompaniments. Other side dishes like Hua Hom Yad Sai (stuffed onions), Prik Yuak Yad Sai Moo (green peppers stuffed with minced pork), and colourful vegetables were added in the later years of King Rama V’s reign – making the recipe known as “Khao Chae Savoey” the Royal Khao Chae. After the passing of His Majesty in 1910, the Khao Chae menu was shared with the rest of the kingdom, in many provinces in the central part of Thailand and eventually become the sought-after summertime menu, particularly during Songkran. The recipe we see these days is the adapted version and is a specialty dish in menus belonging to old-style restaurants. Apart from the gustatory satisfaction and the aromatic fragrance of the cooling rice soaked in the local floral water, each accompanying side dish is crafted marvellously, with unique and sophisticated ingredients and methods. The way to prepare Khao Chae is thus a vibrant and enjoyable process, just like its gratifying results. Mash the garlic, coriander seeds, sliced scallions, ginger and lemongrass before adding the shrimp paste. Add catfish meat and more shrimp paste. Fry all ingredients until cooked. Knead into balls, dip in egg wash and fry until golden brown. Never pile rice in one bowl. Add enough so that you can cover the rice with the jasmine water. Do not put side dishes in rice bowls. Fresh vegetables allow you to enjoy the sweetness between bites, in case some side dishes are too strong. Khao Chae usually served with seven side dishes. They are fried shrimp balls, sweet dried fish stuffed with shallots, salted egg yolk bread, stuffed sweet peppers, pork floss, sweet fried black fish and radish in lard. ... https://www.youtube.com/watch?v=aCs5VTPAn4c