SAM LOW
@samlowcooks • 182,000 subscribers
Videos
Ep 101 | Asian Greens HOW TO SHOP AT YOUR LOCAL ASIAN GROCER These common Asian greens: gai lan, bok choy, choy sum, all from the Brassica (mustard/cabbage) family, but not identical. Gai lan (Chinese broccoli, Brassica oleracea): thicker stems, more fibrous, slightly bitter and mineral. Longest cook time; often blanched then stir-fried. Bok choy (Brassica rapa): crisp, juicy stems with tender leaves. Mild, slightly sweet. Quick cooking, ideal for stir-fries or soups. Choy sum (Brassica rapa): slender stems, very tender, often with flowers. Sweeter, more delicate. Fastest to cook. Nutritionally, all are rich in vitamins C, K, and antioxidants. In Chinese cooking, they’re kept simple, blanched or stir-fried with garlic, soy, or oyster sauce, often served as a side to balance heavier dishes. 🎥 Filmed at Jadan, Dominion Rd, Mt Roskill. #ShopAsianGrocer #AsianGreens #ChineseCooking #VegetableGuide #foodknowledge
SAM LOW181,300 Aufrufe • vor 7 Monaten
Double Layered Steamed Eggs ✨ Inspired by one of the dishes in Culinary Class Wars season 2 (my favourite culinary competition show atm), one of the Chinese cuisine chefs showcased eggs and did a dish like this, here’s my take on it and it’s so so good! Layered and eggy in all the best ways, incredible with rice. 4 + 6 eggs 250ml chicken or vegetable stock (or 2 tsp chicken boullion powder mixed with water) 1/2 tsp salt 1 tsp sugar Pinch white pepper Sesame oil or chilli oil garnish (optional) Heat up the stock to about 60C (hot but not boiling). Whisk 4 eggs, seasoning and stock together (slowly pouring in the hot stock into the egg mix) until well combined. Pour the mix through a sieve into a shallow/deep plate to steam. Cover the eggs with plastic wrap and steam on medium high for 10min or until the eggs just sets. Remove the plastic wrap and place 6 whole eggs over the top and steam for 5-6min until the egg whites are set and the yolks still jammy or runny (up to you). Spoon the sauce over the eggs, drizzle with a bit of sesame oil or chilli oil and serve with rice. Enjoy! Sauce: 4 sprig spring onion (finely sliced) 2-3 tbsp oil 2 tbsp light soy sauce Pinch white pepper 1/4 tsp salt 2 tsp sugar Heat the oil until hot (almost smoking) and pour over the spring onion in a heat proof bowl, mix the rest of the ingredients together and combine. Taste and adjust if need. Save/Share this recipe!! ✨✨✨✨ #eggs #steamedeggs #eggrecipe #culinaryclasswars #chinesefood
SAM LOW116,000 Aufrufe • vor 9 Monaten
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