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Pak Lai Lam, An Elder From The Lim Family Association, Speaking In Support of Eric Mar

Pak Lai Lam, An Elder From The Lim Family Association, Speaking In Support of Eric Mar

Directing his endorsement to the Chinese-speaking voters of the Richmond, Pak Lai Lam urges support for Eric Mar (Ma Siu Gong) @ a major, pre-election press conference at Far East Restaurant in San Francisco Chinatown (November 2, 2012).
Video Rating: 0 / 5

History of Sake : Expansion of Sake From China to Japan

The origins of sake can be traced to the Yangtze river valley in China. Find out where sake was first made in thisfree video sake guide from a master sake sommelier. Expert: Beua Timken Contact: www.truesake.com Bio: Beau Timken has earned two professional sake-tasting licenses and a master sake sommelier license. He has also opened his own sake boutique named True Sake in San Francisco. Filmmaker: Sam Lee
Video Rating: 5 / 5

How to Make Gyoza Wrappers from Scratch (Homemade Recipe) 餃子の皮の作り方 (レシピ)

This video will show you how to make Gyoza wrappers at home. Of course using store-bought ones saves time, but making from scratch tastes even better 🙂 ——————————— How to Make Gyoza Wrappers from Scratch Difficulty: Easy Time: 1hr Number of servings: 25-30 wrappers (about 3.7-inch rounds) Ingredients: 100g (3.5oz.) cake flour 100g (3.5oz.) bread flour (strong flour) 1/3 tsp. salt 110ml warm water *you can use 200g (7oz.) all purpose flour instead Directions: 1. Sift together cake flour and bread flour for 2-3 times. 2. Mix salt in warm water. 3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency. 4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling. 5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up. You can cut out with a circle cookie cutter to make perfect circles. Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use. ↓レシピ(日本語) www.cooklabo.blogspot.jp ——————————— Gyoza filling ideas: How to Make Japanese Yaki Gyoza (Fried
Video Rating: 4 / 5