Wil yeung

Wil yeung смотреть последние обновления за сегодня на .

LUXE CREAMY PLANTBASED RAMEN RECIPE TO BREAK THE INTERNET

619250
29371
1276
00:10:01
19.05.2021

LEARN HOW TO MAKE THE BEST CREAMY VEGAN RAMEN RECIPE EVER! LAY HO MA! Where would we be without ramen? Ramen is just so comforting, delicious, and it really can be easy to make. Join me in this episode and learn how to make an easy creamy vegan ramen recipe that will change your life. Let's begin Ingredients: 1/2 cup coconut cream 100g extra firm tofu 3 fresh shiitake mushrooms 60g broccolini 1 tsp cane sugar 1 tsp toasted sesame oil 2 tbsp chili oil (🤍 1 1/2 tbsp + 1 tsp soy sauce 1 tbsp white sesame paste 140g ramen noodles 2 1/2 cups veggie stock (🤍 2 tbsp avocado oil 2 tsp dark soy sauce chili threads to garnish Directions: 1. Bring a pot of water to boil for the noodles 2. Scoop out the coconut cream from the can and set it aside 3. Mash the tofu into a crumble with a fork. Finely chop the shiitake mushrooms and broccolini 4. In the ramen bowl, whisk together the cane sugar, a splash of toasted sesame oil, 1 tbsp chili oil, 1 1/2 tbsp soy sauce, and the white sesame paste 5. When the water comes to a boil, cook the noodles to package instructions. Stir the noodles occasionally 6. Strain out the noodles and set aside. Toss the noodles with a splash of toasted sesame oil 7. Whisk together the veggie stock and coconut cream in a pot heating on medium high heat 8. Heat up a nonstick pan to medium heat. Add in the avocado oil 9. Sauté the tofu for 2-3min. Then add the broccolini and mushrooms and sauté for another 2-3min 10. Add 1 tsp soy sauce and 2 tsp dark soy sauce. Sauté for another minute 11. When the broth comes to a boil, pour it into the ramen bowl. Place in the noodles followed by the sautéed veggies 12. Garnish with some chili threads and another tbsp of chili oil YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

NEXT LEVEL CHILI OIL RECIPE | CHINESE SMOKEY RED FLAVOURED OIL (辣椒油)

1693632
64871
2840
00:06:00
30.12.2020

IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice LEARN HOW TO MAKE CHINESE SPICY CHILI OIL EASILY AT HOME LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let's begin Ingredients: 2 star anise 1/4 tsp cloves 1 tsp sichuan peppercorns 1 stick cinnamon 4 cardamon pods 2 bay leaves 1 tsp black peppercorns 1/2 cup Korean pepper powder (gochugaru) 1 tbsp white sesame seeds 2 tsp Himalayan pink salt 4 pieces garlic small piece ginger 3 sticks green onion 2 cups avocado oil splash of black rice vinegar (or regular rice vinegar) Directions: 1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside 2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices 3. Roughly chop the garlic, ginger, and green onions 4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions 5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min 6. Carefully strain out the oil with a sieve 7. Add a splash of the vinegar into the jar followed by the hot oil 8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me! ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

MOST ADDICTIVE RED CHILI OIL RECIPE TO SPICE UP YOUR LIFE

432340
16018
710
00:08:35
14.07.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy "ghost" pepper level chili oil recipe right at home. This ruby red Chinese style chili oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin. Ingredients: 1/2 red onion 3 pieces garlic small piece ginger 3 sticks green onion 1 cinnamon stick 1 star anise 3 cloves 3 cardamom pods 1 tsp white sesame seeds 3 cups avocado oil 3 ghost peppers 1/3 cup gochugaru 1/2 tsp salt Directions: 1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half 2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside 3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers 4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes) 5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min 6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;) If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

EVERYDAY COLD BREW ICED COFFEE RECIPE | HOW TO MAKE VEGAN

3790
235
14
00:01:55
13.09.2019

LAY HO MA everyone! This is one of those drinks I sometimes have 3 cups of in one day. Its so delicious, easy, and super cheap to make compared to buying one (or 3!) everyday! Join me in this episode and learn how to make vegan cold brew iced coffee. Let's begin. Ingredients: EASY COLD BREW COFFEE 2 tbsp ground coffee 3 cups water ICED COFFEE 1 1/2 cups cold brew coffee ice cubes 1/2 cup almond or coconut milk 1/2 tsp vanilla extract 1 tbsp maple syrup Directions: 1. Add the ground coffee and 3 cups of water into a french press 2. Place the lid on (don't press yet) and keep it in the fridge overnight 3. In the serving cup, add the maple syrup, vanilla, cold brew coffee, ice cubes, and milk If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

20 RANDOM FACTS YOU PROBABLY DIDN'T KNOW ABOUT ME | WIL YEUNG

117566
5913
825
00:20:55
30.08.2018

LAY HO MA everyone! So you've seen my no BS vegan recipes episodes, my photography and entrepreneur motivation videos, but did you know about these 20 random facts about me?? This episode is a first for this channel, and I hope it adds a little more personality! I really enjoyed planning and filming this special episode for you, and I hope you enjoy too! Leave a comment below and tell me a random fact about yourself - go on, don't be shy :D If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

GETTING SAUCEY WITH THIS BOLOGNESE INSPIRED PLANTBASED RECIPE

50021
3448
326
00:10:00
29.10.2022

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin Ingredients: 200g extra firm tofu 2 tbsp chili oil (🤍 1 tbsp soy sauce 1 1/2 tbsp dark soy sauce 1 red onion 4 pieces of garlic 2 carrots 3 stalks celery 2 tbsp olive oil 1/4 tsp salt pepper to taste 1 tsp crushed pepper flakes 1/2 tsp dried oregano 2 tbsp tomato paste 1 cup red wine 3 cups tomato purée 1/2lb spaghetti fresh basil to serve Directions: 1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork 2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min 3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside 4. Finely chop the red onion, garlic, carrots, and celery 5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min 6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min 7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir 8. Place on a lid half covered and let it simmer on medium low for 20-30min 9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions 10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir 11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min 12. Plate and serve the pasta with fresh basil and freshly cracked pepper If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS AMAZINGLY CREAMY CHILI OIL SPAGHETTI RECIPE IS A WEEKNIGHT PASTA-BILITY

17500
1797
147
00:08:02
04.12.2022

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS! LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin! Ingredients: 6-7 pieces garlic 1 onion 2 + 1 tbsp chili oil (🤍 2 tsp salt 1 1/2 cups raw cashews 2 1/2 cups water 100g chanterelles pepper to taste 1/4lb spaghetti few leaves of basil Directions: 1. Roughly chop the garlic and finely chop the onion 2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min 3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes 4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks 5. Bring a pot of water to boil for the noodles 6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating) 7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally 8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan 9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick) 10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

WOW!! THE PLANTBASED GROUND "BEEF" BULGOGI RECIPE YOU’VE GOT TO TRY

581577
24965
1120
00:09:26
26.05.2021

LEARN HOW TO MAKE THIS CRAZY GOOD VEGAN GROUND "BEEF" BULGOGI RECIPE! LAY HO MA! This recipe will definitely become one of your top favourite weekly dishes for sure! Join me in this episode and learn how to make a vegan version of the popular Korean ground beef bulgogi recipe right at home! Let's begin Ingredients: 1 cup sushi rice 1 cup water 200g extra firm tofu 1 onion 4-5 pieces garlic 3 sticks green onion 1 1/2 tsp cane sugar 1 tbsp rice vinegar 1 tbsp soy sauce 1 1/2 tsp dark soy sauce splash toasted sesame oil 3 tbsp chili oil (🤍 Directions: 1. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice and heat it up on medium high heat 2. When the water begins to bubble, turn the heat to medium low and give the pot a good stir to release any rice grabbing the bottom of the pan. Cover and cook for 15min 3. In the meantime, pat dry the extra firm tofu and mash into a crumble with a fork 4. Finely chop the onion, garlic, and green onions 5. After 15min, turn the heat off on the rice and let it further steam for 10min 6. Make the sauce by combining the cane sugar, rice vinegar, soy sauce, dark soy sauce, and toasted sesame oil 7. Heat up a nonstick pan to medium heat. Add the chili oil 8. Sauté the tofu, onions, and garlic for 7-8min 9. Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds 10. Garnish with white toasted sesame seeds and serve with freshly steamed white rice YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

SMELL-O-VISION NEEDS TO BE REAL FOR THIS CHILI OIL DUMPLINGS RECIPE!

328045
13971
767
00:14:51
30.06.2021

LEARN HOW TO MAKE EASY CHINESE CHILI OIL DUMPLINGS RECIPE AT HOME! LAY HO MA! I promise you, once you make these incredibly delicious dumplings they will be an on-going supply of these little guys in your freezer forever! Join me in this episode and learn how to make an easy Chinese chili oil dumplings recipe stuffed with a meaty tofu crumble. Ingredients: 350g extra firm tofu 2 pieces garlic 2 small pieces ginger 4 sticks green onion 3 tbsp avocado oil 1 tbsp soy sauce 3 tsp dark soy sauce 1 tbsp potato starch 100g water chestnuts 30-32 dumpling wrappers (🤍 2 tbsp chili oil (🤍 1 tsp soy sauce 1 tsp black rice vinegar Directions: 1. Pat dry the extra firm tofu with a paper towel, then place in a bowl. Mash the tofu with a fork and turn it into a crumble 2. Finely chop the garlic, ginger, and green onions. Set aside some of the green onions for garnish 3. Heat up a nonstick pan to medium heat. Add the avocado oil 4. Add and sauté the garlic, ginger, and green onions for 2-3min 5. Add and sauté the tofu crumble for 5-7min 6. Add the soy sauce and dark soy sauce. Sauté for another 2-3min 7. Transfer the tofu crumble into a mixing bowl. Add the potato starch and roughly chopped water chestnuts. Mix well with a spoon. Then, push the mixture to the sides of the bowl and allow to cool for 8-10min 8. Have a cup of water and a baking tray lined with parchement paper ready 9. Scoop a generous tsp of filling and place in the middle of the wrapper. Use your fingers to compress the filling. Spread a little bit of water around the filling and begin pleating the dumpling. Repeat until the mixture is used up. Be sure to press firmly to seal them! 10 . Bring a small pot of water to boil for the dumplings 11. Make the sauce by mixing together the chili oil, soy sauce, and black rice vinegar 12. Boil the dumplings for 3-4min (a couple minutes more if cooking from frozen) 13. Strain out the water and plate the dumplings. Spoon over the chili oil sauce and garnish with green onion YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS IS ONE MEIN DISH | SPAGHETTI CHOW MEIN

230192
9272
466
00:09:45
02.06.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A QUICK SPAGHETTI CHOW MEIN NOODLES RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! It's a casual day today so why not whip up a fusion that nobody asked for. This delicious recipe is where chewy spaghetti noodles make friends with fresh veggies and an incredibly savoury and umami packed stir fry sauce. Join me in this episode and learn how to make a spaghetti chow mein recipe! Ingredients: 2 pieces garlic small piece ginger 2 sticks green onions 1/2 red onion 50g broccolini 1/4 red bell pepper 140g spaghetti 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp plantbased oyster sauce 1 tsp toasted sesame oil 1 tbsp chili oil (🤍 1 tsp white sesame seeds Directions: 1. Bring a pot of water to boil for the noodles 2. Finely chop the garlic and ginger. Chop the green onions into bite sized batons and slice the red onion. Chop the broccolini into bite sized pieces and thinly slice the red bell pepper 3. Boil the spaghetti for about 1min less to package instructions. Remember to stir occasionally 4. Make the stir fry sauce by stirring together the soy sauce, dark soy sauce, plantbased oyster sauce, toasted sesame oil, and chili oil 5. Strain out the spaghetti and toss with a splash of toasted sesame oil 6. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions, garlic, ginger, and green onions. Sauté for about 2min 7. Add the broccolini and red bell peppers. Sauté for about 3min. Add the spaghetti and stir fry sauce. Sauté for another 2min 8. Plate the noodles and sprinkle on some white sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE BEGINNER 15MIN NOODLES EPISODE TO KEEP IT REEL

109720
6032
361
00:10:06
06.02.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO COOK THIS PERFECT BEGINNER 15min STIR FRY NOODLES RECIPE TODAY! LAY HO LAY HO! I totally get those days where my brain is mush and I just want to cook something fast, easy, and with minimal clean up. Join me in this episode and learn how to make a quick 15min udon noodle stir fry recipe today! Ingredients: 2 pieces garlic 1/2 red onion small piece ginger 100g broccolini 70g shimeji mushrooms 2 sticks green onion 200g udon noodles (pre-cooked pack) 1 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp sriracha 1 tbsp plantbased oyster sauce splash of toasted sesame oil 1 tbsp avocado oil 1/2 tsp sesame seeds Directions: 1. Finely chop the garlic and ginger. Slice the red onion and chop the broccolini into bite sized pieces 2. Cut off the base of the shimeji mushroom cluster to discard. Set the mushrooms aside. Chop the green onions into small batons 3. Bring some water to boil for the noodles. Soak the udon noodles for 3-4min. Use chopsticks to gently loosen the noodles 4. Make a stir fry sauce by combining the soy sauce, dark soy sauce, sriracha, plantbased oyster sauce, and toasted sesame oil 5. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the garlic, ginger, and red onions. Sauté for about 1min 6. Add the broccolini and green onions. Sauté for 2-3min 7. Add the shimeji mushrooms and sauté for about 1min 8. Strain out the udon noodles and add to the pan. Add the stir fry sauce and sauté for another 2-3min 9. Plate the noodles and sprinkle over some sesame seeds to serve If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

VEGAN RAMEN RECIPE | HOW TO MAKE EASY TANTANMEN SPICY TAN TAN BROTH ビーガンラーメン

199822
7461
468
00:05:46
25.09.2018

LEARN HOW TO MAKE VEGAN RAMEN WITH SPICY TAN TAN BROTH! LAY HO MA everyone! I'm Wil Yeung. Have I got a treat for you! I can eat ramen when its cold out, when it hot out, when its rainy out, and when its sunny out! I absolutely love the incredible flavours all packed in one little bowl of noodles, toppings, and broth. Join me in this episode where I'll teach you how to make spicy tan tan vegan ramen (also called tantanmen or dan dan). It looks and tastes complicated, but I assure you that you'll be making this with absolute confidence every time! Ingredients: - dried ramen noodles - bok choy - 1-2 pieces garlic - 1/2 lb oyster mushrooms - 2 cups vegetable stock - 1/4 cup almond milk - 1 tbsp sesame paste (tahini) - 1 tsp rice vinegar - 1 tbsp soy sauce - 1 tsp toasted sesame oil - 1 tsp chilli oil - 1-2 tbsp of chopped green onion Directions: 1. bring a pot of water to boil for the noodles 2. prep your veggies. slice the bok choy into 4. mince the garlic. peel down the oyster mushrooms 3. in a hot pan, drizzle some olive oil and add your bok choy. sear them on both sides to give it some colour 4. once the bok choy is seared, set aside 5. place the pan back on the heat and add in the mushrooms and garlic 6. put your ramen noodles in the hot water with a rolling boil 7. once the mushrooms are cooked, set aside 8. put the pan back on the heat and turn the heat down to a low 9. add in the veggie stock and almond milk, let it heat up gently 10. in your serving bowl, add in your sesame paste, soy sauce, rice vinegar, toasted sesame oil, and chilli oil 11. whisk the ingredients together until it forms a paste 12. pour in the hot soup and whisk together 13. add in your cooked ramen noodles 14. place on your bok choy and mushrooms 15. top off with some fresh chopped green onions (slice them thin!) 16. finish with some chilli oil - DONE!! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE RED LENTIL CURRY RECIPE I’VE BEEN MAKING EVERY WEEK

482316
22568
1172
00:10:32
24.07.2022

WIL'S INTERVIEW WITH SHOPIFY + MORE INFO HERE: 🤍 🤍 ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY! LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin Ingredients: 1 cup basmati rice 1+1 cups water 1 onion 2 long green chili peppers 2 pieces garlic 2 tomatoes 1 cup red lentils 1 tsp cumin seeds 1 tsp coriander seeds 4 cardamom pods 2 tbsp olive oil 1/2 tsp turmeric 2 tsp garam masala 1/2 salt 1 tsp sweet paprika 400ml coconut milk few sprigs cilantro Directions: 1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min 2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes 3. Rinse and drain the red lentils and set aside 4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar 5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min 6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min 7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir) 8. Turn the heat off on the rice and let it steam further for another 10min 9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS INCREDI-BOWL PLANTBASED RAMEN RECIPE IS QUICK AND TASTY

105902
6036
284
00:09:42
20.11.2022

EXPLORE MORE ABOUT SHOPIFY HERE: 🤍 ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY VEGAN / VEGETARIAN RAMEN RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! Whether it's cold or hot out there, it's always a great time with a bowl of delicious ramen. Join me in this episode and learn how to make a tasty, creamy, spicy, vegan ramen recipe to make in the comfort of your very own home. Let's begin! Ingredients: 3 cups vegetable stock (🤍 5g kombu (🤍 1/4 cup cashews + 2 cups water 3 baby bok choy 75g shiitake mushrooms 1 tsp avocado oil pinch of salt pepper to taste 100g medium firm tofu 1/2 tsp cumin 1/4 tsp + 1/4 tsp toasted sesame oil 1 tsp + 1 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 1/2 tbsp chili oil (🤍 1 tbsp white sesame paste chili threads to serve black sesame seeds to serve Directions: 1. Preheat the oven to 375F and bring a pot of water to boil for the noodles 2. In another pot, bring to a boil the vegetable stock and kombu 3. Make the cashew milk by blending the cashews and 2 cups water in a high powered blender until liquefied 4. When the vegetable stock comes to a boil, turn the heat off and remove the kombu 5. Chop the baby bok choy in half and slice the shiitake mushrooms. Toss them in a mixing bowl with a pinch of salt, pepper, and avocado oil 6. Spread the veggies onto a baking tray lined with parchment paper. 7. Pat dry the tofu and slice into bite sized cubes. Toss in a mixing bowl along with the cumin, splash of toasted sesame oil, 1 tsp soy sauce, and the dark soy sauce. Then, spread onto the baking tray with the veggies and bake in the oven for 15min 8. Pour in about 1/2 cup of cashew milk into the vegetable stock while whisking 9. In the ramen bowl, whisk together 1 1/2 tbsp soy sauce, splash of toasted sesame oil, 1/2 tbsp chili oil, and the white sesame paste 10. A few minutes before the veggies are roasted, heat up the broth while whisking occasionally. Boil the ramen noodles to package instructions (in this case, about 3-4min) 11. Pour the hot broth into the ramen bowl and give it another whisk. Strain out the noodles and add to the bowl. Assemble the bowl as you like with the roasted veggies. Then, garnish with chili threads, black sesame seeds, and a drizzle of chili oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE MOST BEAUTIFUL + TASTY MASALA RECIPE TO CURRY YOU THROUGHOUT THE WEEK

135640
7133
548
00:10:53
16.10.2022

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A VEGETARIAN TOFU MASALA RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Prepare to cancel all your plans to make this extraordinary salty, spicy, aromatic recipe! Join me in this episode and learn how to make the most amazing tofu masala recipe right in your very own kitchen! Let's begin Ingredients: 1 red onion 1 long green chili pepper 1-2 pieces garlic small piece ginger 5 shallots 350g extra firm tofu 2 roma tomatoes 4 cardamom pods 1 tbsp avocado oil 3 tbsp chili oil (🤍 2 tsp cumin seeds 1 tsp coriander seeds 3 dried chili peppers 1 tsp sweet paprika 1 tsp smoked paprika 1/2 tsp cayenne pepper 1/2 turmeric 1/2 tsp salt 2 tsp garam masala 1/4 + 1/3 cup water 1/2 cup tomato purée 1/4 + 2 tbsp coconut cream cilantro to serve Directions: 1. Finely chop the red onion and long green chili pepper. Grate the garlic and ginger. Peel the shallots and chop in half 2. Pat dry the extra firm tofu with a paper towel. Then, slice into bite sized chunks. Dice the roma tomatoes. Use the butt of the knife to crack open the cardamom pods and extract the seeds 3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the tofu. Sear for 4-5min to get some nice colour 4. Add the shallots and sauté for another 3-4min. Then, set aside 5. Bring the sauté pan back to medium heat. Add the chili oil followed by the cumin seeds, coriander seeds, dried chili peppers, and the seeds from the cardamom pods. Fry in the oil for a couple of minutes 6. Add the red onions and sauté for 3-4min. Add the garlic, ginger, and green chili pepper. Sauté for another couple of minutes 7. Add the sweet and smoked paprika, cayenne pepper, turmeric, salt, and garam masala. Sauté for a couple of minutes 8. Deglaze with 1/4 cup of water. Give the pan a good stir and cook for a couple of minutes. Add the roma tomatoes and cook for 3-4mins 9. Add the tomato purée and cook for a couple of minutes. Add back in the tofu and shallots. Give the pan a good stir. Add 1/3 cup water and give the pan another good stir. Then, cover and cook just under medium heat for 10min 10. Add the 1/4 cup coconut cream and stir to combine 11. Plate and garnish with some fresh cilantro and a drizzle more of coconut cream If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

BLOOPERS WITH WIL YEUNG | EASY NO BS VEGAN RECIPES

5422
272
38
00:02:35
08.01.2019

LAY HO MA everyone! Happy New Year 2019! Its with great pleasure to have so many of you amazing peeps express that my channel has inspired and impacted you in your cooking journey. I am incredibly humbled to have your continued viewership and engagement in my channel. I have some great things planned for the New Year - stay tuned!!! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS CRISPY FALAFEL RECIPE WON'T MAKE YOU FEEL-AWFUL!

227816
11530
833
00:10:33
07.07.2021

LEARN HOW MAKE AN EASY FALAFEL RECIPE + TAHINI SAUCE AT HOME! LAY HO MA! Crispy, tasty, and easy to make - this is a crowd pleaser for sure! Join me in this episode and learn how to make a batch of easy and gluten free falafel with a simple tahini sauce. FALAFEL INGREDIENTS: 1 cup dried chickpeas 1/2 onion 3 pieces garlic 10g parsley 10g cilantro 1/2 tsp cumin 1/2 tsp baking soda 2 tbsp coconut flour 1 tbsp lemon juice 1 tbsp potato starch 1 tsp salt pepper to taste 1 1/2 cups avocado oil DIPPING SAUCE INGREDIENTS: 1 piece garlic 3/4 cups tahini 5 tbsp lemon juice parsley to garnish Directions: 1. Prep the dried chickpeas overnight by placing one cup of them into a bowl. Cover with about 2.5 litres of water 2. Roughly chop the onion. Loose chop the parsley and cilantro 3. Strain out the chickpeas and add to the food processor. Add the garlic, onions, parsley, cilantro, cumin, baking soda, coconut flour, lemon juice, potato starch, salt, and pepper 4. Blend for about 45 seconds 5. Use an ice cream scoop to scoop out the mixture and shape them into balls (or whatever shape you desire). Repeat this step until you run out of mixture 6. Add the avocado oil to a frying pan. Heat up the oil on medium heat for a few minutes 7. Carefully fry the falafel for 2-3min on each side (fry in two batches). Place the cooked falafel onto a plate lined with paper towel to rest 8. Make the dipping sauce by grating the garlic into a small bowl. Add the tahini and lemon juice. Whisk until smooth and combined. Garnish with some chopped parsley YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE VEGETARIAN LENTIL SOUP RECIPE YOU’VE BEAN LOOKING FOR

1070017
41026
2352
00:10:12
02.03.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY! LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today! Ingredients: 2 cups red lentils 2 large russet potatoes 1 carrot 1 onion 3 pieces garlic 1 tomato 7 cups water 3 tbsp olive oil 2 tsp cumin 2 tsp salt lemon wedges to serve few sprigs parsley zaa’tar to taste pepper to taste Directions: 1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes. 2. Finely chop the carrot, onion, and garlic. Dice the tomato 3. Use a kettle and bring the 7 cups of water to boil 4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min 6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute 7. Add the potatoes and pour in the hot water. Give the pot a good stir 8. Bring the soup to a boil, then cover and cook on medium for 20min 9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine 10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS ONE POT LENTIL RICE RECIPE WILL PAN OUT AMAZING

1597305
61972
3901
00:11:08
20.02.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY! LAY HO MA! Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato - this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe. Let's begin Ingredients: 1 cup brown lentils 1 cup basmati rice 3 pieces garlic small piece ginger 1 red onion 1 tomato 2 tbsp olive oil pinch of salt 1/2 tsp cumin 1/2 tsp chili powder (cayenne pepper) 1 1/2 tsp sweet paprika 1 tsp coriander pepper to taste 1 1/2 cups veggie stock few lemon wedges few sprigs parsley Directions: 1. Place the brown lentils into a large bowl. Fill with about 3 cups of water and let it soak for 8 hours or overnight. Then, strain out the lentils and set aside 2. Rinse and drain the basmati rice two to three times. Then, set aside 3. Finely chop the garlic and ginger. Dice the red onion and tomato 4. Heat up a sauté pan to medium heat. Add the olive oil and red onions. Sauté for 4-5min 5. Add the garlic and ginger. Sauté for 1-2min. Add the lentils and sauté for about 1min 6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper 7. Add the tomato and sauté for about 1min. Add the veggie stock and give the pan a stir to deglaze 8. Turn the heat to medium high and bring to a boil. Then, cover and cook on medium low for 15min. After 15min, turn the heat off and let the rice continue to steam covered for a further 10min 9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

PUTTING THE ZEST BACK INTO HOME COOKING WITH THIS ORANGE SESAME CRISPY TOFU RECIPE

77562
4367
278
00:08:02
31.07.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A TASTY ORANGE SESAME TOFU RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! It's crazy how simple this recipe is to put together and how simply delicious it is! Join me in this episode and learn how to make a crispy orange sesame tofu recipe today. Let's begin! Ingredients: 350g extra firm tofu 2 tbsp avocado oil 2-3 oranges 1 piece garlic small piece ginger 1/2 tsp cayenne pepper 1 tbsp cane sugar 1/4 tsp turmeric 1/2 tsp toasted sesame oil 1/2 tsp potato starch 1 tsp water 1 tsp soy sauce 1 tsp black sesame seeds 1 tsp white sesame seeds Directions: 1. Preheat the oven to 400F 2. Pat dry the extra firm tofu with a paper towel, then slice into bite sized cubes. Transfer the tofu to a mixing bowl and add the avocado oil. Toss to coat 3. Transfer the tofu onto a baking tray lined with parchment paper. Spread the tofu out so that it doesn't over crowd the pan. Bake in the oven for 25-30min 4. About 15min before the tofu is done, squeeze the oranges for 1 cup worth of juice 5. Transfer the orange juice to a small saucepan. Add some orange zest. Grate the garlic and ginger. Add in the cayenne pepper, cane sugar, turmeric, and toasted sesame oil 6. Cook on medium heat for 2-3min. Make a slurry by combining the potato starch with the water and soy sauce 7. Pour the slurry into the orange sauce while stirring. Cook for another 1-2min and the sauce will start to thicken (add a little more slurry if the sauce doesn't reach your desired consistency) 8. Toss the crispy tofu in the sauce or serve the tofu with some sauce poured on top. Sprinkle with white and black sesame seeds If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS CRAZY TASTY EGGPLANT MASALA RECIPE IS AUBERGENIUS

223515
9131
685
00:13:09
21.08.2022

WIL'S INTERVIEW WITH SHOPIFY + MORE INFO HERE: 🤍 🤍 ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN INCREDIBLE VEGAN / VEGETARIAN EGGPLANT MASALA RECIPE RIGHT AT HOME! LAY HO MA (how's it going in Cantonese)! When I think of comfort food, I imagine a great big flavour hug. Join me in this episode and learn how to make an easy and tasty eggplant masala curry recipe right at home! Let's begin Ingredients: 3 pieces garlic small piece ginger 1 long green chili 1 white onion 1 red onion 1/2 red bell pepper 1/2 green bell pepper 2 roma tomatoes 300g Indian baby eggplants 1 tbsp avocado oil 3 tbsp chili oil (🤍 1 tsp cumin seeds 1 tsp coriander seeds 3 dried chili peppers 1/4 tsp turmeric 2 tsp chili powder (or sweet paprika) 1/2 tsp cayenne pepper 2 tsp garam masala 1/2 tsp salt 1/4 cup + 1/3 cup water 1/2 cup tomato purée 1/4 cup coconut cream few sprigs cilantro Directions: 1. Finely chop the garlic, ginger, long green chili, and white onion 2. Chop the red onion, red bell pepper, and green bell pepper into bite sized pieces 3. Quarter the roma tomatoes. Remove the stems from the Indian baby eggplants and slice in half 4. Heat up a sauté pan to medium high heat. Add the avocado oil followed by the eggplant. Sauté for 4-5min. Add the red onion, red bell peppers, and green bell peppers. Sauté for another 4-5min. Set aside 5. Add the chili oil to the sauté pan and turn the heat to medium. Add the cumin seeds, coriander seeds, and dried chili peppers. Fry for about 1min 6. Add the onions and sauté for 2-3min. Add the garlic, ginger, and green chili. Sauté for another 2-3min. Then, add the turmeric, chili powder, cayenne pepper, garam masala, and salt. Sauté 1-2min 7. Add 1/4 cup water, stir and cook for about 2min. Add the tomato purée and cook for another 1-2min. Add the roma tomatoes and sautéd veggies. Give the pan a good stir 8. Add the 1/3 cup water and give the pan a good stir. Cover and cook on low for 10min. Then, add the coconut cream and cook for another minute 9. Plate and garnish with some fresh cilantro If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

TOASTED SESAME NOODLES RECIPE SO FRAGRANT SMELL-O-VISION NEEDS TO BE INVENTED

130645
7019
382
00:08:43
19.05.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A FRAGRANT TOASTED SESAME TOSSED NOODLES RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This simple yet delightful noodle dish is sure to become a weekly favourite. Join me in this episode and learn how to make a quick toasted sesame tossed noodles recipe right at home! Ingredients: small piece ginger 2 sticks green onions 1 tbsp white sesame seeds 2 tbsp soy sauce 1 tbsp toasted sesame oil 1 tbsp black rice vinegar 2+1 tbsp chili oil (🤍 100g knife pare noodles 60g shimeji mushrooms 3 baby bok choy Directions: 1. Bring a pot of water to boil for the noodles 2. Finely chop the ginger and green onions 3. Heat up a frying pan to medium heat. Add the white sesame seeds and toast for 30-40 seconds 4. Coarsely crush the toasted sesame seeds in a pestle and mortar 5. Make the sauce by stirring together the ginger, green onions, sesame seeds, soy sauce, toasted sesame oil, black rice vinegar, and chili oil 6. Boil the noodles to package instructions. Roughly chop the baby bok choy 7. Loosen the noodles with chop sticks. Then, about a minute before the noodles are done add the shimeji mushrooms and baby bok choy 8. Submerge the veggies and bring to a boil. Then, strain out the noodles and veggies and transfer to a large mixing bowl 9. Pour in the sauce and mix with the noodles. Plate the noodles and spoon over some more chili oil to serve If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

SPICE UP YOUR WEEKLY MENU WITH THIS CRAZY DELISH GARLIC CHILI NOODLES RECIPE

3885433
121092
2974
00:08:56
05.01.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A LEGIT GARLIC CHILI NOODLES RECIPE TODAY! LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin Ingredients: 100g extra firm tofu 4-5 pieces garlic small piece ginger 3 sticks green onion 3 tbsp avocado oil 3 tsp dark soy sauce 150g knife pare noodles 1 tbsp gochugaru 1 tbsp plantbased oyster sauce Directions: 1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork 2. Finely chop the garlic, ginger, and green onions 3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min 4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside 5. Bring a pot of water to boil for the noodles 6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min 7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking 8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce 9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute RUBY RED SMOKEY + SPICY CHILI OIL RECIPE HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE BEST GRAVY RECIPE SO TASTY YOU'LL BE RUNNING TO UR-MAMI

239069
11702
639
00:08:46
13.11.2022

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY AND TASTY VEGETARIAN / VEGAN MUSHROOM GRAVY RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This velvety, savoury recipe is earthy, comforting, and sure to please any gravy lover. Join me in this episode and learn how to make the most amazing mushroom gravy recipe right at home! Ingredients: 2 pieces garlic 1/2 onion 1 tbsp + splash avocado oil pepper to taste 1-2 small pre-boiled potatoes 7g dried mushrooms 1/2 cup red wine 1/4 tsp cayenne pepper 1/4 tsp cumin 1 tsp smoked paprika 1 tbsp soy sauce 1/2 tbsp dark soy sauce 1 cup veggie stock 1/2lb shiitake mushrooms pinch of salt Directions: 1. Roughly chop the garlic and slice the onion 2. Heat up a sauté pan to medium heat. Add 1 tbsp avocado oil followed by the onions, garlic, and pepper to taste. Sauté for about 5-6min 3. Add 1-2 small pre-boiled potatoes and dried mushrooms. Add the red wine, deglaze, and simmer for about 1min. Then, add the cayenne pepper, cumin, smoked paprika, soy sauce, dark soy sauce, and veggie stock. Stir and cook for 5-6min 4. Transfer the mixture to a blender and blend on high until completely liquified. You can adjust the thickness of the gravy to your personal preference by adding a little more veggie stock or potato 5. Slice the shiitake mushrooms 6. Heat up a nonstick pan to medium heat. Dry sauté the mushrooms for 4-5min. Add a pinch of salt and fresh cracked pepper to taste 7. Add a splash of avocado oil and sauté for another couple of minutes 8. Heat up the gravy with the mushrooms in the sauté pan If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THIS HEARTY CREAMY MUSHROOM SOUP RECIPE WON'T LEAVE YOU WITH MUCH-ROOM FOR DESSERT

137183
8488
645
00:09:54
27.03.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME! LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today! Ingredients: 1/2lb mushrooms (cremini) 3 tbsp olive oil 1 onion 2-3 pieces garlic 1/2 potato salt and pepper to taste 4 1/2 cups veggie stock 1/4 cup cashews* 1/4 cup water Directions: 1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps 2. Slice the remaining mushroom caps and set aside 3. Heat up a stockpot to medium heat and add a drizzle of olive oil 4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown 5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch 6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside 7. Season with salt and pepper and cook for a few minutes 8. When the vegetables are browned, add the vegetable stock 9. Simmer on medium for 10min 10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied 11. Add the cashew cream into the pot and stir to combine 12. Pour the entire pot into the blender 13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper 14. Sauté for a few minutes. Meanwhile, blend the soup on high 15. Add the soup back into the pot and stir 16. Plate and finish with fresh cracked pepper and a drizzle of olive oil *soak the cashews overnight to soften them if not using a high powered blender If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE AMAZING CURRY CHICKPEA RICE RECIPE YOU'VE BEAN WAITING FOR

90112
5408
328
00:09:46
06.11.2022

MORE INFO ON SHOPIFY FREE TRIAL HERE: 🤍 ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A QUICK WEEKNIGHT FRIENDLY CHICKPEA CURRY RICE RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! It's always exciting to make food in your very own kitchen that's worthy of being served at an amazing restaurant. Join me in this episode and learn how to make an easy curry basmati rice recipe with crispy baked chickpeas. Let's begin Ingredients: 1 red onion 400ml canned chickpeas 1 tsp smoked paprika pinch + 1 tsp salt pepper to taste drizzle of avocado oil 3-4 pieces garlic 2 long green chili peppers 1 tomato 2 cups basmati rice 2 tbsp chili oil (🤍 1 tsp cumin seeds 1 tsp crushed coriander seeds 1/2 tsp cayenne pepper 1 tsp sweet paprika 2 tsp curry powder 2 cups water Directions: 1. Pre-heat the oven to 350F 2. Slice half of the red onion and place into a mixing bowl. Rinse and drain the canned chickpeas, then add to the red onions. Add the smoked paprika, a pinch of salt, pepper to taste, and a drizzle of avocado oil. Toss to mix together. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 30-35min 3. Finely chop the other half of the red onion. Roughly chop the garlic and finely chop the long green chili peppers. Dice the tomato 4. Rinse and drain the basmati rice 2-3 times and set aside 5. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin and crushed coriander seeds. Fry for about 1min 6. Add the red onions and sauté for a few minutes. Add the garlic and green chili peppers. Sauté for a couple of minutes 7. Add the cayenne pepper, sweet paprika, and curry powder. Give the pan a good stir. Add the tomatoes and 1 tsp salt. Sauté for a couple of minutes 8. Add the rice and sauté for another minute. Then, add the water, turn the heat to medium high, and give the pan a good stir. When the water begins to bubble, turn the heat to medium low. Give the pan a good stir. Then, cover and cook for 15min 9. When the chickpeas are done, turn the oven off. After 15min, turn the heat off on the rice and let it steam further for another 10min 10. Transfer the chickpeas to the rice and gently fold to combine. Plate and serve with fresh cilantro If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE ULTIMATE MAPO TOFU RECIPE JUST A-CURD TO THE YOUTUBE ALGORITHM

116019
5931
345
00:11:43
18.09.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE THE ULTIMATE UMAMI VEGETARIAN MAPO TOFU RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! I know I say every recipe is my favourite, but this one is special because it really brings me back to my childhood. Join me in this episode and learn how to make the most incredible mapo tofu recipe today! Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 2-3 sticks green onion 1 cup canned chickpeas 1lb medium firm tofu 2-3 pieces garlic small piece ginger 2 tsp Sichuan peppercorns 3 tbsp chili oil (🤍 1 tsp cayenne pepper 2 tbsp doubanjiang 1 tsp cane sugar 2 tsp rice vinegar 1 tbsp soy sauce 1 tsp dark soy sauce (optional) 2 tsp potato starch Directions: 1. Place the dried shiitake mushrooms and the 2 1/2 cups water into a small saucepan. Cover and bring to a boil, then let it cook for about 10min 2. Finely chop the green onions. Rinse and drain the canned chickpeas, then mash with a fork into a crumble 3. Drain the water from the medium firm tofu. Then, slice into bite sized cubes 4. Pour out and set aside the mushroom water. Cool down the shiitakes with cold water. Then, squeeze out the excess liquid, remove the stalks, and finely chop. Finely chop the garlic and ginger 5. Heat up a sauté pan to medium heat. Add in the Sichuan peppercorns and toast for about a minute. Transfer to a pestle and mortar and crush 6. Heat the sauté pan back to medium heat. Add in the chili oil followed by the crumbled chickpeas and shiitakes. Sauté for a couple of minutes 7. Add the ginger and garlic. Sauté for 2-3min. Add the cayenne pepper, doubanjiang, and toasted Sichuan peppercorns. Give the pan a good stir 8. Add the mushroom water, cane sugar, soy sauce, and optional dark soy sauce. Give the pan a good stir 9. Make a slurry by stirring together the potato starch with 1 tbsp of water. Then, slowly pour the slurry into the sauce while stirring. Gently add and stir in the tofu. Then, allow the sauce to bubble away for another minute 10. Plate and garnish generously with the freshly chopped green onions. Serve with freshly steamed rice! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

MY YOUTUBE + ENTREPRENEUR JOURNEY | WIL YEUNG | JARED STRIVE FOR MORE PODCAST EPISODE

71490
1629
191
01:21:24
06.11.2020

LAY HO MA!! This is a different episode indeed! I was recently invited to speak on the Strive For More Podcast with my friend Jared and have a casual long form conversation about my background as an entrepreneur and how I got into making cooking videos here on YouTube. I sincerely hope that this podcast is interesting for you and will provide you with a ton of value that will benefit your everyday life. I admire your spending the time with me in this special episode. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 FOR MORE EPISODE FROM JARED'S STRIVE FOR MORE PODCAST: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

CALL THE BOWL-ICE CAUSE THIS TURMERIC RICE RECIPE IS TOO DELICIOUS

65090
4394
362
00:09:00
02.10.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A TASTY GARLIC TURMERIC RICE RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! Not only does this recipe have the most stunning glow, it's incredibly delicious! Join me in this episode and learn how to make an easy turmeric garlic rice recipe. Let's begin! Ingredients: 400ml canned chickpeas 1 tsp garlic powder 1 tsp onion powder 1+1 tsp smoked paprika 1 tsp avocado oil 1/2 tsp + pinch of salt 1 cup basmati rice 1 red onion 2-3 pieces garlic 1 long green chili pepper 1/2 red bell pepper 2 tbsp chili oil (🤍 1/2 tsp turmeric 1 cup water cilantro to serve Directions: 1. Preheat the oven to 400F 2. Rinse and drain the chickpeas with water. Then, transfer to a mixing bowl and add the garlic powder, onion powder, 1 tsp smoked paprika, pinch of salt, and about a tsp of avocado oil. Toss to mix 3. Transfer the chickpeas onto a a tray lined with parchment paper. Spread them out and bake in the oven for 30min 4. Rinse and drain the basmati rice a few times to get rid of the excess starch. Set the rice aside 5. Finely chop the red onion. Thinly slice the garlic and long green chili pepper. Finely chop the red bell pepper 6. Heat up a sauté pan to medium heat. Add the chili oil followed by the red onions. Sauté for 5-6min 7. Add the green chili peppers and garlic. Sauté for a couple of minutes 8. Add the turmeric, 1 tsp smoked paprika, and 1/2 tsp salt. Sauté for a couple of minutes 9. Add the rice and give the pan a good stir. Add the red bell pepper and sauté for a couple of minutes. Add the water and give the pan a good stir. When the water begins to bubble, turn the heat to medium low. Cover and cook for 15min. Turn the heat off and allow the rice to steam further for another 5-8min 10. Add the crispy chickpeas to the rice and gently fold together. Plate the rice and garnish with fresh cilantro If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

PLANTBASED CHILI RECIPE SO EXCITING YOU’LL NEED TO SIMMER DOWN

123165
6402
508
00:12:05
13.03.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER! LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin! Chili Powder Ingredients: 40g dried guajillo chiles 6 dried red Thai chiles 1 dried chipotle grande 1 dried chipotle morita 1 dried shiitake Chili Ingredients: 350g extra firm tofu 1 tbsp avocado oil 1 1/2 tbsp soy sauce 1 1/2 tbsp dark soy sauce 2 red onions 3 pieces garlic 1 cup dried brown lentils 2 tbsp chili oil (🤍 1/2 tsp cumin 1 tsp sweet paprika 1/2 tsp cinnamon 1/4 tsp oregano generous pinch of salt 2 tbsp homemade chili powder 2 tbsp tomato paste 1 cup red wine 1 cup vegetable stock 800ml canned tomato purée 5g cacao paste 1 1/2 tbsp maple syrup limes to serve avocado to serve few sprigs cilantro tortilla chips to serve Directions: 1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside 2. Pat dry the extra firm tofu and use a fork to mash into a crumble 3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min 4. Add both soy sauces and sauté for another 3-4min. Then, set aside 5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months 6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside 7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min 8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min 9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min 10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée 11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr 12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

COCONUT CHICKPEA RICE RECIPE | EASY VEGAN DINNER IDEA | COCONUT MILK BASMATI RICE

2523705
84587
3621
00:05:34
04.11.2020

LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin. Ingredients: 1 cup basmati rice 1 cup coconut milk 1/2 red onion 1/4 cup hazelnuts 1 cup broccolini (chopped) 1 tbsp coconut oil 1 cup canned chickpeas 1/2 tbsp garlic powder 1 tsp chili powder 1 tbsp smoked paprika 2 tsp turmeric generous pinch of salt 1/2 cup shredded coconut few sprigs cilantro Directions: 1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch 2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk 3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min 4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini 5. After 15min, turn the heat off and let the rice steam further for 10min 6. Heat up a non stick pan on medium heat. Add the coconut oil 7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt 8. Add in the hazelnuts and broccolini 9. Sauté for 3-4min 10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed 11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

SUPER DELICIOUS CHILI PINEAPPLE FRIED RICE RECIPE TO EAT EVERY WEEK!

101908
5555
396
00:11:57
07.08.2022

WIL'S INTERVIEW WITH SHOPIFY + MORE INFO HERE: 🤍 🤍 ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE AN EASY CHILI PINEAPPLE FRIED RICE RECIPE RIGHT AT HOME! LAY HO MA (how's it going in Cantonese)! The spicy, sweet, tangy, and savoury flavours in this recipe is sure to be a party you'll definitely want to attend! Join me in this episode and learn how to make a tasty vegetarian chili pineapple fried rice recipe today! Ingredients: 1 ripe pineapple 75g extra firm tofu 1/2 red onion 2 pieces garlic small piece ginger 1/4 cup peanuts 3 tbsp chili oil (🤍 1 cup cooked rice 2 tsp curry powder 1/2 tbsp soy sauce 1 tsp dark soy sauce 1/2 tsp toasted sesame oil 1/4 cayenne pepper few sprigs cilantro Directions: 1. Slice the ripe pineapple in half and scoop out the inside meat, leaving the shell intact to use as the final serving bowl 2. Remove the pineapple core (use in smoothies!) and chop the meat into bite sized pieces preserving as much juice as possible 3. Broil the pineapple bowls in the oven for 3-4mins (bowl side up) 4. Chop the extra firm tofu into small cubes. Finely chop the red onion, garlic, and ginger 5. Heat up a nonstick pan to medium heat. Add the peanuts and toast for 2-3mins, then set aside 6. Heat the pan back to medium heat and add the chili oil followed by the red onions. Sauté for 3-4mins 7. Add the garlic, ginger, and tofu. Sauté for 2-3mins. Then, add the cooked rice, pineapple pieces, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tbsp of juice from the pineapple, and cayenne pepper. Sauté for another 3-4mins 8. Add the toasted peanuts and give the pan a good mix. Plate the fried rice in the pineapple bowls and garnish with freshly chopped cilantro to serve If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

VEGAN ESPRESSO BANANA BREAD RECIPE | ABSOLUTELY AMAZING!

33363
2121
289
00:05:16
10.06.2020

LEARN HOW TO MAKE AN AMAZINGLY MOIST ESPRESSO BANANA BREAD RECIPE! LAY HO MA! Banana bread is one of my absolute favourite things to make and enjoy. Now, you can enjoy banana bread and coffee together - literally! Join me in this episode and learn how to make a delicious espresso banana bread! Let's begin. Ingredients: 3 large ripe bananas 1/4 cup coconut or almond milk double shot espresso 1/4 cup melted coconut oil 1/2 cup cane sugar 1 tsp pink salt 2 cups all purpose flour 1 tbsp cinnamon 1 tsp baking soda 1/4 cup cacao nibs Directions: 1. Pre-heat the oven for 350F 2. Peel the bananas into a large mixing bowl and mash them with a fork 3. Add the milk, espresso, coconut oil, cane sugar, and pink salt. Mix 4. Add the flour into a separate mixing bowl along with the cinnamon and baking soda. Whisk to combine 5. Mix and combine the dry and wet ingredients 6. Grease a 10 inch baking dish with some coconut oil, then pour in the batter 7. Smooth out the batter with a spatula and sprinkle over the cacao nibs 8. Bake in the oven for 55min 9. Let the bread cool for 15-20min. Use a spatula to loosen the sides to lift out ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE HONG KONG STYLE CHOW MEIN NOODLES RECIPE YOU CAN BE CHOWING DOWN NOW

238965
10273
500
00:11:03
26.01.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A HONG KONG STYLE CHINESE CHOW MEIN RECIPE RIGHT AT HOME! LAY HO MA! This recipe definitely never gets old. There can be so many amazing variations, but this one reminds me of home. Join me in this episode and learn how to make an easy Hong Kong style Cantonese chow mein recipe right in your very own kitchen. Let's begin Ingredients: 3 pieces garlic 1 small red onion 40g garlic chives 50g bean sprouts 1 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp plantbased oyster sauce 1 tsp cane sugar splash of toasted sesame oil 140g dried ramen noodles 2 tbsp chili oil (🤍 1 tsp white sesame seeds Directions: 1. Bring a pot of water to boil for the noodles 2. Finely chop the garlic and slice the small red onion. Chop the garlic chives into sticks. Wash and drain the bean sprouts and set them aside 3. Make the stir fry sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, cane sugar, and toasted sesame oil 4. When the water comes to a boil, cook the noodles for half the time to package instructions (in this case 2min). Stir the noodles gently to loosen them 5. Strain out the noodles and set aside 6. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions. Sauté for 1-2min 7. Add the garlic and bean sprouts. Sauté for about 2min. Add the garlic chives, noodles, and the stir fry sauce. Sauté for 3-4min 8. Plate the noodles and sprinkle on some white sesame seeds to serve HOW TO SEASON AND USE A CARBON STEEL PAN: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

3 EASY PLANTBASED CURRY RECIPES TO SPICE UP YOUR WEEK

94921
4217
256
00:22:57
26.06.2022

COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE: 🤍 LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN CURRY RECIPES TODAY! LAY HO MA (how's it going in Cantonese)! Here are 3 recipes that are hearty, flavourful, and really simple to make. Join me in this episode and learn how to make a thick Hong Kong style curry, a tasty tomato masala, and a unique curried split pea soup! Let's begin! *The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions! HONG KONG STYLE CURRY FULL RECIPE + DIRECTIONS HERE: 🤍 EASY TOMATO MASALA FULL RECIPE + DIRECTIONS HERE: 🤍 CURRIED SPLIT PEA SOUP FULL RECIPE + DIRECTIONS HERE: 🤍 CHILI OIL FULL RECIPE + DIRECTIONS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

THE CRISPIEST CHILI OIL POTATOES THAT ARE DOWNRIGHT SMASHING

97463
5895
453
00:07:10
11.09.2022

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE THE BEST CRISPY CHILI OIL SMASHED POTATOES RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This is one of those easy to make recipes to put into the weekly menu. Join me in this episode and learn how to make an incredibly tasty and crispy baked chili oil smashed potatoes recipe. Let's begin! Ingredients: 1.5lbs mini potatoes salt and pepper to taste 4 + 1 tbsp chili oil (🤍 1/4 cup plantbased mayo (🤍 1 tbsp sriracha 1 tbsp chili oil 1/2 tsp toasted sesame oil 1 stick green onion 2 tsp white sesame seeds chili threads to serve Directions: 1. Preheat the oven to 400F 2. Place the mini potatoes in a stock pot and fill with enough water to cover the potatoes. Boil the potatoes until fork tender 3. Drain out the potatoes and let them sit for a minute. Transfer the potatoes onto a baking tray and use a cup to gently smash them (careful not to over smash them or they will fall apart) 4. Season the potatoes with salt and pepper. Drizzle over about 4 tbsp of chili oil 5. Bake in the oven for 25min 6. Make the dipping sauce by combining the plantbased mayo, sriracha, 1 tbsp chili oil, and toasted sesame oil 7. After 25min, broil the potatoes on low for an additional 2min 8. Garnish the potatoes with freshly chopped green onions, white sesame seeds, and chili threads If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

KITCHEN ORGANIZATION IDEAS | YOUTUBE CHEF | KINDA ZERO WASTE

99453
5083
760
00:09:28
15.03.2020

LAY HO MA!! Here are some ideas plus a behind the scenes on how I personally organize my kitchen! Its sort of zero waste style but not quite there yet. The goal would be to ultimately gather up the containers that need to be restocked and take them to a zero waste store. Sadly, I don't have a local zero waste store or market yet. Nonetheless, this will give you some ideas on how I organize my kitchen and how to store my spices, dry goods, liquids, oils, pastas, and more! Let me know in the comments below what you think about these type of episodes! ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

OOPS!! LOL!! BLOOPERS | VEGAN RECIPES | WIL YEUNG

11469
450
53
00:02:00
13.09.2018

LAY HO MA everyone! I'm Wil Yeung. Its a lot of work and dedication creating awesome content, but its not all work and no play! Enjoy my part 2 BLOOPERS collected through filming my no BS easy vegan recipes! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

NOODLE YOUR WAY TO THIS SHIRATAKI STIR FRY RECIPE TONIGHT

69257
4325
302
00:07:36
23.10.2022

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A QUICK SHIRATAKI NOODLES STIR FRY RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Talk about saucy noodles that have a crazy satisfying elasticity! These shirataki noodles are a great substitute to wheat or rice based noodles and should be available at your local Asian grocery store. Join me in this episode and learn how to make a quick and tasty shirataki noodles recipe tonight! Ingredients: 400g shirataki 2-3 pieces garlic 60g Chinese chives small piece ginger 75g oyster mushrooms 1 1/2 tbsp soy sauce 1 tsp dark soy sauce 1 tsp black vinegar (or rice vinegar) 1 tbsp maple syrup 2 tbsp chili oil (🤍 1/2 tsp crushed chili flakes (optional) 75g bean sprouts 1/2 tbsp potato starch + 1 tbsp water 1/2 tsp white sesame seeds Directions: 1. Rinse and drain the shirataki and set aside 2. Thinly slice the garlic and chop the Chinese chives into bite sized pieces. Chop the ginger into thin matchsticks. Tear the oyster mushrooms into bite sized pieces 3. Make the stir fry sauce by combining the soy sauce, dark soy sauce, black vinegar, and maple syrup 4. Heat up a nonstick pan to medium heat. Add the oyster mushrooms and dry sauté for 4-5min. Set the mushrooms aside 5. Heat the pan to medium low. Add the chili oil followed by the garlic, ginger, and optional crushed chili flakes. Cook for about 2-3min 6. Add the Chinese chives and turn the heat to medium. Cook for another couple of minutes 7. Add the oyster mushrooms, bean sprouts, and shirataki. Give the stir fry sauce a stir and add onto the shirataki. Sauté for a couple of minutes 8. Make a slurry by combining the potato starch and water together. Pour the slurry into the pan and give it a good stir 9. Plate and sprinkle over some white sesame seeds to serve If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

HOW TO MAKE VEGAN MAC + CHEESE RECIPE | RESTAURANT STYLE

21932
1528
109
00:04:23
19.08.2019

LAY HO MA everyone! Hold onto your hats, this easy vegan Mac + Cheese recipe will leave you looking like the big cheese at your next dinner party. Join me in this episode and learn how to make vegan Mac and Cheese. Ingredients: 1 cup macaroni 1 cup cashews 1 cup water 1 tsp salt + a pinch 1 tsp garlic powder 1 tsp onion powder 1/4 cup nutritional yeast 1 small sized carrot 2 drizzles of olive oil 2 handfuls cremini mushrooms pepper 1/2 cup panko 2 tbsp chopped parsley Directions: 1. Bring a pot of water to boil for the pasta 2. Add the cashews, 1 cup water, 1 tsp salt, garlic powder, onion powder, nutritional yeast, carrot, and 1 drizzle of olive oil into a high powdered blender and blitz until liquified 3. Boil your pasta for 1min less to package instructions 4. Finely slice the mushrooms 5. Stir the pasta occasionally. Pre-heat the oven to 350F 6. 1min before the pasta is done, drain out the water and set aside 7. Put the pot back on medium high heat and add olive oil 8. Add the mushrooms and season with salt and pepper 9. Sauté for 3-5min 10. Scoop the pasta and mushrooms into ramekins 11. In a hot dry pan, toast the panko until golden brown. Then, turn the heat off 12. Add the chopped parsley to the panko and toss 13. Pour the cheese sauce onto the pasta, give it a quick stir, and sprinkle on top the panko 14. Bake in the oven for 5-8min and serve immediately If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

Назад
Что ищут прямо сейчас на
wil yeung ночь на кладбище сочинедвижимостьдома страница изменений клиента WK34 Киногрех démon скетчитком экстрим марина курцова большой 4к монитор remove word pages Madarsa in UPов Чурикова Путин наказывает Токаева тиктокер Mayim Bialik Dhaka food review relaxing jazz music render crash