As much as I try to convey foolproof directions through written recipes, comprehension soars when a person can actually watch the process. See it and the technique becomes instantly clear.
So when a new food and fitness video website grokker.com asked me to demonstrate Chinese cooking for their videos, I agreed. They take care of the production; I provide the recipes and demo. It’s a new challenge for me. I am still learning how to talk, look at the camera, and cook in front of the camera–all at the same time without an accident.
We shoot five recipes in one day of intense production. It takes a long time just to set up the lights. There’s also the camera angle, food set-up, and action. So far, we have shot about 20 recipes. They recently released eight new videos that we shot a few months ago.
To see the videos, you will be asked to register (free either through email or Facebook.) Then you will be able to see previews or limited videos free. If you become a paid subscriber, you have complete access to cooking videos on many cuisines and subjects such as gluten-free, techniques, and baking. There is also a wide selection of yoga and fitness videos.
Here are my newly released cooking videos. Some are Hakka dishes.
Hakka Chinese Noodles with Pork and Mushroom Sauce comes from a meal I ate in Singapore. The dark earthy flavors of the pork and mushroom sauce taste distinctively Hakka. It’s an easy dish to put together for a weeknight meal. Recipe also on page 104 of The Hakka Cookbook.
Healthy Broccoli Beef, a popular Chinese restaurant offering, is easy to make at home. Also it is healthier and fresher tasting. Use readily available ingredients to make this quick dish that is likely to become a family favorite.
Homemade Potstickers with Ground Pork and Vegetables shows how easy it is to make these pan-browned dumplings.
Steeped Chinese Ginger Chicken in Little Lettuce Cups demonstrates an effortless Chinese technique to cook chicken breast so it maintains its succulence. Shred the meat and serve with a fresh ginger sauce. Serve in lettuce leaves for an appetizer. This variation is based on Steeped Chicken Breasts (page 22) and Fresh Ginger Onion Sauce (page 66) in The Hakka Cookbook.
Chinese Sweet and Sour Pork shows my light and healthier version of a popular take-out classic. I skip the deep-frying step and use fresh pineapple for a fresher taste.
Healthy Chinese Cashew Chicken with Peas is an easy stir-fry combining lean chicken breast and crunchy pea pods.
Sichuan Hot and Sour Soup unravels the mystery of the complex flavors of this soup. It’s easier to make than you think.
Spicy Sichuan Green Beans with Ground Pork adds zesty flavors to green beans.