Restaurants & Bars

See what happens when a NYC delivery man faces an alien, an astronaut, and a gorilla. Oh, and a smoke machine.

Trust us he had no idea what was about to happen.

Duration : 0:1:33

Read the rest of this entry »

Chinese food is good?

The Chinese Communist Part exports tainted pet food and poisonous Chinese food. It is also feeding its Chinese with tainted Chinese food!

Chinese food has been proved to be taintd in U.S., Japan, Europe, Korea, and Hong Kong! Buy high risk Chinese food at your own risk!

Be careful of Chinese food that says “Made in China” or “Made in PRC”!

Duration : 0:2:44

Read the rest of this entry »

Budget Bistro is here to save the day! Informative and refreshing. We’ll show you how to make a gourmet meal on a dime budget. With Host Eric Reinert, you will learn how to impress family & friends….and maybe a girlfriend/boyfriend or two!

Today’s Menu: Egg Flower Soup
2 Cans Chicken Broth
3 tbls Corn Starch
1 tsp Ground Ginger
2 Eggs (medium)
Cracked Pepper (to taste)

Follow the video instructions for a perfect bowl of Chinese Restaurant soup!

Duration : 0:10:23

Read the rest of this entry »

A Chinese Delivery Guy overstays his welcome!

Duration : 0:2:31

Read the rest of this entry »

Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauce
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes a healthier version of the crispy duck popular in the Sichuan province of China
Ingredients
For the marinade
4 tbsp grated fresh root ginger
2 tbsp Shaoxing rice wine or dry sherry
2 tbsp ground Sichuan peppercorns
pinch of salt, to taste (optional)
6 whole star anise
1 tbsp dark soy sauce
1 tbsp light soy sauce
For the duck
2 duck breasts, skin scored in a criss-cross pattern
1 tbsp groundnut oil
salad leaves, to serve
For the apricot and plum sauce
100ml/3½fl oz water
2 plums, stones removed, quartered
50g/2oz dried apricots, chopped
2½ tsp caster sugar
1 tbsp honey
1 cinnamon stick
1 whole star anise
1 lime, juice only

Method
1. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine.
2. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.
3. Preheat the oven to 200C/400F/Gas 6.
4. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking.
5. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.
6. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.

Duration : 0:5:37

Read the rest of this entry »

Grand Theft Auto: The Ballad of Gay Tony Mission Walkthrough Video in High Definition

This video shows how to complete all mission objectives on a single play-through, although the 100% completions are cumulative and can be achieved on multiple play-throughs.

Mission No. 002

Mission Name: Chinese Takeout

Mission Boss: Anthony “Gay Tony” Prince

Mission 100% Requirements:
- Time: 5m 20s [YES]
- Player Damage: 10% [YES]
- Accuracy: 70% [YES]
- 100% Headshots [YES]

For more, visit:
● http://www.gta-series.com
● http://www.gta-downloads.com

Duration : 0:5:51

Read the rest of this entry »

Ching He Huang/Chinese Food Made Easy/Cooking for family
‘Lion head’ meatballs
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes a dish named after the way it’s served, surrounded by Chinese cabbage: the meatball is said to resemble a lion’s head, while the cabbage is the lion’s mane.
Ingredients
For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3½fl oz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)

Method
1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.

Duration : 0:5:8

Read the rest of this entry »

Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Beef in oyster sauce
Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar
Ingredients
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar
salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce

Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St
.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.

Duration : 0:5:11

Read the rest of this entry »

Segment from the Master Chef Boot Camp Package, which include the cooking video, instructional guide, and Chinese ingredients. Go to www.WokFusion.com for more details

Duration : 0:8:55

Read the rest of this entry »

Chinese food makes me sick…. (insert the rest of the cheesy LFO song here)

More Super Duper Stuff:
http://facebook.com/charlestrippyfriendcore
http://twitter.com/CharlesTrippy
http://twitter.com/AlliSpeed

Download our iPhone/iPod App here:
http://bit.ly/v9bGW

Duration : 0:10:17

Read the rest of this entry »