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WonDeringAboutYou liked a video
(2 days ago)
MUSIC VIDEO OF CALL ME MAYBE FEAT JUSTIN ; SELENA ; ALFREDO ; ASHLEY AND MORE ! :D
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WonDeringAboutYou liked a video
(6 days ago)
Ingredients for Hayashi Rice
(serves 2)
10g Unsalted Butter (0.353 oz)
2 tbsp Cake Flour
50ml Bouillon Broth (1.69 fl oz) *
150g Thin Beef Slices (5.29 ...
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Ingredients for Hayashi Rice
(serves 2)
10g Unsalted Butter (0.353 oz)
2 tbsp Cake Flour
50ml Bouillon Broth (1.69 fl oz) *
150g Thin Beef Slices (5.29 oz)
Salt & Pepper
Vegetable Oil
1 tbsp Butter
½ tbsp Olive Oil
150g Onion (5.29 oz)
40g Carrot (1.41 oz)
1 tbsp Chopped Garlic
50g Button Mushrooms (1.69 fl oz)
1 tbsp Tomato Ketchup
3 tbsp Red Wine
150ml Bouillon Broth (5.07 fl oz) *
100g Canned Diced Tomatoes (3.53 oz)
1½ tsp Honey
1 Bay Leaf
2 tbsp Frozen Green Peas (use hot water to thaw)
½ tsp Salt
1 tsp Japanese Worcestershire Sauce (skip this if you can't find it)
Salt & Pepper
½ tsp Soy Sauce
Chopped Parsley
Whipping Cream
340g Steamed Rice (12 oz)
* Bouillon Broth
200ml Water (6.76 fl oz) + 1 tsp Bouillon Powder (beef / beef+chicken)
Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential.
ハヤシライス
材料＜2人分＞
無塩バター：10g
薄力粉：大2
※スープ：200mlのうちの50ml
牛薄切り肉：150g
塩・こしょう
サラダ油
バター：大1
オリーブオイル大1/2
玉ねぎ：150g
にんじん：40g
にんにく：1かけ（みじんに切っておく）
マッシュルーム：50g
トマトケチャップ：大1
赤ワイン：大3
※スープ：200mlのうちの150ml
トマト水煮：100g
はちみつ：小1と1/2
ローリエ：1枚
冷凍グリンピース：大2
（熱湯をかけて解凍）
塩：小1/2
ウスターソース：小1
塩・こしょう
しょう油：小1/2
パセリ
生クリーム
※湯200mlに、顆粒スープの素（洋風）小1を溶いたもの
ご飯：340g（米1合分。ちょっと少なめです。）
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WonDeringAboutYou liked a video
(6 days ago)
How to make easy kimchi ("mak kimchi" in Korean).
full recipe: http://www.maangchi.com/recipe/easy-k...
It's made with small pieces of cabb...
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How to make easy kimchi ("mak kimchi" in Korean).
full recipe: http://www.maangchi.com/recipe/easy-k...
It's made with small pieces of cabbage that are easier to handle and take less time to prepare.
Ingredients:
Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish.
Directions:
1.Trim the discolored outer leaves of 10 pounds of napa cabbage.
2.Cut the cabbage lengthwise into quarters and remove the cores.
3.Chop it up into bite size pieces.
4.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
*tip: 1 cup of salt will be used for 10 pounds of napa cabbage
5. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
6.1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
7.Drain the cabbage and set aside.
Make porridge:
1.Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2.Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent.
3.Cool it down.
Make kimchi paste:
1.Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
*tip: much easier to use a food processor.
3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!
4. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
5. Mix all ingredients well and your kimchi paste is done.
Action! Mix the cabbage with the kimchi paste!
1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
2. Put the kimchi into an air-tight sealed plastic container or glass jar.
3. You can eat it fresh right after making or wait until it's fermented.
I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi chigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you'll get the hang of it!
How do you know it's fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it's already being fermented.
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WonDeringAboutYou liked a video
(6 days ago)
How to make real LA style Korean BBQ. Recipe is posted on my website! http://www.maangchi.com/recipe/la-galbi
Ingredients (for 4-6 servings):
3.5 L...
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How to make real LA style Korean BBQ. Recipe is posted on my website! http://www.maangchi.com/recipe/la-galbi
Ingredients (for 4-6 servings):
3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear,sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.
See photos and descriptions of ingredients on my website: http://www.maangchi.com/ingredients
Directions:
1. Trim excess fat from the short ribs and rinse a couple times in cold water.
2. Soak the ribs in cold water for 10-20 minutes to remove the blood.
Make marinade:
1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, and ¼ cup honey (or 1/3 cup brown sugar).
2. Blend 1 Korean pear (about 2 cups' worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
3. Add it to your soy sauce base and add 2 tbs sesame oil.
*tip: If you can't find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.
4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
5. Add the ribs to the marinade and mix it well, by hand.
6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.
Make dipping sauce:
1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.
Prepare vegetables:
1. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
2. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick (8-10 cm long x1 ½ cm thick),
3. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.
Let's cook and eat!
1. Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they're cooked much faster than usual ribs. It takes only about 5 minutes!
2. When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite sized pieces.
3. Wrap it in a lettuce leaf and a periilla leaf. Add dipping sauce, garlic, and a piece of green chili pepper to the pocket, wrap it up, and put it in your mouth.
You can serve this with rice and kimchi, too.
Enjoy the recipe!
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WonDeringAboutYou liked a video
(6 days ago)
All information is in the video or in the description! If you ask anything I already answered there, I'll ignore you!
PLEASE STOP ASKING ME TO SHAR...
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All information is in the video or in the description! If you ask anything I already answered there, I'll ignore you!
PLEASE STOP ASKING ME TO SHARE THE SONG!!! I WON'T!
EDIT 2: 9 dislikes -trolololoooo :D
EDIT 3: 10 dislikes!! whoopwhoop, keep them coming!! :D
-------
So hello everyone :D
First of all: Thank you! You guys have been great over the last year (wow, it's already been that long xD) When I was feeling low there was always someone to cheer me up, wether it was with a nice comment or a message full of love! I'm really happy to have you people, who support me in this way & make me feel proud about what I am & what I've been doing! I never thought I would come this far, so thank you, guys! seriously!
Second: I feel really relieved that I can still edit stuff like this xD Lately all my videos were about love and some deeper meaning & I guess this kinda wore me out x'D So enjoy the sexiness! It has been a long time since I had this much fun editing something ;D
with lots of love,
-Fi
Programs used:
Sony Vegas Movie Studio 9.0 & Gimp 2.6
ANIME I USED:
Hetalia, Gintama, Katekyo Hitman Reborn, Tiger&Bunny, TMOHS, Panty&Stocking, Kannagi, Bleach, Drrr!, Arakawa under the bridge, Vocaloid, Air Gear, Bakuman, Takuto of the Radiance, Peach Girl, Kuroshitsuji, Persona 3 & 4
.
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Lol, Carson is wayyy too proud (and probably not very smart) to be scared! xD Hehe. And Shane... he's the type to avoid violence. XD