East Meets Kitchen
East Meets Kitchen
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  • Meryl Slabbert
    Meryl Slabbert 4 hours ago

    Drop that background music, its unnecessary & irritating -- thanks for exploring aquafaba as an alternative ingredient.

  • Hamza SR
    Hamza SR 10 hours ago

    this is such a cool video !! i dont know why but i love when people have the skill to breakdown these spices and their flavors so well ! this was such a cool video thank you 🙏🏽 💕🔆 also i love amla for my hair. my favorite henna mix has amla and other herbs in it, it really is so nice for hair !!

  • Levent Oerkue
    Levent Oerkue 15 hours ago

    These look yummy. Thanks!

  • Sir Robert Robertson
    Sir Robert Robertson 17 hours ago

    Wonderful job doing this. 😊I make mine using the Microwave and it's faster and I just leave it in the dish. Have a wonderful day. 😎Cheers.!

  • roger vegancat
    roger vegancat 19 hours ago

    Did the KFC guy answer you he sounded a bit rude.

  • Justin Thyme
    Justin Thyme Day ago

    I bought an air fryer but I returned it cuz I couldn't find a store that like sold the air for it like I axed at Walmart and Target and like they just stared at me like I was wearing a Smollett necktie or something like I just returned it anyways I love Bernie like who doesn't like why would anyone not like love Bernie like I just don't get it. Oh yeah and Hillary really like won.

  • Kimchi Kat
    Kimchi Kat Day ago

    Lovely! Have to check out the buns class!

  • TheFettuck
    TheFettuck Day ago

    Pork isn't vegan. Pork is pig meat.

  • Just Me
    Just Me Day ago

    Looks nice, I really want to make some buns for a long time now i just don’t have a steamer 😅

  • Betty Horn
    Betty Horn Day ago

    I didn't realize you are an instructor on skillshare! Where have I been? I have skillshare! Definitely going to check out your classes!

  • notcyn
    notcyn Day ago

    idk why everybodywho works w dough doesnt just knead inside a big bowl like this its so much less mess!

  • Kx
    Kx Day ago

    thanks, looks soooo good

  • Sue Ling Lan
    Sue Ling Lan Day ago

    This looks delicious! Can I make it into 馒头 (mantou, just the dough without the filling)?

  • tamcon72
    tamcon72 2 days ago

    It is _such_ a pleasure to watch you working with dough; it's my ASMR, but with gestures rather than sounds! They look delicious, and, as usual, you make the bao formation look not at all daunting. Congrats on the Skillshare gig, and TFP : )

    • tamcon72
      tamcon72 Day ago

      @East Meets Kitchen I'm not an ASMR sensitive person, but I do like some sounds. It's visuals of physical interactions of people's hands with objects that I find fascinating, the patterns of movements, especially those requiring skill. I am transfixed by Peaceful Cuisine's video for making noodles or pottery. You also have a very graceful, rhythmic way of working with food and equipment, especially when kneading and shaping dough. It's very relaxing to watch. I also went to cooking school, and worked mostly as a pastry chef, but my movements are brusque and sharp; I think people are unsettled by watching me work with dough, ha-ha!

    • East Meets Kitchen
      East Meets Kitchen Day ago

      I was joking with someone the other day that slowly the show has turned into an ASMR channel😂It's as much about helping people relax as it is to cook, haha. I debated on whether to keep the voiceovers, but selfishly, I don't want to leave you all alone with just video and sound❤️And thank you. If you're interested in that stuff - be it cooking, arts and crafts, tech stuff, it's pretty good.

  • max chuskas
    max chuskas 2 days ago

    looks so good but going on a diet today :/

  • Norris Hohn
    Norris Hohn 2 days ago

    This reminds me of the Chinese baozi :) Thank you

    • Norris Hohn
      Norris Hohn Day ago

      I know,@East Meets Kitchen it can be done in many ways. Thanks.

    • East Meets Kitchen
      East Meets Kitchen Day ago

      It is. Same stuff. The filling is sort of westernized...but there are similar versions in Chinese too.

  • Sir Robert Robertson

    Glad to see you make them the same way I do.😊But I use Black Beans and grind them and leave out the corn. People have forgotten how to make food the old fashion way. Have a great evening. 😎Cheers.!

    • East Meets Kitchen
      East Meets Kitchen Day ago

      The "old fashioned" way can take old-fashioned time though!!😜😂I like doing things from scratch usually a couple of times or if it is necessarily to get a significantly better result...but I'm into convenience too!

  • Jamie Lee Olivero
    Jamie Lee Olivero 2 days ago

    Love this! Subscribed! I've been vegan for a whole year now and it feels great! Would you mind taking a look at my content? I'd be super grateful! Keep it up!

    • East Meets Kitchen
      East Meets Kitchen Day ago

      A big congratulations on the channel😊I'm sure you see all the hard work involved...making a 30 minute meal takes like 5 hours to shoot😂Good luck with everything and thank you so much for the comment❤️

  • East Meets Kitchen
    East Meets Kitchen 2 days ago

    Hope you all enjoyed this bun recipe!! If any of you are interested, I have a referral link for 2 months of free premium membership at Skillshare, so you can go check out all they classes they offer (in addition to mine 😊). www.skillshare.com/r/user/eastmeetskitchen (Link is in the bio as well❤️)

    • Theresa Seng
      Theresa Seng Day ago

      East Meets Kitchen I really love all the videos you do ❤️ they are such a pleasure to watch and I hope you’ll be making many more for many years

  • Priscilla Tollin
    Priscilla Tollin 2 days ago

    Any tips to make the dough gluten-free?! Thanks for all the awesome videos and recipes!!!

    • East Meets Kitchen
      East Meets Kitchen 2 days ago

      I'm playing around with one now. I think the trick is to make a dough a batter. If you do it the normal way like how you make western breads, it just gets too heavy.

  • narphizoid
    narphizoid 2 days ago

    Masa Harina instead of cornmeal would be MUCH less gritty.

  • Ellen's Abundant Life on Less

    I'm wondering if this might be something to add with probiotics after steaming and cooled to make a soy yogurt...anyone ever try that?

  • Valeria Lucario
    Valeria Lucario 2 days ago

    Can I make this without chickpea flour?

  • Nia Garcia
    Nia Garcia 2 days ago

    Love videos like this! So chill, simple and yet creative :)

  • Meenashi Deshmukh
    Meenashi Deshmukh 3 days ago

    No curries are complete without spices- But this curry is also wonderful.

  • Kathrin W.
    Kathrin W. 3 days ago

    Thank you! :)

  • Muda Bertani
    Muda Bertani 3 days ago

    Hello, i have konjac garden, if you have business friend or other... im ready for export this konjac to your country (amorphopalus mueleri blume)

  • Dave Bartlett
    Dave Bartlett 3 days ago

    Online ordered grocery home deliveries have become such a way of life for certain groups in British society, that I suspect if there was ever a nuclear war looming, and the population was advised to stock up with basic foodstuffs at home, a large portion of the middle class would wait until they heard the four minute warning, then go online to place a large delivery order with Sainsbury or Waitrose! ;-)0

  • Sijun Xiao
    Sijun Xiao 3 days ago

    Add some fiber and starch like chickpea paste/bean paste/coconut flour/almond flour to make it less tough :)

  • Annaliese D
    Annaliese D 3 days ago

    This looks so good! I also like the calm music and vibe of this video! :)

    • East Meets Kitchen
      East Meets Kitchen Day ago

      Yah, I was joking to someone that this channel is turning into an ASMR channel😂❤️

  • Devin Santoso
    Devin Santoso 4 days ago

    The black pepper sauce actually has oysters in it!

  • Erik Munneke
    Erik Munneke 4 days ago

    Actually had a tub of this Korean soy bean paste hanging around in my fridge for more than a year and never used it... I guess it's about time to get cracking with this, ideal to use up the abundance of cabbage and pear from my garden!=D

    • Erik Munneke
      Erik Munneke Day ago

      @satoshiketchump Got my own kimchi fermenting now, so really want to try that stew! Been drooling over video's of making it for about a year now xD

    • Erik Munneke
      Erik Munneke Day ago

      @East Meets Kitchen Cool, already thought it'd be a bit like miso in the way you use it. Deffo gonna give it a go as a dip for veggies!

    • satoshiketchump
      satoshiketchump Day ago

      You can mix it with Gochujang, add a little sesame oil and voila! You've got ssamjang dipping sauce for Korean BBQ. Or make a kimchi jjiggae (kimchi stew) using the paste and kimchi.

    • East Meets Kitchen
      East Meets Kitchen Day ago

      That tub is magic. Just mix it with some water and you have a soup base to pour on noodles or stick some tofu, mushrooms and veggies into it and you have a meal. Take a little bit of that paste and dip your veggies in it - it's salty, but really addictive. -- It has a different flavor than miso (more savory), but you can use it in very similar ways.

  • Homemade Mama
    Homemade Mama 4 days ago

    I have been wanting to try making kimchi for awhile and this sounds fun to make.

    • East Meets Kitchen
      East Meets Kitchen Day ago

      Try the white radish one that I made earlier too. Both are so delicious and use similar ingredients, but they're different too.

  • Gacha Concha Poncha

    Mine are sitcky why i did the exact measurment

  • youtube_Bryant
    youtube_Bryant 4 days ago

    Pear puree is an interesting addition. I have to give this a try. Thanks!

    • East Meets Kitchen
      East Meets Kitchen Day ago

      Asian pear is what the Koreans use, but it's hard to find here sometimes.

  • Laura Schmitz
    Laura Schmitz 4 days ago

    Love it! Thank you so much! Your Chanel is awesome, more people should know you

  • E Pearson
    E Pearson 4 days ago

    Thanks! Can I substitute miso?

    • E Pearson
      E Pearson 4 days ago

      @East Meets Kitchen thank you

    • East Meets Kitchen
      East Meets Kitchen 4 days ago

      Yes I've done it with miso before. Miso is a bit more sweet and doenjang is for sure more savory so if you do end up getting a hold of that it's a great ingredient for soups and dressings too.😊

  • White Raven
    White Raven 4 days ago

    I was about to search a recipe for this when the video popped up. Thank you!

  • mary warner
    mary warner 5 days ago

    Vegan4Future💚💚💚

    • mary warner
      mary warner 4 days ago

      @East Meets Kitchen thank you 😘

    • East Meets Kitchen
      East Meets Kitchen 4 days ago

      I'll go with plantbased with special attention on social and environmental impact👍😊

  • Fine Art of Cooking

    Hello, my friend, thank you for this wonderful kimchi recipe. The soy bean paste is a surprise ingredients but your finished dish looks delicious. This is a great recipe. Cheers!

  • Lana McFall
    Lana McFall 5 days ago

    The video i needed right before my trip! thank you!!!

    • East Meets Kitchen
      East Meets Kitchen 5 days ago

      Oh my gosh!!! I'm jealous! Hope you have a lovely one❤️❤️

  • Norris Hohn
    Norris Hohn 5 days ago

    Very good. :)

  • Nate Johnson
    Nate Johnson 5 days ago

    Amazing cutting/ripping technique.

    • Nate Johnson
      Nate Johnson 5 days ago

      East Meets Kitchen I’m trying that next time I make kimchi❤️

    • East Meets Kitchen
      East Meets Kitchen 5 days ago

      I love that bit❤️ it's weirdly satisfying to pull the leaves apart, hehe😋

  • Nate Johnson
    Nate Johnson 5 days ago

    I love kimchi 🌱❤️

  • East Meets Kitchen
    East Meets Kitchen 5 days ago

    So it's approaching November and that's usually the time for Kimjang - which is this huge get together of the community to make kimchi!! I figure a lot of you will have this type of cabbage available and it's pretty easy to make, so hope you all like it😊

  • donna Christie
    donna Christie 5 days ago

    What does taro taste like? And where can you get it?

    • donna Christie
      donna Christie 4 days ago

      @East Meets Kitchen thanks😌

    • East Meets Kitchen
      East Meets Kitchen 4 days ago

      Start from a potato - but it's more packed and firm even when cooked. It's more smooth and not grainy and is a bit sweet as well. It's delicious - check your Asian grocery stores....some Carribeans markets will sell similar root vegetables that you can substitute for as well. Depends where you are based/living.😊

  • James Walsh
    James Walsh 5 days ago

    Thanks for your wonderful presentation. I just purchased one today and looking forward to results. Greetings from James J in Limerick city Ireland

  • Luis Ramos
    Luis Ramos 5 days ago

    Thank you, this is so useful.

  • Shauntel Gill
    Shauntel Gill 5 days ago

    Do you need to use oil for this recipe can it be oil free

  • Kuu Phone
    Kuu Phone 5 days ago

    They paid you in the unit, that colors your opinion, and you even give them a link in your description. That's advertisement for them. That's what it is. I kinda wish RU-cliprs would understand this. They don't have to give you dollar bills, they gave you only the product and you did the rest anyways, same exact thing, cost them a lot less.

  • Kees Kees
    Kees Kees 5 days ago

    No mention of animal suffering .... call it plantbased ...instead of vegan ..if animal cruelty is such a taboo ....other than that ...good content

  • Kees Kees
    Kees Kees 5 days ago

    Nice

  • Morgan Elise
    Morgan Elise 6 days ago

    All the coconut milk powders I have at the Korean market near me contain milk.. is there a substitute or a brand you recommend?

  • MrBadabimBadabum
    MrBadabimBadabum 6 days ago

    you go to a country to eat imported food..that's how smart a vegan can be

  • Homemade Mama
    Homemade Mama 7 days ago

    Oh my mouth is watering now. Must find all the ingredients.

  • Fum Cace
    Fum Cace 7 days ago

    Vegan guide, first 30 seconds you see a dead fish and an elephant being exploited aaah other than that, some of the food looked great 😍

  • L Sun
    L Sun 7 days ago

    I think you are AMAZING!!!!! Thank you so, so much for sharing these classes and for teaching me how to make Chinese dishes that I've always loved and wanted to learn to make :] <3 <3 <3

  • Susanna Deemer
    Susanna Deemer 7 days ago

    What would be a substitute for the potato starch mixture? Thanks!

  • S. Morgan
    S. Morgan 7 days ago

    I love it definitely will try!!!!!!!!!!!

  • Citi Girl12
    Citi Girl12 7 days ago

    Hi, I just joined your community about a few weeks ago. I love that you know this company! I live in NYC and they have a store in Manhattan’s Chinatown. I never noticed the small boxed items. I’m going to go back and try them! So portable. I love their citrus spare ribs. They now sell some items in huge 6lb. bags for about $34- $36 dollars in the freezer section. They are a very good store. I hope more people find them and that they expand. It seems like the public side of the NYC store isn’t very big, as I imagine the majority of their space goes to refrigerated and dry storage. Great products!

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Hi hi!!! And welcome! I was looking around for vegan meat substitutes a few years back and started messaging Maywah. They have such an amazing selection so I'm quite jealous you're nearby!

  • Jayyy Zeee
    Jayyy Zeee 7 days ago

    You might consider posting on vegan sub-reddits if you don't already. I follow r/vegan and r/veganfood and I don't think I've seen you there. You deserve RU-clip plaques ASAP! Wishing you 100K and beyond.

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Awwww❤️❤️❤️❤️ I have an account but I'm not on Reddit much....from the comment though, maybe I should be??👍😁 You're so sweet. Thank you so much.

  • Jayyy Zeee
    Jayyy Zeee 7 days ago

    I can't believe I didn't see this last month. I love this technique!! You make the yummiest food ever!!

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Sometimes YT doesn't put all my videos into people's feeds. It happens every now and then unfortunately, but I'm glad you found it!!

  • Violet Z6
    Violet Z6 7 days ago

    It would be easier if you didn't put your cooked noodle on a wooden cutting board. A non-wood counter with a few drops of oil smeared on the surface would make it sooo much easier.

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Yah I needed something to kind of separate the counter from my work surface but great suggestion 👍 I tend to not like to put oil if I don't have to, and honestly with these noodles...I've just made them for a cookbook recently...a little water on the surface works really well....and nothing gets greasy.

  • monemori
    monemori 8 days ago

    Dude I looooove your channel so much. Even though you always come up with different kind of recipes and some stuff I've never heard of in my life before, I feel like we have very similar "cooking styles" (if that's even a thing!) so when I watch your videos, even if I don't really know what the dish is I can be like "oh so that's what she's doing! genius!!" :P And I also love that it's easy to tell you Love cooking and are passionate about it :D Love you <3 thanks for sharing your recipes <3<3

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Thank you so so much for that lovely comment❤️ Of course that makes sense!! I try to tell a lot of my viewers the foods I like and the ones I'm not do good with...ie. chilli peppers and maybe things that are overly oily 😋. I really enjoy finding recipes I've never heard of before and exploring food that one - sometimes viewers may not be as adventurous, but they come around😊. Yah, cooking but also food photography, styling, filming, editing....all my jam❤️❤️

  • Knitting Nana
    Knitting Nana 8 days ago

    hi, I was wondering what this tastes like? I tried many seitan recipes and they never came out good at all. My husband says I should just stop trying to make it. I want to try this one. Also, what temperature is the oven? In fahrenheit?

  • RastaManProduction VIP

    Why have a lot of Chinese people esp Woman started to act White.../. Lolz WYF Isn’t it like A White person acting Black OOOOFFFFFT FFS ....... I don’t want come over bigot . However. It just doesn’t suit them n making them look and sound sillyness!!! What you recon..;.. I have a video on this subject due in next few days on my Channel so keep tuned and once up we can discuss and reasoning behind this. Cheers 🍻

  • Jenan  Badwan
    Jenan Badwan 8 days ago

    I bought it and tried it and I gave it 10/10 my Phillips airfryer, and Ninja

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      I'd love to try the Ninja one! -- it's like an airfryer/pressure cooker in one right??😊

  • samuri2011
    samuri2011 8 days ago

    I am making this today! So excited! I will update you all on the taste in 2 days after it ferments!

    • samuri2011
      samuri2011 6 days ago

      Ok! Just tasted my sauce! It's amazing! I used it to saute some veggies, yum! The flavor is really deep and salty savory! I left it to ferment for two days like instructed. And I added a little fermented chinese black bean sauce to mine. Really helped intensify all the umami flavors. Then little bit I set aside without the black bean sauce is excellent as well but less of a funky flavor. Excellent recipe! Thank you queen!

    • samuri2011
      samuri2011 7 days ago

      @East Meets Kitchen omg, really?!??! yessss! You're so dedicated! A true food queen! 😉 I'm so excited to see your updated video! I actually split mine in two servings and added some fermented black bean paste to one of mine heheheeh! But I will give all the details tomorrow when I taste the sauce 😋😁😁😁😁

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      I'm about to do an updated version of this...which was from a few years ago. I'm going to say fermented beans are key😋...but let me know how it is in a couple days. Vegan fish sauce is hard but I'm going to die trying to find the perfect combo👍

  • MS.E3
    MS.E3 8 days ago

    At first I thought the seitan breast was a sweet potato 😅 Great video - Im gonna have to try it

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Hahahahaha😂. Well it's not a bad thing to be compared to....I love me my sweet potatoes 👍

  • Your lil Paprika
    Your lil Paprika 8 days ago

    As a Burmese, I’m so happy you’re showing this to the world

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      ❤️❤️ oh my gosh I would love to ask what other Burmese dishes you recommend!

  • Paws
    Paws 8 days ago

    Yummy. Do you happen to know how to make almond flavoured soy silken tofu pudding? Most recipes seem to make the hard agar agar style faux tofu...but I was wondering how to make the almond extract flavoured silken tofu pudding, like they sell in Asia ...wasn't sure when to add the sugar and almond extract to the tofu mixture before setting...

    • East Meets Kitchen
      East Meets Kitchen 6 days ago

      Did that one in the summer....ru-clip.com/video/pke_HXiMnCw/video.html 😊-- ah not the one with agar. So it's normally done with it, but you can use this same procedure and just add almond extract...or I ground up some apricot kernels in the video I sent and it added way more almond flavor than I thought...some i'm sure you can add some of that to the soy milk part as well. -- Have to be careful about using the apricot kernels though...pick the right ones and not have too much since they all have a certain amount of arsenic in them.

  • tamcon72
    tamcon72 8 days ago

    Still on the fence about beans as a sweet ingredient--still traumatized by an adzuki bean cookie I had decades ago--but this is an intriguing recipe; TFP : )

    • tamcon72
      tamcon72 7 days ago

      @East Meets Kitchen Yes, that's a good suggestion. The cookies had a boatload of star anise in them, so I don't know if it's the sweet beans that were the problem, or the excessive star anise, to which I still have an aversion as a result. I do use it sparingly in recipes requiring it. I have a small jar of 5 Spice Powder heavy on the star anise, which my mother purchased in 1984 and which I "inherited" with the house 11 years ago, that is still half full! The idea of slightly warmed soft tofu with, say, maple syrup drizzled over it sounds delicious to me, so perhaps it's the idea of solid beans that are sweetened that irks.

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Hmmmm....adzuki bean cookies (I'm like salivating)...it could be that you're not a "sweet bean" type of person....maybe drizzle some syrup over silken tofu first and get a gauge from that before trying this😋

  • piupiu
    piupiu 8 days ago

    Yum! Can I make the syrup with palm sugar? bought some and do not know to use. Also, is the pudding also called dou hua or is that a different thing?

    • East Meets Kitchen
      East Meets Kitchen 7 days ago

      Yup that's what the Chinese says!! Palm sugar is lovely. It's not as sweet as table sugar and has a gentle flavor to it...love it.

  • piupiu
    piupiu 8 days ago

    What are the small colanders for that are hanging on the wall?

  • Michael Pugh
    Michael Pugh 8 days ago

    Fermented Soya Beans (Vegetarian Meal) ru-clip.com/video/9qIh96Y8J_4/video.html

  • xxAniko
    xxAniko 8 days ago

    I can’t have gluten and I’m vegan, I’ve stayed in China for up to 3 months, once a year living with my husbands family. Now we have two kids we haven’t gone back yet as my daughter has school. I wasn’t GF or vegan when I was there last. Actually I was just finding out I couldn’t eat gluten at the time I was there. So I am nervous for when I do go back, on the plane and airport and travelling is what worries me the most and will probably just be starving myself 😭

  • luisamariam
    luisamariam 9 days ago

    I wonder, could you possibly use silken tofu instead of making the pudding?

    • East Meets Kitchen
      East Meets Kitchen 8 days ago

      So the pudding is way softer and more pudding-like than silken tofu. I would liken it to a panna cotta, so quite different. But if you have an Asian grocery store near you they sell tofu pudding in the same section they sell tofu.

  • kokoro nagomu
    kokoro nagomu 9 days ago

    lol good job! after watching indian cooking youtubers for years and years it was fun listening to you try to pronounce some of the things (adorably wrong), i was amused. i haven't really found any vegan indian channels but there are a few in english that are lacto-vegetarians and the rest make a lot of veg recipes that are easy to make substitutions.

  • Levent Oerkue
    Levent Oerkue 9 days ago

    Looks amazing!! Thank you ^_^

  • T From Cleveland
    T From Cleveland 9 days ago

    Going vegan is more than most do when considering the relationship between ethics and consumption, but always new factors to consider. On a superficial note great mix of materials in this video with metal, wood, and ceramic. Not sure if it was intentional but looked cool.

    • T From Cleveland
      T From Cleveland 8 days ago

      East Meets Kitchen Well said. Every day a little better is the best, most sustainable change.

    • East Meets Kitchen
      East Meets Kitchen 8 days ago

      I do food photographer for companies as well so I have amassed a lot of beautiful pieces...pretty much all the money goes to photography gear and plates 😂 -- I think people are getting a better understanding of the big picture these days. Many worry about the animals but we need to worry about the people too. And the society we live in, not to get all philosophical, rewards those that exploit and makes the most money, so we sort of all inadvertently have fallen into the realms of such, but changes happen. It's hard and long and slow, but it does 😊

  • Norris Hohn
    Norris Hohn 9 days ago

    I have been rotten spoiled by this sweet tofu pudding:)

  • Elie Ch
    Elie Ch 9 days ago

    Are there any alternatives to the coagulant that you used? I find it hard to get hold of it where I live.

  • East Meets Kitchen
    East Meets Kitchen 9 days ago

    Hi hi everyone😊So I've had a lot of help from you all this year teaching me a few things about food - one that hit most strongly was learning about the social impact of my food. Just like I learned about nutrition of food years ago, and then little bits about the environment, I now look into whether people are suffering to get me simple things like the foods I cook with. -- I know certain things need to be affordable - the staples have to and there are simply those that don't have the privilege of being able to look at food like that. For most of us though, I think it's safe to say you want to know whether your food takes advantage of someone else's life as it enters your dinner table. -- I'm personally am still doing a lot of learning. There are things I'm trying to work out - like what I can afford, what I can do without...how realistic is it for me. -- There's a show on Netflix called Rotten and it goes through a lot of our food system. For anyone interested, I'd love to do a video on it. I want to hear about what you think and what are your ideas on the best ways to tackle things like this - some people say avoid the food, some say find the fair trade label, some say donate to organizations that look out for these abuses....voting is another. There's a lot.

  • Roger Cawkwell
    Roger Cawkwell 9 days ago

    Link to nut milk bag?

  • Broke in Berlin
    Broke in Berlin 9 days ago

    Omg I was thinking about doing vegan pudding yesterday night and now you made a video lol perfect timing! Somehow it reminds me of doing Béchamel sauce 😁 It looks so delicious!

    • East Meets Kitchen
      East Meets Kitchen 9 days ago

      You know, I think if you let a bechamel just sit there...it gets to be something like that😜 (I may or may not have let this happen before)

  • Julz2k
    Julz2k 9 days ago

    wow nice recipe, have to try it out next weekend <3

    • East Meets Kitchen
      East Meets Kitchen 9 days ago

      yes yes!! Make a whole tub full. It surprisingly can serve a lot of people😊

  • April Tan
    April Tan 9 days ago

    I made these today. Super delicious and satisfying. Thank you so much for all the vegan Asian recipes :)

  • Hoi-tong Cheng
    Hoi-tong Cheng 9 days ago

    Proper Chinese Tofu is around £1.29 in Chinese and Korean Supermarkets. Try See Woo in Lisle St, Lung Fung in Gerrard St or Seoul Plaza in Golders Green/Tottenham crt rd.

  • T From Cleveland
    T From Cleveland 9 days ago

    Slightly disappointed the later half of the video wasn’t Christina’s descent into madness after eating the mace.

  • Shadow Source
    Shadow Source 9 days ago

    In high doses, yes, nutmeg can be a halucinogen

  • Shadow Source
    Shadow Source 9 days ago

    Chef Jana is all about nutmeg/mace hints in her vegan meats. She says it brings out the flavor.

  • Pash Mak
    Pash Mak 10 days ago

    Talking too much, you better learn to make it brief and to the point, lots of unnecessary explanations.

  • SKinSKorea
    SKinSKorea 10 days ago

    Pay the extra (reserve on weekends) and go to Sanchon for dinner and the spectacular floor show.

  • Jayyy Zeee
    Jayyy Zeee 10 days ago

    I got so hungry watching you make these! I love tofu skins so I'm anxious to try this. Thank you so much!!

  • Lyn P
    Lyn P 10 days ago

    I loved this content.I am definitely going to hunt down some Mace and Hing.

  • Nia Garcia
    Nia Garcia 10 days ago

    I would definitely watch this again just for the faces! You are so expressive and cute! Thanks for doing this :) I really like the spices you used and have them all, except gooseberry. I will look into that!

  • asia ballard
    asia ballard 10 days ago

    I would love to see you make a vegan gypsy tart, I absolutely love these tarts and it makes me sad that i can no longer eat them because of the condensed milk ingredient:(

  • MademoiselleMagallia

    My son and I LOVE this recipe! So good! If you have nut allergies or if your kids go to a school where nuts are not allowed, you can substitude the cashews for 1/4 cup of Wow butter (soy butter) and it'll still taste great. I suspect sunflower seed butter would work fine too.

  • 8schopra
    8schopra 10 days ago

    Its little wierd to taste spices😎👍 Indian Cuisine can be treasure house for Vegans.

  • 8schopra
    8schopra 10 days ago

    Aseofatida is most weird. Amla is Wonder.. Its alkaline though Citrus and very tangy not little bit.😍👍 Nice attempt.