LAY HO MA and Happy New Year 🥳 I hope you’re keeping well and keeping warm. These 3 recipes should keep your kitchen humming during the cold winter. Here’s to you in 2022 🎉
Thank you Chef Yeung for these 3 easy and delicious vegan recipes, which I will try to make. Keep us busy in the kitchen and Happy New Year (Kung Ho ?)from the Middle East. 🥘🍜🥂
Interesting fact for you 😊. Kanji - we make rice kanji like you and we make different side dish. This name “kanji” is a tamil name . We make kanji (or porridge in English)out of rice , Broken wheat, wheat flour and other nuts etc … Happy new year 🎈
I will not repeat all the very accurate compliments mentioned by others. What I truly amazed by is respecting the vegan food for what it is: A healthy, sustainable and cruelty-free way of eating. You respect the ingredients' properties and combine them in ways that are visually stunning, wonderfully tasty and with satisfying textures. These are NOT recipes about using expensive, high water requirements ingredients that simply try to mimic endless numbers of meat and cheese recipes. Your elegant but simple recipes show you truly "understood the assignment' of veganism. Thank you.
I'm so glad I found your channel. I recently found out my youngest son is extremely allergic to milk and eggs. Learning vegan recipes like this will help keep his pallete diverse. Thanks again for the quality content
These videos are superb. The photography is spectacular. I can’t get over it, and I get a little distracted from the actual message because I am so busy being mesmerized by the artistry of it. I know it’s your profession, but wow. Thanks for always sharing your gift. And I do actually cook your food. I waited three months for the Szechwan peppercorns to arrive so I could make this food. The chilli oil is so good. Happy New Year. 💚
You make vegan food look so inviting, especially for someone like me who's never attempted to make it at home. Your production quality is also amazing, the whole process feels like watching an artist create a beautiful and delicious, edible piece of art. Thank you for the inspiration today ^.^
This recipe is FANTASTIC! You make it look easy! Easy to follow directions. I’m gonna have to try this recipe soon. Your channel has so much to offer. I make cooking videos too! I love learning from talented creators like you! I look forward to watching your future videos!
Wow!! Will, you are on your way to 1 MILLION subscribers!! Have you any plans to do live visits to vegan festivals or food fest type venues? When COVID finally goes away??? Would love to see you live in Toronto! I would bring my whole family. Big fan here. I can tell you’re a super awesome person. Peace and plants from Blue Miuntain. ❤️🌱❤️🌱❤️🌱🌱❤️
It's amazing how you make us LOVE and HATE you at the same time! We love you for these amazing dishes, but when you get to eat all that good stuff I tell myself "I better not see him walking down my street right now...hold me back, somebody, hold me back!!!", lol. Thanks for another great video.
This just blows my mind!🤯. I had no idea you could treat regular rice similar to Arborio rice, like making a risotto. So awesome! I’m definitely going to try this recipe! Thanks, Wil!
I’m getting your cookbooks today! My question is, is this recipe for one? Can it be prepared in advance for a special dinner? Also, out of all of the good chefs/cooks on TH-cam you soared to the top of the list! Thank you Wil❣️
I want all your knives, pots, plate's, spice cabinet, but most of all I want everything you cook. Love everything about your videos. Your perfect presentation.
Oh my gosh, I can't wait to try the tofu ramen bowl! A friend made your chili oil and gifted me with a bottle recently. It's the best! Your ramen broth is in my freezer waiting to be used. :-)
Wow, it is just beyond perfect 😍 There are three things one can watch forever: fire burning, water falling, and man creating! Thank you for sharing your masterpieces 🙏 Happy New, Wil! 🙋♀️🎉
I'm so looking forward to making all of these! Love this channel as a cancer sufferer whose been stage 4 since March of 2016. I'm alive because of vegan diet. I am living in a tent due to whistleblower retaliation & domestic violence. So I can't always eat vegan. I do as much as possible with easy & delicious 😋 Asian & Italian dishes! I actually do a lot of fusing of the two by using olive oil, low sodium soy sauce, and toasted sesame oil in my pasta dishes. Including Pasta Fagioli. It was SO good! I keep forgetting to go to our local Asian market and try to find the vegan mushroom sauce. Or find the high protein 🍜 ramen. I use high protein pasta.
All three are awesome staples in our house since you’ve taught us how to do them… my wife commented how fast your hair grew from segment 1 to 3. Bravo, Wil! HNY! 🎉🥂🤗
I definitely like the chickpea fritters recipe. I definitely want to make this recipe, it looks very delicious and healthy. Thank you for sharing this recipe. I will add it to my favorite recipes list.
Hi Yeung Man. I just came across your channel...wow wow is all I can say. I've looked at several of them but this one particularly interests me. Why? Only yesterday I felt love me having steamed dumplings and last night I was thinking about Jok/congee so I'm thrilled to have this recipe. I'm Chinese and miss my parents cooking. They are both gone now. Thanks for your awesome recipes. 🇹🇹🇹🇹🥀
All of these dishes look amazing, but that last dish looks so delish when you took that little sip from the bowl, I could "feel" just how amazingly delish it must be. Thanks for sharing all these heart warming dishes and hope you have a Safe and Happy rest of your Week~~ Sindy.
I admired you brother!all your cooking is healthy and delicious 😋 I'm so happy to find your channel. I'm not vegetarian but sometimes I'm tired eating meat and and also my husband too. Thanks for inspiring me to be vegetarian. God bless you 🙏 ❤️ watching from California USA.
Happy New Year! Looking forward to what new vegan recipes you will create for us this year as you were my favorite cooking channel find of last year. All the best for the new year.
You are doing a wonderful job. I thought I would never be a vegetarian, I love vegetables since I was little but I always felt without meat it's not dinner... thanks to you I am close to it, I do love seafood, but I am now only veggies and seafood. Your dishes are so colorful and full of flavor, you really don't need anything else. :) I am so grateful you decided to share your wonderful recipes. I would love to buy all your books but each one is as much as my budget for the whole month and I need to make it last.
@@YEUNGMANCOOKING Yes it is and I can listen to your voice all day LOL I really want to make your yummy chili oil :) Those spices look so perfect together.
Happy New Year Will! Can't wait to make the dumplings. I've made your congee twice now, great recipe... everyone loved it. Made one half with mushroom and one with thin sliced chicken breast for my meat eaters. I did not have daikon, but bought it today for the first time so looking forward to making it exactly like yours next time. Love love love your recipes!
Hi Yeung Man, This is perfect for cold days here in Seattle, WA! Do you have any reviews on cooking products like storage containers, woks, various utencils, etc... Thanks!!!
Hi Chef Yeung, nice recipes you’ve got ! I plan to use Shiratake noodles in your ramen recipe as i am diabetic . I believe your recipe is perfect. Great additions to my favourite recipes list. Keep adding healthy vegan recipes, greetings from the Philippines, God bless you !
Hi, I LOVE your videos!! I'm relatively new to vegan cooking and your videos have helped me so much!! Thank you! In this 3part video, you never say what the ramen noodle soup is called. So what is the name of it, and is this recipe in one or both of your cookbooks? Thank you!
It all looks so delicious! Thanks for sharing. I wish the Asian Market in my area carried some of the ingredients listed, but fresh veggies are hard to come by. One day. Also, love your plates and bowls
Happy New Year, Will! I swear between the calming back ground music and your deep baritone, if you weren’t cooking, I’d fall asleep to your calming videos every night. On the congee… is that cold water you add or hot water and does it matter?
Happy New Year, Will! Thanks for sharing these recipes! I can't wait to make them! Would you explain how you get your tofu so dry? In all of your tofu crumbles, you get much more water in out of your tofu than I do.
Happy New Year!!! 🎊 thank you for these, especially can’t wait to make the dumplings 🥟✨ does the potato starch just act as a thickening agent for the mixture?
LAY HO MA and Happy New Year 🥳 I hope you’re keeping well and keeping warm. These 3 recipes should keep your kitchen humming during the cold winter. Here’s to you in 2022 🎉
Thank you Chef Yeung for these 3 easy and delicious vegan recipes, which I will try to make. Keep us busy in the kitchen and Happy New Year (Kung Ho ?)from the Middle East. 🥘🍜🥂
Interesting fact for you 😊.
Kanji - we make rice kanji like you and we make different side dish. This name “kanji” is a tamil name . We make kanji (or porridge in English)out of rice , Broken wheat, wheat flour and other nuts etc …
Happy new year 🎈
Thank you, and Happy New Year!
Happy New Year and thank you for these recipes!
Happy new year Yeung Man!
I will not repeat all the very accurate compliments mentioned by others. What I truly amazed by is respecting the vegan food for what it is: A healthy, sustainable and cruelty-free way of eating. You respect the ingredients' properties and combine them in ways that are visually stunning, wonderfully tasty and with satisfying textures. These are NOT recipes about using expensive, high water requirements ingredients that simply try to mimic endless numbers of meat and cheese recipes. Your elegant but simple recipes show you truly "understood the assignment' of veganism. Thank you.
I'm so glad I found your channel. I recently found out my youngest son is extremely allergic to milk and eggs. Learning vegan recipes like this will help keep his pallete diverse. Thanks again for the quality content
🙌🏻
These videos are superb. The photography is spectacular. I can’t get over it, and I get a little distracted from the actual message because I am so busy being mesmerized by the artistry of it. I know it’s your profession, but wow. Thanks for always sharing your gift. And I do actually cook your food. I waited three months for the Szechwan peppercorns to arrive so I could make this food. The chilli oil is so good. Happy New Year. 💚
It’s the delicious foods like these that make me appreciate being vegan.
You make vegan food look so inviting, especially for someone like me who's never attempted to make it at home. Your production quality is also amazing, the whole process feels like watching an artist create a beautiful and delicious, edible piece of art. Thank you for the inspiration today ^.^
Your recipes have been massively helpful to learning my way around a vegan kitchen. Thrilled i found your videos. I bought two of your cook books
🥳👨🏻🍳🙌🏻
Pastry cutter to mash tofu. Game changer.
This recipe is FANTASTIC! You make it look easy! Easy to follow directions. I’m gonna have to try this recipe soon. Your channel has so much to offer. I make cooking videos too! I love learning from talented creators like you! I look forward to watching your future videos!
Hi Will! I’m not vegan, but I’m learning to incorporate vegetarian/vegan dishes into my lifestyle. Thank you for sharing your delicious recipes! ❤
All good and happy to hear you are enjoying 🙌🏻👨🏻🍳 Keep well and happy cooking
Love the channel.
Can you explain what the dish is a little before you start prepping ingredients?
Still my favorite chef of all time. You stay so humble to your fans and I love that about you
Wow!! Will, you are on your way to 1 MILLION subscribers!! Have you any plans to do live visits to vegan festivals or food fest type venues? When COVID finally goes away??? Would love to see you live in Toronto! I would bring my whole family. Big fan here. I can tell you’re a super awesome person. Peace and plants from Blue Miuntain. ❤️🌱❤️🌱❤️🌱🌱❤️
You are too kind 🤗 and that would be a fun idea!
It's amazing how you make us LOVE and HATE you at the same time! We love you for these amazing dishes, but when you get to eat all that good stuff I tell myself "I better not see him walking down my street right now...hold me back, somebody, hold me back!!!", lol. Thanks for another great video.
This just blows my mind!🤯. I had no idea you could treat regular rice similar to Arborio rice, like making a risotto. So awesome! I’m definitely going to try this recipe! Thanks, Wil!
🙌🏻👨🏻🍳
I’m getting your cookbooks today! My question is, is this recipe for one? Can it be prepared in advance for a special dinner?
Also, out of all of the good chefs/cooks on TH-cam you soared to the top of the list! Thank you Wil❣️
I want all your knives, pots, plate's, spice cabinet, but most of all I want everything you cook.
Love everything about your videos.
Your perfect presentation.
The chilli 🌶 oil is elite it adds amazing flavour when ever I use in my dishes
Oh my gosh, I can't wait to try the tofu ramen bowl! A friend made your chili oil and gifted me with a bottle recently. It's the best! Your ramen broth is in my freezer waiting to be used. :-)
🙌🏻🙌🏻🙌🏻
What brand are the jars you use to store your spices? The cabinet is pure perfection!
i hav been trying to watch this video for 2 days now but the background music and your voice is so soothing i fall a sleep everytime
😬
Wow, it is just beyond perfect 😍
There are three things one can watch forever: fire burning, water falling, and man creating!
Thank you for sharing your masterpieces 🙏
Happy New, Wil! 🙋♀️🎉
I'm so looking forward to making all of these! Love this channel as a cancer sufferer whose been stage 4 since March of 2016. I'm alive because of vegan diet. I am living in a tent due to whistleblower retaliation & domestic violence. So I can't always eat vegan. I do as much as possible with easy & delicious 😋 Asian & Italian dishes! I actually do a lot of fusing of the two by using olive oil, low sodium soy sauce, and toasted sesame oil in my pasta dishes. Including Pasta Fagioli. It was SO good! I keep forgetting to go to our local Asian market and try to find the vegan mushroom sauce. Or find the high protein 🍜 ramen. I use high protein pasta.
All three are awesome staples in our house since you’ve taught us how to do them… my wife commented how fast your hair grew from segment 1 to 3. Bravo, Wil! HNY! 🎉🥂🤗
😆😆😆 was in the kitchen too long
Oh my, you are an amazing chef and a good teacher ! Thank you !!
I try to imitate your impeccable knife skills; getting better! Thanx love your channel.
IT IS INCREDIBLE!!
MY WORDS EXACTLY!!
THANK YOU,
ALWAYS, Paula C ❤
🥳🥳🥳
You know the garlic’s fresh when …
it cries when you cut it. 🌱💚🥰
I definitely like the chickpea fritters recipe. I definitely want to make this recipe, it looks very delicious and healthy. Thank you for sharing this recipe. I will add it to my favorite recipes list.
Hi Yeung Man. I just came across your channel...wow wow is all I can say. I've looked at several of them but this one particularly interests me. Why?
Only yesterday I felt love me having steamed dumplings and last night I was thinking about Jok/congee so I'm thrilled to have this recipe. I'm Chinese and miss my parents cooking. They are both gone now. Thanks for your awesome recipes. 🇹🇹🇹🇹🥀
All the plates look so invitng, colorfull and fresh
Thanks for sharing your creation!
You show your passion for your chilli oil.
Ok. Will go try it out then.
All of these dishes look amazing, but that last dish looks so delish when you took that little sip from the bowl, I could "feel" just how amazingly delish it must be. Thanks for sharing all these heart warming dishes and hope you have a Safe and Happy rest of your Week~~ Sindy.
I admired you brother!all your cooking is healthy and delicious 😋 I'm so happy to find your channel. I'm not vegetarian but sometimes I'm tired eating meat and and also my husband too. Thanks for inspiring me to be vegetarian. God bless you 🙏 ❤️ watching from California USA.
🙌🏻
Happy New Year! Looking forward to what new vegan recipes you will create for us this year as you were my favorite cooking channel find of last year. All the best for the new year.
So glad I watched this! I have just enough daikon left over from some pickled daikon/carrots I made a few days ago to try your congee recipe. 👍
I love your chili oil recipe so much that instead of mayo on sandwiches I put the chili oil.
🤤🤤🤤
That chili oil has magical powers 🤔✨🌶️
You are doing a wonderful job. I thought I would never be a vegetarian, I love vegetables since I was little but I always felt without meat it's not dinner... thanks to you I am close to it, I do love seafood, but I am now only veggies and seafood. Your dishes are so colorful and full of flavor, you really don't need anything else. :) I am so grateful you decided to share your wonderful recipes. I would love to buy all your books but each one is as much as my budget for the whole month and I need to make it last.
Glad to hear you are enjoying and all good, it’s great to be cooking together here on TH-cam 🙌🏻
@@YEUNGMANCOOKING Yes it is and I can listen to your voice all day LOL I really want to make your yummy chili oil :) Those spices look so perfect together.
I am so glad that I found your channel! I am very excited to try these recipes and will be purchasing your cookbooks!!
🥳🙌🏻 Excited to be cooking together
So where do you put the daikon radish that you chopped up for the Congee?
Yes, I want to know too
Happy New Year Will!
Can't wait to make the dumplings.
I've made your congee twice now, great recipe... everyone loved it. Made one half with mushroom and one with thin sliced chicken breast for my meat eaters. I did not have daikon, but bought it today for the first time so looking forward to making it exactly like yours next time. Love love love your recipes!
Please don’t cater to animal eaters. They would have loooooved it just as much without the tortured and abused chickens.
Hugh 🫂 sorry you had to cook the corpse of a sentient being for your folks. Hope they evolve and see their errors...
🎉Would you consider playing your violin 🎻🎶 at the end of one of your videos, please?
Wow, that will take me all day to finish You are so pachante 😊
All three looks absolutely delicious! I love noodles ; I can eat them everyday! 🙏🏽🤩🙏🏽
Wow your wonderful to emplean everything, easy to learn. Delicious food.
Hi Yeung Man,
This is perfect for cold days here in Seattle, WA! Do you have any reviews on cooking products like storage containers, woks, various utencils, etc... Thanks!!!
Some of this ingredients are very difficult to find in Brazil, but I will try to adapt with what I can find here
Delicious as always 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy new year 🍀
🙋🏻♂️
Hi Chef Yeung, nice recipes you’ve got ! I plan to use Shiratake noodles in your ramen recipe as i am diabetic . I believe your recipe is perfect. Great additions to my favourite recipes list. Keep adding healthy vegan recipes, greetings from the Philippines, God bless you !
Does anyone know what bowl he's using for his ramen? I absolutely love it
Happy New Year!!
watching you cook is so beautiful
Thanks for sharing these delicious recipes. I can’t wait to try them!
I really enjoy your videos. I look forward to making this dishes in this video.
Even garlic is perfect in your hands!!
HAPPY New Year Will !! Those dumplings looks amazing . I always say dumplings are love in a pocket :)
🙌🏻🥟
Wonderful... I think tomorrow I'll make congee! I'd kill to have a knife as sharp as that! Heh heh, see what I did there? LOL But seriously...
Looks delicious 😋😋 thanks for sharing this with us here on TH-cam!
Hello from Reunion island .happy New year to you too .thank you so much 🙂
Happy New Year! 🙏🏼😎
Hi, I LOVE your videos!! I'm relatively new to vegan cooking and your videos have helped me so much!! Thank you! In this 3part video, you never say what the ramen noodle soup is called. So what is the name of it, and is this recipe in one or both of your cookbooks? Thank you!
It all looks so delicious! Thanks for sharing.
I wish the Asian Market in my area carried some of the ingredients listed, but fresh veggies are hard to come by. One day.
Also, love your plates and bowls
HAPPY NEW YEAR!!
🥳 Happy New Year
They all look so comforting, can’t wait to try these recipes.
🥳🥳🥳
Straight to the point
I love how much joy you get from such good food! Thank you as always for sharing you love of cooking good food. :)
Thx for sharing your cooking knowledge with us! What brand of coconut cream do you use?
Happy new years to you I enjoy these three recipes keep safe 🙌
I would love a kitchen tour n fav cooking utensils
Happy New Year! Thank you for the challenge! These look fantastic! Delicious and nutritious and your videos are mesmerizing!!!
Wish we could get your cook book in Australia!😊 love your recipes. Thank you.
We do ship to Australia 🙌🏻 Both books can be found over on our website - clickable link in the description box. Happy cooking 🥳
I just discovered congee recently and I’m in love. But when do you add the radish? I only saw the onion and garlic go in
Yummy! Everything looks so tasty and fresh!💥
Lay Ho Ma! Thanks for the recipes! May 2022 be a happy year for you!
P.S. Please sell us a bottle of your famous chili oil!
Wow 🥰chiLi OiL too .. I lOove these recipes I am truly blown away ! Thankyou soo much for sharing and Happy New Year Yeung ! and everyone😘 2022
🥳🙌🏻
Happy New Year, Will! I swear between the calming back ground music and your deep baritone, if you weren’t cooking, I’d fall asleep to your calming videos every night. On the congee… is that cold water you add or hot water and does it matter?
Room temp 🙌🏻
Can you make a video about how to fold the perfect dumpling?
A full New Year full of Yeung Man recipes
😎
Happy New Year, Will! Thanks for sharing these recipes! I can't wait to make them! Would you explain how you get your tofu so dry? In all of your tofu crumbles, you get much more water in out of your tofu than I do.
Happy New Year!!! 🎊 thank you for these, especially can’t wait to make the dumplings 🥟✨ does the potato starch just act as a thickening agent for the mixture?
Good question! I have cornstarch on hand - can I substitute for potato starch?
Happy New Year!
Happy New Year! The recipes look so comforting. I have made the Luxe Creamy Ramen recipe many times. It is quick and easy and so tasty.
🥳🥳🥳
Looks like congee might be like a Chinese risotto! 🤓
Does look like so!
Beautiful video, beautiful cooking!
You are very kind 🙌🏻 Keep well
LOVE YOUR TAKE ON THESE RECIPES
🙌🏻
Thank you for these! Can’t wait to try. Question for you; what happened to the Daikon you chopped for the Congee? I didn’t see you add it..
Speechless....
I promise! I can't wait... veg stock and coconut cream? Oh my! Trip to the grocery is in my future.
I love congee
Thanks for Recipe
very yummy and delicious.
Happy New year 🎆🎈 hoping to learn more from you.
Happy New year...and thank you for the recipe🙏❤
🥳 Happy New Year and happy cooking
youre the best in vegan easy to fallow
Beautiful as always 😍
I only watched the congee recipe, looks AMAZING 😋.
When you added the soy sauce at the end, I was 'no chilli oil'.. lol
These look amazing!!!! I will be featuring this video on my website, January 12th!
Thanks for inspiration. 🍄
Beautiful knife skills. Also I can’t believe how long I went not washed my rice before cooking but it’s priority now.
🙌🏻
Lol Ive always been curious about unwashed rice. Is there a massive difference in flavour or texture of dirty rice compared to washed
Classic! Still not had a chance to make a single recipe!
Hmmmm mouthwatering. I'm definitely going to try it.i hope it will look and appetizing as yours.
🥳
Waiting for your new book COOK with confidence to arrive (Looking forward to the recipes) Cheers
🥳🥳🥳
Never heard of Congee before. Looks amazing:-)