Brook Fest the only crime is the way he says « milles feuilles »
@marca44434 жыл бұрын
@@republicofnoobs7437 yes. Yes yes yes. I thought it was an Anglo chef thing to mutilate the word like this but, since you 2nd my visceral horror at the utterance, clearly not. And I am redeemed Today will be a good day. Light has one over dark
@chriswest76394 жыл бұрын
@@marca4443 Complaining about grammar, yet you have started a sentence with 'And.......
@j0n62x4 жыл бұрын
Ok, fine. Subscribing now.
@McGasquet4 жыл бұрын
Reasons I watched this video: - Editing and music puts my spirit in a relaxing mood - Adam's way of talking and explaining the process - Eager to add more recipes to my repetoire - also because I'm hungry
@brendakrieger70004 жыл бұрын
Same
@flammablewater17554 жыл бұрын
I was recently at a spa and they play music exactly like this to relax you. It definitely works.
@ifanmorgan80704 жыл бұрын
OMG he’s so SLOOOOOOOOWW ! Drives me nuts. A whole 2 minutes on chilling and cutting pork ??? GET ON WITH IT
@lemniscatefortunecanfinall27074 жыл бұрын
Soul sister!
@ejaayej34654 жыл бұрын
Best and most humble Master Chef contestant by far..
@Fondera4354 жыл бұрын
Wait whut... He was a contestant?
@peen92564 жыл бұрын
Fondu Froin he won
@peacewiththemaker34144 жыл бұрын
Ohhhh I was wondering why he looked and sound familiar
@junlinyi48924 жыл бұрын
This is why I love your channel: this is simple, rustic food that people will actually make at home. You don't try to put any frills on it to attract people to your channel, it's about taste and ease of cooking. Really happy I discovered you!
@MaZEEZaM4 жыл бұрын
Yep, hes one of my all time fav cooks.
@blacktearsforshow4 жыл бұрын
Thank you for your super easy recipes. Between depression, a ton of allergies, and not having a lot of money these simple dishes give me ideas on how to get vegetables into my body.
@ElaineSokoloff3 жыл бұрын
I started taking probiotics and drinking kefir about 2 weeks ago and it has risen me from the dead. My energy was so low, I was pondering I might just slip away into death at night from stress and lack of life force. Please check out probiotics! You can make them at home!
@jeanku4 жыл бұрын
If you mix lemon and bitter orange you'll get as close as possible to Yuzu.
@silvermanstacey96074 жыл бұрын
This channel needs to win some awards if it hasn't already.
@oddveigvorkinnslien97534 жыл бұрын
This reminds me of the Norwegian Fårikål. That litterally translates to " sheep in cabbage" and are based on those two ingrediants. We use mutton or lamb in pieces ( different sizes, it does'nt matter) and we add cabbage in big chunks, water, salt and black peppercorns. All is put in layers, and then you boil it on low heat under a lid untill the biggest chunks of meat are tender. There is a discussion if you should sprinkle a little flour between the layers, some do and some don't. The flour will thicken the sauce that creates in the pot. We eat it with boiled potatoes and Norwegian flatbread.
@PackOfWolves4 жыл бұрын
Oddveig Vorkinnslien thanks for this recipe - my partner doesn’t eat pork and I was wondering how I could adapt the recipe for her. A question: what kind of cabbage do you use?
@oddveigvorkinnslien97534 жыл бұрын
Stheere I use Green Cabbage , and i cut it in big " boats" but let the stalk hold them togeter in the bottom so that the leaves sty togeter in each " boat" If you lokk up "Fårikål" ( Farikal) on KZbin you will find videoes of this 😃
@PackOfWolves4 жыл бұрын
Oddveig Vorkinnslien thank you so much!
@Micaelangel074 жыл бұрын
@@oddveigvorkinnslien9753 When you say green cabbage do you mean Kale or white cabbage but you wrote green because it looks light green?
@oddveigvorkinnslien97534 жыл бұрын
@@Micaelangel07 Sorry! I ment white cabbage😊
@xiao_mewo25994 жыл бұрын
I love how he adjust the ingredients to make it easier for us to make.
@trashcatlinol4 жыл бұрын
That's my favorite thing about his videos! I love to make ethnic recipes as authentic as possible, but sometimes the authentic ingredient is too difficult to find and sometimes the familiar ingredients are preferable, because they just have the better flavor to my pallete. I've actually made ponzu with lime and another with grapefruit... not sure what a yuzu tastes like, but the character the substitutions add is interesting in it's own right.
@Ermude104 жыл бұрын
I already know this will be absolutely amazing! Coming from a Chinese home, my mom likes to make a simple soup where the main ingredients are pork or chicken and the Chinese cabbage. It's amazing as a light side-dish, and this is a more concentrated flavour version of that!
@Fluxion774 жыл бұрын
Listening to Adam talk just makes me relaxed and happy.
@realTLC4 жыл бұрын
Discovering Adam Liaw is frankly life-changing. He's so inspirational and thoughtful in the way he cooks. Thanks Adam! My husband and I truly appreciate what you do!
@TheChloetse4 жыл бұрын
Perfect timing! We just had our first snow in Toronto. I immediately bought the ingredients and made it in a slow cooker. It is so delicious and warming. I use the leftover ponzu sauce for dumplings too.
@karenkuhnle7814 жыл бұрын
thanks for that tip about the crock pot. i have been looking for some simple things to make and now i will have to try this when i am able to get the groceries next.
@dkillips4 жыл бұрын
can't really explain it but your smiley avatar plus your comment sounded so wifely it warmed my heart
@TheEclipse54 жыл бұрын
OK, I Just made this yesterday.... frigging delicious..... this guy is for real :D
@squirey4 жыл бұрын
I made this and it was so easy and amazing! The dried scallops were a brilliant addition.
@bemusedindian85714 жыл бұрын
You have understood the soul of Japanese cooking technique.
@uasj24 жыл бұрын
A Bumused Indian tells an Australian lawyer-turned-celebrity-chef (with a Malaysian Chinese father, Singaporean British mother and Japanese wife) that he understands the soul of Japanese cooking. Gotta love this country Australia. Gotta love Adam Liaw!
@drewylui4 жыл бұрын
I've been waiting for you to explain this recipe for ages, ever since I saw it on your instagram. Thank you!
@KubaKrzempek Жыл бұрын
The video is something I really need right now. Calm, meditative even, boosting mood. That's why I love this channel and why I come back to it every now and then. Take care, folks!
@o0ara0o774 жыл бұрын
Since there is not the usual recipe link and not everything is measured I try to come up with the ingredients how I imagine them by rule of thumb mostly: 1) about 300g Porkbelly (no skin or bones) / 1 Nappa Cabbage / 1 part fresh ground Pepper / 2 Parts Flaky or Kosher Salt / about 25 to 35ml Sake give or take 2) Ponzu: 75ml Sake / 75 ml Mirin / 150ml Soy Sauce / 1/2 tbsp (I think he misspelled it for a tsp) Sugar / 2 Yuzu or 1 Lemon Pretty sure about the Soy Sauce and the Pepper/Salt ratio, not so sure bout the Sake in the pot and Sugar in the Ponzu. The amount of Pork Belly should not be the problem, you use it until you run out of either belly or cabbage. Hope this helps and I´m not too far off with my estimates.
@dropperknot4 жыл бұрын
oO ArA Do So!! That's two ingredients, is it? Some bugger can't count!!
@o0ara0o774 жыл бұрын
@@dropperknot if you buy the Ponzu Sauce its indeed 2 ingredients + pepper/salt. Sake or Water is optional and the sauce can be bought but its nice having the option to make it yourself.
@WarrenWinter4 жыл бұрын
Full recipe here: adamliaw.com/recipe/japanese-p...
@riabonita99554 жыл бұрын
How can people dislike the video? It's so simple and easy to make. Instructions are on point and as always very short video not dragging a conversation that will make you move on another one.
@wittymum4 жыл бұрын
It is so considerate of you to include a winter dish for your northern hemisphere audience when you live in the southern hemisphere. I like your little strainer for the lemon juice. Always explaining the background and techniques so well. Your channel will soon reach millions viewers ! Keep up the good work !
@QianBing4 жыл бұрын
One of the greatest cooking channels out there
@VulgarUltra4 жыл бұрын
Sitting in the cafeteria of my hotel after rushing in a kitchen all day. The chill atmosphere, paired with a really simple, innovative idea I never seen before. This is why I'm subscribed. Good on ya, sir!
@tuip6224 жыл бұрын
Made this the other night using prociutto and a lot less salt. Added grated ginger and about a cup of vegetable broth in the pot. So good! This is certainly a lifesaver!
@juliemuniz84874 жыл бұрын
I made this last night. I couldn't believe how delicious it was with such a simple ingredients. Thank you for this video.
@MaZEEZaM4 жыл бұрын
Did it give off a horrible smell while the cabbage was cooking?
@Finlandpro14 жыл бұрын
Really? It doesnt look that good
@MaZEEZaM4 жыл бұрын
Lefa well, looks are not everything especially in regards to cooking, braised cabbage is really nice on its own as is pork belly but cabbage soaking up all the rendered pork belly fat would be seriously yum.
@michaelrose39894 жыл бұрын
@@MaZEEZaM nope. Only smelled the pork.
@JFKCracker4 жыл бұрын
I only saw two videos and had to subscribe, love this man and his cooking and I need to see more.
@RosesArentRed2 жыл бұрын
made this today! really loved it
@purplefairry3 жыл бұрын
This recipe is amazing. I have this dish all the time since discovering it. The ponzu sauce is a perfect complement to the cabbage, pork belly and a steaming bowl of rice!!
@wendyb81063 жыл бұрын
Made this last night. It was fantastic.
@87Zorro3 жыл бұрын
Was doubtful given how the final dish looks like, BUT after trying it out, it became one of the most delicious recipes I've ever tried!
@Helena-uh8rb2 жыл бұрын
Great video, kudos Chef continue the good work n recipes, keep them coming. God bless!
@kgt54424 жыл бұрын
Love this dish, can't believe just pork and cabbage. Reserved left over broth and added it to my chicken soup. Thank you.
@squirey3 жыл бұрын
I can't tell you how good this is! I find myself making it quite often.
@saltedfish37244 жыл бұрын
I really like your style of cooking videos and especially that you always think about what questions someone with no idea would ask. Really wholesome :)
@Kaleedra.k3 жыл бұрын
I made this tonight and it’s awesome! I also added perilla leaves and it’s delicious. Thank you 🙏🏼
@starvb16824 жыл бұрын
This is something I am def going to try! It's right up my alley - adding cabbage and pork to my weekend shopping list!
@gabesmom2 жыл бұрын
I made this today, so simple, healthy and delicious!!! Even my veggie hating child ate everything👍🏻
@NathanKt4 жыл бұрын
Great video ! It's interesting to see how this french word is pronounced in english. In French it is more like " [meel] [foy] "
@BenAdelie4 жыл бұрын
This is definitely not how it pronounced in the UK either. We don't pronounce it french-perfect either, but much closer than how Adam pronounces it.
@carmenstone5823 жыл бұрын
Hi, Canadian here, The way to pronounce it in any English is "mill foy". Adam is mispronouncing it to say "thousand fire" (feu=fire) which in fairness sounds like it might be an interesting dish but just not the way you pronounce this.
@lemniscatefortunecanfinall27074 жыл бұрын
Much respect for incorporating the off cuts into the dish. Lesser chefs would have most likely thrown it all away. Liked.
@Fondera4354 жыл бұрын
No one going to talk about how he basically just sliced perfect strips of bacon >.>
@thomasgargano88134 жыл бұрын
Thanks for this video,Iam from the Okinawa, Japan.But I have not heard of this dish.I will try out this dish for our table.Your wife must be very happy to have a wonderful chef like yourself ,Iam going to substitute pork side for a bacon,this will save some times.again,Thank You this recipe
@MightyAssa3 жыл бұрын
I love this dish. Simple, easy and affordable with a great taste. Thank you Adam
@Aranneas Жыл бұрын
My best adaptation to this dish has been to accept using supermarket bacon. It's a great way to get good thin sliced pork and you only need a little to flavour the whole dish
@sandraboyer96802 жыл бұрын
I'm new to Adam's videos. Glad I did :)
@rudi0343 жыл бұрын
Tried making this today, and i can tell you it is freakin good!! Was actually surprised how good it is!
@jamesyamamoto51554 жыл бұрын
Thanks Adam! I was having trouble deciding what to make for dinner tomorrow. I've heard of Japanese Mille-Feuille before, but I've never made it myself.
@ashleymccarty4 жыл бұрын
Ty for making these videos, you are so soothing and calm me down from the day.
@tofudrifter4 жыл бұрын
in fishhead claypot they do cabbage sometimes for 24 hrs....releases a very nice subtle sweetness. the marriage of the cabbage and pork flavors would be delightful in this dish.
@Sawnoflame4 жыл бұрын
You have a very soothing way of conveying information. Found my new favourite food channel! Thanks chef :)
@musicplaylistize3 жыл бұрын
I just made and had a pretty good meal, but now I'm salivating again 😭❤️
@TURBONERD4 жыл бұрын
It's really one of those recipes where you let high quality, fresh ingredients sing their own song.
@kmsomebody4 жыл бұрын
Thank you! I just tried it out, and it was amazing!
@expomm3 жыл бұрын
Amazing recipe!!
@18grape4 жыл бұрын
Holy shit Adam I didn't know you had a channel! I just struck gold! 😍
@superdeluxesmell4 жыл бұрын
You’re an amazing presenter. So articulate and pleasant to listen to. Food’s pretty great too. 😜
@jrmint22 жыл бұрын
This is gorgeous!
@johndc74464 жыл бұрын
Man keep it up. Your channel brings new taste to the youtube community.
@ding_dong96394 жыл бұрын
His soothing voice must be heard lets make him famous
@charlieb95024 жыл бұрын
I will bet this would be great in vacuum bag in a immersion cooker
@victorialadybug14 жыл бұрын
Wow! I'm going to try this!
@JayLeePoe4 жыл бұрын
Cabbage + hot water + bones + time = good. Seems best with soured meats, creamy starches, and pilsner beer. Corned beef & cabbage with jacketed potatoes is a helluva rival to hamhock w/ greens and butter beans. Chickpeas make a decent corn-esque contribution with rice if you're not making delicious corn bread.
@charlierush28794 жыл бұрын
Thank you Adam for great simple but most importantly a very tasty meal. Now going to try with beef.
@annwong5004 жыл бұрын
I made this all the time ...simple delish n fail proof. Just had this last week.
@adrianapellegrini86394 жыл бұрын
so... now i'm extremely hungry because of the dish (man, if I am curious to taste it!), and extremely relaxed by your voice.
@ChillFrost4 жыл бұрын
Wow. He's a lovely chef 🙂
@mistersadaimusic4 жыл бұрын
I absolutely love your videos. Is there a plan to make a curry school series?
@MahBoi1003 жыл бұрын
This looks amazing! 🤤 I am from Norway and our national dish, called fårikål (literally meaning lamb/mutton in cabbage) is quite similar to this. Fårikål season starts soon, and I will definitely make this as well! 😍
@agneslee69994 жыл бұрын
Hello Adam, many thanks for your prompt reply. Will try and do that. Thanks again and regards
@jmarvelleb4 жыл бұрын
This looks lovely. I'll probably add some dried shrimps instead of dried scallops. ❤️
@aienstein14 жыл бұрын
It's simple and delicious, so it's often made at home in Japan, but I've never seen it introduced as "Japanese Cuisine". Rather than traditional Japanese cuisine, it is a modern dish and a home cooking without even a formal name. I'm surprised that you even cover such modern recipes.
@Mark-nh7zg4 жыл бұрын
A culture's cuisine includes modern dishes too... Do you think Koreans were eating fried chicken 50 years ago? No, but Korean Fried Chicken has become a worldwide trend now.
@aienstein14 жыл бұрын
@@Mark-nh7zg Sure,Come to think of it.
@aav23644 жыл бұрын
You are fantastic. I love watching you cook. I’m glad I found you videos. Thanks
@gnemesis20014 жыл бұрын
Very nice, best cooking show ever. Well done
@ChrisParayno4 жыл бұрын
Looks simple enough, will try!
@JoshuaOshaughnessy4 жыл бұрын
The quality of your videos has been brilliant recently, nice video
@boofay3 жыл бұрын
this is so easy to make and soooooo tasty!
@SDKsa14 жыл бұрын
I tried this version, amazing. But I still like it soupy with bonito dashi. Hot pot style,! then I pour in the ponzo in and eat it with with a bowl of rice. So comforting and heart warming.
@tomwalsh22444 жыл бұрын
Ohhhhh I like you! My dinners have improved immeasurably already! Awesome!
@arthorim4 жыл бұрын
Hi ,beautiful dish !! Now that we are almost in winter would you teach us how to make oden?
@davidkjohnson19683 жыл бұрын
I think you just changed my life
@matijaskrbis34684 жыл бұрын
Always such amazing recipes! Love it!
@NiiloPaasivirta4 жыл бұрын
Got to try that! In Finland we have pork belly sliced like that available everywhere, because one of the most popular traditional Finnish dish, läskisoosi is made of that. (Looks like English wikipedia claims läskisoosi is made of pork chops, but that's totally wrong!)
@charlieb95024 жыл бұрын
Doing a variation of this in a immersion circulator cooker in my hotel room. With a few modifications. I am in an very remote area so I cold only find thick cut , center cut as well. 180F for 4 hours. I will let you know how it turns out. Putting the stack in a vacuum bag was easy and only did a slight vacuum so it wouldn't crush everything together too badly. Since the bacon is cured and seasoned I didn't add any.
@HugSkaltuDeila4 жыл бұрын
Remarkably similar to Fårikål, the national dish of Norway, only that is made with mutton and black peppercorns
@Toyking104 жыл бұрын
Thanks Adam. I’m going to try this tomorrow
@runic82704 жыл бұрын
Great video Adam :) I’m super exited to give this one a go this weekend!! Thank you so much for this awesome channel!
@sonyaisababyan6743 жыл бұрын
Thanks for sharing
@5217tuber3 жыл бұрын
Nice video of a dish I'd never heard of. Like okonomiyaki, it's counter to what most of us picture as Japanese cuisine. Two questions: What were those boullion-like things you put in last? I didn't make it out. Dried scallops? Also, how is this typically eaten? Take a big leaf-pork section with chopsticks, dip it in the ponzu, then bite off part? Then sip the broth?
@nyuwastaken4 жыл бұрын
As a French speaker, way you pronounced mille feuilles hurts me physically but great video man!
@hallobre4 жыл бұрын
Meal foy
@vincenthellsing56554 жыл бұрын
I'm german but....yea. me, too! #Meal-Foy
@adamliaw4 жыл бұрын
This is a Japanese dish. Even though the origin of the name is French, I’m pronouncing it in Japanese, which is ミルフィーユ (mirufiiyu).
@theskiesaredark4 жыл бұрын
Loan words often lose their original pronunciation. For example, アルバイト is part time job, but the original German it is taken from is very different.
@Gpig204 жыл бұрын
I made this (but not the sauce) and it was really good. Surprisingly the cabbage was the best part, and I'm not super into vegetables. Next time I might double layer the cabbage. This would be super fast to prepare if you buy presliced pork belly. My knife isn't very sharp so it took me a long time and I couldn't get it as thinly sliced. Just a heads-up to take out the garbage afterwards be the cabbage will reek the next morning if left in the trash can.
@kisa47484 жыл бұрын
his voice facial expressions and the music together are like im in a therapy advertisement
@theniii4 жыл бұрын
i don't know how many people have tried this recipe but the cut at 4:58 is simply impossible even with a decently sharp knife. You'll need a professionally sharpened super high quality chef knife i presume. But yeah, definitely not worth making pork and cabbage this way. I suggest every one try normal 白菜炖排骨.
@theniii4 жыл бұрын
with my newly sharpened chef knife (pretty high quality one), the meat from the top just slides out to the bottom and gets squashed on the bottom
@Triring653 жыл бұрын
Cooking ponzu, you may what to add the soy sauce with the sake and mirin since Soy sauce also contains some alcohol just be careful not to burn it. You also may want to add some dashi or add some fish sauce to give it more flavor into the ponzu. In Japan there are varieties of citrus fruits for ponzu like yuzu, sudachi, ponkan, etc.
@nlo1144 жыл бұрын
I'd like to try this with savoy cabbage and thin beef. Probably end up chucking in a few other veg in the gaps between beef/cabbage stacks.
@empathephant4 жыл бұрын
I would love some recommendations for pans and cookware!
@Derpyherpies4 жыл бұрын
Definitely trying this out!
@deboraheden64184 жыл бұрын
Wow Adam that looks amazing
@chekl19824 жыл бұрын
Can I use slow cooker for this?
@Mona-ch1yt4 жыл бұрын
There is a special place in Heaven for Adam
@JonasTraber4 жыл бұрын
That is the most mirifuru pronunciation of mille-feuilles I've heard so far. :P