The Fu King Cooks

Keep it simple when cooking wild mushrooms. Here I prepare the Fairy Ring Champignon, Marasmius oreades.

Fan Forced Oven Slow Cooked Pork Fillet Asian Style Use your fan forced oven to slow cook a marinated pork fillet over a period of 3/4 of a day (or until you like it)at just under 100C! I marinate the pork fillet with garlic, shallots, fermented black beans, sesame oil and hot chilli seeds. 10-15 before serving sprinkle brown sugar (not shown) over the entire roast and bake at 200C for up to ten minutes (fan forced oven setting). This will caramelise the sugar and help tp brown the surface, obviously you will need to remove the Al foil in order to perform this last step. If you have done this right then the pork should be very tender.

What used to be called a casserole we call a slow cooker, same deal. Here I prepare a tasty beef stew, one brown onion 2 large potatoes (skin on) largish bunch of Italian parsley several cloves of garlic (crushed and roughly diced) salt to taste Olive oil H2O Brown the onions and garlic, then add the diced meat, after 4-5 hours, just cover with boiling water, Follow Instructions on video. A no nonsense easy as meal for 4-5 (served with rice). let it cook all day while you are at play or work. lower power consumption. heck these slow cookers use about as much electricity as a tropical fish tank aquarium heater LOL.

A while back we cut some giant bamboo on a friend's farm. Not a bamboo farm/plantation, it was growing wild. We later used it to cook with on a camping trip.

Recently, a friend gave us some prime cuts he took from a deer he shot not two weeks ago. This is how i prepared one portion, so as not to "crucify it"! Enjoy!

Here is a different kind of Spring roll recipe, made with rehydrated tofu skins as the wrapping material, instead of a wrap made from wheat flour. It is tastiest with pork mince but equally beef mince could be substituted. Music Credit: Kevin Macleod Sneaky snitch "Sneaky Snitch" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Impress your date with some simple but fancy cooking! Here I prepare a gado gado (from Indonesia), Soba (cooked in a soya sauce/pork meat broth) and grilled duck fillets! This fantastic super delicious recipe could not be easier and is light on the stomach, plus healthy (if you don't eat the duck fat LOL!).

A superb mega tasty chicken dish/recipe I prepared then cooked outside in the Australian evening Summer heat! Preparing for making Black Bean Chicken, cooked outside on a small gas burner. Chicken fillets Garlic Shallots coriander mushrooms Soya sauce Black beans, soak in water for 30 minutes, rinse then cover with about 15-20ml of fresh water Pumpkin good quality Veg oil or peanut oil Follow video and you can't fail. Don't forget to taste as you go along to check for the right amount of salt etc. A dash of shrimp paste. (very salty but adds a great subtle taste to any meat dish). How to cook black bean chicken

Here I show how I stuffed a game bird. Nice and plump wild dove (actually a Wood Pigeon- Columba Palumbus), totally organic, catch and cook. This is a delicious recipe and highly suited to wild game birds. Wood pigeons unlike quail have a very meaty body (big breast meat) with a flesh which is better than duck in my opinion when correctly prepared. They are easier too to prepare although more difficult to hunt (i'm not talking about birds hanging around grain silos) IMHO.

Wild mushroom Omelette. We picked some almost out of season Fairy ring Champignon mushrooms Marasmius oreades from a local cow paddock. These mushrooms sort of self preserve when they dry out naturally can be re-hydrated and used in many dishes. They are extremely aromatic and add a fantastic flavour to many dishes including a simple omelette!

Today I will show you how to prepare a traditional Bulgarian snack food. It is called Mekitza (Мекица и Кафе). Great with coffee and good way to start the morning (if you are doing a lot of exercise, otherwise this type of food is extremely unhealthy LOL! Here I prepare them over a wood burning stove, essentially because we ran out of bread and breakfast oats! They are super easy to prepare! Enjoy!

gỏi cuốn or Vietnamese rice wrapper rolls are super great finger food or party food where one can make their own "custom" food. Essentially these are rehydrated rice and or tapioca starch wrappers, which can be filled (BUT not overfilled) with the fillings of your choice. They provide a slightly chewy tasty sensation when filled with seafood, chicken beef or pork etc or even vegetarian stuffing such as tofu etc. In this recipe, I used slow cooked chicken, recipe to follow on the Fu King Cooks

So simple, oven baked trout

How to prepare gourmet sausage rolls. No shop bought rubbish full of saw dust! Bake for 30 minutes at 120C, then at 200 for 5-6minutes. Depending upon the thickness of the roll, check that the meat mixture juices run clear by stabbing the roll with a skewer or similar.

There are many telling you, one must cut up a pomelo like an orange in order to eat it. Nothing could be further from the truth. Take the effort and peel it like a giant orange, remove all of the "white stuff" from the actual fruit (which can either look slightly greenish/yellow or a pink coloration (similar to a pink grapefruit). The Pomelo tastes nothing like an orange or a grapefruit and as such as a distinct refreshingly sweet taste. There are several cultivars available. Both greenish/yellowish fruits can be just as sweet as the pink ones. Once peeled they should be consumed within 24 hours and if you want to keep it for the next day, place the peeled segments in an airtight container in the fridge overnight but really no longer. Served on their own or with seafood, Pomelos are great!

How to make a basic Kim Chi, Korean pickled cabbage recipe. All ingredients/steps shown (except the best part, eating it!)

How to sharpen a traditional Japanese DEBA kitchen knife.

Step by step recipe for making Chinese (Lup Yook/Lap Yuk) preserved pork belly. Full Recipe Ingredients! là ròu (腊肉) Lap Yuk 蒸臘肉 Chinese Cured Pork Belly This is super delicious. Once dried you can store the Lup yook it in the fridge for months. To prepare for eating, slice thinly and steam over rice (makes ordinary rice taste great!), or fry or steam entire belly cuts. Very very aromatic and tasty. It takes about 1.5 weeks to prepare depending upon the weather. I show the fill recipe and how to make it from start to finish. Please like and leave a comment if you like it or even hate it. The Fu King Cooks Note: You should cook this meat before eating!

Follow my instructions on a previous video of how to grind and make Turkish coffee, then simply add several shakes of cinnamon powder prior to boiling, tastes delicious!

How to make quickly a very tasty mango lassi using mango pulp instead of fresh mangoes

Mystery seafood sticks, what's in them? How to cook with them. cooking with seafood sticks. One fish species used is: Gadus chalcogrammus Alaska Pollock amongst various other suitable species.

Here is a classic dessert from the Philippines; Sweet potatoes cooked in palm sugar and coconut milk. Easy as, great served either hot or cold.

Here's a twist on a Chili Beef Ramen Noodle Soup. I used Chipotle chili's for the hotness and it works great! Music: Sonic Youth: Cool Thing instrumental

An Australian cooks wild mushrooms for dinner, however, these are NOT poisonous wild mushrooms but Suillus bovinus The Bovine Bolete. Found on both hemispheres but specifically within Europe in the vicinity of certain pine species. Don't pick them or eat them if you have no idea of what you are doing. otherwise you might end up on the news or end up on the news dead. Don't eat wild mushrooms from someone who doesn't like you or has no idea what they are doing.

This is really milk mixed with tapioca which has been steeped in a palm sugar solution. You can add this to black tea and include the milk, served hot or cold however, the trick is to make sure the tapioca balls (the bubbles) have been soaking in palm sugar, not ordinary sugar as it has a completely different taste. Can also be served with ice on a hot day, very refreshing!