#shanedastarkhwan #chefaisha #KoreanFriedChicken
Shan e Dastarkhwan | Cooking Segment With Chef Aisha Abrar | Waseem Badami | Iqrar Ul Hasan | 31 March 2024 | #shaneramazan #shaneiftar
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2024 #RamazanMubarak #ShaneRamazan #Shaneiftaar
Join ARY Digital on Whatsapp https://bit.ly/3LnAbHU
Shan e Dastarkhwan | Cooking Segment With Chef Aisha Abrar | Waseem Badami | Iqrar Ul Hasan | 31 March 2024 | #shaneramazan #shaneiftar
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2024 #RamazanMubarak #ShaneRamazan #Shaneiftaar
Join ARY Digital on Whatsapp https://bit.ly/3LnAbHU
Category
😹
FunTranscript
00:00 [MUSIC PLAYING]
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00:17 Welcome back.
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00:41 Korean fried chicken.
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01:27 Korean fried wings.
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02:06 mixture.
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02:16 1/2 teaspoon [NON-ENGLISH SPEECH] baking powder.
02:20 [NON-ENGLISH SPEECH]
02:23 In this, we will coat the chicken well.
02:26 No eggs, no butter.
02:28 It will stick as it is.
02:30 Put them to work, please.
02:31 You want me to put them to work?
02:32 I'll put them to work.
02:33 No, no.
02:34 Not to work.
02:35 Giving them to work means coming here.
02:38 Please.
02:39 First of all, you both have to sit separately.
02:40 Like two mischievous kids.
02:43 You both sit separately.
02:44 You are in the front row.
02:45 You are in the last row.
02:46 [LAUGHTER]
02:46 You have to make Karchi Jamshiri raw lassi.
02:50 For that, you have to do this.
02:52 Raw lassi?
02:52 Raw lassi.
02:54 You have to add this ice in the jug.
02:56 And you have to add this Alpice milk in the jug.
03:01 You do both of these things first.
03:03 And because it's packed hygienically,
03:05 so it's packed with flavor.
03:06 Is this the same rhyme that comes in a kebab?
03:08 It was like this, there was a little water in the jug.
03:10 Do it together.
03:11 You can recite the rhyme, but you have to do the work together.
03:13 I didn't recite it.
03:13 I'm confirming it.
03:14 OK, let me show you.
03:15 We have to coat the wing well like this, in corn flour.
03:20 And in baking powder.
03:23 And here, we have coated the wings.
03:27 We'll check it first.
03:30 It didn't happen.
03:31 We'll see again.
03:32 Because I actually need this much for this.
03:36 We'll increase the flame a little.
03:38 Yes, yes, yes, yes.
03:39 It's done.
03:39 Because we have to cook them well from the inside as well.
03:42 You fry these.
03:43 And together, we'll make--
03:45 Should I do it slowly?
03:46 Isn't it fast?
03:47 It is.
03:47 We have to cook it.
03:48 Actually--
03:49 You said, "Do it."
03:50 I said, "Let's see."
03:52 I didn't--
03:52 It'll be a mood.
03:54 Yes, let's do it.
03:55 Yes.
03:56 Let's go.
03:57 Now, what we'll do together is, we'll make a delicious sticky sauce.
04:01 And first of all, to make the sticky sauce, we'll use Dalda Cooking Oil.
04:05 I'll use one tablespoon of this.
04:08 And I'll add chopped garlic to it.
04:11 They're so quiet.
04:12 It seems like--
04:12 You've put them to work.
04:13 Good job.
04:14 And the work is so difficult.
04:16 So difficult.
04:17 It's difficult for them.
04:18 It's not difficult.
04:19 Think about it.
04:20 Think about it.
04:20 It's difficult for them.
04:22 So many have fallen.
04:23 Okay.
04:24 I'll tell you the marination again.
04:25 We've added salt and pepper to the chicken wings.
04:27 And chopped ginger garlic.
04:28 This is what I told you.
04:30 The main thing about this is its sauce.
04:32 Its sauce is so sticky that it--
04:35 The main thing is that there's sauce at home.
04:37 Sauce.
04:38 Sauce.
04:38 You understand?
04:39 Okay.
04:40 Yes.
04:41 We'll add chopped garlic to this.
04:43 We'll saute it a little.
04:45 And the Korean food that we eat, we add gochujang to it.
04:53 Gochu gochu.
04:54 Paju.
04:55 I knew it when I was writing this recipe.
04:57 Gochujang is basically a chili pepper sauce.
05:00 It has a lot of gochu gochu.
05:03 We'll make gochu gochu wings.
05:05 In which red chilies are used, soybean is used,
05:08 and a little ferment is used.
05:09 But it's very--
05:10 You can get it easily in Pakistan.
05:12 But it's very expensive.
05:14 So that's why we won't use it.
05:16 Instead, we'll use Kashmiri red chili,
05:20 which is the big one, which we call talhar mirch.
05:22 We've cooked it a little and made a paste out of it.
05:25 We'll add about 3 tablespoons of this.
05:30 Along with it, we'll add chicken powder.
05:33 You can use soy sauce in this.
05:35 I personally like chicken powder more.
05:37 I'll add a little soy sauce to this.
05:40 We'll add this.
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06:21 That is Pakistan's number one drink.
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06:23 2 tablespoons, again.
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07:26 [APPLAUSE]
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07:29 [APPLAUSE]
07:30 Thank you.
07:31 Thank you.
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08:00 I think we should just do one difficult thing and you guys can just segment it and leave.
08:03 No, you should make it. Now the condition is that when a person will eat this he should get it sour, sweet and spicy.
08:10 And it should also have a nice flavour.
08:12 In the end, I will add Thai red chilies. They are very strong.
08:17 These are Thai red chilies. We will add them.
08:20 And we have made a nice glaze.
08:23 No, right?
08:24 No, I think you should turn it a little.
08:27 And I will increase the flame a little. We have time now. We can cook it well.
08:31 Okay, let's cook it a little more.
08:32 Yes, I will do it in my own way so that my soul can get peace.
08:38 Like this.
08:39 What are you doing? Look, the work is complete.
08:41 You see, the experts have done the work. We are left.
08:45 Our work was long. It is our main course.
08:48 Very slow.
08:49 You have taken us lightly.
08:51 Okay, this is done.
08:56 Okay, so what you have to do in the chicken wings that I am making.
09:00 I am using chicken wings of Sabroso because they are very meaty and hygienic.
09:05 And if you will use them, you will actually feel the meat of the wings.
09:11 And you have to do only one coating in this.
09:13 I will tell you again, the coating is only of corn flour. No flour.
09:17 And baking powder. That's it.
09:19 No egg is added. Nothing. And see, it has not even moved from its place.
09:22 Because it is skin, so it has fat.
09:26 Allah Hafiz.
09:28 I will just walk a little. I am free.
09:31 It was completed before paper time, not in school.
09:34 What to do now?
09:35 You take that. What do you do before paper time?
09:38 You become over smart. You take that. What extra?
09:40 What is extra? Paper. Extra sheets.
09:42 I am not so smart. What do I do?
09:44 Okay, now these wings.
09:48 You have put it.
09:49 It is over.
09:50 Tomorrow, tell me what to make. I will make it and make it free.
09:52 I will take a day off tomorrow.
09:54 Tomorrow, Jalebi.
09:56 Jalebi.
09:58 I am not able to believe the message you have sent me.
10:00 When I said that I have never tasted Jalebi in my life.
10:02 I don't know what the taste of Jalebi is like.
10:04 No, it is very unfair that you rejected it without eating it.
10:06 I did.
10:07 I mean, I rejected it without trying it for you.
10:09 Yes, why? Why is that?
10:11 It happens.
10:13 Okay, you know, we say one thing about food.
10:16 Like you have a friendship with each other.
10:18 When you make a friendship with the food,
10:20 then the food is cooked well.
10:22 Now I have realized that these have become crispy.
10:24 But I have to cook it properly inside.
10:26 And we have some time.
10:28 So I have reduced the flame.
10:30 So that it cooks properly inside.
10:32 Because the crispy part is done in a great way.
10:34 When you stir it, you will realize.
10:36 Okay.
10:38 And
10:40 Recently I ate this in someone's Iftar.
10:42 And no one was even looking at these chicken wings.
10:44 So we were eating the same thing in Iftar.
10:46 And my friend
10:48 Forced me to try one.
10:50 And when I tried one, I thought I would definitely make it.
10:52 Because it is very delicious.
10:54 Very very delicious.
10:56 And it looks very good.
10:58 Thank you sir.
11:00 This is crispy and this is cheap.
11:02 Now you will add them straight
11:04 to your sticky sauce.
11:06 Because right now
11:08 they only have the flavor of salt and pepper.
11:10 Now the flavor
11:12 will come in this
11:14 sticky sauce.
11:16 And at the end we will add
11:18 Sesame seeds.
11:20 On top of it.
11:22 Which is usually added in Korean food.
11:24 And you just have to make it.
11:26 Okay, right now.
11:28 It looks very delicious.
11:30 We will toss it lightly.
11:32 Raja sir was here yesterday.
11:34 He was being found in Karachi.
11:36 Oh.
11:38 Okay, you didn't tell me.
11:40 That's it.
11:42 I don't want it to be boring.
11:44 I want a coating on every part.
11:46 Tell me,
11:48 I have heard that sesame seeds are also added in Korean wings.
11:50 Yes, sesame seeds will be added.
11:52 You can't allow to add sesame seeds.
11:54 Oh.
11:56 How did you know that?
11:58 I just saw it.
12:00 You don't tell me.
12:02 Today the history has been erased.
12:04 On Shah Rukh Khan's set.
12:06 You didn't tell him.
12:08 You didn't tell him.
12:10 I know it myself.
12:12 You know something.
12:14 You know something.
12:16 We don't believe it.
12:18 We will add sesame seeds.
12:20 Oh.
12:22 You have come in form today.
12:24 You did a good job today.
12:26 I have become free after doing this for 15 minutes.
12:28 I mean.
12:30 Okay,
12:32 We will serve it like this.
12:34 The main thing is
12:36 the
12:38 sesame seeds.
12:40 I have found out one thing.
12:42 I am not destroying it.
12:44 I have found out one thing.
12:46 Now,
12:48 We will add sesame seeds.
12:50 White sesame seeds.
12:52 We add it.
12:54 What is sesame seeds in English?
12:56 Red color is missing.
12:58 Sesame seeds.
13:00 Sesame seeds.
13:02 What do you call it?
13:04 Sesame seeds.
13:06 Can you add some sesame seeds?
13:08 Sesame seeds are fine for us.
13:12 I want to add
13:14 I had kept it.
13:16 Just for
13:18 I want to add some sesame seeds.
13:20 If you allow.
13:22 Wow.
13:24 How?
13:26 It is in salt.
13:28 Sesame seeds.
13:30 I remembered it from sesame seeds.
13:32 No.
13:34 I was about to say that.
13:36 Sorry.
13:38 Is it done?
13:40 Yes.
13:42 Wow.
13:44 I want to clap and pray.
13:46 I have told you.
13:48 I am doing it behind.
13:50 But you can see it.
13:52 I pray from my heart.
13:54 They will be trained.
13:56 They will be trained.
13:58 Keep working hard.
14:00 One day it will come.
14:02 I have praised it.
14:04 You have done it.
14:06 But the wings.
14:08 Chef Akshay has made.
14:10 I think you have thrown sesame seeds on it.
14:12 I knew it.
14:14 I knew it.
14:16 Thank you.
14:18 The way you have thrown sesame seeds.
14:20 I feel like throwing sesame seeds.
14:22 People don't throw sesame seeds.
14:24 Thank you.
14:26 You have made a great dish.
14:28 Thank you very much.
14:30 Chef Laiba is fine?
14:32 Yes.
14:34 We will come again after the break.
14:36 Thank you.
14:38 [Applause]
14:40 [Music]