Iloveasianfood
Welcome to Portsmouth! Hello I am "Luo Wei" from London. I study here at the University of Portsmouth. I want to explain the differences between English and Chinese culture. There...
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Hello and welcome to Archana's Rasoi (Kitchen)! First of all, I want to thank you for your overwhelming support and feedback. I am glad that you are enjoying my versions of your recipes. So...
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Hi! This is Matt on behalf of Expert Village and today I'm going to show you how to make Chinese sesame chicken. Now that we made our sauce, we put that aside. Now we're going to make...
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2012.10.10 AM 12:30 Incheon Airport, Korea One by one the WCS Korean National Players flock in. I have never been to China. Nope. Me neither. Oh sweet~! CreatorPrime, the current reigning Korean...
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Hello and welcome to Archana's Rasoi (Kitchen)! Today I want to show you a different variation of pav bhaji. We have the usual pav bhaji all the time, but today I want to show you how to make...
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- P: Are you filming ? - F: Go ahead, open it ! - P: What is that ? - M: Fuck, a real bird will come out ! - F: But the inside is green, weird! - M: What the fuck ?! Hooooo ! - U: it can't be...
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ROB MCCLENDON: SO WHILE SUCH IRONY MAY BE JUST A BYPRODUCT OF OUR COUNTRY'S AGRICULTURAL SUCCESS, WHEN YOU LOOK AT OUR PLANET'S LIMITED RESOURCES ALONG WITH A RAPIDLY GROWING...
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Hey guys I'm April Bloomfield. I'm gonna do some new recipes from my book with David Loftus taking photographs. Lovely April. Lovely Davey Wavey. April, tell us what you are doing in...
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Hello my name is Hui, on behalf of Expert Village. I'm going to show several everyday Chinese dishes. To prepare the Szechuan peppers we would put the pepper corns into the medium high heat...
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We have spent an entire month in Malaysia - 29 days - and we're coming to the end of our trip here. I guess we're just going to share some of our thoughts. We are here at the...
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