Скачать или смотреть Street Food Challenge From Gordon Ramsay!? | Gabi’s Next Course | Series Premiere

Challenged by Chef Gordon Ramsay, Gabi Chappel heads to the Urban Hawker in Midtown Manhattan to explore a diverse array of Southeast Asian street food, speak with the vendors of Jakarta Munch and Hainan Jones, and see what she can learn about Singaporean, Malaysian, and Indonesian cuisine. Armed with her newfound inspiration, Gabi heads to the test kitchen to cook a Crispy Tofu Rice Bowl w/ Pickled Veggies & Spicy Peanut Sauce.
Find the recipe here: https://www.biteoffox.com/recipes/203...

'Gabi's Next Course' is a new series the follows Next Level Chef Season 3 contestant Gabi Chappel as she continues her culinary journey to further hone her cooking skills, all under the mentorship of Gordon Ramsay and the fellow Next Level Chef mentors.

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0:00 Gordon Ramsay's Street Food Challenge
2:58 Arriving at Urban Hawker
6:22 Crispy Tofu Rice Bowl Recipe


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Crispy Tofu Rice Bowl
Makes 2 Servings
INGREDIENTS
Pickled Snap Peas
12 ounces (340 grams) sugar snap peas
1 bunch scallions, white and green parts separated
1 1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
1 cup (250 ml) water
½ cup (125 ml) rice vinegar
¼ cup (57 grams) granulated sugar
1 tablespoon (16 grams) kosher salt
Crispy Tofu
16 ounces (455 grams) firm tofu, pressed and cubed
½ cup (60 grams) cornstarch
2 tablespoons (20 grams) neutral oil
Kosher salt
Peanut Sauce
1 tablespoon (10 grams) neutral oil
2 large cloves garlic, minced
1 1-inch (2.5 cm) piece fresh ginger, minced
¼ cup (60 grams) chunky peanut butter
2 tablespoons (26 grams) brown sugar
2 tablespoons (30 grams) tamari
1 tablespoon (15 grams) sambal
1 lime, juiced
1-2 tablespoons (15-30 grams) water, as needed
Assembly
Steamed rice
Roasted, salted peanuts
Scallion greens
Lime wedges
Diced fresh mango
PROCEDURE
1. Make the pickled snap peas: In a heatsafe jar, combine the snap peas, scallion whites
and ginger. In a medium saucepan over medium high heat, combine the water, vinegar,
sugar and salt. Bring the mixture to boil and cook until the sugar and salt are completely
dissolved. Pour the mixture over the snap peas and let cool completely before storing in
the refrigerator for up to 1 week.
2. Make the crispy tofu: Place the tofu and cornstarch in a large mixing bowl and toss to
coat completely. Heat a large skillet over medium heat and add the oil. Once the oil is
shimmering, place the tofu in the skillet and cook until golden brown and crispy on all
sides. Remove the crispy tofu to a wire rack and season with salt.
3. Make the peanut sauce: In a large skillet over medium heat, add the oil, garlic and
ginger. Cook until fragrant then add the peanut butter, brown sugar, tamari and sambal.
Cook until thickened, then add the lime juice. If the sauce is too thick, add in the water a
little bit at a time until your desired consistency.
4. Serve the crispy tofu over steamed rice and drizzle with the peanut sauce. Add the
pickled snap peas, diced mango, scallion greens, peanuts and lime wedges.