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  • Hi, everyone, welcome back to my kitchen and welcome back to kitchen chats.

  • And today's episode of kitchen chats is brought to you by audible Audible has a huge variety of audiobooks listen to from all kinds of genres.

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  • All right, cool.

  • Let's get on with the video.

  • So for those of you, who are you?

  • Take your kitchen checks is where I just make something in my kitchen, have a chat to you guys about how I'm doing, and at the end, hopefully we'll have something that tastes pretty good.

  • So, the other day I got home from, I think I was working on something, I got home and I really wanted something sweet.

  • But we had Bailey anything in the house.

  • I looked through the fridge.

  • We have kind of like staple ingredients in that we have sugar.

  • We have, like a little bit of cinnamon left at that much butter left.

  • And so I was looking through and I found one apple and I was like, I can do something with you.

  • You are not worthless.

  • And so I managed to use that apple to make too little mini apple crumbles, and I said, Soy milk.

  • So I made an apple crumble in custody.

  • Basically, this was a recipe that was just kind of throwing together everything that I had left and off little work out for you, too.

  • First, it will be making the apple crumble, and then I'll be showing you guys how to make the custody.

  • Also, today's recipe doesn't have any measurements, because I just kind of threw it all together.

  • But if you want a probable recipe, I will leave a basic apple crumble recipe in the description.

  • Damn polite.

  • All right, so let's go through the ingredients that I'll be using today.

  • Oh, first things first.

  • I do have to talk to my head.

  • So to make apple crumble, you will need one greatest with apple, some cinnamon, some butter, some cost of sugar.

  • I'm simply a flower.

  • And to make the custody, you will need Colin Stotch Cost a sugar, vanilla extract, vanilla essence and some kind of milk.

  • I'm gonna be using soy milk for mine, but I think it's fine to use cow's milk on milk.

  • Now, the fencing that I'm gonna be doing is I'm going to be appealing.

  • The apple apple crumble for Mei is actually super nostalgic was one of the main desserts that I heard when I was a kid.

  • So remember, I used to be in the kitchen with my moment.

  • I'd be We used to have one of those things.

  • When you stick the apple on and you turn the handle on it, it'll peel it until, like, little squiggly, squiggly bits.

  • There was so much fun that I used to the old time mom.

  • Also, if you didn't know about this Japanese culture and most people don't eat the peel of a fruit, even grapes here so grapes a little bit different in Japan, they don't have appeal.

  • That's very nice tasting.

  • It's quite bitter.

  • So a lot of people you can appeal a great all you couldn't like.

  • Squeeze it out of the people into your mouth.

  • The greats.

  • A really good, Yes.

  • So if you're gonna try it, Okay.

  • So I may be coming this way, please.

  • Pieces.

  • So I'm just gonna de court.

  • I like to cut it into courses, knife cuts, just the core out.

  • So I'm gonna do with every pace, is touched it down like that, and then cut that into even smaller pieces.

  • So I'm gonna be putting my little pieces of apple gradually into this.

  • Yeah, just to catch up.

  • Things have been really good for me.

  • I don't know when this is gonna come out, but I think it'll be before Christmas.

  • So Christmas is coming up already.

  • This year for Christmas, I'm going to be staying in Tokyo.

  • Gonna be celebrating with some friends with Eric, which is exciting.

  • Last year was my first Christmas away from the family to be my 2nd 1 But you know, when you live in another country, you do make your family, we make a different family.

  • So we'd be spending Christmas with a bunch of good friends.

  • Yeah, it's lovely.

  • Signed to get colder.

  • Actually, today is pretty warm.

  • Surprisingly, the sun's been coming in so much lately because and went to the sun Really gets in the house.

  • So nice.

  • I'm quite warm in this hidden miss jump up, but that is really dry in the evenings.

  • We just got the humidifier out of storage recently.

  • Every morning I've been waking up with a dry throat, and as soon as we start using the humidifier, I feel so much better.

  • Honestly, I woke up this morning.

  • I thought it was no longer dry.

  • Okay, now that I've come up all of the apple, I'm going to add some sugar and some cinnamon.

  • I love cinnamon Some quite a bit.

  • Okay, I just a little bit She all right said that I'm going to put all this started.

  • So I'm just going on a medium heat medium to love.

  • I'm just gonna let it cook down for awhile.

  • Gonna start occasionally.

  • Just get everything kind of evenly cooked.

  • I was gonna shrink a bit.

  • There's gonna be more juice as well.

  • See if this will just take a little bit of time.

  • Maybe five minutes.

  • Okay.

  • So cook the apples down until they are so very little bit pliable.

  • I have explained that I'm just hoping down for this.

  • So I take him off the heat and I'm gonna put them into the ramekins.

  • Also, I realized while I was cooking, there's I could have been doing multiple steps, but I was lazy, and I sat down instead.

  • Let's see if I have enough.

  • So I think these could be filled up a little bit.

  • But one apple, I think it's pretty good gonna put these guys to the side and I'm gonna make you crumble.

  • You just need a little bit of butter, some flour and some sugar.

  • Another way to do crumble is you can add oats, which has a really nice crunchy flavor, different texture.

  • But unfortunately, I don't have any Oh, tonight so expensive in Japan.

  • So I'm just gonna go for it with what I have.

  • I had a bit of flour sugar on going a little bit of bus up.

  • You can use a Derek Foreal primitive.

  • I did a reality, but for some reason, but is okay and I don't get a reaction.

  • All right.

  • So you kind of with but that you're using to be around him, temperature, But you can't work with cold butter as well, But you'll just make a little bit easier to get two right consistency.

  • My sister got me this button.

  • I is that cute little thing.

  • Oh, all right.

  • So now you're gonna get in there with your hands.

  • I'm just gonna be squishing it around, uh, spreading out the bus that I should use a bigger bowl.

  • This is a very tiny ball from a big hands.

  • Oh, yeah, by the way, Erickson, the other room he is studying because it is his last week of school before holidays, which is very cool.

  • Be really nice to see more of him.

  • Actually, this is not about consistency.

  • You can see how we got these currently bits of butter.

  • So I think that's the kind of consistency that we want.

  • Okay, so I put my crumpled on.

  • I'm just gonna put it just on top in the round.

  • Kids.

  • No, I like quite a bit of crumble on this site, so fill it up a little bit.

  • Should look my recipes that just figuring out what the hell I can make with what's in my kitchen on my fridge.

  • Now, if I was in Australia.

  • I just put these in the oven, but, uh, my oven In Japan, it's a microwave oven, so it's not as strong.

  • It takes things a bit longer to crisp up and everything, but I just want to toast the top.

  • Really?

  • So I'm gonna put them inside my fish grow.

  • Most Japanese times have a fish girl.

  • It's very common in Australia, Had a grilled, but I think it was quite flat.

  • This one, it could be quite deep.

  • So he's just, you know, my grill is very aggressive, intense to burn everything that I put in.

  • It's going to be very careful, very precise.

  • I had to take a very close watch on him.

  • Here we go.

  • And that will just burn everything.

  • So I have to really don't see much of a good luck guys.

  • So while that's cooking, I'm going to make these soy custard festival because I only wanna make this in one pot.

  • I'm gonna just wash this up real quick, so make the custody.

  • I'm just gonna be boiling some soy milk.

  • Healthy amount that I'm just gonna put it on a lunch medium heat.

  • Now, I'm just gonna grab a mug real quick.

  • So in this mug, I'm going to be mixing some corn starch.

  • So just use the lost A concessionary picture off.

  • It's not so good way.

  • Really smell cinnamon.

  • Turn of the crumble.

  • Things are getting too fast.

  • I think it's crunch time for everything.

  • I gotta study milk a little bit.

  • I must also I'm just adding the sugar quick.

  • I'm gonna add some vanilla.

  • Oh, great.

  • Also, my milk has spoiled.

  • This might spill that.

  • I'm just gonna ask a tiny, tiny, tiny amount at a time.

  • I always makes my cool flower of my sugar a vanilla with a tiny bit of milk beforehand to make sure it's cold incorporated.

  • Then I really slowly gradually added back in.

  • And then I stopped cooking on this dive just like this.

  • Okay, so, a little cup of custom, right?