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B1 متوسط الإنجليزية 16:10 Educational

Spirited Away Feast | Anime with Alvin

Binging with Babish · 4,829,590 مشاهدات · أُضيف منذ أسبوعين

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B1

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الترجمة (553 مقاطع)

00:00

- [Alvin] Thank you to Bokksu

00:01

for sponsoring this episode.

00:02

Bokksu is a premium Japanese snack subscription

00:04

that works with family businesses all over Japan

00:07

to deliver a new theme of treats every month.

00:09

Here are some of the snacks

00:10

that I got this month.

00:11

Pretty cool.

00:12

And if you wanna taste these snacks for yourself

00:14

or give a subscription as a gift,

00:16

head to the link of the description,

00:17

and use code ALVIN to get $15 off your order.

00:22

(speaking in foreign language)

00:26

(food sizzling)

00:35

(speaking in foreign language)

00:39

(speaking in foreign language)

00:44

(speaking in foreign language)

00:51

(speaking in foreign language)

00:56

(suspenseful instrumental music)

01:00

(speaking in foreign language)

01:04

(food slurping)

01:08

Hello, there.

01:09

Welcome back to another episode

01:10

of "Anime with Alvin."

01:11

Today, I'll be making the feast

01:12

from "Spirited Away" that Chihiro parents

01:15

eat when you first start the movie.

01:16

I'm a fan of al the Miyazaki films,

01:18

and I have to say that "Spirited Away"

01:20

is one of my favorite movies of all time.

01:22

A lot of the food seems

01:23

to be inspired from Taiwan.

01:25

So for this episode,

01:26

we'll be making five Taiwanese-inspired dishes,

01:28

the first of which is Taiwanese sausage.

01:30

I'm gonna start by cubing four pounds

01:32

of whole pork butt

01:33

along with one pound of pork fat back.

01:35

Taiwanese sausage is a little different

01:37

than normal American sausage.

01:38

It has a different kind of seasoning,

01:40

and is usually a little bit sweeter,

01:41

and not as dried.

01:43

Our version of Taiwanese sausage is inspired

01:44

by two sources this time.

01:46

Sago Fiona and the YouTube channel,

01:48

Happy ingredients.

01:49

Once all the meat has been cubed up,

01:50

I'm putting them on trays

01:51

so that they can sort of freeze up in the fridge

01:53

for a little bit

01:54

'cuz we still need to grind it

01:55

like normal sausage.

01:57

Moving on to our second dish,

01:58

grilled mochi sticks.

01:59

Now, it's not mentioned exactly

02:01

what every single dish

02:02

on that massive feast table was,

02:04

but I'm guessing it's an inspiration

02:05

from Taiwanese street markets.

02:07

I was able to visit those magical markets

02:09

many years ago and to this day,

02:11

it still remains one of my favorite,

02:12

and strongest culinary memories.

02:14

I remember eating grilled mochi sticks

02:16

the first night I was there,

02:17

and it was definitely one of my favorite

02:18

things I'd ever eaten.

02:19

So I'll use that as an excuse

02:21

to make them.

02:22

Quite simple, actually.

02:23

Just combining 500 grams of glutenous rice flour

02:25

with 500 grams of water

02:27

starting to incorporate and microwaving

02:28

in 30 seconds to one minute intervals

02:30

until the whole thing is smooth,

02:32

and relatively bouncy.

02:33

After kneading it for a little bit,

02:34

I'm putting it into Saran wrap

02:36

in order to wrap it into a more cohesive shape.

02:39

This gets repeated until we have

02:40

two back-to-back packages

02:42

of this rice, sticky,

02:44

gooey awesomeness.

02:45

After hanging out in the fridge

02:46

for about one to two hours,

02:47

these are now ready to be sliced and stick.

02:50

I'm cutting these into approximately

02:52

half inch sticks,

02:53

not lengthwise, the diameter of a square,

02:56

whatever, not that's,

02:58

I was not good at school.

02:59

I'm placing them on a sheep pan line with a rack,

03:01

covering the wooden parts with foils

03:03

so that they don't burn in the oven.

03:04

Usually at the night markets,

03:06

these are grilled over charcoal or open flame.

03:08

But in order to make a lot of these,

03:09

we decided to use the oven.

03:11

If we grill them too early,

03:12

they'll be a little bit tough.

03:13

So we're gonna save this right before we eat.

03:15

One of the dishes on that feast table

03:17

definitely seems to be

03:18

some sort of roasted poultry.

03:20

From the movie visuals,

03:21

it seems to be a little too small for chicken.

03:23

So we're going with Cornish hens.

03:24

First, I'm combining one cup of kosher salt

03:26

with two tablespoons of baking powder,

03:28

and rubbing all of the hens inside and out

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