Tofu Patties

Ingrediments:
1 block Tofu
2 stocks celery
1/2 round onion
1 egg scrambled
12 large or jumbo shrimp peeled
2 tsp corn starch
garlic salt & pepper
shredded carrots (optional)

Directions:
Grind 'em up seperately and stir together
Shape into patties and then deep fry.

Makes about 20 patties or enough for 2-3 semi-hungry people

Hard Boiled Eggs - tricks for peeling

When you hard boil eggs for a salad or for any reason, you get hard time taking off the shell without bussing up the egg real bad. Well add 1/2 tsp baking soda to the water before boiling. Put the eggs in and the peal comes right off.

Corned Beef Hash Patties

Okazuya Style - Corned Beef Hash Patties

Ingrediments:
6-7 potatoes (or about 6 cups mashed up)
1 can Corned Beef
1/2 small onion, fine diced
1/2 cup frozen mixed vegetables (corn, peas, carrots) Optional
Salt and pepper to taste
2 eggs (fo glue 'em together)
Oil for frying

Directions: (How fo make 'em)
Boil the potatoes until fork tender about 30 minutes depending on the size of your potatoes. When done, remove from heat and let cool. You can even do this the day before and store them in the fridge.

Peel the potatoes and place in a large bowl. Mash them with a masher or pastry cutter (since I don’t own a masher) until there are no more large lumps. Add the corned beef with a fork, shredding it as you go. Add in onion and frozen vegetables (optional). Add salt and pepper to taste. Add in eggs. Mix thoroughly.
Heat a skillet with a little oil in it on medium heat.

Use a 1/2 cup ice cream scoop or just your hands and make a ball with a scoop of hash. Flatten and place in frying pan. Cook until a nice, crispy crust forms about 4-5 minutes, flip, and repeat. Remove to a serving platter and cook another batch until done.

We eat them with fried/scrambled/poached eggs, rice, and/or Sriracha Sauce!

Bread

Basic - Baking Ingrediments
Yeast. Yeast is the heart of the bread-making process. ...
Flour. Wheat is the most common type of flour used in bread baking. ...
Liquids. Water. ...
Sweetener like Vanilla.
Sugar adds flavor and rich brown color to a bread's crust. ...
Salt. ...
Eggs. ...
Fat or butter

From here, it's just a matter of flavor I'm trying to get. Try adding:
Cinnamon
Raisins
Brown sugar
White sugar
More eggs
Vanilla
Cooking at a lower heat (maybe 5*) for a longer period of time
The main thing is to consider options by adjusting volumes of ingrediments or changing the ingrediments.

This is method #1:
Ingrediments:
In a large bowl, dissolve the sugar in warm water and then stir in yeast.
Allow to proof until yeast resembles a creamy foam, usually about 5 minutes.
Mix salt and oil into the yeast. ...
Knead dough for 7 minutes. ...
Punch dough down. ...
Bake at 350* for 30-40 minutes.
Cool, brush with butter and enjoy!

This is method #2:
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour.
Beat until smooth.
Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface;
divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans.
Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.
Remove from pans to wire racks to cool.

Stuffed Mushrooms

Ingrediments:
Imitation crap
slightly salted cheese
crushed ritz crackers (or any kine crumbs)

Directions:
put on cooking pan and bake at 400* for 25-30min




Another Recipe:
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed


You could always fine chop spam, portugese sausage & bacon etc., and then slightly sprinkle crumbs on them.

LauLau

Ingrediments:
Ingredients:
10 Ti leaves, washed and ribs removed
2 packages lu‘au (taro) leaves, washed (stems removed, peeled and cut into 2 inch sections)
1 lb. Beef Boneless Shortribs or Chuck or Pork Butt (cut into 2 in. chunks)
1 lb. Pork Belly, skin removed (cut into 1 in. chunks)
1 lb. salted Butterfish (cut into 1 in. chunks)
2 medium Sweet Potatoes, washed (cut into chunks)
Ala’e salt, as needed

Ti-leaves



Lau Lau wrapped in Ti-leaves



Close up of the finished Lau Lau



This this is the completed Lau Lau plate, complete with Lomi salmon, rice & mac salad

How to make butter

How to Make Homemade Butter in a Mason Jar




Ingrediments:
• 1 pint sized (16 oz) mason jar
• 1 cup heavy cream (38% fat content)
• cold water
• Up to 1/4tsp salt
• Honey (if you want honey-butter) just add to taste

Instructions:
1. Pour heavy cream (higher fat heavy cream 38% or higher works better) into the mason jar, (Milk or powdered evaporated does not turn into butter, but regular old heavy cream from the grocery store will work), filling it half-way full. Screw the lid on.




2. Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that.
3. You can also make this butter in a food processor. You just blend until it forms butter.




4. Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it.
5. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball or put it in a butter mold. Discard water and repeat rinsing 2 times more. (You rinse the butter to remove all the buttermilk. The buttermilk will sour the butter so you want to make sure you rinse it off so it will last longer.)
6. At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.

Now don't expect this to come out like store bought butter for a gazillion reasons. 1 basic reason is because you're not using preservatives
Here's a picture of what you'll be getting:

Kalua pig or in the Mainland they call it pulled pork

Kalua pig =
How to cook a pig in doors when you don't have the means to dig a hole (imu) in your back yard.

Ingrediments:
pork - whole pork shoulders or if unavailable try find Boston butt, which is half of the shoulder
liquid smoke
Hawaiian sea salt or Pure Himalayan Ancient Pink Sea Salt by La Selva Beach spice Co. (But there are a gazillion brands of Pink Sea Salt. Use any one that is available in your world.)

Here's what you start with if you can't find a pig:


Directions:
1. Score the pork butt on all sides with a diamond cut pattern. ...
2. Rub the pork butt with a generous amount of liquid smoke and then rub in Alaea Salt or (Hawaiian Sea salt)
3. Place the pork butt in a 9X13 pan lined with foil. ... or in the slow cooker.
4. Cook for 8-10 hours or until fully cooked and easily shreds.
5. Then shred the pork using 2 forks until shredded thoroughly (no chunks allowed)

I prefer to use a slow cooker or oven, so for a slow cooker, put on High heat setting to about 10 hours.
Instructions for cook in a oven: - Preheat the oven to 250 degrees. Then slow cook up to 8-10hrs. Check from time to time after 8hrs for easy shredding. If the pork does not shred easily, leave it in another hour and recheck.

Best when eaten with Mac salad and a chili pepper on the side! We personally prefer the Mezzetta Brand as shown.

Salt suggestions:





Kalua & Kalua Cabbage - Best eaten with rice on a Ti leaf or Banana leaf

Hot Dog with Jalapeno wrap

Ingrediments:
Hot Dogs
Jalapeno peppers
cheese (optional)

Directions:
Cut hot dog in half and cut cheese the size of the hot dog. Put cheese on hot dog and stuff inside of a jalapeno pepper, then either fry or put on a grill till pau cook.

Mix Vegetable meal

Ingrediments:
Kirkland Mix vegetables from Costco
Chicken broth
2tbs oyster sauce
corn starch to thicken

Directions:
Put chicken broth in a stew pot
add corn starch to thicken
Add the oyster sauce
Add the Mix vegetables
Cook till pau
Good to eat with Kings Hawaiian sweet bread or butter rolls

Misc Steak recipes

1) Ingrediments:
Chuck Eye Steak (always has the best flavor, but often not available unless you ask for it)
Potatoes,
Broccoli or other mixed vegetables
(mushrooms as an option)

Directions:
Cut off the fat from around the steak, then place it in a frying pan till it melts
Add shredded or diced potatoes into the melted fat grease and cook thoroughly, then place on the side
Cut the steak up into bite size portions and cook in the remaining fat grease,
Cook up broccoli or other vegetables you like and place on the side
Then take cooked steak and pour over the top the potatoes and fried fat serving the vegetables on the side.

2) Ingrediments:
Round Steak
Butter
Cream of mushroom soup
Additional mushrooms
Onions
Broccoli or other mixed vegetables

Directions:
Cut the steak into bite size portions and cook in butter and season to taste
Cook in about 1/2 onion into strips or wedges
Cook up cream of mushroom soup and pour over the cooked steak & onions
Serve with broccoli or other mixed vegetables
works best with baked potatoe or rice

3) Ingrediments:


Directions:

Cabbage Soup or Stew

Ingrediments:
Cabbage
Portugese sausage
Hot dogs & vienna sausage & bacon
Carrot
Potatoes
Onions
Celery
Chicken broth
Salt & Pepper
Also as an option, add Italian seasoning & bay leaf

Directions:
Begin by frying up Portugese sausage & hot dogs (or vienna sausage & bacon) till pau cook
Cook in microwave for about 4min (1 at a time) carrots, potatoes,
Then add everything to a pot of chicken broth along with Italian seasoning & bay leaf and cook together to let the flavors blend.
Add in Cabbage, celery & onions (they cook fast)
Cover the pot and let simmer for about 10min to let the cabbage melt.

Stuffed Chicken or Creamy Chicken

Ingrediments for Stuffed Chicken
Butter
Garlic
Salt & pepper
Parsley & thyme
Mushrooms
Chicken Breast
Scallop Potatoes
Onions
Cheese
Cream of mushroom soup with additional mushrooms

Directions:
Cut mushrooms & potatoes into smaller slices
Fry up mushrooms, onions & scallop potatoes in the pan with butter & garlic
Salt & pepper to taste
Remove from pan and put on the side
Add more butter in frying pan & prepare to fry up the chicken breast
Cut the chicken breast in half side ways making a pocket for ingrediments
sprinkle on pepper, onion powder, parsley & thyme, rub in good
Stuff inside chicken the onions, mushrooms & scallops & shredded cheese
Seal the chicken closed with toothpicks.
Fry up till pau cook
Cook up the cream of mushroom soup and add the extra mushrooms, scallops & onions
Pour on top of the chicken and cook another 10min on low heat

Seared Salmon & Marinated Salmon

Ingrediments:
Salmon
Butter
Honey or Oyster sauce
Garlic
Green onions
Lemon
Salt & Pepper

Directions:
melt butter into frying pan
add honey, garlic
Place salmon in the butter sabao mix
add lemon wedges
sprinkle on green onions
either broil or cook till browned
add salt & pepper to taste

Remember, this is pan seared so it will be very juicy.




Then there's Marinated Salmon
Ingrediments:
Salmon
Shoyu
Orange Juice
Honey
Minced Garlic
Ginger powder
Pepper flakes


Directions:
In a separate bowl, mix up the marinade. Shoyu, Orange Juice, Honey, Minced garlic, Ginger powder & pepper flakes.
Now in a separate baking bowl, put in the salmon and pour your mixed ingrediments over the salmon and let marinade for a few hours or long enough to soak in.
Then put into a pan and fry it up cooking it in the sabao (sauce) till pau.
Serve with rice and buttered vegetables using heated taro rolls on the side.

Misc. Shrimp Dinners: stir fry, honey glaze, creamy garlic, Scampy, Tuscany

Shrimp - Fried or stir fried:
Ingrediments:
shrimp
onions
green onions
cooking wine (optional)
shoyu
sesame oil
1/2tbs oyster sauce
3tbs sugar
salt to taste
1tbs rice wine

Directions:
Deep fry in pan using peanut oil
Re-fry in a second pan freshly hot oil
Prep a frying pan with oil,
stir in ground ginger, green onion, round sweet onion, cooking wine (optional), shoyu, salt (small kine), oyster sauce,
then add in the shrimp and stir fry.
While stirring, add 1/2tbs sesame oil and continue stirring until all the flavors blend


Honey Glazed Shrimp
Ingrediments:
Butter 1/2 cube (or enough to cook the shrimp in without burning the shrimp)
Honey (about equal to a shot glass)
Lemon Juice 2 tbs
Shoyu 2 tbs
Minced garlic large tbs
Chives (enough to garnish for color)

Directions:
Melt butter in a stir fry pan
Add Honey and stir in butter till blended
Add lemon juice (optional)
Add Shoyu
Stir in Minced garlic
Remove sabao from the pan and fry up the shrimp in remaining sabao till shrimp pau cook
Then pour remaining sabao over the cooked shrimp
Add chives (optional)



Tuscany Creamy Garlic Shrimp
Credits to: Karina and her internet kitchen hangout - https://cafedelites.com/creamy-garlic-butter-tuscan-shrimp/

Ingrediments
• 2 tablespoons salted butter*
• 6 cloves garlic , finely diced
• 1 pound (500 g) shrimp (or prawns) -- tails on or off
• 1 small yellow onion , diced
• 1/2 cup white wine (OPTIONAL)
• 5 oz (150 g) jarred sun dried tomato strips in oil, drained
• 1 3/4 cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
• Salt and pepper , to taste
• 3 cups baby spinach leaves
• 2/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley , chopped

Instructions
1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
6. Serve over pasta, rice or steamed veg.

Results:




Shrimp Mushroom Pasta
Ingrediments:

Chicken or Shrimp (But FYI - if you use shrimp, you need to change the name of the meal otherwise, you will confuse your guests).
Mushrooms
Chicken Broth
Spaghetti (or any kine) noodles
Sun dried tomatoes
Flour
1/2 n 1/2 cream or whole milk
Salt & Pepper & Garlic powder
powdered cheese
spinach leaves

Directions:
Fry up chicken thighs in either butter or oil & garlic in a deep frying pan (2" sides)
Stir in Sun Dried tomatoes
Add mushrooms
Add small amount (1 cup) of flour
Stir in 1 can chicken broth
Add 1cup 1/2 n 1/2 cream (or whole milk)
Now add in a little salt & pepper & garlic powder to taste
Now add linguini or pasta noodles
Let simmer or cover until all the tastes blend together
Add parmagian cheese unless lactose intollerant
Stir in spinach
Again simmer until spinach melts






Shrimp Broiler - Creme de la Crumb
Ingrediments:
Shrimp,
Potato's
Onion wedges - optional
Carrots
Corn on the cob
Portugese sausage
Butter
Garlic
Old Bay seasoning (or paprika) solely for color
Add lemon for flavor (again optional)

Directions:
Microwave the carrots, potato's & corn 4min each
Pan fry the Portugese sausage
Pan fry the shrimp in garlic & butter
Paprika, Salt & pepper to taste
Put everything in a bowl to bake for about 10 min to blend the flavors








SHRIMP SCAMPI - Recipe #1
Ingrediments
Shrimp fried in butter
Campbell's cream of mushroom soup
add extra chopped onions
diced onions
flat noodles

Directions
cook 'em up


SHRIMP SCAMPI Recipe #2

Ingrediments
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges (optional)

Preparation
1.In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2.In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3.Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4.Makes 4 servings unless Hawaiians and Samoans are there, then serves 1-2 of 'em.





SHRIMP SCAMPI - Recipe #2
Ingrediments:
Shrimp
(spaghetti or flat) Noodle pasta
crushed garlic (fine diced onions - option)
butter
oil
Red Chili flakes
white wine
Parsley
Lemon
Mushrooms & broccoli (options)

Directions:
Either crush up very thin garlic or used crushed garlic from a jar and place in frying pan
Use med-large shrimp and add 'em to the frying pan and stir for about 6min start to finish.
Now remove the shrimp from the frying pan to separate bowl
Cook up noodles in their own pot
Adding a small amount of white wine and butter into the frying pan and after the butter melts,
Add in about a cup of noodle water into the frying pan
Add in parsley and squeeze in 1/2 lemon
Put back in the shrimp & pasta and stir for about a minute
Option - spread small amount of fresh parsley on top for garnishment & color
Option - Add in mushrooms and/or broccoli
Ready to serve.

Pork Adobo

Pork Adobo

Ingrediments
* 1 kg Pork cubes
* 1/2 cup Soy sauce
* 1/2 cup Vinegar
* 1/2 cup whole garlic cloves
* 2 pcs bay leaf
* 1/2 tbsp whole peppercorn
* 2 tbsp oil
* 1/4 cup brown sugar
* 1 liter water

How fo cook 'em
* Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 1/2 hour or about terty (30) minutes
* Drain (put in wanada bowl (or set aside).
* Heat oil in pan on high flame.
* Saute pork and add the brown sugar.
* Brown pork, or wait until sugar caramelizes.
* Add in remaining marinade and water. Boil for 5 minutes.
* Lower the heat and simmer until tender (about 40-60 minutes).
* Sauce should have a syrup-like consistency.

Recipe for Banana Bread & Butter rolls

Banana Bread first


Ingrediments:
For about 3 pans of banana bread:
5 cups of flour.
1 tablespoon and a half of baking powder a tablespoon and a half of baking soda
1 tablespoon of salt
2 cups butter melted before mixing
3 cups Brown sugar
5 tsp of vanilla 1 1/2 tbsp
4 eggs
6 to 8 mashed bananas,

Now Ingrediments for just 1 pans (or 2 small pans) of banana bread.

1 1/2cups flour
1 tsp baking soda,
just a pinch of salt
1/2 cup butter (melted before mix)
1 cup sugar (brown or white)
1.5-2 tsp vanilla
1 egg
3 smashed bananas
And then using the same directions.

Directions:

Mix it all together throw it in the pans bake at 350* for about 45-50 minutes and then 325* till pau.
Stick it with a real long toothpick to verify that it's all cooked throughout.



Butter Rolls:
Ingrediments:
3 cup Water
2 tbs Salt
1/2 cup Yeast
1 cup vegetable oil
3 cup Flower
more salt 2 tbs
Yeast milk

Directions:
Add the water, salt & yeast then
stir thoroughly with a whisker
Then in a separate bowl Add the Flower & salt then
again dry stir thoroughly with a whisker
Then add vegetable oil
Then add 3 cups of yeast milk
then kneed with your hands until thoroughly mixed.
Then kneed on a cutting board large enough to kneed bread.
spread flower on the board for non stick.
Then kneed the bread
then put the bread dough into a cooking pan and let it rise for ???

In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which can rise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is much wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours.

Then take it out of the bowl and cut into sections to make balls a little smaller than tennis size balls out of it.
Oil a baking pan and shape the balls to put onto the baking pan then paint brush cover them with melted butter.
Put into the oven and bake at 350* for about 20 min or so until they become golden brown on the top.
Then when you break them open to eat, stuff them again full of butter and they're ready to eat.

Spam Watercress

Ingrediments
1 can spam
1 Onion
1 bunch Watercress
1 can tomato sauce
water small kine

Directions:
Add in a stew size pot,
dice the spam
dice the onions
stir in about 1/2 can tomato sauce and add small kine water to thin it out
cut watercress to 2" bite size
mix all together
dinner is ready.

Korean Style Meat Jun

Ingrediments Marinade the following:
•1 pound sirloin, thinly cut
•¾ cup sugar
•¾ cup shoyu
•2 cloves garlic, minced (if you love garlic add more here)
•½ cup water

Optional:
•1 tablespoon sesame seeds,
•2 tablespoons green onions,
•1 tablespoon sesame oil

Ingredients for frying meat:
•8 eggs, beaten
•Flour
•Canola oil

For the Dipping sauce:
•½ cup shoyu
•1 tablespoon rice wine vinegar
•1 teaspoon sesame oil
•chili pepper flakes, to taste
•salt and pepper, to taste

Directions:
1.Marinade - Combine meat, sugar, shoyu, garlic and water and let marinade for 8 hours or overnight.
2.Preparing marinated meat before frying - Completely dredge each slice of meat with flour, Dust excess flour off and dip in egg mixture. Place in frying pan and cook for a few minutes. Drain on paper towels.
3.Dipping sauce instructions - Mix together shoyu, rice wine vinegar, sesame oil, chili flakes, salt and pepper to taste.

Cashew Nut Chicken

Ingrediments:
Chicken cut bite sized
Cashew nuts
minced ginger
minced garlic
sliced Red bell pepper
sliced onions
sliced celery
Rice wine
Aloha Shoyu
Sesame oil
Canola or Avocado cooking oil
Sugar
1/4 cup chicken stock
White pepper
Corn starch


Directions:
Take the cut chicken into a sauce pan and mix in the rice wine, sesame oil, shoyu and corn starch stir and let sit for about 1/2 hour
In a mixing cup take the 1/4 cup chicken stock and add sugar, shoyu, sesame oil, white pepper (stir) then set aside.
Place small amount of cooking oil into the wok then add the cashew nuts. Cook for a few seconds till lightly browned, then set aside.
Place small amount of cooking oil into the wok then add about 1/3 the ginger and garlic stir till browned then add about 1/3 the chicken mix. Cook for about 5-8min till pau then set aside. Do the same with the other 2/3's chicken marinated mix.
Place small amount of cooking oil into the wok then add about 1/3 the ginger and garlic stir till browned then add the veggies. Stir till pau cook.
Then add the chicken mix and cook together in the wok
Then add the remaining chicken stock mix and stir into the chicken mix in the wok.
Finally, add the cashew nuts and stir all together.
Transfer to a serving plate and serve over white rice.

Serves about 6 humans.
YouTube video - https://www.youtube.com/watch?v=a5y9V1Y1jjY&nohtml5=False