Taste of Asian Food YouTube Channel Analytics and Report

Taste of Asian Food YouTube Stats & Analytics Dashboard
(Data Updated on 2019-08-25)
Taste of Asian Food
Joined YouTube on: 2016-04-06Area: Malaysia  Language: English 
Subscribers Live Sub Count
79.34K  0.2%
Total Views
5.94M  0.2%
Average Video Views
10.27K  0.5%
Total Videos
148 
Channel Tags
Related News
Global Rank
189,412th  (Top 2.3%)
Country/Area Rank
578th  (Top 5.2%)
NoxScore
  2.08 
Published Videos
5  (Recent Month)
Est. Partner Earning
$ 888  (Monthly)
Est. Potential Earnings
$ 58.08  (Each Video)
Taste of Asian Food Daily Subs & Views Data Comparison 
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Taste of Asian Food Subscribers History Data (Recent Year)
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Average interaction of the last 30 uploaded videos
  • Views/Subs
    6.88%
  • Likes/Views
    4.11%
  • Comments/Views
    0.28%
  • Dislikes/Views
    0.10%
Views Graph for the Last 30 Videos
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Avg.Views5.46K
Most Viewed Video from Taste of Asian Food YouTube Channel
104.44K Views· 2019-05-24 Published Date· 3.19K Likes· 116 Comments

In this video, I want to show you how to cook a Chinese, vegetarian dish with eggplant. The eggplant is crispy outside and soft inside, not oily even though it is deep-fried, and retain the purple hue after cooking. The ingredients used are available in most of the Asian kitchen pantry and can be done within thirty minutes. I have added Szechuan peppercorn which may not be available in certain places, but that is optional. There are three fundamental techniques in this recipe: 1. Add salt to the eggplant so that it will absorb less oil during deep-frying 2. Add vinegar to the eggplant to preserve the purple hue of its appearance. 3. Mix the gravy with the crispy eggplant in the wok, not more than ten seconds. If you stir-fry the eggplant, the gravy will soften the crispy eggplant. More importantly, serve immediately. Let’s get started. Recipe: Ingredients (A)- Eggplant 450g Chinese eggplants 1 tsp salt 1 tsp white vinegar 60g potato starch (substitute: cornstarch) Ingredients (B)- Aromatics 5 cloves garlic, smashed and coarsely chopped 1 stalk scallion, cut into 1/4 cm length 15g ginger, smashed and coarsely chopped 1 tsp Szechuan peppercorn, crushed with mortar and pestle (optional) 2 dry chilies, cut into 1cm pieces Ingredients (C)- Sauce 3 tbsp water 1 tbsp light soy sauce 1 tsp oyster sauce 2 tsp sugar 1/4 teaspoon potato starch Method: 1. Quarter the eggplant, then cut it diagonally into half cm thick pieces. 2. Mix one teaspoon of salt with the eggplant. Place the eggplant on a paper towel and let it sits for twenty minutes. Wipe off the excess salt and water. 3. Add the vinegar. Then combine 1/3 of the starch with the eggplant. When it is absorbed, and the second 1/3. Once you add the last batch of starch, deep fried immediately in hot oil for 2 minutes or until golden brown. Drain on kitchen towel. 4. Saute ingredients (B) in some oil, once it turns aromatic, add the sauce (C) and combine. 5. Add the deep-fried eggplant to the sauce. Flash fried for 5 seconds. 6. Dish out. Garnish with chopped chili and scallion. Serve. ===================================== Website: https://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://plus.google.com/u/0/115952786059763150760/posts https://www.instagram.com/kwankapang/

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