I would love to see some authentic fermented recipes for preserving meats and seafood I find that fermented meats are much easier on my stomach thank you for your consideration
Now I finally know the Chinese translation for beef brisket! Had no freaking clue 😂😂😂 I will say that I loved beef brisket noodles since I was a kid. Thanks for the recipe!
So good! I never used all those spices .. but I guess Ill have to try. I find the brisket to be a bit stringy so I use veal shortribs for this. It's slightly different (as in there are fat chunks and I love fat chunks), but still works. It's all about the radish anyway... the meat is just there to flavor the thicccc white chunks :)
@@KindofCooking Hahahaha! Toh Cheh! You know, I am so used to hearing English from you, that when you said the Cantonese name, I got a little startled. I was like, "Whoa! Perfect pronunciation!" hahahahaha! Cheers! (I am not Cantonese, but I grew up in Vancouver, so I spent a lot of time around HKers, and picked it up from them.)
I've done this with pork shoulder with great success. Pork belly might be a touch too fatty and make the broth greasy. I suppose you could skim the fat at that point, but there are probably better uses for that pork belly.
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What other dishes do you want us to make 👇
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Just to change it up a little.... do a dish of a completely genre of food.... example... a Polish dish or an African dish....just an idea!!
I would love to see some authentic fermented recipes for preserving meats and seafood I find that fermented meats are much easier on my stomach thank you for your consideration
@@pah1921il African dish. Interesting. Will look into it. Carmen is from Macao - maybe a Portuguese fusion?
@@jocelyneherring9666 fermented meat - ok can look into that. Like a Chinese sausage or lapyuk?
@@KindofCooking yes but the funkier the better I love strong flavors but I will appreciate whatever you decide thanks for doing this at all
Now I finally know the Chinese translation for beef brisket! Had no freaking clue 😂😂😂 I will say that I loved beef brisket noodles since I was a kid. Thanks for the recipe!
This is one of my favourite comfort foods. I don’t always use radish, I sometimes use carrots, dried tofu sticks.
Haha great idea! Especially if you have to take it to work. Can’t take radish anywhere.
Love Chu hou paste. It's an umami bomb, a bit similar to Korean Doenjang. I love it. Love the recipe.
Wow, looks yummy guys! I cant wait to try this out! Keep safe everyone!
Love it… got some in the sous vide tonight!
Yumm
Ditto!👍❤
Thanks for sharing this recipe 😊😊
Sending this vid to my Chinese friend to cook it for me 😄
hahah that's the spirit!
So good! I never used all those spices .. but I guess Ill have to try. I find the brisket to be a bit stringy so I use veal shortribs for this. It's slightly different (as in there are fat chunks and I love fat chunks), but still works. It's all about the radish anyway... the meat is just there to flavor the thicccc white chunks :)
Ohh that’s a great idea! I actually have some veal short rib in the freezer.
@@KindofCooking Let me know when you try if you make any adjustments for the fattiness? :) I may learn something :)
Omg I legit had this yesterday too!!
Nice job! Also good with beef tendons added too.
Thanks! Beef tendon is one of my favs especially at dimsum. It’s not so widely used in western cooking.
正啊！ 請問Brisket 是牛腩, Flank 呢？ Google translate is the same, but the cut doesn’t look the same. 🙏
I want to try and make a whole spicy fish, Sichuan style.
Hmm that sounds pretty good.
If you want tendons, do you just add that at the same time as the beef, and is 1hr long enough?
According to Pleco, 炆 in Cantonese means "to simmer" or "cook over a slow fire".
Hellooooo, KOC! =)
Harro, @maplecook
@@KindofCooking Hahahaha! Toh Cheh! You know, I am so used to hearing English from you, that when you said the Cantonese name, I got a little startled. I was like, "Whoa! Perfect pronunciation!" hahahahaha! Cheers!
(I am not Cantonese, but I grew up in Vancouver, so I spent a lot of time around HKers, and picked it up from them.)
Mahn is stew and also as money in Hong Kong.
Vietnamese have this delicious Mahn but they call Bo Kho, they add carrots and potatoes bc of French influence.
👍👍💜💜👍👍💜💜👍👍
Boiling it for 20 mins is not blanching - it's boiling.
Yea..bleaching only 3 or 5 minutes after the water boiling
I cannot eat red meat can I use pork belly somehow pork doesn’t make me sick but beef does 🤷♀️ I love beef but it doesn’t love me
I've done this with pork shoulder with great success. Pork belly might be a touch too fatty and make the broth greasy. I suppose you could skim the fat at that point, but there are probably better uses for that pork belly.
I was going to suggest pork shoulder as well or ribs. You can also try it with lamb shoulder or ribs... might be gamey though
@@KindofCooking great I just brought some lamb ribs and shoulder I’m getting ready to make this on the weekend
@@KindofCooking also thanks for responding I love your channel I’ve tried several of your recipes especially the sous vide cooking ones
Definitely not a stew. Those are some impressive slices of Radish.
Lol. That’s just a nice way to say they’re too big.
don't use Google for translation. Pick up a real dictionary.