Hey guys, so a few notes: 1. The recipe makes two servings. You could probably use a larger casserole dish and turn it into a casserole as well... I'd double the recipe in that case. 2. As a Canto-Western dish, this unsurprisingly makes our 'Western supermarket club' playlist. Just sub in the liaojiu/Shaoxing wine with either dry sherry or white wine (tbh white wine might actually be nice here). 3. It felt so weird and presumptuous including how to make a bechamel in this video lol. Feel free to make a bechamel however you like, more than one way to sort it. This is, basically, the way I personally do it (I know some people are full on in the cold milk camp). One thing that I like to do - that's actually really nice here - is to steep the warm milk with white onion and bay before making the bechamel. We didn't include that step in the video though because I really doubt any chachaantengs do that. 4. During the final research for doing the tags for the video and such, I found that apparently... this dish also exists in Japan? Seems to be called Seafood Doria? There was a Cooking with Dog episode talking about it. Tried to look up some more info on origins but there *very* little information out there. That's all I can think of for now. I'm sure I'll update this a bit more later on.
Oh, you're 100% right there. A small shaving of nutmeg's great in a bechamel, I always find myself forgetting it. I still have a weird day dream of a fancier version of this dish. I'll probably try to do it again once of these days. I'm thinking of making a fried rice kind of akin to the Huaiyang-style Yangzhou fried rice vid, using dried scallops and mushrooms, egg, and bamboo shoots. For frying the rice, fry in lard, use some of that soaking liquid plus some Cantonese shangtang. Then make the bechamel (using onion/bay and I shouldn't forget the nutmeg :P), and fold in a bunch of picked crab meat. Top with Buffalo mozzarella. I think that'd be tasty... but on the other hand it might be like those people that try to do shit like make fancy cheesesteaks orwhatnot to 'elevate' them but end up being less than the sum of their part.
Just made this for my partner and I for dinner and it’s delicious! It’s a lot like the very popular tsa tsan tangs here in Toronto / Markham (in Canada). Because of Covid, we started cooking and baking more at home. We doubled the rice portion and it was a perfect sauce to rice ratio. We also used a mix of mozzarella and cheddar and broiled it for longer to get the perfect, crispy top. Thanks for sharing - will definitely be making this more often! Happy cooking 💗
I always used to use that method for making roux because that's how I was taught to make it. Then I discovered the method of turning the heat off, adding the cold liquid all at once, then whisking before turning the heat back on. It works every time, with a lot less stirring and no risk of lumps forming.
@@whatskraken3886 Stop being pedantic. He’s obviously talking about milk, as in when you add milk to the roux to build the sauce. You know, like in the video? Plus, you need fat for roux, and your not making that shit with solid fat, so that doesn’t really hold on any front.
Here’s a brilliant way to cook rice for this and other fried rice: 1. cook rice normally (rice cooker or absorption method). 2. Spread on a baking tray while hot, to sit there with steam rising for 5-10 mins. 3. Place in the freezer for about 15 mins until at least “cold and stiff” if not actually frozen. 🍚 The rice then behaves just like the usual “day old rice’. (It makes it more healthy too because it creates *resistant starches* which have a lower glycemic index).
Hot roux.. cold milk... no lumps... Instead of hot milk... just use cold milk, pour it all in and then whisk. I've used this method a few times... didn't get any lumps. Just sharing
Haha I know people can get religious about the hot milk/cold milk thing. This is just how I've learned and always done it :) Something tells me whisking is the real constant here lol
@@ChineseCookingDemystified Cold milk witll help if you are not quick enough with the whisk, soooo... cold milk it is. Bechamel a la culinary school i guess.
Have recently made a small batch and had to make a larger batch. Definitely well enjoyed. Though I do make some adjustments, namely I add scallion whites and jiucai which I fry up un the wok a short bit and add that into the bechamel before pouring over the rice. I also season the bechamel. And scallion greens on top after broiling. Adds a bit more flavor and color to it without taking anything away (though I also use skim milk and only shrimp, so there's that... but it's all I had to work with)
this is a good recipe. i did replace the cheese with pepper jack and swiss alpng with adding swai to the seafood as well. my family and friends love it
Thank you for making this playlist. Living in Oklahoma (close to central US) Asian is difficult to find. I had a bad experience ordering online so I find what I can. I also like it when you insert into your other videos substitutes for the ingredient in question. Again, Thank you!
Oh yeah for sure! Seems perfect. Feel free to grab some takeout egg fried rice and work from that if you're looking for a shortcut when making a bigger meal :)
I've been watching and making an unhealthy amount of recipes from this channel this month.😄😄 My chinese culinary catalogue is now large lol. Will miss China after graduation for sure.
there used to be a chinese restaurant in my city that I loved going to, sadly its been shut down for over 10 years now, but they had a dish similar to this and I've been craving it for the longest time! I can't wait to try this recipe out! uwu
According to the food science guru Hervé This, warm milk actually gives a more lumpy result than cold. But what's really important is that you whisk out all the lumps thoroughly.
I know people can often be quite particular with their milk temperature with the bechamel :P I'm not really gunna argue it, I'll just assume that you're right (couldn't find anything online re the food science of hot vs cold). This was the way I was taught and, hey, it works. I 100% agree though the the primary variable is the whisking!
Another winner! How could you not like something with bechamel and cheese. Could you do some other recipes from those fusion joints. I would like to learn more. There is something like this in Japanese cooking also. Thanks again.
This looks a lot like a scallop dish a Japanese restaurant in my home town serves. I've never been able to find a recipe for anything like it, so I'm super excited to try this!
is the scallop dish some kind of doria? it's a dish invented in japan by a swiss chef, originally "creamed shrimp" poured over rice pilaf, topped with bechamel and cheese and baked. nowadays doria can feature different ingredients and flavor combos (other proteins, or curry instead of bechamel, etc) as well but this baked rice dish feels very similar to a seafood doria.
Hey your choice of cheese is totally fine, don't worry too much about what we think. Go slow on the disclaimer lol. Btw in Malaysia there are few places where they would add black pepper sauce and it's delicious. Highly recommend if you like spicy food (our food is very spicy here).
We also tossed out a pineapple bun vid a couple weeks back :) Any specific requests? We probably wouldn't do it anytime soon but I think deep fried stuffed french toast might be another fun one.
Besides Chachaanteng dishes, I really want to do some Macanese dishes: en.wikipedia.org/wiki/Macanese_cuisine. I once participated in translating a recipe book of this cuisine, got some nice recipes from old Macanese grandmas, lol. Really want to share all those fascinating dishes and history.
Its just like Japanese Doria (rice gratin). For the bechamel, actually in my experience hot roux + cold liquid, or hot liquid + cold roux will ensure no lumps even if you just stir leisurely, compared to cold + cold, hot + hot. No need to feel sorry for the cheese, IMO cheapo mozz (or other with great meltability) go better in this kind of this than expensive fresh mozz.
Hey I am new and love your recipes :) my wife is obsessed with a local dumpling restaurant we frequent often. What I need is a recipe for Shepard’s purse soup with scollop. We’re in Australia happy to source Shepard purse frozen or even try and grow it ourselves:). Thanks:)
You can achieve a gooey texture with other varieties of cheese by pre melting and adding a bit of sodium citrate. That's how they get that texture in the cheap stuff.
I've got a couple bottles of Kweichow Moutai that i got when i was living in Zhuhai China. Would that make a good substitute for the Shaoxing? Really enjoying your versions of the HK dishes. My fav city in the world.
Haha I'm totally in the seafood rice camp ;) From what we know, it's a similar approach but the pork chop's deep-fried, then the sauce is a mix of ketchup and soy sauce. Topped with cheese and baked.
Hmm... any specific requests? Maybe one of these days we could do a simple scallion oil mixed veg, but it feels like not enough content for an entire video. We'll try to think of some good ones :)
@@ChineseCookingDemystified I don't know, maybe 拍黄瓜, 手撕圆白菜, 金针菇黄瓜 ? Just looking for simple/easy combinations. But i wouldn't mind a video on 红烧茄子, it's my favorite ;)
*drool drool* This. Looks. INSANELY. Scrummy! Steph and Chris ~I tried octopus once. It was rubbery, reeeeeally fishing tasting and just terrible in general. Can you give me and idea what it tastes like? I've always ignored it after that but would like to try this dish. TY Jenn 💖 in Canada 🍁
So yeah, octopus actually isn't *overly* common in Chinese cuisine either. Not much you can do re the rubbery texture, so it's usually cut into very small pieces and stir-fried. If it's fresh and you marinate it it should've have the fishy taste though. In Cantonese food, the most common way to see octopus is dried and as a component to soups. Take the dried octopus, roast it over a flame until it crackles, and toss it in. It adds a very nice flavor to the soup.
Yeah honestly a lot of the French mother sauces aren't really all that tough. Like "velouté sauce" sounds like this fancy thing, but it's really just a brown gravy with unroasted stock instead of roasted. I think sometimes people get intimidated by the language bit :)
I like the seafood baked spaghetti and my fiance is Chinese and is back in China for a while for business! He thinks I'm weird only because he likes the baked rice! He won't go near the Seafood with cheese and mayonnaise baked golden brown and it's mainly sea legs sliced in oblong are angled slices I'm not sure how to describe the cut.
Great video. If you ever want to revisit using "good" cheese, you could try sourcing some sodium citrate. It's what makes American and similar cheeses so melty (courtesy of What's Eating Dan)
Yep, first learned that trick via Kenji :) Sodium citrate Mac N Cheese is quite cool too. The thing is, I don't think the cheese flavor should be overpowering, so I do think a fresh cheese like Moz or maybe something semi-ripened like brie might be the best bet :) But experiment away, and lemme know how it turns out!
@@ChineseCookingDemystified Where good Italian cheese can be sourced, I would recommend white (i.e., non-smoked) scamorza or provola, which is basically a slightly aged mozzarella. Fresh mozzarella is never recommended in gratins.
Looks extremely similar to the Japanese-Western dish Seafood Doria. It is supposed to be created in Yokohama in the 1920s by Swiss chef Saly Weil. It's pretty similar to many kinds of rice gratins that used to be more popular in European cuisine. Like the French Gratin de Riz or Italian Timballo di Riso al Forno.
Yeah always hard to tell for these things, but the smart money would be that this would be an adaptation from the Japanese dish. The Hong Kong version usually fries the rice and the seafood first and simply give it all a super brief broil... which is where I believe the primary difference lies. I've never had the Japanese version, does the bechamel set during the bake?
Most definitley. The Japanese version is very dense and thick. Many versions add vegetables or mushrooms. Even though seafood is very common there's also chicken doria, curry doria so it's hard to generalise. But egg fried rice and stir-fried seafood is definitely Cantonese. American tuna casserole is actually also a distant culinary relative to this dish
Please remember if you don’t drink alcohol Just substitute the liaoju aka shaoxing wine with water and a bit of sugar and salt maybe Or as adam ragusea said (because shaoxing wine is like white wine) mix 8 parts of water with 1 part of white balsamic vinegar
yeah basically, mainly canton chinese mix with western style foods. classic foods of that genre served in those places are like dish's like this , and things like coffee, western tea, toast , english breakfast with instant noodles, sandwiches and a weird rice dish consist of mix of meats (chickenbreast, pork chop,beef steak) on rice. stir fry spaghetti . i am sure there is more but thats the best examples i can give.
True, definitely just feel free to take the wok off the flame instead of shutting off the heat. Same idea, we just don't want the oil to get too hot. Alternatively, in restaurant settings they usually have a separate pot of oil they specifically longyau with.
You say "liaojiu a.k.a. Shaoxing wine" so much that one day, someone's going to go to an Asian supermarket and look for Liaojiu Aikai brand shaoxing wine....
Haha looking it up, apparently there's a lot of contradicting information on that front. Hot milk was the way I was taught and works for me. Ultimately, I think it's mostly a matter of adding it in stages and whisking. As I said in the note, it felt a big weird teaching how to make a bechamel, ultimately just make one how you like :)
I think it's just a cultural difference but this is the first thing you've made that seems revolting to me. Something about mixing cheese and dairy with seafood turns my stomach. Love your channel though!
Really? In French cuisine, there's tons of bechamel-based sauces that're paired with seafood! Probably the most famous example is a mornay sauce (a bechamel with gruyère), which's absolutely awesome with shellfish. Once when we were playing around with this dish we actually gave doing it with a mornay sauce a go (it was a bit much). But to each their own :)
Heck NO! I eat baked porkchop over rice all the time. One of my alltime favorite dishes. I introduce it to friends and they drive for miles just to goto the really good one in San Francisco chinatown. If you're ever in the area try VIP Cafe on Broadway in Chinatown.
I think eating fish with milk can have some bad effects on one's stomach (problems with digestions, diarrhea, etc), so maybe you've heard of or even experienced this before, and are therefore so adverse to mixing seafood with dairy?
No offence but Cantonese food is gross. I live in Hong Kong and eating this dish (and some of their other concoctions) generally makes me sick. I'm not being negative, I do enjoy Tamjai here and dim sum is OK, but the rest of the food here is not suitable for people with health issues or allergies.
Hey guys, so a few notes:
1. The recipe makes two servings. You could probably use a larger casserole dish and turn it into a casserole as well... I'd double the recipe in that case.
2. As a Canto-Western dish, this unsurprisingly makes our 'Western supermarket club' playlist. Just sub in the liaojiu/Shaoxing wine with either dry sherry or white wine (tbh white wine might actually be nice here).
3. It felt so weird and presumptuous including how to make a bechamel in this video lol. Feel free to make a bechamel however you like, more than one way to sort it. This is, basically, the way I personally do it (I know some people are full on in the cold milk camp). One thing that I like to do - that's actually really nice here - is to steep the warm milk with white onion and bay before making the bechamel. We didn't include that step in the video though because I really doubt any chachaantengs do that.
4. During the final research for doing the tags for the video and such, I found that apparently... this dish also exists in Japan? Seems to be called Seafood Doria? There was a Cooking with Dog episode talking about it. Tried to look up some more info on origins but there *very* little information out there.
That's all I can think of for now. I'm sure I'll update this a bit more later on.
You didn't put nutmeg in the bechamel though. :P
Chris ~ there was indeed a CWD episode showing that recipe. I've adored her and Frances's and his voice, for years. But this looks soooo good too.
Oh, you're 100% right there. A small shaving of nutmeg's great in a bechamel, I always find myself forgetting it.
I still have a weird day dream of a fancier version of this dish. I'll probably try to do it again once of these days. I'm thinking of making a fried rice kind of akin to the Huaiyang-style Yangzhou fried rice vid, using dried scallops and mushrooms, egg, and bamboo shoots. For frying the rice, fry in lard, use some of that soaking liquid plus some Cantonese shangtang. Then make the bechamel (using onion/bay and I shouldn't forget the nutmeg :P), and fold in a bunch of picked crab meat. Top with Buffalo mozzarella.
I think that'd be tasty... but on the other hand it might be like those people that try to do shit like make fancy cheesesteaks orwhatnot to 'elevate' them but end up being less than the sum of their part.
I make bechamel with cold milk. Hot roux cold milk no lumps.
on a tangent . and almost unrelated. y'all are the best couple i know on RUclips.. Keep them coming!
If you ever make a "long yau" shirt. I'll probably buy one.
also Liaojiu aka Shaoxing wine t-shirt
Coincidentally, “long yau” is also how I would describe the sound I make when I see a really good old friend for the first time in a long time.
Yes please.
"And out" is another good one
Just made this for my partner and I for dinner and it’s delicious! It’s a lot like the very popular tsa tsan tangs here in Toronto / Markham (in Canada). Because of Covid, we started cooking and baking more at home. We doubled the rice portion and it was a perfect sauce to rice ratio. We also used a mix of mozzarella and cheddar and broiled it for longer to get the perfect, crispy top. Thanks for sharing - will definitely be making this more often! Happy cooking 💗
This looks delicious thank you for doing some Cantonese dishes, Hong Kong cuisine is absolutely exquisite.
hong kong is not better thann hang zhou
@@merlionentertainment6382 It is in my opinion, I don't like Kiangsu cuisine as much as Cantonese cuisine
Hello from Canada! Just made this for dinner, turned out fantastic! The recipe was easy to follow. Thanks for all your videos :)
I always used to use that method for making roux because that's how I was taught to make it. Then I discovered the method of turning the heat off, adding the cold liquid all at once, then whisking before turning the heat back on. It works every time, with a lot less stirring and no risk of lumps forming.
roux doesn't have liquid
@@whatskraken3886 Milk.
@@dementionalpotato Nope.
@@whatskraken3886 Stop being pedantic. He’s obviously talking about milk, as in when you add milk to the roux to build the sauce. You know, like in the video? Plus, you need fat for roux, and your not making that shit with solid fat, so that doesn’t really hold on any front.
@@dementionalpotato 1) that’s called a bechamel. it’s a different thing
2) yes, you are using solid fat (usually butter)
try again.
Pre-pandemic my local Chinese buffet makes this bit with noodles instead of rice. It's one of my favorite things to get there.
Here’s a brilliant way to cook rice for this and other fried rice: 1. cook rice normally (rice cooker or absorption method). 2. Spread on a baking tray while hot, to sit there with steam rising for 5-10 mins. 3. Place in the freezer for about 15 mins until at least “cold and stiff” if not actually frozen. 🍚 The rice then behaves just like the usual “day old rice’. (It makes it more healthy too because it creates *resistant starches* which have a lower glycemic index).
You are the best cooking Channel! You are amazing!
Hot roux.. cold milk... no lumps...
Instead of hot milk... just use cold milk, pour it all in and then whisk. I've used this method a few times... didn't get any lumps. Just sharing
Haha I know people can get religious about the hot milk/cold milk thing. This is just how I've learned and always done it :)
Something tells me whisking is the real constant here lol
haha I also came to comment that! Chef John would be proud
@@kkhorimoto Praise be to Chef John!
@@Toffypot91 You're the boss
Of your béchamel sauce.
@@ChineseCookingDemystified Cold milk witll help if you are not quick enough with the whisk, soooo... cold milk it is. Bechamel a la culinary school i guess.
Have recently made a small batch and had to make a larger batch. Definitely well enjoyed. Though I do make some adjustments, namely I add scallion whites and jiucai which I fry up un the wok a short bit and add that into the bechamel before pouring over the rice. I also season the bechamel. And scallion greens on top after broiling. Adds a bit more flavor and color to it without taking anything away (though I also use skim milk and only shrimp, so there's that... but it's all I had to work with)
this is a good recipe. i did replace the cheese with pepper jack and swiss alpng with adding swai to the seafood as well. my family and friends love it
Thank you for making this playlist. Living in Oklahoma (close to central US) Asian is difficult to find. I had a bad experience ordering online so I find what I can. I also like it when you insert into your other videos substitutes for the ingredient in question. Again, Thank you!
I really love those fusion recipes. Thanks for sharing!
You two make a great team.I really been enjoying your channel and watching you both cook.I love Chinese and Tia cuisine.👍
I’m adding this to my Super Bowl menu. I will update later on the outcome! Thanks for sharing 😊
Oh yeah for sure! Seems perfect. Feel free to grab some takeout egg fried rice and work from that if you're looking for a shortcut when making a bigger meal :)
I've been watching and making an unhealthy amount of recipes from this channel this month.😄😄
My chinese culinary catalogue is now large lol. Will miss China after graduation for sure.
there used to be a chinese restaurant in my city that I loved going to, sadly its been shut down for over 10 years now, but they had a dish similar to this and I've been craving it for the longest time! I can't wait to try this recipe out! uwu
According to the food science guru Hervé This, warm milk actually gives a more lumpy result than cold. But what's really important is that you whisk out all the lumps thoroughly.
I know people can often be quite particular with their milk temperature with the bechamel :P I'm not really gunna argue it, I'll just assume that you're right (couldn't find anything online re the food science of hot vs cold). This was the way I was taught and, hey, it works. I 100% agree though the the primary variable is the whisking!
Correct
Hervé This (2006) Molecular Gastronomy: Exploring the Science of Flavor.
Cool milk drops the temperature down, stiffens the mixture so when you stir, the mixture is more bonded together, easier to get rid of the lumps
If you could make a video on the tomato porkchop version it'd be great because that's also a classic one and my favourite of the baked rice dishes
looks delish,,,,,,,,,,I'm drooling!!!!! Thanks
Another winner! How could you not like something with bechamel and cheese. Could you do some other recipes from those fusion joints. I would like to learn more. There is something like this in Japanese cooking also. Thanks again.
This looks a lot like a scallop dish a Japanese restaurant in my home town serves. I've never been able to find a recipe for anything like it, so I'm super excited to try this!
is the scallop dish some kind of doria? it's a dish invented in japan by a swiss chef, originally "creamed shrimp" poured over rice pilaf, topped with bechamel and cheese and baked. nowadays doria can feature different ingredients and flavor combos (other proteins, or curry instead of bechamel, etc) as well but this baked rice dish feels very similar to a seafood doria.
So good! Only know of one restaurant in my city that serves this and it's always my go-to comfort food
I ate so much of this as a kid...awesome video!
Hey your choice of cheese is totally fine, don't worry too much about what we think. Go slow on the disclaimer lol. Btw in Malaysia there are few places where they would add black pepper sauce and it's delicious. Highly recommend if you like spicy food (our food is very spicy here).
Love the food down there. The overly drawn out disclaimer was largely because I (Chris) also have a small streak of cheese snob in me ;)
I used to always order a spinach and 魚片 version of this, and I'd die for a recipe.
Looks soo good. I love their pork chop tomate rice. Soo good.
I love this even though it's different from your normal stuff
Looks like a fun dish, on my cook list. Thanks for the video.
Nice! More Chachaanteng dishes plz :)
We also tossed out a pineapple bun vid a couple weeks back :) Any specific requests?
We probably wouldn't do it anytime soon but I think deep fried stuffed french toast might be another fun one.
Besides Chachaanteng dishes, I really want to do some Macanese dishes: en.wikipedia.org/wiki/Macanese_cuisine. I once participated in translating a recipe book of this cuisine, got some nice recipes from old Macanese grandmas, lol. Really want to share all those fascinating dishes and history.
At our local HK cafes, I like to order these baked dishes with spaghetti instead of rice.
Simple & nice
Its just like Japanese Doria (rice gratin). For the bechamel, actually in my experience hot roux + cold liquid, or hot liquid + cold roux will ensure no lumps even if you just stir leisurely, compared to cold + cold, hot + hot. No need to feel sorry for the cheese, IMO cheapo mozz (or other with great meltability) go better in this kind of this than expensive fresh mozz.
Food Wishes says "hot roux, cold milk, no lumps". I'm starting to think that temperature isn't a factor in cream sauce clumping.
--Steve
Hey I am new and love your recipes :) my wife is obsessed with a local dumpling restaurant we frequent often.
What I need is a recipe for Shepard’s purse soup with scollop.
We’re in Australia happy to source Shepard purse frozen or even try and grow it ourselves:). Thanks:)
I really want to make this looks very tasty!
You can achieve a gooey texture with other varieties of cheese by pre melting and adding a bit of sodium citrate. That's how they get that texture in the cheap stuff.
I've got a couple bottles of Kweichow Moutai that i got when i was living in Zhuhai China. Would that make a good substitute for the Shaoxing? Really enjoying your versions of the HK dishes. My fav city in the world.
I like it.... I wll try this recipe thank you veey much
This dish is naughty.
I feel like having access to it on a night out is enough of a reason to move to China.
i am hacking wifi in china
Thank you good video
Looks delicious
Can you guys do some simple noodle soups? Some easy ones that you can whip up for breakfast/lunch.
Please my favorite is Baked Pork Chop over rice! Do it for me!
Haha I'm totally in the seafood rice camp ;) From what we know, it's a similar approach but the pork chop's deep-fried, then the sauce is a mix of ketchup and soy sauce. Topped with cheese and baked.
Sacrilege, pork is the food of the gods. All must bow down before it's mighty taste.
Porque no los dos?
Porq is la best
f chiang agreed, it's easy to replicate except for that sauce, the baked pork chop rice sauce is like a mystery that no one has fully solved
Delicious food I like
Looks amazing
I love this dish. Could show me how you make "han yuan jar meat"?
Will u please do some more vegetable side dishes? Last video had some great ideas. Keep up the great work guys!
Hmm... any specific requests? Maybe one of these days we could do a simple scallion oil mixed veg, but it feels like not enough content for an entire video. We'll try to think of some good ones :)
@@ChineseCookingDemystified I don't know, maybe 拍黄瓜, 手撕圆白菜, 金针菇黄瓜 ? Just looking for simple/easy combinations. But i wouldn't mind a video on 红烧茄子, it's my favorite ;)
Please share some dim sum recipe... french toast with salted egg yolk filling etc. Thanks.
*drool drool*
This. Looks. INSANELY. Scrummy!
Steph and Chris ~I tried octopus once. It was rubbery, reeeeeally fishing tasting and just terrible in general. Can you give me and idea what it tastes like? I've always ignored it after that but would like to try this dish.
TY
Jenn 💖 in Canada 🍁
So yeah, octopus actually isn't *overly* common in Chinese cuisine either. Not much you can do re the rubbery texture, so it's usually cut into very small pieces and stir-fried. If it's fresh and you marinate it it should've have the fishy taste though.
In Cantonese food, the most common way to see octopus is dried and as a component to soups. Take the dried octopus, roast it over a flame until it crackles, and toss it in. It adds a very nice flavor to the soup.
@@ChineseCookingDemystified
Thx Chris. Much appreciated.
Jenn 💖 in Canada 🍁
WOK FRIED SHRIMP!!!!!!!!! the best way to cook shrimp!!!!!!!!!!!!!!!!!
This seems like a guilty pleasure food
Haha definitely don't want to eat it too much, that's for sure. I think I gained like a kilo this week from this dish's test batches...
Is it possible to make this ahead to heat the day of?
This is gourmet
Can you make the baked pork chop spaghetti dish?
Yes spaghetti is also a common base instead of rice. At least I've had it many times.
Love the videos. Keep em coming. How about some Chen Kenichi recipies?
Crab stick: the taste of crab in the convenience of a stick.
Yummy!
always thought bechamel was some complicated fancy french sauce but its just.... butter and milk? damn no wonder that stuff is tasty...
Yeah honestly a lot of the French mother sauces aren't really all that tough. Like "velouté sauce" sounds like this fancy thing, but it's really just a brown gravy with unroasted stock instead of roasted. I think sometimes people get intimidated by the language bit :)
I like the seafood baked spaghetti and my fiance is Chinese and is back in China for a while for business! He thinks I'm weird only because he likes the baked rice! He won't go near the Seafood with cheese and mayonnaise baked golden brown and it's mainly sea legs sliced in oblong are angled slices I'm not sure how to describe the cut.
Great video. If you ever want to revisit using "good" cheese, you could try sourcing some sodium citrate. It's what makes American and similar cheeses so melty (courtesy of What's Eating Dan)
Yep, first learned that trick via Kenji :) Sodium citrate Mac N Cheese is quite cool too.
The thing is, I don't think the cheese flavor should be overpowering, so I do think a fresh cheese like Moz or maybe something semi-ripened like brie might be the best bet :) But experiment away, and lemme know how it turns out!
@@ChineseCookingDemystified Where good Italian cheese can be sourced, I would recommend white (i.e., non-smoked) scamorza or provola, which is basically a slightly aged mozzarella. Fresh mozzarella is never recommended in gratins.
Interesting. I normally fry the seafood first to get the emulsion juice for the rice stock.
Hey...was that Panda cheese? Great videos another one to put on my make list....
Perfect
Looks really tasty but I'm surprised you didn't put cheese in the sauce. Keep up the great videos!
Some sharp cheddar might be good on that too.
I thought they just put corn starch into evaporated milk as the cream sauce? In restaurants that is
lol you really know the world when showing what kind of cheese you used here.
Looks extremely similar to the Japanese-Western dish Seafood Doria. It is supposed to be created in Yokohama in the 1920s by Swiss chef Saly Weil.
It's pretty similar to many kinds of rice gratins that used to be more popular in European cuisine. Like the French Gratin de Riz or Italian Timballo di Riso al Forno.
Yeah always hard to tell for these things, but the smart money would be that this would be an adaptation from the Japanese dish. The Hong Kong version usually fries the rice and the seafood first and simply give it all a super brief broil... which is where I believe the primary difference lies.
I've never had the Japanese version, does the bechamel set during the bake?
Most definitley. The Japanese version is very dense and thick. Many versions add vegetables or mushrooms. Even though seafood is very common there's also chicken doria, curry doria so it's hard to generalise. But egg fried rice and stir-fried seafood is definitely Cantonese.
American tuna casserole is actually also a distant culinary relative to this dish
Please remember if you don’t drink alcohol
Just substitute the liaoju aka shaoxing wine with water and a bit of sugar and salt maybe
Or as adam ragusea said (because shaoxing wine is like white wine) mix 8 parts of water with 1 part of white balsamic vinegar
Baked chicken/pork chop next!!
so what are chachaantengs? i never knew about these! is it like Hong Kong's yoshoku?
yeah basically, mainly canton chinese mix with western style foods.
classic foods of that genre served in those places are like dish's like this , and things like coffee, western tea, toast , english breakfast with instant noodles, sandwiches and a weird rice dish consist of mix of meats (chickenbreast, pork chop,beef steak) on rice. stir fry spaghetti . i am sure there is more but thats the best examples i can give.
actually, adding cold milk helps prevent lumps
Reminds me of crab Rangoon
I hope i'm not coming off as rude but any plans on doing cong you bing?
We already did one, it's the Shanghai style: ruclips.net/video/Iblk2-1QNGM/видео.html
... and requests are never rude btw!
Lovely, thank you very much. I thought i had a fever dream when i can't find the vid. must have missed it. Thanks again!
Not available everywhere but I think a scmorza would work perfect for this. I'll try and report back...
Yummm
I don’t get why when you long-yay, you turn off the heat. Not necessary
True, definitely just feel free to take the wok off the flame instead of shutting off the heat. Same idea, we just don't want the oil to get too hot.
Alternatively, in restaurant settings they usually have a separate pot of oil they specifically longyau with.
Sounds southern.
Ive criticized your videos in the past for being impractically long processes, but this one isn't too bad. I may make this tomorrow. Thanks.
Let’s upgrade that puppy to a normal sauce and then put MORE cheese on top!
Man, seafood+cheese seems super bizarre to me, is it a usual combination in asia?
You say "liaojiu a.k.a. Shaoxing wine" so much that one day, someone's going to go to an Asian supermarket and look for Liaojiu Aikai brand shaoxing wine....
ima put that on the smoker
My intuition tells me to throw ham in this, or pork belly, or perhaps even mini-meatballs.
It's not " canto western its Portuguese baked pork over rice"
Sounds like Doria.
... might actually be Doria, coming from Japan. But regardless, this is the Hong Kong version :)
This feels french
Wouldn’t laugh at ya for that cheese at all!
Doria in Japanese cuisine.
Heated milk? Uhmmm..."Hot roux, cold milk, no lumps".
Haha looking it up, apparently there's a lot of contradicting information on that front. Hot milk was the way I was taught and works for me. Ultimately, I think it's mostly a matter of adding it in stages and whisking. As I said in the note, it felt a big weird teaching how to make a bechamel, ultimately just make one how you like :)
I did both and they both work~
It's Hong-Kongnese lol
What??? Dogs don't like seafood rice??
I think it's just a cultural difference but this is the first thing you've made that seems revolting to me. Something about mixing cheese and dairy with seafood turns my stomach. Love your channel though!
Really? In French cuisine, there's tons of bechamel-based sauces that're paired with seafood! Probably the most famous example is a mornay sauce (a bechamel with gruyère), which's absolutely awesome with shellfish. Once when we were playing around with this dish we actually gave doing it with a mornay sauce a go (it was a bit much).
But to each their own :)
Heck NO! I eat baked porkchop over rice all the time. One of my alltime favorite dishes. I introduce it to friends and they drive for miles just to goto the really good one in San Francisco chinatown. If you're ever in the area try VIP Cafe on Broadway in Chinatown.
I think eating fish with milk can have some bad effects on one's stomach (problems with digestions, diarrhea, etc), so maybe you've heard of or even experienced this before, and are therefore so adverse to mixing seafood with dairy?
This is Japanese Yoshoku, not Chinese food.
No offence but Cantonese food is gross. I live in Hong Kong and eating this dish (and some of their other concoctions) generally makes me sick. I'm not being negative, I do enjoy Tamjai here and dim sum is OK, but the rest of the food here is not suitable for people with health issues or allergies.