Hey guys, a few notes: 1. So - sort of inadvertently - the concept here was definitely inspired a bit by Beryl Shereshewsky’s videos. One of those times when you see something, it goes deep in your brain, and months/years later you think you had an original idea when you… totally didn’t lol (like, our original title for this video was going to be “How Asia Stir Fries Spaghetti”, which obviously had to be changed once the similarities dawned on me). She’s got five pasta oriented ‘around the world’ videos, so you can definitely check those out too: ruclips.net/video/L8fxsu1L9Wk/видео.html 2. At the same time, the topic of Western food in Asia is something that we’re (1) super passionate about and (2) something that lends itself quite well to this sort of ‘comparative study’. So long as y’all are similarly interested, we definitely don’t want this to be our last video on the topic. Cookshop fare, Haipai stuff, Hainan western, all the fun concoctions from the Philippines… if we’re going to step out of Chinese food at all, this is the one area that we feel could be in our wheelhouse. 3. But yeah, any Japanese or Thai people out there? Definitely let us know how we did. Luckily between studying a bit of Japanese in college and being *quite* well versed in Kanji haha… Steph can navigate written Japanese somewhat well. But still - we’ve never been to Japan, and our love of some of these dishes come from frequenting Japanese expatriate run restaurants in Shenzhen, Shunde, and Bangkok - none of which happen to, like, actually be in Japan. And similarly… we’ve only lived in Bangkok for a bit over a year (and our Thai is still rudimentary), so there’s bound to be blind spots as well. We definitely WANT feedback, so if we screwed up anywhere, tear into us! We want to learn. 4. Re the origins of Naporitan, like most food history there’s a lot of various theories/arguments. The most commonly cited origin is that it was created in the 1940s at the Hotel New Grand in Yokohama by a chef named Shigetada Irie. And the Hotel New Grand *does* play an important role in the Naporitan story - it’s said that he (1) was the first to list the name ‘Naporitan’ (i.e. the Japanese-ified spelling) on the menu and (2) was the inventor of the ‘softening’ trick we went over in the video. However, the Hotel’s version reportedly did not use Ketchup. The chef at the Center Grill is supposed to have studied under Shigetada Irie, and then adapted this recipe to use Ketchup. 5. There are some threads that pre-war there may have been some ketchup-based spaghettis in Japan. Not knowing Japanese, this proved to be a much more difficult space to navigate, and the Center Grill Theory seemed well regarded enough. 6. Originally, for the ‘Thai Spaghetti’ we were going to cover how to make that Drunken Spaghetti that I mentioned in the video. Super fun dish, but a big difficulty that I have when making Central Thai/Bangkok food is that it ends up being *so* tempting to apply a bit of Cantonese technique. Like… if I’m making a Drunken Noodle for myself, why *wouldn’t* I marinate and prep the seafood in the Cantonese style (ala the recent shrimp video). Why *wouldn’t* I fry in lard, and thicken my sauce with starch? While I think in these videos it’s ok to make a slight personal adjustment here or there, by my final test I realized that this recipe wasn’t “how Thailand stir fries spaghetti” but rather “how Chris stir fries spaghetti with a Thai flavor”. There didn’t seem to be much in English on Dried Chili fried spaghetti, so I figured that one might be a fun (and tasty) one to cover. 7. Still, I couldn’t help but add a little cornstarch to the sauce. Many Thai spaghetti dishes keep the sauce much thinner, so do note that that was my personal addition. 8. One other personal touch that I quite like - if possible, in this sort of dish I really like adding deep fried basil in addition to adding fresh basil. It’s a cool technique - the basil seems to ‘hold up’ quite a bit more in the final dish, especially visually. 9. If you're interested in the topic of Thai Cookshops, I'd definitely recommend our buddy Adam's video on the topic ruclips.net/video/JQJiz5CfTxQ/видео.html And while I'm the epitome of biased (known Adam since we both moved to China in the late 00s), if you're generally interested in the nexus of food and culture, I honestly think especially their recent videos are among the best English language food/travel content I've seen on RUclips. That’s all I can think of for now. Hope y’all enjoyed this one, swinging back to some solidly Shunde cuisine next video :)
As Thai, You doing fine with the Spaghetti. For addition, you might need to add big chunk of big chinese galic, because this recipe is made famous by a restuarant name "Kratiam" it kinda Thai western fusion food. Fun fact, the owner is also a "Kratoey". So the name resturant is kind of a pun, too.😊
My 2 cents is that you don't need cornstarch for Thai Spaghetti. It's basically Aglio e Olio with bacon fat and stearoid. If you feel it too dry, just use pasta water.
@@TVOme Oh cool! Was trying to poke around to see where this dish could've came from, but couldn't find much (except some old Pantip posts reviewing a couple in Pattaya). Is this the spot? goo.gl/maps/G5oYLcb1RyX3RvKK7
As someone who lives in Japan I do find the spelling tends to be more ‘Napolitan’. Obviously Japanese lacks much of a differentiation of ‘l’ and ‘r’ but when it is romanized, it’s mainly with the ‘l’ which I assumed is taken from the city of Naples or how in Japanese you would say it, ‘Napoli’. This might be why the name stays this way.
I'm Thai here, and I cook Thai spaghetti just like your but with linguine instead. I prefer the dish to be closer to what Thai-Chinese called "Honk Kong noodle" So you shouldn't worry about how some dishes may come closer to Chinese and than Thai. I want to see your take on this too, per usual, one recipe from the local and another is your take on this recipe.
I'm always mildly amused when chris says "I think everybody knows about..." and then describes a dish that I am hearing about for the first time in my life
@@EliTecapture-ru3vw I hadn't heard of it before Japan and here in Japan its a super super common side and sometimes main dish. Though being from the UK, I can't help but think if -we- tried to do that the Internet would roast us alive. But since its Japan they get a pass lmao.
i love the direction this channel is going in. obviously, chinese cooking is always going to be at the center and i'm not looking for "asian cooking demystified", but it's interesting to see how chinese cuisine doesn't just stop at the chinese border but is shaped by a larger intercultural dialogue which has mirrors all over the continent and elsewhere. it's daring to investigate chinese food from this perspective but i think it will yield a lot of observations you won't find in more traditional chinese cooking channels.
I would seriously love more diaspora cuisine content on youtube generally. Indo-Chinese food is incredibly delicious and Indian 'chow mein' is honestly not a million miles from stir-fried spaghetti.
I really appreciate that they acknowledge that "traditional" and "authentic" aren't really synonymous. Food isn't static. It's part of culture, and culture evolves. Only presenting the "traditional" is boring, and it doesn't really reflect how people in a culture actually eat.
Yes! Love when they go into food history and local foodways. People eat what tastes good and they work with the knowledge and resources in front of them, and CCD does a great job of showcasing that!
My philosophy when it comes to cooking learn the recipe to the teeth first, then you can alter. (Unless of it is something that can harm your health like allergies) Because IMO you get the hang of it first, after making it a few times you would know what you want to alter in the recipe and you will feel a lot more happier in the end.
@@penguinpingu3807 my approach on learning anything. you can't claim it is an improvement if a) you don't know what the real deal tastes like and b) you just don't have the skill to make the real deal. Learning the real deal and altering it to tastes is true mastery
@@oldcowbb Very true. Altering a recipe is the most hardest part that most won't realised, it's not gatekeeping if your alteration isn't recognisable to the dish that you trying to alter. There are variations but they maintain the essence of the original. The texture and flavour are the most hardest to keep similar when substituting.
My favourite Japanese yoshoku pasta dish is mentaiko spaghetti… it’s not really an analogue of any western dish as far as I’m aware, but they do use “western” ingredients apart from the mentaiko. Highly recommend trying it if you haven’t.
Well mentaiko is a seafood umami right? So when you think about it it's kinda like in the same ballpark as al tonno or puttanesca. I'm only half joking here.
I've never seen these sold at restaurants, so I'm relieved they exist. Like you, I've been doing spaghetti stir fries for years when I'm in the mood for it and each time I thought the Italians would probably kill me for doing this to spaghetti 🤣 There's something about twirling your fork around spaghetti that's distinctly different to eating Asian noodles with chopsticks.
My late mother-in-law (RIP) used to make fried spaghetti for us whenever me and the wife were too busy to make dinner. A little bit of soy sauce and whatever leftovers from the night prior. It was quick to spin up, tasty, and filled you up. I really miss her.
Re: The double-boil style of the Japanese version: I know of a trick when making ramen, if you can't find any decent fresh ramen noodles locally is to use spaghetti, and adding perhaps half a teaspoon of baking soda to the water when boiling. It's hard to describe, but it makes the spaghetti "springier". I don't have any more info than that, but perhaps someone in the comments will.
Ha, I tried that trick before too, only with Lye water. It's definitely an... interesting texture. Wasn't a fan of how the noodle 'puffed up', but I might've overdone it with the sodium carbonate haha
@@ChineseCookingDemystified Heh, the number one science thing I learned from this channel are the chemical and culinary differences between sodium bicarbonate, and sodium carbonate... and how to make the latter from the former.
The dough for ramen noodles needs an alkali in there for the texture, so this is basically just trying to substitute it in at a later stage. As to why it affects the texture like that, it’s to do with how the chemical reaction cooks faster and retains water. Another good example is traditional pretzels, which are very well cooked on the outside but stay just barely cooked and fluffy on the inside. Compare that to a regular bread roll, and the difference is the same as ramen against other non-alkaline noodles :)
I love making a dry Tom yum angel hair stir fry, made with Tom yum paste, kaffir lime leaves, finely minced lemongrass, galangal, minced beef, and canned tomatoes. Saucy, tangy, deliciousness. Thank you for bringing a different interpretation of pastas to the masses
in indonesia we also have something similar to this. some are straight up fusion, and i've seen spaghetti topped with sambal matah (a style of sambal that's basically sliced chili peppers and a fuckton of sliced shallots, and depending on the style you can get it drenched in oil or in lime juice), usually with some chicken. another type is what restaurants often call aglio olio, but it's basically just oily fried spaghetti with slices of fresh chili peppers, mushrooms, chicken, and/or hot dogs, usually with slightly charred garlic slices. it's interesting how dishes from around the world get translated into another culture. edit: interestingly, there's also a version of spaghetti that's basically just spaghetti tossed in ketchup and meat and that's called bolognese. the italians are frothing in the mouth probably
@@maxebanana6143 I have talking with friends that loves cooking Basically Carbonara got introduced to majority of Indonesian people in Java is from Pizza Hut And Pizza Hut is from America So "italian food" that we knew, is actually American version of it
I was so surprised to see how the last one turned out! It actually feels really similar to an aglio e olio that I make at home when there's no parsley - I add fish sauce to it and thai basil and bird's eye chilis that we grow in our backyard.
You guys expanding your scopes to Asian culinary culture in general is something I would love to see... Also that Shokugeki no Soma insert is **chef's kiss**
Yes!!! Was this video made for me?! The ways that different cultures around the world have adapted spaghetti are FASCINATING. Like, just, right off the bat, it’s already suuuper interesting that the quintessential spaghetti bolognese isn’t really a traditional thing in any part of Italy. Shoutout to Filipino spaghetti for adding condensed milk and/or banana ketchup to their tomato sauce. And hotdog wieners show up in this one too!! Shoutout to Cincinnati-style spaghetti for using their take on chili con carne-which is actually more akin to a Greek meat sauce with _cinnamon_ in it-as a starting point, and then putting American cheddar and raw onion on top. Shoutout to Somali spaghetti for throwing in basically every single spice they have. I grew up in western Canada with a Japanese-Canadian mom, and the dish that _I_ knew as “spaghetti” throughout my childhood is a variation that I have never seen anywhere outside of this specific generation of Japanese-Canadian families. I’ve wondered my entire adult life how widespread this version is, and where it came from, or how it even came to be. Funnily enough, the closest thing to it that I’ve ever encountered in the wild (i.e. outside of the Japanese-Canadian community bubble) was at an otherwise-very-typical western diner in Vancouver that was run by Chinese cooks… but/and I have this intuitive suspicion that the similarities may actually be due more to convergent evolution (techniques, sensibilities, and available ingredients) than any specific shared ancestor recipe.
Not to be that kind of Italian(i like every recipe you mentioned and i'm commenting under this video so.. :)) but spaghetti Bolognese is a traditional recipe in Bologna, we just call it differently: Ragú.(also what in america is called Bologna we call it "mortadella")
I was wondering if you all could do a breakdown of Chinese cleavers and cooking knives and some suggestions of what brands are the best to aim for. Generally in the West, the companies CCK/Chan Chi Kee and Shibazi/Shi Ba Zi Zou, are seen as the most reputable and most popular. Partially just because they come up first in search results when you look for Chinese cleavers to buy, and partially because they make solid knives. Curious if we are missing some great options that are on the market. Along with any other info you all can give.
Honestly, I would be curious to see the Chachaanteng white sauce version. It seems like the most ostensibly Western of the bunch to me and I'm curious to see how that deviates from a normal Béchamel and what makes it Cantonese/Chinese.
Oh a Hong Kong style "Western" baked creamy seafood rice is to die for. It's just a mild béchamel, not as nutty as a well made European one, I guess. But I think some cooks add in a bit of cornstarch or potato starch. Maybe a dash of light soy sauce or Shaoxing wine for extra umami. Cheap industrial cheese on top. LOL loves it. Some "fancier" versions of baked rice even use EGG FRIED RICE as the base, so it's extra fragrant & UNCTUOUS.
These videos are so fascinating - the cultural/historical insights mixed with clear, easy to follow visual recipes. A lot of this is totally new for me and I'm just really enjoying learning about everything! Looking forward to trying to cook some of these dishes at some point
Hi Chris and Steph; Great coverage this episode! I'm definitely seeing those Kra Pao basic techniques being applied to the Thai recipe. I'm finding that they rely a lot more on oil-sugar-water emulsification to thicken the sauce more than just starching it up? On a side note, I'd like to point out to you a recent research presentation I did at the University of Toronto R.C. Lee Canada-Hong Kong Library on a Hong Kong 1960's cookbook - and I concluded that Shanghaiese borscht came to Hong Kong, stayed around, and further evolved - into a slow-simmered Cantonese soup. Just wondering if you guys ever gave a pore-over on the CHAN Wing book, and if you guys would ever consider doing textual source analyses for your eps? Psst, said presentation is a video, on my channel. Should be right on top.
It has absolutely made my day to learn there’s a special way to make spaghetti in Japan which makes the texture more like Japanese noodles! After being skeptical of some of the 2010s-era performative outrage about local western restaurants not being authentic enough in the cuisine they sell, I started learning more about Japanese “Western” food and fell in love with the imaginative ways in which one country’s dishes get adapted to local palates and ingredients. (Omurice, which I had eaten long before I knew it was considered western, still seems very much not western to me except for the ketchup though. But I guess that’s the beauty of fusion food, it retains enough of both that both sides will view it as “other”!) This channel was introduction to non-Japanese Asian interpretations of western food and that love has just gotten deeper and deeper. Every culture chooses different things to keep and to throw away. I completely understand what they mean about the “hardness” of pasta though, as a child I actually demanded “Chinese” style instant egg noodles instead of spaghetti because my teeth were so sensitive back then. (The egg part made it taste pretty similar to Italian egg pasta so the rest of the dish would work.) That what I’m assuming is an English style cooked breakfast was also really fun. The egg, the bacon and the sausage makes sense to me. The broccoli, carrot, and corn less so! The heaping helping of chips was the jewel in the crown of it all - because of course it has to have chips 😂
I've been frying spaghetti/fettuccini for a few years now, as an alternative to just dumping some sauce on it. after cooking and draining the noodles, I place them in a frying pan with oil already in the pan and preheated and then fry it with some sauce, spices, and sometimes, various diced vegetables. Sometimes, I just fry the noodles in tomato sauce and sometimes I fry them in other sauces, and sometimes I add a bit of soy sauce to enhance the flavor along with some seasonings.
That's actually the authentic way of serving pasta in Italy. Once the pasta is cooked, it is drained and then combined with the sauce. This approach ensures that each strand of pasta is evenly coated with the sauce. They almost never pour sauce over pasta in Italy like people do in other countries.
I just want ALL the Asian Western food videos, when I say all, I do mean it. Its fusion food before fusion became trendy. The previous one, the well done steak witch ketchup sauce spaghetti was so good I watched it 'bout twenty times and I salivate when I just think about it. It seems I just have to make it soon, luckily my wife approves. Quick note: locally, round costs just about the same as ribeye and its not cheap.
You just unlocked a memory for me. I had this delicious spaghetti dish in Tokyo at Yomenya Goemon in Shinjuku. I’m not sure what the dish was called but it was the best red sauce pasta I ever had. I remember it being sweet and having eggplant. It’s still on the menu today
I'm veering off-topic from Asian-Western fusion, but I've had a dish from the restaurant Tiamo in Melbourne which sounds similar to that - maccheroni della zia. It had eggplant and mini meatballs in a Napoli sauce. Looking it up now I don't think I can find any recipes _exactly_ like it online (it's not a perfect match for any pasta alla Norma recipe I can find, at least), but I'd say it's the best red sauce pasta _I've_ ever had.
3 things make a list 1) I finally have enough tools and ingredients together that my wife and I have been trying your recipes (we live 7 hours from a good Asian market) 2) we are going to do these this week 3) a technical note for both of you: that microphone is right next to Steph's face so she does not need to work as hard to project as she did in this video, and it might show up if you look at the sound levels. At the very least, her voice sounds stressed. Maybe she was just excited? Love your videos keep it up!
Thank you, these look like fun fusion dishes and packed with flavour. I'm excited to try all three, as they're so different. The fact that the Thai one is served with basil (albeit a different kind) is a fun touch and I always found the dried chilli stir fried Thai dishes to be my favourites, even over more popular dishes like red curry. What stands out is the robustness of the spaghetti in each finished dish, which I guess is part of the charm of them over softer noodle based dishes.
I saw your video this morning and HAD to make Naporitan for dinner today! We’ve just finished our plates and I’m so happy about how this turned out that i will definitely add it to the regular meals!! Thank you so much for the inspiration!
👋 👋 👋 Hello you two! Jenn here. This was absolutely one of your best videos ever! The animation, using chapters to delineate different dishes, the real sites and of course your concise and easy to follow directions. You've really, really upped your game. I'm so, so proud of you both! Look at you 😊 This channel is a huge hit! These dishes certainly look interesting. I must try the pepper spaghetti. From where you started to now, you've made so much progress and I hope you continue to delight and amaze viewers. I've not been commenting but I have always viewed and liked your videos. I don't want to throw a wet blanket on this~but my husband of 42 years died on 20/12/2022 of cancer. He'd only been really ill for about 6 months, but it was a rapidly metastasising cancer, so he chose MAiD (medical assistance in dying) to end his suffering. I've been a bit of a wreck, but I've always found comfort in watching you both excel doing what you obviously love. I'm sorry for being a downer, but I thought I'd like to say, again I'm so proud of you both. Take care. Keep cooking. 💖💖💖 As usual I'm ~ Jenn from Canada 🇨🇦 🇨🇦 🇨🇦
My condolences, my father had a very high chance of getting a stage 4 pancreatic cancer diagnosis (and thus a prognosis of 6 months or so too), but was very lucky it wasn’t cancer. Hope you find your silver lining soon if you haven’t already, and life carries on… Edit: I recommend a book called When Breath Becomes Air, by Paul Kalanithi. Might provide some comfort.
@@tjay1305 This is so kind. And I'll look for that book. Thank you. 💖 I'm glad your father didn't have cancer. It's a cruel, cruel disease. My husband was euthanized (it's called MAiD in Canada ~ Medical Assistance in Dying) and was spared a long painful death. I'm forever grateful he was spared the worst. Jenn
@@rhijulbec1 no problem. I think most people need healing at some point or other in their lives. I’m more of the sensitive sort, and without getting into the details, even just getting over my ex-girlfriend took me at least 3 years before I stopped constantly having nightmares and wishful thinking, and I can only imagine what it must be like for you. Take care. 🙂
I love this sort of videos for ideas as they help with seeing common ingredients I have access to in different light and ease me into trying even more heavily bastardized versions of foreign food
flour and oil > onion and garlic > spices and sauces > pasta ketchup pasta: oil> onion>hot dog> ketchup. make sure there is enough oil for ketchup> peppers>pasta> mayo and hot sauce thai spag: bacon in water wait til fried> onion> garlic> oyster> dried chili> noodle> herb
Just made the naporitan with a few substitutions for what I had in my fridge. Hot dogs -> firm tofu and a few smoked lardons, kewpie mayo -> UK supermarket mayo with a splash of rice vinegar, sugar and msg, onion -> red onion, powdered Parmesan->pre-grated pecorino. It was really good!
Thank you so much! I love quick and easy noodle dishes and will give these a try, especially when I dont feel like doing a ton of food prep work for other dishes! Hope you all are doing well!
Re, the Japanese re-blanching method: it's also reasonable to believe that is a restaurant method to cut cooking times, since they're cranking out hundreds of dishes every evening. Charles Escoffier's own recipes often include implied steps like this, and even Chinese cooks have all their veggies prepped and cut well ahead of time.
I used to work for an Italian restaurant many years ago and they would parboil huge batches of pasta, cool it, oil it and refrigerate it in preparation for the lunch and dinner rushes the next day. They would do a similar thing where they would bake dozens of chickens, cool, refrigerate them. The next day, the chickens were quartered to order and then deep fried. The restaurant was famous for their authentic pasta , their fantastic chicken and the speed with which they’d serve the food. So yeah, precooking cuts down on loads of time.
I made the Naporitan, and I'm rather surprised by just how good it is. On paper it's peak flyover white trash cooking (Ketchup, mayonnaise, hot dogs, and spaghetti. ew.) but it's surprisingly complex and interesting. Usually I'm more interested in your recipes that take six hours, but that was really rather good. A lot of Asian quick at home comfort food is shockingly good for what it is. (See: chapaguri, ketchup fried rice with Spam, Japanese curry from a box, etc.) The components would make pretty foul American food, but totally work. I guess the difference is that fresh vegetables are *always* included, whereas in the US you're lucky if the tuna casserole has frozen peas mixed in. Even if you're making food from a box, or pantry staples, you need to dress it up a bit and add some vibrancy.
I would argue its a mixture of cooking skill and perspective. The perspective one is a large part of it. Many foriegners that come to Japan for a week or so think the food is amazing. Whereas foreigners who have lived here for a long while usually start to think a lot of the dishes are actually a bit basic and bland. I've had many Napolitan spaghetti's which are just ketchup and pasta with 3 thin slices of green pepper and sausage and it's like damn. It's edible, but a major step-down from the beef-rich UK style bolognaise with garlic bread that I grew up eating in the UK. Japan does do bolognaise too but I've never had a good one.
@@327legoman I was really talking about home cooks, and mostly home cooks making more native dishes. If I was craving Italian food anywhere in Asia, I'd really only look at tippy top of the line restaurants. I feel like Italian food is to most of Asia what French food is to the West. You sometimes see middle of the road French food in the West, but it's always bad. If you want good French food outside of France it's going to be top dollar. I feel like in Asia, any Italian food that's not in a super high end restaurant is going to be Olive Garden tier. I always think it's funny that when you ask for the nicest or most luxe restaurant in town in a lot of Asia locals will frequently tell you it's an Italian restaurant. For me, unless Italian is like farm (like it would be in most better restaurants in Italy) it's kind of meh.
@@Tombombadillo999 I feel like even if that's the inspiration, it's kind of a different beast. Like, sometimes you want to make a gourmet macaroni and cheese with four kinds of artisanal European cheeses from the cheese monger, and a beautiful gratin topping with homemade bread crumbs sautéed in butter with fresh herbs. And sometimes you want to eat a box of Annie's while watching Netflix. Both are equally valid for what they are.
This kind of cooking reminds me of German curry wurst. Derived from what was in ration packs of foreign occupying forces (American and British in this case). It is practically a national dish now.
Thanks as always…you guys are the best and your channel is so educational! Great to see a shoutout to Hot Thai Kitchen, I just discovered it and it’s fantastic. All the best guys! PS, my first dog was a mini schnauzer 😊❤
For thai basil, i usually have it stir fry with the minced meat and sauce till bit thicken then add in Noodle ... Pad krapao style ... Top with a soft yolk sunny side egg with crispy side.
I make Naporitan once a month, but I have NEVER made my own HK style black pepper sauce spaghetti!!!!!! I rarely go to chachaantengs anymore (I always get a weird tummy afterwards... sorry I just can't stomach subpar ingredients or too much grease anymore!) so I can't wait to make it tomorrow. Thank YOU!
Funny I was looking at making spaghetti and wanted something different and stumbled upon Filipino spaghetti. Now I have even more options with these recipes 👍🏻👍🏻
I think you should also do Shanghai style Chinese - western fusion (Haipai cuisine) which is very different from Hong Kong's - it's got more influence than just from Britain like Shanghainese style Olivier salad, Shanghai red soup (often called Chinese Borscht but the Shchi influence is more pronounced), pork schnitzel with spicy soy sauce (worcester sauce).
It's actually more influence by RUSSIAN cuisine (hello BORSCHT, mayo salads, schnitzel) because a ton of Russians fled to Shanghai when their empire fell.
Been frying pasta and using it in asian-style noodle dishes for decades. Keeps longer than fresh or instant noodles, so it's handy to have in the pantry
As an Australian who grew up on a rice farm the Asian-Western fusian food is my bread and butter, I love it so much. I'm gonna try all these. (may also be a bridge between my super British housemate who only like bread pasta and beans and my spicy Asian food lol)
I grew up in a Taiwanese-American family, and the spaghetti I remember from childhood turns out to be something like Naporitan, except with bacon and ground beef instead of the hot dog.
Honestly, if this is what people falsely believe we eat perhaps we should make them wrong and just make it anyway because that sounds awesome. I have to say fried ham is an "I have no money but want good food" classic that I think people that do have money should make anyway.
this is reminding me of a dish i had in san francisco chinatown at some hong kong style cafe, called oxtongue spaghetti. i've been trying to recreate it ever since. its spaghetti in a red sauce topped with cheese and broiled. its really salty, a little sweet, and not very acidic. ive tried a few 'hong kong spaghetti' recipes i found online, but none of them are quite right, theyre all too sweet. i'm thinking the secret ingredient is butter or maybe even velveeta?
Perhaps you could try this recipe? Has ENG subs & seems solid to me ruclips.net/video/D-P7j-OQeI8/видео.html If that doesn't quite hit the spot (he does use Tomato Paste, while many Cha Chaan Teng use ketchup) you can also check out this video for the Ketchup sauce... in Cantonese but this guy is super solid, we often consult him a bit when researching: ruclips.net/video/5RLRcEAqV2Q/видео.html
Thai fried spqg. This was good. Tried using some spag water instead of the cornflour - worked well and very Italian Asian fusion. Flavours somehow expressed themselves individually instead of coming together. Nice. Distinct. But almost as if Italy and Asia met but kept their distance
I've been trying to find a spaghetti recipe I can eat and give to my chickens. My parents always get noodles from the food pantry, but they rarely eat them, and it would be cheaper for me to give them noodles instead of fried rice, which I make several times a week.
@@Zamzummin yes, real chickens. I have 9 chickens and 3 roosters. I bought chicks 2 years in a row during the pandemic. The older chickens used to be friendly but the new ones turned all of them mean.
Very inspiring and looks delicious too. What really surprises is the use of....butter to round off the taste. Is it also part of "western" influence on Asian cuisine similar to incorporating Italian spaghetti? Strange if you remember how sparingly if ever Italians use butter in pasta dishes.
thanks for the channel, it gave me some new ideas for food. is clarified butter/ghee used in chinese cooking? also, I have to try the first variation with fried pancetta not ham :)
Actually I never herd about dried chilli spaghetti here in Thailand before. That look to be still in Chinese style (maybe from Sichuan). But We here we have 'Spaghetti Ki Mao' which means drunkard's spaghetti in which we made stir fired with pounded fresh chillis and basils.
There’s a menu item in one of those Thai Cookshops called “Orlando Soup” and I’m fascinated since my brother lives in the namesake. Alas, I’m not able to figure it out through Google.
Hey! You can check out our buddy Adam's recent video on the topic - here's the restaurant with that menu item: ruclips.net/video/JQJiz5CfTxQ/видео.html
I have two questions: are there any other recipes that I can use that roux technique with? I loved how the black pepper spaghetti turned out, and wanted to try doing it with something else like scallion oil noodles maybe> and two, what does the Kewpie mayo do for the Napolitan spaghetti?
Where was this video when I was in Asia this past month! I would have totally hunted down the Thai joints. Did have a nice Napolitan at Galant in Tokyo. I will be making the black pepper tomorrow!
I love that Asian European food is just like European Asian food. Both undoubtedly delicious, well at least the European Asian food is, haven't been to Asia yet.
My Thai mom used to make this weird hybrid that I was reminded of by this video. I don’t remember the exact detail, but she would take her western spaghetti and meat sauce, and stir fry it with egg, brown mustard and sugar if I remember correctly. If anyone has a similar memory or something like this, let me know, it seems weird but I remember it being much better than the sun of its parts
Spaghetti works pretty well for Reganmian hot dry noodles. Been recreating it overseas with spaghetti for a while now. Alkaline noodles are hard to come by here.
One of the biggest surprises about discovering Asian spaghetti dishes for the first time as a kid was how natural and easy it is to eat it with chopsticks!!! It doesn't get messy and you don't need to learn any special fork + spoon technique to do so. I felt baffled when other kids told me they didn't like spagetti because it was so hard to eat (with a fork). Even nowadays when I make western spagetti dishes I automatically reach for chopsticks first when setting up the table :)
my attempts to eat spaghetti with chopsticks have been pretty underwhelming can't seem to grip them. i haven't really tried different brands though. noodles are not an issue though.
if you want to plate spaghetti beautifully, you can take a big fork and a ladle and turn the entire portion into a nice little nest and then slide it on the plate.
You probably didn't know of Macanese cooking, which is a whole nother league altogether. Speaking of one of its influences, do you by any chance know of any channels that covers Indian or other Desi (South Asian) cooking in a similar way to how you handle Ham Chinese cooking?
I just use spaghetti for everything. Ragu bolognese, miso pork sauce, black pepper beef sauce, bami goreng, ramen, chili, chow mein, lo mein, everything mein. Spaghetti just works really well. It's entirely universal.
Hey guys, a few notes:
1. So - sort of inadvertently - the concept here was definitely inspired a bit by Beryl Shereshewsky’s videos. One of those times when you see something, it goes deep in your brain, and months/years later you think you had an original idea when you… totally didn’t lol (like, our original title for this video was going to be “How Asia Stir Fries Spaghetti”, which obviously had to be changed once the similarities dawned on me). She’s got five pasta oriented ‘around the world’ videos, so you can definitely check those out too: ruclips.net/video/L8fxsu1L9Wk/видео.html
2. At the same time, the topic of Western food in Asia is something that we’re (1) super passionate about and (2) something that lends itself quite well to this sort of ‘comparative study’. So long as y’all are similarly interested, we definitely don’t want this to be our last video on the topic. Cookshop fare, Haipai stuff, Hainan western, all the fun concoctions from the Philippines… if we’re going to step out of Chinese food at all, this is the one area that we feel could be in our wheelhouse.
3. But yeah, any Japanese or Thai people out there? Definitely let us know how we did. Luckily between studying a bit of Japanese in college and being *quite* well versed in Kanji haha… Steph can navigate written Japanese somewhat well. But still - we’ve never been to Japan, and our love of some of these dishes come from frequenting Japanese expatriate run restaurants in Shenzhen, Shunde, and Bangkok - none of which happen to, like, actually be in Japan. And similarly… we’ve only lived in Bangkok for a bit over a year (and our Thai is still rudimentary), so there’s bound to be blind spots as well. We definitely WANT feedback, so if we screwed up anywhere, tear into us! We want to learn.
4. Re the origins of Naporitan, like most food history there’s a lot of various theories/arguments. The most commonly cited origin is that it was created in the 1940s at the Hotel New Grand in Yokohama by a chef named Shigetada Irie. And the Hotel New Grand *does* play an important role in the Naporitan story - it’s said that he (1) was the first to list the name ‘Naporitan’ (i.e. the Japanese-ified spelling) on the menu and (2) was the inventor of the ‘softening’ trick we went over in the video. However, the Hotel’s version reportedly did not use Ketchup. The chef at the Center Grill is supposed to have studied under Shigetada Irie, and then adapted this recipe to use Ketchup.
5. There are some threads that pre-war there may have been some ketchup-based spaghettis in Japan. Not knowing Japanese, this proved to be a much more difficult space to navigate, and the Center Grill Theory seemed well regarded enough.
6. Originally, for the ‘Thai Spaghetti’ we were going to cover how to make that Drunken Spaghetti that I mentioned in the video. Super fun dish, but a big difficulty that I have when making Central Thai/Bangkok food is that it ends up being *so* tempting to apply a bit of Cantonese technique. Like… if I’m making a Drunken Noodle for myself, why *wouldn’t* I marinate and prep the seafood in the Cantonese style (ala the recent shrimp video). Why *wouldn’t* I fry in lard, and thicken my sauce with starch? While I think in these videos it’s ok to make a slight personal adjustment here or there, by my final test I realized that this recipe wasn’t “how Thailand stir fries spaghetti” but rather “how Chris stir fries spaghetti with a Thai flavor”. There didn’t seem to be much in English on Dried Chili fried spaghetti, so I figured that one might be a fun (and tasty) one to cover.
7. Still, I couldn’t help but add a little cornstarch to the sauce. Many Thai spaghetti dishes keep the sauce much thinner, so do note that that was my personal addition.
8. One other personal touch that I quite like - if possible, in this sort of dish I really like adding deep fried basil in addition to adding fresh basil. It’s a cool technique - the basil seems to ‘hold up’ quite a bit more in the final dish, especially visually.
9. If you're interested in the topic of Thai Cookshops, I'd definitely recommend our buddy Adam's video on the topic ruclips.net/video/JQJiz5CfTxQ/видео.html And while I'm the epitome of biased (known Adam since we both moved to China in the late 00s), if you're generally interested in the nexus of food and culture, I honestly think especially their recent videos are among the best English language food/travel content I've seen on RUclips.
That’s all I can think of for now. Hope y’all enjoyed this one, swinging back to some solidly Shunde cuisine next video :)
As Thai, You doing fine with the Spaghetti. For addition, you might need to add big chunk of big chinese galic, because this recipe is made famous by a restuarant name "Kratiam" it kinda Thai western fusion food. Fun fact, the owner is also a "Kratoey". So the name resturant is kind of a pun, too.😊
My 2 cents is that you don't need cornstarch for Thai Spaghetti. It's basically Aglio e Olio with bacon fat and stearoid.
If you feel it too dry, just use pasta water.
@@TVOme Oh cool! Was trying to poke around to see where this dish could've came from, but couldn't find much (except some old Pantip posts reviewing a couple in Pattaya). Is this the spot? goo.gl/maps/G5oYLcb1RyX3RvKK7
As someone who lives in Japan I do find the spelling tends to be more ‘Napolitan’. Obviously Japanese lacks much of a differentiation of ‘l’ and ‘r’ but when it is romanized, it’s mainly with the ‘l’ which I assumed is taken from the city of Naples or how in Japanese you would say it, ‘Napoli’. This might be why the name stays this way.
I'm Thai here, and I cook Thai spaghetti just like your but with linguine instead. I prefer the dish to be closer to what Thai-Chinese called "Honk Kong noodle" So you shouldn't worry about how some dishes may come closer to Chinese and than Thai. I want to see your take on this too, per usual, one recipe from the local and another is your take on this recipe.
I'm always mildly amused when chris says "I think everybody knows about..." and then describes a dish that I am hearing about for the first time in my life
I've never heard of any of these dishes in my life and I'm an Asian that loves spaghetti and Asian food. lol
Hello my fellow orange
@@EliTecapture-ru3vw I hadn't heard of it before Japan and here in Japan its a super super common side and sometimes main dish. Though being from the UK, I can't help but think if -we- tried to do that the Internet would roast us alive. But since its Japan they get a pass lmao.
i love the direction this channel is going in. obviously, chinese cooking is always going to be at the center and i'm not looking for "asian cooking demystified", but it's interesting to see how chinese cuisine doesn't just stop at the chinese border but is shaped by a larger intercultural dialogue which has mirrors all over the continent and elsewhere.
it's daring to investigate chinese food from this perspective but i think it will yield a lot of observations you won't find in more traditional chinese cooking channels.
I would seriously love more diaspora cuisine content on youtube generally. Indo-Chinese food is incredibly delicious and Indian 'chow mein' is honestly not a million miles from stir-fried spaghetti.
I really appreciate that they acknowledge that "traditional" and "authentic" aren't really synonymous. Food isn't static. It's part of culture, and culture evolves.
Only presenting the "traditional" is boring, and it doesn't really reflect how people in a culture actually eat.
Yes! Love when they go into food history and local foodways. People eat what tastes good and they work with the knowledge and resources in front of them, and CCD does a great job of showcasing that!
"but... Do what makes you happy" is an instruction I want to hear in more recipes!
My philosophy when it comes to cooking learn the recipe to the teeth first, then you can alter. (Unless of it is something that can harm your health like allergies)
Because IMO you get the hang of it first, after making it a few times you would know what you want to alter in the recipe and you will feel a lot more happier in the end.
@@penguinpingu3807 my approach on learning anything. you can't claim it is an improvement if a) you don't know what the real deal tastes like and b) you just don't have the skill to make the real deal. Learning the real deal and altering it to tastes is true mastery
@@oldcowbb Very true.
Altering a recipe is the most hardest part that most won't realised, it's not gatekeeping if your alteration isn't recognisable to the dish that you trying to alter. There are variations but they maintain the essence of the original.
The texture and flavour are the most hardest to keep similar when substituting.
My favourite Japanese yoshoku pasta dish is mentaiko spaghetti… it’s not really an analogue of any western dish as far as I’m aware, but they do use “western” ingredients apart from the mentaiko. Highly recommend trying it if you haven’t.
If only it was easy to find in the Philippines, haha! Watching a lot of Cooking with Dog and that's a dish I've been craving unknowingly.
Heck yeah!! Mentaiko spaghetti is lit and legit.
mentaiko itself is just godly regardless
Cream mentaiko spaghetti > plain mentaiko spaghetti! 😉
Well mentaiko is a seafood umami right? So when you think about it it's kinda like in the same ballpark as al tonno or puttanesca.
I'm only half joking here.
I've been doing spaghetti stir fries for years whenever I run out of other noodles, so this is great inspiration
Yeah, with enough seasoning and sauce, spaghetti, udon, and rice noodles are almost indistinguishable.
Specially if you add some baking soda to the pasta water, that seems to add some additional bite to the pasta
I've never seen these sold at restaurants, so I'm relieved they exist.
Like you, I've been doing spaghetti stir fries for years when I'm in the mood for it and each time I thought the Italians would probably kill me for doing this to spaghetti 🤣
There's something about twirling your fork around spaghetti that's distinctly different to eating Asian noodles with chopsticks.
My late mother-in-law (RIP) used to make fried spaghetti for us whenever me and the wife were too busy to make dinner. A little bit of soy sauce and whatever leftovers from the night prior. It was quick to spin up, tasty, and filled you up. I really miss her.
Re: The double-boil style of the Japanese version: I know of a trick when making ramen, if you can't find any decent fresh ramen noodles locally is to use spaghetti, and adding perhaps half a teaspoon of baking soda to the water when boiling. It's hard to describe, but it makes the spaghetti "springier". I don't have any more info than that, but perhaps someone in the comments will.
Ha, I tried that trick before too, only with Lye water.
It's definitely an... interesting texture. Wasn't a fan of how the noodle 'puffed up', but I might've overdone it with the sodium carbonate haha
@@ChineseCookingDemystified Heh, the number one science thing I learned from this channel are the chemical and culinary differences between sodium bicarbonate, and sodium carbonate... and how to make the latter from the former.
The dough for ramen noodles needs an alkali in there for the texture, so this is basically just trying to substitute it in at a later stage.
As to why it affects the texture like that, it’s to do with how the chemical reaction cooks faster and retains water.
Another good example is traditional pretzels, which are very well cooked on the outside but stay just barely cooked and fluffy on the inside. Compare that to a regular bread roll, and the difference is the same as ramen against other non-alkaline noodles :)
@@zalibecquerel3463Sodium Hydroxide is a whole new beast compared to those Carbonates.
I love making a dry Tom yum angel hair stir fry, made with Tom yum paste, kaffir lime leaves, finely minced lemongrass, galangal, minced beef, and canned tomatoes. Saucy, tangy, deliciousness. Thank you for bringing a different interpretation of pastas to the masses
in indonesia we also have something similar to this. some are straight up fusion, and i've seen spaghetti topped with sambal matah (a style of sambal that's basically sliced chili peppers and a fuckton of sliced shallots, and depending on the style you can get it drenched in oil or in lime juice), usually with some chicken. another type is what restaurants often call aglio olio, but it's basically just oily fried spaghetti with slices of fresh chili peppers, mushrooms, chicken, and/or hot dogs, usually with slightly charred garlic slices. it's interesting how dishes from around the world get translated into another culture.
edit: interestingly, there's also a version of spaghetti that's basically just spaghetti tossed in ketchup and meat and that's called bolognese. the italians are frothing in the mouth probably
our carbonara is also just straight up cream/milk with diced ham slices, lol
@@maxebanana6143 didn't even use egg on the sauce lol
@@maxebanana6143oh, yeah… that’s trashy carbonara I’ve eaten far too many times…
@@maxebanana6143 I have talking with friends that loves cooking
Basically Carbonara got introduced to majority of Indonesian people in Java is from Pizza Hut
And Pizza Hut is from America
So "italian food" that we knew, is actually American version of it
“Alio e olio” is a typical italian dish, and its lovely!
The Thai recipe looks pretty good and I think the description of a high ease of preparation to deliciousness ratio seems accurate.
I was so surprised to see how the last one turned out! It actually feels really similar to an aglio e olio that I make at home when there's no parsley - I add fish sauce to it and thai basil and bird's eye chilis that we grow in our backyard.
Yum!!
You guys expanding your scopes to Asian culinary culture in general is something I would love to see...
Also that Shokugeki no Soma insert is **chef's kiss**
Yes!!! Was this video made for me?! The ways that different cultures around the world have adapted spaghetti are FASCINATING.
Like, just, right off the bat, it’s already suuuper interesting that the quintessential spaghetti bolognese isn’t really a traditional thing in any part of Italy.
Shoutout to Filipino spaghetti for adding condensed milk and/or banana ketchup to their tomato sauce. And hotdog wieners show up in this one too!!
Shoutout to Cincinnati-style spaghetti for using their take on chili con carne-which is actually more akin to a Greek meat sauce with _cinnamon_ in it-as a starting point, and then putting American cheddar and raw onion on top.
Shoutout to Somali spaghetti for throwing in basically every single spice they have.
I grew up in western Canada with a Japanese-Canadian mom, and the dish that _I_ knew as “spaghetti” throughout my childhood is a variation that I have never seen anywhere outside of this specific generation of Japanese-Canadian families. I’ve wondered my entire adult life how widespread this version is, and where it came from, or how it even came to be. Funnily enough, the closest thing to it that I’ve ever encountered in the wild (i.e. outside of the Japanese-Canadian community bubble) was at an otherwise-very-typical western diner in Vancouver that was run by Chinese cooks… but/and I have this intuitive suspicion that the similarities may actually be due more to convergent evolution (techniques, sensibilities, and available ingredients) than any specific shared ancestor recipe.
This is the first time I've heard of Suugo Suqaar... looks *awesome*
Not to be that kind of Italian(i like every recipe you mentioned and i'm commenting under this video so.. :)) but spaghetti Bolognese is a traditional recipe in Bologna, we just call it differently: Ragú.(also what in america is called Bologna we call it "mortadella")
@@gregorsamsa5561By "spaghetti Bolognese" they're referring to the Commonwealth-style "spag bol", not a ragu alla Bolognese.
@@ChineseCookingDemystified East African-Italian fusion food is fantastic. Eritrean-Italian food is a big thing.
So what is your mom's Japanese-Canadian pasta dish like? Recipe or description please.
I was wondering if you all could do a breakdown of Chinese cleavers and cooking knives and some suggestions of what brands are the best to aim for.
Generally in the West, the companies CCK/Chan Chi Kee and Shibazi/Shi Ba Zi Zou, are seen as the most reputable and most popular.
Partially just because they come up first in search results when you look for Chinese cleavers to buy, and partially because they make solid knives.
Curious if we are missing some great options that are on the market. Along with any other info you all can give.
Doria is such a nostalgic pleasure! Loved it since I was a kid. The creaminess of the bechamel pairs so well with Japanese rice.
Honestly, I would be curious to see the Chachaanteng white sauce version. It seems like the most ostensibly Western of the bunch to me and I'm curious to see how that deviates from a normal Béchamel and what makes it Cantonese/Chinese.
Oh a Hong Kong style "Western" baked creamy seafood rice is to die for. It's just a mild béchamel, not as nutty as a well made European one, I guess. But I think some cooks add in a bit of cornstarch or potato starch. Maybe a dash of light soy sauce or Shaoxing wine for extra umami. Cheap industrial cheese on top. LOL loves it.
Some "fancier" versions of baked rice even use EGG FRIED RICE as the base, so it's extra fragrant & UNCTUOUS.
Wikipedia: 港式白汁 … 以白湯底（沒稀釋的罐裝忌廉湯）煮成... ie. Campbell Soup ruclips.net/video/Tbibu4T9dJ4/видео.html
用麵粉與黃油拌勻，用慢火煮約3分鐘成「麵糊」，再拌入白湯底煮成汁
Nice touch throwing in a touch of Pai Lin... She's great, as you guys are...!!!
i love love love seeing other cultures' takes on foods/ingredients i'm familiar with, great video!
You two are such a generous and unique source of information. I appreciate you
These videos are so fascinating - the cultural/historical insights mixed with clear, easy to follow visual recipes. A lot of this is totally new for me and I'm just really enjoying learning about everything! Looking forward to trying to cook some of these dishes at some point
Hi Chris and Steph;
Great coverage this episode! I'm definitely seeing those Kra Pao basic techniques being applied to the Thai recipe. I'm finding that they rely a lot more on oil-sugar-water emulsification to thicken the sauce more than just starching it up?
On a side note, I'd like to point out to you a recent research presentation I did at the University of Toronto R.C. Lee Canada-Hong Kong Library on a Hong Kong 1960's cookbook - and I concluded that Shanghaiese borscht came to Hong Kong, stayed around, and further evolved - into a slow-simmered Cantonese soup. Just wondering if you guys ever gave a pore-over on the CHAN Wing book, and if you guys would ever consider doing textual source analyses for your eps?
Psst, said presentation is a video, on my channel. Should be right on top.
It has absolutely made my day to learn there’s a special way to make spaghetti in Japan which makes the texture more like Japanese noodles!
After being skeptical of some of the 2010s-era performative outrage about local western restaurants not being authentic enough in the cuisine they sell, I started learning more about Japanese “Western” food and fell in love with the imaginative ways in which one country’s dishes get adapted to local palates and ingredients. (Omurice, which I had eaten long before I knew it was considered western, still seems very much not western to me except for the ketchup though. But I guess that’s the beauty of fusion food, it retains enough of both that both sides will view it as “other”!) This channel was introduction to non-Japanese Asian interpretations of western food and that love has just gotten deeper and deeper. Every culture chooses different things to keep and to throw away.
I completely understand what they mean about the “hardness” of pasta though, as a child I actually demanded “Chinese” style instant egg noodles instead of spaghetti because my teeth were so sensitive back then. (The egg part made it taste pretty similar to Italian egg pasta so the rest of the dish would work.)
That what I’m assuming is an English style cooked breakfast was also really fun. The egg, the bacon and the sausage makes sense to me. The broccoli, carrot, and corn less so! The heaping helping of chips was the jewel in the crown of it all - because of course it has to have chips 😂
I've been frying spaghetti/fettuccini for a few years now, as an alternative to just dumping some sauce on it. after cooking and draining the noodles, I place them in a frying pan with oil already in the pan and preheated and then fry it with some sauce, spices, and sometimes, various diced vegetables. Sometimes, I just fry the noodles in tomato sauce and sometimes I fry them in other sauces, and sometimes I add a bit of soy sauce to enhance the flavor along with some seasonings.
That's actually the authentic way of serving pasta in Italy. Once the pasta is cooked, it is drained and then combined with the sauce. This approach ensures that each strand of pasta is evenly coated with the sauce. They almost never pour sauce over pasta in Italy like people do in other countries.
I just want ALL the Asian Western food videos, when I say all, I do mean it. Its fusion food before fusion became trendy. The previous one, the well done steak witch ketchup sauce spaghetti was so good I watched it 'bout twenty times and I salivate when I just think about it. It seems I just have to make it soon, luckily my wife approves. Quick note: locally, round costs just about the same as ribeye and its not cheap.
You just unlocked a memory for me. I had this delicious spaghetti dish in Tokyo at Yomenya Goemon in Shinjuku.
I’m not sure what the dish was called but it was the best red sauce pasta I ever had. I remember it being sweet and having eggplant. It’s still on the menu today
I'm veering off-topic from Asian-Western fusion, but I've had a dish from the restaurant Tiamo in Melbourne which sounds similar to that - maccheroni della zia. It had eggplant and mini meatballs in a Napoli sauce. Looking it up now I don't think I can find any recipes _exactly_ like it online (it's not a perfect match for any pasta alla Norma recipe I can find, at least), but I'd say it's the best red sauce pasta _I've_ ever had.
3 things make a list
1) I finally have enough tools and ingredients together that my wife and I have been trying your recipes (we live 7 hours from a good Asian market)
2) we are going to do these this week
3) a technical note for both of you: that microphone is right next to Steph's face so she does not need to work as hard to project as she did in this video, and it might show up if you look at the sound levels. At the very least, her voice sounds stressed. Maybe she was just excited?
Love your videos keep it up!
I'm gonna make the Hong Kong one straight away, it looks like a super super simple dish to make but sounds absolutely delicious
Oh it is. Enjoy. Remember to use LOTS of quality black pepper for that wonderful, spicy warmth.
Thank you, these look like fun fusion dishes and packed with flavour. I'm excited to try all three, as they're so different. The fact that the Thai one is served with basil (albeit a different kind) is a fun touch and I always found the dried chilli stir fried Thai dishes to be my favourites, even over more popular dishes like red curry. What stands out is the robustness of the spaghetti in each finished dish, which I guess is part of the charm of them over softer noodle based dishes.
I saw your video this morning and HAD to make Naporitan for dinner today!
We’ve just finished our plates and I’m so happy about how this turned out that i will definitely add it to the regular meals!!
Thank you so much for the inspiration!
Will you ever do a recipe on flambé? I was gifted a bottle of heavy aroma Baijiu and am itching to try it out!
Finally a spaghetti video without angry Italian comments. So tired of people getting triggered because people don’t cook the same way that they cook.
In Chiang Mai, Spaghetti Sai Ua is a great whole meal. You can get it in other provinces, but the sausage won't be as good.
👋 👋 👋 Hello you two! Jenn here.
This was absolutely one of your best videos ever! The animation, using chapters to delineate different dishes, the real sites and of course your concise and easy to follow directions. You've really, really upped your game.
I'm so, so proud of you both! Look at you 😊
This channel is a huge hit!
These dishes certainly look interesting. I must try the pepper spaghetti.
From where you started to now, you've made so much progress and I hope you continue to delight and amaze viewers.
I've not been commenting but I have always viewed and liked your videos.
I don't want to throw a wet blanket on this~but my husband of 42 years died on 20/12/2022 of cancer. He'd only been really ill for about 6 months, but it was a rapidly metastasising cancer, so he chose MAiD (medical assistance in dying) to end his suffering.
I've been a bit of a wreck, but I've always found comfort in watching you both excel doing what you obviously love.
I'm sorry for being a downer, but I thought I'd like to say, again I'm so proud of you both.
Take care. Keep cooking. 💖💖💖
As usual I'm ~
Jenn from Canada 🇨🇦 🇨🇦 🇨🇦
:( Sorry to hear that Jenn. Was wondering why it'd been a while since we heard from you - much love from Bangkok
@@ChineseCookingDemystified
RBA! Thx for saying hi. You're both the sweetest things. 💖
My condolences, my father had a very high chance of getting a stage 4 pancreatic cancer diagnosis (and thus a prognosis of 6 months or so too), but was very lucky it wasn’t cancer.
Hope you find your silver lining soon if you haven’t already, and life carries on…
Edit: I recommend a book called When Breath Becomes Air, by Paul Kalanithi. Might provide some comfort.
@@tjay1305
This is so kind. And I'll look for that book. Thank you. 💖
I'm glad your father didn't have cancer. It's a cruel, cruel disease. My husband was euthanized (it's called MAiD in Canada ~ Medical Assistance in Dying) and was spared a long painful death. I'm forever grateful he was spared the worst.
Jenn
@@rhijulbec1 no problem. I think most people need healing at some point or other in their lives. I’m more of the sensitive sort, and without getting into the details, even just getting over my ex-girlfriend took me at least 3 years before I stopped constantly having nightmares and wishful thinking, and I can only imagine what it must be like for you.
Take care. 🙂
Appreciate the In The Mood For Love shout out, one of the best films of all time. ❤
I love this sort of videos for ideas as they help with seeing common ingredients I have access to in different light and ease me into trying even more heavily bastardized versions of foreign food
flour and oil > onion and garlic > spices and sauces > pasta
ketchup pasta: oil> onion>hot dog> ketchup. make sure there is enough oil for ketchup> peppers>pasta> mayo and hot sauce
thai spag: bacon in water wait til fried> onion> garlic> oyster> dried chili> noodle> herb
"Easy-to-Make : Deliciousness ratio" seems like a really useful metric. Thank you for that!
Wow I just stumbled upon an amazing rabbit of Asianized western food! Fascinating!
i was looking for some asian styled spaghetti recipes thats easy and straightforward ...
you guys delivered them in style !!!!
Thank you
Just made the naporitan with a few substitutions for what I had in my fridge. Hot dogs -> firm tofu and a few smoked lardons, kewpie mayo -> UK supermarket mayo with a splash of rice vinegar, sugar and msg, onion -> red onion, powdered Parmesan->pre-grated pecorino. It was really good!
Oh and linguine instead of spaghetti!
can't wait to try these recipes! I really appreciate how much effort went into researching the history of each dish
Thank you so much! I love quick and easy noodle dishes and will give these a try, especially when I dont feel like doing a ton of food prep work for other dishes! Hope you all are doing well!
all of these recipes look super fun to make
Re, the Japanese re-blanching method: it's also reasonable to believe that is a restaurant method to cut cooking times, since they're cranking out hundreds of dishes every evening. Charles Escoffier's own recipes often include implied steps like this, and even Chinese cooks have all their veggies prepped and cut well ahead of time.
I used to work for an Italian restaurant many years ago and they would parboil huge batches of pasta, cool it, oil it and refrigerate it in preparation for the lunch and dinner rushes the next day.
They would do a similar thing where they would bake dozens of chickens, cool, refrigerate them. The next day, the chickens were quartered to order and then deep fried.
The restaurant was famous for their authentic pasta , their fantastic chicken and the speed with which they’d serve the food. So yeah, precooking cuts down on loads of time.
I made the black pepper spaghetti for my husband and I and it was amazing. Thank you
I made the Naporitan, and I'm rather surprised by just how good it is. On paper it's peak flyover white trash cooking (Ketchup, mayonnaise, hot dogs, and spaghetti. ew.) but it's surprisingly complex and interesting. Usually I'm more interested in your recipes that take six hours, but that was really rather good.
A lot of Asian quick at home comfort food is shockingly good for what it is. (See: chapaguri, ketchup fried rice with Spam, Japanese curry from a box, etc.) The components would make pretty foul American food, but totally work. I guess the difference is that fresh vegetables are *always* included, whereas in the US you're lucky if the tuna casserole has frozen peas mixed in. Even if you're making food from a box, or pantry staples, you need to dress it up a bit and add some vibrancy.
I would argue its a mixture of cooking skill and perspective. The perspective one is a large part of it. Many foriegners that come to Japan for a week or so think the food is amazing. Whereas foreigners who have lived here for a long while usually start to think a lot of the dishes are actually a bit basic and bland. I've had many Napolitan spaghetti's which are just ketchup and pasta with 3 thin slices of green pepper and sausage and it's like damn. It's edible, but a major step-down from the beef-rich UK style bolognaise with garlic bread that I grew up eating in the UK. Japan does do bolognaise too but I've never had a good one.
@@327legoman I was really talking about home cooks, and mostly home cooks making more native dishes.
If I was craving Italian food anywhere in Asia, I'd really only look at tippy top of the line restaurants. I feel like Italian food is to most of Asia what French food is to the West. You sometimes see middle of the road French food in the West, but it's always bad. If you want good French food outside of France it's going to be top dollar. I feel like in Asia, any Italian food that's not in a super high end restaurant is going to be Olive Garden tier.
I always think it's funny that when you ask for the nicest or most luxe restaurant in town in a lot of Asia locals will frequently tell you it's an Italian restaurant. For me, unless Italian is like farm (like it would be in most better restaurants in Italy) it's kind of meh.
Try the italian “sugo al pomodoro” and imo its way nicer and tastes fresher. Apart from being the original “inspiration” for sauce napolitain.
@@Tombombadillo999 I feel like even if that's the inspiration, it's kind of a different beast. Like, sometimes you want to make a gourmet macaroni and cheese with four kinds of artisanal European cheeses from the cheese monger, and a beautiful gratin topping with homemade bread crumbs sautéed in butter with fresh herbs. And sometimes you want to eat a box of Annie's while watching Netflix.
Both are equally valid for what they are.
Napolitan is what I practically lived on back during my study abroad. Excellent rendition!
This kind of cooking reminds me of German curry wurst. Derived from what was in ration packs of foreign occupying forces (American and British in this case). It is practically a national dish now.
Thanks as always…you guys are the best and your channel is so educational! Great to see a shoutout to Hot Thai Kitchen, I just discovered it and it’s fantastic. All the best guys! PS, my first dog was a mini schnauzer 😊❤
incredible history and research. i love your content. thanks for sharing
For thai basil, i usually have it stir fry with the minced meat and sauce till bit thicken then add in Noodle ... Pad krapao style ... Top with a soft yolk sunny side egg with crispy side.
I make Naporitan once a month, but I have NEVER made my own HK style black pepper sauce spaghetti!!!!!! I rarely go to chachaantengs anymore (I always get a weird tummy afterwards... sorry I just can't stomach subpar ingredients or too much grease anymore!) so I can't wait to make it tomorrow. Thank YOU!
Funny I was looking at making spaghetti and wanted something different and stumbled upon Filipino spaghetti. Now I have even more options with these recipes 👍🏻👍🏻
For the Hong Kong black pepper spaghetti, is the Worcestershire optional?
You two are a treasure ❤
Thanks
I think you should also do Shanghai style Chinese - western fusion (Haipai cuisine) which is very different from Hong Kong's - it's got more influence than just from Britain like Shanghainese style Olivier salad, Shanghai red soup (often called Chinese Borscht but the Shchi influence is more pronounced), pork schnitzel with spicy soy sauce (worcester sauce).
It's actually more influence by RUSSIAN cuisine (hello BORSCHT, mayo salads, schnitzel) because a ton of Russians fled to Shanghai when their empire fell.
These all look sooo good! And so doable! Thanks for sharing.
There is a Laksa Johor in Malaysia traditionally is prepared with spaghetti 😅 There recipe is extremely complex
Been frying pasta and using it in asian-style noodle dishes for decades. Keeps longer than fresh or instant noodles, so it's handy to have in the pantry
My Malaysian housemate at uni used to stir fry spaghetti, because he said it was basically like “Hokkien” noodles, just dried!🤷♀️👍🏻😂
As an Australian who grew up on a rice farm the Asian-Western fusian food is my bread and butter, I love it so much. I'm gonna try all these. (may also be a bridge between my super British housemate who only like bread pasta and beans and my spicy Asian food lol)
I grew up in a Taiwanese-American family, and the spaghetti I remember from childhood turns out to be something like Naporitan, except with bacon and ground beef instead of the hot dog.
Honestly, if this is what people falsely believe we eat perhaps we should make them wrong and just make it anyway because that sounds awesome. I have to say fried ham is an "I have no money but want good food" classic that I think people that do have money should make anyway.
this is reminding me of a dish i had in san francisco chinatown at some hong kong style cafe, called oxtongue spaghetti. i've been trying to recreate it ever since. its spaghetti in a red sauce topped with cheese and broiled. its really salty, a little sweet, and not very acidic. ive tried a few 'hong kong spaghetti' recipes i found online, but none of them are quite right, theyre all too sweet. i'm thinking the secret ingredient is butter or maybe even velveeta?
Perhaps you could try this recipe? Has ENG subs & seems solid to me ruclips.net/video/D-P7j-OQeI8/видео.html
If that doesn't quite hit the spot (he does use Tomato Paste, while many Cha Chaan Teng use ketchup) you can also check out this video for the Ketchup sauce... in Cantonese but this guy is super solid, we often consult him a bit when researching: ruclips.net/video/5RLRcEAqV2Q/видео.html
@@ChineseCookingDemystified I'll have to try this! I never thought to use maggi but that makes so much sense. thank you!
Love the channel - my first ever "Meh" - still subscribed 🍻
8:15 That's Bukit Kayu Hitam/Sadao border between Malaysia and Thailand; I've crossed it many times :3
Love the Soma Yukihira cameo when you explain Naporitan. If you know, you know...
Thai fried spqg. This was good. Tried using some spag water instead of the cornflour - worked well and very Italian Asian fusion. Flavours somehow expressed themselves individually instead of coming together. Nice. Distinct. But almost as if Italy and Asia met but kept their distance
2:55 you say compliment, but most likely mean component. Great video and channel! Cheers
I've been trying to find a spaghetti recipe I can eat and give to my chickens. My parents always get noodles from the food pantry, but they rarely eat them, and it would be cheaper for me to give them noodles instead of fried rice, which I make several times a week.
Are you talking about actual chickens?
@@Zamzummin yes, real chickens. I have 9 chickens and 3 roosters. I bought chicks 2 years in a row during the pandemic. The older chickens used to be friendly but the new ones turned all of them mean.
Thaaaankkk you for this!!! Asian noodles are quite pricey in our country and also hard to find. The most available is spaghetti noodles 😊
Very inspiring and looks delicious too. What really surprises is the use of....butter to round off the taste.
Is it also part of "western" influence on Asian cuisine similar to incorporating Italian spaghetti?
Strange if you remember how sparingly if ever Italians use butter in pasta dishes.
thanks for the channel, it gave me some new ideas for food.
is clarified butter/ghee used in chinese cooking? also, I have to try the first variation with fried pancetta not ham :)
I would love to see you guys do a collab with Pai on Thai Chinese food sometime!
Actually I never herd about dried chilli spaghetti here in Thailand before. That look to be still in Chinese style (maybe from Sichuan). But We here we have 'Spaghetti Ki Mao' which means drunkard's spaghetti in which we made stir fired with pounded fresh chillis and basils.
Should try Malaysian laksa Johor spaghetti with fish curry.
Fantastic video! I'm going to try the black pepper spaghetti today!
I just tried it - holy shit it's good
This was super interesting!
There’s a menu item in one of those Thai Cookshops called “Orlando Soup” and I’m fascinated since my brother lives in the namesake. Alas, I’m not able to figure it out through Google.
Hey! You can check out our buddy Adam's recent video on the topic - here's the restaurant with that menu item: ruclips.net/video/JQJiz5CfTxQ/видео.html
@@ChineseCookingDemystified Fantastic!
As an Italian, I love everything about Naporitan noodles.
Grazie mille.
I have two questions: are there any other recipes that I can use that roux technique with? I loved how the black pepper spaghetti turned out, and wanted to try doing it with something else like scallion oil noodles maybe>
and two, what does the Kewpie mayo do for the Napolitan spaghetti?
You guys are just so awesome
That Black Pepper Spaghetti is really talking to me. I will have to give that a shot.
Another great video!
Where was this video when I was in Asia this past month! I would have totally hunted down the Thai joints. Did have a nice Napolitan at Galant in Tokyo. I will be making the black pepper tomorrow!
I love that Asian European food is just like European Asian food. Both undoubtedly delicious, well at least the European Asian food is, haven't been to Asia yet.
These all look super good
My Thai mom used to make this weird hybrid that I was reminded of by this video. I don’t remember the exact detail, but she would take her western spaghetti and meat sauce, and stir fry it with egg, brown mustard and sugar if I remember correctly. If anyone has a similar memory or something like this, let me know, it seems weird but I remember it being much better than the sun of its parts
My dad always complain about fusion food restaurants on how they are “inauthentic”, but he really loves cookshop restaurants, so idk.
Spaghetti works pretty well for Reganmian hot dry noodles. Been recreating it overseas with spaghetti for a while now. Alkaline noodles are hard to come by here.
One of the biggest surprises about discovering Asian spaghetti dishes for the first time as a kid was how natural and easy it is to eat it with chopsticks!!! It doesn't get messy and you don't need to learn any special fork + spoon technique to do so. I felt baffled when other kids told me they didn't like spagetti because it was so hard to eat (with a fork).
Even nowadays when I make western spagetti dishes I automatically reach for chopsticks first when setting up the table :)
Don't let Italians see you do that LOL.
my attempts to eat spaghetti with chopsticks have been pretty underwhelming
can't seem to grip them. i haven't really tried different brands though.
noodles are not an issue though.
if you want to plate spaghetti beautifully, you can take a big fork and a ladle and turn the entire portion into a nice little nest and then slide it on the plate.
Not for Asian spaghetti dishes. LOL no.
I love reheating my filipino spaghetti on the pan till its kinda dry too. 😅
I can hear the Italians screaming in the background and it sounds heavenly to my ears.
fantastic qualty!
You probably didn't know of Macanese cooking, which is a whole nother league altogether. Speaking of one of its influences, do you by any chance know of any channels that covers Indian or other Desi (South Asian) cooking in a similar way to how you handle Ham Chinese cooking?
I make neopolitan very frequently! Wife and I love it
I just use spaghetti for everything. Ragu bolognese, miso pork sauce, black pepper beef sauce, bami goreng, ramen, chili, chow mein, lo mein, everything mein. Spaghetti just works really well. It's entirely universal.
Lovely video 🙏