@@Dimeyx everybody and their mother says this. Can we strop with the stealing comments conversation. I understand the sentiment but this is the internet. Everyone is always saying the same things. This is a food channel. Don't take yourself so seriously.
Hi Josh, I am a Chinese (in more specific I come from Hong Kong), I can say that your recipes are 85% similar to the traditional recipes. I'd like to point out some things from my understanding. 1) you could have a wok lid instead of just using the aluminum foil to cover the wok, if you need one I think uncle roger can help @mrnigelng; 2) if you have enough time, please soak the dried mushroom with room temperature water for overnight, it can keep more of the favour inside the mushroom; 3) completely cool down the turnip cake before you fry it, it is completely correct, but you should leave it in fridge for overnight instead of just leave in room temperate for 1-2 hours, It looks so soft while you are frying it; 4) the lotus leaves don't look exactly the same as the one we used in Hong Kong (or Canton), but I think it is quite difficult to find it in overseas. Anyway i think Uncle Roger can still give you the Uncle title after watching this video :)
im from the US so thanks for your commentary! the leaves he is using in the video are actually corn husks, because lotus leaf is expensive/hard to find in the states, so josh is trying to get the most authentic texture and flavor with what he can use. corn husks are often used for steaming tamales and are much easier to find in the states.
well you can also insed of using green onion stems if you can finde it garlic stacks aka green nira and would reduce the price even more . same tip as getting the mushrooms.
Also the turnip cake should use a specific type of chinese cured sausage called lap cheong. It should be available in most chinese super markets (Chinese Cooking Demystified did a whole video on it). It's hard to explain but it has a very unique texture and taste that isn't similar to any other common cured meats so it's definitely worth looking for.
Big tip on the Char Sui. Use brown sugar( a lil less of whatever white sugar is called for recipe.) the molasse in the brown sugar will hold the meat's moisture better when cooked. Try it out, it gives a slight hint of caramel sweetness.
A large produce stand I shop at regularly has an entire aisle of mushrooms. All different types. They always bag up the mushrooms that haven't sold or look a bit beat up. (still good tasting) and sell them for the same price as the button type.I make mushroom soup often with these or dehydrate them for future use. Part of cooking is shopping for ingredients carefully, especially if you're on a budget.
I’m a classically trained baker and feel like I’ve learned so much more from you then I have at culinary school 😊 I genuinely appreciate you and actually try your recipes which are flawless so thank you for being your awesome self!!! Love the way you say onions!!!!
@@nchls1343 When I said that, I actually particularly meant changfen and turnip cake. I was quite impressed by him picking these two. I myself only tried these once. Xiaolongbao is so very well known by the world as a staple item, I appreciate him introducing other traditional items to people from other cultures. As for the chashaobao, hey there is nothing wrong to add his own twist. Meat stuffed bread bun is very common in Asia.
I love these recipes! But as a cantonese who eats cheung fun every other day, I’ve never had it with the mushroom/cabbage filling. It’s normally filled with pork/beef/egg and served with Cheung fun soy sauce, which is absolutely essential and is most important part of the dish. As for the turnip cake(my favorite food!), we would switch some of the mushroom for dried scallops and dried shrimp for better umami, and add a bit of ginger for the daikon. I would also add less water for a bit of a firmer texture. Lastly, you should let the cake cool completely then put it into the fridge overnight to firm up before cutting and frying. Great job overall!
Another person from Hong Kong here. I have dim sums every weekend with my parents when I was a kid. Here are a few humble suggestions. (1) The chicken in the stick rice look too pale. Try add some dark soy sauce for color. Also add some cubed mushroom to make it more fun. (2) most popular cheung fun fillings are beef and pasley, char siu, or shrimps. Another popular option is pan fried cheung fun (no fillings) with dipping sauce. (3) we don't consider pork dumplings as dim sum (just a traditional thing), but shrimp dumplings with translucent glutinous wrap. Also try adding chive in pork or shrimp dumplings, it will change your life.
Going to an Asian market for all your vegetables is a great money saving idea, at least in my area. Garlic, every kind of onion you could ever need, root and leafy vegetables, they're all almost half the price of big box grocery stores here and you can support a small business that actually needs your money to boot.
My wife is Chinese, and "chang fen" as we know it is AMAZING! We lived just a short 45 minute train ride north of Hong Kong, and this dish was a staple for us! I'm totally going to make this and surprise the heck out of her this weekend! The other recipes? Uh, maybe a bit too complicated for lil old me, but I'm going to give the turnip cake a try, because they're quite delicious.
Joshua Weissman: You don't ever want to just "cover with aluminum foil" especially if you're talking quality dim sum execution. Lay down a tea towel first. The reason bamboo steamer lids are preferred is because it doesn't collect condensation that will drop on to the food (as it would with aluminum foil). This is basic Chinese Cooking 101.
Char sui should be marinated in sugar first alone for 3 hours/ overnight. The red color actually comes from red bean paste, not food coloring. You can add that or add 1.5 tbs of hoisin sauce
ive used several of your recipes and found they all work so well, thank you for making cooking so fun and exciting! I love rewatching your videos as Im cooking which makes it ten times as fun, as it feels like im taking a cooking class
Honestly while I like exploring my cooking skills, honestly I’m mostly here for the commentary. It’s the best part of your videos and your charisma will undoubtedly keep me as a viewer for a long time to come.
Just got your book the other day and I am so excited to try your recipes!! I have been cooking since I was way young and you spark a fire under me to try harder to enhance my culinary skills! Tonight I tried your beef wellington and pulled it off my wife and I loved it! Thanks for doing everything that you do bro!
Coming from a Chinese background style, this was very interesting to watch and I love seeing the culture spread out to show an amazing style of food service Dim Sum provides for newcomers and the sight they see when we say Dim Sum. Personally I've never seen mushroom cheung fun from Chicago to New York to California but I love a beef or shrimp cheung fun with like a ginger sauce. I would recommend that for some flavor taste coming from my childhood taste buds ❤ - anyways, video kept me on my toes and I enjoyed every second of it!
1 1/2 lbs Boston butt - 1” slices 3 cloves minced garlic 1/4 cup or 55g granulated sugar 1 1/2 tsp or 5g Chinese five spice 4g salt 2 tbsp or 33g oyster sauce 2 tbsp or 38g soy sauce 1/8 tsp red food coloring 2 tbsp or 45g honey Marinate overnight
Hate to nitpick, but your cheung fun is missing a couple things for the batter. Couple tbsp of tapioca flour or potato starch will give it a chew. And a little drizzle of sesame seed oil helps retain moisture. I also throw in a tsp of sugar. This will also allow you to go thinner. But your turnip cake, YAASSSSS.
Hello Joshua, i love your videos, you show just the right amount of energy & the perfect speech/talking speed.. thus, my intense focus when watching your videos i have tried all your recipes and cooking style/method.. now, i was hit with a damning haemorrhagic stroke and made me a hemiplegic (paralyzed one side).. it's quite difficult to cook and prep ingredients on my own now without assistance (yeaps, even with adaptive tools) you should try using these adaptive tools in one of your videos. i would love to see you figuring out how you prep ingredients + utilize the tools sans disability.. lots of love from borneo island,southeast asia, papa.
I would cook the pork dumplings like pot stickers. In a pan. Little oil, dumplings in, add a layer of water and cover with lid. The dumplings are done when the dough (and filling) is cooked and the bottoms are crispy. Maybe try one first to get the feeling. In some places they even use starchy water to get more crust.
I tried your cheung fun recipe (on website) and it didn’t work out unfortunately. I kept getting the texture wrong - didn’t know how much to pour and the dish wasn’t level when steaming so it cooked unevenly. The turnip cake and char siu bao turned out great though. I made my own char siu pork which took more than a day but well worth it. Thanks!
Hi Josh! I moved to Japan and my ingredients have radically changed! I know this is Chinese, but I have all these ingredients available to me! Thank you! Imagine walking into a grocery store and not being able to understand anything I'm looking at!
Now this episode I appreciate. I have been looking for a simplified turnip cake recipe. I can't believe I am saying this but I am going to make this recipe. Usually, his recipes are too labor intensive for me, but the turnip cake is doable. Every other turnip cake recipe that I have found were crazy to try and do. Thanks Josh!
As a Chinese/Hong Kong person, I'm glad that Josh made a video dedicated to our culture. But just a small reminder that the turnip cake shouldn't look like a hashbrown, cause normally in the teahouses I eat at don't make them that crispy brown, and use less oil man
I'm so happy you covered cheong fun :D I've been gorging myself on them whenever possible for the past 30 years. I suggest the traditional sweetened soy sauce as a topping.
I’ve made char siu bao with my sourdough starter, so good. My grandma Occasionally requests I make them because I tend to fill them to bursting with the char siu.
@@NicoMasherino you do? That's a pretty standard practice? It's typically baked/roasted. If you're talking about the meat that goes on Ramen which is braised, that is different. And if you're referring to the bun? Thats a really standard practice in dim sum as well Steamed and baked (both really delicious)
This meal would more than $150 to purchase the ingredients in my area. I was just at Walmart and the smallest butt they had was $35. I understand the message but if you don’t have these ingredients on hand that’s a lot to spend. I just bought a bottle of fish sauce and it was $12.
I am commenting before I watch to say this: The thumbnail I saw had the two bamboo steamers looking like those sewing kits you get in the blue tin.......and I was like "this man is insane putting food in the sewing tin"
Very awesome to see you making this about dim sum. Being a Cantonese myself, dim sum is a REALLY important part to us. Great to see the exposure for this
Happy to see you bake your bau, Josh! My families recipe for bau is baked. Our family tradition for 30 years has been to make 200+ every Christmas eve. My grandparents were born in Canton, China. I wonder if it is a regional thing... ? Whenever we eat the steamed version we always comment how much we prefer them baked. 😆
Hey Josh I know it's a but cheaper video and we're trying to use things we already have, but I would recommend using a chinese brand soy sauce like Lee Kum Kee over a japanese brand like Kikkoman! Totally different flavor profiles and it would be more authentic. Not saying Kikkoman is bad, I use it a lot in my Japanese cooking, but always use the thin and dark soy sauce in Chinese cooking
I've been watching your content for quite some time and it was awesome to see you in person at Iowa State last night! Thanks for coming and giving us a great night!
The best Chinese dumplings in texas are at a restaurant in Dallas. I am in houston, and cannot find dumplings here, like those, and I live in the middle of the International District-a part of Chinatown.
Oh yeahh the vibes there are super awesome, incredible that they housed a dim sum palace inside an opera house Nonetheless for better and far cheaper dimsum, I would suggest South East Asia.
other types of cheung fun are made up of just a giant pile of the noodles mixed with eggs, greens and whatever's in the chef's pantry and drowned with special soy sauce. It's traditional breakfast and tastes amazing. They're fast food too; experienced makers can put out a few dozen servings per minute.
For any ingredient that can spoil you should put the full price there instead of just that you use. It's unrealistic to think people will use all of it or know what to do with the leftovers.
See I love cooking. But I’m broke and a minor so getting a bunch of ingredients is hard 3: but I do love to cook I’m not like some people who see it as a chore. (Ngl sometimes I like cooking more then the eating) this channel is awesome!
You can replace the food coloring by adding fermented bean curd if you still want the red but dont want to use food coloring, it wont be as vibrant tho
I honestly think Josh only makes these videos in order to be able to say "balls" on YT. And I'm down for that level of childishness. 🤣Good job. Food looks delicious.
josh, thank you so much for your recipes and detailed instuctions, but the most thing that incurages me is that you give pork substitute options. you helped me cook wayyy better than most people in my country. ❤️ thank you brother
Not expected the turnip cake!! Stir fry it with XO sauce is booomb. And please try the taro cake! Basically same base but replace the turnip with taro.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Josh is the only person I’ll ever be okay with saying “we have food at home”
dont steal coments.
@@Dimeyx who?
Yeah seriously don’t steal comments you wet sock.
@@Dimeyx everybody and their mother says this. Can we strop with the stealing comments conversation. I understand the sentiment but this is the internet. Everyone is always saying the same things. This is a food channel. Don't take yourself so seriously.
hi
Hi Josh, I am a Chinese (in more specific I come from Hong Kong), I can say that your recipes are 85% similar to the traditional recipes. I'd like to point out some things from my understanding.
1) you could have a wok lid instead of just using the aluminum foil to cover the wok, if you need one I think uncle roger can help @mrnigelng;
2) if you have enough time, please soak the dried mushroom with room temperature water for overnight, it can keep more of the favour inside the mushroom;
3) completely cool down the turnip cake before you fry it, it is completely correct, but you should leave it in fridge for overnight instead of just leave in room temperate for 1-2 hours, It looks so soft while you are frying it;
4) the lotus leaves don't look exactly the same as the one we used in Hong Kong (or Canton), but I think it is quite difficult to find it in overseas.
Anyway i think Uncle Roger can still give you the Uncle title after watching this video :)
im from the US so thanks for your commentary!
the leaves he is using in the video are actually corn husks, because lotus leaf is expensive/hard to find in the states, so josh is trying to get the most authentic texture and flavor with what he can use. corn husks are often used for steaming tamales and are much easier to find in the states.
@@cosmicray8172 Maybe next time he can use bamboo leaves! You can find that in any of Asian markets :)
well you can also insed of using green onion stems if you can finde it garlic stacks aka green nira and would reduce the price even more . same tip as getting the mushrooms.
Didn't he already get the Uncle title?
Also the turnip cake should use a specific type of chinese cured sausage called lap cheong. It should be available in most chinese super markets (Chinese Cooking Demystified did a whole video on it). It's hard to explain but it has a very unique texture and taste that isn't similar to any other common cured meats so it's definitely worth looking for.
Big tip on the Char Sui. Use brown sugar( a lil less of whatever white sugar is called for recipe.) the molasse in the brown sugar will hold the meat's moisture better when cooked. Try it out, it gives a slight hint of caramel sweetness.
A large produce stand I shop at regularly has an entire aisle of mushrooms. All different types. They always bag up the mushrooms that haven't sold or look a bit beat up. (still good tasting) and sell them for the same price as the button type.I make mushroom soup often with these or dehydrate them for future use. Part of cooking is shopping for ingredients carefully, especially if you're on a budget.
I’m a classically trained baker and feel like I’ve learned so much more from you then I have at culinary school 😊 I genuinely appreciate you and actually try your recipes which are flawless so thank you for being your awesome self!!! Love the way you say onions!!!!
As a Chinese, I have to say this meal has nothing to do with “easy”…Great work!
As a Chinese, I would say the items you picked are very traditional in this episode. Well done Josh!
lol, also as a Chinese, first time seeing a mushroom changfen. Others are all perfect, especially for the dumplings. 🐮🍺
really? you're not offended by the "baked" chasiu bao and the absent of xiao long bao?
@@nchls1343 When I said that, I actually particularly meant changfen and turnip cake. I was quite impressed by him picking these two. I myself only tried these once. Xiaolongbao is so very well known by the world as a staple item, I appreciate him introducing other traditional items to people from other cultures. As for the chashaobao, hey there is nothing wrong to add his own twist. Meat stuffed bread bun is very common in Asia.
@@nchls1343 fr there should be like baozi instead or smth
@@nchls1343 ??? Baked Char Siu Bao is already super common in Chinese establishments. Why would anyone get offended?
I love how I always watch papa’s videos like I’m really going to make all of this from scratch 😂
Lol! Same 😅 This all looks so bomb but nah it’s too much for me 😅🤣
My toxic trait is to think I can do the same in a first try
Mb one day u will 🤷♂️
How'd it go? This seemed like a tough one to get them all up at the same time - needing multiple steamers/woks going at once
I love these recipes! But as a cantonese who eats cheung fun every other day, I’ve never had it with the mushroom/cabbage filling. It’s normally filled with pork/beef/egg and served with Cheung fun soy sauce, which is absolutely essential and is most important part of the dish.
As for the turnip cake(my favorite food!), we would switch some of the mushroom for dried scallops and dried shrimp for better umami, and add a bit of ginger for the daikon. I would also add less water for a bit of a firmer texture. Lastly, you should let the cake cool completely then put it into the fridge overnight to firm up before cutting and frying.
Great job overall!
Shrimp Cheung fun and Chinese sausage/dried shrimp in radish cake
In his defense, he was trying to keep the prices down.
he already had pork in the dumplings and buns. he prob did mushrooms so theres variation.
It is a poor man’s version, so subbing the shrimp and scallops for mushrooms is forgivable.
Sounds g but he only but not really spent $3 on this i told him to use some cheffs Geneseequa
Another person from Hong Kong here. I have dim sums every weekend with my parents when I was a kid. Here are a few humble suggestions. (1) The chicken in the stick rice look too pale. Try add some dark soy sauce for color. Also add some cubed mushroom to make it more fun. (2) most popular cheung fun fillings are beef and pasley, char siu, or shrimps. Another popular option is pan fried cheung fun (no fillings) with dipping sauce. (3) we don't consider pork dumplings as dim sum (just a traditional thing), but shrimp dumplings with translucent glutinous wrap. Also try adding chive in pork or shrimp dumplings, it will change your life.
Going to an Asian market for all your vegetables is a great money saving idea, at least in my area. Garlic, every kind of onion you could ever need, root and leafy vegetables, they're all almost half the price of big box grocery stores here and you can support a small business that actually needs your money to boot.
My wife is Chinese, and "chang fen" as we know it is AMAZING! We lived just a short 45 minute train ride north of Hong Kong, and this dish was a staple for us!
I'm totally going to make this and surprise the heck out of her this weekend!
The other recipes? Uh, maybe a bit too complicated for lil old me, but I'm going to give the turnip cake a try, because they're quite delicious.
Hope everything turns/ed out well!
Cheungfun is a dish found in the whole of Guangdong though, especially in Guangzhou
SO MUCH WORK. This man's thumbnails give me anxiety. 3 dollars of money but 100 dollars of labour cost.
He’s a lot more lenient with ingredients than normal in this series!
Joshua Weissman: You don't ever want to just "cover with aluminum foil" especially if you're talking quality dim sum execution. Lay down a tea towel first. The reason bamboo steamer lids are preferred is because it doesn't collect condensation that will drop on to the food (as it would with aluminum foil). This is basic Chinese Cooking 101.
Char sui should be marinated in sugar first alone for 3 hours/ overnight. The red color actually comes from red bean paste, not food coloring. You can add that or add 1.5 tbs of hoisin sauce
Oh my gosh Joshua, Dim Sum is my absolute favorite but it's so expensive to go out and eat it. Thanks for showing how to do it at home.
ive used several of your recipes and found they all work so well,
thank you for making cooking so fun and exciting! I love rewatching your videos as Im cooking which makes it ten times as fun, as it feels like im taking a cooking class
Honestly while I like exploring my cooking skills, honestly I’m mostly here for the commentary. It’s the best part of your videos and your charisma will undoubtedly keep me as a viewer for a long time to come.
You make it sound so simple and fun! Excellent! More Asian/dim sum dishes please!
Just got your book the other day and I am so excited to try your recipes!! I have been cooking since I was way young and you spark a fire under me to try harder to enhance my culinary skills! Tonight I tried your beef wellington and pulled it off my wife and I loved it! Thanks for doing everything that you do bro!
Coming from a Chinese background style, this was very interesting to watch and I love seeing the culture spread out to show an amazing style of food service Dim Sum provides for newcomers and the sight they see when we say Dim Sum. Personally I've never seen mushroom cheung fun from Chicago to New York to California but I love a beef or shrimp cheung fun with like a ginger sauce. I would recommend that for some flavor taste coming from my childhood taste buds ❤ - anyways, video kept me on my toes and I enjoyed every second of it!
Thanks for looking out for us in these tough times, Papa! Everything looked delicious (you with your cart at the abandoned mall was hilarious).
I feel like ”Easy” is slowly losing it’s meaning
1 1/2 lbs Boston butt - 1” slices
3 cloves minced garlic
1/4 cup or 55g granulated sugar
1 1/2 tsp or 5g Chinese five spice
4g salt
2 tbsp or 33g oyster sauce
2 tbsp or 38g soy sauce
1/8 tsp red food coloring
2 tbsp or 45g honey
Marinate overnight
Chances of one person being able to have all this ready and still warm at the same time = 0
IKR?!😅
Hate to nitpick, but your cheung fun is missing a couple things for the batter. Couple tbsp of tapioca flour or potato starch will give it a chew. And a little drizzle of sesame seed oil helps retain moisture. I also throw in a tsp of sugar. This will also allow you to go thinner.
But your turnip cake, YAASSSSS.
Hello Joshua, i love your videos, you show just the right amount of energy & the perfect speech/talking speed.. thus, my intense focus when watching your videos i have tried all your recipes and cooking style/method.. now, i was hit with a damning haemorrhagic stroke and made me a hemiplegic (paralyzed one side).. it's quite difficult to cook and prep ingredients on my own now without assistance (yeaps, even with adaptive tools) you should try using these adaptive tools in one of your videos. i would love to see you figuring out how you prep ingredients + utilize the tools sans disability.. lots of love from borneo island,southeast asia, papa.
Every time papa sings my ears go to heaven.
I would cook the pork dumplings like pot stickers. In a pan. Little oil, dumplings in, add a layer of water and cover with lid. The dumplings are done when the dough (and filling) is cooked and the bottoms are crispy.
Maybe try one first to get the feeling.
In some places they even use starchy water to get more crust.
I tried your cheung fun recipe (on website) and it didn’t work out unfortunately. I kept getting the texture wrong - didn’t know how much to pour and the dish wasn’t level when steaming so it cooked unevenly.
The turnip cake and char siu bao turned out great though. I made my own char siu pork which took more than a day but well worth it. Thanks!
Hi Josh! I moved to Japan and my ingredients have radically changed! I know this is Chinese, but I have all these ingredients available to me! Thank you!
Imagine walking into a grocery store and not being able to understand anything I'm looking at!
Every Australian's brain: "A succulent Chinese meal."
Just line your baking tray with wet cheese cloth for cheung fan
It make it easier to roll and taking it out of the baking tray
Pau dough
5:42
600g bread flour
56g sugar
11g fine salt salt
242g whole milk
154g heavy cream
12g instant yeast
1 whole egg
Now this episode I appreciate. I have been looking for a simplified turnip cake recipe. I can't believe I am saying this but I am going to make this recipe. Usually, his recipes are too labor intensive for me, but the turnip cake is doable. Every other turnip cake recipe that I have found were crazy to try and do. Thanks Josh!
As a Chinese/Hong Kong person, I'm glad that Josh made a video dedicated to our culture. But just a small reminder that the turnip cake shouldn't look like a hashbrown, cause normally in the teahouses I eat at don't make them that crispy brown, and use less oil man
I miss his old videos, the editing is so crazy sped up.
I had turnip cakes at a dim sum place once and fell in love. I never thought I could make them at home. Life Changing!
You are the best at making food accessible to everyone!
When we need like 15 kinds of kitchen gadgets to make it?
I'm so happy you covered cheong fun :D I've been gorging myself on them whenever possible for the past 30 years. I suggest the traditional sweetened soy sauce as a topping.
OMG! What can I say. I'm a real Chinese who really like dim sum. I only can say your heart is blessed.😂
The best part about that abandoned mall is its proximity to Magnol. Hope you went to pick up some treats, papa!
I’ve made char siu bao with my sourdough starter, so good. My grandma Occasionally requests I make them because I tend to fill them to bursting with the char siu.
AS UOU SHOULD
💀your not even supposed to bake char siu bao
@@NicoMasherino you do?
That's a pretty standard practice?
It's typically baked/roasted.
If you're talking about the meat that goes on Ramen which is braised, that is different.
And if you're referring to the bun? Thats a really standard practice in dim sum as well
Steamed and baked (both really delicious)
The rice roll with fried cruller inside is truly underrated, texturally orgasmic, and the cheapest iteration too!
This meal would more than $150 to purchase the ingredients in my area. I was just at Walmart and the smallest butt they had was $35. I understand the message but if you don’t have these ingredients on hand that’s a lot to spend. I just bought a bottle of fish sauce and it was $12.
When I see Kendrick run it reminds me of Mose from the office and I’m here for it 🤣
I am commenting before I watch to say this: The thumbnail I saw had the two bamboo steamers looking like those sewing kits you get in the blue tin.......and I was like "this man is insane putting food in the sewing tin"
i really like these
(mainly the rice rolls and the things in corn husk)
Dim sum is a life-changing experience. I can't wait to try all of these, especially the bao.
Going to to a Dim Sum restaurant is always a treat. Especially when they go around with the cart and stop by your table and showing what they have.
I started the Bao recipe in mid January. I had to buy a second kitchen but we're making good progress. Should be done by June
🤣🤣🤣 just too fun-knee!
Can’t believe you actually crammed all these goodies in a 14 minute video…you’re the MAN Josh! 🤗
I can imagine the Chinese screaming at the corn husk 😂
5:38 The part I been waiting for! 😋
Love your style, dude! You're hilarious!
Grts from Antwerp, Belgium.
Chinese food tries to engage the mind, not just the palate. To provoke the intellect. Happy Chinese Meal! Cheers, Domenico.
Very awesome to see you making this about dim sum. Being a Cantonese myself, dim sum is a REALLY important part to us. Great to see the exposure for this
Wow this is my favourite JW video. Hands JW down.
Happy to see you bake your bau, Josh! My families recipe for bau is baked. Our family tradition for 30 years has been to make 200+ every Christmas eve. My grandparents were born in Canton, China. I wonder if it is a regional thing... ? Whenever we eat the steamed version we always comment how much we prefer them baked. 😆
11:35 Had me scratching my head but lol at the same time bc Kendrick pops out & I'm like wtf 🤣
I uhhh LOVE turnip cakes. No one should be mad at greasy crispy goodness.
What CANT you cook?!?! you touch on almost everything! Chinese, Japanese, Vietnamese, Indian, Western
I gotta say dim sum's ingredients are def cheap, but the amount of time spent to make it is alot haha! Amazing video!! Love it!
This looks amazing. I don’t know if I have it in me, though.
I get you're doing the cheap version rather than the authentic one but I'll bet Uncle Roger is saving this for a slow month.
My favorite are sweet sticky rice desert dumplings. An old coworker used to make them and bring them in for her lunches. Shed share from time to time
You forget to yellow what you are selling while pushing the cart!!😅🤣🤣
Hey Josh I know it's a but cheaper video and we're trying to use things we already have, but I would recommend using a chinese brand soy sauce like Lee Kum Kee over a japanese brand like Kikkoman! Totally different flavor profiles and it would be more authentic. Not saying Kikkoman is bad, I use it a lot in my Japanese cooking, but always use the thin and dark soy sauce in Chinese cooking
Meri Lee: Exactly.
I like how he shows how much the serving is, but he should include how much ALL , the ingredients in whole, cost
woth the accurate price tagging on the ingredients
always here to help young cooks to not forget the important things
I love how you smacked the daicon 🤣🤣🤣
I feel like I ran a marathon watching this..... now imma cook it all!
I've been watching your content for quite some time and it was awesome to see you in person at Iowa State last night! Thanks for coming and giving us a great night!
The best Chinese dumplings in texas are at a restaurant in Dallas. I am in houston, and cannot find dumplings here, like those, and I live in the middle of the International District-a part of Chinatown.
Really glad he’s doing more options for cheap/poor ppl like me lol
You are so talented and creative! Thanks no need to buy fancy equipments! Thank you Joshua!
You should travel to Boston MA or Quincy MA for some amazing Dim Sum. I recommend Hei La Moon, bring someone who speaks Mandarin though.
Oh yeahh the vibes there are super awesome, incredible that they housed a dim sum palace inside an opera house
Nonetheless for better and far cheaper dimsum, I would suggest South East Asia.
Nothing beats Dim Sum. They’re sure to fill up your appetite in one go. In Joshua we trust.
I want Uncle Rodger to review this for fun 🤣🤣
Omg turnip cakes the best dim sum dish!! I’ve always thought it was hard to make but your recipe seems easy enough.
other types of cheung fun are made up of just a giant pile of the noodles mixed with eggs, greens and whatever's in the chef's pantry and drowned with special soy sauce. It's traditional breakfast and tastes amazing. They're fast food too; experienced makers can put out a few dozen servings per minute.
For any ingredient that can spoil you should put the full price there instead of just that you use. It's unrealistic to think people will use all of it or know what to do with the leftovers.
See I love cooking. But I’m broke and a minor so getting a bunch of ingredients is hard 3: but I do love to cook I’m not like some people who see it as a chore. (Ngl sometimes I like cooking more then the eating) this channel is awesome!
You can replace the food coloring by adding fermented bean curd if you still want the red but dont want to use food coloring, it wont be as vibrant tho
Dim sum is one of my favorite things in the world, so I love this vid especially. :)
Josh in every video be like: This is one of the best dishes of all time
Asian cuisine is all that and Dim Sum.
Josh you are a content producing MACHINE
It's funny that he's scaring his teammates with kisses 😂
3:50 “EW josh, what in the *CUWASSON* is that ?
That one got me too hard.
ah yes, new vocabulary, riiiiiping Hot!
also good stuff, just here to watch you cook to get some technique and variety into my kitchen
I honestly think Josh only makes these videos in order to be able to say "balls" on YT. And I'm down for that level of childishness. 🤣Good job. Food looks delicious.
"Fill your pot with 2 inches of water" *fills pot to the handles*
I just ordered your cookbook, I can't WAIT
Love your recipes, but please can you give temperatures in Celsius.
josh, thank you so much for your recipes and detailed instuctions, but the most thing that incurages me is that you give pork substitute options. you helped me cook wayyy better than most people in my country. ❤️ thank you brother
Not expected the turnip cake!! Stir fry it with XO sauce is booomb. And please try the taro cake! Basically same base but replace the turnip with taro.
When Kendrick took off running I fell out laughing lololol!!!
That looks like enough food to feed a family of 4 and dim sum
i was clearing my throat listening to that char shu recipe gawd dayum💀