EDIT: IMPORTANT PAPAIN NOTES - we've had a few people make this, a couple reporting some nice successes... but unfortunately also a failure or two. An important thing to understand about papain is that it is basically the nuke in your 'tenderness' arsenal. Two things: (1) do NOT over marinate and (2) even if you scale up the recipe, do NOT scale up the papain. For marination, this isn't western-style "toss your ingredient in the fridge for 5 hours" marination - this is Chinese style "mix your ingredient, cook it soon" style of marination - we usually marinate stuff for anywhere between 5-15 minutes... do not exceed 30. This is my fault, because I didn't articulate that clearly in the recipe. In the past, I'd specify the marination times (usually call for ~10 minutes), but kind of stopped because it started to feel redundant, and the specific marination time usually doesn't really matter anyway (often at restaurants, they marinate literally right before cooking the ingredient). I feel like I should maybe get back to that, because in Western cooking 'marinade' often evokes over-night prep and such. And second, papain is an enzyme and doesn't scale linearly - if you're using 280g of beef, still use 1/4 tsp papain. Hell, if you're scared... use 1/8 tsp. Stuff's got some power to it. ________________ Hey guys, a few notes: 1. This was the first time I've every tried doing an 'oily pre-fry' side by side with passing through oil, and honestly? I was kind of surprised at how comparable they were. The pass through cooks things a bit more evenly, but texturally they were almost indistinguishable. 2. Also regarding the beef, we were using loin because often in China the beef's a little tougher than what's in the west (and unless you're looking for tenderloin, loin's pretty much a similar price to most other bits) - flank or round would also work well & be more economical. Also as a fun random aside, the specific beef that we were using in the video was actually yak meat. We have a vendor at our market that insists that the quality of the meat is better than some of the other beef you get here in the PRD, and I don't disagree. 3. As I've said in the past, when it comes to meat marinades... papain is basically the nuke in your "how can I make this more tender?" arsenal. Other candidates are (1) sodium carbonate (can be manufactured at home by baking baking soda for ~1 hr at ~150C) and (2) baking soda. Unlike pork, or even chicken - beef craves tenderizing agents. 4. The aluminum foil here is basically to avoid splatter/avoid having to clean up a sticky, saucy mess of a hotplate. We filmed a version without the aluminum foil for thumbnail/money shot purposes (which you can see in the very beginning of the video), and if you look closely, it's just... chaos. Going direct on a hotplate works fine if you're doing something dryer like cumin lamb, but if you're doing something saucy, the aluminum foil is a god send. Makes everything so, SO much easier to clean up. We did the aluminum foil trick in the video at first just to mimic the restaurant, but honestly? For a home cook I feel like it's *the* way to serve a hotplate, and we're going to be going that route from now on. 5. I know we've kind of been uploading a number of videos recently - it's basically because I consider stuff like the Q&A, the Yacai taste test, and the upcoming 4/1 video 'extra content' in my head. (Speaking of which, we'll be coming back with a proper recipe video - Cantonese Cha Chaan Teng Macaroni Soup - the Sunday after 4/1, together with Guizhou Rice Tofu the following week).
1. I've been doing a few (non-Chinese dishes for a while now where I briefly fry thin sliced beef in oil for such a brief period of time, but the flavours and textures really work for me. 4. I often shun any process that involves "wasting" foil, plastic wrap etc. But using foil to simplify the cooking and clean up has become something that I don't worry about so much. I figure that overall, I recycle so much of it anyway, and I use less energy and water by using the foil that goes into my recycling. I love the idea of this recipe, another gem to try in the future from you both, thank you :)
You guys constantly give me everything I'm looking for in a Chinese cooking channel, plus your both very charming, which frankly is just the cherry on top. Don't ever stop
I know, right? I was at the wholesale market comparing different brands, and more than one vendor pushing me towards Heinz. I thought to myself "eh, maybe they're just thinking that the foreigner would prefer the foreign brand or something". Take four different brands home and, lo and behold, Heinz was heads-and-shoulders above the rest. What really cracked me up though was double-checking whether its available in the West... because of *course* the American brand that actually makes the best manufactured version of the sauce doesn't sell it in America. Obviously, haha. In any event, LKK with those fixes does work beautifully. But man, LKK's product line is variable as all hell. How the company the produces the best Char Siu sauce and Hoisin sauce can be so off the mark with their black pepper sauce is a head scratcher to me.
@@MSDarkspyro My best estimates: Because local folks in USA won't buy Better Heinz for, say, 30% more expensive prices compared with their competitor. However, foreigner folks are willing to buy Better Heinz, even _after_ they got their price jacked to 50% more compared to normal price, because, hey, good stuff.
I remember the black pepper beef I used to get when I lived in Hong Kong was absolutely delicious 🤤. That peppery sweet yet a bit sour mix with that tender beef (which was even better if you let it stay wrapped on your table for five minutes as you eagerly wait lol) was the perfect accompaniment to multiple beers after work. Great video guys
😁 I remember too. Less than 2k when I found them. I think I was one of the first to support them on Patreon too. I'm old(ish) and watching them grow was like watching my own kids succeed. I'm so proud of them. A LOT of hard work goes in to every video. And they're so relatable. The information they give about every dish is way above and beyond what most creators go into. Jenn 🇨🇦
@@afraidcomet I'm old(ish), 😁 and my mum was a professional cook (she refused to be called a chef, though she totally was) so I learned at her elbow and have been cooking for 60 years! I'm a really, really good cook, but I'm no chef by any means. I don't have the "vision" chefs do. Probably like you do. Like mum could make something from almost nothing. She was able to visualize the meal. She put flavours together you'd think wouldn't work. But her specialty was pie. My gawd that woman could make pies! At one point she made 40 pies/day and all were sold out every day. If she moved from one restaurant to another all of her devotees moved too. She was so amazing. I chose another path and became a nurse, but I've always loved cooking. If you don't mind a couple questions ~don't answer if you don't want to. I understand. But that said~Do you have dishes that you enjoy making more than others? What's your favourite dish? What ethnicity of cooking do you like most? Mine is Greek food. I went to Greece years ago and absolutely fell in love with it. I really love making hearty winter foods. I get what I call "broody" in the fall and love making stews, chilies ~ all the comfort foods. I'm not a huge baker though. Not sure why. Except ~ and this is no lie~I baked a pie crust once and while removing it from the oven I dropped it. IT DID NOT BREAK! It was like a hockey puck. Hubby still tells that story 😁. So I decided unlike mum, pies were not my forte! These two are so very dedicated to being informative and their formula works so well. And I've always loved Steph's outros. I think they've got the formula perfected. I'm incredibly envious of you btw. A chef can be so creative and whip up a feast with a few ingredients. I wish you great success. EDIT: may I ask what YT channels you'd recommend for someone who's an experienced cook? Thanks for a reply. Jenn 🇨🇦 👋 👋 Hello from Canada
@@rhijulbec1 To be fair, chef doesn't mean cook, it means "chief." The chef is the head of the kitchen (or kitchens), which is also why some chefs historically haven't done much cooking themselves.
Hi guys. Love your posts. A comment I might about Velvet Meat you mentioned in a previous post. Starch works, cooking to create that slippery mouth-feel that mimics the consistency of tender, juicy meat. The problem however is when you add it to any liquid i.e. sauce as the starch cloak simply floats off into the sauce and you loose the velvet texture. A cantonese chef taught me his family secret (yes! unbelievable! actually via his wife). He adds a modicum of eggwhite to the cornstarch/potato flour in the marinade. In the initial shallow or deep fry of the meat the albumen stabilised the starch, effectively glueing it to the meat and the result is a super-velvety coating. It's hard to have fresh eggwhite to hand so I used powdered egg white, about half the volume of starch. Try it.
As one who teaches YT creators, and who's been doing post-production for decades, I want to congratulate you on your production values, camera work, and overall editing. PLUS I love the subject. Five stars, you! Maybe a little color enhancing work, but otherwise.. great job.
I have to say that I both love and hate you for guilting me for using the pass through method for stir fries. It’s a total game changer, even though the extra step kind of annoys me as it just complicated the cooking order a little bit. Once again, great recipe!
I improvised with the ingredients i had. I did the usual marination with the beef, but for the sauce I used 1tbsp Yeo's black bean sauce, with 1 tsp pearl river black bean with oil and 1 tbsp ground black peppercorns, msg. OMG was better than the best Sizzling beef I have ever had. Sake makes a big difference too. AMAZING.
Surprised you're struggling to convince people to do a pass through oil! It's a really useful technique. It's given me amazing results every time and I just reuse some of the oil for the same dish later on and it ends up being fine.
“Talk to someone from the west they’ll probably tell you it’s chinese” “Talk to someone Chinese and they’ll tell you it’s from the west” “It’s probably from Hong Kong” You said the same thing three times.
Black pepper sauce has to be from Hong Kong and influenced by western ingredients. The version of the sauce my mom taught me uses regular tomato ketchup. Take that, person who asked the question about the lack of non-Chinese of ingredients and Chinese ethnocentrism.
Yep! Ketchup is another super common addition. We didn't include it because we often find it easy to overpower... just a personal preference thing :) (Oh but remember... ketchup "didn't count" lol)
@@ChineseCookingDemystified Maybe this is my American upbringing speaking, but it's my opinion that traditional Chinese desserts generally suck. The Chinese desserts that don't suck usually (but not always) have southeast Asian or European influences. For example, egg tarts. Something originated in a Portuguese monastery and brought to Hong Kong from Macau by some British guy who replaced the filling with a more English style custard and now is undisputedly Chinese food (and a Chinese dessert that does not suck)
@@dspserpico there’re actually quite a lot of delicious desserts in China. I felt that many of them are local food so you might not be able to try them without visiting the place/know their existence. You definitely can’t find them here in the US either.
even without the papain powder, the rest of the marinade does pretty good work. my family never uses the papain powder, and it still comes out pretty good
Curious they say this “comes from the west” - because in south india we have almost this exact same dish in all the colonial clubs called “beef pepper steak” that’s considered an English dish brought by the English from China - simmered in an onion, garlic, chilli & pepper sauce - main ingredients being pepper & soy sauce.
Interesting to know you have almost the same dish in South India. How about any other similar dish that related to our Chinese food ? Especially Sichuan cuisine ?
When I was little and had the steak on a hotplate smothered in blackpepper sauce in one of those western restaurants in china, I thought this was a western dish. And then I came to study in Europe and found out it's not the case at all. The pepper sauce I can find in French supermarkets is mayo based, which goes ok with steaks but it's not at all the perpper sauce I remember as a kid! Hongkong cha can ting invention, so that's why.
Frankly, your “mimic” version looked more appetizing than the original, which appeared closer to an oily hash than a pristine stir fry concocted by Chef John. Kudos to you and Steph for creating the latter and for teaching us a very attainable recipe with technique comparisons.Thank you.
Would you mind covering onion sauce (洋蔥汁) somewhere in the future? Since you'll usually see it alongside black pepper sauce in HK steakhouses and chacaanteng. I usually prefer onion sauce because black pepper sauce in most restaurants are honestly too intense for me and masking the flavour of the beef.
I finally made the black pepper beef but used the whole steak method and used your marinade technique and Heinz black pepper sauce. This is incredible. I used a prime grade tenderloin cut for the steak from Costco. Amazing. Thanks so much for your channel.
I had this dish when I was in Sichuan, China. Then again in the Netherlands. But I would love to visit Guangzhou once and taste the authentic Cantonese food there ~~
Delicious and interesting stuff. So it basically what everyone outside of China think is Chinese, originated as a Chinese interpretation of French Steak au poivre. To confuse matters more: French steak au poivre originated in the interwar period because an influx of black Kampot pepper from the colony of French Cambodia. Steak au poivre might be influenced by Cambodian cuisine but that is a matter of debate. In Cambodia they serve a dish called Lok Lak that is similar but seem to be Chinese influenced.
More or less! Cha Chaan Teng have evolved over time, however - for more info, you can check out our Hong Kong Stuffed French Toast & Cantonese Swiss Chicken Wings videos :)
It being a Western and Eastern fusion sounds right with how it is so prevalent in American Chinese restaurants. A dish easy to modify for the tastes of the local clientele.
Last week there was a sales action of tenderloin in our near by super market. All the other stuff I have in the pantry. Hey, now I know what to cook. Thanky a lot! Greetings from Germany.
Just stumbled on this video randomly. You were already going to get a like because how good the video is, but giving the pupper some of the Beef made me subscribe.
Papain is an enzyme found naturally in papaya (hence the name) and thus, Papaya can also be used to tenderize meat. In the philipines, they use a paste from green Papaya.
Hello Steph and Chris! Still kicking here in Canada 🇨🇦 That looks just delicious! And the best thing is you show the bottled variety that can be doctored up to match the real thing and its actually available here in my city!! YAY! I absolutely must try this. Question: what other dishes would you accompany this with? Rice naturally, but is there a salad or anything else to go with it? My hubby would eat all of that and more, lol. So, ideas? Thanks for the help. I'm so, so proud of you both! You've turned your channel into a major player on YT because of the information you give about every dish. You talk about the dish in terms of background, new or old, recent or ancient and now the added joy of two videos! Keep up your phenomenal work. You've made it! 💖 Jenn 🇨🇦 👋 👋 Hello from Canada
@@ChineseCookingDemystified And it's always good to hear from you. Have I said how proud I am of the both of you? Keep doing what you're doing! You're both amazing at this! Jenn 🇨🇦
I think you’ll find that the “sizzling hot plates” were made popular by the old White Russian restaurants such as “Nicky’s”, “Alexander’s”, and the “Queen’s Cafe”. The last of the steak restaurants from this period would be the “Boston” restaurant, “Sammy’s”, and the “Goteborg”.
Oh man, I'm inspired. I live in Australia and we have easy access to kangaroo fillets which function as a very lean red meat similar to beef loin/flank/round. It's cheaper too. Will be interesting to try this recipe using local game (the Aussie version of venison).
Been a while since I've heard that one! These days most people in the comments compare my voice to Ben Shapiro's... Richard Dreyfuss is a much more flattering comparison lol
Yumm - just made this & came out beautifully! Skipped the hotplate part and served on rice. Probably a sacrilege but this is a keeper. Thx for the great channel, learned so much from you guys!!
I normally buy the thai pepper sauce at a local asian market. I live in south Mississippi and was having a lunch meeting and I offered to buy some shrimp and cook with the sauce. In MS they love grits so we had with that..the group leader a born southerner was could not believe how good it came out and went so well with the grits.
Since a few ppl are asking about oil pass method i'll be frank, this cooking method was developed and used in restaurants to be used many many times a day so for those wishing to use it for the odd dish or two within a week yes u will be wasting oil in the long term
The channel is called Chinese Cooking Demystified, but if you live in a rural area of the US like I do, many of the ingredients featured in these recipes are exceedingly difficult to find locally. I could shop on Amazon, but it seems like the price is always much much higher than I would expect to pay if it were available locally. For example, my local grocery store just recently started selling Lao Gan Ma spicy chili crisp (thank God they did because I love it) and they charge about $3.50 per jar, vs about $9 per jar on Amazon. That's almost 3x what my local supermarket charges. I guess what I'm trying to say is I really wish Chinese cooking ingredients were more accessible in rural areas.
Wait, people don't do the pass-through? But it's so easy! Though I am seriously thinking of buying another wok just for deep frying. It's so annoying to take time to dump the oil out. I'll also add: your kung pow chicken is my go-to meal along with the chow mein. They are always delicious, always easy to make. Thank you!
Papain is an enzyme found in papaya. I wonder if bromelin, which is another enzyme that is found in pineapple, would work as well. I haven't used papaya for tenderizing beef, but I have used pineapple. Pineapple tenderizes really quickly, so don't want to leave meat in blended pineapple for too long.
I know bromelain is the enzyme of choice for western meat tenderizer powders... but before we'd called for 'meat tenderizer powder' without specifying, and a couple people using bromelain reported sub-par results? Could be some sort of user error... but not having easy access to bromelain over here to test them side-by-side, I figure that it'd be safest to just call for papain.
@@ChineseCookingDemystified where I leave I can buy meat tenderizer that is papain, but the manufacturer mixes it with salt, so I would need to account for that when trying this dish. As I said, bromelain (sorry for the typo before) is very quick in its action. Meat can go from tender to mush in the blink of an eye. I know that from experience. So, yeah. Maybe it was them not knowing that that caused the sub-par result.
It may be possible to "demystify" rocket science, as well, but it will STILL be rocket science, much like this. When I return in the next life as a Chinese chef this will ALL seem a lot easier.
Chris & Steph (correct me if I'm wrong) I've just realized (by reading Kian Lam Kho's "Phoenix Claws and Jade Trees" ) that when you refer to Cantonese "rice wine" you're referring to baijiu (grappa, vodka), rather than liaojiu (aka ShaoXing) wine. Further discussion of when to use each would be appreciated.. Some writers say baijiu is used rarely in cooking, but I guess that's a matter of regionality. Fuchsia Dunlop uses it occasionally.
thank you so much for this!! i'm allergic to chilli (especially fresh, i discovered this when I was living in shanghai and thought i was just a white person being a baby about spice until my friend told me it's not really normal for your throat to swell shut and took me to hospital) and several people have told me to get the LKK black pepper sauce so I could still have some spice. But I always thought it tasted a bit off, almost metallic? I just made the from scratch version (without the chilli) and it was both delicious and spicy enough to make my nose run and my eyes water, I've missed getting to have both! Obviously chilli is part of the flavour profile of a lot of dishes and enjoy those videos a lot too, but it was such a treat to make a recipe where I hardly had to make any changes to taste the same thing as everyone else, so thanks for that!!
“Ask someone in the west: its Chinese. Ask someone from China: its from the west. Probably Hong Kong” Sounds like American Chinese food... or in this case “Chinese western” food.
I've just managed to find this sauce in England! I remember watching this video last year and have always had it in the back of my mind so the second I passed it in a world food shop, I had to get it! Only £2.50 a bottle too!
If you have access to a T&T grocery store (not sure if they appear outside of Canada), they have a house-brand black pepper sauce that is infinitely better than the LKK version. Obviously, I can't compare it to Heinz, since (as you say) it is hilariously unavailable over here, but it has a motherload of cracked pepper in it (like, a ferocious amount), and I find a dollop of oyster sauce and a splash of something like mirin gives it added complexity.
Once you master the simple process of "passing-through" oil, it's the only way to go. I use it for chicken, beef, and pork. Also, a 1/4 teaspoon of baking soda in 1/4 cup of water added to the protein just for five minutes or so, does the job. Before adding the marinade ingredients to the meat, drain it, then go from there.
I made the dish today including the homemade pepper sauce. It was delicious. It can‘t thank you enough for this and for your channel which has been a source of inspiration that never seems to run dry. Still I have a question. What is the purpose of the aluminum foil? Is it to make cleaning up the plates easier which would make sense in a restaurant? I have those bull shaped cast iron plates and I put the dish directly on them without foil. It sizzles even more and looks prettier.
This looks great...I can almost smell the video! The colour, the use of douchi and the peppers reminds me - do you have a version of black bean chicken? I often make Fuschia Dunlop's version, but I sometimes find it lacking and I wonder if you have a better version.
haha I can understand. It is great to see you are fan of Fuschia Dunlop's cooking book. I hope one day I can publish our own Chinese Sichuan cooking book. What do you mean by the version of Black bean Chicken? any reference? I might can think about it .
@Zhucook Kitchen It just doesn't seem "black bean" enough - the amount of douchi is quite small and much of the umami comes from the soy. I wondered if there was a different way of balancing it more towards the douchi flavour. Also though, I am just interested to see others' variations in cooking it (and most dishes to be honest) so I can take the best/my preferences from each variation.
Made this right away, but with prefried tofu instead of beef. Delicious! Could you recommend another use for this awesome black pepper sauce? Thanks for the recipe!
Is there a video regarding the pass through oil and especially what to do with the used oil? Reading through the comments, it seems like it's used to do more pass throughs but that doesn't seem useful if one isn't doing it at least several times a week. It's also meat flavored and doesn't seem to have as many uses as oil that had been used to fry dough. Are there better ways to long term store this oil for re-use? I don't use much oil and it'd be a while to work through the oil used to pass through (I'd probably store it in the fridge or freezer to try to have long term use of it). Saw a comment about you maybe doing a video comparing water passthrough compared to oil, so perhaps some more tips and breakdowns and q/a in that one will help convince many of us who want to try it but don't want to deal with the mess and complication of extra oil.
Nope, that's basically it. BUT not having to clean the cast iron plate is super, super convenient. Love hotplate dishes but they're often kind of a mess at home - this aluminum foil technique is kind of a game changer for us.
Think if you use beef rib eye $$ it'll be as tasty if not even more and without the tenderizer. You're using fermented black beans, in toishanese style we find it inseparable from garlic minced together. Looks like a delicious paste you have a definite must try. Also enjoyed the adjacent video with that nasty flame thrower. Should've checked the cooks wrist if any hair was remaining 😬. Nice work guys.
Hey, I love all your content! I'm not sure if you guys get different peppercorn variants over in China, but 50g sounds like an INSANE amount of Telicherry peppercorns (I'm based in California and buy most of my spices at an Indian supermarket). For reference, I made the sauce today and had a super peppery (but tasty) result using just 20g, but what I've had at local HK-style restaurants tastes like it used half the amount of black pepper. Do you know about whether y'all just get a different variant of black pepper from what I pick up here? Or is the sauce really supposed to be that peppery? Thanks!
I have same question. A local restaurant I regularly have this dish at is insanely delicious. My version had everyone saying I should have at least halved the amount of pepper 😬
I also thought 50g is too much black paper but I made the paste nevertheless. I am based in West Coast, USA and I used just ordinary black paper I can get in stores. Paste was really hot but I used it diluting with quite lot of water to make gravy for use as topping for crispy chow men and it came out to be ok. I believe it will be too peppery if I use with without water for just stir fry. I think you can just use 25g or so.
not sure if they have them in the US but in the UK some larger chinese markets have a section on chinese cooking tools, beyond that there's importing from a good supplier or if u own a forge or know someone who does make ur own :D
Swap garlic for black garlic and i add a mexican flavor by adding eithir jalapeños or a vinigery hotsauce really contrast the strong black pepper with some salty and savory taste.
We are new to your channel...love the cooking and also the oh so cute doggie! I do remember headaches from msg...is that a "too much" restaurant msg level? I guess it doesn't impact you two? Thanks for the content and also humor! Scratch dog's ears for me..
EDIT: IMPORTANT PAPAIN NOTES - we've had a few people make this, a couple reporting some nice successes... but unfortunately also a failure or two. An important thing to understand about papain is that it is basically the nuke in your 'tenderness' arsenal. Two things: (1) do NOT over marinate and (2) even if you scale up the recipe, do NOT scale up the papain. For marination, this isn't western-style "toss your ingredient in the fridge for 5 hours" marination - this is Chinese style "mix your ingredient, cook it soon" style of marination - we usually marinate stuff for anywhere between 5-15 minutes... do not exceed 30. This is my fault, because I didn't articulate that clearly in the recipe. In the past, I'd specify the marination times (usually call for ~10 minutes), but kind of stopped because it started to feel redundant, and the specific marination time usually doesn't really matter anyway (often at restaurants, they marinate literally right before cooking the ingredient). I feel like I should maybe get back to that, because in Western cooking 'marinade' often evokes over-night prep and such.
And second, papain is an enzyme and doesn't scale linearly - if you're using 280g of beef, still use 1/4 tsp papain. Hell, if you're scared... use 1/8 tsp. Stuff's got some power to it.
________________
Hey guys, a few notes:
1. This was the first time I've every tried doing an 'oily pre-fry' side by side with passing through oil, and honestly? I was kind of surprised at how comparable they were. The pass through cooks things a bit more evenly, but texturally they were almost indistinguishable.
2. Also regarding the beef, we were using loin because often in China the beef's a little tougher than what's in the west (and unless you're looking for tenderloin, loin's pretty much a similar price to most other bits) - flank or round would also work well & be more economical. Also as a fun random aside, the specific beef that we were using in the video was actually yak meat. We have a vendor at our market that insists that the quality of the meat is better than some of the other beef you get here in the PRD, and I don't disagree.
3. As I've said in the past, when it comes to meat marinades... papain is basically the nuke in your "how can I make this more tender?" arsenal. Other candidates are (1) sodium carbonate (can be manufactured at home by baking baking soda for ~1 hr at ~150C) and (2) baking soda. Unlike pork, or even chicken - beef craves tenderizing agents.
4. The aluminum foil here is basically to avoid splatter/avoid having to clean up a sticky, saucy mess of a hotplate. We filmed a version without the aluminum foil for thumbnail/money shot purposes (which you can see in the very beginning of the video), and if you look closely, it's just... chaos. Going direct on a hotplate works fine if you're doing something dryer like cumin lamb, but if you're doing something saucy, the aluminum foil is a god send. Makes everything so, SO much easier to clean up. We did the aluminum foil trick in the video at first just to mimic the restaurant, but honestly? For a home cook I feel like it's *the* way to serve a hotplate, and we're going to be going that route from now on.
5. I know we've kind of been uploading a number of videos recently - it's basically because I consider stuff like the Q&A, the Yacai taste test, and the upcoming 4/1 video 'extra content' in my head. (Speaking of which, we'll be coming back with a proper recipe video - Cantonese Cha Chaan Teng Macaroni Soup - the Sunday after 4/1, together with Guizhou Rice Tofu the following week).
Ni Hao it's Uncle Neil
1. I've been doing a few (non-Chinese dishes for a while now where I briefly fry thin sliced beef in oil for such a brief period of time, but the flavours and textures really work for me.
4. I often shun any process that involves "wasting" foil, plastic wrap etc.
But using foil to simplify the cooking and clean up has become something that I don't worry about so much.
I figure that overall, I recycle so much of it anyway, and I use less energy and water by using the foil that goes into my recycling.
I love the idea of this recipe, another gem to try in the future from you both, thank you :)
So is Yak indistinguishable from beef, or are you able to notice a difference in taste?
Do you have any recommendations on storing oil use for passing through. Can you reuse it and how long can you keep it?
You can buy sodium carbonate in western grocery stores, it's just sold in the laundry aisle as "washing soda".
These videos have taught me that the quality of a sauce is inversely proportional to its availability in the west regardless of brand
"It probably came from Hong Kong."
Yep, that seems about right for that East vs. West confusion.
You guys constantly give me everything I'm looking for in a Chinese cooking channel, plus your both very charming, which frankly is just the cherry on top. Don't ever stop
It's hilarious that Heinz makes the best store-bought of this stuff
heinz makes the best tomato and mushroom ketchup, no reason why they cant be. still laughed, though.
I know, right? I was at the wholesale market comparing different brands, and more than one vendor pushing me towards Heinz. I thought to myself "eh, maybe they're just thinking that the foreigner would prefer the foreign brand or something". Take four different brands home and, lo and behold, Heinz was heads-and-shoulders above the rest.
What really cracked me up though was double-checking whether its available in the West... because of *course* the American brand that actually makes the best manufactured version of the sauce doesn't sell it in America. Obviously, haha.
In any event, LKK with those fixes does work beautifully. But man, LKK's product line is variable as all hell. How the company the produces the best Char Siu sauce and Hoisin sauce can be so off the mark with their black pepper sauce is a head scratcher to me.
@@Alphonselle why isn't this in the U.S?
@@MSDarkspyro My best estimates: Because local folks in USA won't buy Better Heinz for, say, 30% more expensive prices compared with their competitor. However, foreigner folks are willing to buy Better Heinz, even _after_ they got their price jacked to 50% more compared to normal price, because, hey, good stuff.
Well... ketchup (茄汁) itself has southern Chinese origins, and Heinz make pretty much the best ketchup...
I remember the black pepper beef I used to get when I lived in Hong Kong was absolutely delicious 🤤. That peppery sweet yet a bit sour mix with that tender beef (which was even better if you let it stay wrapped on your table for five minutes as you eagerly wait lol) was the perfect accompaniment to multiple beers after work. Great video guys
Papain gets sold in most US supermarkets as "Meat Tenderizer". Common brands are Adolph's, McCormick, and Badia.
Those all use bromelain, not papain. Similar, but different.
wow i remember when you guys just started out and had
😁 I remember too. Less than 2k when I found them. I think I was one of the first to support them on Patreon too.
I'm old(ish) and watching them grow was like watching my own kids succeed. I'm so proud of them. A LOT of hard work goes in to every video. And they're so relatable. The information they give about every dish is way above and beyond what most creators go into.
Jenn 🇨🇦
@@rhijulbec1 agreed. The depth of their research is remarkable. As a chef myself, it's one of the only non chef cooking RUclips channel I subscribe to
@@afraidcomet
I'm old(ish), 😁 and my mum was a professional cook (she refused to be called a chef, though she totally was) so I learned at her elbow and have been cooking for 60 years! I'm a really, really good cook, but I'm no chef by any means. I don't have the "vision" chefs do. Probably like you do. Like mum could make something from almost nothing. She was able to visualize the meal. She put flavours together you'd think wouldn't work. But her specialty was pie. My gawd that woman could make pies! At one point she made 40 pies/day and all were sold out every day. If she moved from one restaurant to another all of her devotees moved too. She was so amazing. I chose another path and became a nurse, but I've always loved cooking. If you don't mind a couple questions ~don't answer if you don't want to. I understand.
But that said~Do you have dishes that you enjoy making more than others? What's your favourite dish? What ethnicity of cooking do you like most? Mine is Greek food. I went to Greece years ago and absolutely fell in love with it.
I really love making hearty winter foods. I get what I call "broody" in the fall and love making stews, chilies ~ all the comfort foods. I'm not a huge baker though. Not sure why. Except ~ and this is no lie~I baked a pie crust once and while removing it from the oven I dropped it. IT DID NOT BREAK! It was like a hockey puck. Hubby still tells that story 😁. So I decided unlike mum, pies were not my forte!
These two are so very dedicated to being informative and their formula works so well. And I've always loved Steph's outros. I think they've got the formula perfected.
I'm incredibly envious of you btw. A chef can be so creative and whip up a feast with a few ingredients. I wish you great success.
EDIT: may I ask what YT channels you'd recommend for someone who's an experienced cook? Thanks for a reply.
Jenn 🇨🇦 👋 👋 Hello from Canada
@@rhijulbec1 I just wanted to say that I really loved your story
@@rhijulbec1 To be fair, chef doesn't mean cook, it means "chief." The chef is the head of the kitchen (or kitchens), which is also why some chefs historically haven't done much cooking themselves.
"Good enough for government work" Brilliant hahah!!
Hi guys. Love your posts. A comment I might about Velvet Meat you mentioned in a previous post. Starch works, cooking to create that slippery mouth-feel that mimics the consistency of tender, juicy meat. The problem however is when you add it to any liquid i.e. sauce as the starch cloak simply floats off into the sauce and you loose the velvet texture. A cantonese chef taught me his family secret (yes! unbelievable! actually via his wife). He adds a modicum of eggwhite to the cornstarch/potato flour in the marinade. In the initial shallow or deep fry of the meat the albumen stabilised the starch, effectively glueing it to the meat and the result is a super-velvety coating. It's hard to have fresh eggwhite to hand so I used powdered egg white, about half the volume of starch. Try it.
As one who teaches YT creators, and who's been doing post-production for decades, I want to congratulate you on your production values, camera work, and overall editing. PLUS I love the subject. Five stars, you! Maybe a little color enhancing work, but otherwise.. great job.
I have to say that I both love and hate you for guilting me for using the pass through method for stir fries. It’s a total game changer, even though the extra step kind of annoys me as it just complicated the cooking order a little bit. Once again, great recipe!
Best channel on RUclips. Much love from Canada.
indeed
That’s a pretty bold claim but I can’t say I disagree....
I improvised with the ingredients i had. I did the usual marination with the beef, but for the sauce I used 1tbsp Yeo's black bean sauce, with 1 tsp pearl river black bean with oil and 1 tbsp ground black peppercorns, msg. OMG was better than the best Sizzling beef I have ever had. Sake makes a big difference too. AMAZING.
I love the precise timing instructions „until it starts to smell incredible“...
As a dog lover, I always chuckle at the dog trying to get attention at the end of the video
Ah yes. Black pepper beef. The default choice whenever I have to cook beef. That or beef rendang for tougher cuts
For short rib Yaki Udon Stir fry is absolutely perfect
Surprised you're struggling to convince people to do a pass through oil! It's a really useful technique. It's given me amazing results every time and I just reuse some of the oil for the same dish later on and it ends up being fine.
“Talk to someone from the west they’ll probably tell you it’s chinese”
“Talk to someone Chinese and they’ll tell you it’s from the west”
“It’s probably from Hong Kong”
You said the same thing three times.
Mad respect for you guys. I love the origins of the recipes and everything else about this channel
Black pepper sauce has to be from Hong Kong and influenced by western ingredients. The version of the sauce my mom taught me uses regular tomato ketchup.
Take that, person who asked the question about the lack of non-Chinese of ingredients and Chinese ethnocentrism.
Yep! Ketchup is another super common addition. We didn't include it because we often find it easy to overpower... just a personal preference thing :)
(Oh but remember... ketchup "didn't count" lol)
@@ChineseCookingDemystified Maybe this is my American upbringing speaking, but it's my opinion that traditional Chinese desserts generally suck. The Chinese desserts that don't suck usually (but not always) have southeast Asian or European influences.
For example, egg tarts. Something originated in a Portuguese monastery and brought to Hong Kong from Macau by some British guy who replaced the filling with a more English style custard and now is undisputedly Chinese food (and a Chinese dessert that does not suck)
@@dspserpico there’re actually quite a lot of delicious desserts in China. I felt that many of them are local food so you might not be able to try them without visiting the place/know their existence. You definitely can’t find them here in the US either.
北支浪，汕头甜品多的你都不知道
Your channels content is absolute top tier! I hope you guys are having fun and getting paid!
even without the papain powder, the rest of the marinade does pretty good work. my family never uses the papain powder, and it still comes out pretty good
This channel is a gem, thank you for your dedication and consistent quality it shows!
Curious they say this “comes from the west” - because in south india we have almost this exact same dish in all the colonial clubs called “beef pepper steak” that’s considered an English dish brought by the English from China - simmered in an onion, garlic, chilli & pepper sauce - main ingredients being pepper & soy sauce.
Interesting to know you have almost the same dish in South India. How about any other similar dish that related to our Chinese food ? Especially Sichuan cuisine ?
When I was little and had the steak on a hotplate smothered in blackpepper sauce in one of those western restaurants in china, I thought this was a western dish. And then I came to study in Europe and found out it's not the case at all. The pepper sauce I can find in French supermarkets is mayo based, which goes ok with steaks but it's not at all the perpper sauce I remember as a kid! Hongkong cha can ting invention, so that's why.
Appreciating the authenticity. An excellent resource without bullshit.
Thank you.
Frankly, your “mimic” version looked more appetizing than the original, which appeared closer to an oily hash than a pristine stir fry concocted by Chef John. Kudos to you and Steph for creating the latter and for teaching us a very attainable recipe with technique comparisons.Thank you.
Would you mind covering onion sauce (洋蔥汁) somewhere in the future? Since you'll usually see it alongside black pepper sauce in HK steakhouses and chacaanteng. I usually prefer onion sauce because black pepper sauce in most restaurants are honestly too intense for me and masking the flavour of the beef.
I finally made the black pepper beef but used the whole steak method and used your marinade technique and Heinz black pepper sauce. This is incredible. I used a prime grade tenderloin cut for the steak from Costco. Amazing. Thanks so much for your channel.
BTW thank you for giving us the links for the harder to find ingredients it really helps alot.
Love your channel and how you guys get explain professional and historical the details of the dishes thanks
I had this dish when I was in Sichuan, China. Then again in the Netherlands. But I would love to visit Guangzhou once and taste the authentic Cantonese food there ~~
Black pepper beef after a night out drinking is 🔥
Delicious and interesting stuff. So it basically what everyone outside of China think is Chinese, originated as a Chinese interpretation of French Steak au poivre.
To confuse matters more: French steak au poivre originated in the interwar period because an influx of black Kampot pepper from the colony of French Cambodia. Steak au poivre might be influenced by Cambodian cuisine but that is a matter of debate. In Cambodia they serve a dish called Lok Lak that is similar but seem to be Chinese influenced.
I'd be curious to see the ingredients listed on the Heinz version.
Cha Caan Teng is the type of place where the restaurant scenes happen in A Mood for Love , right? That steak looks pretty much like what they eat.
More or less! Cha Chaan Teng have evolved over time, however - for more info, you can check out our Hong Kong Stuffed French Toast & Cantonese Swiss Chicken Wings videos :)
Its just literally translated as a hall (Teng) for dining (Chan) and tea (Cha). Basically just a restaurant/cafe that is Hong Kong styled
It being a Western and Eastern fusion sounds right with how it is so prevalent in American Chinese restaurants. A dish easy to modify for the tastes of the local clientele.
definitely , maybe I will try to create something that related to Sichuan Cuisine as well
@@zhucookkitchen5172 I enjoy the fusion as it allows to taste flavors without having to have an extensive pantry to make the dishes.
@@davidfence6939 😉😉😉😉good to hear about it
Last week there was a sales action of tenderloin in our near by super market. All the other stuff I have in the pantry.
Hey, now I know what to cook.
Thanky a lot! Greetings from Germany.
This looks incredibly delicious. Can't wait to make it for my family. Thank you so much for your amazing videos.
I made the homemade sauce. It took a surprising amount of work, but man was it worth it.
Do your neighbors ever come sniffing around your door looking to try a bite? I dont think I could help myself with all the delicious things you make!
Black pepper sauce... Black majeek culinary masterpiece..
Just stumbled on this video randomly. You were already going to get a like because how good the video is, but giving the pupper some of the Beef made me subscribe.
I know this is two years old now, but I have the Heinz black pepper sauce at one of my local Asian markets in Florida.
Wow seriously looks so good the beef the sauce and everything. So mouthwatering indeed😋😋😋
Papain is an enzyme found naturally in papaya (hence the name) and thus, Papaya can also be used to tenderize meat. In the philipines, they use a paste from green Papaya.
Hello Steph and Chris! Still kicking here in Canada 🇨🇦
That looks just delicious! And the best thing is you show the bottled variety that can be doctored up to match the real thing and its actually available here in my city!! YAY! I absolutely must try this.
Question: what other dishes would you accompany this with? Rice naturally, but is there a salad or anything else to go with it? My hubby would eat all of that and more, lol. So, ideas?
Thanks for the help. I'm so, so proud of you both! You've turned your channel into a major player on YT because of the information you give about every dish. You talk about the dish in terms of background, new or old, recent or ancient and now the added joy of two videos!
Keep up your phenomenal work. You've made it! 💖
Jenn 🇨🇦 👋 👋 Hello from Canada
Always good to hear from you Jenn! For two people this, some white rice, and a simple stir fried vegetable (broccoli + garlic?) would be perfect :)
@@ChineseCookingDemystified
And it's always good to hear from you.
Have I said how proud I am of the both of you? Keep doing what you're doing! You're both amazing at this!
Jenn 🇨🇦
I think you’ll find that the “sizzling hot plates” were made popular by the old White Russian restaurants such as “Nicky’s”, “Alexander’s”, and the “Queen’s Cafe”. The last of the steak restaurants from this period would be the “Boston” restaurant, “Sammy’s”, and the “Goteborg”.
Oh man, I'm inspired. I live in Australia and we have easy access to kangaroo fillets which function as a very lean red meat similar to beef loin/flank/round. It's cheaper too. Will be interesting to try this recipe using local game (the Aussie version of venison).
Did you end up trying the roo version?
how did you get richard dreyfuss to narrate your video?
Been a while since I've heard that one! These days most people in the comments compare my voice to Ben Shapiro's... Richard Dreyfuss is a much more flattering comparison lol
Yumm - just made this & came out beautifully! Skipped the hotplate part and served on rice. Probably a sacrilege but this is a keeper. Thx for the great channel, learned so much from you guys!!
Oh and yes I made the sauce from scratch. Super easy, very tasty, also a good gift to bring for friends.
Yum.....straight to the RECIPE file. Thanks.
I am so glad I found you guys and this channel 🤗
I normally buy the thai pepper sauce at a local asian market. I live in south Mississippi and was having a lunch meeting and I offered to buy some shrimp and cook with the sauce. In MS they love grits so we had with that..the group leader a born southerner was could not believe how good it came out and went so well with the grits.
I used the sauce, but not the papain and instead bought extra thin sliced beef. Man I loved the chewy pop!
I love your channel!
yes you can get Heinz black pepper sauce. absurdly expensive but a bottle is on its way to san jose. just googled it and wal la!
Since a few ppl are asking about oil pass method i'll be frank, this cooking method was developed and used in restaurants to be used many many times a day so for those wishing to use it for the odd dish or two within a week yes u will be wasting oil in the long term
Will definetly try this out! Awesome Video :)
The channel is called Chinese Cooking Demystified, but if you live in a rural area of the US like I do, many of the ingredients featured in these recipes are exceedingly difficult to find locally. I could shop on Amazon, but it seems like the price is always much much higher than I would expect to pay if it were available locally. For example, my local grocery store just recently started selling Lao Gan Ma spicy chili crisp (thank God they did because I love it) and they charge about $3.50 per jar, vs about $9 per jar on Amazon. That's almost 3x what my local supermarket charges. I guess what I'm trying to say is I really wish Chinese cooking ingredients were more accessible in rural areas.
I love this channel
The long hair in the blue apron cuts to the arm hairs in the blue apron trips me out! 😅
Wait, people don't do the pass-through? But it's so easy! Though I am seriously thinking of buying another wok just for deep frying. It's so annoying to take time to dump the oil out.
I'll also add: your kung pow chicken is my go-to meal along with the chow mein. They are always delicious, always easy to make. Thank you!
I was looking for a recipe for this just yesterday and was disappointed you didn't have one XD
I've been looking forever for a recipe to restaurant grade black pepper sauce. I always gotta have my Chicken Steak with Black Pepper Sauce
ahhhh i've been missing this sauce ty for this video
Papain is an enzyme found in papaya. I wonder if bromelin, which is another enzyme that is found in pineapple, would work as well. I haven't used papaya for tenderizing beef, but I have used pineapple. Pineapple tenderizes really quickly, so don't want to leave meat in blended pineapple for too long.
I know bromelain is the enzyme of choice for western meat tenderizer powders... but before we'd called for 'meat tenderizer powder' without specifying, and a couple people using bromelain reported sub-par results? Could be some sort of user error... but not having easy access to bromelain over here to test them side-by-side, I figure that it'd be safest to just call for papain.
@@ChineseCookingDemystified where I leave I can buy meat tenderizer that is papain, but the manufacturer mixes it with salt, so I would need to account for that when trying this dish. As I said, bromelain (sorry for the typo before) is very quick in its action. Meat can go from tender to mush in the blink of an eye. I know that from experience. So, yeah. Maybe it was them not knowing that that caused the sub-par result.
If you cut the meat against the grain it doesn't really need to be tenderized that much.
It may be possible to "demystify" rocket science, as well, but it will STILL be rocket science, much like this. When I return in the next life as a Chinese chef this will ALL seem a lot easier.
Chris & Steph (correct me if I'm wrong) I've just realized (by reading Kian Lam Kho's "Phoenix Claws and Jade Trees" ) that when you refer to Cantonese "rice wine" you're referring to baijiu (grappa, vodka), rather than liaojiu (aka ShaoXing) wine. Further discussion of when to use each would be appreciated.. Some writers say baijiu is used rarely in cooking, but I guess that's a matter of regionality. Fuchsia Dunlop uses it occasionally.
He's referring to mijiu, not baijiu. It's more like sake than Shaoxing wine.
thank you so much for this!! i'm allergic to chilli (especially fresh, i discovered this when I was living in shanghai and thought i was just a white person being a baby about spice until my friend told me it's not really normal for your throat to swell shut and took me to hospital) and several people have told me to get the LKK black pepper sauce so I could still have some spice. But I always thought it tasted a bit off, almost metallic? I just made the from scratch version (without the chilli) and it was both delicious and spicy enough to make my nose run and my eyes water, I've missed getting to have both! Obviously chilli is part of the flavour profile of a lot of dishes and enjoy those videos a lot too, but it was such a treat to make a recipe where I hardly had to make any changes to taste the same thing as everyone else, so thanks for that!!
Those hot plates are so popular in Taiwan, also served with a black pepper onion sauce. They're delicious
“Ask someone in the west: its Chinese.
Ask someone from China: its from the west.
Probably Hong Kong”
Sounds like American Chinese food... or in this case “Chinese western” food.
I've just managed to find this sauce in England! I remember watching this video last year and have always had it in the back of my mind so the second I passed it in a world food shop, I had to get it! Only £2.50 a bottle too!
First, find a black cow.
Then, feed it only peppers.
Next, this is why they do the recipes and not me.
"Why I season my cow, not my steak"
that sounds like something you can order from Japan
If you have access to a T&T grocery store (not sure if they appear outside of Canada), they have a house-brand black pepper sauce that is infinitely better than the LKK version. Obviously, I can't compare it to Heinz, since (as you say) it is hilariously unavailable over here, but it has a motherload of cracked pepper in it (like, a ferocious amount), and I find a dollop of oyster sauce and a splash of something like mirin gives it added complexity.
Now I'm craving this. Gonna have to make it tonight.
Watching the end of the video like 'feed the puppers! Feed the puppers! ...yay! you fed puppers!'
So the Hong Kong's version of steak au poivre was imported to the US and became a staple of dive Chinese takeout joints.
Love your work, people!
love hong kong style foods. hard to find here.
Humm, isn't that like, America 's version of Pepper stake? Thanks for the information. I'll give it try.
Once you master the simple process of "passing-through" oil, it's the only way to go. I use it for chicken, beef, and pork. Also, a 1/4 teaspoon of baking soda in 1/4 cup of water added to the protein just for five minutes or so, does the job. Before adding the marinade ingredients to the meat, drain it, then go from there.
I made the dish today including the homemade pepper sauce. It was delicious. It can‘t thank you enough for this and for your channel which has been a source of inspiration that never seems to run dry. Still I have a question. What is the purpose of the aluminum foil? Is it to make cleaning up the plates easier which would make sense in a restaurant? I have those bull shaped cast iron plates and I put the dish directly on them without foil. It sizzles even more and looks prettier.
This looks great...I can almost smell the video!
The colour, the use of douchi and the peppers reminds me - do you have a version of black bean chicken? I often make Fuschia Dunlop's version, but I sometimes find it lacking and I wonder if you have a better version.
haha I can understand. It is great to see you are fan of Fuschia Dunlop's cooking book. I hope one day I can publish our own Chinese Sichuan cooking book. What do you mean by the version of Black bean Chicken? any reference? I might can think about it .
@Zhucook Kitchen It just doesn't seem "black bean" enough - the amount of douchi is quite small and much of the umami comes from the soy. I wondered if there was a different way of balancing it more towards the douchi flavour.
Also though, I am just interested to see others' variations in cooking it (and most dishes to be honest) so I can take the best/my preferences from each variation.
@@Anesthesia069 ok I see I will look it up later when I have time~~
Made this right away, but with prefried tofu instead of beef. Delicious! Could you recommend another use for this awesome black pepper sauce?
Thanks for the recipe!
Beyond a stir fry dish or a side sauce to a steak there's not much more main stream it's used for
Is there a video regarding the pass through oil and especially what to do with the used oil? Reading through the comments, it seems like it's used to do more pass throughs but that doesn't seem useful if one isn't doing it at least several times a week. It's also meat flavored and doesn't seem to have as many uses as oil that had been used to fry dough. Are there better ways to long term store this oil for re-use?
I don't use much oil and it'd be a while to work through the oil used to pass through (I'd probably store it in the fridge or freezer to try to have long term use of it).
Saw a comment about you maybe doing a video comparing water passthrough compared to oil, so perhaps some more tips and breakdowns and q/a in that one will help convince many of us who want to try it but don't want to deal with the mess and complication of extra oil.
So is the aluminum foil doing anything besides not having to clean the cast iron plate?
I assume it also keeps the liquids from burning into a goop and everything sticking to the plate/skillet
Nope, that's basically it. BUT not having to clean the cast iron plate is super, super convenient. Love hotplate dishes but they're often kind of a mess at home - this aluminum foil technique is kind of a game changer for us.
How long do you think the homemade sauce should last in the fridge?
Think if you use beef rib eye $$ it'll be as tasty if not even more and without the tenderizer. You're using fermented black beans, in toishanese style we find it inseparable from garlic minced together. Looks like a delicious paste you have a definite must try. Also enjoyed the adjacent video with that nasty flame thrower. Should've checked the cooks wrist if any hair was remaining 😬. Nice work guys.
Amazing channel. So, so good.
Wow! So cool and so complicated lol
Hey, I love all your content! I'm not sure if you guys get different peppercorn variants over in China, but 50g sounds like an INSANE amount of Telicherry peppercorns (I'm based in California and buy most of my spices at an Indian supermarket). For reference, I made the sauce today and had a super peppery (but tasty) result using just 20g, but what I've had at local HK-style restaurants tastes like it used half the amount of black pepper. Do you know about whether y'all just get a different variant of black pepper from what I pick up here? Or is the sauce really supposed to be that peppery? Thanks!
I have same question. A local restaurant I regularly have this dish at is insanely delicious. My version had everyone saying I should have at least halved the amount of pepper 😬
I also thought 50g is too much black paper but I made the paste nevertheless. I am based in West Coast, USA and I used just ordinary black paper I can get in stores. Paste was really hot but I used it diluting with quite lot of water to make gravy for use as topping for crispy chow men and it came out to be ok. I believe it will be too peppery if I use with without water for just stir fry. I think you can just use 25g or so.
Any idea where to acquire those chinese (cast iron?) hot plates in the US?
Can't wait to try this, ordering the ingredients for the homebrew sauce....
not sure if they have them in the US but in the UK some larger chinese markets have a section on chinese cooking tools, beyond that there's importing from a good supplier or if u own a forge or know someone who does make ur own :D
Swap garlic for black garlic and i add a mexican flavor by adding eithir jalapeños or a vinigery hotsauce really contrast the strong black pepper with some salty and savory taste.
You guys are spoiling us. Thanks so much!
always good to be spoiled , right?
@@zhucookkitchen5172 I appreciate it, I must say hahaha
We are new to your channel...love the cooking and also the oh so cute doggie! I do remember headaches from msg...is that a "too much" restaurant msg level? I guess it doesn't impact you two?
Thanks for the content and also humor! Scratch dog's ears for me..
Just made this ! Mind blown ! Thank you guys
I'm always happy to know when it is good enough for government work
Friday lunch battle : Sizzling hot plate vs my white work shirt.