Was curious how one could do anime themed curry (as opposed to doing curry *from* an anime) and I was blown away! Both curry and lo mein look so good. Also that ginger and garlic transition LMAO 🤣 chefs kiss amazing
I love your longer videos man. Love them, and your delivery is so dry by full of content, not flowery but lacking; you're not saying a whole load of nothing like many other content creaters. And you're cinematography is stylish and as tasty looking as your food. Love your channel, man.
I think one of my favorite things to do in the kitchen is mixing Indian and Mexican ingredients (I'm using those terms generally due to regional differences.) Hundreds of amazing flavor and textural pairings. Reminds me of your Italian-Chinese video actually! Smoked peppers used in Mexican cuisine are amazing in a number of curries. Adds completely new depths of flavor
So true about mushrooms taking long to burn they have an incredible amount of moisture in them I learned this when trying to make a certain kind of rice (Diri DjonDjon) trying to make it from scratch is a headache Edit: also you really make me wanna try more plant based things
Curry mole twist yum! I love doing an onion base curry too. This was so so beautiful! Also visually reminded me of all the lilacs blossoming right now💜. I appreciate finding mock meats new to me ty! Will definitely be doing some inspired dishes around this especially now that my teenager has developed a love for curry dishes. It used to be a meal he would eat with veg coconut curry, rice and black beans but wasn’t his favorite, now he asks for it (as long as there is a side of mango/avo chop) and says he craves which is so so awesome! The flash back made me laugh when you took some humorous jabs at yourself😇
Ok delicious, I'm so hungry now 🥰. Lo e that you used red yeast rice, it's so under-rated and I love it. Thought the darker rice was purple Korean or Nero, so the butterfly pea powder had me like 😮
Have you tried looking into how the south prepares roux for gumbo? Basically you gently cook a fat+flour until it becomes the color of chocolate and the layers of flavor are very deep and distinct depending on the type of flour and oil that you use -- I have some experimental curry recipes that I've been playing with, a beef curry with a chocolate colored roux is really goooood (I add the spices last when I'm happy with the color because it could burn)
Honestly, really fucking love your content. So damn educational and entertaining. Even though I'm Chinese myself I find myself not knowing much abt Chinese food and cooking as a whole. You've really taught me a whole lot. Thank you and keep up the goodwork
You easily have one of the best food channels on this platform. Thank you for sharing, and teaching. Also, how did you make the tomato soy sauce that you mentioned?
so the kind of lo mein i had growing up in HK is a different kind of noodles. they are thin egg noodles with well developed gluten or if they are yee mein they are par deep fried egg noodles. That is something so hard to find in the US :X I wish there's a better substitute
Lmao love the editorial and the things that probably slip by the non “family” audience. Also, nice flex before grinding the spices for the masala. And thanks for going slow and respectfully. 😈 Going with the theme, that’s hot.
I swear, it's like you're after my own heart. The spices and herbs you use... I just have no words... all my favorites. I want to try/ make everything you do. I know all of your dishes would make me so happy 🥰 Sorry I can't explain better 😅
Ok so I was thinking this was going to have something to do with stranger things but I was wrong! Still happy I watched. Very interested in that induction wok setup
The fifteen~ day thing relates to the cycle of the moon. With the traditional calendar the 1st was the new moon and the 15th or so was the full moon. Chinese, like many ancient cultures were also fascinated by the number 60 and organized their calendar around the number 60. Fifteen divides out of 60, so I would guess that would have something to do with it originally as well though that's just speculation on my part.
The 1st and 15th thing will sometimes also exclude alliums like garlic and onions. For a lot of people, these were temple days with a lot of people crowded in not much space. That's just my guess though.
Kashmiri Chili Powder is the traditional natural Indian choice for “make this shit red” but so many restaurants def use red food coloring now… need to try the red yeast rice at some point!
I tried to find one of these nuwave woks. I have the regular nuwave. And they quit making them. You can't find them anywhere anymore. And any of the other brand ones aren't as cool looking. lol.
Does anyone have recommendations for youtube channels or instagram pages that give ideas about how to use kitchen scraps or parts that people typically throw away?
'We don't have much use for them, much like limp tops in general' had me howling
I feel attacked. IT HAPPENS TO EVERYONE SOMETIMES
@@Nizgoob LOL 😀😁😂😊😉😆🤣🤣🤣🤣
No use for Limp Tops… this made me snort my tea ☕️
How you don't have millions of followers is beyond me. Thank you for your content
I loved all of this. Shouldn't have listened to the limp top part while a child was in the room but oh well.
Was curious how one could do anime themed curry (as opposed to doing curry *from* an anime) and I was blown away! Both curry and lo mein look so good. Also that ginger and garlic transition LMAO 🤣 chefs kiss amazing
"Just like limp tops in general."
I'm 💀
I love your longer videos man. Love them, and your delivery is so dry by full of content, not flowery but lacking; you're not saying a whole load of nothing like many other content creaters. And you're cinematography is stylish and as tasty looking as your food. Love your channel, man.
I think one of my favorite things to do in the kitchen is mixing Indian and Mexican ingredients (I'm using those terms generally due to regional differences.) Hundreds of amazing flavor and textural pairings. Reminds me of your Italian-Chinese video actually!
Smoked peppers used in Mexican cuisine are amazing in a number of curries. Adds completely new depths of flavor
Ngl I’m kinda loving this side quest system. Each side quest is like a secret bonus video hidden in the actual vid
So true about mushrooms taking long to burn they have an incredible amount of moisture in them I learned this when trying to make a certain kind of rice (Diri DjonDjon) trying to make it from scratch is a headache
Edit: also you really make me wanna try more plant based things
Curry mole twist yum! I love doing an onion base curry too. This was so so beautiful! Also visually reminded me of all the lilacs blossoming right now💜. I appreciate finding mock meats new to me ty! Will definitely be doing some inspired dishes around this especially now that my teenager has developed a love for curry dishes. It used to be a meal he would eat with veg coconut curry, rice and black beans but wasn’t his favorite, now he asks for it (as long as there is a side of mango/avo chop) and says he craves which is so so awesome! The flash back made me laugh when you took some humorous jabs at yourself😇
Your teen eats so healthy!
I love lo mein - one of my favorites!
And mushrooms...😍🤤
It's the chitin! I only found this out recently, pretty cool stuff!
I burned a pot of water yesterday lol will definitely incorporate more mushrooms in my food life
I like that you make 2 recipes per video, it makes it feel like I am getting the value for my time to watch it.
Ok delicious, I'm so hungry now 🥰. Lo e that you used red yeast rice, it's so under-rated and I love it. Thought the darker rice was purple Korean or Nero, so the butterfly pea powder had me like 😮
I will never BUT looks delicious and i can practically smell it all.
Have you tried looking into how the south prepares roux for gumbo? Basically you gently cook a fat+flour until it becomes the color of chocolate and the layers of flavor are very deep and distinct depending on the type of flour and oil that you use -- I have some experimental curry recipes that I've been playing with, a beef curry with a chocolate colored roux is really goooood (I add the spices last when I'm happy with the color because it could burn)
Honestly, really fucking love your content. So damn educational and entertaining. Even though I'm Chinese myself I find myself not knowing much abt Chinese food and cooking as a whole. You've really taught me a whole lot. Thank you and keep up the goodwork
this looks bomb af, yet again, great job!!
Yay! I'm here so early!
And I LOVE stir fry! It's so fitting 👍🏼
That’s one of my favorite vegan duck brands. Wow. I feel connected to this recipe
way to make me hungry for lo mein at 10 in the morning :) love it though
A full length cooking video with anime references and innuendo?! 🎯😁
Would love to see more vegetarian recipes like this one!
You easily have one of the best food channels on this platform. Thank you for sharing, and teaching.
Also, how did you make the tomato soy sauce that you mentioned?
so the kind of lo mein i had growing up in HK is a different kind of noodles. they are thin egg noodles with well developed gluten or if they are yee mein they are par deep fried egg noodles. That is something so hard to find in the US :X I wish there's a better substitute
Lmao love the editorial and the things that probably slip by the non “family” audience. Also, nice flex before grinding the spices for the masala. And thanks for going slow and respectfully. 😈 Going with the theme, that’s hot.
@@jonkung it’s a good thing you’re hot. Only reason you can pull off that halo. LOL 😏
I mean, I’m pretty sure that was the first time I wanted to be a mortar. LOL
I swear, it's like you're after my own heart. The spices and herbs you use... I just have no words... all my favorites. I want to try/ make everything you do.
I know all of your dishes would make me so happy 🥰
Sorry I can't explain better 😅
Ok so I was thinking this was going to have something to do with stranger things but I was wrong!
Still happy I watched. Very interested in that induction wok setup
I love your humor ❤️😆
The fifteen~ day thing relates to the cycle of the moon. With the traditional calendar the 1st was the new moon and the 15th or so was the full moon.
Chinese, like many ancient cultures were also fascinated by the number 60 and organized their calendar around the number 60. Fifteen divides out of 60, so I would guess that would have something to do with it originally as well though that's just speculation on my part.
Best line "fuck if I know I eat meat" 🤣
The 1st and 15th thing will sometimes also exclude alliums like garlic and onions. For a lot of people, these were temple days with a lot of people crowded in not much space. That's just my guess though.
Dibs on any leftovers! Looks fantastic 🤤
2:58 I dont know if you notice it but there's a sublime message there.
The dishes? The video? Everything is so beautifully done and explained.
Wow! Everything looked so good!! 🥕🍍🍜🍤🍒🌶️🍖🍑🍝😘🤩
Dude I just learned about BLUE turmeric and I feel like you need to make an icy curry version of this recipe with it (mostly because it would be fun)
I like your shirt! It's a really warm brown, remember where you got it?
Amazing video btw, love your longer form ones! Much love ❤
YAY LO MEIN IS MY FAVOURITE YAAAAAY I CANT WAIT TO MAKE THIS THANK YOU SORRYFORYELLING
“Just like limp tops in general” HAHAHAHAHAHAHA IM SCREAMING HAHAHAHAHAAHA
Never change queen! I love your unapologetic attitude.
Can you make a video on how to season a wok with an induction stove? That would be cool
“We dont have much use for them…like limp tops in general” 🤣🤣🤣🤣
I would love a recipe for Singapore noodles and came straight to you. Any thoughts?
I'm interested in the cooker you have used in this video for the wok. Could you please provide a link? Thanks
Yessss this is amazing and a induction wok whatttttt
Looks so goooooood!!
A respectful and memorable pounding from a not limp top 😂
The thumbnail is giving "talk amongst yourselves" as he is making love to his lo mein. 😅
I'm officially hungry and under fulfilled with my hotpocket.🖤
It’s come to my attention I’ve been sleeping on lo mein for too many years.
Super interested in the nu wave wok. Just curious, do you get wok hei with it?
The curry plating was so good wtf
old (but somehow younger you) is the person I fell in love with. We love to see it (him/you)!
A link to your electric wok burner please
What type of tea do you make in those tetsubin tea pots?
Your plating is beautiful; is there a technique to it?
heeeeeey you moved pretty quick to the next thing just after teasing us with a "tomato soy sauce" ??? what's that? sounds cool
What cleaver do you use? I can find a million buyer's guides on chef's knives but nothing on a Chinese cleaver.
what is the induction stove you use for the round bottom wok??
Kashmiri Chili Powder is the traditional natural Indian choice for “make this shit red” but so many restaurants def use red food coloring now… need to try the red yeast rice at some point!
Mushrooms are like kidneys in my opinion, similar texture and taste.
I love omnipork! :)
I’ve always considered mole as a Mexican Curry ;)
Hahah love how you dont give a dam what you say.
I tried to find one of these nuwave woks. I have the regular nuwave. And they quit making them. You can't find them anywhere anymore. And any of the other brand ones aren't as cool looking. lol.
1:05 “Just like limp tops in general” I see u
I feel that pan pain
Limp tops 😂
Well I guess this curry's getting a sequel with sun breathing style curry amirite ;)
❤️❤️❤️
"just like limp tops in general"... I see what you did there 😂
@@jonkung
"If limp goes the Top
Then choppity chop"
Thems the rules 😂🙈
I love anime themed cooking
“Limp tops” omg
I vote for u as the pinnacle of intermediators between the plant based world and the meat eater world! If that makes any sense at all?
@@jonkung no, more like a lot of calming shhhh shhhh shhhhh 🤫
Thanks chef
Yum!
"limp tops" 👁👄👁
Does anyone have recommendations for youtube channels or instagram pages that give ideas about how to use kitchen scraps or parts that people typically throw away?
'We have no use for them...Just like limp tops in genral' 😲😲😲😭😭😭😭😭
As a Hongkonger, I expected Indomie lol
“Just like limp tops in general.” 😅
I miscalculate pan size all the time too 😅
NO THE WATER'S SPILLING EVERYWHERE
Just like limp tops in general 😭😭😭💀
1:06 🤣🤣🤣 nobody likes a limp top
Meat free 😋 yay
The straight girl has to point out the limp top burn?
The limp top comment sent me.
GoldonGully friend?
@@jonkung yes yes you two are good at cooking.
How can someone eat flexing their forearms?
Nah ☹️nice forearm btw❤️
Na dude, mushrooms don't burn as easily because they have over 90% water content meat has around 75%.
The limp tops comments hahaha
2:40 and asthma
GG-paste? more like gg based
So nobody caught that sex joke in beginning huh?
I just know u wipe tf out of the counter when you finish cooking. The price to pay for juicy splash footage 😞
Jon 🤨
Haha limp tops comment is savage lol