One of my favourite sauces! Thanks for staying true to the recipes and not taking any short cuts. Your videos have taught me a great deal. You are an amazing teacher and an absolute gift to the online community.
This sauce is absolutely the best thing I have ever made. I am now on my 3rd time making it and have finally felt confident enough to mess around with the recipe - adding a pinch here or there - and I am so thankful that her recipes are so easy to follow. Love this one and the egg drop soup one! We also bought her wok and it's one of my favorite pots in my kitchen.
This is one of my favorite cooking channels, especially for Chinese cooking. I especially appreciate & enjoy the detailed breakdown on seemly minor details, such as the timing of when to cook each of the ingredients, amongst other easily overlooked, yet important tips. Those " tips" are the differences between achieving good flavors vs great restaurant/ professional quality finished products. Please keep up the good work, and congratulations on getting married!
I am blown away by getting these authentic recipes with your excellent instructions!!! I am your new biggest fan! I love to cook and LOVE Chinese food! So this is great for me!!!
I wish I could try your recipes especially this one. Everything and anything you posted in your utube channel look super delicious...and the way you presented them seems easy and encouraging to your viewers to try. You're the one best utube teacher, no one else. My salute to you!
Love this channel. It just keeps getting better and better. For anyone on the fence about home XO it is worth the effort. The time you to make this will be paid back when making quick meals in the future. Scallion Oil also is a must have.
I think I will buy a jar of this to see if I like it first before I think about making some. Too much work to make and it doesn't look appetising either, though probably tastes great! Love how you give us a full written recipe in the description so we can print it and go buy the ingredients to make the recipe :=). This is a massive plus. Thanks Mandy for going to all this effort!
A weekend project for sure it took me three hours but I'm in love with this sauce also purchased your wok on Amazon its amazing how authentic the flavors are great instructions
Thank you for the purchase. Hope you enjoy using it. If you have any question during use, please contact me and I will help you as soon as possible. Mandy
I made this today. I followed your instructions. The xo sauce came out so good and aromatic. Definitely a great topping for most stir-fried or rice soup. Thank you so much for your informative and step-by-instructions and explanation 😍🙏👍👍
That looks amazing! Quite the process but well worth the effort, no doubt. I love your recipes, and your style, presentation, and videography skills are impeccable!
Mandy!! Thank you so much!!! This weekend I made your XO sauce. A couple of weekse ago I dried scallop and shrimp wich I used for the sauce. I used italian Bressoa ham. Making it for the first time was a lot of work...BUT....wow, what a recepy ! SO GOOD and a divine taste. Thank you and love from The Netherlands 🇳🇱
I made this today. Turned out so delicious! Worth the effort. Can not compare with store bought this is so much better. I used 3 cups but in the end my oil was less. I used avocado oil instead of Canola. What did I do wrong? I just added more avocado oil in the bottles.
My favourite. Pick a rainy weekend and make it! I’ve done it before, the result was fantastic and it lasts a long time. Thanks for the recipe, I’d lost mine.
To prepare jars, let them air dry. Once you wipe them with a paper towel, they are no longer bacteria free. This sauce looks phenomenal. I would be afraid to make it. I am starting with your simpler recipes. Thank you so much for sharing your knowledge.
This looks like the most flavorful sauce ever. I've wanted to try XO sauce for a long time, and I love difficult recipes but this looks a bit out of my range, on account of some of the ingredients being kind hard to find where I am in the world. I'll be buying it for now, but I'll definitely keep this video in mind when I decide to try it myself. Thanks.
Oh wow! I finally made XO-sauce and followed your recipe and dried the scallops and shrimps myself. The sauce is truly amazing (never tasted it before)! We made a nice shrimp and leftover beef stirfry and it might be one of the best sitrfries I ever had. Thanks so mucht for your perfect instructions. I'm grateful. I have one question. What if you don't use dried scallops (so expensive!) and replace them with dried fish (like stockfish cod). Do you think it could work as some XO-sauce recipes use dried fish as well?
Thank you so much for this! My boyfriend's mom made XO sauce but I'm unaware of it, when I tasted it, it's so delicious!!! now i'm really shy whenever I try to ask my boyfriend for more 😂
Wow this must be the king of all Chinese sauces- yummy n expensive. Hope to give it try some day soon.Thanks for sharing.Compared to this sauce, all the other sauces I have made so far, this has the 'oomph' umami flavour!!!
The XO sauce looks out of this world delicious and Mandy's instructions and tips are impeccable as always. The sauce reminds me of the Ghanaian condiment called Shitto.
Thank you for the recipe, Mandy! By the way, your English pronunciations and grammatical construction are so much better now than in your early videos. Bravo! 👏 🙌
It looks amaaaaaazing!! I bet your house smells glorious for days!! I will make this some time for sure. If i didnt want to use ham, what else could i use? For people that cannot consume pig meat. Thank you for all your wonderful videos, you are so talented, clear, and concise.
I just looked at the ingredients on the lee kum kee brand xo sauce, and there is no ham, and it also adds shrimp roe. Interesting! Are there regional differences? Or are the differences in recipe purely by personal choice? Thanks again.
My family would hate me if I try this lol... they complain that I smell the house up even if I just fry some ginger with garlic to make a soup more interesting ...
Hi Mandy, I have been a subscriber of your "Souped Up Recipes" for a while now and I really love your passion and the work that you do on your channel. Your recipes are absolutely fail-safe because you are very thorough in your research, recipe development and presentation, as well as in revealing the entire recipe, without holding back on any secrets, as I found out the hard way from other food presenters over the years. The reason I decided to write to you this time, is about your use of Canola oil. I would like to raise your awareness about the harmful effects of this nasty oil, to us humans. I was very sick for a number of years, with symptoms of poor memory and depression; anxiety; asthma and worst of all, chronic fatigue syndrome. I had been very healthy and strong for most of my life, up until all these symptoms started to appear. The Doctors were treating me for all of these symptoms, but my condition was worsening instead of improving. It wasn't until I spoke to an expert on oils, that this person picked up on my health complaints and instantly made the connection to canola oil. To cut a very long story short, after I completely eliminated canola oil from our diet and literally threw out any canola oil that I had in the kitchen, my condition started to improve, to the point that I no longer suffer from any of the complaints mentioned above. Regardless of what most of the information out there claims, most of which is provided by the beneficiaries of canola oil production, the fact remains that it is bad for our health. I understand that it is very cheap, but there are other not much more expensive alternatives out there, such as sunflower oil and peanut oil for high heat cooking, provided each type of oil is used according to its properties such as smoking point. I came across a very informative article, titled "9 Reasons Canola Oil Is Bad for You (as in, Toss It ASAP)", at this link: blog.bulletproof.com/what-is-canola-oil/ which I hope that you and your subscribers will get some benefit from. Please note that I am in no way connected to any oil companies, nor do I have shares in any company, therefore I gain nothing from the information contained above. Best wishes, Always, Tim
@@lobilly Thank you. I hope that what I've written will help some people and the article I made mention of, outlines all the precautionary information the Canola manufacturers do not want us to know.
@@joec.743 The problem with olive oil is that it turns into a solid under cold temperatures such as when you store the sauce in the fridge. The other negative with using olive oil is that the flavour of the oil in the sauce, might not complement the Asian style recipe it is used in. In my opinion, a more neutral flavoured oil like sunflower oil would be a better option. I have used sunflower oil when I made XO sauce in the past and it worked perfectly.
Lovely recipe Mandy. Regional Chinese cooking is so diverse. It's tapestry of colors, taste, textures, spices, aromatics, and cooking methods forge a magical Cuisine. Kindly let us know where in China you were born and lived your formative years. Taiwan? Thanks for your content creation and recipes.Bon Appetit! Phil
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I learned how to make this a couple years ago, slightly different method. I can't wait to try yours... My favorite thing to put it on is lo bak go. I learned that from a Shainghainese woman. Haven't seen anyone else do it, but I don't like my turnip cake with anything else.
As usual great recipe and I love your videos and food :) and from where I am because of the lack of the ham and the dried scallops it is much cheaper to buy XO Sauce....
Hellooooo! I first had 'house-made' XO Sause on Halibut somewhere in middle Illinois while travelling. It was fantastic! They also severed a great tofu dish with home-made Tofu fried on outside and creamy inside. Sorry I do not remember the name of the place. Somewhere within 30min drive of Argonne National Lab.. I went on a binge watch on Souped up Kitchen. I had to try this sauce on Halibut! The ham part was a little hard to digest based on people's opinion - even calling for very high-price products. I used smoked ham shank toward the narrow end of bone (bone adds flavor). The remaining shank I will make split-pea soup. This worked well! In the SF bay area, Ranch 99 did not have dried scallops but Marina Foods did! Anyway, for the Halibut which I poached, I used a fish stock with corn starch to thicken. I added XO Sause and pored on top of Halibut. OMG, close to what I remembered in Illinois! Yummy! Mandy, Go Girl! I love your videos! Great way to make excellent food without MSG! I read labels of products with disappointment - I rather make myself so I can control ingrediencies!
Thank you for the recipe! I have tried some of your recipes and they all turn out successful. If i double this recipe, do i need to double the cooking time?
Thank you so much for posting this great recipe. This is another of your great "Nuts and Bolts" recipes that uses few ingredients, saves time and money, gives better nutrition and helps build up my umami pantry items. Blessings and health to you and yours and to all who read this and watch this! 😘👍🤗😇💖
I’m very interested in making this and wondered if you are familiar with southern USA’s smoke dry cured hams and if you think the flavor would be a good substitute for this or would something less salty and less smoke cured be more appropriate like an Italian dry salt cured ham. Our hams are distinctive and have a very salty, slightly sweet but very smoky flavor profile. It can be soaked if desired to remove salt. Thanks for all your awesome recipes, since finding your channel, I’ve approached Chinese shopping for ingredients and cooking with so much more confidence and courage!
It is a cast iron wok. I got it from China. I can't find this type of wok with the hammer mark outside of China. But, I get so many requests and I'm going to make this my first official product soon
There isn’t a special recipe. You can cook it with anything you want, mostly stir fry like veggies, noodles, tofu. I just take a scoop and eat it with white rice.
Lee Robbins Yeah they all work: broccoli, seafood, beef, etc. My favorite is the rolled up Hong Kong noodles (chee cheong fun), pan fry, then throw in a few spoonfuls of the sauce, mix, and done. It’s easier to just buy this sauce at a Chinese market, albeit expensive. It says XO on it.
Love your channel and your recipes! I've made a few of them now, quite enjoy them! I have a question: where did you get that wok? I've never seen one like it! Is it available online?
It is a cast iron wok. I got it from China. I can't find this type of wok with the hammer mark outside of China. But, I get so many requests and I'm going to make this my first official product soon
You are such a great cook! I would marry you! Or your mom! Or your grandma! I know they had to teach you! Wish I could have been there to smell it and taste! You have me literally starving!
One of my favourite sauces! Thanks for staying true to the recipes and not taking any short cuts. Your videos have taught me a great deal. You are an amazing teacher and an absolute gift to the online community.
I agree, thank you for not taking short cuts. It is great to see all the steps and it is really appreciated.
This sauce is absolutely the best thing I have ever made. I am now on my 3rd time making it and have finally felt confident enough to mess around with the recipe - adding a pinch here or there - and I am so thankful that her recipes are so easy to follow. Love this one and the egg drop soup one! We also bought her wok and it's one of my favorite pots in my kitchen.
This is one of my favorite cooking channels, especially for Chinese cooking. I especially appreciate & enjoy the detailed breakdown on seemly minor details, such as the timing of when to cook each of the ingredients, amongst other easily overlooked, yet important tips. Those " tips" are the differences between achieving good flavors vs great restaurant/ professional quality finished products. Please keep up the good work, and congratulations on getting married!
I am blown away by getting these authentic recipes with your excellent instructions!!! I am your new biggest fan! I love to cook and LOVE Chinese food! So this is great for me!!!
I wish I could try your recipes especially this one. Everything and anything you posted in your utube channel look super delicious...and the way you presented them seems easy and encouraging to your viewers to try. You're the one best utube teacher, no one else. My salute to you!
Love this channel. It just keeps getting better and better. For anyone on the fence about home XO it is worth the effort. The time you to make this will be paid back when making quick meals in the future. Scallion Oil also is a must have.
I think I will buy a jar of this to see if I like it first before I think about making some. Too much work to make and it doesn't look appetising either, though probably tastes great! Love how you give us a full written recipe in the description so we can print it and go buy the ingredients to make the recipe :=). This is a massive plus. Thanks Mandy for going to all this effort!
I enjoy your videos. Especially when you talk about your grandmother. Both of mine have passed and I miss them and the wisdom they had.
A weekend project for sure it took me three hours but I'm in love with this sauce also purchased your wok on Amazon its amazing how authentic the flavors are great instructions
Thank you for the purchase. Hope you enjoy using it. If you have any question during use, please contact me and I will help you as soon as possible.
Mandy
I made this today. I followed your instructions. The xo sauce came out so good and aromatic. Definitely a great topping for most stir-fried or rice soup. Thank you so much for your informative and step-by-instructions and explanation 😍🙏👍👍
Your awesome for making this. I'm stressed out just thinking about it 😆
That looks amazing! Quite the process but well worth the effort, no doubt. I love your recipes, and your style, presentation, and videography skills are impeccable!
Mandy!!
Thank you so much!!!
This weekend I made your XO sauce.
A couple of weekse ago I dried scallop and shrimp wich I used for the sauce.
I used italian Bressoa ham.
Making it for the first time was a lot of work...BUT....wow, what a recepy !
SO GOOD and a divine taste.
Thank you and love from The Netherlands 🇳🇱
I made this today. Turned out so delicious! Worth the effort. Can not compare with store bought this is so much better. I used 3 cups but in the end my oil was less. I used avocado oil instead of Canola. What did I do wrong? I just added more avocado oil in the bottles.
I’m a Filipina 🇵🇭 and I really love XO sauce. First time I taste it here in Taiwan. Really yummy!
Omg, I was just thinking about this today. I had some rice rolls with XO sauce and it is amaaazzzing. I feel like I would put this on everything!
My favourite. Pick a rainy weekend and make it! I’ve done it before, the result was fantastic and it lasts a long time. Thanks for the recipe, I’d lost mine.
To prepare jars, let them air dry. Once you wipe them with a paper towel, they are no longer bacteria free. This sauce looks phenomenal. I would be afraid to make it. I am starting with your simpler recipes. Thank you so much for sharing your knowledge.
GREAT! TASTY! FABULOUS! No other words
This looks like the most flavorful sauce ever. I've wanted to try XO sauce for a long time, and I love difficult recipes but this looks a bit out of my range, on account of some of the ingredients being kind hard to find where I am in the world. I'll be buying it for now, but I'll definitely keep this video in mind when I decide to try it myself. Thanks.
To me this is the best recipe of OX sauce, Thank You so much dear ❤
Oh wow! I finally made XO-sauce and followed your recipe and dried the scallops and shrimps myself. The sauce is truly amazing (never tasted it before)! We made a nice shrimp and leftover beef stirfry and it might be one of the best sitrfries I ever had. Thanks so mucht for your perfect instructions. I'm grateful.
I have one question. What if you don't use dried scallops (so expensive!) and replace them with dried fish (like stockfish cod). Do you think it could work as some XO-sauce recipes use dried fish as well?
Thank you so much for this! My boyfriend's mom made XO sauce but I'm unaware of it, when I tasted it, it's so delicious!!! now i'm really shy whenever I try to ask my boyfriend for more 😂
Wow this must be the king of all Chinese sauces- yummy n expensive. Hope to give it try some day soon.Thanks for sharing.Compared to this sauce, all the other sauces I have made so far, this has the 'oomph' umami flavour!!!
I made this sauce last night! Very labor intensive but the flavor is amaaaaazing.
Great recipe! I'm all into weekend projects for this kind of stuff.
Great show thank you sounds so yummy thank you for sharing. Have a great day Mandy
The XO sauce looks out of this world delicious and Mandy's instructions and tips are impeccable as always. The sauce reminds me of the Ghanaian condiment called Shitto.
I love ur pronounce when speak... But i love what u cook too... GBU
u meant accents
Thank you for the recipe, Mandy! By the way, your English pronunciations and grammatical construction are so much better now than in your early videos. Bravo! 👏 🙌
It looks amaaaaaazing!! I bet your house smells glorious for days!! I will make this some time for sure. If i didnt want to use ham, what else could i use? For people that cannot consume pig meat. Thank you for all your wonderful videos, you are so talented, clear, and concise.
I just looked at the ingredients on the lee kum kee brand xo sauce, and there is no ham, and it also adds shrimp roe. Interesting! Are there regional differences? Or are the differences in recipe purely by personal choice? Thanks again.
My family would hate me if I try this lol... they complain that I smell the house up even if I just fry some ginger with garlic to make a soup more interesting ...
@@rpowling usb
One of my favorite channels.....ty! I'll continue watching and cooking.
Hi Mandy, I have been a subscriber of your "Souped Up Recipes" for a while now and I really love your passion and the work that you do on your channel. Your recipes are absolutely fail-safe because you are very thorough in your research, recipe development and presentation, as well as in revealing the entire recipe, without holding back on any secrets, as I found out the hard way from other food presenters over the years.
The reason I decided to write to you this time, is about your use of Canola oil. I would like to raise your awareness about the harmful effects of this nasty oil, to us humans. I was very sick for a number of years, with symptoms of poor memory and depression; anxiety; asthma and worst of all, chronic fatigue syndrome. I had been very healthy and strong for most of my life, up until all these symptoms started to appear. The Doctors were treating me for all of these symptoms, but my condition was worsening instead of improving. It wasn't until I spoke to an expert on oils, that this person picked up on my health complaints and instantly made the connection to canola oil. To cut a very long story short, after I completely eliminated canola oil from our diet and literally threw out any canola oil that I had in the kitchen, my condition started to improve, to the point that I no longer suffer from any of the complaints mentioned above.
Regardless of what most of the information out there claims, most of which is provided by the beneficiaries of canola oil production, the fact remains that it is bad for our health. I understand that it is very cheap, but there are other not much more expensive alternatives out there, such as sunflower oil and peanut oil for high heat cooking, provided each type of oil is used according to its properties such as smoking point.
I came across a very informative article, titled "9 Reasons Canola Oil Is Bad for You (as in, Toss It ASAP)", at this link: blog.bulletproof.com/what-is-canola-oil/ which I hope that you and your subscribers will get some benefit from.
Please note that I am in no way connected to any oil companies, nor do I have shares in any company, therefore I gain nothing from the information contained above.
Best wishes, Always, Tim
Well said . Canola oil is a synthetic chemical oil very damaging to our health. Steer clear for sure.
@@lobilly Thank you. I hope that what I've written will help some people and the article I made mention of, outlines all the precautionary information the Canola manufacturers do not want us to know.
Thank you. It's very kind of you to share the information. I believe it will help some people.
wonder if Olive oil will work for this recipe.
@@joec.743 The problem with olive oil is that it turns into a solid under cold temperatures such as when you store the sauce in the fridge. The other negative with using olive oil is that the flavour of the oil in the sauce, might not complement the Asian style recipe it is used in. In my opinion, a more neutral flavoured oil like sunflower oil would be a better option. I have used sunflower oil when I made XO sauce in the past and it worked perfectly.
Wow, I neven seen this before and I should make it someday. Thanks, Mandy!
Now we need recipies that depend on this... Good job.
Lovely recipe Mandy. Regional Chinese cooking is so diverse. It's tapestry of colors, taste, textures, spices, aromatics, and cooking methods forge a magical Cuisine. Kindly let us know where in China you were born and lived your formative years. Taiwan? Thanks for your content creation and recipes.Bon Appetit! Phil
Hi Mandy 🙋♀️
I love your recipes ❤️
Thank you so much for this recipe💕❤️ I can't wait to try this out!
It looks so delicious 😋
Another, fascinating recipe, Mandy. I bet it would be good on egg foo yung.
What a great tutorial thankyou so much Mandy.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
you are the best cooking teacher on you-tube!!!
I learned how to make this a couple years ago, slightly different method. I can't wait to try yours... My favorite thing to put it on is lo bak go. I learned that from a Shainghainese woman. Haven't seen anyone else do it, but I don't like my turnip cake with anything else.
As usual great recipe and I love your videos and food :) and from where I am because of the lack of the ham and the dried scallops it is much cheaper to buy XO Sauce....
Very interesting. First Ive heard of it. Looks very promising. Thank you.
I'm mexican and my mouth is watering 🤤. Looks super deliciousssss
Hellooooo! I first had 'house-made' XO Sause on Halibut somewhere in middle Illinois while travelling. It was fantastic! They also severed a great tofu dish with home-made Tofu fried on outside and creamy inside. Sorry I do not remember the name of the place. Somewhere within 30min drive of Argonne National Lab..
I went on a binge watch on Souped up Kitchen. I had to try this sauce on Halibut! The ham part was a little hard to digest based on people's opinion - even calling for very high-price products. I used smoked ham shank toward the narrow end of bone (bone adds flavor). The remaining shank I will make split-pea soup. This worked well!
In the SF bay area, Ranch 99 did not have dried scallops but Marina Foods did!
Anyway, for the Halibut which I poached, I used a fish stock with corn starch to thicken. I added XO Sause and pored on top of Halibut. OMG, close to what I remembered in Illinois! Yummy!
Mandy, Go Girl! I love your videos! Great way to make excellent food without MSG! I read labels of products with disappointment - I rather make myself so I can control ingrediencies!
The video sound is pretty good, beyond my imagination
Thank you for the recipe! I have tried some of your recipes and they all turn out successful. If i double this recipe, do i need to double the cooking time?
amazing!! thank you so much!! love from brazil
So many different versions of this sauce but all delicious!
I love XO sauce very much! Thank you for this recipe!
wish you and your family happy new year 2020
Fantastic,Looks great,Thank you.Stay well.
Thank you so much for posting this great recipe. This is another of your great "Nuts and Bolts" recipes that uses few ingredients, saves time and money, gives better nutrition and helps build up my umami pantry items. Blessings and health to you and yours and to all who read this and watch this!
😘👍🤗😇💖
wow thanks you so much, i like your seafood sauce
i love all of your videos! plz keep them coming ♡
did you ever make a video for hunan style smoked bacon? I would love a recipe
So cool certainly will try if I get the ingredients in India... thanks so much 👌👍😋
fantastic presentation
😯so much work!! I’ll just buy it online :D. Never had this before.
Wow i love this recipe. I will surely try it some day
I really want to make this. Thanks😄😄😄
Your turtleneck is so cute! You are such a queen! Love your videos.
I’m very interested in making this and wondered if you are familiar with southern USA’s smoke dry cured hams and if you think the flavor would be a good substitute for this or would something less salty and less smoke cured be more appropriate like an Italian dry salt cured ham.
Our hams are distinctive and have a very salty, slightly sweet but very smoky flavor profile.
It can be soaked if desired to remove salt.
Thanks for all your awesome recipes, since finding your channel, I’ve approached Chinese shopping for ingredients and cooking with so much more confidence and courage!
Would love to know where you got your wok. Your sauce looks amazing and I will try to make it one day. :)
It is a cast iron wok. I got it from China. I can't find this type of wok with the hammer mark outside of China. But, I get so many requests and I'm going to make this my first official product soon
Can not wait for the recipe for the ham as I am curious as to what it tastes like.
I’m a recent sub and I’m loving your channel!! ❤️❤️❤️
Thank you dear
Can you post a recipe using XO sauce please.
There isn’t a special recipe. You can cook it with anything you want, mostly stir fry like veggies, noodles, tofu. I just take a scoop and eat it with white rice.
@@brittany6348 Thank you, that was precisely what I wanted to know. Do you think it taste particularly good when using it with vegetables or proteins?
Lee Robbins Yeah they all work: broccoli, seafood, beef, etc. My favorite is the rolled up Hong Kong noodles (chee cheong fun), pan fry, then throw in a few spoonfuls of the sauce, mix, and done. It’s easier to just buy this sauce at a Chinese market, albeit expensive. It says XO on it.
@@brittany6348 I too scoop with white rice! Also good with Kare kare and rice.
@@naturallyme6937 So this is kinda like bagoong?
Can I replace cured ham with cured turkey? Also, why do we need to pre-fry the shrimps, scallops and ham? Thank you
wow lots of work.....but worth it ....
Amazing...!!
Thank you.
That lipstick looks beautiful on you! 😍
Love your cooking videos.
I think I will use the Spanish Jamon Serrano as a replacement for Jin Hua ham.
What can we can substitute ma'am for jui ham
I want to use small bottle like you show me where you buy thankyou
OMG! Thanks Mandy!
Detail informations, step by step.. TQ!
Hey!! Can you make a video on how to make take out style chilly beef ?
hi mandy love your cooking!
What is difference between XO sauce and sha cha sauce? I often buy sha cha sauce for dipping sauce for hot pot. I wonder if XO sauce is different.
Love your channel and your recipes! I've made a few of them now, quite enjoy them! I have a question: where did you get that wok? I've never seen one like it! Is it available online?
It is a cast iron wok. I got it from China. I can't find this type of wok with the hammer mark outside of China. But, I get so many requests and I'm going to make this my first official product soon
You are such a great cook! I would marry you! Or your mom! Or your grandma! I know they had to teach you! Wish I could have been there to smell it and taste! You have me literally starving!
thanks for sharing ,,
Can you show us how to make the Hu nan ham.
Looks so delicious thanks you so cute
Wonderful soup 🍜 I love spicy 🌶.
XO or XOXO...Hugs and Kisses sauce because of how it tastes
Fantastic!
Hi what can I substitute jin hua ham and rice wine with?
So interesting.
I love your knife where did you get it from
Is there a XO brand you recommend I dont want to do the work but would live to try it
That's a lot of sauce! I'm not sure I'd use that much before it goes off, would I do anything different to just make half of it? Fry for less time?
yes, fry for less time until the ingredients are golden.
Can you try to video Chinese chicken feet recipe.thanks
Is there a alternative commodities of scallop😩which have a similiar flavour
This is so awesome. Thank you :)
Can we replace Chinese cooking wine with European wine in Chinese cooking anyway ?
*looks delicious🤗*
I just made this. My sauce didn’t come out as dark as yours.