I love these! They are very popular here in Peru, and funny enough, they are called "yuca", like the yucca root. I think it's a deformation of the word "youtiao" as brought by Cantonese immigrants from the end of the 19th century onwards. I'll try to make them soon!
@@thisissteph9834 That would make sense!! Cantonese food, or well, a local adaptation of it, is SUPER popular here, you can't walk five blocks without finding a "chifa" (chinese-peruvian) restaurant. There was massive Cantonese immigration at some point in our history so there's a lot of its influence in our cuisine.
The obsessiveness of this channel is what makes it so fantastic. I wish i could find another channel like this for recipes that im more capable of finding ingredients for.
I missed youtiao and soymilk so much when I moved to the UK as a kid. Stopped eating breakfast when I realised the alternative was some toast or cereal
Your videos are fantastic! Thanks for the step by step filming, and also providing tips on when things don't necessarily go perfectly! These were a Saturday treat when I was a kid and can't wait to make them!
In my region in Indonesia it's called ca kwe, sounds like char kuai, but it's eaten with sweet, sour, and spicy dipping sauce. Used to eat this in my way to office as a quick breakfast.
The fact that you are obsessive is part of what makes your channel so special and awesome! (The outro music confuses me so much and makes me think I'm watching Binging with Babish for a second)
Indonesians call them "cakwe" but we usually eat them with some chili vinaigrette sauce or even some peanut chili sauce. Not many people eat them with soymilk although soymilk is quite a norm here too
in Singapore some dip it in 'kopi kosong'. in Indonesia it usually sold with sauce option: chilli-vinegar; chilli-vinegar-peanut but the seller usually not Chinese so it might have been adjusted to local tongue. exotic style usually treat it as normal bread and adding topping like melted cheese, tuna mayo, Nutella, etc.
Kudos for the recipe and mentioning that this is one of the styles for Youtiao. I grown to love more chewy, dense and crunchy Youtiao after trying it out from a small village, sadly they don't make it anymore. And I have it dipped slightly sweetened black coffee breakfast. Would be awesome that you all tried making Cantonese Fried Dough - 咸煎饼 (Ham Jin Beng) with Five Spice too!!
FIY, while there are never as god as fresh right out of the flier, pop em in the oven for 2 minutes and they crisp right up. I discovered these amazing things on a trip to China a few years ago and since found a place locally that makes them. Most weekends have with my morning espresso. delicious!
Have you ever tried freezing the extras and reheating in the oven, Rain? I live alone and making a batch of youtiao would make a very full Bear to try to eat them all fresh!
Cuttlefish bones can be found in exotic bird stores. Bird fanciers give them to their seed-eating birds to supply calcium and other trace minerals. However, they might not be suitable for human consumption.
Yeah, that was my big question. Are the just pure cuttlefish bones, or do they put something else in? I'd be sure to talk to the seller if going that route. Alternatively, it should be available from many TCM suppliers. That said, if buying it online, it might be most convenient to opt for pure calcium carbonate. Should be safe for consumption as there's people that use it to make DIY toothpaste and the like. IIRC cuttlefish bones are ~60% calcium carbonate, so using 6g of that instead might be a good route to take.
@@ChineseCookingDemystified If all you're looking for is calcium carbonate, it's readily available at homebrew supply stores. Very common ingredient really.
if it is only pure cuttlefish bone then it is alright for us to consume it.. here in indonesia there are lots of dried mini squid.. and we eat that whole. bone included obviously. well if it is pure.
I love that you really being precise about the measurements! No willy-nilly cup-"measurements" for powders and such crap. Keep up the great work! (I especially enjoyed the bit about ammonium bicarbonate, and if you really wanna obsess over it you'd gotta go calculate molar equivalents :P )
thank you for the recipe especially the stir fry eggplant and mabutofu it's my favourite, please make Chinese soup dishes as it is winter now in Australia. In southeast Asia Cambodia, for example we call the youtiao '' joui-kaev ''. thank you and please continue making great video.
Tried reading that but I couldn't make out the pronunciation xd. How is it written in Khmer letters? This is what happens when you're raised in another country that isn't Cambodia... My parents would kill me
As a Chinese American boy growing up in the States, I am not embarrassed that this is the best resource I have for learning how to cook Chinese food, but at the same I am grateful that you exist. Thank you!
Here in Lima Peru we also have fried dough with a similar double shape which is very popular as a street snack. I now think it was most likely introduced by Chinese people.
This is a very popular item all around south east asia. I really enjoyed the ones in Thailand. They make it super small, but its so good. Crispy on the outside and soft on the in. There's actually a street vendor that sells this that won a michelin star - located in China Town Bangkok.
Aren't Peruvian foods massively influenced by Chinese immigrants from something like over 150 years ago? Something like Lomo Saltado was heavily influenced by Chinese stir-fry method, so probably this was also the case with Yuca
Hi, hands down! Best Chinese food cooking show! may I ask what is the “chow Fun”, the white plastic container with yellow cap. What can I use if I don’t have that? Thanks
lmao at the crypts of winterfell joke. I absolutely love your cooking videos! the stir fry and fried rice videos were especially helpful to me in learning how to cook chinese cuisine better, and your uyghur big plate of chicken recipe turned out great! neither i nor my dad are chinese grandmothers however, and our noodles had more holes than the plot to the 3 star wars prequels
This is one of the popular breakfast items in Thailand, again, thanks to Chinese immigrants. They are also eaten with hot soy milk like in this video, or sometimes paired with sweetened condensed milk. I used to buy those a lot back when I was in Bangkok. Sometimes I bought the chewy ones late in the day for lowered prices (well, student life).
This looks amazing! I'm a bit nervous to make this. I've seen other recipes recommend letting the dough sit overnight in the fridge to rise. Have you tried that? Do you think that makes a difference in the final product?
During lockdown earlier this year, we were making Bak kuh teh at home, couldn't get youtiao but we just had to make it ourselves because it's SOOOOOOO good with the soup.
Excellent recipe. I didn't even need the ammonium bicarbonate and cuttlefish bones. They puffed up amazingly with just baking powder and baking soda. Next time I'll reduce the amount of salt by half though as they were way too salty.
Can i ask you how to make sure the cuttlefish bone is clean?? Because im not very sure, it seems in my country cuttlefish bone is for bird’s food (we dont have any cuisine that use cuttlefish bone, not that im aware of)
Welll, they also literally called 'Roti Goreng' (Fried Bread, or Fried Dough. So literally the same :p ) in Indonesia. Came in two types, sweet (extra sugar on dough or something) and savory.
one big difference: you like yours with soya milk (white); over here (most whom I know) like it with hot black coffee (black), while some die hards (mostly the elderly) still dip theirs into the coffee like you into your soya milk. The ones I love best are those which are cruncy on the outside and chewy inside. They must not be too greasy & best enjoyed hot. 👍👍👍
Youtiao is also popular and commonly eaten in Indonesia, or as we call it "Cakwe" (which is derived from Char Kwai). Obviously this snack is brought by Chinese immigrants here. But the difference of Indonesian Youtiao that we eat Youtiao with a mix of hot sauce and vinegar instead of soy milk and the bread itself tastes more savory. We also have a sweet version of Youtiao which is shaped rectangular topped with sesame seeds.
Hello there, I am so immensely happy to have found your channel, now having watched all of your videos. Really fantastic work, just the perfect balance of technique, authenticity, “authenticity”, fun and seriousness. Now, I like the fact that all technical stuff is result-oriented, and even if it is not ever about the gear itself, I do have a request, or rather a suggestion, for a video: I noticed all the different cleavers you are using, and I started wondering: do you use them deliberately for different purposes, are they differently conceived (saw one with metal handle), do you prefer any style over another, and what are the stories behind them (maybe one was given as a bridal night gift by your grand-grand-grand³ father in the 12th century minutes before he was taken by the emperor to be his master chef, or maybe you just bought it at the supermarket etc). I know, for sure, that many of my tools bear memories of relatives in my family, often I do think about my late grand mother, when using tools he held in her hands many years, wars and sorrows and happinesses ago. In any case, do keep up the good work, I’ll see you in the next one.
I was born in Taiwan and this has always been my favourite breakfast. Looking forward to trying to make this to go with my mother’s freshly made soy milk or refried to make fan tuan. I have a question about the smell, the last time we attempted to make it, the smell of ammonium was enough to make us dump the entire batch. How do we make sure that we don’t get that this time?
Was it this particular recipe you were following re the ammonia smell? One thing to consider is that Chinese choufen generally only 50% ammonia carbonate, 50% baking soda. The ammonia smell should dissipate really quick after heating though
Hi Steph and Chris! Quick question; I have a ceramic hob at home so I can't use a wok. May I ask which gas stove you are using? Looks like an Iwatani, is that right? Would you recommend?
can you make it with whole wheat? you said 10.5% protein which i presume is by mass so every 30g of whole wheat i'd add 8g of wheat starch im guessing because every 30g of whole wheat flour has 4g protein
After obtaining choufen and calcium carbonate, I attempted this recipe. I have always failed at this with a lot of other recipes and failed at this one too. the dough was VERY wet and slid when i tried to cover one piece with another. Maybe the amount of water to use when using calcium carbonate powder needs to be adjusted to be less. I am going to try it again (as soon as my jitters have subsided) and will attempt for less than 50% hydration the next time.
Be still my heart! Two! Two! Two CCD videos~ah, ah, ah I'm verklempt here. Thank you Steph and Chris. You made a miserable day brighter. (that's an attempt to mimic The Count from Sesame Street! ahahah) Jenn 💖 ☺
Sup Jenn! How're you doing? Hope you're doing well and the migrant goes away! Oh, one thing, gonna bring it up here since I didn't see your reply before. We're posting Patreon Exclusive recipes out on our Patreon page, they're more home cooking/simpler style, sometimes less known Chinese dishes (like ethnic ones), and sometimes old-school dim sum. So be sure to check that out~
That choufen thing seems hard to find along with safe to eat ammonium stuff, can we replace it with something else? Maybe like baking powder or more baking soda)
loved this video and that you shared your slight mishap too! in a future episode, would you consider making 炸兩 aka 腸粉 with 油條 inside? it's such a HK dimsum classic!
One day, one day... It's a brutally difficult thing to make, as evidenced by the fact that no one out there in English has ever shared a real recipe for it yet haha
I think you could. In some of my baguette recipes chalk water in the dough is used for a crispy crust. Chalk water is calcium hydroxide and not carbonate, but the effect seems to be similar.
@@thisissteph9834 I have given up doing baguettes as my oven can't produce the heat and steam required for a proper result. The recipes with the chalk water I found in European cookbooks from the mid 19-hundreds. So I guess they are French inspired. But then, the French inspired the Vietnamese, so who knows. As the technique obviously isn't used anymore, I guess it became obsolete with the appearance of high-gluten wheat. I guess the chalk water affects the protein as kansui does in noodle dough.
Well, unfortunately, the answer is no and no. So this dough is very different than the two stuff you mentioned. Fried red bean bun is more bao bun/bread like (it's actually bread), while the fried glutinous rice bun (ci fan gao, one of my favorite breakfast) is made with rice+sticky rice then deep fry. So yeah, they're three very different categories.
I'm from a Vietnamese family so my main experience with Youtiao is dipping it in pho broth. So good.
I love these! They are very popular here in Peru, and funny enough, they are called "yuca", like the yucca root. I think it's a deformation of the word "youtiao" as brought by Cantonese immigrants from the end of the 19th century onwards. I'll try to make them soon!
I think Yuca sounds more like the Cantonese prounciation "Yau ja gwai", and I heard Cantonese food is very popular in Peru?
@@thisissteph9834 That would make sense!! Cantonese food, or well, a local adaptation of it, is SUPER popular here, you can't walk five blocks without finding a "chifa" (chinese-peruvian) restaurant. There was massive Cantonese immigration at some point in our history so there's a lot of its influence in our cuisine.
A lot of Chinese back in the day went to live in Peru , which explain why there are a lot of Peruvian dishes that are really similar to chinese ones
The obsessiveness of this channel is what makes it so fantastic. I wish i could find another channel like this for recipes that im more capable of finding ingredients for.
I missed youtiao and soymilk so much when I moved to the UK as a kid. Stopped eating breakfast when I realised the alternative was some toast or cereal
Love the translation on the shirt... the "The old deep fried DOUG!"
Your videos are fantastic! Thanks for the step by step filming, and also providing tips on when things don't necessarily go perfectly! These were a Saturday treat when I was a kid and can't wait to make them!
Yay, donuts and coffee...Chinese style. Love it!
Or churros and coffee
In my region in Indonesia it's called ca kwe, sounds like char kuai, but it's eaten with sweet, sour, and spicy dipping sauce. Used to eat this in my way to office as a quick breakfast.
We also eat em with chicken rice porridge
The fact that you are obsessive is part of what makes your channel so special and awesome!
(The outro music confuses me so much and makes me think I'm watching Binging with Babish for a second)
Here in Malaysia, we Malay called it CAKOI, usually dip with KAYA (coconut jam sauce)
Indonesians call them "cakwe" but we usually eat them with some chili vinaigrette sauce or even some peanut chili sauce. Not many people eat them with soymilk although soymilk is quite a norm here too
in Singapore some dip it in 'kopi kosong'.
in Indonesia it usually sold with sauce option: chilli-vinegar; chilli-vinegar-peanut but the seller usually not Chinese so it might have been adjusted to local tongue.
exotic style usually treat it as normal bread and adding topping like melted cheese, tuna mayo, Nutella, etc.
Kudos for the recipe and mentioning that this is one of the styles for Youtiao. I grown to love more chewy, dense and crunchy Youtiao after trying it out from a small village, sadly they don't make it anymore. And I have it dipped slightly sweetened black coffee breakfast. Would be awesome that you all tried making Cantonese Fried Dough - 咸煎饼 (Ham Jin Beng) with Five Spice too!!
Oh man - I was craving these this past weekend. Life is complete now!!
I am curious how could you know youtiao , this is ridiculous.
@@typhooonn bahaha what?
FIY, while there are never as god as fresh right out of the flier, pop em in the oven for 2 minutes and they crisp right up. I discovered these amazing things on a trip to China a few years ago and since found a place locally that makes them. Most weekends have with my morning espresso. delicious!
Have you ever tried freezing the extras and reheating in the oven, Rain? I live alone and making a batch of youtiao would make a very full Bear to try to eat them all fresh!
Cuttlefish bones can be found in exotic bird stores. Bird fanciers give them to their seed-eating birds to supply calcium and other trace minerals. However, they might not be suitable for human consumption.
Yeah, that was my big question. Are the just pure cuttlefish bones, or do they put something else in? I'd be sure to talk to the seller if going that route. Alternatively, it should be available from many TCM suppliers.
That said, if buying it online, it might be most convenient to opt for pure calcium carbonate. Should be safe for consumption as there's people that use it to make DIY toothpaste and the like. IIRC cuttlefish bones are ~60% calcium carbonate, so using 6g of that instead might be a good route to take.
@@ChineseCookingDemystified If all you're looking for is calcium carbonate, it's readily available at homebrew supply stores. Very common ingredient really.
if it is only pure cuttlefish bone then it is alright for us to consume it..
here in indonesia there are lots of dried mini squid.. and we eat that whole. bone included obviously.
well if it is pure.
My favorite!! a must have with jok(congee)
Same here!!
Nice recipe, I can't wait to try it out!
Also, love your shirt, Steph! Very fitting for the video :D
I love that you really being precise about the measurements! No willy-nilly cup-"measurements" for powders and such crap. Keep up the great work! (I especially enjoyed the bit about ammonium bicarbonate, and if you really wanna obsess over it you'd gotta go calculate molar equivalents :P )
thank you for the recipe especially the stir fry eggplant and mabutofu it's my favourite, please make Chinese soup dishes as it is winter now in Australia. In southeast Asia Cambodia, for example we call the youtiao '' joui-kaev ''. thank you and please continue making great video.
Tried reading that but I couldn't make out the pronunciation xd. How is it written in Khmer letters? This is what happens when you're raised in another country that isn't Cambodia... My parents would kill me
"The crypt of Winterfell.." haha Love it.
As a Chinese American boy growing up in the States, I am not embarrassed that this is the best resource I have for learning how to cook Chinese food, but at the same I am grateful that you exist. Thank you!
Here in Lima Peru we also have fried dough with a similar double shape which is very popular as a street snack. I now think it was most likely introduced by Chinese people.
This is a very popular item all around south east asia. I really enjoyed the ones in Thailand. They make it super small, but its so good. Crispy on the outside and soft on the in. There's actually a street vendor that sells this that won a michelin star - located in China Town Bangkok.
Aren't Peruvian foods massively influenced by Chinese immigrants from something like over 150 years ago? Something like Lomo Saltado was heavily influenced by Chinese stir-fry method, so probably this was also the case with Yuca
Thank you for the recipe. I was try so many time to make and fail hope next time I can make the fried bread
So many videos recently, awesome! Youtiao has always been a favourite with my family, super excited to try this out.
Chinese is one of source country of delicious food which spread all over the world rapidly such as mie, soup, cake, and many more
I love how every culture have their own type of fried dough breakfast and ALL of them are fire
Hi, hands down! Best Chinese food cooking show!
may I ask what is the “chow Fun”, the white plastic container with yellow cap. What can I use if I don’t have that? Thanks
Had this a few times when I studied abroad in Beijing and of course forgot the name. Thank you! What an excellent snack!
Yes!!! Finally!! I’ve been waiting for this!! Thank you for making this!
lmao at the crypts of winterfell joke. I absolutely love your cooking videos! the stir fry and fried rice videos were especially helpful to me in learning how to cook chinese cuisine better, and your uyghur big plate of chicken recipe turned out great! neither i nor my dad are chinese grandmothers however, and our noodles had more holes than the plot to the 3 star wars prequels
Standardization is a key step for spreading Chinese cuisine which somehow wasn’t successful in the past. Bravo for the effort!
This is one of the popular breakfast items in Thailand, again, thanks to Chinese immigrants. They are also eaten with hot soy milk like in this video, or sometimes paired with sweetened condensed milk. I used to buy those a lot back when I was in Bangkok. Sometimes I bought the chewy ones late in the day for lowered prices (well, student life).
This looks amazing! I'm a bit nervous to make this. I've seen other recipes recommend letting the dough sit overnight in the fridge to rise. Have you tried that? Do you think that makes a difference in the final product?
Love these with Bak Kuh Teh when in Singapore. So badly miss these. Must try to make myself some day.
During lockdown earlier this year, we were making Bak kuh teh at home, couldn't get youtiao but we just had to make it ourselves because it's SOOOOOOO good with the soup.
There is a version in Vietnam called Quay but more crisp and less fluffy.We dip it in pho
It is very popular too in Indonesia. It is called kwetiau in Indonesia.
That's awesome - I've never heard of using cuttlefish bones before, but it sounds brilliant!
We Indonesian sometimes cut them into smaller pieces and serve as porridge topping
Excellent recipe. I didn't even need the ammonium bicarbonate and cuttlefish bones. They puffed up amazingly with just baking powder and baking soda. Next time I'll reduce the amount of salt by half though as they were way too salty.
Can i ask you how to make sure the cuttlefish bone is clean?? Because im not very sure, it seems in my country cuttlefish bone is for bird’s food (we dont have any cuisine that use cuttlefish bone, not that im aware of)
We call this "cakwe" in Indonesia and maybe in Malaysia, Singapore, and Brunei?
Welll, they also literally called 'Roti Goreng' (Fried Bread, or Fried Dough. So literally the same :p ) in Indonesia. Came in two types, sweet (extra sugar on dough or something) and savory.
As always, you guys rock.
Yeah a second recipe for something sweet. I love it
one big difference: you like yours with soya milk (white); over here (most whom I know) like it with hot black coffee (black), while some die hards (mostly the elderly) still dip theirs into the coffee like you into your soya milk.
The ones I love best are those which are cruncy on the outside and chewy inside. They must not be too greasy & best enjoyed hot.
👍👍👍
Youtiao is also popular and commonly eaten in Indonesia, or as we call it "Cakwe" (which is derived from Char Kwai). Obviously this snack is brought by Chinese immigrants here. But the difference of Indonesian Youtiao that we eat Youtiao with a mix of hot sauce and vinegar instead of soy milk and the bread itself tastes more savory. We also have a sweet version of Youtiao which is shaped rectangular topped with sesame seeds.
I'm pretty sure what we know today as doughnuts is probably related to these and introduced to us by the Chinese, so thanks!
In Indonesia it's called "Cakwe". My favorite 😋
Love the game of thrones reference - also 油条was my favorite breakfast food in 广州
I always like youtiao in rice soup/porridge.
Hello there,
I am so immensely happy to have found your channel, now having watched all of your videos. Really fantastic work, just the perfect balance of technique, authenticity, “authenticity”, fun and seriousness.
Now, I like the fact that all technical stuff is result-oriented, and even if it is not ever about the gear itself, I do have a request, or rather a suggestion, for a video: I noticed all the different cleavers you are using, and I started wondering: do you use them deliberately for different purposes, are they differently conceived (saw one with metal handle), do you prefer any style over another, and what are the stories behind them (maybe one was given as a bridal night gift by your grand-grand-grand³ father in the 12th century minutes before he was taken by the emperor to be his master chef, or maybe you just bought it at the supermarket etc). I know, for sure, that many of my tools bear memories of relatives in my family, often I do think about my late grand mother, when using tools he held in her hands many years, wars and sorrows and happinesses ago.
In any case, do keep up the good work, I’ll see you in the next one.
I was born in Taiwan and this has always been my favourite breakfast. Looking forward to trying to make this to go with my mother’s freshly made soy milk or refried to make fan tuan.
I have a question about the smell, the last time we attempted to make it, the smell of ammonium was enough to make us dump the entire batch. How do we make sure that we don’t get that this time?
Was it this particular recipe you were following re the ammonia smell? One thing to consider is that Chinese choufen generally only 50% ammonia carbonate, 50% baking soda. The ammonia smell should dissipate really quick after heating though
I’m not 100% sure as my parents found the recipe. Will definitely try this one though. Thanks for the tip and quick response
FINALLY!!!! My fave snack~
Youtiao is like chinese junk food. Dip it in drinks or porridge. Also nice when dipped in salad cream.
Hi Steph and Chris! Quick question; I have a ceramic hob at home so I can't use a wok. May I ask which gas stove you are using? Looks like an Iwatani, is that right? Would you recommend?
You can use a flat bottom wok.
Can you sub food grade calcium carbonate for the cuttlefish?
can you make it with whole wheat?
you said 10.5% protein which i presume is by mass so every 30g of whole wheat i'd add 8g of wheat starch im guessing because every 30g of whole wheat flour has 4g protein
After obtaining choufen and calcium carbonate, I attempted this recipe. I have always failed at this with a lot of other recipes and failed at this one too. the dough was VERY wet and slid when i tried to cover one piece with another. Maybe the amount of water to use when using calcium carbonate powder needs to be adjusted to be less. I am going to try it again (as soon as my jitters have subsided) and will attempt for less than 50% hydration the next time.
Adding to the list of things I never expected to hear mentioned casually: "So add those to your bone water."
Thank you soooo much! I always wanted to prepare 油条 at home! Keep up the great work！ could you show us a good recipe for 小龙虾 too ？
I fucking loved these things in China. Perfect breakfast with warm soy milk they served 🤤
I love your explanation on Chinese food! You understand the flavors and techniques like a native Chinese chef!
Anytime I get congee, I always have to get youtiao to accompany it.
wow...I eat this all the time, but I never see it dipped in soy milk...
Thank-you! Love this!
Yay those are my favourite!
1:10 Borax, eh? Well, that says something regarding on its somewhat clandestine appearance in Indonesian Bakso (influenced by Chinese cuisine)
Crypts of Winterfell. HA. Love this channel.
lol but seriously, S08E03 was... pretty dark and hard to see what was going on.
@@ChineseCookingDemystified you're not kidding! Still loved it though.
Spilled my tea when I heard that
I was really hoping for a vegan recipe with this one but, ya got me! :|
Skip the bone and the egg white, less crispy but it'll still work.
This is Steph. You are assuming that I’m not totally grossed out and want to make the recipe. 😉
Great Classic.
mmmm classic...
Mine curves to the left too, but it still does the job
Awesome.
Would love to see you two produce a "how to make" authentic Saozi Noodles (Noodles with Pork Dices)
You mean the Shaanxi version?
@@thisissteph9834 Yes, exactly! Thanks! It sounds/looks so good. Yet rare to find any RUclips recipe. You two are the best.
Could you sub the cuttlefish boney for baking soda which got baked in the oven? Because that is essentially just calcuim carbonate
RaveMazter that’s sodium carbonate, not calcium carbonate. It most likely wouldn’t be the same
HA! "The old deep fried doug"!!! Good ol' Doug!
I do enjoy a softening chewy cakui.
Looks delicious - but can I make it without ammonium bicarbonate?
Be still my heart! Two! Two! Two CCD videos~ah, ah, ah
I'm verklempt here. Thank you Steph and Chris. You made a miserable day brighter.
(that's an attempt to mimic The Count from Sesame Street! ahahah)
Jenn 💖 ☺
Sup Jenn! How're you doing? Hope you're doing well and the migrant goes away! Oh, one thing, gonna bring it up here since I didn't see your reply before. We're posting Patreon Exclusive recipes out on our Patreon page, they're more home cooking/simpler style, sometimes less known Chinese dishes (like ethnic ones), and sometimes old-school dim sum. So be sure to check that out~
@@thisissteph9834
I will!! Thanks Steph.
Jenn 💖
Are there any recipes besides noodle dishes where one doesn't need a wok or are not dependend on deep-frying?
Eggshells are equally high in calcium than cuttlfish bone. Could that may be a possible alternative?
Could be! Let us know if it works out, you'd probably need to do a bang of job drying them out though
This is a lot like porras, a Spanish food made with the same dough as churros, but thicker.
Can i use limestone paste instead of cuttlefish bone to give it extra calcium?
Could you use crushed egg shells instead of the cuttle fish ?
Theoretically yes? But how can you make it super fine though?
That choufen thing seems hard to find along with safe to eat ammonium stuff, can we replace it with something else? Maybe like baking powder or more baking soda)
If not using choufen, then up the baking powder to 3g and baking soda to 5g, it may not puff as much, but it should still work.
loved this video and that you shared your slight mishap too! in a future episode, would you consider making 炸兩 aka 腸粉 with 油條 inside? it's such a HK dimsum classic!
God I love the Chinese food culture
Try it with Thai pandan custard
Super amazing
hello!!! i would like to know when will you teach ´´pulled noodle´´?? thanks!!
One day, one day...
It's a brutally difficult thing to make, as evidenced by the fact that no one out there in English has ever shared a real recipe for it yet haha
The cuttlefish bones are added for calcium carbonate, so does that mean chalk is also ok?
If it's pure calcium carbonate :)
Is the cuttlefish bone the same type of bone they sell I'm the petstores for bird to sharpen there beaks with?
Theoretically yes. That's at least what we found online.
Wow.
Aren’t these called Chinese donuts?
Love it with porridge or bah kut teh.
Since we’re only using the cuttlefish for calcium carbonate... could I substitute the cuttlefish bone water for high grade chalk water??
Maybe, gotta be food grade though～
I think you could. In some of my baguette recipes chalk water in the dough is used for a crispy crust. Chalk water is calcium hydroxide and not carbonate, but the effect seems to be similar.
@@natviolen4021 That's very interesting to know. Are you doing the French style or the Vietnamese style?
@@thisissteph9834 I have given up doing baguettes as my oven can't produce the heat and steam required for a proper result. The recipes with the chalk water I found in European cookbooks from the mid 19-hundreds. So I guess they are French inspired. But then, the French inspired the Vietnamese, so who knows. As the technique obviously isn't used anymore, I guess it became obsolete with the appearance of high-gluten wheat. I guess the chalk water affects the protein as kansui does in noodle dough.
Can I use this same dough mix to make fried red bean buns and fried glutinous rice buns?
Well, unfortunately, the answer is no and no. So this dough is very different than the two stuff you mentioned. Fried red bean bun is more bao bun/bread like (it's actually bread), while the fried glutinous rice bun (ci fan gao, one of my favorite breakfast) is made with rice+sticky rice then deep fry. So yeah, they're three very different categories.
Addictive
2:26 i am fuckin obsessed with this shirt
I've seen some recipes using milk instead of water
Yeah, that's another possible route. Traditionally it's just water, but milk would work too.
could you recommend any other combination? Im not a fan of soy milk
Congee? Some people say hot coffee with milk~
Hot coffee or eaten as is
In Malaysia we call then charkoay. Best eaten dipped in a hot glass of steaming sweet coffee with milk..