Thanks Flo! I also want to mention to your viewers that Lee Kum Kee makes two versions of oyster sauce (non vegan). The one you have with the mother and child on the bottle and the one with the Panda. The one with the mother and child has a higher content of oysters (per Kenji Lopez-Alt).
TQ Flo, will be stocking sauces mentioned here as from over 18 months lock down, I was unsure which sauces to combine and was only using light/dark sauces and Panda brand oyster sauce. Looking forward to the Homestyle Chinese cookbook. With reference to your RUclips channel, my mom used to add few thin slices of pork Chinese sausages to the steamed egg, quick hearty rice/steamed breakfast before school!!! Or she instantly break an egg into bowl of hot rice, dash of sesame oil/white pepper for a healthy breakfast. Now I wonder why I'm as 'strong as an ox' in my 70's!!! God bless you and your family!!! We've been to delightful Vancouver, as part of a cruise on the 'Inner Passage', really beautiful part of the world. 🙂
@@sunflowerbaby1853 The Middle Eastern sesame sauce is very different in taste-- I don't know why. It is called Tahini and looks sort of creamy. When in the USA I buy the brand that has a dude on it wearing a turban. Sorry, I don't recall the brand name. The Asian sesame oil is more toasted tasting and pours quickly. I buy the Kadoya brand but most brands have similar taste. Read the label because sometimes the cheap Asian ones are cut with soybean oil. Go for 100% sesame oil. Must keep it in fridge to protect flavor. Buy smallest quantity unless you use it a lot.
This is a brilliant video, I had to comment before watching lol. But I have wanted someone to do a video like this for so long. This will definitely make my cooking so much easier. Thank you so much for sharing 👏🏼👏🏼❤️
Awesome topic! I also want to say thanks for showing me the world of Chinese and Malaysian cooking. I have learned so much watching your videos the last 6 months. I can walk into my local Asian market and I know what to look for now! Thank you, thank you, thank you!
what a charming lady you are! [I am a 77 yr old East Texan who has studied Mandarin for 58 years and worked throughout the Far East] I cook a wide variety of 'oriental' dishes. I genuinely enjoy following your YT channel. Blessings and Joy to you and yours.
Best brands for everyday sauces... Oyster = Spend extra, and get the Lee Kum Kee "old style" (must get old style, with the label with a lady on the boat, NOT the panda) as shown by Flo. Hoisin = Lee Kum Kee or Koon Chun Hoisin Sauce Sesame oil = Kadoya (Japanese) Soy Sauce (reg aka light) = Kikkoman
@@MegaFortinbras I've used Squid Brand fish sauce, but it's been a while. I like that it's made in Thailand, and came in a glass bottle (vs plastic bottle).
Thank heavens for this. I am in Nova Scotia and we got a wonderful new (to me) Oriental grocery store. You bet I went shopping for lots of new goodies.
Yes, these are my go to Asian sauces as well, many of the exact same brands. In my list of basics, I would have to add Kadoya Sesame Oil. I use Sesame Oil in most Asian dishes.
This was such a wonderful (and helpful!) video. I have all the sauces, but didn’t really understand why. Now I have a much better understanding. Thank you so much, Flo and Dude! TFS, Sharon🤗
Gracias!! Thanks for your video. Last Christmas a neighbour bake a jam with Hoisin sauce, it s my favorite! I try also chinese chili sauce with ice cream! Delicious.
Very useful, thank you. The array of sauces is quite bewildering and this video brings a lot of clarity. I will now search to see whether you have done a video on the various bean and shrimp pastes.
A super crucial video for those who wasn't in the know, thank you. You are about to hit 200K subscribers homie! Thats something you and your family can feel good about :)
Glad you are giving substitutes. Being gluten free there is only one soy sauce I can use. Thank you for this. Thankfully I have found gluten free hosin sauces and sweet rice wine. Love your recipes
I have that fish sauce, Asian is #1 on my top 3 cultural foods. and it doesn't matter what type of Asian I will opt for that over any other country hands down!
Hey Flo, I've been a fan and a subscriber for a long time. Just love all the food and especially the Instapot recipes (Props to 'The Dude'). Your subject today is great and brought up a suggestion I have had a couple of times on different channels for Asian cooking (I haven't asked here for the record). I don't have a lot of room and I need to keep seasonings and oils for specific styles in boxes that we store out of the kitchen. If I was to ask you to pack a 12X12 box with everything I would need for cooking a wide assortment of Asian (Chinese, Maybe Korean/Thai) dishes, What oil, spice, sauce, maybe special rice or dried things like that would you put in that box and what might you have as options? Maybe you could do an episode on it :)
Sorry for the rant. I would go further and say, if you were to design a box like I was talking about, and then started cooking recipes using only the seasonings and things from that box, I bet there's a lot of us that would jump on that, cuz then it's like 'Oh look, Flo's got a new Asian recipe, where's my Asian cooking box... Let's Cook'... Ok, Rant off.
Since I do a lot of Asian cooking I keep most of the sauces that you have on hand. I saw Helen of Helen's Recipes have a t-shirt about fish sauce that says smells like Hades, tastes like Heaven. I never smell it, I never taste it but if the recipe calls for it I add it in! On the subject of cooking wine, I never ever use "cooking" wine because it's salted. I know why, but I've been trying to minimize my salt so I use sherry wine. One sauce I've made myself but then found a bottle of it and since then I haven't, is caramel sauce. I presume I can use dark soy sauce to replace that in a Vietnamese recipe. I'll see the next time I make some more Ga Kho Gung! Thanks for this video! I know it has to help a lot of people! I've been a student of Runaway Rice since 2013 so I'm not unfamiliar with some of them! Best wishes to you and yours!!!!
What is sold as "cooking wine" in supermarkets is wine that is so bad as to be unsellable, so they dump a ton of salt into it and sell it to the unsuspecting public. Rule number one for cooking with wine is, "Don't cook with a wine that you wouldn't be prepared to put into a glass and drink." That's not to say that you should use super fancy stuff. Cooks Illustrated magazine did an experiment where they took premier cru wine and some California plonk (Gallo's Hearty Burgundy as I recall) and made two otherwise identical batches of boeuf bourguignon. None of the tasters could tell the difference. Personally, I get the "Three Buck Chuck" (Charles Shaw wine) from Trader Joe's. It's cheap and works well for cooking. One thing I really liked when I lived in Italy was the availability of really good cheap wine.
Thank you for the great compilation, Flo! Which of these sauces would you absolutely keep refrigerated? I try to keep as much as I can in my cupboard to save space in my fridge but I want to make sure there aren’t any that must be refrigerated. I wish the premium oyster sauce came in a squeeze bottle.
I keep oyster sauce and hoisin sauce (because my mom and grandma did) and Kecap Manis (because it’s new to me and it says so on the bottle) in the fridge. I think a lot of the bottles say to put in fridge but I did not grow up with all of them in the fridge. They have used the same bottle for oyster sauce since forever!
@@FloLum how long do these sauces really last in the fridge? The bottles tend to be huge. Although I don’t mind the size of the black ketchup bottle. I use it a lot, with a bit of 5 spice and its wonderful. Also love the hoisin Sauce on chicken as a BBQ sauce...yum!
my mom always uses the lee kum kee oyster sauce for marinating meat and thai oystersauce for stir-frys and fried rice. She also uses the vietnamese fishsauce with crab logo for stronger tasting dishes, and the Thai fishsauce with picture of squid if she wants the dishes to not be overpowered by the fishsauce flavor and it's the best fish sauce to make sweet fish dipping sauce for spring rolls.
Thanks for this video. I'm Filipino and trying to cook other Asian dishes but we rarely use dark soy or the Ketchum manis sauce. Nice to know its consistency and flavor type.
Asian dishes, mostly Indonesian and Malay cuisine use sweet soy sauce/ ketchup manis when the recipe called for soy sauce unless it stated otherwise. Chinese dishes use a lot of light soy sauce and thick soy sauce or cooking caramel.
When you have recipes with soy sauce, hoisin, or oyster…I’m going to try it because those are all my favorites! Thanks for the info on light and dark soy sauce!
Awesome video! Kecap Manis/Sweet Soy Sauce is SOOOOOOO good! Happy to see you're a fan, too! We've actually been using it solo when a recipe calls for soy sauce and sugar. It also adds SUCH a depth of good flavour to any recipe (I told my in-laws in South Korea that I'd used it in Bulgogi... after they got over the shock, they tried it and now say they are using it for not just Bulgogi, but dishes that call for cooking syrup & soy). Also, the Shiaoxing cooking wine REALLY makes a wonderful difference (again, my Korean in-laws will use just it OR do half Shiaoxing half cooking Sake... I haven't tried that because I love the Shiaoxing so much LOL). Thank you for yet another wonderful video!
Thanks I live in very small town America I go to Asian section in grocery store and and hear crickets Got soy and hibachi sauce and something I don't know what thanks for this I'll go to Amazon
Yay! Haven't listened yet. So..now the difference in say Korean, vs Japanese , Vietnamese. Esp with noodles, rice wine (esp.the names] and bean curd, ted bean curd , oh my!! LOL Not a sauce but ohmy gosh the variety of canned tuna with different flavors!! LOL thats in So. Charleston, WV. Ive not been in another in 11 yrs , like in WDC etc. This is great video. Amen on the fish & sauces! Esp in thai noodles!! LOL
Great video. I love all of those sauces. I know what you mean by "that extra something." It's like anchovies in caesar dressing. If it's not there and you know proper caesar, you'll think "This is missing something." I describe it to friends like this: If you're listening to music, you may not be aware of the French horn in the background, but if it stopped you'd think "Hey, something's missing."
Man I miss asian food. Had to give up my favorites because I was diabetic. cured it though, but dont want to go there again. I just dont eat any carbs at all and i'm good, BUT goodbye noodles, goodbye sweet and sour chicken, sweet and sour pork, egg rolls, spring rolls... really, really miss those. Still love watching you cook.
Can you do (or have you done) a show on "bachelor " kitchen quik meals? We all don't have at hand the extras like the different suaces and things like sesame/almonds on hand. Something like a quik beef/pork/chicken stir fry with the veggies in the fridge?🙂
As always, Flo and Dude, Excellent! For thoes who feel fish sauce is to strong, try Red Boat brand. It really good flaver, but much lighter. I don't use it for cooking as it would need to use more. I use it more as a condement at the table or for salad dressing. This is a premium product, and comes at a premium price! For cooking, I use Three Crabs. It is a great product as well.
I use hoisin as a gluten-free approximation when cooking for a family member and adjust around it. I also recently found a GF "oyster-flavored" sauce which is about as close as I can use. Thank you for the sauce run-down.
Thank you Flo for explaining it.. i was getting aggravated because i could never hit an asain market.. so i have it all in my basket in amazon... other than oyster and hoisin its those darn wines..and dark soy.. now i need to add the lite and sweet soys .. darnit LOL.. but i have a feeling thats whats missing
Hello Flo. This was the video i was looking for! A question if i may. Should these sauces be refrigerated once opened and what is there shelf life? Sorry if it's a stupid question. And one other thing. I do get confused with the amount of noodles on offer in my local Asian food wholesaler. It's actually daunting. Most of the time i get the dried medium egg noodle which are fine but was wondering should i try others. Thank you so much for your content and hope you can help. Sorry, one other thing. I was one of the people who avoided fish sauce because of the raw smell from the bottle. Now i do use it and realised the extra depth it gives the dish. And your right, It really does make such a huge difference to the dish.
I have oyster sauce and hoisin sauce from Kroger. They taste look and smell identical. So if it's and american recipe that says they are interchangeable that's probably why.
How long do the sauces last as in survival capabilities? Do you have any survival preparations for Chinese food you could direct me to? Your recipes look fantastic. Can't wait to get your book and start trying them!!!!
Excellent tutorial! Bravo! Amazon sells a 52USA Shaoxing wine (regular and premium). They're pricey! Do you recomend either or both types for stir-fry and brine? Or should I go to my local Chinatown to get a brand of Shaoxing you think is more authentic? Thanks!
I noticed you do not have sesame oil, Marin or teriyaki on that table. I have a nearly quart size bottle of Marin to make teriyaki sauce with soy, brown sugar, and garlic, because i love veri teri brand teriyaki but i often cant find it. How does it compare to rice wine? I love Hoisen and i often use it in place of or in addition to any meat i might put a barbecue sauce on. The "ketchup" sauce sounds good too, i think ill get some of it! Thankyou for this video!
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There are so many Asian sauces out there, where does one even start? Here are some basics that will get you started. Happy Sunday! 💕
Thanks Flo! I also want to mention to your viewers that Lee Kum Kee makes two versions of oyster sauce (non vegan). The one you have with the mother and child on the bottle and the one with the Panda. The one with the mother and child has a higher content of oysters (per Kenji Lopez-Alt).
TQ Flo, will be stocking sauces mentioned here as from over 18 months lock down, I was unsure which sauces to combine and was only using light/dark sauces and Panda brand oyster sauce. Looking forward to the Homestyle Chinese cookbook. With reference to your RUclips channel, my mom used to add few thin slices of pork Chinese sausages to the steamed egg, quick hearty rice/steamed breakfast before school!!! Or she instantly break an egg into bowl of hot rice, dash of sesame oil/white pepper for a healthy breakfast. Now I wonder why I'm as 'strong as an ox' in my 70's!!! God bless you and your family!!! We've been to delightful Vancouver, as part of a cruise on the 'Inner Passage', really beautiful part of the world. 🙂
k
.
Sesame oil is another must for Chinese cooking!!
Also, Middle Eastern sesame sauce/oil is NOT interchangeable for Asian sesame oil! Asian sesame oil has a distinctive toasted taste
@@happycook6737
Hi. Could you recommend a good Middle Eastern sesame sauce? And how does the Chinese taste different? Thanks.
@@sunflowerbaby1853 The Middle Eastern sesame sauce is very different in taste-- I don't know why. It is called Tahini and looks sort of creamy. When in the USA I buy the brand that has a dude on it wearing a turban. Sorry, I don't recall the brand name. The Asian sesame oil is more toasted tasting and pours quickly. I buy the Kadoya brand but most brands have similar taste. Read the label because sometimes the cheap Asian ones are cut with soybean oil. Go for 100% sesame oil. Must keep it in fridge to protect flavor. Buy smallest quantity unless you use it a lot.
@@happycook6737 tahini is sesame paste, they grind the entire seed, different than extracting oil only
Yes & toasted is Heavenly!
This is a brilliant video, I had to comment before watching lol. But I have wanted someone to do a video like this for so long. This will definitely make my cooking so much easier. Thank you so much for sharing 👏🏼👏🏼❤️
Awesome topic! I also want to say thanks for showing me the world of Chinese and Malaysian cooking. I have learned so much watching your videos the last 6 months. I can walk into my local Asian market and I know what to look for now! Thank you, thank you, thank you!
Good explanation.
what a charming lady you are! [I am a 77 yr old East Texan who has studied Mandarin for 58 years and worked throughout the Far East] I cook a wide variety of 'oriental' dishes. I genuinely enjoy following your YT channel. Blessings and Joy to you and yours.
Wao You must be a very cool person to talk with.
This is GREAT!!! I really appreciate this!
Best brands for everyday sauces...
Oyster = Spend extra, and get the Lee Kum Kee "old style" (must get old style, with the label with a lady on the boat, NOT the panda) as shown by Flo.
Hoisin = Lee Kum Kee or Koon Chun Hoisin Sauce
Sesame oil = Kadoya (Japanese)
Soy Sauce (reg aka light) = Kikkoman
LKK Oyster sauce is good but doesn’t come close to the Megachef brand. As far as I know, it’s only available online at the Mala Market.
@@fred5784 LKK old style oyster sauce is the "original" oyster sauce (he was the creator/inventor of oyster sauce).
I prefer Squid brand fish sauce.
@@MegaFortinbras I've used Squid Brand fish sauce, but it's been a while. I like that it's made in Thailand, and came in a glass bottle (vs plastic bottle).
Thank heavens for this. I am in Nova Scotia and we got a wonderful new (to me) Oriental grocery store. You bet I went shopping for lots of new goodies.
Tamari can be used as a gluten free soy sauce replacement and there are low sodium versions as well
Thanks!
Sorry just seeing this now... Thanks so much, Bill!
Yes, these are my go to Asian sauces as well, many of the exact same brands. In my list of basics, I would have to add Kadoya Sesame Oil. I use Sesame Oil in most Asian dishes.
This was such a wonderful (and helpful!) video. I have all the sauces, but didn’t really understand why. Now I have a much better understanding. Thank you so much, Flo and Dude! TFS, Sharon🤗
Is oyster oil and oyster sauce the same thing?
Happy weekend to you all and many greetings from Brunswick in Germany :)
Hi Flo, Dude, family and subscribers.
I have tried a few of those and I love them.
hoison sauce and oyster sauce are crucial in so many dishes to identify asian flavors that have been around for so many decades
Gracias!! Thanks for your video. Last Christmas a neighbour bake a jam with Hoisin sauce, it s my favorite! I try also chinese chili sauce with ice cream! Delicious.
Have a blessed Sunday, thank you for teaching more about the sauces in your recipes.
Thanks so much! As always you put out exactly what I needed. Best wishes from Texas-
I was just shopping (amazon) for a couple of sauces I don't have. How timely of you Flo. Happy Sunday. :)
Best overview of, Chinese sauces, I’ve seen! Thanks! I got my Chinese cooking wine on Amazon.
I need this video but for rice seasonings/toppings! Furikake, bonito flakes, fish eggs. 😊
Very , very helpful. Especially explaining the taste and what to use for substitution if you can't find the original sauces.
Great video, I need to add a couple of these to my collection🍶
Very useful, thank you. The array of sauces is quite bewildering and this video brings a lot of clarity. I will now search to see whether you have done a video on the various bean and shrimp pastes.
Thank you I found this at the perfect time! I can’t wait to start cooking with you!
Oh so very helpful!! Thank you
God Bless!
Very informative, thank you. Please do a video on “Old Pump” sauce.
Thank you so much, really enjoyed the video.
Thanks Flo. It's great to know how to use these sauces.
How wonderful so happy I found you❤
A super crucial video for those who wasn't in the know, thank you. You are about to hit 200K subscribers homie! Thats something you and your family can feel good about :)
Love Asian food! 😍
Thank you. This was very informative!
I love kecap manis! I use it mixed with sambal olek as a paste to spread on things
Oh Thank you for doing this video and helping me sort the sauces out! Just what I needed!
Thanks. This was very helpful
Thanks for this info..i didn't know where to start..
Thanks for mentioning Substitutes
Great video.
Thank you Flo, this is a great video, I needed it !!!
Hello 👋 from NY 😊
just tried the yoyo hot green chilli Sause on my channel amazing loved it
Glad you are giving substitutes. Being gluten free there is only one soy sauce I can use. Thank you for this. Thankfully I have found gluten free hosin sauces and sweet rice wine. Love your recipes
FINALLY, for years I didn't know what to call the molasses version of soy sauce. YOU have answered my question from decades ago!!! Kecap (sp?) manus.
Found your channel today, have been enjoying watching it! :)
I have that fish sauce, Asian is #1 on my top 3 cultural foods. and it doesn't matter what type of Asian I will opt for that over any other country hands down!
Thank you so much Mrs. Flo !
I love the different substitute sauces. It's a great video! 👍
We totally have the same sauces at home!! I use kecap manis for.my singaporean chili crab!!! Many blessings to you both for sharing!
Hey Flo, I've been a fan and a subscriber for a long time. Just love all the food and especially the Instapot recipes (Props to 'The Dude').
Your subject today is great and brought up a suggestion I have had a couple of times on different channels for Asian cooking (I haven't asked here for the record). I don't have a lot of room and I need to keep seasonings and oils for specific styles in boxes that we store out of the kitchen. If I was to ask you to pack a 12X12 box with everything I would need for cooking a wide assortment of Asian (Chinese, Maybe Korean/Thai) dishes, What oil, spice, sauce, maybe special rice or dried things like that would you put in that box and what might you have as options? Maybe you could do an episode on it :)
Sorry for the rant. I would go further and say, if you were to design a box like I was talking about, and then started cooking recipes using only the seasonings and things from that box, I bet there's a lot of us that would jump on that, cuz then it's like 'Oh look, Flo's got a new Asian recipe, where's my Asian cooking box... Let's Cook'...
Ok, Rant off.
Such a great idea! My previous Asian basics video may be a good start… ruclips.net/video/i7xSueCBwxI/видео.html
Thank you so much for this Valuable info !
Thank you, I appreciate the help and advice for uses of the sauces 😊
👏👏👏👏Thank you for the video.
Excellent video! Thanks for sharing.
Thank you Madam Flo , for sharing your recipe , your knowledge ! God bless you Ma’am 😘🇵🇭
Flo u r great that u know many sauces.
Flo I’m using Kimlan soy sauce too😄 but I never know about the Kecap Manis will look for it .
Thanks for this! Wondered?
Thanks Flo, very helpful information. Say hello to the Dude 👋
Thank you, Flo! I needed this video! I love hoisin sauce and use it as a condiment, too.
Kimlan! Good choice.
So very helpful! Love your videos! You are a great source for the food I love!
Since I do a lot of Asian cooking I keep most of the sauces that you have on hand. I saw Helen of Helen's Recipes have a t-shirt about fish sauce that says smells like Hades, tastes like Heaven. I never smell it, I never taste it but if the recipe calls for it I add it in! On the subject of cooking wine, I never ever use "cooking" wine because it's salted. I know why, but I've been trying to minimize my salt so I use sherry wine. One sauce I've made myself but then found a bottle of it and since then I haven't, is caramel sauce. I presume I can use dark soy sauce to replace that in a Vietnamese recipe. I'll see the next time I make some more Ga Kho Gung! Thanks for this video! I know it has to help a lot of people! I've been a student of Runaway Rice since 2013 so I'm not unfamiliar with some of them! Best wishes to you and yours!!!!
What is sold as "cooking wine" in supermarkets is wine that is so bad as to be unsellable, so they dump a ton of salt into it and sell it to the unsuspecting public.
Rule number one for cooking with wine is, "Don't cook with a wine that you wouldn't be prepared to put into a glass and drink." That's not to say that you should use super fancy stuff. Cooks Illustrated magazine did an experiment where they took premier cru wine and some California plonk (Gallo's Hearty Burgundy as I recall) and made two otherwise identical batches of boeuf bourguignon. None of the tasters could tell the difference.
Personally, I get the "Three Buck Chuck" (Charles Shaw wine) from Trader Joe's. It's cheap and works well for cooking. One thing I really liked when I lived in Italy was the availability of really good cheap wine.
Incredibly helpful video. 🤙
Thank you so much for this, I have seen Ketjap Manis in the Asian foods section of my grocery store but never tried it as I hadn’t known about it.
Ketjap Manis CONIMEX is made in Nederland, while Kecap Manis ABC Heinz is made in Indonesia. Did you see them both Mary?
Thank you for the great compilation, Flo!
Which of these sauces would you absolutely keep refrigerated? I try to keep as much as I can in my cupboard to save space in my fridge but I want to make sure there aren’t any that must be refrigerated.
I wish the premium oyster sauce came in a squeeze bottle.
I keep oyster sauce and hoisin sauce (because my mom and grandma did) and Kecap Manis (because it’s new to me and it says so on the bottle) in the fridge. I think a lot of the bottles say to put in fridge but I did not grow up with all of them in the fridge. They have used the same bottle for oyster sauce since forever!
@@FloLum how long do these sauces really last in the fridge? The bottles tend to be huge. Although I don’t mind the size of the black ketchup bottle. I use it a lot, with a bit of 5 spice and its wonderful. Also love the hoisin Sauce on chicken as a BBQ sauce...yum!
Perfect and good tutorial 👌 👍 ❤
This is incredibly helpful!!! Thanks for this and all of your videos. BK
my mom always uses the lee kum kee oyster sauce for marinating meat and thai oystersauce for stir-frys and fried rice. She also uses the vietnamese fishsauce with crab logo for stronger tasting dishes, and the Thai fishsauce with picture of squid if she wants the dishes to not be overpowered by the fishsauce flavor and it's the best fish sauce to make sweet fish dipping sauce for spring rolls.
This is a super useful episode. Thank you!!
Thanks for this video. I'm Filipino and trying to cook other Asian dishes but we rarely use dark soy or the Ketchum manis sauce. Nice to know its consistency and flavor type.
Asian dishes, mostly Indonesian and Malay cuisine use sweet soy sauce/ ketchup manis when the recipe called for soy sauce unless it stated otherwise. Chinese dishes use a lot of light soy sauce and thick soy sauce or cooking caramel.
Thank you! Very useful video👍❤️
When you have recipes with soy sauce, hoisin, or oyster…I’m going to try it because those are all my favorites! Thanks for the info on light and dark soy sauce!
Thank you 🙏. Great information. Mahalo nui loa. 🙏
Thanks, very informative!!
Awesome video! Kecap Manis/Sweet Soy Sauce is SOOOOOOO good! Happy to see you're a fan, too! We've actually been using it solo when a recipe calls for soy sauce and sugar. It also adds SUCH a depth of good flavour to any recipe (I told my in-laws in South Korea that I'd used it in Bulgogi... after they got over the shock, they tried it and now say they are using it for not just Bulgogi, but dishes that call for cooking syrup & soy). Also, the Shiaoxing cooking wine REALLY makes a wonderful difference (again, my Korean in-laws will use just it OR do half Shiaoxing half cooking Sake... I haven't tried that because I love the Shiaoxing so much LOL). Thank you for yet another wonderful video!
Thanks Flo. That was very helpful. Grocery stores in my area do not carry the shouxing (sp) wine. Need to find an Asian market for that.
Can use sherry in place of, if needed.
@@happycook6737
Thanks 😊
Excellent thanks for this! Awesome channel too by the way 🙏🏽
Thanks I live in very small town America I go to Asian section in grocery store and and hear crickets Got soy and hibachi sauce and something I don't know what thanks for this I'll go to Amazon
Yay! Haven't listened yet. So..now the difference in say Korean, vs Japanese , Vietnamese. Esp with noodles, rice wine (esp.the names] and bean curd, ted bean curd , oh my!! LOL Not a sauce but ohmy gosh the variety of canned tuna with different flavors!! LOL thats in So. Charleston, WV. Ive not been in another in 11 yrs , like in WDC etc. This is great video. Amen on the fish & sauces! Esp in thai noodles!! LOL
Great video. I love all of those sauces. I know what you mean by "that extra something." It's like anchovies in caesar dressing. If it's not there and you know proper caesar, you'll think "This is missing something." I describe it to friends like this: If you're listening to music, you may not be aware of the French horn in the background, but if it stopped you'd think "Hey, something's missing."
Thank you. I really this information.
Man I miss asian food. Had to give up my favorites because I was diabetic. cured it though, but dont want to go there again. I just dont eat any carbs at all and i'm good, BUT goodbye noodles, goodbye sweet and sour chicken, sweet and sour pork, egg rolls, spring rolls... really, really miss those. Still love watching you cook.
Can you do (or have you done) a show on "bachelor " kitchen quik meals? We all don't have at hand the extras like the different suaces and things like sesame/almonds on hand. Something like a quik beef/pork/chicken stir fry with the veggies in the fridge?🙂
Needed this video!!! Thanks!
Thank you for great info ,
I don’t see you use K Manis sauce in many of your recipes. I have it and like it, but not sure how/when to use it with my dark and light soy sauces.
When Flo said she sometimes subs bourbon for Shaoxing wine, she got me (cooking hack) 😂 I had to subscribe -
I had never considered using Shaoxing wine in risotto. I must try it.
LOL… I did not say that… I said it was LIKE using white wine in risotto.
@@FloLum Sorry, I misunderstood. Yes, I always use some white wine in my risottos. But I may try Shaoxing wine in it, as an experiment.
As always, Flo and Dude, Excellent!
For thoes who feel fish sauce is to strong, try Red Boat brand. It really good flaver, but much lighter.
I don't use it for cooking as it would need to use more. I use it more as a condement at the table or for salad dressing.
This is a premium product, and comes at a premium price!
For cooking, I use Three Crabs. It is a great product as well.
Good explanation Flo. Too bad you don’t like oysters, they are awesome!
I’ve tried! So many different ways and just can’t. 😫
@@FloLum I get that. Plenty of other foods but I love them many different ways. I guess I won’t expect your oyster stew recipe then. 🤣
🤣
I use hoisin as a gluten-free approximation when cooking for a family member and adjust around it. I also recently found a GF "oyster-flavored" sauce which is about as close as I can use. Thank you for the sauce run-down.
Thank you Flo for explaining it.. i was getting aggravated because i could never hit an asain market.. so i have it all in my basket in amazon... other than oyster and hoisin its those darn wines..and dark soy.. now i need to add the lite and sweet soys .. darnit
LOL.. but i have a feeling thats whats missing
Hello Flo. This was the video i was looking for! A question if i may. Should these sauces be refrigerated once opened and what is there shelf life? Sorry if it's a stupid question. And one other thing. I do get confused with the amount of noodles on offer in my local Asian food wholesaler. It's actually daunting. Most of the time i get the dried medium egg noodle which are fine but was wondering should i try others. Thank you so much for your content and hope you can help.
Sorry, one other thing. I was one of the people who avoided fish sauce because of the raw smell from the bottle. Now i do use it and realised the extra depth it gives the dish. And your right, It really does make such a huge difference to the dish.
I have oyster sauce and hoisin sauce from Kroger. They taste look and smell identical. So if it's and american recipe that says they are interchangeable that's probably why.
I learned a lot! Thanksc
How long do the sauces last as in survival capabilities? Do you have any survival preparations for Chinese food you could direct me to? Your recipes look fantastic. Can't wait to get your book and start trying them!!!!
Excellent tutorial! Bravo! Amazon sells a 52USA Shaoxing wine (regular and premium). They're pricey! Do you recomend either or both types for stir-fry and brine? Or should I go to my local Chinatown to get a brand of Shaoxing you think is more authentic? Thanks!
thanks Flo
I noticed you do not have sesame oil, Marin or teriyaki on that table. I have a nearly quart size bottle of Marin to make teriyaki sauce with soy, brown sugar, and garlic, because i love veri teri brand teriyaki but i often cant find it. How does it compare to rice wine? I love Hoisen and i often use it in place of or in addition to any meat i might put a barbecue sauce on. The "ketchup" sauce sounds good too, i think ill get some of it! Thankyou for this video!