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.
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).
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.
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🤗
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!
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
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.
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.
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.
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.
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.
The dark soysaus is to color the ingredients, lets say you have mushroom, those color very well, I use fish saus only when I don't have meat in the noodles, same goes for oyster saus, when It is a fish noodle it goes in with the ketcap (sweet and thick variant) when I have meat noodles I use hoisin saus, and, always add some sugar! because after the dark soy saus I add extra kikkoman light soy saus to add extra liquid to cook the veggies, but it also serves to keep the ketcap thinner, when the veggies are light to medium cooked I turn the gas off and the noodles go in, everything turn brown very nice, and it tast better if you have added some oil to bake the veggies... :P
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!
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.
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
I still need to buy Hoisin sauce and some oyster sauce. I just bought light soy sauce. Oh! And I need rice wine and some vinegar, but I've been collecting things like sesame oil, sesame seeds, ginger.
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.
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.
How nice to watch a good cook show how to cook great food , without being a giggly , too cute, simpering waffelling presenter , in a show kitchen where no one lives
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
For light soy i use Kikkoman Marudaizu (imported) for Chinese, Korean, and Japanese. For dark soy I like Thai Dragonfly. The Chinese dark soy staple, Pearl River Bridge, tastes too chemically and bitter to me. For any kind of Thai/Lao/any other SE Asian cuisine that requires regular soy sauce I use Healthy Boy Mushroom soy sauce. And for fish sauce, I use Red Boat. I come from a fam of 60’s/70’s Chinese restaurant owners, and for oyster sauce they would only use LLK premium and ridiculously thick Koon Chun Hoisin from the jar.
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!
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.
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?🙂
Evan Williams is "unarguably" the best bourbon for the buck ... by miles! Also ... keep going with this type of info ... it is so helpful ... and, please do one on Asian Greens/Vegetables. So often when i'm in Asian grocery, i pick up a bunch of greens and have no idea what they are and how to use them, yet i intuitively know they are good and health giving. Please advise.
Hi Flo! 👋 I have all but the ketchup one, (I know I spelled it incorrectly-the third soy, and I cannot find Saoxing wine (again w/the spelling). So having said that- why can’t I cook like you? 😉 I hope you’re all doing great. God Bless you & your family. Xxoo
@@FloLum ♥️ I shared this video w/my son and saved it-seriously. My son is turning into a chef! And lately he’s been relieving me of cooking! Yay! “I just can’t be bothered!” 🤣
You will get there. I had no idea how to do Chinese cooking before the pandemic and now several of flo's recipes are standbys. Keep practicing! It's ok to mess up. I do all the time :p
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
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 just really enjoy your recipes!! Question. On your soy sauces, they are large bottles. Once opened, how long will they last. I do use a lot of regular soy sauce, but I wouldn’t use the sweet or dark regularly. I also love your options if you are out or do not have a product.
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!
Someone else has asked where these sauces need to be kept and it's a great question. My refrigerator is stuffed with Asian sauces, and I'm getting complaints! Also, you did not deal with the fact (I think) that rice cooking wine sold in Asian markets has 1.5% or more added salt. This allows something which is over 10% alcohol to be sold in a food store rather than a liquor store. I really would rather not buy this. Is there a version to which salt has NOT been added which is available in a liquor store? Can I substitute sake?
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. Sake is a suitable sub for the cooking wines. I have not seen one without salt so I don’t know if you can find it without.
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!
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.
I need this video but for rice seasonings/toppings! Furikake, bonito flakes, fish eggs. 😊
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).
Tamari can be used as a gluten free soy sauce replacement and there are low sodium versions as well
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.
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?
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.
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!
This is GREAT!!! I really appreciate this!
Love Asian food! 😍
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
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.
I love kecap manis! I use it mixed with sambal olek as a paste to spread on things
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.
Kimlan! Good choice.
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-
Hi Flo, Dude, family and subscribers.
I have tried a few of those and I love them.
Thank you. I really this information.
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.
Very , very helpful. Especially explaining the taste and what to use for substitution if you can't find the original sauces.
Thank you I found this at the perfect time! I can’t wait to start cooking with you!
Thank you. This was very informative!
Best overview of, Chinese sauces, I’ve seen! Thanks! I got my Chinese cooking wine on Amazon.
Thank you Madam Flo , for sharing your recipe , your knowledge ! God bless you Ma’am 😘🇵🇭
I love the different substitute sauces. It's a great video! 👍
Oh so very helpful!! Thank you
God Bless!
I started using fish sauce a while back and now I'm addicted haha. It's so good, but very easy to overdue. Smells like hell, tastes like heaven.
Try Red Boat brand. It’s awesome
👏👏👏👏Thank you for the video.
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.
Hi Flo How do you store all of these sauces? do they need refrigeration?
Thanks Flo, very helpful information. Say hello to the Dude 👋
Incredibly helpful video. 🤙
One of the most important aspects of soy sauce is whether it is a Chinese soy sauce like you are using or a japanese soy sauce like Kikkoman...
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.
Thanks Flo. It's great to know how to use these sauces.
Thanks. This was very helpful
How wonderful so happy I found you❤
The dark soysaus is to color the ingredients, lets say you have mushroom, those color very well, I use fish saus only when I don't have meat in the noodles, same goes for oyster saus, when It is a fish noodle it goes in with the ketcap (sweet and thick variant) when I have meat noodles I use hoisin saus, and, always add some sugar! because after the dark soy saus I add extra kikkoman light soy saus to add extra liquid to cook the veggies, but it also serves to keep the ketcap thinner, when the veggies are light to medium cooked I turn the gas off and the noodles go in, everything turn brown very nice, and it tast better if you have added some oil to bake the veggies... :P
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!
Oh Thank you for doing this video and helping me sort the sauces out! Just what I needed!
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.
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
love your video
I still need to buy Hoisin sauce and some oyster sauce. I just bought light soy sauce. Oh! And I need rice wine and some vinegar, but I've been collecting things like sesame oil, sesame seeds, ginger.
Thank you, Flo! I needed this video! I love hoisin sauce and use it as a condiment, too.
Thanks for this info..i didn't know where to start..
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.
Found your channel today, have been enjoying watching it! :)
Flo u r great that u know many sauces.
When Flo said she sometimes subs bourbon for Shaoxing wine, she got me (cooking hack) 😂 I had to subscribe -
Thank you, I appreciate the help and advice for uses of the sauces 😊
Thanks for this! Wondered?
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.
Thanks!
Sorry just seeing this now... Thanks so much, Bill!
How nice to watch a good cook show how to cook great food , without being a giggly , too cute, simpering waffelling presenter , in a show kitchen where no one lives
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
So very helpful! Love your videos! You are a great source for the food I love!
Great video, I need to add a couple of these to my collection🍶
For light soy i use Kikkoman Marudaizu (imported) for Chinese, Korean, and Japanese. For dark soy I like Thai Dragonfly. The Chinese dark soy staple, Pearl River Bridge, tastes too chemically and bitter to me. For any kind of Thai/Lao/any other SE Asian cuisine that requires regular soy sauce I use Healthy Boy Mushroom soy sauce. And for fish sauce, I use Red Boat. I come from a fam of 60’s/70’s Chinese restaurant owners, and for oyster sauce they would only use LLK premium and ridiculously thick Koon Chun Hoisin from the jar.
Thanks Flo, you should have had Dude do a taste test😋
thanks Flo
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!
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.
Excellent thanks for this! Awesome channel too by the way 🙏🏽
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?🙂
This is a super useful episode. Thank you!!
Evan Williams is "unarguably" the best bourbon for the buck ... by miles!
Also ... keep going with this type of info ... it is so helpful ... and, please do one on Asian Greens/Vegetables. So often when i'm in Asian grocery, i pick up
a bunch of greens and have no idea what they are and how to use them, yet i intuitively know they are good and health giving. Please advise.
Hope this helps: ruclips.net/video/JJQD6TBQ_F0/видео.html
Thanks, very informative!!
Really helpful!! Thank you!
Thank you! Very useful video👍❤️
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. 🤣
🤣
Thank you 😊
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.
just tried the yoyo hot green chilli Sause on my channel amazing loved it
Vinegar also basic❤
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?
Hi Flo! 👋 I have all but the ketchup one, (I know I spelled it incorrectly-the third soy, and I cannot find Saoxing wine (again w/the spelling).
So having said that- why can’t I cook like you? 😉
I hope you’re all doing great. God Bless you & your family. Xxoo
You’re too funny, Katherine! Hope you’re all well too!
@@FloLum ♥️ I shared this video w/my son and saved it-seriously. My son is turning into a chef! And lately he’s been relieving me of cooking! Yay! “I just can’t be bothered!” 🤣
You will get there. I had no idea how to do Chinese cooking before the pandemic and now several of flo's recipes are standbys. Keep practicing! It's ok to mess up. I do all the time :p
Kecap Manis is the sweet, thick soy sauce. Xiao Shing wine.
this is a great video....i just wish there were links to these sauces in Amazon. It's taking me forever to find them 😂
Thank you!!!
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
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!!!!
Should I refrigerate my Asian sauces? I currently don’t.
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 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!
What combo of these sauces would make a good all-purpose base sauce for stir fry?
What's different from shaoxing rice wine and the regular rice wine?
I just really enjoy your recipes!!
Question. On your soy sauces, they are large bottles.
Once opened, how long will they last. I do use a lot of regular soy sauce, but I wouldn’t use the sweet or dark regularly.
I also love your options if you are out or do not have a product.
Hi new viewer u share recipe of soya sauce,schwezan sauce,chili sauce plz
which of these must be stored in the fridge?
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!
After I open the sauces, should the be refrigerated?
ABC noooo, Bango 👍
Fish sauce, western equivalent to lea & Perrin's.
Someone else has asked where these sauces need to be kept and it's a great question. My refrigerator is stuffed with Asian sauces, and I'm getting complaints!
Also, you did not deal with the fact (I think) that rice cooking wine sold in Asian markets has 1.5% or more added salt. This allows something which is over 10% alcohol to be sold in a food store rather than a liquor store. I really would rather not buy this. Is there a version to which salt has NOT been added which is available in a liquor store? Can I substitute sake?
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.
Sake is a suitable sub for the cooking wines. I have not seen one without salt so I don’t know if you can find it without.
@@FloLum Great, another reason to have more Sake on hand! 😊I do like it heated! Is there a better way to reach the correct temps? Thanks!
Meanwhile I would drink fish sauce right out of the bottle
Honestly, I eat to live. So what if there is no extra something?
Is it okay to use Tamari as a sub for soy sauce?