Hey guys, a few notes: 1. So I just wanted to clarify the wet part of the cooking process here, and give some specific timing. For us, bringing this up to a light boil took about 10 minutes, I skimmed for ~5 minutes, simmered for another ~5 minutes, then covered and shut off the heat - waiting 90 minutes. 2. Big thank you to our local Halal lamb/beef butcher, who gave a lot of advice and helped me nail down this recipe. There’s actually not a ton of great sources in Chinese for this one either! If you happen to live in Shenzhen, check out his shop “伊兴清真肉业” right next to the Futian wholesale market - it’s one of the few places in the city where you can actually buy fresh lamb. 3. So for him, he does a straight simmer for ~60-90 minutes. Like, get the water hot, turn down the flame, toss it in and simmer. That method’s good too, and would *probably* be the more authentic way to go about the dish. That said… when we tried that in our tests, the lean part of the chop got that whole dry-yet-soft quality that you sometimes find if you simmer meats without much fat/collagen for a long time (e.g. the lean pork used to flavor Cantonese soups). The ribs were perfect though. So If you wanted to do that, I’d probably drop the chops in with ~20 minutes to go or so to make sure they don’t overcook. 4. The thing was, I really wanted to mimic the roast lamb ribs that we get at the very best Xinjiang restaurant in the city. The cold water start method was much, much closer to the super soft texture that they’ve got going on at that restaurant there. But if we’re going to be honest, these aren’t quite as good at theirs are. I still wanted to tinker with different poaching methods but… in a couple weeks we’re moving to another city (Shunde) where lamb/NW stuff is much harder to come by. But the cold water start method got us 90% of the way there… which’s our own personal quality standard for the channel (i.e. at least 90% of a great restaurant here in China), so we figured that we should share the recipe while we’re still in Shenzhen. Will update this if I ever learn more though. 5. Another pretty famous lamb restaurant in Shenzhen (爱家味, place was better back when it was family run/not a chain/before they renovated with all the kitschy ‘ethnic’ decorations… still quite tasty though) uses a pressure cooker for their stuff, I’m 97% sure. I remember a post on Baidu Zhidao (the Chinese equivalent of Quora) where cook from a restaurant that did roast lamb said they did 10-15 minutes in a pressure cooker? Can’t seem to find the post right now. If using a pressure cooker, try 10 minutes at first. 6. In any event, when I ran this final recipe past my butcher from Gansu, I did end up getting the ok. “Sure, of course you can also do it like that”. 7. I know in the video I made a quick comment about “Ginger-Sichuan Peppercorn water can be a Shaoxing wine substitute” - I wanted to explain what I meant there. In the Shaoxing wine video we put out (card for the video was about a minute in), we talked about three different ways that Shaoxing wine/Liaojiu were used. It’s specifically the first method - balancing the lamby and ducky ‘off odors’ - that the ginger-peppercorn water can be used (for the ‘fishy odor’ use just ginger water). To be clear, it’s not like you can make Drunken Chicken with that sort of spice water… 8. So if you don’t want to bother with steeping that ginger/peppercorns, simply do the one hour soak in cool water - preferably adding in a couple tablespoons of Liaojiu/Shaoxing wine. 9. Finally, regarding marinades. I know the thought process people are pushing back on - the idea that marinades can somehow penetrate and alter the flavor/texture of like a whole turkey or something. And sure - definitely read what Kenji and McGee say on the topic, it’s absolutely important stuff to keep in mind. But what I wanted to express is that I think as an internet-food-nerd community we’ve sort of gone too far in the *other* direction. Flavors seeping in a few millimeters into the meat can absolutely create the sensation of more flavorful meat - just try this recipe with a 30 minute marinade vs overnight and I think the difference is obvious.
9. Yea, there are a tiny but vocal minority of people who've just found out about some cool technique and tend to assume it's the only viable method and try to crowbar it into everything. Don't let them get you down, your vids are great, keep it up.
Oh they're for sure not getting me down or anything :) It's just that I've had that exact same debate on Reddit before and now I get the luxury of expressing my side of the argument with our megaphone haha
Haha we'll always stay apolitical, but it's a fact that Uyghur food is incredible. Still working on nailing down a Shouzhuafan recipe - it's really really close, but I can't seem to figure out the rice variety... I can only seem to work it with Basmati, which isn't authentic.
I made this two days ago for my friends. We are in South Africa, so we didn't roast it in the oven, but on grilled it on coals. I nearly cried from pure joy when I tasted it. Best thing I've eaten all year.
@@ChineseCookingDemystified I did it pretty fast, maybe 10m. I have an inauthentic curry restaurant, and this is going on the menu, even if it doesn't perfectly fit the theme.
looks like a similar spice to the "street food" lamb skewers i lived on when i was in Ningbo. Once i had em 1 time, i had to keep going back every night. lol. Made sure to compliment the cook every time, and they gave me extra every time. They also had a whole lamb just hanging there, and people bought parts.
Cumin lamb is the best dish ever. It's like heaven in every single bite. I've never had it as ribs though. (Always kebabs for me). I bet ribs would be to die for!
Thanks for this recipe. I had my wife order me these ribs at least once a week in Guangzhou from a Xinjiang restaurant near our apartment. I was addicted to these. Now I can make them back home with my own stuff. Thanks again!!!
Great informative cooking video, you are awesome teacher and thank you for considering Muslim conditions in food preparation it means a lot to many people. Thank you
I’m Muslim but cook with shaoxing.. I figured that it’s no different from Vinegar and the alcohol will burn off anyway but still very impressed that the cook actually took non alcohol using people into consideration! Subbed
Islam is actually a big deal in China, particularly in the western parts, and other areas where lamb is commonly eaten. There are some very prominent people in Chinese history who were Muslims. Zheng He is probably the most famous.
I finally made this! Amazing...if you like dry rub wings, but want to get away from vegetable oil, this is the one! Changes (only due to scarcity): instead of dry chili, I used a single deseeded habanero. In place of the Welsh onion, I used 5 garlic cloves. These both went into the poaching liquid.
Shunde will have a lot of delights waiting for you. That place should be a UNESCO Heritage Centre for Food Obsessives. Your way of cooking this lamb (cold start, short simmer, natural cool-down) is probably the most energy efficient and in this day and age, bravo for that. We are doing that a lot now ourselves and it works fine for most things that call for braising.
Yeah, we're really excited about moving and already starting to fantasize all kinds of stuff we can eat ON DAILY BASIS!!! LOL. Fun fact, Shunde is actually one of the UNESCO Creative Cities of Gastronomy, the other two in China are Chengdu and Macao. The cooking and cool down method is actually used quite often in Cantonese and Sichuan cooking too (not sure about other cuisines but these are the two that we're most familiar with), this method seems to give a great result on tender and juicy meat.
YEEEEEEEEEES! You honestly can't go wrong with fatty ribs, the best are by far *grilled* in my opinion, because the fat drips onto the coals and the fatty smoke essence saturates the ribs..., and lamb fat gets super soft and rendered when BBQ'd. Easily competes with yakitori in my book. Thanks so much for the recipe, especially this spice mix.
So this like all of your recipes is yet again another masterpiece. Thank you for the recipe and technique. I am so sorry you have to apologize to folks in advance for certain steps. Peace to you and yours and thank you again. Steve K.
The look on Steph's face after she got that huge chunk of lamb off of the bone was adorable--I could hear her thinking "I *meant* to do that!" These look delicious! Lamb is a beautiful thing.
I always like the Chinese food. Specially food in Shenzhen near the Muslim Hotel....... I had eat once upon a time in one of Muslim restaurant at Shenzhen, the item was" Roast lamb chops" it was as same as this video, but that was more roasted. Really it was amazing! I cannot forget the amazing test and all other things. Still I am trying to collect that recipe if I fiu that cooking style. Maybe those restaurant Owner/worker are from uhigar Muslim community. I loved amazing food and Chinese Muslim halal foods, specially all kinds of noodles items.
This entry got my interest for the cumin rub. I recently went to Taste of Xi'an restaurant in Seattle and noticed Pork Feet 烤猪脚 on the menu. Being adventurous I tried it and loved it. Especially because of the heavy cumin crust. I've been searching the net trying to find a recipe, and this sounds close. I'll give it a try.
Oh this looks amazing. Another must try! Question: is the braising liquid in this recipe worth saving as a stock for any purpose (even to experiment with)? Just curious. It's funny how there's a whole process in place in Chinese cooking for taming the flavor of lamb...I wonder if more westerners would appreciate it if they tried something similar (some of my family would never touch the stuff due to its strong flavor and odor; I love it personally...) Is this a universal thing in Chinese cuisine or do some parts of the country like it as is?
Not really. but If you wanted to use it as a stock of sorts, cut out the chili and Sichuan peppercorn. From what I know, in Chinese cuisine the off odor of 'shanwei' - particularly present in lamb/dog/goat/yak etc - is always something to be balanced.
can you show us the technique that use by restaurant which is deep fry method.is it use any flour to coat the lamb ? in here cumin lamb very crispy and juicy but it mention roast lamb in the menu 😅i tried it but the result was not same when roasted it
Love the look of that spice mix! I'm wondering if an adaptation of this process might work on using something like a big lamb shoulder, braising for 6 to 8 hours in a low oven (130 C). Shred it up, wrap it in flatbread or a burger bun, or put it on noodles. Noice.
Was literally starting to braise some ribs and your recipe popped up. You guys are amazing. Hope your new city move goes well. Only critique I got of your channel is include yourselves more in the videoscos you both cute as all hell.
Hello, just have one questions. If I am going to marinate these over night, do I put them in a seal bag in the fridge? Or should I just keep them in room temperature?
Hi Guys. When I heard on Oprah that lamb is the most eaten meat worldwide, I was surprised but then not !!! That wonderful taste is incredible. Hey if you need a higher surface temperature try a covered cast iron skillet without oil. The closed top will bring temps over 550 easily if not 700. That’s how infrared barbecue works. Perhaps use a rack to prevent charring surfaces and don’t burn down the house !!! Low flame to reheat pizza on a skillet is the best. And again use a cover to keep heat in.
I can totally see that statement being true, but outside of North America as it just sounds weird for us here. I think chicken or beef reigns supreme here.
According to the FAO, it seems the most widely consumed meat is pork, closely followed by chicken? www.fao.org/ag/againfo/themes/en/meat/background.html I've seen the claim that goat is the most widely eaten meat worldwide be thrown around by folks like Gordon Ramsey - not sure where this urban legend came from, but... yeah. Either number one is clearly either pork or chicken, depending on the list (China probably does a lot of the heavy lifting in the pork consumption category).
Can you guys please, PLEASE do the “water” poached fish that is in super Sichuan spicy broth? It’s tilapia usually. Please. It’s my favorite Chinese dish!!
So yeah we'll do that dish one of these days, but in the meantime you can make the dish by (1) following the process for prepping/cooking the fish in the Suancaiyu video here: ruclips.net/video/vFJDxR9N7uk/видео.html (2) using the base for the soup in the Shuizhu Beef video here: ruclips.net/video/QU-IplVjFAk/видео.html Then feel free to cross reference that recipe with ChinaSichuanFood's here: www.chinasichuanfood.com/boiled-fish-sichuan/
Love the recipe! Makes me homesick to my time in China and all the bbq skewers we had. I'm especially missing the spice rub! Could you recommend anything to replace the MSG in the spice rub or can I just leave it out? Thanks!
You could leave it out, but I'd definitely give it a try with the MSG too. Felt a little out of place to me at first... but yep, after tasting that's *totally* in the vast, vast majority of lamb BBQ spice mixes.
Yeah totally add in a glug of Shaoxing wine if you like, it's what I usually did during testing. Just wanted to make this one Halal on the tin for authenticity bonus points ;)
I love your work bro! I recently had an odd fried steak dish from a Cantonese restaurant, but the seasoning and cooking method felt off to me. If you know this recipe, please educate me as I would love to make it myself and see how to improve it. I'm looking forward to you doing that whole roasted pig one day!
@@ChineseCookingDemystified Sorry, I didn't have the chance. It was a T-Bone Steak with a outer-layer crust of fried batter and drenched in a soy sauce. The outside was crunchy and the insides look like a regular steak would. It tasted a lot like a regular steak with an extra layer of crunchiness (as if they're trying t mimic roasted pork belly). Does that help?
I tried to look but could not find one. Have y'all ever made a video about the very light and crispy Cantonese tempura-ish frying? In the states a dish like that might be called, 'Salt and pepper fish fillet?' Also popular with shrimp, squid, sometimes chicken wings. Thank you!
What you're describing sounds like tew yeem (in Cantonese). I don't think theres much of a batter, places where I've had this the coating inconsistently covers the surface. Like it's just a dry breading which I think is just usually flour and cornstarch with maybe a touch of baking soda.
We haven't tackled the Cantonese sort yet unfortunately... but check out our most recent deep-fried corn vid. That's the same category of dish you're describing, just a Hubei version. Cornstarch coating... may or may not have a touch of egg... and Cantonese seasoning for that is usually salt + sand ginger powder + white pepper powder. Use fresh mild chilis together with the aromatics in place of dried chilis.
Do you guys ever plan on tackling the Uyghur version of Uzbek Plov? I'm curious to see how the ingredients vary compared to the versions common from the USSR
Yeah, we definitely wanna do it and has been working on it. But we can't seem to get the right kind of rice for now, it's such a mystery of what kind of rice they use.
@@thisissteph9834 if it helps at all, I've found that high quality aged basmati rice works exceptionally well for it, but for Soviet style plov (which I'm accustomed to, although even within former Soviet countries I've seen people use rice that is shorter and rounder like arborio rice...)
@@arieltab Yeah, thats the thing. We used basmati and it works great. But that's not what people used in Xinjiang and we just want to figure out what kind of rice they're using and how to re-create the same texture~
I assume the cover & cooldown technique only works properly if you use a heavy pot with a lot of heat retention, and that if we use a lighter gauge pot we should cover it with a thick towel.
What could you substitute the lamb ribs for? I'd love to try this spice profile, but lamb is pretty impossible to get in Poland, especially such specific cuts. Would beef or pork ribs work?
Looks really good Steph and Chris! Hope the heat isn't melting you into puddles. It certainly does here. I'm afraid that I'll be electrocuted by my tablet, my hands are sweating so much 😁. With humidex it was over 40oC today. I'm cooking. Scratch that. I'm rarely cooking! But this looks like a fall dish to me. So if there is a fall ~I'll try it! Jenn 💖 🇨🇦 PS: how far are you moving? And when's the big moving day? I hope this is a big step up for both of you. You deserve it! 💖
Cheers! Yeah the heat's brutal here Aug/Sept. I always have to remind myself that no matter how bad the weather is in the summer here (the other day the heat index was ~47C), it's still better than a Boston winter... New city is actually a much smaller city - Shunde, outside of Guangzhou. It's a great city for food and rent is like a third of what we're paying now (it's still ~2 hours away though so we can still come back and see friends). Basically, the idea is that with the lower rent, we'll be able to significantly cut back on other work and (mostly) work on the channel full time.
@@ChineseCookingDemystified HA! I'm afraid I'll take winter over summer at the rate climate change is going. At least it's not like this heat! Good luck with the move! I'm sure it's exciting. A new city to explore. I used to love that. I've lived in 3 provinces and have been to three of four borders~south of course. I lived about 20 minutes from the US~Canada border~and dipped my toes in both the Atlantic and Pacific. I've lived where the sun didn't shine for six months and didn't set for the other six~so I guess that counts as north, lol.
haha you can see me pop up here or there - I'm not shy or anything, it's just that I'm already the (1) voice and (2) the writer so if I was also on camera too it'd feel a little too much like "The Chris Show", when really this channel's a 50/50 split between me & Steph (or honestly more like 60/40 because it's Steph's research skills that really make the channel). You can also see me talking to the camera in the wok seasoning video if you're really curious ;)
@@ChineseCookingDemystified for me it's a good sign for narrative-oriented chanel - there are too many channels where owners are overly narcissistic and frankly looks like that they are interested more of themselves than of actual content that they make.
No it's actually a giant green onion that's common in northern China (northern Asia in general). It has a mild oniony aroma vs the light garlic-y aroma that leek has but often in non asian cooking recipes they tell you to replace with leek as Da-cong (which is also sometimes mistranslated to Welsh onion) is basically impossible to find outside of china
For a long time we actually though those were leeks! They're often mistranslated into English as leek (which we were guilty of for a couple years there), but they're Allium fistulosum - a.k.a. Dacong in China, Daepa in Korea, Naganegi in Japan, Escallion in Jamaica. They're closely related to scallion though, so you can swap for a few sprigs of scallion tied into a knot or even just skip it (not mandatory here). FWIW, it's heavily used in Korean cooking and I've heard they're very readily available at Korean supermarkets if you've got any around.
@@ChineseCookingDemystified I can get Welsh onion in a Korean supermarket not too far, but out of curiosity would it still taste nice if I used leek instead?
Dude that roast you did to those who don't believe in the surface marinade. I'd say that it was well done, but that'd be heresy for a steak aficionado like me XD* *In seriousness, I still will respect someone who likes their steaks well-done, but with some wet tasty and flavourful accompaniment. It's the naked dry steak that's the true crime
Haha I wish, he's huge nowadays. Connected with him a bit on FB, he's nice enough that he's given us free reign to use clips of his if we want to cut them into our videos... good dude.
Chinese Cooking Demystified well think of it as advertising to grow your channel and an excuse to make chengdu specialties x3 (assuming he agrees anyway..) anyway love you guys’ work regardless. :)
haha my meaning is that we're WAY too small for him to ever want to collab with us. i've heavily hinted that we could do something when we was in town, and he basically wasn't interested... directing me instead to the fan meetup lol.
Yeah, there could be other solutions but we do want to mimic what the restaurants do, and thus the oven. You can definetly play around with other methods. And let us know how it turns out.
If one no not appreciate the lamby or goaty taste, then do not eat mutton. It is such a waste to get ride of that taste! It akin to hate milk for its milky taste.
Hmm... I agree with you in spirit but obviously less so in practice. Lamb/goat/mutton (really, all ruminants) have a very distinctive taste, and that distinctive taste is awesome. It bothers me to no end when people refuse to eat lamb because it's 'gamey' or whatever. That said, there's the *good* part of the taste of lamb, then there's the subtle 'off' small that comes from lipid oxidation - because lamb's a ruminant, and because it's so fatty... unless it's killed like less than an hour before cooking it's *absolutely* something the cook can deal with to make it tastier. I think if you followed this recipe you'd find that the lamb still has plenty of flavor! If you try it and find it doesn't, then you have full licence to tell us off :)
Chinese Cooking Demystified I am one who enjoys the full flavor of lamb, so to reduce its flavor is not an option for me. For those who don’t like lamb or goat, they should just go for the regular beef or pork. The lamb doesn’t miss them, and i believe neither they missed the flavor of lamb. So, no love lost. In general, lamb is not for everyone but only for lamb lovers. I do not like the idea of toning it down just to please the majority. Just like there are those who dislike whiskey; I do not agree that we should alter whiskey to suit beer lovers. Beer lovers are beer lovers, they are two different breeds of people.
I don't think I'm anywhere near as exaggerated as him? But yeah the narration does kinda need a pseudo-rhythmic quality to it, because neither of us use music to keep pace.
"Real" oven here is very expensive and usually requires installation into your kitchen cabinet (and we're renting). But now there're bigger ovens on the market that don't need installation. We may look into that possibility after we move into our next place.
@@ChineseCookingDemystified it's more like a joke. When I made the comment, there was no thumb down yet. I just wanted to see how long a thumb-down would show up after I wrote the comment, looks like less than 3 hours. I thumbed up myself though.
Hey guys, a few notes:
1. So I just wanted to clarify the wet part of the cooking process here, and give some specific timing. For us, bringing this up to a light boil took about 10 minutes, I skimmed for ~5 minutes, simmered for another ~5 minutes, then covered and shut off the heat - waiting 90 minutes.
2. Big thank you to our local Halal lamb/beef butcher, who gave a lot of advice and helped me nail down this recipe. There’s actually not a ton of great sources in Chinese for this one either! If you happen to live in Shenzhen, check out his shop “伊兴清真肉业” right next to the Futian wholesale market - it’s one of the few places in the city where you can actually buy fresh lamb.
3. So for him, he does a straight simmer for ~60-90 minutes. Like, get the water hot, turn down the flame, toss it in and simmer. That method’s good too, and would *probably* be the more authentic way to go about the dish. That said… when we tried that in our tests, the lean part of the chop got that whole dry-yet-soft quality that you sometimes find if you simmer meats without much fat/collagen for a long time (e.g. the lean pork used to flavor Cantonese soups). The ribs were perfect though. So If you wanted to do that, I’d probably drop the chops in with ~20 minutes to go or so to make sure they don’t overcook.
4. The thing was, I really wanted to mimic the roast lamb ribs that we get at the very best Xinjiang restaurant in the city. The cold water start method was much, much closer to the super soft texture that they’ve got going on at that restaurant there. But if we’re going to be honest, these aren’t quite as good at theirs are. I still wanted to tinker with different poaching methods but… in a couple weeks we’re moving to another city (Shunde) where lamb/NW stuff is much harder to come by. But the cold water start method got us 90% of the way there… which’s our own personal quality standard for the channel (i.e. at least 90% of a great restaurant here in China), so we figured that we should share the recipe while we’re still in Shenzhen. Will update this if I ever learn more though.
5. Another pretty famous lamb restaurant in Shenzhen (爱家味, place was better back when it was family run/not a chain/before they renovated with all the kitschy ‘ethnic’ decorations… still quite tasty though) uses a pressure cooker for their stuff, I’m 97% sure. I remember a post on Baidu Zhidao (the Chinese equivalent of Quora) where cook from a restaurant that did roast lamb said they did 10-15 minutes in a pressure cooker? Can’t seem to find the post right now. If using a pressure cooker, try 10 minutes at first.
6. In any event, when I ran this final recipe past my butcher from Gansu, I did end up getting the ok. “Sure, of course you can also do it like that”.
7. I know in the video I made a quick comment about “Ginger-Sichuan Peppercorn water can be a Shaoxing wine substitute” - I wanted to explain what I meant there. In the Shaoxing wine video we put out (card for the video was about a minute in), we talked about three different ways that Shaoxing wine/Liaojiu were used. It’s specifically the first method - balancing the lamby and ducky ‘off odors’ - that the ginger-peppercorn water can be used (for the ‘fishy odor’ use just ginger water). To be clear, it’s not like you can make Drunken Chicken with that sort of spice water…
8. So if you don’t want to bother with steeping that ginger/peppercorns, simply do the one hour soak in cool water - preferably adding in a couple tablespoons of Liaojiu/Shaoxing wine.
9. Finally, regarding marinades. I know the thought process people are pushing back on - the idea that marinades can somehow penetrate and alter the flavor/texture of like a whole turkey or something. And sure - definitely read what Kenji and McGee say on the topic, it’s absolutely important stuff to keep in mind. But what I wanted to express is that I think as an internet-food-nerd community we’ve sort of gone too far in the *other* direction. Flavors seeping in a few millimeters into the meat can absolutely create the sensation of more flavorful meat - just try this recipe with a 30 minute marinade vs overnight and I think the difference is obvious.
9. Yea, there are a tiny but vocal minority of people who've just found out about some cool technique and tend to assume it's the only viable method and try to crowbar it into everything. Don't let them get you down, your vids are great, keep it up.
Oh they're for sure not getting me down or anything :) It's just that I've had that exact same debate on Reddit before and now I get the luxury of expressing my side of the argument with our megaphone haha
Haha we'll always stay apolitical, but it's a fact that Uyghur food is incredible. Still working on nailing down a Shouzhuafan recipe - it's really really close, but I can't seem to figure out the rice variety... I can only seem to work it with Basmati, which isn't authentic.
ginger and sichuan pepper corn is too spicey..
in my country, we use ginger and lime juice to decrease meat odor..
@@ainiwariti2630 Sichuan peppercorn isn't really that spicy, it's less peppery and more lemony/aromatic.
I made this two days ago for my friends. We are in South Africa, so we didn't roast it in the oven, but on grilled it on coals. I nearly cried from pure joy when I tasted it. Best thing I've eaten all year.
Awesome, glad you enjoyed it! How long you end up grilling it?
@@ChineseCookingDemystified I did it pretty fast, maybe 10m.
I have an inauthentic curry restaurant, and this is going on the menu, even if it doesn't perfectly fit the theme.
Haha Kashgar's not *that* far away from North India... it's a reach, but, y'know.
If you have it 40% fat 60% meat you will fly to heaven
looks like a similar spice to the "street food" lamb skewers i lived on when i was in Ningbo. Once i had em 1 time, i had to keep going back every night. lol. Made sure to compliment the cook every time, and they gave me extra every time. They also had a whole lamb just hanging there, and people bought parts.
so heaven 💟
Cumin lamb is the best dish ever. It's like heaven in every single bite. I've never had it as ribs though. (Always kebabs for me). I bet ribs would be to die for!
TOTALLY AGREE
Thanks for this recipe. I had my wife order me these ribs at least once a week in Guangzhou from a Xinjiang restaurant near our apartment. I was addicted to these. Now I can make them back home with my own stuff. Thanks again!!!
Great informative cooking video, you are awesome teacher and thank you for considering Muslim conditions in food preparation it means a lot to many people. Thank you
Cheers, if you ever want any ideas for how to make any non-Halal dishes on here Halal feel free to ask!
I’m Muslim but cook with shaoxing.. I figured that it’s no different from
Vinegar and the alcohol will burn off anyway but still very impressed that the cook actually took non alcohol using people into consideration! Subbed
True. Alcohol is different from let's say, pork. It depends on how you use it and the end result.
@@Natadangsa yup .. ramadan Mubarak in advance bro
Islam is actually a big deal in China, particularly in the western parts, and other areas where lamb is commonly eaten. There are some very prominent people in Chinese history who were Muslims. Zheng He is probably the most famous.
I finally made this! Amazing...if you like dry rub wings, but want to get away from vegetable oil, this is the one!
Changes (only due to scarcity): instead of dry chili, I used a single deseeded habanero. In place of the Welsh onion, I used 5 garlic cloves. These both went into the poaching liquid.
Lamb! The best meat! I've never seen this recipe before, so I am very excited to try it!
Shunde will have a lot of delights waiting for you. That place should be a UNESCO Heritage Centre for Food Obsessives.
Your way of cooking this lamb (cold start, short simmer, natural cool-down) is probably the most energy efficient and in this day and age, bravo for that. We are doing that a lot now ourselves and it works fine for most things that call for braising.
Yeah, we're really excited about moving and already starting to fantasize all kinds of stuff we can eat ON DAILY BASIS!!! LOL. Fun fact, Shunde is actually one of the UNESCO Creative Cities of Gastronomy, the other two in China are Chengdu and Macao.
The cooking and cool down method is actually used quite often in Cantonese and Sichuan cooking too (not sure about other cuisines but these are the two that we're most familiar with), this method seems to give a great result on tender and juicy meat.
One of my all time favorites, great work as always, cheers
YEEEEEEEEEES! You honestly can't go wrong with fatty ribs, the best are by far *grilled* in my opinion, because the fat drips onto the coals and the fatty smoke essence saturates the ribs..., and lamb fat gets super soft and rendered when BBQ'd. Easily competes with yakitori in my book. Thanks so much for the recipe, especially this spice mix.
So this like all of your recipes is yet again another masterpiece. Thank you for the recipe and technique. I am so sorry you have to apologize to folks in advance for certain steps. Peace to you and yours and thank you again. Steve K.
i miss beijing so much, used to have street lamb skewer and its so good!!!!, thank you for the recipe.
You are a hero for American and Chinese-American home cooks!!
The look on Steph's face after she got that huge chunk of lamb off of the bone was adorable--I could hear her thinking "I *meant* to do that!" These look delicious! Lamb is a beautiful thing.
I always like the Chinese food. Specially food in Shenzhen near the Muslim Hotel....... I had eat once upon a time in one of Muslim restaurant at Shenzhen, the item was" Roast lamb chops" it was as same as this video, but that was more roasted. Really it was amazing! I cannot forget the amazing test and all other things. Still I am trying to collect that recipe if I fiu that cooking style. Maybe those restaurant Owner/worker are from uhigar Muslim community. I loved amazing food and Chinese Muslim halal foods, specially all kinds of noodles items.
This entry got my interest for the cumin rub. I recently went to Taste of Xi'an restaurant in Seattle and noticed Pork Feet 烤猪脚 on the menu. Being adventurous I tried it and loved it. Especially because of the heavy cumin crust. I've been searching the net trying to find a recipe, and this sounds close. I'll give it a try.
Oh this looks amazing. Another must try!
Question: is the braising liquid in this recipe worth saving as a stock for any purpose (even to experiment with)? Just curious.
It's funny how there's a whole process in place in Chinese cooking for taming the flavor of lamb...I wonder if more westerners would appreciate it if they tried something similar (some of my family would never touch the stuff due to its strong flavor and odor; I love it personally...) Is this a universal thing in Chinese cuisine or do some parts of the country like it as is?
Not really. but If you wanted to use it as a stock of sorts, cut out the chili and Sichuan peppercorn.
From what I know, in Chinese cuisine the off odor of 'shanwei' - particularly present in lamb/dog/goat/yak etc - is always something to be balanced.
can you show us the technique that use by restaurant which is deep fry method.is it use any flour to coat the lamb ? in here cumin lamb very crispy and juicy but it mention roast lamb in the menu 😅i tried it but the result was not same when roasted it
Every time you guys post it's a delight! Wonderful!
I don't even like cumin that much, but lamb and cumin, oh god, they were made for each other. Will definitely try this soon.
Love the look of that spice mix! I'm wondering if an adaptation of this process might work on using something like a big lamb shoulder, braising for 6 to 8 hours in a low oven (130 C). Shred it up, wrap it in flatbread or a burger bun, or put it on noodles. Noice.
Do you think it would be possible to make a video of mei cai kou rou recipe? I would love to see that! Love your videos
Was literally starting to braise some ribs and your recipe popped up. You guys are amazing. Hope your new city move goes well. Only critique I got of your channel is include yourselves more in the videoscos you both cute as all hell.
Tried it and it was fab, great vid and channel! How well does this work with pork ribs? Might give it a go.
OMG YES!!! Thank you!! I've been trying to figure out how to make these for years! You made my week!
@@typhooonn LOL, I'm already married but I'm sure my husband is gonna love it if I can master these.
Hello, just have one questions. If I am going to marinate these over night, do I put them in a seal bag in the fridge? Or should I just keep them in room temperature?
Dude, you've broken my head! I can no longer watch Asian cooking videos without your voice in them!
First, long yau.
@@thisissteph9834 OMG, make it stop!
Hi Guys. When I heard on Oprah that lamb is the most eaten meat worldwide, I was surprised but then not !!! That wonderful taste is incredible. Hey if you need a higher surface temperature try a covered cast iron skillet without oil. The closed top will bring temps over 550 easily if not 700. That’s how infrared barbecue works. Perhaps use a rack to prevent charring surfaces and don’t burn down the house !!! Low flame to reheat pizza on a skillet is the best. And again use a cover to keep heat in.
I can totally see that statement being true, but outside of North America as it just sounds weird for us here. I think chicken or beef reigns supreme here.
According to the FAO, it seems the most widely consumed meat is pork, closely followed by chicken? www.fao.org/ag/againfo/themes/en/meat/background.html
I've seen the claim that goat is the most widely eaten meat worldwide be thrown around by folks like Gordon Ramsey - not sure where this urban legend came from, but... yeah. Either number one is clearly either pork or chicken, depending on the list (China probably does a lot of the heavy lifting in the pork consumption category).
Been looking for a recipe for this for ages!
Can you guys please, PLEASE do the “water” poached fish that is in super Sichuan spicy broth? It’s tilapia usually. Please. It’s my favorite Chinese dish!!
So yeah we'll do that dish one of these days, but in the meantime you can make the dish by (1) following the process for prepping/cooking the fish in the Suancaiyu video here: ruclips.net/video/vFJDxR9N7uk/видео.html (2) using the base for the soup in the Shuizhu Beef video here: ruclips.net/video/QU-IplVjFAk/видео.html
Then feel free to cross reference that recipe with ChinaSichuanFood's here: www.chinasichuanfood.com/boiled-fish-sichuan/
Love the recipe! Makes me homesick to my time in China and all the bbq skewers we had. I'm especially missing the spice rub! Could you recommend anything to replace the MSG in the spice rub or can I just leave it out? Thanks!
You could leave it out, but I'd definitely give it a try with the MSG too. Felt a little out of place to me at first... but yep, after tasting that's *totally* in the vast, vast majority of lamb BBQ spice mixes.
@@ChineseCookingDemystified Thanks, I'll try!
Can you combine the water, ginger, peppercorn mix with shaoxin cooking wine, or will it be too much? Thanks for the video!
Yeah totally add in a glug of Shaoxing wine if you like, it's what I usually did during testing. Just wanted to make this one Halal on the tin for authenticity bonus points ;)
Thanks from just over the border in HK. These were pretty damn tasty.
I love your work bro! I recently had an odd fried steak dish from a Cantonese restaurant, but the seasoning and cooking method felt off to me. If you know this recipe, please educate me as I would love to make it myself and see how to improve it. I'm looking forward to you doing that whole roasted pig one day!
Cheers! Hmm... what do you mean fried steak? You happen to snap a pic? That always makes this sort of thing easier.
@@ChineseCookingDemystified Sorry, I didn't have the chance. It was a T-Bone Steak with a outer-layer crust of fried batter and drenched in a soy sauce. The outside was crunchy and the insides look like a regular steak would. It tasted a lot like a regular steak with an extra layer of crunchiness (as if they're trying t mimic roasted pork belly). Does that help?
I tried to look but could not find one. Have y'all ever made a video about the very light and crispy Cantonese tempura-ish frying? In the states a dish like that might be called, 'Salt and pepper fish fillet?' Also popular with shrimp, squid, sometimes chicken wings. Thank you!
What you're describing sounds like tew yeem (in Cantonese). I don't think theres much of a batter, places where I've had this the coating inconsistently covers the surface. Like it's just a dry breading which I think is just usually flour and cornstarch with maybe a touch of baking soda.
We haven't tackled the Cantonese sort yet unfortunately... but check out our most recent deep-fried corn vid. That's the same category of dish you're describing, just a Hubei version. Cornstarch coating... may or may not have a touch of egg... and Cantonese seasoning for that is usually salt + sand ginger powder + white pepper powder. Use fresh mild chilis together with the aromatics in place of dried chilis.
@@ChineseCookingDemystified Thank you!
Interesting recipe, I must try this! Thanks for sharing this recipe! 😊
My fav! Thanks for the video😍
always wanted to try making this!! thanks guys
Do you guys ever plan on tackling the Uyghur version of Uzbek Plov? I'm curious to see how the ingredients vary compared to the versions common from the USSR
Yeah, we definitely wanna do it and has been working on it. But we can't seem to get the right kind of rice for now, it's such a mystery of what kind of rice they use.
@@thisissteph9834 if it helps at all, I've found that high quality aged basmati rice works exceptionally well for it, but for Soviet style plov (which I'm accustomed to, although even within former Soviet countries I've seen people use rice that is shorter and rounder like arborio rice...)
@@arieltab Yeah, thats the thing. We used basmati and it works great. But that's not what people used in Xinjiang and we just want to figure out what kind of rice they're using and how to re-create the same texture~
@@thisissteph9834 makes sense! Best of luck in figuring it out
I assume the cover & cooldown technique only works properly if you use a heavy pot with a lot of heat retention, and that if we use a lighter gauge pot we should cover it with a thick towel.
Is there a particular name for the spicy seasoning? I want to buy the pre made but can't find it. I have been only getting cumin
What could you substitute the lamb ribs for? I'd love to try this spice profile, but lamb is pretty impossible to get in Poland, especially such specific cuts. Would beef or pork ribs work?
Hmm... it's a little tough because this flavor profile is like so hard-wired with lamb in my brain, but... we'd say beef ribs?
Venison. Especially early season younger venison meat.
Might be too lean though?
How about goat?
Can I apply the same way for the pork rib as well?
Looks really good Steph and Chris! Hope the heat isn't melting you into puddles. It certainly does here. I'm afraid that I'll be electrocuted by my tablet, my hands are sweating so much 😁.
With humidex it was over 40oC today. I'm cooking. Scratch that. I'm rarely cooking!
But this looks like a fall dish to me. So if there is a fall ~I'll try it!
Jenn 💖 🇨🇦
PS: how far are you moving? And when's the big moving day? I hope this is a big step up for both of you. You deserve it! 💖
Cheers! Yeah the heat's brutal here Aug/Sept. I always have to remind myself that no matter how bad the weather is in the summer here (the other day the heat index was ~47C), it's still better than a Boston winter...
New city is actually a much smaller city - Shunde, outside of Guangzhou. It's a great city for food and rent is like a third of what we're paying now (it's still ~2 hours away though so we can still come back and see friends). Basically, the idea is that with the lower rent, we'll be able to significantly cut back on other work and (mostly) work on the channel full time.
@@ChineseCookingDemystified
HA! I'm afraid I'll take winter over summer at the rate climate change is going. At least it's not like this heat!
Good luck with the move! I'm sure it's exciting. A new city to explore. I used to love that. I've lived in 3 provinces and have been to three of four borders~south of course. I lived about 20 minutes from the US~Canada border~and dipped my toes in both the Atlantic and Pacific. I've lived where the sun didn't shine for six months and didn't set for the other six~so I guess that counts as north, lol.
How did you get Richard Dreyfuss to do the commentary?
Amazing but can’t believe you discard that gorgeous stock you braided in
U mean they frozen the marinated lamb before they deep fry it ?
thank you for sharing such a yummy recipe!
I’m sure you get a ton of requests for vegan/vegetarian dishes already, but I’d really love to see a classic seitan recipe from you guys.
Hmm... you mean a recipe using Seitan, not like Seitan from scratch right?
I don't now, what was more surprising in linked video from blonde in china - sheer size of the market, or seeing Chris for a first time:)
haha you can see me pop up here or there - I'm not shy or anything, it's just that I'm already the (1) voice and (2) the writer so if I was also on camera too it'd feel a little too much like "The Chris Show", when really this channel's a 50/50 split between me & Steph (or honestly more like 60/40 because it's Steph's research skills that really make the channel).
You can also see me talking to the camera in the wok seasoning video if you're really curious ;)
@@ChineseCookingDemystified for me it's a good sign for narrative-oriented chanel - there are too many channels where owners are overly narcissistic and frankly looks like that they are interested more of themselves than of actual content that they make.
Hello! Does this recipe work with pork ribs too? Thanks!
Is there such thing as shaoxing wine vinegar?
These look lovely, but just to confirm, by welsh onions you mean leeks, yes?
No it's actually a giant green onion that's common in northern China (northern Asia in general).
It has a mild oniony aroma vs the light garlic-y aroma that leek has but often in non asian cooking recipes they tell you to replace with leek as Da-cong (which is also sometimes mistranslated to Welsh onion) is basically impossible to find outside of china
@@kurosujiomake Ahhh. Thanks for clarifying!
For a long time we actually though those were leeks! They're often mistranslated into English as leek (which we were guilty of for a couple years there), but they're Allium fistulosum - a.k.a. Dacong in China, Daepa in Korea, Naganegi in Japan, Escallion in Jamaica. They're closely related to scallion though, so you can swap for a few sprigs of scallion tied into a knot or even just skip it (not mandatory here).
FWIW, it's heavily used in Korean cooking and I've heard they're very readily available at Korean supermarkets if you've got any around.
@@ChineseCookingDemystified I can get Welsh onion in a Korean supermarket not too far, but out of curiosity would it still taste nice if I used leek instead?
For this specific application, leek or even white onion would be totally fine subs :)
Could this be done with lamb neck?
Will this work with beef ribs?
does it chrunchy?cause what i ate at muslim restaurant it was
if you have the chance make one for 咸烧白. Great content. Keep it up!
@5:00 Exactly, eat a sous vide steak with out a sear.
Outstanding! Thank you.
Shoulder chops will probably work for this dish.
Looks good
hope to try this one day!
Impressive dude.
Wish me luck, starting to prepare these bad boys now.
The roast lamb ribs were a huge success, also cooked up Mapo doufu. Superb
Love it
Bro, you are making me hungry.
Dude that roast you did to those who don't believe in the surface marinade. I'd say that it was well done, but that'd be heresy for a steak aficionado like me XD*
*In seriousness, I still will respect someone who likes their steaks well-done, but with some wet tasty and flavourful accompaniment. It's the naked dry steak that's the true crime
Saw Roast Lamb n clicked.
... but I _like_ the lamby taste ...
Might sound silly, but I’d like to see you guys team up with Food ranger one day.
Haha I wish, he's huge nowadays. Connected with him a bit on FB, he's nice enough that he's given us free reign to use clips of his if we want to cut them into our videos... good dude.
Chinese Cooking Demystified well think of it as advertising to grow your channel and an excuse to make chengdu specialties x3 (assuming he agrees anyway..)
anyway love you guys’ work regardless. :)
haha my meaning is that we're WAY too small for him to ever want to collab with us. i've heavily hinted that we could do something when we was in town, and he basically wasn't interested... directing me instead to the fan meetup lol.
Chinese Cooking Demystified Oohh, I see. That’s a shame. Well, all the best!
There's nothing wrong with the gamey taste of lamb.
So much work, but it sounds delicious.
Not a lot of work, just a lot of organized waiting
you need to make this with lamb belly.
Mmmm...Devour.
Why would anyone want to get rid of the lamb flavor?! That flavor is the whole point of eating it!
I wish you guys would loop all your videos together into a big ass 10 hour long ASMR video.
Wait, you didn't go, "o make Chinese Roast Lamb Ribs, you need....lamb". I'm so confused.
Haha I'm been playing around with other transitions. That's still my go-to if I can't think of anything ;)
You have nice hands.
👍👍
High high heat? Blow torch should do job or Japanese binchotan charcoal will make yr heat problems thing of the past for this recipe.
Yeah, there could be other solutions but we do want to mimic what the restaurants do, and thus the oven. You can definetly play around with other methods. And let us know how it turns out.
dude should use cold water in the first step
u filter all water including water for cooking
Looks good except MSG
What's wrong with MSG, that stuff tastes great.
Msg is no worse for you than salt. It’s also found naturally in soy sauce, cheeses etc.
No garlic
What is on your upper lip?
If you like lamb, but without that lamby taste... maybe lamb's not for you?
Here first?
If one no not appreciate the lamby or goaty taste, then do not eat mutton. It is such a waste to get ride of that taste! It akin to hate milk for its milky taste.
Hmm... I agree with you in spirit but obviously less so in practice.
Lamb/goat/mutton (really, all ruminants) have a very distinctive taste, and that distinctive taste is awesome. It bothers me to no end when people refuse to eat lamb because it's 'gamey' or whatever. That said, there's the *good* part of the taste of lamb, then there's the subtle 'off' small that comes from lipid oxidation - because lamb's a ruminant, and because it's so fatty... unless it's killed like less than an hour before cooking it's *absolutely* something the cook can deal with to make it tastier.
I think if you followed this recipe you'd find that the lamb still has plenty of flavor! If you try it and find it doesn't, then you have full licence to tell us off :)
Chinese Cooking Demystified I am one who enjoys the full flavor of lamb, so to reduce its flavor is not an option for me. For those who don’t like lamb or goat, they should just go for the regular beef or pork. The lamb doesn’t miss them, and i believe neither they missed the flavor of lamb. So, no love lost.
In general, lamb is not for everyone but only for lamb lovers. I do not like the idea of toning it down just to please the majority. Just like there are those who dislike whiskey; I do not agree that we should alter whiskey to suit beer lovers. Beer lovers are beer lovers, they are two different breeds of people.
third comment
Ugh! I love your channel but I can’t stand the chef John like up and down tone
I don't think I'm anywhere near as exaggerated as him? But yeah the narration does kinda need a pseudo-rhythmic quality to it, because neither of us use music to keep pace.
Hey, remember that time you thought Muslims never use wine? Good times.
Why don’t you buy a real oven?
"Real" oven here is very expensive and usually requires installation into your kitchen cabinet (and we're renting). But now there're bigger ovens on the market that don't need installation. We may look into that possibility after we move into our next place.
why would you put baby batter on food? thats so gross
If you see a thumb down, it’s me
Doesn't bother us none, but care to explain?
What a dumb comment. Why even watch? This channel is AMAZING!
@@ChineseCookingDemystified it's more like a joke. When I made the comment, there was no thumb down yet. I just wanted to see how long a thumb-down would show up after I wrote the comment, looks like less than 3 hours. I thumbed up myself though.
lol that's right I *thought* I recognized your username there
Been looking for a recipe for this for ages!