I marinated some chicken thighs in that same hoisin sauce, a bit of dark soy sauce, with a little bit of broad bean chili paste, then grilled. Came out awesome.
Dude, saying, not saying, drizzle some hot oil on a hot dog next time you have one. Changed my life. And on candied bacon. For real. And a hard boiled egg. Also for real. You converted me. You did this. I'm whiter than snow on sour cream, and I have a bag full of dried spices on my shelf, black vinegar in my pantry, and fresh homemade hot oil in a bottle next to my cutting board at all times. You own this.
@@deborahlipke206 There are tons of videos on RUclips for making hot oil. I think every channel that does Chinese cooking videos has their own hot oil recipe on line. I think Mike Chen has at least two hot oil how to videos up. There are a lot of variations of ingredients so you might want to watch a few, one may look more appetizing to you than the others or one may have easier to find ingredients, lol. Hope this helped. Good luck!!
Sesame paste is used in humus, we usually buy it in quart jars from middle eastern markets at a really low price. Makes a great base for marinating chichen and bbqing it. Tahini is the name for it.
I just started to use black rice vinegar today as noodle sauce, the taste is so flavorful and brightens up the dish. And yes. Home-made hot oil is amazing!
I use black bean paste with garlic sauce in my Chinese Beef Noodle Soup instead of just bean paste and it made the flavors just pop! my whole family asks how to make the broth so rich so I tell them about this sauce. amazing stuff!
Understanding the sauces is paramount to being a good Asian cook. I look at that table and can say that I know all those plus the brand differences. Having a good Asian supermarket in town and a curious pallet has definitely helped me in my quest to master Chinese cuisine. Thanks.
any chance you could put up the Chinese characters for the sauces you mention? everyone I go into an Asian grocery store I feel like I have no idea what I'm looking for. if I can at least match characters, I feel like I can give it a try! your recipes look so good and not too hard for someone who mostly gets Chinese takeout. thanks for the good videos!
Fabulous video, Mike!!! I'm having Chinese fish and asparagus tonight with fermented black beans and hot red chilies. We are lucky to have two Asian stores here - now I know better what to buy!
This is hands down the best video that sums up all your essential Chinese sauces. Great job!! I regularly use like 90% of them, the other 10% I will give them a try!
Thanks I learned alot on Chinese foods and oils but in this small town we don't have Korean or Asian markets which I wish we did bc it's my favorite of all times thanks Mikey
I have all these but I learned there are some essential spices. Coriander seeds, Black cardamom pods, star anise, and cinnamon sticks. Also Chinese chicken bullion is different then eastern.
I love using xiao xing wine as a meat marinade, and usually in soups I add olive oil afterwards and it tastes better to me than sesame oil. Great video i will try to pick these things up !
Today I went to the store for four of these sauces plus toasted Japanese sesame oil. Wonderful stuff. Some I have but recently became interested in cooking Chinese dishes and quickly discovered the massive difference the right sauce makes. Found a brand I trust for sauces, made here in Canada, with local and imported ingredients. Found the Japanese toasted sesame oil I use. My grocer thanks you. 😋 On pay
Great video. I already have a few of these already. As a middle easterner, I love all things rice as well. And yes, I have fermented black bean sauce. Love it. Yes, I have the hot oil as well.
I always have light and dark Chinese soy sauce, low salt Japanese soy sauce, and tamari. I feel like you need those all if you do a lot of cooking. Also, I bought some black bean sauce but it was just so freaking salty. Especially if I'm using something like soy or fish sauce in the same dish.
I googled Chinese food scandal nd I am not buying any food items from china anymore! Thank you for share ing and tipsing about that. Greetings from Norway
I watched your video and went out and bought some sauces and so ... Todays throw together is - cut up beer brats, diced mini sweet peppers, one chopped up yellow squash n half an onion, can of those baby corn cob looking things, diced up bamboo, broccoli, some sort of sauce I threw together and let simmerusing orange juice, honey, brown sugar, orange marmalade, baby rays, teriyaki, soy, sweet chili pepper sauce, thickener after it had simmered a good bit (corn starch n water mixed in drizzzled in) and sesame oil, and some top ramen cooked and tossed in with it all. MMMmmm so good. I have no recipe as I just toss things together, but ... I appreciate the inspiration the meal turned out to be exceptionally outstanding. My hubby will be thrilled.
When I discovered black bean sauce my life was never the same after. I wanted to cut down on my meat intake and uptake my veggie..up..take(?) so I threw some fresh green beans, minced garlic, a dollop of black bean sauce with a splash of sesame oil. That with rice. My god. If I could go back in time childhood me would never have believed green beans, which always came out of a can when I was younger, could actually be delicious.
I had this stuff called orange sauce years ago. I'm not sure if it's even truly Asian. It was orange in color and almost sort of a jelly. I put it on Salmon before putting Salmon in the oven. It was amazing for that. I haven't been able to find it in years.
Could it possibly be the type of sauce that is sweet, sticky and a little spicy from some added chile peppers with an almost jelly/jam/marmalade-type of consistency, which is added to deep-fried cubes of chicken used for the popular dish simply called "Orange Chicken" like what the American fast food chain Panda Express sells? (FYI, The Cheesecake Factory restaurant has an awesome Orange Chicken on their extensive menu and I do highly recommend it. The lovely scent of the orange zest hit me as soon as the waitstaff presented the dish to me!) There are videos on RUclips and tons of copycat recipes available online in case you are interested in trying to replicate the Panda Express version at home. Also, try searching on Amazon for "Chinese Orange Sauce" and see what kind of results you receive and perhaps you will recognize the packaging of the product you had purchased years ago. Good luck in your quest to rediscover your happy food memory!
I´ve made the hotoil with fresh chilis, szichuan peppers and garlic. it´s very nice and i put it on a lot of dishes since then. it warms you up gives a great taste and doesn´t just burn your mouth like hotsauces from the store.
I make a sauce for Yakitori that consists of Sweet Baby Rays Bbq sauce, hoisin sauce, dark soy sauce, a little liquid smoke, and plenty of ginger. Everyone says it's amazing.
Spending much of my youth working in a Chinese restaurant, the cooks would go through 100 lb bags of sugar every week. I concur heartily on all the sauces and to add "sweetness", use honey/black molasses for a real earthy flavor. I made my own sweet sour sauce from scratch, I have found using apple cider has a deeper kick than the Chinese black vinegar. For Thai-Chinese style dishes I lean in with coconut milk, lemongrass. Not to be be too overly trite or critical, the ventures into NYC on Northeastern Chinese cuisine is on my must try.
should get the other Lee Kum Kee Oyster Sauce...the one more expensive one...the one with a picture of two ppl on a boat..not the panda one..the panda one is like 2% Oyster Extract and 90% chemicals.(i dont remember the exact number ...but you get the idea..) .the other one contains a lot more actual Oyster extract.
This is actually true. The Panda ones are cheap priced for this reason alone that the oyester is like 2% which is almost nothing to say oyster sauce. The other one (2 ppl on boat image) is the one most cooks and chefs use.
thanks for being honest and warning us about the online cost being extremely marked up. You can make money off of us buying your products through your links but chose not to. appreciate it. good channel!
Love love your videos ! Especially your breakfast sampling and market tour. Your voice is encouraging and happy peaceful exploring ! I go to Asian markets a lot. Your videos help me think of new ways to look at shop. And wish I could travel to try the steamed milks
Thanks for pointing out your favorite brands. Often I walk into my local chinese grocery store and I am overwhelmed by the choices. Some are hit and miss. Can you do the same with spices?
Now I am intrigued... can't wait to try out some dishes with the sauces and spices. Thanks for suggesting all of this. Ah, and I def need to make the hot oil. Greetings from Berlin to you. :)
I can SO relate to what you said about packaged foods in Mainland China! Some of the best pastries that I've ever had were the ones freshly made at a bakery or a restaurant in Beijing, Kunming and other places I visited. However, some of the very WORST things I have ever put in my mouth were a red bean bun from a plastic wrapping and a chocolate-coated layer cake thingy from a box. The red bean buns I had at bakeries and restaurants were SO GOOD, but tne packaged one I bought from a supermarket tasted like a bad hamburger bun with a red filling that really didn't taste like red bean paste. As for the layer cake thingy, it came in little pieces wrapped in plastic from out of the box and smelled like chocolate chip cookies for a while after I took the wrapping off. Then I took a bite of one and to my surprise, it didn't taste like anything at first. Then it started to taste like plastic and expired vitamin tablets or something. It was so horrible that I almost threw up in the middle of the beautiful park in Beijing I was eating it in! Quite funny when I look back at it, though! :)
mikey, excellent call on your spices. i have pretty everyone but haven't tried the black vinegar yet. luckily we have an asian, Middle Eastern and indian store near us. live for all ethnic food
Sesame oil have a fairly high smoke point if you want to compare it against other flavoursome oils like extra virgin olive oil for example. It is actually amazing for cooking if used in modest quantities or if used with other strong flavours.
Knowing very little about Asian brands and quality, I usually just buy the second cheapest bottle of anything a recipe calls for. Oddly, most of the brands Mike uses are the ones I have in my pantry!
Awesome! Thanks for this video. I always keep soy sauce, sesame oil, oyster sauce, and siracha in my kitchen. I will definitely add black vinegar and others into my cant do without sauces. Oh and I will be making my own hot oil now that I saw the video you posted.
I use Lee Kum Kee products too! The only I can get in Argentina. After the food scandal video I saw, a feeling of reliefe hits me when I see you using (and kinda recommending) that brand. Oyster sauce is wonderful with beef.
Muy aunt always makes oyster chicken. Before I stopped eating meat I love that stuff. It's just chicken drum sticks, oyster sause, pepper, lots of garlic, some sugar and water. Then you bake it and serve over rice! Easy af
For killing the gamey flavor in some meats (e.g. mutton, goat, venison, elk, antelope, etc) I find about a teaspoon of lime juice to work wonders. You can toss it on as you begin cooking the meat and stir it around really well.
Awesome! Adore fermented tofu. I would include char siu sauce but you could make it out of the sauces you've listed. Although it's not typically Chinese like you said, my number one staple asian condiment - fish sauce. Obsession.
Kimlan soy really has a different taste to most soy sauces like Pearl River. It's less salty and has a smoother savoury flavour. I like to keep multiple brands for this reason.
Hi Mike! I really enjoy your videos, following you from Denmark. Thanks for making this one (I know it is a bit old), but it really helped me get the right sauces for different dishes. I really wanna try the Mapo Tofu, but I had a hard time finding the sauce, but this helped me. It is quite hard to get some of these things where I live, so thank you :)
Malaysia sauces and seasoning good to buy. No food poison before if any from history. Chilli paste: stir fried vermilli or stir fried water spinach. Don't forget bottle abalone sauce (all base soup, rice porridge, dry sauce instant noodles, any chinese stir fried dishes, braise meat....). Ajinomoto brand : white pepper powder
I would add the hot oil to cinnamon rolls. The combo works. Just think about it. It would also play well with something like baklava that is so delicious but at the point of cloying.
I have some dried shredded pork. Do you know of any good uses for it? I was remembering the Asian things I used to eat a lot of when I was a kid and bought things like this . I also bought dried cuttle fish. I just forgot that I ate them as snacks mostly lol . :)
hey mike, i am a Indian and i love Chinese food. i have bought all the sauces , the rice wine and the spices. can you make a video of how you use them. if i search a specefic Chinese recepie youtube shows me only their indianised version. i want to cook some authentic Chinese. can you put more recepie videos using these sauces and spices.
This is SOOO true. I have every sauce that you have in my kitchen. And everything you said is true except that I go through a bottle of vinegar nearly every week instead of a few weeks. XD XD
The chicken powder he has, is the one I made the mistake of buying. It doesn’t have msg. The one that has msg in it is actually knorr..My Chinese market sells it in the same size container..Makes so many dishes delicious..Just a little extra pop.
Hot oil is a must.. i have to eat my rice 🍚 with it when i eat anything.. i have some of the sauces you have but not all.. thanks for the tips and warnings Mike.. great video 🤙
I learn chinese cooking by eating in authentic restaurants (have to travel 1000 km to get there!), reading (recommend Fuchsia Dunlop) and watching youtube moms. Understood in the process that these sauces are the thing to use. I make them myself as far as possible, even think of making my own oyster sauce soon. Some you have to buy, of course, but the ones you can make yourself are better because you can control what you put into. Chili oil, black bean sauce, hoisin sauce are real easy to make and it helps you get the feel. Try it, it just takes maybe one evening every two weeks, it's really worth it.
i have oyster sauce. i have the cooking wine. and the dark colored cooking wine i have hoisin sauce i need black vinegar i have sesame oil i need the bean paste i need sesame paste i need black bean sauce I haven't seen the grocery store video and bought hot oil I'm slowly changing how i eat, and i've been stocking up.
Hi, Mikey! Late to the party, as usual, but I have a question. Have you tried Maggi dark sauce? It's very much similar to soy sauce, not sure what it's made from. Also, can you substitute Braggs's Aminos for either the light or dark? There are very few...ok, none...Asian markets in my corner of South Carolina. :'(
AAA+++ for the explanation of dark and Light Soy Sauce AND the KIMLAN plug! I feel EXACTLY the same way as you about the packaged foods. (I'm Japanese and my friends tease me about being 'disloyal' to J-made LOL!) Seriously though - KIMLAN is the best - naturally fermented and less salt - the dark sauce is sooooo good in my teriyaki - the best! Thanks Mike! BTW - have you done a video showing how you make the chili oil? I would like to see that.
If you youtube the way they're made you can see its different. both use toasted sesame seeds, but in tahini you blend in blender and add olive oil and salt, for chinese sesame paste you mush by pestle add most prob peanut oil a lot of it, and add a lot of other chinese spices, tahini is a more purer sesame paste in the end i guess they both taste veryyy different, tahini for arabic foods such as kebab or shawarma, chinese sesame paste for chinese foods such as cold noodles in summer or hotpot sauce.
A little bit different for Chinese cooking :p. You have no fish sauce! I grew up with fish sauce to be ALWAYS in the cupboard XD. Oyster sauce in stir fries is really good with a bit of sugar(or palm sugar) to counteract the saltiness :). I use it like that all the time, I just love a stir fry sauce like that ^^!
This video and the Amazon weblink to the items are sooooo helpful. I've clipped and print-screened the bottles for next time when I visit T&T Asian Supermarket. I also just watched your video on Kung Pao chicken. Thank you. I'm a bit confused on the difference between black bean sauce and Pixian broad bean sauce (aka sou ban jiang?). For example, at Chinese restaurants, I sometimes order black bean spare ribs with steamed rice. Can I make that myself just by mixing the jar of black bean sauce with whole bunch of spare ribs? Or does broad bean sauce come into it? P.S. You should move to Vancouver, BC. Richmond, a suburb of Vancouver, is overflowing with Chinese malls and restaurants. Your videos of Golden Mall and New World Mall in Flushing reminds me a lot of Richmond, BC.
I marinated some chicken thighs in that same hoisin sauce, a bit of dark soy sauce, with a little bit of broad bean chili paste, then grilled. Came out awesome.
Dude, saying, not saying, drizzle some hot oil on a hot dog next time you have one. Changed my life.
And on candied bacon. For real.
And a hard boiled egg. Also for real.
You converted me. You did this. I'm whiter than snow on sour cream, and I have a bag full of dried spices on my shelf, black vinegar in my pantry, and fresh homemade hot oil in a bottle next to my cutting board at all times. You own this.
How did U make it???
@@deborahlipke206 There are tons of videos on RUclips for making hot oil. I think every channel that does Chinese cooking videos has their own hot oil recipe on line. I think Mike Chen has at least two hot oil how to videos up. There are a lot of variations of ingredients so you might want to watch a few, one may look more appetizing to you than the others or one may have easier to find ingredients, lol. Hope this helped. Good luck!!
@@yertelt5570 Thankyou so much,very nice of you!♥️
@@deborahlipke206 Strictly Dumpling has two hot oil videos on here.
Dude! I've put hot oil on hot dogs before haha. I can't believe I found someone else who did it too 😂
Sesame paste is used in humus, we usually buy it in quart jars from middle eastern markets at a really low price. Makes a great base for marinating chichen and bbqing it. Tahini is the name for it.
Tahini is what is used in Hummus. It is different from sesame paste
I just started to use black rice vinegar today as noodle sauce, the taste is so flavorful and brightens up the dish. And yes. Home-made hot oil is amazing!
I use black bean paste with garlic sauce in my Chinese Beef Noodle Soup instead of just bean paste and it made the flavors just pop! my whole family asks how to make the broth so rich so I tell them about this sauce. amazing stuff!
I am an Oyster Sauce freak. I just love how yummy it makes my stir fries. Thank you so much for breaking down the sauces. Your videos are awesome!!!
Sesame Oil and Dark Soy Sauce rule all!!!
what brand of dark soy sauce?
I love black vinegar with sesame sauce for dumplings. It is so amazing.
Understanding the sauces is paramount to being a good Asian cook. I look at that table and can say that I know all those plus the brand differences. Having a good Asian supermarket in town and a curious pallet has definitely helped me in my quest to master Chinese cuisine. Thanks.
This video was extremely helpful🙌🏽
I’m a Peruvian who loves and respect Asian food.
Love love your videos.
any chance you could put up the Chinese characters for the sauces you mention? everyone I go into an Asian grocery store I feel like I have no idea what I'm looking for. if I can at least match characters, I feel like I can give it a try! your recipes look so good and not too hard for someone who mostly gets Chinese takeout. thanks for the good videos!
Hey thank you. I’m opening up my cooking recipe list and this definitely helps. I’ll keep watching .
Fabulous video, Mike!!! I'm having Chinese fish and asparagus tonight with fermented black beans and hot red chilies. We are lucky to have two Asian stores here - now I know better what to buy!
This is hands down the best video that sums up all your essential Chinese sauces. Great job!! I regularly use like 90% of them, the other 10% I will give them a try!
Thanks I learned alot on Chinese foods and oils but in this small town we don't have Korean or Asian markets which I wish we did bc it's my favorite of all times thanks Mikey
I have all these but I learned there are some essential spices. Coriander seeds, Black cardamom pods, star anise, and cinnamon sticks. Also Chinese chicken bullion is different then eastern.
Watching from the Philippines. I love Chinese foods. I even love the Chinese sauces for my Chinese cooking. 🇵🇭😊❤
I love using xiao xing wine as a meat marinade, and usually in soups I add olive oil afterwards and it tastes better to me than sesame oil. Great video i will try to pick these things up !
Great suggestions! I'm going to make a trip to the Asian food store after watching this. I also LOVE your Princess Bride poster!
Today I went to the store for four of these sauces plus toasted Japanese sesame oil. Wonderful stuff. Some I have but recently became interested in cooking Chinese dishes and quickly discovered the massive difference the right sauce makes. Found a brand I trust for sauces, made here in Canada, with local and imported ingredients. Found the Japanese toasted sesame oil I use. My grocer thanks you. 😋
On pay
Great video. I already have a few of these already. As a middle easterner, I love all things rice as well. And yes, I have fermented black bean sauce. Love it. Yes, I have the hot oil as well.
After watching a bunch of your videos I finally went out and bought some black vinegar. Best purchase ever!
so it is true what they say about once you go black xD
I always have light and dark Chinese soy sauce, low salt Japanese soy sauce, and tamari. I feel like you need those all if you do a lot of cooking. Also, I bought some black bean sauce but it was just so freaking salty. Especially if I'm using something like soy or fish sauce in the same dish.
I googled Chinese food scandal nd I am not buying any food items from china anymore! Thank you for share ing and tipsing about that. Greetings from Norway
Mary Anderson China export food is not the same thing as domestic. Not just the food, all items are the same as well.
i appreciate the knowledge. i love asian dishes, but am still learning. thanks!
I watched your video and went out and bought some sauces and so ... Todays throw together is - cut up beer brats, diced mini sweet peppers, one chopped up yellow squash n half an onion, can of those baby corn cob looking things, diced up bamboo, broccoli, some sort of sauce I threw together and let simmerusing orange juice, honey, brown sugar, orange marmalade, baby rays, teriyaki, soy, sweet chili pepper sauce, thickener after it had simmered a good bit (corn starch n water mixed in drizzzled in) and sesame oil, and some top ramen cooked and tossed in with it all. MMMmmm so good. I have no recipe as I just toss things together, but ... I appreciate the inspiration the meal turned out to be exceptionally outstanding. My hubby will be thrilled.
When I discovered black bean sauce my life was never the same after. I wanted to cut down on my meat intake and uptake my veggie..up..take(?) so I threw some fresh green beans, minced garlic, a dollop of black bean sauce with a splash of sesame oil. That with rice. My god. If I could go back in time childhood me would never have believed green beans, which always came out of a can when I was younger, could actually be delicious.
I had this stuff called orange sauce years ago. I'm not sure if it's even truly Asian. It was orange in color and almost sort of a jelly. I put it on Salmon before putting Salmon in the oven. It was amazing for that. I haven't been able to find it in years.
Could it possibly be the type of sauce that is sweet, sticky and a little spicy from some added chile peppers with an almost jelly/jam/marmalade-type of consistency, which is added to deep-fried cubes of chicken used for the popular dish simply called "Orange Chicken" like what the American fast food chain Panda Express sells? (FYI, The Cheesecake Factory restaurant has an awesome Orange Chicken on their extensive menu and I do highly recommend it. The lovely scent of the orange zest hit me as soon as the waitstaff presented the dish to me!) There are videos on RUclips and tons of copycat recipes available online in case you are interested in trying to replicate the Panda Express version at home. Also, try searching on Amazon for "Chinese Orange Sauce" and see what kind of results you receive and perhaps you will recognize the packaging of the product you had purchased years ago. Good luck in your quest to rediscover your happy food memory!
I´ve made the hotoil with fresh chilis, szichuan peppers and garlic. it´s very nice and i put it on a lot of dishes since then. it warms you up gives a great taste and doesn´t just burn your mouth like hotsauces from the store.
I make a sauce for Yakitori that consists of Sweet Baby Rays Bbq sauce, hoisin sauce, dark soy sauce, a little liquid smoke, and plenty of ginger. Everyone says it's amazing.
Spending much of my youth working in a Chinese restaurant, the cooks would go through
100 lb bags of sugar every week. I concur heartily on all the sauces and to add
"sweetness", use honey/black molasses for a real earthy flavor. I made my
own sweet sour sauce from scratch, I have found using apple cider has a deeper
kick than the Chinese black vinegar. For Thai-Chinese style dishes I lean in
with coconut milk, lemongrass. Not to be be too overly trite or critical, the
ventures into NYC on Northeastern Chinese cuisine is on my must try.
should get the other Lee Kum Kee Oyster Sauce...the one more expensive one...the one with a picture of two ppl on a boat..not the panda one..the panda one is like 2% Oyster Extract and 90% chemicals.(i dont remember the exact number ...but you get the idea..) .the other one contains a lot more actual Oyster extract.
They invented it. So....
@@biggiebaby3541 Um, yeah? They have two varieties. She's saying get the higher quality Lee Kum Kee variety.
LKK is the only oyster sauce I buy. I also use Wild Turkey for my marination instead of wine.
This is actually true. The Panda ones are cheap priced for this reason alone that the oyester is like 2% which is almost nothing to say oyster sauce. The other one (2 ppl on boat image) is the one most cooks and chefs use.
Thanks for the tip!
Sauces from lee kam ki are from hong kong and they aee good
yes 👍, Lee Kum Kee makes the best sauces except for their siracha which not as good as the original from huy fong foods
+Jacqueline Szeto yup :-)
@@strictlydumpling their hoisin sauce sucks
@infusion dude I can't read the name need to find the spare jar. But it comes in a jar with a purple and yellow label.
thanks ! can you make a sha cha beef recipe? i love that dish but my favorite chinese restaurant closed and i cant find it anywhere else lol
Currently getting into the culinary art, specializing in Asian style. Your channel helps so much haha!
thanks for being honest and warning us about the online cost being extremely marked up. You can make money off of us buying your products through your links but chose not to. appreciate it. good channel!
I'm not even Asian and I'm totally obsessed with the food and your videos
This is really helpful and informative ^-^
Thank you for the video...I would like to start cooking, Chinese, Japanese and Korean dishes....love the food
Love love your videos ! Especially your breakfast sampling and market tour. Your voice is encouraging and happy peaceful exploring ! I go to Asian markets a lot. Your videos help me think of new ways to look at shop. And wish I could travel to try the steamed milks
Loved your video Mike, as always!
+TheCzechfootballer Thanks for watching! :-)
My new favorite oyster sauce,sooooooo good,never thought I would like it,great in any stiir fry must have♥️
you always do an excellent job of explaining everything thanks
This is great info, I’ve never heard clearer explanations about all these different sauces! Subscribed ;)
Finally tried the fermented tofu. Pretty good! It kinda tastes like bleu cheese or Gorgonzola. Similar consistency too. A little goes a long way.
Thanks for pointing out your favorite brands. Often I walk into my local chinese grocery store and I am overwhelmed by the choices. Some are hit and miss.
Can you do the same with spices?
Now I am intrigued... can't wait to try out some dishes with the sauces and spices. Thanks for suggesting all of this. Ah, and I def need to make the hot oil. Greetings from Berlin to you. :)
I can SO relate to what you said about packaged foods in Mainland China! Some of the best pastries that I've ever had were the ones freshly made at a bakery or a restaurant in Beijing, Kunming and other places I visited. However, some of the very WORST things I have ever put in my mouth were a red bean bun from a plastic wrapping and a chocolate-coated layer cake thingy from a box. The red bean buns I had at bakeries and restaurants were SO GOOD, but tne packaged one I bought from a supermarket tasted like a bad hamburger bun with a red filling that really didn't taste like red bean paste. As for the layer cake thingy, it came in little pieces wrapped in plastic from out of the box and smelled like chocolate chip cookies for a while after I took the wrapping off. Then I took a bite of one and to my surprise, it didn't taste like anything at first. Then it started to taste like plastic and expired vitamin tablets or something. It was so horrible that I almost threw up in the middle of the beautiful park in Beijing I was eating it in! Quite funny when I look back at it, though! :)
mikey, excellent call on your spices. i have pretty everyone but haven't tried the black vinegar yet. luckily we have an asian, Middle Eastern and indian store near us. live for all ethnic food
Sesame oil have a fairly high smoke point if you want to compare it against other flavoursome oils like extra virgin olive oil for example. It is actually amazing for cooking if used in modest quantities or if used with other strong flavours.
This guy and his hot oil lol. It's like crack to him.
Who doesn't have hot oil
Only idiots use vegetable oil for cooking, and there are MANY idiots out there! Cancer says 'THANKS'!
HaHa
LastSong him and his videos of delicious food are like crack to me!
MehGUN BuRgeR why be a hater?
Knowing very little about Asian brands and quality, I usually just buy the second cheapest bottle of anything a recipe calls for. Oddly, most of the brands Mike uses are the ones I have in my pantry!
Lol I use the “second cheapest” method for almost everything I buy
Awesome! Thanks for this video. I always keep soy sauce, sesame oil, oyster sauce, and siracha in my kitchen. I will definitely add black vinegar and others into my cant do without sauces. Oh and I will be making my own hot oil now that I saw the video you posted.
I use Lee Kum Kee products too! The only I can get in Argentina. After the food scandal video I saw, a feeling of reliefe hits me when I see you using (and kinda recommending) that brand. Oyster sauce is wonderful with beef.
Lee Kum Kee is famous for their oyster sauce only
Thank you for this video! This helps me a lot because I'm not sure what good brands of sauces to get.
This video is a pretty delightful entry into Chinese home cooking for foreigners. Very useful!
This was a very informative post. I thank you for sharing. Because of your guidance, I will start to gradually buy these suggested items.
I highly recommend Chui Chow chilli oil.. its delicious!
Muy aunt always makes oyster chicken. Before I stopped eating meat I love that stuff. It's just chicken drum sticks, oyster sause, pepper, lots of garlic, some sugar and water. Then you bake it and serve over rice! Easy af
This is a GREAT video. Thanks so much. MORE like this PLEASE!
For killing the gamey flavor in some meats (e.g. mutton, goat, venison, elk, antelope, etc) I find about a teaspoon of lime juice to work wonders. You can toss it on as you begin cooking the meat and stir it around really well.
I put oster sauce on everything. I love to put it, on my dumplings! I also put it on my rice crepes.
Awesome! Adore fermented tofu. I would include char siu sauce but you could make it out of the sauces you've listed. Although it's not typically Chinese like you said, my number one staple asian condiment - fish sauce. Obsession.
We use sesame paste (tahini) in a certain pastry (tahini pie/tahinopitta). It comes out very sweet, almost honeyish.
Sesame paste is NOT tahini. They are different.
If you combine any 3 chinese sauces you are gonna get a good flavor.
Kimlan soy really has a different taste to most soy sauces like Pearl River. It's less salty and has a smoother savoury flavour. I like to keep multiple brands for this reason.
Hi Mike! I really enjoy your videos, following you from Denmark. Thanks for making this one (I know it is a bit old), but it really helped me get the right sauces for different dishes. I really wanna try the Mapo Tofu, but I had a hard time finding the sauce, but this helped me. It is quite hard to get some of these things where I live, so thank you :)
Thank you for this tutorial. This is what I needed. Very educational. Thank you again.🤗 Luv Chinese food soooooo much.
Lol a couple of minutes in I zeroed in on the mug.
Me : 😁 heeeeeee. . . .is that hot oil?
*revealed to be hot oil*
Me: yes! I knew it!
super helpful! in my house hold we use tons of Asian sauces, soy sauce is a must. hehe my bf is Asian and really only likes foods from his country.
Malaysia sauces and seasoning good to buy. No food poison before if any from history. Chilli paste: stir fried vermilli or stir fried water spinach. Don't forget bottle abalone sauce (all base soup, rice porridge, dry sauce instant noodles, any chinese stir fried dishes, braise meat....). Ajinomoto brand : white pepper powder
I would add the hot oil to cinnamon rolls. The combo works. Just think about it. It would also play well with something like baklava that is so delicious but at the point of cloying.
Thank you for your recommendations. And for de-mystifying these products. I'll be checking out our local stores for these
Yay! Will definitely use these for my next recipes
You should do a video about at home emergency hotpot.
I have some dried shredded pork. Do you know of any good uses for it? I was remembering the Asian things I used to eat a lot of when I was a kid and bought things like this . I also bought dried cuttle fish. I just forgot that I ate them as snacks mostly lol . :)
I wish you were my best friend so that I could come over when you cook.
hey mike, i am a Indian and i love Chinese food. i have bought all the sauces , the rice wine and the spices. can you make a video of how you use them. if i search a specefic Chinese recepie youtube shows me only their indianised version. i want to cook some authentic Chinese. can you put more recepie videos using these sauces and spices.
Hey Mike - I know you'll never see this but maybe you can do an update on your favorite sauces and household items. Ingredients even.
This is SOOO true. I have every sauce that you have in my kitchen. And everything you said is true except that I go through a bottle of vinegar nearly every week instead of a few weeks. XD XD
What? No MSG? Nothing is wrong with MSG. I would definitely be adding MSG to the recipe
This guy gets it.
He is talking about sauce ... Not MSG. Video is only about sauce not about other products.
The chicken powder he has, is the one I made the mistake of buying. It doesn’t have msg. The one that has msg in it is actually knorr..My Chinese market sells it in the same size container..Makes so many dishes delicious..Just a little extra pop.
@@TamingTheSprue thankx for tip...
MSG is not included in Chinese cuisine. MSG also contains a lot of E-numbers and MSG is dangerous for the body. Only people who can not cook use MSG.
Hot oil is a must.. i have to eat my rice 🍚 with it when i eat anything.. i have some of the sauces you have but not all.. thanks for the tips and warnings Mike.. great video 🤙
Hello from Ireland so glad I found your channel will be buying everything and get cooking ASAP can't wait
I learn chinese cooking by eating in authentic restaurants (have to travel 1000 km to get there!), reading (recommend Fuchsia Dunlop) and watching youtube moms. Understood in the process that these sauces are the thing to use. I make them myself as far as possible, even think of making my own oyster sauce soon. Some you have to buy, of course, but the ones you can make yourself are better because you can control what you put into. Chili oil, black bean sauce, hoisin sauce are real easy to make and it helps you get the feel. Try it, it just takes maybe one evening every two weeks, it's really worth it.
i have oyster sauce.
i have the cooking wine. and the dark colored cooking wine
i have hoisin sauce
i need black vinegar
i have sesame oil
i need the bean paste
i need sesame paste
i need black bean sauce
I haven't seen the grocery store video and bought hot oil
I'm slowly changing how i eat, and i've been stocking up.
Hi, Mikey! Late to the party, as usual, but I have a question. Have you tried Maggi dark sauce? It's very much similar to soy sauce, not sure what it's made from. Also, can you substitute Braggs's Aminos for either the light or dark? There are very few...ok, none...Asian markets in my corner of South Carolina. :'(
Black bean paste + raw white onion + vinegar = heaven
Is that a poster of the Princess Bride behind you?
Ita been 4 years, I never ordered Chinese food, ever since I have been keeping most of these items on my shelf.
Btw, Lee Kum Kee rocks.🤘
AAA+++ for the explanation of dark and Light Soy Sauce AND the KIMLAN plug! I feel EXACTLY the same way as you about the packaged foods. (I'm Japanese and my friends tease me about being 'disloyal' to J-made LOL!) Seriously though - KIMLAN is the best - naturally fermented and less salt - the dark sauce is sooooo good in my teriyaki - the best! Thanks Mike! BTW - have you done a video showing how you make the chili oil? I would like to see that.
+Guy Mats sure! here you go :-) enjoy !
ruclips.net/video/ZlIiADdh-QY/видео.html
Thanks Mike! You're The BEST!
Guy Mats no problem! thanks for watching!!
Guy Mats v
Omg mike, could u forget 老干妈
Oh my god. Oh my god. I know right.
+lucy wang Make your own!!! :-)
+Strictly Dumpling comma mike....if it was tat easy to replicate they wouldnt be as popular and go outta business lol
Am I the only person who doesn't like Lao Gan Ma? To me, it has too much szechuan peppercorn taste, overpowering the smokey chili flavour.
That was my child hood. Sometimes we want to save money and all we eat was noodles or rice with 老干妈
Sha Char beef and onions stirfried is also great.
This was soooo great !! one of the best videos! im going to run to the chinese supermarket right now lol...thank you !!!
The way he switches back and forth from English and Chinese ...is impressive.
Mike, using sesame oil and salt and pepper for kbbq is super legit. props man!
Is there a significant difference between East Asian sesame paste and Middle Eastern tahini?
If you youtube the way they're made you can see its different.
both use toasted sesame seeds, but in tahini you blend in blender and add olive oil and salt,
for chinese sesame paste you mush by pestle add most prob peanut oil a lot of it, and add a lot of other chinese spices,
tahini is a more purer sesame paste in the end i guess they both taste veryyy different, tahini for arabic foods such as kebab or shawarma, chinese sesame paste for chinese foods such as cold noodles in summer or hotpot sauce.
The texture is also different. I've found that tahini is thinner, runnier and the sesame seed paste has higher viscosity.
These are the kitchen cupboard sauces and condiments we have in huour kitchen.Stands to reason as my wife is Chinese!!
A little bit different for Chinese cooking :p. You have no fish sauce! I grew up with fish sauce to be ALWAYS in the cupboard XD.
Oyster sauce in stir fries is really good with a bit of sugar(or palm sugar) to counteract the saltiness :). I use it like that all the time, I just love a stir fry sauce like that ^^!
This video and the Amazon weblink to the items are sooooo helpful. I've clipped and print-screened the bottles for next time when I visit T&T Asian Supermarket. I also just watched your video on Kung Pao chicken. Thank you.
I'm a bit confused on the difference between black bean sauce and Pixian broad bean sauce (aka sou ban jiang?). For example, at Chinese restaurants, I sometimes order black bean spare ribs with steamed rice. Can I make that myself just by mixing the jar of black bean sauce with whole bunch of spare ribs? Or does broad bean sauce come into it?
P.S. You should move to Vancouver, BC. Richmond, a suburb of Vancouver, is overflowing with Chinese malls and restaurants. Your videos of Golden Mall and New World Mall in Flushing reminds me a lot of Richmond, BC.
u can use oyster sauce for almost anything. Instant noodles mixed with oyster sauce and sesame oil is so yummi
we southeast Asian must and foremost have fish sauce first before anything.
southwest China must have hot oil before anything
I know right. I love fish sauce alot
smlbcity23 True - fish sauce is delicious!
I am a big fan of Red Boat fish sauce #40.
smlbcity23 you mean Thai people? Not all SEA eat fish sauce. It’s not common in my country