Hey guys, a few notes: 1. As Steph said in the outro, there’s a ton of salt & pepper mixes. For the Cantonese sort, sand ginger powder is an *incredibly* common addition. Common enough that we were mulling over adding that into the mix for this video as well, but we ended up deciding on keeping things basic/fundamental. 2. I’ve often disliked the translation ‘Sichuan peppercorn’, as (1) huajiao aren’t originally from Sichuan and (2) nor are they technically a peppercorn. Maybe we’ll rant about it in a video one day. 3. I’m a little worried that in the narration I wasn’t clear enough about the alkaline soak: add 1 tsp of sodium carbonate -or- kansui in with your ribs, and then submerge the ribs with tap water (both sodium carbonate and kansui are strong enough that the water quantity really doesn’t matter too much). If you do not have convenient access to sodium carbonate or kansui, you can bake baking soda at 150C for one hour to turn it into sodium carbonate (convenient to have around for Chinese cooking). 4. Some people over on the Patreon Discord gasped at the scratched up non-stick we were using to toast the spices haha. We’re still at our friend’s place in Bangkok, most of our kitchen is still packed in boxes. 5. For those curious about the ‘community sponsor’, I laid out our thinking in a recent community post (if you’re coming to this from the future, you might need to scroll down a bit to find the exact post): ruclips.net/user/ChineseCookingDemystifiedcommunity Basically, we want to do free plugs for small businesses and such that we think are doing something cool: exporters, artists, etc etc. In the future though, I guess I should probably use different verbiage than “brought to you by”… That’s all I can think of for now. Might be a bit more touch and go than usual this week regarding responding to comments, as we’re (finally) moving into our new place and unpacking everything tomorrow.
Im not sure I can put my finger on it but I get the impression that you two were a little uncertain about the "ad". FWIW I found this one genuinely interesting and I trust you two regarding the ad content in the future. Didn't take anything away from the video (and I am indefatigable about skipping over ads, usually)
If you make your own sodium carbonate from baking soda, store it in a tightly sealed glass jar with a foil-lined or metal lid. Otherwise if will absorb water and carbon dioxide from the atmosphere and revert to baking soda. Sodium carbonate is a much stronger base than baking soda so you can use much less and avoid the bitter and soapy aftertaste of excessive baking soda. Poking around S&P recipes in English, I find lots with white pepper, five spice powder, Sichuan pepper and black pepper but no mention of sand ginger powder. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used?
Haha, the "brought to you by" really threw me for a second after your community post. I don't think you need to be so succinct or official with it because it _isn't_ a paid sponsorship. I'd think something even like "This week, Steph and I want to shout out some friends at [INSERT BRAND/ITEM HERE]; stick around till the end of the video to learn more about them" wouldn't be outside your tone or what your viewership can tolerate. So many channels try to make their paid sponsors sound near and dear to them, I think your real personal plugs are (more) deserving of that treatment.
Yoooo! Literally my favorite style of food anywhere, ever. When I was young (Southern California), we'd go visit my Chinese grandma every weekend and go to these traditional family style Chinese restaurants. My dad's family (my mom is Mexican) is Hainanese but Cantonese places are far more common. Every time we'd go, my dad would order us Green Beans and Pork, Whole Fried Tilapia, and then Salt Pepper Pork, SnP Fish Fillet, SnP Shrimp, SnP Tofu. It was always just an awesome Salt Pepper feast. Always an amazing treat. We'd even ask for a bit more of the SnP on the side. MSG in it or bust. I've been trying to perfect it on my own after all these years, especially since Salt Pepper dishes at restaurants have gone up quite a bit in price. I really appreciate your video. Anything that can help me perfect this amazing and simply satisfying style of food.
Chinese-Mexican American... You must have had some amazing food in your life! (I'm of Greek origin myself, completely different, Mediterranean style of Cuisine.)
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️ *What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! Just Believe ❤️ Love you and GOD BLESS
I spent so long trying to replicate the "spicy salt" flavor my local placed used for their ribs and squid. Just salt, white pepper, and msg (served with sliced jalapenos and spring onion) was the answer, it really is a spice mix that is more than the sum of its parts IMO.
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️ *What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! Just Believe ❤️ Love you and GOD BLESS
Thanks for demystifying "salt & pepper" dishes. S&P shrimp and squid are my favorite Chinese dishes and I always order one or the other if on the menu, and in Cantonese restaurants here in California, they usually are. But I eat in non-Cantonese places too and the flavor and pepper strength can vary markedly. Now I know why.
Salt and pepper flounder is one of me and my husband's favorite things to eat at our once weekly Dim Sum visit. The waitresses sometime have a laugh at us that we "always order the same thing." Its just so good. Simple and indulgent. 😋
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️ *What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! Just Believe ❤️ Love you and GOD BLESS
and this is why my personal rule of seasoning mixes is the best: if they don't clash, add them both in. just mix in both types of peppercorns and you're golden
There was a dank China buffet that my friends and I used to go to in college that had the absolute best salt and pepper shrimp I’ve ever had. The shrimp had the head on and were sooooooo crispy and perfectly seasoned, with small bits of fried onion and green peppers. The rest of their food was meh, but I can still remember how amazing that dish was. Maybe I’ll try making my own!
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️ *What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! Just Believe ❤️ Love you and GOD BLESS
Salt and pepper smelts take me back to my favorite Chinese cafeteria on long island. I would always grab what was left in the steam pan when the place closes for the night. Still tasted great after being under a heat lamp for God knows how long.
If you want to make a cantonese-ish dish commonly served in Vietnamese restaurants in California, try to make "house special lobster" or ginger and scallion lobster. Would love to see a video.
Hello Steff and Chris, have been subscribe for 2 years and always love the recipes and especially the history of China and its food. I've been using white pepper corn and Himalayan salt for years, schewan are not easy to come by here on the prairies in Canada but my Asian store does have, usually i add individually but going to make up the mixtures and try. Thankyou Steff and Criss for all your insights and love of Asuab cuisine and its history, and a hug and woof to your puppy! Bryan from Canada.
I love this recipe and I love salt and pepper dishes! I like to roast the salt then add the pepper into it so as to coat the salt with those volatilized extracted oils.
Can you make a video focused around Chinese alcohols? Not only is getting good information about it hard in the west but it is also impossible to find good recommendations. Shopping for any type of Asian alcohol feels like swimming through a sea of western posers and it's so difficult to tell what's authentic.
This salt and pepper seasoning is incredibly popular in the UK. A popular dish is salt and pepper chips, with salt and pepper fried chicken pieces, and a chinese curry sauce for dipping. Yum!
I love you guys and just gushed about you to a table of people drunk at a bar this past weekend. Probably didn't do you justice, but I tried. Thanks for this vid -- cool to know where the distinct difference in taste from restaurant to restaurant might come from.
Perfect timing. I'm trying to recreate a calamari dish I had once that was basically as you prepare it here with the addition of some sort of dark glaze/sauce. Didn't completely coat the dish and was likely out of a jar as this was a chain type restaurant but it worked so well with the pepper calamari...
If it's japanese style, it's probably a combo of soya, worstershire, sugar and possibly some oyster sauce. If it's Chinese, that's a different one and I've been looking for it too. Something with black vinegar and sugar and soya, possibly honey, ginger and garlic, and I don't know what else.
I'm fine with this kind of advertising. It doesn't affect the content, isn't included in the production (like especially using and simultaneously advertising products) and doesnt force you to change the content. I hope you maintain that while having a growing channel. Growing channel tend to really commercialize their content more and more until it gets unwatchable for those who followed them from the beginning. So i hope you stay the way you are :) Cheers from Europe
Their recent community post really goes in depth into why they're adding the segment and what the segment actually is. To paraphrase here, though, these aren't true sponsorships at this time, but are more a chance to highlight products and people they have a connection to and want to support, but to do it in the most transparent way possible. It's a worthwhile read, I recommend it if you have the time.
deepfried mushrooms are really good! I'm not vegetarian or anything but its a favorite. The deepfry part is a little annoying but if you got an airfryer it might work without a tub of oil too
Hey man, I noticed you salt bag. Welcome to Thailand!!!! Im a chef here in Bkk. I learned a lots of new Chinese cooking techniques from your channel. 🎉big fan!!!!
My favorite kind are salt and pepper chicken wings covered with oil flavored with green onions, crushed red peppers, and garlic, and the... salt and pepper seasoning on top!
omg thank you for this video! I LOVE salt and pepper XYZ, and I always love your recipes! This is going into my recipe playlist even before I am watching the video!!
Went to go get the ingredients for this today to try and I realized that pork ribs are attached to pork belly (cuz of course duhhh). Bought the whole chunk of meat and ended up making this plus Made with Lau's Crispy pork (to be fried tomorrow). Thanks for constantly giving great recipes to try :)
Salt and pepper chips (or "fries" as they're called in the US/Canada) are a staple in British Chinese takeaways. Well they are up North anyway, don't tend to see it on the menus as much down in the South!
My partner and I just found and cooked our first chicken of the woods mushroom in the Catskills today. This seems like such a good application for that mushroom.... next time!
Yeah, It's kind of a disappointment if they don't toast a larger quantity of those spices with a lot more oil. One of my favorite parts of restaurant style pepper salt pork chops is actually eating the bed of shredded lettuce the chops come on with a voluminous quantity of toasted garlic and chili's!
Really curious now if this is the origin of spice bags in Irish Chinese takeaway restaurants or if there is another more traditional chinese dish that's a closer link between the two.
Shengong golden noodles is a Chinese instant noodle soup that I see all over Tiktok would like to see if you guys can do a video on the best Chinese instant noodle soup that you guy’s like to eat . Thank you 😊
1:36 海椒 (hǎijiāo) nowadays is a "chili" term in Sichuan. 海 (hǎi) in here doesn't mean "ocean", but it means "foreign". It is similar to 洋 (yáng) that means either "ocean" or "foreign" such as "洋蔥(yángcōng)" : onions which in direct translation of "foreign scallions". Recently, people tend to say "辣椒 (làjiāo) because there come from "heat" of chilies. So, that's my explanation......
Thank you as always for your recipes, history, and insight. Is this your new cook space? It looks really nice from the camera angle. Hopefully it has a lovely view too!?
I'm like 90% sure the Cantonese version originally includes some medicinal herbs and dried seafood (dried squid and small shrimps?) Or maybe I'm thinking about something more common for those higher end restaurants...
Poking around a score of S&P recipes in English on the web, I find lots with white pepper, a few with Sichuan pepper, five spice powder, or black pepper, and some combinations of spices but no mention anywhere of sand ginger powder as a second spice. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used so I don't ruin an otherwise good batch of S&P anything? My guess in Steph is finding references to sand ginger in Chinese language sources.
Thanks for making this video! Can either of these seasonings be used interchangeably (with a different flavour profile of course), or do they compliment particular ingredients?
I always thought this was a British-Chinese thing. there's quite a lot of things in mainly Chinese, Indian, Mexican and Italian restaraunts across the world that are so much a mixture between the place they are representing and the place they are that the actual food would be unrecognisable in the place they are supposedly from. for example what Americans think Italian food is, or how British-Indian food is so distinct from British or Indian food its essentially a whole new cuisine. I figured Salt & Pepper was a mix of classic Chinese cooking practices from old immigrants mixed with our British deep-frying traditions but I guess I was very wrong. It makes sense it's so ingrained in every chinese restaraunt here though as most Chinese people here seem to be Cantonese that come over in the 80s or 90s from Hong-Kong before we handed it over to Communist China Any wierd things your country thinks is from somewhere else but is actually purely local?
You can sometimes see a bit of white pepper inside of the Sichuan peppercorn mix. IIRC that's actually what we did with our Hubei style salt & pepper corn video a couple years back - it's a tasty mix too.
@@MrChefBernard We're in Bangkok. Chiang Mai is a *fantastic* place (especially for food), but Bangkok made the most sense for our situation with the channel and all.
@@ChineseCookingDemystified that’s awesome I spent 3 days in Bangkok and loved it. It was definitely sketchy at first lol but ended up being great!!! Before the pandemic I thought about moving to Thailand for a year. I even got a sak yant near the reclining Buddha temple
The oil in a bag kind of threw me off guard a little bit, I guess that's how Americans react to bagged milk. I will certainly have to play around with more local ingredients and seasonings.
![Red Braised [Anything], Home-style](http://i.ytimg.com/vi/EA2Mx1m7NAI/mqdefault.jpg)
![Red Braised [Anything], Home-style](/img/tr.png)
Hey guys, a few notes:
1. As Steph said in the outro, there’s a ton of salt & pepper mixes. For the Cantonese sort, sand ginger powder is an *incredibly* common addition. Common enough that we were mulling over adding that into the mix for this video as well, but we ended up deciding on keeping things basic/fundamental.
2. I’ve often disliked the translation ‘Sichuan peppercorn’, as (1) huajiao aren’t originally from Sichuan and (2) nor are they technically a peppercorn. Maybe we’ll rant about it in a video one day.
3. I’m a little worried that in the narration I wasn’t clear enough about the alkaline soak: add 1 tsp of sodium carbonate -or- kansui in with your ribs, and then submerge the ribs with tap water (both sodium carbonate and kansui are strong enough that the water quantity really doesn’t matter too much). If you do not have convenient access to sodium carbonate or kansui, you can bake baking soda at 150C for one hour to turn it into sodium carbonate (convenient to have around for Chinese cooking).
4. Some people over on the Patreon Discord gasped at the scratched up non-stick we were using to toast the spices haha. We’re still at our friend’s place in Bangkok, most of our kitchen is still packed in boxes.
5. For those curious about the ‘community sponsor’, I laid out our thinking in a recent community post (if you’re coming to this from the future, you might need to scroll down a bit to find the exact post): ruclips.net/user/ChineseCookingDemystifiedcommunity Basically, we want to do free plugs for small businesses and such that we think are doing something cool: exporters, artists, etc etc. In the future though, I guess I should probably use different verbiage than “brought to you by”…
That’s all I can think of for now. Might be a bit more touch and go than usual this week regarding responding to comments, as we’re (finally) moving into our new place and unpacking everything tomorrow.
How's the Chinese food in Bangkok?
Im not sure I can put my finger on it but I get the impression that you two were a little uncertain about the "ad". FWIW I found this one genuinely interesting and I trust you two regarding the ad content in the future. Didn't take anything away from the video (and I am indefatigable about skipping over ads, usually)
If you make your own sodium carbonate from baking soda, store it in a tightly sealed glass jar with a foil-lined or metal lid. Otherwise if will absorb water and carbon dioxide from the atmosphere and revert to baking soda. Sodium carbonate is a much stronger base than baking soda so you can use much less and avoid the bitter and soapy aftertaste of excessive baking soda.
Poking around S&P recipes in English, I find lots with white pepper, five spice powder, Sichuan pepper and black pepper but no mention of sand ginger powder. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used?
Haha, the "brought to you by" really threw me for a second after your community post. I don't think you need to be so succinct or official with it because it _isn't_ a paid sponsorship. I'd think something even like "This week, Steph and I want to shout out some friends at [INSERT BRAND/ITEM HERE]; stick around till the end of the video to learn more about them" wouldn't be outside your tone or what your viewership can tolerate. So many channels try to make their paid sponsors sound near and dear to them, I think your real personal plugs are (more) deserving of that treatment.
@@abydosianchulac2 Yeah, something like that would've been way better haha. Ah well, next time
Yoooo! Literally my favorite style of food anywhere, ever. When I was young (Southern California), we'd go visit my Chinese grandma every weekend and go to these traditional family style Chinese restaurants. My dad's family (my mom is Mexican) is Hainanese but Cantonese places are far more common. Every time we'd go, my dad would order us Green Beans and Pork, Whole Fried Tilapia, and then Salt Pepper Pork, SnP Fish Fillet, SnP Shrimp, SnP Tofu. It was always just an awesome Salt Pepper feast. Always an amazing treat.
We'd even ask for a bit more of the SnP on the side. MSG in it or bust.
I've been trying to perfect it on my own after all these years, especially since Salt Pepper dishes at restaurants have gone up quite a bit in price. I really appreciate your video. Anything that can help me perfect this amazing and simply satisfying style of food.
Chinese-Mexican American... You must have had some amazing food in your life! (I'm of Greek origin myself, completely different, Mediterranean style of Cuisine.)
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
I spent so long trying to replicate the "spicy salt" flavor my local placed used for their ribs and squid. Just salt, white pepper, and msg (served with sliced jalapenos and spring onion) was the answer, it really is a spice mix that is more than the sum of its parts IMO.
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
@@tama3442??????????????
I'm unreasonably happy that your dog is back.
No you are not. It's completely reasonable.
All dog, all day
Team Cat 🐈 🐈 🐈
Why? Were you concerned it was cooked? Gtfo...
@@Funpants94 No. I believe he was in quarantine because they moved.
Thanks for demystifying "salt & pepper" dishes. S&P shrimp and squid are my favorite Chinese dishes and I always order one or the other if on the menu, and in Cantonese restaurants here in California, they usually are. But I eat in non-Cantonese places too and the flavor and pepper strength can vary markedly. Now I know why.
Salt and pepper flounder is one of me and my husband's favorite things to eat at our once weekly Dim Sum visit. The waitresses sometime have a laugh at us that we "always order the same thing." Its just so good. Simple and indulgent. 😋
salt and pepper squid is one of my favorite
Just made the mushrooms - this is the karaage substitute I've been looking for since I went plantbased! So tasty! Crunchy but juicy!
And here’s a couple RUclips videos with English captions
ruclips.net/video/iRtg9jTMC4U/видео.html
ruclips.net/video/YwoJU7sAxEY/видео.html
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
@@tama3442 What's wrong with you? Everything has a place and a time, but here neither was right..
Works amazing with firm/extra firm tofu as well, I just finished a bowl of it.
Thank you Chris & Steph. Your channel is a valuable resource for everything Asian cuisine.
better than Joshua Wiseman on his dumplings video
Oooooh, sifting the Sichuan pepper powder after grinding is S.M.R.T. ... SMART!
Should have thought of *that* trick before ... thanks!
and this is why my personal rule of seasoning mixes is the best: if they don't clash, add them both in. just mix in both types of peppercorns and you're golden
There was a dank China buffet that my friends and I used to go to in college that had the absolute best salt and pepper shrimp I’ve ever had. The shrimp had the head on and were sooooooo crispy and perfectly seasoned, with small bits of fried onion and green peppers. The rest of their food was meh, but I can still remember how amazing that dish was. Maybe I’ll try making my own!
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
I love salt and pepper anything. Chinatown in Chicago has some of the best s&p options. Salt and pepper smelts are everything!!
Salt and pepper smelts take me back to my favorite Chinese cafeteria on long island. I would always grab what was left in the steam pan when the place closes for the night. Still tasted great after being under a heat lamp for God knows how long.
YUM! Craving salt and pepper mushrooms now! I just love using a mortar and pestle to crush spices. Thanks for an informative video, Chris and Steph!
If you want to make a cantonese-ish dish commonly served in Vietnamese restaurants in California, try to make "house special lobster" or ginger and scallion lobster. Would love to see a video.
Hello Steff and Chris, have been subscribe for 2 years and always love the recipes and especially the history of China and its food. I've been using white pepper corn and Himalayan salt for years, schewan are not easy to come by here on the prairies in Canada but my Asian store does have, usually i add individually but going to make up the mixtures and try. Thankyou Steff and Criss for all your insights and love of Asuab cuisine and its history, and a hug and woof to your puppy! Bryan from Canada.
I love these seemingly normal dishes, yet so different
I love this recipe and I love salt and pepper dishes! I like to roast the salt then add the pepper into it so as to coat the salt with those volatilized extracted oils.
Can you make a video focused around Chinese alcohols? Not only is getting good information about it hard in the west but it is also impossible to find good recommendations. Shopping for any type of Asian alcohol feels like swimming through a sea of western posers and it's so difficult to tell what's authentic.
Yessssssssss one of my absolute favourite things in the entire WORLD is Salt & Pepper Fried Squid so this in PERFECT.
The silkroad specials market drawing! 😂🤣
Seeing some Thai-branded products on this channel makes me feel positively surprised somehow despite knowing that you are already here.
This salt and pepper seasoning is incredibly popular in the UK. A popular dish is salt and pepper chips, with salt and pepper fried chicken pieces, and a chinese curry sauce for dipping. Yum!
What determines whether we blanch or alkaline soak an ingredient? Is it blanching for veggies and alkaline soak for meat?
I LOVED this. What a beautiful and simple seasoning.
Nice, thanks for the veg/vegan option! As a vegan, who likes chinese food, i always search for authentic meatless dishes.
I love you guys and just gushed about you to a table of people drunk at a bar this past weekend. Probably didn't do you justice, but I tried. Thanks for this vid -- cool to know where the distinct difference in taste from restaurant to restaurant might come from.
I'm literally eating salt & pepper tofu now! Got the recipe from Lau's channel and it's AMAZING
Perfect timing. I'm trying to recreate a calamari dish I had once that was basically as you prepare it here with the addition of some sort of dark glaze/sauce. Didn't completely coat the dish and was likely out of a jar as this was a chain type restaurant but it worked so well with the pepper calamari...
If it's japanese style, it's probably a combo of soya, worstershire, sugar and possibly some oyster sauce. If it's Chinese, that's a different one and I've been looking for it too. Something with black vinegar and sugar and soya, possibly honey, ginger and garlic, and I don't know what else.
Great video! It really demystifies chinese cooking! You’re going to 1M!
Thank you for this! We loosely call this pigeon salt here in Manila when asking for it when dining in a Chinese restaurant
I've never seen the mushroom variant before and I really want to try it because I love oyster mushrooms! Thanks!
This is brilliant
I'm fine with this kind of advertising. It doesn't affect the content, isn't included in the production (like especially using and simultaneously advertising products) and doesnt force you to change the content.
I hope you maintain that while having a growing channel.
Growing channel tend to really commercialize their content more and more until it gets unwatchable for those who followed them from the beginning. So i hope you stay the way you are :) Cheers from Europe
Their recent community post really goes in depth into why they're adding the segment and what the segment actually is. To paraphrase here, though, these aren't true sponsorships at this time, but are more a chance to highlight products and people they have a connection to and want to support, but to do it in the most transparent way possible. It's a worthwhile read, I recommend it if you have the time.
@@abydosianchulac2 i read it when they posted it and im really fine with it. Think they solved it in a good way
Salt and pepper prawns, shell-on, are my favorite! The mushrooms look worth trying though. Thank you!
deepfried mushrooms are really good! I'm not vegetarian or anything but its a favorite. The deepfry part is a little annoying but if you got an airfryer it might work without a tub of oil too
Keep up the great work love your channel!
Hey man, I noticed you salt bag. Welcome to Thailand!!!! Im a chef here in Bkk. I learned a lots of new Chinese cooking techniques from your channel. 🎉big fan!!!!
My favorite kind are salt and pepper chicken wings covered with oil flavored with green onions, crushed red peppers, and garlic, and the... salt and pepper seasoning on top!
Oh, it's so famous in indonesia also!
Mushroom, tofu, all with garlicky salt & pepper + bird's eye chili.
💜
omg thank you for this video! I LOVE salt and pepper XYZ, and I always love your recipes! This is going into my recipe playlist even before I am watching the video!!
Went to go get the ingredients for this today to try and I realized that pork ribs are attached to pork belly (cuz of course duhhh). Bought the whole chunk of meat and ended up making this plus Made with Lau's Crispy pork (to be fried tomorrow). Thanks for constantly giving great recipes to try :)
i absolutely lost it at “sichuan peppercorns of the steppe barbarians” 🤣
I feel like this would be an awesome chip flavor, like salt and pepper plantain chips, anyone?
Oh my god yes
Salt and pepper chips (or "fries" as they're called in the US/Canada) are a staple in British Chinese takeaways. Well they are up North anyway, don't tend to see it on the menus as much down in the South!
My top two fav take out orders are chicken curry and salt and pepper shrimp. BUSSIN😫
Salt & Pepper Squid is DA BESSSST!
My partner and I just found and cooked our first chicken of the woods mushroom in the Catskills today. This seems like such a good application for that mushroom.... next time!
I have to source good quality Shichuan peppercorns. Wish me luck. 🤞
.. Cheers to you.
Can't wait to slot this into dinner this week.
I've been waiting for this episode 😍😋😋
Interesting video! Never heard of salt&pepper dishes before - looking forward to trying the mushrooms!
Great video~
When I think cantonese "jiu yeem" dishes, I usually associate it with minced garlic and green+chili peppers also.
Yeah, It's kind of a disappointment if they don't toast a larger quantity of those spices with a lot more oil. One of my favorite parts of restaurant style pepper salt pork chops is actually eating the bed of shredded lettuce the chops come on with a voluminous quantity of toasted garlic and chili's!
Needs a vapor warning, especially in the final step of toasting the fried food with the salt and pepper. Cough cough cough
Tks
Hopefully you guys are well and settled in your new home
Hayek is back!!!
oh man have to make the ribs, one of my favorites is chicken wings. Cheers!
The dog licking 😂
I grew up with salt and chili pepper seasoning lol
It looks delicious!
Really curious now if this is the origin of spice bags in Irish Chinese takeaway restaurants or if there is another more traditional chinese dish that's a closer link between the two.
i always wondered wht you never did this wooohoooooo......fabulous
Congratulations on your sponsor!
It's a community sponsor, which means they're shouting it out for free to support the brand/product.
@@WanderTheNomad ah that sucks, i thought they had really popped off
Excellent video. Cheers!
Salt pepper white fish is so good in water boiled broth.
Where do you pour out your oil to?
Shengong golden noodles is a Chinese instant noodle soup that I see all over Tiktok would like to see if you guys can do a video on the best Chinese instant noodle soup that you guy’s like to eat . Thank you 😊
I was literally gonna make s&wp wings tomorrow good timing
1:36 海椒 (hǎijiāo) nowadays is a "chili" term in Sichuan. 海 (hǎi) in here doesn't mean "ocean", but it means "foreign". It is similar to 洋 (yáng) that means either "ocean" or "foreign" such as "洋蔥(yángcōng)" : onions which in direct translation of "foreign scallions".
Recently, people tend to say "辣椒 (làjiāo) because there come from "heat" of chilies. So, that's my explanation......
Thank you as always for your recipes, history, and insight. Is this your new cook space? It looks really nice from the camera angle. Hopefully it has a lovely view too!?
Weird RUclips recommended but good video
Is Richard Dreyfus the narrator?
I'm like 90% sure the Cantonese version originally includes some medicinal herbs and dried seafood (dried squid and small shrimps?) Or maybe I'm thinking about something more common for those higher end restaurants...
非常好的工作
Which type of salt do most Cantonese recipes use? I mean there is sea salt, table salt, rock salt, himalayan pink salt.
How did they get Richard Dreyfus to narrate this?
A popular British Chinese takeaway dish is Salt and Pepper Chips (fries)!
These two obviously go together, a natural born pair.
I think that has the sand ginger in it though like mentioned at the end.
Good stuff!
How about salt & pepper chicken. Would you be able to do this on a air fryer? Would deep fried lead to. better taste?
In England this stuff is revered .
is there an alternative to MSG. I want to make an organic version of this
you would probably be better off using a powdered mushroom mix or alternatively dried mushrooms ground in a spice grinder.
So, standard black pepper isn't an option for these dishes?
Poking around a score of S&P recipes in English on the web, I find lots with white pepper, a few with Sichuan pepper, five spice powder, or black pepper, and some combinations of spices but no mention anywhere of sand ginger powder as a second spice. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used so I don't ruin an otherwise good batch of S&P anything? My guess in Steph is finding references to sand ginger in Chinese language sources.
huh, bagged cooking oil? bagging liquids isn't too unusual to me (i grew up with bagged milk), but bagging cooking oil is new and interesting
Thanks for making this video! Can either of these seasonings be used interchangeably (with a different flavour profile of course), or do they compliment particular ingredients?
Thanks for this amazing recipe! How much different is the western version of “salt and chilli”?
what happens if i mix white, black and sichuan peppercorns together?
This is one of those dishes that my dad would say don't tell you mom.
I always thought this was a British-Chinese thing. there's quite a lot of things in mainly Chinese, Indian, Mexican and Italian restaraunts across the world that are so much a mixture between the place they are representing and the place they are that the actual food would be unrecognisable in the place they are supposedly from. for example what Americans think Italian food is, or how British-Indian food is so distinct from British or Indian food its essentially a whole new cuisine.
I figured Salt & Pepper was a mix of classic Chinese cooking practices from old immigrants mixed with our British deep-frying traditions but I guess I was very wrong. It makes sense it's so ingrained in every chinese restaraunt here though as most Chinese people here seem to be Cantonese that come over in the 80s or 90s from Hong-Kong before we handed it over to Communist China
Any wierd things your country thinks is from somewhere else but is actually purely local?
“Fuiyoh”, Uncle Roger will approve.
So in your research, did you see any evidence of blending the two seasoning recipes and using both Sichuan peppercorn and white peppercorn?
You can sometimes see a bit of white pepper inside of the Sichuan peppercorn mix. IIRC that's actually what we did with our Hubei style salt & pepper corn video a couple years back - it's a tasty mix too.
Thanks so much for this! For Tofu, what kind of Tofu do you recommend? And does it need a blanching as well?
hell yea
Any timetable as to when you willbe moving to Thailand?
We're here right now :)
@@ChineseCookingDemystified amazing so happy for you guys! Have fun and stay safe
@@ChineseCookingDemystified that’s so awesome what region? Chiang Mai is my favorite place in Thailand so far
@@MrChefBernard We're in Bangkok. Chiang Mai is a *fantastic* place (especially for food), but Bangkok made the most sense for our situation with the channel and all.
@@ChineseCookingDemystified that’s awesome I spent 3 days in Bangkok and loved it. It was definitely sketchy at first lol but ended up being great!!! Before the pandemic I thought about moving to Thailand for a year. I even got a sak yant near the reclining Buddha temple
The oil in a bag kind of threw me off guard a little bit, I guess that's how Americans react to bagged milk. I will certainly have to play around with more local ingredients and seasonings.
海椒, is that what they call chilies down in Guangdong? I learn something new every day! I've only ever heard 辣椒。
I thought that's more commonly used in Sichuan? Not sure about Guangdong though.
@@lennonkyo7865 海椒 in Sichuan/Yunnan, 辣子/辣角 in Guizhou, 辣子 in northwest, 辣椒 in most of the rest of the country. But if you say 辣椒, people understand.
Personally, for what reason do u not add the chili and garlic with the oyster mushroom version?
you guys look so much healthier there... any secret food in Thailand 😂
When was this invented? Pretty sure they didn't use MSG back then!!
Wow! That's really a hot dog.. Enjoying spicy flavoured salted tofu..