Love this video, it brings back cherished childhood memories. I enjoy eating Doong any time I can get it. I made it several times but the hardest work was washing the ti leaves. Boiling them with baking soda, soaking them in cool water, then scrubbing them off individually (the front and back of the leaves), soaking them in water again, to prepare for the use was a backbreaking 2 day process... My favorite filling was a lot of ming beans, 2 pieces of salted pork, Chinese sausage sliced, salted egg and a chestnut.
My Hoisan family makes "doong" exactly the same way, same ingredients as yours. My mom also made a long grain rice version with black eyed peas and other ingredients as well as sweet (gan sui) doong. It was nice to see you and yr parents make doong and hear y'all speaking Hoisan dialect.
Great video! Much appreciated. Not going to lie, first thought was if we cannot get bamboo wrappers, I bet we could make this work with the corn husks we have for tamales if we tied them well, because it looks tasty.
Although I'm a little older than you, your content reminds me of my childhood growing up in Chinatown NYC. So many good memories. Keep up the great work!
Great video not only for the Doong but the Toisanese dialect. Its unfortunately a dying dialect but I get so excited when I hear it. I like you, don’t get to use it much except with my parents.
@@HiDidYouEatYet it’s amazing to see how the Toisanese culture is so similar no matter where you are in the world. Keep up the great work with your videos. I really enjoy them.
your chinatown vid showed up on my suggested vids! im also taishanese but from stockton, where there isnt a strong chinatown like oakland and SF (makes me hella anxious of taishanese/cantonese who grew up in SF/oakland). watched this video with my mom :) she makes doong the same way as ur parents
We have the exact same thing in mien culture. Ours are packed with bacon inside. We just call it "bread". It's a very generic term. I know there is a more specific term, I just can't remember it right now
Thanks for representing Taishanese/ Hoisan dialect.
Yo appreciate it a lot! Thanks for watching
Love this video, it brings back cherished childhood memories. I enjoy eating Doong any time I can get it. I made it several times but the hardest work was washing the ti leaves. Boiling them with baking soda, soaking them in cool water, then scrubbing them off individually (the front and back of the leaves), soaking them in water again, to prepare for the use was a backbreaking 2 day process... My favorite filling was a lot of ming beans, 2 pieces of salted pork, Chinese sausage sliced, salted egg and a chestnut.
Brother ur family’s doong looks fire! Wish I could try!
Thanks for sharing. I’m in the sub.😊
Those Doong looks delicious. I am Hmong and we have similar ingredients too. Great contents!! Please keep traditions going and alive!!
Thanks for watching!
My Hoisan family makes "doong" exactly the same way, same ingredients as yours. My mom also made a long grain rice version with black eyed peas and other ingredients as well as sweet (gan sui) doong. It was nice to see you and yr parents make doong and hear y'all speaking Hoisan dialect.
We usually make the gan siu doong too but didn’t this year, thanks for watching!
Great video! Much appreciated. Not going to lie, first thought was if we cannot get bamboo wrappers, I bet we could make this work with the corn husks we have for tamales if we tied them well, because it looks tasty.
Lol I wonder how that would turn out! Growing up my friends always called these Chinese tamales so there’s definitely some similarities
Sticky Rice is absolutely fire. With that chinese sausage, yum.
Thanks for watching!
Although I'm a little older than you, your content reminds me of my childhood growing up in Chinatown NYC. So many good memories. Keep up the great work!
Thanks for watching! I love NYC chinatown too
Thanks for watching! I love NYC chinatown too
It's so nice to hear Taishanese! :) Your parents seem lovely!
Thanks for watching!
Your videos are great, high production value. I grew up in the East Bay and these places bring up a lot of great memories!
Thanks for watching!
You’re my new favourite food channel.
Appreciate that a lot, thank you so much
Great video not only for the Doong but the Toisanese dialect. Its unfortunately a dying dialect but I get so excited when I hear it. I like you, don’t get to use it much except with my parents.
My Toisanese sounds like a 80 year old grandmother because I was raised by one lol. Nice and thick 0:01
@@kentomming I hear you. Same for me. I think every Toisanese Asian American/ Asian Canadian were raised by their grandmas.
Yup, the parents all had to work so me and all my cousins were just at my grandparents every day growing up lol
@@HiDidYouEatYet it’s amazing to see how the Toisanese culture is so similar no matter where you are in the world. Keep up the great work with your videos. I really enjoy them.
The iconic Corelle Country Cottage bowls and plates set.
your chinatown vid showed up on my suggested vids! im also taishanese but from stockton, where there isnt a strong chinatown like oakland and SF (makes me hella anxious of taishanese/cantonese who grew up in SF/oakland). watched this video with my mom :) she makes doong the same way as ur parents
Thanks for watching and sharing with your mom!
We have the exact same thing in mien culture. Ours are packed with bacon inside. We just call it "bread". It's a very generic term. I know there is a more specific term, I just can't remember it right now
Toisan yassss!!!
Tao San👍
Thanks for watching!
Try experimenting with some vegan ingredients that would be fun.
Fa Shan , Hom Gee Yook and Lap Chang doong are the best. My phonetic spelling for salted pork is awful.
Thanks for watching!
👍👍👍👍👍
You're cute. you look like your mum.
Asian tamale
FIRST
dislike
who tf is this guy?
omg are you from the chinatown video?! @@nomadwong10
@@SharifElrefaie 👀