Hey guys, hope you are doing well! This week, let's use some of the custard filling we made last week and turn it into a sort of old-school dim sum, steamed crystal cake (水晶饼).
Let's get started.
**Ingredients**
1. Wheat starch, 250g.
2. Gelatin powder. 5g. If using sheets, take 5g and soak in cold water till soft, ...
2019-04-30 17:21:19 +0000 UTC View PostSups guys, let's continue the dim sum route and do some basics this week.
I want to show you how to make the Cantonese curdstard filling and then we'll use it to make buns and cakes~
This one's super simple and let's get started.
**Ingredients**
1. 2 medium eggs, about 100g.
2. Unsalted butter, 75g.
3. Carnation condensed milk, 120g. This brand is the classic one used in Cantonese cusdstard filling. You c...
2019-04-25 11:21:42 +0000 UTC View Post
Sup guys. Hope you had a great week.
So rignt, this week I want to share a recipe of a old-school dim sum dish that's rarely seen in restaurants nowadays, sweet sesame rolls. You can still see them in few spots in Hong Kong and PRD (Pearl River Delta) cities, less and less restaurants still insist on making them.
Why? They can be time consuming for a restaurant to make. So this is va...
Sup guys. Hope you had a great week. So in this recipe, I want to share one of my fav way of eating tofu, that is, stews. This stew uses a simple stock made from shrimp heads, and got extra flavor from napa cabbage and mushrooms... It's great and satisfying.
Right, so now let's get started.
**Ingredients** (Serves two along with ...
2019-04-08 16:14:59 +0000 UTC View Post
Sup guys~ Hope you're doing great. This week's been a bit busy and only get to write the stuff now.
So this week, I want to share a flavored rice recipe with you. Unlike fried rice, flavored rice (焖饭) is the kind of rice where you put stuff in your rice and cook with it (a little bit like Cantonese clay pot rice but for flavored rice most of the ingredients goes in at the beginni...
2019-03-31 16:28:55 +0000 UTC View PostHey Guys, happy weekend.
This week, I want to post two recipes to complement our Baozi video. So in the north, bao zi shops are more of a eatery than a grab & go. Besides baozi, they'll have some simple dishes like mixed vegetable and some congee (sometime soup too) for people to have a whole meal. So today, I want to share two congees that're common in northern style baozi shops.
Let's get started.
**Ingredients** (Serves two ...
2019-03-23 09:55:22 +0000 UTC View Post
Sup guys. This week, Yunnan dish again. Man, how I LOVE Southwest China~
Alright, the dish I'm doing this week is a mushroom stew from the Sani People, in Xinping, Yunnan.
So wild mushroom is a hi...
2019-03-16 13:41:27 +0000 UTC View Post
Sup guys, hope you are doing great. This week, I wanna share my recent breakfast fav "flower-shaped" bun with corn and salted egg yolks". So these "flower-shaped" steamed buns are called "花卷" (flower roll) in Chinese because of the way it looks. Some classic flavors include scallion, sesame, brown sugar, etc. There're several ways to roll it, I'm using a simpler method this time and wi...
2019-03-09 12:17:24 +0000 UTC View Post 
Hey guys, happy weekend! Sorry, this week’s written recipe is a bit late, been busy. In the future, I’ll try to upload between the window of Wed-Sat.
This week, I want to show you a very interesting dish from the Hani people. In Yunnan, they’re the ethnic group living mostly arou...
2019-03-01 16:19:02 +0000 UTC View PostHey guys, how’re you doing?
This is Steph writing here. First of all, Happy Year of Pig!
Now with Yuanxiao Festival (a.k.a. Lantern Festival) celebrated, that means the 15-day Lunar New Year holiday is officially over.
So beginning from this year, I want to start a written recipe project here on Patreon.
I’ve been mulling over about this project for a while now. But last year my work’s been so busy (my main client was launching a glob...
2019-02-20 14:51:56 +0000 UTC View PostSo just wanted to let all of you know in advance so you're not surprised or anything.
A couple months back I contacted the company Epices du Cru on a whim. I knew a guy that worked there from /r/cooking, and I knew they did a good job re sourcing Sichuan peppercorns, so I figured it'd be a decent shot in the dark to see if we could cooperate somehow.
Interestingly, the co-founder of the company - Phillipe - toget...
2019-01-11 03:47:20 +0000 UTC View Post
Thank you all so much, and I'm sorry that we can't give something to everyone. Regardless, the results were:
1. Cecily K Jansen
2. Eric Paslick
3. Chris Biagini
I'll get in contact with each of you soon, I'll just need an address to send stuff to and knowing which gift box you'd prefer :)
2018-12-02 06:20:52 +0000 UTC View PostSo with my trip back to the USA coming up, we'll be doing our little Chinese ingredient gift-box (we were originally planning on doing it CNY, but this trip was a bit spur of the moment). As I said, we'll end up randomly choosing three people for the gift-box and mailing it out to you.
Fair warning that (1) customs might be a variable. I've never had any issue bringing stuff in, but it's always a theoretical possibility and (2) if you're Europe-based, we unfortunately might have to send the st...
2018-11-29 02:13:22 +0000 UTC View PostHopefully this doesn't come across as overly negative, I'm wondering if this might be a fine place to scribble a rant or two :)
[Rant]
As most of you might gather, we like to take a more active approach to YouTube comments... shooting the shit, answering questions, responding to concerns and what have you. There's one type of comment that I've slowly started to ignore though - the common refrain of "this is so hard, I'm never going to make this".
Char Siu Bao is a really good examp...
2018-09-07 04:15:13 +0000 UTC View Post
So if you know anything about China, you might know that the central government has certain ‘tiers’ of cities. Basically, cities are divided into groups based on a combination of GDP, population, infrastructure, central government control, etc. So ‘Shanghai’ (a large, rich city) is a tier one city, while ‘Shaoxing’ (a smaller, less important city) is tier three.
We were having a beer last night and decided to come up with our own tier system based off of wh...
2018-08-06 09:34:19 +0000 UTC View Post
Steph told me a few months back, after the nth failed attempt at Char Siu Bao, "if I ever nail this, I think I might actually cry".
Char Siu Bao's been really tough. Steph started learning and testing them about October last year - there's been dozens and dozens of batches of these guys... with a lot of dead ends and set backs along the way. The frustrations we bump into learning a new dish were amplified by an order of magnitude with Char Siu Bao: there's so many garbage recipes onli...
2018-08-02 04:10:46 +0000 UTC View Post
There’s this idea that I’ve heard people repeat that kinda irks me. When talking about great food cities, there’s this line that “of course Hong Kong/New York/Tokyo/[insert expensive city here] have the best food. The rent’s so high that only the most outstanding restaurants can survive”.
There’s a logic there, but at the end of the day it just seems totally incongruent with my personal experience. High rent locations don’t seem to produce the best r...
2018-05-18 04:24:25 +0000 UTC View Post
Short answer: Kind of, but I wouldn't go out of my way for it.
Long answer: I know that when we cook Sichuan food... our insistence on using Caiziyou, a virgin cold-pressed rapeseed oil, can sorta feel like it's bordering on the sadistic.
Here's an oil that's almost completely unavailable in the West, which's where ~70% of our viewers are based out of. In the United States, it was banned back in the 60s due health concerns over its erucic acid cont...
2018-05-04 06:30:18 +0000 UTC View PostSo there's something that I kinda wanted to get off my chest about MSG.
And no, it's not about the so-called 'health concerns' - I think the controversy surrounding those are well documented. Depending on your media diet, you either believe (1) MSG is dangerous but those dangers are hidden due to an FDA conspiracy to allow more junk food or (2) 'sensitivity to MSG' is a nocebo with a sordid past rooted in pseudoscience and thinly veiled racism.
It's worth noting that there's an und...
2018-04-25 07:29:30 +0000 UTC View PostSo while I know you guys're primarily interested in supporting the project, we're still looking at extra content and such we could give ya here in this feed.
Know that this is all a bit new at this stage :)
What we're planning now: