Mexican Ingredients, Chinese Dishes (Supermarket Challenge)

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Күн бұрын

Steph (a Chinese home cook) goes to a Mexican supermarket in the USA... and sees what Chinese food she can cook with it.
0:00 - The International Supermarket Challenge
0:57 - Going to a Mexican Supermarket
6:54 - Dish 1, Liangban Nopales
9:13 - Dish 2, "Larou" fried Pacaya
12:18 - Dish 3, Chorizo Hongsanduo
14:53 - Taste Test and Ranking
So the recipes here are *untested*. Many of the ingredients were eyeballed and adjusted when filming. So do take these as more rough ‘guideposts’ rather than instruction manuals per se.
CHORIZO HONGSANDUO
* Fresh chorizo, Mexican style, 300g
* Tomatoes, ~3 medium, ~400g. Diced into ~1/2 inch cubes.
* Medium chilis, e.g. Serranos ~150g. Seeds removed, diced into 1cm pieces.
* Habanero, ~1/2 or Thai bird’s eye chilis, 7-8 or some sort of spicy chili to supplement. (optional). Also diced.
* Garlic, 2 cloves. Minced
* Ginger, ~1/2 inch. Minced
* “Alcohol” (see note above), 1 tbsp. For stir frying.
* Soy sauce, 1 tbsp. For stir frying.
* Final seasoning:
Salt, ¾ tsp
Sugar, ¾ tsp
MSG, ¼ tsp (available in US supermarkets under the brand name ‘Accent’)
White (or black) pepper powder, 1/8 tsp
Remove the casing, mash the chorizo, and then fry it with a touch of oil (~1 tbsp) over a medium high flame. Once it’s rendered out some lard, add in the garlic and the ginger. Once those are fragrant (~30 seconds), add in the chilis. Fry for ~30 seconds, then swirl in the alcohol and add in the tomatoes. Mix, add in the soy sauce.
Quick fry, and if it is as liquidy as the video, let it reduce down into a sauce (~5 minutes, high flame). Add in the final seasoning, and if still a little liquidy, also add in a slurry of a ½ tsp cornstarch mixed with a ½ tbsp of water.
LIANGBAN NOPALES & CUERITO
* Nopales, 400g
* Boiled pork skin (Cuerito), 150g
* Scallion, 20g, minced
* Cilantro, 20g, minced
* Garlic, 2 cloves, minced
* Dried chili (e.g. Guajillo), 1 pc, cut into sections
* Salt, 1/4 tsp. Plus more to taste
* Sugar, 1/2 tsp
* MSG (味精/味素), 1/8 tsp
* White/black pepper (胡椒粉), 1/8 tsp
* Soy sauce (生抽), 2 tbsp
* Vinegar (陈醋/香醋), 1 tbsp
* Lard (or any other good quality oil with a high smoke point), 2 tbsp
Blanch the cactus and rinse with cool water, strain and set aside. Do the same with pork skin.
In a big mixing bowl, add in everything except the garlic and dry chili, quick mix. Put the minced garlic and dry chili sections on top, heat the oil up to 180C, splash it over the garlic and chili, mix everything well. Then serve.
STIR FRIED PACAYA & BACON
* Pacaya 400g
* Bacon (or any cured/smoked meat), ~3 strips or 50-60g
* Garlic, 2 cloves, sliced
* Ginger, half inch, sliced
* Dried chili (e.g. guajillo), 1 pc, cut into sections
* Sichuan peppercorn (花椒), 1 tsp
* Optional: fermented black beans (豆豉), 1 tbsp
* Liaojiu, aka, Shaoxing wine (料酒), 1 tbsp
* Soy sauce (生抽/酱油), 1 tbsp
* Salt, ~1/4 tsp
* Sugar, 1 tsp
* MSG (味精/味素), 1/8 tsp
* White/black pepper (胡椒粉), 1/8 tsp
* Cornstarch (生粉), 1 tsp
* Water, 1/4 cup
Cut the pacaya into smaller strips lengthwise. Blanch for 2 minutes, strain and set aside.
Heat up the wok, add in 1 tbsp oil, fry the bacon on medium heat till it renders out some fat and starts to get lightly golden brown. Add in the aromatics, fry till fragrant. Add in chili, huajiao, and black beans, fry till the oil is slightly tainted red.
Splash in your cooking wine. Quick fry, then add in the pacaya. Fry for about a minute or two, swirl in 1 tbsp soy sauce to the side of the wok, mix.
Give it a taste, then add in the seasoning. Give it a final mix. Incorporate the slurry, then out.
______
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...

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@ChineseCookingDemystified 10 ай бұрын

Hey, so this video was just for fun - proper recipe video coming next week. A few notes nonetheless: 1. If you guys are interested at all in more of this sort of content… definitely let us know. Living in Bangkok, we might be able to make this “International Supermarket Challenge” a bit of a series. In Bangkok we’ve also got access to Indian, Myanmar, and Middle Eastern Grocers too. Japanese and (obviously) Thai as well… but those might be cheating a bit because we already have some more prior knowledge on those cuisines. 2. Note that Nopales *are* definitely a touch slimey, it might not be the most beloved to the average Western palette? Like, Steph enjoys Natto and Okra, which are two other ingredients that’re slimy. My Dad overheard Steph absolutely raving about the Nopales and he was excited to try the dish, only to be a little… confused. I’ve heard that you can salt the Nopales like ~30 minutes prior to blanching to remove a bit of the slime - would love to hear any other strategies for those in the know! 3. The nopales in the liangban dish also feels a little like another interesting Chinese ingredient, Gongcai (贡菜), which is dried celtuce. It’s eaten reconstituted and a common order for Sichuan hotpot. Gongcai is a bit crunchier than nopales, but they both got a nice “meaty” bite. 4. The palm flower eaten in Yunnan is always picked fresh from the tree in springtime when the flower is young. They’ll got bitter and coarse once they’re matured. The zongbao flower in Yunnan is slightly bitter as well, locals also consider it an acquire taste for out of towners. However, people would blanch it to lighten the bitterness, or soak then swapping the water several times for the same purpose. 5. After working with serranos for the first time in a long time… I’m not sure if they’re my favorite fresh chili? They’ve got a nice kick, but especially in something like a hongsanduo I do wish had something that was a little more fragrant. I dunno, it could’ve just been the serranos that I had at my disposal, but I think I might swap for jalapeno if I tried this again in the USA. 6. Beer is not a great substitute for Shaoxing wine, but depending on what you’re making, I’d put it in the category of ‘better than nothing’. Our Shaoxing wine substitute of choice is (a cheap) brandy, and of course everyone else’s is a dry sherry. We didn’t pick any up as my parents are teetotalers, and the bottle would end up just rusting away in the cupboard. 7. Something else that might’ve been a variable with the chorizo hongsanduo - because the chorizo already has a good bit of salt in it, that could’ve been the reason the tomatoes leeched out so much water. If I was trying it again, I think I might remove the chorizo after frying, then add back in at the end. Still, reducing into a sauce was still pretty delicious nonetheless. 8. So the atole packet of drink we saw at the supermarket, we got some and I (Steph) really love it! It’s awesome mixing with milk, which reminds me of two Chinese dessert/sweet soups, one is the rice pudding from Yunnan (牛奶米布) and the other is the peanut/walnut/apricot seed putting from Guangdong (花生糊/核桃糊/杏仁糊). They’re all thickened with starch, maize in atole’s case and rice in both Yunnan rice pudding and Cantonese peanut pudding, and are all rich, creamy, and soothing. That's all for now. Flying back to Bangkok tomorrow morning :)

@thelionofgod 10 ай бұрын

Don't poop on this video. Many of us (myself very much included) loved the first video and hoped for more parts. In a sea of bland, generic recipes, and unearned attempts at gatekeeping authenticity, these pockets of creativity (Mandy Lee deserves a shoutout too) are so refreshing. I adore your normal videos, and the opportunity to gain insight into Chinese food and food culture, but as everyone else says, there's something fundamentally relatable about this that makes it such a great watch.

@ratiquette 10 ай бұрын

I think this type of video is great! It's helpful to see how different people improvise with the ingredients at hand, where it works, and where it could use a more bespoke adaptation, because it can teach a lot about technique and order of operations. Of course, your usual style of video is top notch; You'd never catch me complaining about that. Ultimately, it's the insightful commentary that really helps me get the most out of your content, and that streak is present in all of your work.

@dibblethwaite 10 ай бұрын

Hi. You mention eating the flowers of the Windmill palm. If that's trachycarpus fortunei then I have 3 of them in my garden here in the UK! They flower every spring. I'd love to try eating their flowers. I think all 3 of mine are male since I've never had any fruit. Can you eat the male flowers or is it the female flowers or both?

@TheFrugalMombot 10 ай бұрын

Curious why she holds the microphone rather than clipping it on. Does it not pickup the sound well or is it just her preference? Not trying to be rude, just curious

@TheFrugalMombot 10 ай бұрын

Also, I love the idea of the series!

@gleann_cuilinn 10 ай бұрын

Did you know? The Spanish word for pacaya, "tepejilote", comes from Nahuatl tepexilotl, which means "mountain maize", because the immature flowers look so similar to an ear of corn. But it's actually a palm tree!

@ericktellez7632 10 ай бұрын

Chocolate comes from Nahuatl Xocolatl

@nonstandard5492 10 ай бұрын

there's no way anyone would know that, but cool info, thanks!

@PrincessOfTheYew 9 ай бұрын

@nonstandard5492 Haven’t you heard of a rhetorical question?

@Krishna929 9 ай бұрын

We call it pacaya in Guatemala, we cook it covered in batter.

@RpgOverlordGamer 9 ай бұрын

@davidray6962 10 ай бұрын

I love Chinese-Mexican cuisine. There's a lot of Chinese descendants in the Mexicali/Calexico area.

@paulinaruiz928 10 ай бұрын

That’s wonderful to know! Thanks for sharing

@Yeyo-gg2db 9 ай бұрын

Also chinese food is Mexicali's tipical dish/food

@tacocatt6808 9 ай бұрын

mexican food is bomb, chinese food is bomb, so using some trial and error and combining the two just sounds heavenly!

@no_displayname 8 ай бұрын

I can confirm, many Asians in Mexicali. I ❤ Asian people and their food. Saludos!

@fuct9569 8 ай бұрын

Has anyone from Cali ever heard of historical accounts/rumours of Chinese railway builders, being able to understand Mayan descendant tribesmen?

@ibenholston 10 ай бұрын

There is a whole phenomenon/culinary tradition across the American continent of the Asian diasporas preparing/adapting traditional recipes with local ingredients. For example in Peru, there is a really popular culinary tradition/cuisine called "chifa" which originates from the Cantonese diaspora in Lima preparing Cantonese dishes with local Peruvian ingredients. I would love to see more videos like this, it's an expression of an American (as in the American continent, not just the US) culinary tradition that dates back to the colonial days.

@macaronitony93 10 ай бұрын

i immediately thought of chifa as soon as i saw this video!! im glad someone brought it up 😊

@sergeigen1 10 ай бұрын

The rabbit hole goes deep, look up chaufa amazonico, its a cantonese style feied rice, made with the traditional ingredients of the amazon rainforest

@guillermo9256 9 ай бұрын

There are also chino latino style restaurants in New York, slight different in their conception but still really cool

@ricardo950535 8 ай бұрын

@@guillermo9256these were the Chinese that immigrated to Cuba and then followed the Cubans to the USA. Many inter married like a HS best friend I had. His grandma was Chinese, Mom and Dad Cuban. Chino-Latino spots we call em. I remember Sundays after church stopping by the local one. They spoke Spanish with a Caribbean dialect like us. As a kid in the 80s I found that fascinating and read books that talked about the migration trends of NY back then. Yeah, visit a library and look up shiit. Lol

@isabelab6851 8 ай бұрын

Love Chifa rice. Looking for a local Peruvian restaurant in NoCal…lots in S/SW Florida Also, I grew up with Puerto Rican arroz chino. This brings memories

@lmnop29 10 ай бұрын

Even as a Mexican, you tried out a couple ingredients I've never seen before! Just goes to show how diverse our cuisine is.

@Crimsontalor 10 ай бұрын

to be honest a lot of mexican stores just whole stock a lot of latin american dishes so it could also be that its very interesting!!

@slewone4905 8 ай бұрын

In the US, most foods are Cal-mex or Tex-mex. Alot of so called Mexican food was invented North of the border, under Mexican rule, or in the US rule, using some Mexican ingredients. Then we got food that was invented in the border. Like Nachos and Caesar Salad. Made for Americans, and in Caesar's case, by Americans. but in Mexico, and then we got influx from various immigrant. In the US Oaxacan food is considered next level because of it's unique and exotic ingredients. WE got one old restaurant in Los Angeles that has been here a long time promoting the cuisine, and despite what Oaxaca is like, you don't go to the streets and the restauants are less common but they tend to be larger and nicer, when you find them. I am a bit evil, and my assistant was getting me mad, and I knew she was part Oaxacan. I gave her family a large amount of Columbian 85% cocoa chocalate with little sugar. My assistant ate half, but the rest manage to get to her mother, which meant Mole. Knowing the female of the family was going to gather to make it, forcing my assistant to waste her weekend being told by her mother how incompetent she is in making said mole. Unfortunately, her mother knew how incompetent her daughter was, and the rest of the family made the mole and sent her to the side. and this is how bad my assistant was. despite my presents of Pitaya, her mother's favorite fruit and good chocolate, no Mole came my way, and I know they were old country Mexican, not the ones found in the Ghettos of Los Angeles. I am willing my assistant left it at home because she is mad at me.

@aldoeljardinero 8 ай бұрын

Al chile nos vale verga we

@hanadoarte 8 ай бұрын

She used a pretty common things in my opinion, they're not popular in every single region in Mexico, but still common, I was sure she wouldn't have any issues as Mexican an Chinese cuisine have similarities, as a matter of fact the sweet bean tamal was a Chinese invention when they arrive back in the big migration in 1910

@MarcosElMalo2 8 ай бұрын

@@slewone4905 I swear to God, the Burrito (as we know it) was invented in California, probably by farm workers who needed a way to pack their lunch. So they wrapped it in a huge tortilla made from flour about the size of a comal, stuffing it with the leftovers from the previous night’s dinner. That’s my theory and I’m sticking to it. Down here (Bajio) they have burrotes, which are like the sickly children of the burritos you’ll find in the San Francisco Mission District. A couple of restaurants have opened (and closed) that sell California style burritos, but it’s just not the same. But to be fair, they have excellent gorditas and there’s a lady that sells them on the corner across the street from my depa. I eat her gorditas once or twice a week. Anyway, I consider Cal-Mex and Tex-Mex to be regional Mexican foods. I don’t know about Texas, but even Cal-Mex has sub-varieties. Northern California is slightly different than Southern California. And I believe that the nachos piled high with all sorts of ingredients was originally a San Diego thing.

@Twisted_Logic 10 ай бұрын

Nopales are such an underrated ingredient in the US; I'm glad Steph liked them! A restaurant by where I grew up made the most killer nopales breakfast tacos. I miss them

@sergiokieri3137 10 ай бұрын

The traditional, at least for me, way to see nopales is in a nopales salad. Cooked nopales, boiled until water is normal looking with garlic, salt, and onion. Cooled, strain out all other ingredients then add to finely diced tomato, white onion, cilantro and a fresh lime on top. Add salt to taste. Nopales and egg are delicious, I also use it in stews as a great filler. After cooking dry out for a few hours then freeze. It holds for a very long time.

@ChineseCookingDemystified 10 ай бұрын

Yeah, I love them, been eating nopales as my vegetables since veg is a rare sight when eating out in the US haha.

@flaka13lks 9 ай бұрын

I live in Germany and I miss my momma's nopales tacos sooo much

@kpc9650 10 ай бұрын

The "whatever that thing is" is a fruit mamey sapote. Flesh inside has salmon color, and tastes between pumpkin and sweet potato with a little almond.

@IkariNoi 10 ай бұрын

You just made Mexican food. I've seen that cold dish in mercados (market) and the chorizo dish is literally just a chorizo salsa. It's awesome how cuisines are alike and different

@ielsaproyectos3162 8 ай бұрын

the only no, it is the soy sauce and the sugar in the chorizo fry, the chorizo it is already seasoned

@timmccarthy9917 10 ай бұрын

Next, ship Doña Angela from De Mi Rancho a Tu Cocina a bunch of bitter melon and lap cheong and fish sauce, see what she does with it

@onegrapefruitlover 10 ай бұрын

That would be awesome

@flaka13lks 9 ай бұрын

I'm dead asf 😂😂😂😂😂😂😂😂

@lavender188 8 ай бұрын

that would be an INTERESTING video

@Luciachan23 10 ай бұрын

Steph, you're definitely onto something with the Latin American bean paste. I can't speak to Mexican versions but close to my parents' hometown they make a traditional sweet bean paste with black beans, milk, sugar, cinnamon and cloves. We believe it comes from the Afro-Peruvian community of Chincha. When my parents first had an Asian bean paste dessert from me, I basically explained it as "an Asian version of frejol colado".

@eskarinakatz7723 10 ай бұрын

I’d love a recipe!

@aprilbennett4161 10 ай бұрын

I make sweet black bean paste with dark brown sugar and a generous splash of vanilla extract. It is amazing. Compared to anko paste, sweet black bean paste has a much deeper flavor profile, almost like chocolate. I can make anko and shiroan pastes now (anko beans have become more available in the last fifteen years), but sweet black bean paste is my favorite. Using red kidney beans is a little more boring than anko, but still good.

@Luciachan23 10 ай бұрын

@@eskarinakatz7723 You may have to google “frejol colado”, as it’s the sort of thing I’ve bought but never made.

@jnr2349 10 ай бұрын

Just to add related info, here in the Caribbean we have sweet beans, made the same, except for milk. Their flavor is similar to sweet American baked beans, but more desert-y, often eaten with fried bread. It comes from the African populations. It's quit good. Not a paste tho.

@micmor517 9 ай бұрын

That called rellenito guatemalteco sweet black bean paste inside fried platano

@araminrain 10 ай бұрын

Chinese/Mexican who grew up in California here. It was so fun to see this! I basically only shop at asian grocery stores, Costco, and the occasional hispanic grocery store (mostly cause it's the most economic and best variety over more mainstream western grocery stores). I'm glad you guys tried to pick up some uniquely mexican ingredients! I hope it inspired people to branch out a bit and not fear ingredients. There's no hard rules or traditions when it comes to cooking. It's all about ingredient knowledge and techniques!

@internetshaquille 10 ай бұрын

This was an exciting watch :)

@JungleScene 10 ай бұрын

I live near Vancouver where we have a HUGE asian population, so finding two asian supermarkets accross from eachother on the same street is not uncommon here.... however mexican grocers and resturants are not that common, and when they are its small or not that good. In my city, the best asian ggrocer we have is a small vietnamese market. We also get a lot of seasonal mexican workers that come here to help with harvest time. Because there is actually a very large crossover in the type of ingredients used in mexican and vietnamese cooking, the vietnamese market ended up being where all the mexicans shop.... and now its basically a vietnamese/mexican grocer. Its a great place to shop with a very eclectic mix of ingredients..... you can get fresh corn tortillas, vietnamese pork patties, plantains, japanese rice crackers, banana flower, pho noodles, creme de leche, filipino longanisa, all in one place... and then grab a banh mi on the way out. This video really reminded me of how cool it is when cultures collide but they see enough similarities that it makes more sense to assimilate together than to separate.

@philomelodia 9 ай бұрын

I live in Texas and noticed the similarities between Vietnamese and Mexican ingredients myself. There was a time when I was at a food truck that claimed to have Vietnamese and Mexican fusion tacos. I am a Latino and was fascinated. They were basically Mexican meats with Vietnamese toppings in corn tortillas. It was absolutely magical! Some of the best street tacos I have ever had in the whole of my life!

@mariusbc 8 ай бұрын

Could you please share the name of the market?

@misterplane5488 10 ай бұрын

I would adore a series on assembling Chinese-Like Food From Mexican Ingredients, my area is extremely Latin American and while I could get some Chinese ingredients from Amazon, it'd be way more cost-effective and better supporting of my local businesses to assemble a combination of ingredients from the local Latin-American-Market that still gets good approximations of Chinese flavors.

@sergeigen1 10 ай бұрын

Yeah i do that a lot. I would say that look at the vegetables and spices, and see what the most common kinds are and base your option on that.

@DiMacky24 10 ай бұрын

Fresh ingredients > "authenticity" every time. Get what you can local and fresh, and just use Chinese flavor balance/technique and it's going to be delicious. I do this a lot with Thai and Viet dishes, since many ingredients aren't readily available, but local Thai and Vietnamese residents have found good substitutes from a variety of markets.

@sergeigen1 8 ай бұрын

@@aoterou and tons of mixed families too lol

@kylemeyer4266 10 ай бұрын

There are many ways to remove the slime from nopales but the best way is to just dry saute it until the slime evaporates, then you can incorporate it into your dish. Its hard to overcook nopales but they will loose their bright green color. However, my family prefers it a bit slimy, so we don't cook it that far. Cueritos (pig skin) and nopales are both commenly eaten cold in salads and as appetizers and your dish looks like a perfect combination.

@icomarv17 10 ай бұрын

Im Mexican-American, Chicano, I love Mexican food but to me my favorite food is asian food specifically from South East Asia. However, Chineese food in Mexico is AMAZING!!!! just as good as the Chineese food from the San Gabriel Valley in Los Angeles. This was so much fun to watch

@blatinobear 10 ай бұрын

I’m so incredibly impressed by her ability to identify and strategize how to use some of these relatively obscure Mexican ingredients. I grew up in Mexico and go back every year, and it’s really not normal even for folks there to know how to cook with many of these ingredients. I’ve been following your channel for years to help me understand my favorite Chinese dishes in San Francisco, and yet this video provides me with so much new context about your channel’s depth of culinary knowledge, wow

@DuJoLe 10 ай бұрын

Mexican Chorizo has such a strong flavor it needs to be treated like a seasoning in most applications.

@geneard639 10 ай бұрын

I know how Steph feels when she said "I want to buy more'. When I was in the Navy, one of my quiet joys was walking into grocery stores at different ports to see what that nation held dear. In France, they have aisles of local mustards but 'French's' brand American mustard is on the shelf... 'for the kids'. I never saw a western style grocery store in Italy, but the 'corner deli' was on every corner and had cured meats of every kind and cheeses too. In Spain we found at more than one port the same grocer with this insane meat counter that had everything from Aardvark to Zebra meat and everything in between... and yeah, Indiana Jones kind of things with snake and monkey meat. Greece a lot of olive oil. I wanted to go see Tunis but.... I wasn't allowed off the ship due to security concerns.... everyone else got to get off, just not me. Bangkok, aisles of fish sauce... and, ....I was in a hospital in Bangkok keeping an eye on a friend, they let me order food off the hospital menu.... 12 sections, one for each culture they have come thru the doors. For hospital food, it was amazing.

@betoian 10 ай бұрын

😀What a powerful idea! 😀 This kind of happened a long time ago in Peru when a lot of Chinese immigrants came to live, some centuries ago. They created very famous Peruvian dishes that today are a success. 😄 I hope that these new video styles would also be a success.🙂

@ericz1254 10 ай бұрын

when i was still learning to properly plan meals throughout a week I subbed sausage for ground pork in chinese on many an occasion. My parents (chinese immigrants to the US) would also stir fry italian sausage chopped with bell peppers and onions on weeknights when i was a kid.

@luisorozcocardenas1383 10 ай бұрын

Omg this is an amazing video. As mexican (and nicaraguan) american learning and adventuring with chinese cuisine, this is so relatable. Thank you and a big fan!!

@cthulusauce 10 ай бұрын

I am so happy to see this video! I am mexican american and it was so fun to see. So glad ya'll enjoyed Atole it is a favorite childhood drink of mine. Really hope ya'll do more of these in the future! side note: my grandparents found peppercorn at the market and it was hilarious as we all got the numbing feeling for the first time.

@jdonland 10 ай бұрын

Tell Chris' parents they need to replace that enameled pot: it's chipped in a place where food will contact it. If it was made after 1970, the enamel itself is probably not toxic, but getting a little piece of something very sharp in your digestive tract is bad news!

@IG-88r 10 ай бұрын

In Mexico the Cantonese cooks often prepare nopali with beef as you Would with bok Choi; also I saw Cantonese sundrying chorizos in order to use them as lap cheong. A note on cooking nopal: traditionally you put a red hot copper coin when it's boiling to keep them from becoming pale, it's a traditional thing and it kinda works altough I don't fully understand the chemistry behind. Making dousha with Mexican beans it's actually kinda horrendous, many people here hate dousha/anko wrongly because some onigiri sellers used to do it like that and sold it at anime events, it was horrendous, Eurasian beans and American beans are from different families plus canned beans are cooked with onion and salt I would recommend you to investigate the recipe for caldo de camarón, you would love it, also there are a number of street food preparations that have cuerito or chicharrón (pork skin) and nopal

@ChineseCookingDemystified 10 ай бұрын

That's intersting to know about the bean paste/refried beans dynamic. Although if there're canned ones that're not fried with onion and salt, then I think that would still work since there's also bean paste that's made with kidney beans and lima beans. And yeah, I do really love caldo de res, it's a fix for my soup craving when visiting America haha.

@IG-88r 10 ай бұрын

@@ChineseCookingDemystified Hi Steph and Chris I really believe it would be actually easy to find saltless and onionless beans abroad as here even the dolar store brands are made thinking about either main dishes or side dishes; after giving it some thought "Cocina japonesa con Yuta" does prepare anko out of raw black beans on one of its videos, probably would be good to try Caldo de res is indeed nice, but caldo de camarón is spicy, slightly thick and packed with flavor, also is made with a common ingredient in China, dehydrated shrimps; here it's often served as a snack at cantinas and bars Thanks for another great video

@frzamonkey 10 ай бұрын

fresh nopales would be delicious prepared the way the American Chinese restaurants serve those garlicky fried green beans (with the crispy skin)

@johnnychang4233 10 ай бұрын

@@ChineseCookingDemystified 4:21 Some of the dry leaves at that section of the grocery store are used as home remedies, 'Hierba para la Tos' or 'Tilo Tea' is prepared as a bitter infusion to thwart away a wet cough spell. The corn mustache is used as a diuretic infusion. The avocado leaves are used as condiments. 6:01 The Pacaya are the male flowers inflorescence of palms.

@tktyga77 10 ай бұрын

Looking tasty. With Indo-Chinese being major with Chinese cooked to Indian tastes, what might the vice versa be like or using Peruvian ingredients for this kind of video?

@drysil 10 ай бұрын

I’d love to see more of this sort of content. How exciting to stretch your culinary muscles while highlighting broad similarities between cuisines at the same time!

@donzapatero4808 10 ай бұрын

Heads up if you ever use any dried chillies from Mexico or in mexican cooking. We usually take out the seeds rehydrate them in hot water. You can either blend into a paste to be added as a base for a soup, mole which is similar to curry, or made into salsa which calls for blended or chopped peppers. The cactus though actually pretty spot on when we it comes to preparing it. We usually either grill or cook it on a stove. You can add tomatoes or eggs to it but it is good on its own. Definitely going to try to make that nopal dish you made looks like the perfect blend of cultures.

@PeterIsATeacher 10 ай бұрын

This is awesome, my parents love cueros (the pickled pork skin) and ive never thought of having them served with nopales like that. Im gonna have to try it!

@Californiansurfer 10 ай бұрын

1970 growing up In Downey California , I had a great friend Calvin Chung. We were middle school 6th grad to 9th grade, we made our food and sold it to our teachers then students, we purchased bikes and video games. We bought to school Tacos, burritos, white tortillas and Calvin brought Cho mien and egg rolls,. We always fought over taquitos , no its egg roll. Surfer Frank Downey ❤

@lindseyeck2310 9 ай бұрын

I taught English as a Second Language at a college in Texas. Most of my students were from Taiwan. One morning the Mexican-American Students' Association had a breakfast-taco sale as a fundraiser. I encouraged my Taiwanese students to participate. They loved the nopalito (cactus) tacos.

@bdellovibrioo5242 10 ай бұрын

It's so interesting how this exercise can highlight some of the shared culinary practices of the two cuisines, such as the use of palm flowers as an ingredient in Guatemala and Yunnan.

@behringerm 10 ай бұрын

A new idea when the international grocery challenge is done: challenge KZfaq chefs that are expert at different cuisines (Rick Bayless with Mexican cuisine or Pasta Grammar with Italian cuisine) to shop in a Chinese grocery store and similarly make recipes with uniquely Chinese ingredients

@viche1 10 ай бұрын

One of the things I really liked about your videos from China were the ones that talked about the development in modern Chinese cuisine. I think the idea of you talking about international culinary mash-ups is a natural progression and I would love to see more of these.

@Lamefoureyes 10 ай бұрын

There's a whole world of latin-chinese fusion food that might be fun to try! Chifa - chinese peruvian fusion, would be great to see on this channel (even though it's a little outside your usual portfolio)!

@matthewlima7121 10 ай бұрын

Seriously fusion videos are always great because you back up the foundation of the dishes .. and Caribbean Chinese (be it Jamaican Trinidadian Guyanese Dominican, etc ) is some of the best fusion

@mattkuhn6634 10 ай бұрын

As soon as I saw Steph pick up the nopales, I knew something good was gonna happen! I love nopales in tacos, and with the pork skin it sounds like a dynamite combo!

@metasamsara 10 ай бұрын

The "classic chinese seasoning" really is amazing. Now I use my own variations of it in so many dishes it's a great base. I like to use ground to powder sichuan black peppercorn with red meat for grill style with some garlic, thyme and oregano it's great. I've even started experimenting with black pepper cooked like sichuan peppercorn whole in sauces! Thank you for sharing so much knowledge with your channel :D

@metasamsara 10 ай бұрын

The chorizo mix looks amazing. I wish I could find cactus food here in France haha. I love the flavor in candies :p

@bigfatsocialist8067 10 ай бұрын

I didn't have Sino-Mexican food on my 2023 bingo card!

@ironwater2 10 ай бұрын

Subscribed!

@aR0ttenBANANA 10 ай бұрын

Then you’ve never been to Mexico

@emmym563 10 ай бұрын

Avocado leaves are great for cooking things like beans! This seems like a really well stocked store

@substance6 10 ай бұрын

I love your dish. Here in Mexico we consume pork skin (like the one you showed) pickled in vinegar, and we also mostly used it cold, as a garnish together with cabbage, lettuce, carrot and onion and many other vegetables including nopales (cactus)

@pang8071 10 ай бұрын

Dude, as a mexican chinese person myself, I just gotta say that this is kinda curious. I mean, yeah, U can use beer as a replacement for cooking wine, but some other ideas are tequila or mezcal, wich also add a sweet aroma to the food. About chilli, we actually prefer using dried puya chilli or arbol because they are spicier than guajillo, wich only adds color. And, of course, nopales are a favorite as U cooked it in the video. But, any way, every mexican chinese family has learned their own way to homecooking, and that's the most interesting part, there are common spots, but is never a rule at all.

@pwkotor47 10 ай бұрын

loved steph's Spanish skills, lovely video overall.

@barrybeakdriver 10 ай бұрын

These kind of videos are great, it's nice to see you two just letting loose and having fun. Would definitely love seeing more of these!

@peyuko5960 9 ай бұрын

The way you used the nopales reminds me of how my mother often uses them. A tasty favourite is a nopal and black bean salad done pretty similar to your liangban. Awesome video, loved the idea!

@queenofdramatech 10 ай бұрын

Please make this internal supermarket thing a series with recipes if you can!!!

@IsaacChin 10 ай бұрын

I'm half Mexican and Chinese so this video made me really happy 😊😊

@orlin123456789 10 ай бұрын

This is such a great concept and hope to see more. It is so fascinating having steph as such a knowledgeable chef incorporate uncommon local ingredients into chinese dishes

@wilderstrike 10 ай бұрын

I love when you do these kinds of video. They're wonderful and make me think of the adjustments that my mum made to all her recipes when she migrated to the UK.

@yamiyukiko7362 10 ай бұрын

Great video!!! These recipes are all something I feel like I can make, especially that Hongsanduo! I'd love to see more videos like this

@GothicPotato2 10 ай бұрын

Super fun video! I love this series.

@l3urlyi345 10 ай бұрын

Absolutely love this premise for your content. Definitely tuning into any and all of it

@napoleonsdauphin 10 ай бұрын

This was fascinating. I absolutely love this channel and recommend it to people all the time.

@nickhammer321 10 ай бұрын

I love this so much. You guys are always great at illustrating how flexible cooking is but you guys have * really * outdone yourselves this time. 10/10

@firewordsparkler 10 ай бұрын

Love this little series! It's fun to hear the way you think through different ingredients

@EudaemoniusMarkII 10 ай бұрын

I LOVE this. This is how I shop in markets, always looking for new stuff to try. Great video!

@queentakesrook 10 ай бұрын

This was super interesting! I would love to see more challenges in this vein. Hearing Steph explain why she was making her choices hit the right spot of infotainment to light up my brain.

@ElaBlu3 10 ай бұрын

This was fascinating! Im just impressed with the culinary knowledge shared here. Cant wait to see more! :)

@-beee- 9 ай бұрын

LOVE this concept! Thanks for introducing me to a bunch of new ingredients and techniques

@JoeAuerbach 10 ай бұрын

Love this one. Outstanding video concept.

@intifadayuri 9 ай бұрын

it is really cool to see you using stuff I regularly eat 😇! I love your channel, salutes from Mexico

@imnotyetdeadd 8 ай бұрын

This is such a fascinating topic and study! Thank you!! ❤

@MrMikkyn 10 ай бұрын

Oooh this gives me ideas: - Chipotle Pepper Mapo Tofu - Salt and Pepper Chicharron with Five Spice, Garlic, Chilli and Scallions - Mexican Corn Tortilla.. not sure - Cotija cheese... no idea - Mexican Drinking Chocolate.. not sure - Hibiscus flowers... not sure - Pickled Jalapenos.. maybe could go in Chee Cheong Fun or used as a substite for Chinese mustard greens - Tajín.. not sure - Mole Paste fried rice, or a Mole hot pot - Masa Harina.. no idea Lol this is hard...

@taloweryus 10 ай бұрын

Thank you! This was so interesting, and you two have a way of making it also entertaining. I think this type of cross-cultural exploration is exactly what the world needs more of. Please keep doing this kind of video!

@LingLing1337 10 ай бұрын

Brilliant idea, I’ve always loved how you translate traditional Chinese shopping lists for the American supermarket

@chrisstelzmuller9097 10 ай бұрын

Hi! I've watched so many of your videos over the years and they getting even better still. Just wanted to congratulate you on the great work you're doing after not commenting for so long :)

@joerule2828 10 ай бұрын

Love these videos. Please do more like this!

@user-ll6se8kv9i 10 ай бұрын

Great cooking challenge segment. I think you folks came up with interesting dishes pretty well. 👍 Take Care and have a safe journey back home. God Bless! 🙏🙏🙏

@123Ir0nman 10 ай бұрын

Really cool video concept! I definitely would love to see more!

@CookinWithSquirrl 10 ай бұрын

A good trick for reducing an overly saucy dish like the Chorizo Hongsanduo is that you can dip out some liquid and place it into another pan. The more surface area you have available the quicker you can reduce. Then you just mix the reduced liquid back into the main pot when you believe you have achieved the proper thickness. I've done this with 4 pans before when trying to reduce a ton of braising liquid to a highly concentrated sauce.

@belac48621 10 ай бұрын

This was so fun to watch!

@mythcrab6047 10 ай бұрын

This video is so awesome!!! Love the concept and would love to see it explored more.

@edwardssistershands 8 ай бұрын

I just stayed with some friends who had only nonstick pans and a similar electric range. They didn't really cook for themselves so I cooked a bunch. It was horrible. So good on you for powering through.

@sebas9504 8 ай бұрын

Loved this video!

@theboxlynx 10 ай бұрын

Honestly these types of things are really interesting and helps inspire ideas! I'm living abroad and I love experimenting with new ingredients, and these are super cool to me.

@petevenarie9285 10 ай бұрын

Very creative! I use alot of chinese technique and flavour influence in my western food thanks to you guys and it just tastes so much better!

@safthebamf 10 ай бұрын

Also the chorizo hongsanduo, while very different flavor profile, reminds me a lot of Picadillo... which is served over rice! I'd recommend looking it up and give it a try sometime! My mom taught it to me, who learned it from her grandma, though she skipped the olives herself, signature but not critical imho

@happens4656 10 ай бұрын

As someone who lives in Texas, I'm very grateful to get some new ideas!

@JeremyMacDonald1973 10 ай бұрын

Great Idea and I enjoyed this content.

@DelValle144 10 ай бұрын

Very cool video, loved it.

@guttercherry6507 10 ай бұрын

This is SO MUCH FUN! Thank you for a fantastic video - feel free to do more like this! Also I want to see what a French pastry chef WOULD do with Szechuan peppercorns.

@flaka13lks 9 ай бұрын

This video is so fun to watch. I love it and can't wait to see what you cook up, I'm only half way into the video lol

@mmelanoma 10 ай бұрын

this is so interesting!!! I love this idea and the execution

@jabundis 9 ай бұрын

mind blown!!!!!!🤯 more like these please!!

@JackTse 10 ай бұрын

Cool video concept. I like it

@lobear5430 10 ай бұрын

What a fun concept! The texture of that pacaya looks really interesting.

@manimanibooboo 10 ай бұрын

If y'all had a restaurant serving everything in today's video in a large US metro, you would be get numerous James Beard awards and be critic's darlings. Regardless, this is honestly how good cooks cook=-not with recipes to follow as much as an outline. I am glad the nopales were a hit. I was scared to taste them long ago for some reason, and they are so mild and crisp.

@septicflesh17 9 ай бұрын

Absolutely love these videos of yours, quite inspiring! Fusion has been an awesome idea for over a decade to me and even dreamed of owning a small fusion restaurant towards the end of high school, or just after

@LV-qr8fr 10 ай бұрын

Loved this video. How fun 😊

@yob720 10 ай бұрын

That was fun to watch. Good job!

@nalykazule1582 10 ай бұрын

Was really fun to see what ya'll came up with. Would like to see more of this.

@sethjchandler 10 ай бұрын

One of your best videos. It requires you to generalize from your knowledge of Chinese cooking and adapt. This is often what I have to do when I live in areas that don't have a lot of native Asian ingredients. Thanks!

@melissa48 10 ай бұрын

This was such a neat topic to watch! 🥰

@matthewmossman2869 10 ай бұрын

this was so fun! i grew up in a mexican community and its fascinating to see other uses of classic ingredients!

@mexicanreformist1522 9 ай бұрын

I'm impressed with your guy's cooking skills and enjoyed learning about Pacaya. Great video.

@CaptainJawZ 8 ай бұрын

I had such an amazing time watching this video, so wholesome! love to find something on my recomendations that isnt some over the top personality and just someone having fun with food and culture

@ottaviomarconi2926 10 ай бұрын

Lovely video idea, very curious about the nopales salad 🎉

@chrismartinez5711 10 ай бұрын

I am soooo trying that nopal liangban. Thanks for the inspo!

@jesvs75 8 ай бұрын

Great content! Slime tip: Adding a tablespoon of baking soda to the boiling water when the nopales have changed color cuts the slime. You can also cook them without water, stirring occasionally; the slime comes out and gets consumed during cooking.

@swamppass 10 ай бұрын

I love this! As a Mexican-American who loves international cuisine, I routinely like to think about how Mexican gastronomy can intermingle with other cultures, especially since my experience is limited to TexMex, and this is such a great representation & example of how fusion cuisines can develop, especially between the Asian & LatAm diaspora

@benjaminr6153 10 ай бұрын

Can intermingle? But Mexican gastronomy did intermingle - chilis which are essential to so much Asian cuisine originated in Mexico!