Vegetables in Water.
Рет қаралды 240,405
Күн бұрынSuguadou, i.e. veg gourds & beans! A classic dish from Guizhou, and a perfect side dish to go along with a bigger meal.
0:00 - How to Put Vegetables in Water
0:54 - Dipping Sauce Culture
1:45 - Toasted Chili Flake Dip
3:05 - Chili Oil Dip
3:50 - Roast Chili Dip
4:41 - Meal Prep Tip
And of course, the below recipe is also over on /r/CasualChina if you prefer:
/ recipe_vegetables_in_w...
HOW TO PUT VEGETABLES IN WATER
Use any sort of hearty vegetable for this. Timing depends on desired doneness, obviously. Western zucchini will be done faster than ours in the video. Remember that the vegetable will continue to cook in the hot water.
Green beans: 3 minutes
Squash: 3 minutes
Zucchini: 30 seconds
Broccoli: 30 seconds
Bitter melon: 30 seconds
Remove the veg together with the hot water, allow it to cool down.
Drink the water as a sort of 'soup' alongside your meal. It has a nice mellow sweetness to it. And if you're one of those people wondering how to boil vegetables without losing nutrients, hey, there's an idea right there.
CLASSIC DEEP TOASTED CHILI FLAKE DIP (煳辣椒蘸水)
First, make a batch of deeply toasted chili flakes - we used 15g of a Guizhou cultivar called Guizhou longhorn, but you could use Arbols, Cayennes, Sichuan erjingtiao, etc etc. Any medium-spicy red dried C. Annum or Frutescens is fine. Snip into ~1 inch sections, then toast them over a medium-low flame for ~8 minutes, or until chestnut colored. Discard any leftover seeds in the bottom of the pan, then pound or blitz the toasted chilis into flakes.
We’ll use 2 tbsp’s worth for this dip, save the extra for other dishes.
* Deep toasted chili flakes, 2 tbsp
* Sichuan peppercorn powder (花椒粉), ¼ tsp
* 1/8 tsp salt
* 1/8 tsp sugar
* 1/8 tsp MSG (味精) www.amazon.com/Accent-Flavor-...
* 1 tsp soy sauce (生抽)
* 1 cube fermented tofu (腐乳) www.amazon.com/Kon-Fermented-...
* 1 clove garlic, minced
* ½ cm ginger, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 3 tbsp cool vegetable water
GUIZHOU CHILI OIL DIP (油辣椒蘸水)
This one can use one of two Lao Gan Ma products: the ever-popular chili crisp, or the fried chili in oil:
www.amazon.com/Spicy-Chili-Cr...
www.amazon.com/Chinese-Pepper...
* Lao Gan Ma Chili Crisp or Fried Chili in Oil, 2 tbsp
* Soy sauce (生抽), 1 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp or rice vinegar, or whatever vinegar. www.amazon.com/Soeos-Chinkian...
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp www.amazon.com/Accent-Flavor-...
* 1 clove garlic, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 1 tbsp toasted sesame seeds (熟芝麻), optional
* 3 tbsp cool vegetable water
If adding toasted sesame seeds, you’ll need to toast them yourself. Medium flame, 3-5 minutes, until they’re lightly golden brown.
ROASTED FRESH CHILI DIP (烧椒蘸水)
We used 250g of fresh mild chili (青辣椒) for this. Poblanos would be perfect. Jalapenos would work but I’d worry about seed quantity (you might want to use a bit more, and de-seed them). Anaheims would also work but it might be a little on the mild side.
Roast 30 minutes at 190C, flipping halfway through. Once roasted, remove the stems and chop the rest up into a paste.
* Roasted chili paste from above
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp
* Soy sauce (生抽), 2 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp or rice vinegar, or whatever vinegar. www.amazon.com/Soeos-Chinkian...
* 1 clove garlic, minced
* Toasted sesame oil (麻油)
* 10g scallion, chopped
* 3 tbsp cool vegetable water
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
@ChineseCookingDemystified 3 жыл бұрын
Hey guys, a few notes: 1. Something that I think maybe we weren't too clear on was what temperature this is supposed to be served at. The answer is basically 'room temp', but don't obsess - a little on the warm side is also totally fine. To give some sort of concrete timing, let's say... let it sit for 30 minutes to cool down a bit before mixing in with the sauces (it'll continue to cool down on the table). But really, use that as a guidepost, not a commandment - it's super up to you. In the wintertime, this is also sometimes served hot. 2. While you’re eating, you can drink the vegetable liquid as a sort of ‘soup’. It’s pretty refreshing on a hot day - it’s got this really nice mellow, understated sweetness to it. And hey, if you’re one of those people that’s paranoid about boiling vegetables because you don’t want to lose nutrients, there’s a solution right there. 3. We only scratched the surface of ‘dipping sauce centric dishes’ in Southwest China and Southeast Asia. Off the top of our head, there’s also Guiyang tofu noodles (豆花面, 1:01 in the video), Dai people’s pickle vegetable paste dip (腌菜膏), Myammar’s Ngapi yay, Laos’s various Jeow… and of course Thailand also has their own universe of dips. 4. I keep going back and forth as to whether the zucchini we used in the video is 8 ball zucchini or not. It’s a dead ringer for it on the outside, less so on the inside. 5. So there’s a whole world of dipping sauce choices that you can opt for here. Some commonly seen add-ins would be Chinese celery, fish wort, mint, May Chang oil, toasted and minced douchi (i.e. ‘Chinese black bean’), fried minced meat, etc etc. 6. For the roast chili dip, some people also add pounded roast tomatoes in it. If that sounds a lot like a salsa to you… it also sounded a lot like a salsa to me, too. Can confirm that it’s also tasty with some tortilla chips. That’s all I can think of for now, I’m sure I’ll edit a few more notes in later :)
@welderprincess133 3 жыл бұрын
It all sounds wonderful!! Imagining all the veggies from my garden and yummy yummy dipping sauces😋😋😋
@4znSensation 3 жыл бұрын
Was curious how long these sauces might keep in your opinion?
@Evenape 3 жыл бұрын
re no 3: The variety of Malay-Singapore-Indonesian sambals and their Peranakan derivatives also is an understated diversity here
@wendigee 3 жыл бұрын
Would it be murdering the dish to add some American-Chinese hot mustard into the dipping sauce? I like the idea of the tang and horseradish nose hit I might remove a bit if pepper flakes because it can give me heart burn. Just wondering if anyone had some thoughts on this idea?
@leafster1337 3 жыл бұрын
@@wendigee what you like is what you like, and a recipe is just one group of people who found what they think taste generally the best
@kats1275 3 жыл бұрын
The beginning of this felt like a very self aware shit post LOL
@DonwardDucken 3 жыл бұрын
That was the moment when I checked who long the video is
@charlesjarrett2553 3 жыл бұрын
Had to make sure this wasn't You Suck at Cooking or How To Basically.
@deoxyplasmic 3 жыл бұрын
@@charlesjarrett2553 haha, yes! Step one for making vegetables in water: put vegetables in water. Step two: you're done.
@sixbeesix 3 жыл бұрын
I was hiding behind my chair bracing for the punchline.
@doel89 3 жыл бұрын
i tot it was 开水白菜 like cabbage in ultra clear consommé kzfaq.info/get/bejne/pbJ5ZJh_qZ3Mip8.html
@grahamrankin4725 3 жыл бұрын
When this started, I had to check that this was not an old episode from April 1st
@myroomisblue2679 3 жыл бұрын
Yeah
@gypsmith23 3 жыл бұрын
literally same
@Mica_T 3 жыл бұрын
Me, eating this when I'm lazy: April what?
@leonc4653 3 жыл бұрын
can confirm this is real
@borysj_1603 3 жыл бұрын
It's exactly this sort of cutting edge, nearly-impossible-to-pull-off-at-home, triple michelin star recipes that we're here for. love it
@randomdogdog 3 жыл бұрын
It's honestly one of the harder recipes on the channel. Super spicy video. This is amazing!
@veryconfused9768 3 жыл бұрын
My god haha
@specialagentdustyponcho1065 3 жыл бұрын
@Marcus Jones Take your meds
@boobsmcgee279 3 жыл бұрын
@Marcus Jones only cool superior non sheeps get scurvy 😫
@erinhowett3630 3 жыл бұрын
I'm so conditioned that when Steph said "shut off the heat", my mind immediately said "add in the oil and swirl to get a nice non stick surface".
@rexhasta 3 жыл бұрын
Me staring at the ceiling at 3am My brain: ... ... ... ... ... First, longyau. Get that wok piping hot, shut off the h-
@ApeDoogie 3 жыл бұрын
🤣🤣🤣
@JosiahMcCarthy 3 жыл бұрын
You missed "... Here about 2 tablespoons..."
@Dparrey 3 жыл бұрын
Liaojiu aka Shaoxing wine
@shakiMiki 3 жыл бұрын
lol. Ditto!
@mellinghedd267 3 жыл бұрын
The first 45 seconds are basically Adam Ragusea’s favorite soup recipe
@jjanevski 3 жыл бұрын
Bro these comments got me dead 🤣🤣😭💀
@AudreysKitchen 3 жыл бұрын
Honestly there's a lot of good to say for the simplicity though. A dish like this is actually great even without a dipping sauce. I have been doing some cooking from Fuchsia Dunlop's books and was so pleasantly surprised when I made pumpkin soup which was just water with chunks of pumpkin in it. It's a super refreshing drink/soup that pairs so nicely with heavier and more strongly flavored elements
@nn6404 3 жыл бұрын
Holy shit. You guys made something with roasted green Chile. Finally, living in New Mexico finally makes one of your recipes easier to make for me.
@MrWhatcat 3 жыл бұрын
I was just thinking about putting that sauce on a burger lolol
@cockatooinsunglasses7492 3 жыл бұрын
Hey New Mexico hatch chiles would go great.
@Imjudah- 3 жыл бұрын
Roasted green chili on a McDouble is just amazing
@shotgun6X 3 жыл бұрын
@@Imjudah- add that to my post-covid wish list
@Amy-rt7br 3 жыл бұрын
I absolutely, unironically love this video. It's the dead simple stuff like this that actually I find super helpful... not because I can't figure out how to boil vegetables on my own, but rather I learned there might be a reason why I might want to eat boiled vegetables... it can be tasty if paired with a dipping sauce. Dinner just got way easier.
@violetviolet888 3 жыл бұрын
The key to boiled vegetables is that they are not overcooked. Vegetables should be crunchy, and meat should melt in your mouth. This is the opposite of western cooking.
@AudreysKitchen Жыл бұрын
Agreed! I love things that sort of just fundamentally run counter to our cultural culinary backgrounds. Another similar one for me was doing this with vegetables and not even making a dipping sauce... but then serving it with spicy and saucy dishes. It's the easiest soup in the world, SUPER healthy, and a lovely, refreshing side dish.
@jednewman430 3 жыл бұрын
They had us in the first half not gonna lie
@nauci 3 жыл бұрын
As a Chinese immigrant in America whose dad, like all Chinese people, communicate recipes like "put some oil in the pan, when it's hot add some ginger and garlic, fry little bit, add some meat, soy sauce, little bit sugar, and fry some more," I cannot express enough gratitude for this channel explaining my own people's recipes to me clearly 🤣
@ribbontoast 3 жыл бұрын
Meanwhile in the Cantonese household I grew up in: put bok choi in water, and then just eat that and drink the water with no hot sauce. :D
@ChineseCookingDemystified 3 жыл бұрын
Steph's family is very 重口味 and also adds salt
@caimaccoinnich9594 3 жыл бұрын
@@ChineseCookingDemystified 😂😂😂😂😂 Classic Cantonese taste buds.
@jholotanbest2688 3 жыл бұрын
Ah yes, put bok choi my favorite Chinese ingredient.
@caimaccoinnich9594 3 жыл бұрын
@Lex Bright Raven Oof. I would NEVER presume to say that about it. Cantonese people are extremely proud of their cuisine. I would say it's 'milder' which is something they prefer. They claim it forefronts the natural flavours but in my personal opinion it leads to a less robust flavour profile. Having travelled between Beijing and Guangzhou I can definitely say I preferred the more liberal use of chillies, garlic, ginger, spices, fermented pastes etc and vinegar in the north but many westerners who don't like strong spices seem to prefer Cantonese food. It's like Cantonese are more likely to steam or boil food leading to less strong flavours as food using a lot more oil further north has more fat from the oil which holds flavour but makes it really heavy food. That said, I've still had exquisite Cantonese food. It's a lighter cuisine than in the north.
@lehelene 3 жыл бұрын
@Lex Bright Raven a main theme in classic cantonese is really highlighting freshness/quality of the ingredients. Sometimes this means simply boiling/steaming the ingredients with just some oil, salt/soy sauce, and aromatic veg to enhance the natural flavour. But definitely not all the time. Spices are used modestly because we want to actually taste the freshness/quality of the main ingredients 😋 Boiled bok choy soup is actually really nice and very simple, you should try it! my family puts in a few pieces of sliced ginger, a bit of oil, salt, and sometimes chicken powder/stock if we’re feeling frisky 😉😉
@poodlescone9700 3 жыл бұрын
This has got to be some medieviel college student late night snack before the invention of Taco Bell.
@sskpsp 3 жыл бұрын
I think South Indian rice dishes could fall into that category too...a lot of courses in a meal are often just white rice + a pickle/curry/curried vegetables
@edwardhisse2687 3 жыл бұрын
No need to make it any more complicated if it already tastes good, especially for everyday household meals.
@raerohan4241 3 жыл бұрын
I think gol gappe also count?
@ThomasLinrabbitpenguin 3 жыл бұрын
OH YEAHHH OMG PICKLED LIME IS SO GOODD
@blorblin 3 жыл бұрын
Kerala represent!
@sskpsp 3 жыл бұрын
@GG GG yes, actually most pickles are just mangos and spice, if that counts
@jayzonedc6474 3 жыл бұрын
Is there anything we can substitute the water for to make it a friendly recipe for westerners? Mountain Dew or Gatorade perhaps?
@rusdanibudiwicaksono1879 3 жыл бұрын
...Stock?
@AntoniusTyas 3 жыл бұрын
Definitely Dr. Pepper.
@ChineseCookingDemystified 3 жыл бұрын
BRAWNDO
@mankunfong4194 3 жыл бұрын
Beer
@maowcat1587 3 жыл бұрын
Of course! It has everything plants crave!
@AntoniusTyas 3 жыл бұрын
Chris and Steph's elaborate shitpost at the beginning. Those last roast chili dip gave me ideas, though...
@teslashark 3 жыл бұрын
How To Basic
@hydratheorganism9639 3 жыл бұрын
This is what I would eat for lunch in a heatwave, with just rice, no need for other dishes. Simple but delicious.
@NutritionalZero 3 жыл бұрын
I was like "Is this like a Chinese April Fools day thing?"
@HotboiEngineering 3 жыл бұрын
The Japanese have some "dipping sauce" focused dishes like Mazemen and Tsukemen.
@ThePoltergust5000 3 жыл бұрын
"OK, if you wanna make a great vegetable soup, the first step is to chop up some form of onion, I'm using a shallot, and then you've gotta slowly caramelize this for _half an hour_ with a _star anise,_ this creates _umami sulfur compounds_ something something molecular gastronomy and *_NOOO!!_* _JUST CHOP IT UP AND PUT IT IN A POT WITH SOME WATER AND_ *_BOIL_* _IT!"_
@ericzhan3454 3 жыл бұрын
Ah yes Adam ragusea
@itsjustthatsimple628 3 жыл бұрын
why i season my dipping sauce, not my vegetables
@GregoryMom 3 жыл бұрын
Put the water vegetable on the right, with the vinegar leg…
@cactusmann5542 3 жыл бұрын
Garlic and star anise. Well you just ruined like 4 or 5 types of booze for me...
@The_Death_Owl 3 жыл бұрын
What cunning culinary technique! No one has ever done something this crazy before! Now that dipping sauce is a bit basic...
@sevenstarbox 3 жыл бұрын
Made this with the "western grocery store" friendly options, and have to say it's my new go-to for days too hot to be bothered with cooking.
@shaf5169 3 жыл бұрын
In indonesia, this is called "sayur bening" which translates to transparent vegetables , transparent being the water is not murky. But in indonesia , we put salt in it , sometimes shallots , to give flavor. While it is popular to eat it with "sambal" indonesia spicy sauce, you did not dip it in the sambal , instead the sambal is eaten with it , alongside rice. But many of indonesia actually can't handle spicy things , so they just eat it as a vegetables , like a soup, alongside rice of course.
@TryinaD 3 жыл бұрын
I would argue that Sayur Bening is actually something different. I think it’s a soup, as we can still taste the broth. This is literally veggies in water. I normally eat sayur bening with rice and every time I see it it’s always seasoned. Also it is not compulsory to eat it with dipping sauce, so the experience is different
@adorabell4253 3 жыл бұрын
This is quite timely as the heatwaves in southern Ontario are making me lazy yet still leaving a craving for yummy food.
@mugensamurai 3 жыл бұрын
You all got me there for a bit until you showed off those awesome dipping sauces. Really thought you all lost it and couldn't think of anything else to post other than boiled vegetables.
@qiaowang7147 3 жыл бұрын
DO NOT inhale the aroma of the chillie peppers When tossing them in the food processor. Don't ask me how I know this.
@msjkramey 3 жыл бұрын
Ha, I feel your pain. I make my own hot sauces and salsas, which means cooking hot peppers a lot. Nothing like accidently gassing yourself while they're roasting or sauteing
@chillinginthenameof 3 жыл бұрын
Do you still have nostril hairs? Pretty sure the last time I did something similar, I ended up almost blasting out my sinuses. XD
@HO1ySh33t 3 жыл бұрын
My family's dip of choice in Vietnam is mashed boiled egg with fish sauce.
@ericale9700 3 жыл бұрын
Yes!!! Just eat that with plain rice
@DeadBallDescendant 3 жыл бұрын
What? What? I need more information!
@ericale9700 3 жыл бұрын
@@DeadBallDescendant boil an egg, slice it in half, place ome or both halves in a small bowl with fish sauce, mash lightly, use as a dip. It's really good
@DeadBallDescendant 3 жыл бұрын
@GG GG Okay g, is this a soft or hard-boiled egg?
@idonthaveaname8164 3 жыл бұрын
@@DeadBallDescendant It's hard boiled.
@choilive 3 жыл бұрын
Finally, a recipe I can make!
@lewismaddock1654 3 жыл бұрын
Wow! I didn't know I needed this so much! This sort of detail is fantastic. Roasted pounded chilies sauce sound so good.
@WalkerHK 3 жыл бұрын
Most accurate thumbnail in history!
@dicla9370 3 жыл бұрын
where i am from we frequently eat those vegetable in water without the dippinh sauce, its very calming for the stomach..i usually make this as a side dish when i am sick or when i am having a heavy oily meal...i like drinking the water more than the vegie..
@yyunko7764 3 жыл бұрын
Do you actually do it the same way? 3 minutes for hardy vegetables like gourds sounds a bit short and like it would leave them quite crunchy.
@dicla9370 3 жыл бұрын
@@yyunko7764 nahhh.i boil them till they are soft and done...3 minutes is too short the vegetable will be so undercooked..but its their style of eating🤷..mine is always cooked to the fullest..but i tell u boiled veggie is the best remedy for an upset stomach, specially the water.
@yyunko7764 3 жыл бұрын
@@dicla9370 Yeah that I agree with, just fiber and water haha. Where do you come from? Asia as well?
@dicla9370 3 жыл бұрын
@@yyunko7764 haha yup
@kevinacapps 3 жыл бұрын
I’ve made two or three of the dishes you guys have posted. This is my favorite so far! I made the Chili Crisp sauce but I subbed it for the fried chili oil and I was absolutely blown away.
@kyanhowe8777 3 жыл бұрын
I love how everything on this channel builds on top of the past few videos before it
@benrinehart7776 3 жыл бұрын
Those chinese mild chiles look almost identical to anaheim/hatch chilies, and so I imagine those would make a better western sub, rather than poblano or jalepeno.
@poop696969poop 3 жыл бұрын
completely agreed - that was my first thought on seeing the chiles
@Drojah 3 жыл бұрын
Makes sense considering all chiles came from the new world. Probably started out as a common ancestor of the hatch chile that was cultivated to suit eastern pallets
@TheWhiteDragon3 3 жыл бұрын
All the dishes you've listed all sound absolutely delicious. Any chance we might get any videos on those recipes?
@ChineseCookingDemystified 3 жыл бұрын
We do have a video for the Sichuan douhuafan. We're doing the Luzhou style: kzfaq.info/get/bejne/hs2dZ7pqsd3edJs.html Nam Prik Ong (not us): kzfaq.info/get/bejne/oL-ffcWLtbi6c2w.html Teok Kroeung (also not us): kzfaq.info/get/bejne/a7NpedGJ3r29Z30.html We do have plans for doing some more dipping sauce stuff. Not in the immediate future, but someday :)
@pixelcultmedia4252 3 жыл бұрын
Just made the Guizhou Chili Oil Dip today. I love cilantro and green onions so it was a great way to eat some blanched vegetables. This will definitely go into my regular rotation of meals, thanks for sharing.
@theruinerofchats 3 жыл бұрын
you know, i was expecting a shitpost, but nah, this is actually legit
@YouKnowMeDuh 3 жыл бұрын
I have never made such perfect plain vegetables in plain water until I watched this video. Tastes delicious! Just wish I remembered to make the dip.
@liamtahaney713 3 жыл бұрын
Man that last dip is very similar to Mexican salsa. neat
@BadHattie 3 жыл бұрын
I was thinking, I could do something like that when Hatch chiles are in season.
@lotmom 3 жыл бұрын
Man, i wish i had known how to boil veggies sooner! My whole life is changed!
@violetviolet888 3 жыл бұрын
The key to boiling them is NOT to boil them. Just like a boiled egg - don't boil it. They're cooked, the best way is to steam them.
@yuvx8516 3 жыл бұрын
We also have this thing here in southern borneo indonesia. But we usually serve them with rice and fried fish instead. We also like to add a corn on the cob which add a subtle sweetness to the soup which tastes fucking great. It's a perfect lunch in a hot day besides being a very simple dish.
@ronanthebadbrain 3 жыл бұрын
Always excellent. Thanks for this
@futuredoc7303 3 жыл бұрын
I eat this a lot at my Buddhist temple, simple vegetables just boiled in water. Its surprisingly pleasant and soothing. I recommend making corn soup, that was a favorite at the temple, even for western palates.
@EudaemoniusMarkII 2 жыл бұрын
WoW! I really wanna try this now! Love your videos guys! I can not tell you how much better my Asian/Chinese Cooking game has been elevated. I love your style of teaching us!
@tomyanez8844 3 жыл бұрын
Great video. Loved the meal prep tip at the end. Do that more please!
@JustSnowglow 3 жыл бұрын
They had me in the first half.
@xxchris 3 жыл бұрын
Love the little cultural lesson. Thanks for teaching me something today!
@IAmTheUltimateRuler 3 жыл бұрын
definitely need to remember this for later in the summer when we're buried neck deep in home-grown courgettes
@patrickboothe229 3 жыл бұрын
Really didn’t think i was going to want to try making these things going into the video but i think this may be my Sunday dinner project this weekend.
@patrickboothe229 3 жыл бұрын
It was so good!!!
@delasoul2875 3 жыл бұрын
Thank you for sharing this.
@geode8556 3 жыл бұрын
Oh! So Yummie! You always make me hungryd I also learn a lot! Thank You!
@ketsuekikumori9145 3 жыл бұрын
I feel like you should've done this for april 1st. A joke title and initial dish, only for it to turn into an actual dish later on.
@angelad.8944 3 жыл бұрын
Well! This just made my summer. Yum!
@abydosianchulac2 3 жыл бұрын
Oh my god the snark, I LOVED it!
@iconoclast137 3 жыл бұрын
i love everything about this
@radiationshepherd 3 жыл бұрын
I'm definitely gonna try this
@nedjimb0 3 жыл бұрын
Ugh this is perfect! I just bought a bunch of green beans and have some broccoli on hand that I really don't feel like doing a while lot to. And plenty of lao gan ma chili crisp on hand lol
@XXstaticxHeroXX 3 жыл бұрын
Now this im gonna try and make!
@evapetrone8380 3 жыл бұрын
Excellent dips. WIll be making for my next superbowl shindig
@Dparrey 3 жыл бұрын
Reading the comments in thinking "man I would love a shirt that says 'First, Longyau" lol
@katc9685 3 жыл бұрын
This is some reverse clickbait! Only your diehard fans that will watch any video you make clicked & we were rewarded with some ridiculously tasty looking dipping sauces.
@soupinhyperspace3179 3 жыл бұрын
This is soo good. Eat it all the time
@Moonlightrealgirl 3 жыл бұрын
Just made the roasted chilli powder sauce and it is very good!
@FourthDerivative 2 жыл бұрын
Okay, the thumbnail actually made me laugh out loud. SPICY!
@herohalv4543 Жыл бұрын
that last, green sauce is so absurdly good i stg
@erinhowett3630 3 жыл бұрын
How convenient! I just picked up a giant zucchini from the market.
@jamesblhollands 3 жыл бұрын
So good thanks guys
@bubbletea1985 3 жыл бұрын
Instructions unclear, beans caught in ceiling fan
@valeriavagapova 3 жыл бұрын
Finally, a recipe that I have all the ingredients for!...- ...nevermind
@lxtsang 2 жыл бұрын
I’m about to make these sauces for hotpot . Thank you
@corey1845 3 жыл бұрын
You really got me at the beginning!
@cheungzane 3 жыл бұрын
Thanks for the vegan friendly recipe! Love the channel.
@chantik 3 жыл бұрын
The kind of dish that I go to again and again. Remarkably similar to Spanish 'hervido valenciano', or green beans, onions and potatoes boiled in water. We dip them in allioli or douse them with paprika or dried sweet pepper (ñora) in olive oil.
@cheddarurchin3844 3 жыл бұрын
Damn, this is an amazing healthy recipe! I can't wait to try it out :D
@AsteroidWrangler 3 жыл бұрын
The pounded roasted chili dip at the end there seems super interesting to me. Where I am, I can get fresh fire roasted Anaheim peppers in the late summer and fall, and I am totally into trying the dip like that. Seems like a relatively fair substitution.
@Shrifbun 3 жыл бұрын
Tbh, living in the southern US, even the best asian markets lack the chili diversity of the asian varieties where as many regular grocery stores have the gambit of mexican chili options. I've made so many asian recipes with arbol, poblano, fresno and serrano peppers with great success. I even made the chili crisps with a mix of guajillo and arbol and it was amazing. I'm not sure if the flavor is EXACT exact, but it sure is delicious.
@seeyeah5172 3 жыл бұрын
Hmong people also have a similar type of side dishes, the dip is called kua txob and the boiled veggies are called kua taub
@ws.hicks14 3 жыл бұрын
You've got me for a second there. I was coming in expecting there must be something added to the waer making this a broth/soup. Anyway, that last dipping is very similar to Nam Prik Num in northern Thailand with a swap of a few seasoning. Since that's where we are close to China the most, I'm starting to see the food exchange route here, starting from Sapie vid actually.
@UnDeaDCyBorg 3 жыл бұрын
I am reasonably certain I have toasted chilli flakes at home, in a sort of mill like for fresh pepper, and I certainly didn't specifically shop for it. I get the feeling it's expected to not be available in western supermarkets, but it must've been common enough I saw it often enough that I eventually picked it up. Also, I just loved the start of this. Like there was a punchline somewhere. Beautiful.
@brydonyao3913 3 жыл бұрын
I'm very tempted to deep fry the chilies for the last dip. Will attempt tmrw.
@bl1tz533 3 жыл бұрын
Seems like a good meal honestly man
@mysticseraph2213 3 жыл бұрын
THANK YOU for middle dipping sauce, "Western supermarket-friendly dipping sauce". Besides the MSG and cilantro (because I ran out of the latter), I actually have all of those in the house at all times. Which means I can start with that, get an idea, and then when I finally have a decent kitchen, try the others. Thank you so much ❤️
@halutena736 Жыл бұрын
why don't you have msg?
@AianaRaven 3 жыл бұрын
Alright you got me. I was confused and slightly thinking you had lost your mind with vegetables in water. Haha. But it turned out to be super interesting.
@annemiekdehaan1 3 жыл бұрын
If you leave out the dip and cook the veggies untill death you made yourself some nice Dutch meal
@labsareperfect 3 жыл бұрын
Western supermarket friendly dip! I love this renaming!
@harrowood6111 3 жыл бұрын
Simple but great! Thanks for the video, it's good to have ways of eating lao gan ma more civilized than "out of a spoon while standing next to the open fridge".
@akutomo9080 2 жыл бұрын
I usually use white gourd, asian spinach and carrot. Sometime I add young tamarind leaves to add sourness. Instead of dipping the veg in sauce, I add sauce to my bowl directly...
@superking208 3 жыл бұрын
You mentioned southeast Asia while discussing dipping sauces, and the thing that came to my American mind is the peanut sauce used in Thai and Vietnamese food. No idea if it's authentic, but it's heavenly!
@SetuwoKecik 3 жыл бұрын
Ah yes, in Indonesia it's boiled veggies, sambal, and a freshly cooked rice. A heaven.
@ShojoBakunyu 3 жыл бұрын
In the US you can find roasted Hatch New Mexico green chili from mild to extra hot. They're fresh, canned, or frozen.
@laheu 3 жыл бұрын
You know when none of us want to deep fry in a wok? Yeah...
@adorabell4253 3 жыл бұрын
I’ve been deep frying in a wok because of these guys and I’m seriously considering buying a second wok just for deep frying and steaming
@yohanawu7347 3 жыл бұрын
very interesting . just like in Indonesia we eat anything and everything with sambal on the side
@noasnir6822 3 жыл бұрын
Those sauces. Goodness! I want!
@redditor1989 3 жыл бұрын
Start watching the video. Pause to see if it's April 1st. Unpause. Find a video that could solve the problem of of my dad's love of boring steamed vegetables :)
@GundamFreedomz 3 жыл бұрын
When I saw the title, I was like whoa, you're making 開水白菜!
@lucyyoung77777 3 жыл бұрын
GOOD
@kkz201 3 жыл бұрын
I can't wait for your recipe for ice in water!
@lemguins7031 3 жыл бұрын
That third sauce looks like a personal favorite for me based on the ingredients.
@swirlingtoilets 3 жыл бұрын
I know the start of this video is a bit of a meme, but I'm genuinely interested in applying the idea of the sauce being the focal point to other dishes. I love curries and stews, but one issue I sometimes have is how homogeneous everything becomes at the end, especially the leftovers after sitting in the fridge for a day. Taking something like a hunters pork stew or Indian-inspired chicken curry and making the broth into a dipping sauce sounds really interesting, and would save significant cooking time
@christopherlau6982 3 жыл бұрын
The “⚠️spicy!” in the thumbnail killed me lol
@UhlanPasta 3 жыл бұрын
YEEES what a gotcha. I knew the dippings are coming. The toasted chilli is challenging to recreate oversea, I tried local chillis but it wasn't close enough to pass. 素辣椒 dipping is really the core of this dish, the no-oil aspect is appealing healthwise.
@ChineseCookingDemystified 3 жыл бұрын
What chili did you used? We tried a couple Chinese chilis and they all worked. Wonder if Mexican chilis would work in your opinion?
@cookingwithmimmo 3 жыл бұрын
非常好的視頻
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