“Western” Fried Rice (西炒饭)
Рет қаралды 303,053
Күн бұрынWestern fried rice! This is another fun Cha Chaan Teng dish, that I think provides an interesting look at how different cuisines can be conceptualized across cultures. If cooks in the west sometimes conceptualize a "Chinese flavor profile" as ginger, scallion, and soy sauce... what's the inverse look like?
In this video, I also touch on what Western food is like in China. Hope you have a bit of patience for a brief ramble on the topic :)
0:00 - What is western food like in China?
2:13 - Western fried rice and the Chinese-western Trinity
3:29 - Prep and Rice Steaming
4:57 - Rice Frying
6:18 - Do people think this is Western food?
Written recipe is also over here on /r/CasualChina:
/ h4r3cc1
INGREDIENTS
* Jasmine rice (粘米/丝苗米/泰国香米), 230g.
* Onion, 1/2. Minced.
* Tomato, 1/2. Diced.
* Red bell pepper, 1/4. Diced.
* Ketchup, 5 tbsp.
* Hot dog, 1 or spam, ~75g
* Char Siu BBQ pork or honey ham, 75g or skip this.
* Lard (猪油) or whatever oil, 2 tbsp. For frying.
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒) or white wine, sherry or whatever, 1 tbsp.
* Soy sauce (生抽), 1 tsp.
* Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG (味精)
PROCESS
High level overview here: first, we'll par boil and steam the rice, and spread it out over a plate. Then, we'll prep everything. For the stir fry, we'll make a base by softening the onions and cooking them together with the ketchup. Once the oil separates and stains red/orange, we'll continue making fried rice using that steamed rice.
Steps 1-3 can be done using the steaming method that we previously outlined, if you have a bamboo steamer: • What's the best rice f...
1. Rinse your rice 3-4 times until the water loses about half of its translucency. Add to boiling water, par boil for three minutes. Strain.
2. Poke some holes in the rice, then wrap the strainer with aluminum foil. Place over bubbling water, steam for 10 minutes. Then, shut off the heat and let it sit there for another five.
3. Remove, spread the rice over a plate.
4. Prepare the rest of the ingredients: mince up the onions... dice the hot dog, bell pepper, tomato, and char siu... measure out the seasoning.
5. Stir fry: as always, first longyau - get your wok piping hot, shut off the heat, add in the oil, and give it swirl to get a nice non-stick surface. Flame on medium, add in the onions and fry for ~3 minutes til translucent. Add in the ketchup, fry until the oil separates and stains, ~2 minutes. Add the hot dog and the char siu. Up the flame to high, quick 15 second fry. Then pour a tablespoon of wine over your spatula and around the side of the wok - quick mix - and add in the rice. Fry the rice for ~2 minutes, or until evenly coated and you can hear little 'pops' coming from the rice. Teaspoon of soy sauce, over the spatula and around the wok. Quick mix. Seasoning in. Quick mix. Tomato and bell pepper in, ~15 second fry. Out.
So as always when doing these sorts of videos, lots of people to thank and credit.
The General Tso's clip is from a channel called "Feigang Fei", where the charming owner of a Chinese restaurant in Montreal discusses his menu. You can them at auntdai.com/ - they're doing a mix of authentic Chinese food together with takeout style, and the food looks good. You can find the video here:
• Owner reviews General ...
The clip of the western restaurant in China is when Shake Shack first opened in Shanghai. Famously, they had lines around the block. The footage was from the channel "이크린 IKLN", and you can check out their Vlog of the opening here:
• Shake Shack Shanghai O...
That burger is courtesy of the esteemed food blogger Nomfluence in Shanghai. If you live in Shanghai, you know Nomfluence. If you don't, she reviews international (and some Chinese) restaurants in Shanghai. An excellent IG too, even if you don't live in Shanghai:
/ nomfluence
And finally some footage of the western fried rice in Hong Kong is courtesy of my buddy Garrett, who's got his own travel/city walk channel if you're interested:
/ @walkerhk
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 2 жыл бұрын
Hey guys, a few notes: 1. My bad about the lengthy intro, I… didn’t originally conceptualize it being over two minutes lol. I apparently have a lot to say on the topic of “western food in China” (god bless KZfaq’s new chapters thing, so you can just skip past that stuff if you need). An interesting thing about western food in China is that you can actually get better western food in China than you can, like, southeast Asian food. 2. After listening to my VO a number of times in the editing process, I think I’m kind of unhappy with this line: “…it features what I consider to be the holy trinity of the Chinese view of western food: ketchup, onion, and bell pepper”. That’s a pretty broad brush to paint with there, and the reality is way more nuanced (as I discuss in the intro, and Steph discusses in the outro). So, apologies. 3. Originally, the idea of this video was that western fried rice existed in a sort of liminal space between cultures - not really belonging to the category of “Chinese” food *or* “Western” food. And it’s in that *space* between cultures that we start to see that ‘trinity’ - but that space in between these two cultures is closing at… light speed. So it’s not really accurate to say that that’s “the Chinese view of western food”, especially in 2021 when you’ve got a non-insignificant number of people on Xiachufang whipping up Porchetta and Beef Wellington. As I started writing the narration, there was a lot of stuff that ended up getting muddied in abstractions (and I had a lot of half formed thoughts), so I scrapped it and went with a more straightforward “western food in China” angle. 4. Quick shout out to Cadence Gao - chef of Magpie and Starling in Shenzhen - who was originally going to help me with getting some footage on the topic of ‘authentic western restaurants’ (things got mixed up, that footage didn’t end up in the video). Super talented chef - Magpie is a fascinating mix of Western food and Northeast Chinese food, and Starling is their recent take on an American-style diner. Dianping link is here: www.dianping.com/shop/G9TyVRH9fNDys1TT 5. On a more recipe-focused note: we grind up our white pepper ourselves, but if you’re using a mass produced white pepper powder, I might up the quantity to ½ tsp even. The white pepper goes a long way to balance the fried ketchup, I feel. That’s all I can think of for now. I’ll probably edit in a few more notes later.
@eidrag 2 жыл бұрын
durian pizza surprisingly good as desserts
@UhlanPasta 2 жыл бұрын
You guys are the real cultural ambassadors. I love the reverse inauthentic western food analogies - because it is true! I remember "steak houses" in Guiyang will actually serve it with spicy BBQ powder as a dip, because of course they would, but at the time it never went through my head that it's inauthentic to eat it this way. Memories like 豪享来 (Chinese steak house) comes to mind when I saw this episode. Great as always!
@tokuyou3811 2 жыл бұрын
i love when yall do a preamble to the video. i think the context adds a lot to why the foods fun to make and eat.
@bignutt112 2 жыл бұрын
Honestly the background behind the food is oftentimes more interesting than the food itself, especially in something basic like this.
@danielyentu 2 жыл бұрын
I would watch a whole 30 min video about Chinese takes on Western/European/Japanese/Korean/South Asian foods. Weirdest, most fascinating thing moving to America was seeing American Chinese food and comparing it to the authentic stuff!
@matthewmarin703 2 жыл бұрын
I think people get way too up in arms about this kind of "inauthentic" food. It's not made with malicious intent, it's the kind of stuff that someone encountering a foreign ingredient for the first time would make. They take a look at something new, compare it to what they know, and utilize it in a way that makes sense to their preexisting culinary skillset. There's nothing wrong with that.
@ststst981 2 жыл бұрын
Exactly, like how McDonald's around the world will have different or modified menu items to suit the taste buds of different regions. In India McDonald's has a potato curry burger. Hell, in New Mexico most fast food places add green chilies just because people there love green chilies on everything
@justinfung4351 2 жыл бұрын
@@ststst981 To be fair, I think a comparison to McDonald's might be exactly why some people find inauthenticity tasteless.
@KoraRubin 2 жыл бұрын
It's not "inauthentic" food. It's the original fusion kitchen! 🤩 and all of a sudden it doesn't sound so bad.
@justinfung4351 2 жыл бұрын
@@KoraRubin And fusion can become tasteless and disrespectful all the same.
@youraftermyrobotbee 2 жыл бұрын
People push back against "inauthentic food" because of American cultural imperialism. Very often, the Americanized version of a dish is the one that gets exported to the rest of the world. Sometimes westernized more broadly, but really, really often, it's specifically American. (Look at what happened to pizza: an already Western food brought to the US, Americanized, and that's the version the rest of the world mimics and localizes to its tastes.) This bears out of the soft power of American cultural imperialism, but equally often out of hard power: for one example, American soldiers stationed around the globe who want to be able to eat food from home literally anywhere. For another, the economic power and capital American fast food chains have to expand into the rest of the world. Commenter above who mentioned McDonald's: why them? Why do all these US chains go global, and why can't foreign chains penetrate the US? I'm generally on team "eat what your tastebuds enjoy." If you like your crab rangoon, your California rolls and your carbonara with bacon and cream, that's fine, eat what you want in your own home. But American takes on these dishes distort what the rest of the world thinks these cuisines look like and it's good to be aware of that.
@Kardea22 2 жыл бұрын
I love everything about this. Canto-Western food should be celebrated as *actual* fusion cuisine. When I lived in Japan, I first laughed at… and then, fell in love with, Yoshoku, basically the Japanese version of “we’re making inauthentic Western cuisine and we don’t give a crap”. It’s good stuff and the world needs more countries shamelessly remodeling other countries’ dishes!
@xygog2408 2 жыл бұрын
As a Chinese Indonesian living in Singapore, I love Canto Western and Japanese take on Western food. First is because of the price (they're usually cheaper than the more authentic Western equivalents. Saizareya only costs S$5.90!). Second is probably because I still can tell that there is an underlying Asian flavour. I'm totally biased LOL!
@guinea_horn 2 жыл бұрын
I agree. It's sad if nothing else that "cultural appropriation" keeps people from being creative and experimenting. Maybe one day we'll realize that it's not racist to enjoy other cultures (tastefully, of course).
@davidfreeman3083 2 жыл бұрын
U should really try some Shanghainese take on Western food! (Although the surviving ones are usually based on Slavic recipes, whose 'authentic' version is sort of less popular than other western bands). The most famous 2 that still survive today are the 'Chinese borscht' (罗宋汤) which is loosely based off Russian/Ukrainian borscht but swapping out hard to get ingredients like red beet (juice) and sour cream, as well as the Chinese fried pork chops, which is sort of like pork Schnitzels, with the biggest difference in that the meat is often marinated and usually eaten dipping in Worcestershire sauce (which along ketchup/tomato sauce is another Chinese take on western flavors, some versions of the Chinese borscht is also made with Worcester sauce). And I think in this world where it's increasingly easy to get 'authentic' flavors, I do agree that some of the 'fusions' just taste bad and probably should be less and less mainstream, but certain fusions, like some of the signature dishes from Canto Western, or Haipai in Shanghai, or the Japanese Western, etc. should be actually kept, and popularized into their own genres. It would be sad if I see them eventually forgotten by the population.
@indenturedLemon 2 жыл бұрын
As a Malaysian living in the state, I've made a lot of weird Malay-Westernized food over the year because it's hard to find Malay ingredients, but my friend think its good even though what I made end up quite awful.
@SlowlyLosinIt 2 жыл бұрын
"world needs more countries shamelessly remodeling other countries’ dishes".....it's kind of hard when the American liberal/democrat (i know, ew, getting political) tend to chastise anyone (specifically white people) for cooking other cultural dishes. I've literally been berated by my grandmother for making fried rice and going to a Japanese curry restaurant, for "cultural appropriation." I've also seen people (mostly online) complain about white people eating or making other dishes of other cultures or countries. Main one being tacos. Americans make their tacos differently than someone from Mexico, like adding ketchup (weird but delicious) or using store bought tortillas and using ground beef, the white liberal gets frustrated and complains, again, about "cultural appropriation". I think there needs to be more channels or more media from other cultures letting these people know that it's OK to cook their cultures food. How to COOK it, how to eat it and WHEN to eat it (traditionally speaking, like for a wedding, a funeral, or whatever event that dish may be culturally made for).
@suddenpenguin 2 жыл бұрын
im 100% sure ive made this while drunk at some point lol
@melv938 2 жыл бұрын
I'm currently making this, kinda, while drunk and this video showed up. Serendipity if I've ever seen it
@shawnclark764 2 жыл бұрын
you too?
@jacobuponthestone9093 2 жыл бұрын
I've definitely done a spam broccoli thing
@timothymarks1041 2 жыл бұрын
No lie, this actually looks pretty good.
@fealubryne 2 жыл бұрын
My first thought upon hearing the "classic American ingredients" was, "Hold up, that's a really broad generalization of our typical foods..." But then a moment later I realized that of COURSE it is. Our Chinese takeout is the exact same thing, which is why as a whole most people acknowledge it's not "real" or authentic Chinese food. It's actually kinda cool to see the concept from a different perspective and I'd love to see more of this sort of thing from around the world.
@ems7623 2 жыл бұрын
I find it amusing that we do these things to each others' foods. The American "Chinese" dishes are, of course, the inventions of Chinese immigrants and their descendents trying to make a living and (let's face it) being quite clever and creative. Chinese-Americans should vbe quite proud of them, even if were aimed at the American palette originally. Beyond from the obvious backstory to the Hong Kong "Western" dishes being (duh) British Hong Kong and the import of Western ingredients into those Cantonese ports, I would love to know the stories of the origins of the other Chinese "Western" dishes. I bet there are some amusing stories.
@hypothalapotamus5293 2 жыл бұрын
@@ems7623 Also, until fairly recently, most Chinese Americans originated in Guangdong. This type of migration is rarely a one way street for ideas and areas that saw particularly heavy emigration to America, like Kaiping, have some really crazy Chinese-Western fusion structures left over from the 1920s and 1930s.
@dojokonojo 2 жыл бұрын
Broccoli is not an "authentic" Chinese ingredient (not talking about gai lan broccoli) but I have never met a Chinese person who doesn't like to eat broccoli.
@FabbrizioPlays 2 жыл бұрын
Yeah, the range of foods available in America is wide because we contain so many different cultures from around the world, but if you take out the foods that are not authentic to their region and narrow it down to just foods that became what they are after coming to america, you get a rather small pool of mass-produced postwar era ingredients, because well, most of our cultural pressures have happened post-Second Industrial Revolution. American Cheese, Hot Dogs, Ketchup, Barbecue Sauce, White Bread, etc, etc. The modern American image of these staple foods arose from manufacturing advancements to meet the needs of wartime scarcity. Affordability and shelf-stability were prioritized over quality of ingredients and nutritional value of the end product. And these carb, fat and salt-rich ingredients grabbed hold of our diets as they suddenly became plentiful.
@Risetosovengarde 2 жыл бұрын
@@ems7623 An interesting bit in regards to British food import, Japanese Curry is from the British, who after "managing" India made an inauthentic version of their curries, called it curry powder then carried it over to Japan when they intended to "manage" it.
@notthatcreativewithnames 2 жыл бұрын
I mean, in Thailand, there is a similar thing called "American Fried Rice" which is rice fried with ketchup and sometimes raisins, served with sunny side up fried eggs and hot dogs. Kind of mocking American breakfast.
@9gagHasMySoul 2 жыл бұрын
It sounds delicious tbh
@simonrabeder1599 2 жыл бұрын
Thaz stuff is great
@ChineseCookingDemystified 2 жыл бұрын
Yeah, while convergent evolution isn't out of the realm of possibility, I think that the origin of this dish is likely either Omurice or American Fried Rice :)
@erdyantodwinugrohozheng 2 жыл бұрын
Hello, there. American Fried Rice is originated from Thailand when US Military Forces was stationed in Thailand (in Korat and Udon Tani) during Vietnam War. And there are a lot of stories behind this dish so you check it on Wikipedia for detail (en.m.wikipedia.org/wiki/American_fried_rice). In Malaysia, they have similar dish as in Thailand and also spread over Singapore, Brunei, and Indonesia called Nasi Goreng USA (USA Fried Rice). It is taken from Thai American Fried Rice but slightly different. They substitute pork with chicken based on Islamic Dietary Diet in it and become popular among children.
@RiamsWorld 2 жыл бұрын
@@ChineseCookingDemystified Funny enough I've been working on making a dish that's a fusion of Omurice and American Fried rice so now I can incorporate elements of this dish too!
@EZOnTheEyes 2 жыл бұрын
"Pork Fried Rice" and "Wanton Soup" are some of my families comfort food. We aren't asian, we're hispanic, but whenever we feel sick american Chinese food is there for us!
@prego998 2 жыл бұрын
You should try Wonton Soup from a restaurant in a Chinatown near you. It taste a lot different! Then again, you are used to Americanized Wonton..:)
@EZOnTheEyes 2 жыл бұрын
@@prego998 Haha, I gotta give it a shot. Boston's Chinatown supposedly has some AMAZING returaunts! And luckily some of the local chinese shops include a few traditional cantonese meals :)
@harukrentz435 2 жыл бұрын
Wanton soup in chicken broth is excellent whenever you had fever.
@dj1NM3 2 жыл бұрын
BTW: that "inauthentic western" pizza looks pretty much like a Dominoes pepperoni, so it really is an authentic western pizza of sorts.
@Taricus Жыл бұрын
Yeah, I wasn't sure what was supposed to be inauthentic about the pizza. There's lots of different types of crust. It's not an Italian crust, but it looks like it could be a brick oven or hand-tossed crust in America.
@larswesterhausen7262 Жыл бұрын
@@Taricus Authentic western pizza in my book has to be Italian, preferably from Napoli. This doesn't look too bad (1:32) having that fluffy rim and a thin base. Just a bit small in diameter and probably the wrong type of cheese. It ain't got anything in common with those flat grease rags you get at Dominos in Germany. There has to be a reason why they recently closed all their shops in Italy, home of pizza. Doughwise this here gets my approval.
@lanceward4665 5 ай бұрын
@@Taricusthe thing is that the sausage isn’t pepperoni
@user-yy3gm2ub2i 4 ай бұрын
So?
@camelpimp 2 жыл бұрын
wait wait wait, is that why, when I stayed with that chinese family briefly during college, the mom thought my favorite vegetable was bell pepper? (II mean, my vocab was terrible and didn't know a lot of food vocab, but I'm pretty sure I knew more vegetables name)
@miialona 2 жыл бұрын
thats so wholesome oh my god
@GreatKeny 2 жыл бұрын
Shanghai style Borscht soup is what I considered western food when I was a kid. Still one of my favorite soups even today.
@ChineseCookingDemystified 2 жыл бұрын
Love it with some pork chops~~~ and rice cake~
@phothar93 2 жыл бұрын
We call it "American fried rice" here in Burma served with fried chicken.
@LeZouave 2 жыл бұрын
in Thailand too, with sausage
@Bubu567 2 жыл бұрын
@@LeZouave As an american, this is the first time I have ever seen rice cooked like that. I would never in my life add ketchup to rice. That's disgusting.
@LeZouave 2 жыл бұрын
@@Bubu567 As a French, I've seen this dish numerous time in many Asian countries, because I like to travel (or liked, it's difficult to travel now). Once cooked, the water from the ketchup rehydrate the leftover rice but in the end because a dry paste that coat the rice.
@red2theelectricboogaloo961 Жыл бұрын
@@Bubu567 ach, speaking as another american, it's different but i don't like to really take that sort of mindset to it. might not be to your tastes, that's fine. doesn't have to be about judging people man.
@Bubu567 Жыл бұрын
@@red2theelectricboogaloo961 It's called "American fried rice". I don't care what people eat. I only take offense to the name. Imagine if we called pineapple ham pizza, "Italian style pizza".
@Tristanosaurs 2 жыл бұрын
So a few thoughts 1: that fried rice reminded me a lot of the fried rice used in Japanese omurice, which is in a category of food similar to the Canto-western that this dish is. 2: I agree the cultural gap is narrowing, but I don't think there will be a loss of weird canto-western type cuisines globally. I mean, things that fall into a similar gestalt that canto-western is. Just thinking about the naturally occurring fusion of korean and Mexican food that has been happening in Los Angeles. As well as the work of chefs like David Chang and Roy Choi. I think the source of these new innovations is gonna be children of immigrants who were exposed to authentic foods of multiple cultures as they grew up, allowing new forms to emerge more organnically. Maybe not the same as what happened with Japanese western food or canto-wesrern, but in a similar vein.
@TainakaRicchan 2 жыл бұрын
Some "traditional" dishes may get lost over time, but I agree that this kind of dishes will not get "die out" in the long run, but will actually get somewhat more prevalnt, but not as a "western" Dish, but as explcit "fusion cuisine" that tries to combine the flavors of different cultures.
@Holybeast1234 2 жыл бұрын
I was thinking of Omurice too!!
@Holybeast1234 2 жыл бұрын
Also, sorta has to do with your 2nd point, came a across this tiktok cook where he was using italian style sauces on chinese dumplings and chili oil on ravioli, which was pretty cool
@memento6947 2 жыл бұрын
My granny is japanese and she told me about the omurice thing. When world war 2 ends, some people from the west start living in japan because they cant get back to their country. So, they starting to introduce western thing into japan like ketchup and many more. It turns out so many japanese love ketchup and start adding them into anything. It become trends back in the 60s.
@willywonka3050 2 жыл бұрын
I "invented" something similar to this when I was 10 years old, home alone, and very hungry. It was leftover rice "fried" with an entire can of diced tomatoes.
@Marss13z 2 жыл бұрын
Brilliant presentation. We have inauthentic Western here in the States too.
@jac1011 2 жыл бұрын
hahahaha. amazingly true
@kwanarchive 2 жыл бұрын
Love me some chlorinated chicken.
@deadfr0g 2 жыл бұрын
@@kwanarchive Braised in… a swimming pool??
@kwanarchive 2 жыл бұрын
@@deadfr0g No, in the States, there are no regulations governing the sanitary conditions that chickens are raised and prepared with. So the chickens get raised and prepared as dirty as they get, and then disinfected with a chlorine bath. In Europe, they banned chlorine disinfection of chicken, in effect requiring farmers to raise chickens in healthy conditions and for meat processors to kill and prepare/package the chickens cleanly so as to not require chlorine disinfection.
@deadfr0g 2 жыл бұрын
@@kwanarchive Yiiikes, I did not know this! That’s mildly terrifying, hahaha. Thanks so much for sharing. Also I hate that you told me. I feel like I need to chlorinate my brain now.
@primeribviking3688 2 жыл бұрын
When I was younger I was just trying to learn anything about cooking. I just one day tried to make fried rice with what we had. I marinated leftover crawfish tails from a crawfish boi and sliced yellow onion in some soy, sugar, vinegar, 5 spice, and sesame oil. I made fried rice with this and I loved it. It was fun and started me down a path to learn more and more.
@lawnjart16 2 жыл бұрын
I know this probably sounds dumb, but I love the idea of un-authentic Western food and imagining a Chinese "hipster" stating "you know, that is not REAL authentic Western food". If I ever get to travel to China, I want to experience local cuisine - but would like to try some of the Western influenced stuff too. That seems like fun
@ststst981 2 жыл бұрын
"Americans don't really eat western food in the west"
@EddyCNAU 2 жыл бұрын
Chinese hipster... I feel called out
@andrewsuryali8540 2 жыл бұрын
I've had this experience, and on the whole I can't recommend Chinese "inauthentic" western food. See, all countries in Asia have their own takes on western food that're usually adjusted to the fundamental tastes and preferences of their cuisine. This means some adaptations of western foods like steak and pastas work better in one culture than in others. Japanese take on western food is incredibly good sometimes, and in countries that used to be colonies like Indonesia or Singapore you can get a similar effect simply because they KNOW the original European taste left behind by their former masters. In China the fundamental flavors of Chinese cuisine are too different and the legacy of western colonial presence is negligible except in former concession cities like Shanghai or Tianjin, so their interpretation of western cuisine honestly sucks.
@thehermitdruid 2 жыл бұрын
Reminds me of the Japanese King of the Hill fans who argue that you should only watch it in English with Japanese subtitles 🤣
@kaitlyn__L 2 жыл бұрын
@@thehermitdruid oh is that real? I love that so much. With translators’ notes explaining the references at the top instead of going with the Japanese dub localisations too I hope!
@JamieDoyle8 2 жыл бұрын
The bell pepper and onion being “western” thing amazed me, in Ireland a Chinese takeout will almost always have stir-fried pepper and onion thrown in somewhere. I’d totally watch a video on Irish/British Chinese food too as it seems very different from American-Chinese food, if that’s a topic you’d ever cover. Some things are definitely unique to this part of the world, like having chips (as in fries) in place of or as well as rice
@harukrentz435 2 жыл бұрын
Eastern and southeast asian people dont use onion much and our ancestors certainly didnt use bell pepper in the past.
@juch3 2 жыл бұрын
@@harukrentz435 it is an interesting perspective indeed, while bell peppers would still be considered as a "foreign" ingredient. Other types of peppers like bird's eye chili are an important ingredient in many local cuisine. Even though both has only been present in Asia for a few hundred years.
@slwrabbits 2 жыл бұрын
not gonna lie, my brain totally locked up and stalled when you said, "chips in place of or as well as rice" - I know there is nothing wrong with it, but talk about world-shattering
@leocao505 2 жыл бұрын
Actually, Chinese Chinese chefs use bell pepper and onion in pure Chinese cooking (dishes I'm sure foreigners won't enjoy) too. If you travel a lot and like cooking at the same time, you will find that we, humans, share a lot of common ingredients and methods no matter where we are.
@lkriticos7619 2 жыл бұрын
I'm in the UK but I'm in a town with a lot of Chinese students and we've got a cool mix of different Chinese resturants and take aways. There's some that do the typical British-Chinese food. Some do a mix of British-Chinese and stuff from a particular region of China. And then there's some that concentrate on one type of dish, like the dumpling place (which is amazing). It's nice. And I really need to branch out and try a lot more different resturants just to see what they're like.
@hydratheorganism9639 2 жыл бұрын
In Vietnam, we have a dish called Thai hotpot that doesn’t even exist in Thai’s cuisine 😂. I like to think of these as fusion food, take the essence of the original cuisine, cooked in methods and preferences of another culture. It’s what beautiful about food, there is no limit.
@fredsta500 2 жыл бұрын
For real? I always thought lẩu Thái was actually from there
@RiamsWorld 2 жыл бұрын
It's funny because one of Thailand's most famous hotpot is called "suki" short for sukiyaki, which isn't actually based in Japanese Sukiyaki.
@punnboat9817 2 жыл бұрын
HMB In Thailand we have American fried rice, Singaporian Cendol (yes Singapore has Cendol, but here is different), Tokyo dessert. And you can't find any of these in the respective countries/cities. Worst offender is something we called "Chinese dessert" which is either dessert nor can be found in China. But I loved to know what "Thai Hotpot" is ;)
@hydratheorganism9639 2 жыл бұрын
@@punnboat9817 I’d say it’s a hotpot which broth is a little bit like Tom Yum Goong but minus the coconut milk and its milky appearance, served with okra, bean sprouts, morning glory (literally any type of veggies of choice 😂), fish/pork/beef/meatballs and eaten with rice noodles/noodles. It’s called Thai hotpot but to me it taste insanely Vietnamese, unlike any Thai’s food I’ve ever tried. The broth tastes tangy and a bit spicy, garlicky, fishy with quite a strong lemongrass base.
@nawapolachawanantakul5850 2 жыл бұрын
@@punnboat9817 55555555
@user-dc3pd7us6e 2 жыл бұрын
we also have a version ofthis dish in Thailand and its called ข้าวผัดอเมริกัน (american fried rice). Its a fried rice with ketchup and a hot dog and a fried egg on the side. Always thought that they ate this in America when I was younger lol
@youngartist9 2 жыл бұрын
Some what unrelated but in Argentina, I once went to an “American Diner” called Johnny B. Goode. Their menu was a mash up of all immigrant American cuisines. My friends and I got a pizza, a noodle stir fry, and chili cheese fries. None of it was very good.
@flyingace1234 2 жыл бұрын
I know there is an entire genre of Japanese food called "Yoshoku" that is similar in concept. Japanese takes on Foreign foods. Classic brown Japanese curry is an example. It is curry introduced via the Brits. Other classic examples include Tonkatsu (And the other fried cutlet dishes), Koroke, and Castella Cake. Here in the US, at least, I would say the closest we have is Hawaiian food. The classic example that pops to mind is Spamusubi, basically sushi made with spam. Poke also is pretty popular, which is (very reductionist) seasoned sashimi on rice. There's also influences of Korean, like the Short Ribs, and Chinese influences. Not to mention the melting pot of other European and pacific island tastes.
@kaitlyn__L 2 жыл бұрын
That explains why I like Japanese curry so much haha, it being a British “curry” export and all. But I like that it’s usually spicier than generic British “curry paste/powder”.
@kazukiseno1681 2 жыл бұрын
In Japan, people call it “chicken rice” and normally wrapped with egg omelet. That’s also called omelet rice and considered as Japanese Western dish.
@avacatherine5646 2 жыл бұрын
Omurice! So good 😋
@kwanarchive 2 жыл бұрын
What do they call Hainanese Chicken Rice in Japan?
@kazukiseno1681 2 жыл бұрын
@@kwanarchive Hinanese Chicken Rice is normally called Singapore Chicken Rice or Kao Man Gai (considered as Thai food) in Japan.
@avacatherine5646 2 жыл бұрын
@@kwanarchive Suchīmuchikinraisu is what I saw on one restaurant menu, the place is called Wee Nam Kee Hainanese Chicken Rice Concept Shop.
@davidjoelsson4929 2 жыл бұрын
Interesting. I know also tempura has its origins from portugese merchants and japanese curry from the british hence both cultures uses something sweet in the curry
@unicyclechinese3125 2 жыл бұрын
That was the best damn fried rice I've ever made in my life!!! Your rice steaming method made a monumental difference. I've always had a problem with gloopy rice, but steaming it was not only simple (no measuring!), but fast and made the best rice! 谢谢你们！
@Kolya_Smirnov 2 жыл бұрын
I've lived in China for 13 years now. The first few times I went to get pizza (even at Pizza Hut) I was so disappointed. They barely use any tomato sauce. The first time, I told the waiter they forgot to put any sauce on it and he said they would fix it. What did he do? He brought me two packets of Heinz ketchup. Problem solved! haha!
@Swordphobic 2 жыл бұрын
Beware, if you ever come to some places in latin america that will happen as well.
@joeseabreeze 2 жыл бұрын
Wow, that sounds horrible lol! That would be considered a crime where I come from (northeast US)
@harukrentz435 2 жыл бұрын
Thats true, here in my country you can barely taste the tomato sauce in your PH & Domino pizzas.
@jaminwaite3867 2 жыл бұрын
I used to get extra sauce on my pizzas
@red2theelectricboogaloo961 Жыл бұрын
@@therewasoldcringe really? now you're making enemies. you made an enemy of me. square up right here.
@Solaris0071 2 жыл бұрын
I ate one of the best Italian tomato soups in my life in Guilin 桂林市. The restaurant owner did spend a couple of months in Germany to get familiar with western cocking technics. She gave me the recipe and I still make this light and simple tomato soup until this day in Vienna (Austria)
@cameronchapa4162 2 жыл бұрын
Ooo, what’s the recipe?
@red2theelectricboogaloo961 Жыл бұрын
share the recipe now share it now don't you go ghosting us we have to know now
@GeckoHiker 2 жыл бұрын
Since I Americanize all my "foreign" recipes it makes sense that other cultures would do the same. My Chinese fried rice just uses a few ingredients that are authentic plus all the American cooking techniques I know. My Indian curry is delicious but not authentic because it only takes me 30 minutes. The flavors are there but the cooking techniques are full of American shortcuts, ingredients, and spices. I've only recently learned to toast my spices. It's worth it!
@mystruggletobeadecenthuman5121 2 жыл бұрын
In thailand we have something very similar to this that we call “American Fried Rice”. It’s usually serve with a side of a piece of fried chicken, sausages, ham, and a sunny side up. Really tasty 🤤 When I was a kid I genuinely thought that that was what an “authentic” American food look like 😂
@t.o.4251 2 жыл бұрын
Oh the durian pizza...got me thinking about how Boston's Italian North End and Chinatown aren't far from each other and that I can get good Neapolitan pizza (and more!) in one and frozen durians in the other. Surely someone will make the trek.
@daisuke910 2 жыл бұрын
Malaysia already have that. The Pizza Hut sells it I think
@chemxcore 2 жыл бұрын
I miss Boston, great food city!
@diego1694 2 жыл бұрын
I don't think that pizza deserves the hate, it looks great. Not everybody prefers thin crust new york-style pizza.
@user-ki1xj5fl1i 2 жыл бұрын
Yeah I didn't know wtf he was on about
@Sand-Walker13 2 жыл бұрын
Thick crust is life
@animeentranced1130 2 жыл бұрын
I think he was referring more to the toppings.. like durian. But yea I couldn't see an issue with it at first either.
@thh1226 2 жыл бұрын
All I can see is people in asia don't care about it appearance. If it look delicious we will eat it and if it look sus then we probably try it to know how it taste not like if it overcook a little bit then back to the kitchen
@50ShadesOfEndo 2 жыл бұрын
@@animeentranced1130 No he genuinely thought durian on pizza was a great idea
@BenjiSun 2 жыл бұрын
do note that "Canto-western" from Hong Kong is actually at the minimum 2 different kinds. Canto-British, Macanese-Portugese, Shanghai-Western, and Shanghai-Russian, as mentioned in the previous Lo-Sung Tong video from this channel (the inauthentic Russian Borscht Soup that's more minestrone). other than omurice being also a ketchup heavy "fried-ish" rice, wholly Japanese "naporitan spaghetti" is also made with very similar ingredients: onions, cut up weiners, bell peppers(typically naporitan uses green bell peppers), and lots and lots of ketchup. =) there's gotta be some kind of common denominator from the west who introduced this kind of cooking to East Asia? perhaps it's ingredients that aren't as easily spoiled after long ocean-based journeys?
@omggiiirl2077 Жыл бұрын
Oh that's kinda cool in Korean we call onions yangpa, or western onion as well, but from what my mom says it's actually a contraction of yangki(Yankee) and pa. So basically Yankee onions, it's the same with cabbage you have Asian cabbage bae chu and western cabbage yangbaechu. VERY cool. Also i wonder if the western fried rice is a Chinese style rendition of red rice we eat in the Black community, which is a spin off of Jollof rice, but with ingredients available in the USA. A lot of people would never guess how loved rice is in Southern Black cooking especially Low country cooking from the Gullah Geechee culture but we live our rice! It's why our ancestors were selected specifically to be enslaved, because they were rice farmers. And the ingredients may be different but it looks very similar.
@joeseabreeze 2 жыл бұрын
Interesting recipe. I grew up in the US and I’m quite old, and have never seen fried rice made like this. In the US, different regions have their own Americanized version of fried rice. Where I’m from, in the northeast, it’s typically made with soy sauce (light or dark), pork, chicken, or baby shrimp, egg, mung bean sprouts, scallions (or chopped onions), sesame oil, msg, and white pepper. Sometimes there will be peas and chopped carrots. You will find this in almost all those suburban Chinese restaurants all over New England and New York.
@tsui1024 2 жыл бұрын
Ketchup Spaghetti is actually pretty decent in Japan, called Spaghetti Napolitan. Asian countries really do use ketchup in a lot of cooking though.
@tokuyou3811 2 жыл бұрын
in the phillippines ketchup is popular in spaghetti too. filipino spaghetthi is abnormally sweet compared to the italian variety. its popular enough to be one of the most recognizable foodstuffs from the most recognizable filipino fast food chain jollibee.
@madisonchapel7946 2 жыл бұрын
When I was 19, I moved to the Philippines for four months. It was my first time living in another country, and I remember one day I just got really homesick and wanted spaghetti as a comfort food. So I bought pasta and spaghetti sauce....and proceeded to throw the whole thing out after one bite 😆 I love the Philippines but that spaghetti brought me absolutely no comfort
@ianhomerpura8937 2 жыл бұрын
@@madisonchapel7946 well, tomatoes were rare here in the Philippines, especially during the postwar recovery years. So we substituted them for banana ketchup (another wartime invention) and sugar (which we have LOTS of). The meat industry was also hit very hard, so we had to rely on processed meat from the US, most notably hotdogs. So we tried mixing all of them with pasta to replicate all that Chef Boyardee surplus that the GIs brought with them during the liberation campaigns. Then it became a hit at children's birthday parties. And so it stuck. So that explains why our spaghetti tastes weird to foreign palates.
@madisonchapel7946 2 жыл бұрын
@@ianhomerpura8937 Interesting! I knew the ingredients for Filipino spaghetti but I didn't know exactly why it came to be like that. Thanks for the little history lesson! ❤️
@Banom7a 2 жыл бұрын
@@madisonchapel7946 filipino love their spaghetti sweet lmao, i ate them and ended up adding more salt to it.
@Arat1t1 2 жыл бұрын
This brings back good memories from my time in China. I absolutely loved the Dongbei cuisine, and there were some quality western restaurants in the area, but sometimes those places that served food right in the uncanny valley of western food just hit the spot. One place in particular was basically the equivalent of those pan-Asian buffets you find over here. They had it all. Pasta, pizza, steak, gratins, everything that was seen as western. All of it was incredibly mediocre and not quite authentic, but it just felt damn good eating it.
@melon_man_dan6888 2 жыл бұрын
My girlfriend and I love watching your videos for when we can get our own kitchen to cook together. We also adore seeing your sweet dog at the end.
@dicktiionary 2 жыл бұрын
I came here from Alex's first fried rice / interview and stayed. 1 new wok/ steamers / cupboard full of ingredients and seasonings later and I'm well hooked. Love the channel, commentary and recipes.
@KimForsberg 2 жыл бұрын
That fried rice reminds me of one of my personal favourites that I used to call "poor swedish student's fried rice". 1) day old jasmine rice; 2) one onion 3) 100g Falukorv (highly homogenous mix pork/beef/fat as a very thick pre-cooked sausage) sliced sort of like short french fries 4) one or two eggs (depends on size) 5) some spices/sauces: soy sauce, some hot sauce, lemon juice, salt, pepper. Pretty much just fry up the onion and Falukorv until lightly browned, add the rice, fry up a bit more, add spices, stir well, add eggs, stir until evenly coated and done, add sauces. Should come out at around 1.50 EUR/2 portions with 12% VAT on ingredients. And it's basically all the same ingredients as another good budget dinner, Korvstrogagnoff, which uses basically the same ingredients, just more Falukorv and rice served on the side, and instead of egg, add tomato paste, ketchup, and a cup of cream for sauce. All in all a good combo for buying the cheap big-pack Falukorv. And best of all, it's all really good... well at least I think so. :)
@BankruptMonkey 2 жыл бұрын
My favorite food is tri-fusion dishes, where another culture does their version of a foreign cuisine (like my favorite restaurant is the Korean version of Chinese takeout food place.) This is fun mix of different food genres! I can definitely see pieces of different American dishes brought together in this, sort of like Midwestern beanie-weanies and Hawaiian spam fried rice and the American dish called "spanish rice" but not at all similar to actual spanish rice, maybe a hint of vintage casserole recipe, with char siu added in for fun. It looks tasty to me!
@markgay248 2 жыл бұрын
What great insight into back and forth cultural influence. Would love to see more of these, and yes, the sharing of culture is always a good idea. Thanks!
@j0anbug 2 жыл бұрын
i have a lot of old(not old old, 70s to 00s old) (American) cookbooks and so many have "Asian" recipes that basically just have soy sauce, ginger or sesame oil in them and always wondered if China had something similar, so this was super enlightening. also learning that it's called "imported scallion" in China fills me the same joy as knowing that it's "egg scallion" in Japan
@Default78334 2 жыл бұрын
And "carrot" in Chinese translates as something like "barbarian radish".
@stepfanhuntsman5470 2 жыл бұрын
I really like these weird cultural fusion dishes. Like the American Chinese food or the Hong Kong macaroni and spam soup. The attempts to take another groups dishes and food and then adapt it to your cultural tastes leads to some really interesting mixtures. It sort of feels like the quintessential of human-ness to try something and then say "I like this but what it needs is..."
@NomenNescio99 2 жыл бұрын
I know it has been said before, but your dog is just so darn cute!
@jac1011 2 жыл бұрын
it looks like it was saying hey hey! at the end 😊
@MauriceL2006 2 жыл бұрын
I bursted into laughter when I saw one of the speaker's memory about ketchup sauce spagetti 😂 That's indeed some iconic and memorable thought about Western food in the old days
@Orcael 2 жыл бұрын
There is absolutely a significant value in protecting the authenticity of cuisine -- cultures are *steeped* to the neck in their food and I completely understand demanding an adherence to technique and ingredients before giving a dish a name (e.g. don't call something mapo tofu if there's no doubanjiang in it). But I'm loving the ongoing emergence of hybrid cuisine -- I mean if it tastes good, who cares? Hamburgers are undeniably US American -- in world-wide recognition, anyway -- but have you ever had a hamburger off a street cart in northern Mexico? Incredible. They took our classic and tailored it to Mexican taste buds and it's absolutely lifechanging. More of this please. Food is the great human equalizer, let's keep sharing and having fun with it. I love that you guys made room for this kind of thing on your channel. You are such a freaking treasure.
@ChineseCookingDemystified 2 жыл бұрын
Totally agree. There's room, I think, for *both* respecting the depth and breadth of what came before us *and* playing around and having fun with stuff. One day, when there's 48 hours in a day instead of 24, we want to make a side channel called "Chinese Cooking Remixified", and share all of the wacky creative shit that we like whipping up for ourselves on a random Sunday. I think there's more value in communicating traditional, authentic recipes.... but, hey, why not both? What bothers me is never creativity, but rather people coming into a dish from the point of a shortage of research/respect, and leaning on "humburg! authenticity is nothing!" as an excuse for not doing their homework.
@Sacto1654 2 жыл бұрын
@@ChineseCookingDemystified However, some cultures so protect their cuisine that it does get a bit annoying. Some Italians and French are kind of notorious for this.
@kritdikornwongswangpanich4683 2 жыл бұрын
In Thailand, during the Cold War, we also have something quite similar to this Canto-Western Fried Rice, and we literally called it "American Fried Rice" (Kao Paad American), which - of course, does not exist in the US. Also, another similar dish, but probably more comparable to the Japanese Napolitan spaghetti is what we called stirred-fried macaroni. The list of ingredients is almost identical to this dish (for macaroni just sub the rice to macaroni, obviously). Anyhow, for the "American fried rice dish", instead of BBQ pork, we normally used fried chicken. It's quite surprising how these "orientalized western food" in many countries around Asia had become almost similar, and center around ketchup; which is even arguably originated from China and SEA, had a trip to the west and returned in a different form.
@jamesblhollands 2 жыл бұрын
There's interesting differences within "Chinese takeaway" food, country to country, too. Being from the UK, I never ate crab rangoon in my life (I had to look it up) and General Tso's isn't on the standard takeaway menus. Being in Australia now, they have stuff like Long Soup which isn't in the UK either, not sure whether the US has that.
@fenikso 2 жыл бұрын
Never heard of that here in the US, but I live in the rural Midwest, not exactly a haven of multi-cultural cuisine.
@jamesblhollands 2 жыл бұрын
@@fenikso I hear you brother. I'm in very rural west Australia so I feel and understand your pain!
@latlatko 2 жыл бұрын
very similar thing happened in the netherlands with indonesian/chinese food (not the same but they are oftes served in the same take-out restaurant here). The combination of chinese, indonesian and dutch influences gave way to a restaurant culture that isn't found anywhere else.
@jamesblhollands 2 жыл бұрын
@@latlatko Which dish is your favourite on that menu? Does the cuisine have a name or a nickname?
@latlatko 2 жыл бұрын
@@jamesblhollands I don't think it has a collective name. My favourite is probably Babi panggang, Indonesian for grilled pork, which is deep fried pork in a sweet tomato based sauce. Served on a bed of atjar (sour vegetables). Created by Chinese immigrants working in Indonesian restaurant. It is very unhealthy but very tasty.
@monocore 2 жыл бұрын
Your tip on alex's video made my fried rice game level up significantly. Thank you!!
@Kavino 2 жыл бұрын
What is kinda skipped for a lot of people is that there is 2 types of "Chinese western food" in the Mainland (Hong Kong/Macau is different). The first kind sprung up after the Europeans setup colonial enclaves in Eastern Chinese coastal regions, where it caters to both Chinese and European customers. You can see remnants of those in Shanghai and Tianjin, with dishes like potted stewed beef, butter steamed clams, breaded pork cutlets (with worcestershire sauce), etc. The other kind of the newer type that is much more influenced by American ingredients with ketchup, meatball spaghetti, processed meat sausages, etc.
@O2life 2 жыл бұрын
This was a great video! Here in the US, I have often seen (and even made myself) a homemade version of "fried rice" using cubed ham, green peas, corn, and cubed carrots (the veg is often from a frozen mix that is ubiquitous in grocery stores here). Gently fry them together with cooked rice in a skillet -- everything will stick horribly, but do your best -- try to push the ingredients to the sides to make a hole in the center of a skillet and crack an egg in. Attempt to mix this egg into the hot rice somehow -- it's usually a messy process, and a little upsetting. Cook it to death because you can no longer identify the egg and you want it to be completely cooked. Douse with with soy sauce. Mix until it forms a disappointingly gummy mash or paste. Serve, with apologies and a side of ketchup.
@nonominomi9688 7 ай бұрын
I often used the same ingredients, both in the US and in China. The frozen mixes are so convenient, and in my case, I didn't want to go buy and cut so many veggies just for a bowl of fried rice for one. I didn't have lard to cook with, but I'd drop in a cube of butter halfway for the animal oil tastiness.
@smtitmas 2 жыл бұрын
i learned to cook Egg Fried Rice by watching Uncle Roger and i love how authentic (to me at least)it tastes. Than i found your channel and my mind has been blown. Thxs for all the delicious looking recipes.
@mrJayGarage 2 жыл бұрын
Thanks a lot guys, love your channel. I am Mexican living in the USA and I am following in love with Asian cooking 🤘
@reismw Жыл бұрын
I love your narration and also, videos are hiiiigh quality, thanks for sharing.
@goose0078 2 жыл бұрын
We have a dish similar to this in Nicaragua, "Arroz a la valenciana", it's sort of like a poor man's Paella. Instead of seafood, at least in my family, it's cooked with some veggies, hotdog and broiled chicken. The rice is flavored with a mixture of cheap condiments including ketchup. It's fantastic to be honest.
@Dparrey 2 жыл бұрын
I love this sort of low key real life fusion food. It's such a weird thing and I'll be sad if it becomes less of a thing. With the strong desire for all things authentic I think people start to gatekeep what you can do with certain dishes even though half the dishes we love come from some bastardization or another before people cared so much.
@EudaemoniusMarkII 2 жыл бұрын
Love your videos and all the info you give with cultural relevance and history.
@ErtosAcc 2 жыл бұрын
My fried rice recipe (am European): Chilled rice, eggs, soy sauce and sometimes other things like sausage, onion, scallions, garlic, basically anything I feel works well. No wok, just a random big pan, not even cast iron. Order of ingredients doesn't really matter, mostly just what cooks longest goes first. I also like to leave it cooking longer at the end so the rice gets slightly crispy. Not sure how authentic it is but it tastes awesome.
@hoddtoward 2 жыл бұрын
Can you do other fusion-style dishes like that Cantonese/Vietnamese lobster with green onion and garlic?
@Alexlalpaca 2 жыл бұрын
I don't know how that looks or tastes but it sounds amazing
@gibariangaborski8334 2 жыл бұрын
I second this! I remember eating it when I was young. My Fuzhou Min dad always made it for special occasions.
@hoddtoward 2 жыл бұрын
@@Alexlalpaca Search "House special Lobster," I'm lucky that restaurants serve it but I want to make it
@UnDeaDCyBorg 2 жыл бұрын
I always consider it quite interesting when someone takes foreign ingredients, or concepts, and makes a dish out of them with what they know. Or, sometimes, the other way around. After all, just think of the ice cream flavours we might have never otherwise. I personally also have no problem with taking a base stir fry and adding whatever I currently feel might taste good in that.
@misterblobbys 2 жыл бұрын
Just discovered your channel dude , love your directions thanks
@manryhood 2 жыл бұрын
There's a dish here in Malaysia called "Nasi Goreng USA" (USA Fried Rice), which I've seen people served with some beef or beef patty, sausage and a sunny side up. Until someone revealed that "USA" in that dish stands for Udang Sotong Ayam (prawn, squid and chicken). We also have Chines Fried Rice and Kampong Fried Rice, which I suppose is a more traditional Malay fried rice - more spice, served with crunchy deep-fried anchovies.
@daedalus2253 2 жыл бұрын
"A lot of people in the west do not have bamboo steamers laying around " glances over to my $10 bamboo steamer off Amazon laying on top my fridge
@ChineseCookingDemystified 2 жыл бұрын
You can certainly use that too! We went over it here: kzfaq.info/get/bejne/jtB4hNKKptadeWQ.html In the future, we'll be using our steamer, and directing people to this video if they want to use the hack :)
@ChoochooseU 2 жыл бұрын
I have an electric steamer and LOVE IT- make my rice in it, since I don’t have a rice cooker. But he’s right- and most Chinese don’t have huge ovens either. Another thing I finally got myself is an electric kettle - which aren’t common in USA- which is super weird to most other countries, when they find out they all want to know how we heat water- nuke it- and then they are quite perplexed why anyone would heat up water this way 😂
@daedalus2253 2 жыл бұрын
@@ChineseCookingDemystified that's definitely cool to do it that way
@daedalus2253 2 жыл бұрын
@@ChoochooseU nuke water! Nooo who would do this. What kind of tea would that be
@Vertraic 2 жыл бұрын
@@daedalus2253 Ok, seriously, I have seen this in a couple places now and I am confused as to why heating water in a MW is apparently so much worse for making tea? I can understand not wanting the tea leaves in the MW but why the water?
@U.Inferno 2 жыл бұрын
"Onion and bell peppers are commonly associated with the west." Did I cook for them? Cause those two are my go to veggies. If I don't know what to put in or on something I'll probably do those.
@danielpirone8028 2 жыл бұрын
Love this channel so much!
@markciale5246 2 жыл бұрын
Great recipe…and I love your cute doggie!!
@PRDreams 2 жыл бұрын
My favorite Chinese food place in MA, USA makes the fried rice with actual pork fat 🤤 it is a treat to find a piece of fatty pork in your pork fried rice and I love it! Also their Orange Flavoured Chicken actually taste like orange and is actually spicy for a change. I know neither is authentic Chinese but it's so good!!!!
@bravery2047 2 жыл бұрын
sounds delicious!
@alexisasheep6554 2 жыл бұрын
tbh the "inauthentic" pizza looks like something I'd prefer over pizza hut and the like.
@ChineseCookingDemystified 2 жыл бұрын
I do appreciate Champion's existence. It can hit the spot when smothered in hot sauce for sure. Also really think that they should seriously consider this as their theme song: kzfaq.info/get/bejne/iq-WdM6Ap7PKZXU.html
@alexisasheep6554 2 жыл бұрын
@@ChineseCookingDemystified hahaha that would really be something, maybe they should.
@quintonhoffert6526 2 жыл бұрын
@@ChineseCookingDemystified I don't know about Champion, but when I was studying in Beijing about 8 years ago my go-to was Cat's Eye Pizza. It looked more or less like the pizza you showed but it was absolutely delicious. Don't get me wrong, I definitely enjoy the tomato sauce style pizza, but as someone who doesn't really love tomatoes on the best of days (and usually hates them) doing without tomato sauce was rarely an issue for me. I still maintain that authentic or not, Cat's Eye was better pizza than most of the pizza places in my town in the US Midwest.
@PandemoniumMeltDown 2 жыл бұрын
@@ChineseCookingDemystified I now ALWAYS smother my pizza with a ton of chili crunch oil I've learned to make right here on your channel. It just makes pizza a million times better.
@thenetgamer2 2 жыл бұрын
It looks like a pizza hut personal pizza.
@meebelle 2 жыл бұрын
This brings me memories of a dish I had while studying in Beijing, Italy fried rice 意大利炒飯, but made with eggs and tomatoes.
@rowluxillusion5235 2 жыл бұрын
Best Fried rice I ever ate was in Bologna, they used cubed prosciutto di parma instead of char siu, it was incredible
@prestonbowers4768 2 жыл бұрын
I had not considered that "western" foods in china would also heavily feature bell peppers, thanks for giving me more fuel for hating them. I am now obsessed with everything else about this inauthentic western food and want nothing more than to see all the creative things that came up with. it sort of feels like our inauthentic chinese food came up with four good dishes and stuck to that formula since before I was born and the idea of interesting crossovers is very exciting!
@TheDavidLiou 2 жыл бұрын
you can find a lot of these crossovers in former colonies.
@Noskur 2 жыл бұрын
you dont like bell peppers? :(
@ronin47-ThorstenFrank 2 жыл бұрын
I wonder when Uncle Roger turns up and telling you to use a rice cooker. Also, Andong should make a video about the German sausage mango skewer (sounds a bit like Toast Hawaii to me)
@TheNamesDitto 2 жыл бұрын
Loving this!
@seven_hundred-seven_hundred 2 жыл бұрын
Very nice. Thank you.
@royalsego 2 жыл бұрын
You guys are literally historians. Love.
@PandemoniumMeltDown 2 жыл бұрын
They are indeed a foodyclopedia
@Carloshache 2 жыл бұрын
Some chachaanteng creations seems to be surprisingly similar to Yoshoku or Japanese-Western food. This one reminded me of the classic Napuritan pasta (Not-very-Neapolitan Ketchup-hot-dog-spaghetti). Most of the sauce ingredients are the same. It is also a bit similar to the ketchup-chicken rice in Japanese "Omurice" - rice omelette. Maybe this cuisine is an influence? Just an idea.
@ChineseCookingDemystified 2 жыл бұрын
There's *definitely* tons of cross pollination between Hong Kong western food, Shanghai western food, Japanese western food, and Singaporean western food (i.e. the the 'Hainan Western Cuisine'). I'd imagine this dish likely has its roots in either Japanese Omurice, or Thailand's American Fried Rice... but couldn't find much information on the topic :)
@bdellovibrioo5242 2 жыл бұрын
I love how two of the items in the "holy trinity of the Cantonese view of western food" are in the "holy trinity" of Cajun cooking.
@FunMan1337 2 жыл бұрын
Im from montreal and i love aunt Dai!
@ngyuentru8117 2 жыл бұрын
seems like an incessant pursuit of authenticity will stunt culinary innovation.
@JohnDoe-dw7or 2 жыл бұрын
This is crazy because in Japan we do a fried rice with ketchup on its own or for omurice
@mkid4895 2 жыл бұрын
i was just thinking the same thing too
@Raymond8501 2 жыл бұрын
In Malaysia, we have one fried rice dish call Nasi Goreng USA (USA fried rice). However the naming doesn't associate with the cooking style, it's actually an acronym of three main ingredients: Udang(prawn), Sotong(squid) and Ayam(chicken). But since this is well serve fried rice, it's considered a bit expensive from others.
@apefu 2 жыл бұрын
Loved this, If I stay long enough in a country I always try to have some foreign foreign food ;) It is always interesting, and sometimes in a very positive way. I have many fond food memories of this kind, but my favorite was having American Chinese food in Shanghai. What a trip!
@hackel137 2 жыл бұрын
I'm so confused, as a US American both of the pizzas pictured in the intro look amazing! What's wrong with the crust? It looks perfect. Unfortunately as someone who *hates* both hot dogs and onions, that dish looks terrible.
@apalinode3859 2 жыл бұрын
Yeah, I’m a pretty big fan of thick crusts, too, and I’m from the US. I know a lot of people prefer thin crusts, though.
@johnpenwell6402 2 жыл бұрын
@@apalinode3859 Thick and thin crust can have a wide range of meanings depending on what part of the country you’re in. I noticed out in the Midwest thin crust would often be cracker like while thick crust would be a pan pizza (like in the video). Chicago pizza is it’s own beast, a true pizza pie. In the northeast thin usually means a NY style crust while thick is a Sicilian style pizza in a low walled rectangular pan. Aside from Pizza Hut I don’t know of any pizza places that use circular pans near me.
@ChineseCookingDemystified 2 жыл бұрын
I'd call it... doughy? Like it leaned too hard on yeast, with maybe a bit too much sugar as well. I'm certainly not the type to rag on thick crusts (I even love Chicago style stuffed pizza!), but I'd put the closest comparable for Champion (the pizza chain that's from) the old style of Domino's Pizza? Like, I'm far from a snob though - I do order the stuff (and to Champion's credit they're dirt cheap - like, USD $4 a pie) - but pizza definitely gets better than Champion imo ;)
@CorbiniteVids 2 жыл бұрын
Ketchup in rice being "inauthentic american food" is pretty hilarious to me because as an american, ketchup is GREAT in rice and I've eaten it like that since i was a kid. Of course i tend to be the outlier among my friends but hey, don't knock it till you try it
@grggr18 2 жыл бұрын
pretty much something my older brothers taught me to make growing up in the 70s. we were all born in HK but they came here in the late 60s as teenagers and i wasn't even a year old. and spot on w/ the char siu and hot dog... or SPAM... or ham... or bacon... or lap cheung... or all of it! plus the scrambled egg. we also liked the addition of Lea & Perrins
@sunnowo 2 жыл бұрын
This really feel like the Chinese equivalent to me putting lao gan ma on literally every food product in reach and I support it fully
@InnuendoXP 2 жыл бұрын
"Italian"-Americans have ensured no matter where you go in the world, you can always count on being able to get some inauthentic Western food if you're somewhere that's received the benevolent end of the globalisation stick.
@JohnDoe-wx2oo 2 жыл бұрын
I don't think I've ever seen someone write "Chinese"-Americans. Why are people of Italian heritage suddenly suspect? Did we burst out of Zeus's head like Athena? Did we undergo total replacement gene therapy on the trip to the Americas?
@OutOfNamesToChoose 2 жыл бұрын
@@JohnDoe-wx2oo I think he means to say that for people who were of Italian heritage, the food did not remain authentically Italian for long. The quotation marks show that he thinks that it is suspect that individuals were Italian in heritage, yet not in culture. A lot of that was due to the initial inability to access authentically Italian ingredients which led to recipes being modified beyond the recognition of Italians in Italy. Italians are proud of their heritage, especially their food, so it should be no surprise that many shun the idea of fusion cuisine; they are a nation of over 2,500 traditional cheeses, after all. Then there's the case of x-generation immigrants who have little to no connection left to their ancestor's country of origin, yet still maintain it as part of their identity. E.g. A 3rd-gen immigrant's child in italy may be able to cook in a way that far supersedes a 3rd-gen immigrant's child in the US, in terms of culturally authentic Italian cuisine. Whilst Italy is a country of traditions, the US is a multi-layered culturally ambiguous melting pot of people whose ancestors arrived at different times. This is ideal for the continuation of fusion cuisine, yet an antithesis to the high fidelity reproduction of heritage. Sorry for the long response; I was taken aback that you had taken such a different interpretation to Clement's comment.
@JohnDoe-wx2oo 2 жыл бұрын
@@OutOfNamesToChoose i take offense because I look Italian, i took the time to learn the language of my ancestors in Uni, to move to Europe, to visit Italy numerous times, my family and i cook some authentic dishes at home.. it's a slap in the face this double standard where white Americans are hardly treated as real people with real feelings anymore. We've been a punching bag for way too long. Your racism against whites, and italian-americans, is not ok.
@123tobiiboii123 2 жыл бұрын
@@JohnDoe-wx2oo I think it's probably because a majority aren't putting the effort you have in. Surely you understand it from the modern day Italians perspective as well, taking offense when someone claims to be have some sort of connection with you when their only understanding of Italy is through parents of partents that moved over 100+ years ago. I don't really get what the original guy was chatting about but when it comes to my opinion I don't particularly think it's an "Italian-American" only thing though, it's just an "X-American" thing once the generational gap grows
@InnuendoXP 2 жыл бұрын
@@JohnDoe-wx2oo let's be real man, the effort you describe is as common among the hyphenated-Americans as a perfectly cut diamond in a wheat silo & you know that as well as anybody else. You getting such a bug up your ass about it definitely shows you haven't lost the Yank mindset though.
@idleeidolon 2 жыл бұрын
People, please tweet this to uncle roger. It would be a perfect reaction video.
@notthatcreativewithnames 2 жыл бұрын
Uncle Roger doesn't matter. Here we have Uncle Dawei.
@illusionxmuta 2 жыл бұрын
In Malaysia, "western food" is also it's own thing. The penultimate western food is "chicken chop." Basically a deep fried chicken thigh, possibly served with a gravy or sauce with fries and cole slaw. The other one is the "American breakfast" or simply "big breakfast." Which is usually a hot dog, eggs, cold baked beans from the can, toast, and a salad. Just like mom used to make. The other is lamb chop, which is not a lamb chop at all. It's usually thinly sliced lamb shoulder and is usually more than 50% bone. The only thing similar is that anything with the word "Hawaiian" attached to it means a slice of pineapple on top. And burgers....just look up a video on the famous Malaysian "Ramly burger." This is what burgers are here.
@jadeone 2 жыл бұрын
i love this channel 😊
@raempftl 2 жыл бұрын
I love your Channel. But: Could you not say Western when you mean the US (maybe anglophone countries?)? I live in a Western country (Germany) and none of the the things you presented as stereotypical Western was ever true for me and I’m pretty sure for Germany as a whole. People here do not order food as much (even now during Covid) and if they do it’s not typically Chinese. I have never in my life ordered or indeed eaten chicken Kung Pau, for instance. I gritted my at every mention of western and it took all my will to not just stopp watching. Although I HAD to skip some parts.
@natviolen4021 2 жыл бұрын
Mir aus dem Herzen gesprochen. I've cringed at this for quite a while now. Located in Scandinavia I consider myself a part of the West and often felt the urge to protest when presented for those stereotypes. Glad I'm not the only one.
@justincameron9123 2 жыл бұрын
I think it goes without saying that "Western" as a blanket statement can't possibly be inclusive to every single western country, so I suppose we're not allowed to use the term? according to wikipedia (en.wikipedia.org/wiki/German_colonial_empire ) Germany's colonial empire was meager, its no surprise that your culture lacks prominence in Asia
@natviolen4021 2 жыл бұрын
@@justincameron9123 US American is not and should not be used as a synonym for Western, regardless possible US American colonial ambitions ;-)
@justincameron9123 2 жыл бұрын
@@natviolen4021 You're the only one's saying that it is. Last I checked Italian and French cuisine is more popular than American worldwide, not my fault you guys come from lame countries with nasty food, cry louder
@justincameron9123 2 жыл бұрын
its also worth noting that you guys are requesting that the video author stop referring to things as western when the dish is universally referred to as western throughout Asia with the 西 character for west
@jasperlim8909 2 жыл бұрын
omg. This is my absolute childhood favorite. But I definitely think it's an older-style dish that is increasingly hard to find.
@fran6b 2 жыл бұрын
Very cool and informative!
@scottsellers9039 2 жыл бұрын
Ya gotta use SPAM, served with an over easy egg on top! Love your channel! The egg plants are about ready in my garden. Guess who's recipe I'm going to try out! Love, peace, and long life!
@Blandco 2 жыл бұрын
That dog knew he was going to get a taste of the food! He was so excited.
@noellemarcotullio4348 2 жыл бұрын
Random but I love how the rice steamed in the mesh strainer reminds me of jiffy pop. Very appropriate for "western style!"
@iskthedijify 2 жыл бұрын
Great one!!
@sammaurer3092 2 жыл бұрын
love this channel; honestly this does not look like something I would want to eat, but love your use of the word "liminal"
@carts2 2 жыл бұрын
So glad I've found your videos. This is a great glimpse into food in your area of China. Your videos certainly have helped my cooking! I'm going to try this fried rice, only the hotdog gave me pause. Frying a tomato product has a long history in French cooking so I assume it will help ketchup also. As I've aged, I'm more concerned about food being prepared well as opposed to being authentic.
@kuliosw4815 2 жыл бұрын
I won't accept this Champion Pizza slander, it's great. Half-joke aside I love these history lessons from you guys.
@chrisiw.5300 2 жыл бұрын
western fried rice looks a lot like someting called "reisfleisch" in german (this dish originates from south-eastern europe), although no one uses ketchup to make it, we use paprika powder, chicken, onions and sometimes even cheese (even though this isn't very traditional)
@docredzal 2 жыл бұрын
Any Fried Rice cooked at home is Chef's choice. Most important 1) Aromatics: small shallots/garlic/green onion 2) An old day rice OR the steaming method shown in the video above 3) Sauces: ANYTHING is good- ketchup, soy sauce, chilly sauce etc 4) Protein: ANYTHING is good- left over chicken, sardine with tomato sauce in the can, egg, sausages etc Edit: I have even cut stale bread into small cubes to replace the rice as I was lazy/impatient to cook the rice. It comes out DELICIOUS especially fried with tomato ketchup, frozen peas and carrots and MSG
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