Yay! You did it!! Congratulations on 1M subscribers! I have learned so much from this channel and have several recipes on regular rotation in my kitchen. I wish you continued success, Mandy!
I purchased your wok on Amazon a few months ago. It is the best wok I have ever used. I have tried several different woks over the years, and had very bad results with food taste and wok quality. Your wok is absolutely perfect. Thanks for a great product.
Hi Mandy, Yes please do a Lop Yuk Cured Meat Video at your convenience. It's always a Plus learning new recipes from you knowing that the Results will be 100% Successful and Fabulous! ❤
Congratulations on 1 million subscribers!!! It that doesn’t call for a video on how to make Chinese cured bacon, then idk what would ;p Love love love your videos!! There aren’t many asian recipes out there on how to cook etc ... :)
I’m not gonna lie. Part of me watching this for the recipe and the other half to hear your “hi everyone” voice in the morning. I’m gonna have to find some cured meat now and try this version out.
*Would LOVE to see a video on how to cure the meat/make the meat.* When you mentioned they hang it outside, I wondered how they keep it pest free & what the process is. Please inform us. Thank you. Congrats on 1m subs!
My Dad was in Morocco in the 50's in the Air Force, they would go into "Town" to shop and the Meat was always covered with flies, you just told them how much you wanted and they shoo'd away the flies and cut off how much you wanted ... can you imagine a 20 year Old dealing with that today?
@@natviolen4021 I saw that a few times when I was in Guangzhou, China. It was right before winter so I guess the temperature might have been around 10℃ and it was quite dry. It tastes quite good. However, it's a bit sweet, not really my favour tho
@@Ohyeahhahaha As Chinese markets here don't stock meat products, I'ld like to try making sausages for a claypot rice dish. But I'm worried about food safety. This time of the year the
Please, continue to be soooo amazingly great at this. Not only am I learning to make wonderfully tasting dishes but I am also learning about the background of those dishes and the culture. Congratulations and you should have many more millions of viewers. Could we have the link for the Chinese Brand Bacon bag you have lying on your cutting board when you were slicing the sausage? The link for that sausage would be great too!
Ohhhh! Again, so yummy! I bought your wok but it still sticks in many places. I'm starting to understand how to season a wok and maintain it. Burning stucked on food is a key. Anything that sticks, burn it afterwards. Burning is the key to seasoning!!! Please make a new seasoning the wok video including this info. I almost gave up and returned your wok as defective! It takes a lot of time to cure a wok. Please let the people know.
Would you please share with us the exact Chef's Knife you use...nothing ever works as shown, when ordering from knife-sources found online. Thanks for the tip in advance.
I made this today. I did not have all the ingredients so I used the substitutes mentioned - ie, asparagus and bacon. It came out great! And, that is what I like so much about Souped Up recipes. I have made many of the recipes. Even though I frequently use the “easier to find” substitutes, I still end up with a great dish. Never a miss! Thanks for sharing these recipes with us!
Great video! I have the sausages and cured pork belly from my Chinese grocery store but wasn’t sure how to prepare it into a dish. I’m drooling and will make this soon. Thank you!
What kind of rice do you use here? I usually use jasmine rice or a short grain rice when preparing fried rice (leftover from another meal of course), but I am curious which you prefer. Congrats on your subscribers! I’ve followed you for a very long time and support you on Patreon, so it’s been fun watching your content change over the years. It’s obvious you are a passionate perfectionist, and that’s why I trust your recipes.
Mandy, what a great recipe!!! I can't wait to try this! Thanks for a great recipe and congrats on 1 million followers! If anyone deserves such an accomplishment it is you!!!! Jessica
What a coincidence! I made almost this exact dish yesterday, except I added peas and pickled chili. I wish I knew to cut off the skin though 😢 it's wayyyy too chewy
Hi Mandy, I would like to ask if you know how to cook a dish I used to be able to get in local restaurants. I know it by 2 names so far "Deep fried breaded pork-chops in spicy salt" or "Salt and spicy pork loin". I can't wait to see your video as everything I have made from watching this channel is amazing!
I did try this two nights ago, I love it, I followed your instruction for vegs but I used a Seasoned red Pork fillet, that I marinated overnight. It was to die for. I had enough left over for a second night. Thank you for sharing your easy to follow recipe.
Looks yummy. As Asian we are the best when it comes to making fried rice. My kids love them..My. own Filipino fried rice. I like your wok, where did you get that and what brand if you don't mind. Thanks
Hi Mandy. Congratulatuons on 1 million subscribers. Love your recipes. I made your hot and sour soup over and over. Can you please show us how to make cantonese beef stew with daikon and tripe. Thank you.
I am learning about cooking small dishes with lots of flavor. Just me and hubby, and hard to find the flavor I want, but Asian recipes have it all. Thank you.
In Peru we have a ton of Cantonese immigrants and we have this, only the Spanish-fied version of the name is chaufa and it's super duper popular. Cantonese food is the best.
Thank you for this nice fried rice recipe. What is the best rice to use for fried rice? Short, medium or long grain rice? Which variety is best? Please advise me.
Hola le escribo desde honduras,soy adicto a la comida china y me gustaria tener o comprar diferentes tamaños de sartenes chinos para cocinar,si pudiera usted mandarme direcciones de lugares donde los venden y poder comprarlos por internet,deliciosas sus recetas,gracias.
Was wondering is there no Oyster flavoured soy sauce and dark soy sauce this time? The other fried rice recipe video you made when you added Oyster flavoured soy sauce made it taste so good, I need to try this recipe thank you!
Congratulations on 1 million! :)
YES! We need to see how to make the cured meat! Your lap cheong recipe came out SO well when I made it, I can't wait for other cured stuff!
It’s her recipe but it came out well because you made it 😇
Yay! You did it!! Congratulations on 1M subscribers! I have learned so much from this channel and have several recipes on regular rotation in my kitchen. I wish you continued success, Mandy!
I purchased your wok on Amazon a few months ago. It is the best wok I have ever used. I have tried several different woks over the years, and had very bad results with food taste and wok quality. Your wok is absolutely perfect. Thanks for a great product.
Agreed it’s the best I’ve used.
Hi what's the wok called on amazon please
@@tigercairns2416 the links r in the description box
Thanks for the review. I was curious.
Congratulations on over 1 million subscribers! You absolutely deserve it. Your recipes are so amazing. Thank you for sharing. Have a fantastic day!🦋
Thank you for always watching my videos =)
@@SoupedUpRecipes My pleasure!😇
Hi Mandy, Yes please do a Lop Yuk Cured Meat Video at your convenience. It's always a Plus learning new recipes from you knowing that the Results will be 100% Successful and Fabulous! ❤
Congratulations on 1 million subscribers!!!
It that doesn’t call for a video on how to make Chinese cured bacon, then idk what would ;p
Love love love your videos!! There aren’t many asian recipes out there on how to cook etc ... :)
I’m not gonna lie. Part of me watching this for the recipe and the other half to hear your “hi everyone” voice in the morning. I’m gonna have to find some cured meat now and try this version out.
*Would LOVE to see a video on how to cure the meat/make the meat.* When you mentioned they hang it outside, I wondered how they keep it pest free & what the process is. Please inform us. Thank you. Congrats on 1m subs!
I'll join you here. I'ld also like to know about humidity and outside temperatures needed.
My Dad was in Morocco in the 50's in the Air Force, they would go into "Town" to shop and the Meat was always covered with flies, you just told them how much you wanted and they shoo'd away the flies and cut off how much you wanted ... can you imagine a 20 year Old dealing with that today?
@@natviolen4021 I saw that a few times when I was in Guangzhou, China. It was right before winter so I guess the temperature might have been around 10℃ and it was quite dry. It tastes quite good. However, it's a bit sweet, not really my favour tho
@@Ohyeahhahaha As Chinese markets here don't stock meat products, I'ld like to try making sausages for a claypot rice dish. But I'm worried about food safety. This time of the year the
Please, continue to be soooo amazingly great at this. Not only am I learning to make wonderfully tasting dishes but I am also learning about the background of those dishes and the culture. Congratulations and you should have many more millions of viewers. Could we have the link for the Chinese Brand Bacon bag you have lying on your cutting board when you were slicing the sausage? The link for that sausage would be great too!
We love fried rice and it was such a wonderful demonstration showing us how to make with these ingredients. Thank you very much!
Congratulations. Love your recipes changed how I cook, so good.
Ohhhh! Again, so yummy!
I bought your wok but it still sticks in many places.
I'm starting to understand how to season a wok and maintain it. Burning stucked on food is a key. Anything that sticks, burn it afterwards. Burning is the key to seasoning!!!
Please make a new seasoning the wok video including this info. I almost gave up and returned your wok as defective!
It takes a lot of time to cure a wok. Please let the people know.
Would you please share with us the exact Chef's Knife you use...nothing ever works as shown, when ordering from knife-sources found online. Thanks for the tip in advance.
Yes, please show how to make the porkbelly. Thank you for the videos!
You hit 1 million! I'm so happy to see your continued success. 👍
Dint forget u have subscriber from Nepal also my lady🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵
I would love to know how to make lap yuk! Also thanks for making all these fantastic videos, I've learned so much from them.
That looks delicious! I definitely need to give this a try.
I wish she was my neighbor
Yes, please make a video showing how to cure the pork belly. I made your Chinese sausage recipe and it turned out amazing.
Since you're suggesting making a video of what is, very possibly, the most awesome type of bacon ever - yes please!!!
I made this today. I did not have all the ingredients so I used the substitutes mentioned - ie, asparagus and bacon. It came out great! And, that is what I like so much about Souped Up recipes. I have made many of the recipes. Even though I frequently use the “easier to find” substitutes, I still end up with a great dish. Never a miss! Thanks for sharing these recipes with us!
This looks so delicious. Im definitely giving it a try. ❤️❤️❤️
Great recipe Mandy thanks I made it it was delicious😊😊😊❤️❤️❤️
One Mill Subs!!!! Congrats! Making this after trip to 99 mart. Local Asian food market.
V.good and delicious and fast thumbs. UP❤💖💗😍👌👌👍👍👍
Love your channel! Always great recepis and very well explained by you. Thanx for this one! I hope your health is a bit better
Just got the new wok. Best ever!
Would like recipe for making cured meat to make Lap cheongsam and lap yuk. Enjoy your cooking of Cantonese cooking. Thank you 🤙🏻
Great video! I have the sausages and cured pork belly from my Chinese grocery store but wasn’t sure how to prepare it into a dish. I’m drooling and will make this soon. Thank you!
congratulations! your recipes are amazing!
Another great recipe Mandy. Thanks for sharing =)
Aaaa sweet lady every dish you cook looks so gooooood and I'll bet delishes like the one your making now all I can say is mmmmmmmmmmm
You look so cute today. You always look cute but today you look extra cute!😍
Yes show us how to make that sausage!
One Million subscribers, it’s about damm time!
What kind of rice do you use here? I usually use jasmine rice or a short grain rice when preparing fried rice (leftover from another meal of course), but I am curious which you prefer.
Congrats on your subscribers! I’ve followed you for a very long time and support you on Patreon, so it’s been fun watching your content change over the years. It’s obvious you are a passionate perfectionist, and that’s why I trust your recipes.
I use jasmine rice. Thank you for always watching my videos and supporting me =) I really appreciate that.
Mandy
Mandy, what a great recipe!!! I can't wait to try this! Thanks for a great recipe and congrats on 1 million followers! If anyone deserves such an accomplishment it is you!!!!
Jessica
I would love it if you showed how to make the pork belly!
That's a beautiful recipe, thank you,I'm also a chef and love making cooking videos, you did a great job!😘😘😘
Spring onion makes any fried rice good 😊
Wow 1million subs. Congratulations
💖👼🏻🌺
Thank you =)
YES!!! I also vote to see how you make the Cantonese cured bacon/pork belly.
This looks amazing, I'll make this for Thanksgiving I hope. Thank you!!
你最喜歡做的菜是什麼？
I definitely would like to see how to Cure and Dry the Pork Belly. Great Video as usual.😁
What a coincidence! I made almost this exact dish yesterday, except I added peas and pickled chili. I wish I knew to cut off the skin though 😢 it's wayyyy too chewy
LOL!
Love all your videos!!!
Delicious Ⓜ️åndy 🎓🙏🏼✨😊☂️ Yoür recipe als♨️✨🌅
HOORAY!! Mandy Congratulations on reaching a million subscribers 💛💛
Twoj Wok jest perfekt ale pewnie trudno go kupic. Pozdrawiam i czekam na nastepne filmy.
Road to 2M subscriber congrats 😘😘yes please Im interested on how to make cured belly..thank you 😘😘from Philippines
yes, i really need it, how to make cured meat and also how to make jinhua ham in summer.
Congratulations on 1M subscribes.
How succulent that your Chinese food everyday for your health care, congratulations Chef Mandy.... 😘👌🏻👍🏻🤭
Sis please pin me out as I love both your channel big fan.. And love china 🇨🇳🇨🇳🇨🇳🇨🇳🇨🇳
Congratulations🎉💖 I always watch you video and love the dish you're cooking😍
Your videos have transformed my cooking. I can now whip up delicious meals in no time at all thanks to your recipes and your wok! Thank you.
Hi Mandy, I would like to ask if you know how to cook a dish I used to be able to get in local restaurants. I know it by 2 names so far "Deep fried breaded pork-chops in spicy salt" or "Salt and spicy pork loin". I can't wait to see your video as everything I have made from watching this channel is amazing!
Did you eat that whole bowl? 🧐😳🤭👽
Not that I could criticize that as the entree looked fabulous. Thank you.
I did try this two nights ago, I love it, I followed your instruction for vegs but I used a Seasoned red Pork fillet, that I marinated overnight. It was to die for. I had enough left over for a second night. Thank you for sharing your easy to follow recipe.
Nobody:
Mandy: "yeh"
Great video though Mandy 👌
Looks yummy. As Asian we are the best when it comes to making fried rice. My kids love them..My. own Filipino fried rice. I like your wok, where did you get that and what brand if you don't mind. Thanks
Hey Mandy, CCP should stand for Chinese Cooking Party which you should be the honorable chair person. Really love your videos.
I'm late, but congratulations on the 1 MILLION subs! Well deserved:^)
Hi Mandy. Congratulatuons on 1 million subscribers. Love your recipes. I made your hot and sour soup over and over. Can you please show us how to make cantonese beef stew with daikon and tripe. Thank you.
That looks so delicious!! Congrats on 1million subscribers! Way to go.😍
Thank you
I am learning about cooking small dishes with lots of flavor. Just me and hubby, and hard to find the flavor I want, but Asian recipes have it all. Thank you.
Like the dancing rice tip 👍. I think you're safe from...uncle roger .
真的很好吃哦...
Thanks for sharing this delicious recipe keep sharing stay blessed
Mandy, great recipe. Congrats on your 1M subscribers too. Great job. Love your recipes since I’m Chinese. My parents speak Cantonese!
Thank you for always watching my videos. LOL! I got lots of cantonese recipes =)
@@SoupedUpRecipes
I can’t wait to see what else you have on Cantonese recipes! Thank you
Please show us how to make cured meats!!!! I'm voting for 2 people! My bf wants it tooooo!
I just printed this recipe on my new wifi printer. I will get special folder for printed recipe.
When is your cookbook coming? :)
1 million sub cured meat recipe video! I can buy fresh pork belly but it is impossible to buy Cantonese cured pork belly anywhere around where I live.
Thank you. Congrats on 1m subs! 😄😄YES! We need to see how to make the cured meat!
This looks amazing! Subscribed!
Indonesia language please ... Pu tung ing wen ... To ce nei 💋💋💋👍🎶
Your videos always make me hungry!👍👍👍
Can you show us some very hot and spicy Bengali fish curry recipes, please🙏🏽?
I recently came across this UA-cam channel and I think it is very very very good. Your videos are great. Thanks for recording all of these 🙏
In Peru we have a ton of Cantonese immigrants and we have this, only the Spanish-fied version of the name is chaufa and it's super duper popular. Cantonese food is the best.
Hi Mandy, love your videos... why is potatoes not really used in eastern cuisine? Congratulations on 1M subs
Can you make fried rice without egg? Or with hardboiled egg? I only have hard boiled eggs in the house. I forgot to buy eggs.
Hi … would luv how to make cured pork belly. Many thanks Mandy :)
Thank you for this nice fried rice recipe. What is the best rice to use for fried rice? Short, medium or long grain rice? Which variety is best? Please advise me.
dear Mandy, of course I am interested in how to cure pork belly. And I am always amused how rich fried rice world is.
Hola le escribo desde honduras,soy adicto a la comida china y me gustaria tener o comprar diferentes tamaños de sartenes chinos para cocinar,si pudiera usted mandarme direcciones de lugares donde los venden y poder comprarlos por internet,deliciosas sus recetas,gracias.
I would like to know what countertop cooker you are using? Is it butane? Do you have them available as well?
Was wondering is there no Oyster flavoured soy sauce and dark soy sauce this time? The other fried rice recipe video you made when you added Oyster flavoured soy sauce made it taste so good, I need to try this recipe thank you!
I so love your videos and recipe's!! Many thanks!!
Another awesome recipe....tyfs Mandy
What kind of white rice you cooked before making this dish? What's the name brand?
Yes please. A tutorial on curing! Thanks!!
Congratulations on over 1million subscribers!
did you say "hanging duck" or "dog" from their balcony?
I would like to learn how to cure meat! Also is there something we can use the bacon skin for to flavor something?
Yes I would love how to learn how to make this. I can't find it anywhere 🙂
Why do I always watch your video at midnight. *cries*
Looks good, can’t wait to try it!
I’m of Italian decent and this is the time of year that I cure meats and cheese too.
😋
Delicios !!!!!😋😋😋👍👍👍🙋♀️🙋♀️🙋♀️