What's in our Chinese Food Cupboards 2024!
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- Опубліковано 19 кві 2024
- Here's a run through out food cupboard ingredients for easy Chinese food cooking for 2024!
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That looks exactly like my kitchen thanks to my Hong Kong Chinese wife
This was so interesting to watch. The basic ingredients for Chinese cooking simplified. There’s not as much to buy to make a start as I thought there might be. Very informative 😊
This was very interesting. I am hoping to do more Chinese cooking this summer.
Thank you for sharing . . . it makes it so much easier to understand Chinese cooking when different ingredients are explained in some detail, and where options are given.
There's a fantastic recipe book that may still be in print.... The Encyclopedia of Asian Cooking. Its got a great section just on base ingredients, explaining what they are and how to use.
It's my go to.
Daniel is a legend, he referred to your channel, and I love Chinese food. I was just wondering, everyone is going crazy with air fryers,, and was thought if you might consider cooking tutorials with one. My favourite is crispy duck, and would love to see something like that. Great channel, keep up the great work.
Coming up!! 😋
Nice to see another video from you !!! Thank you for the advice on these ingredients. All the best from the U.S.A.
Very good video, thanks for all the information on what ingredients you use and how they are used.
My pleasure 😊
Really interesting!
Gonna tryout
I’ve been making my own chicken fried rice ….I am pleased to find this channel ❤
Thank you! One doesn't know that lite soy tastes different until told. Brilliant! Kisses for the Floof😻
Makes me wish I could come over for dinner.
😂😂😂when you said “Happy Cooking” , I automatically said “Happy Eating” .! Love Chin and Choo and have both of their books. A couple of things I don’t have are the different noodles, I tend to stick with Lucky Boat for the meals I cook. Great info from you and your lovely wife. 👍
🏍 We have an amazing Chinese supermarket in Bristol - we have no idea what 99% of the ingredients are-so we'll be watching intensely... Ty!
This was really informative, thanks so much.
I live in a relatively rural area but the local large seaside town has got a brilliant Asian supermarket, it has transformed my cooking. And my waistline. 😊
Love this, thanks❗️
Nice insight… have most of those, so on the right track 😋
This video is very providential, as I have been thinking about trying to cook Chinese meals. Thank you.
Thank you both for sharing this informative video 🙏, I love Chinese cuisine, but since losing my partner a couple of years ago, no longer have the opportunity to dine out at our favourite restaurants. Also due to financial constraints I can’t really afford to be paying for takeaway foods. So I’ve been attempting to learn to recreate Chinese meals at home. I already have some of these basic ingredients in my kitchen, but I am intrigued to learn more, unfortunately there isn’t an Asian supermarket near me, but I am subscribed to Ziangs channel & will check out their shop. Happy to subscribe to your Chinese Cooking Channel & expand my knowledge. 😊
If the answer isn't MSG you havent watched enough East Asian cooking channels. The King of Flavour.
Thanks for sharing that. Very useful for trying some Chinese recipes. 👍
Here in the USA, chili powder (we use a single l) includes spices, garlic, and herbs along with chili pepper. It’s used when making chili con carne, stews, and as a meat rub (for grilling). It can be mild, medium, or hot depending on the type of chili. Looking up that bottle of chilli powder that you showed, it’s equivalent to our chili powder.
OTOH, crushed red pepper or red chili flakes are what resemble your Chinese chili flakes. Cayenne pepper is ground dried Cayenne pepper. Ground chipotle is ground dried smoked Jalapeno peppers. Ground red pepper can be any dried red pepper that has been ground without any other ingredients. We can also purchase a variety of other, whole dried chilies.
Chicken powder - hidden MSG. There you go.
Lovely video! One pedantic correction though, MSG is *a* salt, but not *the* salt that people typically think of when they think of salt. That typical "salt" that you'd buy in a supermarket has the chemical formula NaCl (plus eventual impurities). MSG is monosodium glutamate, an entirely different substance: C5H8NNaO4
And for some of us MSG makes us very poorly which is why I’m trying to learn to cook my own Chinese food so I can safely eat it again.
I buy jars of Hungarian chilli paste from a local restaurant. It's the best I've ever had. It's called Eros.
Light/Dark Soy
Oyster sauce
Seasame oil
Veg/rapeseed oil
Chicken powder
White pepper powder
Corn Flour
Brown sugarcane rocks
Fresh Ginger
Fresh Springonion
Fresh Garlic
The ultimate base ingredients for every basic chinese cooking.
Btw, SMG is made from celery. If you are eating celery, you're eating SMG.
SMG? Msg is present in tomatoes and all sorts, on its own it tastes like a weird meat, but will lift any dish. It's not unsafe, and even the CDC in the US says there's no real issue.
Interesting. Might have to get some of these now. Most of the time I just use soy sauce, 5 spice garlic and Worcestershire sauce and not much else, not authentic I know, but tastes good
Being a white aussie expat, I have a LOT of these ingredients in my kitchen (um, there'slike4 i don't have, like the black fungus).
However, I do prefer dark soy to light, I find the dark less salty and more flavoursome.
I tend to steer away from dishes that rely on chilli for the main flavour, I find that to be incredibly lazy, (far too much western made food with chilli in tends to have no actual base flavour, just the burn) Chilli should only be added in addition to great flavour. Plus I think I'm building up an allergy to capsaicin, so I have to be careful how much I have so I don't have to never have it again.
But I have a real weakness for sriracha and gochujang, yes, they're Korean, but they're soooooooooooo yummy! Besides, my interpretation of fusion cooking is combining Asian cuisines, not Asian and western.
One of my mainstays that I cannot go without is dried shiitake mushrooms. Every single stir fry or other far East Asian meal requiring an earthy base flavour starts with boiling kettle and steeping some shiitake while I prep the veg. Once it's time to build the sauce around the cooking ingredients, I squeeze out the shrooms, quickly slice or chop them, throw them in and use the water to flash steam before adding shaoxing, oyster sauce etc.
I long ago gave up trying to cook authentic Asian. I have a crappy electric stove that NEVER gets hot enough to flash fry, so I just wing it and go for whatever flavours fit the main ingredients.
Top tip for a lazy meal, proper Asian 2 min noodles, a couple of dried shiitake mushrooms and whatever other fresh veg you have in your kitchen. Chuck the shrooms in with the water as you set to boil, chop your veg up, and once the shrooms look well hydrated, put in everything else. Serve. But for an extra level of flavour, a little seame oil in the bowl first to line it is also amazing.
Oooh, one of my absolute mainstays for my fridge is Chinese bacon, I have to go to Bristol for it, but the flavour!
The one thing I was waiting to hear about was the groundnut oil, and why she uses that, but she didn't mention it...
I was given a recipe for Chilli Con Carne many years ago and it was to include Rajah Chilli Powder. We have tried many others, but they do not work as well. Just saying.
Edit bit - you can also use a jar of pureed garlic, we do all the time.
Do you keep any of your bottled ingredients in the fridge or all in the cupboard. Thanks
I cant use MSG. It gives me a massive headache. Any suggestions for a substitute?
I get it, but I veer to the dark side concerning soy sauce.😂