I love how Guga just expresses himself in his experiments and how he loves food. I don't know this man personally but I was a chef for 20yrs and stopped but he gave me my passion back and keeps me sober. Almost 9yrs strong 💪
Use palm sugar and honey instead of white sugar and replace the ketchup with tomato paste. A bit of dissolved cornstarch is needed to give it better consistency.
7:14 Sweet & Sour Beef exist but not Steak cuts. My family has been using Chicken, Pork, or Beef in our Sweet & Sour Recipes since as long as I can remember but usually it's Pork or Beef Shoulder or Tender Loin and not a New York Strip / T-Bone Steak Cut. We also just use All-purpose flour, salt, and pepper for the batter. Just 3 ingredients for the batter since most of the flavor will be covered by the sauce as well as the umami of the meat.
Working as a chef in a Chinese restaurant each restaurant has their own recipe for sweet and sour sauce. The recipe I know has everything Guga used and then some citrus fruit juice with it and pineapple juice. My own version I use fruit punch and pineapple juice. But it still works the way Guga made it
"I think that I prefer that one... [Y]ou have the flavour of all the veggies you decided to put on that." - The Body Snatcher Who Has Replaced Angel (Aug. 2024)
Thanks Guga, I’ve been watching a lot of your old videos trying to find the exact measurements for your sweet and sour sauce and you finally shared it, seen where you’ve made it before and said what ingredients but never the measurements till now and I thank you.
A different use for sweet and sour sauce: a basting sauce. I brushed on several layers followed by a crust of sesame seeds as a I was finishing a smoked pork loin.
Hey Guga i wanted to say Thank you for teaching me on how to make Sweet & Sour Sauce. I just made some a few moments ago with battered Chicken Fingers. I had my mom try some of the sauce and she was surprised to the point that she wants me to make her some more so she can take it back home to Boston. I'm a Hugh Fan and i wanted to say Thank you. the dinner i made came out really good and my own mom told me i should i have studied to be a chef. I'm more the IT guy myself instead. Once again Thank you. Your Fan Mike M from Las Vegas. Nevada.
I'm just happy Guga still uses the same "Watch This" music from the OG videos. As a long time watcher of Guga, I appreciate that. I'm hoping one day we can get a "DEEEEEEEEEEELICIOUS BROTHA" in the videos as a guest. If you know, you know!
I use the corn starch trick in the sweet'n'sour sauce. It's especially helpful in keeping the a thick coating on the sweet'n'sour chicken. Plus, it slows down the absorption of the sauce into the crispy breading. Also, I add about 3 tablespoons of baking soda into the flour and cornstarch. That causes the breading to form a very thin, super crispy shell while it fries. That does even more to keep the sauce on the outside, and makes the crunch perfect. If you can tap a nug with a fork and it sounds hollow, you know they're perfect. After that, there's only one thing left to do...
That sous vide steak is the most perfectly cooked steak I've even seen in real life or a video. Bravo and OMG I wish I could eat that right now even though I just ate and am full.
Eel Sauce would be an interesting experiment, get sweet and savoury. I usually would use it in a basting method on grilled chicken, but considering the ingredients could be a good marinade as well.
Sweet and sour sauce is normally made with pineapple juice in the uk, also guga use potato starch instead of corn and you will have a much better result in consistency after some time
A better sweet and sour sauce for steak is a gastrique. A french sauce that you make by first taking 10g/ml of sugar of your choice (I like maple syrup) and heating it to a simmer, then add the same amount of vinegar of your choice (you can you any, but I like plain distilled vinegar) and once both have combines and reduced slightly, add 100ml of beef broth (preferably one you made by roasting the bones if possible), then cook it and reduce it until it's a little sticky.
I have been eating steak with sweet and sour sauce for as long as I can remember. I also agree that it is better with breaded steak but, it is a good change of pace on a regular steak as well.
Deep fried crispy shredded beef with sweet & sour sauce is one of my go to Chinese takeaway dishes. It can be a bit chewy coz they always overcook it but it sure is tasty. Yours looks insanely delicious. I'm well jell.
Best sweet & sour sauce I ever made, I threw together ketchup, canned pineapple, balsamic vinegar, a little brown sugar, salt, chili flake, and watermelon juice. Yep, I actually juiced a watermelon and froze the juice into cubes. The watermelon adds this wonderful lightness to the sauce, making it seem very summer-y, if that makes sense. And the leftover juice cubes? Outstanding way to chill and flavor any drink, including smoothies.
RELATED: I made this sauce to try and salvage some mishandled short ribs one of my wife's clients gave her. He'd just gotten a new sous vide machine, and while he set the temperature right, he didn't understand that for short ribs, you needed to give it more than 2 hours to break down the connective tissue and render the fat. So I sliced these sad hunks of meat into strips, sauteed them in a mix of olive and sesame oil(that's a trick I learned from a Hong Kong chef) to get a nice sear, then started building my sauce and added a little water to it, braising the meat in it for a half-hour. Had that over rice, and it was fan-tastic.
You need to do the balsamic vinegar method. Cooking your thin slices of beef in pure balsamic vinegar in a simmering steam sauce pan. The vinegar cuts down the fatty taste, while the balsam grape sugars sweeten the meat. This is like the cevice citrus fruit acid ph cooking for fish meats.
Sweet and sour like that i almost akways use pork for. It just comes together better than chicken. Nice pork loin, choppef, dredged, then shalliw fried. Set the pork aside. Toss veggies into the same pan. Saute. Set veggies aside. Sauce and slurry to thicken. Toss pork into sauce and re-add veggies after heat is off. Lets the veggies keep a better vibrancy and contribute flavors better. Or just do yhe whole thing as a kabob...yum
I worked at benihana as a Teppan chef, and that is exactly how they make their version of the egg fried rice, the only thing you missed was black pepper.
Alright, I've watched this channel for several years. Always love the content. One thing I wanna say though... it's time for Angel to get over the 'no veggies' thing. Lol time to eat like an adult as my parents once told me. Fo real though, keep up the great content guys!
In Chinese cooking do not forget the Chinese cooking wine..... Hehe,that's the secret..... To make it even better, you should've put gochujan and bit of fermented black beans..... MMMwahh!!!!!
Ingredients: Steak or chicken Onion Pomegranate paste Ground walnuts Parsley Tarragon Cilantro Savory ( Hurb) Serrano Peppers Instructions: Peel and wash one onion, then grate it finely. Grind the walnuts using a food processor or crush them with a mortar and pestle, and add them to the grated onions. Add the pomegranate paste to the mixture as well. Wash the herbs and finely chop them, then add them to the onion, walnut, and pomegranate paste mixture. If desired, you can also add some pomegranate juice to make a thinner sauce.Persian Northern herbs are specific to this dish, and using local herbs in Kebab Torsh will give you a delightful flavor. Grate some garlic into the prepared sauce and finally, add the Serrano Peppers. Soak the meat pieces in the sauce, cover the container, and let it rest in the refrigerator for at least 24 hours. The longer the meat stays in the sauce, the more flavorful it will become. You can also grate a kiwi into the mixture to make the meat more tender ( By adding kiwi, let it rest for 6 hours, not 24.). I hope you try it
Good looking fried rice Guga. Next time add some dark soy sauce and you'll have a St. louis style fried rice. I was surprised how dark your rice was when you didn't mention the dark soy.
I do like sweet and sour but the bulk of places serve it on the side - coating it in the wok like this is far superior that sauce gets a little Caramelization - there was only 1 place near me that did it that way and i miss it.
This isn't the Ming Dynasty. Day old rice is a compromise for those who struggle to cook fried rice properly. It takes skill, so they do this instead to ensure they don't mess up. Pathetic.
Chinese Indonesian speaking here, the sweet & sour sauce that is used in this video is indeed a staple in Chinese cuisine here because it's very versatile (Fish, Egg, Crab, you name it) and used in most dishes Usually made by heating Ketchup, Vinegar (or Lemon for healthier option) and Rajarasa (Soy based Savory Sauce). The chicken dish is called Kolokee (kee means Chicken in Native Chinese Language)
Most Chinese restaurants I've been to, use a very similar red sweet and sour sauce. There was one small place, in the corner of a shopping center, run by a Chinese family that had an orange Sweet and Sour sauce that tasted different that was my favorite. Unfortunately, the parents were ready retire, and the place closed 20 years ago. There is one place in town that is closer to it than any other I've ever tried, but it's not the same.
I love how Guga just expresses himself in his experiments and how he loves food. I don't know this man personally but I was a chef for 20yrs and stopped but he gave me my passion back and keeps me sober. Almost 9yrs strong 💪
Great to hear, that's awesome!
"the sweet is like sweet but it is sour"
-Guga
Using 100% of his brain
Use palm sugar and honey instead of white sugar and replace the ketchup with tomato paste. A bit of dissolved cornstarch is needed to give it better consistency.
Where is the oyster sauce guy?
Guga said he will do it
He died from a broken heart
@@tinahalder8416 i Hope he don’t
He got dry aged in oyster sauce
He dry aged himself
7:14 Sweet & Sour Beef exist but not Steak cuts. My family has been using Chicken, Pork, or Beef in our Sweet & Sour Recipes since as long as I can remember but usually it's Pork or Beef Shoulder or Tender Loin and not a New York Strip / T-Bone Steak Cut. We also just use All-purpose flour, salt, and pepper for the batter. Just 3 ingredients for the batter since most of the flavor will be covered by the sauce as well as the umami of the meat.
Batter needs liquid (usually milk and water) flour/salt/pepper isn't batter.
@@BatCaveOz I'm pretty sure it's implied they're doing that my guy.
Working as a chef in a Chinese restaurant each restaurant has their own recipe for sweet and sour sauce. The recipe I know has everything Guga used and then some citrus fruit juice with it and pineapple juice. My own version I use fruit punch and pineapple juice. But it still works the way Guga made it
I love when Leo gets the day off!
I love how you put the measurements already in your video. I somehow learned how to cook meat and side dishes by watching your channel. Thanks Guga!
Way to sneak veggies in the fried rice for Angel!
I shall eat my pop tart while I watch.
😂😂😂
Tell me why I read that as poop tart 😭
Cinnamon brown sugar all the way
@@Zac-ls6hn amen
"I think that I prefer that one... [Y]ou have the flavour of all the veggies you decided to put on that." - The Body Snatcher Who Has Replaced Angel (Aug. 2024)
Looked for this comment
Thanks Guga, I’ve been watching a lot of your old videos trying to find the exact measurements for your sweet and sour sauce and you finally shared it, seen where you’ve made it before and said what ingredients but never the measurements till now and I thank you.
Look at Angel being all descriptive and detailed like somebody else we know.
A different use for sweet and sour sauce: a basting sauce. I brushed on several layers followed by a crust of sesame seeds as a I was finishing a smoked pork loin.
That looked amazing!! Great job Guga! 😁
Dryage in oyster sauce!!!
Dear god he’s still here.😂
@@bradbixler-f5c im not him but covering for him 🤣🤣
Ffs dude, get a life.
Relax bro he's doing it
Love the passion
Everything Guga makes looks on point!
Hey Guga i wanted to say Thank you for teaching me on how to make Sweet & Sour Sauce. I just made some a few moments ago with battered Chicken Fingers. I had my mom try some of the sauce and she was surprised to the point that she wants me to make her some more so she can take it back home to Boston. I'm a Hugh Fan and i wanted to say Thank you. the dinner i made came out really good and my own mom told me i should i have studied to be a chef. I'm more the IT guy myself instead. Once again Thank you. Your Fan Mike M from Las Vegas. Nevada.
i like the increase in quality in this video, the shots were really good
Put some Chilli in with the battered steak and you have Crispy Chili Beef.
I'm just happy Guga still uses the same "Watch This" music from the OG videos. As a long time watcher of Guga, I appreciate that. I'm hoping one day we can get a "DEEEEEEEEEEELICIOUS BROTHA" in the videos as a guest. If you know, you know!
Guga! You, sir, are one heck of a chef. This is so fun! Thank you for the videos!
Never allowed to change that searing music Guga.
Loved it since you first started making videos 🥰🤣
I use the corn starch trick in the sweet'n'sour sauce. It's especially helpful in keeping the a thick coating on the sweet'n'sour chicken. Plus, it slows down the absorption of the sauce into the crispy breading. Also, I add about 3 tablespoons of baking soda into the flour and cornstarch. That causes the breading to form a very thin, super crispy shell while it fries. That does even more to keep the sauce on the outside, and makes the crunch perfect. If you can tap a nug with a fork and it sounds hollow, you know they're perfect. After that, there's only one thing left to do...
That sous vide steak is the most perfectly cooked steak I've even seen in real life or a video. Bravo and OMG I wish I could eat that right now even though I just ate and am full.
Uncle Roger is going to flame you for the Jalapeno in the fried rice.
Jalapenos are one of the best ingredients for Chinese food
@@cupobug Green chillies and jalapeno are not same breed blud...
@@bellpuggoyle3273 Did I say anything about green chilies?
Haiyaaa, why add carrot? Vegetable taste like sad. Everything correct except the carrot. Uncle Guga what you doing?
He’s going to roast him for the whole thing lol
Is it me or is there too much saturation in this video? :D
Brother when I say my room was red from the screenlight, looking at the windows from outside must looked like I had something romantic going on
Uncle Roger rubbing his hands and warming up for a react as soon as the rice was mentioned.
Guga remember uncle roger doesn't consider fried rice a side dish.
Most of Gugas side dishes cannot be considered side dishes
@@kevinroth2900 True, so true.
Eel Sauce would be an interesting experiment, get sweet and savoury. I usually would use it in a basting method on grilled chicken, but considering the ingredients could be a good marinade as well.
The Pavlovian head-bopping at the mention of "I know they don't look that good right now, but watch this..." is still going strong in me.
~sees fried rice, waits for Uncle Roger~
OYSTER SAUCE FOR THE LOVE OF GOD
this comment section does not understand what guga means by "its already in the works"
Don’t call God in vain tho.
@@mrglass3617
Don’t goof arround. It is speaken under every video.
Lmao
Sweet and Sour sauce has been a staple on my chicken since forever, it's just that good..
Sweet and sour sauce is normally made with pineapple juice in the uk, also guga use potato starch instead of corn and you will have a much better result in consistency after some time
A better sweet and sour sauce for steak is a gastrique. A french sauce that you make by first taking 10g/ml of sugar of your choice (I like maple syrup) and heating it to a simmer, then add the same amount of vinegar of your choice (you can you any, but I like plain distilled vinegar) and once both have combines and reduced slightly, add 100ml of beef broth (preferably one you made by roasting the bones if possible), then cook it and reduce it until it's a little sticky.
Guga said he's going to dryage a steak in oyster sauce in the comment section of a previous video.
I have been eating steak with sweet and sour sauce for as long as I can remember. I also agree that it is better with breaded steak but, it is a good change of pace on a regular steak as well.
If you want to pimp your sweet and sour sauce, I'd recommend adding a couple of tablespoons of apricot or peach jam. It gives it a little extra depth!
Deep fried crispy shredded beef with sweet & sour sauce is one of my go to Chinese takeaway dishes. It can be a bit chewy coz they always overcook it but it sure is tasty. Yours looks insanely delicious. I'm well jell.
Teriyaki beef skewers with the stray drips of sweet n sour sauce and crumbs from the wontons on your plate is where it is at.
Best sweet & sour sauce I ever made, I threw together ketchup, canned pineapple, balsamic vinegar, a little brown sugar, salt, chili flake, and watermelon juice. Yep, I actually juiced a watermelon and froze the juice into cubes. The watermelon adds this wonderful lightness to the sauce, making it seem very summer-y, if that makes sense.
And the leftover juice cubes? Outstanding way to chill and flavor any drink, including smoothies.
RELATED: I made this sauce to try and salvage some mishandled short ribs one of my wife's clients gave her. He'd just gotten a new sous vide machine, and while he set the temperature right, he didn't understand that for short ribs, you needed to give it more than 2 hours to break down the connective tissue and render the fat. So I sliced these sad hunks of meat into strips, sauteed them in a mix of olive and sesame oil(that's a trick I learned from a Hong Kong chef) to get a nice sear, then started building my sauce and added a little water to it, braising the meat in it for a half-hour. Had that over rice, and it was fan-tastic.
Hey Guga,My Request is Make Dry age Beef Steak with Oyster Sauce,please!!!! Thank you and greetings from Indonesian!!!!! Terima kasih!!!!
Hes doin it
Im og
Sudah abang. Dia skrg akan buat video ini
Video after video I've seen this request, hope he makes it.
The fake oyster sauce has appeared
"veggies for the dish, pineapple..." oh Guga, you so silly 🤣
Angel is too much how picky he is😂 Bless her little heart but my old cat was named Angel and also was a picky eater❤❤❤😂😂😂
Patiently waiting for the Uncle Roger review of that side dish😂
Need an Uncle Rodger reaction video on that fried rice 👀 That looked crazy good
My boi Guga hit them test clicks like a pro before serving.
You need to do the balsamic vinegar method. Cooking your thin slices of beef in pure balsamic vinegar in a simmering steam sauce pan. The vinegar cuts down the fatty taste, while the balsam grape sugars sweeten the meat. This is like the cevice citrus fruit acid ph cooking for fish meats.
Sweet and sour like that i almost akways use pork for. It just comes together better than chicken. Nice pork loin, choppef, dredged, then shalliw fried. Set the pork aside. Toss veggies into the same pan. Saute. Set veggies aside. Sauce and slurry to thicken. Toss pork into sauce and re-add veggies after heat is off. Lets the veggies keep a better vibrancy and contribute flavors better. Or just do yhe whole thing as a kabob...yum
“Bombastic side eye”😂 had me dying
4:32 the best part 🐐🐐🐐
You should try a cheap cut of beef, tenderized with pineapple. Pineapple goes great with sweet and sour, in fact I add it to my Sweet and sour sauce.
I Love Sous Vide Everything Videos 🖤
Thanks Guga!🍽
uncle roger would be proud of you! In Korean Chinese cooking we have sweet and sour pork and beef as well.
We have fried steak with sweet and sour sauce here in Sweden. Very common on our "Chinese" restaurants. Staple buffé food.
Uncle Roger is coming for you Guga lol but your fried rice looks amazing 🤤🤤🤤🤤
As if it happened again lol, Sonny & Guga's upload schedule is perfect!!!!
"And dont you even think about forgetting the steak"😂😂😂
I worked at benihana as a Teppan chef, and that is exactly how they make their version of the egg fried rice, the only thing you missed was black pepper.
I love to recreate the affordable recipe's . this is on the list.
Alright, I've watched this channel for several years. Always love the content. One thing I wanna say though... it's time for Angel to get over the 'no veggies' thing. Lol time to eat like an adult as my parents once told me. Fo real though, keep up the great content guys!
I find that mangoes go better with the sweet and sour vegetable mix gives a way more mellow and rounded flavour profile
The knife cuts on that mise are great. Guga has knife skills like that or is there a prep cook?
Putting the clip of Jennifer Lawrence from Hot Ones was genius. Now, let's all challenge Guga to do a Hot Ones hot wings challenge.
In Chinese cooking do not forget the Chinese cooking wine..... Hehe,that's the secret..... To make it even better, you should've put gochujan and bit of fermented black beans..... MMMwahh!!!!!
Last year I marinated a steak in general tsao sauce and balsamic vinegar. It was insanely good
Chinese food places here in California offer sweet and spice steak. They basically just pour it on top of broccoli beef.
Ingredients:
Steak or chicken
Onion
Pomegranate paste
Ground walnuts
Parsley
Tarragon
Cilantro
Savory ( Hurb)
Serrano Peppers
Instructions:
Peel and wash one onion, then grate it finely.
Grind the walnuts using a food processor or crush them with a mortar and pestle, and add them to the grated onions. Add the pomegranate paste to the mixture as well.
Wash the herbs and finely chop them, then add them to the onion, walnut, and pomegranate paste mixture. If desired, you can also add some pomegranate juice to make a thinner sauce.Persian Northern herbs are specific to this dish, and using local herbs in Kebab Torsh will give you a delightful flavor.
Grate some garlic into the prepared sauce and finally, add the Serrano Peppers.
Soak the meat pieces in the sauce, cover the container, and let it rest in the refrigerator for at least 24 hours. The longer the meat stays in the sauce, the more flavorful it will become.
You can also grate a kiwi into the mixture to make the meat more tender ( By adding kiwi, let it rest for 6 hours, not 24.).
I hope you try it
Ketchup?? Idk what my mum did but it was always pineapple juice based
Good looking fried rice Guga. Next time add some dark soy sauce and you'll have a St. louis style fried rice. I was surprised how dark your rice was when you didn't mention the dark soy.
Im Brazilian and because no one asked: DRY AGE IN TUCUPI PRETO. (Feito da mandioca brava, rico em UMAMI, the BRAZILIAN MSG!!!)
Abraços desde Manaus e sim!
Sweet-and-sour beef is very common in Australia
Drinking game: each time Guga says toss while making the fried rice you take a shot
Dry ages steaks in oyster sauce please!
Wtf happened to Angel? He prefers the taste of all the veggies you put in there...? Wow... I`m impressed!
I'd never heard of that sauce, so when you mentioned it, I thought it was called Sweden Sour sauce 🤣
cant wait for the black bean sauce episode
Try teriyaki sweet and sour on steak or any Chinese sauce like orange, chicken, orange steak. These are delicious
I've made that sweet and sour sauce many times. I've only used it in chicken or pork, cooked exactly like this, though.
now we need to see a steak marinated in sweet and sour sauce for set period of time
Sweet and sour pork is what I always get and it’s different at every Chinese restaurant but it’s normally good any where
Chickens: Well, I tried. (Goes into coop to cry)
A better Sweet and Sour is just Ketchup and Pineapple. Pineapple contains the sweetness and acidity needed and also adds some great fruity notes.
yo sweet & sour spareribs are amazing
If you enjoyed Sweet & Sour sauce, try a balsamic vinegar reduction
So... Guga MADE a sweet & sour sauce from scratch and then was surprised that the sweet sauce is also sour. Wow Guga.. just "wow" 🤐
I do like sweet and sour but the bulk of places serve it on the side - coating it in the wok like this is far superior that sauce gets a little Caramelization - there was only 1 place near me that did it that way and i miss it.
"Fully cooked rice from YESTERDAY". Not only uncle Roger, I think most Chinese viewers will fully approve this.
Who cares about roger…
This isn't the Ming Dynasty. Day old rice is a compromise for those who struggle to cook fried rice properly. It takes skill, so they do this instead to ensure they don't mess up. Pathetic.
@@superguyy4akaamohow sad do you have to be to gatekeep rice?
@@Lamb666 exactly my point. Everyone keeps implying fried rice must be a day old. That’s gatekeeping. Try understanding words before you use them.
The funny part is he didn't use day old rice. That's clearly Uncle Ben's bagged rice lol.
Chinese Indonesian speaking here, the sweet & sour sauce that is used in this video is indeed a staple in Chinese cuisine here because it's very versatile (Fish, Egg, Crab, you name it) and used in most dishes
Usually made by heating Ketchup, Vinegar (or Lemon for healthier option) and Rajarasa (Soy based Savory Sauce). The chicken dish is called Kolokee (kee means Chicken in Native Chinese Language)
Most Chinese restaurants I've been to, use a very similar red sweet and sour sauce. There was one small place, in the corner of a shopping center, run by a Chinese family that had an orange Sweet and Sour sauce that tasted different that was my favorite. Unfortunately, the parents were ready retire, and the place closed 20 years ago. There is one place in town that is closer to it than any other I've ever tried, but it's not the same.
Guga! Teach us how to make Polynesian sauce like the holy chicken place
You should try making some authentic sweet and sour fish
Pretty sure I've had a number of Sweet and Sour Beef dishes in China, although Beef isn't usually Beef there, but Water Buffalo
8:38 XD
As someone from Malaysia, i would have suggested yo use the pork belly for sweet and sour pork, instead, and yes that was thw default here 咕嚕肉
Waaaait.... Angel enjoyed the flavor of the vegies on the pork? :o
sweet and sour fish is also nice.
Oyster sauce guy creates his own lore
I was really waiting to see sweet and sour compound butter