Hey guys, a few notes: 1. So right - apologies to anyone from Guizhou for keeping the rice bowl ‘open’ here. Closing it up with a scoop of rice on top definitely has its advantages - the chili oil & other toppings can better flavor the rice, so it’s for sure the way to go. Someone that’s a more talented photographer than us (e.g. the Alex Laus of the world) could, I’m sure, have figured out a way to make the original plating work in thumbnail format, but we couldn’t :) 2. The most old school way to consume this is by actually putting the toppings as fillings in a big ‘ball’ of sticky rice. 3. Pailin’s Kitchen has a real good discussion on the rice cooker method of making sticky rice here: ua-cam.com/video/YcTo0ZM8Iqg/v-deo.html I’m sure Pailin’s Kitchen needs no introduction, but if you don’t know that channel, definitely check it out. Been a big inspiration for us. 4. So, to answer the inevitable question of “Can I substitute Lard for Bacon Grease?”… the short answer is ‘no’. The long answer is ‘eh….. maybe-ish?’. Here’s the thing: lard is pretty neutral in flavor - the primary thing in brings to the party is richness. Bacon grease, meanwhile, always imparts this like a bomb of bacon/cured meat flavor to a dish - sometimes you’ll see dishes in the Chinese southwest start a dish with lard and fry some smoked cured pork to get a sort of base flavor… *that’s* a situation where bacon grease could be a nice sub. But here? I really worry that bacon grease could potentially dominate the other flavors & make the whole bowl kinda one-note. It could potentially be a fun experiment, but I’d try it with lard first. 5. Something that I realized in between recording the narration and today: Middle Eastern pickled turnip might also be a nice sub for the Pickled Daikon. Next couple videos we'll be swinging back to Cantonese cuisine before doing another few dishes from Guizhou.
Your explanation here answered a question I was thinking about, can this be veganized without the lard (and obviously the bacon). I was worried the lard was the secret sauce for the flavour. I love the sound of this as a weekend brunch, some crisped up smoked tofu might work with it, if a little (a lot) inauthentic.
Just a thing about the rice-are there advantages to steaming over using a rice cooker? Also, my rice cooker (also a Zojirushi) has a “sweet rice” option. Is there any reason to use the brown rice water level/white rice setting rather than just going along with what the machine recommends?
@@sohatyi Yeah you hit the nail on the head there - everything would be easy to veganize, minus the lard in the rice. For vegetarians, using ghee might be one possible route. But for vegetarians, we're of two minds: either (A) white (i.e. untoasted) sesame oil or (B) palm oil. Sesame oil would hit a reasonable spot flavor wise, but would be missing that richness. Palm oil would give the requisite richness, but might be a little too... earthy? Actually now that I think of it, refined coconut oil might be the best route... but word of warning that I don't have too much experience with the ingredient (just make sure it's refined/unflavored, else the entire bowl'll taste straight up like coconut lol).
Hello 👋 Steph and Chris! Hope you are well. We're ok here in my city, but it's still raging out there! Cabin fever is REAL! I'm constantly amazed at the level of "spicy" some cuisines exhibit! As a, say, medium, (I LOVE Sriracha, but just a few drops) spice head, I'm so, so envious of those who can tolerate a lot of the picante! It would certainly get the blood flowing on a cold day! That's it, 😁 but it had to be said. Stay safe and well. Jenn 🇨🇦 👋
This almost brings tears to my eyes. Years ago, I found myself in China trying to develop some business. I could barely speak a word of Mandarin. As I made my way around town, I would always find these little carts and stands. Sometimes I would watch people getting food from these places for days before I had the courage to order something. To this day, I don't know the names of most of what I ordered, but these little bowls of street food were among the best things I've eaten on this planet. Great video!
Sticky rice is indeed one among staple breakfast items in Thailand, especially in Bangkok and big cities and towns. It's more suitable as a grab-and-go breakfast because it's easier to roll into balls, which means you don't need utensils, unlike non-sticky such as jasmine. (Partially thanks to the influx of workers from Isan region. You can find many Isan restaurants and stalls in Bangkok.) Mostly though, it's eaten with simply roasted marinaded pork skewers, sweetened pork jerkies, or deep fried chicken.
Interestingly, the very most traditional way to eat it in Guizhou is to roll it into big balls (the fillings go in the middle). Given that the Thai version is from Isan, I do wonder how ubiquitous the practice is over the Southeast Asian Massif?
@@ChineseCookingDemystified I'm not from Isan myself so I can't tell precisely, but as far as I know, they roll the rice into balls and dip into the side dish. Traditionally, people carry sticky rice in a weave container called Kratip to work in fields. Sticky rice in the central region and probably all the way to the southern, however, is usually eaten as desserts, such as sticky rice with mangoes or durians. In this case, they have to be soaked in coconut milk until saturated. The staple food for the southern half is non-sticky rice. On the other hand, people in Isan (literally means northeastern) and northern regions consume sticky rice as a staple food. However, the practice of sticky rice as a part of savoury meals probably become widespread thanks to, in my opinion, Isan people. Even in Hat Yai, the city far south near Malaysian border, there is a famous Hat Yai fried chicken with steamed sticky rice.
@@ChineseCookingDemystified There's a bit of the same breakfast-style sticky rice down south of China... in Southern Vietnam lel. A bit of topping differences but I swear the rice is stirfried with a soy sauce base, but I guess toppings just change with people's taste. Even boiled and slivered pork belly dyed red is a topping lol. No topping the bowl tho, both sweet and salty vers. I guess a sort of onigiri-style is a thing, just not "stuffed" like the Thai or Guizhou ones.
Just made a dodgy version of one of these using the rice cooker with what I had in the fridge. Delicious! Laoganma, lap cheong, crispy bacon, peanuts, Japanese pickled ginger, scallions, and some year-old home-made kimchi. Stir-frying the sticky rice with bacon grease, soy sauce and salt really works, and don't forget the MSG!
Finally, the episode I've been waiting for (preluded by pickled radish and pork crackling) For its simplicity, I miss this the most out of all the breakfast options in Guiyang, used to be 0.5 rmb for a big chunk, good times. Fish mint leaves are available in some overseas Chinese supermarkets, it's not an easy flavor to get used to as I've been told.
After getting some of the Laoganma, I think I'm going to skip the sugar. It has such a good flavor and I'm glad I learned about Laoganma from your channel.
I do a bowl of plain rice with Lao Gan Ma and basil and whatever spare protein I have in the fridge as a quick meal all the time. I'll have to give it a go with sticky rice now.
love the regional variations. in vietnamese, the glutinous rice breakfasts are called xôi. in this example, the closest we have is xôi mặn -- toppings such as shredded chicken, chinese sausage, steamed pate, peanuts, schmaltz, green onion oil
Hey, New Yorker here, the grab because it's a weekday and you need a quick breakfast isn't a bagel, it's the baconeggandcheese. "Saltpepperketchuphotsause?" Saltpepperhotsaucenoketchup.
it used to be a bagel. as population demographics shift around new favorites crop up. but bagels were the stereotype new york breakfast for much of the early 20th century.
This might be a long shot, but my Girlfriend LOVES to garden, and I love to ferment/pickle what she produces. This year, I convinced her to let me grow Mustard Greens(for salads), and I know Pickled/Fermented Mustard Greens are a more common ingredient in Chinese cuisine. Any chance for a video on mustard greens?
In germany the go to breakfast is usually something from a bakery. Either a sandwich or maybe a sweet pastry. But if a Chili Rice Bowl where available on my way to work it would give the bakers serious competition, it looks and sounds delicious.
One of these days I'll finally get around to ordering a bucket of Lao Gan Ma chili crisp. Been putting it off for half a year, since I started watching your videos.
My mom’s family is from Guiyang, I’ve been there once, too bad I didn’t try this, but I remember they also eat tons of rice noodles which are super delicious
Fishwort is common in asian markets here, at least the leaves are. Luckily they grow like weeds and I have some I need to pull. I didn't know the root was eaten until I looked it up after this video.
The grab and go brekkie in Australia is what ever they are selling at the servo convenience store. Cold be yoghurt, a pie, sushi, sandwich etc... Personally my quick brekkie is any left over with a liberal dollop of sambal oelek on it. The Guiyang breakfast does look awesome however.
Ha we were wondering if anyone would catch that :) We wanted to use a sort of 'classic street food' container to make up for our otherwise less-than-authentic open presentation of the toppings haha. Re stinky tofu... hmm, one day? No immediate plans. You can check out the lamb kitchen video for the Hunan sort ua-cam.com/video/mZEsKRqfIqc/v-deo.html We would want to do the Shaoxing style, I think
@@ChineseCookingDemystified awesome; I'll check that out and of COURSE I caught it! anyone who loves stinky tofu would notice, right? I thought it was cute that you used that container.
@@ChineseCookingDemystified thanks for recommending that video -- it was cute, funny and informative! I'd definitely be more interested in the Shaoxing style (I don't have any interest in dealing with alum, though I love the color of the Hunan 臭豆腐, and I'm very interested in the use of 豆豉 in it), if you ever decide to stink up your place for a video. :-) I would for sure try it out as well! I might try Andong's method, but I'm not sure yet...
Wondering if this is always made with lard in Guizhou when you buy it from a vendor? (I'm vegetarian so it would be easy to just choose non-meat toppings when I go, unless the lard is a constant). Thanks for your great channel!
Oh so it’s similar to this Korean dish called bibimbap which is a rice bowl with assorted vegetables and meat, sometimes have an egg on top, and mixed with Korean chili paste
Steph's puffy vest indoors is making me nostalgic for living in Shenzhen and even gladder I live in an area that believes in central heating. 40F inside and out seeps into your bones in a way 20F only when you're outside never does.
Oh, definitely. Recently we invested in a big A/C unit that also does heat. It's only useful for ~1-2 months out of the year, but it definitely makes a difference in those 1-2 months. Of course, when we're filming on the balcony there's no heat ;)
As an Indonesian, I found that outside the western popular breakfast, we make a lot preparation just for a simple dish. And yeah, lots of condiments to make its various taste and texture.
I mean, breakfast cereals are definitely pretty sad... but I'll go to bat for American weekend breakfast/brunch stuff for sure. Things that are unequivocally delicious: Eggs Benedict, Pancakes, Waffles, French Toast, Chicken & Waffles, Sausage Gravy, Bacon & Sausage, Fried Eggs... the list goes on. And even weekday breakfasts like Bagels & Breakfast sandwiches are also quite tasty. But yes, Lucky Charms in a milk soup is definitely gross af. America does have a great breakfast tradition, it's just that modern day capitalist societies with long, car-centric commutes aren't overly compatible with delicious breakfasts. And with few exceptions there's no society in the world that worships at the alter of capitalism (and long car-centric commutes!) harder than the States does :)
@@ChineseCookingDemystified don't forget the Full English breakfast with egg (scrambled, fried or poached), bacon, tomatoes, mushrooms, sausages, fried bread (or toast) and black pudding. It's the one aspect of British cuisine (don't laugh!) that we Brits do well and really care about. :p
Being Brazilian, the thought of having something heavy, filling and spicy first thing in the morning is just so... weird. Even though looking at breakfasts throughout the world, we're the different ones. It's the kind of thing we'd either have for weekend lunch or weekday dinner, so you can fall asleep on the sofa afterwards.
I think this kind of heavy breakfast probably grew out of the community of laborers who have to do a hard day's physical activity and needs a caloric bomb in the morning to keep them going.
That was my breakfast this morning ! Thanks ! And gods i really wish i could try all those dishes, but i don't speak a word of chinese and travel is bad on me x')
I do this for breakfast the lazy way, by throwing a spoonful of Lao Ga Ma into my rice cooker in the morning and tossing on whatever leftovers I have + peanuts and onion
Does...does a cat you know have a vet appointment to be fixed or something? 1:23 - Sorry had to ask 🤣🐈😹 On a more serious note...when you say any brand of Thai rice should work, what specifically do you mean? Like...jasmine rice would be okay, or something else? Thanks in advance :) Love your channel's content, you two always make me so hungry (well, sans seafood/fish videos, which I cannot eat :/ )
@@ChineseCookingDemystified Ah, thank you so much...I'm sure I should've known this after watching so many of ya'lls videos, but there's so many difference rice variants I am horrible at keeping them all straight.
@@tiredoftheliesalready I don't think you are alone in this. When I go to the city to the Asian grocery store, I think many locals get a kick out of me all wide eyed in the rice aisle lol, they have ever colour and shape of rice. It's fantastic, I could take one of everything from that store.(It is a huge store!) XD
Does fish wort actually taste like cilantro? As someone with the gene that makes cilantro taste like soap I'm perpetually curious what cilantro adds to a dish that's so great most cuisines seem to use it liberally. Would love to try fish wort if they're similar!
Crispy fried firm tofu, ala what we showed in the how to make Lao Gan Ma video. The tougher sub would be the lard in the rice... I'd want to have something with alot more saturated fat like coconut oil, but coconut oil has a VERY distinctive taste & could easily dominate the dish. Hmm...
@@ChineseCookingDemystified veg shortening is a thing that exists. From memory, it's a bit harder than lard, but it's been ages since I've had either. Otherwise, it's a good sub, neutral as all get out. It's common in Australian cooking (copha, chocolate crackle, white Christmas) Just be sure to get it palm oil free. And no, unrefined coconut oil isn't a sub.
Crisco is the only thing that comes to mind that would be the closest. Not sure if it fits your criteria or health choices but that is really the best choice in my opinion. I myself am ok with the use of lard but if I wasn't, I would be comfortable with this as my next best thing.
@@angelad.8944 I was thinking of refined coconut oil style products. I'm Aussie, so I don't know Crisco, I know copha. It's an Aussie brand of refined coconut oil(some brands use part palm oil...) We use the stuff to turn coco pops into cupcakes... It's also a decent match for animal fats aside butter. I'll try to find some footage of Crisco to see if it's a match. If it's spreadable, it's not what we're thinking of. It should be a hard brick like lard or beef dripping.
Hey i was wondering why the lao gan ma i purchased at my asian market seems to have no spiciness to it? Lots of chili flavor but no heat. I bought chili crisp. Is there a non spicy variety i may have bought?
Here in Paris, I used to eat a chinese dish based on pork, with cabbage preserved in brine and rice. It really was delicious. I always ate it in the same restaurant in the XIIIe arrondissement. But that restaurant no longer exists. Would you have a recipe? Is that a traditionnal dish?
I wonder if you might be describing a stir fry of pickled mustard greens and pork. For whatever reason it's sometimes translated as pickled cabbage. This recipe here prepares it as a dish to be served over noodles, though it goes just as well over rice: thewoksoflife.com/noodle-soup-pork-pickled-greens/ That's just a guess, but it might be what you're thinking of
Have you seen the Japanese dish ochazuke? It's leftover rice from the day before, pickles and other garnish but you pour freshly brewed sencha over the top so it's like a rice soup made from tea and pickles. Sounds weird, tastes delicious.
Speaking of chili oil, have you had a chance to try the chili oil sundae at McD's? Sounded bizarre at first, but if chili heat and sweet wasn't a valid combo chili jelly wouldn't be a thing, and Jamie Oliver might not have incurred the wrath of thousands of "Uncle Rodger's" nieces and nephews, lol.
Yeah, just flavor-wise I'd imagine that Guanciale would be tastier for sure. Cuishao are *much* more neutral of a flavor than both (really the Cuishao is equally as much for texture as flavor) so neither would be direct subs per se, just delicious things to add to a bowl of rice & chili oil :)
Love this, but the bagel is NOT the grab and go breakfast of NYC. That's Bacon Egg and Cheese sandwhich for under $4 from your local bodega. Almost always with cheap black coffee.
Hey guys, a few notes:
1. So right - apologies to anyone from Guizhou for keeping the rice bowl ‘open’ here. Closing it up with a scoop of rice on top definitely has its advantages - the chili oil & other toppings can better flavor the rice, so it’s for sure the way to go. Someone that’s a more talented photographer than us (e.g. the Alex Laus of the world) could, I’m sure, have figured out a way to make the original plating work in thumbnail format, but we couldn’t :)
2. The most old school way to consume this is by actually putting the toppings as fillings in a big ‘ball’ of sticky rice.
3. Pailin’s Kitchen has a real good discussion on the rice cooker method of making sticky rice here: ua-cam.com/video/YcTo0ZM8Iqg/v-deo.html I’m sure Pailin’s Kitchen needs no introduction, but if you don’t know that channel, definitely check it out. Been a big inspiration for us.
4. So, to answer the inevitable question of “Can I substitute Lard for Bacon Grease?”… the short answer is ‘no’. The long answer is ‘eh….. maybe-ish?’. Here’s the thing: lard is pretty neutral in flavor - the primary thing in brings to the party is richness. Bacon grease, meanwhile, always imparts this like a bomb of bacon/cured meat flavor to a dish - sometimes you’ll see dishes in the Chinese southwest start a dish with lard and fry some smoked cured pork to get a sort of base flavor… *that’s* a situation where bacon grease could be a nice sub. But here? I really worry that bacon grease could potentially dominate the other flavors & make the whole bowl kinda one-note. It could potentially be a fun experiment, but I’d try it with lard first.
5. Something that I realized in between recording the narration and today: Middle Eastern pickled turnip might also be a nice sub for the Pickled Daikon.
Next couple videos we'll be swinging back to Cantonese cuisine before doing another few dishes from Guizhou.
Your explanation here answered a question I was thinking about, can this be veganized without the lard (and obviously the bacon). I was worried the lard was the secret sauce for the flavour. I love the sound of this as a weekend brunch, some crisped up smoked tofu might work with it, if a little (a lot) inauthentic.
Thx
Just a thing about the rice-are there advantages to steaming over using a rice cooker? Also, my rice cooker (also a Zojirushi) has a “sweet rice” option. Is there any reason to use the brown rice water level/white rice setting rather than just going along with what the machine recommends?
@@sohatyi Yeah you hit the nail on the head there - everything would be easy to veganize, minus the lard in the rice. For vegetarians, using ghee might be one possible route. But for vegetarians, we're of two minds: either (A) white (i.e. untoasted) sesame oil or (B) palm oil. Sesame oil would hit a reasonable spot flavor wise, but would be missing that richness. Palm oil would give the requisite richness, but might be a little too... earthy? Actually now that I think of it, refined coconut oil might be the best route... but word of warning that I don't have too much experience with the ingredient (just make sure it's refined/unflavored, else the entire bowl'll taste straight up like coconut lol).
Hello 👋 Steph and Chris!
Hope you are well. We're ok here in my city, but it's still raging out there! Cabin fever is REAL!
I'm constantly amazed at the level of "spicy" some cuisines exhibit! As a, say, medium, (I LOVE Sriracha, but just a few drops) spice head, I'm so, so envious of those who can tolerate a lot of the picante!
It would certainly get the blood flowing on a cold day!
That's it, 😁 but it had to be said.
Stay safe and well.
Jenn 🇨🇦 👋
This almost brings tears to my eyes. Years ago, I found myself in China trying to develop some business. I could barely speak a word of Mandarin. As I made my way around town, I would always find these little carts and stands. Sometimes I would watch people getting food from these places for days before I had the courage to order something. To this day, I don't know the names of most of what I ordered, but these little bowls of street food were among the best things I've eaten on this planet. Great video!
The city of Guiyang is also fantastic. U should really visit it, if given the chance.
Sticky rice is indeed one among staple breakfast items in Thailand, especially in Bangkok and big cities and towns. It's more suitable as a grab-and-go breakfast because it's easier to roll into balls, which means you don't need utensils, unlike non-sticky such as jasmine. (Partially thanks to the influx of workers from Isan region. You can find many Isan restaurants and stalls in Bangkok.) Mostly though, it's eaten with simply roasted marinaded pork skewers, sweetened pork jerkies, or deep fried chicken.
Interestingly, the very most traditional way to eat it in Guizhou is to roll it into big balls (the fillings go in the middle). Given that the Thai version is from Isan, I do wonder how ubiquitous the practice is over the Southeast Asian Massif?
@@ChineseCookingDemystified I'm not from Isan myself so I can't tell precisely, but as far as I know, they roll the rice into balls and dip into the side dish. Traditionally, people carry sticky rice in a weave container called Kratip to work in fields.
Sticky rice in the central region and probably all the way to the southern, however, is usually eaten as desserts, such as sticky rice with mangoes or durians. In this case, they have to be soaked in coconut milk until saturated. The staple food for the southern half is non-sticky rice. On the other hand, people in Isan (literally means northeastern) and northern regions consume sticky rice as a staple food. However, the practice of sticky rice as a part of savoury meals probably become widespread thanks to, in my opinion, Isan people. Even in Hat Yai, the city far south near Malaysian border, there is a famous Hat Yai fried chicken with steamed sticky rice.
@@ChineseCookingDemystified would it be similar to Japanese onigiri when rolled into a ball ?
YES!!! Sticky rice balls with Moo Ping. My favorite things!!
@@ChineseCookingDemystified There's a bit of the same breakfast-style sticky rice down south of China... in Southern Vietnam lel. A bit of topping differences but I swear the rice is stirfried with a soy sauce base, but I guess toppings just change with people's taste. Even boiled and slivered pork belly dyed red is a topping lol. No topping the bowl tho, both sweet and salty vers. I guess a sort of onigiri-style is a thing, just not "stuffed" like the Thai or Guizhou ones.
Just made a dodgy version of one of these using the rice cooker with what I had in the fridge. Delicious! Laoganma, lap cheong, crispy bacon, peanuts, Japanese pickled ginger, scallions, and some year-old home-made kimchi. Stir-frying the sticky rice with bacon grease, soy sauce and salt really works, and don't forget the MSG!
that sound SO GOOD!! Crispy Bacon and Kimchi always means a winner.
@@morelia_mia Makes a good fried rice as well, with an egg and a slice of processed cheese.
I can't get MSG where I live, should I put some more soy sauce or maybe garlic for the umami or just leave it out?
@@Igelme Those are good ideas regardless. You may be able to get MSG via mail order e.g. via amazon, or an Asian grocer with a delivery service.
So funny to read this, my kimchi is getting close to one year... I'll celebrate this date by munching a whole lot of it :D
haha , I am from Guiyang, dk why this video is on my recommendation list lol, but I have to say, this is the legit way of making 糯米饭! welll done!
This is absolutely 100% what I needed tonight. Looking forward to making this to take in to work for lunches next week, it seems perfect for me.
Don't worry. No one gets up in the morning to make their own croissants or bagels either
The city of Guiyang is also awesome. I have some coold vids too, s.u.b. if u are interested!
Finally, the episode I've been waiting for (preluded by pickled radish and pork crackling)
For its simplicity, I miss this the most out of all the breakfast options in Guiyang, used to be 0.5 rmb for a big chunk, good times.
Fish mint leaves are available in some overseas Chinese supermarkets, it's not an easy flavor to get used to as I've been told.
Well I know what i’m having for breakfast tomorrow now
I really like that you give technical method on how to do the rice to perfection. I am on the path to improving my sticky rice method. Great channel.
After getting some of the Laoganma, I think I'm going to skip the sugar. It has such a good flavor and I'm glad I learned about Laoganma from your channel.
Did you see Andong reference your hot and sour soup video? I was very pleased.
Great recipes on your show. And the dog is just too adorable!
I do a bowl of plain rice with Lao Gan Ma and basil and whatever spare protein I have in the fridge as a quick meal all the time. I'll have to give it a go with sticky rice now.
love the regional variations. in vietnamese, the glutinous rice breakfasts are called xôi. in this example, the closest we have is xôi mặn -- toppings such as shredded chicken, chinese sausage, steamed pate, peanuts, schmaltz, green onion oil
I know everyone is with me when I ask - "When is Cookbook coming out??" :-)
I made this with cornichons as a substitute for the daikon and it turned out great! Definitely glad I didn't skip the pickle.
You guys definitely made me want to visit guiyang and try out those mouthwatering street food.
Hey, New Yorker here, the grab because it's a weekday and you need a quick breakfast isn't a bagel, it's the baconeggandcheese. "Saltpepperketchuphotsause?" Saltpepperhotsaucenoketchup.
it used to be a bagel. as population demographics shift around new favorites crop up. but bagels were the stereotype new york breakfast for much of the early 20th century.
Spaces are for the weak
@@LordButtersI It's also a privilege in New York
This might be a long shot, but my Girlfriend LOVES to garden, and I love to ferment/pickle what she produces. This year, I convinced her to let me grow Mustard Greens(for salads), and I know Pickled/Fermented Mustard Greens are a more common ingredient in Chinese cuisine. Any chance for a video on mustard greens?
Love you guys for introducing my hometown food again! I am so inspired and getting ready to steam my sticky rice now :)
Fish wort is a common garden plant here in the US and also in europe. So kinda available
You can get this type of food now in Kunming too, where spicy and sour are fairly common.
Your puppy is so precious we all love him.
Awesome. Lots of love from here in Iran 🇮🇷
In germany the go to breakfast is usually something from a bakery. Either a sandwich or maybe a sweet pastry. But if a Chili Rice Bowl where available on my way to work it would give the bakers serious competition, it looks and sounds delicious.
Also make the Cantonese dish that alternates Pork Belly slab with Taro slab (cooked in a clay pot)
One of these days I'll finally get around to ordering a bucket of Lao Gan Ma chili crisp. Been putting it off for half a year, since I started watching your videos.
I just discovered laoganma like 2 weeks ago and I must admit that I've been overdoing it a bit. Rice and laoganma has become a go-to night time snack.
The real New Yorker breakfast is a bacon egg & cheese
Amen
k
Correction, a baconeggandcheese
Facts
Bacon, egg, and cheese sandwich from a bodega.
the dog is my favorite part of these vids
Thanks for the great videos. Gotta make this as soon as I get some chili oil.
0:27
Rushing to work worker: Oh well I'm gonna be late anyway....
Fishwort, Houttunyia 'Chamelon', is a common landscape plant in the USA. It's terribly invasive, so it would do well for us to eat more of it here!
Pretty much you can add anything you like to the rice.
My mom’s family is from Guiyang, I’ve been there once, too bad I didn’t try this, but I remember they also eat tons of rice noodles which are super delicious
Fishwort is common in asian markets here, at least the leaves are. Luckily they grow like weeds and I have some I need to pull. I didn't know the root was eaten until I looked it up after this video.
Show us Cantonese fried (tsao?) Mei fan (wit egg) , hau fan (fried with beef)
The one bacon on that little golden tray! So cute!
This looks so delicious!!!! I can't wait to make it.
Yum, my favourite zero effort meal is rice with an obscene amount of LGM, sesame seeds & crispy fried shallots so this sounds RIGHT up my alley! 💜
Yat mein recipe please 😋 the 1 with gravy
赞！早餐来坨糯米饭 裹着脆哨/软哨 花生 和 酸萝卜 真的好怀念😂
man this makes me miss the easy food in China. Its too hard to get simple things at a good price in Canada.
Just tried a version of this for dinner - scrumptious! And the rice cooker sticky rice? 🤯
That cat butt on the fridge xD
I eat steamed rice with you la jiao as a quick meal multiple times a day 😅
Today I was feeling fancy and added chopped onion
Thanks for the inspiration. Will have to give this a try.
The grab and go brekkie in Australia is what ever they are selling at the servo convenience store. Cold be yoghurt, a pie, sushi, sandwich etc...
Personally my quick brekkie is any left over with a liberal dollop of sambal oelek on it.
The Guiyang breakfast does look awesome however.
I've seen the fish wart in Chicago before. I think I last saw it at Joong Boo.
TTHIS LOOKS SOOO GOOOOODODODODODDDDDD
okay, but that 臭豆腐 container is making me hungry (everything you post makes me hungry) -- will you guys cover how to ferment that someday?
Ha we were wondering if anyone would catch that :) We wanted to use a sort of 'classic street food' container to make up for our otherwise less-than-authentic open presentation of the toppings haha.
Re stinky tofu... hmm, one day? No immediate plans. You can check out the lamb kitchen video for the Hunan sort ua-cam.com/video/mZEsKRqfIqc/v-deo.html We would want to do the Shaoxing style, I think
@@ChineseCookingDemystified awesome; I'll check that out and of COURSE I caught it! anyone who loves stinky tofu would notice, right? I thought it was cute that you used that container.
@@ChineseCookingDemystified thanks for recommending that video -- it was cute, funny and informative! I'd definitely be more interested in the Shaoxing style (I don't have any interest in dealing with alum, though I love the color of the Hunan 臭豆腐, and I'm very interested in the use of 豆豉 in it), if you ever decide to stink up your place for a video. :-) I would for sure try it out as well! I might try Andong's method, but I'm not sure yet...
Good enough for Government Work! Love it..... very nice. Well done 👍
Wondering if this is always made with lard in Guizhou when you buy it from a vendor? (I'm vegetarian so it would be easy to just choose non-meat toppings when I go, unless the lard is a constant). Thanks for your great channel!
Oh so it’s similar to this Korean dish called bibimbap which is a rice bowl with assorted vegetables and meat, sometimes have an egg on top, and mixed with Korean chili paste
I wish they sold bibimbap on the streets like this, I would legit eat it every day
This looks so good for breakfast ❤️
Ooh, this looks like the perfect dish to Mexicanify with some chorizo and pico de gallo.
Steph's puffy vest indoors is making me nostalgic for living in Shenzhen and even gladder I live in an area that believes in central heating. 40F inside and out seeps into your bones in a way 20F only when you're outside never does.
Oh, definitely. Recently we invested in a big A/C unit that also does heat. It's only useful for ~1-2 months out of the year, but it definitely makes a difference in those 1-2 months.
Of course, when we're filming on the balcony there's no heat ;)
As an American, I'm convinced that non-English speaking countries have better breakfasts.
As an Indonesian, I found that outside the western popular breakfast, we make a lot preparation just for a simple dish. And yeah, lots of condiments to make its various taste and texture.
I mean, breakfast cereals are definitely pretty sad... but I'll go to bat for American weekend breakfast/brunch stuff for sure. Things that are unequivocally delicious: Eggs Benedict, Pancakes, Waffles, French Toast, Chicken & Waffles, Sausage Gravy, Bacon & Sausage, Fried Eggs... the list goes on. And even weekday breakfasts like Bagels & Breakfast sandwiches are also quite tasty.
But yes, Lucky Charms in a milk soup is definitely gross af. America does have a great breakfast tradition, it's just that modern day capitalist societies with long, car-centric commutes aren't overly compatible with delicious breakfasts. And with few exceptions there's no society in the world that worships at the alter of capitalism (and long car-centric commutes!) harder than the States does :)
@@ChineseCookingDemystified This. This comment. This perfectly illustrates the many reasons why I love this channel. You go CCD. Four for you CCD.
@@ChineseCookingDemystified don't forget the Full English breakfast with egg (scrambled, fried or poached), bacon, tomatoes, mushrooms, sausages, fried bread (or toast) and black pudding. It's the one aspect of British cuisine (don't laugh!) that we Brits do well and really care about. :p
Fabulous! Thank you for sharing. I really also enjoy the walk-about with the camera. 😘
Being Brazilian, the thought of having something heavy, filling and spicy first thing in the morning is just so... weird. Even though looking at breakfasts throughout the world, we're the different ones. It's the kind of thing we'd either have for weekend lunch or weekday dinner, so you can fall asleep on the sofa afterwards.
I think this kind of heavy breakfast probably grew out of the community of laborers who have to do a hard day's physical activity and needs a caloric bomb in the morning to keep them going.
@@Kavino On a certain level I get it. But like I said, after having a large heavy meal I don't get energetic, I get sleepy.
Could you use waterdrop wart? It's called Minari in Korean.
Would love an update with the chilli toppings expanded, are they pickled chilies with the potato? They look amazing.
That was my breakfast this morning ! Thanks !
And gods i really wish i could try all those dishes, but i don't speak a word of chinese and travel is bad on me x')
That looks delicious! 😋
heh Boston is an iced Dunkin' coffee
oh my god this looks delicious
I do this for breakfast the lazy way, by throwing a spoonful of Lao Ga Ma into my rice cooker in the morning and tossing on whatever leftovers I have + peanuts and onion
Meanwhile in the rest of burgerland the go to quick breakfast is either a Mcgriddle or a can of energy drink.
糯米饭饭饭饭饭！！！！！！是生命的源头！是宇宙的终点！是所有伟大的开端！是所有狂欢的终点！是神！是god！
I learnt something for my next video recipe! 😜
In Florida. Its always gonna be some bacon egg n cheese or a coffee.
Ah yes, rice breakfast. I miss those days.
Does...does a cat you know have a vet appointment to be fixed or something? 1:23 - Sorry had to ask 🤣🐈😹
On a more serious note...when you say any brand of Thai rice should work, what specifically do you mean? Like...jasmine rice would be okay, or something else? Thanks in advance :) Love your channel's content, you two always make me so hungry (well, sans seafood/fish videos, which I cannot eat :/ )
Thai brand of glutinous rice, something like this: www.amazon.com/Thai-Sticky-Rice-Sweet-Lbs/dp/B000F2VESU
Jasmine rice is not glutinous rice :)
@@ChineseCookingDemystified Ah, thank you so much...I'm sure I should've known this after watching so many of ya'lls videos, but there's so many difference rice variants I am horrible at keeping them all straight.
@@tiredoftheliesalready I don't think you are alone in this. When I go to the city to the Asian grocery store, I think many locals get a kick out of me all wide eyed in the rice aisle lol, they have ever colour and shape of rice. It's fantastic, I could take one of everything from that store.(It is a huge store!) XD
Does fish wort actually taste like cilantro? As someone with the gene that makes cilantro taste like soap I'm perpetually curious what cilantro adds to a dish that's so great most cuisines seem to use it liberally. Would love to try fish wort if they're similar!
It is a different flavour profile but it can be an acquired taste to some just like cilantro.
It'd say it's not a direct sub but can hit a similar 'floral' sort of flavor in the context of a dish?
I want the Black Pepper Bun recipe that's really popular in Taiwan. And I'm also curious with its origin story.
I love savory foods for breakfast. It's never gonna happen here so just have to do it myself I suppose.
Thank you
They tend to put sugar first so the sugar can melt over the rice, the texture is better. I eat this every single day through my childhood
Sounds good right about now.
What do you think would be a good sub for the Cuishao would be for vegans / vegetarians, if any?
Crispy fried firm tofu, ala what we showed in the how to make Lao Gan Ma video. The tougher sub would be the lard in the rice... I'd want to have something with alot more saturated fat like coconut oil, but coconut oil has a VERY distinctive taste & could easily dominate the dish. Hmm...
@@ChineseCookingDemystified veg shortening is a thing that exists.
From memory, it's a bit harder than lard, but it's been ages since I've had either. Otherwise, it's a good sub, neutral as all get out. It's common in Australian cooking (copha, chocolate crackle, white Christmas)
Just be sure to get it palm oil free. And no, unrefined coconut oil isn't a sub.
Crisco is the only thing that comes to mind that would be the closest. Not sure if it fits your criteria or health choices but that is really the best choice in my opinion. I myself am ok with the use of lard but if I wasn't, I would be comfortable with this as my next best thing.
@@randomdogdog Actually thinking on it, a refined coconut oil (i.e. unflavored) would probably be the best choice on the lard front, I think?
@@angelad.8944 I was thinking of refined coconut oil style products.
I'm Aussie, so I don't know Crisco, I know copha. It's an Aussie brand of refined coconut oil(some brands use part palm oil...) We use the stuff to turn coco pops into cupcakes... It's also a decent match for animal fats aside butter.
I'll try to find some footage of Crisco to see if it's a match. If it's spreadable, it's not what we're thinking of. It should be a hard brick like lard or beef dripping.
Cubed pancetta might work as a meat in a pinch
Hey i was wondering why the lao gan ma i purchased at my asian market seems to have no spiciness to it? Lots of chili flavor but no heat. I bought chili crisp. Is there a non spicy variety i may have bought?
Here in Paris, I used to eat a chinese dish based on pork, with cabbage preserved in brine and rice. It really was delicious. I always ate it in the same restaurant in the XIIIe arrondissement. But that restaurant no longer exists. Would you have a recipe? Is that a traditionnal dish?
I wonder if you might be describing a stir fry of pickled mustard greens and pork. For whatever reason it's sometimes translated as pickled cabbage. This recipe here prepares it as a dish to be served over noodles, though it goes just as well over rice: thewoksoflife.com/noodle-soup-pork-pickled-greens/
That's just a guess, but it might be what you're thinking of
This seems perfect for end of a boozy night when we can go out again.
Here in most of America the go to breakfast is the largest diet coke that you can buy at the gas station.
Is steamer envy a thing? Because I think I have steamer envy...
My cat was strangely interested in watching this dish be assembled...
Looks so good! I'm drooling 😍🤤😍
Yum! More rice bowl recipes please!
Have you seen the Japanese dish ochazuke? It's leftover rice from the day before, pickles and other garnish but you pour freshly brewed sencha over the top so it's like a rice soup made from tea and pickles. Sounds weird, tastes delicious.
非常😋一個很好的視頻
steph looks cold
Cat butt doodle is a masterpiece that absolutely deserves to be on the fridge XD
Speaking of chili oil, have you had a chance to try the chili oil sundae at McD's? Sounded bizarre at first, but if chili heat and sweet wasn't a valid combo chili jelly wouldn't be a thing, and Jamie Oliver might not have incurred the wrath of thousands of "Uncle Rodger's" nieces and nephews, lol.
Instead of bacon would lardon-cut guanciale work? I feel like Guanciale has a richer pork taste that thin cut bacon tends to lack.
Yeah, just flavor-wise I'd imagine that Guanciale would be tastier for sure. Cuishao are *much* more neutral of a flavor than both (really the Cuishao is equally as much for texture as flavor) so neither would be direct subs per se, just delicious things to add to a bowl of rice & chili oil :)
Love this, but the bagel is NOT the grab and go breakfast of NYC. That's Bacon Egg and Cheese sandwhich for under $4 from your local bodega. Almost always with cheap black coffee.
Can I freeze them and reheat it when needed?
When will we see chris sipping his can of beer behind the wok again? 😁
What a cute dog! What is its name?
Is there a way to make this kosher?