IMPORTANT YOU NEED TO OIL THE KNIFE OR KEEP IT VERY DRY. I have one myself, its good that they are made out of carbon steel ( you get a sharper blade), but carbon steel can get rusty if not handled with care
@@niceguy1891 Its a reference to another UA-cam creator called Nigel Ng, and he is well known for the creating the character of Uncle Roger who is a stereotypical Asian uncle who judges all Asian food on UA-cam with strict criticism jugdging the likes of Jamie Oliver and Gordon Ramsey as well as using copious amounts of MSG in all of his food
Andong, shape of ingredients is not only about cooking time and knife skills, it directly affects one of the most significant and essential components of Chinese cooking: _diversity of textures_ , a perspective and attribute that is second nature in Asian cuisines as equally as important as flavor, an aspect most Westerners are not conscientious of with Asian cuisines.
Far westerners. Persians get it as do levantine cuisines. North Africa, too. I don't know anything about other cultures, but this is really mostly true of NW europeans and usa and Canada.
If Uncle Roger did a reaction video to your egg fried rice, you would finally get about 5% of the recognition you deserve! Your content is just so awesome!
6:10 A tips when julienning: When sliding the stack of potatoes, do it the opposite way from what you did. That way you can control the thickness and adjust the stack and kinda "send" the slices in under the knife while julienning. Not a huge time saver, but if you're all about optimization and technique, every little bit counts ;)
This is honestly the first time that I have actually bought a product after it was advertised on a UA-cam video! :) Here in Berlin I have already seen these knives on the street markets before (must have been the same company) and was already always intrigued by them but have never picked one up in the end. So thank you for sponsoring our boy Andong here!!!
I was thinking of buying one too, but the cost of shipping even within the EU seems to be 15€ to my location, which is a ridiculous price. It seems to only be accessible to people living in Germany, or people buying large amounts of knives from there :/
Bring back fried rice Friday’s BUT make it a fusion kind of series. Mexican fried rice, German fried rice, French fried rice, Russian? Love your videos mate 🤘🏼
Now you're talking my language! I have to say knife skills are what got me obsessed with cooking and the beginning and the pursuit of faster and more accurate cuts keeps me in love with the process!
I have the Vay from Authentic Blades since many years and I love it! You forgot to mention the main advantage of these knives: The thin blade! Only blades that are thin all the way allow you to make thin slices. Other knives rather split than actually cut as soon as blade gets thicker, no matter how sharp it is. You either have to cut thicker or the knive slips off. With the thin blade of Authentic Blades I can cut garlic in see through thin slices like in Good Fellas.
I finally brought this Knife and I'm very happy with it , cutting meat , veggies and Garlic /Ginger has never been this easy and Quick.Give it quick rinse after work , dry up and add drip of sunflower seed oil , works perfect
This is the first time that we bought a product right after watching a UA-cam video!!! Cannot believe the price for a handmade cooking knife that looks will last for a lifetime! btw, thanks for the discount code Andong!
I have watched your video more in the last year when you started to make them more often. I really appreciate that you create a great video.. one that has a fantastic history and a truly beautiful dish in the end. I really wanted you to know that I like your style of educational and cooking videos ... Thank you for sharing your time and life style and the fabulous stories... with me it makes my heart smile.
I just made stir fry 1 . I cooked a small stake first let it rest as i cooked all the veg then cut into strips and added in at the end. Very tasty, thanks Andong
I totally appreciate this vid so much. I live small, but I cook big... bad habit. You have given me ideas that will help with everything I cook. Thank you.
Great topic and video Andong! We have several KYOKU knives from their Daimyo series and they’re dreamy. You just don’t know what a difference great knives and knife cuts make until you employ them!
I have been trying to figure out shapes and sizes of veggies for 43 years. So I appreciate someone dedicating an episode to it. Over that time you can imagine my ideas have changed alot. My current idea with Zucchini is to cut in half then do random and alternating angled cuts with the flat side down. This gives another unique shape for the veggies. Yes, I'm a fan of variety in every aspect, not just color, but shapes when cooking. While still maintaining the same density of the items. Great job.
Regarding the knife name. Tao nhã means elegance in Vietnamese. The pronunciation is similar to Mandarin 刀牙 (in Southern Vietnamese accent) or 刀雅 (in Central Vietnamese accent). (there isn't a Mandarin tone matching the Northern accent). The knife names on Authentic Blades are quite descriptive and kinda hillarious e.g. Ca Voi (whale) for a cleaver shaped like a whale.
Hey Andong! Can I share with you my technique of how to cut a bell pepper quick, easy and no waste. Best of all a flat surface which you can cut into any shape desired. So you chop off the the top and bottom as you would to filet an orange. You can use these parts also. Then take the remaining barrel, cut down one side and slide your knife flat over the interior to remove the membranes and seeds and you get a flat sheet to cut with precision any way you choose. Arohanui from New Zealand
man, I love the sound design! Makes the scenes in which you are cutting the veggies so satisfying Alter, Geiles Sound Design! Gibt den szenen in denen du gemüse schneidest, etwas so befriedigendes!
Adam Ragusea und du sind wahrscheinlich die einzigen Yter dessen Rezepte ich manchmal mache. Echt geiler Kanal👌. Das Flammkuchen Rezept ist immer noch das beste schnelle Essen was es gibt. Grüße aus Stuttgart
I would love if you could make a video about pepper!! Pepper is probably one of the most underrated spices, and it comes in so many different forms (white, black, green, pink, sichuan, korean, ...). It would be great to have a video about this similar to the ones about onions. I just need the world to understand how AMAZING pepper is. It is the spice we all have, but it's also probably the most important spice in my cabinet!! Loved this video as always!
I really like the one ingredient at a time method. I have a 12 inch carbon steel wok for my stir fries. The difference in my method is to wilt and char the veggies without oil. I feel this enhances the wok hei and keeps the end product less greasy. I only add oil in the final step, along with garlic and ginger.
Ich habe mich schon lange für ein solches Messer interessiert, war aber durch die reine „Online-Begutachtung“ bisher unsicher ob und welches ich kaufen soll. Dein Video war sehr gut und ich habe gerade eben auch das Tao Nha bestellt. Freue mich jetzt schon sehr darauf. Vielen Dank. Auch dafür, dass du auf dieses Unternehmen hingewiesen hast. Super😁👍
I noticed you are usually using latex gloves while cutting, any specific reason for that? I'm a little confused, as you often go out of your way to reduce plastic waste e.g. plastic wrap for doughs, which I think is great! The potato dish seems cool, will definetly try it!
dude at first I was shocked to see, how much of the veggies you cut away, until you finally mentioned making a stock from your scraps, I honestly sighed with relief :'D
Finally something Chinese again!!! Thanks for the great video and the authentic recipes, after all the failed attempts of 土豆絲 we now have a good option for cooking it at home :)!
Ooh, that 'set ingredients aside in the pan' advice gives me ideas. A year ago the supermarket was doing a promo and I got myself what I thought to be a perfect deep skillet. It turned out that I was an idiot who can't read dimensions so now I have an oversized skillet that doesn't heat evenly on my cooktop. I will Definitely try this trick with that one!
Great video! First time I've ever bought something from a youtube ad. I ended up buying it before the video had finished so I didn't get to use the promo code, could you put them in the description by the link next time? Cheers!
Hi Andong I would like to start with Asian cuisine but I don't know what things I should by from the Asian market so I don't have to go there every time I want to cook something. Do you have some kind of list for Asian ingredientd??
@@theouthousepoet Because it does so much, and it's still very effective at what it does in all of the foods it's good for. You may think of sporks, as they can even work with soups, but they're just really stubby forks and small spoons which makes them worse for soups, so the worst of both worlds. Also I prefer the limited food amount a fork can get, while a spoon can make a small mountain for each bite, a fork more often can't.
Yeah, just don't HALVE it FIRST, that's silly!! Do the horizontal cuts first, THEN push the middle one all the way through to halve it. Much more stable. (That said, I always use the radial technique, way easier and safer)
Good video, thank you. Well that was a bit stressful. I'm afraid my German isn't what it was & Authentic Blades don't seem to have a translate function on their website. But I've been after a knife like the TAO NHA for a while & their prices are very good. So with a little help from Google translate I got there in the end. I just hope I don't have to pay an import tax with all the stupid "Brexit" foolishness. Excellent you had a code with them, saved me a little on what was already a great price. Will let you know when it arrives & how I get on with the knife. There are a few others on their website I like, but I'll see how this first purchase goes through before buying some more. Hope you and Authentic Blades continue to do business with each other. Many paid promotions & support things have little to do with the video content on UA-cam, but they seem good and very much in with what you do.
Wonderful videos. Is it wrong that my favorite fried rice is usually what ever protein I have left over from the night before? I often have smoked brisket or smoked pork loin or even BBQ ribs and then next day has become fried rice day lol. My hubs loves fried rice with little cubes of BBQ rib meat or smoked pork or even burnt ends of brisket. But ive also been known to toss in ham cube or little salad shrimp or like you just made chicken. On a different video channel many comments were made about how I have to go find some good Chinese sausage and fry it right in. Lol I've also started using MSG in my cooking it really does brighten up the umami of dishes. Even non-Asian dishes but shhh that's now my secret weapon lol I have also started in the last year or so frying cheap .25cent ramen like fried rice. Oh my for less than $2 worth of ingredients we have dinner for 2! Even my picky son likes it.
That is completely fine. Fried rice is basically a clear out the fridge dish in China. You can make it with whatever leftover bits and pieces you have lying around.
@@Default78334 thanks! We make omelets the same way. Anything left in the fridge can be folded into an omelet. Even spaghetti lol. Its avgreat hangover cure lol.
If you want to use gas stove but not have intense flame like chinese stove use, try use infrared stove its have intense heat for stir fried or boiling water quickly which they claim use less gas than tradition gas stove, after use it for a year i can guarantee it but it's bit hard to control it heat when need to use it for slow cook
Great video... I love that potatoe dish !!! You also made me want those knifes :) Do you know the brand WOLL. It's a German brand for pans and woks. Are they good ?? Where does your wok come from ??
Thank you Authentic Blades for supporting this video! Check out their fantastic cooking knives: bit.ly/andong-blades - They ship across the EU! 🇪🇺
How is this 3 hours old lol
Crying in American
@@aliin8763 Magic!
I am going to end up with two more knives i do not really need and I blame you!
IMPORTANT YOU NEED TO OIL THE KNIFE OR KEEP IT VERY DRY. I have one myself, its good that they are made out of carbon steel ( you get a sharper blade), but carbon steel can get rusty if not handled with care
Orange shirt. Yeah. Totally got that reference, Uncle Andong.
Except uncle andong doesn't support the chinese communist party..while the other fried rice uncle does
@@nickFX98 man stfu i swear i seen you before in other videos sayin the same thing
@@prussr1885 lol no that was the first time but hate all you want at least I don't support a winnie the pooh bootlicker;D
@@prussr1885 he’s just spreading the truth🤷🏻♀️
@@tpn1110 isn’t uncle roger Malaysian ? They are capitalist there.
Yo shoutout to Chinese Cooking Demystified for all the research they do to make restaurant style chinese food at home!
Sometimes I see my whole channel as one big shoutout to CCD
Yeah love their channel, everything I’ve made from their channel has came out super on point!
Yeah CCD is a great channel if you want to learn to cook asian style food! :)
Orange polo shirt to go with fried rice, I see what you did there.
What does it mean?
@@niceguy1891 Its a reference to another UA-cam creator called Nigel Ng, and he is well known for the creating the character of Uncle Roger who is a stereotypical Asian uncle who judges all Asian food on UA-cam with strict criticism jugdging the likes of Jamie Oliver and Gordon Ramsey as well as using copious amounts of MSG in all of his food
Fuiyoh!
Uncle roger approved!
@@xm-5178 thank you :D
Andong, shape of ingredients is not only about cooking time and knife skills, it directly affects one of the most significant and essential components of Chinese cooking: _diversity of textures_ , a perspective and attribute that is second nature in Asian cuisines as equally as important as flavor, an aspect most Westerners are not conscientious of with Asian cuisines.
And here I was thinking that the space rule was about keeping your dishes understandable and edible.
I agree! It was not until I was well into my 20s that I really paid attention to this factor of my cooking.
@@NickCombs Nice!
heterogeneity
Far westerners. Persians get it as do levantine cuisines. North Africa, too. I don't know anything about other cultures, but this is really mostly true of NW europeans and usa and Canada.
If Uncle Roger did a reaction video to your egg fried rice, you would finally get about 5% of the recognition you deserve! Your content is just so awesome!
he has like 400k subs that alone speaks volume
6:10 A tips when julienning: When sliding the stack of potatoes, do it the opposite way from what you did. That way you can control the thickness and adjust the stack and kinda "send" the slices in under the knife while julienning. Not a huge time saver, but if you're all about optimization and technique, every little bit counts ;)
This is honestly the first time that I have actually bought a product after it was advertised on a UA-cam video! :)
Here in Berlin I have already seen these knives on the street markets before (must have been the same company) and was already always intrigued by them but have never picked one up in the end.
So thank you for sponsoring our boy Andong here!!!
I was thinking of buying one too, but the cost of shipping even within the EU seems to be 15€ to my location, which is a ridiculous price. It seems to only be accessible to people living in Germany, or people buying large amounts of knives from there :/
making that stir fry for a single meal is like a full time job
That's literally all the knife work I learned in my dad's and grandma's kitchen growing up!
"Hi, cute little clove of garlic -BOOM!"
This is now my kitchen catchphrase.
He did that to release the allicin, which is like a two-part epoxy, I believe.
The “Don’t over-crowd your wok” tip made a huge difference. Thank you!
Bring back fried rice Friday’s BUT make it a fusion kind of series. Mexican fried rice, German fried rice, French fried rice, Russian? Love your videos mate 🤘🏼
thats a great idea!
Now you're talking my language! I have to say knife skills are what got me obsessed with cooking and the beginning and the pursuit of faster and more accurate cuts keeps me in love with the process!
I have the Vay from Authentic Blades since many years and I love it! You forgot to mention the main advantage of these knives: The thin blade! Only blades that are thin all the way allow you to make thin slices. Other knives rather split than actually cut as soon as blade gets thicker, no matter how sharp it is. You either have to cut thicker or the knive slips off. With the thin blade of Authentic Blades I can cut garlic in see through thin slices like in Good Fellas.
First rule of cutting veggies: always, always use a bowl at least one size larger than you think you will need...
First rule for anything really :D
I finally brought this Knife and I'm very happy with it , cutting meat , veggies and Garlic /Ginger has never been this easy and Quick.Give it quick rinse after work , dry up and add drip of sunflower seed oil , works perfect
2:09 Classic "Oño" reference! I love this channel so much.
This is the first time that we bought a product right after watching a UA-cam video!!! Cannot believe the price for a handmade cooking knife that looks will last for a lifetime! btw, thanks for the discount code Andong!
I have watched your video more in the last year when you started to make them more often. I really appreciate that you create a great video.. one that has a fantastic history and a truly beautiful dish in the end. I really wanted you to know that I like your style of educational and cooking videos ... Thank you for sharing your time and life style and the fabulous stories... with me it makes my heart smile.
I just made stir fry 1 . I cooked a small stake first let it rest as i cooked all the veg then cut into strips and added in at the end. Very tasty, thanks Andong
I have to say that chinese cooking wine really gives it that extra bit of flavor that makes it so good. I love your recipes!
I totally appreciate this vid so much. I live small, but I cook big... bad habit. You have given me ideas that will help with everything I cook. Thank you.
Great topic and video Andong! We have several KYOKU knives from their Daimyo series and they’re dreamy. You just don’t know what a difference great knives and knife cuts make until you employ them!
brad leone saying ALICIN in my head
8:36
bruh
bingo bango bongo :D
You're Nu uh not wrong abbbout that one babe. Lol. Brad is a champ :p "wourder"
I have been trying to figure out shapes and sizes of veggies for 43 years. So I appreciate someone dedicating an episode to it. Over that time you can imagine my ideas have changed alot. My current idea with Zucchini is to cut in half then do random and alternating angled cuts with the flat side down. This gives another unique shape for the veggies. Yes, I'm a fan of variety in every aspect, not just color, but shapes when cooking. While still maintaining the same density of the items. Great job.
Regarding the knife name. Tao nhã means elegance in Vietnamese. The pronunciation is similar to Mandarin 刀牙 (in Southern Vietnamese accent) or 刀雅 (in Central Vietnamese accent). (there isn't a Mandarin tone matching the Northern accent).
The knife names on Authentic Blades are quite descriptive and kinda hillarious e.g. Ca Voi (whale) for a cleaver shaped like a whale.
Hey Andong! Can I share with you my technique of how to cut a bell pepper quick, easy and no waste. Best of all a flat surface which you can cut into any shape desired. So you chop off the the top and bottom as you would to filet an orange. You can use these parts also. Then take the remaining barrel, cut down one side and slide your knife flat over the interior to remove the membranes and seeds and you get a flat sheet to cut with precision any way you choose. Arohanui from New Zealand
I've said this before, but I love how well-connected Food UA-cam is. 🧡
man, I love the sound design!
Makes the scenes in which you are cutting the veggies so satisfying
Alter, Geiles Sound Design!
Gibt den szenen in denen du gemüse schneidest, etwas so befriedigendes!
Those are some cool cutting techniques I will definitely use in the future, especially the offset/diamond shape one
Adam Ragusea und du sind wahrscheinlich die einzigen Yter dessen Rezepte ich manchmal mache. Echt geiler Kanal👌. Das Flammkuchen Rezept ist immer noch das beste schnelle Essen was es gibt.
Grüße aus Stuttgart
i have one of their knives and can gladly tell you that the knife sounds you hear in this video are completely real and absolutely addicting.
also sharp as fuck
Wow i love authentic blades 😍😍 got. all of them already
How do you know I'm making stir fried veggies for my meal prep..? Literally life saver dude hahahaha
tried the first stir fry, and it turned out really good! thanks, now I know how to enjoy my veggies :3
Love the sound effects lol. Thanks for this video
I would love if you could make a video about pepper!!
Pepper is probably one of the most underrated spices, and it comes in so many different forms (white, black, green, pink, sichuan, korean, ...). It would be great to have a video about this similar to the ones about onions. I just need the world to understand how AMAZING pepper is. It is the spice we all have, but it's also probably the most important spice in my cabinet!!
Loved this video as always!
It's weird that Andong hasn't got a 10MW jet engine stove and 50cm carbon iron wok for how much he loves stir frying.
I really like the one ingredient at a time method. I have a 12 inch carbon steel wok for my stir fries. The difference in my method is to wilt and char the veggies without oil. I feel this enhances the wok hei and keeps the end product less greasy. I only add oil in the final step, along with garlic and ginger.
Ich habe mich schon lange für ein solches Messer interessiert, war aber durch die reine „Online-Begutachtung“ bisher unsicher ob und welches ich kaufen soll. Dein Video war sehr gut und ich habe gerade eben auch das Tao Nha bestellt. Freue mich jetzt schon sehr darauf. Vielen Dank. Auch dafür, dass du auf dieses Unternehmen hingewiesen hast. Super😁👍
I love the way you never let anything go to waste or keep waste very minimum. It irks me a lot when i see people wasting food ingredients.
I love that ice cube tray!
This guy does great, very informative.
Thanks for this recipe my family loved it :)
A sharp video indeed. I, too, love rice & I have rice dishes on a regular basis. Cheers!
you did a video on onion, but and garlic?
Fresh, or Dry, with or without germ? that would be an interesting one.
I noticed you are usually using latex gloves while cutting, any specific reason for that? I'm a little confused, as you often go out of your way to reduce plastic waste e.g. plastic wrap for doughs, which I think is great!
The potato dish seems cool, will definetly try it!
Maybe because he has to shoot of those cooking montages again and again, wearing gloves helps reduce slippery-ness and avoid cuts
Such nice sound design on the cutting action 🔪🔊💜
When I first found your channel, I thought "he has to be a trained chef..." How wrong I was and how impressed I am!
You need a wok Chan. Great cooking as always! Thank you, Andong.
dude at first I was shocked to see, how much of the veggies you cut away, until you finally mentioned making a stock from your scraps, I honestly sighed with relief :'D
Another great video from Andong!
Well done, brother.
the 2nd stirfry is pretty how i prepare veggies to be put into a veggie springroll!
Ahhhh thanks for this! I’m making a stir fry dinner soon so this was very helpful
Finally something Chinese again!!! Thanks for the great video and the authentic recipes, after all the failed attempts of 土豆絲 we now have a good option for cooking it at home :)!
Очень красивая работа! Блеск! Мне было жаль отходов, но потом я прочла, что ты их позже используешь! Молодец.
Loved it. I'll have to stir fry some more, because it's healthy and delicious. I'll get my wok ready!
0:27
Because they don’t use MSG 😂
Ooh, that 'set ingredients aside in the pan' advice gives me ideas. A year ago the supermarket was doing a promo and I got myself what I thought to be a perfect deep skillet. It turned out that I was an idiot who can't read dimensions so now I have an oversized skillet that doesn't heat evenly on my cooktop. I will Definitely try this trick with that one!
Oh yeah! Stir FRY FRIDAYS ARE BACK
I was too waiting for those!
bau.
Tudousi hab ich als Kind immer gegessen. Meine Muter kommt aus China. Danke für das Rezept!
Great video!
First time I've ever bought something from a youtube ad.
I ended up buying it before the video had finished so I didn't get to use the promo code, could you put them in the description by the link next time?
Cheers!
Did you actually add blade scraping sounds in post production?!? 🤘🏼
I saw the potatoes and I hope you're making Chinese Tudou Si! I could never make good one at home
haha ich liebe die sound fxs die du rein gebaut hast. ich dachte zuerst dass ich mir eine samurai doku anschaue
Hi Andong
I would like to start with Asian cuisine but I don't know what things I should by from the Asian market so I don't have to go there every time I want to cook something.
Do you have some kind of list for Asian ingredientd??
Another great video. What a coincidence that I was looking for a new knife. Gleich mal eins bestellt. 👍
War bei mir genauso, haha! :)
Hands up if you ordered the knife - before realising that there is a discount code at the end of the video !!
Oh no!
Best video now food presentation 👌on point
Great work Mr OG Andong✌️
Totally would have bought the knife if they shipped to the US. That's a great price, for what looks like a great knife.
You might be able to buy them elsewhere, obviously without Andong's code. They came up on Amazon for me.
Does anybody know what cast iron pan he was using in this video? It is beautiful and I want it
Omg potato strings are the soo good
2:09 Yep, you're watching Chef Jean-Pierre too. The onyo is always number one!
I never took my stir-fry this seriously and it's literally one out of three things that I can actually make
Fork is the ultimate utensil. Shame on anyone trying to shame the fork. Except for soup.
Wise words
What makes it the ultimate utensil?
Not that I disagree, I’m just curious about what your criteria is.
@@theouthousepoet Because it does so much, and it's still very effective at what it does in all of the foods it's good for.
You may think of sporks, as they can even work with soups, but they're just really stubby forks and small spoons which makes them worse for soups, so the worst of both worlds.
Also I prefer the limited food amount a fork can get, while a spoon can make a small mountain for each bite, a fork more often can't.
Do you have a link to the pan you are using thanks
That horizontal onion cut technique is intriguing
Yeah, just don't HALVE it FIRST, that's silly!! Do the horizontal cuts first, THEN push the middle one all the way through to halve it. Much more stable.
(That said, I always use the radial technique, way easier and safer)
Cutting meat in big cubes is a way to elevate. You don't really sacrifice Maillard, because you cook it longer and it is still soft inside.
Damn, thank you man! I was dreaming to find Vietnam-style knives back here in Europe!
This is so helpful. Very neat.
Thank you for the life hack with the tooth pick. And also for the knive!
Good video, thank you.
Well that was a bit stressful. I'm afraid my German isn't what it was & Authentic Blades don't seem to have a translate function on their website. But I've been after a knife like the TAO NHA for a while & their prices are very good. So with a little help from Google translate I got there in the end. I just hope I don't have to pay an import tax with all the stupid "Brexit" foolishness.
Excellent you had a code with them, saved me a little on what was already a great price. Will let you know when it arrives & how I get on with the knife. There are a few others on their website I like, but I'll see how this first purchase goes through before buying some more.
Hope you and Authentic Blades continue to do business with each other. Many paid promotions & support things have little to do with the video content on UA-cam, but they seem good and very much in with what you do.
Wonderful videos. Is it wrong that my favorite fried rice is usually what ever protein I have left over from the night before?
I often have smoked brisket or smoked pork loin or even BBQ ribs and then next day has become fried rice day lol.
My hubs loves fried rice with little cubes of BBQ rib meat or smoked pork or even burnt ends of brisket.
But ive also been known to toss in ham cube or little salad shrimp or like you just made chicken.
On a different video channel many comments were made about how I have to go find some good Chinese sausage and fry it right in. Lol
I've also started using MSG in my cooking it really does brighten up the umami of dishes. Even non-Asian dishes but shhh that's now my secret weapon lol
I have also started in the last year or so frying cheap .25cent ramen like fried rice. Oh my for less than $2 worth of ingredients we have dinner for 2!
Even my picky son likes it.
That is completely fine. Fried rice is basically a clear out the fridge dish in China. You can make it with whatever leftover bits and pieces you have lying around.
@@Default78334 thanks! We make omelets the same way. Anything left in the fridge can be folded into an omelet. Even spaghetti lol. Its avgreat hangover cure lol.
If you want to use gas stove but not have intense flame like chinese stove use, try use infrared stove its have intense heat for stir fried or boiling water quickly which they claim use less gas than tradition gas stove, after use it for a year i can guarantee it but it's bit hard to control it heat when need to use it for slow cook
I think Swiss rösti comes closes to that chinese potato texture. It's also one of my favourite potato dishes.
What wok are u using ? Looks like a cast iron wok pan or something like this?
This video was absolute useful, thank you my ninja style guy.
Great video... I love that potatoe dish !!!
You also made me want those knifes :)
Do you know the brand WOLL. It's a German brand for pans and woks. Are they good ??
Where does your wok come from ??
Easy. Beautiful. Spicy.
Fuiyyoooh, now I want to see the reaction video of our uncle, bet he'll like the msg !
What is the style of the knife? Would love to find an analog in US.
the true Miracle blade
I love how he used that trashy sounds when he was cutting the vegetables
dude those are for real the og sounds these knives do. i have one
In my fimaly we don't usually don't blanch the veggies, but we do wash them. Love em criiiiispy
Hey Andong I’ve been watching you for a while now and I am really missing a video about Onigiri 🍙
Fuyioh! I was glad u used a Wok for the Fried Rice. I think this recipe will qualify you for Uncle Adong.
The legend Andong!
Nice, thanks