Hello!! To clarify, I'm not pregnant YET hahahah, it's right at the beginning of the journey and in this video I show you the process of going to a Chinese maternity hospital for a pre-pregnancy check up. But will keep you guys updated on the journey ahead! Thanks so much for all your well wishes!
Click bait ah??? :p For the moment, I thought you were pregnant.....but then again, not surprising with the way the younger generation do things... LOL
I want to congratulate you two on your wedding. It brings me absolute joy that you tied the knot. I hope you have beautiful children in the future. Please eat well and avoid some of the street fast food. Animal protein and fat are very important for a woman and man;' fertility. I am Chinese Canadian, there are lots of Chinese food items that are just not nutritious at all. Especially noodles, youtiao... Congrats again!!
Lea Salonga and Brad Kane - A Whole New World - 1993 Oscars ua-cam.com/video/GyJI8kr0Qo8/v-deo.html Lea Salonga--Disney Medley (Hercules, Tarzan, and Mulan) ua-cam.com/video/7Qep_FUksKk/v-deo.html 90s Songs similar to Mulan ua-cam.com/video/rx5Yx9OFiHE/v-deo.html The Mundane World | 王竹夕｜Classic Chinese Wuxia music ua-cam.com/video/R5GB_sMWmW4/v-deo.html 梅艷芳 Anita Mui - 夕陽之歌 (Official Music Video) ua-cam.com/video/XnNIPXT9YvE/v-deo.html&start_radio=1 娃娃 - 春之祭 ua-cam.com/video/5IT7FXZzvB0/v-deo.html
The black substance you see on lotus root is mud and oxidized starch, not mold. You can simply wash off the mud and it's safe to eat. If you see only a black film inside the lotus root's air holes without any mud, there's no need to worry. It's just an oxidation layer, which is difficult to remove but safe to eat too. Since the air holes in lotus root are fully sealed during its growth, mud only gets in during harvesting. To avoid this, try to select lotus roots with intact ends, which helps prevent buying roots with mud inside.
Do not eat the lotus root if it has any dark area inside, like potatoes, dark spots are a sign of rotting. The inside of the lotus root should be clean and without any dark spot.
Hi Amy! The one month confinement period after giving birth is observed by Chinese all over the world. It's a big thing here in Malaysia definitely and we refer to it as "confinement period" in English. Mothers-to-be quickly book confinement ladies the moment they know they are pregnant. Once the baby comes, the confinement lady will come stay with them at home to take care of the mum and baby. They cook all the meals for the mothers and those who are not so fussy, will cook for the entire family as well. These days specialised confinement centres are plenty and cost a lot to stay at. They are almost like 5-star hotels! Malays and Indians in Malaysia also practise different versions of this. Basically everything is done to prevent "wind' from going into the mothers' bodies. It is believed having too much wind will cause a lot of problems later on i.e. headaches and body aches.
Yes, brother. Let me help you supplement it.，The postpartum period is defined as the six weeks after delivery, which means the period from the time the fetus is delivered to the six weeks after delivery is called the postpartum period, commonly known as "confinement" in China. The Chinese ancestors found that if they did not maintain well during this period, their immunity would decline with age, many sequelae would start to attack, and diseases would increase in old age.
I may not be able to afford a T-shirt comfortably, but this small token of appreciation for the effort you put into your videos is what I can part with every now and then. Thank you Amy for all you do, share and celebrate. You genuinely feel like a friend across the screen. I hope you continue to do what you have been doing so far for decades on end, with your honest passion and ardent love for food, exploration and travel burning bright.
No Amy, please don't feel pressured! I understand that doing the unfamiliar, especially in front of the camera, might make one feel uncomfortable, but it is so fun watching you trying to figure out how to clean and process all the different ingredients! Mistakes happen in the kitchen all the time, and the questions you ask about the various ingredients are very relatable, so watching you feels like cooking with new ingredients myself. I will definitely love to see you cook again, much more so than other cooking channels where they make everything seem like a breeze. Incidentally, my favourite qualities of you as a content creator is your vulnerability, dearth of pretentiousness and openness towards new experiences and sharing, such as your plans for a baby! I smiled at many parts of the video, namely when you show your finger mixing the yeast mixture, at the waitress's prepared lines and blessings (oh boy that was good), and your interactions with the old man at the market. Thank you!
What is cool in China is the efficiency of phone calls for products or services, which really helps during pregnancy. It's courageous and optimistic for you to have your family life outside of your homeland, I am inspired by how much you appreciate China's life.🥰
This is so exciting. Preparing for a baby, you and Derk being newly wed, Amy cooking in the kitchen; magic. That chicken looked so good, and I loved the staff in the restaurant. 😊 Woohoo 🙌🏼 I can't wait for more adventures.
I’ve been a silent follower for years, but now I have to say that the reason I come back to see your videos is the authencity and versatility! You have the skills to make extremely polished and high-end produced videos but I also really enjoy these bit more relaxed and casual videos! Also as a mother in the nordics, I’d be really interested in seeing bits and pieces of your hopefully successful maternity journey in the near future in china! Thank you for making these videos, it feels like watching a mini documentary each time!
Lived in China for 6 years and I swear the food is getting better and better 😋 My best friend here is pregnant too so I'm buying the baby a lot of cool stuff from Taobao 😁
Thank you for sharing your pregnancy prep and Derk sharing his hair transplant journey. I honestly don't know why he'd need it because he looked good before but got to say that he looks even better now after the procedure. Glad it worked out and he's feeling more confident and able to share it with your followers. He's a great guy and congrats on your nuptials! Happy for you both and we also learned a lot in this video. Thank you! :)
Hi Amy, with punching the bread it releases a lot of gas, which is fine. The initial rise of yeasted products produces pretty uneven gas bubbles throughout the dough, so kneading it a bit and releasing some of the gas will help make the dough produce more uniform gas bubbles, thus giving you a really even crumb structure!
Amy I’ve followed you in your long distance journey with Derk, something that mirrored my own life closely. After 2 years of marriage and 1 ish years of long distance before that, my husband and I are going to China this December to meet his family for the first time. After we get back to the states, we will also be trying for our first pregnancy. I resonate 100% with your feelings. Thanks for sharing your candid life, I don’t feel so alone and hope you don’t either knowing there’s another 30 year old going through a similar life journey. 😄❤
The 30days care after delivery is ‘confinement’. It’s a Chinese culture thing. In Malaysia, we will prepare ‘Rice Wine Ginger Chicken’ and ‘Black Vinegar Pig Trotter’. And almost any other dish, sliced ginger is added. Main reason is to heat up the body. There’s also Red Date Goji Berry drink amongst other food.
I love Dongbei people! They are so comedic and chatty. The morning markets are so much fun. Love the apple guy and the older uncle being surprised at your 10 years of studying chinese.
It's always nice to see Derk in your videos. This is what a healthy relationship looks like. I have fever today, feeling really sick, seeing your videos distracts me.Thank you for making such feel good videos.
Coming from a Chinese culture, my biggest pet peeve is probably being stared at by elderly Asians. I love that you just take it all in and doesn't phase you and if anything, you find more/other reasons to love the country you're in. I love it. Thank you for respecting the culture, language and the people. Especially after Covid, things have been rough but it's people like you that makes me happy :) omg and you vlogged in a car. i could never props to you.
Love all your videos Amy! Found you during the pandemic lockdown and have been a fan ever since. You seem to know more about my culture than I do and have certainly visited more places. I immigrated to Australia with my parents when I was 4 and have been trying to trying learn about my roots. Your channel has really helped!
4:15 This fruit is _Physalis peruviana_ also known as Cape Gooseberries, Golden Berries, sold at groceries in the United States. 5:05 the fruit has a "husk" just as tomatillos do.
I was born in Changchun and live in America now. I don’t remember much about Changchun but the dishes and people’s accent bring me back. And I can show your videos to my English speaking boyfriend to share my childhood memory with him! Thank you😊
I'm so happy for you and Derek, it's so amazing to be able to consider that with someone!! It's also really great of you to share so many of your experiences living in China, I would love to travel (and potentially live) there and your videos make me feel so much more confident!
YAY! So fun to see you cooking! and YES! as a Cooking Creator myself, filming food and moving the camera and staying clean all at the same time is very hard, but worth it! haha. Sometimes even I'm shocked I can do 20 full recipe videos every week. Great video, Amy! I'm excited to come on the China trip in 2 weeks!
You’ve always been a beautiful ray of sunshine, Amy. So happy for you and Derk on this exciting new chapter in your lives. Massive congratulations! And yes, please do more “Day in the life” videos. Cheers from the Philippines. 🇵🇭
I don't think the bread was underbaked, you just sliced it too soon! Bread needs to cool almost completely before it's ready to eat or else it'll have that really dough-y texture when you slice it no matter how baked it is!
I for one, think you did a wonderful job cooking dinner. I also liked you sharing an average day in your life. It's nice to see what every day is like as apposed to what life is like whilst travelling. It's also nice to see a special guest appearance of Derk. I'm glad to hear that his transplant went so well. Very brave and generous of both of you to share so much about your lives. All the best to both of you and as always, I look forward to your next video.
I love watching your adventures so much, I am from Jilin City and now living in Melbourne.😊 yes seeing doctors in China is so different from what’s it like in Aus. All the best Amy!🎉
This was cool, thanks for sharing, and good luck with the pregnancy. It pained me a little to see how much you too are hard on yourself when you can't get things to be perfect or things aren't going right-I do that way too much myself, and I'm glad you also brought up the topic of trying to do it all as a woman, and the struggles we face
I’m so excited for you! What an awesome life change and I’m glad you’re planning and taking the time to get to know your locality! I hope that when you do become pregnant that you have a safe and healthy birth 🙏💖💕
With or without the hair transplant, both of u make a perfect couple n he is as handsome as ever. Congratulations in advance on your wedding n don’t forget to show us your wedding photos. I thought u were married in September in Bali. ❤ from Malaysia
I get the bit about craving a good bread while living abroad. It's an excellent reason to get into baking. But there are lots of small tricks and techniques that don't take a lot of effort and make a huge difference in the quality of the final product. I can't recommend the ChainBaker UA-cam channel highly enough for anyone who wants to up their baking game -- including Amy. Give it a try. I promise you'll love the results.
Right? She is the best! My real-life friends don't even share that much spontaneously, requiring repeated probing and leading questions to learn about their personal life. I feel happy for Amy, specifically with how she looks so excited and is (trusting of us...?) enough to share even when she does feel nervous about something somewhat private, new and/or unfamiliar.
12:55 I have started at a similar position to you home baking a few years back and now I am baking pretty consistently, so here's my 2 cents. It looks like you are keeping it all within the bowl so making a well, and slowly adding in flour helps develop the gluten and form a dough ball. After that it's "relatively" easier to mix in the dry flour into the main dough. The other option is mix everything randomly into a bunch of clumps, and then break it down and make it homogenous which is what I do now. However, this is very difficult to do if you do not dump everything onto a flat counter and work it with your hands. So to generalize it, if you intend to keep it all in the same bowl, slowly incorporate everything into one dough ball is the best bet, but if you intend to toss it on a flat surface and then work it, slowly incorporating is a waste of time and its just better to mix until there's no runny water so you quickly get into working it yourself. 13:15 It is a necessary step, but let me try to explain it through other concepts, so it makes more sense. So generally, most (but not all) breads will share will share 2 different proofing cycles. There's the bulk fermentation and then the final proof. The bulk fermentation stage is generally there to develop flavor and have yeast do it's thing so that the bread will taste like bread and not cooked wet flour. The only intention is for the taste, and not the texture. So the stage where "you punch the dough" or degassing, is really to break apart the air that's been formed so later on we can manipulate it so we can form it to our desired result. If your dough is on the less sticky side, and you using a rolling pin, you can really hear the degassing when you roll out the dough flat to all the way to the edges. After degassing, there's the shaping and then the final proof before baking. Now to address why I said "most (but not all) breads" is that although the stages are kind of the same, they may not have the same intentions as I described above. So for example with high hydration (75%+) or sourdough breads, they typically do not degas after bulk fermentation and will usually keep as much air as possible during shaping and final proof.
Yes we have confinement for 30 days after giving birth here among the Chinese community in Malaysia too! Very good time for mom to rest and learn how to be a mom!
In Australia we call that yellow fruit with the papery calyx Chinese Gooseberry, Chinese Lanterns, Cape Gooseberry, etc. It’s native to Chile & Peru, but widely grown elsewhere. Other species of Physalis with larger fruit are called Tomatillos.
Amy I would love a video with your recommendations for someone visiting china for the first time! Like maybe what city you’d recommend for foodies. I never had china on my list of places to go but after watching so many of your videos you’ve made the food (and sightseeing) look irresistible!
I suggest that you visit big cities such as Shanghai, Guangzhou, Beijing and Shenzhen for the first time. You can eat food from almost any region in these places. These places are more international. You can get help more easily to reduce the trouble for your trip. When you have a good first impression of China, you can start to think about your taste preference.Because the taste of Chinese people in each region is quite different. The place where Amy is now is the city where I come from. My hometown is very cold in winter, so I can do some ice and snow sports and government will make ice and snow into sculptures. The sculptures with lights are very beautiful. The food here is very large. It’s very cheap, the taste is salty, and it‘s almost not very spicy. People here eat more meat out of the need to resist the cold, and the overall calorie intake is pretty high. People in the northeast can be said to be very enthusiastic throughout the country, which is the characteristic. There are Koreans minority enthic in the province where my hometown is located, so you can also experience the customs of Korea people. The provinces further north have deep relations with the Soviet Union, so you have a strong Soviet style. The food in the south will be sweet, and the food in the northwest will eat more mutton or beef. They eat a lot of noodles. The southwest is very sour, and the spicy food will use a lot of spices, which is closer to the feeling of Southeast Asia. In terms of nature, China is also very complete. Except for the fjord landform, all other places can be found in China. In short, you are welcome to visit China.
That's a pretty loaded question as China is immensely huge! Maybe you can provide more details on what your food preferences, cold/heat tolerance, etc. are so that it would be easier for someone to offer you useful, specific advice
There are LOTS of vloggers visiting China, start watching those videos for ideas and tips Amy doesn't talk about. Look for "first time in China" videos. ALL of China is great for foodies.
I study bread and pastry in the past. I can give you some advise making fresh bread. instant yeast is about 2% of the total flour. Letting it rise at home takes a few hours. Yeast is a living organism, so never let yeast touch directly with salt. Salt is added at the last moment when the dough is a bit sticky. Salt is always around 1% of the total flour. Dough needs alot kneading so that the gluten can be formed takes about 5 to 10 minutes, after that you let it rest and rise. After the first rise smash the air out and knead it a form you like, then let it rest for the second time and let it rise again, but this time let it rest on the baking oven plate outside the oven, cover it to prevent drying. After you see its rising again, This time very careful make a small cut on top to give it a french style, Making a cut is risky, because you can inflate the rising dough, you can brush carefully with egg yolk to give more color when baked. And now carefull put your rising fluffy dough in a preheated oven. Good luck.
My daughter just turned one a week ago and if it's any advice, having kids is going to turn your life upside down but it also feels like the wildest adventure one's embarking on in this journey called life. We are now trying for our 2nd one. All the best in your quest to conceive! :)
Thanks for your videos and content, I am travelling to China with my littles and planning to visit Changchun next month! Good luck for your future little blondie!
One thing I'm really interested in for the future is watching you and Derk facilitate a trilingual environment! I'm learning Spanish to fluency and if i ever decide to have kids I would do OPOL (One Parent One Language) with them (I'd speak Spanish and my partner would speak English) ❤
"Gooseberry" is a common name for many species of the genus _Ribes_ (including currants) in the family _Grossulariaceae_ . "Goldenberries" and green gooseberries are different plants with different appearances, flavors & uses. The green one most commonly only known as 'gooseberry' is _Physalis philadelphica_ . In the video is _Physalis peruviana_ called "Golden Berries" sold at groceries in the United States. 5:05. Similar to the difference between a peach and a plum. Same genus but different species.
In bed with covid watching my favourite vlogger, thankyou for bringing some sunshine into my day ❤ Im very sorry your consultation at the hospital was a lot. Pregnancy can be very confronting and invasive. Please speak up if someone ever makes you feel uncomfortable or causes you unessisary pain. You deserve to feel safe and comfortable, always ❤
Hi Amy, having been your fan for years, really enjoy watching your videos and your smile brightens up my day ！I’m from Macau, less than an hour car ride from Hong Kong, come and visit Macau someday and I’m sure you will enjoy the place, the people and the delicious food here !!!🌷🎀💐🥰
Amy, I hope you will read my comment. Recently I've been reading many research summaries about micro-plastic. If I were you, I'd try to avoid foods (esp. hot foods) packed in plastic bags. Carrying your own glass food container and chopsticks/spoon is less convenient, for sure, but definitely healthier. ❤
To check wether the bread or cake is done, simply take a toothpick and insert it in and take it out. If the toothpick comes out clean and nothing gooey is stuck on it then it is done.
Such a lovely piece of news, Amy. Congratulations and all the best for you. It is going to change your life like never before in more than one way. It will be hard but you will forget it all when you see you little bubba!
When a travel blogger started to cook...hahaha you are so cute Amy! And you remind me of the panic that I was in when I started to learn cooking after my daughter was born... but now I'm much better and my daughter loves everything I make. So, believe in yourself, you're gonna do it well soon! btw, having a baby is really a life-changing thing but you'll never regret to do it, I promise! Please keep us updated on the amazing journey😚☺
I feel like your Australian accent got so much stronger the second the subject of chicken shops came up 😂 And I always love your videos! I feel like they're a great authentic look at food culture. ❤️
A woman after my own heart! I’m a paramedic with two kids and a couple of chronic health conditions. Every 6 months or so I have to go to the hospital for various (usually unpleasant!) tests. The second I leave I am straight to my favourite cafe to wallow in some comfort food! I know my kids are being looked after and I have time to just chill, recover from the hospital and treat myself to some beautiful greasy food! 😂
Ive watched your channel for a couple years I just don't normally comment. It's just so fun and interesting though to see you twos lives in China. Especially since you're from Australia, and hes from Germany! Vielen dank for the videos and sharing the life adventures and all of the food with us!
you look so happy, as does Derk's hair transplant. Good to know more about the process- I have seen some guys at the airport etc at the stage where it looks like needles in the scalp only- looks so painful. Alas, great vlog and good luck xxx
Your content is always well prepared. I think I wouldnt mind watching whatever videos you make when you embark on your motherhood journey, though I dont doubt that it would still be food related >.< gotta eat for the baby to grow you know!
Hi Amy! I've been watching your channel for several years now and have commented a couple of times. Last one was thanking you for keeping me sane/company during the first year of my daughter's life. I'm sure a lot of your viewers are mothers too! Feel free to ask us/me anything about pregnancy and beyond! Send me a PM if you'd like to ask questions!
Hello!! To clarify, I'm not pregnant YET hahahah, it's right at the beginning of the journey and in this video I show you the process of going to a Chinese maternity hospital for a pre-pregnancy check up. But will keep you guys updated on the journey ahead! Thanks so much for all your well wishes!
Click bait ah??? :p For the moment, I thought you were pregnant.....but then again, not surprising with the way the younger generation do things... LOL
I want to congratulate you two on your wedding. It brings me absolute joy that you tied the knot. I hope you have beautiful children in the future. Please eat well and avoid some of the street fast food. Animal protein and fat are very important for a woman and man;' fertility. I am Chinese Canadian, there are lots of Chinese food items that are just not nutritious at all. Especially noodles, youtiao... Congrats again!!
Lea Salonga and Brad Kane - A Whole New World - 1993 Oscars ua-cam.com/video/GyJI8kr0Qo8/v-deo.html
Lea Salonga--Disney Medley (Hercules, Tarzan, and Mulan) ua-cam.com/video/7Qep_FUksKk/v-deo.html
90s Songs similar to Mulan ua-cam.com/video/rx5Yx9OFiHE/v-deo.html
The Mundane World | 王竹夕｜Classic Chinese Wuxia music ua-cam.com/video/R5GB_sMWmW4/v-deo.html
梅艷芳 Anita Mui - 夕陽之歌 (Official Music Video) ua-cam.com/video/XnNIPXT9YvE/v-deo.html&start_radio=1
娃娃 - 春之祭 ua-cam.com/video/5IT7FXZzvB0/v-deo.html
Not pregnancy yet but going to. 😂😂😂
@@BlondieinChina All the best wishes to your new journey ♥️
What a great waitress! She seemed so excited to give the rundown on the restaurant! Good luck on the wedding festivities and any future mini blondies!
She was so cute!!!! And thank you so much for the kind words, eeeeeee mini blondies that might be the cutest thing I've ever heard
She was so cute
The black substance you see on lotus root is mud and oxidized starch, not mold.
You can simply wash off the mud and it's safe to eat.
If you see only a black film inside the lotus root's air holes without any mud, there's no need to worry. It's just an oxidation layer, which is difficult to remove but safe to eat too.
Since the air holes in lotus root are fully sealed during its growth, mud only gets in during harvesting.
To avoid this, try to select lotus roots with intact ends, which helps prevent buying roots with mud inside.
Ahhhh thank you so much!!!
Very detailed explanation! 👍👍👍
Do not eat the lotus root if it has any dark area inside, like potatoes, dark spots are a sign of rotting. The inside of the lotus root should be clean and without any dark spot.
Pipe cleaner ( "chenille stems") should be sold with lotus roots.
I learnt so much from your comment. Thank you!!
I for one would love more of these "slice of life" VLOGS, also how sweet was that waitress, pure sweetheart. ❤ ya Amy!
Oooh I'm so glad to hear that! I really enjoyed making this candid style of video! Thanks so much xoxoxoxo
I would love maybe 3 slice of life vlogs (can consider when she has a child), and 7 usual food and travel vlogs out of every 10 uploads.
@@lequinntessential Noted!!!
Your waitress was just the absolute cutest 😭🥰 plus the older gentleman shocked you've been studying Chinese for 10 years haha
Hi Amy! The one month confinement period after giving birth is observed by Chinese all over the world. It's a big thing here in Malaysia definitely and we refer to it as "confinement period" in English. Mothers-to-be quickly book confinement ladies the moment they know they are pregnant. Once the baby comes, the confinement lady will come stay with them at home to take care of the mum and baby. They cook all the meals for the mothers and those who are not so fussy, will cook for the entire family as well. These days specialised confinement centres are plenty and cost a lot to stay at. They are almost like 5-star hotels! Malays and Indians in Malaysia also practise different versions of this. Basically everything is done to prevent "wind' from going into the mothers' bodies. It is believed having too much wind will cause a lot of problems later on i.e. headaches and body aches.
Yes, brother. Let me help you supplement it.，The postpartum period is defined as the six weeks after delivery, which means the period from the time the fetus is delivered to the six weeks after delivery is called the postpartum period, commonly known as "confinement" in China. The Chinese ancestors found that if they did not maintain well during this period, their immunity would decline with age, many sequelae would start to attack, and diseases would increase in old age.
I may not be able to afford a T-shirt comfortably, but this small token of appreciation for the effort you put into your videos is what I can part with every now and then. Thank you Amy for all you do, share and celebrate. You genuinely feel like a friend across the screen. I hope you continue to do what you have been doing so far for decades on end, with your honest passion and ardent love for food, exploration and travel burning bright.
Thank you so much!!! This was the sweetest comment, thank you xoxoxo
No Amy, please don't feel pressured! I understand that doing the unfamiliar, especially in front of the camera, might make one feel uncomfortable, but it is so fun watching you trying to figure out how to clean and process all the different ingredients! Mistakes happen in the kitchen all the time, and the questions you ask about the various ingredients are very relatable, so watching you feels like cooking with new ingredients myself. I will definitely love to see you cook again, much more so than other cooking channels where they make everything seem like a breeze. Incidentally, my favourite qualities of you as a content creator is your vulnerability, dearth of pretentiousness and openness towards new experiences and sharing, such as your plans for a baby! I smiled at many parts of the video, namely when you show your finger mixing the yeast mixture, at the waitress's prepared lines and blessings (oh boy that was good), and your interactions with the old man at the market. Thank you!
omg thank you so so much! Your comment made my day!
No it was NOT fun
What is cool in China is the efficiency of phone calls for products or services, which really helps during pregnancy.
It's courageous and optimistic for you to have your family life outside of your homeland, I am inspired by how much you appreciate China's life.🥰
This is so exciting. Preparing for a baby, you and Derk being newly wed, Amy cooking in the kitchen; magic.
That chicken looked so good, and I loved the staff in the restaurant. 😊
Woohoo 🙌🏼 I can't wait for more adventures.
I just love how authentic this video is. You're doing great.
I’ve been a silent follower for years, but now I have to say that the reason I come back to see your videos is the authencity and versatility! You have the skills to make extremely polished and high-end produced videos but I also really enjoy these bit more relaxed and casual videos! Also as a mother in the nordics, I’d be really interested in seeing bits and pieces of your hopefully successful maternity journey in the near future in china! Thank you for making these videos, it feels like watching a mini documentary each time!
Lived in China for 6 years and I swear the food is getting better and better 😋 My best friend here is pregnant too so I'm buying the baby a lot of cool stuff from Taobao 😁
Pregnancy content is gonna be lit.
Thank you for sharing your pregnancy prep and Derk sharing his hair transplant journey. I honestly don't know why he'd need it because he looked good before but got to say that he looks even better now after the procedure. Glad it worked out and he's feeling more confident and able to share it with your followers. He's a great guy and congrats on your nuptials! Happy for you both and we also learned a lot in this video. Thank you! :)
Hi Amy, with punching the bread it releases a lot of gas, which is fine. The initial rise of yeasted products produces pretty uneven gas bubbles throughout the dough, so kneading it a bit and releasing some of the gas will help make the dough produce more uniform gas bubbles, thus giving you a really even crumb structure!
The pregnancy craving videos are going to be awesome!
Not sure if she would be able to travel about as freely and comfortably as she usually does with a big belly and a camera in one of her hands
Amy I’ve followed you in your long distance journey with Derk, something that mirrored my own life closely. After 2 years of marriage and 1 ish years of long distance before that, my husband and I are going to China this December to meet his family for the first time. After we get back to the states, we will also be trying for our first pregnancy. I resonate 100% with your feelings. Thanks for sharing your candid life, I don’t feel so alone and hope you don’t either knowing there’s another 30 year old going through a similar life journey. 😄❤
The 30days care after delivery is ‘confinement’. It’s a Chinese culture thing. In Malaysia, we will prepare ‘Rice Wine Ginger Chicken’ and ‘Black Vinegar Pig Trotter’. And almost any other dish, sliced ginger is added. Main reason is to heat up the body. There’s also Red Date Goji Berry drink amongst other food.
I think it was so nice that you dared to be vulnerable! It makes you even more genuine imho.
I love Dongbei people! They are so comedic and chatty. The morning markets are so much fun. Love the apple guy and the older uncle being surprised at your 10 years of studying chinese.
It's always nice to see Derk in your videos. This is what a healthy relationship looks like. I have fever today, feeling really sick, seeing your videos distracts me.Thank you for making such feel good videos.
Oh my , your life is going to change forever. I have two beautiful daughters age 6 and 2, there is never again a boring day😂
Coming from a Chinese culture, my biggest pet peeve is probably being stared at by elderly Asians. I love that you just take it all in and doesn't phase you and if anything, you find more/other reasons to love the country you're in. I love it. Thank you for respecting the culture, language and the people. Especially after Covid, things have been rough but it's people like you that makes me happy :)
omg and you vlogged in a car. i could never props to you.
看了这么多年的Amy突然要当妈妈了，好感动，愿你永远开心！
Love all your videos Amy! Found you during the pandemic lockdown and have been a fan ever since. You seem to know more about my culture than I do and have certainly visited more places. I immigrated to Australia with my parents when I was 4 and have been trying to trying learn about my roots. Your channel has really helped!
Excited for the future of Blondie in China!!
Gotta love Amy's positive vibe, all the time
4:15 This fruit is _Physalis peruviana_ also known as Cape Gooseberries, Golden Berries, sold at groceries in the United States. 5:05 the fruit has a "husk" just as tomatillos do.
Yes! In Peru it is called Aguaymanto
And the Chinese name is Huangguniang: yellow girls, not just girls
I grow a bush in my backyard I instantly recognized it, but mine are not “sickly sweet” like she describes but a balance of tart and tangy and sweet
In HK they are called dragon ball fruit (龍珠果）
@@MrSchtickyrice Should've been translated as "Yellow Madame" or "Yellow Miss" instead. 姑娘 is a respectful term for a miss.
I was born in Changchun and live in America now. I don’t remember much about Changchun but the dishes and people’s accent bring me back. And I can show your videos to my English speaking boyfriend to share my childhood memory with him! Thank you😊
I'm so happy for you and Derek, it's so amazing to be able to consider that with someone!!
It's also really great of you to share so many of your experiences living in China, I would love to travel (and potentially live) there and your videos make me feel so much more confident!
YAY! So fun to see you cooking! and YES! as a Cooking Creator myself, filming food and moving the camera and staying clean all at the same time is very hard, but worth it! haha. Sometimes even I'm shocked I can do 20 full recipe videos every week. Great video, Amy! I'm excited to come on the China trip in 2 weeks!
Amy, it was fun watching you cook - curiosity and bungles! It’s cute how you asked if the lotus needed a shave. Gave me chuckles. All worked out!
The chaos in the kitchen was so cute😭❤ Congratulations on your wedding Amy & Derk🥰🥰
You’ve always been a beautiful ray of sunshine, Amy. So happy for you and Derk on this exciting new chapter in your lives. Massive congratulations! And yes, please do more “Day in the life” videos. Cheers from the Philippines. 🇵🇭
I don't think the bread was underbaked, you just sliced it too soon! Bread needs to cool almost completely before it's ready to eat or else it'll have that really dough-y texture when you slice it no matter how baked it is!
You guys are already a beautiful family. I'm sure any addition will make your lives even brighter. Best wishes ❤🎉
I for one, think you did a wonderful job cooking dinner. I also liked you sharing an average day in your life. It's nice to see what every day is like as apposed to what life is like whilst travelling. It's also nice to see a special guest appearance of Derk. I'm glad to hear that his transplant went so well. Very brave and generous of both of you to share so much about your lives. All the best to both of you and as always, I look forward to your next video.
I am so fascinated that your child will be Australian-German but born in China and basically Chinese. Can’t wait to follow more of your journey!
You can clean the lotus root holes with a long thin brush (for small bottles) … it is common for lotus roots. Happy cooking
oooh good idea! *immediately goes to taobao*
So much fun to see ur cooking vlog! Definitely want to see more of your slice of non-travelling life :) Thanks for sharing your life journey with us.
I love watching your adventures so much, I am from Jilin City and now living in Melbourne.😊 yes seeing doctors in China is so different from what’s it like in Aus. All the best Amy!🎉
Awwwwwww 😍 we’ve missed you, Amy 🥰
CONGRATULATIONS ON YOUR WEDDING! 🙌🤗
Missed you too!!!!!
omg I missed Derk so much !!!! so good to see him back !!
Cheers to the happy couple! May your love continue to grow stronger with each passing year.🥰
Congratulations on the wedding Amy and Derk! Love your videos as always and Derk looks amazing!
Congratulations on the wedding!! You both look so happy. Excited for the upcoming pregnancy and baby blogs!
The sweet potato and chicken that you took after your checkup are just amazing.
This was cool, thanks for sharing, and good luck with the pregnancy. It pained me a little to see how much you too are hard on yourself when you can't get things to be perfect or things aren't going right-I do that way too much myself, and I'm glad you also brought up the topic of trying to do it all as a woman, and the struggles we face
Dirk looks great, Amy! Very happy for him :)
I am sure you will be doing just fine on the pregnancy journey. Your Chinese is soo excellent. God bless you Amy.
I’m so excited for you! What an awesome life change and I’m glad you’re planning and taking the time to get to know your locality! I hope that when you do become pregnant that you have a safe and healthy birth 🙏💖💕
congrats on the wedding Amy!!! love all your videos ❤
Baby Amy!!! Aww they would be so cute for sure!!! Motherhood is a lot of hard work (especially in the beginning) but I'm so excited for you ❤
we missed you, queen! looking forward to more intimate vlogs like this and your bread redemption 🙏
Hahahahaha thank you!!!
Congratulations on the wedding, I can't wait to see what you two get up to next!
With or without the hair transplant, both of u make a perfect couple n he is as handsome as ever. Congratulations in advance on your wedding n don’t forget to show us your wedding photos. I thought u were married in September in Bali. ❤ from Malaysia
Really fun to get a glimpse of you as a domestic engineer (housewife). Your bread is perfect imperfection because it made us laugh! :D
I get the bit about craving a good bread while living abroad. It's an excellent reason to get into baking. But there are lots of small tricks and techniques that don't take a lot of effort and make a huge difference in the quality of the final product. I can't recommend the ChainBaker UA-cam channel highly enough for anyone who wants to up their baking game -- including Amy. Give it a try. I promise you'll love the results.
I smile at every video! Thank you for sharing your life with us
Right? She is the best! My real-life friends don't even share that much spontaneously, requiring repeated probing and leading questions to learn about their personal life. I feel happy for Amy, specifically with how she looks so excited and is (trusting of us...?) enough to share even when she does feel nervous about something somewhat private, new and/or unfamiliar.
A big congratulations on your upcoming nuptials Amy!! Wishing you and Derk the best.
12:55 I have started at a similar position to you home baking a few years back and now I am baking pretty consistently, so here's my 2 cents. It looks like you are keeping it all within the bowl so making a well, and slowly adding in flour helps develop the gluten and form a dough ball. After that it's "relatively" easier to mix in the dry flour into the main dough. The other option is mix everything randomly into a bunch of clumps, and then break it down and make it homogenous which is what I do now. However, this is very difficult to do if you do not dump everything onto a flat counter and work it with your hands. So to generalize it, if you intend to keep it all in the same bowl, slowly incorporate everything into one dough ball is the best bet, but if you intend to toss it on a flat surface and then work it, slowly incorporating is a waste of time and its just better to mix until there's no runny water so you quickly get into working it yourself.
13:15 It is a necessary step, but let me try to explain it through other concepts, so it makes more sense. So generally, most (but not all) breads will share will share 2 different proofing cycles. There's the bulk fermentation and then the final proof. The bulk fermentation stage is generally there to develop flavor and have yeast do it's thing so that the bread will taste like bread and not cooked wet flour. The only intention is for the taste, and not the texture. So the stage where "you punch the dough" or degassing, is really to break apart the air that's been formed so later on we can manipulate it so we can form it to our desired result. If your dough is on the less sticky side, and you using a rolling pin, you can really hear the degassing when you roll out the dough flat to all the way to the edges. After degassing, there's the shaping and then the final proof before baking.
Now to address why I said "most (but not all) breads" is that although the stages are kind of the same, they may not have the same intentions as I described above. So for example with high hydration (75%+) or sourdough breads, they typically do not degas after bulk fermentation and will usually keep as much air as possible during shaping and final proof.
Thank you so much for this!! So helpful!
New adventure, good luck & best wishes for everything to go your way!
Yes we have confinement for 30 days after giving birth here among the Chinese community in Malaysia too! Very good time for mom to rest and learn how to be a mom!
The yellow fruit is called Physalis peruvian! In the Netherlands they call it Goudbes. Really tasty. That waitress is adorable!
In Indonesia here we call it Ciplukan fruit. Rarely seen it nowadays except when hiking or at some countryside
In Australia we call that yellow fruit with the papery calyx Chinese Gooseberry, Chinese Lanterns, Cape Gooseberry, etc. It’s native to Chile & Peru, but widely grown elsewhere. Other species of Physalis with larger fruit are called Tomatillos.
In the US we call them ground cherries and they grow really well in the southwestern US and Mexico.
I’ve heard Cape Gooseberry in America too. I love when they’re on the sour side
I've tried the ones in US/Canada, they look the same but taste very different. The ones in China is just sickly sweet, but I LOVE THEM!
Really enjoyed this video, just as much as your other ones and sounds like such exciting times to come 💫💓
Amy I would love a video with your recommendations for someone visiting china for the first time! Like maybe what city you’d recommend for foodies. I never had china on my list of places to go but after watching so many of your videos you’ve made the food (and sightseeing) look irresistible!
I suggest that you visit big cities such as Shanghai, Guangzhou, Beijing and Shenzhen for the first time. You can eat food from almost any region in these places. These places are more international. You can get help more easily to reduce the trouble for your trip. When you have a good first impression of China, you can start to think about your taste preference.Because the taste of Chinese people in each region is quite different. The place where Amy is now is the city where I come from. My hometown is very cold in winter, so I can do some ice and snow sports and government will make ice and snow into sculptures. The sculptures with lights are very beautiful. The food here is very large. It’s very cheap, the taste is salty, and it‘s almost not very spicy. People here eat more meat out of the need to resist the cold, and the overall calorie intake is pretty high. People in the northeast can be said to be very enthusiastic throughout the country, which is the characteristic. There are Koreans minority enthic in the province where my hometown is located, so you can also experience the customs of Korea people. The provinces further north have deep relations with the Soviet Union, so you have a strong Soviet style. The food in the south will be sweet, and the food in the northwest will eat more mutton or beef. They eat a lot of noodles. The southwest is very sour, and the spicy food will use a lot of spices, which is closer to the feeling of Southeast Asia. In terms of nature, China is also very complete. Except for the fjord landform, all other places can be found in China. In short, you are welcome to visit China.
That's a pretty loaded question as China is immensely huge! Maybe you can provide more details on what your food preferences, cold/heat tolerance, etc. are so that it would be easier for someone to offer you useful, specific advice
There are LOTS of vloggers visiting China, start watching those videos for ideas and tips Amy doesn't talk about. Look for "first time in China" videos. ALL of China is great for foodies.
I study bread and pastry in the past. I can give you some advise making fresh bread. instant yeast is about 2% of the total flour. Letting it rise at home takes a few hours. Yeast is a living organism, so never let yeast touch directly with salt. Salt is added at the last moment when the dough is a bit sticky. Salt is always around 1% of the total flour.
Dough needs alot kneading so that the gluten can be formed takes about 5 to 10 minutes, after that you let it rest and rise. After the first rise smash the air out and knead it a form you like, then let it rest for the second time and let it rise again, but this time let it rest on the baking oven plate outside the oven, cover it to prevent drying. After you see its rising again, This time very careful make a small cut on top to give it a french style, Making a cut is risky, because you can inflate the rising dough, you can brush carefully with egg yolk to give more color when baked. And now carefull put your rising fluffy dough in a preheated oven. Good luck.
I think this was a good move 4 U to take us along on this side of your journey thru life..
5:25 I need to pick the right freeze frame and get it printed to hang on a wall.
My daughter just turned one a week ago and if it's any advice, having kids is going to turn your life upside down but it also feels like the wildest adventure one's embarking on in this journey called life. We are now trying for our 2nd one. All the best in your quest to conceive! :)
Love what you said about the reality of being a woman in the world today.
Thanks for your videos and content, I am travelling to China with my littles and planning to visit Changchun next month! Good luck for your future little blondie!
I loved the cooking style slice of life style video! It was really fun to watch!
One thing I'm really interested in for the future is watching you and Derk facilitate a trilingual environment! I'm learning Spanish to fluency and if i ever decide to have kids I would do OPOL (One Parent One Language) with them (I'd speak Spanish and my partner would speak English) ❤
5:08 that's gooseberries!!
"Gooseberry" is a common name for many species of the genus _Ribes_ (including currants) in the family _Grossulariaceae_ . "Goldenberries" and green gooseberries are different plants with different appearances, flavors & uses. The green one most commonly only known as 'gooseberry' is _Physalis philadelphica_ . In the video is _Physalis peruviana_ called "Golden Berries" sold at groceries in the United States. 5:05. Similar to the difference between a peach and a plum. Same genus but different species.
Yes, I was going to say it reminded me of the Cape gooseberries I bought in Massachusetts at a farmers market.
I loved this video!! Loved the realness
You are going to be a fantastic Mum. You have a fantastic Mum that i am sure you learned a lot from.
In bed with covid watching my favourite vlogger, thankyou for bringing some sunshine into my day ❤
Im very sorry your consultation at the hospital was a lot. Pregnancy can be very confronting and invasive. Please speak up if someone ever makes you feel uncomfortable or causes you unessisary pain. You deserve to feel safe and comfortable, always ❤
Hi Amy, having been your fan for years, really enjoy watching your videos and your smile brightens up my day ！I’m from Macau, less than an hour car ride from Hong Kong, come and visit Macau someday and I’m sure you will enjoy the place, the people and the delicious food here !!!🌷🎀💐🥰
AHHHH UR GUNNA BE GREAT PARENTS!!!😭😭😭 It'll be a beautiful baby I swear
OMG new video! Congrats on getting married 🎉🎉🎉
Thank you!! 😁
Love this video Amy, morning markets are the best 🙌
And that chicken looked legendary...
Looking forward to the future of the channel 👍
Another amazing video! Your creativity never ceases to impress
Amy, I hope you will read my comment. Recently I've been reading many research summaries about micro-plastic. If I were you, I'd try to avoid foods (esp. hot foods) packed in plastic bags. Carrying your own glass food container and chopsticks/spoon is less convenient, for sure, but definitely healthier. ❤
Thanks so much for that!!!
Use glass or stainless/metal container
@@BlondieinChina🌷🌷
To check wether the bread or cake is done, simply take a toothpick and insert it in and take it out. If the toothpick comes out clean and nothing gooey is stuck on it then it is done.
The cooking bit was hilarious! Your videos are just amazing and I can never click them quick enough. ❤
Congrats on your new adventure in motherhood when it happens for you and Derk.
So excited for you Amy. Best wishes!
Such a lovely piece of news, Amy. Congratulations and all the best for you. It is going to change your life like never before in more than one way. It will be hard but you will forget it all when you see you little bubba!
Hi Amy, thanks for sharing the news, and I support whichever journey takes u!!👍🫡👋
Thanks so much!!!
When a travel blogger started to cook...hahaha you are so cute Amy! And you remind me of the panic that I was in when I started to learn cooking after my daughter was born... but now I'm much better and my daughter loves everything I make. So, believe in yourself, you're gonna do it well soon! btw, having a baby is really a life-changing thing but you'll never regret to do it, I promise! Please keep us updated on the amazing journey😚☺
I feel like your Australian accent got so much stronger the second the subject of chicken shops came up 😂
And I always love your videos! I feel like they're a great authentic look at food culture. ❤️
Hahahah that always happens! When I'm in Australia, or even when I talk about Australia I feel like the accent thickens immediately
A woman after my own heart! I’m a paramedic with two kids and a couple of chronic health conditions. Every 6 months or so I have to go to the hospital for various (usually unpleasant!) tests. The second I leave I am straight to my favourite cafe to wallow in some comfort food! I know my kids are being looked after and I have time to just chill, recover from the hospital and treat myself to some beautiful greasy food! 😂
Young lotus root can be stir fry with other veg. Older (like the ones you show) is for making soup with bones, peanuts, dried oysters and red dates.
Ive watched your channel for a couple years I just don't normally comment. It's just so fun and interesting though to see you twos lives in China. Especially since you're from Australia, and hes from Germany! Vielen dank for the videos and sharing the life adventures and all of the food with us!
I'm so happy for both of you. ❤ Best wishes for your up coming pregnancy 😇💕🥳🥰
you look so happy, as does Derk's hair transplant. Good to know more about the process- I have seen some guys at the airport etc at the stage where it looks like needles in the scalp only- looks so painful. Alas, great vlog and good luck xxx
Your content is always well prepared. I think I wouldnt mind watching whatever videos you make when you embark on your motherhood journey, though I dont doubt that it would still be food related >.< gotta eat for the baby to grow you know!
Hi Amy! I've been watching your channel for several years now and have commented a couple of times. Last one was thanking you for keeping me sane/company during the first year of my daughter's life. I'm sure a lot of your viewers are mothers too! Feel free to ask us/me anything about pregnancy and beyond! Send me a PM if you'd like to ask questions!
I love food and the way you share it is amazing! Thanks for bringing interesting culinary experiences! 🍜🌟
so good to see my boy back on the screen!🙌🙌🙌🙌