Carla, we followed you here from Bon Appetit. You were and are our favorite chef from there. We love your confidence in the kitchen and you tickle us sometimes. Love from The Deep South!
Just made this and it was amazing! I used long bone-in short ribs and there were no dramas. Just bought the book and looking forward to more delicious meals!
I thought everyone love that smell? Also I just got your cookbook and let me tell you I’m in love, I’ve cook so many of the recipes and my favorite so far is the low and slow chicken. Those garlic crunch crumbs are life, my whole family loved it, we couldn’t stop eating, we finished all the crunch crumbs before the chicken even finished cooking had to make a whole another cups worth of them lol, your recipes are so simple and I love that you offer spin it section to each one I case you can’t find a specific ingredient, well idk if you will see this just had to let you know.
Carla!!! I rented your book from my local library and fell in love with it. I couldn't wait to read it again and start making all of your recipes so I bought it on Amazon! The Hardcover comes tonight, I'm so excited! You're the best 😄😄
Just read somewhere that Carla’s father in law was Carlton in the iconic Rhoda (and was producer). I kinda get modern day Rhoda vibes watching Carla ❤️❤️❤️❤️❤️❤️
This is one of the most interesting recipes I've ever seen. Going to make this 100%, meat only, with some additional veggies instead of noodles. Amazing, thank you Carla
I’ve always wanted to taste a dish that Carla made herself. When she says add a little salt the amount she adds isn’t little to me 😂 she’s such an incredible cook maybe I need to add more salt
A lot of times the key isn’t to add “more” salt per se, but to add it at the right times, which often can lead to salting more. Season as you cook so you give the food the time for the salt to make its way through the cells and season it evenly. There are exceptions to this, in situations where salt will change the moisture content or texture of a food in an undesirable way. Like when you want to sear something, salt will draw out moisture which impedes browning. (Also I echo other commenters; all salts are not equal. Get yourself some Diamond Crystal kosher salt and your food will be well seasoned and rarely overly salty)
FYI if you have leftover watermelon radish quick pickles and store them in the fridge, the entire fridge will smell like a fart. I learned the hard way!
I find that that's too much lemongrass. Being southeast asian, we don't add too much because it has the tendency to, just like lavender, taste soapy. But that variant may be mild that's why you're adding that much. But overall, i like this recipe.
Ok, I have to say that I made this and wasn't quite as wowed as I had hoped. I think its partially because the only short ribs I could find were SUPER fatty - even with the radish topping, it felt like everything needed more texture, more acid, etc. BUT then I crisped up the leftover meat and made a sandwich with it, the radish/jalapeño situation, some mint/cilantro/lettuce and a sambal mayo and oh my goodness it was so perfect. Will absolutely make again to serve that way.
Have you try sambal terasi?, it has dried shrimp paste in it, so delicious. The umami from the shrimp is so good, i think almost all indonesian can make sambal because its easy to make, and i think that noodle is a perfect match with sambal, definitely gonna try this☺☺
Hi!! My husband bought me your cookbook last night (and it was delivered this morning-holy Amazon!) after I praised your cooking and showed him your channel. I have spent the morning reading said cookbook. I’m so in LOVE!!! I do have a question though because I want to make all the recipes! My husband has a tree-nut allergy. What “spin-it” advice would you have for me with regard to subbing walnuts/pine nuts/almonds? Thank you for any input! I am SO excited to get cooking and will first be throwing together some kimchi and shrimp for lunch :) can’t wait to make this noodle bowl!
Try sesame, sunflower and pumpkin seeds. They also usually tolerate macadamia nut. Also, some people allergic to tree nuts are fine with Peanuts, as well as soy beans and other beans. Good Luck!
Just came across this and it looks delicious! I'm thinking of switching it up and using the braised meat and pickled vegetables on sliders for some nice finger food at a barbecue I'm hosting. Thanks for the inspiration, love these ideas!
Carla, you look absolutely stunning all around! Your skin alway looks so healthy and beautiful. Would you ever consider sharing your skincare and general wellness tips? Maybe on Instagram? Thanks for considering! Happy cooking! ✨🙏🏼
This looks amazing 😍I think I'm gonna make it with rice or as a lettuce wrap! I bet some Thai basil or cilantro would be amazing on there as a garnish.
I know you said on Insta that this is a 100% “meat” dish but I totally think you could play on this with veggies - I might have a try! I’m thinking brocolli.
Would it be very silly to try and attempt this without a food processor? I don't want to buy one just for this recipe, but it looks so good I want to try!
will just be a little bit of a time investment with the hand-chopping but absolutely 100% will work! and if the marinade is a little coarser than mine, that is also totally fine 👍
@@helenacalderano2115 no she's using asian black vinegar! i think a japanese brand specifically but there's a couple varieties and theyre made with rice
It is an Asian malty vinegar. It is made in many countries (China, Japan, Korea, Taiwan, etc.), and each has there own formulation. Some with rice, or wheat, or sorghum. If you wish, you can make your own substitute with 1 part balsamic, 1 part rice wine vinegar and 3 parts water. You can also use Worcestershire sauce, if you don't mind veering from the Asian influence. It will still give you the malted, fermented umami blast you need to marinade the meat.
I just realized all these chefs use crappy mandolins! I've got this German made one that was gifted to me and it makes matchstick cuts(which she just had to do separately), or dices of varieing sizes along w the standard slicing thicknesses. Any clue why TV chefs only use a basic version?
Perhaps because there's waste with using a mandolin, and professional cooks' knife skills are generally good/fast enough that they aren't going to bother washing something else.
My treatment for seasonal affective disorder is a large dose of Trixie Mattel. I want you two sisters to cook together again! Your seasons will be more effective! There, all better.
No, but as a substitute in this recipe it would work, but I would taste balsamic first as some are very sweet, and she's already using Mirin which is also sweet. If it is very sweet, use less of the balsamic. You could also use Worcestershire sauce, or rice wine vinegar if staying with the Asian influence (having done this in past meat dishes),. The latter two still give you the fermented, acidic, malted umami black vinegar does. You can also make your own substitute black vinegar - Mix 1 part balsamic, 1 part rice wine vinegar and 3 parts water.
I like to cook , but marinate 24 hours, ok so I can't make it today, can but will it taste right. Lemon grass, mirin, black vinegar, whatever the odd Indonesian thing is at the end. This is why ordinary people who don't cook these things. There is not Indonesian spice in my pantry and I could go to 15 grocery stores and not find lemon grass. It really does look great but...;/ Sorry, hate to give bad juju just disappointed, wanted to make this.
This looks delicious! Also the production quality is noticably great in this one.
Carla, we followed you here from Bon Appetit. You were and are our favorite chef from there. We love your confidence in the kitchen and you tickle us sometimes. Love from The Deep South!
Carla is a goddess. No one can change my mind.
Was literally talking about beef noodle soup an hr ago and now this! Beef and noodles is the best winter warmer recipe.
Duh. Your smartphone mic listens in to your conversations then uses the data for target advertising.
I am so engaged with this content! I hope the all seeing algorithm notices this interaction and promotes Carla’s channel to more viewers!
when i feel a little down, carla's videos make me happy! 🥰
Just made this and it was amazing! I used long bone-in short ribs and there were no dramas. Just bought the book and looking forward to more delicious meals!
Love the openness about mental health! Carla you rock!!!🙂
Carla is giving Elaine Benes vibes with the same infectious joy and pazazzzz. Thanks for brightening my day 💐
Who else loves the smell of browning meats in their hair? (Sorry, vegetarians! I love you, vegetarians!!!)
I don’t have anything super relevant to say about Maillard hair, but I hope the algorithm notices that I am interacting with this content!
I thought everyone love that smell? Also I just got your cookbook and let me tell you I’m in love, I’ve cook so many of the recipes and my favorite so far is the low and slow chicken. Those garlic crunch crumbs are life, my whole family loved it, we couldn’t stop eating, we finished all the crunch crumbs before the chicken even finished cooking had to make a whole another cups worth of them lol, your recipes are so simple and I love that you offer spin it section to each one I case you can’t find a specific ingredient, well idk if you will see this just had to let you know.
Do you think you could do this dish with jackfruit instead of meat? This looks so good to me, except I wouldn't be able to stomach the meat!
Thank you for Blessing us with another video ❤️
Carla!!! I rented your book from my local library and fell in love with it. I couldn't wait to read it again and start making all of your recipes so I bought it on Amazon! The Hardcover comes tonight, I'm so excited! You're the best 😄😄
I was looking for braised short rib recipe for the weekend and I just found it!!! Looks so delicious.
Amazing! First! Lovely recipe! Can’t wait to get your book!!
All her recipes are so good.
Just read somewhere that Carla’s father in law was Carlton in the iconic Rhoda (and was producer). I kinda get modern day Rhoda vibes watching Carla ❤️❤️❤️❤️❤️❤️
This is one of the most interesting recipes I've ever seen. Going to make this 100%, meat only, with some additional veggies instead of noodles. Amazing, thank you Carla
You could also try alternative noodles (e.g. sweet potato or mung bean noodles) or brown rice if you want a healthier option.
those short ribs look amazing but i wouldve used that fat to coat the noodles rather than the veggie oil
I’ve always wanted to taste a dish that Carla made herself. When she says add a little salt the amount she adds isn’t little to me 😂 she’s such an incredible cook maybe I need to add more salt
Professionals like Carla often use Maldon or other finishing salt flakes that aren't as salty by volume as granulated table salt.
Diamond kosher salt is definitely a LOT less salty than table salt or even Mortons kosher salt. The volumes should be different.
A lot of times the key isn’t to add “more” salt per se, but to add it at the right times, which often can lead to salting more. Season as you cook so you give the food the time for the salt to make its way through the cells and season it evenly.
There are exceptions to this, in situations where salt will change the moisture content or texture of a food in an undesirable way. Like when you want to sear something, salt will draw out moisture which impedes browning.
(Also I echo other commenters; all salts are not equal. Get yourself some Diamond Crystal kosher salt and your food will be well seasoned and rarely overly salty)
I just got your book yesterday and looking forward to making this!
FYI if you have leftover watermelon radish quick pickles and store them in the fridge, the entire fridge will smell like a fart. I learned the hard way!
I find that that's too much lemongrass. Being southeast asian, we don't add too much because it has the tendency to, just like lavender, taste soapy. But that variant may be mild that's why you're adding that much. But overall, i like this recipe.
Plus, produce that far north might just be overall older and weaker
Also, lemongrass and citronella are 2 totally different plants. But this recipe does look fantastic.
I enjoy your videos, puts a smile on my face. I need to go to the grocery store.....
I live on the complete opposite side of the world in Summer right now and day drinking and lazy lunches is so relatable
Ok, I have to say that I made this and wasn't quite as wowed as I had hoped. I think its partially because the only short ribs I could find were SUPER fatty - even with the radish topping, it felt like everything needed more texture, more acid, etc. BUT then I crisped up the leftover meat and made a sandwich with it, the radish/jalapeño situation, some mint/cilantro/lettuce and a sambal mayo and oh my goodness it was so perfect. Will absolutely make again to serve that way.
Can you do a series called “music to my ears” reacting to followers attempting to cook your recipes?
Bought the book finally! Long overdue! Thanks for this amazing series!
Yet another awesome recipe! And as a side note: love the camera and editing of this channel! So comfy!
Carla, you have such good words. Thanks for you!
Carla is definitely my food Goddess 🧝🏼♀️
Achievement Unlocked: Carla Comfort Food lol
Have you try sambal terasi?, it has dried shrimp paste in it, so delicious. The umami from the shrimp is so good, i think almost all indonesian can make sambal because its easy to make, and i think that noodle is a perfect match with sambal, definitely gonna try this☺☺
tbh whenever i watch your vids i legit think wow "that sounds so good" and think wow clever clever chef!
Carla looks like she's being kept captive in the thumbnail lol
Hi!! My husband bought me your cookbook last night (and it was delivered this morning-holy Amazon!) after I praised your cooking and showed him your channel. I have spent the morning reading said cookbook. I’m so in LOVE!!!
I do have a question though because I want to make all the recipes! My husband has a tree-nut allergy. What “spin-it” advice would you have for me with regard to subbing walnuts/pine nuts/almonds?
Thank you for any input! I am SO excited to get cooking and will first be throwing together some kimchi and shrimp for lunch :) can’t wait to make this noodle bowl!
Try sesame, sunflower and pumpkin seeds. They also usually tolerate macadamia nut. Also, some people allergic to tree nuts are fine with Peanuts, as well as soy beans and other beans. Good Luck!
You’re the best! You, molly, and Claire are some of my favorite chefs. 🥰 it’s always relaxing watching all of you. ☺️
I would just die to have a meal cooked by Carla
Your book will be launched in March here in the Netherlands! Never pre ordered a book so fast👌🏼
I live in small town Oklahoma and none of these grocery stores carry half of the ingredients 😭 but I’m still gonna watch because it’s Carla ❤️
This looks absolutely mouthwatering wow
Video looks so great this time around! And recipe looks incredible
Anyone going to comment on how gorgeous her custom kitchen is?
Just came across this and it looks delicious! I'm thinking of switching it up and using the braised meat and pickled vegetables on sliders for some nice finger food at a barbecue I'm hosting. Thanks for the inspiration, love these ideas!
This looks like something I want to make but I couldn’t think of. Definitely gonna try
This recipe looks so delicious
The intros always get me 😂
Carla, you look absolutely stunning all around! Your skin alway looks so healthy and beautiful. Would you ever consider sharing your skincare and general wellness tips? Maybe on Instagram? Thanks for considering! Happy cooking! ✨🙏🏼
That truly does sound so good!
Carla serving FACE! Looking good!
Seems like a really fun dish to make! Def will be getting the ingredients to make it
I just made this tonight for dinner (using pork shoulder) and it is exceptional!
This looks amazing 😍I think I'm gonna make it with rice or as a lettuce wrap! I bet some Thai basil or cilantro would be amazing on there as a garnish.
I made this! It's soooooo good :D
Looks fantastic!
Carla you are ~glowing~
I know you said on Insta that this is a 100% “meat” dish but I totally think you could play on this with veggies - I might have a try! I’m thinking brocolli.
Cauliflower would be good too
Carla for the win!!
15:51 oh hello from indonesia! It's currently 0:42 here and here i am watching you! 👀
this looks delicious! is there any way to do the braise in an instant pot instead?
That really sounds so delicious 😋
Save that root bottom part! It can regrow from there like the grass it is!!!
I was going to ask this! Like green onions.
Yay Carla!!!!
Carla is my God
Love watching you Carla!! Looks so yummy too!
Stun
Would it be very silly to try and attempt this without a food processor? I don't want to buy one just for this recipe, but it looks so good I want to try!
I say go for it! Just smash and smush everything as best you can! 👍💖
Do you have a blender? Maybe that could work? Or maybe if you cut it real fine and pulverized it ?
will just be a little bit of a time investment with the hand-chopping but absolutely 100% will work! and if the marinade is a little coarser than mine, that is also totally fine 👍
You can finely chop/smash everything but you may want to save yourself and at least buy lemongrass paste rather than whole lemongrass.
Looks delicious!
Hey Carla! Could this be done with chuck, too?
most definitely!
@@CarlaLalliMusic123 awesome, thank you!
This reminds me so, so much of malaysian dry curries, like rendang
Think of using instant pot to cut the time on braising the beef
Love all of this. Where did you get your green earrings?
I made this with chicken legs and rice.,, it was delicious!
lipophilic is my new favorite word
Hey Carla
Can you freeze the prepared meat? This was delicious. Savory. Crunchy. Delicious! Thanks so much.
Absolutely, yes. Defrost overnight in the fridge and then reheat gently, add water or stock as needed to get the consistency you want
That sounds so good ;) haha think I'll do this in my instant pot!
I'm sorry, I'm ignorant. What is black vinegar?
Think it's balsamic
@@helenacalderano2115 no she's using asian black vinegar! i think a japanese brand specifically but there's a couple varieties and theyre made with rice
Black vinegar is made from rice and sorghum, and often wheat too. Balsamic vinegar is made from grapes, and is much sweeter.
It is an Asian malty vinegar. It is made in many countries (China, Japan, Korea, Taiwan, etc.), and each has there own formulation. Some with rice, or wheat, or sorghum. If you wish, you can make your own substitute with 1 part balsamic, 1 part rice wine vinegar and 3 parts water.
You can also use Worcestershire sauce, if you don't mind veering from the Asian influence. It will still give you the malted, fermented umami blast you need to marinade the meat.
I just realized all these chefs use crappy mandolins! I've got this German made one that was gifted to me and it makes matchstick cuts(which she just had to do separately), or dices of varieing sizes along w the standard slicing thicknesses. Any clue why TV chefs only use a basic version?
Perhaps because there's waste with using a mandolin, and professional cooks' knife skills are generally good/fast enough that they aren't going to bother washing something else.
So I just bought noodles and was gonna make them with a lap cheong but why not add short rib and picked veg? 😏
My treatment for seasonal affective disorder is a large dose of Trixie Mattel. I want you two sisters to cook together again! Your seasons will be more effective! There, all better.
Bombbbbbbb
13:16 Auntie Carla bloodin 👌🏾🔴
Has anyone tried this in a pressure cooker? Any advice?
Team Carla, what brand black vinegar are you using? Recommended?
i got this one from Fly By Jing but it doesn't seem like it's on their website anymore. visit your local asian market or poke around online!
@@CarlaLalliMusic123 Awesome! I'll check it out, always on the lookout for good black vinegar. Thanks for all you do!
YummY!
I showed my boyfriend a couple of ur videos and now whenever he changes something in a recipe he always calls them his “spin-its”
Is Black vinegar the same as balsamic?
No. Black vinegar is made from rice and sorghum, and often wheat too. Balsamic vinegar is made from grapes, and is much sweeter.
No, but as a substitute in this recipe it would work, but I would taste balsamic first as some are very sweet, and she's already using Mirin which is also sweet. If it is very sweet, use less of the balsamic. You could also use Worcestershire sauce, or rice wine vinegar if staying with the Asian influence (having done this in past meat dishes),. The latter two still give you the fermented, acidic, malted umami black vinegar does.
You can also make your own substitute black vinegar - Mix 1 part balsamic, 1 part rice wine vinegar and 3 parts water.
Am I the only one who was waiting to hear "....they did take on color though!"
Carla is so beautiful with her tied up!
MORE LIKE MORE LIKE… BASED SHORT RIBS. HA
Mmmmmmmmm
I love you……can I say that?! ❤️😘❤️
That white tape on the blender is SUCH an eye sore. We all know it's a VITAMIX. How about black tape? --sorrry
I like to cook , but marinate 24 hours, ok so I can't make it today, can but will it taste right. Lemon grass, mirin, black vinegar, whatever the odd Indonesian thing is at the end. This is why ordinary people who don't cook these things. There is not Indonesian spice in my pantry and I could go to 15 grocery stores and not find lemon grass. It really does look great but...;/ Sorry, hate to give bad juju just disappointed, wanted to make this.
Carla baby! Quick run away and leave your husband and marry me. Music is a dopey name and you can do better. Kissssssss