Breakfast Split Pea Soup from Yunnan (稀豆粉)
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- Опубліковано 29 тра 2024
- Xidoufen, a split pea breakfast porridge from Yunnan! There's a million variants to this dish, and today we wanted to teach you how to whip this up in a Kunming style.
0:00 - Southwest China's Split Pea culture
1:09 - Three Ways of Making Xidoufen
2:12 - How to Make Xidoufen
4:44 - How to Top a Xidoufen
7:15 - Importance of the Traditional Method?
SOURCING
I believe dried split peas should be western supermarket available? We're using something like this:
www.amazon.com/Goya-Foods-Yel...
For the flour one, we tested with this Myanmar sort and it worked great - this package might actually be gram flour, but we don't know any Burmese:
bit.ly/3dKMbFz
Everything else should be western supermarket available except the Lao Gan Ma (available enough online - would recommend using "Chili Crisp" - 香辣脆油辣子 - as a base for this, though in the video we used “Fried Chili in Oil" 油辣子.
DRIED SPLIT PEA VERSION
(what we did in the video)
* Split peas (去皮豌豆), 100g
* Water: after soaking, weigh your strained peas (should swelled to something like ~200g), and add enough water to reach 400g total peas+water. Besides this, an additional 400g will be used during washing
Thoroughly wash your split peas until the water runs clear. Fill up with water to cover an inch over the peas, then soak overnight (or at least 8 hours) in the fridge.
Strain the peas. Weigh your strained peas to see how much water they've taken on (your 100g peas should've swelled to ~200g). Pour enough water in with your split peas to get to 400g total of peas+water. Blend this mixture together for ~4 minutes until smooth.
Pass the blended mixture through a cheesecloth to strain. Set the milky strained liquid aside.
Tie up the cheesecloth with the solids into a 'ball'. In a separate bowl, 'wash' the 'ball' with 200g of water as if you were washing clothes. After a couple minutes, the water should be milky, so set it aside. Repeat with the final 200g of water - combining the two 'washed' liquids. These thinner liquids will be what we begin the cooking process with.
Over a medium high flame, add the thinner liquids and cook, stirring constantly. Once they begin to look a bit opaque, ~5 minutes, begin to add in the thicker liquid from the initial pre-wash straining. Stir well before adding in, as it will have likely settled. Drizzle in bit by bit, stirring constantly - being sure to reach the bottom with your stirring motion. Once it's in, continue to cook over a medium flame for ~10 minutes, or until the xidoufen can 'lay on top of itself' as you drizzle it in.
FLOUR VERSION
So what you do is measure out your flour - e.g. 100g - and add in 300g water, give it a mix till there’s no dry flour flying around. At this point you’ll see many small clumps floating around, don’t worry. Just let it sit there for half an hour and let the flour absorb the liquid. Half an hour later, you’ll see most of the clumps are gone, now you can give it a nice stir to make sure nothing’s clumping.
To cook, bring 400g water to a boil, turn the heat to medium, keep stirring the water as you’re adding the pea flour mixture in (remember to stir the flour mixture right before adding in so that nothing’s settled at the bottom).
Keep stirring after all the flour mixture’s in, wait till it turns to the consistency we showed in the video. Then it’s ready to serve.
WHOLE PEA VERSION
For the whole pea version, refer to the always excellent Dianxi Xiaoge's video:
• 一颗小豌豆的百变吃法：油炸干栏片、稀豆粉米线...
TOPPINGS
For the chili oil, simply mix 2 tbsp Lao Gan Ma with 2 tbsp of oil and fry over a medium flame until red and fragrant, ~2 minutes.
For the ginger water, pound 1 inch of ginger together with 1/8 tsp of salt. Add in ~2 tbsp hot, boiled water and mix.
For the garlic oil, fry ~3 large cloves of minced garlic in with ~1/4 cup of peanut oil over a medium low flame. After about 5 minutes or so, the garlic should be lightly golden brown. Remove the garlic and the oil.
For each serving:
* Salt, 1/8 tsp
* MSG (味精), 1/8 tsp
* Chili oil from above, 1 tbsp
* Soy sauce (生抽), 1/2 tsp
* Toasted sesame oil (麻油), 1/2 tsp
* Garlic oil from above, 1/2 tbsp
* Ginger water from above, 1/2 tbsp
* Crushed toasted/roasted peanuts, ~1/2 tsp
* Toasted sesame seeds (熟芝麻), ~1/2 tsp
* Scallion and cilantro, a sprinkle of each
______
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/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. Is the Myanmar version we showed at 1:38 actually Gram flour? We're unsure. If anyone knows Burmese, definitely let us know. We tested that product and it worked brilliantly.
2. Regardless, definitely check out the recipe in the description box for how to use the flour - it's undeniably the easiest and most straightforward approach for home cooks, even though the split pea version we did in this video feels like it produces a *slightly* superior texture.
3. We forgot to mentioned in the video, but adding rice noodles, both thin and wide, into the xidoufen is another very classic combination that you’ll see at breakfast stalls. But xidoufen rice noodle is another pretty awesome and unique item that we may want to cover it separately some other time.
4. Besides garlic oil, garlic water is another equally common route to add garlic flavor to xidoufen. And here’re some more topping options, Huajiao Sichuan peppercorn in oil or powder form, peanut or soy bean oil with peanut and sesame that’s fried in it, furu fermented tofu, sweeten soy sauce, toasted black sesame seeds, Chinese style meat sauce, fermented pickled vegetables, and some local herbs like culantro or fennel leaves. In some villages they’d fold in spices like tsaoko and local herbs like Allium hookeri during the cooking process.
5. Cooking the Xidoufen *with* ginger water is another common approach. We feel as though it makes more sense to go that route if using the powdered version, and to simply top with ginger water if going the route we did in this video.
6. Another fun fact! A certain village (Songke Village, Dehong Prefecture 德宏松克寨) would also called the same kind of porridge made with corn kernels “xidoufen/稀豆粉”, meaning “thin pea flour”.
7. Heat level for cooking - when stirring, if your xidoufen is bubbling to fast, turn the heat a lower so that the super hot mixture doesn’t splash and burn your hands. Again, lava.
8. Youtiao are a very common thing to find on the street and in markets in China, but I know that 'making Youtiao just to top a Xidoufen' would be an intrinsically annoying proposition. Frozen Youtiao can be found at some Chinese supermarkets, and would work well in the context of this dish, we feel. That said, this dish would *also* be perfectly delicious with some crunchy toast as well - mostly you just want that textural contrast.
That's all we can think of for now :) Hope you give this one a whirl!
I've seen versions of Burmese Tofu made with either chickpeas or split pea. Gram flour is made from Bengal gram which is closely related to split chickpeas. So this should work well with gram flour.
Also, the 2nd approach to making Xidoufen is actually pretty similar to how we make gram flour porridge in Western India - flavoured with garlic, chilli and curry leaves.
@@kaushalskaloo We're in the process of attempting to educate ourselves on Burmese food, as there's a sizable Burmese community in Bangkok and much of the food (especially Shan food, which's basically Dai/Tai Yai) shares ingredients and techniques with some Yunnan food - in addition to being delicious, of course. It feels that there might be a split in that the Shan state uses Split Pea, while the rest of the country uses Chana? Feel free to correct me!
Are these yellow peas the same as what would be called "dried field peas" here in the West? They look similar, that much I can say.
The Myanmar version is gram flour. I have cooked myself a batch with that flour and my mom uses it to cook up batches for the family all the time and it does work really well.
I have a good friend who is Burmese-American and owned a Burmese restaurant in Washington, DC (pre-pandemic). She made the Shan-style "tofu" and used besan (AKA gram flour). It's made from channa dal, which is sometimes mistranslated as chickpeas but is almost identical to yellow split peas (if not identical). In the Caribbean, I know people of Indian descent in Trinidad and Guyana often use Western yellow split peas instead of imported Indian channa and get good results. In my experience, I've found channa to be a more pale yellow color than yellow split peas. BUT, I have made Burmese Shan-style tofu with besan I got at an Indian market to great results. It's usually very affordable and can be used for a lot of other dishes from many different countries: South Asian, SE Asian, Chinese, and even Ethiopian. Thanks again for great content.
Wikipedia says “Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram…” Ive made Burmese tofu from chickpea flour but I agree that yellow split peas seem closer than chickpeas.
In Burma, the flours made specifically for Shan "tofu" tends to be a blend of yellow peas and channa dal actually. Like the brand "Mhway" presented in this video. It's something like a blend of 2/3 chickpea flour and 1/3 yellow pea flour. So channa dal are actually split chickpeas. From my experience, Burmese people prefer a more yellow tofu made from using more chickpea flour, while Shan people prefer a lighter color tofu made from yellow pea.
I think it's the _type_ of chickpea used that makes Chana dal different from average chickpeas since Chana is Hindi for "chickpea" . The difference is that a lot of the chickpeas/garbanzo beans in the west are white chickpeas whereas in India they more commonly use the smaller black chickpea (which is more of a dark green color when dry and a medium green raw). When split though all you see is the yellow flesh and not the green/black skin. I have seen yellow split peas called chana before and vice versa which confuses things.
I just realized I have some Chana or split peas that I accidentally ordered when I was looking for a specific variety of whole chickpea (I believe either Indian/Desi or Mexican iirc) that is supposed to be smaller and someone told me they are better for making chana masala than regular American garbanzos. This might be one of the few recipes from this channel I end up trying since all the other ingredients look pretty easy for me to source, either way I need to find something to do with my giant bag of split peas soon lol
Was that restaurant called Thamee by any chance? I really wanted to go in the past but never got to.
despite not having access to the ingredients needed to cook most of the recipes i still keep watching this channel because at least i learn something. it's so damn addictive
who knows if you might one day get access to the ingredients, and then can try it? Knowledge is always good to have.
Haha awesome. BUT this one should actually be pretty western supermarket friendly :)
@@ChineseCookingDemystified alas, i don't live in the states or any such place but i do appreciate how you tend to suggest substitutes in your recipes
@@SurnameName I'm curious now, what are you missing to make this recipe? I can help find a sub. (Except the Laoganma, but it seems secondary here, and we can omit or sub any chilli oil)
@@randomdogdog it's true that i do have access to most ingredients in this video which is something that doesn't happen often when i watch this channel
i guess the two things i'm missing would be any kind of chili oil and, well, the yellow split peas themselves.... i guess the former can be made at home? the latter is a bit harder for me to get my hands on, though not impossible (possibly in the "too much of a hassle" category). definitely still one of the more accessible recipes for me
EDIT: tbh some ingredients have gotten a bit more available in recent years. stuff like tofu started appearing in shops, something i had no access to some two or three years ago, and soy sauce has been available for a bit longer now, so hey, things are slowly improving on that front, though they're definitely not at the "your local asian supermarket" or "there is more than one kind of tofu" level as they might be for a lot of american viewers for instance. it's more at the "i'm just happy i have access to soy sauce and tofu now" level
Split peas used to be super common fare in the US too, at least here in the deep south.
You'll find a lot of old school recipes for split peas, and frankly I think people here today massively overlook them, they're one of my favorites.
Split-pea and ham soup with some hot buttermilk biscuits or cornbread was a favorite meal of mine as a child.
in canada there's these cans of french-canadian split pea soup they sell at the grocery store. good stuff
@@red2theelectricboogaloo961 I was literally about to comment about the Habitant soup 😂 it’s such a comfort food.
@@amparent yeah man good shit in a can
It's still popular, you'll find split peas, sometimes even multiple varieties, in grocery stores. A ton of delis and and restaurants sell split pea or ham and pea soup.
Lawd, you're taking me back.
In the Myanmar, we call it warm tofu and mostly eat with noodle and stuffs. Despite calling it tofu, it's not actually tofu and we burmese mistook it as tofu which is another staple food in Shan state.
As someone who grew up in Kunming (ages 6-17) this made me really homesick ❤️🥺
Yellow split pea puree soup in the Moroccan way (Bissara) is one of the most comforting things I’ve ever eaten. It’s thick and topped with excellent extra virgin olive oil and a sprinkling of ground cumin. This recipe reminded me of it 😊.
I was thinking of bissara too 😅 one of my favourite soups
do you think it could be the same pea? i was thinking about trying it, but im not sure if they just look the same but theyre different types of peas or if its the same (in which case neat im trying this)
@@sandracurielalonso1609 Bissara is usually made from yellow or green split peas, split fava beans or a mixture of the above. Steph talks about yellow split peas so I imagine it’s the same thing, although I’m not an expert when it comes to Yunnanese cuisine. Peas and Lovage from New Zealand 😊
It is one of my favorite dal as we call it in India, and my fav is "ghugni" Made with whole yellow dried peas. The split one in bengal is called "matar" Dal and is used in various ways. One is to make "bori" Which are dried lentil cakes and it can be added to any vegetable dishes or fried with greens to make a dish. If dried properly and stored well bori can stay good for years.
Just wanted to (belatedly) thank you for posting this! Ever since, it's become part of my regular lunch rotation. I make it twice a week if not more. One of my favorite things you've posted on the channel, unbelievably comforting and surprisingly complex in flavor while also really easy to make - the perfect thing for me after a long run or hard workout especially. I use chickpea flour since it's easily available to me and seems to work just as well!
Wow! I knew you guys were good, but this vid is just mindblowing. I'm from Kunming and it's just amazing to find something from back home on UA-cam, esp. 稀豆粉 which not a lot of people know about. Honestly, it isn't even a staple breakfast choice in Kunming, only regions near the border such as Lincang, Baoshan, Dehong etc opt into this as their daily breakfast go-to. Props to you guys.
Another pea dish, Thank you! The Peas are high in fiber, protein and are a low glycemic index so MUCH easier on one's blood sugar. There is an incredible universality to these split pea porridges: Not to the various Dal versions from India and Pakistan In Canada we make it as a hearty puree or soup to warm up the cold winters. In Ethiopia, they make Shiro, which ideally is split peas (or chickpeas), ground into a flour and cooked with spiced butter and spices, very similar in spirit to this. Can't wait to try this with your way, with that crunchy chilli paste! Thank you!!
Split pea soup with pork topped with some mustard and herbs is a classic soup here in Sweden, so we always have split peas at home. I will definitely try to make this for a weekend breakfast :D
would you mind telling me the name of the dish or describing how the pork is cooked please? that sounds interesting!
@@sandracurielalonso1609 It's called Ärtsoppa! The pork is usually pork leg just simmered in the soup for ~1.5-2 hours and then picked out and diced
There's an English dish nearly a millenia old called "Pease Pudding" that you might like!
Yellow split peas cooked in pork stock and then spiced, typically, with one or more of the following: tumeric, black pepper, white pepper, paprika. Serve with pork OR cook the pork at the same time in the stock. Its original name before the invention of the pudding cloth was pease pottage, since its consistency was of what we now know as porridge or gruel.
As a snack, spread it on bread with ham for a quick sandwich (you'd obviously let it thicken when cooking so it's set when cool if you want that).
Yeahhey! The dog is back!
I forget. Was she in quarantine?
@@mcgovemj I don't remember why, but no dog in the meat sauce video
ua-cam.com/video/krag7AWtTmA/v-deo.html
This reminds me of a dish my South Indian housemate used to make. She cooked methi leaves (similar taste to argula/rocket, but more bitter) and tomato quarters until just wilted, then would add besan flour (chickpea flour?) with water, salt and turmeric and stir constantly until it reached this consistency.
Then she would heat up oil, and pour it onto asafetida, mustard seeds, and a whole green chilli cut in half lengthways.
Finally she’d top the dish with the tempered oil and some fresh grated ginger.
sounds delicious - do you have a name for the recipe? Or more details ? :)
I am currently stuffed from a heavy supper and yet I'm still drooling at this recipe! I think this might become a cold day camping breakfast
There’s no shame in getting your appetite ready for tomorrow. 👍
As someone who loves split pea soup cooked with ham I can see how this dish would make an amazing breakfast food. Thanks for posting! 🙏🇨🇦
After watching this video last year, I started making a modified version of xidoufan with chickpea flour, and had it for breakfast or lunch every day for a couple of months. Then the weather warmed up, and I lost interest in hot breakfasts. But it's getting cold again, and I've returned to this video to re-learn how to make this delicious breakfast.
Thanks so much for sharing this recipe.
I made the dried split pea version, and it was delicious, but I had some problems with it being too thin. I ended up boiling it for around 30 min before it thickened up, but it also reduced quite a bit. I made a double batch, so it should have been 4 protions, but it ended up being 2 (roughly 300 ml each). I used yellow split peas which are readily available here in Czech Republic. One thing I did diffirent is that I used a cotton nut-milk bag instead of the chesecloth, but I doubt that would make such a big difference.
Maybe I'll try to adjust the ratio if I make it again.
I love the channel and am always excited to see a vegan recipe.
This stuff is common here in Bengal too 😮
Amazing to see how many recipes exist for the same thing across cultures!
I am from Shan state, Myanmar. I approve of this video 100%.
I love these "accidentally vegan" recipes! I'm definitely going to make this soon!
Excellent recipe. Salivating over here
I still love the fact that you always give so much insights packed in the video!
of the many food UA-cam channels I always return to you guys. entertaining, super informative showcasing awesome dishes I've never heard of. thank you both!
that plating is BEAUTIFUL!!!
That looks absolutely incredible. The flavor combos sound delightful 😊
I’m making this for dinner tonight. Just came back to check out the water to pea ratio. I’m softly introducing it to the kids with rice noodles. I hope it’s as tasty as it looks 😊
this looks so good!!! and you explained it so well - as always! :)
I think you can make it in a pressure cooker too. Soaked split peas take about 40mins to cook, if there are any bits left, an immersion blender helps
i love your videos especially that you both talk a little bit about where the food is served and just a little run down in general on it. It might be a little thing but i love it.
Omg this is completely new to me and it looks sooo good with all the toppings 🤤 I'm gonna make this this weekend
I love how you can see all the components, that make the dish.
I can't wait to cook the Burmese pea dishes and share this recipe with my gluten free friends. Many thanks from California!♥️
This looks amazing! These heavier breakfasts are not what I am used to but I remember in China having these big aromatic breakfasts and just being so happy :) I had no idea about this split pea porridge though, can't wait to try!
This is one of my favorite recipes from y'all (and I've tried a lot.. For me, it's up there with your Sichuan laziji). Not super high effort, and extremely high reward! One of the tastiest things I've made, and perfect for my vegetarian bf. So good that I'm making it for my decidedly not vegetarian family again this week.
Oh, my gosh, your doggy is so cute! The way he or she was looking with such hope at the end of the video was so adorable.
I have never had a dish like this but it sure does look good. Thank you for showing us the add-ins and how to make them, too.
Great video, as always.
i think they must feed him treats to keep him out of their hair or something since he's always sitting nearby licking the roof of his mouth like that
I used to make something similar in my pressure cooker. It wasn't as smooth and creamy because I didn't blend or strain it, but 5-10 minutes in the cooker (after soaking over night) was enough to break it down into a thick soup consistency. I also did a natural pressure release which contributes to the actual cooking time.
Omg thanks, I will definitely make this. Split pea is actually the most widely available bean where I live. It also reminded me of this tohu py aw soup I tried at a Burmese stall in Phahurat area in Bangkok (ก๋วยเตี๋ยวพม่าพาหุรัด). I actually thought it was made of chickpea but perhaps it was split pea.
Indian cooking uses a gram (chickpea) flour, called besan, that is easily available from online sources in the USA. There's also a yellow pea (dal) flour, but I can't think of its non-English name.
非常好的工作，我喜歡
Hey guys, love your videos! Long time fan, with a request: the fritters you showed in the intro look absolutely amazing, anyway to get a recipe? And I wouldn't mind hearing more about the chips, too :D Keep up the good work, and thanks for all the inspiration and knowledge over the years!
They have a recipe for youtiao
ua-cam.com/video/SmCkThSqpCw/v-deo.html
It’s just a different shape. Fresh Youtiao are so 🤤🤤🤤
i know this is a bit different, but do you have any meaty or any porridge recipe thats halal? I really can't stop watching your videos. the format, pacing, shots, and how it feels very comfortable listening you explain how good is that porridge. or any kind of porridge. love your content! I made several of your stir-fry veggies recipes and especially succeeded in making and modifying the biang biang noodles, which is super TASTY! its similar look with fresh pasta, but texture and taste wise waaayyyy different, is it the chili oil? well its still very appetizing!
Looks tasty! I wonder how well it would work using besan/gram flour, since that's what all the recipes that I've seen for Burmese Shan tofu use, and it's relatively easy to source in the UK.
The Burmese bag that we showed in the video/tested with may or may not actually be gram flour. Not sure! I'd bet it'd work, but I haven't worked enough with the ingredient to know for sure.
If you can get besan (chick pea), I'd probably also try it with urad daal flour, which is used for idli/dosa and has a much milder flavor.
oh, I like the idea of the little nuggets of youtiao! I've always just made them into... well, sticks, as they're named "oil stick," but nuggets of dough smothered in creamy split pea porridge sounds amazing.
Haha this seems to be the default Youtiao shape here in Thailand
Excellent thumbnail 👍🏼
do you guys have some more split pea recipes? especially looking for yellow split pea recipes. they are easy to come by where i live and i like them a lot.
Wow. Chinese cooking is something else.
Aight gonna make a dessert version out of this
lookyummy
We need a full video of the cute schnauzer doggo!
I personally cannot eat very creamy foods like puddings or oatmeal as it triggers my gag reflex really badly (very annoying quirk to have). BUT! This looks really good and the inclusion of the toppings has me really curious about the taste. I bet if I made a smaller portion and added more peanuts or other crunchy things it would be really good :)
I made it twice and the flavor came out perfect, thank you! One question, it took me way longer to boil it until thick. I can’t figure out why… the peas look the same and the water ratio is the same. I’m thinking of reducing the ratio to 1:6… any advice is appreciated.
Curious to try this, though I might flavor it like we do every porridge in Caribbean cuisine lol
You can't just drop this comment and not tell us how you flavour it in Caribbean cuisine!
I do love a simple but flavoursome dish! I would be very interested in the Sichuan noodle topping as well, by the way.
We have a recipe inside of our Beef Noodle Soup video :)
@@ChineseCookingDemystified how did I not remember that?! Thanks 🙂
Hometown food!
saving this! who needs porridge when this is so much tastier and has so many more micronutrients
Pea flower is getting more common as a high protein gluten free flour. You might be able to find it at health food stores.
aah I didnt realise how homesick I was until I saw the besan (dhal powder) because it reminds me so much of cooking with my grandma
Are the remaining pea solids (left behind after straining and washing) good for anything in particular? Frying up into fritters or pancakes, perhaps?
Had the same question
I see you have William Dalrymple's "The Anarchy" on your bookshelf. If you liked that, you'll probably enjoy "Empire", the podcast he hosts with Anita Anand. Excellent stuff!
Oh awesome, didn't know he had a podcast! Always been a fan of Dalrymple's books. In hindsight that book probably shouldn't have been so front and center, but hey :) We've clean up that shot a bit more next time
@@ChineseCookingDemystified for what it’s worth- it’s nice to see little slices of your lives outside of the amazing recipes (side note- I’ve learned a lot and would love to see/buy a cookbook from you two someday!).
Things like that give a very personable/approachable vibe, and I think your videos excel at showing your humanity/relatability through the medium.
What can you do with the leftover beans in the cheesecloth?
This is the Chinese version of hummus!!! Cooked bean paste lightly spiced and eaten with bread.
can you make split pea soup with texture instead of thicken version?
yum I was born in kunming what u having now I used to hate it when I was a kid and love it as a as grown up 😂
How can the split pea liquids and all the toppings last in the fridge in order to meal-prep this?
:D
Really surprised to see my hometown food there. 🎉
Sorry this isn't anything to do with this recipe but a while back you recommended a camping stove to use if your main stove wasn't gas fuled. I have been trying to find this for a while now without success, please could you either state which video it was or give the details of the stove?
I guess this will probably also work with green split peas? I'd try it and find out, but I don't have a blender
That's a LOT of work for breakfast! I'm not sure I'd have the patience or energy first thing in the morning, but it looks delicious and I bet it fills you up and keeps you going through the morning! Are the peas the same thing as mung beans? They look similar, but I know that's not necessarily telling.
Especially if using the pea flour, I'm sure it would go quite a bit faster for a morning meal, especially if your have the condiments stocked up and ready to go.
@@abydosianchulac2 True, if you have all the condiments and the flour, I suppose it might just be a matter of cooking it until it thickens then putting it together.
I wonder if there's any way of swinging the flavor profile towards the American palate for sweet breakfasts. Maybe limiting the condiments to a sweet soy sauce, sesame seeds, and crushed nuts would start it off in that direction? I don't imagine fruit of any sort - fresh, dried, or preserved - would work well with the flavor of the base?
Brown sugar, peanut, sesame, kinako powder would be a great starting point if you want sweet~
When a video about how to make liangfen? I tried many times but failed.
Bacon.....I think you need bacon, haha, for a Canadian twist. I wonder, is this a basic pease porridge? I get so bored with traditional western breakfast and I think this would be an excellent addition. My question is, can we use any kind of yellow split pea? There's the Chana dal you guys used, which is from a chickpea and then there's the yellow pea type. I have a cupboard full of possibilities I suspect. I can taste it already! YUM 😊
You can also use corn. We call it grits. Plate it with bacon and a pile of roasted possum.
@@cletushatfield8817 That is completely different.
general tso's chicken pls..thank you
If this is traditionally cooked over wood, then would a small addition of liquid smoke add that special something?
Hello, I didnt understand where the thicker liquid come from?
Annoyed I travelled to Dali as a teenager and never tried this! Looks great.
I think setting up a trip to Yunnan is the easier option 🙂
Yo I just realized. There's roujiang and then Xidoufen. I think it would be a good combination
When using split peas- would it be possible to prep the ‘batter’ the night before, and simply cook the porridge in the morning? Wondering how I might be able to enjoy this on a workday…
don't see a reason why it wouldn't! probably make sure to stir extra well, as the starch will settle at the bottom overnight
Is this Channa Dal? Or something else?
❤️❤️
oh cool this is like yunnan dal.
When I made it I used mung bean noodles instead of fried dough
Also more Yunnan food!
This is basically what some people now call pea milk. I wonder if the same can be done with Pea protein isolate. Will try and let you know.
Nope, complete and utter failure, pea protein isolate didn't thicken up like that. But Mung bean protein of Faba bean protein should work.
My husband and I have a sensitivity to msg, is there a substitute or is it an optional thing?
I think maybe thin soy sauce might work because of the umami flavour
I wonder if stale bread rehydrates well w this🤔🤤
Hmmmm something I can do with the red split peas I bought during the pandemic shortages.
Was that a Dianxi Xiaoge clip? Curious what y'all's opinion of her is.
Dianxi is awesome, her videos are a great look into Yunnan cuisine
@@ChineseCookingDemystified I find her videos incredibly relaxing. There's a part of me that wonders if her channel is at least partly sponsored by the government, but mostly I like the fluffy dog.
@@erinhowett3630 100% funded by the government
@@erinhowett3630 In China the way it works is that independent creators will generally sign on with media companies, similar to MCNs on UA-cam. These media companies have VPNs and cross post content to UA-cam and other foreign websites. The MCNs - especially the larger ones - will definitely have their ear to the ground re the politics of the Publicity Department, and some may have connections in with said department - as you'd hope if you were signing on with an MCN, as content that runs afoul with the censors gets pulled from Chinese platforms (ala copyrighted stuff on UA-cam). The control the Publicity department has over Chinese creators is therefore inherently indirect.
I would not view Dianxi as being government sponsored.
Generally speaking, if you were being showed CCP propaganda... you'd know it, as statements from Chinese State media tend to be incredibly ham-fisted, inelegant, insecure, borderline belligerent, and repetitive.
@@ChineseCookingDemystified that's super-helpful to hear. I really enjoy most her content (maybe not pig-slaughtering, but it's quite a real part of producing pork, and in line with how her food is done; true farm-to-table). I enjoy her lack of pretentiousness and feel she's extremely hard-working.
I need to make this. It looks awesome for a rainy winter morning here in the highlands of Australia.
Thank you for sharing another great recipe.
I was waiting when to add sugar, only to reallize that it was a savoury dish.
I want to try that so bad it hurts
This was very good, but cooking until it got the right consistency took me nearly half an hour. Perhaps I didn't do something entirely right?
So this is basically made with matar dal, yes? Anyone with an Indian grocery near them would be able to get this easily.
💜👍💜👍💜
I think your split peas might be sold as mung beans or Moong Dal in the USA. Chana dal is chickpea.
Moong Dal is mungbean I believe. I don't think that Indian cuisines use much split pea (Pisum sativum), though I should be wrong? Both Chana and Toor would be quite close, but we'd be unsure how they'd sub in the recipe.
The ratio using other peas would likely be slightly different, so just get ready for it to be slightly thinner or thicker and adjust on the fly.
Split peas are called Matar Dal in India.
They are sold as split peas in the US and available at most grocery stores.
is this served hot?
yes, when it's cold it became jelly-like so it tastes not as good as when it's hot.
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old
I am crying
0.04 how often is your dog does this because you gave them a treat to distract him while you film? He always looks like he just ate something spicy or something sticky like peanut butter.