Our apartment and most houses are only equipped with electric stove, since gas stove have lot of fires and explosion. So, I have to adapt electric stove cooking to make it work.
Another one of my favorites! Chinese comfort food at its best right here. I need to make some cured pork belly its pretty easy. Marinate in soy sauce, sugar, shaoxing wine, a little five spice then hang to dry cure in my dry cure chamber for 3-4 weeks.
Hello chef and this dish looks very good. Some questions: What do you mean by pork belly cured? Never heard of glutinous rice. Where does it originate? Do you wash it before placing in the clay pot? Once cooked, do you let it sit for several minutes? This weekend I'll be making more Chinese foods using my barbecue grill. I'll be stir frying lots of greens. I love cooking Chinese so much. Until next time Chef.
pork belly cured are sold in asian grocery in a vaccum packed thick plastic. they are preserved and dried after adding seasoning and curing salt. Glutinous rice are also name as sweet rice or sticky rice. also available in asian groceries. My glutinous rice i have , is high quality that they are clean from dust & other debris. No washing needed. Otherwise wash it before using. Your may soak it overnight for extra soft and sticky. ounce cooked set for 20 minutes before opening the lid, to helps it cooked further. Thanks for asking and also thanks for watching.
Yes, that is true. So many tinny bones strips along major muscle. So there are processing plants that remove those tinny bone & major bone. And they sell them as boneless milk fish.
Hey Chef. That looks very good. Never heard of milkfish so maybe you can explain further about that. Also is it popular in China? Loved the way you cooked the vegetables in the skillet. Kinda remind me how Japanese chefs prepare their foods. I'll be cooking various dishes this weekend tomorrow such as brussel sprouts, celery and various colored peppers. I'll be cooking these on my barbecue as it will be like working in a restaurant. Love the way the flame shoots up. Until next time Chef.
Milkfish are fresh water type fish, they got lot of thin fiber like bones between their mayor muscle. So they removed those fiber thin bones & those major bones before they freeze them and packed them. So, they are label boneless milkfish belly. They are available in most asian groceries. thanks for watching.
Local Filipino place does milk fish this way its good too! I did BBQ ribs last night, everyone asks what my secret ingredient is to make better than restaurants, and I tell them sand ginger ( sha jiang, I think in Chinese)and a longer marinade time. It really does elevate the flavor.
Yes, those are available in most asian groceries. I first saw this type of food while visiting my wife hometown in the Philippines ( she is half chinese & half filipina ). I like lot of SHA JIANG in marinating my BBQ pork or beef too. I add some five spice powder, sugar, salt also. thanks for watching.
@toddstropicals / I am glad you still are watching my cooking videos. Although you are also an excellent chinese style cooking. I do the same, watch other how they cook from real experienced cook. thanks for watching.
Blanching meat for 5 to 10 minutes is for cleaning some impurity and blood residue from meat. Some 30 minutes, to cook the skin to some tender stage. Thanks for asking.
Good, My wife she is from Cebu city. She is half pilipina half chinese. Yes she order this kind of cookiing in Manila, chinatown. In Cebu, they also make this cooking.
@@HAPPYWOK is dish, where they make cooked mushroom with pu'er tea and fried pu'er? I saw this in a yt vid. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MPw4SaS-C-M.htmlsi=r4Su0KM50cAMoif5. 9:36 min
Your very welcome. For that list at description section, it was Mr. Michael Taylor who always helps me type and made the list in his comment. Where it was very easy and helpful for me to copy-paste to my description section. Let's thanks Mr. Michael Taylor for that. And thanks for watching.
I live in an apartment and we only have electric stove. So it is not seasoned to block wok anymore. After using, I just washed it with hot soupy water. Then dry wiped with paper towel and finally wiped with little amount of cooking oil. Stored up side down. Thanks for asking.
Hello Chef. Looks very good. I've been doing a lot of noodle type dishes as of late. This is something I like to try. I've never seen lard used in Chinese cookings. Is it very common from your experience? I just got back home from Toronto last night. Did stopped at the Chinese grocery store north of the city and stocked up on some Chinese goodies. Chinese staff were stunned on the supplies I picked up. I can hardly wait to "wok all over again". Until next time Chef.
In old days in mainland China, they use pork fat to turn into oil and use to do stir fry. That makes stir fry extra tasty result and that is lard in frozen form. You went to grocery shopping at chinese place, and cashier was surprise to see you have stuffs that usually a chinese chief will get. And when cashier see that you are Caucasian, they are amazed. LOL..
A while back in another video you recommended shopping at 99 Ranch. I go to the one in Edmonds and pick up a few items whenever I do a Costco trip. Excellent store with a giant selection of almost everything I see in your videos. The Asian Market on Aurora in North Seattle is ok but not quite as good as 99 Ranch. Thank you Chef!
Thanks for sharing!! Sound like you are my neighbor. Asian Family market in north Aurora Seattle is close to were we live in Northgate, But Ranch 99 is my fav. Thanks for watching.
I tried this recipe today and it was absolutely delicious ❤ The only thing I added was a little more soy sauce for more salt to my taste overall it’s great thanks for the recipe!!!
Hello I am going through your older videos to expand my Chinese cooking. Thank you! I made this and another one of your recipes (脆皮牛肉生薑) this past weekend for one of my Chinese friends in Japan studying ( he is from 清远市) and was so impressed by everything 😂. Thank you so much for your videos I hope you are doing well!
Wonderful! You could have told your friend that you bought it take out from chinese restaurant, LOL.. Thanks for watching and thanks for being one of my dedicated followers.
You may try to add slurry. 1/4 cup of water to 1/2 teaspoon corn starch. Add when about to finishing cooking to make sauce thick like gravy. Thanks for asking.
Chef; I don't think you'll remember me, but about 8-9 years ago, I would frequent your channel (the sweet and sour pork video, I remember) and report video thieves. I was wondering these days if you were still creating videos; Ever since then, I've moved to a different country and have started a career. I think I'll try this recipe tomorrow either for lunch or dinner, in remembrance and nostalgia. Thank you for continuing on!
Welcome back. I remember one subscriber reported to me, that some of my cooking videos are being pirated and post them as their own. So, that must be you. Thanks again. Yes, it been a long time go. I still creates cooking videos, some are modified into better ways some are new. Thanks for watching. ( BTW after I reported to RU-vid, the pirate account was deleted, thanks to you again )
