Hello everyone. I'm Kenneth Tam. In this channel, I'm going to introduce the food cultures of my home to you. I'm sharing with you some real authentic recipes that you can also make in the West.
I've been in the US for about 7 years. I still remember I was struggling to find legit Asian food in my area in those early years. The food in the restaurants was highly Americanized and nothing resembled the taste of my home. After these years, my will of setting up a RU-vid channel to share with you authentic Chinese recipes grows stronger and stronger. I hope after you have tried my recipes, you'd have a deeper understanding of the culture carried behind different dishes.
That's the shrimp's nerve cord. It runs through the bottom of the shrimp instead of the back (like the intestine does). Usually, it is white, but depending on the growth condition, the nerve cord can appear grey or black. The easiest way to distinguish between the nerved cord and intestine is when you smash the shrimp (like what I did in this recipe), the intestine will turn into a paste, while the nerved cord won't. I made the same observation many years ago when I cooked shrimp. So, I looked up the body structure of a shrimp to see what that is. LOL
You are amazing and your the best I can see this is delicious so easy going to diffently try and you explained everything so naturally keep doing what you love we need people like you😂❤USA of America ❤️
This is the best looking shrimp toast dish I have found on line. 🙂 Going to try it this afternoon. Could you tell me what you sprinkled on top of your finished shrimp toast please? Thank you!
That's the XO sauce, a premium Cantonese sauce made with dried scallops, dried shrimps, scallion, chili, Chinese ham, and shrimp roe. You can find it in many Asian markets.
This is the best looking shrimp toast on utube. Pass a couple of slices to me through the screen s o I can taste test.Better still pass the whole lot.😊.
I don't recommend using sour dough. Its chewy texture will affect the texture of the dish. Traditionally, the dish aims for a lighter texture. Sour dough will make the texture too "heavy‘’. But, of course, if you're adventurous enough, you can try using sour dough. I'm also curious to see how it'll end up. LOL
The shrimps have to be deveined before smashing. I used frozen shrimps in this video. They have been unshelled and deveined already. If you're using fresh shrimps, you'll have to devein them by yourself.
Salam from Malaysia Is there any recipe than involve tempering a whole boiled egg like this? Soy souce soaked egg etc, Im looking special boiled egg like this to pair with arab rice
Probably an impossible question, but when I tried to replicate this video, the dish came out very bland. I had to use bacon instead of pork belly, and I didnt have any peppercorns, but I tried to match up the rest of the ingredients exactly. I figure I boiled the bacon for too long, and I was not as quick with the final stir fry so it was all in the wok for a little longer. I drained out the excess oil so it wouldnt be as soggy when I served it over white rice. Any idea what specifically I might have done wrong to cancel out the flavors and cause it turn out bland?
The main flavour of this dish comes from the doubanjiang, and the light soy sauce. The doubanjiang should be rather salty by itself. But it also depends on the brand. If you get the doubanjiang made in Taiwan, it will be less saltier and might not be able get the authentic taste of Szechuan. You can add more doubanjiang or more light soy sauce (or both). Also, bacon may not absorb the sauce very well because it has already been heavily seasoned before and it is quite greasy. You may want to try using pork shoulder if you cannot find pork belly in your area, but you have to slice it yourself. Pork loin and pork tender don't work very well with this recipe.
Thanks for the vid Kenneth. Do you recommend 100% fermented wheat paste with no soy beans, as some labelled as Tian Mian Jiang seem to be a mix? Is there a particular brand you recommend? Cheers!
Hi Jonathan, the doubanjiang already has some sort of fermented bean flavour, so using tian mian jiang with fermented soy bean seems to be a bit redundant to me. Anyway, using both types of tian mian Jiang are just fine. They don't make a big difference unless you're aiming for Michelin quality. I recommend the Liubiju tian mian jiang. It is the best brand I got in the US by far. Not sure about other countries tho
Hello Dear this is Saleem Khan from India. I watched your video till end your cooking style its very nice and the recipe is also very tasty and yummy 😋 🌹🤲
Salmon roe would also be nice ! A dot of Wasabi. A drizzle of Sweet Chili Sauce too ! I love the way you explain the science of it all. Also, your way of explaining things is very step by step, thorough and east to understand. You take the mystery out of this really impressive yet delectable dish ! I used to treat myself to two orders of this appetizer on my paydays. Thank you so much for this tutorial , this dish is not easy to find even in areas where there are lots of Chinese restaurants, because the majority of Cantonese restaurants don't sell it. One restaurant manager told me that most don't sell it because of the time it takes and also it is usually made to order. So they cannot make large amounts in advance the way that they make dumplings. So I really appreciate you showing us how to prepare it. SUBBED ! 🤗🥳🤗🥳🤗⚘⚘⚘
It really depends on the brand of your fryer. You might have to try a few batches to find the perfect temperature and timing. But generally, I'd say cook them at 180°C (356°F) air fryer for 4-5mins. Then turn the heat to 200°C (392°F) for 2-3mins.
Yes I do. I always filter the hot oil with one or two oil filter paper (something similar to a coffee filter paper but larger) and store it in a glass bottle. You can reuse the oil for about three times or until it utrns cloudy. In restaurant, we usually only resue the oil for one day.
Hmm, there are quite a lot of "stuffed shrimp" dishes in different region of China. Each regional cuisine system has their uniqueness. Do you have in mind what kind of stuffed shrimp dishes you are looking for?
I really don’t know,when I was small my papa buy from restaurant .I don’t really remember but maybe it has little meat with carrots ,maybe radish around the shrimp,it was crunchy outside .thanks for answering me.Maybe Cantonese.?
I wrote,copied all the recipes. Its my first time to cook Chinese food. My first try out recipe to my new emp. Is the meatloaf. Thank you. Im hired! Waiting for more chinese recipes from you. 👏🥬🎖
Love the nuggets of information to really gain that appreciation for a dish. Thanks for helping me relive a dish from my childhood in a time where we can feel so detached from the world.
Hmm, this is the exact procedure of how we cook the dish in restaraunt. We cook the eggs in large batches. But here are some detailed suggestions: 1. The eggs should be in room temperature before you boil them. 2. You should boil the water with high heat and the water should be vigourous boiling before you submerge the eggs. 3. After you submerge the eggs you should cover the lid immediately and do not lift it until you finish the total cooking process (6 mins). 4. You should keep the heat on high for the first two mins (or 3 mins) before you turn the heat off. Remember don't lift the lid until you finish the cooking process. Try these procedures and let me know if you success or not.
Dark soy sauce is thicker and darker. It is more viscous than the light soy sauce. It is less salty than the light soy sauce. The Light soy sauce is thinner and more "liquidy". Both soy sauces have different functions. Usually, the dark soy sauce is used as a darkening agent for your dish, and the light soy sauce is used as the main flavoring ingredient.
I'm using Qilixiang pixian doubanjiang. I think it has a more balanced taste profile and a richer texture. But it is me. You can try other brands to see which works best for you.
What exactly is the Sweet Fermented Flour Paste (Tianmiajiang)? Can you use write it for me in Chinese so I can look for it in my local Chinese supermarket? Thanks!
Sure. Here you go "甜面酱". It is a sauce made by fermenting flour paste. If you cannot find this sauce, the closest substitution would be the hoisin sauce. Just keep in mind the tianmianjiang has more complexity and layerings than hoisin sauce.
