I adore your entire family. Your Dad is an amazing cook and I have tried to make some of his dishes. They can out fine but I am sure your Dads would be better. I have be watching fir about a year or more and I can say I think it is great that you do this with your family. I enjoy it very much.
Hey! I love your videos!!! Would you consider doing a video for Hong Kong style tomato and pork chop rice recipe? I have had that in Hong Kong years ago and can’t get over how tasty it was!
You could easily leave the tofu out and still get the same basic taste from the dish. The only thing you will miss is a very slight nuttiness from the dried tofu. Replace the tofu with some mushrooms if you want to fill it out a little more. Heck, even thin sliced chicken would work well in the place of tofu (but will change taste slightly).
Sorry, but this is a typical Western Restaurant version.. (European aswell as American) Nothing to do with the Original Chinese recipes, because there's a few "with or without fermented Blackbeans".
It's a Cantonese version of the dish. They explicitly say that it's his dad's version (literally in the title) and not the original Sichuanese version, and point to Chef Wang Wang's video for the Sichuanese recipe. Cantonese restaurants in North America often reimagine dishes from other Chinese cuisines from a Cantonese understanding using ingredients readily available in North American markets. It's a type of fusion food with as rich history in its own right.
@@viviphye yup! It's why Randy pointed viewers to Chef Wang's video for the more traditional version. There's even a Japanese version out there that uses the sweet bean sauce instead of the ground bean sauce (sometimes even miso) and doesn't tend to include any additional spicy peppers to suit their palates
As this was being plated I couldn't help but think that some thick sliced mushroom would be an excellent addition. It looks very tasty, and I even have all the ingredients available where I live in México! Thank you!!
