Agree Mansi...not only about sauce but most often Dan and Mikes videos are rooted or based on Chinese. Although i watch and like their video because its kinda interesting or i don't know why. Still great video Dan&Mike.
Black Blean Sauce is a must for Koreans.^u^ Sesame sauce is necessary AT ALL TIMES. i dunno much about Chinese food but I'm Korean/Japanese and I've tried and love all of these sauces.
I learned the merits of chinese vinegar this past Sunday night: I went to a local, Xi'an-themed noodle place for the first time, and found it improved my soup 100%!
I love Mikes reaction every time he announces a new sauce and how everyone shuts him down almost every time lol. and quick question does the east coast pronounce pho differently lol cause you guys are saying Phoe and in the west coast we pronounce it pho like (fuh) ... btw Love these episodes guys :)
How about hoisin sauce? Oyster sauce definitely a must..I use it all the time to stir fry strips of flank steak and as a dipping sauce for oxtail. Black bean sauce is also good for pork and lobster.
Off the Great Wall I have a jar of Lee Kum Kee Hoisin Sauce. Looked at the ingredients but didnt see anything that looked like seafood. Mostly sugar and femented soybean paste..
Neil Dolinger yeah, hoisin is sugar, soybeans, molasses, chili, vinegar (various different kinds use variations of course). I think they're thinking in terms of fish sauce - strained pickled fermented fish liquid basically vs hoisin sauce maybe? tianmianjiang is fermented soybeans, sugar, salt and wheat.
Seseme oil should totally count as a sauce. In my family, when we go out for korean bbq I always get the seseme sauce. All that's in it is seseme oil, salt, and black pepper. You dip your meat into it and it can also be used for lettice rolls. It has a light and salty taste and it's amazing!
For people who are saying why fish sauce isn't in the list, their flavour palates are referenced from their native China... Fish sauce is from South East Asia, and I concur with you guys about fish sauce because I'm from Singapore. Food over in SEA is rather different.
Off the Great Wall For our kitchen, the following are always in stock amongst some of the other stuff that you've mentioned: Chili bean paste sauce (辣豆瓣酱) - for veggie stir-fry Tauco (豆酱) - fermented yellow soybean sauce for dipping steamed fish Sambal Fish sauce Maggi's or Yeo's garlic chili sauce Maggi soy sauce For oyster sauce we would normally go with Lee Kum Kee's (李锦记). We'd also usually get a variety of soy sauces to go with different cuisines as well.
Here's where Dan is right, sesame oil is a single item ingredient. Sauces by definition MUST have more than one ingredient. Honey, for example, is not a sauce either, though it goes in and on so many things.
Hahaha mike is so passionate about his sauces. I'm Vietnamese and I have to agree with the southerns- it ruins the beef broth, although I do use it as a dipping sauce for the beef when I eat pho. Also I thought siracha was just as popular here in Australia as it is in the states.. Guess it's more hyped over there. Loving your videos and definitely learning a lot hah! Ps you guys making me hungry :(
This video should be named "9 Chinese sauces". I am Vietnamese and I don't use most of these. I only use fish sauce (the most important), soy sauce, oyster sauce and sometimes chilli sauce and sate. And in the Southeast Asia cuisine, fish sauce is one of the most significant ingredients.
of course I understand it's mostly about China, it's the main thing haha~~ but they still said "asian" and I really did think they would've but other asian things than just chinese stuff
My boyfriend is chinese and I've seen in his kitchen 老干妈, sesame oil, and oyster oil. I would probably pick the first one. :) Great tips Mike, Thank you!
I have been watching your channel now for I'd say around a month.The way you guys talk with each other is very genuine and in the moment, unlike other channels that are scripted! Always entertaining. Always learn something! I hope more people subscribe to you!
I am not Chinese, but I have always cooked it. I was born in Taiwan (military) and my mother learned to cook it while she was there. She taught me as well. I have all of these in my cupboard, except the first one. Your videos are so much fun to watch!
"Emergency hot-pot" Lol! I want to hang out with Mike just for food. My spicy tolerance ain't so hot though. I agree with Dan. Sesame oil isn't a sauce. I'd choose oyster sauce.
hey everyone, some ppl were asking about our twitters and instagram Mike: @mikexingchen twitter and instagram Mia @absntdtv twitter and instagram Dan @danotgw private instagram
I went and got these at our Asian Market. I also picked up some Citron Honey tea. The tea was awesome. I tired the Black vinegar,sesame oil, sarachia sauce,soy sauce,the red chili sauce in the small jar. I had it with veggies, chow mein, rice,Kimchi. IT WAS AWESOME! I loved it then for desert I had moon cake with the red bean. I think dying from happiness! At the store there was only one option for black vinegar. and I only use a lil bit of it. OH man so yummy!
I was confused as to why the sriracha cap was white... The I realized it's because of the green screen haha... Btw this video should be called Dan, Yi, and Mia Judge Mike for His Choice of Asian Sauces
My sauces: 1.Soy sauce, 2.Sweet chili sauce, 3.Hoisin sauce, 4.Fish sauce 5.Oyster sauce 6.Blackbean sauce, 7.Srirachi (not the squeeze one, the one with garlic), 8.Can't think of any another, but will go with sesame oil :)
when I eat Pho, I don't add anything to the soup when it comes out hot because I want to enjoy the chef's cooking. Before it starts to cool, I might add the herbs. About halfway through the bowl of pho as it starts to cool, I'll add sriracha sauce and maybe a little hoisin sauce. This way, I'm getting two eating experiences from one bowl.
Fish sauce!!! I can't live without it. No seriously, im at work and I have a jar of homemade fish sauce on my desk :) Happy mid autumn!!! Im so excited to have the Eclipse this year for the moon gazing party :)
Wow, who uses black bean sauce from a jar? It takes more effort to unscrew the jar top than to grind the fermented black beans from scratch. Another jar in the fridge is just more clutter.
It's IMPERATIVE you make a video about the turkey now.... I've come this far, I've watched you eat countless hot pots, noodles, and goodness, you even ate Ribs at Pappy's in St.Louis! I deserve to know the turkey information man!!! You give me the Turkey info and I'll give you the scoop on an even better BBQ place in St.Louis!!
We also have "bean curd sauce (豆腐乳/酱豆腐)", “broad bean sauce (豆瓣酱)”, "shrimp paste (虾酱)" and "fish sauce (鱼露)". I guess they are also must-have in some Chinese families' kitchens. Especially the pinky 豆腐乳, it's a perfect hot pot mate with the base, sesame paste! And for Soy Sauce it can be divided into "生抽 (the light one)" and "老抽 (the dark one)". Also for vinegar, people from different places will use different types of vinegar, like “red vinegar (红醋)” and “white vinegar (白醋)”...
Everyone Laughs At Mike: The Video I'm ashamed to say that if I were trapped on a desert island I'd have no idea what sauce to bring. British people don't exactly season food as much as just eat it completely bland. Yuck.
you guys should include the vietnamese fish sauce, the summer roll peanut sauce, and the dimsum rice noodle sweet sauce too cuz those sauce are amazing with anything. if you mix the summer roll peanut sauce and udon plus some shrimps, it makes a killer meal.
I could smell Sesame Oil for hours just because it's that gooood. I was watching this while at the dinner table and when Mike took out his Oyster Sauce, I burst out laughing and everyone stared at me funny XD
You can dip things with sesame oil. Just like olive oil which many people love dipping bread in or using it as a dressing for salad. I don't know if it's a sauce but a lot of sauces have cooking oil as a base. For example, chili oil is a sauce.
I'm Brazilian but I watch all your videos and I subscribed to the channel. So because Brazilians eat rice and black beans everyday and I mean everyday I would go for black bean paste.
炸醬麵, 京醬肉絲 used 甜面醬! I agree with Mike, it's freaking delicious and seriously, you can use it for so many different things, not just Peking Duck. Be creative people!
I went with hot oil immediately. I first had it in Hong Kong when they gave it for free (I added so much that every bite made my eyes water) and have been eating it ever since.
Tian mian jiang - not neceserry, haven't heard of it until today Oyster sauce -mix with noodles, without soup, and mixed along with beef for beef boh zai fan Sesame oil - must have for steaming eggs sprinkle on the top of the eggs Vinegar - there are many varients, red vinegar (da hong jie cu) for wonton noodles, Zhenjiang vinegar for dumplings/crab, white vinegar Sesame paste - for eating ji si fen pi Chili oil - for eating fish ball noodles Satay - for hot pot soup bases, and malaysian food Dau See - for cooking spare ribs Siriacha - it's vietnamese
Sweet Noodle Sauce/ "Tian Mian Jiang" is actually a staple in the Beijing noodle dish Zha Jiang Mian, which is very delicious, so there's more to it than just for Peking Duck, but I like to mix in a small amount of strawberry jam with the sauce to create sweeter flavour and give it an extra kick when I have Peking Duck.
My parents always buy the 甜面酱. You just cook it with 肉丝 and it's so good. And in where I came from, people do indeed make noodle sauce with 甜面酱. They're perfect for cooking meat, especially for pork. And, well, peking duck, which is something I have once every 4 years, maybe.
I LOVE the sauce on steamed rice noodle rolls - the ones at dim sum filled with shrimp, beef or bbq pork. I am told it is not sold in grocery stores and that each restaurant makes their own. Let me know if it is bottled somewhere for sale because it is the bomb. Looks like a thin soy sauce but it's slightly sweet. Speaking of soy, there are different types of soy. I love mushroom soy sauce - dark and flavourful. I add a little to my fried rice and some to my won ton mixture before wrapping.
if you're a vietnamese who knows how to eat pho... you dont put the red and black sauce in your pho unless your soup base needs it.. which mean it's not flavorful enough.. the red and the black sauces are for dipping purpose.
I literally poured the Chinese black vinegar into the noodles I made. Before I add the vinegar my noodles were just sweet and salty, but when I add the vinegar my noodle was amazing
As a chef totally agree w/ sauces on list. Not very Asian but you left out Maggi Seasoning & sweet chili sauce. Put either &/or both in a meatloaf & it becomes addicting!
