7:34 You said 'garlic and scallion water', seven maybe eight times. Maybe my monitor is on the blink but that looked a lot like ginger. Then you said 'garlic and scallion water' another four or five times and wondered if I was being gaslit or need an eye exam.
While on a job in Cyprus some time back, my team went to a little Chinese restaurant just outside of town because we wanted a change. The chef clearly was an aficionado of food colourings, because the sweet-n-sour pork was more than 'a little reddish'. A better description would be 'verging on radioactive'.
Why did I only recently discover this channel??? I have always loved sweet and sour pork, I have been eating the American version all along?. It makes me want to try making the Chinese version. The amount of information packed into this little under 15-minute video is astounding. It is also very well explained and easy to follow; I especially enjoyed the little tidbits of food trivia!
Sweet and Sour Pork from Wuthering- *WHAT!?* PROELIUM FATALE LASCIATE OGNI SPERANZA, VOI CH'ENTRATE *OOOOOOOOOHHHHHHHHHHHH, ROUND AND ROUND WE GOOOOOOOOOOOOO, HOLDING ONTO PAIN, DRIVEN BY OUR EGOOOOOOOOOOOOOS, FEELINGS UNTOLD, SPINNING OUR OWWWNNNNN, VERSIONS OF THE PAST, BUT YOU CAN NEVER KNOW, 'CAUSE I KNOW-*
I could be wrong. Perhaps that was half of the biggest clove of elephant garlic that I've ever seen. But I'm pretty sure that was ginger in your scallion water. Could be wrong...
i love your Chinese food videos in particular Alvin, as it feels like we're connecting to a common childhood and one another even on opposite sides of the world -- which, via cooking, feels magical honestly :') thank you for everything you do~ may you always stay happy, and well
Alvin, I think your degree in engineering has served you well. You’re a pleasure to watch and listen to. But I’m a little concerned about the absence of Andrew on a Tuesday. Hopefully, he will show up later in the week. Thanks for providing us with something worth watching (and even something to anticipate!!). I know I do. 😁
Gonna use this expensive oil that isnt meant to be used for cooking and burn most of the flavour off so it doesnt taste like the thing its supposed to taste like. My man, use any other oil and then just finish it off with the.... finishing oil.
Which kid doesn't like sweet and sour? Well this kid didn't and still doesn't. I don't remember my parents ever getting it when we ate in chinese-american restaurants. And later when it was me doing the ordering in NYC restaurants and making things myself at home I avoided the S&S items on any menu. I know it's very popular, but I'm in minority on most things, which is fine. Take care all Jacques
Video had to pop up when i was finding something to do my dailies with. Reminds me, need to buff up with at least some Zinzhou Skewers and a stuffed Flatbread.
At 7:35 you crush what is clearly a chunk of Ginger but you keep calling it Garlic. Since the recipe is not in the website, could we get some clarification?
for an episode of Arcade with Alvin, you should make Malanga Fritters from In Stars and Time! i tried making some myself but there are tons if different recipes and my first attempt turned out a little lackluster, so i wanted to see if Alvin could give em a try :3
I am so confused about the measurements. When I measure six grams of cooking wine it's like a teaspoon, but Alvin is clearly pouring in like a third of a cup. Am I getting something wrong?
This has always been something I've thought about making, but since I can pick it up at my local Chinese takeout for $8, I've never wanted to take the time.
Hey Alvin, Thank you for showing how this is made in the Chinese traditional style! I'd love to see you do more traditional chinese dishes like JingJiang Rousi and Hot and Sour noodle soup.
