Wu Minzhu is WAY TOO GENEROUS with the ingredients and technique of their family recipe. I'm grateful for the openness of this grandpa, such a giving and kind spirit. I hope people go to support his shop!
Replicating the flavor of the overall product will be hard though for anyone outside Xiamen because the flavor of the taro will be different and some might be more or even less starchy and will definitely need to figure out how much sweet potato starch to add. The proportions of the ingredients are even a mystery. The white sweet potato looks and sounds like singkamas/jicama tho while they were slicing it.
@@dee_lulu Were you watching the same clip as the rest of us?? He basically gave the exact ingredients and PRECISE portions of taro to sweet potato flour.
@@dee_lulu Your comment only shows that you are indeed not a cook at heart. The fact he revealed every ingredient and showed how it was prepared is really more than enough for people with cooking experience to replicate it if they wanted to. You also have no idea how Chinese people tend to copy each other abit too much to the point it could really affect his business to the point of closure. He is really, really being abit too generous here.
as the owner's son said, the important thing is the experience in d\producing it, even if told you every ingredients you dont have the hands of the sifu, you couldn't make the same, so they dont mind telling you what is put in to make the dish,
He tells the ingredients but not the measurements and the way the fillings should be cooked. Obviously there's a trade secret on how to cook it as explained by his son. I don't think it can be easily taught too.
@@w462dh Not only that, I bet you won't be able to buy the same ingredients like they do when you have never worked with the same farmers for 40 years and tell them how you want them to grow or to reserve the top-shelf stuff for your restaurant.
Interesting that the shacha/sate sauce used is like the original Southeast Asian style sate sauce with peanuts rather than the more common Chinese one with seafood(like Bull Head brand BBQ sauce) that you see in southern Chinese food. I'm curious how that came about, if that style of sate sauce still is a common thing in parts of China. I mean, I've also seen peanut butter/paste used in cheung fun and Shaxian peanut noodles so that part is not completely unheard of, but I'm surprised he called it shacha/sate sauce.
I think there are a lot of sate sauce style. This is fujian version. Fujianese are immigrants to many places especially to Southeast Asia. Maybe they got sate sauce in southeast Asian style and adding it peanut sauce (which is more popular in China). Sate sauce originally is just oil with spice ingredients cook and simmer together, then adding coconut milk if that is Southeast Asia style. Fujian place in between Southeast Asia and China so they got influenced in some ways.
@@ckokloong Yea, I know, it's the same in Thailand. But in China it's usually referring to a different sauce. This is a restaurant in China so I didn't expect he would use the Southeast Asian style.
@@RiamsWorld Well, shacha sauce was actually satay sauce brought back by Southern Min people from Southeast Asia and it is a type of peanut sauce. And Xiamen is one of the port/harbor that go to/back from Southeast Asia. I guess being the first point of contact between China and Southeast Asia, they retain most of the original recipe. Why do you think it is called as shacha in Mandarin? Cause it is pronounce as "sate" in Southern Min language. "Cha" mean tea in Mandarin while "Te" mean tea in Southern Min language.
I think Bullhead brand sate sauce, although very popular, is not that representative, because AFAIK it is the only brand which claims its sate sauce doesn't contain peanuts, while other Chinese sate sauce do.
Well, I think this oo-pau(芋包) is different from oo-kue(芋粿) since its skin is made from potato starch rather than rice. From the radical of 粿(kue) you can see that rice is the critical indegrent of it.
Well you are right then, it reminds me of huat-kue which also contains zero rice. Maybe oo-pau gets its name just because it looks like a regular pau with filling, while oo-kue is usually made from sticky rice and has no filling.
@@aka-bo6ej i think your so called or kuih would probably have something to do with the texture rather than the way it looks like... i am malaysian here and i think "or kuih" would resemble more like chai tau kuih (radish cake) rather than the thing they showed
@@bernardlokman5442 the word "kuih" that you are referring to is more of a general thing, bao is steamed bread and kuih is itself a category, like cake or bread or biscuit, rather than a well defined thing
well i assume you are not really chinese enough lmao... we chinese people cook meat with taro pretty often, hainanese braised duck with taro, claypot taro fish, taro steamboat...
