Maybe not same genre of your show but I love what we call Burmese Soup - Ohn no khao swè . We first had it at a restaurant in St. Louis and never have quite recreated but we still love it!
We don’t get the varieties of noodles or spices here in Jamaica , we have to depend on families or trips to load up , even the cultivation of vegetables are down , I love the varieties you posted today , we are presently back to our sweltering days , but for me soup can be had any time , enjoyed your videos , keep posting Happy Sunday and lots of Blessings
Ramen from Afuri here in Portland OR. Pho of course (we have very good Vietnamese cuisine here). Chicken noodle. Won ton noodle soup from Good Taste here with their pork added and extra bok chop from the Jade District here in Portland. It rains a lot here so soup is the best.
I love that when you say ancient Chinese secret you say AKA mom! My mom was from the south and she was a great cook and she had a lot of euphemisms too.😊
My favorite soup w/ noodles 1. Thick chicken stew with homemade noodles. (childhood nostalgia from growing up on a ranch in Montana) 2. A good ramen. 😊
Taiwanese beef noodles 🍜 has always been & is still a nostalgic dish because it’s stable/ fulfilling 😋 . But seeing all the other dishes you created, I’m reminded of how much I love these dishes too . ❤ Can’t wait to cook your recipes soon ! 🤤🍳
I just made the dandan noodles and they are so delicious! Made with chopped pork chops instead (bc thats what we had in the freezer). I've also made the beef noodles with chuck and added a tomato and an apple... it's what my belly was looking for! Thank you so much!
Big Soba noodle soup with beef~ Love Vancouver! I was there in 2018 at a Rotary Peace Building Conference. I planted trees in a Vancouver park, toured the downtown area, had a meal in Chinatown, saw Stanley Park near the water that has totem poles, visited Whistler, Granville Island & Capilano Suspension Bridge. What a beautiful place to live, so full of young people!
I love when you fire up your wok!! It looks so I can do it easy! But I did miss Dude taste testing everything...especially the chili oil dish! Thanks for a great video from a Wisconsin spaghetti girl!
I grew up in the Chinatown area of Vancouver and there were Cantonese style restaurants everywhere. Whenever my mom didn't feel like cooking lunch, she would just order some wonton noodle soup. I literally grew up on those and still crave them now and then. Unfortunately I can't find any restaurants nowadays that still makes wonton fresh inhouse.
Amazingly, there is a restaurant in my West Texas city whose specialty is noodles made in house. It’s very fun to watch them making the noodles by hand.
I had an aha moment when you showed us the Sui mi ya cai packet!! Our local best most authentic Chinese restaurant has the yummiest Mal Green beans with pork with the tastiest bits of salty brown preserved vegetable in it. We are always wondering- what IS this yummy stuff? BOOM!
Pho…or a variation based on what is in our pantry and produce. We do make bone broth, with traditional Asian spices. Noodles vary as we have to drive an hour each way to our nearest international market.
I love those fresh rice noodle sheets but I can't find them. After you made a noodle dish with them I knew I wanted some for home cooking. I have one more market to recheck and they are where I had them to begin with, from their in-store restaurant, the House stir-fried noodle dish. They were so tender and luscious! My problem is communication issues, I speak none of the Asian dialects and they speak no English. So I will go back and show them your video of the noodle I want! 😊 Thanks, Flo!
What great recipes! I just bought the cookbook (and the ingredients to make the beef brisket dish). Your energy and positivity shine through in your cooking. I’m a fan!
Hi May i ask what is a tanner in the dish that your father in law like to put? I mean what is that? I may not spell it correctly though. Thanks. Love your videos
May I ask a question? My wife and I love your channel and recently purchased the “Daily Special”. We have a member of our family who loves Asian food, but they are pescatarians. I can cook salmon, haddock and many fish, but they asked if there were any sardine recipes?
I’m not a fan of sardines but I kind of recall my mom or mother-in-law talking about pan frying them. Don’t remember either of them making them though. I do remember my grandmother sometimes adding a very small dish of dried anchovies in sauce, on top of rice when it was cooking.
@@FloLum If you like tuna then you must try the sardines from Costco, Season Brand, wild-caught in olive oil, boneless and skinless. They are so big and meaty that they taste like tuna but healthier and with more Omega 3 than tuna. They are nothing like the tins from the regular grocery.
Aren’t the Chinese strange with those kind of fictional properties of food? I remember watermelons in late summer. “Ooh, special to eat. Good for … . Eat now. So many. No refrigeration.” And then the cabbage in the winter piled outside on the floor of porches. “Good for … .” Though there may have been so much fiction to whatever the food they focused on, it was often very tasty. Noodles at New Years for long life. I forget what jiaoze are good for, but I love them.
Flo I am going on a cruise in September and I have seen congee on many ships as a breakfast option. Is there anything special I need to do to it when preparing to eat? Do I mix it with anything?
If they only made decent gluten-free noodles, besides rice noodles. I love oolong but can’t have more than a taste. It isn’t a trend for me. I am really allergic.
I'm celiac, so for me it is not an allergy it is an autoimmune disorder and taking a taste is not worth the risk (any gluten causes seizures for me). I don't know if you are only allergic to wheat, or also potato, tapioca, or other things used in some noodles. I like Barilla's gf spaghetti for lo mein style dishes. Bean noodles/glass noodles are great for some dishes. The Asian market near me has tapioca noodles that are a lot like udon noodles. You can also get straight buckwheat noodles (which lots of people don't realize are gf). There are lots of different rice noodles too. There are even some really cool chip type shaped rice noodles that I put in Tom Yum. I did find an actual good top ramen noodle from Ramen Meister on Amazon. It is expensive, a but weirdly yellow colour, and starchy when you cook it but if you then rinse it off it is really pretty good. You can't eat it raw like I remember having done with real ramen sometimes, but it works.
@@kathydurow6814 oh yeah, those are another noodle. I've been gf for 16 years now, and pasta has been my least problematic ingredient to find. Ok, so making pasta salad and having it be just as good the next day is hard, but if you only make enough for the one day you can find great noodles.
Milk street by Christopher Kimball (the guy that used to be on America’s Test Kitchen) sells lots of specialty and high quality condiments and foods from around the world that dont have ‘bad’ stuff in them. They are not cheap though. 😅
I do want to understand the salty water theory!?! It doesn’t make sense and I think nobody should encourage anyone to just do it without having an explanation… It’s a bad habit!! Just sayin…
