Must Have Chinese Ingredients

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[joisea]

I was viewing some of your older video's and was so happy to hear about your faith, love, expectancy, and patience when opening up to God's grace. I see why now you and Dude are so humble and joyful. Thank you.

[jazzyt]

Hi Flo, thank you and Dude for taking the time to help us with basic Asian cooking items. I also appreciate your candor and genuineness that is demonstrated in your videos. I love them all. Be bless.

[matthewmaclellan]

your pantry videos are some of my favourites. thanks for making another!

i appreciated the green onion tips. some friends of mine have a caribbean rice and beans recipe they make multiple times a month so i finally buckled and tried it. the recipe suggested garnishing with quite a large quantity of green onion so i thought, "okay, first time following the recipe, i'll do it.." let's say they were not subtle.

it's fascinating your mom just smashes the garlic and lets it infuse the oil. i love doing that and was introduce to it by a cook from naples. (good to smash and put on toast after!). it's nice to see similarities in ingredient preparation.

[g.cosper]

Thank you so much for doing such an in-depth video. Saying 'what' and 'why' is incredibly helpful. I have gathered most of these as standards because I *love* Asian food. My heritage is Danish but growing up celebrations were held at many different restaurants, Italian, Chinese, Thai, Sonoran, Polish, ect. so i love all kinds of food but was only taught to bake. My mother also left hugh chunks ofonion and garlic in meals. Definitely needed the lesson on how to pick ginger!

[rayradiance]

I have a simple asian carrot salad that I always make with steamed cut carrots tossed with fresh grated ginger, toasted sesame oil, green onion, cilantro and red onion, so simple but so good with rice

[pamowen]

Flo, I love your personality, you’re so engaging that I almost feel I’m sitting in your kitchen. I have made a list of sauces to buy, thank you for this video.

[hidingoutonyoutube]

In Toronto, I have never seen Canadian bacon. Here you can only buy "peameal bacon" or "backbacon". Also, my dad always says that the cornmeal makes the meat "soft" so I am guessing that it tenderizes as well! Great stuff and keep up the good work

[ellatoler]

Delightful! It was great to get your perspectives on seasoning Chinese food.

[jackiegermann]

Dude, I lived in Southern Thailand and had to exit the country every 30 days till my Xhusband and I got our Visa’s figured out. So we would spend a lot of time in Malaysia. There was a dish that we always got in Penang. I cannot remember what it was called but it looks a lot like the noodle packets with the egg on top. Then when we visited our friends in Ipoh, we ate Indian food, the best and first Indian food I’ve ever had! I appreciate so much that you and Flo share such wonderful recipes! I miss Asia

[yufferschu]

Thank you for this video! I grew up like you did (albeit in a Mexican household), watching my mom cook and not really having a solid recipe to work with or anything really beyond "garlic, cumin, chiles, that's all you need". I really enjoy seeing your vids and learning new dishes and new things about Asian cooking! Have an amazing day, Flo and Dude! (p.s. Dude, I think you're hilarious.)

[jonelllee]

Totally agree with this list! Also we keep oyster sauce in the fridge too... 😆 thanks for sharing!

[robininva]

I watched...paused...and put things in my Walmart Pickup cart...repeat. I am always unable to make “good” Asian dishes because I never have the correct flavors. Got most of the items in my cart! Great and helpful video! Thank you!! ❤️ 😋

[csufjeff]

Yes sho shing wine is classic. I like to infuse the wine with ginger. Cheers Jeff

[aknitlife]

Hi Flo: I grew up very similar to what you mentioned in your video. I am Asian and I learned to cook Cantonese Chinese, much like you. I went to Chinese school in NYC and still retain much of what I learned. As a result, I am able to branch out and learned to cook a lot of authentic Chinese food via Youtube tutorials or Chinese recipes. I’ve even learned to make mantous and Chinese steamed and baked baos. Like you, I like to cook a variety of different ethnic foods as well.

I think your knife skills are fine! I think your main objective is to teach cooking via a YouTube forum and not to be ridiculed for knife skills. I don’t have great knife skills either. We are not chefs! As long as the food gets cut and we don’t end up cutting our fingers, that’s what counts!

Wishing you much continued success with your platform! I’ll be watching. While unfortunately I can’t be part of your patreon audience because I am not able to work due to a life-changing accident, I’ve always given you a thumbs-up to show support and appreciation and make it a point to view your videos as soon as you post them.

[davidlum]

Your recollection of garlic is the same as I had but of ginger. My vivid memory is that there's nothing I hated more than chomping into a slice or piece of ginger (and spitting out closely following). It was such a biting taste, especially for someone that was so young that I still can't stand it. My folks were Cantonese as well so there's so much familiarity with what I saw in the video. They also rarely gave good instructions or ingredient portions on what they were doing. I guess that explains my butchering and stumbling around of so many Chinese dishes (even basic ones).

[jamesgoacher]

That was incredibly interesting and useful. Thank you. Off to the Asian Supermarket now I have a definative list and attept some of your recipes. Thank you.

[bridgetsalter]

Love love the hair dearest lady 😄
As for keeping in the cupboard not in fridge,
With so many ingredients not having preservatives now and raw egg, I think this is why fridge preference.
So enjoyed seeing you again. ....be well lovely people 👍💟

[myrna]

Hi Flo, Dude and family. Yeap my mother and grandmother was like that never measured drove me crazy. Thank you sharing I love to explore new flavors.

[kathydoubleu]

I've seen Canadian bacon called back bacon or back pork. In fact I smuggle it over to the states each spring and fall from Ontario and Nova Scotia, pea meal style. It's more of a ham rather than bacon, US bacon is the belly, Canadian is from the loin. Love you guys! <3 You are my go to for recipes

[marycasperson]

Mary C. I like your hair! I love Asian food, India, and Mexican. Its so much fun to have many different tastes. Love your videos and recipes.