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A bit of an experimental video for this one :) How would Steph - a Cantonese cook - react to the produce at an American supermarket, and what would she make using ingredients that she's never used before? 0:00 - A culinary thought experiment 1:09 - Steph goes to an American supermarket 4:35 - Dish 1, Dandelion greens 6:44 - Dish 2, Zucchini 9:44 - Dish 3, Brussel Sprouts 11:53 - Outro DANDELION GREEN OMELETTE Verdict: This was a great way to use bitter, borderline out-of-season dandelion greens. The basil was a really nice touch - we might try to execute something similar again using a bunch more sweet basil. Ingredients: * Dandelion greens, 250g * Basil, ~6-8 pieces * Eggs, 4 * Seasoning: salt, 1/4 tsp; sugar, 1/4 tsp; fish sauce, 1/2 tsp; black pepper, 1/4 tsp * Oil for frying, 2-3 tbsp ZUCCHINI-'YOUTIAO' Verdict: This one tasted better than it looked (visually, not great). We felt like the big limiting factor here was the box stock, actually. This would have tasted way better - and looked better! - if we went the proper route and did a milk fish stock. If you happen to be in the market for a milky fish soup recipe (both an authentic one as well as one adjusted to a western kitchen), check out our fish noodle soup video - simply skip the chilis: Ingredients: * Stovetop croutons made from ~10 cm of stale baguette. Cut the baguette in half, then cut each half into 4-5 pieces * Garlic, ~2 cloves, minced * Zucchini, 1. Cut into wedges * Stock, preferably milky fish stock, ~1/2 cup * Seasoning: fish sauce, 1/2 tsp; sugar, 1/4 tsp; black pepper powder, 1/8 tsp; MSG, 1/8 tsp; salt, ~1/16 tsp * Slurry: cornstarch, 1/2 tbsp mixed with 1 tbsp water (you will likely not need to use it all) * Toasted sesame oil, 1/2 tsp FRY ROAST BRUSSEL SPROUTS Verdict: Solid as always. That said, after filming I started to poke around and the Cantonese fry-roast method actually isn't all that different from how most people in the west sauté sprouts (I always used to roast them)? So apparently I'm not as creative as I think I am ;) Ingredients: * Brussel sprouts, 300g, halved * Lard -or- peanut oil, ~2-3 tbsp. Bacon fat can also be really nice * Garlic, ~2 cloves, sliced * Ginger, ~1/2 inch, sliced * Seasoning: salt, 1/4 tsp; sugar, 1/4 tsp; MSG, 1/8 tsp; black pepper powder, 1/8 tsp * Soy sauce, 1 tsp * Toasted sesame oil, 1 tsp Another thing you can do is mix the seasoning in with a thin slurry (~1/4 tsp cornstarch mixed with ~1 tsp water) and use that - it can sometimes help the seasoning 'coat' a bit. I also enjoy swapping this to a sort of Cantonese lap mei flavor profile. To go that route, fry ~1/4 of a sausage - sliced - in with the lard (don't use bacon grease with thin flavor profile) until it's done to your liking, then remove. Then continue the recipe, and add back the Lap Cheong (or Lap Yuk, or whatever) when you get to the stirfrying stage. You can use the same sort of seasoning, but cut the black pepper (maybe just the smallest sprinkle of white pepper?). ____________ Picture of the Youtiao is courtesy of Brian Beggerly. And check out our Patreon if you'd like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):
