Chef John, just wanna say I'm an Asian guy that's been watching your channel since I was a kid and now I'm 29. If anyone gives you beef about your recipes not being authentic or anything at ALL I SWEAR TO GOD, I have your back. Just a warning to anyone out there.
lol, I have no problem when a non-Asian says “Asian inspired” in their recipes. I normally have an issue when they claim it’s “the best” or “authentic” or some other such nonsense (*ahem* Jamie Oliver*) and then proceeds to absolutely ruin it. This video by Chef John is a good example on how to do other another culture’s foods.
@@TomChenLife I have seen Jamie Oliver make 'butter chicken' And Gordon Ramsey's ramen? What a travesty. Many of the Asian inspired dishes that I make are not totally authentic, but we must remember to appreciate that someone has gone to the work of simplifying for us to make it easier.
@@judyjohnson9610 again, I have no problem when they say “Asian inspired”… I have a problem when they try to claim it’s “the best” or “authentic” when it’s clearly not.
My family does Vietnamese spring rolls with rice vermicelli noodles, shredded chicken, shrimp, romaine lettuce, cucumbers, cilantro, thai basil, and green onions. Dip in either hoisin sauce or make a quick peanut sauce. My grandma is Vietnamese so that's how we've always eaten them. I've tried some different variations, but I always come back to the classic.
A thai place we like to frequent makes the best. He lays a chive leaf across the roll after he folds the sides in and just before that last roll so it sticks out of 1 end. So good! Ive stolen that method myself
Your Asian recipes have been some of my go-tos throughout the years. I’ve made just your char siu for ramen, bao, fried rice, and on its own! I don’t think I would have had the inspiration to become a career chef if I hadn’t watched your videos growing up.
Chef John, that South korean fried chicken, is tastier if you actually coat the pieces of chicken, in the sauce, before serving. And sesame seeds is an absolute must, so yummy. You can wrap the fried chicken in a crisp lettuce leaf along with boiled rice or noodles, like a parcel. Put extra sauce on. Heaven.
Hi Chef! I made your Garlic Sticky Porkchops today. I followed your sauce ingredients exactly, but on the method I left the brown sugar out of the marinade and didn't add it back in until after I browned the meat and removed it to a plate, adding it with the leftover marinade to the pan. That way I avoided the excessive burning. After I went on a two hour bicycle ride and burped garlic all over town. It was an awesome success!😂 Thanks so much for the recipe!
I looooveeee crab rangoon. that looks like an excellent recipe. when I eat them, I season them with soy sauce, then dip in sweet n sour, then drizzle on a bit of the hot mustard, for a perfect combination 😋
I just made (and ate) the sticky asian porkchops from this video... wow. Idk if i will ever top such fantastic meal after this. My boyfriend finished eating his chop and then picked it up with his fingers so he could eat it like a chicken wing to get all the meat off. I ended up doing the same. 10/10 cheaper and tastier than going to a fancy restauruant.
Love your goofy humor and that I don't have to cross reference your recipes or edit. I always research recipes before I make them and every one I have used across the ethnic spectrum has turned out well enough to go into my favorites collection. Excellent work chef.
yummy yummy yummy x 10!! I have made a few of these recipes before, but seeing them like this always makes it seem much easier than using my cookbooks. Takes some of the anxiety and perfectionism out of it for me. I like having all these videos together so I can pass them on to my mom and sisters, so thanks!
Because of how easily imitation crab falls apart, I would suggest mixing the cream cheese, spices & sauces together first and then fold in the imitation crab. These look amazing.
Wow asian food . I am asian . We like mich good marinated to most taste Bbq .so much delicious food everything you prepair to cook ..i love it so much ❤❤❤
“Stir in a pound of cream cheese with spices next to a picture of a crab, then place mixture into wonton” - every Chinese restaurant I’ve ever been to. Ever.
My family favorite for Korean bbq is pork belly. The pork in Korea tastes very different, like pork used to taste before factory farming. It is amazing.
Your channel never fails to inspire me, and always gives me the push to improve my own. Thanks as always for sharing your enthusiasm for cooking ❤❤❤💥💥💥💯💯💯
If you have not made the SF Garlic Noodles yet, go ahead and fast forward to that video, make it right now, and enjoy how much better your life is. Seriously the best.
Chef John you are the best I enjoy watching you cook I enjoy the way you have humor in your cooking love and passion for your food and it makes me just want to get in the kitchen and cook something you make cooking fun. 🌹🌹🌹
Could you please do a recipe for Chicken Yakatori? I've had it once before, but trying to find a recipe for it has been near impossible. The flavor of it is so tantalizingly memorable.
I go between chef Jean Paul and chef John. Like watching a heavy metal band with two lead guitarists, you can’t just choose one as your favorite they both bring it every time…
I created my own spring breakfast rolls, with lettuce, scrambled eggs and bacon or ham with cilantro, the scrambled eggs have cheese and tomatoes cooked into it.
The first and best bulgogi I ever ate was bulgogi moose, slow cooked on a grill in Alaska in December. Barbecue is wonderful, but bulgogi is completely different and way better.
Missed your rendang video before, i suggest you add bay leaf, lime leaf, and turmeric leaf when you sautee the blended spices. That three things is the only thing missing to be a basic authentic minang rendang.
The colour red in China traditionally means love .. that is why it is used in traditional weddings.. in hombao ( small paper packet always red) shows love when given..
hi John you wont believe how much i laugh on your videos here ... your very entertaining ... saw a few of your videos before which i did not realized was the same video of chef John my son told me to watch because you are very good ...now i know why
Chef John, I tried making spring rolls in the past and I experienced this tricky situation. As soon as I make them and set it aside, few minutes later they get very sticky & tears/rips/ fall apart when I touch it. Spring rolls are ideal appetizer but not they fall apart like that. What could be causing this.
Hello not Chef John but I have a few tips. 1. Wrappers might be soggy that's why they fall apart. Make sure the filling is not too wet or you can double wrap. 2. Put a cling film or parchment in between layers to prevent them from sticking. Then pop them in the freezer. It's easier to separate the rolls if they're a little frozen.
Chef! I know I have seen you do Duck Sauce. I can't find it on your sight or You Tube. Where is it? Lol. Please, I know you added applesauce, I would love to see what else you tweaked. If you can tell me where to find it, I would really appreciate it!
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.8 (1/4)](http://i.ytimg.com/vi/7OwUsMs0M5s/mqdefault.jpg)
Chef John, just wanna say I'm an Asian guy that's been watching your channel since I was a kid and now I'm 29. If anyone gives you beef about your recipes not being authentic or anything at ALL I SWEAR TO GOD, I have your back. Just a warning to anyone out there.
lol, I have no problem when a non-Asian says “Asian inspired” in their recipes. I normally have an issue when they claim it’s “the best” or “authentic” or some other such nonsense (*ahem* Jamie Oliver*) and then proceeds to absolutely ruin it.
This video by Chef John is a good example on how to do other another culture’s foods.
No paper cuts while mixing
@@TomChenLife I have seen Jamie Oliver make 'butter chicken' And Gordon Ramsey's ramen? What a travesty. Many of the Asian inspired dishes that I make are not totally authentic, but we must remember to appreciate that someone has gone to the work of simplifying for us to make it easier.
@@judyjohnson9610 again, I have no problem when they say “Asian inspired”…
I have a problem when they try to claim it’s “the best” or “authentic” when it’s clearly not.
What’s with this new gatekeeping offended new generation? Lol
Chef John: Hands down… you are the greatest! From the heart…
Rare guest appearance of the ever-popular freakishly small spoon!
My family does Vietnamese spring rolls with rice vermicelli noodles, shredded chicken, shrimp, romaine lettuce, cucumbers, cilantro, thai basil, and green onions. Dip in either hoisin sauce or make a quick peanut sauce. My grandma is Vietnamese so that's how we've always eaten them. I've tried some different variations, but I always come back to the classic.
A thai place we like to frequent makes the best. He lays a chive leaf across the roll after he folds the sides in and just before that last roll so it sticks out of 1 end. So good! Ive stolen that method myself
Your Asian recipes have been some of my go-tos throughout the years. I’ve made just your char siu for ramen, bao, fried rice, and on its own! I don’t think I would have had the inspiration to become a career chef if I hadn’t watched your videos growing up.
Bulgolgi Beef is to die for, one of my favourite dishes, its so easy to make too.
Love your voice & wicked banter! LOL. As usual you never disappoint. THANKS!!!
Chef John, that South korean fried chicken, is tastier if you actually coat the pieces of chicken, in the sauce, before serving. And sesame seeds is an absolute must, so yummy. You can wrap the fried chicken in a crisp lettuce leaf along with boiled rice or noodles, like a parcel. Put extra sauce on. Heaven.
Love these themed compilations
Hi Chef! I made your Garlic Sticky Porkchops today. I followed your sauce ingredients exactly, but on the method I left the brown sugar out of the marinade and didn't add it back in until after I browned the meat and removed it to a plate, adding it with the leftover marinade to the pan. That way I avoided the excessive burning. After I went on a two hour bicycle ride and burped garlic all over town. It was an awesome success!😂 Thanks so much for the recipe!
Thank you chef John. This the best video ever on youtube
I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
Spring rolls are something I can eat every day without getting enough😍🤤 This is the most perfect recipe for them!
I looooveeee crab rangoon. that looks like an excellent recipe. when I eat them, I season them with soy sauce, then dip in sweet n sour, then drizzle on a bit of the hot mustard, for a perfect combination 😋
I do the same lol I love that combo as well.
As soon as I saw the title for the compilation, I hoped the beef rendang would be there. One day I will make it...
Love love love the Garlic Noodles!!! It's like a weekly meal in our home! I'm gonna try the rest of this list!!!♡♡♡♡♡♡
So we starting off Sunday like this huh? Legend
I just made (and ate) the sticky asian porkchops from this video... wow. Idk if i will ever top such fantastic meal after this. My boyfriend finished eating his chop and then picked it up with his fingers so he could eat it like a chicken wing to get all the meat off. I ended up doing the same. 10/10 cheaper and tastier than going to a fancy restauruant.
This is the First time I have EVER said "I am a Fan". So, there you Go. Good Work!
Thank you for sharing your recipes with us. They are enticing and motivating . Can't wait to try them!
Love your goofy humor and that I don't have to cross reference your recipes or edit. I always research recipes before I make them and every one I have used across the ethnic spectrum has turned out well enough to go into my favorites collection. Excellent work chef.
1:21-1:28 🤣🤣 “or not….” I love your sense of humor and your recipes ❤
Chef John, can you make a series on quick easy recipes. 20-30 mins with simple ingredients. Thank youuuu
The one on boiling water is a real cliffhanger.
@@thebibosez7949 did he make it in the end??
Thank you for this, chef John! I can’t wait to watch this!
Out of all your compilations this is my absolute favorite! And I too have one of those freakishly small wooden spoons I love (thank you Pampered Chef)
yummy yummy yummy x 10!! I have made a few of these recipes before, but seeing them like this always makes it seem much easier than using my cookbooks. Takes some of the anxiety and perfectionism out of it for me. I like having all these videos together so I can pass them on to my mom and sisters, so thanks!
Because of how easily imitation crab falls apart, I would suggest mixing the cream cheese, spices & sauces together first and then fold in the imitation crab. These look amazing.
I come for the great recipes, but stay for the comic relief. Keep shining Chef!
Wow asian food . I am asian . We like mich good marinated to most taste Bbq .so much delicious food everything you prepair to cook ..i love it so much ❤❤❤
This is a binge watch! Great stuff! Thanks.
So 5 of these are go to meals for me. Especially the Pad Krapao. Can't get enough of that one!
The name tho'
0:40 "PLUS - Who doesn't enjoy a good cry once in a while?" Stop! So hilarious... i love Chef John.... lol
I like how you make cooking instructions funny and easy. 👍😋
“Stir in a pound of cream cheese with spices next to a picture of a crab, then place mixture into wonton”
- every Chinese restaurant I’ve ever been to. Ever.
My family favorite for Korean bbq is pork belly. The pork in Korea tastes very different, like pork used to taste before factory farming. It is amazing.
Not the “Freakishly small wooden spoon” 😂😂😂😂😂😂
Hi Chef John, I'm Singaporean, and let's just say your cooking has inspired this Asian.
Been on an Asian food kick lately! Yum!
Aaaaaaand...please do a Mexican inspired compilation before Cinco de Mayo. 😁🤘
There's one from about a week ago!
@@soogymoogi Thanks so much! Not sure how I missed it! 🤩🌮🌯🌮🌯
Chef John, I’m sure you know if you flash freeze the beef it makes it much easier to slice thin.
It also makes it easier to slice thinLY. (An adverb, lol).
Exactly. Ignore the grammar nazi below.
You are correct... Yes, Chef John DOES know his way around a kitchen... 😭
Thank you Chef John.
love this series of 10 recipes per video, you can get ideas for a whole themed dinner party!
Every time I watch someone making Chinese Scallion Pancakes, I really want to eat them. Maybe some day I'll actually make them!
Oh, me too!
Well, I buy mine at H-Mart....lol.
So much fun to watch your take on what I grew up with !!
I always thought it was just Hawai'i food.
I'm from spring rolls ( gỏi cuốn ) , thanks for sharing
Very entertaining! Love to try the Crab Rangoon, looked delicious! Oh! American food invention from SF? Good to know!🤗💕
Your channel never fails to inspire me, and always gives me the push to improve my own.
Thanks as always for sharing your enthusiasm for cooking ❤❤❤💥💥💥💯💯💯
Pop pppopoop pop ppopmpppkmoo
thank you Chef John for that wonderful, mouthwatering compilation😋😋
I can't wait to make all of these recipes 😊
Love it! Going to try this… keep up the good work and thank you for sharing again!! 😀❤️
I was unaware that Asian pears have tenderizing enzymes in them. Good to know…
Not sure how many rangoons I have to eat to be satisfied, but so far it's not 23...😄😍
Wahahahahahahaaa, you got me cracked open by 'all you gonna taste is pain..!'
Nice videos chef John, you got a new Binge watcher on your hands 😂
If you have not made the SF Garlic Noodles yet, go ahead and fast forward to that video, make it right now, and enjoy how much better your life is. Seriously the best.
mmm.. i love my spring rolls with avocado, mango, cucumbers, cilantro, etc. YUM
Chef John you are the best I enjoy watching you cook I enjoy the way you have humor in your cooking love and passion for your food and it makes me just want to get in the kitchen and cook something you make cooking fun. 🌹🌹🌹
I loooove spring rolls 🥰🥰🥰
Happy Easter Chef John 🐥🐇
very nice and delicious recipe compilation!
Aku geli saat mendengar chef John mengatakan "rendang" ... bahasa Indonesia berlogat barat🤭
Could you please do a recipe for Chicken Yakatori? I've had it once before, but trying to find a recipe for it has been near impossible. The flavor of it is so tantalizingly memorable.
He has, look it up
I go between chef Jean Paul and chef John. Like watching a heavy metal band with two lead guitarists, you can’t just choose one as your favorite they both bring it every time…
Love, Love, Love ⚘⚘
I have made three of these: the scallion pancakes, garlic noodles and the basil chicken.
I'll try the crab rangoon next.
It’s soooooooooooo good. Well worth the effort. They also freeze really well. (Re Crab Rangoon)
You should try the Korean pancakes (pajeon). They are thinner and sooo tasty. They are a good base for other items like seafood & kimchi.
@@lisapop5219 Noted. Thanks.
Been listening to you pun and say funny things cooking wonderful things, extolling the virtues of the tactile and gustatory...thanks so much. Love it.
I created my own spring breakfast rolls, with lettuce, scrambled eggs and bacon or ham with cilantro, the scrambled eggs have cheese and tomatoes cooked into it.
Basil is one of the easiest things to grow, & will get incredibley strong flavored in full sun.
Dear sir , Wow What. a lovely recipe. Thank you very much dear chef 👨🍳 congratulations 🎉
hey im korean and i think chef johns much more on point with bulgogi than me lol grated onion & pear = authentic confirmed
Great recipes! Thank you chef John!
you read my mind with the deglazing the pan!
The first and best bulgogi I ever ate was bulgogi moose, slow cooked on a grill in Alaska in December. Barbecue is wonderful, but bulgogi is completely different and way better.
I’ll bet these are delicious,but I’m here for the calming effect chef John’s voice has on me….
came for the crab rangoons
Missed your rendang video before, i suggest you add bay leaf, lime leaf, and turmeric leaf when you sautee the blended spices. That three things is the only thing missing to be a basic authentic minang rendang.
In the char siu ribs instead of food coloring you can use dried ground beet.
Delightful video, as your usual flare, looks so delicious! You make it look so good, one question what deep fryer was that you used?
And as always...enjoy!!! now I've adopted your chant... great shows... just discovered you...
Posted at the perfect time, my friend ❤️
The colour red in China traditionally means love .. that is why it is used in traditional weddings.. in hombao ( small paper packet always red) shows love when given..
I love your recipes, presentation and even your jokes.
Beautiful Asian food Chef John!!! Please send me everything you made!😂❤
Your amazing where have you been all my life ...I just subscribed ... recipes are easy and fun
Amazing
Hi Chef John, ❤ your cooking, have you written a book?
WOW amazing cooking
jalapeno is a good ingredient for spring roles, especially with bbq pork
Ramadan Kareem, and you're creative keep going✨✨✨✨✨..
Sender: your brother (Baraa) from Palestine
🇵🇸🇺🇸
Asian bukakke is so good! Thx for the recipe
1:06:43 the egg is only an additional .30 cents. The whole dish is $1.50!
hi John you wont believe how much i laugh on your videos here ... your very entertaining ... saw a few of your videos before which i did not realized was the same video of chef John my son told me to watch because you are very good ...now i know why
Chef John, I tried making spring rolls in the past and I experienced this tricky situation. As soon as I make them and set it aside, few minutes later they get very sticky & tears/rips/ fall apart when I touch it. Spring rolls are ideal appetizer but not they fall apart like that. What could be causing this.
Hello not Chef John but I have a few tips.
1. Wrappers might be soggy that's why they fall apart. Make sure the filling is not too wet or you can double wrap.
2. Put a cling film or parchment in between layers to prevent them from sticking. Then pop them in the freezer. It's easier to separate the rolls if they're a little frozen.
i believe when they begin to dry they become sticky so adding the wet towel probably helps with that
omg chef john i have the same cheese grater
John, what kind of rice did you use? It doesn’t look like jasmine… jasmine usually comes out more sticky for me.. your rice looked perfect!
also enjoying the musical hints... brown sugar & sticky fingers LOL a rolling stone gathers no sauce.
Looking forward to this! You gonna give it the ol' Tapper Tapper? LOL
Hoisin sauce is dark and beautiful the blacker the berry the sweeter the juice !
More green onions, more delicious!
That made me laugh because of the Aaron & Claire Korean cooking channel
@@lisapop5219 Yep, lol, you got the reference!
Yum! What oil is best to fry in?
If no allergies, peanut oil is great for asian food.
Chef! I know I have seen you do Duck Sauce. I can't find it on your sight or You Tube. Where is it? Lol. Please, I know you added applesauce, I would love to see what else you tweaked. If you can tell me where to find it, I would really appreciate it!
ove Bulgogi yum
How about some Bulgarian food? 😊