joshua classifying bao buns as a classic iconic food in the same league as pizza and burgers brings me so much joy asian food getting the recognition it desserves 😌✋
Bruh most TH-camrs out here reppin Raycons or Raid: SL and Josh out here slinging $1,500 smokers while running "But Cheaper" as one of his mainstay segments.
You can search how to smoke stuff without needing something crazy expensive... he doesn't have to do it for you. If you want it then do it and find a way
at least you know the smokers are good shit, raycons spend half their budget on advertisement and trying to make you forget that raycons are named after the guy who made that very famous sex tape with kim kardashian
these are legit my favourite food to get when eating out, so happy that Joshua released this recipe. and my new bbq can do smoking so you bet you sweet joshy cheeks im making this (omg thanks for all the likes everyone :)
Some people just don’t think they can make something like this at home, yknow? Some of these things you get served at a restaurant and it seems like something you could only do in an industrial kitchen, so it doesn’t occur to you to try and make them until this option is pointed out. Nothing wrong with that~
I see everyone talking about how expensive Josh is… Guys, he NEVER said that you need to use what HE uses HE said take it or leave it bc they sponsored him
I know, right? People are too focused on the hardware. Some people may use a Traeger smoker, others might use an old oil barrel that's been repurposed.
Absolutely! He takes his sponsorships seriously because this is his job, he isn't a hobbyist. Link in the description for his things in most videos but it's never a 'must', it's just a recommendation. Not everyone can afford it but you can work with what you have.
Rather than the towel you can use aluminum foil to help w/the seal between your pot and the lid. I do this when I make rice all the time and it works very well...also, no fire hazard for those of us w/gas burners.
I just wanna say, thank you Josh for making me, and I’m sure a lot of other people, feels like chefs watching you make food while we’re in bed eating chips knowing we don’t have any of the ingredients needed or the energy
As an asian food stay-at-home cook for decades, I must say you're really good at cooking asian dishes and you know the ingredients of each dish very well. I'm pretty sure Uncle Roger would approve this dish in a heartbeat. I make asian Pork belly dishes every week and your technique is very similar to mine. I have 3 judges at home who can roast me anytime if I make bad dishes, they're worse than Uncle Roger,lol. I'm always grateful living under the same roof with my "judges" who always make me a better cook. Keep up and please try to make Bun Bo Hue next time when you can, it's one of the best Vietnamese dishes after Pho.
Just made these with some sweet garlic stewed beef and pickled onions. Super easy to follow along and I really appreciate the recipe in the description. Turned out amazing! I absolutely love the texture and now I’ve got a whole freezer full! Thanks Josh!
I think at some point Josh hit a level where "Homemade" is a term that can be used by pro home cooks that have sunk a bunch of money into their setup. No shade, I think Josh is doing exactly what he wants to do, but most times I see his stuff and I know im strongly encouraged to get expensive gear and far out spices. It's really cool and im sure Josh is doing exactly what he wants to do as a creator, but I think Josh is getting more and more unreachable with these recipes.
@@Default78334 the smoker is... A bit much. I have also been a subscriber for a while and I have seen the escalation of gear and ingredients for some time. Again, no shade. Get the sponsor money, get the prestige, do you. I have just started to come to expect these are typically special occasion recipes with gear or spices that are more than most home cooks have. That's fine. It's not really a criticism more than an observation.
if you like these asian recipes, I recommend checking out Marion's kitchen. she's one of my favorites and basically everything ive made of hers is super accessible. best part of asian cooking is lots of things can be substituted with some rare exceptions
Metric weights are far more accurate especially when using flour. F temps are easier to follow because that is what 95% of all youtube cooking videos use. I live in Australia and I always use F when cooking. Its just easier.
For those of us on a budget or in covid lockdown: shaosin wine can be subbed by European white wine. Rock sugar as Joshua said can be subbed by normal sugar. Dark soy can be replaced by all light soy sauce. Tried and true and freakin delicious.
I was part of a barbeque clinic about five years ago and they had the vendors make the lunch and it was, and I don't exaggerate the most perfect BBQ I've ever had. They used pellet smokers and ever since then, I've been completely obsessed with getting one.
I started with the Trager Tailgater 20, Loved it so much I upgraded last year to the Trager Pro 34. It has been worth every penny! As soon as I got it I started making Jerky for friends and family and at $10 a bag I made that money back real fast. That being said... Josh I would love to see an episode about curing and smoking jerky at home. I use a kit but would love to see someone do it from scratch with Prague Powder #1 or Morton Tender Quick, Or just salt!
You really gotta compete on a TV food competition show like Chopped or something. Your technical ability and ingredient knowledge is undeniable. Best TH-cam chef. Good kooky humor too
7:33 "Or it will obliterate your blender's blades" (laughs in 1985 Braun Multipractic that successfully keeps turning pebbles into goddamn sand to this very day)
Making some of these at work! Finished the pork belly tonight and it is phenomenal. Just need to thicken that sauce tomorrow and I’m good to go. Added some of my own flair to the juice too (garlic, sriracha, and sesame seeds)
I really love the visuals of the tasty meat. It makes me want to convert from a vegetarian I am to a non-vegetarian. I would really like it if Joshua could make something veg.
Get yourself a slab of firm tofu or tempeh, use as a substitute for the pork and follow the recipe. It wont be the same, but it would work and be delicious. Time enough to come over to the dark side if you don't like it though ; )
My husband and I preordered your book, we’re so excited to try to make some amazing meals curated by you! Congratulations on your hard work and success:) much love from NYC
I have watched your videos for only 2 days, and I don't know why I haven't seen any of this before. I feel sad about that! However, I just ordered your cookbook and I'm very excited about that! Now.. excuse me, while I binge watch every single video :D
Today a friend from work and I drove 1.5 hours to a Bao restaurant in a nearby town, while there we tried to come up with weird Bao ideas to make at home. This was my first stop to learn how to make the buns, Papa never lets me down.
Hey. I come from a family who almost always has chinese food (asian), and we rarely eat this, usually with grandparents. In our case, we braise the pork with (soaked until soft in water) shitake mushrooms in a marinade (i am not sure of the exact ingredients, my time has not come yet to inherit this recipe) made out of spices like 5-spice powder, soy sauce (light and dark), sugar, salt, coca-cola (:DD) etc. It's delicious, and it tastes great with rice.
Hi Josh!! Love your videos and have learned so much from them! Thank you for making bao!!! These were a staple of my childhood and Im so glad to see them get more popular! As a vegetarian though, I’m sad because I can’t make many of the recipes. I was wondering if you could include some non-meat options/substitutes for your recipes (either in your online written recipes or just mentioning potential alternatives in your videos)! Thanks!
I just moved down here and went to a HEB and was mortified to find that the store stocked dragonfruit and durians but somehow couldn’t stock shallots. Glad to hear it’s temporary
1⃣Bao 360ml de leite integral (35°C) 2 colheres de chá (7gr) de fermento biológico 3 colheres de sopa (40gr) de açúcar 600gr de farinha 2 colheres de chá (6gr) de fermento químico ½ colher de chá (3gr) de sal 2⃣Carne 700gr de barriga de porco Óleo para fritar 2~3 minutos, vira e frita por +2 minutos 3⃣Molho 2 xícaras de água 3 colheres de sopa de molho de soja premium/dark 1 colher de sopa de molho de soja 3 colheres de sopa de vinho de arroz Shiaoxing 2 anis-estrelado 1½ colher de sopa de açúcar 4⃣Farinha de amendoim 1 xícara de amendoim torrado 1 pitada de sal marinho ¼ de xícara de açúcar de confeiteiro
My only gripe with this video is that you call it "bao buns", which is redundant because "bao" literally means bun, so you're saying "bun bun" 😂 This kind of mistake is often made by people when talking about 'foreign' (non-Western) foods, e.g. people saying chai tea (which would be saying 'tea tea'). But other than that, great video as usual! I'm Taiwanese and seeing gua bao being show-cased on such a huge platform like this channel is fantastic. I appreciate how Josh always respects the origin of the dish and the culture from where it came from, even when he adds his own little twists and variations. More Taiwanese food please! (e.g. Taiwanese popcorn chicken 鹹酥鷄would be a great one to add to your arsenal of fried chicken recipes 😉)
Bro your recipes are like genuinely good, I mean i have tried a lot of recipes from a lot of places and never have i had that 100 percent satisfaction of what the end product is. But with your recipes it hits that mark every freakin time! ALL HAIL PAPA.
Traeger is one the best modern day smoker 10/10 would definitely recommend, if your trying to get into smoking food, really easy to use all around 100%. And one day Joshua I would want to make some exquisite food using the Traeger.
Josh:"Try this $1.5k ABSOLUTE UNIT of a smoker" Me and probably 90% of the viewers:"Alright mate give me 10 christmases and birthdays and we'll get there"
When you want to shop at Asian markets to both shop local and find hard to find ingredients in western grocery stores. But the closest one is 30 minutes away in one of the heaviest trafficked area around the city you live near
Excellent recipes and cooking skills on this channel. But the whole "pappa"-thing and falsetto-singing. Please take it down a notch. Its sooo annoying.
I appreciate that Josh’s Asian inspired sauces aren’t just soy sauce and sweet chili sauce
Hey man, that’s stuff slaps.
Or chili jam...haiya.
@@Daithlee haiya 🤦♀️😞
Same with so many other popular cooking TH-camrs😂
@@Daithlee Jamie Oliver wants to know your location
As a Taiwanese, I am genuinely impressed by how authentic Joshua’s recipe is.
Papa does his research
joshua so sexy
Hummm that pickled daikon and carrot tho 🤨
@@maxchen4720 yeah maxxi, slap my carrot baby
@@maxchen4720 with how sweet I assume that sauce to be, a little pickled carrots and daikon don’t hurt.
Got my delivery date for Papa's cook book.
Unapologetically excited about that.
Stay awesome and stay cooking kids!
I have been waiting ages…I want this book.
@@philoctetes_wordsworth If it is put together half as well as his videos I'll be happy.
Josh and the crew always deliver.
Hell yeah, didn’t know it had happened until I saw this. September 14th🤘🏼
Can we just take a moment to appreciate how Vikrim and the rest of the team’s camerawork and editing skills and flair have increased over the years?
joshua classifying bao buns as a classic iconic food in the same league as pizza and burgers brings me so much joy
asian food getting the recognition it desserves 😌✋
Yes!!!
never had them, but would try them now 100%!!!
But it’s not
@@theoutsiderspost4982 Because you've never traveled anywhere outside the US
Asian food has been quite popular for awhile lol.
Bruh most TH-camrs out here reppin Raycons or Raid: SL and Josh out here slinging $1,500 smokers while running "But Cheaper" as one of his mainstay segments.
You can search how to smoke stuff without needing something crazy expensive... he doesn't have to do it for you. If you want it then do it and find a way
Use the oven
at least you know the smokers are good shit, raycons spend half their budget on advertisement and trying to make you forget that raycons are named after the guy who made that very famous sex tape with kim kardashian
This isnt but cheaper
@@camilo0calderon I know how to smoke, started on a cheapo electric one I picked up for around $50 bucks, then later built my own.
I showed this to my Chinese parents
You got the Asian seal of approval
I’m never seen anyone approve of this let alone Asian
So they didn’t cringe at the ‘bun buns’?
Might be nice if people could learn the proper names of food as well as the traditional recipes themselves.
Joshua: “take it or leave it”
Me: *looks up 885 ironwood traeger*
I think I will leave it
HELP!!! Everybody at my school cyberbullies me because they say me good good GOOD videos are extremely BAD!!! Please help me, dear fli
@@AxxLAfriku shut up
Definitely worth it in the long run. Trust me
@@alexcunn77 I doubt that. Chances are, if you don't have a smoker already, you'll next to never gonna use it, so that's 1200 bucks out the window.
Agreed... $2100 in Canada, $2265 assembled.
I remember my mom making this, love you mom
sweet!
12:09 "time doesn't equal difficulty, it just means you have to be patient in your life" JW holy book part 5
these are legit my favourite food to get when eating out, so happy that Joshua released this recipe. and my new bbq can do smoking so you bet you sweet joshy cheeks im making this (omg thanks for all the likes everyone :)
Same here but I can’t find many good places to get these around me
You know you could have looked up a recipe on the internet lmao
Some people just don’t think they can make something like this at home, yknow? Some of these things you get served at a restaurant and it seems like something you could only do in an industrial kitchen, so it doesn’t occur to you to try and make them until this option is pointed out. Nothing wrong with that~
never had them, but would try them now 100%!!!
@Bryce Escallier probably not
I see everyone talking about how expensive Josh is… Guys, he NEVER said that you need to use what HE uses HE said take it or leave it bc they sponsored him
Exactly!!!
I know, right? People are too focused on the hardware. Some people may use a Traeger smoker, others might use an old oil barrel that's been repurposed.
@@asgrahim9164 do we need the steamer thing for the buns ? If not how do I steam them without ?
I never steam anything at home .
Absolutely! He takes his sponsorships seriously because this is his job, he isn't a hobbyist. Link in the description for his things in most videos but it's never a 'must', it's just a recommendation. Not everyone can afford it but you can work with what you have.
@@bonnieparkertheoutlaw7353 There is another method so look it up on yt. I reccommend buying that “steamer thing” bc it is much easier to use
“Start with 1 and a half pounds of skin on pork belly”
Proceeds to slap giant slab of meat on the table
He put his meat on the table.
😂
You are new around here, aren't you?
it doesnt mean he uses that much
Have literally binged most of your videos recently, you have officially become the GOAT of TH-cam cooking, Muchas Gracias Papa x
Rather than the towel you can use aluminum foil to help w/the seal between your pot and the lid. I do this when I make rice all the time and it works very well...also, no fire hazard for those of us w/gas burners.
They actually use a dough for the seal
I just wanna say, thank you Josh for making me, and I’m sure a lot of other people, feels like chefs watching you make food while we’re in bed eating chips knowing we don’t have any of the ingredients needed or the energy
Hahahahahaha fair enough
Second time telling PAPA to make:
- Mapo Tofu
There’s a Thai/chinese place near my school and their mapo tofu is sooo good
@Nobody th-cam.com/video/8vtK56zVnD4/w-d-xo.html
As an asian food stay-at-home cook for decades, I must say you're really good at cooking asian dishes and you know the ingredients of each dish very well. I'm pretty sure Uncle Roger would approve this dish in a heartbeat. I make asian Pork belly dishes every week and your technique is very similar to mine. I have 3 judges at home who can roast me anytime if I make bad dishes, they're worse than Uncle Roger,lol. I'm always grateful living under the same roof with my "judges" who always make me a better cook. Keep up and please try to make Bun Bo Hue next time when you can, it's one of the best Vietnamese dishes after Pho.
Thank you for your passion of Asian cuisine!
i made this today and hands down one of the BEST recipes i've tried. thank you so much for sharing your knowledge!
Gua Bao is really good, since living in Asia, there is a lot in the street food! Love that Joshua made it, so I can do it at home now. thx Joshua btw
never had these, but now I have the inspiration to try them at home.
@Homie I- alright we get you like relaxing music but jeez
I’ve always wanted to go and try Asian street food but c*vid (and our parents) said NO
@@insert_bad_handle_here the amount of spam is too damn high!
Bro if you're already living in Asia then you should be able to get tips from the local venders who are already there.
Just made these with some sweet garlic stewed beef and pickled onions. Super easy to follow along and I really appreciate the recipe in the description.
Turned out amazing! I absolutely love the texture and now I’ve got a whole freezer full! Thanks Josh!
I think at some point Josh hit a level where "Homemade" is a term that can be used by pro home cooks that have sunk a bunch of money into their setup.
No shade, I think Josh is doing exactly what he wants to do, but most times I see his stuff and I know im strongly encouraged to get expensive gear and far out spices.
It's really cool and im sure Josh is doing exactly what he wants to do as a creator, but I think Josh is getting more and more unreachable with these recipes.
None of the ingredients in this video are particularly far out.
@@Default78334 the smoker is... A bit much. I have also been a subscriber for a while and I have seen the escalation of gear and ingredients for some time.
Again, no shade. Get the sponsor money, get the prestige, do you. I have just started to come to expect these are typically special occasion recipes with gear or spices that are more than most home cooks have. That's fine. It's not really a criticism more than an observation.
@@KnockingNarcPros you don’t need that smoker. You can smoke meat in a regular charcoal grill
if you like these asian recipes, I recommend checking out Marion's kitchen. she's one of my favorites and basically everything ive made of hers is super accessible. best part of asian cooking is lots of things can be substituted with some rare exceptions
the funny thing is we have this expensive grill and at the same time that old ass pot he uses since his early videos 3 years ago lol.
I know you probably won’t ever see this message but im drunk af at 3:24am and this looks good af I just subscribed 😂
Yummy, the Asian "burger", Gua Bao. Wonder what it tastes smoked, can't do that with my rice cooker :(
Just believe bruv
Liquid smoke? Not the same but close enough.
It would be close but not the same, I believe it would be good though!
should be kinda sweet and savoury with the fat melting on your mouth
Sounding like uncle roger out here, hit him up he will know a way
I love that he tucked his book in to go to sleep after a job well done, at the end of the video. Josh is always making me laugh.
Josh gives us weight in metric but not the temperature. That grinds my gears
135 C friend
@@joshroehl6098 you have to at least explain what the random link is. who the hell just clicks on random links in comments
Metric weights are far more accurate especially when using flour. F temps are easier to follow because that is what 95% of all youtube cooking videos use. I live in Australia and I always use F when cooking. Its just easier.
@@dcloder i know. I can convert it in my head eqsily but it just bothers me. Just keep it metric
Well most cooks use grams to weigh food. It’s just more accurate. I would say Fahrenheit is more accurate than Celsius.
For those of us on a budget or in covid lockdown: shaosin wine can be subbed by European white wine. Rock sugar as Joshua said can be subbed by normal sugar. Dark soy can be replaced by all light soy sauce. Tried and true and freakin delicious.
As an Asian that thumbnail looks fire 🔥 gj bro
I've always wanted to make some of josh's recipes but never gotten around it, until today... And it's completely worth the time and effort it takes ❤
Just pre-ordered 10 of your cook books for my kitchen staff.
I was part of a barbeque clinic about five years ago and they had the vendors make the lunch and it was, and I don't exaggerate the most perfect BBQ I've ever had. They used pellet smokers and ever since then, I've been completely obsessed with getting one.
neighbors:he's talking to the cupboard again
Why is this such a popular comment
oh no!
Papa u have absolutely no idea how much i love chashu buns bless you for this recipe
Josh, you should try something from the Turkish cuisine, it's so incredibly rich!
I was looking up how to make these the other day, you are a wonderful human being thank you papa. I wanna make these soon and make you proud 🥺
I could eat these all day… how Bao you?
I see what you did there!!!! Also your channel trailer totally got me hooked up, lol
Not only all day, all night too!
@@aleksanderaleksandrov1016 hahahahah, yeah, forgot the night :D
@@johnmorrison3066 Haha, thanks comrade!
@Homie I- pls... don't spam this here ;/
I started with the Trager Tailgater 20, Loved it so much I upgraded last year to the Trager Pro 34. It has been worth every penny! As soon as I got it I started making Jerky for friends and family and at $10 a bag I made that money back real fast.
That being said...
Josh I would love to see an episode about curing and smoking jerky at home. I use a kit but would love to see someone do it from scratch with Prague Powder #1 or Morton Tender Quick, Or just salt!
All I need in life is a couple pork buns and papa’s seal of approval.
True
OMG, i just did this recipe and they are the best bao buns i have ever tried, and so easy!!!!
Me: gets happy about seeing pickled daikon and carrot in bao buns
Josh: I’m using a pickle recipe from my poke video (coming soon)
Me: but *when* 😩😭
You really gotta compete on a TV food competition show like Chopped or something. Your technical ability and ingredient knowledge is undeniable. Best TH-cam chef. Good kooky humor too
It may be school time, but the ear bud goes in and we gonna watch this instead of English!
well technically PAPPA speaks English, so.... you listen to English anyway.
@@TheSlavChef true true 🤔 I think I can get away with it
In my opinion I think Joshua recipe is quite traditional compair with others which really showed his respect towards others people culture.
7:33 "Or it will obliterate your blender's blades"
(laughs in 1985 Braun Multipractic that successfully keeps turning pebbles into goddamn sand to this very day)
Literally can't beat some of those old machines and kitchen tools...
Made it today. My own twist on pork, but used your bun recepie. Simply one of my best meals ever.
Cheers
"Not like a 'shmoke n' a pancake'" hahah, love that you referenced Austin Powers' Gold member !
Making some of these at work! Finished the pork belly tonight and it is phenomenal. Just need to thicken that sauce tomorrow and I’m good to go. Added some of my own flair to the juice too (garlic, sriracha, and sesame seeds)
It’s a Bao time I had these. Mm mm!
Thanks to this man I've almost replaced everything in my kitchen with everything from scratch from my own garden...paapa likey...
I really love the visuals of the tasty meat. It makes me want to convert from a vegetarian I am to a non-vegetarian. I would really like it if Joshua could make something veg.
Get yourself a slab of firm tofu or tempeh, use as a substitute for the pork and follow the recipe. It wont be the same, but it would work and be delicious. Time enough to come over to the dark side if you don't like it though ; )
@@swisski ty m8, will try your suggestion but still would like if Josh could make a few custom dishes for the veg. people out there.
My husband got us a Traeger 885 Ironwood a few weeks ago! Saving this video so we can try the pork belly!!!
My husband and I preordered your book, we’re so excited to try to make some amazing meals curated by you! Congratulations on your hard work and success:) much love from NYC
bro I made these breads for my gastronomy exam and the chefs loved them ❤️
Im not naming him king of recipes until he shoes how to making flaming cheetos at home with ingredients we already have
Joshua you are legend! This recipe looks legit!!!Really like the fact your le crueset Dutch oven is well used 😃😃😃
Bro I was planning on making something like this since I had it at a nearby ramen shop and I'm definitely gonna try this.
Papa loves us so much that even though he uses an induction plate he still pulls his towel up to set an example for us with gas ranges ❤️🙏🏻
can't wait to watch this a hundred times and wish I could be bothered to make it... again
I have watched your videos for only 2 days, and I don't know why I haven't seen any of this before. I feel sad about that! However, I just ordered your cookbook and I'm very excited about that!
Now.. excuse me, while I binge watch every single video :D
The visual of Papa’s Seal of Approval knocked me outttt 💀💀😂😂😂
i think porky puddles is gonna be my new nickname, bless you josh
Bro Joshua is hilarious omg 🤣🤣 the high pitched “Whiskeyyyyy-businessss” always gets me
I'm envious he has the skill to make these. Seriously jealous here
"Smoking too hard? Try this $1500 absolute unit!" know what? I think I'm gonna stick with the harder way for now 😂
Stop being poor.
@@strongside4565 ah shit you're right man. Here I am, no longer poor. Thanks dude on TH-cam comments! Millionaires hate him!
@@strongside4565 rude
Today a friend from work and I drove 1.5 hours to a Bao restaurant in a nearby town, while there we tried to come up with weird Bao ideas to make at home. This was my first stop to learn how to make the buns, Papa never lets me down.
Hey. I come from a family who almost always has chinese food (asian), and we rarely eat this, usually with grandparents. In our case, we braise the pork with (soaked until soft in water) shitake mushrooms in a marinade (i am not sure of the exact ingredients, my time has not come yet to inherit this recipe) made out of spices like 5-spice powder, soy sauce (light and dark), sugar, salt, coca-cola (:DD) etc. It's delicious, and it tastes great with rice.
Josh cooking skills are really built different 🤦🏽♂️🔥🔥🔥
Hi Josh!! Love your videos and have learned so much from them! Thank you for making bao!!! These were a staple of my childhood and Im so glad to see them get more popular! As a vegetarian though, I’m sad because I can’t make many of the recipes. I was wondering if you could include some non-meat options/substitutes for your recipes (either in your online written recipes or just mentioning potential alternatives in your videos)! Thanks!
Thank you I’ve tried 11 different recipes on TH-cam it’s been a bust Im so confident that pappa has this in the bag
So the shallot shortage in Houston is real and it’s not just in my head!? That’s comforting to know someone else is crying over missing shallots 😂
Okay I too thought I was going nuts?! Central market is out, but H‑E‑B Montrose had some the other day.
I just moved down here and went to a HEB and was mortified to find that the store stocked dragonfruit and durians but somehow couldn’t stock shallots. Glad to hear it’s temporary
I haven't really noticed it in Pasadena which is odd bc Pasa stores are kinda shitty sometimes. Does he live in Houston now?
Save the roots and replant then if you can, they grow fast
Yooooo I was actually planning on making these this week so this video is clutch
This channel is slowly turning into Josh’s voice audition and I’m here for it.
Omg. You crack me up 😂. Learn excellence and laugh at his subtle lines at the same time! ❤😊
1⃣Bao
360ml de leite integral (35°C)
2 colheres de chá (7gr) de fermento biológico
3 colheres de sopa (40gr) de açúcar
600gr de farinha
2 colheres de chá (6gr) de fermento químico
½ colher de chá (3gr) de sal
2⃣Carne
700gr de barriga de porco
Óleo para fritar
2~3 minutos, vira e frita por +2 minutos
3⃣Molho
2 xícaras de água
3 colheres de sopa de molho de soja premium/dark
1 colher de sopa de molho de soja
3 colheres de sopa de vinho de arroz Shiaoxing
2 anis-estrelado
1½ colher de sopa de açúcar
4⃣Farinha de amendoim
1 xícara de amendoim torrado
1 pitada de sal marinho
¼ de xícara de açúcar de confeiteiro
obg!!
Before covid I used to eat it with my family at my local Chinese restaurant, usually with pork or roasted duck or sauced prawn. Love from Malaysia
My only gripe with this video is that you call it "bao buns", which is redundant because "bao" literally means bun, so you're saying "bun bun" 😂 This kind of mistake is often made by people when talking about 'foreign' (non-Western) foods, e.g. people saying chai tea (which would be saying 'tea tea').
But other than that, great video as usual! I'm Taiwanese and seeing gua bao being show-cased on such a huge platform like this channel is fantastic. I appreciate how Josh always respects the origin of the dish and the culture from where it came from, even when he adds his own little twists and variations. More Taiwanese food please! (e.g. Taiwanese popcorn chicken 鹹酥鷄would be a great one to add to your arsenal of fried chicken recipes 😉)
“Smoke and a Pancake” LOVE the Austin Powers reference ❤❤❤❤
Hey josh, in my household we mostly eat vegetarian, what is your favorite vegetarian dish? (Veggie series?)
You could probably make this with jackfruit and baking it in a tray in the oven, it'd be delicious
Oh papa just what I needed
As an Asian, I appreciate the inclusion of rock sugar.
Bro your recipes are like genuinely good, I mean i have tried a lot of recipes from a lot of places and never have i had that 100 percent satisfaction of what the end product is. But with your recipes it hits that mark every freakin time! ALL HAIL PAPA.
I clicked the description to "learn more about Traeger" and what I learned is that I will never, ever be able to afford one.
Cheers for your mind reading abilities, Josh. Bao buns have been on my mind for the last two weeks now. Think I’m going to try out your recipe soon!
"My mind yelled at me to smoke something"
Yea... mine does that too
GG
哇喔、它們看起來超美味了啊！約書亞師傅太厲害了！ 😋👍
Papa uploads:
Me: Instant click
a good ole fried chicken bao hits me in all right corners within the depths of my soul
I think we need to see you recreate recipes from food wars, I as a degenerate would love to see your reaction to that anime 😂
Transforming Furikake Gohan
He is not at the level yet. That take somebody who understands the common man. Not someone who sources the most expensive ingredients
@@theoutsiderspost4982 food wars food is made exspensive in real life so he would probably be able to do it
Weeb
Pre-ordered the book! Thank you from my Traeger and family.
Idea: we all send in our homemade recipes and Josh judges them by giving them either Papas Seal of Approval or Papa Gremlin
Traeger is one the best modern day smoker 10/10 would definitely recommend, if your trying to get into smoking food, really easy to use all around 100%. And one day Joshua I would want to make some exquisite food using the Traeger.
Josh:"Try this $1.5k ABSOLUTE UNIT of a smoker"
Me and probably 90% of the viewers:"Alright mate give me 10 christmases and birthdays and we'll get there"
Fantastic knowledge, very relatable and entertaining. I will be buying your book.
When you want to shop at Asian markets to both shop local and find hard to find ingredients in western grocery stores. But the closest one is 30 minutes away in one of the heaviest trafficked area around the city you live near
London be like
I hate it when Im hungry af and youtube recommends me those vids! Looks gorgeous!
Well I failed….but on the flip side, I did get sticky ass dough on everything I own
I preordered your cook book as soon as you released the video about it. It’s my first ever cookbook and I’m really looking forward to it arriving :)
Excellent recipes and cooking skills on this channel. But the whole "pappa"-thing and falsetto-singing. Please take it down a notch. Its sooo annoying.
I might want to do these with mojo pork, fried ham, Swiss cheese, pickles, and mustard. You know, like a Bao Cubano.