Hey guys, a few notes: 1. I'm a little worried that what I presented in the video (and thumbnail) was a little overly... reductive. This dish isn't just a glass of milk to take the edge off, it's a proper dish in and of itself. You certainly don't *need* a spicy dish to go along with this, though I do think it can serve the function. 2. As we chit chat about in the Substack post, it's really more that meals within these spicy cuisines - Yunnan, Sichuan, Guizhou, Hunan, etc - usually feature a mix of the spicy and the not-spicy. The nature of TH-cam (and maybe cross-cultural recipe writing at large) is that lots of times the things we're attracted to are the spicier show stoppers. We're as guilty as any as functionally presenting these cuisines as a sea of red. In reality, there's a lot more... texture. 3. The most classic peanut to use in this dish is the red skinned peanut, which gives a sort of mauve hue to the soup. 4. As you can see from the footage, these soups often have a range of... 'peanuty-ness'. Sometimes they're quite thin - we like ours slightly on the thicker/richer side. 5. Oh, and just in case you missed the card... our previous 'Danshan-ify Everything' video: th-cam.com/video/LZ00v0qD9ZU/w-d-xo.htmlsi=ESP7q-OMUKHEbgSh We're going to be away for a few weeks - we're handling a number of chores for our upcoming move back to China. Depending how busy we are, we might update the Instagram or a Substack a little, we might not. We've got a fun one planned for once we get back - a historical recipe that we've actually been working on for a while, but ended up being too much of a squeeze after the previous beast of a video haha. Thus, a simple peanut milk soup :) Next video should be a touch after Christmas, so... happy holidays!
OMG, 生浆! I just revisited 生浆稀饭 (shengjiang xifang, or peanut milk porridge) for the first time since 7th grade. During a "learn from peasants" month-long camp in mid-1970s, we helped villagers harvest peanuts. (Very hard work if you don't know it.) The locals treated us with this meal and everyone, including our teachers, were enthralled. Years later the teacher was still talking about this. But only one household did this right. The next village learned that we loved peanut milk porridge and offered us same. It was not as delicious. I don't know their cooking method, but I know they used heavy stone mills to crush peanuts. I always thought you had to have freshly harvested peanuts for it. But a couple week ago, I was planning to drop some store bought, shelled peanuts into rice as I have often done. Then, I remembered: Although I did not have stone mill, I owned a food processor😊. So I tried this for the first time in my life. Somethings can be improved but the porridge definitely matches the taste from childhood memory. Peanut milk does wonders.
When I started watching the video I thought to myself, let's see if we're going to be able to make this dish this time, because I saw the herbs and thought it was some very rare and specific herb that only grows in some village of China, it turned out to be chayote greens (or as we call it in Guatemala "Puntas de Güisquil") which is a very traditional plant originated in the south of Mexico and Guatemala, It's so interesiting to see ingredients that I'm very familiar with, used in such a different way, I'm deffinitely giving this one a shot.
I've made a West African peanut soup before which was really delicious and hearty, but it's made with peanut butter, not freshly made peanut milk,and also had red onion and tomato purée in it, and the greens are supposed to be collard greens, but the basic idea is very similar. (I've made it using swiss chard because collard greens are for some reason impossible to find in my country-nobody grows it or sells it.)
Lololol. Love the "this totally different dish is similar cause they share one ingredient but no other similarities" 😂 My grandma used to do this all the time when we eat out or try a new cuisine. One time she likened coleslaw to a sort of warm wild rice dish she was familiar with (zero similarities whatsoever other than wild rice has "crunch" as does cabbage). ❤❤❤ This brought memories back. She passed away 5ish years ago. Your comment made me laugh and remember the good times.
Just made this! I did add a bunch of extra stuff (fish sauce, lime juice, more stuff), but the taste was great, and it was so easy to make. After I bought my first blender (maximix) just to make it. It was a bit disconcerting, though: I thought the whole time i would taste coconut milk, but it was way lighter and greener than that. Thanks for the video!
Okay, so. This may be full on sacrilege, but I did a bit of a mash-up inspired by this recipe and your 'lazy tofu' recipe. My last batch of lazy tofu, I kind of overdid it on my add-in (preserved greens instead of fresh), and it turned out too salty. So I took what was left, blended it with some peanuts I'd soaked overnight, along with some more water. Then I heated it up, and added in a package of shin ramen, using only half the seasoning packet (my body doesn't handle spice well). I thought it turned out pretty well, though it's not something I would necessarily replicate on purpose. All this to say, thanks for another great recipe! My uncultured, mayosapien palate is grateful for the expansion.
Thank you so much for covering this dish after my question about it, and so quickly too! Felt like there was a huge gap about it in the English speaking internet, and whatever of the Chinese internet my Google Translate self could explore.
Southern Thai restaurants like Khua Kling Pak Sod in Bangkok serve a somewhat similar dish of greens simmered in coconut milk (e.g., Bai Liang Tom Gati). Keep a soup bowl of it handy to tamp down the flames from the other dishes as needed.
A Yunnan noodle place in my city known as 575 Miishien had been open since 2016, & yet I only recently saw it in its shopping center & went to it ere-ereyesterday Sunday, very good stuff (had spicy pork intestine soup). I bet the peanut milk soup would go superbly with the stuff served in the place
I can see this being a nice, warming soup for the winter months. Add some potatoes, corn, and fish and you may have a milk free chowder. Though I'm not sure how well the peanut flavour could match
Probably wouldn't match the flavor at all, but then again there are so many variations on New England chowder already I'm not sure how important that is. This sounds like a terrific chowder base for soups when there's little fresh seafood available and you have leeway to skew more savory.
@abydosianchulac2 I'm sure there's a way to make it work. I will have to try and the base recipe first with spinach and see where I can take the idea. I imagine you would want a leaner meat to go with the rich peanut base.
I used some leftover peanut milk soup to make a white sauce the other day, it worked pretty well. I bet chowder would work with it too since egusi is very delicious.
I can't help but compare it to a West African chicken-peanut-vegetable soup I learned from the New York Times, which I like, at least as I do it, that is, with adaptations. I suspect that it started out with American adaptations already. While in this video you make the peanut milk from unroasted peanuts; in the West African soup (or my adaptation of the recipe) you use peanut butter at the end to thicken and flavor the soup. A lot of garlic and hot red pepper and ginger is used in the West African recipe, which struck me as Chinese, even though not used in the soup in the video. The New York Times used kale; I like to add spinach. The West African recipe has tomatoes (I use tomato paste), sweet potatoes, and pumpkin, which I guess is untypical of Chinese. So a partial overlap.
Hiii! Long long time fan of the channel all the way from Mexico. I'll be visiting Bangkok next week for the first time and any recommendations or resources for where to look into what to eat/do would be greatly appreciated
I feel like, looking at it and the ingredients I can't tell what this would really...taste like??? I live in the white midwest area though so there's nowhere to try anything similar lol. One day I'll follow along and make one of these to try myself.
i think the concept is also similar to a malay dish called "sayur pucuk labu" or even "ubi tumbuk" maybe a bit more spiced but often eaten with a lot of really spicy foods
I've been surprised to learn recently how popular chayote is in Vietnamese cuisine. Is it used a lot in Southern China? It's a vegetable I love very much, I didn't know it was so widely loved outside of the Americas.
Thank you for all the informative videos! I would like to try using fresh peanuts a they are readily available in Singapore where I live. In this case, should I boil the peanuts in their shells first, or do I just peel and throw the nuts in the mixer raw (and then cook for longer than the dried version)? I don't speak Mandarin or any other Chinese dialect, so I would much appreciate your advice.
That is awesome. As we look deeper into how Chinese (especially southwest and some mountainous regions), we found many applications of the new world crops would just have similar or even the same cooking techniques as they would be in its origin. It's amazing.
Hi! Have you made any Hui (Chinese Islamic) cuisine on this channel? The regional dishes of that community really interest me and I'd love to make some. The use of wheat noodles over rice starches and the foregoing of pork seem pretty interesting.
Sounds like your subscription might have gone dead, there definitely have been a good heap of recipes broadcasted since then ! Did Covid get in the way maybe 😅?
Could you please explain when to soak/hydrate in cool water versus hot water and why? Like for the peanuts or dried mushroom or anything dried or needing to be hydrated.
So the general rule of thumb is that cool water soaks are better to (1) preserve flavor (2) preserve the integrity of the ingredient. For this specific application, the answer is "because we mindlessly defaulted to the cold water soak" and you could absolutely do a hot water soak as well. When you're working at home the cold water soak can often be marginally easier :)
Hi, are those the same as "Morning Glory"? I ask because they're kind of empty centered, and if they 're the ones, I haven' t succeeded to acquire the taste, considering the rich variety of cabbages and spinach at hand...! Thanks for your reply, if you can spare a sec'? ❤From Paris
@marie-suzankalogeropoulos9249 Chayote is a vine better known for producing a squash. I don't know whether the young vines sold in Thailand can be found elsewhere. outside
So go to the kind of small restaurants with a fridge displaying ingredients, and tell them you want 花生汤煮瓜尖 (peanut milk soup with pumpkin shoots). Not everywhere has it, it's often seen in south and southeast of Yunnan.
hi! could we get a 茶汤 recipe at some point? I've looked all over the internet but couldn't find anything substantive, and it seems to be kind of niche even in China
There's a trick I learned from Internet Shaquille to make instant nut milk by blending no-sugar-added nut butter and water together, so might as well make a lazy side dish even lazier
Unless you don't care, of course, peanut butter is made from toasted nuts, not raw ones 😊! Today's recipe is much closer to a soy-milk base, unsweetened obviously (a bit in the Japanese or Korean fashion, I'd say) ... Altogether a different cup of tea, imao 😊! ❤From Paris
Does this recipe works as well with roasted peanuts? Unfortunately it‘s harder than I thought to get unroasted, unsalted peanuts without having to crack them by hand.
Aren't pumpkin greens and peanuts both New World foods? And as an accompaniment for spicy chili-based (also New World food) dishes? It's ironic that the Far East utilizes a a larger and more varied repertoire of such foods than even their countries of origin. Seems delicious, too!
I happen to own a (large) Joyoung soymilk maker. It was being given away on facebook marketplace and I couldn't resist. Is this a good application for it? Can I add the same proportion of peanuts and water into there and then just pour that into a pot when done? It cooks the milk too, so could I just add the vegetable directly? Also, is peanut milk commonly drunk? Could I do this without the vegetable and just drink it, and if so would it still need to be cooked out like soymilk?
If you use soymilk maker then you would have only the liquid and none of the thickness I believe as the machine drains for you. And you can totally drink peanut milk just like soy milk (local specialty in Sichuan actually), cook it first though.
@ChineseCookingDemystified thank you! The machine I have is old, it doesn't drain anything, it is basically just a kettle and blender in one. I use it to make western style squash soup as well. I'm always looking for more uses for it though! Thank you!!
Do you know if beef tallow would work as a substitute for lard? I just rendered out a lot of tallow and I'd prefer to use what I have of that rather than buying additional pork to get the same basic ingredient just in pork fat rather than beef. Thanks!
In the US South (AL, MS. GA. LA) boiled peanuts are a favorite snack. Once shelled (they are boiled in shell) would these works? Raw peanuts are otherwise difficult to come by. 1:16
It is really funny though because you guys live in Thailand but never even once show us even one of thailand cuisines and how to make it video. Try to do a full review of it next time. Surely we subscribers would like to see at least 1 or 2 episodes of it.
We did a couple videos on Thai related dishes, here a couple if you're curious: Do Borders Change Food? th-cam.com/video/qhQUa34gaq0/w-d-xo.htmlsi=M5i8J0bboou7jmvJ What is Thai-Chinese food? The case of Olive Pork. th-cam.com/video/yeQ0Zig7mhA/w-d-xo.htmlsi=TqBoq1oybSj6Z4KS Where are "Thai Salads" from? th-cam.com/video/dL0KPsy-Dww/w-d-xo.htmlsi=t09YTDSFGHa58ElP There may be a couple more coming soon :)
Chris, please. you go through such effort to pronounce Chinese words properly, but I've noticed your Spanish pronunciation is absolutely off the mark. -One of your very sad latin viewers
Hey guys, a few notes:
1. I'm a little worried that what I presented in the video (and thumbnail) was a little overly... reductive. This dish isn't just a glass of milk to take the edge off, it's a proper dish in and of itself. You certainly don't *need* a spicy dish to go along with this, though I do think it can serve the function.
2. As we chit chat about in the Substack post, it's really more that meals within these spicy cuisines - Yunnan, Sichuan, Guizhou, Hunan, etc - usually feature a mix of the spicy and the not-spicy. The nature of TH-cam (and maybe cross-cultural recipe writing at large) is that lots of times the things we're attracted to are the spicier show stoppers. We're as guilty as any as functionally presenting these cuisines as a sea of red. In reality, there's a lot more... texture.
3. The most classic peanut to use in this dish is the red skinned peanut, which gives a sort of mauve hue to the soup.
4. As you can see from the footage, these soups often have a range of... 'peanuty-ness'. Sometimes they're quite thin - we like ours slightly on the thicker/richer side.
5. Oh, and just in case you missed the card... our previous 'Danshan-ify Everything' video: th-cam.com/video/LZ00v0qD9ZU/w-d-xo.htmlsi=ESP7q-OMUKHEbgSh
We're going to be away for a few weeks - we're handling a number of chores for our upcoming move back to China. Depending how busy we are, we might update the Instagram or a Substack a little, we might not. We've got a fun one planned for once we get back - a historical recipe that we've actually been working on for a while, but ended up being too much of a squeeze after the previous beast of a video haha. Thus, a simple peanut milk soup :) Next video should be a touch after Christmas, so... happy holidays!
I have a deadly peanut allergy but I'm still gonna watch this video like three times
Just have an epipen on the side
Hell yeah bro
U can substitute almond or any other kind of nutty nut
Or cashew nut
Bruh
OMG, 生浆! I just revisited 生浆稀饭 (shengjiang xifang, or peanut milk porridge) for the first time since 7th grade. During a "learn from peasants" month-long camp in mid-1970s, we helped villagers harvest peanuts. (Very hard work if you don't know it.) The locals treated us with this meal and everyone, including our teachers, were enthralled. Years later the teacher was still talking about this. But only one household did this right. The next village learned that we loved peanut milk porridge and offered us same. It was not as delicious. I don't know their cooking method, but I know they used heavy stone mills to crush peanuts. I always thought you had to have freshly harvested peanuts for it.
But a couple week ago, I was planning to drop some store bought, shelled peanuts into rice as I have often done. Then, I remembered: Although I did not have stone mill, I owned a food processor😊. So I tried this for the first time in my life. Somethings can be improved but the porridge definitely matches the taste from childhood memory. Peanut milk does wonders.
May I know where did you have 生浆稀饭 before? Very curious where in the country it would be.
@@ChineseCookingDemystified Western Sichuan hills bordering Chengdu basin. Probably 绵阳.
@@YuanLiuTheDoc Ah that checks 'cause I've seen that dish in south Shaanxi, which is very close to Mianyang. Thanks!
What a nice story ❤
I love the framing in the outro where Hayek looks like he's getting interviewed
Good lord, this is THE most important channel on TH-cam. People have no idea how much they need this their lives.
This is perfect for my Buddhist vegetarian mother.
May buddha bless her
When I started watching the video I thought to myself, let's see if we're going to be able to make this dish this time, because I saw the herbs and thought it was some very rare and specific herb that only grows in some village of China, it turned out to be chayote greens (or as we call it in Guatemala "Puntas de Güisquil") which is a very traditional plant originated in the south of Mexico and Guatemala, It's so interesiting to see ingredients that I'm very familiar with, used in such a different way, I'm deffinitely giving this one a shot.
Love how you guys take into deep consideration comments, and end up doing an episode of what someone mentioned they wanted to learn about.
I've made a West African peanut soup before which was really delicious and hearty, but it's made with peanut butter, not freshly made peanut milk,and also had red onion and tomato purée in it, and the greens are supposed to be collard greens, but the basic idea is very similar. (I've made it using swiss chard because collard greens are for some reason impossible to find in my country-nobody grows it or sells it.)
I've also made a West African peanut soup before, it's really good for the cold months.
It is heartyer and longer cooked more intense, not a "bland cooling dish". To balance anothers heat.
At least the versions I came across till now
Lololol. Love the "this totally different dish is similar cause they share one ingredient but no other similarities"
😂 My grandma used to do this all the time when we eat out or try a new cuisine. One time she likened coleslaw to a sort of warm wild rice dish she was familiar with (zero similarities whatsoever other than wild rice has "crunch" as does cabbage). ❤❤❤ This brought memories back.
She passed away 5ish years ago. Your comment made me laugh and remember the good times.
@@hv9988 I apologise for offending you with my comment.
I often use peanut flour to thicken soups and curries but hadn't thought to make it the main ingredient. That looks so hearty I have to give it a try.
Just made this! I did add a bunch of extra stuff (fish sauce, lime juice, more stuff), but the taste was great, and it was so easy to make. After I bought my first blender (maximix) just to make it. It was a bit disconcerting, though: I thought the whole time i would taste coconut milk, but it was way lighter and greener than that. Thanks for the video!
thank you for always giving consideration for how a dish could be made vegetarian!! much appreciated
I am always so excited when a new video here comes out. Basically my favorite TH-cam channel. ❤🎉
I love these shorter videos too! They're great to watch right before bed!
I hope I dream about peanut soup! 😋
Okay, so. This may be full on sacrilege, but I did a bit of a mash-up inspired by this recipe and your 'lazy tofu' recipe. My last batch of lazy tofu, I kind of overdid it on my add-in (preserved greens instead of fresh), and it turned out too salty. So I took what was left, blended it with some peanuts I'd soaked overnight, along with some more water. Then I heated it up, and added in a package of shin ramen, using only half the seasoning packet (my body doesn't handle spice well). I thought it turned out pretty well, though it's not something I would necessarily replicate on purpose.
All this to say, thanks for another great recipe! My uncultured, mayosapien palate is grateful for the expansion.
Who doesn't love peanut?! Fantastic video.
I bet this would be great with a plate of dan dan!
People who have deadly allergies tend to not be fond of them
Thank you so much for covering this dish after my question about it, and so quickly too!
Felt like there was a huge gap about it in the English speaking internet, and whatever of the Chinese internet my Google Translate self could explore.
Southern Thai restaurants like Khua Kling Pak Sod in Bangkok serve a somewhat similar dish of greens simmered in coconut milk (e.g., Bai Liang Tom Gati). Keep a soup bowl of it handy to tamp down the flames from the other dishes as needed.
A Yunnan noodle place in my city known as 575 Miishien had been open since 2016, & yet I only recently saw it in its shopping center & went to it ere-ereyesterday Sunday, very good stuff (had spicy pork intestine soup). I bet the peanut milk soup would go superbly with the stuff served in the place
This looks absolutly like something I need to try, maybe with morning glory and glassnoodles
I always wondered why i didnt see peanut milk as a thing as much as other nuts or legumes
You guys are great.
Will try this one out. Some times peanuts are just leftover and this seems so simple to make.
I can see this being a nice, warming soup for the winter months. Add some potatoes, corn, and fish and you may have a milk free chowder. Though I'm not sure how well the peanut flavour could match
Probably wouldn't match the flavor at all, but then again there are so many variations on New England chowder already I'm not sure how important that is. This sounds like a terrific chowder base for soups when there's little fresh seafood available and you have leeway to skew more savory.
@abydosianchulac2 I'm sure there's a way to make it work. I will have to try and the base recipe first with spinach and see where I can take the idea. I imagine you would want a leaner meat to go with the rich peanut base.
I used some leftover peanut milk soup to make a white sauce the other day, it worked pretty well. I bet chowder would work with it too since egusi is very delicious.
I can't help but compare it to a West African chicken-peanut-vegetable soup I learned from the New York Times, which I like, at least as I do it, that is, with adaptations. I suspect that it started out with American adaptations already. While in this video you make the peanut milk from unroasted peanuts; in the West African soup (or my adaptation of the recipe) you use peanut butter at the end to thicken and flavor the soup. A lot of garlic and hot red pepper and ginger is used in the West African recipe, which struck me as Chinese, even though not used in the soup in the video. The New York Times used kale; I like to add spinach. The West African recipe has tomatoes (I use tomato paste), sweet potatoes, and pumpkin, which I guess is untypical of Chinese. So a partial overlap.
I never imagined blended peanut soup to turn out so *white*! Especially with leafy vegetables in there, it's still so pale in coloration.
Heeeeey chayote greens!! I love chayote greens cooked like this but with coconut milk soup. Can't go too rich though, coconut milk is high in fat haha
I think I'll like this dish. Thank you.
Hiii! Long long time fan of the channel all the way from Mexico. I'll be visiting Bangkok next week for the first time and any recommendations or resources for where to look into what to eat/do would be greatly appreciated
You may want to check out OTR
@lesslighter thank you!
I feel like, looking at it and the ingredients I can't tell what this would really...taste like??? I live in the white midwest area though so there's nowhere to try anything similar lol. One day I'll follow along and make one of these to try myself.
Wow, that looks and sounds like a great recipe. I'm thinking on having it with Chinese inspired hot wings! Mmmmm!!
i think the concept is also similar to a malay dish called "sayur pucuk labu" or even "ubi tumbuk" maybe a bit more spiced but often eaten with a lot of really spicy foods
I've been surprised to learn recently how popular chayote is in Vietnamese cuisine. Is it used a lot in Southern China? It's a vegetable I love very much, I didn't know it was so widely loved outside of the Americas.
Thank you for all the informative videos!
I would like to try using fresh peanuts a they are readily available in Singapore where I live. In this case, should I boil the peanuts in their shells first, or do I just peel and throw the nuts in the mixer raw (and then cook for longer than the dried version)? I don't speak Mandarin or any other Chinese dialect, so I would much appreciate your advice.
Bolivia has a peanut soup similar to this but with more veggies some type of protein and some french fries on top of it, its delicious
That is awesome. As we look deeper into how Chinese (especially southwest and some mountainous regions), we found many applications of the new world crops would just have similar or even the same cooking techniques as they would be in its origin. It's amazing.
Hi! Have you made any Hui (Chinese Islamic) cuisine on this channel? The regional dishes of that community really interest me and I'd love to make some. The use of wheat noodles over rice starches and the foregoing of pork seem pretty interesting.
Dude, where have u been? This is the first video of yours since around 2019!
Sounds like your subscription might have gone dead, there definitely have been a good heap of recipes broadcasted since then ! Did Covid get in the way maybe 😅?
Cool!
Thanks buddy
Love a good creamy soup
Could you please explain when to soak/hydrate in cool water versus hot water and why? Like for the peanuts or dried mushroom or anything dried or needing to be hydrated.
So the general rule of thumb is that cool water soaks are better to (1) preserve flavor (2) preserve the integrity of the ingredient.
For this specific application, the answer is "because we mindlessly defaulted to the cold water soak" and you could absolutely do a hot water soak as well. When you're working at home the cold water soak can often be marginally easier :)
@@ChineseCookingDemystified Thanks!
That color and texture has me thinking of coconut milk, and now I'm wondering how that would work flavor-wise as an add-in...
I could see this working out with winter melon greens
I wonder if those "Empty Heart" 空心菜 veggie would also work. Water spinach, in English. I believe.
from xp it will work amazingly! add some diced garlic if you want a bit of zing!
oh for sure, that would totally work great!
Hi, are those the same as "Morning Glory"? I ask because they're kind of empty centered, and if they 're the ones, I haven' t succeeded to acquire the taste, considering the rich variety of cabbages and spinach at hand...! Thanks for your reply, if you can spare a sec'? ❤From Paris
@marie-suzankalogeropoulos9249 Chayote is a vine better known for producing a squash. I don't know whether the young vines sold in Thailand can be found elsewhere. outside
@@JSroid Another commenter pointed out that people in Guatemala eat the leaves.
What are the Chinese characters for this dish?? Currently cycling across China and would be cool to try it when I pass through Yunan :)
So go to the kind of small restaurants with a fridge displaying ingredients, and tell them you want 花生汤煮瓜尖 (peanut milk soup with pumpkin shoots). Not everywhere has it, it's often seen in south and southeast of Yunnan.
hi! could we get a 茶汤 recipe at some point? I've looked all over the internet but couldn't find anything substantive, and it seems to be kind of niche even in China
So strange. This was the only dish from your tour of Chinese food regions that I (unsuccessfully) bothered to try to find.
You must have read my mind.
There's a trick I learned from Internet Shaquille to make instant nut milk by blending no-sugar-added nut butter and water together, so might as well make a lazy side dish even lazier
Unless you don't care, of course, peanut butter is made from toasted nuts, not raw ones 😊! Today's recipe is much closer to a soy-milk base, unsweetened obviously (a bit in the Japanese or Korean fashion, I'd say) ... Altogether a different cup of tea, imao 😊! ❤From Paris
They did specify unroasted peanut
Does this recipe works as well with roasted peanuts?
Unfortunately it‘s harder than I thought to get unroasted, unsalted peanuts without having to crack them by hand.
Could you make the same soup with other nut milks or soy milk?
Aren't pumpkin greens and peanuts both New World foods? And as an accompaniment for spicy chili-based (also New World food) dishes? It's ironic that the Far East utilizes a a larger and more varied repertoire of such foods than even their countries of origin. Seems delicious, too!
Like those chairs
I wonder what pickled collard greens would do. I am not saying it is traditional but like... pickled stuff with hot stuff is always good.
I happen to own a (large) Joyoung soymilk maker. It was being given away on facebook marketplace and I couldn't resist. Is this a good application for it? Can I add the same proportion of peanuts and water into there and then just pour that into a pot when done? It cooks the milk too, so could I just add the vegetable directly? Also, is peanut milk commonly drunk? Could I do this without the vegetable and just drink it, and if so would it still need to be cooked out like soymilk?
If you use soymilk maker then you would have only the liquid and none of the thickness I believe as the machine drains for you. And you can totally drink peanut milk just like soy milk (local specialty in Sichuan actually), cook it first though.
@ChineseCookingDemystified thank you! The machine I have is old, it doesn't drain anything, it is basically just a kettle and blender in one. I use it to make western style squash soup as well. I'm always looking for more uses for it though! Thank you!!
more veggie dish pls
Yup - more vegetarian (or adaptabke) recipes would be much-appreciated!
正宗👍
what would be a nice spicy dish from yunnan to pair this with?
we love cross cultural silliness
Do you know if beef tallow would work as a substitute for lard? I just rendered out a lot of tallow and I'd prefer to use what I have of that rather than buying additional pork to get the same basic ingredient just in pork fat rather than beef. Thanks!
absolutely ，just different flavor.
what is the relation between this soup(from yunnan) and yemen/yemeni bread? Just curious!
"Peanut milk soup" I think I'll pass... "from Yunnan" Okay, I'll give it a shot.
Can I substitute almonds for peanuts? Peanuts send me to the hospital, almonds do not.
Can't see why not - might be expensive, mind. You could also try soy beans, or a mix of soy and almond
In the US South (AL, MS. GA. LA) boiled peanuts are a favorite snack. Once shelled (they are boiled in shell) would these works? Raw peanuts are otherwise difficult to come by. 1:16
try a health food store in the bulk department should carry unsalted un-roasted raw peanuts?.?.?.
Asian grocery store usually has the uncooked peanuts
Hi! Are you joshua weissman??
God I love peanuts
Does anyone know if they have a bilibili account? would love to share to my mainland china friends...
It is really funny though because you guys live in Thailand but never even once show us even one of thailand cuisines and how to make it video. Try to do a full review of it next time. Surely we subscribers would like to see at least 1 or 2 episodes of it.
We did a couple videos on Thai related dishes, here a couple if you're curious:
Do Borders Change Food? th-cam.com/video/qhQUa34gaq0/w-d-xo.htmlsi=M5i8J0bboou7jmvJ
What is Thai-Chinese food? The case of Olive Pork. th-cam.com/video/yeQ0Zig7mhA/w-d-xo.htmlsi=TqBoq1oybSj6Z4KS
Where are "Thai Salads" from? th-cam.com/video/dL0KPsy-Dww/w-d-xo.htmlsi=t09YTDSFGHa58ElP
There may be a couple more coming soon :)
You're uin Bangkok? I thought you live in China
You're in Bangkok? I thought you live in China
changua.
Milk soup, hue hue
DOGGO
Chris, please. you go through such effort to pronounce Chinese words properly, but I've noticed your Spanish pronunciation is absolutely off the mark. -One of your very sad latin viewers
A question for the peanut allergy ppl: why so weak?
You're in Bangkok? I thought you live in China
They moved a 1 or 2 years ago