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!
Hello, the Koreans use soy beans pretty much in the same fashion. You could look up Maangchi's videos, and tweak the soy bean soup to fit the style. Unless you also have a soy allergy, obviously... Hope this helps ! ❤From Paris
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.
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.
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
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
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
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
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.
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!!
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 :)
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
Hello, the Koreans use soy beans pretty much in the same fashion. You could look up Maangchi's videos, and tweak the soy bean soup to fit the style. Unless you also have a soy allergy, obviously... Hope this helps ! ❤From Paris
U can substitute almond or any other kind of nutty nut
Or cashew nut
Good lord, this is THE most important channel on TH-cam. People have no idea how much they need this their lives.
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!
I love the framing in the outro where Hayek looks like he's getting interviewed
Love how you guys take into deep consideration comments, and end up doing an episode of what someone mentioned they wanted to learn about.
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.
This is perfect for my Buddhist vegetarian mother.
Who doesn't love peanut?! Fantastic video.
I bet this would be great with a plate of dan dan!
I always wondered why i didnt see peanut milk as a thing as much as other nuts or legumes
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
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
Like those chairs
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 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.
Wow, that looks and sounds like a great recipe. I'm thinking on having it with Chinese inspired hot wings! Mmmmm!!
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
we love cross cultural silliness
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
Love a good creamy soup
Will try this one out. Some times peanuts are just leftover and this seems so simple to make.
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
God I love peanuts
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.
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!!
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 😅?
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...
changua.
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!
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.
more veggie dish pls
A question for the peanut allergy ppl: why so weak?