I love your unique style, clarity of instructions, your cozy kitchen and recipe selections. I feel like I'm at my friends house learning to cook! In addition, the simplicity of your video (no irritating music) and your great personality just got you a new subscriber. I look forward to watching more of them.
If l cook rice/pasta l pour the starchy water into soup (you've already washed your carbs) or is that just a Scottish thing..why waste?...at least bump up the dogs dinner with it (he eats better than me),honestly pepperdog181@gmail.com
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I was going to ask for sticky rice in lotus leaf when I asked for Pheonix Claws!! Amazing!! So now I just need shrimp spring rolls with the cream /mayo sauce, and sesame balls, and I am verrryyy happy!!
Looks wonderful ! Also, it's the first recipe I've ever seen to have "rope" listed in the ingredients :) ( I know rope is not actually an ingredient, but it made me smile ) I've been trying your simpler recipes - Chao Mian, Fried Rice - and they're great. Also made Eggs & Tomatoes Noodle Soup - yum ! Xiao Long Bao next - when I pluck up the courage :)
Ahahaha, I just tried to make sure you won't miss anything. Glad to know that you tried my recipes. And thanks for sharing the result with me! Just put Eggs & Tomatoes Noodle Soup on my list. will try to make it=)
O I'll give it a thumbs up because it do deserve it, but this is all very Chinese to me. As much as I love Chinese food I couldn't cook that in a hundred years. I'm a black man! Fried chicken, short ribs, Casseroles, and pot roast are more in my category. That's for someone who's skills far surpasses mine. Still an interesting video. Thank you! "Shay shay"...
I'd like to think that long before we had takeaway packaging, our ancestors were resourceful and thought about how to portion food so that everything was proportionally distributed, easy to transport and give away. These zhongzhi are perfect for eating as is, we used to take them to school for our mid-morning (little lunch) snack, though we got admonished by our teachers if we didn't throw the discarded bamboo leaves directly into the bin. If left on the canteen table, they would blow away and make a right royal mess of the place. Happy childhood recollection... this is what food memories are made of!
I was so happy to have come across your channel! And was triple happy to find you have this zongxi. I first came to taste this food when my mother was gifted by their Chinese gentleman client and if course she shared it with us. Our famuky lived it and had been going to our lical chinatown just to find it. It wasnt easy to find, especially it called differently, 'matchang'. I knew it was hard to maje, knowing how chinese food is more on preparation, but i waa surprised to see it alsi cooks a long time! Well, its certainly worth all the work. I love it, a may one day try to make this on my iwn. Thank you for sharing!
When I was young and lived in Thailand, my aunt and my mom did this sticky rice dumpling. I enjoyed and liked part of the salted yok egg. I am currently living in America but my aunt and mom passed away. I would never had a chance to eat their cooking anymore. This sticky rice dumping reminds me about them.
Very interesting recipe, it looks like it takes a great deal of effort. Could you please do a video on how to make the salted egg yolks, I have not seen this before. 😊
Between the Xiao Long Bao and the Zongzi, I can't decide which is my favourite! I love them both. Well done on a clear demonstration on how to make them. Now I am inspired to make them myself instead of trekking to China town when I want my next dim sum fix. Greetings from New Zealand.
Would you know how to make one of my favorite... Chinese sticky rice wrapped in banana leaves ("low mi guy"). It is usually found at chinese dim sum. 😁
Hi Mandy!.we do not have bamboo leaves that big for this recipe...can i use banana leaves instead..i really wanted to make sticky rice dumpling with your recipe's help..thank you..cathy here in the Philippines 😊😊😊
Love these; every grandma’ gots a’ little separate spin on surprise treat in the ‘package’….love ‘em all….freeze ‘em ….easy to heat in microwave at work or anywhere else……😀😀😀
Love this... do you have a mango sticky rice version like this...?? I've seen them in vids but not recipe... and also. This is the first I've seen for a meat filling. So thanks for sharing 🤗💝
This looks delicious. I don't have access to most of these ingredients , but I love Asian Cooking . I will be travelling around Thailand and nearby areas soon, I am really excited to try authentic cooking.
I like all of your recipe. The instruction is clear. And the recipe is also written in description box. Direct to the point with some tips as well. And i have try some recipes they are all delicious.
Any Chinese work involves lots of hardwork and care.... I am Indian but I am really appreciate your foods and the capacity of patience till the work done.
Love your channel. 😘 I must say you shouldn't discard the water from the soaked mushrooms, dried shrimps and scallops because it is actually very sweet and flavourful from the goodness of those soaked ingredients. Use them in soups or any stir-fry. Also you can add a little coriander seed powder or five-spice powder to the seasoning of the glutinous rice for enhanced aroma. Semi-fry the rice first with some browned shallots oil.
I really love your food. When will you open your restaurant haha 😆 Asp this food reminds me when I was chinnese town in Toronto where I have tried the zongzi first time.
I really enjoy your channel and awesome recipes. We have a local dish similar to this...however, we use coconut leaves and or ti leaves here on the beautiful island of Guam. Thank you for sharing your culture and delicious recipes! ... 谢谢
Thank you .I really love too eat chinese food ..I do cooking some chinese dishes .Even your dumplings recipe's I love it ❤❤❤❤ ..from Manila Philippines
Yay!! I love these!! (I probably won't make them, way too complicated 😧) luckily the the Chinese grocery stores near me always have them around the dragon boat festival! ☺️
I would love to make these. Your instructions are very clear and easy to understand. Can I freeze the zongzi, if so, before or after cooking? Thanks so much for all your fantastic recipes.
This looks delicious! I've bought variations of these pre-cooked, so that I could just pop them in the steamer or microwave to warm them up. My question is, once these are cooked, how long can they be stored? Also, do they need refrigeration? I've seen them displayed outside of the fridge, but I wasn't sure if that was just temporary.
You make such amazing food, and you make it look so easy! The door handle trick is so simple, but it is like having another hand. Your videos have opened a new culinary door for me and I am enthusiastic about trying them all. You are a real star, Mandy!
Hi, I really enjoy your channel and have been subscribed for about a year now. With the ZONGZI recipe, is it possible to substitute the bamboo leaves for banana leaves? I live in Los Angeles, California and have banana trees and would like to know if I may use their leaves to make this rather than bamboo leaves. Would this substitution work?
Yes, you can use banana leaves but it won't have the bamboo leaf aroma. The thing you need to be careful is the bamboo leaf is easier to break when wrapping and this recipe need to be boiled for hours so you need to make sure it is 100% secured that the filling is not going to come out while boiling.
Thank you! I will try to double wrap them and I will let you know how they come out! I love your channel! Thank you for making the art of cooking great Chinese food so easy!
I was always curious about how these were made, so thanks for the instructions. To be honest, I don't think I"ll ever make them ... there are several ingredients that aren't found in my area [like dried bamboo leaves; salted eggs] , so I was wondering~ do you think this could be made in a dish? Like a casserole?
LOL, I have never done that before do I am not sure if you can make it in a dish. Will look into it, maybe that is a good idea. About bamboo leaves and salted egg. You can switch bamboo leaves with lotus leaves or banana leaves. salted egg is easy to make your own. Will have a short video about how to make that. Besides that, the filling is really flexible, you can put anything you like.
Thanks for the reply! Banana leaves ... do you mean fresh? I can get those! Look forward to your egg recipe ~ chicken eggs? Don't know if I can get duck eggs . . .
Yes, fresh ones will be fine. The only problem is you have to find a way to wrap it tightly, like really tight! Because banana leaves are so different than bamboo leaves. Also, the banana leaves aroma is different than bamboo leaves.
Thank you for all the recipes, i've tried 7 so far and the coconut desert OMG!!! love the ingredient list and instructions so i don't have to carry my lap top to the kitchen.lol Also the traditions are so alive in you. It's beautiful
LOL! Thank you for watching and trying my recipes. Very nice of you to share the results with me . If you have any questions about the recipes, let me know.
Haha, Thanks for watching and liking my videos. Actually I don't list all the ingredients in the video lately. All the recipes are in the descripion down below the videos. Just telling you in case you didn't know=)
The leave I used is bamboo leaves. Yes, you can use banana leaves as long as you can pack it tight. (Banana leaves are easy to break, so be careful with that.)
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I love your unique style, clarity of instructions, your cozy kitchen and recipe selections. I feel like I'm at my friends house learning to cook! In addition, the simplicity of your video (no irritating music) and your great personality just got you a new subscriber. I look forward to watching more of them.
Thank you. That was a really nice compliment. I am doing my best to make more good recipes. Hope you keep enjoying!
I'm totally agree with you. Very clear instructions.
She is adorable. I love her recipes and she makes them look so easy. Keep up the good job, your doing great. You get my "thumbs up"
Thanks for the thumbs up LOL! You are such nice person.
If l cook rice/pasta l pour the starchy water into soup (you've already washed your carbs) or is that just a Scottish thing..why waste?...at least bump up the dogs dinner with it (he eats better than me),honestly
pepperdog181@gmail.com
IT FEELS GOOD TO KNOW SOMEONE IS TAKING CARE OF CHINESE CULTURE AND TAKING IT AHEAD
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
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(I share ingredients and recommended products there)
Bamboo so dry, how come you smell is fresh like bamboo in forest???
Thanks for sharing 😋😋😋
I was going to ask for sticky rice in lotus leaf when I asked for Pheonix Claws!! Amazing!! So now I just need shrimp spring rolls with the cream /mayo sauce, and sesame balls, and I am verrryyy happy!!
Oh, so THAT'S how you make them! I've eaten them for years in China and always wondered!
I'm so excited to try this! I have my instructions now, thank you so much for making this video!
Well done ! ^^
I really like your cooking show (my favorite) and congrat' for 13 000 Subcriber ! =D
Looks wonderful ! Also, it's the first recipe I've ever seen to have "rope" listed in the ingredients :)
( I know rope is not actually an ingredient, but it made me smile )
I've been trying your simpler recipes - Chao Mian, Fried Rice - and they're great. Also made Eggs & Tomatoes Noodle Soup - yum !
Xiao Long Bao next - when I pluck up the courage :)
I want to try the Xiao Long Bao!! I can only get them at one place where I live, and it's really hard to get into since they only have 6 tables.
Ahahaha, I just tried to make sure you won't miss anything.
Glad to know that you tried my recipes. And thanks for sharing the result with me!
Just put Eggs & Tomatoes Noodle Soup on my list. will try to make it=)
This looks wonderful. Glad I found your videos. I really enjoy your cooking lessons.
O I'll give it a thumbs up because it do deserve it, but this is all very Chinese to me.
As much as I love Chinese food I couldn't cook that in a hundred years.
I'm a black man!
Fried chicken, short ribs,
Casseroles, and pot roast are more in my category.
That's for someone who's skills far surpasses mine.
Still an interesting video.
Thank you! "Shay shay"...
I'd like to think that long before we had takeaway packaging, our ancestors were resourceful and thought about how to portion food so that everything was proportionally distributed, easy to transport and give away. These zhongzhi are perfect for eating as is, we used to take them to school for our mid-morning (little lunch) snack, though we got admonished by our teachers if we didn't throw the discarded bamboo leaves directly into the bin. If left on the canteen table, they would blow away and make a right royal mess of the place. Happy childhood recollection... this is what food memories are made of!
This page is excellent, thank you so much for your dedication... Thank you and God Bless...
I so love your channel
I was so happy to have come across your channel! And was triple happy to find you have this zongxi. I first came to taste this food when my mother was gifted by their Chinese gentleman client and if course she shared it with us. Our famuky lived it and had been going to our lical chinatown just to find it. It wasnt easy to find, especially it called differently, 'matchang'. I knew it was hard to maje, knowing how chinese food is more on preparation, but i waa surprised to see it alsi cooks a long time! Well, its certainly worth all the work. I love it, a may one day try to make this on my iwn. Thank you for sharing!
Oml i used to eat those when i was little! I loved the savoury versions that my mum made haha:P
Thank you very much for recipe and wrapping/tying instructions. Very beautiful and clear, carefully slow for someone like me to see and understand.
i can not wait to try these, I've never even heard of them before you showed us thanks again.
When I was young and lived in Thailand, my aunt and my mom did this sticky rice dumpling. I enjoyed and liked part of the salted yok egg. I am currently living in America but my aunt and mom passed away. I would never had a chance to eat their cooking anymore. This sticky rice dumping reminds me about them.
I love all your recipes 👌
Can i save and use left-over bamboo leaves after i have soaked/boiled it already? How? Thank you.
I don’t like scallops,can I substitute with something else?
Way how we makr our zongzi we cook the stickyrice with coconut milk before we wrapp it
hello . Here's how to make this cake. Chinese people learn how to make their own food, so other people also learn to cook. It's good to eat.
Very interesting recipe, it looks like it takes a great deal of effort. Could you please do a video on how to make the salted egg yolks, I have not seen this before. 😊
Ahaha. That is why we do it with family.
I put ot on my list. Will try tod do it for you.
Between the Xiao Long Bao and the Zongzi, I can't decide which is my favourite! I love them both. Well done on a clear demonstration on how to make them. Now I am inspired to make them myself instead of trekking to China town when I want my next dim sum fix.
Greetings from New Zealand.
Thanks for watching my videos. When you try it, will love to know how it goes.
Would you know how to make one of my favorite... Chinese sticky rice wrapped in banana leaves ("low mi guy"). It is usually found at chinese dim sum.
😁
Yes, it is on my list. I got so many requests. will try to make it sooner for you!
Bacang# Indonesia
you are so patience. I like the way you teach step by step. You can be a kindergarten teacher. :D
Thanks for the sweet compliment. Glad you are enjoying it=)
Hi Mandy!.we do not have bamboo leaves that big for this recipe...can i use banana leaves instead..i really wanted to make sticky rice dumpling with your recipe's help..thank you..cathy here in the Philippines 😊😊😊
Yes you can!
pork should be melting and rice just cooked
2 leaves on top of each other, the tips in the center, one stem end is longer than the other. Nice wrapping.
3:05 Noooooo, don't throw the soaking water out as that is a very umami stock
I love you. You are adorable. it is ashamed that we are not closer
I like your recipe. Thank you very much for share it.
If we no have Chinese cooking wine.how about the taste?
In Northeast region India specially State Tripura.it's called "Awan bangui".. because Tripuri peoples belongs are Sino Tibatian family
Love these; every grandma’ gots a’ little separate spin on surprise treat in the ‘package’….love ‘em all….freeze ‘em ….easy to heat in microwave at work or anywhere else……😀😀😀
Love this... do you have a mango sticky rice version like this...?? I've seen them in vids but not recipe... and also. This is the first I've seen for a meat filling. So thanks for sharing 🤗💝
what kind of twine ? Is it Jute ? is it food safe ?
This looks delicious. I don't have access to most of these ingredients , but I love Asian Cooking . I will be travelling around Thailand and nearby areas soon, I am really excited to try authentic cooking.
Its a nice decoration to my XMas tree ...
Yummy i love to make it this bahtsang
I like all of your recipe. The instruction is clear. And the recipe is also written in description box. Direct to the point with some tips as well.
And i have try some recipes they are all delicious.
That rope probably has petroleum oil in it. Be careful and make sure its food grade rope everyone. You can smell the oil in most that has it.
Cooking twine or unbleached cotton string is a good substitute. The sort that the butcher uses is ideal.
Any Chinese work involves lots of hardwork and care.... I am Indian but I am really appreciate your foods and the capacity of patience till the work done.
Excellent instructions!
In Vietnam, we call it as "Bánh ú", and it always has a sweet filling.
LOL! we also have sweet filling too. like a dessert
Very easy to follow instructions. Bravo. I like the way you wrap it.
Wow! Amazing!
You wrap very nice
Love your channel. 😘 I must say you shouldn't discard the water from the soaked mushrooms, dried shrimps and scallops because it is actually very sweet and flavourful from the goodness of those soaked ingredients. Use them in soups or any stir-fry. Also you can add a little coriander seed powder or five-spice powder to the seasoning of the glutinous rice for enhanced aroma. Semi-fry the rice first with some browned shallots oil.
Yes, you are right. It is like low sodium stock. Good for making a lots of things=)
I love Chinese foods
Looks tasty!
I really love your food. When will you open your restaurant haha 😆 Asp this food reminds me when I was chinnese town in Toronto where I have tried the zongzi first time.
I really enjoy your channel and awesome recipes. We have a local dish similar to this...however, we use coconut leaves and or ti leaves here on the beautiful island of Guam. Thank you for sharing your culture and delicious recipes! ...
谢谢
thanks for getting back to me so quickly!
I 'll check out the descriptions for ingredients also, looking forward to the next masterpiece!
What style r ur fillings? Is this hakka version?
LOVE this!
Love your recipes! This reminds me of a Chinese tamale!
Hi i just wondering if can use banana leaves for replacing the bomboo leaves?? Thanks ❤
Yes you can!
Thank you .I really love too eat chinese food ..I do cooking some chinese dishes .Even your dumplings recipe's I love it ❤❤❤❤ ..from Manila Philippines
i never knew how the leaves were folded until now. im mind blown.
I call it Asian tamale. I like the Vietnamese one more than the Chinese ones
what a great tutorial, you describe everything crystal clear! thank you so much.
Bikin bacang ribet banget ya
Thanku. Please make bean cakes
Yay!! I love these!! (I probably won't make them, way too complicated 😧) luckily the the Chinese grocery stores near me always have them around the dragon boat festival! ☺️
That's good. I didn't know that it been selling so popular=)
I would love to make these. Your instructions are very clear and easy to understand. Can I freeze the zongzi, if so, before or after cooking? Thanks so much for all your fantastic recipes.
After cooking. It will last 2 months in the freezer. Whenever you want to eat them again, take it out, boil or steam them until tender.
Wow, i will make them..Thank you good explanation on how to make them👍😋
what's the five spice consist of?
This looks delicious! I've bought variations of these pre-cooked, so that I could just pop them in the steamer or microwave to warm them up. My question is, once these are cooked, how long can they be stored? Also, do they need refrigeration? I've seen them displayed outside of the fridge, but I wasn't sure if that was just temporary.
Once it is cooked, It will last 1-2 day in room temp. Will last about 30 days in the freezer.
I love ur channel yum yum yummyyy!!! and ur cute too hehe
Thk u for yr wondetful tutorial. I am going to try it
You are making me super hungry and jealous. Can you make me a lot of it and I sill pay you for it, please...... No peanuts and add pork to it.
LOL!
We call them dong in our language!
Would it be possible to boil them in a pressure cooker/ instant cooker? Maybe low pressure?
yes, you can do that but I am not sure how long it takes.
R u sure 2 n the half hours ,v need 6 hours
You make such amazing food, and you make it look so easy! The door handle trick is so simple, but it is like having another hand. Your videos have opened a new culinary door for me and I am enthusiastic about trying them all. You are a real star, Mandy!
Yes, i always give every thing to make sure my audiences can make my recipes easily. Thanks for watching and your nice compliment. You are so nice
You are very talented
Thank you so much
Hi, I really enjoy your channel and have been subscribed for about a year now. With the ZONGZI recipe, is it possible to substitute the bamboo leaves for banana leaves? I live in Los Angeles, California and have banana trees and would like to know if I may use their leaves to make this rather than bamboo leaves. Would this substitution work?
Yes, you can use banana leaves but it won't have the bamboo leaf aroma. The thing you need to be careful is the bamboo leaf is easier to break when wrapping and this recipe need to be boiled for hours so you need to make sure it is 100% secured that the filling is not going to come out while boiling.
Thank you! I will try to double wrap them and I will let you know how they come out! I love your channel! Thank you for making the art of cooking great Chinese food so easy!
Nice. Save the juice you soak all the dried products in and use em for stock. And guess what, I am still hungry xD
Good idea! Too bad I throw them already=(
Will try next time. Thanks
why you always watch my video on an empty stomach. LOL
Where can I get those leaves? PLZ help 😊✌🏻
You can buy it on Amazon: amzn.to/2sAPd40
I was always curious about how these were made, so thanks for the instructions. To be honest, I don't think I"ll ever make them ... there are several ingredients that aren't found in my area [like dried bamboo leaves; salted eggs] , so I was wondering~ do you think this could be made in a dish? Like a casserole?
LOL, I have never done that before do I am not sure if you can make it in a dish. Will look into it, maybe that is a good idea.
About bamboo leaves and salted egg. You can switch bamboo leaves with lotus leaves or banana leaves.
salted egg is easy to make your own. Will have a short video about how to make that. Besides that, the filling is really flexible, you can put anything you like.
Thanks for the reply! Banana leaves ... do you mean fresh? I can get those! Look forward to your egg recipe ~ chicken eggs? Don't know if I can get duck eggs . . .
Yes, fresh ones will be fine. The only problem is you have to find a way to wrap it tightly, like really tight!
Because banana leaves are so different than bamboo leaves.
Also, the banana leaves aroma is different than bamboo leaves.
Can they be steamed, or must they be boiled?
It has to be boiled.
why chicken when there's pork?
You can add any meat if you want =)
Thank you for all the recipes, i've tried 7 so far and the coconut desert OMG!!! love the ingredient list and instructions so i don't have to carry my lap top to the kitchen.lol Also the traditions are so alive in you. It's beautiful
LOL! Thank you for watching and trying my recipes. Very nice of you to share the results with me . If you have any questions about the recipes, let me know.
Hey can you make a vid with the MUST HAVE Sauces from the grocery store and spices for DIY sauces? Thanx
Also, I like the way you list all ingredients ahead.
Haha, Thanks for watching and liking my videos. Actually I don't list all the ingredients in the video lately. All the recipes are in the descripion down below the videos. Just telling you in case you didn't know=)
This is interesting, i love it! +1 subscriber 🇳🇱
Thanks. That means so much to me. will have 1 new video every week. Hope you enjoy!
You continue to make great videos Mandy; this looks so good!
Ahaha, thanks. This is also hard to make too. Took me 3 days to just film it😌. Glad to hear that it came out good.
What is a good brand of soy sauce?
I use Lee Kum Kee all the time. They are not the best but good enough to make amazing Chinese food=)
Amazon link:amzn.to/2uk71Rb
Nice , in the other country the name is tamales , on South América, thank you.
Can it be steam instead of boiling?
No, have to boil it. It will be so hard to cook through if you steam it.
hi can i use banana leaves instead of bamboo leaves ?
yes, but they have a different aroma.
Souped Up Recipes thank you
👍
You really select nice recipes. I have learned some "secrets" watching you cook. Thank you.
Ahaha, thanks. You are so sweet. I will give out more in the future. Hope you enjoy=)
Do you have a video so we can make the salted egg yolks?☺
I will share salted egg yolk video in the future.
That's lotus leaves not bamboo leaves is it? Can you use banana leaves as well?
The leave I used is bamboo leaves. Yes, you can use banana leaves as long as you can pack it tight. (Banana leaves are easy to break, so be careful with that.)
Can I make this in advance and put in the freezer and boil when needed?
Freeze them after boiling. Whenever you want to eat them again, defrost them. You can steam them or even reheat them in a microwave.
A fork????
You are a wonderful teacher
Thank you=)