IMPORTANT YOU NEED TO OIL THE KNIFE OR KEEP IT VERY DRY. I have one myself, its good that they are made out of carbon steel ( you get a sharper blade), but carbon steel can get rusty if not handled with care
@@niceguy1891 Its a reference to another TH-cam creator called Nigel Ng, and he is well known for the creating the character of Uncle Roger who is a stereotypical Asian uncle who judges all Asian food on TH-cam with strict criticism jugdging the likes of Jamie Oliver and Gordon Ramsey as well as using copious amounts of MSG in all of his food
Andong, shape of ingredients is not only about cooking time and knife skills, it directly affects one of the most significant and essential components of Chinese cooking: _diversity of textures_ , a perspective and attribute that is second nature in Asian cuisines as equally as important as flavor, an aspect most Westerners are not conscientious of with Asian cuisines.
Far westerners. Persians get it as do levantine cuisines. North Africa, too. I don't know anything about other cultures, but this is really mostly true of NW europeans and usa and Canada.
If Uncle Roger did a reaction video to your egg fried rice, you would finally get about 5% of the recognition you deserve! Your content is just so awesome!
This is honestly the first time that I have actually bought a product after it was advertised on a TH-cam video! :) Here in Berlin I have already seen these knives on the street markets before (must have been the same company) and was already always intrigued by them but have never picked one up in the end. So thank you for sponsoring our boy Andong here!!!
I was thinking of buying one too, but the cost of shipping even within the EU seems to be 15€ to my location, which is a ridiculous price. It seems to only be accessible to people living in Germany, or people buying large amounts of knives from there :/
6:10 A tips when julienning: When sliding the stack of potatoes, do it the opposite way from what you did. That way you can control the thickness and adjust the stack and kinda "send" the slices in under the knife while julienning. Not a huge time saver, but if you're all about optimization and technique, every little bit counts ;)
Bring back fried rice Friday’s BUT make it a fusion kind of series. Mexican fried rice, German fried rice, French fried rice, Russian? Love your videos mate 🤘🏼
Now you're talking my language! I have to say knife skills are what got me obsessed with cooking and the beginning and the pursuit of faster and more accurate cuts keeps me in love with the process!
I have the Vay from Authentic Blades since many years and I love it! You forgot to mention the main advantage of these knives: The thin blade! Only blades that are thin all the way allow you to make thin slices. Other knives rather split than actually cut as soon as blade gets thicker, no matter how sharp it is. You either have to cut thicker or the knive slips off. With the thin blade of Authentic Blades I can cut garlic in see through thin slices like in Good Fellas.
Regarding the knife name. Tao nhã means elegance in Vietnamese. The pronunciation is similar to Mandarin 刀牙 (in Southern Vietnamese accent) or 刀雅 (in Central Vietnamese accent). (there isn't a Mandarin tone matching the Northern accent). The knife names on Authentic Blades are quite descriptive and kinda hillarious e.g. Ca Voi (whale) for a cleaver shaped like a whale.
This is the first time that we bought a product right after watching a TH-cam video!!! Cannot believe the price for a handmade cooking knife that looks will last for a lifetime! btw, thanks for the discount code Andong!
Hey Andong! Can I share with you my technique of how to cut a bell pepper quick, easy and no waste. Best of all a flat surface which you can cut into any shape desired. So you chop off the the top and bottom as you would to filet an orange. You can use these parts also. Then take the remaining barrel, cut down one side and slide your knife flat over the interior to remove the membranes and seeds and you get a flat sheet to cut with precision any way you choose. Arohanui from New Zealand
I have watched your video more in the last year when you started to make them more often. I really appreciate that you create a great video.. one that has a fantastic history and a truly beautiful dish in the end. I really wanted you to know that I like your style of educational and cooking videos ... Thank you for sharing your time and life style and the fabulous stories... with me it makes my heart smile.
I finally brought this Knife and I'm very happy with it , cutting meat , veggies and Garlic /Ginger has never been this easy and Quick.Give it quick rinse after work , dry up and add drip of sunflower seed oil , works perfect
I totally appreciate this vid so much. I live small, but I cook big... bad habit. You have given me ideas that will help with everything I cook. Thank you.
I just made stir fry 1 . I cooked a small stake first let it rest as i cooked all the veg then cut into strips and added in at the end. Very tasty, thanks Andong
I have been trying to figure out shapes and sizes of veggies for 43 years. So I appreciate someone dedicating an episode to it. Over that time you can imagine my ideas have changed alot. My current idea with Zucchini is to cut in half then do random and alternating angled cuts with the flat side down. This gives another unique shape for the veggies. Yes, I'm a fan of variety in every aspect, not just color, but shapes when cooking. While still maintaining the same density of the items. Great job.
Great topic and video Andong! We have several KYOKU knives from their Daimyo series and they’re dreamy. You just don’t know what a difference great knives and knife cuts make until you employ them!
man, I love the sound design! Makes the scenes in which you are cutting the veggies so satisfying Alter, Geiles Sound Design! Gibt den szenen in denen du gemüse schneidest, etwas so befriedigendes!
I really like the one ingredient at a time method. I have a 12 inch carbon steel wok for my stir fries. The difference in my method is to wilt and char the veggies without oil. I feel this enhances the wok hei and keeps the end product less greasy. I only add oil in the final step, along with garlic and ginger.
dude at first I was shocked to see, how much of the veggies you cut away, until you finally mentioned making a stock from your scraps, I honestly sighed with relief :'D
Adam Ragusea und du sind wahrscheinlich die einzigen Yter dessen Rezepte ich manchmal mache. Echt geiler Kanal👌. Das Flammkuchen Rezept ist immer noch das beste schnelle Essen was es gibt. Grüße aus Stuttgart
@@theouthousepoet Because it does so much, and it's still very effective at what it does in all of the foods it's good for. You may think of sporks, as they can even work with soups, but they're just really stubby forks and small spoons which makes them worse for soups, so the worst of both worlds. Also I prefer the limited food amount a fork can get, while a spoon can make a small mountain for each bite, a fork more often can't.
I noticed you are usually using latex gloves while cutting, any specific reason for that? I'm a little confused, as you often go out of your way to reduce plastic waste e.g. plastic wrap for doughs, which I think is great! The potato dish seems cool, will definetly try it!
I would love if you could make a video about pepper!! Pepper is probably one of the most underrated spices, and it comes in so many different forms (white, black, green, pink, sichuan, korean, ...). It would be great to have a video about this similar to the ones about onions. I just need the world to understand how AMAZING pepper is. It is the spice we all have, but it's also probably the most important spice in my cabinet!! Loved this video as always!
Finally something Chinese again!!! Thanks for the great video and the authentic recipes, after all the failed attempts of 土豆絲 we now have a good option for cooking it at home :)!
Ich habe mich schon lange für ein solches Messer interessiert, war aber durch die reine „Online-Begutachtung“ bisher unsicher ob und welches ich kaufen soll. Dein Video war sehr gut und ich habe gerade eben auch das Tao Nha bestellt. Freue mich jetzt schon sehr darauf. Vielen Dank. Auch dafür, dass du auf dieses Unternehmen hingewiesen hast. Super😁👍
Ooh, that 'set ingredients aside in the pan' advice gives me ideas. A year ago the supermarket was doing a promo and I got myself what I thought to be a perfect deep skillet. It turned out that I was an idiot who can't read dimensions so now I have an oversized skillet that doesn't heat evenly on my cooktop. I will Definitely try this trick with that one!
Yeah, just don't HALVE it FIRST, that's silly!! Do the horizontal cuts first, THEN push the middle one all the way through to halve it. Much more stable. (That said, I always use the radial technique, way easier and safer)
Good video, thank you. Well that was a bit stressful. I'm afraid my German isn't what it was & Authentic Blades don't seem to have a translate function on their website. But I've been after a knife like the TAO NHA for a while & their prices are very good. So with a little help from Google translate I got there in the end. I just hope I don't have to pay an import tax with all the stupid "Brexit" foolishness. Excellent you had a code with them, saved me a little on what was already a great price. Will let you know when it arrives & how I get on with the knife. There are a few others on their website I like, but I'll see how this first purchase goes through before buying some more. Hope you and Authentic Blades continue to do business with each other. Many paid promotions & support things have little to do with the video content on TH-cam, but they seem good and very much in with what you do.
Great video! First time I've ever bought something from a youtube ad. I ended up buying it before the video had finished so I didn't get to use the promo code, could you put them in the description by the link next time? Cheers!
If you want to use gas stove but not have intense flame like chinese stove use, try use infrared stove its have intense heat for stir fried or boiling water quickly which they claim use less gas than tradition gas stove, after use it for a year i can guarantee it but it's bit hard to control it heat when need to use it for slow cook
haha yes, stir-fry rice is always the best to have it at home~~~I will try out our recipe for this amazing stir fried rice ~~~and I love your stir-fry shredded potatoes as well ~~Yummy yummy ~~
Hey, Andong! Have you heard of a Wok Clock? You place all your stir-fry ingredients on a plate in the order they're going into the wok -(or pan) That way nothing should over or under- cook. Clever, eh? 🙂
The one time I actually want to order a knife that's been recommended by a youtuber I watch and they dont deliver to Canada.... Damn you and your awesome looking, affordable, hand made knives Andong!.... Will you order me one and ship it to me? I'll pay extra :)
Hi Andong I would like to start with Asian cuisine but I don't know what things I should by from the Asian market so I don't have to go there every time I want to cook something. Do you have some kind of list for Asian ingredientd??
Thank you Authentic Blades for supporting this video! Check out their fantastic cooking knives: bit.ly/andong-blades - They ship across the EU! 🇪🇺
How is this 3 hours old lol
Crying in American
@@aliin8763 Magic!
I am going to end up with two more knives i do not really need and I blame you!
IMPORTANT YOU NEED TO OIL THE KNIFE OR KEEP IT VERY DRY. I have one myself, its good that they are made out of carbon steel ( you get a sharper blade), but carbon steel can get rusty if not handled with care
Yo shoutout to Chinese Cooking Demystified for all the research they do to make restaurant style chinese food at home!
Sometimes I see my whole channel as one big shoutout to CCD
Yeah love their channel, everything I’ve made from their channel has came out super on point!
Yeah CCD is a great channel if you want to learn to cook asian style food! :)
Orange polo shirt to go with fried rice, I see what you did there.
What does it mean?
@@niceguy1891 Its a reference to another TH-cam creator called Nigel Ng, and he is well known for the creating the character of Uncle Roger who is a stereotypical Asian uncle who judges all Asian food on TH-cam with strict criticism jugdging the likes of Jamie Oliver and Gordon Ramsey as well as using copious amounts of MSG in all of his food
Fuiyoh!
Uncle roger approved!
@@xm-5178 thank you :D
Orange shirt. Yeah. Totally got that reference, Uncle Andong.
Except uncle andong doesn't support the chinese communist party..while the other fried rice uncle does
@@nickFX98 man stfu i swear i seen you before in other videos sayin the same thing
@@prussr1885 lol no that was the first time but hate all you want at least I don't support a winnie the pooh bootlicker;D
@@prussr1885 he’s just spreading the truth🤷🏻♀️
@@tpn1110 isn’t uncle roger Malaysian ? They are capitalist there.
Andong, shape of ingredients is not only about cooking time and knife skills, it directly affects one of the most significant and essential components of Chinese cooking: _diversity of textures_ , a perspective and attribute that is second nature in Asian cuisines as equally as important as flavor, an aspect most Westerners are not conscientious of with Asian cuisines.
And here I was thinking that the space rule was about keeping your dishes understandable and edible.
I agree! It was not until I was well into my 20s that I really paid attention to this factor of my cooking.
@@NickCombs Nice!
heterogeneity
Far westerners. Persians get it as do levantine cuisines. North Africa, too. I don't know anything about other cultures, but this is really mostly true of NW europeans and usa and Canada.
If Uncle Roger did a reaction video to your egg fried rice, you would finally get about 5% of the recognition you deserve! Your content is just so awesome!
he has like 400k subs that alone speaks volume
This is honestly the first time that I have actually bought a product after it was advertised on a TH-cam video! :)
Here in Berlin I have already seen these knives on the street markets before (must have been the same company) and was already always intrigued by them but have never picked one up in the end.
So thank you for sponsoring our boy Andong here!!!
I was thinking of buying one too, but the cost of shipping even within the EU seems to be 15€ to my location, which is a ridiculous price. It seems to only be accessible to people living in Germany, or people buying large amounts of knives from there :/
6:10 A tips when julienning: When sliding the stack of potatoes, do it the opposite way from what you did. That way you can control the thickness and adjust the stack and kinda "send" the slices in under the knife while julienning. Not a huge time saver, but if you're all about optimization and technique, every little bit counts ;)
making that stir fry for a single meal is like a full time job
That's literally all the knife work I learned in my dad's and grandma's kitchen growing up!
brad leone saying ALICIN in my head
8:36
bruh
bingo bango bongo :D
You're Nu uh not wrong abbbout that one babe. Lol. Brad is a champ :p "wourder"
"Hi, cute little clove of garlic -BOOM!"
This is now my kitchen catchphrase.
He did that to release the allicin, which is like a two-part epoxy, I believe.
The “Don’t over-crowd your wok” tip made a huge difference. Thank you!
Bring back fried rice Friday’s BUT make it a fusion kind of series. Mexican fried rice, German fried rice, French fried rice, Russian? Love your videos mate 🤘🏼
thats a great idea!
Now you're talking my language! I have to say knife skills are what got me obsessed with cooking and the beginning and the pursuit of faster and more accurate cuts keeps me in love with the process!
I have the Vay from Authentic Blades since many years and I love it! You forgot to mention the main advantage of these knives: The thin blade! Only blades that are thin all the way allow you to make thin slices. Other knives rather split than actually cut as soon as blade gets thicker, no matter how sharp it is. You either have to cut thicker or the knive slips off. With the thin blade of Authentic Blades I can cut garlic in see through thin slices like in Good Fellas.
First rule of cutting veggies: always, always use a bowl at least one size larger than you think you will need...
First rule for anything really :D
2:09 Classic "Oño" reference! I love this channel so much.
Regarding the knife name. Tao nhã means elegance in Vietnamese. The pronunciation is similar to Mandarin 刀牙 (in Southern Vietnamese accent) or 刀雅 (in Central Vietnamese accent). (there isn't a Mandarin tone matching the Northern accent).
The knife names on Authentic Blades are quite descriptive and kinda hillarious e.g. Ca Voi (whale) for a cleaver shaped like a whale.
This is the first time that we bought a product right after watching a TH-cam video!!! Cannot believe the price for a handmade cooking knife that looks will last for a lifetime! btw, thanks for the discount code Andong!
0:27
Because they don’t use MSG 😂
How do you know I'm making stir fried veggies for my meal prep..? Literally life saver dude hahahaha
It's weird that Andong hasn't got a 10MW jet engine stove and 50cm carbon iron wok for how much he loves stir frying.
2:09 Yep, you're watching Chef Jean-Pierre too. The onyo is always number one!
Hey Andong! Can I share with you my technique of how to cut a bell pepper quick, easy and no waste. Best of all a flat surface which you can cut into any shape desired. So you chop off the the top and bottom as you would to filet an orange. You can use these parts also. Then take the remaining barrel, cut down one side and slide your knife flat over the interior to remove the membranes and seeds and you get a flat sheet to cut with precision any way you choose. Arohanui from New Zealand
I have to say that chinese cooking wine really gives it that extra bit of flavor that makes it so good. I love your recipes!
I have watched your video more in the last year when you started to make them more often. I really appreciate that you create a great video.. one that has a fantastic history and a truly beautiful dish in the end. I really wanted you to know that I like your style of educational and cooking videos ... Thank you for sharing your time and life style and the fabulous stories... with me it makes my heart smile.
I finally brought this Knife and I'm very happy with it , cutting meat , veggies and Garlic /Ginger has never been this easy and Quick.Give it quick rinse after work , dry up and add drip of sunflower seed oil , works perfect
I totally appreciate this vid so much. I live small, but I cook big... bad habit. You have given me ideas that will help with everything I cook. Thank you.
I just made stir fry 1 . I cooked a small stake first let it rest as i cooked all the veg then cut into strips and added in at the end. Very tasty, thanks Andong
I have been trying to figure out shapes and sizes of veggies for 43 years. So I appreciate someone dedicating an episode to it. Over that time you can imagine my ideas have changed alot. My current idea with Zucchini is to cut in half then do random and alternating angled cuts with the flat side down. This gives another unique shape for the veggies. Yes, I'm a fan of variety in every aspect, not just color, but shapes when cooking. While still maintaining the same density of the items. Great job.
Очень красивая работа! Блеск! Мне было жаль отходов, но потом я прочла, что ты их позже используешь! Молодец.
I've said this before, but I love how well-connected Food TH-cam is. 🧡
i have one of their knives and can gladly tell you that the knife sounds you hear in this video are completely real and absolutely addicting.
also sharp as fuck
Great topic and video Andong! We have several KYOKU knives from their Daimyo series and they’re dreamy. You just don’t know what a difference great knives and knife cuts make until you employ them!
man, I love the sound design!
Makes the scenes in which you are cutting the veggies so satisfying
Alter, Geiles Sound Design!
Gibt den szenen in denen du gemüse schneidest, etwas so befriedigendes!
Those are some cool cutting techniques I will definitely use in the future, especially the offset/diamond shape one
Wow i love authentic blades 😍😍 got. all of them already
Love the sound effects lol. Thanks for this video
the 2nd stirfry is pretty how i prepare veggies to be put into a veggie springroll!
I really like the one ingredient at a time method. I have a 12 inch carbon steel wok for my stir fries. The difference in my method is to wilt and char the veggies without oil. I feel this enhances the wok hei and keeps the end product less greasy. I only add oil in the final step, along with garlic and ginger.
I love the way you never let anything go to waste or keep waste very minimum. It irks me a lot when i see people wasting food ingredients.
Oh yeah! Stir FRY FRIDAYS ARE BACK
I was too waiting for those!
bau.
dude at first I was shocked to see, how much of the veggies you cut away, until you finally mentioned making a stock from your scraps, I honestly sighed with relief :'D
Adam Ragusea und du sind wahrscheinlich die einzigen Yter dessen Rezepte ich manchmal mache. Echt geiler Kanal👌. Das Flammkuchen Rezept ist immer noch das beste schnelle Essen was es gibt.
Grüße aus Stuttgart
tried the first stir fry, and it turned out really good! thanks, now I know how to enjoy my veggies :3
Fork is the ultimate utensil. Shame on anyone trying to shame the fork. Except for soup.
Wise words
What makes it the ultimate utensil?
Not that I disagree, I’m just curious about what your criteria is.
@@theouthousepoet Because it does so much, and it's still very effective at what it does in all of the foods it's good for.
You may think of sporks, as they can even work with soups, but they're just really stubby forks and small spoons which makes them worse for soups, so the worst of both worlds.
Also I prefer the limited food amount a fork can get, while a spoon can make a small mountain for each bite, a fork more often can't.
When I first found your channel, I thought "he has to be a trained chef..." How wrong I was and how impressed I am!
I love that ice cube tray!
I noticed you are usually using latex gloves while cutting, any specific reason for that? I'm a little confused, as you often go out of your way to reduce plastic waste e.g. plastic wrap for doughs, which I think is great!
The potato dish seems cool, will definetly try it!
Maybe because he has to shoot of those cooking montages again and again, wearing gloves helps reduce slippery-ness and avoid cuts
Another great video. What a coincidence that I was looking for a new knife. Gleich mal eins bestellt. 👍
War bei mir genauso, haha! :)
Tudousi hab ich als Kind immer gegessen. Meine Muter kommt aus China. Danke für das Rezept!
Totally would have bought the knife if they shipped to the US. That's a great price, for what looks like a great knife.
You might be able to buy them elsewhere, obviously without Andong's code. They came up on Amazon for me.
I would love if you could make a video about pepper!!
Pepper is probably one of the most underrated spices, and it comes in so many different forms (white, black, green, pink, sichuan, korean, ...). It would be great to have a video about this similar to the ones about onions. I just need the world to understand how AMAZING pepper is. It is the spice we all have, but it's also probably the most important spice in my cabinet!!
Loved this video as always!
This guy does great, very informative.
you did a video on onion, but and garlic?
Fresh, or Dry, with or without germ? that would be an interesting one.
Finally something Chinese again!!! Thanks for the great video and the authentic recipes, after all the failed attempts of 土豆絲 we now have a good option for cooking it at home :)!
Another great video from Andong!
Well done, brother.
Thanks for this recipe my family loved it :)
Ahhhh thanks for this! I’m making a stir fry dinner soon so this was very helpful
Omg potato strings are the soo good
A sharp video indeed. I, too, love rice & I have rice dishes on a regular basis. Cheers!
You need a wok Chan. Great cooking as always! Thank you, Andong.
Ich habe mich schon lange für ein solches Messer interessiert, war aber durch die reine „Online-Begutachtung“ bisher unsicher ob und welches ich kaufen soll. Dein Video war sehr gut und ich habe gerade eben auch das Tao Nha bestellt. Freue mich jetzt schon sehr darauf. Vielen Dank. Auch dafür, dass du auf dieses Unternehmen hingewiesen hast. Super😁👍
I think Swiss rösti comes closes to that chinese potato texture. It's also one of my favourite potato dishes.
Ooh, that 'set ingredients aside in the pan' advice gives me ideas. A year ago the supermarket was doing a promo and I got myself what I thought to be a perfect deep skillet. It turned out that I was an idiot who can't read dimensions so now I have an oversized skillet that doesn't heat evenly on my cooktop. I will Definitely try this trick with that one!
Damn, thank you man! I was dreaming to find Vietnam-style knives back here in Europe!
Hands up if you ordered the knife - before realising that there is a discount code at the end of the video !!
Oh no!
Loved it. I'll have to stir fry some more, because it's healthy and delicious. I'll get my wok ready!
That horizontal onion cut technique is intriguing
Yeah, just don't HALVE it FIRST, that's silly!! Do the horizontal cuts first, THEN push the middle one all the way through to halve it. Much more stable.
(That said, I always use the radial technique, way easier and safer)
I love how he used that trashy sounds when he was cutting the vegetables
dude those are for real the og sounds these knives do. i have one
haha ich liebe die sound fxs die du rein gebaut hast. ich dachte zuerst dass ich mir eine samurai doku anschaue
Fuiyyoooh, now I want to see the reaction video of our uncle, bet he'll like the msg !
Nice Uncle Andong shirt :)
8:44 do you mean Allicin? (:
Thank you for the life hack with the tooth pick. And also for the knive!
The sound every time you cut something with the tao nha is killing me. Andong you troll xD
oh damn, tooth stick trick is so very handy. Glad to know
In my fimaly we don't usually don't blanch the veggies, but we do wash them. Love em criiiiispy
Did you actually add blade scraping sounds in post production?!? 🤘🏼
13:45 I was thinking it and then he said it! Yehhh filipino garlic fried rice 🇵🇭
Cutting meat in big cubes is a way to elevate. You don't really sacrifice Maillard, because you cook it longer and it is still soft inside.
Fuyioh! I was glad u used a Wok for the Fried Rice. I think this recipe will qualify you for Uncle Adong.
Good video, thank you.
Well that was a bit stressful. I'm afraid my German isn't what it was & Authentic Blades don't seem to have a translate function on their website. But I've been after a knife like the TAO NHA for a while & their prices are very good. So with a little help from Google translate I got there in the end. I just hope I don't have to pay an import tax with all the stupid "Brexit" foolishness.
Excellent you had a code with them, saved me a little on what was already a great price. Will let you know when it arrives & how I get on with the knife. There are a few others on their website I like, but I'll see how this first purchase goes through before buying some more.
Hope you and Authentic Blades continue to do business with each other. Many paid promotions & support things have little to do with the video content on TH-cam, but they seem good and very much in with what you do.
This video was absolute useful, thank you my ninja style guy.
I saw the potatoes and I hope you're making Chinese Tudou Si! I could never make good one at home
Great video!
First time I've ever bought something from a youtube ad.
I ended up buying it before the video had finished so I didn't get to use the promo code, could you put them in the description by the link next time?
Cheers!
If you want to use gas stove but not have intense flame like chinese stove use, try use infrared stove its have intense heat for stir fried or boiling water quickly which they claim use less gas than tradition gas stove, after use it for a year i can guarantee it but it's bit hard to control it heat when need to use it for slow cook
I never took my stir-fry this seriously and it's literally one out of three things that I can actually make
haha yes, stir-fry rice is always the best to have it at home~~~I will try out our recipe for this amazing stir fried rice ~~~and I love your stir-fry shredded potatoes as well ~~Yummy yummy ~~
Such nice sound design on the cutting action 🔪🔊💜
Hey, Andong! Have you heard of a Wok Clock? You place all your stir-fry ingredients on a plate in the order they're going into the wok -(or pan) That way nothing should over or under- cook. Clever, eh? 🙂
This is so helpful. Very neat.
The one time I actually want to order a knife that's been recommended by a youtuber I watch and they dont deliver to Canada.... Damn you and your awesome looking, affordable, hand made knives Andong!.... Will you order me one and ship it to me? I'll pay extra :)
Easy. Beautiful. Spicy.
Very nice video. Could you make a video about schweinshaxe next time?
Hi Andong
I would like to start with Asian cuisine but I don't know what things I should by from the Asian market so I don't have to go there every time I want to cook something.
Do you have some kind of list for Asian ingredientd??
the true Miracle blade
Great work Mr OG Andong✌️
Best video now food presentation 👌on point