Hey guys, a few notes: 1. You can also use store bought frozen sticky rice balls that’s without a filling. Those are about 1/3 the size of homemade balls but it can also work if you don’t feel like making all the balls by yourself. Cook them according to the package like we did in the video. Just remember, no need to thaw. 2. As we said in the video, you can also use fish fillet in place of the fish balls/fish paste. Slice the fish into about ~1 inch cubes, and pan fry in about ~2 tbsp of oil over a medium flame. Once golden, remove. Add back into the soup once there’s about five minutes remaining. 3. If you want the rice balls to be less soft and a bit firmer, you can use a mix of 30% rice flour (粘米粉) and 70% sticky rice flour (糯米粉). Many steamed sticky rice ball product would use a mix of both types of flour so that it got a stronger body and would be able to hold up the shape better. 4. You don’t have to use hot water for the dough. Hot water here is not mandatory, it’s just for improving texture and make it softer. You can use all cool water and it’ll also be completely fine. 5. Sticky rice flour generally has a higher absorption rate than wheat flour. When making doughy things like this, its hydration is usually between 90%-120% depending on the flour itself. You’ll need to use your own judgement when kneading. Luckily, unlike tangyuan with stuffings inside, shaping and rolling for these little balls are very easy that you have more room for error when it comes to dough texture. 6. The “sticky rice balls” also comes in different shapes. Round being most common, some people would roll out a small log and use a pair of scissors to cut at an angle to make something like an inch piece. Or simply tearing small bits out from a log without further shaping. 7. The generally idea for the soup base is dry ingredients + umami meat + sweet vegetables + occasional seafood. The one we showed in the video is a classic combo for winter, we’ve also had soup that’s made with seafood (peanut worm) + seaweed, salt-baked chicken + vegetable, chicken + preserved mustard green, or just a pure goose stock. It varies depends on the location even they may just be 50km apart from each other... the beauty of Cantonese microregionality :) That's all for now. Just another quick seasonal one while we were working on the next two videos (which... ended up being bigger project than we anticipated haha)
Malaysian Chinese here! Savoury TangYun is new to me ; we're more familiar with the sweet ginger tongsui version for our winter solstice celebrations. Always fun to learn!
Err... Malaysian here. I have the savory tang yuan every winter solstice. So it's definitely not absent in Malaysia. But yes I rarely see it in restaurants, mostly made by families at home.
Your mention of Cantonese style sashimi really piqued my interest! A cursory google search brought back some neat results, but I think we would all love to see/hear your guys' treatment of the subject!
My late grandmother used to make this and I never liked it, but I’d been thinking of making it this year since she just passed… I’m glad to see this video!
After my initial reluctance to click on anything on the internet that includes "chewy balls" in its' description, I think I just discovered my next favourite comfort food - this looks absolutely delicious. Will try to gather the ingredients after the holidays and give it a go. Thanks guys and Happy Solstice to all.
So, so good! We have to try this. Will be a little hard to source the dried scallop and squid in the local markets here in Calcutta, but will check online. Thank you.
Think a good way to get momentum going for Indian food in China (as well as Greater China) could be something like poriyal (known by other names such as thoran among others, but is a kind of stir-frying technique involving veggies, mustard seeds, lentils such as urad dal, & sometimes coconut shreds), kongfan (which is like a Chinese biryani), veg dishes without allium yet perhaps using fungi like mushrooms such as dosa batter idiyappam in dal with tofu or roasted dal in spice mixes with a slew of street snacks (since that could work like dim sum) & other lesser known regional dishes that most closely resemble each other like with the famous Indo-Chinese cousin? I feel like the variety of ways of using lentils in Indian could translate to Chinese (regional or otherwise) cooking quite well & Indian plus other subcontinental cooking actually has quite a few different kinds of noodles & ways of using them where East Asian cooking (even Chinese) wouldn't normally find them, but I could be wrong here
Gracias, I live in Puerto Rico, and work with in a Chinese restaurant, they do things simpler as you show but I lik3 watching you guys simplify. Xie xie
Savory Tangyuan was always my favourite dish from my grandma! But she did a twist to adapt the tastebuds of the family. Our family never really eat much sticky rice (because eating too much is not good for digestion I reckon), so she'll solely use rice flour instead (粘米粉). I remember asking her why she doesn't use sticky rice for tangyuan, and the reason was even her kids (my mother and her siblings) and grandkids (me and my cousins) never really liked sticky rice. It runs down the family tree I guess.😂 So my favourite style of savory tangyuan would always be rice flour tangyuan, and the broth would be made from 鯪魚肉餅 (I don't know the English for this). Just a fun story I'd like to share.
It's one of my favorite foods growing up. Thank you for posting a recipe because I can't remember what my mom used to put into this dish. I love savory tong yuan more than the sweet version.
I always associated these with the ginger syrup for dessert. I do love the texture and so glad that there is a savory version of this!! Thank you for the recipe and video.
As a cantonese I never actually had the sweet kind haha this is more what I'm accustomed to, there's so many variations of food depending on region. It's very interesting
Thanks for this recipe, they look super comforting! If it's any consolation, the date of Christmas is related to the Winter Solstice, as it was believed that the solstice fell on 25 December when the Julian calendar was introduced to the Roman Empire in 46 BC. This (inaccurate) date of the solstice was deliberately chosen some 300 years later for its symbolism in celebrating the Nativity of Christ, as each day following it would get lighter and lighter. By the same token, the date of Easter is always calculated from the Spring Equinox, as each day following it has more light than darkness.
My mom makes this every year, my sister’s favorite. Personally it’s not my favorite but i understand the charm of it. (Don’t get me wrong, i just don’t like plain tang yuan in the first place, so i usually just put in somen or hor fun in the soup)
Hi, I was wondering if you could look for a dish or multiple dishes that are for histamine intolerant people and maybe make an episode? I think that would be awesome! Thanks for the great content 😌
Apologies if you've answered this before, but could you sub garlic scapes for green garlic in a recipe like this? Obviously maybe less applicable to a winter dish since scapes are so seasonal, but i see those more than green garlic at the farmers market here in the Midwest. And i guess if you also get scallions to use those greens at the end its kind of a moot point. But i figured I'd ask cause we typically end up with a lot of scapes every spring so it would be another good way to use them
garlic scapes are more solid - like a stem, less "leafy". So while the flavor would work fine, the cooking method would change. I'd add them sooner so they could simmer until tender. Raw or just warmed garlic scapes - serious tooth work! Fun scape use - roast them a little to make them sweet and then sub them for garlic in pesto and chimichurru recipes. Puree'd in a little oil they freeze well, and make excellent garlic butter too.
This looks sooo amazing and i love tangyuan!!!! I know that it's not originally created this way, but what recommendations do you have if i want to make a vegetarian version?
And remember, for Jews from New York, it's not visions of sugar plums but rather Chinese food, that dance in our heads this time of year, as they were the only restaurants open on Christmas.
I gotta say, seeing the thumbnail of this vid (salty balls) reminded me of the "schwedy balls" skit on SNL. 😂 th-cam.com/video/bPpcfH_HHH8/w-d-xo.htmlsi=8rE0iXkLXsk_a2F8
Watching Made with Lau is like watching an infomercial. Worse yet, the videos are interrupted right in the middle of important parts of the video. 0/10 Do not recommend.
Idk, felt… festive? Yuletide traditionally refers to Winter Solstice but is often used to generally describe the Christmas season, at least where I’m from in the USA
![What's Cantonese HOME cooking like? [English Edition]](http://i.ytimg.com/vi/Ns8AtQVwrLY/mqdefault.jpg)
![What's Cantonese HOME cooking like? [English Edition]](/img/tr.png)
Hey guys, a few notes:
1. You can also use store bought frozen sticky rice balls that’s without a filling. Those are about 1/3 the size of homemade balls but it can also work if you don’t feel like making all the balls by yourself. Cook them according to the package like we did in the video. Just remember, no need to thaw.
2. As we said in the video, you can also use fish fillet in place of the fish balls/fish paste. Slice the fish into about ~1 inch cubes, and pan fry in about ~2 tbsp of oil over a medium flame. Once golden, remove. Add back into the soup once there’s about five minutes remaining.
3. If you want the rice balls to be less soft and a bit firmer, you can use a mix of 30% rice flour (粘米粉) and 70% sticky rice flour (糯米粉). Many steamed sticky rice ball product would use a mix of both types of flour so that it got a stronger body and would be able to hold up the shape better.
4. You don’t have to use hot water for the dough. Hot water here is not mandatory, it’s just for improving texture and make it softer. You can use all cool water and it’ll also be completely fine.
5. Sticky rice flour generally has a higher absorption rate than wheat flour. When making doughy things like this, its hydration is usually between 90%-120% depending on the flour itself. You’ll need to use your own judgement when kneading. Luckily, unlike tangyuan with stuffings inside, shaping and rolling for these little balls are very easy that you have more room for error when it comes to dough texture.
6. The “sticky rice balls” also comes in different shapes. Round being most common, some people would roll out a small log and use a pair of scissors to cut at an angle to make something like an inch piece. Or simply tearing small bits out from a log without further shaping.
7. The generally idea for the soup base is dry ingredients + umami meat + sweet vegetables + occasional seafood. The one we showed in the video is a classic combo for winter, we’ve also had soup that’s made with seafood (peanut worm) + seaweed, salt-baked chicken + vegetable, chicken + preserved mustard green, or just a pure goose stock. It varies depends on the location even they may just be 50km apart from each other... the beauty of Cantonese microregionality :)
That's all for now. Just another quick seasonal one while we were working on the next two videos (which... ended up being bigger project than we anticipated haha)
THIS IS THE RECIPE THAT INSPIRED ME TO START MADE WITH LAU! this looks amazing! thanks for the shoutout :)
Love your channel, and love this one too. Great to see you here. ❤
Malaysian Chinese here! Savoury TangYun is new to me ; we're more familiar with the sweet ginger tongsui version for our winter solstice celebrations. Always fun to learn!
You are speaking the truth. Its very interesting to know there is a savory version.
Err... Malaysian here. I have the savory tang yuan every winter solstice. So it's definitely not absent in Malaysia. But yes I rarely see it in restaurants, mostly made by families at home.
cantonese chinese here (family is from guangdong), and I'm the opposite, I never had it sweet in my life! My mom always made it savory haha
@@cosmari245lmao I'm taiwanese american and my mom always made the savory version and I actually don't like the sweet one.
Your mention of Cantonese style sashimi really piqued my interest!
A cursory google search brought back some neat results, but I think we would all love to see/hear your guys' treatment of the subject!
I imagine this is the kind of food that just feels like a hug when you eat it.
It is! ☺️
In the neck thightly or just normal hug?
The beauty is discovering the comfort foods of other cultures ❤
My late grandmother used to make this and I never liked it, but I’d been thinking of making it this year since she just passed… I’m glad to see this video!
i always love when Steph narrates videos! she's so expressive, and it's great hearing a bit about her experiences growing up with the food.
After my initial reluctance to click on anything on the internet that includes "chewy balls" in its' description, I think I just discovered my next favourite comfort food - this looks absolutely delicious. Will try to gather the ingredients after the holidays and give it a go. Thanks guys and Happy Solstice to all.
So, so good! We have to try this. Will be a little hard to source the dried scallop and squid in the local markets here in Calcutta, but will check online. Thank you.
Think a good way to get momentum going for Indian food in China (as well as Greater China) could be something like poriyal (known by other names such as thoran among others, but is a kind of stir-frying technique involving veggies, mustard seeds, lentils such as urad dal, & sometimes coconut shreds), kongfan (which is like a Chinese biryani), veg dishes without allium yet perhaps using fungi like mushrooms such as dosa batter idiyappam in dal with tofu or roasted dal in spice mixes with a slew of street snacks (since that could work like dim sum) & other lesser known regional dishes that most closely resemble each other like with the famous Indo-Chinese cousin? I feel like the variety of ways of using lentils in Indian could translate to Chinese (regional or otherwise) cooking quite well & Indian plus other subcontinental cooking actually has quite a few different kinds of noodles & ways of using them where East Asian cooking (even Chinese) wouldn't normally find them, but I could be wrong here
Gracias, I live in Puerto Rico, and work with in a Chinese restaurant, they do things simpler as you show but I lik3 watching you guys simplify.
Xie xie
Happy winter solstice! It’s the best day of the year for me because the sun will start coming back!
It looks delicious. And especially warming in this cold weather.
Happy solstice! Looking forward to the longer days.
Savory Tangyuan was always my favourite dish from my grandma! But she did a twist to adapt the tastebuds of the family.
Our family never really eat much sticky rice (because eating too much is not good for digestion I reckon), so she'll solely use rice flour instead (粘米粉).
I remember asking her why she doesn't use sticky rice for tangyuan, and the reason was even her kids (my mother and her siblings) and grandkids (me and my cousins) never really liked sticky rice. It runs down the family tree I guess.😂
So my favourite style of savory tangyuan would always be rice flour tangyuan, and the broth would be made from 鯪魚肉餅 (I don't know the English for this).
Just a fun story I'd like to share.
It's one of my favorite foods growing up. Thank you for posting a recipe because I can't remember what my mom used to put into this dish. I love savory tong yuan more than the sweet version.
You can also replace the dried scallops with dried platinum and diamonds ....
I always associated these with the ginger syrup for dessert. I do love the texture and so glad that there is a savory version of this!! Thank you for the recipe and video.
As a cantonese I never actually had the sweet kind haha this is more what I'm accustomed to, there's so many variations of food depending on region. It's very interesting
My favorite comfort food. Thanks for your variation on it and the quick soup recipe.
This looks amazing! And it's nice to see the Solstice celebrated
Thank you for your delicious recipes and Happy Holidays!
Thanks for this recipe, they look super comforting! If it's any consolation, the date of Christmas is related to the Winter Solstice, as it was believed that the solstice fell on 25 December when the Julian calendar was introduced to the Roman Empire in 46 BC. This (inaccurate) date of the solstice was deliberately chosen some 300 years later for its symbolism in celebrating the Nativity of Christ, as each day following it would get lighter and lighter. By the same token, the date of Easter is always calculated from the Spring Equinox, as each day following it has more light than darkness.
My mom makes this every year, my sister’s favorite. Personally it’s not my favorite but i understand the charm of it. (Don’t get me wrong, i just don’t like plain tang yuan in the first place, so i usually just put in somen or hor fun in the soup)
Can you dive into desserts next?
Thank you for sharing this tradition!
This looks so good. Thanks for sharing it!
As a toisan person, tong yuen is my jam.
Hi, I was wondering if you could look for a dish or multiple dishes that are for histamine intolerant people and maybe make an episode? I think that would be awesome! Thanks for the great content 😌
Apologies if you've answered this before, but could you sub garlic scapes for green garlic in a recipe like this? Obviously maybe less applicable to a winter dish since scapes are so seasonal, but i see those more than green garlic at the farmers market here in the Midwest. And i guess if you also get scallions to use those greens at the end its kind of a moot point. But i figured I'd ask cause we typically end up with a lot of scapes every spring so it would be another good way to use them
garlic scapes are more solid - like a stem, less "leafy". So while the flavor would work fine, the cooking method would change. I'd add them sooner so they could simmer until tender. Raw or just warmed garlic scapes - serious tooth work!
Fun scape use - roast them a little to make them sweet and then sub them for garlic in pesto and chimichurru recipes. Puree'd in a little oil they freeze well, and make excellent garlic butter too.
Happy Winter Solstice!
Looks delicious, thanks!
Huh, forgot it was winter solstice. Thanks for reminding me guys!
It's 22nd Dec for this year.
The title of this video is something else,
This looks sooo amazing and i love tangyuan!!!! I know that it's not originally created this way, but what recommendations do you have if i want to make a vegetarian version?
Dried shiitake and some Napa with some seaweed
Happy Solstice
ok but can we see chris trying to roll 4 balls at once as an example of someone with bigger hands
I love this. The taste is amazing. It reminds me of Cantonese
This looks amazing thanks guys.
Happy winter solstice to you as well. also known as U Bull.
Lol, the dog is called Hayek. I'm not an ancap, but I'll make an exception for the pup.
Happy solstice! Where's Chris?
Ha, I’m around :) Next video I’m doing the VO, so you’ll get your dose of me soon lol
So... basically a Chinese Matzah ball soup with Gefilte Fish
Oh, sure. But whenever *I* invite everybody in the village to come eat this big pot of balls, I get a stern talking-to by the mayor.
I wonder how many touched their earlopes while watching this.
Hayek goes Santa!
And remember, for Jews from New York, it's not visions of sugar plums but rather Chinese food, that dance in our heads this time of year, as they were the only restaurants open on Christmas.
my mom makes those.
i prefer the hakka version of savory tangyuan
I gotta say, seeing the thumbnail of this vid (salty balls) reminded me of the "schwedy balls" skit on SNL. 😂
th-cam.com/video/bPpcfH_HHH8/w-d-xo.htmlsi=8rE0iXkLXsk_a2F8
imagine these with fillings....
That's a lot of balls.
Reminds me of a Filpino dessert called bilo-bilo.
Salty balls 😂
first :o
When I was young, mom always makes rice balls during the winter season. Boy, was it hard to swallow. So we just have the soup and the vegetables. 🤢
Oh thank God, we don't like the sweet ones. Maybe these will go over better
guys. you really just posted that title and didn't think it had any implications???
I'm guessing it didn't come up because they thought their audience would be more mature than that.
@@jgibson1970 seriously, no fun allowed
Watching Made with Lau is like watching an infomercial. Worse yet, the videos are interrupted right in the middle of important parts of the video. 0/10 Do not recommend.
Why is bro calling winter solstice “yuletide”😂 I bet only like 0.01% of your audience is German
Yuletide is not a German word.
Idk, felt… festive? Yuletide traditionally refers to Winter Solstice but is often used to generally describe the Christmas season, at least where I’m from in the USA
Happy Winter Solstice!