I'm working my way through Mandy's excellent cookbook "168 Better Than Takeout Chinese Recipes". So many options! I'll be posting a review on Amazon soon, but so far I'm over-the-top pleased with this gift from my wife.
I bought Mandy's cookbook and it turned up just before Christmas and I absolutely love it!! It's really well written and beautifully presented I've got most of the book dog eared and a huge shopping list of ingredients to buy when I'm next in town.
broth cleaning is the biggest illogical stupid that exist. the broth will always become clear if you boil on high for enough. that stuff is just proteins and they will break up. and they are NOT making the taste bad.
Mandy--I just received your cookbook. It is wonderful!!! I leaned it to my local library director in hopes she will order it for the library. Recommend it to all!
The cookbook is wonderful !! I am slowly working my way through it !! Everything I have cooked so far has been excellent !! Thank you for all the hard work you put in to create such a lovely cookbook!! 🤗
I've been watching your videos for a while now and I just bought your book today. I can't wait to get started on learning the recipes. Keep up the good work! Your food is wonderful.
Very delicious and comforting Mandy!! Thank you for sharing this with us and for the very well detailed explanation to go with it. Your cookbook is just beautiful, very consist and detailed recipe instructions and the pictures are amazing. Many thanks again Mandy 💕 💕 Tina 💕
Could you do a video on storing some of the more unusual ingredients please? So for example if I’m going to buy some type of paste for a recipe how long does it keep for because it’s no use if I can only use it in this recipe and it goes off on a week or two. Should it be kept in the fridge? Maybe a layer of oil on top to preserve? What other recipes is the ingredient good for? Sorry to be so demanding but it could be so incredibly useful for people unfamiliar with using Chinese ingrédients at home. 🙏
I dont know if someone else got better tip, but as someone who got TONS of souces and spices - freeze them! Souces I just put into ice trays, freeze and then place into baggies. Spices into small sealed baggies and then freeze them. (I have vacuum sealer so that's very easy that way, but you can also suck the air from the baggie with a straw) Ive started doing that because I couldn't go through giant bag of Gochugaru fast enough, and amazing Maangchi (also youtube) got lovely tip for that, in form of freezing the whole bag!
I am so glad you used chu hou paste. I picked some up the last time I was in the city and totally forgot what you used it for, lol. I think it may have been this but with daikon/lobok. Now I get to finally use it with this recipe. ☺
I've got to try this. One of my favorite meals is Hungarian goulash and it starts roughly the same, but the flavors are entirely different. And I'm only missing two ingredients!
Interesting.. growing up , my mom will collect the “ foam” that forms when one boils chicken or beef in water , and discard it , then adds the vegetables into the water that were boiling with the meat …
I remember seeing somewhere that you don't want the meat to cool after blanching otherwise the meat will be tough. Is there any basis for that in your experience?
Hi Mandy, this seems as one of the recipes that ill have on repeat during this winter. Such a cozy meal! :-) I have a question about your wok - I bought it a couple years ago, and I've noticed that mine have "dents" and scratches. I have never used other utencil but the spatula that was included, and washed and seasoned it according to instructions. It works, but the dents worry me. Have you had that happen to you with your wok? Its not seasoning not applying or something, its real dents into the steel. Also my "hammer" look is completely gone by now, so it just doesn't seem like it was done very well. :(
Yes… I use my Staub brand Dutch oven , Lodge cast iron pot or Dutch oven is good option , it’s more economically priced. Any pot for stewing is good. The heavy lid keeps the water from evaporating too fast. I put my timer on for 20 mins each time to check the liquid level . I keep track so I know when it is getting closer to 1.5 hr mark . Depending on how large you cut the beef … anytime after 1 hr I am more vigilant to not over cook the beef and potatoes. I prefer daikon than potatoes. So I check more often after 1 hr mark for tenderness. This is a wonderful dish esp. for winter as I am more at home , less outside , so I can cook these longer duration dishes.
I wouldn't use anything but shin beef and the leg meat to make stew. Everything else turns to tender SAWDUST and is indelibly dry, no matter how much gravy you have with it. I do not understand chefs who don't understand this very obvious fact. The only animal meat that is never dry no natter how long you stew it, is sheep.
I would comfortably say every country in the world has a braised beef with potatoes or other root vegetable. And wars throughout history also brought a ton of dishes and ingredients from one country to another so it is not that strange to see mixes of dishes. Even if it's not 100% native, if a country's been doing a dish for +60 years it becomes traditional. Look at korean army stew for example.
I'm working my way through Mandy's excellent cookbook "168 Better Than Takeout Chinese Recipes". So many options! I'll be posting a review on Amazon soon, but so far I'm over-the-top pleased with this gift from my wife.
Mandy, I tried your wanton soup and it was just perfection! I also made aromatic oil and now is an item I cannot live without. Thank you!
I bought Mandy's cookbook and it turned up just before Christmas and I absolutely love it!! It's really well written and beautifully presented I've got most of the book dog eared and a huge shopping list of ingredients to buy when I'm next in town.
Thank you for teaching how to clear the broth. Also the lesson on fermented tofu- great. Learned so much. Will cook it soon. Thank you, dear Mandy. 💐
broth cleaning is the biggest illogical stupid that exist. the broth will always become clear if you boil on high for enough. that stuff is just proteins and they will break up. and they are NOT making the taste bad.
Mandy--I just received your cookbook. It is wonderful!!! I leaned it to my local library director in hopes she will order it for the library. Recommend it to all!
The cookbook is wonderful !! I am slowly working my way through it !! Everything I have cooked so far has been excellent !! Thank you for all the hard work you put in to create such a lovely cookbook!! 🤗
Because of LDR's comment, I just bought your cookbook. It's being delivered tomorrow morning. Looking forward to your recipes!
It was one o the best Chinese books out there! I love mine and use it all the time. Happy cooking!
The cookbook blew my mind! How exciting!
Will try this this weekend ... will comment after! Looks amazing! 😋
I've been watching your videos for a while now and I just bought your book today. I can't wait to get started on learning the recipes. Keep up the good work! Your food is wonderful.
Very delicious and comforting Mandy!! Thank you for sharing this with us and for the very well detailed explanation to go with it. Your cookbook is just beautiful, very consist and detailed recipe instructions and the pictures are amazing.
Many thanks again Mandy 💕
💕 Tina 💕
Очень понятно и доступно, без суеты. Спасибо, Мэнди, должно быть очень вкусно, обязательно нужно приготовить!!!! Удачи тебе!!!!🫠🫠🫠🫠🫠🫠
I just put potatoes and beef into the fridge, so maybe this recipe is a sign! :)
I was going to do beef stew, but we'll see.
Thank you for the video!
Mandy I got your Wok for Christmas and have been using it almost every day since I love it
Your comment made me go look for the wok. I've decided to get one!
How about you being the first one to write a review on it? Thank you!
I think I'm going to tell my family to buy me your cook book ❤
Merry Christmas ⛄🎁🎄🎅
Thank you Mandy great show yummy 🤤.
I just got the cookbook tonight.
I was very excited to get your cookbook for Christmas!
It look soooo good 😋😋😋
I love potatoes and braised beef. 🥔 🍖
Your food is beautiful ❤️❤️
Great Job Mandy!!! 👏🏾👏🏾👏🏾
Could you do a video on storing some of the more unusual ingredients please? So for example if I’m going to buy some type of paste for a recipe how long does it keep for because it’s no use if I can only use it in this recipe and it goes off on a week or two. Should it be kept in the fridge? Maybe a layer of oil on top to preserve? What other recipes is the ingredient good for?
Sorry to be so demanding but it could be so incredibly useful for people unfamiliar with using Chinese ingrédients at home. 🙏
I dont know if someone else got better tip, but as someone who got TONS of souces and spices - freeze them! Souces I just put into ice trays, freeze and then place into baggies. Spices into small sealed baggies and then freeze them. (I have vacuum sealer so that's very easy that way, but you can also suck the air from the baggie with a straw) Ive started doing that because I couldn't go through giant bag of Gochugaru fast enough, and amazing Maangchi (also youtube) got lovely tip for that, in form of freezing the whole bag!
@ Genius!!!!! Thank you!!!! 🙏
👍👍👍👍👍👍Hi Mandy ! Thank you for such a great presentation . ------Michigan
This looks delicious & yummy! I will have to try it soon! Blessings 🙏
I received your new cookbook today….. 8 Jan 2025………. It is wonderful. 好多謝你
I never remove the scallions because I love eating it. It's sweet and just a nice taste for me
I am so glad you used chu hou paste. I picked some up the last time I was in the city and totally forgot what you used it for, lol. I think it may have been this but with daikon/lobok. Now I get to finally use it with this recipe. ☺
Thanks for the nice video 👍🏻
That looks really good!
So good
thanks for one more interesting video. I ordered your book 2 month ago, nothing happened yet. Greetings from Sweden /Peter
Thanks Mandy!
Interesting, I don't think I've ever seen potatoes served over rice, in the west it's usually rice or potato. I will have to try this soon.
THANKS
Super!❤🎉✨️👍🏻🥂
Ummmmm looks delicious ❤❤❤
I've got to try this. One of my favorite meals is Hungarian goulash and it starts roughly the same, but the flavors are entirely different. And I'm only missing two ingredients!
Ooh! Is this a new-model claypot for sale? I have the larger one and I love it!
Interesting.. growing up , my mom will collect the “ foam” that forms when one boils chicken or beef in water , and discard it , then adds the vegetables into the water that were boiling with the meat …
Very nice Recipe , new friend stay connected ❤❤
Looks delicious! Is that a new claypot you have available?
I remember seeing somewhere that you don't want the meat to cool after blanching otherwise the meat will be tough. Is there any basis for that in your experience?
추로우 페이스트가 뭘까 한국에서도 팔것 같은데 아무튼 잘 보고 갑니다🎉
Hi Mandy, this seems as one of the recipes that ill have on repeat during this winter. Such a cozy meal! :-)
I have a question about your wok - I bought it a couple years ago, and I've noticed that mine have "dents" and scratches. I have never used other utencil but the spatula that was included, and washed and seasoned it according to instructions. It works, but the dents worry me. Have you had that happen to you with your wok? Its not seasoning not applying or something, its real dents into the steel. Also my "hammer" look is completely gone by now, so it just doesn't seem like it was done very well. :(
Thank you for reaching out. You can email me (products@soupeduprecipes.com) with a picture and I will look into it for you.
Mandy
The only pot like that I have is a cast iron pot. Can I use that for this recipe?
Yes… I use my Staub brand Dutch oven , Lodge cast iron pot or Dutch oven is good option , it’s more economically priced. Any pot for stewing is good. The heavy lid keeps the water from evaporating too fast. I put my timer on for 20 mins each time to check the liquid level . I keep track so I know when it is getting closer to 1.5 hr mark . Depending on how large you cut the beef … anytime after 1 hr I am more vigilant to not over cook the beef and potatoes. I prefer daikon than potatoes. So I check more often after 1 hr mark for tenderness. This is a wonderful dish esp. for winter as I am more at home , less outside , so I can cook these longer duration dishes.
How would you cook this in an instant pot?
yum
Can we buy your cookbook in electronic form?
Might be the fastest purchase I have ever made lol
its funny aside from the sauce that is typical asian, it looks like a typical goulash recipe in my country haha xD
A cast iron pot would work as well.
It's not always easy to get all the right ingredients for Chinese recipes. Looks good, though
no outro?
good video nonetheless!
Wow finally a dish with NO PORK🙆this looks yummy😋
I wouldn't use anything but shin beef and the leg meat to make stew. Everything else turns to tender SAWDUST and is indelibly dry, no matter how much gravy you have with it. I do not understand chefs who don't understand this very obvious fact. The only animal meat that is never dry no natter how long you stew it, is sheep.
2:12, that's 2 tablespoons of sugar? look like more than 2, lol
We need smell "O" vision
Why you Use a rubber band in your hand.I though only Indian Hindus use this kind of rubber band in their hand
I am still waiting for my cook book order placed in November, I hope my email gets responded. thanks
Hi, I saw your email and did responed a couple hours ago. Thank you for your understanding and hope you have a great trip in Philippines.
Mandy
@@SoupedUpRecipes marry me
Braised beef and potatoes, the food of socialism...
Our potatos and beefs
Sounds more like the food of Western Europe
Sorry Mandy but that most definitely looks NOTHING LIKE CHINESE ANYTHING...THAT LOOKS LIKE AMERICAN STEW/POT ROAST... POTATOES...CHINESE?😂
American pot roast use fermented tofu🧐
Just because you don't know about it doesn't mean it does not exist.
This dish reminds me of Portuguese chicken Hong Kong style.
@@ZaihasSyakhir Yeah, right! 😅😆❤
I would comfortably say every country in the world has a braised beef with potatoes or other root vegetable. And wars throughout history also brought a ton of dishes and ingredients from one country to another so it is not that strange to see mixes of dishes. Even if it's not 100% native, if a country's been doing a dish for +60 years it becomes traditional. Look at korean army stew for example.
Mandy I got your Wok for Christmas and have been using it almost every day since I love it