Thank you all for watching. From now on, I will publish more clay pot recipes since I am selling a clay pot now. I hope you like my new product and have fun cooking with it. 🥢BUY MY CLAY POT - amzn.to/31HOX8B (Use "claypot20" for a 20% discount. Note: so far, we only launched this product in the USA, other country's inventory will be available after the holiday. If you are not in the USA and you want to buy it, please email soupeduprecipes@gmail.com with a subject title "clay pot" to reserve the discount and I will notify you when the inventory is ready)
Dear Mandy - I made this recipe tonight - without daikon. Otherwise I followed your moves exactly. Probably the best food I’ve ever cooked or eaten! I served it on white rice with baby bok choy, and my wife and I were in heaven!!! Thank you so much for your skill, teaching ability and perfect communication! You are too cute!!!
Mandy, you are truly amazing!!!! What I love about you the most is that you’re so thorough when explaining how to make your delicious recipes - you leave nothing out, you cover everything. I love your channel, thank you very much 😊
Great recipe. Interesting that across Asia you get a similar dish combining Daikon Radish and some kind of protein. In Japan there's a really popular homemade dish called (大根と鶏肉の煮物/Daikon to Tori Niku no Nikomi), which basically means Daikon and chicken stew. It's usually served with bone in chicken drumsticks and soft boiled eggs, while the broth is made of Dashi, mirin, sake, sugar and either soy sauce with rice vinegar or ponzu (Japanese citrus vinegar).
I made this recipe last night to celebrate New Year’s Eve. It is a dish I’ve had many times in China, so I was very excited to learn how you make it. We had to purchase several ingredients I had never used before. We also purchased the lovely clay pot. It was absolutely delicious and authentic, ranking above most of the versions I’ve had in China! I’ve been watching this channel since it’s first year and I am thrilled to be able to wish Mandy a Happy New Year by name. My only advice is to add more spices and sauces than called for. Whether it’s my personal taste or that some recipes are made milder for an American audience or whether we get weaker ingredients, doubling most of the spices, except for salt, always seems to produce the best results for us with recipes from this channel I’ve been to Guandong province at least 50 times, so I crave real Cantonese food when I am not able to travel there. Mandy’s advice is as good as you can get. We’ve confirmed this many times and will continue to look forward to Wednesday’s when she drops videos. Bye!
Thank you so much for watching my video and trying the recipes. I am glad you like the clay pot. I will continue to share more clay pot recipes as well as more Cantonese recipes soon LOL! If you could kindly leave a positive review for the clay pot on Amazon, I will appreciate that. We are a small business, review helps us to build up the reputation. Wish you are your family a wonderful new year. Mandy
I’m Cantonese and this recipe is legit !! WOW my family and I loved it. Every bite was so flavourful! I added a little more chu hou paste and I can’t get enough of this sauce 😭 💕💕 I added some tofu puffs since I needed to get rid of it in my fridge, it compliments nice with this dish 👍
I was just thinking if you did this with rutabaga or parsnip or some other turnip family vegetable, it would be traditional English beef stew, but with Chinese flavors.
This has solved my daikon woes. I’ve done braised radish type recipes a lot and sometimes the same recipe is perfect, other times really bitter. Australian daikon, different seasons, climate, probably regions grown. I will double peel and blanch from now on. Game changer!
as an alternate carb, use rice noodles and use the sauce from the dish. i prefer it over rice honestly cause eating this dish with rice can get heavy and can put you into drowsy mode for the rest of the day
I try to avoid pure carbs (noodles, rice, potatoes), so I'll often have shredded cabbage or shredded lettuce or spinach or something like that instead. It's not quite as primally satisfying, but it's much healthier and you can avoid that heavy, drowsy feeling after. I'm wondering if this dish would be good with sukiyaki additions like shiitake and enoki mushrooms or konjac 'noodles'. I love that it uses daikon instead of potato!
感谢，Mandy! I lived in China for a few years, and I love cooking Chinese food at home to recapture a taste of my memories in China. Making this recipe right now as I type. Next time, I'll use your clay pot 😁👌🏽🍜
Thank goodness for your cooking videos. Thank you from AUSTRALIA 🇦🇺. It makes a difficult as you show the ingredients product easy to get at groceries, simple and easy
I love your recipes, they always turn out so well. The recipes make my Chinese husband so happy. I use Hexaclad, works like a clay pot surprisingly. But I will try a clay it. Thank you
This looks so good. Thank you. I have never eaten a daikon radish ,have you tried turnips in this? They are a little sweet. They get very soft though ,I doubt you could pick it up with chopsticks. You look happier than a few months ago.
Margaret, the Daikon radish holds it's texture better during cooking than most turnips I have used in the US, although turnip will cook similarly to the potatoes Mandy suggested as a sub. If you want a firmer vegetable in the end, you may want to add the turnip, potato and/or other veggies part way through the cooking. Although the veggies will contribute a little less to the broth, they will be firmer and the final flavor will be almost exactly the same. Another option, which may be available in some areas is Korean Green Shouldered Radish, which is generally less peppery than US Daikons and is much easier for me to get in SE Virginia. Hope this helps.
TKS for sharing Mandy. I got a clay pot for Hanukkah this year....and I've already made 2 dishes with it, now I have to give your stew a try. It looks delicious.
This was the most tasty sauce so far in my experimentation with your recipes. Used a piece of dried sliced orange instead of just the peel. Daikon was a nice departure. Thanks Mandy!
Just checking in again to say thanks for your regular videos and excellent recipes! Always looking for new ways to smell up the house in these winter months.
I'm going to like this video without even watching it based on my faith in the author. I will watch it later, but I know it will be delicious, and that the instructions will be clear and concise. Can't say the same for many other TH-camrs.
Thank you for this recipe, which I made yesterday in the clay pot that I bought from your store. It was very tasty. I look forward to new braised/clay pot recipes to come.
Thank you so much for the support. I am very happy that you already cook mu recipe with the clay pot. means a lot to me. If you could kindly leave an honest review on Amazon, I will appreciate that. We are a small business, the review will help us to build the reputation =)
Much Thanks Mandy, for this Old School Family-Favorite Recipe that's Great with Rice, Noodles or Chow Fun. This is a perfect dish for these colder days and makes the home smells so good and "inviting".
Very inspiration andi. Thank you for using authentic ingredients. I will have to google a few of the spices.. Not too much variety where I live. Love your videos! Keep it up!
Thank you for writing the recipe on the description! So helpful! Thank you for all your wonderful delicious recipes!! This is the first one I’m trying and I can’t wait to have it. It’s cooking on my stove right now. Can’t wait to see more of your videos. Keep them coming!
I've done something similar to this using a pressure cooker, only took about 1hr...2hrs if I do tendon. I never found bitterness to be an issue with my daikon, but I live in Canada and usually my local Chinese supermarket imports daikon.
I think you can adjust the recipe for the bitter daikon; I have had great luck making oxtail with daikon and star anise by adding a lump of rock sugar to the pot as it simmers. It comes out delicious! Like you, I love oxtail, and beef tendon in these soups!
It's funny how I watched so many of her great recipe video and I know it taste Great since I tried them, she get an automatic like as soon as she say "hey everyonnnnnnne" no question asked. Please keep going!!! I hope my little likes help you since I don't have the money currently to support you like I would want. 🙂
Thanks Mandy! I had no idea that diakon radish was supposed to have a sweet profile, I live in the US and from my experience, they usually taste faintly peppery. I'll try your trick next time with the double peel and quick blanch. Thanks 😊
V.good and delicious and fast thumbs up beautiful presentation my mouth is watering again I want to try it out don't know if I find all the ingredients. Marvelous. 💚💜🤩😍😘👌👌👍👍👍👍👍
The clay pot looks so beautiful, hopefully the quality is good too. Iv taken Mandy’s word for it hoping it will last longer than others. Decided to order via Amazon. Look forward to my delivery today.. 😍
Hi, Mandy. Your recipe is mouth-watering and I will make it soon :) Question: Will using the broth from blanching the beef make it more flavorful rather than using just water? Thank you!
@Dale Martell Of COURSE using the blanching water would make the soup more flavorful! But culturally, Asians see that first cook as "cleaning" the meat, so therefore the blanching water is "dirty" and is thrown out. It's definitely throwing flavor down the sink doing that first step. When I make soups and stews I do not do this step, as you really are losing flavor, nutrients, collagen, etc.
The blanching is to remove the impurities. All the brown/grey blood bits that float on top gives it a slight “gamey” taste If left in. You can try to soak your meat in tap water for an hour or so to draw out the blood if you prefer to skip the blanching part. I find soaking meat does a similar effect, but not as efficient.
This looks so good! I grow daikon radishes in my garden very early in the year and they are sweet and yummy just like you describe. They are easy to grow and so much better than from the store!
Can you show us how to make pho? I've tried 3 recipes and ended up with beef water every time. All of your recipes I have followed end up perfectly. The aromatics in this recipe reminded me of pho.
I love Cantonese braised brisket with tendon so much - my favourite is having it with hor fun noodles. Could you please do a Hong Kong style beef curry recipe?
Thank you all for watching. From now on, I will publish more clay pot recipes since I am selling a clay pot now. I hope you like my new product and have fun cooking with it.
🥢BUY MY CLAY POT - amzn.to/31HOX8B (Use "claypot20" for a 20% discount. Note: so far, we only launched this product in the USA, other country's inventory will be available after the holiday. If you are not in the USA and you want to buy it, please email soupeduprecipes@gmail.com with a subject title "clay pot" to reserve the discount and I will notify you when the inventory is ready)
Is it the same as braised beef brisket?
nice, love to cook with clay pot!!
@@chicaypomoso5586 Yes, brisket can be used in this recipe. It might take a little bit longer to braise.
Is the pot non-stick? Thanks 🙂
I love you
Dear Mandy - I made this recipe tonight - without daikon. Otherwise I followed your moves exactly. Probably the best food I’ve ever cooked or eaten! I served it on white rice with baby bok choy, and my wife and I were in heaven!!! Thank you so much for your skill, teaching ability and perfect communication! You are too cute!!!
No matter what, I see a Souped Up Recipes pop up in the feed. I ain’t waiting. Click click click. This beef looks amazing, my goodness!
That is a beautiful claypot!!! Claypots are essential in Asian kitchens, so good for braises, soups and slow cooking. Love this recipe too!
I love watching her cook but love hearing her talk even more. Thank you for these recipes.
Mandy, you are truly amazing!!!! What I love about you the most is that you’re so thorough when explaining how to make your delicious recipes - you leave nothing out, you cover everything.
I love your channel, thank you very much 😊
Great recipe. Interesting that across Asia you get a similar dish combining Daikon Radish and some kind of protein. In Japan there's a really popular homemade dish called (大根と鶏肉の煮物/Daikon to Tori Niku no Nikomi), which basically means Daikon and chicken stew. It's usually served with bone in chicken drumsticks and soft boiled eggs, while the broth is made of Dashi, mirin, sake, sugar and either soy sauce with rice vinegar or ponzu (Japanese citrus vinegar).
I made this recipe last night to celebrate New Year’s Eve. It is a dish I’ve had many times in China, so I was very excited to learn how you make it. We had to purchase several ingredients I had never used before. We also purchased the lovely clay pot. It was absolutely delicious and authentic, ranking above most of the versions I’ve had in China! I’ve been watching this channel since it’s first year and I am thrilled to be able to wish Mandy a Happy New Year by name. My only advice is to add more spices and sauces than called for. Whether it’s my personal taste or that some recipes are made milder for an American audience or whether we get weaker ingredients, doubling most of the spices, except for salt, always seems to produce the best results for us with recipes from this channel I’ve been to Guandong province at least 50 times, so I crave real Cantonese food when I am not able to travel there. Mandy’s advice is as good as you can get. We’ve confirmed this many times and will continue to look forward to Wednesday’s when she drops videos. Bye!
Thank you so much for watching my video and trying the recipes. I am glad you like the clay pot. I will continue to share more clay pot recipes as well as more Cantonese recipes soon LOL!
If you could kindly leave a positive review for the clay pot on Amazon, I will appreciate that. We are a small business, review helps us to build up the reputation.
Wish you are your family a wonderful new year.
Mandy
I’m Cantonese and this recipe is legit !! WOW my family and I loved it. Every bite was so flavourful! I added a little more chu hou paste and I can’t get enough of this sauce 😭 💕💕 I added some tofu puffs since I needed to get rid of it in my fridge, it compliments nice with this dish 👍
Rutabaga, also called Swede, is a really good alternative to daikon. Similar texture and it cooks up to a sweet complex flavor.
I was just thinking if you did this with rutabaga or parsnip or some other turnip family vegetable, it would be traditional English beef stew, but with Chinese flavors.
I love rutabaga s southern style 😋😍 🤗🙇♀️....Have A Great New Year❣️❣️
Thanks so much for mentioning about how delicious silver skin can be when cooked properly.
I live in Guangzhou, this dish is super common and delicious! I will have to try it when I have time
I made this for dinner and it smelled and tasted amazing! Now a regular favourite at home 🙂
Wie kann man diese Zhu hou Paste auf Amazon Seite finden ?
Gibts da eine Ersatz Paste ?
Dieser Amazon Link konnte ich leider nicht öffnen.
Danke schön
Your shows/videos are wonderful Mandy! Thank you so very much for sharing!
Can’t wait to try this! I appreciate how thorough you are with your teachings and recipes. You definitely don’t skip or skip any steps. Thanks!
you have such a comforting camera presence and your recipes just keep winning
This has solved my daikon woes. I’ve done braised radish type recipes a lot and sometimes the same recipe is perfect, other times really bitter. Australian daikon, different seasons, climate, probably regions grown. I will double peel and blanch from now on. Game changer!
I have made this twice now. Completely delicious. Thanks Mandy!
I've had this many times in L. A. 's Chinatown. It is so delicious with a complex flavor, richly beefy, and so warming from the inside out.
A good substitute for daikon that may be available is Korean radish. You don’t have to double peel it because it’s very sweet and not bitter at all.
The finished result got me salivating so much. That looks so delicious. I will try this recipe for sure.
This looks so delicious. I must try the recipe. I think I will be purchasing your pot. It looks like it's very high quality.
Thank you so much for talking about the meat substitutions. Learned alot.
My favourite dish! Yours look so delicious. Thank you for the recipe. Enjoyed your video every time
I'm definitely going to try this recipe on my days off. It's going to be the main dish. What dish would you recommend for a side dish besides rice?
as an alternate carb, use rice noodles and use the sauce from the dish. i prefer it over rice honestly cause eating this dish with rice can get heavy and can put you into drowsy mode for the rest of the day
Hor fun noodles, which are wide flat rice noodles.
I try to avoid pure carbs (noodles, rice, potatoes), so I'll often have shredded cabbage or shredded lettuce or spinach or something like that instead. It's not quite as primally satisfying, but it's much healthier and you can avoid that heavy, drowsy feeling after. I'm wondering if this dish would be good with sukiyaki additions like shiitake and enoki mushrooms or konjac 'noodles'. I love that it uses daikon instead of potato!
Aaaaah I haven’t eaten this in years I love it sooooo so much! I can’t wait to make it myself! Thank you for your this wonderful recipe! 🌸
i love beef!
must try this dish.
感谢，Mandy! I lived in China for a few years, and I love cooking Chinese food at home to recapture a taste of my memories in China. Making this recipe right now as I type. Next time, I'll use your clay pot 😁👌🏽🍜
Great show thank you. Looks delicious 😋 thank you for sharing
This looks sooo good !! A hearty meal for these cold, winter months.
This is great recipe to try as I just bought stew beef chunk from Whole food and want to try a new recipe…thx Mandy ❤️❤️
Thank goodness for your cooking videos. Thank you from AUSTRALIA 🇦🇺. It makes a difficult as you show the ingredients product easy to get at groceries, simple and easy
I really love your explanation of your recipes
I so love you and your cooking,I was always afraid to cook any Asian food,but it's my favorite.You make it so easy.Thanks
I love your recipes, they always turn out so well. The recipes make my Chinese husband so happy. I use Hexaclad, works like a clay pot surprisingly. But I will try a clay it. Thank you
This looks so good. Thank you. I have never eaten a daikon radish ,have you tried turnips in this? They are a little sweet. They get very soft though ,I doubt you could pick it up with chopsticks. You look happier than a few months ago.
Margaret, the Daikon radish holds it's texture better during cooking than most turnips I have used in the US, although turnip will cook similarly to the potatoes Mandy suggested as a sub. If you want a firmer vegetable in the end, you may want to add the turnip, potato and/or other veggies part way through the cooking. Although the veggies will contribute a little less to the broth, they will be firmer and the final flavor will be almost exactly the same.
Another option, which may be available in some areas is Korean Green Shouldered Radish, which is generally less peppery than US Daikons and is much easier for me to get in SE Virginia. Hope this helps.
@@Bear-cm1vl thank you. Yes it helps.
Oh, this would be wonderful on a cold winter night. It looks simply delicious!
TKS for sharing Mandy. I got a clay pot for Hanukkah this year....and I've already made 2 dishes with it, now I have to give your stew a try. It looks delicious.
This looks soo good. I’ve never blanched my daikon before, I just pan fry or toss into soup to boil straight from cutting
This was the most tasty sauce so far in my experimentation with your recipes. Used a piece of dried sliced orange instead of just the peel. Daikon was a nice departure. Thanks Mandy!
Just checking in again to say thanks for your regular videos and excellent recipes! Always looking for new ways to smell up the house in these winter months.
I'm going to like this video without even watching it based on my faith in the author. I will watch it later, but I know it will be delicious, and that the instructions will be clear and concise. Can't say the same for many other TH-camrs.
THANKS - - glad to see you using your new Clay Pot...
Thank you Mandy! 💗
Thank you for this recipe, which I made yesterday in the clay pot that I bought from your store. It was very tasty. I look forward to new braised/clay pot recipes to come.
Thank you so much for the support. I am very happy that you already cook mu recipe with the clay pot. means a lot to me.
If you could kindly leave an honest review on Amazon, I will appreciate that. We are a small business, the review will help us to build the reputation =)
boy does this look good! glad to find you're channel!! thanks for the recipe vids!!
Braised beef is the best dish that i’ve ever eaten🎉 it’s super good ❤
It sure does look good!! If I was to make it, I would make those potatoes things bite size.
That was outstanding Mindy! Thank You!
Much Thanks Mandy, for this Old School Family-Favorite Recipe that's Great with Rice, Noodles or Chow Fun. This is a perfect dish for these colder days and makes the home smells so good and "inviting".
Thank you very much
I need to try this mouth watering recipe ASAP😊😊👍
I think I'm gonna love it....just looks delicious!!! Thanks.
Video Instructions are very detailed. I can't wait to try this recipe. Thanks!
looks delicious, I'm gonna make this, good to have those tips on the Daikon too.
You know its good when you staring at the bowl and shaking your head
Mandy im really enjoying your videos you totally Rock!
I loved getting this when I lived in Taiwan. Thanks for the recipe
You’re adorable and love your cooking tips. Your presentations are inspiring and fun!
Very inspiration andi. Thank you for using authentic ingredients. I will have to google a few of the spices.. Not too much variety where I live. Love your videos! Keep it up!
Thank you for writing the recipe on the description! So helpful! Thank you for all your wonderful delicious recipes!! This is the first one I’m trying and I can’t wait to have it. It’s cooking on my stove right now. Can’t wait to see more of your videos. Keep them coming!
I've done something similar to this using a pressure cooker, only took about 1hr...2hrs if I do tendon. I never found bitterness to be an issue with my daikon, but I live in Canada and usually my local Chinese supermarket imports daikon.
You spoil us!! Haha! I am very excited to try this one. I love this radish. I do groceries tomorrow so this is perfect timing. Thank you.
Looks great!
This looks phenomenal! 🤤
Thank you for the recipe - will give it a try here in New Zealand!
Just received my clay pot and I can't wait to try it out!
I think you can adjust the recipe for the bitter daikon; I have had great luck making oxtail with daikon and star anise by adding a lump of rock sugar to the pot as it simmers. It comes out delicious! Like you, I love oxtail, and beef tendon in these soups!
this really does look incredible! many thanks for sharing!
Tried out great, I will decrease the sugar to 2 tablespoons next time and I subbed for sesame paste do to peanut allergy
Thanks Mandy. I look forward to making this! 😋 I’m also going to buy your wok this week.
Wi have just bought some kimchi nd never used it before have you a recipe using it thankyou.
It's funny how I watched so many of her great recipe video and I know it taste Great since I tried them, she get an automatic like as soon as she say "hey everyonnnnnnne" no question asked. Please keep going!!! I hope my little likes help you since I don't have the money currently to support you like I would want. 🙂
Wooooooow I love it😍😍😍🥰🥰🥰,thank u miss Mandy😊
I dont have chu hou paste or hoisin right now, but I’m going to try this anyway. We’ll see what happens! It will still be delicious no matter what
Really awesome job. Thanks for sharing
맛있을 것 같아요!
침 나와요!
영상 잘 봤습니다!
I’ve been looking for a clay pot to make certain dishes! This is right on time 😊
Oh no! I love your work please don't quit! 😞
Awesome Mandy!! Looks so good ,it made my mouth water. lol
Perfect soup for cold weather
Thanks Mandy! I had no idea that diakon radish was supposed to have a sweet profile, I live in the US and from my experience, they usually taste faintly peppery. I'll try your trick next time with the double peel and quick blanch. Thanks 😊
Doc, if you can get them, try a Korean Radish instead. They are similar texture and, at least in Virginia, have a less peppery flavor.
@@Bear-cm1vl ooh! Thanks for the info. I'll give it a try when I go to H-mart =)
Thanks so much for sharing this delicious recipe. I really enjoyed watching video, and I will be cooking this for my family soon.❤
Itlooks fantastic I am going to try your recipe ❤
Tip: if you can’t find daikon radish near you, turnips or jicama are a good substitute.
Even regular radish will work.
This is a very authentic Chinese dish. You would never find it at a American Chinese restaurant
It looks delicious ! And your clay pot is so beautiful
V.good and delicious and fast thumbs up beautiful presentation my mouth is watering again I want to try it out don't know if I find all the ingredients. Marvelous. 💚💜🤩😍😘👌👌👍👍👍👍👍
Hi Mandy. Amazing 👏 recipe. Really nice braised beef dish..😃👌👌🖐🖐
The clay pot looks so beautiful, hopefully the quality is good too. Iv taken Mandy’s word for it hoping it will last longer than others. Decided to order via Amazon. Look forward to my delivery today.. 😍
Hi, Mandy. Your recipe is mouth-watering and I will make it soon :) Question: Will using the broth from blanching the beef make it more flavorful rather than using just water? Thank you!
@Dale Martell
Of COURSE using the blanching water would make the soup more flavorful! But culturally, Asians see that first cook as "cleaning" the meat, so therefore the blanching water is "dirty" and is thrown out.
It's definitely throwing flavor down the sink doing that first step. When I make soups and stews I do not do this step, as you really are losing flavor, nutrients, collagen, etc.
The blanching is to remove the impurities. All the brown/grey blood bits that float on top gives it a slight “gamey” taste If left in.
You can try to soak your meat in tap water for an hour or so to draw out the blood if you prefer to skip the blanching part. I find soaking meat does a similar effect, but not as efficient.
This looks so good! I grow daikon radishes in my garden very early in the year and they are sweet and yummy just like you describe. They are easy to grow and so much better than from the store!
I grow daikon for the fall and am here looking for recipes to use them. :-)
a great presentation I like your beef stew!
This looks so delicious
Vermicelli noodles will go good with that 😀
Thankz beautiful for cooking lessons
Love your videos! Thank you for sharing 🌬💕
Can you show us how to make pho? I've tried 3 recipes and ended up with beef water every time. All of your recipes I have followed end up perfectly. The aromatics in this recipe reminded me of pho.
So superb.
I will definitely try it. Thanks Mandy 👍😘
I love Cantonese braised brisket with tendon so much - my favourite is having it with hor fun noodles. Could you please do a Hong Kong style beef curry recipe?
look really delicious and I'm salivating already 😁