Agree Mansi...not only about sauce but most often Dan and Mikes videos are rooted or based on Chinese. Although i watch and like their video because its kinda interesting or i don't know why. Still great video Dan&Mike.
Black Blean Sauce is a must for Koreans.^u^ Sesame sauce is necessary AT ALL TIMES. i dunno much about Chinese food but I'm Korean/Japanese and I've tried and love all of these sauces.
I learned the merits of chinese vinegar this past Sunday night: I went to a local, Xi'an-themed noodle place for the first time, and found it improved my soup 100%!
I love Mikes reaction every time he announces a new sauce and how everyone shuts him down almost every time lol. and quick question does the east coast pronounce pho differently lol cause you guys are saying Phoe and in the west coast we pronounce it pho like (fuh) ... btw Love these episodes guys :)
How about hoisin sauce? Oyster sauce definitely a must..I use it all the time to stir fry strips of flank steak and as a dipping sauce for oxtail. Black bean sauce is also good for pork and lobster.
Off the Great Wall I have a jar of Lee Kum Kee Hoisin Sauce. Looked at the ingredients but didnt see anything that looked like seafood. Mostly sugar and femented soybean paste..
Neil Dolinger yeah, hoisin is sugar, soybeans, molasses, chili, vinegar (various different kinds use variations of course). I think they're thinking in terms of fish sauce - strained pickled fermented fish liquid basically vs hoisin sauce maybe? tianmianjiang is fermented soybeans, sugar, salt and wheat.
I am not Chinese, but I have always cooked it. I was born in Taiwan (military) and my mother learned to cook it while she was there. She taught me as well. I have all of these in my cupboard, except the first one. Your videos are so much fun to watch!
Here's where Dan is right, sesame oil is a single item ingredient. Sauces by definition MUST have more than one ingredient. Honey, for example, is not a sauce either, though it goes in and on so many things.
Seseme oil should totally count as a sauce. In my family, when we go out for korean bbq I always get the seseme sauce. All that's in it is seseme oil, salt, and black pepper. You dip your meat into it and it can also be used for lettice rolls. It has a light and salty taste and it's amazing!
I have been watching your channel now for I'd say around a month.The way you guys talk with each other is very genuine and in the moment, unlike other channels that are scripted! Always entertaining. Always learn something! I hope more people subscribe to you!
hey everyone, some ppl were asking about our twitters and instagram Mike: @mikexingchen twitter and instagram Mia @absntdtv twitter and instagram Dan @danotgw private instagram
My boyfriend is chinese and I've seen in his kitchen 老干妈, sesame oil, and oyster oil. I would probably pick the first one. :) Great tips Mike, Thank you!
Hahaha mike is so passionate about his sauces. I'm Vietnamese and I have to agree with the southerns- it ruins the beef broth, although I do use it as a dipping sauce for the beef when I eat pho. Also I thought siracha was just as popular here in Australia as it is in the states.. Guess it's more hyped over there. Loving your videos and definitely learning a lot hah! Ps you guys making me hungry :(
I went and got these at our Asian Market. I also picked up some Citron Honey tea. The tea was awesome. I tired the Black vinegar,sesame oil, sarachia sauce,soy sauce,the red chili sauce in the small jar. I had it with veggies, chow mein, rice,Kimchi. IT WAS AWESOME! I loved it then for desert I had moon cake with the red bean. I think dying from happiness! At the store there was only one option for black vinegar. and I only use a lil bit of it. OH man so yummy!
For people who are saying why fish sauce isn't in the list, their flavour palates are referenced from their native China... Fish sauce is from South East Asia, and I concur with you guys about fish sauce because I'm from Singapore. Food over in SEA is rather different.
Off the Great Wall For our kitchen, the following are always in stock amongst some of the other stuff that you've mentioned: Chili bean paste sauce (辣豆瓣酱) - for veggie stir-fry Tauco (豆酱) - fermented yellow soybean sauce for dipping steamed fish Sambal Fish sauce Maggi's or Yeo's garlic chili sauce Maggi soy sauce For oyster sauce we would normally go with Lee Kum Kee's (李锦记). We'd also usually get a variety of soy sauces to go with different cuisines as well.
My sauces: 1.Soy sauce, 2.Sweet chili sauce, 3.Hoisin sauce, 4.Fish sauce 5.Oyster sauce 6.Blackbean sauce, 7.Srirachi (not the squeeze one, the one with garlic), 8.Can't think of any another, but will go with sesame oil :)
This video should be named "9 Chinese sauces". I am Vietnamese and I don't use most of these. I only use fish sauce (the most important), soy sauce, oyster sauce and sometimes chilli sauce and sate. And in the Southeast Asia cuisine, fish sauce is one of the most significant ingredients.
"Emergency hot-pot" Lol! I want to hang out with Mike just for food. My spicy tolerance ain't so hot though. I agree with Dan. Sesame oil isn't a sauce. I'd choose oyster sauce.
when I eat Pho, I don't add anything to the soup when it comes out hot because I want to enjoy the chef's cooking. Before it starts to cool, I might add the herbs. About halfway through the bowl of pho as it starts to cool, I'll add sriracha sauce and maybe a little hoisin sauce. This way, I'm getting two eating experiences from one bowl.
It's IMPERATIVE you make a video about the turkey now.... I've come this far, I've watched you eat countless hot pots, noodles, and goodness, you even ate Ribs at Pappy's in St.Louis! I deserve to know the turkey information man!!! You give me the Turkey info and I'll give you the scoop on an even better BBQ place in St.Louis!!
We also have "bean curd sauce (豆腐乳/酱豆腐)", “broad bean sauce (豆瓣酱)”, "shrimp paste (虾酱)" and "fish sauce (鱼露)". I guess they are also must-have in some Chinese families' kitchens. Especially the pinky 豆腐乳, it's a perfect hot pot mate with the base, sesame paste! And for Soy Sauce it can be divided into "生抽 (the light one)" and "老抽 (the dark one)". Also for vinegar, people from different places will use different types of vinegar, like “red vinegar (红醋)” and “white vinegar (白醋)”...
Wow, who uses black bean sauce from a jar? It takes more effort to unscrew the jar top than to grind the fermented black beans from scratch. Another jar in the fridge is just more clutter.
Fish sauce!!! I can't live without it. No seriously, im at work and I have a jar of homemade fish sauce on my desk :) Happy mid autumn!!! Im so excited to have the Eclipse this year for the moon gazing party :)
I was confused as to why the sriracha cap was white... The I realized it's because of the green screen haha... Btw this video should be called Dan, Yi, and Mia Judge Mike for His Choice of Asian Sauces
I literally poured the Chinese black vinegar into the noodles I made. Before I add the vinegar my noodles were just sweet and salty, but when I add the vinegar my noodle was amazing
you guys should include the vietnamese fish sauce, the summer roll peanut sauce, and the dimsum rice noodle sweet sauce too cuz those sauce are amazing with anything. if you mix the summer roll peanut sauce and udon plus some shrimps, it makes a killer meal.
I'm Brazilian but I watch all your videos and I subscribed to the channel. So because Brazilians eat rice and black beans everyday and I mean everyday I would go for black bean paste.
My parents always buy the 甜面酱. You just cook it with 肉丝 and it's so good. And in where I came from, people do indeed make noodle sauce with 甜面酱. They're perfect for cooking meat, especially for pork. And, well, peking duck, which is something I have once every 4 years, maybe.
You can dip things with sesame oil. Just like olive oil which many people love dipping bread in or using it as a dressing for salad. I don't know if it's a sauce but a lot of sauces have cooking oil as a base. For example, chili oil is a sauce.
炸醬麵, 京醬肉絲 used 甜面醬! I agree with Mike, it's freaking delicious and seriously, you can use it for so many different things, not just Peking Duck. Be creative people!
of course I understand it's mostly about China, it's the main thing haha~~ but they still said "asian" and I really did think they would've but other asian things than just chinese stuff
I went with hot oil immediately. I first had it in Hong Kong when they gave it for free (I added so much that every bite made my eyes water) and have been eating it ever since.
Everyone Laughs At Mike: The Video I'm ashamed to say that if I were trapped on a desert island I'd have no idea what sauce to bring. British people don't exactly season food as much as just eat it completely bland. Yuck.
I've tried most of these, and have some of these in my cabinets and fridge as we speak. I was wondering what I could use black bean sauce and hot oil for. Looks like I'll be buying some from the local Asian grocery store as soon as I get the chance.
I love hot oil! When I'm too lazy to cook I will just take whatever I have in the fridge, fry it and add hot oil. I'm very reluctant to use the black vinegar but I sometimes use it on 皮蛋 or 饺子 and gradually I've gotten used to the taste and it really is super delicious if you don't use too much (my chinese boyfriend would argue that more is better though haha).
I LOVE the sauce on steamed rice noodle rolls - the ones at dim sum filled with shrimp, beef or bbq pork. I am told it is not sold in grocery stores and that each restaurant makes their own. Let me know if it is bottled somewhere for sale because it is the bomb. Looks like a thin soy sauce but it's slightly sweet. Speaking of soy, there are different types of soy. I love mushroom soy sauce - dark and flavourful. I add a little to my fried rice and some to my won ton mixture before wrapping.
Sweet Noodle Sauce/ "Tian Mian Jiang" is actually a staple in the Beijing noodle dish Zha Jiang Mian, which is very delicious, so there's more to it than just for Peking Duck, but I like to mix in a small amount of strawberry jam with the sauce to create sweeter flavour and give it an extra kick when I have Peking Duck.
As a chef totally agree w/ sauces on list. Not very Asian but you left out Maggi Seasoning & sweet chili sauce. Put either &/or both in a meatloaf & it becomes addicting!
LOL I add sriracha to pho ga. I prefer Lee Kum Kee Korean sha cha because it uses citric acid instead of vinegar. In my kitchen cabinet I have Maekrua Thai oyster sauce, Golden Boy fish sauce, Healthy Boy black soy sauce, Higashimaru usuguchi shimaru light soy sauce, fermented tofu, and Keng Ya black vinegar. I buy Kadoka sesame oil by the quart. As for chilli oil I make my own with super hot Thai chillis that I grow myself. I also have a large jar of black bean paste which I use when I make fried rice. When I make pho ga I use fish sauce instead of soy with a liberal amount of fresh cilantro. Two of my favorite dishes that I first tasted in Mary Chung's Chinese restaurant in Cambridge, MA years ago are Suān là jiǎozi (hot and sour dumpling) and dan dan noodle. (I can OD on dan dan noodle!) Thanks to Lo's Asian grocery in Portsmouth, NH I have access to all the ingredients I need to make our favorite Asian dishes. Btw, as for adding sesame oil to soup, if you add a little corn starch to the soup before you heat it, it will give the soup a shiny look and retain the sesame oil's flavor while keeping it in suspension. I'm self taught in Asian cooking and began cooking Asian style when I bought my first wok in the early 90s. Since I was overweight and not in the best of health I decided to give it a try. Best lifestyle move I made! As an aside I try to learn the Chinese or Southeast Asian names for the food I make which drives my wife crazy when she asks me what's for dinner. :-D
Tian mian jiang - not neceserry, haven't heard of it until today Oyster sauce -mix with noodles, without soup, and mixed along with beef for beef boh zai fan Sesame oil - must have for steaming eggs sprinkle on the top of the eggs Vinegar - there are many varients, red vinegar (da hong jie cu) for wonton noodles, Zhenjiang vinegar for dumplings/crab, white vinegar Sesame paste - for eating ji si fen pi Chili oil - for eating fish ball noodles Satay - for hot pot soup bases, and malaysian food Dau See - for cooking spare ribs Siriacha - it's vietnamese
white boy here. I have all those ingredients except the satay sauce. I make my own chili sauce, which is superior to store-bought . I also keep doubanjiang (several kinds) on hand, dark soy, and XO. Whenever I go to a good restaurant with an exceptional chili sauce I will ask if I can buy some of that to take home. I also think that red vinegar is a pretty good thing to keep on hand for dim sum.
Loved watching this......especially since I'm Southern (VA), yet I have a good bit of Asian (Chinese/Japanese/Korean) condiments and other foodie things in my house. I like doing "Asian Style" Southern food all the time :) Although, I haven't used many of these items....mostly because I had zero idea of how to use it. But I love all of ya'lls comments and tips for each sauce. Very informative and very very very funny!!! Love how ya'll interact with each other. It's like me and my friends. Just subscribed.
This would be my list.... 1.Soy sauce 2.Oyster sauce 3.Ketchup 4.Kewpie mayo 5.Sesame oil 6.Fish sauce 7.Rice vinegar 8.Hua diao wine 9.Sichuan pepper oil (花椒油)
is it just me who thought this was more Chinese than Asian????
+mansi xavier Nope. I agree
Agree Mansi...not only about sauce but most often Dan and Mikes videos are rooted or based on Chinese. Although i watch and like their video because its kinda interesting or i don't know why. Still great video Dan&Mike.
HKBOY79 your comment= my thoughts finally in words 😓😓😋😝
Black Blean Sauce is a must for Koreans.^u^ Sesame sauce is necessary AT ALL TIMES. i dunno much about Chinese food but I'm Korean/Japanese and I've tried and love all of these sauces.
Stanislav Kovalchuk maybe then more East Asian, but still not the entire Asia
I learned the merits of chinese vinegar this past Sunday night: I went to a local, Xi'an-themed noodle place for the first time, and found it improved my soup 100%!
Nick Hentschel nice!
Like I said in the "Henan noodles" comments, I'd watched it too many times, and now I *had* to go try the noodles!
how could you guys miss hoisin sauce?
I love Mikes reaction every time he announces a new sauce and how everyone shuts him down almost every time lol. and quick question does the east coast pronounce pho differently lol cause you guys are saying Phoe and in the west coast we pronounce it pho like (fuh) ... btw Love these episodes guys :)
Mike's excitement for the sauces is the funniest and best thing ever LOL!
How about hoisin sauce? Oyster sauce definitely a must..I use it all the time to stir fry strips of flank steak and as a dipping sauce for oxtail. Black bean sauce is also good for pork and lobster.
Hoisin sauce is good but dont feel its a must have
Off the Great Wall What is the difference between hoisin and tianmianjiang?
they are similer but hoisin is seafood based and tianmianjiang is flour based
Off the Great Wall I have a jar of Lee Kum Kee Hoisin Sauce. Looked at the ingredients but didnt see anything that looked like seafood. Mostly sugar and femented soybean paste..
Neil Dolinger yeah, hoisin is sugar, soybeans, molasses, chili, vinegar (various different kinds use variations of course). I think they're thinking in terms of fish sauce - strained pickled fermented fish liquid basically vs hoisin sauce maybe? tianmianjiang is fermented soybeans, sugar, salt and wheat.
omggg how can you guys miss out fish sauce??? omg fish sauce is the best sauce ever!! i cannot live without it!!
don't love :-(
Off the Great Wall mannnn no love for fish sauce?? T________T
My Vu I'm a fan of fish sauce, but I can see why it can be off-putting to some.
would you send a link that in your opinion is the best one please? thanks!
I agree. You don't just dip stuff into it directly but its essential for a lot of se asian dishes.
I am not Chinese, but I have always cooked it. I was born in Taiwan (military) and my mother learned to cook it while she was there. She taught me as well. I have all of these in my cupboard, except the first one. Your videos are so much fun to watch!
I'd also add Hoisin Sauce & Chili Garlic Sauce. Also if oil is allowed then so should Chinese cooking wine.
Fish sauce?
would not use it that much
Chinese don't use it so much except those from the Canton region, however it;s widely used in other south east asian cuisine
Fish sauce is very important to south east region of asia.
huh as a chinese i use tons of fish sauce
It can be good, depending on what you do! I've had it in a stir fry with gai lan. :)
Here's where Dan is right, sesame oil is a single item ingredient. Sauces by definition MUST have more than one ingredient. Honey, for example, is not a sauce either, though it goes in and on so many things.
Get out
Lol
Seseme oil should totally count as a sauce. In my family, when we go out for korean bbq I always get the seseme sauce. All that's in it is seseme oil, salt, and black pepper. You dip your meat into it and it can also be used for lettice rolls. It has a light and salty taste and it's amazing!
I think Mike likes to eat.
you have no idea how much, watch th-cam.com/users/strictlydumpling
haha nice
I have been watching your channel now for I'd say around a month.The way you guys talk with each other is very genuine and in the moment, unlike other channels that are scripted! Always entertaining. Always learn something! I hope more people subscribe to you!
hey everyone, some ppl were asking about our twitters and instagram
Mike:
@mikexingchen twitter and instagram
Mia
@absntdtv twitter and instagram
Dan
@danotgw private instagram
My favorite sauce I can't live without is Sweet Chili Sauce. I love Sweet Chili Wings plus I dip my grilled cheese in Sweet Chili Sauce.
*These sauces werent sponserd* definetly
Hi SpooderMan
If sesame old is a kind of sauce then Vegetable oil, olive oil, pork lard & other edible oil products are considered sauce?
Black bean sauce is definitely my favorite!
Melissa Yee yay black bean sauce!
My boyfriend is chinese and I've seen in his kitchen 老干妈, sesame oil, and oyster oil. I would probably pick the first one. :)
Great tips Mike, Thank you!
no problem :-)
When Dan said who has emergency hot pot me and all my buddies watching the video raised our hands and theres like six people here
Hahaha mike is so passionate about his sauces. I'm Vietnamese and I have to agree with the southerns- it ruins the beef broth, although I do use it as a dipping sauce for the beef when I eat pho. Also I thought siracha was just as popular here in Australia as it is in the states.. Guess it's more hyped over there. Loving your videos and definitely learning a lot hah! Ps you guys making me hungry :(
Thanks Anne, just watch our food vids right before you eat :-)
I actually use Saytay a lot! I cook it with my veggies and everything sometimes
nice!
I went and got these at our Asian Market. I also picked up some Citron Honey tea. The tea was awesome. I tired the Black vinegar,sesame oil, sarachia sauce,soy sauce,the red chili sauce in the small jar. I had it with veggies, chow mein, rice,Kimchi. IT WAS AWESOME! I loved it then for desert I had moon cake with the red bean. I think dying from happiness! At the store there was only one option for black vinegar. and I only use a lil bit of it. OH man so yummy!
For people who are saying why fish sauce isn't in the list, their flavour palates are referenced from their native China... Fish sauce is from South East Asia, and I concur with you guys about fish sauce because I'm from Singapore. Food over in SEA is rather different.
fish sauce is ok in certain situations but not a must have imo
yea im from South East Asia and Fish sause, and Soy sauce , Oyster Sauce are Number 1 here.
Off the Great Wall For our kitchen, the following are always in stock amongst some of the other stuff that you've mentioned:
Chili bean paste sauce (辣豆瓣酱) - for veggie stir-fry
Tauco (豆酱) - fermented yellow soybean sauce for dipping steamed fish
Sambal
Fish sauce
Maggi's or Yeo's garlic chili sauce
Maggi soy sauce
For oyster sauce we would normally go with Lee Kum Kee's (李锦记). We'd also usually get a variety of soy sauces to go with different cuisines as well.
I'd choose the black bean sauce or 甜面酱. I love the saltiness of the black beans, but if I want something sweet and savory, 甜面酱! Great vid, guys!
OMG DAN. "Let me educate you. A SAUUUCE is a SauuuuuuuuUUUCe." I died at this point.
Mikey taught me to make hot chili oil. I will always love him for that...
I love how you reply to every comment! Not many channels do that
we love to chat
mike, lol cracks me up. I think he's the only one that takes the sauce game seriously.
im taiwanese and its true, we use satay alot, we have a giant tub at home
My sauces:
1.Soy sauce,
2.Sweet chili sauce,
3.Hoisin sauce,
4.Fish sauce
5.Oyster sauce
6.Blackbean sauce,
7.Srirachi (not the squeeze one, the one with garlic),
8.Can't think of any another, but will go with sesame oil :)
This video should be named "9 Chinese sauces". I am Vietnamese and I don't use most of these. I only use fish sauce (the most important), soy sauce, oyster sauce and sometimes chilli sauce and sate. And in the Southeast Asia cuisine, fish sauce is one of the most significant ingredients.
2:25 That SAME bottle of oyster sauce is on Mike's counter in the background!
"Emergency hot-pot" Lol! I want to hang out with Mike just for food. My spicy tolerance ain't so hot though.
I agree with Dan. Sesame oil isn't a sauce.
I'd choose oyster sauce.
gotta train to raise your spice levels
@Xeqcme agree with literally everything you said! Can I hangout with you and OTGW?
@Xeqcme I love spice, but don’t have much spice tolerance.
Sesame oil is a condiment above all others. Try this cross-asian combo: basmati rice with wakame and sesame oil.
Yo where is my fish sauce?
when I eat Pho, I don't add anything to the soup when it comes out hot because I want to enjoy the chef's cooking. Before it starts to cool, I might add the herbs. About halfway through the bowl of pho as it starts to cool, I'll add sriracha sauce and maybe a little hoisin sauce. This way, I'm getting two eating experiences from one bowl.
I can't live without sesame and hot oil.
no one should
Hot Oil/"Lao Gan Ma" = best sauce
If I could handle spice like I used to, I'd agree, but my body can't do spicy anymore lol :(
I am from Guangdong Province. How about Hoisin sauce?
It's just ok :-)
It's IMPERATIVE you make a video about the turkey now....
I've come this far, I've watched you eat countless hot pots, noodles, and goodness, you even ate Ribs at Pappy's in St.Louis! I deserve to know the turkey information man!!! You give me the Turkey info and I'll give you the scoop on an even better BBQ place in St.Louis!!
Ahahah I guess Shanghai people must really love vinegar because that's the one I would pick too!
We also have "bean curd sauce (豆腐乳/酱豆腐)", “broad bean sauce (豆瓣酱)”, "shrimp paste (虾酱)" and "fish sauce (鱼露)". I guess they are also must-have in some Chinese families' kitchens. Especially the pinky 豆腐乳, it's a perfect hot pot mate with the base, sesame paste!
And for Soy Sauce it can be divided into "生抽 (the light one)" and "老抽 (the dark one)". Also for vinegar, people from different places will use different types of vinegar, like “red vinegar (红醋)” and “white vinegar (白醋)”...
Hey Everyone!
If you like to watch us talk about food check out
th-cam.com/users/strictlydumpling
Love you guys! You're so fun to watch! :)
Thanks!
my must have is Oyster sauce. I eat a lot of stirfry red meat dishes and Oyster sauce creates that gravy.
I've never had that sweet noodle sauce. The sauce that goes with peking duck pancake, isn't it hoisin sauce?
Wow, who uses black bean sauce from a jar? It takes more effort to unscrew the jar top than to grind the fermented black beans from scratch. Another jar in the fridge is just more clutter.
Mike's definition of a "EMERGENCY hot pot" - "I'm going home tonight, what should I eat today" - lol!
As a Mexican, I can confirm that Mike is wrong. We also eat spicy oily sauces.
Fish sauce!!! I can't live without it. No seriously, im at work and I have a jar of homemade fish sauce on my desk :)
Happy mid autumn!!! Im so excited to have the Eclipse this year for the moon gazing party :)
Lol! "I feel it's not very Chinese"-referring to the Sriracha, when the title of this video contains the words "Asian Sauces".
the chinese vinegar is amazing! my mum cuts green chillies into the vinegar and it becomes another spicy dipping sauce for dumplings - YUM!!
I was confused as to why the sriracha cap was white... The I realized it's because of the green screen haha... Btw this video should be called Dan, Yi, and Mia Judge Mike for His Choice of Asian Sauces
ha! I was wondering the same thing.
haha
this is so spot on! I assure you all of my mom's delicious cooking is done with these sauces alone
Emily King nice!
Having this awkward feeling because I'm part Chinese and got none of these at home. Like... my cabinet is full of instant noodles....
It sounds like my sister's house. She is married to a White American so she also doesn't have any of the sauces mentioned.
Same XD
omg Sriracha in pho is a must!!!!
This should've been titled Chinese Sauces, not "Asian." Southeast Asia uses fish sauce...
It should be titled “Northern Chinese”, my family is from the southern part of China (Guangdong) so I’ve haven’t even heard of the first one
I literally poured the Chinese black vinegar into the noodles I made. Before I add the vinegar my noodles were just sweet and salty, but when I add the vinegar my noodle was amazing
Wow, I have all One of them
you neeed them alll
Do you have belachan chilli? :)
I love how happily he announces 'tian mian jiang' for the first sauce and everyone else is like ' uh, no.'
The Chinese vinegar sometimes I just take a spoon full and drink it 😂... Pretty weird but.. Ya
Lol
you guys should include the vietnamese fish sauce, the summer roll peanut sauce, and the dimsum rice noodle sweet sauce too cuz those sauce are amazing with anything. if you mix the summer roll peanut sauce and udon plus some shrimps, it makes a killer meal.
Pronounced "pho" much? …it's pronounced like "fuh" (rhymes with duh) not "fo" (rhymes with "dough")
I'm watching this video while chatting on Wechat with one of my good friends in China. She totally agrees with the Hot Oil.
Omf every Asian has FISH SAUCE this is a face palm worthy video
Japanese HATE fish sauce.
I'm Brazilian but I watch all your videos and I subscribed to the channel. So because Brazilians eat rice and black beans everyday and I mean everyday I would go for black bean paste.
***** Thanks :-)
I'm Chinese, and my parents have ALL of these sauces..
My parents always buy the 甜面酱. You just cook it with 肉丝 and it's so good. And in where I came from, people do indeed make noodle sauce with 甜面酱. They're perfect for cooking meat, especially for pork. And, well, peking duck, which is something I have once every 4 years, maybe.
Wheres the hoisinnnnnn
Thank you for the tip about Chinese Vinegar neutralizing too hot food. I have Chinese Vinegar in my pantry and this will be very useful.
I think by Asian they mean "JUST EAST ASIAN" not whole Asia. :/
You can dip things with sesame oil. Just like olive oil which many people love dipping bread in or using it as a dressing for salad. I don't know if it's a sauce but a lot of sauces have cooking oil as a base. For example, chili oil is a sauce.
hoison and soysauce
Oh hi Lucy how's your relationship with natsu
He said that there is a complete video about shōyu and every household has it
I love how excited they are about the sauces :D
we love our sauces :-)
It's amusing he pronounced pho wrong.
+Amelia Luna Not really, they're Chinese Not Vietnamese
+Ramune eh... all asians agree that phở is Vietnamese... i should fucking khow...
I'm Vietnamese and we also use Sriracha for Pho too. It's good and yes they pronounced Pho wrong and it's Phở. They are Chinese.
Does it matter our family pronounce pho both ways
炸醬麵, 京醬肉絲 used 甜面醬! I agree with Mike, it's freaking delicious and seriously, you can use it for so many different things, not just Peking Duck. Be creative people!
That's right!
you should change the title to 9 CHINESE sauces or whatever, like seriously who can relate to this? only chinese -.-
Loreen Nichola Chinese culture and habits are kind of the core of the channel.
Well the channel is called off the GREAT WALL so..
of course I understand it's mostly about China, it's the main thing haha~~ but they still said "asian" and I really did think they would've but other asian things than just chinese stuff
Los of Russians use these too.
Loreen Nichola Yo wassup I'm Singaporean-Malaysian I have all
I went with hot oil immediately. I first had it in Hong Kong when they gave it for free (I added so much that every bite made my eyes water) and have been eating it ever since.
Everyone Laughs At Mike: The Video
I'm ashamed to say that if I were trapped on a desert island I'd have no idea what sauce to bring. British people don't exactly season food as much as just eat it completely bland. Yuck.
Worcestershire!!!
My son and I love watching your videos.
No fish sauce. No doubanjiang. And Tianmianjiang, indispensable for Huí Guō Ròu. And siracha? I mean... really siracha? No way.Thumbs down!
"Emergency hot pot" 😂😂😂😂
i love how the two guys just contradict each other and the two girls are just like occasionally agreeing with them hahahha
I've tried most of these, and have some of these in my cabinets and fridge as we speak. I was wondering what I could use black bean sauce and hot oil for. Looks like I'll be buying some from the local Asian grocery store as soon as I get the chance.
I love hot oil! When I'm too lazy to cook I will just take whatever I have in the fridge, fry it and add hot oil. I'm very reluctant to use the black vinegar but I sometimes use it on 皮蛋 or 饺子 and gradually I've gotten used to the taste and it really is super delicious if you don't use too much (my chinese boyfriend would argue that more is better though haha).
Sriracha is a must in my family and we're composed of those from the North and South of Vietnam and we all use it!
I'm Norwegian and have sadly only tried oyster sauce and sriracha. I LOVE oyster sauce! When I make spring rolls, I cook my meat and vegs with it.
I LOVE the sauce on steamed rice noodle rolls - the ones at dim sum filled with shrimp, beef or bbq pork. I am told it is not sold in grocery stores and that each restaurant makes their own. Let me know if it is bottled somewhere for sale because it is the bomb. Looks like a thin soy sauce but it's slightly sweet. Speaking of soy, there are different types of soy. I love mushroom soy sauce - dark and flavourful. I add a little to my fried rice and some to my won ton mixture before wrapping.
Sweet Noodle Sauce/ "Tian Mian Jiang" is actually a staple in the Beijing noodle dish Zha Jiang Mian, which is very delicious, so there's more to it than just for Peking Duck, but I like to mix in a small amount of strawberry jam with the sauce to create sweeter flavour and give it an extra kick when I have Peking Duck.
Black bean sauce on rice
nice!
I'm from Vietnam and I love sriracha so I'm on the north side every Vietnamese household has it l love it
As a chef totally agree w/ sauces on list. Not very Asian but you left out Maggi Seasoning & sweet chili sauce. Put either &/or both in a meatloaf & it becomes addicting!
I love watching OTGW :D Always puts a smile on my face and the topics are so interesting and relevant hehe
Thanks for the love Natalie!
That tip about the sesame oil and hot sauce just changed my life. lol.
LOL@ the way Mike announces each sauce
I'm with Dan and Mia on the sriracha. It'll overpower pho's natural goodness! I like how the green sriracha cap became part of the green screen. :)
LOL I add sriracha to pho ga. I prefer Lee Kum Kee Korean sha cha because it uses citric acid instead of vinegar. In my kitchen cabinet I have Maekrua Thai oyster sauce, Golden Boy fish sauce, Healthy Boy black soy sauce, Higashimaru usuguchi shimaru light soy sauce, fermented tofu, and Keng Ya black vinegar. I buy Kadoka sesame oil by the quart. As for chilli oil I make my own with super hot Thai chillis that I grow myself. I also have a large jar of black bean paste which I use when I make fried rice. When I make pho ga I use fish sauce instead of soy with a liberal amount of fresh cilantro. Two of my favorite dishes that I first tasted in Mary Chung's Chinese restaurant in Cambridge, MA years ago are Suān là jiǎozi (hot and sour dumpling) and dan dan noodle. (I can OD on dan dan noodle!) Thanks to Lo's Asian grocery in Portsmouth, NH I have access to all the ingredients I need to make our favorite Asian dishes. Btw, as for adding sesame oil to soup, if you add a little corn starch to the soup before you heat it, it will give the soup a shiny look and retain the sesame oil's flavor while keeping it in suspension. I'm self taught in Asian cooking and began cooking Asian style when I bought my first wok in the early 90s. Since I was overweight and not in the best of health I decided to give it a try. Best lifestyle move I made! As an aside I try to learn the Chinese or Southeast Asian names for the food I make which drives my wife crazy when she asks me what's for dinner. :-D
Tian mian jiang - not neceserry, haven't heard of it until today
Oyster sauce -mix with noodles, without soup, and mixed along with beef for beef boh zai fan
Sesame oil - must have for steaming eggs sprinkle on the top of the eggs
Vinegar - there are many varients, red vinegar (da hong jie cu) for wonton noodles, Zhenjiang vinegar for dumplings/crab, white vinegar
Sesame paste - for eating ji si fen pi
Chili oil - for eating fish ball noodles
Satay - for hot pot soup bases, and malaysian food
Dau See - for cooking spare ribs
Siriacha - it's vietnamese
black pepper sauce, you add id with meat or any stir fry, dilute and reduce, it tastes the best.
This is more of a chinese kitchen....Here in Korea.....every household has red chii paste.
Doenjang and Gochujang are must haves!
Yes
던장?? I know 고추장, but I've never heard of 던장.
@@brukernavn3409 "된장" is soybean paste aka base for miso soup.
Rosemary Park korean soybean paste is not the same as miso.
as a Vietnamese. traditionally even in Vietnam we add chili sauce like saracha into our pho. so if you like spicy you add it, if not then you don't.
white boy here. I have all those ingredients except the satay sauce. I make my own chili sauce, which is superior to store-bought . I also keep doubanjiang (several kinds) on hand, dark soy, and XO. Whenever I go to a good restaurant with an exceptional chili sauce I will ask if I can buy some of that to take home. I also think that red vinegar is a pretty good thing to keep on hand for dim sum.
Loved watching this......especially since I'm Southern (VA), yet I have a good bit of Asian (Chinese/Japanese/Korean) condiments and other foodie things in my house. I like doing "Asian Style" Southern food all the time :)
Although, I haven't used many of these items....mostly because I had zero idea of how to use it. But I love all of ya'lls comments and tips for each sauce. Very informative and very very very funny!!! Love how ya'll interact with each other. It's like me and my friends. Just subscribed.
I really like sriracha sauce, I just made a '' poulet chasseur '' with that sauce in it and I just love it :)
This would be my list....
1.Soy sauce
2.Oyster sauce
3.Ketchup
4.Kewpie mayo
5.Sesame oil
6.Fish sauce
7.Rice vinegar
8.Hua diao wine
9.Sichuan pepper oil (花椒油)