Epic Homestyle Chinese Meal (with my Chinese Grandma)
ฝัง
- เผยแพร่เมื่อ 20 ก.ค. 2024
- In this video, I'll be cooking with my Grandma "popo" again. We make an Epic, homestyle Chinese Dinner with
• Stir-Fried Steak & Asparagus
• Steamed Egg with Mixed Vegetables
• Crispy Rice
The recipe and procedure below (rough measurements):
Stir-Fried Steak & Asparagus
4 oz of flank steak
Marinade:
4 tbsp water
1 tsp light soy sauce
1 tsp dark soy sauce
2 tsp oyster sauce
1 tsp abalone sauce
1 tsp white pepper
1 tbsp corn starch
1 tsp corn oil
Slice of Garlic and Ginger to sautee in the oil prior to adding the meat and veggies
Sautéed white mushrooms
Corn oil
1 tsp Rice wine
4-5 stalks of Asparagus
1 stalk of celery chopped
A splash of chicken stock
Corn starch slurry
Cilantro to finish
Marinate the flank steak with the ingredients above, you can marinate for 15 min or just before cooking. Then in a pan with neutral oil add a piece of garlic and ginger, stir fry the Asparagus and celery, then add 1 tsp of rice wine. After the vegetables are cooked for about 3min. Take them out. In the same pan, you can add a piece of garlic and ginger to the oil prior to adding your marinated flank steak. When the flank steak starts to turn color, you can add your pre-sautéed mushrooms. Then add the Asparagus vegetable mixture back in, add a splash of chicken stock, and thicken with your corn starch slurry. You can add some white pepper if you like. We finished it with cilantro.
Then it’s ready.
Steamed Egg with Mixed Vegetables
3 eggs
9 half eggshells of water
1 tsp salt
1 tsp corn oil
½ tsp salt
2-3oz Vermicelli noodles
Whisk the 3 eggs, and 9 half eggshells of water (see video). My grandma likes to use water that has been boiled and then cooled down. (I don’t know if it’s effective). Then mix in your corn oil and salt. When that’s ready, place that in a heatproof bowl and steam for 20min. Every 5 min, wipe some of the water off from the lid so it does not drip on the egg. Also, we added some vermicelli noodles that have presoaked in warm water for 5min. We added those to the egg before steaming.
Vegetable Topping
Half a bag of frozen mixed vegetables
2 water chestnuts (optional)
2 dried mushrooms (use fresh)
½ pack of frozen vegetables
4-5 stalks of asparagus
5 snap peas sliced
2 tsp of oyster sauce
Corn starch slurry
Cilantro
1 tbsp oyster sauce
White pepper to taste
Chicken stock
Stir fry all the prepared vegetables in a pan with a piece of garlic and ginger, we added some oyster sauce, chicken stock, and corn starch to finish as well as cilantro. You can eat this on its own, but we put it on top of the steamed egg.
Crispy Rice
2 cups of rice long grain rice and equal parts water, add an extra ½ cup to be safe for this method.
We used a metal pan.
This might not come out so good on your first try at home because of the temperature and the pan that you use matters. We initially cook the rice on low heat for 30 min and then when the rice is cooked we lower the temp down even more and cook for another 30 min. This will crisp up the rice on the edges and bottom of the pan.
This was a lot of information I know. Feel free to ask me any questions in the comments.
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#chinesecooking #cooking #chinesefood - บันเทิง
Your grandma is the MVP.
Love u popo …. This video make me miss my late popo
Thanks Jacqueline, wish you and your family well!
Looks really yummy! 😋
You and your Por Por are just adorable. The relationship and interaction is wonderful.
I'm posting these videos to make up for lost time and connect and learn her recipes. Its nice to share it out now.
Your 'Fun Si' had me chuckling. 😂
I love your grand mother
Thank you wish you and your family the best.
Awww I love your poh poh.
They say a picture says a thousand words but your videos with your Por Por tell a lot more than we hear and see. Your videos show a wonderfully blessed family.
So touching of you to say.
love grandma's always sneaking that chinese in making sure you dont forget
That's exactly right!
Thank you so much to you and your PoPo for sharing your family recipes. These videos are precious just like PoPo is.
I bet everyone loves it po po; or maybe she's just like that to u because it her little grandson!
She is crazy sometimes, we all have her days. But cooking really gives her a sense of purpose :).
The rice your grandma made reminds of the restaurant Clay Pot. They’re on Bleecker Street in Manhattan. I look forward to future videos!
Yeah, I have walked by that restaurant, I want to try it!
Your po po is really a remarkable cooking homemade meals, she reminds me of my grandmother who has also taught me how to cook, and by watching the video, I'm thinking back in the past days, you can enjoy your days with your po po and also learning to cook from her is a great thing to do, blessed you!!
Thanks Jean! Yeah exactly. I'm sure your family and friends are grateful for your influence.
Bello, So glad that you are learning both sides of your culture, the Chinese and the Italian! Keep it up and give a big kiss to popo from me, treasure her! ❤
Thank you so much for your kind words. Wishing you and your family the best!
Poor people food looks amazing
Crispy rice segment brought back soooo many memories...🙏💯❤👏
Old school right there.
Love the crispy rice balls and rice soup and we called it Nong Jook ( crispy congee), popo opened up my eyes of how to make steam egg and Satah beef is super appetizing, I am on my way to Long Island now.........
On your way to Long Island, Safe travels! Thanks for your comment :-)
Seriously I love how you're sharing your po po with us :)
Thank you wish you well!
Thank you wish you well
"There's no reason, just do it that way."
..... i mean yeah, that's basically what my 婆婆 said to me when we cooked together aha😂😂 she went back to hk so i miss cooking with her all the time.
love your 婆婆, she's so adorable🥰 if you guys opened a restaurant, i'd 100% fly to New York and be the first in line LOL
Haha you know what it is! That's so powerful that you share a similar moment. Wow, you would fly to NY, if you did that I would definietly reserve a table for you ;-).
Yummy food
I love in it
Thanks have a great day!
Yr Popo had me laughing so hard when she called her homestyle cooking "poor people food" 🤣 I call it comfort food and flank steak stir fried with asparagus, celery and mushroom is certainly not poor, but rich. Of course, there are several ways to prepare Chinese steamed egg custard. I like it most simple with just oyster sauce drizzled on top and green onions, or add some tofu and shrimp. My grandpa (YeYe) always made it with hand-chopped, minced pork, then top it with pieces of salted duck yolk which was also super delicious. In the days when my fam cooked rice in a saucepan (pre-rice cooker), my favorite part of the meal was the end b/c I'd go for the rice crisp (nong jook) and whatever was left was made into rice crisp soup (fan diau). Good memories 😊
O my gosh you are making me hungry. You describing the dishes and your family, it brings good images to my mind. Minnie are you quite the cook? You hold onto these special homestyle recipes
@@MichaelNicastro Cooking is one of my passions and I cook every day, all different cuisines. I loved the pizza vdo you did with yr Mom. Please do more 😊👍
@@minniec.9127 Awesome :).
LOOKS SO GOOD
i love to watching your video. chinese tradituonal food is treasure 🥰🥰🥰
Thank you, I never valued what I had before. Now I'm happy to share it. wish you well.
OMG! I forgot about the rice balls. They're the best 😉
Yeah crunchy rice with everything! Happy New Year!
Your popo is a treasure. She reminds me of my aunties.
That make's me happy. I'm happy that we can relate. I'm also very grateful that I have the opportunity to spend time with her and learn from her.
@@MichaelNicastro
I hope you're able to make a video about the lunar new year with your popo...feasting required!
Love your videos:)
Thank you for your support Bonita! I hope you and your family are well - Michael
Restaurants are hard to make money, especially post covid. Ghost kitchens are on the raise owned by delivery services taking huge cuts into the business owner’s profits.
(P.s. if you can figure how how to prolong the freezer shelf life of your cinnamon buns, definitely make Tik toks with a loosely planned story relevant to your process while keeping it personal like you are already doing with your popo. Ship them frozen will preform really well. It will compete along side with something like William Somoa except they don’t have the 55k followers that is connected to your story and the branding you bring to your buns. Then explore into maybe making frozen Chinese style buns with your grandma’s recipes or other frozen deserts people can easily just reheat and it’ll be just as good fresh. Just a thought, I live on Long Island so I can pick up but I’m so lazy that I would rather just order and pay the shipping lol but that’s just me)
Hey thank you so much for taking the time to respond me to me like this. I can tell you really put some thought into what I'm doing. I appreciate it. If you would like email me and let's continue the conversation :) mnicastro321@gmail.com
婆婆，你個孫子好叻，識講D廣東話
我有的时候听得懂廣東話 😄
@@MichaelNicastro 好叻啦，😊👍👍
Do you share the recipes anywhere to easily access and print?
Hey Gina in the description for right now :). I think the easiest way would be to copy into a word doc and print.
Whenever I make steamed eggs, I never know how much water to add. I always just as whatever amount of water and it comes out too watery. Another thing I do is I put a bowl over to cover the eggs instead of using plastic wrap.
As you can see my grandma has a unconventional technique. Try adding less water ;-). Do you add oil to it as well? The bowl over the eggs is a good tip, instead of using plastic wrap and more sustainable (thank you)
Michael, you are getting so much training in the kitchen. When you live on your own, you'll be set. You won't starve, that's for sure. A small tip...I use chicken broth instead of water in my steamed eggs and a dash of sesame oil! It's tastier that way.
I like that! Shoutout to you on the west coast!