I just received my copy of the book. It is a truly beautiful item, in both content and production quality. The inclusion of the QR codes to link to the original videos for each recipe is a stroke of genius.
Considering that Char Siu is the first recipe that you ever shared on your channel, this shows how far you had come on this journey. As a long time subscriber I'm thrilled to see upgraded and updated recipes of your older videos which I already loved.❤❤
Hi Mandy ! You are fantastic ! A kind of great doctor, or scientiste of cooking ! I love you and your cooking videos, your voice, your smile and when you taste foods it's seems always that the taste is almost comming to me ! I am a 69 years old French woman, and I admire your knowledge. You are a brilliant and energetic young woman and you give a lot of joy to the people. Congratulations for your book. I am sure I will love it when I get it. This recipe is perfect like you. 🤩
Hi Mindy 老師！ I just ordered 3 copies of your new cookbook - one for each of my two children, who are half Chinese and, due to their (late) mother's cooking when they were growing up, both have "Chinese stomachs". The 3rd one is for me, because after 40+ years of marriage, I also can't live without home cooked Chinese food! I also own your carbon steel wok, which is much better than my old one in terms of quickly reaching and maintaining the high temperature needed for many of your recipes.
I stumbled into the original video many years ago when this was just a tiny new channel. I've tried quite a few recipes for char siu, and the original Souped Up Recipes one is still my favorite. I'm very curious to try this one. Thanks for posting. 😁
I think I started watching your channel because of your first video on cha siu! I had just moved to Japan and was missing the kind of cha siu you'd find from the old Cantonese places back in the US. The cha siu in Japan, while good on ramen, is nothing like the OG cha siu. Congratulations on your book, Mandy!
Hopefully this book comes to the UK. Love all your videos and recipes. Well explained with the best advice on ingredients. Thank you for all your hard work and quality videos 👌
I have been following you for a while now, and you are the main expert on Asian cuisine on TH-cam for me. I have impressed many of my Asian friends with your recipes, so glad you have a new book out! I just placed my order, can’t wait to receive it! 🍜 ♥️ 📕
I Can't wait for my copy of your cookbook to arrive :) you are my favorite chef. Been Watching your videos for over 6-6 1/2ish years. I can definitely say your Recipes are the best I've ever had. I have your wok too and plan to be buying the knife set, stainless steel pots & pans set and much more in the future.
LOVE char siu!!!! I like to make a batch & freeze it for quick additions to ramen/soups or lunches over rice!!!! ❤❤❤ how thick & sticky your sauce came out!!!! Even though it makes it harder to coat. It looked beautiful!!! & the snacking on it when it’s done…. That’s quality control… you have to make sure it came out good right??😊
Barry Manilow's 1st hit song...he didn't write it though. It was released in England in '71 and called Brandy, it's written by Scott English and Richard Kerr.
So many years of interpretation from written word. So far, no authentic nor desirable results! After seeing your video, I finally see how it is done. It even has the red yeast. So excellent! I cannot wait to receive your book, sometime next week. I ordered a copy for my mother as well. Here's to all the excellent feasting and celebration I will enjoy with friends and family, and the myriad delights my family will enjoy weekly if not daily. Many blessings, Mandy Fu; I cannot wait to see how you prosper, knowing that Chinese Cuisine is forever. Speaking of this, gotta order the fermented tofu and the yeast, next...
Dear Mandy, with your kindness and friendliness you always make even the most complicated recipes simple! Book ordered, I hope to be able to use it for my Christmas menu. I love this recipe, it reminds me of my walks in Kowloon. For the next char siu I will use your recipe, thank you!
I am so happy for you Mindy! I found your channel during the Pandemic called Covid 19. I have been watching your channel ever since. Keep up the great work, and I will buy your book as soon as I can afford to!💕💕👍👍🙏🙏🙏
Thanks Mandy for a newer Char Siu Recipe, although your original one was already perfect for me. Cookbook Congrats! Have a wonderful Thanksgiving with your Family. 💜
This is phenomenal timing. I just bought 4 pork roasts and think that this would be fantastic to do with one of them! (or maybe 2, we will have to see). Thank you also for the links, since I've always hesitated to buy fermented bean curd just because I didn't know which one was the correct one to buy! And congratulations on the cookbook! I will have to buy a copy when I have money again (probably after the holidays, though it makes me very sad to have to wait!)
ordered the new book and am going to make that recipe for char siu with the Amazon-linked items that I don't have especially the red yeast powder which I had to find outside of the linked ones from Amazon but is still possible. Thank you for teaching me how to make interesting dinners at home.
Hi Mandy!!! I ordered my Cookbook. Cant wait until it gets here!!!... Your recipe for today looks mighty delicious to me. I will be trying this for sure. Great Video!!!...🦋
Congratulations on your cookbook. For those in U.K. looking for the Chinese rose wine it’s called Miu Kwei Liew ( various spellings) from memory the one I am thinking of comes in a white bottle. My late father made the amazing pork he learned from a top hotel in HK that he taught his staff back in the 60s. Love the snacking 😉
I love this recipe Mandy, i have followed many of your recipes with great results 👍 I am based in Liverpool U.K. and your book is already out of stock on Amazon. I hope they get it in again soon just in time for Christmas 🎅🏻
Mandy, I ordered your book. Should arrive next week. FYI... The term "pork butt" is actually the pork shoulder. It's not two different cuts of meat. Google the term pork butt to see the explanation. Everyone knows the butt of the pig is a ham. Great video!
At 5:20 you say that marinating overnight draws out the moisture from the pork and dilutes its flavor; reducing sauce is necessary to avoid that. Huh? Why? Thanks again for all the fun. I really enjoy your channel.
If you know you're going to cook your pork in the oven, can you add a little bit of liquid smoke to the sauce before you initially cook it down? Would that maybe help give a little bit of that smokey flavor we'd be otherwise missing?
Mindie, speaking of the recipe book. I ordered 2 as gifts over a week ago from the last episode and amazon still has not shipped them. Curious if there is a backlog or issue with the publisher. Just heads up on the issue. Thanks.
hello mandy and community;.. i would like to purchase the book but i live in europe and idk if some are send within europe coz if not i would have a very expensive taxes to be able to purchase.. someone can help me on this topic please?
I have to be careful as a diabetic. So while I will still use some honey in the recipe, I'm hoping Stevia will be an adequate substitute for the sugar.
I like char sui too. We don’t have regular oven but we have steam oven at home. May I ask how can I make char sui using steam oven? Or if you can show us how to make char sui using stove. Also how to make char sui steam bun. Congratulations. #FDHsHK
0 31..... Is 168 a lucky number, by chance? I can't remember, but there was another when making the folds of dumplings or something like that... Is it 13? Or 33?
I love it when you say "Hi everyone" - it‘s the best. ::)
it's so annoying, especially the trailing one 😂
I'll admit, it scares me every time. But then I get to laugh at myself
Hi everyonnnnnnnnnnnne
Anytime I have a bad day, and I see one of her videos, the "Hi Everyone" makes my day better, her personality is very uplifting.
I just received my copy of the book. It is a truly beautiful item, in both content and production quality. The inclusion of the QR codes to link to the original videos for each recipe is a stroke of genius.
Considering that Char Siu is the first recipe that you ever shared on your channel, this shows how far you had come on this journey. As a long time subscriber I'm thrilled to see upgraded and updated recipes of your older videos which I already loved.❤❤
Hi Mandy ! You are fantastic ! A kind of great doctor, or scientiste of cooking ! I love you and your cooking videos, your voice, your smile and when you taste foods it's seems always that the taste is almost comming to me ! I am a 69 years old French woman, and I admire your knowledge. You are a brilliant and energetic young woman and you give a lot of joy to the people. Congratulations for your book. I am sure I will love it when I get it. This recipe is perfect like you. 🤩
So excited too get the cook book! thank you!
Hi Mandy, this pork dish looks delicious! Thank you for sharing. 😊
I made your recipe for this 3 days ago, so delicious!
Hi Mindy 老師！ I just ordered 3 copies of your new cookbook - one for each of my two children, who are half Chinese and, due to their (late) mother's cooking when they were growing up, both have "Chinese stomachs". The 3rd one is for me, because after 40+ years of marriage, I also can't live without home cooked Chinese food! I also own your carbon steel wok, which is much better than my old one in terms of quickly reaching and maintaining the high temperature needed for many of your recipes.
My mouth is watering that char siu looks amazing!
I love the tip about reducing the marinade, I haven’t previously done this 😊
Ordered your cookbook! I love your recipes. They are so easy to follow
I stumbled into the original video many years ago when this was just a tiny new channel. I've tried quite a few recipes for char siu, and the original Souped Up Recipes one is still my favorite. I'm very curious to try this one. Thanks for posting. 😁
Thank you for another wonderful recipe
I ordered my copy already I'm getting it Saturday awesome. Thank you 😊
So excited to get your cookbook next week!
This pork looks delicious. Will pick up the ingredients to make it tomorrow.
I think I started watching your channel because of your first video on cha siu!
I had just moved to Japan and was missing the kind of cha siu you'd find from the old Cantonese places back in the US.
The cha siu in Japan, while good on ramen, is nothing like the OG cha siu.
Congratulations on your book, Mandy!
This recipe in a steamed bun is heaven!
Hopefully this book comes to the UK. Love all your videos and recipes. Well explained with the best advice on ingredients. Thank you for all your hard work and quality videos 👌
Thanks for the inspiration, i love delicious pork recipe! 🧡 I might try this on my channel :)
I really love your videos, thank you!! ❤
I have been following you for a while now, and you are the main expert on Asian cuisine on TH-cam for me. I have impressed many of my Asian friends with your recipes, so glad you have a new book out! I just placed my order, can’t wait to receive it! 🍜 ♥️ 📕
Looks delicious thank you Mandy
I ordered my book! I can’t wait to get it! I also have your wok, which is absolutely the BEST! Great Job, Mandy! Love your videos!❤
Thanks Mandy, I love Char Siu!
I Can't wait for my copy of your cookbook to arrive :) you are my favorite chef. Been Watching your videos for over 6-6 1/2ish years. I can definitely say your Recipes are the best I've ever had. I have your wok too and plan to be buying the knife set, stainless steel pots & pans set and much more in the future.
Everything looks so good!!! Can't wait to get the book
Cookbook delivered by Amazon last night! Looking forward to sitting down with it later on this week.
Your cookbook design is extremely beautiful!
LOVE char siu!!!! I like to make a batch & freeze it for quick additions to ramen/soups or lunches over rice!!!! ❤❤❤ how thick & sticky your sauce came out!!!! Even though it makes it harder to coat. It looked beautiful!!! & the snacking on it when it’s done…. That’s quality control… you have to make sure it came out good right??😊
🎵 Oh Mandy ! You came and you saved me from starving ! 🎵 😋
Pretty darned clever comment.
I remember that tune!
Barry Manilow's 1st hit song...he didn't write it though. It was released in England in '71 and called Brandy, it's written by Scott English and Richard Kerr.
So many years of interpretation from written word. So far, no authentic nor desirable results! After seeing your video, I finally see how it is done. It even has the red yeast. So excellent!
I cannot wait to receive your book, sometime next week. I ordered a copy for my mother as well. Here's to all the excellent feasting and celebration I will enjoy with friends and family, and the myriad delights my family will enjoy weekly if not daily.
Many blessings, Mandy Fu; I cannot wait to see how you prosper, knowing that Chinese Cuisine is forever. Speaking of this, gotta order the fermented tofu and the yeast, next...
....thank you for sharing these recipes. Always great to see you!!
👍👍👍👍👍👍 Hi Mandy. Great job and excellent explanations. Good to see yoy back home and that your travels were safe.------Michigan
Congratulations Mandy! I'm so happy for you! I love your recipes and videos! I'll be glad to purchase your new Cookbook! ❤❤😊😊
Look forward to using it !
Dear Mandy, with your kindness and friendliness you always make even the most complicated recipes simple! Book ordered, I hope to be able to use it for my Christmas menu. I love this recipe, it reminds me of my walks in Kowloon. For the next char siu I will use your recipe, thank you!
Purchased :) This Chef makes things like My Chinese used to make. ❤
Congratulations on your book. I'm going to get it.
I just ordered my cookbook, I am looking forward to making your wonderful recipes!!
I ordered your book. Love your recipes and explanations as you go! Big fan!
I am so happy for you Mindy! I found your channel during the Pandemic called Covid 19. I have been watching your channel ever since. Keep up the great work, and I will buy your book as soon as I can afford to!💕💕👍👍🙏🙏🙏
Thanks Mandy for a newer Char Siu Recipe, although your original one was already perfect for me. Cookbook Congrats! Have a wonderful Thanksgiving with your Family. 💜
Love this recipe!!! Would love to see recipes that use this pork, soups, rice and stir fry’s … ❤
This is phenomenal timing. I just bought 4 pork roasts and think that this would be fantastic to do with one of them! (or maybe 2, we will have to see). Thank you also for the links, since I've always hesitated to buy fermented bean curd just because I didn't know which one was the correct one to buy! And congratulations on the cookbook! I will have to buy a copy when I have money again (probably after the holidays, though it makes me very sad to have to wait!)
ordered the new book and am going to make that recipe for char siu with the Amazon-linked items that I don't have especially the red yeast powder which I had to find outside of the linked ones from Amazon but is still possible. Thank you for teaching me how to make interesting dinners at home.
I have made this and love it. I must try this recipe.
Hi Mandy!!! I ordered my Cookbook. Cant wait until it gets here!!!... Your recipe for today looks mighty delicious to me. I will be trying this for sure. Great Video!!!...🦋
looks amazing! I'll have to try it
I already added it to my cart and will be ordering soon 👍. This will stay in my cabinet.
Those look so good.
Congratulations on your cookbook.
For those in U.K. looking for the Chinese rose wine it’s called Miu Kwei Liew ( various spellings) from memory the one I am thinking of comes in a white bottle. My late father made the amazing pork he learned from a top hotel in HK that he taught his staff back in the 60s.
Love the snacking 😉
Congrats on the book!
I certainly hope this is one of the recipes in your cookbook, which is arriving tomorrow!
Thank You! My Favourite. Be Well.
Perfection!
I love a bit of fatty meat & crackling roast pork!
I love this recipe Mandy, i have followed many of your recipes with great results 👍 I am based in Liverpool U.K. and your book is already out of stock on Amazon. I hope they get it in again soon just in time for Christmas 🎅🏻
I cannot wait to buy this book!!!
:pauses video instantly to add cookbook to holiday wishlist:
Recipe looks delicious 😊
Congrarulations!!!!❤
Awesome... can't wait.
Congratulations for your book 😊🎉
Mandy, I ordered your book. Should arrive next week. FYI... The term "pork butt" is actually the pork shoulder. It's not two different cuts of meat. Google the term pork butt to see the explanation. Everyone knows the butt of the pig is a ham. Great video!
Mmmm! This looks so delicious!
Thanks for the video 👍🏻
it would be nice to have this on the streets of Hong Kong !
char siu in tan tan men noodles, yum
Authentic and red! ✨✨
Hi Mandy , thank you for sharing the BBQ sauce. Can we use this for vegetarian chasiu. And how do we apply the method. Tks
You could buy the rose cooking wine online, if you can't find it in your area.
Thank you ☺️
At 5:20 you say that marinating overnight draws out the moisture from the pork and dilutes its flavor; reducing sauce is necessary to avoid that. Huh? Why? Thanks again for all the fun. I really enjoy your channel.
If you know you're going to cook your pork in the oven, can you add a little bit of liquid smoke to the sauce before you initially cook it down? Would that maybe help give a little bit of that smokey flavor we'd be otherwise missing?
YO THIS LOOKS RAD im making it this weekend
How well might achiote/annatto powder work if used like red yeast powder?
When using the Lee kum lee shar siu sauce I usually marinade it for 3-5days. Is it better/worse to do this with this recipe?
How about the drippings and sauce when you buy it? I haven’t figured that part out.
Mindie, speaking of the recipe book. I ordered 2 as gifts over a week ago from the last episode and amazon still has not shipped them. Curious if there is a backlog or issue with the publisher. Just heads up on the issue. Thanks.
Is there a link for the Red Yeast Powder? Can we find it in the Asian Supermarket?
Hello. Can you use nutritional yeast in the recipe instead of red yeast powder ?;
The red yeast is used only for the color, not the flavor. Nutritional yeast doesn’t have the same color. So I would say it wouldn’t work to replace.
Hello Mandy how much that cooking look in HKD?
canada is amazing for me
hello mandy and community;.. i would like to purchase the book but i live in europe and idk if some are send within europe coz if not i would have a very expensive taxes to be able to purchase.. someone can help me on this topic please?
Yes, we ship to Europe. You can buy it on my website - curatedkitchenware.com/products/souped-up-recipes-168-better-than-takeout-chinese-recipes
@@SoupedUpRecipes oh thank you so much ! i will buy it !
Congratulations
Isn't this sauce similar to the one for beef jerky, etc. that you dry in the air?
You are a treasure ✝️♥️😃
I wonder how annatto powder would work as an alternate source of red color.
I have to be careful as a diabetic. So while I will still use some honey in the recipe, I'm hoping Stevia will be an adequate substitute for the sugar.
I like char sui too. We don’t have regular oven but we have steam oven at home. May I ask how can I make char sui using steam oven? Or if you can show us how to make char sui using stove. Also how to make char sui steam bun. Congratulations. #FDHsHK
0 31..... Is 168 a lucky number, by chance? I can't remember, but there was another when making the folds of dumplings or something like that... Is it 13? Or 33?
🎉🎉🎉
White balance is on the blue side.
Im shocked reducing the water improves the marinade, you'd think osmosis would work better with more water on the outside.
i find it hard to believe the cooking wine makes much difference if you immediately dry it off. but hopefully it gets in the holes i have to try it
people like me who cant have high histamine levels and not eat any soy products.....i would probably die from this HAHAHAHAH
The benefit of making this at home: it won't be all dried out from hanging beneath a heat lamp all day!
😍😍😍😍😍😍😍😍😍😍😍😍😍
THE 3rd jar called Nam yu is NOT made from tofu . NAM YU is made from TARO.
590th Like for the sgow
Red yeast powder…that isn’t safe for some humans, no?
Survival of the fittest