Hey guys, a few notes: 1. Astute observers will notice that Lap Cheong isn’t really cooked at any time during the whole process - Lap Cheong is cooked before you eat it. If you just want to give your homemade Lap Cheong a whirl, you can steam it on high for ~5 minutes. Alternatively, you can toss your Lap Cheong into your rice cooker along with your rice halfway through the cooking process. 2. *EDIT* : I (Steph) miss remembered the meaning of the character "腊/lap". Just looked up the dictionary for ancient Chinese again and it should mean "dried meat" or "drying meat" (as in 《晋书·谢安传》“布千匹,腊五百斤。”) However this "腊" is traditionally pronounced "xi" when referred to dry meat, nowadays 腊 and 臘 are mixed in pronounciation, meaning, and usage.) "Lap/腊" is not what we previously wrote "small pieces of meat". I was thinking about the English transliteration of "lap" and the "Laap" in Thailand, and currently I'm reading a book about Tai language elements in Cantonese, somehow all that got mixed up in my head. My bad. 3. I know that the casings in the West seem to be a bit different than what’s used here - at the markets in Guangdong you’ll generally find dried casings, while in the West the go-to method of preserving the small intestine for sausage seems to be with some sort of brine? Presumably, any sort of hog casing should work great (within the 28-34mm range should be fine), but obviously prep the casing in accordance to how you’d prep it for Western sausage (IIRC flush it of salt and soak overnight?). 4. That said, maybe do check out if you can get the same sort of Chinese style casings that we have - you’ll have to go to your local Chinese supermarket for the wine, anyhow. The characters for sausage casings is “肠衣”. I believe that pretty much any casing would do the trick so long as its within that size range. 5. When making the candied pork fat, a good hunk of sugar did get wasted down the drain. If you want to save sugar, what you can do is brush 30g of the sugar off the fat for use in the lean marinade, and wash off the remainder. We didn’t go this route as it’d obviously take an extra day (i.e. a day to make the candied pork fat, another day to marinate the lean). 6. So, what did people in Guangdong use in sausages before the use of nitrites for preservation? Well, a small number of people would die of botulism each year. I know it’s fashionable to hate on Prague Powder these days - and hey, if you wanna roll the dice re botulism, go ahead and roll those bones, I guess. 7. Definitely don't mean to throw too much shade on producers of Lap Cheong in NA. And I mean... we haven't eaten around all those brands, so maybe there's a gem or two there. And also, we're never the sort of people to turn our noses up at stuff - it's just that less-than-ideal store bought versions of stuff provide a *really* good excuse to make it yourself sometime :) EDIT: For those that feel strongly about the quantity of cure #1 that we used - first, know that we already significantly cut the quantity of nitrite from some of the Chinese language recipes we were looking at (by anywhere between half to a quarter). We're aware that this is still higher than the consensus for Western sausages. If you would like to lean closer to that English language consensus, do follow Benjamin Chen's advice below and swap the 3g of Prague Powder #1 for 1.25g (or about 1/4 tsp), and optionally add in 0.25g ascorbic acid (vitamin C) if you like. Yet rest assured that the quantity we used would be entirely safe for human consumption... you'd have to eat something like 8-10 Lap Cheong in one sitting (something no one would ever do) for it to even start to become a question mark. I might edit in a few more notes in a bit.
@Bear-cm1vl
3 жыл бұрын
Prague curing powder also makes a huge difference in the color of the meat after drying, keeping it more appetizing looking after drying.
@sc2836w
3 жыл бұрын
Thanks for appropriate use of Cantonese. It makes the concepts much more distinguishable and relatable. ✌😊
@bjones9942
3 жыл бұрын
The casings I've bought in the USA have all been packed in salt. You just have to rinse them a couple of times before use. I'm in Mazatlán, México now, and am about to go hunting sausage casings now that I found an affordable smoker.
@stevepatterson8897
3 жыл бұрын
Would chilling the fat and lean pork to almost freezing affect the final product? That way getting a small enough dice would be easier. Thank you for again for another awesome video.
@bbchen75
3 жыл бұрын
Really solid recipe and the candied fat is a new method to me that I will definitely be trying out. I really appreciate you taking time to make a concise recipe that could be replicated. However, I wanted to call to your attention to the nitrite level in your recipe as it's quite a bit higher (more than double) than the allowable USDA limit of 156ppm for sausages. Cure #1 is 6.25% Sodium Nitrite. And at 0.6% (3g per 500g of meat+fat), the ppm is (0.00625*0.06)*1000000 = 375ppm! Combined w/ the fast drying time (less than a week) and no cure accelerator (sodium erythorbate or ascorbic acid) was used, the residual nitrite level could be quite high. I strongly agree with you that nitrite is a must when making air dried sausages but please consider adjusting it to a safer level for consumption, especially if it will be cooked (exposing it to higher temperature will increase the risk of nitrosamine formation). Thanks!
@Pratzz1312
3 жыл бұрын
The puppy is super cute. He was trying to get Steph's attention
@toddellner5283
3 жыл бұрын
Probably to give him some of the sausage
@supergeek1418
3 жыл бұрын
In case you haven't noticed, he's *ALWAYS* trying to get Steph's attention.
@Oliffin
3 жыл бұрын
Or worried to finish inside the sausage (sorry had to do it)
@darkprose
8 күн бұрын
@@toddellner5283I hope she puts him IN the sausage
@RaphCocson
3 жыл бұрын
We call these "Chinese Chorizo" in the Philippines and these are almost always added to fried rice and Callos, a Spanish dish of ox tripe, chick peas, and tomato sauce
@tamasojohnson1847
3 жыл бұрын
So interesting you say that-- as I was watching I immediately thought of quality basque & spanish cured chorizo when they described the texture of quality lap cheong!
@NickyNightShine
3 жыл бұрын
I eat the Fat and Thin brand like jerky
@IG-88r
3 жыл бұрын
I've seen it sold like this in mexico too :D it doess look a lot like chorizo indeed
@BlondieinChina
3 жыл бұрын
roommate chad 😂
@Kenmanhl
3 жыл бұрын
I'm surprised Chad survived to adulthood to be a roommate
@iskandertime747
3 жыл бұрын
We all know Chad (sigh..)
@jonathanpham9243
3 жыл бұрын
Roommate Chad is just Neighbor Vadim with advanced infiltration techniques.
@l3K8
3 жыл бұрын
Chinese Chad is Chang
@lucheng1945
2 жыл бұрын
For anyone who wants to make this: The meat is MUCH easier to dice when it is a little frozen! Don't freeze it rock solid, but halfway frozen meat is way easier to work with and chop properly.
@stevethea5250
Жыл бұрын
HEY LUP CHERNG
@schyracollbrande1900
Жыл бұрын
Instructions missed and failed. My meat is harder than rock and my knife broke.
@o0julek0o
3 жыл бұрын
See, the whole 'Chinese sausage' naming scheme isn't exclusive to sausages from China. We Poles have the same problem. Our sausages have been labeled under 'Kielbasa', yet that word in Polish literally means 'sausage' and really not much else. The simplest type of Kielbasa that isn't a hotdog is what the anglosphere refers to as Kielbasa. If you ever happen to visit Poland, go to any shop - even the average supermarket, and at the deli if you ask for Kielbasa they will probably just look at you funny. The range is huge, much like what you said about the Chinese sausages. Also, please do more sausages from China. Pretty please.
@AlmondsAlmonguera
3 жыл бұрын
I remember trying to make kapusniak for the first time and I went to a local polish deli store and saw 7 different 'kielbasa's'. I asked the clerk which one people usually buy and she replied 'all of them'. 😂😂 To this day I still don't know which version I bought. Tasted good though!
@3GC
3 жыл бұрын
I have never understood the claim that Turkey Kil;basa is a real food. At one time my first generation USA parent bought a stuffer to make fresh kielbasa because the USA smoking processes have ruined any shot at delicate flavoring and tenderness.
@PandemoniumMeltDown
3 жыл бұрын
@@AlmondsAlmonguera Krakowska, wiejska, the raw grinded one, so creamy, a bit like andouille... I love kielbasa. And the air dried smoked Polish bocek (bacon) is the best!
@supergeek1418
3 жыл бұрын
My Polish grandparents taught me how to make a delicious, very mild, fresh (uncured) kielbasa using double ground pork, sweet marjoram, lots of minced garlic, sweet onion, and (of course) salt and pepper. My wife and I still make it every year at Easter time for Dyngus Day! Dziekuje (Thank you) for a great video.
@lankylowshot2246
3 жыл бұрын
I'm starting to think that it's a problem with sausages in general, because also in Italy we have foreigners asking for "salami", but "salame" it's just cured meat and there are countless different types
@chad5
3 жыл бұрын
Man that pink salt looks delicious.
@Cyrribrae
3 жыл бұрын
Nooo Chad
@johndou423
3 жыл бұрын
underrated comment
@RovingPunster
3 жыл бұрын
[fact based sarcasm mode] Yeah, looks a bit like that Pink Himalayan "84" stuff that's often contaminated with Strontium 90. Yummy stuff indeed. 🙄
@nqh4393
3 жыл бұрын
I would like to have that as my last meal.
@RovingPunster
3 жыл бұрын
@@nqh4393 Many refrigerated morgue trailers are runnin outta space due to covid deaths, and in india the crematories are running low of firewood. BOTTOM LINE: if things worsen, you may get yer wish when they pack your corpse with salt in a nass grave. I know you were kidding, but this is for real.
@kensylvina5404
3 жыл бұрын
This and Lap Yuk claypot is where its at. Wish Steph would do a whole series speaking Cantonese, doing traditional Cantonese and HK dishes and medicinal soups and broths
@Mjbrooks194
3 жыл бұрын
This was an incredible thing to make at home, it was easier than I thought it'd be for my first time making sausage. It's been amazing in stir fries and with rice. It's something neither me nor my roommates have ever really has before so it was worth the sausage stuffing effort. But decided yesterday Id use it as a pizza topping like pepperoni, and by God it's one of the best pizzas I've ever had hahaha. Especially broiling it a bit, the fat renders beautifully and it goes with everything else in a regular cheese pizza. Just my weird ass experiment/suggestion.
@FunctionallyLiteratePerson
3 жыл бұрын
We need an Ordinary Sausage x Chinese Cooking Demystified crossover
@brendankinney2374
3 жыл бұрын
LETS SAUSAGE
@kleinebre
3 жыл бұрын
Protip on sausage filling without a stuffer - avoid the funnel. If you have a plastic bottle with cap in sitting in your "to be recycled" pile, cut the neck off the bottle and the top of the cap. You now have two rings that screw onto each other. Use this double ring to attach a freezer bag to your pork casing. While this isn't entirely without issues, it does makes filling your casings a lot easier and is definitely a step up from the funnel method. Keep the double ring for next time, it takes up almost no space in your kitchen drawer. Also, a big thank you for posting this... I'm a big fan of lap cheong.
@supergeek1418
3 жыл бұрын
Even though I have *two* sausage stuffers, that's a *great* tip. Thanks for sharing it!
@kleinebre
3 жыл бұрын
@@supergeek1418 A piping bag works as well - this is basically an improvised version of that.
@sriontimaitra6804
3 жыл бұрын
This has inspired me to get in touch with my local butcher. Also a great excuse to spend the whole day cooking and drying and proofing bread so I can feel that the oven is on for a 'good' reason.
@monkehm
3 жыл бұрын
Your videos would never be the same without a cute dog begging for snacks and attention at the end.
@notthatcreativewithnames
3 жыл бұрын
Here in the UK, lap cheong sausages sold in Chinese supermarkets are quite decent. (I mean, I can see some diced fat chunks.) They are made either in the UK or in the EU, I guess. However, the ones sold back home in Thailand are more homogenised, probably similar to the American ones. Looking forward to seeing your next videos on other sausages. Personally, I'm quite a big fan of sausages (and become so spoiled here in the UK!)
@BL-hi3md
3 жыл бұрын
At least in London, all the ones I've bought were actually made in Canada. I was happy to discover that.. the Canadian ones are good ;) Dollar Meat in Vancouver is probably among the best.
@krislove1167
3 жыл бұрын
This is news to me! I've recently moved to the UK, do you know which brands are good?
@notthatcreativewithnames
3 жыл бұрын
@@krislove1167 I live in a university city, so it's quite easy to find Chinese supermarkets. Usually, I don't have particular brands. It depends on what available in your local Chinese supermarkets, honestly.
@starja4477
3 жыл бұрын
@@BL-hi3md OMG this is kind of wild because I was watching this and thinking that there must be some decent ones made in Vancouver and....I actually used to live a few doors down from Dollar Meat lol
@DynamicalisBlue
6 ай бұрын
@@BL-hi3mdis that even legal?
@uwyorugby
3 жыл бұрын
You guys are so legit. Keep these coming. Side note, this is the first time I haven't heard, "And as always, first, long yao." I know the spelling is off, but if you made that into a t-shirt, I would buy it.
@ClaudineCo
3 жыл бұрын
Meee too!!!
@supergeek1418
3 жыл бұрын
Merch, merch, merch, merch!!!!
@ChrisStargazer
3 жыл бұрын
Lup cheong in Hawaii is a direct reflection of the huge Chinese influence here; meaning it’s absolutely delicious and makes appearances in everyone’s homes. I mean who in Hawaii hasn’t stuck entire lup cheongs into freshly-cooked (rice cooker) rice, shut the lid, and let it steam its porky fatness into the fluffy grains for a perfect dinner?!
@PrincessSakuno
3 жыл бұрын
Omg food culture in hawaii sounds delicioussssssss ahhh
@eggiepiggy9640
3 жыл бұрын
here in HK, lap cheong 臘腸 is a common name. really good to see how lap cheong can be made at home.
@christaylor9095
3 жыл бұрын
Your doggo reaching for you is so great. I really enjoy your content, but the pup always licking up the air and just generally being awesome is, well, awesome.
@sammygyupsal
3 жыл бұрын
I'd love a series on chinese cured meats! I can never find stuff like lap yuk or that salted pork you find in cai fan where I am and poor substitutes just aren't the same.
@anastasiarene3130
3 жыл бұрын
Agreed!! The Asian markets near me have a nice variety of sausages and cured meats and I have no idea what to do with some of them! Thanks for mentioning lap yuk too. I looked it up and it's exactly one of the things I've been seeing that I'm curious about!
@WanderTheNomad
3 жыл бұрын
Oh boy, can't wait to see the "curing salt challenge" this year.
@eslynx3704
3 жыл бұрын
...tiktoker...presenting to the emergency room...organs shutdown...made A recovery.
@bodyno3158
3 жыл бұрын
"Methemoglobinemia, -emia means presence in blood, methemoglobinemia means methemoglobin presence in blood. "
@cheekibreeki9155
3 жыл бұрын
PINK SALT CHALLENGE! WOOO!
@justteleporting
3 жыл бұрын
If you don’t have a funnel you can use the open end of a water bottle and just cut the bottom end of the bottle. I learned this from my grandma and I was amazed.
@Anonarchist
3 жыл бұрын
who could eat a 1/4 cup of salt in one sit- *F R A T B O Y S* neeevermind
@Jodabomb24
3 жыл бұрын
One time there was a party at my house and a drunk girl managed to drink 2/3 of a bottle of dark soy sauce. Thankfully, the soy sauce didn't...stay where she put it.
@David_T
3 жыл бұрын
Insert video for "Darwin Awards" here.
@katl8825
3 жыл бұрын
Hazing and peer pressure does some scary shit to people...
@cowlin5051
3 жыл бұрын
"Bro we don't have any salt for our tequila shots bro" "Bro, like, don't worry about it bro my foodie roommate has this crazy pink salt that's like special or something"
@Jodabomb24
3 жыл бұрын
@@katl8825 also, you know, alcohol
@miaththered
3 жыл бұрын
Always wondered how to make this so it wouldn't suck. Thanks, y'all!
@MintyFarts
3 жыл бұрын
thank you so much for this episode! I can't eat most Lap Cheong because the soy sauce in them has wheat, I had some once that was gluten free and never was able to find it again because many stores that carry it simply order what is available at good prices rather than being in contracts with brands. This looks 10x better than what I had before and I'm so excited to try making it!
@starfoxandstellar9917
9 ай бұрын
Try coconut amino or korean soy sauce :)
@ludettep
3 жыл бұрын
Thank you so much for this recipe. I haven't had lap cheong in 12y. Now I have a recipe to make it gluten free :)
@andrewlong9179
3 жыл бұрын
Me: Maybe the brand I found locally is the exception and is good quality. The video: [Shows exact brand as example of bad Western Lap Cheong.] Guess I have some ingredients to buy.
@dokaplan1
3 жыл бұрын
I always get a little excited whenever I see a video by a foodie source I trust using something I use. I take it to mean either I picked something pretty good or there's something to improve and both of those things are exciting.
@heartofgoldfish
3 жыл бұрын
Don't care, still delicious
@ruke47
3 жыл бұрын
I had only ever heard it spoken, so I thought that sausage-makers were talking about "Frog Powder #1." 🐸
@kanvaros4451
3 жыл бұрын
The puppy trying to paw her is so adorable
@lilchinesekidchen
3 жыл бұрын
there are a couple of good local purveyors of lap cheong in california, you just need to find them. like for instance Harbor Sausage in garden grove. they’re Vietnamese cantonese, so it’s a little sweeter than classic cantonese, but i always get their sausage when i can. they don’t do a chop but their grind is nice and coarse, and they have plenty of fat in their sausages
@Ai-yahUdingus
3 жыл бұрын
My parents in their middle ages are going through a homemade cured meats phase. For the last 5 years they've been making their own lap cheong, deer jerkey, salted fish, etc, and they let it hang in the garage all through the Canadian winter to keep it away from the flies and cats. Everything but their lap cheong tastes good; I wonder if it's because they use regular salt instead of curing salt?
@natecote1058
3 жыл бұрын
Fantastic. Really appreciate how simply you make these recipes.
@MrPianoman2010
3 жыл бұрын
I LOVE your schnauzer.!!!!! The way he/she keeps trying to get your attention in the beginning is adorable. My schnauzer is the same way. Love the haircut too.
@dannychan2814
2 жыл бұрын
You are the star , will try this and let you know , Danny from Ireland Dublin
@emmythemac
3 жыл бұрын
Wow, I've never had Lap Cheong from China, for obvious non-China-based reasons. So this is super interesting!!! I admit I kind of love it already, haha. The brand I've always gotten is Kam Yen Jan, which does have distinctive fat chunks, but idk how it compares to Chinese brands. Now I'm interested to try!!! I feel a deep nostalgia factor for that flavor profile. I literally have some in my freezer right now, ready to be deployed into fried rice or jook at a moment's notice. While I'm excited to try making it at home one day, I wonder if it's one of those things that, as a child of a Cantonese-American family, I may always have loyalty to the brand I grew up with. As always, I appreciate all the research you guys do, and I always feel like I learn something from your videos. Thank you so much!!!
@jakafi5884
3 жыл бұрын
Grandma and I just finished making horse meat sausage yesterday, what a coincidence that you mentioned it 😅
@cupofcustard
3 жыл бұрын
0:57 Dog be like "stop wasting time and make those sausages!!!"
@bradkarkos629
3 жыл бұрын
looks like a pretty standard dry-cured smoked sausage. looks pretty similar to Catalan fuet or even an American snack stick ill have to try this one day
@JC-wv7om
3 жыл бұрын
The biggest differences are that it's quite a bit sweeter and 100% needs to be cooked before eating.
@joejeans7913
3 жыл бұрын
Thats awesome, I love that stuff with rice and in Fried rice. grandma used to make the stuff, all my friends would come over and tease me when it was hanging on our stair well. she would make the one that uses pork belly too.
@baleksei
3 жыл бұрын
Fascinating! My spouse is from Hong Kong so finding a good Lap Cheong took a while. Fortunately the Bay area of northern California has pretty awesome Asian food grocery stores.
@tobuscusfoop
3 жыл бұрын
I had a dog like yours he was such a good boy
@Fcon0
3 жыл бұрын
We make a very similar looking sausage in Sicily, we add red wine, fennel seeds, red and black pepper
@zalibecquerel3463
3 жыл бұрын
IN THREE! TWO! ONE!...... Leeeeets Lap Cheong!!!
@FunctionallyLiteratePerson
3 жыл бұрын
*ordinary hand waving*
@eugene188
3 жыл бұрын
Man, the more I watch your videos the more I realize my mom never learned any of this traditional stuff growing up in HK. Most of my HK family friends don't know or do any of this stuff. Its only the aunties that grew up in Mainland China that still do this kind of stuff.
@Kirinboi
3 жыл бұрын
Adding another one of those, “I never need to make it cause I’m from Asia but I’m still gonna make it for the fun of it” recipe. Thanks for shedding some light on the making process:)
@SelphExploration
3 жыл бұрын
Looks amazing! Love the puppy asking for attention, adorable!
@micah4801
3 жыл бұрын
I always learn some interesting and esoteric bit of culinary lore and information watching your videos. I really appreciate how you compare the info in the "Anglophile" space, as you call it with the more precise and accurate info from China. Keep it coming! Also, how did you know my roommate's name was Chad? Uncanny!
@titoubrouwers2017
3 жыл бұрын
comprehensive as always
@Hubajube
3 жыл бұрын
If you don't have a funnel, cut a 2 liter soda bottle in half. The thread on the mouth grips the casing nicely.
@jrmint2
2 жыл бұрын
fantastic! I'm going to try this!!
@hankki-onemeal9921
3 жыл бұрын
looks yummy
@Hotsaucedeluxe
3 жыл бұрын
I've never even given a thought to homemade lop cheurng. Interesting.
@uur3n
3 жыл бұрын
Lap Cheong is one of my childhood favorites! Thank you :)
@ieatishootipost
3 жыл бұрын
Excellent! Thanks so much for sharing the recipe!
@gonzoducks8
3 жыл бұрын
"Now in an ideal world we would be the proud owners of one those real cool sausage stuffing machines." Man, this pandemic has made me learn so many things. Including sausage making and buying one of the real cool sausage stuffing machines 😂
@snesfan8935
3 жыл бұрын
Roommate Chad, nailed it.
@evilgirl34
3 жыл бұрын
I am very interested in Chinese cuisine and specially the recipes you posted. I sadly live in Lebanon which it's impossible to find authentic Chinese in all its cuisine which is pretty challenging to say but not that it would stop me. I thank you a lot for your illustrations and work a big thanks from the heart. Here is my biggest challenge, I don't eat pork nor drink even Chinese wine isn't available at all costs. Can you guys help me out with it. Thanks again♥️
@mommydragonsden6666
3 жыл бұрын
Love it 🌹🌹🌹♥️♥️♥️♥️ made it very year right before lunar New Year 🥓🥓🥓🥓🥓🥓🥩🥩🥩🥩🥩
@ferdinandpio9535
3 жыл бұрын
Chinese sausage its delucious.
@elkiereene2206
3 жыл бұрын
I have been waiting for this video my whole life
@ONTHEPASSWITHMAX
3 жыл бұрын
Very interesting! Ive always been curious about lap cheong, now I know how to make it!
@leobetosouza
3 жыл бұрын
Thank you for this. I was looking for a reliable chinese sausage recipe that uses cure salt. :)
@timvvs
3 жыл бұрын
The big market brands of Lap Cheong aren't the best but there are really good small local places making really nice Lap Cheong I feel.
@TheWhiteDragon3
3 жыл бұрын
You know, when I saw the sausages you were drying on your Instagram story, I considered asking you to make a recipe video but decided against it because I thought that would be a bit pushy. Well whaddaya know! Also, if you're not following them on Instagram, do it; it's great
@KasranFox
3 жыл бұрын
i hope saying i want to try putting this on pizza won't get me banned from this channel
@NaeemCho
3 жыл бұрын
Awesome video! I miss cooking lap cheong in my rice, but lately it reminds me too much of a painful past. Maybe if I make it myself, I won't have to tie it to those past memories. Looking forward to my first attempt!
@lekwanduh
3 жыл бұрын
Whoa so cool to see this made from scratch! At least now I know what to look for cause I'll never make this lol
@jankyjunko971
3 жыл бұрын
viet lap xuong from cali is absolute fire
@Ms00005
3 жыл бұрын
Thank you for sharing this ☺️ finally I can make this from home
@tombaenadaglio5425
3 жыл бұрын
I really wish I wasnt poor in a Latin American country so I could support on Patreon. This channel is one of the best on the platform. I really mean it. Im a chef and this has been one of my go to places to check out authentic chinese recipes. Keep it up please.
@karirei2976
3 жыл бұрын
Love this one! Thanks for sharing!
@explosiverift2037
2 жыл бұрын
Very late note: Nitrite is not notably toxic in such small amounts; however, it creates carcinogens during curing and cooking. Swapping it for salt is not viable unless fundamentally different preservation methods are used.
@xZOOMARx
3 жыл бұрын
Lap Yuk next!!
@sexytomato100
3 жыл бұрын
Guys, this is the best youtube channel there ever was. Thank you for sharing this knowledge, it is invariably inspiring to me as a developing American cook.
@chicafemmefatale
3 жыл бұрын
I've been SO reticent trying sausage that has large bits. Your explanation of how Cantonese sausage won't be chewy (the fat part) but will be crispy once fried....oh man, y'all have convinced me to try it. Thank you!
@jutau
3 жыл бұрын
I love the brand that I get from Costco.
@cookingwithmimmo
3 жыл бұрын
做得很好👍😊
@vinzegcs
3 жыл бұрын
I will keep watching, liking, sharing, and commenting on your videos until you can afford a really cool sausage stuffing machine.
@TonyBlundetto86
3 жыл бұрын
Great content as usual, thank you so much. If you included a recipe with this you'd make me a happy man
@lowerthenthelowestdeck
3 жыл бұрын
I make my own , Chinese wife , we make alot over winter
@AlexTangBang
3 жыл бұрын
Next sausage 💡: Yeun cheong!
@canuckkat
3 жыл бұрын
I prefer it over lap cheong any day!
@3GC
3 жыл бұрын
Thank you for explaining why I have been so disappointed with USA purchased Lap Cheong. Living in the desert southwest USA where it has not yet had a freezing trmpreatore for a year and summers get to 114 degrees Fahrenheit figuring the drying and outdoor hanging is going to be a problem -- tenacious pests that crawl and fly will offer another obstacle. At age 80, I am nt sure I can afford such a battle -- but my taste buds tell me to get started on the solutions.
@chrisarmatage6529
3 жыл бұрын
Went to university in Taiwan. Local merchants made different sausages, and actually had gambling devices that you could play...for sausages. Also dice games in a bowl...sepula!!! Anybody know what i'm talking about...?
@Boo_T_Shayka
3 жыл бұрын
Oh yeah, I have fond memories of throwing dice for sausages in Taiwan. "shi...BALA!"
@Iyervval
3 жыл бұрын
Oh yay!!!! I love your baby badgering mummy fir attention 😍😍😍 cutie!
@aerindeleon9878
3 жыл бұрын
Would it be possible to partially freeze the lean to aid in dicing, or will freezing it negatively affect the final sausage?
@ChineseCookingDemystified
3 жыл бұрын
Yes! Definitely give the lean and fat a partial freeze before cutting - it'll make your life MUCH easier.
@teslashark
3 жыл бұрын
I freeze bacon before dicing, but my mom just use scissors...
@yuan8504
3 жыл бұрын
The lapchang in UK is really good my dad ( use to be the head chef of a 5 star hotel in china) buys them occasionally since it is pretty pricy here around £10-20 for around a couple sausage and is really fatty
@kenadams1940
2 жыл бұрын
wow
@segawalilac
3 жыл бұрын
Back in the 00's, the UK government (EU?) started a big push to ban meat products being brought into the country. To the extent they ran ads on TVB European branch. At first the lapcheong was terrible. Using Steph's guide on how to judge a lapcheong, we seem to have proper lapcheong locally provided you're not buying the cheapest stuff.
@theonuss6607
3 жыл бұрын
Do either of you know anything about pan fried intestines? We found a restaurant that makes them stateside and they're phenomenal. The intestines are sliced into rings, with a fried chewy exterior and a soft buttery interior. Often made with dried chiles, onion, and mild green and red chiles.
@drwgisblaidd2650
3 жыл бұрын
Chiterlings? Never seen 'em in a resaurant,except as casings. I'm in, I'll try most things once.
@theonuss6607
3 жыл бұрын
@@drwgisblaidd2650 This restaurant prepares them with the usual stir fry ingredients like mild peppers, onions, dried chilis, and a few seasonal ingredients. The texture and flavor of their intestines is amazing. It isn't like some foods where it is an acquired taste. This stuff is good from the first bite. This place also does a sichuan oil wonton that is just pure flavor.
@maskedlover8768
3 жыл бұрын
Lap cheong, Lạp Xưởng in Vietnamese use as everyday food with rice or use in some dish like fried rice Nice one
@Roof_Pizza
3 жыл бұрын
Now I know why I've never met anyone named Chad.
@Kenmanhl
3 жыл бұрын
LOL
@kiltedcripple
3 жыл бұрын
Happy Lunar New Year to you all as well!
@puppystomper324
3 жыл бұрын
Freezing the pork for half an hour stiffens it and makes it 100x easier to cut
@emm31
3 жыл бұрын
Can you do a video introducing us to all the different types of Chinese sausage?? I’ve only ever seen lap cheong, and while it only stands to reason there would be more variation than that, I dont really see different types of sausage mentioned or used in recipes. That video would be 💪💪💪
@emm31
3 жыл бұрын
It might be obvious, but what I mean by ‘mentioned or used in recipes’ is mentioned...in English, and used...in recipes I’ve found on the internet 😂
@omeadpooladzandi9786
3 жыл бұрын
Me with Himalayan pink sea salt lol
@axislexington8042
3 жыл бұрын
as someone who's rediscovering my chinese heretage by trying my hand on making Lo Pak Gou (radish cake). i needed the first part in choosing good Lap Cheong. Y U SO LATE?! now i know lol thanks C&S
@elsalisa146
3 жыл бұрын
I love what you guys are doing and I’m sure your lop cheong are incredible. But I get the lop cheong that comes from Canada and that works well enough for me. It would be nice to get one as well prepared as yours though.
@jessicafay7905
3 жыл бұрын
I had this and it’s nice!
@acerrubrum5749
3 жыл бұрын
??? Re: Prague #1 For 1.1 pounds of meat, in my charcuterie/sausage books and on the knowledgeable internet channels the amount works out to 1.13 g or 0.04 oz. Curing salt, plus 11.34 g or 0.4 oz Sea salt. Just wondering? Cheers, love your channel.
@gwap01
3 жыл бұрын
I don't know why but when I was a kid we used to call this Chinese chorizo
@SteelCurious
3 жыл бұрын
Could i possibly skip the sugar? or i guess maybe substitute it for a daibetic sweetener?
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