Great explanation of the real origin of this sauce. Most channels leave out how the Cantonese originally made it for serving lobster.
@judyfisher25
Ай бұрын
Shrimp with lobster sauce is my favorite. I’ve lived in Texas for 40 years and never had it as good as I did in the Chicago area. I gave up trying to find a restaurant in Texas that made a great version of it like I had back home, and that’s why I searched for this recipe. I am definitely going to make your recipe, thank you so much!
@winane
3 жыл бұрын
Nice! My dad use to cook this sauce with blue crabs. I always went for the sauce with rice! It was the best! Thank you so much for sharing this deliciousness with us!
@ansonkennedy99
Жыл бұрын
Blue crabs!!! Interesting! I’d like to try that. For those without access to blue crab, can you sub canned lump crabmeat? Do you recommend straight from a fresh crab? Thanks in advance!!! 👍🏻🍻🇺🇸😁
@etm567
4 ай бұрын
I used to go to a Cantonese restaurant in Memphis in the 1960s, when I was growing up. Never heard of Szechuan or Hunan, and never had anything spicy. I frequently had shrimp in lobster sauce, and occasionally lobster cantonese, and my brother and father always had pressed duck. My mother loved moo goo gai pan (sp?). The two youngest? Hamburgers, usually. But we mortally did love Joy Young. They had separate little dining rooms for parties. Not rooms, partitioned off with partitions, but they did give you some privacy, which was good for a family with four children, ages four or five through teens.
@derekseasyhomecooking5856
4 ай бұрын
That sounds like classic Cantonese cooking! Seems to have gone by the wayside, these days. Thank you for sharing your memories.
@Iya-Yah
Жыл бұрын
My favorite shrimp with lobster sauce with peas and black beans! 😋
@DocPetron
2 ай бұрын
Thanks for the video and the explanation. I grew up in the early 70s with my dad being the chef at Chinese restaurant in that catered to Chinese people, including the gambling den next door to the restaurant. As a result, I got to hang with the old time chefs who were the older bachelor's who didn't have a family due to the Chinese Exclusion Act, and they told me the same story about the origins of the dish. Black beans and ground pork was absolutely a part of the recipe. In my 30s, I started to see that restaurants were leaving out the black beans and pork, but adding peas and carrots. I've always thought that they "gentrified" the dish for mainstream American taste. Personally, I love the dish with the black beans and pork. If you leave it out, it's just stir fried shrimp with an egg gravy and I just don't see the point.
@ansonkennedy99
Жыл бұрын
These videos in REAL TIME are great. Not everyone can remember the timing. Thanks for this!!! 😁👍🏻🇺🇸🍻
@antoinetteorannortonicorbe5803
Жыл бұрын
That is what I remember when I was kid. Not what they cook these days. Thank you And I'm definitely going to try this recipe.
@wendychu4634
3 жыл бұрын
Another great recipe Derek. Thanks for providing not only recipe but written instructions too.
@nelsonmercado100
3 жыл бұрын
Yes I love this video. You had mention Lobster Contanese when I was a kid my parents use to take me to Chinatown NY to eat Chinese food. The flavor was so good. Many Chinese restaurants can’t cook this dish like the old timers. I will follow how you make this.
@feliciabarosa7613
Жыл бұрын
I like how calm you teach. Thank you
@HBSugar1106
2 ай бұрын
I used to love ordering this as a young girl. I am unfortunately allergic to shrimp i developed it at 16 i can only eat it in very small portions but i can eat other fresh seafood like crabs and lobster. I would love to make this dish with actual lobster. Love that used a simple egg white and chicken stock. So i can do a lot with the sauce lol. Great job cannot wait to use my wok again.
@Lallatwittle
2 ай бұрын
Very cool to see your family's recipe! Thanks for sharing!
@patgalvan8824
2 ай бұрын
It has been years or rather decades since I made lobster cantonese. I must try adapting to using shrimp since that is a lot less costly.
@josephgiustiniani2834
Жыл бұрын
................ I enjoyed the history of your family and the dish.........
Derek, Thanks for this wonderful dish! I am looking forward to making it soon.
@MrIgnacioibarra
3 жыл бұрын
Awesome! Im going to try it. Thank you!
@katielee6048
3 жыл бұрын
Wonderful dish.. Yummy yummy 🤤🤤🤤🤤😋😋😋
@ianscianablo8507
3 жыл бұрын
Why not just a full tablespoon of black garlic black bean paste and a teaspoon of Thai fish sauce? That's where all the flavor is. Any thoughts?
@ianscianablo8507
Жыл бұрын
Hi Derek! Am I working with a can of black beans? Soak them overnight? Then cut them up the next day? Thank you !
@derekseasyhomecooking5856
Жыл бұрын
Hello Ian, These are Chinese fermented black beans that you can purchase at your Asian super market. They have a high salt content, hence the need to rinse them well/ soak.
@garylagera7584
Жыл бұрын
Carry on tradition! Today's generations are losing their ethnic cultures and cooking skills. Thanks for what you do.
@philipstrotherjr8842
3 жыл бұрын
Nice
@桃太郎-m2i
3 жыл бұрын
It looks so delicious. I will make this dish tomorrow. Thank you.
@LUVDOGS1954
Жыл бұрын
Outstanding. What happens if I do not use the pork? Thank you.
@cheflynne1359
6 ай бұрын
Use ground chicken!
@nelsonbrooks
2 жыл бұрын
Is he reading the intro… Thoughts?
@michaelrehm
Жыл бұрын
only thing missing, that I had with this Dish, Has carrots Diced and cook in, minus the Black Beans, never herd of that in Shrimp w/ Lobster Sauce, also, a nice Eggroll usually goes with this Dish, I can do that too, Fresh.
@michaelrehm
2 ай бұрын
Yes, Egg Rolls are FANTASTIC with this Dish, , however, it takes a LONG TIME, prep wise to make, I made them, and it took a long time to gather everything, put it all together, and use the Egg Roll wraps; etc.., they are GREAT when you do it yourself, if you buy Egg rolls from the Supermarket, then, your taking your chances, better to buy them from a Chinese restaurant/Buffet, ..... nice Video!
@ianscianablo8507
Жыл бұрын
Hi! What if you put lobster in this? How and when? I remember, in Queens, NY many yeaes ago we had "Lobster Cantonese" with lobster pieces, still in their shell, inside the "lobster sauce." Thank you!!!
@derekseasyhomecooking5856
Жыл бұрын
Yes, that is the original classic dish!
@ianscianablo8507
Жыл бұрын
@@derekseasyhomecooking5856 But Derek-how do you do it? Is the lobster already boiled or steamed? Then cut up?
@derekseasyhomecooking5856
Жыл бұрын
@@ianscianablo8507 true Chinese style would be cutting up a fresh lobster tail with a cleaver and stir frying in hot oil and then covering with the lobster sauce.
@ianscianablo8507
Жыл бұрын
@@derekseasyhomecooking5856 Hi Derek! Would it work deep frying those lobster pieces in cornstarch, separately? Then just incorporate those cooked lobster pieces into your sauce?
@totalpkg6912
2 жыл бұрын
Did I miss something,lobster?
@NerdNest0
3 ай бұрын
You are very handsome
@michaelrehm
2 ай бұрын
I've eaten this Dish probably over 500 times----and I NEVER seen Black Been from ANY Chinese Restaurants , Derek
@Lallatwittle
2 ай бұрын
Fermented Black Beans are an ingredient used in many regions of Chinese cuisine for thousands of years. It isn't what Americans know as Black Beans (the Black Turtle Beans), but instead a black variation of a soybean that is salt preserved. Archeologists have even found it in royal tombs dating back to 165 BC in Central and South East China. In the ancient past, these little umami bombs were so precious that only royalty and their appointed wealthy were allowed to eat them. There was even a period where they were quite valuable as currency throughout Asia. This dish is 100% Authentic Regional Cantonese Cuisine, different than Immigrant American Chinese Regional Cuisines often influenced by Cantonese region due to how Chinese were able to make a living in the US through the Chinese exclusion act era and other difficult times in the US for Chinese and other Asian immigrants. You may have had this 500 times, but there are more than 500 ways to prepare this dish, and many served in the US are American regionalized (some call it "American Chinese" or "Fake Chinese", but I consider it a new world regionalization give how regionalization throughout history works). For some Cantonese and Central China descendants, this dish isn't right without fermented black (soy)bean.
@stateofdisorder1
Жыл бұрын
Out of my 46yrs, I’ve never actually had it with beans or ginger
@carlcalvin1479
3 ай бұрын
Skip the black bean the best shrimp with lobster sauce ive had didn't have this
@carlcalvin1479
3 ай бұрын
And I've never had grd pork with this from a restaurant. Don't need
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