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-cm1vl3 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.
@sc2836w3 жыл бұрын
Thanks for appropriate use of Cantonese. It makes the concepts much more distinguishable and relatable. ✌😊
@bjones99423 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.
@stevepatterson88973 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.
@bbchen753 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!
@Pratzz13123 жыл бұрын
The puppy is super cute. He was trying to get Steph's attention
@toddellner52833 жыл бұрын
Probably to give him some of the sausage
@supergeek14183 жыл бұрын
In case you haven't noticed, he's *ALWAYS* trying to get Steph's attention.
@Oliffin3 жыл бұрын
Or worried to finish inside the sausage (sorry had to do it)
@RaphCocson3 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
@tamasojohnson18473 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!
@NickyNightShine3 жыл бұрын
I eat the Fat and Thin brand like jerky
@IG-88r2 жыл бұрын
I've seen it sold like this in mexico too :D it doess look a lot like chorizo indeed
@BlondieinChina3 жыл бұрын
roommate chad 😂
@Kenmanhl3 жыл бұрын
I'm surprised Chad survived to adulthood to be a roommate
@iskandertime7473 жыл бұрын
We all know Chad (sigh..)
@jonathanpham92433 жыл бұрын
Roommate Chad is just Neighbor Vadim with advanced infiltration techniques.
@l3K83 жыл бұрын
Chinese Chad is Chang
@lucheng19452 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.
@o0julek0o3 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.
@AlmondsAlmonguera3 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!
@3GC3 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.
@PandemoniumMeltDown3 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!
@supergeek14183 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.
@lankylowshot22463 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
@chad53 жыл бұрын
Man that pink salt looks delicious.
@Cyrribrae3 жыл бұрын
Nooo Chad
@johndou4233 жыл бұрын
underrated comment
@RovingPunster3 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. 🙄
@nqh43933 жыл бұрын
I would like to have that as my last meal.
@RovingPunster3 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.
@kensylvina54043 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
@kleinebre3 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.
@supergeek14183 жыл бұрын
Even though I have *two* sausage stuffers, that's a *great* tip. Thanks for sharing it!
@kleinebre3 жыл бұрын
@@supergeek1418 A piping bag works as well - this is basically an improvised version of that.
@gofyourselfgoogle8753 жыл бұрын
This is a fantastic video, thank you! I've been making western style sausages for years and years and have never seen dried casing before. Very cool...I'm going to try this out as soon as I can.
@wooof.3 жыл бұрын
This channel has been providing me with a way to immerse myself in my culture
@Mjbrooks1943 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.
@sriontimaitra68043 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.
@FunctionallyLiteratePerson3 жыл бұрын
We need an Ordinary Sausage x Chinese Cooking Demystified crossover
@brendankinney23743 жыл бұрын
LETS SAUSAGE
@uwyorugby3 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.
@ClaudineCo3 жыл бұрын
Meee too!!!
@supergeek14183 жыл бұрын
Merch, merch, merch, merch!!!!
@notthatcreativewithnames3 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-hi3md3 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.
@krislove11673 жыл бұрын
This is news to me! I've recently moved to the UK, do you know which brands are good?
@notthatcreativewithnames3 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.
@starja44773 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
@DynamicalisBlue5 ай бұрын
@@BL-hi3mdis that even legal?
@monkehm3 жыл бұрын
Your videos would never be the same without a cute dog begging for snacks and attention at the end.
@laratran88363 жыл бұрын
Pro tip in sausage making. If u don’t have a stuffed it’s easiest to pipe the stuffing through a pipping bag into ur sausage case
@ChineseCookingDemystified3 жыл бұрын
Right, that'd be easier. We're out of piping bags and I'm just lazy and stuck with the go to fennel with a chopstick.
@sammygyupsal3 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.
@anastasiarene31303 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!
@sexytomato1003 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.
@christaylor90953 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.
@eggiepiggy96403 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.
@SoyandPepper3 жыл бұрын
loved this and the end about how lap Cheung is mainly Cantonese sausage! and we need to learn to be more specific!
@WanderTheNomad3 жыл бұрын
Oh boy, can't wait to see the "curing salt challenge" this year.
@eslynx37043 жыл бұрын
...tiktoker...presenting to the emergency room...organs shutdown...made A recovery.
@bodyno31583 жыл бұрын
"Methemoglobinemia, -emia means presence in blood, methemoglobinemia means methemoglobin presence in blood. "
@cheekibreeki91553 жыл бұрын
PINK SALT CHALLENGE! WOOO!
@KetoAsianFlavours3 жыл бұрын
Great video! Someone mentioned your channel as she was looking for a Chinese sausage recipe and both of our videos (we uploaded a day apart 🙂). Great channel btw! I was always curious how others dry their sausages without doing it the traditional way.
@Anonarchist3 жыл бұрын
who could eat a 1/4 cup of salt in one sit- *F R A T B O Y S* neeevermind
@Jodabomb243 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_T3 жыл бұрын
Insert video for "Darwin Awards" here.
@katl88253 жыл бұрын
Hazing and peer pressure does some scary shit to people...
@cowlin50513 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"
@Jodabomb243 жыл бұрын
@@katl8825 also, you know, alcohol
@ChrisStargazer3 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?!
@PrincessSakuno3 жыл бұрын
Omg food culture in hawaii sounds delicioussssssss ahhh
@MyBoomStick13 жыл бұрын
These videos are so good. I wish there were youtubers making cooking videos like yours for Indian and other countries cuisines.
@ludettep3 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 :)
@miaththered3 жыл бұрын
Always wondered how to make this so it wouldn't suck. Thanks, y'all!
@MintyFarts3 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!
@starfoxandstellar99177 ай бұрын
Try coconut amino or korean soy sauce :)
@andrewlong91793 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.
@dokaplan13 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.
@heartofgoldfish3 жыл бұрын
Don't care, still delicious
@stuntmonkey003 жыл бұрын
Chinese Cooking Demystified and Ordinary Sausage crossover! Make it happen! (for the lols)
@justteleporting3 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.
@chicafemmefatale3 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!
@MrPianoman20103 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.
@joshbrainD20xN3 жыл бұрын
Nice recipe, my Dad also makes his own lap cheong, but he uses 'Yanghe Daqu' for the wine
@ruke473 жыл бұрын
I had only ever heard it spoken, so I thought that sausage-makers were talking about "Frog Powder #1." 🐸
@lilchinesekidchen3 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
@krytenfivetwothreep24853 жыл бұрын
Well, the lap cheong I get comes from the Netherlands, and I buy it from a Thai market in Wales. My favourite way to eat it is to stir fry it with vegetables and serve it with sticky rice and the Dai style smashed cucumber salad that's also on your channel
@Jynxxxycat3 жыл бұрын
From whence do you buy your Lap Cheong, in Wales? I am also in Wales, and looking to purchase some!
@krytenfivetwothreep24853 жыл бұрын
@@Jynxxxycat It's called Baan Thai Foods, on Whitchurch Road in Cardiff
@krytenfivetwothreep24853 жыл бұрын
@@Jynxxxycat I should probably also mention that they're frozen
@Jynxxxycat3 жыл бұрын
@@krytenfivetwothreep2485 thanks! ❤️
@ranchu853 жыл бұрын
Dude Kam Yan Jan lap cheong is awesome. 🇺🇸🇺🇸🇺🇸
@omnicious3 жыл бұрын
Yep. I'm sure these are great and I can appreciate the effort but I'm just gonna stick with my Kam Yan Jan.
@larry_yang3 жыл бұрын
My Cantonese speaking mother-in-law uses it. I've found it at my local Costco.
@larry_yang3 жыл бұрын
I've had it home made in the US, and they used a high quality Kaoliang - that seemed to be the best ratio of cost/quality, at least in NYC metro area.
@Ai-yahUdingus3 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?
@Dave-km4ws2 жыл бұрын
Prague powder contains Nitrite in salt, which is a known carcinogen (cancer causing agent). That is why I don’t use nitrites or nitrates in making Lap yuk or Lap Cheong. I left this chemical out completely and the result is good too.
@cupofcustard3 жыл бұрын
0:57 Dog be like "stop wasting time and make those sausages!!!"
@jakafi58843 жыл бұрын
Grandma and I just finished making horse meat sausage yesterday, what a coincidence that you mentioned it 😅
@natecote10583 жыл бұрын
Fantastic. Really appreciate how simply you make these recipes.
@bradkarkos6293 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-wv7om3 жыл бұрын
The biggest differences are that it's quite a bit sweeter and 100% needs to be cooked before eating.
@dannychan28142 жыл бұрын
You are the star , will try this and let you know , Danny from Ireland Dublin
@emmythemac3 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!!!
@joejeans79133 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.
@unknownsender8705 Жыл бұрын
Thank you for your video on chinese sausages. It's an ingredient that i often find very high in sodium.
@kanvaros44513 жыл бұрын
The puppy trying to paw her is so adorable
@teimperialsenate81603 жыл бұрын
Wait, so... There’s even better lap cheong? Time to source materials for this life changing experience!
@SelphExploration3 жыл бұрын
Looks amazing! Love the puppy asking for attention, adorable!
@JoeB16v3 жыл бұрын
Every time I see your Mini Schnauzer pop up in the video, my heart skips a beat and I remember our two little boys behaving exactly the same, paw for attention and eyes that say WHERES MY FOOD PLEASE ?
@anastasiarene31303 жыл бұрын
Yep, Lopez-Alt's dogs always get a taste at the end of the video!
@Yosaphina Жыл бұрын
I total agree. I remember my parent even in North Carolina when I grew up 40 years ago, my favorite thing about the lap cheong was the chunks of mini fat. The transparent bits. But now it is all just ground up and I have been unable to find the good stuff packaged. It just isn't the same.
@gonzoducks83 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 😂
@baleksei3 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.
@zalibecquerel34633 жыл бұрын
IN THREE! TWO! ONE!...... Leeeeets Lap Cheong!!!
@FunctionallyLiteratePerson3 жыл бұрын
*ordinary hand waving*
@michaelludvik21733 жыл бұрын
Stir fried greens and sausage is amazing. Can’t wait to try it with lap cheong
@douglasheld3 жыл бұрын
Thank you, I think this is actually my favourite video in the channel yet. I've always found lap cheong so mysterious, the first time I had it was in a sticky rice mixture steamed in a bowl mould. Would love to know the name of that steamed rice dish and to see a recipe. Best wishes.
@Kirinboi3 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:)
@Hotsaucedeluxe3 жыл бұрын
I've never even given a thought to homemade lop cheurng. Interesting.
@RovingPunster3 жыл бұрын
Thanks guys. I'd always wanted to learn an easy air dried cured sausage that didnt require a fussy setup involving bactoferm and precise temperature and humidity control.
@micah48013 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!
@mikeus692 жыл бұрын
Great vid! Exactly what I was looking for
@willieow32982 жыл бұрын
Thanks for the recipe. I’ve tried your recipe and is spot on! Delicious !
@eugene1883 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.
@andytang043 жыл бұрын
Making my mouth water
@uur3n3 жыл бұрын
Lap Cheong is one of my childhood favorites! Thank you :)
@TheWoebegoneJackal3 жыл бұрын
I love putting these in as part of my bao stuffing, but it was always a pain getting any decent sausages. I can't wait to make my own!
@JeenRsHeart3 жыл бұрын
Toss your lap cheong into your rice cooker along with your rice and it will make everything more fragrant once cooked 👍
@tobuscusfoop3 жыл бұрын
I had a dog like yours he was such a good boy
@lekwanduh3 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
@primeribviking36883 жыл бұрын
Man this would have been a good collab with 2guysandacooler for their celebrate sausage series they did back in October.
@FunctionallyLiteratePerson3 жыл бұрын
Or a good colab with Ordinary Sausage
@primeribviking36883 жыл бұрын
@@FunctionallyLiteratePerson wow never knew this existed. Kinda right up my alley. I made hamburger helper hotdogs about 6 months ago and reddit called me a monster.
@FunctionallyLiteratePerson3 жыл бұрын
@@primeribviking3688 LHCLGYDOLYFLGV OMG HAHA
@nick_g3 жыл бұрын
Patreon is good. I would also suggest merchandise. Your camera angles would be great to show off Branded Aprons. I'd suggest coming up with a logo, maybe a catchy graphic or phrasing. Aprons are good because they are cheap to source and one size fits all. Maybe kitchen towels or Trivets too? You wouldn't need inventory if you use a service like printful or something. Then just shamelessly self-promote in a funny way. Cheers!
@AdamPoniatowski3 жыл бұрын
lol... I see you gave the dog something to keep himself busy for a while XD (peanut butter behind the teeth trick)
@aerindeleon98783 жыл бұрын
Would it be possible to partially freeze the lean to aid in dicing, or will freezing it negatively affect the final sausage?
@ChineseCookingDemystified3 жыл бұрын
Yes! Definitely give the lean and fat a partial freeze before cutting - it'll make your life MUCH easier.
@teslashark3 жыл бұрын
I freeze bacon before dicing, but my mom just use scissors...
@elkiereene22063 жыл бұрын
I have been waiting for this video my whole life
@georgewbushcenterforintell1473 жыл бұрын
I used to be the only American kid that ate this sausage. I would turn on the stove and hold it in the fire . one of the first things I cooked a lot .
@Hubajube3 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.
@Fcon03 жыл бұрын
We make a very similar looking sausage in Sicily, we add red wine, fennel seeds, red and black pepper
@NaeemCho3 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!
@titoubrouwers20172 жыл бұрын
comprehensive as always
@Bojoschannel3 жыл бұрын
Been wanting to make this myself for a while now since most, if not all, of the chinese sausage here in México or the US tastes like fatty sugar or some shit. Not pleasant to eat at all Also: any tips for drying this in a warmer weather and what other alcohol can be used if those two are impossible to get?
@ChineseCookingDemystified3 жыл бұрын
Hot weather won't really be an issue - it's really more humidity. What % humidity are you usually looking at where you live? Re alcohol, it's a little hard because those liquors are just *so* characteristic of the taste of Lap Cheong. If you change the alcohol, you'd be making a "Lap Cheong variant" instead of Lap Cheong, IMO. If those weren't available, personally I'd play around Rum? Or Cantonese Mijiu? Or a combination of sake and vodka? Or maybe Sorghum rums? The taste would definitely be different, so trust your intuition if you're looking to experiment.
@Bojoschannel3 жыл бұрын
@@ChineseCookingDemystified that's great! Humidity is not a problem at all here, rarely goes beyond 30% The problem with Chinese alcohol is that both the chinese stores i go to here in México and in the US don't sell alcohol, best you can find are those "chinese cooking wine" with salt added. Will try another alcohol and see what happens
@PandemoniumMeltDown3 жыл бұрын
@@Bojoschannel Salted cooking wine is a tragedy, an insult of sorts I feel. JustMay be seen as a protectionism measure but I doubt there would be real economic consequences if they stoped this nonsense.
@Bojoschannel3 жыл бұрын
@@PandemoniumMeltDown It does work for that, cooking. Regarding its purpose, i don't think it's because of protectionism (since actual shaoxing does get sold in some Chinese stores) but more so to avoid alcohol taxes and for shops to be able to sell it without an alcohol permission. Still would love to taste the real shaoxing wine
@PandemoniumMeltDown3 жыл бұрын
@@Bojoschannel I'll have to give it a better look then. I'd really to get proper shaoxing...
@leobetosouza3 жыл бұрын
Thank you for this. I was looking for a reliable chinese sausage recipe that uses cure salt. :)
@doraima293 жыл бұрын
Thank you for sharing this video. I am so excited to try out this recipe.
@jrmint22 жыл бұрын
fantastic! I'm going to try this!!
@ONTHEPASSWITHMAX3 жыл бұрын
Very interesting! Ive always been curious about lap cheong, now I know how to make it!
@VanGoWanderlust Жыл бұрын
Oh HELL NO! That grocery store Kam Yen sausage is good enough for me!
@nevermindmybuttocks3 жыл бұрын
Now i need to know what a collaboration between you and ordinary sausage would look like
@ieatishootipost3 жыл бұрын
Excellent! Thanks so much for sharing the recipe!
@TheWhiteDragon33 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
@evilgirl343 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♥️
@tombaenadaglio54253 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.
@explosiverift20372 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.
@TwoToedRaven3 жыл бұрын
If you dont want to buy a funnel for sausage, some people grab a plastic soda liter bottle and cut off the top quarter to stuff the casing :)
@sokikenji34603 жыл бұрын
what should you do if your oven doesn’t have a drying function (or the option for a fan/convection setting either)? much love from a taiwanese girl in detroit!
@BlackHoleBoeke3 жыл бұрын
Do you have access to a charcoal grill or smoker? If so that would be my first suggestion. It would be like the traditional method. If not you could try putting your oven on it's lowest setting and turning it off after the preheat and repeat that to dry things. I do this once to help my bread rise in the winter.
@sokikenji34603 жыл бұрын
@@BlackHoleBoeke unfortunately not haha, thanks for the suggestions though!
@helentang12433 жыл бұрын
How long can you store homemade Lap Cheong? And what is the best way to store it?