Chili Cheese Spätzle: The Chinese German Fusion Recipe You Needed

[@Schlaym]

My college Käsespätzle were just storebought with a kackton of gouda and chopped onions, 10/10 couldn't move for the rest of the day.

[@zwiebelopi9898]

Well then you've done everything right! If you can move afterwards, something went wrong...

[@leamay5429]

"a kackton" German & English fusion at it's best

[@rangv733]

@@leamay5429 I somehow understood it without knowing German.

[@leamay5429]

@@rangv733 haha I don't even know if it was intended to fuse those words together or if it was a typo... but it just makes sense 😂🤷🏻‍♀️

[@LucasBenderChannel]

Liking for the use of the word "kackton"

[@charlesrosenbauer3135]

Asian-German fusion in general has a lot of potential: * Lots of cabbage and pork in both cuisines * Kimchi is just spicy sauerkraut * Radishes and Daikon are mostly the same thing * Horseradish and Wasabi are mostly the same thing A lot of my home cooking is like this these days. For example, I'll swap the kraut in a kraut and pork/brat roast for kimchi. Right now I'm cooking something similar to that, but with added sweet potatoes (definitely recommended, especially served with some cilantro).

[@daoyang223]

Im pretty sure theres a ton of German Chinese food in China itself since theres a lot of German Catholics living in China

[@capaz_]

maultaschen with kimchi... delicious

[@Firebear31]

that's actually what i thought about and would really consider doing a restaurant with that mix just for the lulz. Love my 酸菜鱼.

[@tengu190]

Real Wasabi is not, but most wasabi you get at Japanese restaurants is modified horseradish.

[@notAshildr]

So instead of Sauerkraut we'll just put kimchi onto the Schupfnudeln (german style potato noodles- think long and thin gnocchi) now? Sounds like an idea.

[@LyricWulf]

We need more Chinese-German fusion!! 🔥

[@mynameisandong]

Working on it! :)

[@ruggbean]

I was gonna say, chinese-german fusion restaurant when?

[@eoghannp8619]

The original (and enduring) Chinese-German fusion is in the form of the Tsingtao Beer Brewery, founded in the late 19th century / early 20th century, back in the days when Tsingtao (German: Tsingtau), now Qingdao, was a German colony in China. Yes, Germany had overseas colonies, too (but they were all gone by 1920). Wikipedia has an article on the history of the Tsingtao Beer Brewery - worth reading! Prost! 🇩🇪🇨🇳🍺❤️😸

[@gewreid5946]

More fusion is always great! I would also love more stuff like the localized german ramen. Keep the techniques and spirit of the dish but use local and seasonal ingredients.

[@Qwentyn]

@@gewreid5946 Tsukemen Paprikash whit spätzle/nokedli.

[@Ythenius]

Honestly, this is what I want to see on KZbin. Just people making videos about topics they genuinely love. Your videos are amazing and I love that you add a little bit of the history of each dish.

[@biohazard0482]

There is something magical about seeing someone who is truly passionate about something talk about it!

[@Juststudiothings]

I spent YEARS trying to figure out my favourite soup that my maternal grandmother use to make when I was sick. Turns out it was just chicken soup with Spatzle. She was Russian and all I remember is her pulling little bits of dough to put into the soup. I tried so many different chicken soups before I saw someone doing that flicking thing while making Spatzle and I lost my mind. It was so simple but SO delicious because of the type of wheat. Looking forward to trying this!

[@drecellthealive8912]

Spätzle is when you make noodles out of it. What is called "Kapání" in Czech is when you mix an egg and some flour and make drops in your soup. Since your grandma was Russian, that is probably actualy the thing.

[@TheYoutubeUser69]

@@drecellthealive8912 middle european noodle gang

[@linus9456]

That’s a sweet story!🤧

[@renmorpheus]

That actually sounds like Hungarian "nokedli", which they like to add to Goulash soup but can work with other soups as well of course :)

[@ceterumcenseocarthaginemes455]

maybe she was a holzrusse? Russians with german origin

[@snoipn]

4:34 "high quality Omas" - that's what I'm here for ... love the little easter eggs xD

[@ThatGuy-gc1du]

European: Guys today I'm making Spatzle EU: *pulls out stack of paper* EU: We'll see about that.

[@ragnkja]

As long as you aren’t selling them, the only thing that matters is how they taste.

[@hypothalapotamus5293]

California: Spatzel!?!?!? That sounds like something that causes cancer or reproductive harm. EU: It totally doesn't. California: I'm placing the label just to be safe.

[@CallMeDaddy-bl4ej]

We always argue that what you make are knöpfli not spätzli cause of the shape, its a classic argue point . Knöpfli are shorter and more easy to make so its basicaly a insult.

[@dutchdykefinger]

@@hypothalapotamus5293 meanwhile: EU bans high fructose corn syrup and the USA puts it in everything :)

[@nowdefunctchannel6874]

@@dutchdykefinger smug european moment

[@PartikleVT]

You're amazed by the chinese chili and cheese combo, while I've been putting two slices of american cheese on my shin ramyun for half of my college career.

[@brainiac1595]

Lmfao

[@simonbecker748]

Shin ramyun is amazing though!

[@juch3]

Koreans be putting cheese on everything not complaining though

[@delusion_tk]

I gotta try that cheese on shin ramyun someday.

[@goldcd]

But I own both of those things. *thousand yard stare* Next time!

[@dingdong9148]

Kleiner Geheimtip: Wenn Du die Spätzle dünner haben möchtest mit der „Quetschmethode“, dann halte die Flasche weiter weg vom kochenden Wasser, damit der Teig beim „herunterfallen“ Zeit hat sich selbst etwas in die Länge zu ziehen. So mache ich dicke und dünne Spätzle - mit derselben Spätzlepresse.

[@CamaroMann]

Ding Dong - hmm... hört sich nach einem bislang unbekannten Cousin von Andong an 🤪😄

[@omnicon727]

Small insider tip: If you want to have the spaetzle thinner with the "squeeze method", then hold the bottle further away from the boiling water so that the dough has time to stretch itself a little when it "falls". This is how I make thick and thin spaetzle - with the same spaetzle press.

[@owenengels]

@@omnicon727 danke 🙏

[@genieglasslamp5028]

Yes yes I understand. 😓😓😓😓

[@Samcaracha]

Joa, wobei mei Leud hen scho ao immer gsecht: "Wenn ned Spätzlä schaba koasch, no bisch ne no zjong zom heirada." I verweiß da au gern auf mei Kässpätzlevideo uff meim Kanal.

[@PhilippPosovszky]

There is a saying in swabian "Stark und groß mit Spätzle und Soß" which is translated into "Grow strong and large with spaetzle and sauce" because we swabian love sauce...our dishes have to swim in sauce!

[@rustyshakleford7616]

Maultaschen mit Soße auch heftig

[@NoxaClimaxX]

"What are Germans most known for? Huh? Huh? Huh? That's right. Engineering" And their humor too.

[@dingodash4096]

Rather going on the cheap while over-engineering cars.

[@aliencat11]

They also do a wonderful job cutting gemstones

[@jerrygereden]

@Stupolev Bear "Cocaine is no laughing matter" - Roger

[@manfredkiel3667]

Darüber kann ich nicht lachen.

[@iiiivvvv9986]

GERMAN ENGINEERING IS THE BEST IN THE WORLD!

[@timr3621]

Videotitle: *uses a German word* Germans: *ZUGRIFF!!*

[@RusselsYTAcc]

Naja er ist halt auch deutsch

[@huihuiueue5251]

He is german

[@GreedyOrange]

find ich wirklich krass wie das bei anderen videos über lander seltener der fall ist,kommt mir zumindest so vor... wir deutschen sind echt ne dämliche europäische züchtung xDda steckt der krampf und der stolz auf den krampf in den genen,um mal keine beispiele zu nennen :p

[@friedrichvonhoffmeister3343]

Ahja

[@willywodka1924]

As someone from Swabia, I have to say, we don't actually care about how excactly our Spätzle are made (I myself use a Spätzlespresse). Yes, the board is an option, but not necessary by any means, if you have to do large quantities, a press is so much more efficient and less painfull than a board, that no one will ever complain. With a press, you can do fresh Spätzle for 5 people in around 5 minutes.

[@willywodka1924]

Ah, what I wanted to add, but forgot: I have to try this recipe, it looks amazing.

[@lukasperuzovic1429]

I guess as long as it taste good no one cares how you made it.

[@UmmonTheLight]

As someone not from Swabia, I was surprised how fast you can get with the cutting board method and a little practice. If you like to try new stuff and don't have a press or squeeze bottle handy it's really not bad. Though we did work in pairs with a large pot, one guy constantly shaving the spätzle into the pot and the other scooping out the ones that were done.

[@rebel4466]

The results are different depending on the method used. A bit like Italian pasta shapes for different uses. Not as extreme but definitely a difference in experience

[@willywodka1924]

@@UmmonTheLight True, however technology keeps evolving, there are even presses with uneven holes these days that mimic the heterogeneous product you get from the board. But one way ore another, Spätzle are amazing.

[@TheOnlyAlexandra]

I have done this. I am German and I have done SO many things with Spatzle. I make my own. Yours are VERY long for the dumpling style ones. It's actually REALLY good with Kimchi! Even my Oma liked them. Glad you gave all the historical information.

[@jessicahartlein9600]

As Bavarian/Asian in USA this is a great pantry pasta idea for when I’m out of shelf stable noodles

[@stevensiegert]

Where is your Asian family side from?

[@gandalf9460]

Spätzle sind das Beste was der Welt je passieren konnte.

[@thomads3890]

Mein Plus für: High Quality Omas.

[@nasnonase-noma9338]

Oh jaaa 😂 ich musste zweimal hinhören, aber irgendwie ist es sehr passend 😄 (Im Grunde habe ich nur diesen Kommen gesucht, danke)

[@danielwerner1980]

@@nasnonase-noma9338 ich dachte erst ich höre nicht richtig und hab extra nochmal zurück gespult! HQ Omis 😅🤘

[@ThorsShadow]

In Germany even our Omas (grandmas) are engineered to perfection.

[@GentlemenMonkey]

From the US here and I have an old family recipe like this we call haluski. Pretty much the exact same noodles but the family recipe has it fried up with cabbage and onions. This was really fun starting the video thinking "What is spätzle?" progressing to "Oh, I know this!". I'll have to try your version, looks great.

[@ludwigbagin]

Halušky. Then u must be of Slovak origin :)

[@LucyRoseLuna]

this is the first time i´ve seen a cooking video and stood up, went to the kitchen and cooked something. thanks for making a recipe with ingredients found in my household

[@sonkeschluter3654]

Yep sometime traditional food is so basic that almost everybody has all the ingredients at hand. Which is why it is traditional, aka poor peoples food.

[@Ehrentraud]

How was it?

[@LucyRoseLuna]

@@Ehrentraud tasty and pretty cheesy

[@lecheffantome2868]

you have chinese mature vinegar and spelt flour?

[@Quintinohthree]

@@lecheffantome2868 Vinegar and flower, all the rest is details.

[@tlgr3g]

In Hungary, it's called "nokedli". My family has always done the pasta through a flat grater. And we often make it with red wine beef stew.

[@Flex2212]

...which obviously comes from the term "Nocke" (more often as its diminutive "Nockerl) Austrians use instead of "Spätzle". It does fit very well into Hungarian Cuisine I guess. We also serve it with goulash soup or Viennese goulash which is probably not far away from your red wine beef stew. Greetings from Vienna :)

[@sarahcinnamonthriving9563]

OMG... I would love that recipe with the one for your Red Wine Beef Stew... 😋😛

[@erzsebetkovacs2527]

@@Flex2212 These Hungarian noodles might very well have been borrowed from Austrian cuisine, but that beef (or other meat) stew it is served with in Hungary is never as thin and soupy as a Hungarian goulash.

[@rhel373]

@@Flex2212 And we Germans in turn eat a lot of Goulash. Or what we call Goulash anyway ;)

[@MedCodingGoddess]

"Ghetto wheat" RIP my sinuses after their hot, caffeine lavage.

[@TheShizzlemop]

today i learned the word "lavage". thanks

[@rangv733]

@@TheShizzlemop It comes from the French word laver. Which means to wash. I didn't know such a word existed in English vocabulary.

[@dimasakbar7668]

The fact that it doesnt go as you expected, but you keep rolling and kept the cut... I like that. Respect

[@CHEFPKR]

Going to give this a shot tonight. I have some spelt laying around but I'm also curious how it would work with buckwheat.

[@mynameisandong]

You want that high gluten stuff for a wet dough like that, but buckwheat tastes awesome so might be worth a try!

[@CHEFPKR]

@@mynameisandong yep, that's my concern. But most of the time when we make soba, eggs are not involved so maybe they will act as the great binder we all need.

[@fingerbottom]

I recommend you mix the batter before placing in a bottle.

[@uweschroeder]

Definitely mix the buckwheat with a little bread flour or just wheat gluten if you have either sitting around. Don't use water in the dough - use just eggs, that should help keeping it together and keep it on the firmer side, otherwise you end up having buckwheat soup.

[@blarfroer8066]

I have some experience with gf flour. It works, but the noodles don't "grow" like they do with regular flour. And Andong forgot to add semolina?

[@DJAxcess]

As a Swabian with an Asian wife (she loves Käsespätzle and I love spicy noodles, and Spätzle too, of course), I will have to try this as soon as possible. Thanks for this awesome idea.

[@LetsCookMitJulian]

Damn, that consistency 👌

[@mariyanzarev6423]

Thickkkkkk

[@kerstin3289]

The thing is, I'm from Swabia and know no one who has ever done Spätzle with a board and sticked with it. Not even my grandma did it that way 😳 (I'm sure that other ppl from here do it with a board but y'know, it takes ages and a lot of practice if you have never done it) So what I'm trying to say: Go as lazy as you want as long as you enjoy the end product

[@Vanadras]

The sliding grater at 4:22 on the left is what I've used growing up and to this day. Works like a charm!

[@Nightknight1992]

my grandma used to make them with a board (from oberpfalz though), but its really just a pride and tradition thing, youd never taste a difference from it. resting the dough though makes a world of difference.

[@Unkn0wn072]

Looked like I would have been faster with a board than he was with the bottle.

[@sekory88]

I am from Austria and I am a learned chef we call it "schaben" it is easy to do and fast works best on a wooden port even it is not allowed in kitchens because of the hygiene, but works best at home

[@xanderrijkee5094]

I mostly make them when camping, using a cutting board and the back of a knife... mostly because you can have fresh noodles and make them with stuff you have with you anyway... I find it is quite quick if you include cleanup time... (but it is not a traditonal dish for me)

[@williamhills6927]

I was confused by the title because when I hear “chili cheese” I think of chili cheese fries or chili cheese dogs, which are very much not Chinese. This is very different, and I think I will have to try this at some point.

[@stefthepef]

Ha, same. I may have to do some experimenting of my own on that...haha. (And try both!)

[@gregmuon]

Yeah, me too. I thought he was going to make a chili cheese hot dog or chili cheese fries, except with spätzel. Those old school German/Mexican/American fusion combos might be fun for a future episode.

[@peachymanaangel]

Same here and I am going to have to try this variation and an American inspired chili cheese.

[@megclark7893]

same here!

[@joaquincalcines]

Chili cheese-spatzle, not chili-cheese spatzle

[@mr_tea753]

spätzle is amazing on it's own way can't belive this mix exist

[@KevinAllOver]

Spätzle. Shaken, not stirred.

[@TheBinklemNetwork]

Danke

[@LopesIsamara]

As a brazilian, lover of asian cuisine and working in a swabian Restaurant, I couldn’t be more IN LOVE with this dish, I wanna cook it NOW

[@mgntstr]

for spätzle at home, repurpose a spent ketchup/mustard squeeze bottle you can find them in the supermarket, cheaper than ordering an empty bottle.

[@ragnkja]

And they typically have the added benefit that the lid screws on properly.

[@notAshildr]

Are we sure that that won't get me killed in swabia? Because I think it might.

[@peniskopf653]

@@notAshildr nah we swabian people are fine with that. just do it on your own. never try to feed a guy from this area store bought shit. it tastes a whole lot different :D. as long as you do it yourself doughwise nobody cares about the method unless youre on a festival or sth....then people will kill you for sure if you do it this way lol

[@bbombasticsideeye]

Wtf is this Name??????

[@kmit9191]

@@notAshildr swabians are known for their thriftyness and not paying extra. You'd get extra swabian points for saving money

[@brainiac1595]

I love the historical context you give for everything. Love it.

[@rossker123]

We've always made spätzle from scratch here for Christmas every year, and I decided to make it for a cooking video for my final project in a German class I took in college. My teacher (who was from Germany) legit asked me if I actually made it from scratch. My gut reaction was "duh, how else do you do it?"... and then I thought about it and realized that you can probably buy it premade at the grocery store in Germany much like many other pastas here in the USA.

[@rolfs2165]

You can indeed. Local supermarket has 5-6 different options to pick from.

[@Quintinohthree]

Even in the Netherlands I've found Lidl occasionally sells it premade.

[@rossker123]

@@Quintinohthree I'm sure if I went to a speciality grocery store here I might even be able to find something, but at that point I feel like it's more effort than just making it LOL

[@bavaria9475]

You can buy them in the supermarket but it is super normal to make them at home from scratch. My mum would probably never buy pre-made Spätzle, I as a lazy student on the other hand am guitly of buying them :D

[@rossker123]

@@bavaria9475 Haha, understandable. Uni can be like that.

[@marionnette3188]

The "Spatzle are so Spatzcial" deserves a T-shirt !

[@sephirothjc]

When I find myself getting distracted while cooking onions, I always remember a wise man once (several times actually) said: 'don't forget to stir your onions!'

[@mm9773]

Spätzle aren’t underrated, they’re just unknown: most people really like them once they’ve tried them.

[@dipshy8039]

I have never clicked SO FAST, spätzle is legitimately one of my favourite foods

[@XCrunchxXx]

Best vid of the decades, the fusion idea, the research n history, making tools and I think the best dish ever to me... combining everything I luv thks so much

[@96wtfomg]

You can actually find Spatzle in Italy as well! In the Tirolese provinces specially, which kinda makes a lot of sense

[@roadballmint]

If you like the Sichuan peppercorn/cheese combo there is a dish from Yunnan province that is just pan fried slices of a local goat cheese called rubing dipped in Sichuan peppercorn mala powder. Outside China you can sub halloumi for rubing- they're similar enough. Just brown some slices of halloumi, toast & grind some whole Sichuan peppercorns with a dash of chili powder and dig in.

[@EwgenijBelzmann]

"Add as much [cheese] as you like. A handful is good." No, just a handful is not good. More cheese!

[@ragnkja]

It depends on the size of your hand, doesn’t it? I doubt either of you would think one of my handfuls is enough, since I have tiny hands 😁 I regularly use both hands when recipes say “a handful”.

[@lecheffantome2868]

what kind of cheese

[@Quintinohthree]

@@ragnkja I think there is a positive correlation between hand size and desire for cheese though.

[@ragnkja]

@@Quintinohthree That doesn’t help if you’re cooking for more than just yourself.

[@Quintinohthree]

@@ragnkja It's not mean to be helpful.

[@albinobond1]

Das ist echt bisher sein allerbestes Video. Stimmt einfach alles. Und ich hab alle gesehen. Und es ist echt voll witzig zu wissen, dass Monsieur beim Dreh seine Freundin hinter der Kamera sitzen hat.

[@Samu-gj4pp]

My swabian heart is bleeding, but my chefs heart is open for new things, I mean it looks great and I love asian cuisine so maby I give it a try.

[@MayraMello_Leaf]

I make spaetzle with a plastic bag! I just make a little cut and squeeze the dough into hot water. It works very well.

[@MerryMerino]

It doesn't break open? I'd want to put a pastry funnel in it at the very least. Maybe that's the method I'll use! Gonna try this out for Christmas dinner.

[@MayraMello_Leaf]

@@MerryMerino the bag must be not very thin. More like a pastry bag. Try it with the pastry funnel and tell us! I would love to know the result.

[@Nightknight1992]

ye my mum used to make them with a pastry funnel made from cloth, my grandma with a board. all tastes the same as long as the doughs good^^

[@sarriest]

Sichuan peppercorn and cheese is a surprisingly good combo! When I have leftover mala xiangguo I will dump the rest of the rice in and add a crap ton of cheese to get mala baked rice and it's amazing 🙂

[@OldClassTreky]

Andong:"dont worry, they will break up naturally" two minutes later: *noodles to long* Andong:"dont worry if they look to thick" two minutes later:*noodled to thick*

[@Kopfnuss07]

"I also like to make sure that i don´t oversqueeze the bottle" *squeezes to hard

[@hititmanify]

ay, lmao he tried, and its great still, every cook video aandong does is great.

[@CriticalMonkey623]

This is the first recipe of yours that I've ever tried and it was also my first time making homemade noodles. I was extremely nervous to try but I went for it and they turned out great. Currently enjoying a hearty bowl of german-chinese spätzel! Thanks for the great recipe and keep up the wholesome content.

[@MrThatguyuknow]

I started testing out all your recipes after your fantastic Doctor Sausage video ( Wife is from Russia so we had a lot of fun watching it together, and I've had great results experimenting with spinach turkey sausage version). I have to say I would of never thought to do this, but it works really well. For my first go at it I only had sharper, saltier cheeses on hand, but I mellowed it out well enough with some cream and a touch of honey. Definitely a new favorite that will be replacing any cravings for store bought mac and cheese. It's got a lot more going on than the sum of its parts.

[@vestox4681]

"It's not a bug, it's a feature" Truly the Todd Howard of culinary arts

[@liamtahaney713]

i love spatzle. definitely my favorite german food. its the perfect "shit i forgot a side" dish

[@harmz_sh6207]

I watched this video yesterday and it inspired me to make the noodles myself. You were right about everything, not only was it simple, quick and fresh, it was flavorful and it’s my new favorite noodle shape and texture. Thank you for sharing your culture!

[@michaelteplov3331]

10:52 that recovery is amazing haha

[@mynameisandong]

not gonna lie i was very proud

[@janglinsoul]

that happened to me pouring vinagrette in a salad (in a professional kitchen). Had to redo the salad :D

[@maksa.v4]

This is pure genius.

[@ninsaburo14shiratori]

Käsespätzle with chinese chili? Sign me the heck up.

[@danmurawski5790]

You're honestly up there as one of the very best youtube chefs! Every video contains something new and really well put together research on obscure foods! Great like always :)

[@igorblack3641]

"You can always make the hole bigger, you can not make it smaller." - laughed at this way harder than I should

[@carina_loves_cats]

Yes, even though it's not true for everything 😉

[@anjamilde]

... - harder. That’s the spirit here.

[@marshmallowmann20]

women take note, we all know it's true.

[@DeathBYDesign666]

I get the joke but if you melt the plastic a little you actually can make the hole smaller. A vagina also shrinks back to a smaller size after a while. Wrong on both counts 😂

[@caramelvictim193]

@@marshmallowmann20 🤢🤢🤢🤢

[@psophilsalva5888]

" Chinese mature vinegar, not the childish one" I want it extremely legal

[@SW990]

Sounds and looks amazing! German cusine is kinda underrated IMO, among world cuisine. Keep it up, I love it!

[@RoxxSerm]

Its like the british cuisine but lesser disgusting.

[@davidkearnes9623]

I'll say it again, this channel is the best. It is "for the love of food".

[@theschumanity]

Awesome recipe. I’ve made it twice and plan to do it many more times! So far, the only major change I’ve made is that I add chopped broccoli. It fits really well!

[@Blackjack1317]

My preferred technique is the "Spätzleschob" as my mum calls it, which is basically a potato press. And it works pretty well for both mashed potatoes and Spätzle. So you're investing in good Spätzle and good Mashed potatoes.

[@afoeder]

it's "Spätzleschwob", coming from "Schwabe"/Swabian, adjusted to the regional pronounciation :)

[@inkenhafner7187]

And spaghetti ice cream (vanilla ice cream forced through that press and topped with strawberry sauce and grated white chocolate)

[@kaischeuing5919]

Dude, changing the Kässpätzle receipe is a sacrilege were i come from!!! But i cant be too mad.. im actually curious. Well done andong, keep it up.

[@francispastel6652]

Your channel is underrated. we get history lessons, comedy, narration, childhood stories, charismatic personality.

[@allbackiceland]

When I read "Chili Cheese Spätzle" I thought of American German fusion.

[@marymaryquitecontrary9765]

Totally... I also kinda think it would be awesome...

[@philiproszak1678]

yep, I was thinking TexMex German

[@eugenio5774]

I LOVE the austrian version of spatzle. you add spinach to the dough, and then serve with tons of butter or cream and ham cubes. it's SO good

[@werpu12]

Depends on where you are in Austria, the most traditional ones are the Käseknöpfle in the Vorarlberg region which is basically spätzle with a 8 month mountain cheese and 16 month mountain cheese combo and add some pepper and onions on top of it, but as a sidedish you can find them a lot. Have not see the green ones though as traditonal recipe, but I live in the eastern part so ymmv.

[@firebladeentertainment5739]

Swabian here id LOVE to try that one day Im really interested in that variant.

[@fredsmith5782]

As a Chinese, I can definitely see this as a good flavour combo. To be honest I feel that Chinese fusion is only going to get more popular now that there is more exposure of regional Chinese cuisines to the west

[@gregmuon]

FYI, Italians still eat both spelt and emmer. They call both "farro", which is slightly annoying. There's probably some town somewhere where they are used for pasta. In Lucca, emmer is used for the local bread.

[@SeabassFishbrains]

This kind of reminds me of a cheesy kimchee cream udon dish that I had at a Korean-owned Japanese restaurant once! Spice + acidity + cheese = excellence!

[@jorybka]

"Ghetto weed?" "Oh you said 'ghetto wheat'..."

[@notAshildr]

I mean, I'm down for weed-Spätzle if you are (: Let's over-indulge on cheese and get high.

[@pankbot]

Spatzle is very underappreciated and delicious. My family and I really miss Germany and its food.

[@Sardaukar2611]

I made them yesterday. And even though we aren't from swabia my gf looked at me like I've just commited sacrilege (she stuck to the traditional). It was pretty good tho and may just replace the traditional variant for me. I'm loving your asian fusion kitchen recipes. Thank you!

[@heidirichter]

This is wonderful, the perfect example of why I'm glad I found this KZbin channel. I have long wanted to try to make Spätzle, but had been put off by how I'd seen it made in other videos. But this. This looks like something I can make. And on top of that, we have the Chinese fusion, which brings it to a whole new level! I struggle to find the words to express how much I appreciate this video, both in my native language and in my very limited Deutsch. Thank you so very much my good man!

[@janmathew139]

refreshed youtube and bam got a notification right on time. This looks amazing, I want it!

[@minku4483]

His first bite felt like the kiss of a lover

[@Max-cu8zu]

Looks delicious! Love this fusion. Greetings from Shenzhen

[@phoebepaxton3301]

I just made a gluten free version and it was friggin amazing, and these noodles were so fun to make and I will be getting my little ones involved in making them

[@SuperSpecies]

hey, how did you adapt this to be GF? What flour did you use?

[@shadmandem918]

This reminds me a lot of Bangladeshi pasta fusion dishes we eat here in the UK. For a quick meal we often make a pasta with a dry tomato sauce and masala. It has this incredible depth from the acidity of the tomatoes, the slight caramelisation on the pasta from the cooking and the spice from the basic masala (onion, garam masala/curry powder, chilli powder, garlic, whatever else you want). I'm going to give German-Bangladeshi fusion a shot and make a masala Spaetzle.

[@notAshildr]

As a German who's still struggling with the basics of Indian/Bangladeshi food, please tell me how the results are turning out. Also, I would love to get a good basic masala recipe. Because you're the first person to exclusively list ingredients I already have in my pantry. And with all restaurants closed down here in Germany, I seriously need to improve my international cooking skills.

[@shadmandem918]

@@notAshildr Here's a little home cooking trick we use here in the West! Store brought curry powder/garam masala will do fine as long as its from a reputable brand (e.g TRS). You can usually find it in international or South Asian stores. We supplement the Garam Masala with spices that we prefer, so it varies in my family. We typically start with toasting cumin seeds and mustard seeds in oil and then add diced onion. Once the onion is sweated, in goes about a tablespoon of garam masala, teaspoon of tumeric, teaspoon of chilli powder. Depending on the dish, you may want to alter these quantities and also add cardamom, cloves, cinnamon sticks, etc. These spices work well with meat dishes (lamb curry, chicken curry, etc). Add garlic-ginger paste (about one cube. You can either buy it or make it). From this point you now have a very robust and versatile masala. As said before, you may want to add/omit certain ingredients depending on what you want. The recipe I gave you is great for sabzis (sauteed vegetables). For a fish curry, you may want to omit the mustard seeds and also add tomato puree. For a meat curry the aforementioned warm spices work well. No masala is the same (unless you make it in huge batches and measure out the ingredients, but who has time for that). For the pasta dishes I like to omit the cumin seeds and mustard seeds entirely and leave out the ginger. Works wonderful for making a quick 10 minute dinner. Please ask any questions you may have! This was a lot

[@notAshildr]

@@shadmandem918 This sounds like you just gave me a magical doorway to Bangladeshi cuisine. Honestly, thank you so much!

[@shadmandem918]

@@notAshildr No worries at all my friend! Happy exploring :)

[@notAshildr]

@@shadmandem918 I just wanted to share my first result... i.imgur.com/v1CG8vY.jpg It's chicken, and tastes damn delicious. I added some sunflower seeds, tomato puree, butter, and cream (the cream was only because I added a bit too much chili and had to balance it out, the rest was because why not), and would say the experiment went exceedingly well. For me, at least, this was almost as good as my favorite indian restaurant. Can't wait to experiment some more.

[@RoughriderUT]

Love the idea of the squeeze bottle for making spätzle, I will be trying that next time I make some

[@drripper1450]

3:05 you really made me laugh at the last picture 😂

[@timm9631]

What a great creation! I love Spätzle, cheese and all those other flavors! May have to make this one!

[@geekmac9349]

Can confirm that the Szechuan Pepper and Cheese combo absolutely bangs cause I‘ve been adding it to my Cacio e Pepe for a while now

[@SophiaLilithUwU]

which kind of cheese are you using?

[@miat.4442]

Made this for dinner tonight. Highly recommend.

[@carolc9654]

Re: new gratter: try making an Amazon wish list and publish it here 😊

[@greencreekranch]

I love how you have an international community that totally gets what your talking about when you say "high quality oma"

[@baryonicmatter8993]

We have a similar thing in ex-Yugoslavia (and I am pretty sure other slavic countries as well). In Serbia I would call it knedle/rezanci, and most typically they are put in soup (where they are also cooked -- great chance to give them extra flavour!), but there are also variants where they are eaten outside of soup. Some typical pairings include exp. 1) potatoes, cream and leak 2) slow-cooked beef, onions and carrots. There are shorter variants (typically called for knedle) and longer variants (more typically called rezanci and somewhat more similar to the stuff in your video). Rezanci means "cut-stuff". In my family we would combine egg+flour+salt+water with also a bit of "griz" -- I think it is semolina in english. The idea behind adding griz is to get the noodles to absorb even more of the broth in which they are cooked. Some knedle are all griz, depends on the recipe. Edit: spelling

[@erzsebetkovacs2527]

Semolina-based noodles are also a thing in Hungarian cuisine, but always in a soup. On the other hand, "knedle" reminds me of the Hungarian name of a Slovak dish, which is bread, but cooked, boiled in hot water instead of baking and eaten with meat and cabbage.

[@matthewshedden6456]

Made this last night ... followed another recipe for the Spaetzle but the sauce recipe went down a treat. Thanks for the idea 👍

[@elle.dee.]

I don't know anyone who can do what you do in the kitchen. Top-notch content, all the time. Chinese vinegar and cheese lol, so strange but the noodles look delicious!

[@afoeder]

Having this in this exact moment, made from leftover-Spätzle I took from my mother-in-law. Delicious!

[@MrVovansim]

When I read chili-cheese spaetzle, my first association was american chili cheese fries. So the Chinese fusion caught me off guard, heh

[@jonv8177]

I know it's probably a regional variation, but my mom's family, who hail from Austria & Germany, made Spaetzle with Sour cream in the batter, & used a large holed cheese grater to distribute them into the water. My mom currently uses a Spaetzle maker, & makes them all kinds of dishes

[@GregoravAasgard]

In Switzerland we really like to eat authentic Raclette in the traditional swiss way, but recently I tried to spice up the cheese with szechuan pepper and it was mind blowing to me how good this combination works! It was even better than nutmeg and pepper! By the way Andong, what about doing a video about Swiss cheese specialities like Fondue or Raclette? :D

[@quearesteestavia7495]

for good Mac and cheese, you want pasta that cheese will cling to. Spatzle sounds perfect for the job.

[@cherryman1337]

Swabian here: Got the over cringe moment when you did the squeeze. Just use your "Spätzlebrett" or any small board and a sharp knife for god's sake. Anyways, combination sounds so great. I want to do it in the coming week. We also have spinach and Chili Spätzle down here close to the Alps. You would already mix in chilis or spinach into the batter. You could also try something like that next time. That would be a great update to your dish.

[@notAshildr]

Few things are better than gratinated spinach spätzle in mushroom sauce.

[@NochSoEinKaddiFan]

I think your fusion projects are some of the absolute best things that happened to the food corner of youtube, I still remember your asparagus ramen, that is such a cool idea and you just did it again.

[@biancachedid4663]

My grandma makes a very similar recipe. I never knew it was an actual German recipe, even though we are German descendants. BTW love your videos

[@JAMKROMEDIA]

Spätzle is a family tradition at my house. I highly recommend mixing it in a bowl first and using a spätzle press. If you don't have a spätzle press, you can transfer it into a bottle like Andong does, but do not mix it in the bottle unless you want to give yourself more work to do!

[@miguelserna793]

I run mine through a plastic colander. Works ok, very messy, but the end result is amazing. Sautéed in butter with garlic spice and loads of cheese. It’s amazing

[@emilyduda4809]

"We did a lot of things right here." So true haha.

[@brandonfrasier304]

My Nan always served spätzlé with caramelized onion, mushrooms, and brown gravy.. the best!