I would love to see a video of you cooking some of your favorite Cantonese dishes, specifically ones you find in Hong Kong only. In California, I have mostly experienced Chinese food from the Shang Hai region. More mandarin dishes. I would love to know if Cantonese/Hong Kong dishes differ.
I thought all your recipes but one were decent, and you inspired me to try making Peking Duck in my Air Fryer, just with different ingredients. There is a restaurant in Chinatown named Buddha Bodai. They recreate Faux meats with plant-based foods so that their dishes actually have the taste and texture of meat.
Buddha Bodai made this fried tofu dish that my Ex just loved, so I reverse engineered how they made it. First, cutting them smaller than what you had done, next was to marinate them for a few hours, and then draining them, patting them down with a towel, and then putting salt on them and putting a heavy object over them for a couple of hours minimum.
Their trick was first dehydrating the Tofu, reducing the moisture content, and then they used Tempura batter. It reminded me of Sweet & Sour Pork or Chicken just without the sauce, although there is no reason why not to. You could even turn this into General Tao's Tofu.
Try this method, i guarantee that you will love it. sincerely a fellow Chef
For the egg pizza, you can't say you're ranking an original recipe when you're changing the whole thing by adding in things that weren't originally part of it. So you're ranking own adaptation which is not the same thing at all. It's not a "viral" recipe anymore if you change it
Hi Inga, I have a couple os suggestions and just want to say wow for the Air Fryer Peking Duck…Perhaps it was only a Glancing Duck but it looked wonderful. The Castella Cake. As a fellow Butter lover I've been substituting ghee wherever I can in recipes. I think that heating up ghee to gelatinize the flour will work better as and oil substitute. I would never put spinach on top of a fritatta or quiche (gratine) recipe. I always leave the things I want to crunch up on the top and anything more delicate in the body of the dish. Xie Xie Wode Pengyou . All the best Jacques Mexico
I still have to get myself an air fryer since I kept convincing myself that an oven is sufficient but man I really need to make that crispy pork and duck! maybe I will treat myself… 👀 thank you so much for sharing, Inga!
Ever since your bread adventure in France, I find that your on-camera confidence has been boosted. You are more casual, natural, and relaxed. You are even happy with sharing the little cooking errors and learning process, which makes the videos more relatable and fun to watch. Whatever inspired the growth and confidence, keep embracing it. Thank you for the amazing content.
i have at least… 7 more recipes lined up. should we do a sequel? 👀
I always thought just b/c of the name that pork belly would be awful. I can't wait to make this!
I would love to see a video of you cooking some of your favorite Cantonese dishes, specifically ones you find in Hong Kong only. In California, I have mostly experienced Chinese food from the Shang Hai region. More mandarin dishes.
I would love to know if Cantonese/Hong Kong dishes differ.
I thought all your recipes but one were decent, and you inspired me to try making Peking Duck in my Air Fryer, just with different ingredients. There is a restaurant in Chinatown named Buddha Bodai. They recreate Faux meats with plant-based foods so that their dishes actually have the taste and texture of meat.
Buddha Bodai made this fried tofu dish that my Ex just loved, so I reverse engineered how they made it. First, cutting them smaller than what you had done, next was to marinate them for a few hours, and then draining them, patting them down with a towel, and then putting salt on them and putting a heavy object over them for a couple of hours minimum.
Their trick was first dehydrating the Tofu, reducing the moisture content, and then they used Tempura batter. It reminded me of Sweet & Sour Pork or Chicken just without the sauce, although there is no reason why not to. You could even turn this into General Tao's Tofu.
Try this method, i guarantee that you will love it. sincerely a fellow Chef
Truly I am missing out by still not having an airfryer haha. This was a nice watch! I hope to get to try some of these soon.
For the egg pizza, you can't say you're ranking an original recipe when you're changing the whole thing by adding in things that weren't originally part of it. So you're ranking own adaptation which is not the same thing at all. It's not a "viral" recipe anymore if you change it
I'm just nit-picking but i swear i really hear u say pork belly at least twice during the peking duck recipe
I do not own an air fryer but would love a sequel with more recipes!
i see inga i click
Yes to round two!!!
Call the recipe "Fa-king Duck."
This video is really good for trying out new recipes ❤
Yes! Please make more air fryer videos!
May all your wishes come true in your heart feeling soul life and death
You should do instant cooker recipes 😊
Maybe for the castella cake use ghee in stead of butter?
Hi Inga, I have a couple os suggestions and just want to say wow for the Air Fryer Peking Duck…Perhaps it was only a Glancing Duck but it looked wonderful.
The Castella Cake. As a fellow Butter lover I've been substituting ghee wherever I can in recipes. I think that heating up ghee to gelatinize the flour will work better as and oil substitute.
I would never put spinach on top of a fritatta or quiche (gratine) recipe. I always leave the things I want to crunch up on the top and anything more delicate in the body of the dish. Xie Xie Wode Pengyou . All the best Jacques Mexico
I hope that your finger is doing well now…
Such a big fan of your content 🥹✨
That last recipe is the big back recipe ill definitely try out thanks 🙏
more more more!!!
That looked like Yamasa, my fav soy sauce.
Not you too!! Testing viral videos??? So disappointed 😢😢
Inga’s new video notification is my favourite notification
I still have to get myself an air fryer since I kept convincing myself that an oven is sufficient but man I really need to make that crispy pork and duck! maybe I will treat myself… 👀 thank you so much for sharing, Inga!
Going to try the Tofu one for sure. Great video, but I only found that one relevant to me. Thanks!!
Can’t wait to try the tofu method, thank you!
That’s so weird. I was just looking at my air fryer thinking what to do with it. Thank you!
can u link the recipes?? I need the temp n times for the smores one
Ever since your bread adventure in France, I find that your on-camera confidence has been boosted. You are more casual, natural, and relaxed. You are even happy with sharing the little cooking errors and learning process, which makes the videos more relatable and fun to watch. Whatever inspired the growth and confidence, keep embracing it. Thank you for the amazing content.
For some reason I’m watching this while I have a flu (I shouldn’t be eating or Ill puke)
I thought you said the marshmallows are all f*ed up lol
this is so random but what knife is that in the faux peking duck section? I really want one but I have no idea what that shape of knife is called!