Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, Kevin answers your questions on Chinese cooking.
Browse all Hunger Pangs recipes:
Learn more about “Dark” Soy Sauce:
Read our Toasted Sesame Oil review:
Buy our winning non-stick skillet:
Buy our winning wok:
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One of the worst reviewed recipes on ATK is oyster sauce, because it's not a DIY sauce, it's just an enhancement recipe. I'd love to see Hunger Pangs discuss homemade oyster, Hoisin, and other staple sauces, and possibly versions with low-calorie sugar substitutes. Please??
Please please please!!! Do more!!
Love you!!
thank you!
I like pang channel
I lOVE you guys!!!!
you may have covered this in one of your other videos but what are the things you consider essential as sauces in a Chinese kitchen? Here you mentioned Shoshang Wine and both dark and light soy, Also, you touched on sesame oil, are there any other seasoning, ligiids or other things you consider needed?
Thank you for the content! LOVE HUNGER PANGS and learning a lot…My question is regarding the bamboo steamer: If I don't have a bamboo steamer, is it possible to steam using a different method? Thank you.
Which wooden wok spatula would you recommend? Thank you.
👍
What kind of cooking fat was employed in cuisine in China before the introduction of highly processed and refined industrial cooking oils like vegetable and soy? Lard? Tallow? Duck fat? Did it vary from region to region and are any regions still using their traditional cooking fats? 🙂
Great sense-of-humor!! 🥸👨🏻🍳
Can you please, please teach me to prepare coconut chicken? Not shrimp, chicken please?
So what is the difference between ShaoXing wine and Mirin? I always get confused with all the new ingredients I am learning about in Asian cooking. Can you do a comparison too, of the differences between all the sauces and their flavor profiles? Are there some brands that y'all like better than others?
I have bought several brands of toasted sesame oil, and I HATE them. They are too potent and bitter, no matter how much I reduce the amount (even cutting down to one or two drops). But I know that it's used a lot in Chinese cooking, and I'm sure a lot of restaurant dishes I've eaten include it, and it doesn't stand out. Please advise, thank you!!
Do you make or use lau gan ma? I always thought my fiance was saying…. "loud gam ma"
Love Hunger Pangs! Keep these videos coming
As for the ShaoXing wine, try to get the ShaoXing ‘drinking’ wine like 女兒红 加饭 花雕, which require a driver license to buy. The ShaoXing cooking wine, usually labeled 绍兴料酒, has a significant amount of salt in it. This can through off your seasoning and lacks fragrance.
The drinking wine can be found where the Sake is in some Chinese markets.
I'm still trying to find black vinegar.
I love the videos. Chinese cooking is so much simpler than I would've thought and these make it so approachable. Thanks!
Thanks, you answered one question I have. Dark Vinegar, help, what is it and any subs for it?
I confess I never considered using potato starch for wok deep frying. I will have to try that.
Love you two! Okay: I have (horrible) glasstop stove. I hate it… does not get hot enough. So… I am thinking of buying a counter-top gas unit just for wok cooking. QUESTION: Could you compare these units and suggest the best, low-cost flame?
The Shaoxing wine I bought on Amazon is very salty. Is this normal?
Wonderful series! I've enjoyed this so much. Hope it continues
I enjoy this series. My spouse is Chinese, and considers herself an expert cook (of course!). I'm not expert at anything, but I enjoy cooking, and learning new things. Thank you!
This was SO helpful😀😀😀. Please do more.
A quick episode idea, an "Equipment Review" or "Gadget Guide/Review " for Chinese cooking would be awesome. I had no idea there was such a thing as a flat walk. Keep the info coming 😉.
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I would add that dark soy sauce adds a bit of body to dishes, as well as color. Also, by definition, it's meant for cooking, not as a dip or seasoning.