mynameisandong

Outtake #1: Buttermilk

Fun fact - for every minute of narration video I record about 6 minutes of footage trying to get the take right 😂 Sometimes I nail it on the first try, and sometimes one little segment can take ages. Bonus points if you can tell which video this is from! 

Happy Holidays! 🎄🧨

Hey everyone! Just wanted to wish y'all happy holidays. I know not all of you are celebrating Christmas or New Years - for those who don't, I hope you still had a fantastic weekend with lots of great food :)

My Christmas was socially distant, but me and my girlfriend Clara made Christmas dinner for the parents and delivered it to them, so we could enjoy the same thing at the same time and it was actually pretty cool! (My mom is here on Patreon, too, so feel free to drop a review if you ...

My Take on Quality Ingredients and Special Equipment

What you see on this picture is a classic "Fischbrötchen" (literally "Fish Roll/Bun") - one of the gems of Northern German cuisine. Located along the shores of the Baltic and North Sea, there is traditionally an abundance of amazing fresh fish in the area. 

You can choose from varieties of freshly cooked, salted, pickled, or fried fish which gets served on a fresh but simple white bread roll (slightly crispy but thin crust, tender on the inside) with raw onions, a bit of ...

Creator's Commentary: Risotto | Patreon Exclusive

Hey guys! I'm trying something new on Patreon: Creator's Commentary! Sharing a few extra thoughts and stories from what happened at the shoot. We'll start with my recent Risotto video. Along for the ride is my producer Kilian who is gradually joining me more and more to provide production support. I am only beginning to figure this out, so feel free to share your feedback and let me know what you think!

Have a great week friends :)

- Andong

Is Bone Marrow Overrated?

I have a question to y'all. Where do you stand on bone marrow? Some of the world's most loved meat dishes center around it. Osso Buco, the traditional northern Italian braised veal shank, is one of them. 

But I have to admit: I don't get it. The flavor is quite nice and I love it in soups, for example. But eating a wobbly nugget? Really not for me! 

I guess it all comes down to preference: Some people don't mind that melt away feel, in fact they crave it. I find rich foo...

Check-In #1: Update from a messy studio!

Hey guys, hope you are all safe and enjoying the summer months! I want to get in the habit of giving you monthly behind-the-scenes updates. This is #1 :)

YouTube is notoriously slow in July, so I took the opportunity to finally give my studio the makeover it desperately needs. After 2+ years, things got really messy 🙈You can see the current status in the photo I attached. Work in progress :)

The space I work in has always been a big factor for my creativity and productivity. It...

A little behind-the-scenes fail story about coloring noodles.

Hey guys,

hope you're all safe. Getting lots of love from you for my latest video about German Ramen, thank you! Here's something that happened while I was researching this video.

I had this idea of making tri-colored noodles to resemble the German flag for the video. I needed yellow, red and black. Yellow in particular could be super useful for making regular ramen. Then it hit me: Turmeric! 

I've had deep yellow turmeric stains on my hands many times, but now the inte...

Patreon Exclusive: Tasting "Tofu Brains" & Scallion Pancakes, Chinas Classic Breakfast Combo

When I went to Hainan last year, I headed to a local breakfast shop to get a nostalgic taste of "Tofu Brains", one of my favourite morning snacks while living in China. Basically ultra soft tofu in a thicc, brown sauce. What's the sauce? Well, there is an epic, ancient debate in the country - should you have it sweet (southern style) or savory (northern style)? Let's find out!   

Hope you enjoy this little piece of Patreon bonus content. I am trying out working with external e...

Stay safe guys <3

...I will be posting a video with shopping tips tomorrow. No panic buying - just a few ideas on what long lasting stuff to have at home so you don’t have to go to the store more than you need. Staying inside doesn’t mean we can’t indulge in delicious and nutritious home cooked food! We‘re gonna need something to keep the spirits up :)

Hope y‘all are staying healthy! See you tomorrow!

Who's up for a live stream?

Would you enjoy that? If yes, please comment below and let me know what time zone you're in so I can try to set a time that works for most people.

Seems like we'll be spending a bit of time at home, so live streams are something I'd be keen to explore with you :)

Stay safe friends! <3

Super Easy Filipino Coco, Squash'n Beanz "Curry" (Ginataang Sitaw at Kalabasa)

Filipino food is often very low-key and quite simple in technique - which is great for weekday cooking but probably part of why it's not really well known around the world. I started thinking of it like a mix of many South East Asian cuisines, but optimized to the chill lifestyle of the  country itself. 

Ginataang is a perfect example. It's a popular cooking technique in the Philippines, and it pretty much just means ...

What should I cook in my next "Around the World?"

Hello friends and a warm welcome to all the new folks here on Patreon! :)

A little apology: The video this weekend is quite research-heavy, so I will need a few days longer. It's about the rise (and fall?) of Singapore's Food Hawker culture - I really think you're gonna dig it! Lots of tastings, but even more street food history. Coming soon. Back to the point:

Very pleased to see that you enjoyed the "Around the World in 8 Pancakes" video - I learned a lot working on that one, an...

Hubei Inspired Quick Pickled Radish for Wuhan Reganmian

Hey guys! Hope you liked last weeks video where I introduced Wuhan's famous Reganmian (热干面). It was important for me in this time to show Wuhan is more than just a virus victim city. 

So that recipe included the addition of "spicy preserved raddish" （香辣萝卜干), certainly not an easy thing to source when you don't have an Asian market nearby.  In the video I introduced a DIY substitute: Quick-pickled spicy carrots. 

Here's the recipe:

• 2 lar...
  2020-02-26 16:33:51 +0000 UTC View Post

An Update from My Singapore Journey! (Why No Uploads?)

Hi guys! I feel I owe you an update on what I have been up to in the past two weeks since there were no uploads on YouTube.

As I had announced on the channel, I took a trip to research the unique food culture of Singapore. Thanks to a lot of great audience advice I had a GIANT list of 35 dishes to try - maybe a bit too ambitious for less than a week but I was quite confident I could pull this off... Until I caught a really, really mean cold only 2 days ...

One last thing I ate in Paris...

This one was off camera, but I need to share! I am sure all of you know what a crêpe is - but have you heard of the the galette? It's the crepe's cousin, usually made from buckwheat and eaten with savory toppings, such as cheese and ham. Ironically, I had a sweet one :D Topped with a scoop of buckwheat icecream, a drizzle of buckwheat honey and a sprinkle of puffed buckwheat. Beautiful nutty-toasty aromas!! Sidekick in the background: Fresh cidre. 

Karelian Kalitki - My Mom's Signature Recipe

Hey guys, I am so happy you enjoyed the special edition episode from Karelia! :) I promised to share my Mom's super delicious Karelian Kalitki recipe, here it is! 

Ingredients: Kalitki pastry

• 300g rye flour
• 150g wheat flour
• 1/2 tsp salt
• 1 cup kefir
• 1/2 cup water

Ingredients: Kalitki filling

• 7-8 medium potatoes
• 1 eggs
• 2 Tbsp sour cream
• a bit of cream 2019-09-02 08:39:36 +0000 UTC View Post

That Köfte Sauce! (again)

Hey guys, I heard that some of you didn't see the Köfte sauce recipe in your feeds, I am not sure why (it was for all levels of supporters here). Anyway here it is again - simple but works great for me!

1 Tbsp mayo
2 Tbsp full fat yoghurt
1/2 Tbsp (or more) harissa paste, or sambal oelek, tabasco... HOT SAUS! :)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried garlic powder
1/2 tsp dried mint (optional)
1 tsp sugar or runny honey
salt (add a bit, taste and add ...

Question!! Are you on Discord?

Hey guys! Just seeing how many of you are on Discord or if you'd be willing to get on it - I'm wondering if we should set up a server to nerd out on food, cooking, traveling and whatnot on there? Would you be interested? 

My knock-off amba... 🤔

In my last video you might have noticed my "amba" recreation. I wanted to get some from the store, but it is really hard to find! So I had to improvise. 

Wikipedia says the following: 

Amba or anba (Arabic: عنبه ,عمبة, أمبة, همبة‎, Hebrew: עמבה‎) is a tangy mango pickle condiment popular in Indian and Middle Eastern cuisine (particularly Saudi, Iraqi, and Israeli cuisines). It is typically made of mangoes...

2019-05-26 15:29:21 +0000 UTC View Post

Asparagus Overload!

I hope you guys enjoyed the last episode on Asparagus. It was really fun to shoot and to experience professional agriculture in the great outdoors! =)

I had to edit out a lot of stuff Asparagus-Armin explained  about the process, in particular about how the sorting machine works. Anyone interested? :D

I'm taking a break from eating asparagus next week (maybe), but of course Three Levels of Chinese Asparagus is already filmed and coming to you  next weekend. 

H...

Q&A time! Ask me anything.

Hey guys - I'm getting ready to (finally!) do a first Q&A video. If you have any questions about cooking, what I do, YouTube, filmmaking or anything else, make sure to drop me a comment! I'll give my best to answer your questions. Of course the questions from you guys on Patreon will get the super-most-preferential treatment :D 

Thanks as always for your support! <3 Have a sunny week! 🍔

Patreon Exclusive: Cold Mung Bean Noods in Vinegar (Liang Cai)

Hey guys! This quick recipe is bonus content for you, to complement the Liang Cai video I published this week. Hope you like it!

I am working on getting better at posting here on Patreon! Thanks so much for sticking around everyone. I also heard some of you had trouble seeing the Salsa Criolla post from a few weeks ago.

Would you like bonus recipes / cooking vids here on Patreon? Or would you be more/also interested in behind the scenes videos and stuff like that? Let me know!

A quick update... from Ethiopia!

Hi guys - just wanted to let you know I am currently traveling and researching the food of beautiful Ethiopia. It‘s not an easy place to travel, so my next video will be out next week - but I will try to share some of the country’s food and culture with you! Stay safe everyone and apologies for the delay :)

Patreon Exclusive: Potato Salad à la Schmalle (for Currywurst!)

Hey guys - hope you are liking this weeks video on the Berlin Currywurst! No Currywurst meal is complete without a side dish though. Fries would be the most popular choice - but the healthier and perhaps tastier alternative is an old school, Berlin style potato salad. My girlfriend Clara makes the best, and agreed to share her recipe this week! 

Ingredients

500g medium siz...

Patreon Exclusive: Takoyaki Sauce

Hello awesome supporters! Hope you enjoy this week’s Takoyaki video. Here is the Patreon exclusive bonus recipe for kickass homemade takoyaki sauce! 
Ingredients

• 3 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• ¼ tsp dashi powder or msg
• ½ tsp sugar
• ½ tsp ketchup

Method

• Combine all ingredients in a small bowl.
• Whisk until smooth.
• Enjoy your Takoyaki and don’t burn your face!

Patreon Exclusive: Burnt Garlic Oil Recipe

Hey guys, I hope you liked my latest Miso Ramen Gyoza video. Here is the recipe for the really unusual but super flavorful burnt garlic oil I used in the video.

Ingredients

• 1 head of garlic, peeled and finely minced
• 100 ml oil (peanut oil is perfect but canola works just fine)
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup toasted sesame seeds (optional: crushed)
• 1-2 tsp chili powder (optional)
• 100 ml toasted sesame oil

Method 2018-11-23 20:52:12 +0000 UTC View Post

Remaking the studio!

I am rebuilding the studio! 😍 Just a quick clip of me hacking an Ikea shelf to become a mobile work station. Hope it holds for the first video I'm about to shoot in the new space, fingers crossed! 

You guys will finally be able to enjoy frontal shots of me preparing the food, something I just couldn't do before. Super excited!

Thanks for your support friends <3

Struggle isn't pretty (but possibly very tasty)

OK I realize this is not the most appetizing picture. But I still felt the need to share it with you guys! 

It's a completely deboned whole chicken. I was very scared of trying to do this - after all it's a whole chicken you might be "wasting" (I always eat or give away food I use for the channel, but still).

But sometimes you have to push yourself outside your own comfort zone and I have to say, this was a necessary step. I got a lot closer to a recipe I have been dreaming...

Youtiao: Getting closer!!

The first bite of a great homemade YouTiao paired with a fresh glass of soymilk is truly incredible. What a feeling of achievement :) 

You have no idea how many Youtiao I fried up and soybeans I squeezed over the past couple of days. I have FINALLY figured out how to get that perfectly fluffy texture. 

Shooting some last scenes today, watch out for the video really soon!

First attempt at Shaobing

It might not look like it, but Shaobing is actually the simplest part of the Taiwanase Breakfast. Added some black sesame seeds to the mix, mostly for aesthetic reasons. Now these need to be baked!