Chinese Husband Cooked Our Weekend Lunch 🥘| My Bhindi receipe 🌱 — Transcript

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1. 0:00Hello, good morning. So today is Saturday, and Kris is also home on the weekends
2. 0:05. So today is cleaning day for Kris. I mean, we
3. 0:11thoroughly clean our entire house.
4. 0:16We get so many parcels every week because our house
5. 0:21is still new, so we keep buying small things for it,
6. 0:24and whenever we get too many cartons, I just collect them and
7. 0:29put them away. Here in China, these cartons are sold as scrap, but
8. 0:33we don't sell them. Every morning, an aunty comes upstairs to clean.
9. 0:38You can also call her 'Aai' in Chinese. So, whenever there are too many cartons,
10. 0:42I take them out for him. And then whenever he
11. 0:46comes upstairs to clean, he takes them with him.
12. 0:54With the weekend, our household chores increase a bit. You've probably
13. 0:58noticed that almost every Friday or Saturday, we get together
14. 1:03to either clean or cook. While basic cleaning
15. 1:07is done every day, on weekends, we try to do a little more proper cleaning
16. 1:11—changing bedsheets or dusting corners. So, we
17. 1:16reset the entire house. And you know how boring all this sounds
18. 1:20? But honestly, this is my favorite part. Because it's an excuse for us
19. 1:24to work together and talk. And we don't even realize
20. 1:28when the work is done. We developed this habit while dating. We
21. 1:33decided then that if we both own the house, then the responsibility for it will also
22. 1:37be ours. That's why I never felt like cleaning was
23. 1:41just my job or just Krish's. And to tell you the truth,
24. 1:46in the beginning, we both had a rough time. Chris would mop the floor for a while,
25. 1:50and then he'd immediately start looking for pens and other things in his bag. I
26. 1:55wasn't used to doing so much household chores either. We were both incredibly lazy. Don't even ask. But
27. 2:00gradually, we've learned everything. Now, without even speaking, we know
28. 2:04who's supposed to do what. And this is probably because, since childhood, I've
29. 2:08seen Mom and Dad do almost everything together. Dad
30. 2:13would sometimes help Mom in the kitchen, or Mom would take care of the outside work. So,
31. 2:18all this was normal for me since childhood. So, after marriage, I never considered whether
32. 2:22certain household chores were solely the girl's or the boy's. And
33. 2:27what might be the biggest difference in international marriages? And to be honest, I
34. 2:31don't feel the biggest difference is culture or passports. But every person has his own
35. 2:36habits and one has to adjust with them, all these things happen
36. 2:41. Otherwise, if both the people want to lighten each other's work, then it
37. 2:45does not matter whether one is from India or the other is from China. The house anyway
38. 2:49belongs to both of them. So gradually the responsibility of that house also becomes of both of them.
39. 3:05I quickly took a bath because I have to cook food etc. It
40. 3:09is summer season at our place. So it is very hot. So, all these
41. 3:14cleaning works or whatever cleaning is there, I usually
42. 3:18do all this before taking a bath.
43. 3:29I opened the kitchen
44. 3:34and Kris brought some vegetables. This one brought meat. He
45. 3:40had just gone to the market when I was bathing. Along with that, he brought some chilies and some vegetables.
46. 3:45So I guess he's going to cook today. Along with that, a
47. 3:49parcel of mine also arrived, so Chris brought that too.
48. 4:02I just thought, I'll quickly
49. 4:07show you guys the parcel and start making lunch because I'm really hungry.
50. 4:12But I don't know why, every day I think I'll be done on time, some
51. 4:16new task comes up, and when things keep getting delayed,
52. 4:21things get delayed even more. Look, the refrigerator repair guys have just arrived.
53. 4:25For a few days, the door of our refrigerator wasn't closing properly. So,
54. 4:29Chris had complained to customer service, and today he finally came to take a look.
55. 4:33While checking, he said, "The left-side door has
56. 4:37come down a little." That's why it's getting stuck during closing. But it won't
57. 4:42be able to be repaired today because they don't have the parts and tools they need. So,
58. 4:47they'll probably be back tomorrow. These complimentary problems come with a new home.
59. 4:51It stays. So the first complaint we filed was about the door not closing
60. 4:55. But now they said we'll have to file again
61. 4:59and raise the complaint. So Chris is doing that right now, and when the new complaint
62. 5:04is raised, he'll come back tomorrow to check it and
63. 5:09do the repairs. This is within our guarantee period. It's within the warranty period,
64. 5:13so we won't have to pay any money.
65. 5:28So I bought these artificial flowers. I have a flower vase. I'm
66. 5:35thinking of putting it on the table. But I feel like it's too small.
67. 5:39I should have bought one more.
68. 5:50Look how perfect the flowers look. I should have actually bought two. I
69. 5:55made a mistake. So I'm thinking of ordering another one. This one looks pretty good.
70. 6:00Krishna just went to cook dinner, and as soon as he took the knife to cut the meat
71. 6:05, it wouldn't cut. So here he brought all the knives in the house and
72. 6:11he's sharpening them. My mother-in-law
73. 6:15got this sharpener for us. I thought it wouldn't be useful at the time. But
74. 6:20look how much I need it now. Because Kris cooks every day. Whenever he
75. 6:25cooks, he uses meat. So, it wasn't even cutting normal tomatoes with this
76. 6:30. It took too much force to cut them. They were so blunt. So
77. 6:55, Kris is cooking here, and he brought these beans,
78. 7:01so he's going to make these beans.
79. 7:17And look here, Mimi is waiting, "No, Blunders, no,"
80. 7:23and here I'm putting rice. I just washed the rice.
81. 7:30I use our basmati rice because Kris eats it too. I
82. 7:34don't like Chinese rice that much. So, we mostly
83. 7:40eat basmati rice. I brought some ladyfinger the other day. I'm thinking I
84. 7:46should cook it, or it'll spoil if I keep it for too long. So, I brought this ladyfinger
85. 7:50. I'm thinking of making enough to eat right now.
86. 7:55Kris has taken over the entire kitchen. That's why I'm thinking
87. 8:00I'll come over and wash my ladyfinger. A few days ago, I bought this ladyfinger
88. 8:04from the supermarket . Here in our town, ladyfinger and many other
89. 8:08exotic vegetables are very rare. Not only that,
90. 8:13even regular bell peppers are hard to find. And when I saw ladyfinger, I bought it without thinking
91. 8:17. It's not grown locally here, it's mostly imported from
92. 8:22other cities or countries. So, if I were to tell you something
93. 8:26, I didn't really like ladyfinger at first. It felt too slimy to me,
94. 8:30so I never ate it. But now I've discovered a new way to make it
95. 8:34. The okra is so delicious that you'll be licking your fingers
96. 8:38. Today, I'm sharing that recipe with you.
97. 8:46Look, Krish has already prepared everything beforehand. He
98. 8:50has a habit of completing all the preparations before starting cooking
99. 8:54. Whether it's vegetables or meat, he keeps everything chopped up and ready so that it
100. 8:59can be cooked easily later. Here, he's also marinated the meat
101. 9:03. For the marinade, he's
102. 9:08added cornflour, oyster sauce, light soy sauce, a little cooking wine, and salt. Now, he's just mixing everything well.
103. 9:12I've noticed that this marinade is very common in Chinese cooking. Adding cornflour
104. 9:16and this sauce keeps the meat extra tender and juicy inside
105. 9:21. And the strong smell of meat is also significantly reduced
106. 9:25by the cooking wine . To be honest, their marination
107. 9:30is quite different from our Indian counterparts. We usually
108. 9:34use lemon, turmeric, chili powder, and all the other spices. But I've never seen Chris use these spices before
109. 9:38. So now Chris has started preparing his first dish. First, he
110. 9:43's frying the meat in a little oil until it's golden brown. He's a
111. 9:47very good cook, but he's still very afraid of one thing: hot
112. 9:52oil. Whenever something has to be deep-fried or fried over high heat, his facial
113. 9:56expression is worth watching. Even the slightest splash of oil
114. 10:01makes him react so funny that I burst out laughing.
115. 10:09Soma,
116. 10:23please fry it in two places. So, here he's fried two things
117. 10:28. First, he's fried the beans thoroughly in oil so they're cooked through, and then here's what's next.
118. 10:33The meat has been thoroughly fried. And he's also
119. 10:38going to make tomato soup alongside it
120. 10:46. I guess Chris has used long beans here. I also really like these beans
121. 10:50. Especially when cooked with meat,
122. 10:54the combination is delicious. First, he has thoroughly
123. 10:58fried the beans in oil, and this step is common in Chinese cooking.
124. 11:03They fry the beans for 5 to 7 minutes beforehand so they are thoroughly cooked
125. 11:08. I've also noticed that Chinese cooking
126. 11:12doesn't make the vegetables soft or mushy like we do.
127. 11:17There's always a little crunch, which I believe is the special feature of their dishes.
128. 11:22After the beans are fried, Chris has taken them out because they're about
129. 11:27to be cooked one more time with all the other ingredients. In a way, the final tadka
130. 11:31is about to be added. So, in the same oil, he first added dried red chilies and a lot of garlic
131. 11:36. In India, too, the garlic flavor is very popular in bean curries
132. 11:40. We add it too. As soon as the garlic aroma started to waft, Kris
133. 11:44added the beans back in. Then, he added a little red chili powder, because
134. 11:49he likes it a little spicy. Then, a little soy sauce, a little salt. And finally, he
135. 11:53added a little Ajinomoto to give the beans an umami flavor. And then,
136. 11:58he tossed everything well. And our first dish is ready.
137. 12:11Wow. I actually tasted these beans,
138. 12:15and they were honestly delicious. Absolutely spicy and full of flavor.
139. 12:21I don't usually like spicy food, but Kris
140. 12:25likes it spicier. By the way, there was a funny moment with this dish because
141. 12:30Kris forgot to add the meat while tempering. So, she made a whole bean dish
142. 12:35and later remembered that she didn't add any meat. Then she reheated the pan
143. 12:40and added the meat to it, so that all the flavors and spices
144. 12:45the beans had absorbed would be absorbed by the meat as well.
145. 12:52So, everything.
146. 13:00Meanwhile, Chris is also making his favorite egg tomato soup.
147. 13:06He has a special love for this soup. I don't know why. Whenever he cooks, it
148. 13:10's always on the menu at our house. Sometimes, just this soup and some rice
149. 13:15is enough for him. It's healthy and incredibly comforting. So, for the soup,
150. 13:20she first started by frying the tomatoes in a little oil.
151. 13:25Cook them until they're soft and start to break down. I've also
152. 13:29come to understand from observing Chinese cooking that only when tomatoes are cooked thoroughly
153. 13:34can their naturally sweet and tangy flavors come out well in the soup. Once the tomatoes
154. 13:39were cooked through, he added plenty of hot water.
155. 13:45The reason for using hot water was so that the cooking process wouldn't stop and the soup would start boiling quickly.
156. 13:50As soon as the water reached a boil, Chris
157. 13:55added the marinated meat that I showed you at the beginning. Since the meat
158. 13:59was already marinated with cornflour, the soup
159. 14:04would naturally thicken a bit. It would take a little time for the meat to cook properly, around 7 to 8 minutes
160. 14:09.
161. 14:13He forgot to add the sesame seeds, and after adding the sesame seeds, the soup
162. 14:18looks quite beautiful. Once the meat was fully cooked, he added two
163. 14:24eggs at the end. He didn't add the eggs directly. He first whisked them well in a bowl and
164. 14:28then slowly added them to the soup, creating soft egg ribbons.
165. 14:33Finally, he added a little Ajinomo and salt. So our soup
166. 14:38is ready. Oh, Chris is sitting here ready to eat. Hey, this is an enjoyable
167. 14:43meal. And I'll make this quickly.
168. 14:48But first, I need to clean up the kitchen a bit. It's quite dirty.
169. 15:03So, finally, it's time to make my favorite okra. First,
170. 15:08I'm making the masala for it, and believe me, this masala is very simple,
171. 15:14but the taste is absolutely next-level. For this,
172. 15:17I've put some ginger, some green chilies, and coriander stems in a grinding jar. People
173. 15:22often throw away the coriander stems, but I think the real flavor
174. 15:26is in them. Now, I'm adding some whole spices to it. First, some cumin seeds,
175. 15:31then some fennel seeds and coriander seeds. And the coriander seeds give this masala a unique flavor.
176. 15:36It gives a very unique flavorful taste. Then, add three to four black peppercorns and dried red
177. 15:41chilies to add some color and a hint of spice to the masala. Now, I'll
178. 15:46add a little water and grind everything thoroughly. In my house, okra
179. 15:51was always prepared very simply. We used to eat that as a child, but gradually,
180. 15:55we lost interest in that type of bhindi. That's when I started experimenting, and
181. 15:59I liked this method so much that now I make it mostly this way.
182. 16:03The best part is that this method doesn't
183. 16:07make the bhindi sticky at all. To do this, first, I lightly fry the bhindi in a little oil
184. 16:12. I don't need to over-fry it. Just toss it lightly for two to three minutes. Once
185. 16:16the bhindi is slightly cooked, I remove it from the pan. Now,
186. 16:20add a little more oil to the same pan and add this freshly ground masala.
187. 16:26Fry this masala thoroughly until the oil separates from it. But before that, I
188. 16:31'm also grinding a small tomato and adding it. The tomato
189. 16:35adds a bit of freshness and a slightly tangy flavor to the gravy. Now,
190. 16:39I'm adding some basic spices, like a little salt, a little turmeric, and for color and a little spice,
191. 16:44I'm adding Kashmiri red chili. And look,
192. 16:48the masala is now well-seasoned. The masala has released all the oil. So,
193. 16:53it's time to add the okra.
194. 17:02I'm going to cover it and let it cook for about 5 to 10 minutes.
195. 17:08Anyway, I wasn't in the mood to make roti today. I had one
196. 17:13tortilla left anyway, so I thought I'd finish it today. I
197. 17:17already made the rice, so lunch will be ready quickly.
198. 17:28Sorry, Bapuji, what can I say? The wedding just happened yesterday. So,
199. 17:33I'll have to send a gift for today, brother.
200. 17:37This okra is really tasty. You should try it once. It
201. 17:42tastes really delicious. Ever since I've made this type of okra, I
202. 17:47don't feel like making the old kind of okra we make with garlic and the like, and I
203. 17:52don't feel like eating it either. But this type of okra doesn't taste sticky at all.
204. 17:58As I told you, it's still summer here. So whenever
205. 18:04we work in the kitchen, it's so hot it's unbelievable.
206. 18:08That's why I ordered these drinks. I ordered a drink for Chris
207. 18:12and this iced bubble tea for me.
208. 18:27So, I'll just relax and enjoy my lunch while sipping my iced bubble tea. And
209. 18:32I know this video is a little late. I
210. 18:36've been traveling for a few days, so my videos are a little late. So, we'll
211. 18:41end today's video here and see you soon in the next one. Until then,
212. 18:45bye-bye.