Latest / Learn Cantonese with Fexingo / Cantonese Kitchen: Seasoning Basics
Transcript
- Lucas: Hey everyone, welcome back to Learn Cantonese with Fexingo. I am Lucas. Luna: And I am Luna. It is so good to be back at the mic with you, Lucas. Lucas: Today we are continuing our kitchen journey. Last episode we talked about stir-frying and heat. Luna: Yes, and now we need to make it taste good. We need seasoning. Lucas: Exactly. Before we dive into the flavors, I want to mention something special. Luna: Oh? What is it? Lucas: If Fexingo has been helping you make progress with your Cantonese, you might want to support us. Luna: It really does feel like a community when you contribute. It keeps the show ad-free. Lucas: You can find us at buy me a coffee dot com slash fexingo — that's F. E. X. I. N. G. O. Luna: Yeah, even a small gesture helps keep these episodes coming. Thanks for listening. Lucas: Right. Let us get back to the stove. The first thing we add is usually salt. Luna: Salt is basic. How do you say 'add a little salt'? Lucas: We say: 加少少鹽. Jaa1 siu2 siu2 jim4. Luna: Jaa1 siu2 siu2 jim4. Add little little salt. Lucas: Perfect. Notice 'siu2 siu2' means 'a little bit'. It is reduplication. Luna: So 'jia siu2 siu2 jim4'. That sounds gentle. Not too much salt. Lucas: Exactly. You whisper to the food. Jaa1 siu2 siu2 jim4. Luna: Jaa1 siu2 siu2 jim4. Okay, I got that. Lucas: Now, sometimes salt is not enough. Sometimes you need sweetness. Luna: Like in some stir-fries? Just a hint? Lucas: Yes. To say 'add some sugar', we say: 加點糖. Jaa1 dim2 tong4. Luna: Jaa1 dim2 tong4. Add point sugar? Lucas: 'Dim2' here means 'a bit' or 'some'. It is similar to 'siu2' but slightly different nuance. Luna: Jaa1 dim2 tong4. Add some sugar. Got it. Lucas: Let us practice together. I say it slow. Jaa1 dim2 tong4. Luna: Jaa1 dim2 tong4. Lucas: Again. Jaa1 dim2 tong4. Luna: Jaa1 dim2 tong4. There it is. Lucas: Good. Now, the most important ingredient in Cantonese cooking is soy sauce. Luna: Oh, yes. But there are two main kinds, right? Lucas: Yes. The light one is called: 生抽. Sam1 cau1. Luna: Sam1 cau1. Light soy sauce. Lucas: Correct. It is salty and used for seasoning. Sam1 cau1. Luna: Sam1 cau1. I use this mostly. Lucas: Then there is the dark one. Used for color and deeper flavor. Luna: Is that 老抽? Lou5 cau1? Lucas: Spot on. Lou5 cau1. Dark soy sauce. It is thicker and sweeter. Luna: Lou5 cau1. So Sam1 cau1 for taste, Lou5 cau1 for look? Lucas: Roughly yes. Though Lou5 cau1 adds flavor too. Try saying both. Luna: Sam1 cau1... Lou5 cau1. Lucas: Sam1 cau1... Lou5 cau1. Luna: Sam1 cau1... Lou5 cau1. Those sound distinct. Lucas: They are. Now, one last secret weapon for aroma. Luna: Oh, I know this one. Sesame oil! Lucas: Yes. In Cantonese, it is: 麻油. Ma4 jau4. Luna: Ma4 jau4. Hemp oil? Or sesame? Lucas: Sesame oil. 'Ma4' refers to the numbing sensation of Sichuan peppercorns usually, but here it is just the word for sesame oil. Luna: Ma4 jau4. Right. A few drops at the end. Lucas: Exactly. Ma4 jau4. Try it again. Ma4 jau4. Luna: Ma4 jau4. Yeah, smells good already. Lucas: Let us review what we have learned today. Luna: First, adding salt: 加少少鹽. Jaa1 siu2 siu2 jim4. Lucas: Second, adding sugar: 加點糖. Jaa1 dim2 tong4. Luna: Third, light soy sauce: 生抽. Sam1 cau1. Lucas: Fourth, dark soy sauce: 老抽. Lou5 cau1. Luna: And fifth, sesame oil: 麻油. Ma4 jau4. Lucas: Great job. These five phrases will change your cooking. Luna: I can finally season my noodles properly. Jaa1 siu2 siu2 jim4. Lucas: Try it out. And remember, if you enjoyed this, check out Fexingo. Luna: Support the show at buy me a coffee dot com slash fexingo — F. E. X. I. N. G. O. Lucas: Thanks for learning with us. See you next time.