not to mention most people have the basic ingredients on hand (curry powder, onions, garlic, noodles) and you can throw in whatever leftovers you got in your fridge
Not sure how often you two look back on old videos that get new comments, but I had something like this at a local restaurant and wanted to recreate it. it was this video that not only showed the method, but provided a *much* better recipe and some historical knowledge to boot. Thanks to you both for the great recipes, research, production, and humor. On a platform full of food making, you two definitely stand out.
I recently took a vacation to New York and found a tiny dive spot chinese restaurant in the neighborhood we were staying in, in Brooklyn. They had this dish for $7 with shrimp, pork, and chicken in it. I literally ate it 5 out of the 8 nights I was in New York. I miss that dish so much.
"House Special" anything will usually have all 3 shrimp, chicken and pork. I'm having House Special Singapore Mei Fun so delicious...thin noodles with curry powder it's so delicious
Hey, so a few things: 1. There’s another technique for frying rice noodles that we found was a bit of a headache to work in with this particular dish, but we’d be remiss not to discuss it. For rice noodle dishes generally, a cool technique is to place the rice noodles (without any other ingredients) in a hot wok with an extremely thin shear of oil. Leave it in the wok without touching it for about a minute to let the rice noodles slightly brown. Flip, do the same with the other side, and take it out and reserve for the final stir-fry. 2. I understand that the technique for frying the curry powder might seem a bit odd. For us, we were trying to figure out how to (1) ensure the final dish doesn't end up gritty and (2) making sure it's not oily. For this dish it's really important that those two things aren't mutually exclusive, so that's how we cracked that nut. I just want to emphasize that this is how we personally did it, not some sort of classic technique or anything. 3. For reference, the curry powder we were using in the video was a common brand in Guangdong that’s imported from Kolkata. It consists of coriander, turmeric, chili powder, fenugreek, cumin, anis, ginger, garlic, cardamom, cinnamon, and cloves. 4. We didn't show this in the video because I was going a mile a minute with the veg prep, but for the jiuhuang we're using the middle section only - the white end's fibrous and the yellow end's usually slightly wilted. We got a lot of hate when we talked about tossing the super figrous ends of Gailan in the stir-fried veg vid, so if jiuhuang's expensive where you live you could chop it real fine and toss in a soup I guess? 5. Those beansprouts are Mung Bean sprouts by the way. If you wanna use Soyabean sprouts they'll work in a pinch, but then the 'picking both ends' step changes from 'highly recommended' to 'mandatory'. 6. I know that shrimp was sorta sad looking. It's not shrimp season in Guangdong now, and we didn't feel like dropping the dough for live ones. We're working on a Har Gow video, and if we can nail it (no promises) we'll use nicer shrimp for that one. 7. The MSG was because we didn't use soy sauce. Most recipes add in some light soy sauce, but we really didn't wanna muff up that hard fought color. So if you don't like MSG, add in some soy sauce instead (cutting the salt if half if you go that route) or just skip it if you wanna replicate the color we had here. 8. I hope I didn't mean to imply that this method was the *only* method for cooking rice noodles. Some people do a cold water soak. Some people cook em and rinse under cool water. It really is personal preference the technique you use - this is the method we feel gives the best end results. If you're already familiar with frying rice noodles, feel free to use what's working for you! That's all I can think of for now. As you may or may not've been able to tell, I've decided to lay the 'narrator voice' to rest at least for now. Maybe I'm off base here, but I think talking with passion > deep bass.
Chinese Cooking Demystified Chris~keep the non-narrator voice. It's far more ear friendly. The way you describe everything and with Steph making the cooking look effortless and soooo easy to follow is just perfect. Really. It isn't "forced" or trying to be like some that are so overproduced it becomes more about the host than the food. Don't ever change what is most definitely not broken. Jenn 💖 in Canada 🍁
If the curry powder a person has on hand doesn't contain cinnamon, cloves, star anise, fennel, and Szechuan pepper, or if if an extra flavour punch is desired, a pinch of five spice powder really elevates this dish, but add it only at the last second during the curry powder frying process. It'll lose a lot of flavour if cooked out too much.
I am just going to have to add another thank you to the already thank you comments. I do not have great Cantonese food around where I live, so I have to make the dishes myself. This video was so informative and helped reduce any confusion on what I need to look for before cooking and during cooking. One of the most daunting things for this recipe was selecting the noodles from the store. The Asian food store I frequent has a entire aisle six feet high on both sides full of noodles. I took your advice on how the noodles should be packed and went with a Vietnamese vermicelli, which turned out great. I was so impressed with my self learning this dish from your video I just had to comment. Look forward to more of your dishes.
For me, this was a great dish that helped kick-start my first attempts at Chinese cooking! It was fairly easy to find most of the ingredients at my local grocery store, and it turned out very similar to the noodles I'd had in the past. I would definitely recommend this recipe to anyone new to East Asian cooking (or even cooking in general)!
I have a very similar dish where I take shrimp, rice (parboiled), bell pepper, onion and garlic. Cook the rice until firm but not crunchy, off heat and let sit while I cook the rest of the stuff. Stir fry bell pepper, onion and garlic until slightly wilted, add in half the seasoning with the meat (shrimp, beef or chicken) until cooked, add in the rest of the seasoning and the rice. Oh I love that dish.
This is the best video on how to do this I've found so far. We have this in most Chinese/Cantonese restaurants here in the UK and a lot of them give the option of having this meal with the thicker 'chow mein' noodles. I will be trying this recipe tonight 👍
I grew up eating this dish. I still love it. Thank you so much for laying out how to make this at home. I've tried it but you taught me how to season it correctly to make it just the way it should be.
Thank you for your recipe and cooking techniques. It's AWESOME! By the way, Adam P is absolutely correct, you have one of the best cooking tutorials on youtube.
After draining & letting the noodles sit for a couple minutes to continue cooking running the noodles under water while pulling them apart makes it so they are not clumpy and much easier to stir fry
I’ve just watched 10 Singapore noodle videos. While I did learn some interesting things from the others, your video looks exactly like the version I prefer. Luckily I have some char siu. I think your egg technique is the best. Same with your vegetable technique. It amazes me when people just dump everything into the wok at the same time and think it’s going to cook evenly. Thanks for all your videos!
I love these noodles, tonight I didn't know what to make at all for supper so I found your recipie. I made this just used spam instead of the meat and I followed everything perfectly ! The one thing is tho I bought vermicelli that were made from beans ?! Still turned out very good but they were one rubber piece after I uncovered them, cold water actually separated them very nicely and then I dried them out very well, MY KIDS LOVED THIS I had no heat in it and it was missing slightly but my kids on the other hand couldn't love it more ! Even my super picky son just loved it ! Thank you for a great food idea sir !
Im from the philippines and this particular type of noodles is called bihon bi meaning rice and hon is powder or noodles made from rice powder. And the way we cook this is we never soak this in water coz the noodles will not be able to absorb the flavors of the sauce when stewing it. The most popular dish we make with rice noodles or bihon is sauteed bihon or bihon guisado in our language. Method involved sauteeing the ingredients and then add stock with soy sauce, adding the dried bihon and let is stew until there is no sauce left.
Othala that is not right way to cook rice noodle I will guide you Just pickel your rice noodle in water And waiting it become soft After that you can stir fry
I rinse my rice noodles (I use Vietnamese brands) in cold water after blanching, specifically to remove the starch that plagued your own noodles that were clumping together. Rinse them thoroughly and then spread out over a mesh rack in a half-sheet pan to dry a little before tossing in the wok. I also cut mine into shorter lengths just before they go into the wok. Works beautifully.
I've been cooking Chinese food (primarily Cantonese) since the 1st edition of Ken Hom's Chinese Cookery mostly because in the UK, outside of large cities at least, Chinese restaurants and takeaways are universally awful. However, I never mastered 'Singapore' rice noodles, which is a shame because it's one of my favourite things to eat. Thanks to this video I've gone from zero to hero in a single attempt. It turned out almost exactly as I'd hoped. The key points for me were 1) prep method of the noodles, 2) treatment/separation technique of noodles while cooking (chopsticks on the air), 3) pre-frying the veg and 4) making the aromatics/curry powder mix. The only negative, as I later saw mentioned in comments, was that the dish needed salt (I added some soy sauce after cooking) so I think I'll try adding either salt or soy sauce to the oil/aromatic/curry powder mix next time. Oh, and there will definitely be a next time!
Excellent teaching videos with great techniques and explanations. I made this for dinner and your recipe and instructions were very helpful. I substituted the rice vermicelli noodles with XL rice sticks (dried rice noodles than look like fun). It turned out pretty yummy! Thank you Steph and Chris! Chris does excellent job narrating. His Mandarin accent is pretty good that I thought he is Chinese. Glad I found your channel so I can cook my favorite dishes now.
I've been doing strict keto and Intermittent fasting for more than a year, so, had to improvise tons of stuff during these months. I really missed fried noodles, so started replacing the noodles for finely sliced cabbage, replaced several other ingredients as well. Same with fried rice, replaced with shredded cauliflower. I would say it's even better than with rice. I don't use soy sauce anymore, found a much better replacement too. And fry only with lard, tallow, coconut oil or ghee. I write this in case other ppl in a similar situation really want to have "fried noodles" without stopping keto.
I replace the bell pepper with shredded green cabbage and also put shredded bamboo shoots and shitaki mushrooms. Cutting the noodles with scissors (once softened) seems to help coating easier with the curry powder water mix. I use the taiwanese rice noodles because I like them better. It's one of my favorites from the restaurants.
Your version sounds good too. :) However, one criteria for a nice stir fried rice noodle dish is that the noodles are not shredded, so I'd avoid cutting the noddles and keep that hard-fought long (even sometimes tangled, lol) noodles. :)
Probably not as authentic, but when we lived in DC for several years, there was this dirt-cheap, American-Chinese take-out place (Yum's II) a block over from our apartment. At the time they were one of the only decent late-night food options in the immediate neighborhood. After a night out drinking, eating their Singapore Noodles around 2:30 in the morning before heading home was a glorious "late night drunk food" meal. Watching the cook stir-fry that thing up was almost as good as the food. I think it was the first time I realized how powerful the burners were in Chinese restaurants as well as the weirdly beautiful efficiency with which an experienced line cook with a wok can turn out dishes. They also had a cult following for their cheese steaks. A block away was Birch and Barley, a restaurant that frequently appeared on the area's Best Restaurent lists. The head chef there was originally from Philly and was on record as saying the cheese steaks at Yum's II were a favorite after-work dinner of his and the staff's, so much so that at one point they had Yum's II cater their staff Christmas Party!
One of my favorite dishes from Hong Kong cafe! I did not know it originated from Hong Kong. I’m a South East Asianer, the curry powder they use is good, but not quite like the curry flavor profile from my region as it’s much lighter. Despite that, this dish is still good and I add lots of sriracha to it.
Tried this today for the first time but didn't have any char siu. So I used some roast duck leg instead and it was pretty delicious. Thanks for the great recipes.
I tried this with more college student ingredients: cumin in place of curry powder, different veg, and no eggs cause i lacked eggs. beautiful, well-balanced and tastes like heaven.
Hey I really love the quality of your channel. Your instructions are clear and simple to follow plus your dishes seem very authentic and delicious. I'm currently on a diet so I can't try your food now but I will try later.
You are easily my favorite cooking channel on youtube (and I watch a lot). Thanks to you both. This recipe is no exception because you don't over-complicate things. Really good Chinese cooking has a lot of structure built into it and that shines through in the way you handle each dish. It isn't dogmatic, just really sensical -- and clean and good (I only had to adapt your method/recipe slightly). One question: whenever I have had this dish (not in China, but Penang and Western Indonesia (Sumatera)) it was always intensely aromatic (it always smelled so much more wonderful than other prepared dishes at market), and it was not by basil. What do you recommend?
I made this, with some ingredients that I had on hand, and it was absolutely delicious ! I added coriander leaves, onions, a green mild chili pepper, prawns, and carrot. I never thought I'd find a use for that boring western style yellow curry powder !
I tried this with some brown rice noodles because it was the only rice noodle available. Turned out great, controlling the amount of oil was the ticket. I think it made it taste better than the Singapore mai fun at my local dive Chinese restaurant and that’s saying something, it’s my favorite dish. Also ended up using chicken breast and spam for the meats due to allergies and availability, the spam was a great flavor. Can’t wait to play around with this recipe some more. Thanks!
I ordered this dish religiously then the pandemic hit. I was craving this and made it a few times. I'm playing around with the curry though. The 1st time I made it the curry clumped and watching this video, I needed more oil. The 2nd time not so clumpy. I'll get it right. Thanks for the tip.
Cheers, yeah, love this dish! Shame it sometimes gets a bad rap abroad due to its association with pan-asian sorta restaurants... really is a tasty fried rice noodle :)
There is a small Chinese /Malaysian restaurant, in Elizabeth St in Melbourne city centre. It is popular with overseas uni students. Five minutes after ordering, a hot, (temp), Singapore Fried Noodle dish is on your table. Tasty. I'm guessing the cook doesn't do any swapping in and out, but I like his cooking.
I love ordering this dish at the HK place in NYC Chinatown. I always get the HK iced milk tea, they serve it in these awesome unique bottles in a bowl full of ice. And man, that tea is some of the strongest brewed tea I've ever had. I get heart palpitations after drinking it. O_O But yeah, another thing about that HK restaurant I learned is, just like Japan, HK really has a thing for "Western-style" food. And it's damn good. They kinda do their own style, it kinda reminds me of Japanese western food but not quite. It's usually way richer. The dish I get besides Singa noodles is this thing called "Portuguese style baked Chicken" and its served over italian style noodles but its like... a cross between chicken alfredo, and chicken curry. So good.
My personal favorite dish HK-Western dish is probably 'pumpkin and seafood baked rice'. Make a bechemel, mix in seafood and asian pumpkin (Kabocha), smother it over some egg fried rice, top with some melty cheese and broil. It's awesome, it's like one of my personal go-to 2am drunk food dishes.
Substitute the noodle for basmati rice, it's what I have during this time (June 2020), thank you for unlocking my childhood favorite dishes and narrating in English for us Chinese Canadians! 👍🍚
Just found this video and made these noodles for lunch - wow! They are absolutely amazing and it was so simple to prepare. Thanks so much for an amazing recipe!
I spread cooked noodle on a cooling rack covered with damp paper towel. Works well. The bakery where I buy char sui is on vacation😔, so I’m using boneless chicken in bite sized slivers. It won’t be as good, but it will still be very tasty
I've done this dish many times without instructions from this video but tasted it from ordering in restaurant. Let me tell this much, this video makes it harder than what it is. Just a simple trick to loosen up the clumping noodles, rinse it under cold water or dunk it in a bowl of cold water to keep them from sticking.
I used red curry paste. It was good, very fragrant, but a little too hot/spicy. I think it would have been better with yellow curry. I also put some chopped fresh basil in it.
I tried other recipes but I really found this one is extremely well and even easier than the others on you tube My personal suggestion is to use a quality curry powder Penzeys Curry is absolutely amazing and I won't waste time with other brands, sincerely worth trying , thanks for the great video 👍👍
I always figured they called it "Singapore" because of the mix of Malay-style curry with Chinese cooking, since Singapore itself has large Chinese and Malay populations intermixing some. This is probably my favorite dish at the "fast food" Chinese restaurants in the US, but making it myself has always felt like too much of a pain when I can stuff my face with it by walking a block and giving someone ten dollars. But I'm in the middle of making six pounds off char siu, and somebody gave us a bunch of rice noodles, so it looks like I'll be giving it a shot soon!
I found that the secret to a great singaporean fried rice noodles is to CUT the noodles beforehand, into a bite sizes. This also helps with separating them when they're being stir fried in the wok. Godsend!!!
I am a Singaporean, and I didn't know they call this noodle "Singapore" Rice Noodles. I always thought those economical bee hoon in Singapore are the ones :D
The Singapore variant 星洲米粉 (Singapore fried rice vermicelli) is commonly found in all tze char (煮炒) stalls in coffee shops around the island. it’s made without adding the curry powder
Huh, interesting is it actually called "星洲米粉"? Tbh I was mostly going with what I heard from Singaporeans online when I said the dish wasn't from Singapore. Love eating it but definitely far from an expert on Straits Chinese fare
@@ChineseCookingDemystified Yes. It is called Xing Zhou Mi Fen. No. It is not considered Singaporean. Singapore is cosmopolitan to a depth which is challenging to grasp for many newcomers. One way to learn about Singapore is to never ever think that Singapore is a monolithic block - like “everyone is kiasu”, “everyone is good at Math”, “every food is spicy”, “everywhere is safe”, etc. This means that while Xing Zhou Mi Fen is widely sold in Singapore, so is just about anything else that sounds specific like Indian Prata, Western Burgers, Malay Coconut Rice (Nasi Lemak). We respect the items by being specific in the names. So, we insist on calling Xing Zhou Mi Fen in Mandarin Chinese exactly. Singaporeans who hears the dish in this language, Xing Zhou Mi Fen, know it refers to light soy coloured fried noodles and the noodles are rice vermicelli. If one wants to talk about another noodle dish, one will call it specifically, Hokkien Mee (it is the Hokkien one with yellow and white noodles and prawns), Hei Mee (it may not be the Hokkien one; could be Malaysian style with brown broth), Wanton Mee (it has you mian aka thin noodles or mee pok unless you ask for something else), Char Kway Teow (it is Chinese fried so it is dark and sweet), Hor Fun (it is glue-y and flat white noodles with seafood), Laksa (it is yellow thick egg noodles that may have white noodles but definitely has coconut milk), Mee Soto (it is Malay cooking yellow noodles with clear chicken soup; it is Halal), Maggi Goreng (it is Indian fried so it is usually red), etc. Singaporeans feel strongly about justice. We will speak up if an idea/item seems to be appropriated or misappropriated. In the same length, we will also disclaim what is not ours. That’s the reason why you saw many comments online voicing that Xing Zhou Mi Fen is not Singapore Fried Noodles. Nobody wants to claim this dish as local. However, the global food scene has stamped it as Singaporean due to the curry. Locally, our Xing Zhou Mi Fen does not contain curry. And in Singapore, curry is also attributed largely to Indian foods. Some exceptions are Hainanese Scissor Cut Curry Rice and Hainanese Chicken Curry. But those who know our migrants roots well enough will understand that this is still authentic because many Hainanese worked as chefs for the British and learn western puffs and pastries from them. Hainanese also often have western bread shops with Asian adaptation of making bread. In this way, Hainanese had access to curry through trade and career and knew how to cook with curry. My point is, calling Xing Zhou Mi Fen a Singapore Fried Noodle is a misstep in translation. It also shows the amount of misguided colourism/flavourism applied by the translator - curry being used does not make a dish Singaporean. Just because food is spicy and in Asia does not make it Singaporean. Not all things spicy come from Singapore.
Just happened to stumble across this channel..Can't wait to try some of these recipes..Loads of tips an ideas..I learn a lot from you guys..Just subscribed..
Thanks for the video and now subscribed. As an American in the USA, I'm always looking for good international, but simple cuisine I can make here. Most of what you mentioned I can find here and I like how you offered substitution easy to find ingredients for things that are hard to find...Spam. Thanks again :)
Cheers, if there's anything I say that you can't get be sure to check out the reddit post too :) Sometimes in the videos I'm a bit constrained by pacing and I don't get into things quite as much as I'd like. I certainly understand sourcing struggles. Personally, I'd love to be able to cook more Mexican but where we live in Shenzhen there's so much stuff that'd be almost impossible for me to source... mexican chilis are almost completely unavailable, and I can't get masa unless I wanna Nixtmalize my own corn lol. Even if you can't find a critical ingredient from a certain dish, remember that you can always take inspiration from technique :)
My wife and I are expecting our first child at the end of May. Can you guys make a video on how to make 薑醋 for after labour? As always, great video and learn lots of techniques from you guys! Keep up the good work.
Congrats! That dish's pretty cool, it's been ages since I've had it - you don't see it so much in Shenzhen. One of Steph's favorites, and doesn't seem too hard. I can't promise anything, but we'll try to figure it out for May. If it doesn't work out with a video recipe, we'll try our best to at least get you something written :)
Chinese Cooking Demystified thanks! That would be amazing. Thanks for responding and trying to make an effort. I know it's hard producing these, so I completely understand. If a video receipe doesn't work out, I'll message you guys to see if you have a recipe by then. Once again, thanks!
Hey, just letting ya know it's on the way! We've been testing it and I'm enjoying some egg now haha. Assuming no unexpected hiccups it'll be out next Tues :)
Chinese Cooking Demystified that's amazing! Thanks so much for making the video. My wife and I plus the whole family are looking forward to the recipe. Hope you guys had fun making this one!
Thank you, I will use this technique today and see how it turns out. Before, my noodles would be all clumped together, but I will try the method you used
Do you have any tips on mixing the noodles with the other ingredients. I always end up with a pile of noodles with a pile of other ingredients. I always find it difficult to adequately combine everything together and I'm not sure where I'm going wrong!
Just wanted to stop by and say that I love your channel. It's brilliant and very informative. So well put together with so much care and attention to detail. Thank you for doing these! This week I'm making the Guobaorou and also the Singapore noodles. Cheeky request :) could you do a Chinese pork bun (baozi) recipe, please? I would love to see that.
Thanks man, appreciated. Lemme know how they go, we can always use the feedback! And yeah we should totally do a 'bog-standard' sort of Baozi recipe. We've been working of Char Siu Bao and pulling our hair out a bit because it's not quite there and a bit too similar to a standard baozi texture haha One thing that's kinda holding us back on that front is that for the first few years I lived in China I think I ate Pork Baozi like every day for breakfast. Ended up getting pretty sick of em lol One point of clarification, you're talking Baozi, not the Taiwanese Gua Bao right? I know the latter are quite trendy in the West these days.
Chinese Cooking Demystified - You're welcome! My partner also loves watching the videos! And yeah I mean the Chinese bao not the Taiwanese ones. It's the ones with the folds around it and a hole in the top right? :) I would be just the same and eat those things every day for breakfast every damn day!
This stuff is severely underrated. Like, when cooked well, it tastes like the heaven and more.
not to mention most people have the basic ingredients on hand (curry powder, onions, garlic, noodles) and you can throw in whatever leftovers you got in your fridge
Toss in a splash of rice vinegar once its finished - absolutely amazing. The tanginess balances the spice and salt so well, it's insane.
Not sure how often you two look back on old videos that get new comments, but I had something like this at a local restaurant and wanted to recreate it. it was this video that not only showed the method, but provided a *much* better recipe and some historical knowledge to boot. Thanks to you both for the great recipes, research, production, and humor. On a platform full of food making, you two definitely stand out.
I recently took a vacation to New York and found a tiny dive spot chinese restaurant in the neighborhood we were staying in, in Brooklyn. They had this dish for $7 with shrimp, pork, and chicken in it. I literally ate it 5 out of the 8 nights I was in New York. I miss that dish so much.
They have this at every Chinese restaurant I’ve ever been to
"House Special" anything will usually have all 3 shrimp, chicken and pork. I'm having House Special Singapore Mei Fun so delicious...thin noodles with curry powder it's so delicious
Hey, so a few things:
1. There’s another technique for frying rice noodles that we found was a bit of a headache to work in with this particular dish, but we’d be remiss not to discuss it. For rice noodle dishes generally, a cool technique is to place the rice noodles (without any other ingredients) in a hot wok with an extremely thin shear of oil. Leave it in the wok without touching it for about a minute to let the rice noodles slightly brown. Flip, do the same with the other side, and take it out and reserve for the final stir-fry.
2. I understand that the technique for frying the curry powder might seem a bit odd. For us, we were trying to figure out how to (1) ensure the final dish doesn't end up gritty and (2) making sure it's not oily. For this dish it's really important that those two things aren't mutually exclusive, so that's how we cracked that nut. I just want to emphasize that this is how we personally did it, not some sort of classic technique or anything.
3. For reference, the curry powder we were using in the video was a common brand in Guangdong that’s imported from Kolkata. It consists of coriander, turmeric, chili powder, fenugreek, cumin, anis, ginger, garlic, cardamom, cinnamon, and cloves.
4. We didn't show this in the video because I was going a mile a minute with the veg prep, but for the jiuhuang we're using the middle section only - the white end's fibrous and the yellow end's usually slightly wilted. We got a lot of hate when we talked about tossing the super figrous ends of Gailan in the stir-fried veg vid, so if jiuhuang's expensive where you live you could chop it real fine and toss in a soup I guess?
5. Those beansprouts are Mung Bean sprouts by the way. If you wanna use Soyabean sprouts they'll work in a pinch, but then the 'picking both ends' step changes from 'highly recommended' to 'mandatory'.
6. I know that shrimp was sorta sad looking. It's not shrimp season in Guangdong now, and we didn't feel like dropping the dough for live ones. We're working on a Har Gow video, and if we can nail it (no promises) we'll use nicer shrimp for that one.
7. The MSG was because we didn't use soy sauce. Most recipes add in some light soy sauce, but we really didn't wanna muff up that hard fought color. So if you don't like MSG, add in some soy sauce instead (cutting the salt if half if you go that route) or just skip it if you wanna replicate the color we had here.
8. I hope I didn't mean to imply that this method was the *only* method for cooking rice noodles. Some people do a cold water soak. Some people cook em and rinse under cool water. It really is personal preference the technique you use - this is the method we feel gives the best end results. If you're already familiar with frying rice noodles, feel free to use what's working for you!
That's all I can think of for now. As you may or may not've been able to tell, I've decided to lay the 'narrator voice' to rest at least for now. Maybe I'm off base here, but I think talking with passion > deep bass.
Chinese Cooking Demystified
Chris~keep the non-narrator voice. It's far more ear friendly.
The way you describe everything and with Steph making the cooking look effortless and soooo easy to follow is just perfect. Really. It isn't "forced" or trying to be like some that are so overproduced it becomes more about the host than the food. Don't ever change what is most definitely not broken.
Jenn 💖 in Canada 🍁
Chinese Cooking Demystified b
If the curry powder a person has on hand doesn't contain cinnamon, cloves, star anise, fennel, and Szechuan pepper, or if if an extra flavour punch is desired, a pinch of five spice powder really elevates this dish, but add it only at the last second during the curry powder frying process. It'll lose a lot of flavour if cooked out too much.
Could you also just make the curry mixture, then remove, then fry noodle with method mentioned by themselves and then add the curry mixture back in?
Judy Knight r
I really appreciate the straightforward narration, and background info on types of noodles, origin, etc. Thank you for an awesome channel!
I am just going to have to add another thank you to the already thank you comments. I do not have great Cantonese food around where I live, so I have to make the dishes myself. This video was so informative and helped reduce any confusion on what I need to look for before cooking and during cooking. One of the most daunting things for this recipe was selecting the noodles from the store. The Asian food store I frequent has a entire aisle six feet high on both sides full of noodles. I took your advice on how the noodles should be packed and went with a Vietnamese vermicelli, which turned out great. I was so impressed with my self learning this dish from your video I just had to comment. Look forward to more of your dishes.
For me, this was a great dish that helped kick-start my first attempts at Chinese cooking! It was fairly easy to find most of the ingredients at my local grocery store, and it turned out very similar to the noodles I'd had in the past. I would definitely recommend this recipe to anyone new to East Asian cooking (or even cooking in general)!
i love you guys and your videos. its very informative and detailed. I think you have one of the best cooking tutorials on youtube. asian or western
I have a very similar dish where I take shrimp, rice (parboiled), bell pepper, onion and garlic. Cook the rice until firm but not crunchy, off heat and let sit while I cook the rest of the stuff. Stir fry bell pepper, onion and garlic until slightly wilted, add in half the seasoning with the meat (shrimp, beef or chicken) until cooked, add in the rest of the seasoning and the rice.
Oh I love that dish.
This recipe/demo of an authentic Singapore Rice Noodles is ON POINT !
Best cooking video I've ever seen. Simple & straight forward
Cheers and thx~
This is the best video on how to do this I've found so far. We have this in most Chinese/Cantonese restaurants here in the UK and a lot of them give the option of having this meal with the thicker 'chow mein' noodles. I will be trying this recipe tonight 👍
Its originated from malaysia
I like your style: no strict ingredient list but realistic substitutions/ omissions. Subbed of course and start scanning your copious output!
I grew up eating this dish. I still love it. Thank you so much for laying out how to make this at home. I've tried it but you taught me how to season it correctly to make it just the way it should be.
I am, frankly, binge-watching your uploads. I SO cannot wait to try each one!
Thank you for your recipe and cooking techniques. It's AWESOME! By the way, Adam P is absolutely correct, you have one of the best cooking tutorials on youtube.
After draining & letting the noodles sit for a couple minutes to continue cooking running the noodles under water while pulling them apart makes it so they are not clumpy and much easier to stir fry
I’ve just watched 10 Singapore noodle videos. While I did learn some interesting things from the others, your video looks exactly like the version I prefer. Luckily I have some char siu. I think your egg technique is the best. Same with your vegetable technique. It amazes me when people just dump everything into the wok at the same time and think it’s going to cook evenly. Thanks for all your videos!
I love these noodles, tonight I didn't know what to make at all for supper so I found your recipie. I made this just used spam instead of the meat and I followed everything perfectly ! The one thing is tho I bought vermicelli that were made from beans ?! Still turned out very good but they were one rubber piece after I uncovered them, cold water actually separated them very nicely and then I dried them out very well, MY KIDS LOVED THIS I had no heat in it and it was missing slightly but my kids on the other hand couldn't love it more ! Even my super picky son just loved it ! Thank you for a great food idea sir !
Im from the philippines and this particular type of noodles is called bihon bi meaning rice and hon is powder or noodles made from rice powder. And the way we cook this is we never soak this in water coz the noodles will not be able to absorb the flavors of the sauce when stewing it. The most popular dish we make with rice noodles or bihon is sauteed bihon or bihon guisado in our language. Method involved sauteeing the ingredients and then add stock with soy sauce, adding the dried bihon and let is stew until there is no sauce left.
I never cook the noodles. I soak it in warm water till soft and separated. I found cooked noodles tend to be too mushy after recooking.
Me too.
Same here.
Yip when i worked in a restaurant. The master chef did the same.
Thanks for the tip!
Othala that is not right way to cook rice noodle
I will guide you
Just pickel your rice noodle in water
And waiting it become soft
After that you can stir fry
I rinse my rice noodles (I use Vietnamese brands) in cold water after blanching, specifically to remove the starch that plagued your own noodles that were clumping together. Rinse them thoroughly and then spread out over a mesh rack in a half-sheet pan to dry a little before tossing in the wok. I also cut mine into shorter lengths just before they go into the wok. Works beautifully.
I've been cooking Chinese food (primarily Cantonese) since the 1st edition of Ken Hom's Chinese Cookery mostly because in the UK, outside of large cities at least, Chinese restaurants and takeaways are universally awful. However, I never mastered 'Singapore' rice noodles, which is a shame because it's one of my favourite things to eat. Thanks to this video I've gone from zero to hero in a single attempt. It turned out almost exactly as I'd hoped. The key points for me were 1) prep method of the noodles, 2) treatment/separation technique of noodles while cooking (chopsticks on the air), 3) pre-frying the veg and 4) making the aromatics/curry powder mix. The only negative, as I later saw mentioned in comments, was that the dish needed salt (I added some soy sauce after cooking) so I think I'll try adding either salt or soy sauce to the oil/aromatic/curry powder mix next time. Oh, and there will definitely be a next time!
Excellent teaching videos with great techniques and explanations. I made this for dinner and your recipe and instructions were very helpful. I substituted the rice vermicelli noodles with XL rice sticks (dried rice noodles than look like fun). It turned out pretty yummy! Thank you Steph and Chris! Chris does excellent job narrating. His Mandarin accent is pretty good that I thought he is Chinese. Glad I found your channel so I can cook my favorite dishes now.
I've been doing strict keto and Intermittent fasting for more than a year, so, had to improvise tons of stuff during these months.
I really missed fried noodles, so started replacing the noodles for finely sliced cabbage, replaced several other ingredients as well. Same with fried rice, replaced with shredded cauliflower. I would say it's even better than with rice.
I don't use soy sauce anymore, found a much better replacement too.
And fry only with lard, tallow, coconut oil or ghee.
I write this in case other ppl in a similar situation really want to have "fried noodles" without stopping keto.
what do you substitute the soy sauce for?
Another excellent video. I like how efficient and quick you are. No fooling around here!
criminally underrated channel
Thank you for sharing how long each ingredient should cook, that's very helpful!
I replace the bell pepper with shredded green cabbage and also put shredded bamboo shoots and shitaki mushrooms. Cutting the noodles with scissors (once softened) seems to help coating easier with the curry powder water mix. I use the taiwanese rice noodles because I like them better. It's one of my favorites from the restaurants.
Your version sounds good too. :) However, one criteria for a nice stir fried rice noodle dish is that the noodles are not shredded, so I'd avoid cutting the noddles and keep that hard-fought long (even sometimes tangled, lol) noodles. :)
Anna Leonard any rice noodle dish with cabbage my head associates with Philippine dish called Pancit ..sooo delicious !
You can find Singapore fried noodles everywhere except in Singapore🤔
Yep. You try to order it, you will get strange looks.
Same with when you go to tailand and ask for a tai massage and they give you weird looks
But last time when Trump & Kim met in Singapore, the host offered the dish, I saw it on tv.
I mean I wouldn’t go to China and ask where I can buy Chinese food
So
one of the best cooking channels on youtube!!
Probably not as authentic, but when we lived in DC for several years, there was this dirt-cheap, American-Chinese take-out place (Yum's II) a block over from our apartment. At the time they were one of the only decent late-night food options in the immediate neighborhood. After a night out drinking, eating their Singapore Noodles around 2:30 in the morning before heading home was a glorious "late night drunk food" meal. Watching the cook stir-fry that thing up was almost as good as the food. I think it was the first time I realized how powerful the burners were in Chinese restaurants as well as the weirdly beautiful efficiency with which an experienced line cook with a wok can turn out dishes. They also had a cult following for their cheese steaks. A block away was Birch and Barley, a restaurant that frequently appeared on the area's Best Restaurent lists. The head chef there was originally from Philly and was on record as saying the cheese steaks at Yum's II were a favorite after-work dinner of his and the staff's, so much so that at one point they had Yum's II cater their staff Christmas Party!
One of my favorite dishes from Hong Kong cafe! I did not know it originated from Hong Kong. I’m a South East Asianer, the curry powder they use is good, but not quite like the curry flavor profile from my region as it’s much lighter. Despite that, this dish is still good and I add lots of sriracha to it.
Tried this today for the first time but didn't have any char siu. So I used some roast duck leg instead and it was pretty delicious. Thanks for the great recipes.
My local calls it Singapore Chow Mein Fun w/ Curry. They submitted chicken for the pork, but it tastes amazing!
I tried this with more college student ingredients: cumin in place of curry powder, different veg, and no eggs cause i lacked eggs. beautiful, well-balanced and tastes like heaven.
Hey I really love the quality of your channel. Your instructions are clear and simple to follow plus your dishes seem very authentic and delicious. I'm currently on a diet so I can't try your food now but I will try later.
What sort of diet you on? Maybe we can direct ya to a couple of our vids and give tips on how to adjust em :)
You are easily my favorite cooking channel on youtube (and I watch a lot). Thanks to you both. This recipe is no exception because you don't over-complicate things. Really good Chinese cooking has a lot of structure built into it and that shines through in the way you handle each dish. It isn't dogmatic, just really sensical -- and clean and good (I only had to adapt your method/recipe slightly). One question: whenever I have had this dish (not in China, but Penang and Western Indonesia (Sumatera)) it was always intensely aromatic (it always smelled so much more wonderful than other prepared dishes at market), and it was not by basil. What do you recommend?
Cook the noodles last or while the aromatics are frying, so you wont have to deal with clumping. Great channel thanks for all the recipes.
I just found food Heaven and it’s in a wok. The noodles of my childhood, long sought for many years. FINALLY! Thank you! ❤️
I made this, with some ingredients that I had on hand, and it was absolutely delicious ! I added coriander leaves, onions, a green mild chili pepper, prawns, and carrot. I never thought I'd find a use for that boring western style yellow curry powder !
Great job! You are making cooking from art to engineering :)
I tried this with some brown rice noodles because it was the only rice noodle available. Turned out great, controlling the amount of oil was the ticket. I think it made it taste better than the Singapore mai fun at my local dive Chinese restaurant and that’s saying something, it’s my favorite dish. Also ended up using chicken breast and spam for the meats due to allergies and availability, the spam was a great flavor. Can’t wait to play around with this recipe some more. Thanks!
Hey, I really like your approach: no wasted time! explain the why along with the how! And result looks excellent!
We make this at the Vietnamese restaurant I work at, and had no idea about it not actually being from Singapore. Good stuff.
I have no idea how to express how happy you've just made me. This dish is tough to find around St. Louis.
I ordered this dish religiously then the pandemic hit. I was craving this and made it a few times. I'm playing around with the curry though. The 1st time I made it the curry clumped and watching this video, I needed more oil. The 2nd time not so clumpy. I'll get it right. Thanks for the tip.
I love all of your recipes, but this one made me so hungry just watching you make it.... FABULOUS!
Cheers, yeah, love this dish! Shame it sometimes gets a bad rap abroad due to its association with pan-asian sorta restaurants... really is a tasty fried rice noodle :)
God this looks AMAZING. Good job guys.
Cheers man, always good to hear from you.
There is a small Chinese /Malaysian restaurant, in Elizabeth St in Melbourne city centre. It is popular with overseas uni students. Five minutes after ordering, a hot, (temp), Singapore Fried Noodle dish is on your table. Tasty. I'm guessing the cook doesn't do any swapping in and out, but I like his cooking.
I absolutely love this dish!
It was my go to dish at 369 China Bistro in Houston.
Great video... very nicely done tutorial!
A splash of rice vinegar in the finished product balances the noodles out so well
I have had these a few times and always look for a place that makes this style. Just the best!
Thank you for teaching me how to make one of my all time favorites!
I love ordering this dish at the HK place in NYC Chinatown. I always get the HK iced milk tea, they serve it in these awesome unique bottles in a bowl full of ice. And man, that tea is some of the strongest brewed tea I've ever had. I get heart palpitations after drinking it. O_O
But yeah, another thing about that HK restaurant I learned is, just like Japan, HK really has a thing for "Western-style" food. And it's damn good. They kinda do their own style, it kinda reminds me of Japanese western food but not quite. It's usually way richer. The dish I get besides Singa noodles is this thing called "Portuguese style baked Chicken" and its served over italian style noodles but its like... a cross between chicken alfredo, and chicken curry. So good.
My personal favorite dish HK-Western dish is probably 'pumpkin and seafood baked rice'. Make a bechemel, mix in seafood and asian pumpkin (Kabocha), smother it over some egg fried rice, top with some melty cheese and broil.
It's awesome, it's like one of my personal go-to 2am drunk food dishes.
Oh man, that sounds awesome. I wonder if my HK place has that dish, I'll have to look for it now.
Substitute the noodle for basmati rice, it's what I have during this time (June 2020), thank you for unlocking my childhood favorite dishes and narrating in English for us Chinese Canadians! 👍🍚
Just found this video and made these noodles for lunch - wow! They are absolutely amazing and it was so simple to prepare. Thanks so much for an amazing recipe!
I spread cooked noodle on a cooling rack covered with damp paper towel. Works well.
The bakery where I buy char sui is on vacation😔, so I’m using boneless chicken in bite sized slivers. It won’t be as good, but it will still be very tasty
Thank you. I 'm doin this. I will spread out my noodles, so they do not stick together. I am gonna be a WOK star ! ! !
HAHA
LOLOL
So, are you a Wok Star yet?
You are good every thing show us very clearly thank goodness
Great video, I'm so glad you showed me how to make it. Now I now how much prep and utensils used, I think I'll just go ahead and order my take out 👍
Great video, I’ve made this recipe a few times and it’s perfect, thank you.. you guys have a great Chanel..👍
I've done this dish many times without instructions from this video but tasted it from ordering in restaurant. Let me tell this much, this video makes it harder than what it is. Just a simple trick to loosen up the clumping noodles, rinse it under cold water or dunk it in a bowl of cold water to keep them from sticking.
I tried this one today, and it was pretty good.
Nice color, easy cooking, good taste!!
Love this noodle dish my favourite from my local Chinese takeaway , now I can make it myself thank you 🙏
Same here
This looks great. Can't wait to make it. I may use curry paste because I have it in my fridge.
Garth Goldberg how did it go?
I used red curry paste. It was good, very fragrant, but a little too hot/spicy. I think it would have been better with yellow curry. I also put some chopped fresh basil in it.
Do you fry your curry paste before using it?
I tried other recipes but I really found this one is extremely well and even easier than the others on you tube My personal suggestion is to use a quality curry powder Penzeys Curry is absolutely amazing and I won't waste time with other brands, sincerely worth trying , thanks for the great video 👍👍
I always wondered how they made the noodles yellow ! Delicious!
Looks good n tasty.tks. Preparation of rice noodles can be improved so it does not clump up.
Wow! Yum. It's definitely more Chinese ingredients than I realized and a little more involved, but still doable.
Great food Ethan, keep it up!
I always figured they called it "Singapore" because of the mix of Malay-style curry with Chinese cooking, since Singapore itself has large Chinese and Malay populations intermixing some. This is probably my favorite dish at the "fast food" Chinese restaurants in the US, but making it myself has always felt like too much of a pain when I can stuff my face with it by walking a block and giving someone ten dollars. But I'm in the middle of making six pounds off char siu, and somebody gave us a bunch of rice noodles, so it looks like I'll be giving it a shot soon!
I found that the secret to a great singaporean fried rice noodles is to CUT the noodles beforehand, into a bite sizes. This also helps with separating them when they're being stir fried in the wok. Godsend!!!
One of my favorite dish 😍
I am a Singaporean, and I didn't know they call this noodle "Singapore" Rice Noodles. I always thought those economical bee hoon in Singapore are the ones :D
Only reason call it such is because of the influence of curry flavor. And since YOU are from Singapore, YOU know HOW big they are on curry.
This is WONDERFUL. Thanks!!!!
Never knew that Singapore Mei Fun isn't really Singaporean. Nice cooking video, very detailed! Thanks!
Perfection. Great video, very well explained. Thank you
Very clear and detailed presentation. Thank you.
The Singapore variant 星洲米粉 (Singapore fried rice vermicelli) is commonly found in all tze char (煮炒) stalls in coffee shops around the island. it’s made without adding the curry powder
Huh, interesting is it actually called "星洲米粉"? Tbh I was mostly going with what I heard from Singaporeans online when I said the dish wasn't from Singapore. Love eating it but definitely far from an expert on Straits Chinese fare
@@ChineseCookingDemystified
Yes. It is called Xing Zhou Mi Fen.
No. It is not considered Singaporean.
Singapore is cosmopolitan to a depth which is challenging to grasp for many newcomers. One way to learn about Singapore is to never ever think that Singapore is a monolithic block - like “everyone is kiasu”, “everyone is good at Math”, “every food is spicy”, “everywhere is safe”, etc.
This means that while Xing Zhou Mi Fen is widely sold in Singapore, so is just about anything else that sounds specific like Indian Prata, Western Burgers, Malay Coconut Rice (Nasi Lemak).
We respect the items by being specific in the names. So, we insist on calling Xing Zhou Mi Fen in Mandarin Chinese exactly.
Singaporeans who hears the dish in this language, Xing Zhou Mi Fen, know it refers to light soy coloured fried noodles and the noodles are rice vermicelli.
If one wants to talk about another noodle dish, one will call it specifically,
Hokkien Mee (it is the Hokkien one with yellow and white noodles and prawns),
Hei Mee (it may not be the Hokkien one; could be Malaysian style with brown broth),
Wanton Mee (it has you mian aka thin noodles or mee pok unless you ask for something else),
Char Kway Teow (it is Chinese fried so it is dark and sweet),
Hor Fun (it is glue-y and flat white noodles with seafood),
Laksa (it is yellow thick egg noodles that may have white noodles but definitely has coconut milk),
Mee Soto (it is Malay cooking yellow noodles with clear chicken soup; it is Halal),
Maggi Goreng (it is Indian fried so it is usually red), etc.
Singaporeans feel strongly about justice. We will speak up if an idea/item seems to be appropriated or misappropriated. In the same length, we will also disclaim what is not ours.
That’s the reason why you saw many comments online voicing that Xing Zhou Mi Fen is not Singapore Fried Noodles. Nobody wants to claim this dish as local. However, the global food scene has stamped it as Singaporean due to the curry.
Locally, our Xing Zhou Mi Fen does not contain curry.
And in Singapore, curry is also attributed largely to Indian foods. Some exceptions are Hainanese Scissor Cut Curry Rice and Hainanese Chicken Curry. But those who know our migrants roots well enough will understand that this is still authentic because many Hainanese worked as chefs for the British and learn western puffs and pastries from them. Hainanese also often have western bread shops with Asian adaptation of making bread. In this way, Hainanese had access to curry through trade and career and knew how to cook with curry.
My point is, calling Xing Zhou Mi Fen a Singapore Fried Noodle is a misstep in translation. It also shows the amount of misguided colourism/flavourism applied by the translator - curry being used does not make a dish Singaporean. Just because food is spicy and in Asia does not make it Singaporean. Not all things spicy come from Singapore.
Thank you so much for the educational tutorial! Can't wait to make this dish!
Great video 👍👍👍 Thanks !
Thanks for your cooking technique and your recipe. I made this Singapore noodle. It was delicious. Thanks again to both of you.
One of the dishes that I judge a new Cantonese restaurant by!
Do Asian markets sell charsu already made? I made some myself but im still working on the cutting arts. Lol
My favourite dish! Lovely ! Thank you.
Just happened to stumble across this channel..Can't wait to try some of these recipes..Loads of tips an ideas..I learn a lot from you guys..Just subscribed..
Thanks very much, I followed it and mine came out perfect, just like at the restaurant that I normally buy it from
Thanks for the video and now subscribed. As an American in the USA, I'm always looking for good international, but simple cuisine I can make here. Most of what you mentioned I can find here and I like how you offered substitution easy to find ingredients for things that are hard to find...Spam.
Thanks again :)
Cheers, if there's anything I say that you can't get be sure to check out the reddit post too :) Sometimes in the videos I'm a bit constrained by pacing and I don't get into things quite as much as I'd like.
I certainly understand sourcing struggles. Personally, I'd love to be able to cook more Mexican but where we live in Shenzhen there's so much stuff that'd be almost impossible for me to source... mexican chilis are almost completely unavailable, and I can't get masa unless I wanna Nixtmalize my own corn lol.
Even if you can't find a critical ingredient from a certain dish, remember that you can always take inspiration from technique :)
My wife and I are expecting our first child at the end of May. Can you guys make a video on how to make 薑醋 for after labour?
As always, great video and learn lots of techniques from you guys! Keep up the good work.
Congrats!
That dish's pretty cool, it's been ages since I've had it - you don't see it so much in Shenzhen. One of Steph's favorites, and doesn't seem too hard. I can't promise anything, but we'll try to figure it out for May. If it doesn't work out with a video recipe, we'll try our best to at least get you something written :)
Chinese Cooking Demystified thanks! That would be amazing. Thanks for responding and trying to make an effort. I know it's hard producing these, so I completely understand. If a video receipe doesn't work out, I'll message you guys to see if you have a recipe by then. Once again, thanks!
Hey, just letting ya know it's on the way! We've been testing it and I'm enjoying some egg now haha. Assuming no unexpected hiccups it'll be out next Tues :)
Chinese Cooking Demystified that's amazing! Thanks so much for making the video. My wife and I plus the whole family are looking forward to the recipe. Hope you guys had fun making this one!
Ginger?
Thank you, I will use this technique today and see how it turns out. Before, my noodles would be all clumped together, but I will try the method you used
Thanks for making it easy to follow
Excellent video. Thank you! :D
Explanation very good
Do you have any tips on mixing the noodles with the other ingredients. I always end up with a pile of noodles with a pile of other ingredients. I always find it difficult to adequately combine everything together and I'm not sure where I'm going wrong!
smiles.. assume a bit too much oil.. think mud wrestling fight..
So clear in instructions... thanks for recipe
notif squad here . pls do more recipes with chicken and vegetables like szechuan string beans with minced meats
Chinese Cooking Demystified thankss I'll be waiting for it cant wait haha its 1 of my fav food
Just wanted to stop by and say that I love your channel. It's brilliant and very informative. So well put together with so much care and attention to detail. Thank you for doing these!
This week I'm making the Guobaorou and also the Singapore noodles.
Cheeky request :) could you do a Chinese pork bun (baozi) recipe, please? I would love to see that.
Thanks man, appreciated. Lemme know how they go, we can always use the feedback!
And yeah we should totally do a 'bog-standard' sort of Baozi recipe. We've been working of Char Siu Bao and pulling our hair out a bit because it's not quite there and a bit too similar to a standard baozi texture haha
One thing that's kinda holding us back on that front is that for the first few years I lived in China I think I ate Pork Baozi like every day for breakfast. Ended up getting pretty sick of em lol
One point of clarification, you're talking Baozi, not the Taiwanese Gua Bao right? I know the latter are quite trendy in the West these days.
Chinese Cooking Demystified - You're welcome! My partner also loves watching the videos!
And yeah I mean the Chinese bao not the Taiwanese ones. It's the ones with the folds around it and a hole in the top right? :) I would be just the same and eat those things every day for breakfast every damn day!
Yeah that's right, this stuff, right? bit.ly/2q6k9rk
Though we could always make this lol bit.ly/2Eh3E0E
Chinese Cooking Demystified - yes! Those are the ones! :) lol the piggy ones are great. Throw in some pink food dye... Maybe lace it with bacon? :D
Brilliant video, many thanks, im going to add some birdeye chilli's to mine to give it an extra punch