i have seen your recipe for pancake rolls and have tried with rice paper wrappers and they dont really work,i do this as my wife loves them,but she is gluten intolerant,can you suggest another pastry,???????
It was fantastic to hear experts acknowledge that Chinese curry sauce in the 80s and 90s tended to have a more robust flavor! (Probably the infused oil, aromoatics, and spices with flour) I was beginning to wonder if I had an exaggerated sense of how good it was back then or was losing my sense of taste! It tends to be more "standardized" and mellow in most places now.
@@ZiangsFoodWorkshop I find mordern chinese take away cooking at least in ireland has become bland and considering it was already modified and toned down i think the mordern way has taken away from a good chinese take away... considering when it was all done in a wok their and done to alot of its preprept now seriously harms it that includes chipper takeaways too...i was a cook once for a a very short time lol always enjoyed cooking kept it up now instead of going to take aways i do it myself because i know ill do it better and cheaper which is a same because a good tasting takeaway is a childhood memory of mine...like i got a chinese takeaway couple weeks ago for just two people and my god was it bland and cost 30 euro so prob 22-24 pounds...thats alot of money to waste just to be disappointed... So i really appreciate your work and your channel for the knowledge your sharing...what i wish chinese take aways did is some real chinese food too lol i lived their a few times both up central part of china zhengzhou and kaifeng, also down in guongzhou...man i miss traditional chinese food, i cook it from time to time but to get it in a takeaway and done well like ya said not gourmet but good now that would be a treat...i gotta start cooking more chinese food alot more...my pantry looks like an asian super market with also indian, japanes and thai food also mixed with irish and European...its a pantry of the work but chinese is def one of my favourites after irish food of course 🤣
@@ZiangsFoodWorkshopwhy is most takeaways using a brownish orangy sauce rather than the bright yellowish/green one that we used to have. There are so many takeaways around my area and only 2 that use the old school curry recipe
I was following you guys when you first started Im glad to see you guys still going strong and your Mum so much more comfortable in front of the camera
I really do appreciate this channel it’s a winning combination the excellent food and the upbeat vibe. The mum and son combo you both bring something different to the table (no pun intended) Big respect
I’ve made your curry paste from the kit you sell and it’s amazing. There’s a takeaway about 20 minutes drive from me in a very posh area that makes a curry that is very close to yours. It’s a bit expensive but worth every penny. You get what you pay for, and I have no problem with that. Keep up the great work. I love this channel, so glad you’re back making videos 🥰
Bro i've been a sub here for years now. I went on a quest to replicate all my favourite take away foods. You guys are a clear #1 in this field for me. So appreciative of your content and wholesome af doing it with your mum. Congrats on over 150k subs, hope it only continues for you both!
Been watching you two for years now, and really appreciate your efforts. It wasn't until recently though, that I learned about velveting, and how important it is to Westernised Chinese cuisine. Can you show us any more methods for velveting? And is it only chicken and beef that it's used on?
Already done a few videos on it, but most takeaways aren’t Velveting like most of the “chefs” show you on here, might do a video with the most popular version used on
You channel popped up today,and I’m subscribing.I’m born,and raised in England,but left for the US 59 years ago,yes I’m an old lady.I know nothing of UK style Chinese food,and I know it’s different here,I’m lucky as I live in NYC ,and we have 2 big Chinatowns,where we can get food from all over China.As you may know Chinese curry is not very popular here,most of the neighborhood takeouts have a curry chicken dish buried somewhere on the menu.The sweet,and sour,or the salt,and pepper dishes are not even on the menu,though a lot of places have lemon chicken which is sweet,when I came here sweet,and sour dishes were popular,but are now out of fashion,when I came here every Chinese restaurant was Cantonese,then people started coming from all over China,and it changed the food scene,it’s truly wonderful,as we have so much choice,and Americans on a whole are very open minded about trying (new to them) foods.
This is the first time I've seen you guys. I'm blown away with the deep frying. I had heard of using the bicarb for tenderising the meat before but I didn't know about rinsing it so well. I'm in Australia and the Chinese curry is different to the ones we get in Britain. I can't wait to try it, I wonder if I can get the Chinese Curry Paste here, I'll have to check that out too. Your curry looks awesome but I'm going to check out your own original one too. Cheers guys.
Hi i watched one of your earlier videos were you recommended goldfish madras curry paste! And you said the secret ingredient was a small amount of sugar! I have been using this paste with the sugar ever since! And i find it as good as most takeaway's curry sauce! I will try adding cumin and coriander next time i make a batch! Thanks for helping to show how to cook Chinese food in an amusing and informative way.
Yeah we essentially make the madras version my adding these spices, it’s just that the takeaway don’t get that paste in huge 10kg buckets so they add the cumin, if you’re using the madras then just add a little bit more cumin, not to much.
Thanks 😁 and of your ever low and you need someone to talk too, message us on instagram @ziangsfoodworkshop I can’t reply straight away but I always do when I can
I've said it before you both deserve a slice of mainstream TV. To me and anyone i've directed to your channel say the same thing " Very personable, with interesting content "--- For me 10/10
I ordered your beef curry paste from your website... Oh my gosh I have no words it brought back childhood memories and was so easy to make... Loved it. Also thanks for the beef tutorial, it really helped me when cutting up the beef
Just discovered you...the mum and son dream team....what fun to watch and making your delicious chinese food so simple to cook...thank you🎉. Oh yes, and a very, very happy new year to you 😊
Hi i've only just spotted your page and am wishing i'd have seen it years ago. How do i purchase your version of curry sauce please? Not overly impressed with the goldfish curry paste, you're right curry saice has changed over the last 20 years or so. I need a regular supply of old style curry sauce to get back to the old days of scoffing loads of chinese food. Thank you guys love the page and all of the videos, thanks for sharing some great recipes and food.
Thanks for the kind words! and make sure you share our content as it helps us grow, but back to your question, our paste is only sold on our webstore www.chinandchoo.com/shop hope that helps! Chin :)
yessssss Chinese beef curry and egg fried rice is a combo from heaven!!!!!!!! and salt and pepper chips..... and some prawn crackers to dip in the curry sauce!!!
I'm guessing that if I have prepared beef already I can miss out this beef prep on this one. Thanks.. looks great.. never had beef version before.. crazy!
Just made this. Its absolutely delicious. I did make it in to a dry curry where I cooked it right back to no water. Omg it's how I'm eating my curry from now on
Looks lovely. Would really like you to do some traditional Chinese cooking, so I could see the difference between Take Away food and what Chinese people would cook for themselves.
Learning something new with every video love you guys and the Ziangs bible is my new bible I've just made salt and pepper chicken with chicken curry using goldfish curry paste and egg-fried rice ❤
One of my favourite Chinese dishes, I would always buy it and has to be with boiled rice, in lock down I so missed it we surch how to make it ( mayflower) delicious
I have to admit, I was so happy this curry sauce was so simple and not another one of those things that has 11 ingredients in it, as curries so often do. I'm going to try and find that curry paste at the Asian grocers around me.
For many years this has been my go-to sauce (extra hot variation, though). I normally make it and thicken it in a saucepan whilst cooking everything else. Then pour the sauce over everything in the wok to finish. I normally add a few fresh chopped chilli's to the sauce, but haven't felt it needed anything else... I'm about to make it with salmon chunks, so might try adding some more cumin just to see...
Interesting that you mention lots of takeaways are deep frying dishes now rather than the wok , I think the food is a lot more oily now than in the past. Also I find that more and more takeaways are producing food all the same brown fried colour , I remember the days when so many dishes were full of colour from peppers, spring onions and corn etc . Still my #1 choice for a meal though 👌
I've made this with chicken for years. I use mayflower powder (same thing) because its more available where I am. I put it on top of thick cut chips (fries) made in the air fryer so they retain their crunch. It's how it's served up here in the north east. Chicken, peas, onions, curry powder, on top of fluffy and crispy chips. Best winter meal going.
@@ZiangsFoodWorkshop oh sorry I thought it would've all just been the same with different branding. I'll go scout the video out and give yours a try then. Thanks for letting me know ☺️
Instead of water and spices, I use cocount milk and a tablespoon of sweet chilli dipping sauce to make my curry sauce. Its super rich and tasty that way, but its not something you could have too often.
I've used Goldfish brand for years & found it second to none, but I've also found Mayflower brand (powder) to be very good & better value, I get it in Home Bargains & be warned that the hot version is properly hot, I prefer the mild as it's more authentic.
Argh, it because I have to type it out every time, the site doesn’t allow me to download a list, so I have to manually cross reference and check who’s active, but it also does thing thing where the names move around so there not in the same place, which means I can’t keep the same list as it’s not in order, I’ll make sure your on next time
Haven't seen any of your videos for a while. Today UA-cam recommended you again. I'm glad it did, it's great watching you two! Here's a like, a comment and a subscription. I don't want to miss anymore! Excellent stuff!
I'm over 30 and I crave the most potent curry sauces available. For British Chinese Takeaway style I tend to use Maysan extra hot with some chilli flake and some cayenne. Always interested in a new option though, ordering some Goldfish ASAP.
Thank you :) nice to be back! Hopefully we can grow the channel enough by summer that we don’t have to do the chef hours where we can’t flim this year!
That really is why I don't buy Chinese take away anymore, it's nothing like the 80's. I'd love to see an 80's Chicken and Cashew Nuts and Spring Roll. Love your work guys.
🎉 What a great vid, im gonna try this as soon as I can to surprise my wife ... Lol Hope she doesn't fant ...😅 Will definitely get book if I can find in the future 😊 👍
that is the curry sauce I asked you if you would review a couple of years ago and you said you would we love it we are making a beef curry and the chicken curry out of it tonight thank you great videos usual
Hit the LIKE button and Comment, cost nothing and really helps the channel! Thanks :)
Deep frying meat and veg wtf, I would have blanched them both in hot water, then added them to the curry sauce.
i have seen your recipe for pancake rolls and have tried with rice paper wrappers and they dont really work,i do this as my wife loves them,but she is gluten intolerant,can you suggest another pastry,???????
Great looking curry deffo going to give this a go !! Do uou have a video on cooking stir fry noodles please ?? Keep up the great work guys
Can you make a peking duck please
its just what some takeaways do @@neiluk78
Hi Guy's havent seen your content for a couple of years glad to see you are still going strong. Your mum gets more beautiful by the year.
😊😊😊😊
It was fantastic to hear experts acknowledge that Chinese curry sauce in the 80s and 90s tended to have a more robust flavor! (Probably the infused oil, aromoatics, and spices with flour) I was beginning to wonder if I had an exaggerated sense of how good it was back then or was losing my sense of taste! It tends to be more "standardized" and mellow in most places now.
It’s because not many place know how to make it anymore :)
@@ZiangsFoodWorkshop I find mordern chinese take away cooking at least in ireland has become bland and considering it was already modified and toned down i think the mordern way has taken away from a good chinese take away... considering when it was all done in a wok their and done to alot of its preprept now seriously harms it that includes chipper takeaways too...i was a cook once for a a very short time lol always enjoyed cooking kept it up now instead of going to take aways i do it myself because i know ill do it better and cheaper which is a same because a good tasting takeaway is a childhood memory of mine...like i got a chinese takeaway couple weeks ago for just two people and my god was it bland and cost 30 euro so prob 22-24 pounds...thats alot of money to waste just to be disappointed...
So i really appreciate your work and your channel for the knowledge your sharing...what i wish chinese take aways did is some real chinese food too lol i lived their a few times both up central part of china zhengzhou and kaifeng, also down in guongzhou...man i miss traditional chinese food, i cook it from time to time but to get it in a takeaway and done well like ya said not gourmet but good now that would be a treat...i gotta start cooking more chinese food alot more...my pantry looks like an asian super market with also indian, japanes and thai food also mixed with irish and European...its a pantry of the work but chinese is def one of my favourites after irish food of course 🤣
All of the old school (Best Chinese original guys from Hong Kong) have passed away. Their grandkids don't care as much.
@@ZiangsFoodWorkshopwhy is most takeaways using a brownish orangy sauce rather than the bright yellowish/green one that we used to have. There are so many takeaways around my area and only 2 that use the old school curry recipe
I was following you guys when you first started Im glad to see you guys still going strong and your Mum so much more comfortable in front of the camera
Thanks and yeah she is, it only took her 5 years 😂
Agreed, Goldfish Curry paste is a staple in my cupboard, handy when you just want a quick curry sauce for chips etc.
It’s awesome with chips!
This is my favorite dish, I just love a Chinese beef curry with chips and egg fried rice. #1 meal thanks for sharing the secrets of making it
No worries 😊😊😊
That's my go-to dish as well. At least it was before it went from £6.30 to £9.10 overnight. :(
@@Camberwell86 I buy the ingredients and make it in house with double servings for less than a £5 😎
I really do appreciate this channel it’s a winning combination the excellent food and the upbeat vibe. The mum and son combo you both bring something different to the table (no pun intended) Big respect
Thank you 😊
How you guys don’t have a million followers amazes me!
Awesome videos guys.
Thanks 😊😊😊 doesn’t help that we she to actually chef so making videos is next to impossible during summer
I’ve made your curry paste from the kit you sell and it’s amazing. There’s a takeaway about 20 minutes drive from me in a very posh area that makes a curry that is very close to yours. It’s a bit expensive but worth every penny. You get what you pay for, and I have no problem with that. Keep up the great work. I love this channel, so glad you’re back making videos 🥰
😊😊😊😊😊😊
Haven't watched you guys for a while (we had a kid!) but you've really upped your game. Deffo going to watch more in future!
Congratulations and we hadn’t posted videos in over 9 months, as we moved restaurants, just came back about 2 weeks ago
Bro i've been a sub here for years now. I went on a quest to replicate all my favourite take away foods. You guys are a clear #1 in this field for me. So appreciative of your content and wholesome af doing it with your mum. Congrats on over 150k subs, hope it only continues for you both!
Thank you :) and commenting really helps our video :) so massive thank you again for that!
i cant wait as i havent had a good beef curry in a long time.
😊😊
Been watching you two for years now, and really appreciate your efforts.
It wasn't until recently though, that I learned about velveting, and how important it is to Westernised Chinese cuisine.
Can you show us any more methods for velveting? And is it only chicken and beef that it's used on?
Already done a few videos on it, but most takeaways aren’t Velveting like most of the “chefs” show you on here, might do a video with the most popular version used on
Amazing!! You guys are great. Thank you for this one.
Glad you enjoyed it!
You channel popped up today,and I’m subscribing.I’m born,and raised in England,but left for the US 59 years ago,yes I’m an old lady.I know nothing of UK style Chinese food,and I know it’s different here,I’m lucky as I live in NYC ,and we have 2 big Chinatowns,where we can get food from all over China.As you may know Chinese curry is not very popular here,most of the neighborhood takeouts have a curry chicken dish buried somewhere on the menu.The sweet,and sour,or the salt,and pepper dishes are not even on the menu,though a lot of places have lemon chicken which is sweet,when I came here sweet,and sour dishes were popular,but are now out of fashion,when I came here every Chinese restaurant was Cantonese,then people started coming from all over China,and it changed the food scene,it’s truly wonderful,as we have so much choice,and Americans on a whole are very open minded about trying (new to them) foods.
Same as in the UK, but the traditional food is only really found in big cities at the moment, and thanks for subscribing:)
Ah just missed the premiere. Good to see you guys posting again :)
Hey mate!!! Nice to see you :)
This is the first time I've seen you guys. I'm blown away with the deep frying. I had heard of using the bicarb for tenderising the meat before but I didn't know about rinsing it so well. I'm in Australia and the Chinese curry is different to the ones we get in Britain. I can't wait to try it, I wonder if I can get the Chinese Curry Paste here, I'll have to check that out too. Your curry looks awesome but I'm going to check out your own original one too. Cheers guys.
It depends what kind of Velveting you’re doing, we’ve shown loads of variations, and they’re all completely different :)
Love you recipes and your sense of humour. Keep it up!
Thanks 😊
Interesting video, you pair should go on national television and make everyone smile! I am still smiling
One of my favourites, I love your channel
Thank you! means so much to hear :)
Love Goldfish paste been using it for years. Mayflower is good too. Can't beat a good curry with chips and rice. Thanks!
Agreed on all fronts
I'm hungry now. Looks so nice, ill have to try that. Thanks!
😊😊😊
I'm thinking the same. If I had the ingredients handy right now I'd be making it for breakfast 😋🤣
Hi i watched one of your earlier videos were you recommended goldfish madras curry paste! And you said the secret ingredient was a small amount of sugar! I have been using this paste with the sugar ever since! And i find it as good as most takeaway's curry sauce! I will try adding cumin and coriander next time i make a batch! Thanks for helping to show how to cook Chinese food in an amusing and informative way.
Yeah we essentially make the madras version my adding these spices, it’s just that the takeaway don’t get that paste in huge 10kg buckets so they add the cumin, if you’re using the madras then just add a little bit more cumin, not to much.
Lovely to see you both back. ❤❤❤
Nice to be back, been back for 3 weeks now :)
@@ZiangsFoodWorkshop I know, it's great. You're channel is the highlight of my day xx
Long time no see Chin, YT must have unsubscribed me, followed you way back when we had the Friday night P*ss ups!
Resubscribed mate 👍👍👍👍
Loved this video always wanted to how to cook Chinese food thank you guys
Great to see you both back .
Thanks 😊
Just subscribed to your channel it's a breath of fresh air how happy your mum is and how funny keep up the great cooking
Another great video. Thank you Chin and Choo. You guys have really transformed my cooking and saved me a fortune on take-aways.
Our pleasure!
So happy to see you guys back making videos...honestly made my day! Feeling pretty low today and this cheered me right up
Thanks 😁 and of your ever low and you need someone to talk too, message us on instagram @ziangsfoodworkshop I can’t reply straight away but I always do when I can
I've said it before you both deserve a slice of mainstream TV. To me and anyone i've directed to your channel say the same thing " Very personable, with interesting content "--- For me 10/10
We tried, 5 or 6 production companies wanted to make a show with us but the networks weren’t interested 😊😊
I'm drooling here and its only 10.30am. I love Chinese Beef Curry and Singapore Chow Mein, my two most favourite foods of all time.
2 good choices there :)
I ordered your beef curry paste from your website... Oh my gosh I have no words it brought back childhood memories and was so easy to make... Loved it. Also thanks for the beef tutorial, it really helped me when cutting up the beef
Honestly amazing to hear, so much work goes into that, it’s nice to hear people like it!
Your channel is fantastic I love you and your wonderful mother! Please keep it up.
Omg you are both so wonderful and a breath of fresh air 😍 I love that you are open to lots of different ways that's amazing love this!! ❤️
Hello Lynne here, a love your cooking it's just great showing us how to make such lovely tasty food a will keep watching your channel. 😅
Thank you ☺️
The curry looks so lovely and so easy to make , and I learned how to cut beef the right way.
😊😊😊😊
The best duo recipes are amazing too thanks guys
Thank you too!
Just discovered you...the mum and son dream team....what fun to watch and making your delicious chinese food so simple to cook...thank you🎉. Oh yes, and a very, very happy new year to you 😊
Thanks you and happy LNA New year to you too!
These guys are the absolute bomb. I trust their knowledge and skills.
Thank you :)
Hi i've only just spotted your page and am wishing i'd have seen it years ago. How do i purchase your version of curry sauce please? Not overly impressed with the goldfish curry paste, you're right curry saice has changed over the last 20 years or so. I need a regular supply of old style curry sauce to get back to the old days of scoffing loads of chinese food. Thank you guys love the page and all of the videos, thanks for sharing some great recipes and food.
Thanks for the kind words! and make sure you share our content as it helps us grow, but back to your question, our paste is only sold on our webstore www.chinandchoo.com/shop hope that helps! Chin :)
@@ZiangsFoodWorkshop brilliant thank you, i'll be ordering alot of this.
Hey guys, I just want to say thank you.
You've helped the way I cook so much. ❤
Really glad we could help :)
Another great vid personally use the wok method but I'll give this a go. It's great to get the different methods thanks 👍
Wok method it the better way :)
That beef curry looks outstanding thankyou for sharing.
☺️☺️☺️
Great video and I've not seen it prepared this way before, very interesting, thanks!
Glad you enjoyed it
yessssss Chinese beef curry and egg fried rice is a combo from heaven!!!!!!!! and salt and pepper chips..... and some prawn crackers to dip in the curry sauce!!!
I hear that!!!
Have tried loads of your recipes which are delicious, need to try thos one. Cheers guys
😊😊😊
That curry looks amazing.
😊😊😊😊
New cooker arriving next week , celebrating with making a delicious meal.
I want to make this 😋
Awesome 😎 let us know how you get on :)
I'm guessing that if I have prepared beef already I can miss out this beef prep on this one. Thanks.. looks great.. never had beef version before.. crazy!
Yes :) you don’t need to worry about it :)
One of my favourites, looked absolutely brilliant 👍🏻👍🏻👍🏻😎
Mine too!
Looks delicious, happy to see I'm not the only one who cuts onions like this.
Thanks :)
Just made this. Its absolutely delicious. I did make it in to a dry curry where I cooked it right back to no water. Omg it's how I'm eating my curry from now on
😊😊😊😊
Already tried this from the second cookbook. The family loved it. They keep asking what I’m cooking next from your two books 👍🏻
That's an epic endorsement there :) thank you
Another great recipe! Would love to see the recipe, in the same style, for Chicken Curry too.
Noted!
And my absolute favourite .
Yum.! 😋🤤
Excellent job guys! Looks superb guys! 😊 Lovely
Thanks 😊
Looks lovely. Would really like you to do some traditional Chinese cooking, so I could see the difference between Take Away food and what Chinese people would cook for themselves.
We have that planned :)
Learning something new with every video love you guys and the Ziangs bible is my new bible I've just made salt and pepper chicken with chicken curry using goldfish curry paste and egg-fried rice ❤
Thanks you :) people are lovely the second one as much as the 1st as it’s a completely different book with completely different recipes :)
brill video..thanx..i love chinese beef curry,...and to try make a takeaway at home ill give it a go
Please do and let us know how you get on :)
One of my favourite Chinese dishes, I would always buy it and has to be with boiled rice, in lock down I so missed it we surch how to make it ( mayflower) delicious
😊
Time to velvet more beef. Thanks for the book, your store and the helpful videos. Will be buying your home made paste next purchase.
😊😊😊😊
I have to admit, I was so happy this curry sauce was so simple and not another one of those things that has 11 ingredients in it, as curries so often do.
I'm going to try and find that curry paste at the Asian grocers around me.
The paste is sold in most tescos :)
I’m definitely making this Chinese beef curry for iftar today it looks delicious👌
😊😊😊😊😊
I'm really excited about this.Def a favourite.
I love a good beef curry too!
For many years this has been my go-to sauce (extra hot variation, though). I normally make it and thicken it in a saucepan whilst cooking everything else. Then pour the sauce over everything in the wok to finish.
I normally add a few fresh chopped chilli's to the sauce, but haven't felt it needed anything else... I'm about to make it with salmon chunks, so might try adding some more cumin just to see...
Interesting that you mention lots of takeaways are deep frying dishes now rather than the wok , I think the food is a lot more oily now than in the past.
Also I find that more and more takeaways are producing food all the same brown fried colour , I remember the days when so many dishes were full of colour from peppers, spring onions and corn etc . Still my #1 choice for a meal though 👌
This was always my favourite from Chinese restaurants and take away, prefer it more than Indian curry, where do I get the paste from?
I've made this with chicken for years. I use mayflower powder (same thing) because its more available where I am. I put it on top of thick cut chips (fries) made in the air fryer so they retain their crunch. It's how it's served up here in the north east. Chicken, peas, onions, curry powder, on top of fluffy and crispy chips. Best winter meal going.
It’s not the same thing, we’ve taste tested on video before, but it’s good, don’t as good as gold fish but good
@@ZiangsFoodWorkshop oh sorry I thought it would've all just been the same with different branding. I'll go scout the video out and give yours a try then. Thanks for letting me know ☺️
Always enjoy watching your videos with techniques and tips 👍 Haven't ordered your books as yet but it's on the cards .
Thanks :) and really hope you enjoy them if you ever do :)
Looks well nice that, thanks for the video!
Thanks for the comment :) helps loads as you know :)
Great channel guys. Very informative and entertaining at the same time. I wish you all the success in the world.
Thank you ☺️
Another curry to try is Yeung`s Curry Powder, i prefer it to both Mayflower and Goldfish. Will definitely order some Ziang`s Curry and try it though 😊
Wish i could cook...it looks lovely
Looks gorgeous, can't wait to try it!
i love you two you have great Chemistry and make a excellent tv show love you both
Thanks and we’ve tried but no network wants us 😂
Instead of water and spices, I use cocount milk and a tablespoon of sweet chilli dipping sauce to make my curry sauce. Its super rich and tasty that way, but its not something you could have too often.
This is the recipe I have been after. Shall give this a go, thank you.
Please do :)
I've used Goldfish brand for years & found it second to none, but I've also found Mayflower brand (powder) to be very good & better value, I get it in Home Bargains & be warned that the hot version is properly hot, I prefer the mild as it's more authentic.
I forgot about this channel.
Glad to see you still pushing froo!
Thanks 😊
So great to see you both back.
Great to be back 😊😊
Thanks for the advice, going to give it a try . Just ordered the goldfish paste.
No worries 😌
Great to see you showing alternative methods. This is very much like my local takeaway. Pity you missed me off the Gold Rice list. 😅
Argh, it because I have to type it out every time, the site doesn’t allow me to download a list, so I have to manually cross reference and check who’s active, but it also does thing thing where the names move around so there not in the same place, which means I can’t keep the same list as it’s not in order, I’ll make sure your on next time
Hi guys, we used your curry paste that we bought from you for the 1st time last night.....it is EPIC!!! We will be ordering more
Thank you 😊 means a lot to hear
Looks good and making me hungry!
😊😊😊😊
Intresting to see this one, although not going to be trying it out myself 🙀 love the tip on using Goldfish though!
yeah its not the greatest, but if you're making a huge buffet its an easy way to do alot at once
fantastic tips .... watching from Melbourne Australia
❤️❤️❤️
Haven't seen any of your videos for a while. Today UA-cam recommended you again.
I'm glad it did, it's great watching you two!
Here's a like, a comment and a subscription. I don't want to miss anymore!
Excellent stuff!
That’s awesome 😎 thank you and means a lot you subscribing!
You are very welcome. Really though, thank you and your mum. She's a right rum 'un, always makes me smile!@@ZiangsFoodWorkshop
I'm over 30 and I crave the most potent curry sauces available. For British Chinese Takeaway style I tend to use Maysan extra hot with some chilli flake and some cayenne. Always interested in a new option though, ordering some Goldfish ASAP.
Great to see you both back ❤ love your mum ❤️
Thank you :) nice to be back! Hopefully we can grow the channel enough by summer that we don’t have to do the chef hours where we can’t flim this year!
That really is why I don't buy Chinese take away anymore, it's nothing like the 80's. I'd love to see an 80's Chicken and Cashew Nuts and Spring Roll. Love your work guys.
🎉 What a great vid, im gonna try this as soon as I can to surprise my wife ... Lol Hope she doesn't fant ...😅
Will definitely get book if I can find in the future 😊 👍
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I'm just about to make another batch of your own curry, down to my last spoonfull of paste. It's a favourite for sure!
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Been watching you guys a long time best on youtube keep up the good work 😊
Thanks 😊and we will 😊
I add A teaspoon of Chi Chow Chilli oil.Garlic and onion powder To The goldfish paste Amazing x
Nice!
Good way of doing a beef curry must give this a try intresting you added extra spices to the curry sauce
They paste as is, is a bit flat :)
Totally agree with you@@ZiangsFoodWorkshop
Great been waiting ages for a good recipe video, many thanks
Hope you enjoy
@@ZiangsFoodWorkshop when will you have more curry paste available
Sounds perfect! Thabk you for sharing
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just a tip. add the goldfish hot & spicy in with the chinese sauce paste. i find brings it up to what we used to get back in the early 2000s
We tried that and the spices work so much better
really like the videos you both work well but we know mum is the master
Thanks and she is the best
that is the curry sauce I asked you if you would review a couple of years ago and you said you would we love it we are making a beef curry and the chicken curry out of it tonight thank you great videos usual
We did review it years ago on @chinandchooreviews :)