Dear friends - I'm sorry for the technical issue. I've fixed the video. Hopefully you can hear Roland clearly now. Thank you so much for always watching our videos. Roland and I really appreciate it. Have a great weekend! ~ Jamie
I just made this. The chicken was cooked to perfection, tender and flavourful. The sauce was a tad salty and made me wonder if I had used the right fermented tofu brand which did not come with the red liquid. Slightly on the oily side but I’ll remember to lessen the oil when frying the chicken next time. The family loved it. Thx again Roland !
Thanks so much for using our recipe. I think you may have used the wrong tofu but it’s okay. Works too. Perhaps you can reduce the quantity next time. 🤗🤗🤗
Perfect! Thank you _so much!_ You two are amazing! I really appreciate your efforts and as soon as I can purchase a bottle of fermented bean curd, I can make this. Saving this video and this meal is on next week's menu. Yay!
Hi Yen yen. We’re not used to the music either but there were some issues with the old music. Working with UA-cam to fix it. Hope to bring it back soon 🙏🙏🙏 happy cooking!
Oooh, I always want more red fermented tofu recipes. Not because I need to use up my red fermented tofu, but because it's one of my favorite flavors. It reminds me of a mild blue cheese paired with a spicy red wine. I want to put it in everything. I always like to take a little scoop out of the tofu just to snack on. It's so yummy.
Hi Shalini. Unfortunately the wok is not available in India at the moment. Next time you know of someone coming to Singapore, you can ask him or her to get it for you. Happy cooking!!
Interesting dish, but I am kinda too afraid to use the fermented tofu curd. Looks so salty, plus the rest of sauce mix already contains of enough sodium. How's the taste, I wonder? 🤔 I do like any cooking using alcohol, either chinese cooking wine, sake, or red/white wine 👍😋
Haha I understand where you're coming from. Fermented sounds stinky. LOL It's nice to me but I'm not sure if you'll be used to the taste. It's not funky to me :) If you don't have red fermented tofu or you have no intention to make your own char siu at home, I don't suggest you buy the whole bottle. It'll just take up space in your fridge. Hope this helps.
Roland, I cooked this for my grandma, and she said it was very good
Awesome! You’re such a grandson 👍👍👍👍 thank you so much for using our recipe 🙏🙏🙏
Dear friends - I'm sorry for the technical issue. I've fixed the video. Hopefully you can hear Roland clearly now. Thank you so much for always watching our videos. Roland and I really appreciate it. Have a great weekend! ~ Jamie
Great video, but I think the music was a bad touch. Sort of the music a cheap 5-min craft youtube channel uses. Maybe something else?
Roland, you're killing me with these delicious recipes!!! My mouth just water's!!
Hehe. Happy cooking, Melanie!
Thanx for amazing video.
Will cook this for shure.
Just wondering, no need for salt, white pepper, sesame oil or chicken powder?
Ok I tried it today.
It was super yummy.
Next time I will try with chicken stock instead of water for extra umami.
Thank you chef!
I just made this. The chicken was cooked to perfection, tender and flavourful. The sauce was a tad salty and made me wonder if I had used the right fermented tofu brand which did not come with the red liquid. Slightly on the oily side but I’ll remember to lessen the oil when frying the chicken next time. The family loved it. Thx again Roland !
Thanks so much for using our recipe. I think you may have used the wrong tofu but it’s okay. Works too. Perhaps you can reduce the quantity next time. 🤗🤗🤗
Wow another great recipe
Thank you very much, Lea! 🙏🙏🙏
I will do a thousand thumbs up for this recipe,,getting hungry at this moment..Thanks for sharing your authentic recipe..
You’re so sweet. Thank you so much, Jeniefer 🙏🙏🙏🙏🙏
Wow.. Yummy. Thanks Roland and wife
Thank you too, Pearly :))
Looks so good. Lovely colour.
Thank you so much 🙏🙏
good morning sir Roland good morning everyone thank you for the New recipe tonight Lea so happy something new in the family dinner tonight ☺️
❤️❤️❤️ happy cooking, Lea
Thank you sir make my day easy and happy lea..cooking for my employer family dinner excited to do.. thank you spice N Pans ❤️
Just wanted to write to let you know that your video is really amazing! Super enjoyed it!
Thank you so much! We really appreciate it 🙏🙏🙏
Many thanks for sharing another great dish. Hope you have a great weekend mate
Thanks so much, mate. Enjoy yours too!
Thanks Roland,yet another easy delicious dish!
You’re most welcome, Lolita. Happy cooking ☺️☺️☺️
Excellent recipe, and so easy to make! Thank you!
good evening, I love all your videos. You are a fabulous Chef. I am so interested and where can purchase the wok?
Thank you so much Shirley. I’ve left the link to purchase the wok in the description box of the video. Hope this helps ☺️
Awesome recipe, Chef Roland!! 😋💕
I always used your recipe. I try everything..
I love every thing you cook sir,,
You’re so kind. Thanks so so much, Riendu
Roland, is the red fermented beancurd the same as Tauchu? Thanks, and keep those awesome videos flowing!
Thanks
👍👍👍
Great job 😀😀🤓🤓👍
Very nice dishes.I love watching you prepare and explained the dishes.
Thank you
Perfect! Thank you _so much!_ You two are amazing! I really appreciate your efforts and as soon as I can purchase a bottle of fermented bean curd, I can make this. Saving this video and this meal is on next week's menu. Yay!
Thank you so much, Lisa! Happy cooking 🥰🥰🥰
Wow nice recipe so nice 👌
Happened to have a chicken in the freezer! Timely recipe ❤.
Not used to the new music 😁 😁
Thank you, Roland and Jamie for this easy and homely dish ❤❤
Hi Yen yen. We’re not used to the music either but there were some issues with the old music. Working with UA-cam to fix it. Hope to bring it back soon 🙏🙏🙏 happy cooking!
I love it everytime you make video. You make the best dishes. You made me over weight now.
Kekeke. Thank you so much. ❤️❤️❤️
Hmm you given me a hint on what to cook for dinner tomorrow, looks yummy 😋. Thank you for sharing your recipe 😊
I always follow ur recipes and it turned really good
I want this super tasty chicken 😋 thanks for another new recipe
You’re most welcome, Sally. Happy cooking 🥰
Hi Roland, can i use sweet potato starch instead of cornflour? Also what is gauteau chilli? Thanks!
Very nice recipe! Looks really delicious and tasty! Thank you very much for sharing 💕💕💕
Thank you so much, Kitchen Wizard 🙏🙏🙏
wow , I will cook this today n thank u sir for sharing 🙏
You’re most welcome, Angel.
Lovely recipe thanks, I’ll have to add it to my book to try it out 😀👍
Happy cooking, Steve!
Oooh, I always want more red fermented tofu recipes. Not because I need to use up my red fermented tofu, but because it's one of my favorite flavors. It reminds me of a mild blue cheese paired with a spicy red wine. I want to put it in everything. I always like to take a little scoop out of the tofu just to snack on. It's so yummy.
Possible to leave out the hoisin sauce if it is not available? Thank you
Hi Jillian. Yes no problem. You might wanna add a little bit more sugar. Just a bit more to balance out the taste since hoisin sauce is sweet.
@@spicenpans Thank you for your prompt reply🥰🥰
Yum yum.. different taste for a change. Thanks.👍💕
You’re most welcome. Happy cooking, Eve 🥰
Hi, how did you keep ur gas burner so clean?
Is this quite a sweet dish because of the hoisin sauce? 🤔
Roland where is this nonstick pan available in india?
Hi Shalini. Unfortunately the wok is not available in India at the moment. Next time you know of someone coming to Singapore, you can ask him or her to get it for you. Happy cooking!!
chef roland, can show how to cook red yeast braised chicken (claypot) just like Restaurant Putien. thanks
What is housin sauce?
Here you go: Hoisin sauce amzn.to/3JutCRv
닭볶음탕이랑 비슷한 맛일거 같아요! 매콤매콤
Chef Roland, please make ngo giong fritters and fried prawn crackers, the Chilli sauce and the sweet pink sauce.
Wow. I really dunno how to make the chilli and sweet pink sauce. We love that prawn crackers too!
Yummy delicious
Interesting dish, but I am kinda too afraid to use the fermented tofu curd. Looks so salty, plus the rest of sauce mix already contains of enough sodium. How's the taste, I wonder? 🤔
I do like any cooking using alcohol, either chinese cooking wine, sake, or red/white wine 👍😋
Haha I understand where you're coming from. Fermented sounds stinky. LOL It's nice to me but I'm not sure if you'll be used to the taste. It's not funky to me :) If you don't have red fermented tofu or you have no intention to make your own char siu at home, I don't suggest you buy the whole bottle. It'll just take up space in your fridge. Hope this helps.
How about doing a special edition on SG 57th National Day local dishes? SG Chilli Crab 😂👍
Hello! LTNS. We already have that ❤️
Hi, just curious:- 15gm is about how many pcs of the fermented bean curd?
It’s about 1 piece. Happy cooking!
Thanks.
Hi Roland can I use the white fermented bean curb instead of red because not available ,thank you
Yes can except the taste will be different. It’ll still be yummy though
Love your recipe,written and explained clearly and easy to follow,thank you cheer
Hmmmm....
Thank you so much 😊 Gerard
🤤🤤😋
Thank you so much 🙏🙏
Now I know how to use the fermented red tofu...🙂
Happy cooking ☺️☺️☺️☺️
@@spicenpans sure!!!!☺️
hummmm
🙏🙏🙏🙏🙏
@@spicenpans cool
Pork satay
Yum! Yes one day we will conquer this