Special Chow Mein new style
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- Опубліковано 30 вер 2024
- Patreon: www.patreon.co...
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
Some takeaways in Glasgow will serve this style of Chow Mein including the one i work in
This is the link for the takeaway oil.. • Alex Wilkie's Chinese ...
Every takeaway in the country will use this also know as old reclaimed oil..It's packed full of amazing Chinese flavours...Takeaways never use fresh oil always old..It's included in every stir fried dish and also rice dishes..It's an instantly recognisable smell once it hits the wok.
Although it's not old oil you are still creating the same. The aroma and taste unmistakable..
If you want your food to taste exactly like a takeaway then i highly recommend this
MSG as some may think is not what gives it it's takeaway flavour..It's only a food enhancer similar to salt nothing more..Takeaways are the only ones who will use this..Chinese people never use it in it's natural form but the condiment's they use soya sauce,oyster etc will.
Recipe
300 grams of pre cooked noodles..I used Lucky boat brand number one available online or your nearest Asian store might have them or just use whatever noodles you have to hand..
1/2 onion sliced
1/2 green bell pepper sliced
100 grams Beansprouts
2 spring Spring onions sliced
3 cloves of garlic sliced
2 tbsp dark soya sauce..
1 tsp light soya sauce
1 tsp oyster sauce
1 teaspoon sesame oil
Pinch of white pepper
1 tsp sugar
1 tsp chicken powder. Accidently deleted from the video but please use it..
Pinch salt
Char sui..Tutorial.. • Barbecue Char Sui pork...
Pre cooked shrimp
Pre cooked chicken
Pre cooked ham
3 eggs for the omelette seasoning with some salt
Watch the video for the method at the moment
#specialchowmein..#chowmein...
You bugger! Was going to make crispy beef with green peppers for tea tonight and I now want chow mein!
Mate, that looks amazing. Its strange how different regions in the UK differ in the presentation of the same dishes don't you think? I live in the Midlands and down here they mix the egg with the noodles but iv'e got to say yours looks great. Will be trying your recipes very soon, keep up the good work.
Thanks Mozza I think that's what makes my channel a bit different from the rest.As you said i'm making regional dishes that differ from the rest..But to be honest we also mix the egg with just a plain chow mein..This is a specialty dish..I ordered it all the time as my free meal at the end of my shift..It's superb honestly..A big seller in the shop..I do stick to the basics though as far as most dishes go but always give them an extra twist..Thanks again Mozza for you kind comment and great to have you onboard..
Got a link for that outdoor wok burner that your using?
Cheers
I found it on your page. Thanks.
It was my mate who built the burner for me Andy..It's the most talked about topic on here ..I had so many enquires about the burner i had to eventually make a video..This is a link for my set up..ua-cam.com/video/Bc_mTjf6wx8/v-deo.html..The thing is they don't have them in the UK..I had just the burner part imported from the USA ..It's long story that's why i made the video to explain a bit more..Thanks Andy..
well that's me now getting Chinese for tea I think as dont have the stuff in make it at the moment. great video again 👍
Thanks again Stuart..
I love your recipes but is MSG necessary? Nobody has that just laying around
No it's not necessary Tracy..
It makes all the difference to any Chinese Tracy and is good with a lot of European cooking just like salt but different if that makes sense. Any Chinese supermarket has it on the shelf or Amazon
Tracy Muckle it definitely makes all the difference, i would suggest investing in a bag!
appreciating the usual favorites [winks] ...back on the diet for now.but will hold this one for the birthday next month :)
Thanks Bob enjoy your birthday when it comes around..
Videos are looking pretty slick, keep up the good work, loving the channel.
Awe thanks for that Philip cheers pal
OMG. Those wok skills! Why am I watching this on an empty stomach?!?
Thanks Gloria I tend to do the same late at night and then I go searching for something to eat lol
Now you don't get that at a Chinese takeaway. Well not at the one's around my area.
Thanks Mate. I've only ever seen this style in Glasgow..Most takeaways I know serve it this way..Definitely value for money. It really is a struggle to finish one portion..Cheers mate
Alex, made this today for lunch. Delicious!! Better than takeout.
Fantastic James, i'm well pleased about that cheers pal.
i bet it taste amazing looks very nice
It was pal thanks very much..A super tasty dish..
Just found this channel Peking sauce recipe was dynamite! keep up the good work man. Can you show us some spicy szechuan dishes!
Thanks Ally for the compliment..This is the only szechuan dish i have at the moment..ua-cam.com/video/a69-QggOsJA/v-deo.html
Aaaaaaah. Im hungry now.
Excellent videos as usual Alex thanks for sharing your knowledge. You should definitely open a takeaway yourself.
Which ham do you use for the chow meins? I've tried a few but advice from the pro would be appreciated. Thanks. John
Chinese takeaways buy catering sized tinned ham..Far too much for me to use..Plumrose bacon grill is actually quite good or any tinned ham..The best way to cook it is to stir fry on it's own first to crisp it up and then add it to the cooked dish..If you don't firm it up first it will fall apart in the dish..I normally cut it into matchtick size pieces and then freeze what i don't use..It then can be cooked from frozen..Hope that helps a bit John..
@@ukchinesetakeawayrecipesbyalex thanks very much for the reply Alex, I tried a tin of Pek ham but didn't think it was the same. I shall try the one you suggested thanks again. Will hopefully get a trip over to see wooin the next few weeks for supplies. Vids are great, Alex keep them up.
Is it lucky boat noodles u use pal?
Yes Davy all the time..I'm quite lucky in that respect that my local Asian store split the the boxes into affordable packets..Normally sell for about £2.50 and there's plenty other than that it would have to be the usual Sharwoods which i don't rate but are fine if that's all you have..
@@ukchinesetakeawayrecipesbyalex aye there just no the same am in saltcoats so have to order the box by looks of it dont fancy a trip to glasgow again i forgot the last time i was up to get them. Love the channel mate keep up the good work sharing yer knowledge
Thanks Davy..