Beef Green Pepper Onion in a Black Bean Garlic Sauce..
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- Опубліковано 1 лис 2020
- Patreon: www.patreon.com/AlexwilkieTak...
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
Recipe
250 grams of rump steak or use whatever you have to hand thinly sliced
Marinade
1 tsp shaoxing wine
Pinch of salt
1 tsp cornflour
1 tsp vegetable oil
1 tsp dark soya sauce
1/4 tsp sesame oil
Pinch of white pepper
Marinate for 30 minutes before stir frying
Veg
1/2 green bell pepper
1/2 onion
1 red chill diced
2 cloves of garlic diced
Condiments used are all Lee Kum Kee
1 heaped tsp of Lee Kum Kee black bean garlic sauce
Pinch of white pepper
1 tsp oyster sauce
1 tbls dark soya sauce
1/2 tsp Knorr chicken powder..Not 1/2 tbls in the video,typo error
If you don't have chicken powder make sure the water you use is beef stock..
This will compensate or MSG can be used also if you have no issues with it...
Chicken powder works in the exact same way as MSG..It can be used in beef or chicken dishes....It's completely different from chicken stock cubes..The primary ingredient is MSG salt and sugar. It just boosts flavour (umami levels) and gives oomph..Takeaways use in just about everything,beef dishes or chicken.
Method
Stir fry your beef marinade for 1 minute then set aside
Next add some vegetable oil to the wok and add all your veg.Cook for a few minutes
Now add your pre cooked beef and all the condiments
Toss through and then add about 50 ml of water to loosen the mix
Add a cornflour slurry to thicken..Done
#greenpepperoinioninablackbeansauce - Розваги
I grew up in a Cantonese household and my mom managed to get by with her home cooking on an electric stovetop with nonstick cookware. Never have I imagined a Scot showing me the way of the "Wok Hei" in his Glasgowian backyard. Watching your videos makes me want to rush out and buy an industrial wok burner and a carbon steel wok ASAP! Thanks for staying true to this cooking style and philosophy.
Thanks for such a kind comment Vinny I appreciate that.In the UK we only know one taste when it comes to Chinese and that’s wok hei.For decades I never knew how it was achieved and thought it was some secret ingredient The barbecue smoky scent as you know Vinny can only be achieved by using a burner which has took me years to learn.Many of my subscibers all have one now.They probably never thought it was possible and neither did I until they watched me .I wouldn’t eat Chinese food any other way, well it’s actually UK takeaways food and not authentic Chinese cuisine but it’s what I’ve been brought up on,cheers Vinny
Black bean sauce is my number one goto dish on any Chinese menu. Love the savoury notes of Black beans. It even makes tofu taste good! Great job Alex.
Thanks again Hrundi my favourite is mixed seafood in black bean..I absolutely love it..
@@ukchinesetakeawayrecipesbyalex I love your recipes. Have you had any complaints from the neighbours about the smoke, or are they just jealous of all the delicious smells?
A touch of brown sugar makes this perfect during the end frying stage !
Thanks Gabriel must try that thanks.
Love how he's cooking this master peice in his greenhouse
Hi Alex, I made this today; it was fantastic. Living in Germany, I really missed this dish from back home in the UK. I’ve been trying to recreate it for a while even with Lee Kum Kee sauces but it was never quite as good as yours. Think the secret difference was the chicken powder, using a lot more oil to cook and putting the oyster sauce in near the end rather than in the marinade!
Only discovered your channel last Friday, so I’ll be working my way through the recipes 🤗
Awe brilliant Matthew i'm well pleased about that.Chicken powder will always provide loads of flavour to any dish and is widely used in Chinese cuisine.Thanks Matthew
Just finished eating this. Beautiful! There wasn’t too much left on the plates!
That's brilliant GT i'm pleased about that..
Superb! I just tried it today and it came out amazing, thank you!!!
Awe that's brilliant Ruby, i'm well pleased about that x
Another great dish Alex. Keep them coming. Love it 👍🏻
Thanks pal..
Cannot wait to try this, thanks again Alex.
My pleasure!and thanks
My favourite Chinese meal this, Thanks Alex, will be trying this later. All your recipes are fantastic !
That's awesome Dean thanks very much for that..
WOW, this is fantastic, it is all I thought it would be, thank you for sharing this amazing recipe, I love this.
Cheers mate I appreciate that ❤️
My fav chinese meal, great video Alex👍
Thanks again Clement..
Looks fantastic mate, I'll make this Saturday
Thanks for that John..
Hello dear Alex ! Brilliant video and tutorial love this dish my take away fav comfort food for me. Till your next, take care and keep safe 😷👍🏻🥰
Thank you Lina take care.
tried this out yesterday. fantastic recipe thank you =)
Thanks maté means a lot to me ❤️
Looks fantastic Alex!
Luca thanks once again..
I have watched this video a few times and it just makes me salivate, yummy tuck. I am making this two nite for 3 adults, can't wait at all. Thankyou so much for sharing your knowledge, you are a master chef. Looking forward to this so much.
Awe cheers mate I appreciate that , I’m actually revising it for Tik Tok, the recipe will be the exact same. My videos now are vertical and that’s basically for Tik Tok cheers mate and have a great day 😊
I have to make this once a week for the Missus now ..... and the black pepper one too for our weekly family feast.
Cracking recipes 👍🏻👍🏻👍🏻. Next up is sambal.
Great stuff John..The sambals good by the way i love it..It's not strong in anyway and has a nice pleasant taste and also a nice aroma..Cheers John..
Making this tomorrow.... got all the bits needed in the Chinese market....can’t wait .... Also doing chicken in black pepper sauce too.... all from this page....
Sounds amazing Mr Trebus hope it all goes well for you..Let me know how you get on..
@@ukchinesetakeawayrecipesbyalex huge success .... only complaint was I didn’t make enough for left overs. Made Szechuan chicken, beef with black pepper sauce and beef and black bean. I have to admit that it was better than our local Chinese.
Brilliant John that pleases me a lot..Thanks pal..
This looks amazing!
Thank you kind sir i appreciate that
Great video Alex and food looks fab
Thanks again Graham..
I like your recipe thanks for making it look easy 😄
Thank you Shannon x
My favourite Chinese meal!
One of my favourites also cheers mate and thanks for watching ❤️
another amazing recipe from beginning to end. BIG 👍🏽
Thank you so much 😀
Your recipes make me feel so hungry. Have a great evening
Thanks Nicky i appreciate that.
Hi! Thank you for your efforts to share the recipe and show us how to make it. I have made it many times and my all family love it. Would you be able to share with us your setup? Looks like you have a good burner over there.
Thanks mate I appreciate that. This is a short tutorial I made a while back, it includes my burner set up , cheers pal ua-cam.com/video/Bc_mTjf6wx8/v-deo.htmlsi=HNr_6Vwjb29Ew253
Another great video 👍
Thanks again!Antony..
That looks lush
Thanks Tod..
Yes, Please...
looks excellent*
Thanks mate..
One of my favourites, looks exactly like our local chippy except no red chilli.
Cheers Liam I appreciate that, thanks pal 😊
Just made this, soooo goood
Brilliant David thanks very much for that..
Wee black bean with legs at the start of the video when you showed us the meat packed alex 😂 looks great mate 👌🏻
Lol well spotted..He wasn't there earlier on so haven't a clue where he came from..I've watched it a hundred times and never noticed it..I do all my editing on my phone that's why i missed it..I see it now on my laptop..Wee bugger not you Gav the black bean with legs..It wouldv'e stood a chance in that burner so all is good..
@@ukchinesetakeawayrecipesbyalex 😂 no worries mate, wee bit of banter. Food is top notch 💪🏻
Love a wee bit of banter Gav..That's what i use to do for a living on stage entertaining folk but covids put a stop to it..I'm a bit of nutter when i'm on stage but in a good way..Missing it dearly..If i couldn't cook i don't know what I'd do.This is just another form of entertainment..I can definitely can hear the applause which pleases me..
@@ukchinesetakeawayrecipesbyalex very talented man alex, your cooking is sensational! When all is back to normal, whenever that may be, id be sure to come to a show and see you. Food and entertainment go hand in hand and everyone likes both so we have alot in common 💪🏻🍻
Hi Alex - I can see the burner you have linked in the description. Is that the one you're using in this video?
If so, is the cylindrical attachment something separate that you use? Is there anywhere that is easily accesible to purchase, or is that something that you made custom?
Thanks!
The original burner has been modified ,the gas ring is the only part i kept.After years of constant use it started to fall apart ,not taking care of it properly leaving it out in all kinds of weather.My mate who's a welder built me a a new one but i kept the original burner ring.This a link to my full set up Luke cheers pal.ua-cam.com/video/Bc_mTjf6wx8/v-deo.html
@@ukchinesetakeawayrecipesbyalex Champion, thanks mate! Perfect video on the set up that's grand 👌🏼
A big part of it comes down the heat of the wok, and the wine. Even without using beef or blackbeans I can achieve something which tastes like beef blackbean!
I have to say C.D.G your spot on . Stir fry’s are harder to create on a domestic hob but still people are having great results regardless. Also it’s down to the skill of the chef that can make this dish a bit a bit special, these are guys who’ve been making these dishes their entire life. The wok also and as you said creates that restaurant flavour, the whole reason i went out and bought one and also then had to learn the skills to achieve the same. It’s not a case of turning the burner up full and hope for the best. Different levels of heat is required.It may come across as that and and also timing is important . It’s took me years to get to the level I’m at just now. I love these type of comments because I can never really get to talk about it properly without going into too much detail because i would be here all day but I think you get the jist if it , Cheers mate
@ukchinesetakeawayrecipesbyalex Man I appreciate the kind words. I've only just started cooking blackbean, failed miserably about 10 times before I decided ill need to do some research. I found there's a concept in Chinese cooking too, called wok hei (breath of the wok), which is the flavour that the wok brings to the table, apparently cleaning the wok only with water maintains a level of flavour otherwise lost. I need a woke and burner like you have though!
A wok burner is the only way C. D. G . The carbon steel wok that I use is designed for industrial use and has to be able to handle the incredible furnace heat. For indoors a good quality non stick wok should suffice. Even if the wok is properly seasoned it still won’t give you the flavour your after. If I’m cooking indoors I never use my carbon steel wok always my non stick, Wok hei is what’s needed but that also requires a bit of skill. It’s taken me years and not something you can learn in a few days but if your determined as I was you’ll get there. We all have to start somewhere C.D. G , thanks mate 👍
great .top job
Thanks Longvile much appreciated..
Yumm
Wow! Is your friend making any more of those burners Alex?
Thanks Pete he probably could have sold a few thousand by now with the amount of request I've had..At the time when i asked him he a had few bits and pieces in his garage..He's a welder so it wasn't too much trouble..We would've built more but the problem was the burner part itself..We never had any..The frame and housing was easy enough to make but no good with out the burner..I was luckily to have the burner from my old Kahuna which basically fell apart with constant use and then the rust set in..The good thing was the burner was intact and still is to this very day but as i said we don't have any to build a new one.. All it cost me for the new burner was a crate of Tennants lager..He didn't want a penny for it..If he changes his mind and we locate a high power burners we'll let everyone know..Thanks Pete..
@@ukchinesetakeawayrecipesbyalex Thanks Alex, I cook indoors on the stove but it’s not the same. Let me know if you find one and please keep up the excellent work. Cheers Pete
@@Mozzer209 You can buy them on Amazon. Search 'outdoor wok burner'.
Beautiful
Awe thank you Ado I appreciate that
Beautiful work Alex.
I need to find a proper wok burner!
The gas stove just doesn't cut it
Thanks for that Cory..I had to break the bank eventually to get one. I'd done loads of research and read many reviews before i eventually found the right one..
@@ukchinesetakeawayrecipesbyalex Yeah that's the problem I've been too lazy. If you can ever source them and get your friend to weld up some frames again, sign me up.
Hi Alex, fellow Glaswegian here, loving the recipes, cant wait to try to replicate at home. Been doing lots of research to find the right burner. The power flamer 160 ie is my prefered choice but nowhere has sny in stock. So was looking at the kahuna xl burner from Amazon, although i would want a set up like yours with the wok ring i am worried if this is something i could achieve at home without all the right tools ( and know how) is there anything you would recommend as to how i could get something set up, would greatly appreciate your thoughts on this, keep up the good work!. Cheers.
What you probably need to do David is a bit of research to see what's available.Quite a few of my subs have them now..If you gather all the bit's and pieces together i'm sure you will be able to come up with something..This the first thing you'll need is this.. www.ebay.co.uk/itm/223452758424?fbclid=IwAR0djmdq7fGwQ5qU5J66QOHjgDeRZRCmhSNQRmiQwcWDfEPGMWIz8vsJGh0 powered by a a propane gas tank..You won;t have any power otherwise..A few people have bought industrial burners and then modified them..Best of luck David
Will do Cory..
Looks delicious, will give it a shot! (Btw, did you get locked out of the house? Lol)
Thanks Tom,hopefully the Misses will let me back in lol
I have got one of the gas rings the elecctricc board used when doing ĺead joints on cables, I don't think it's a million miles away .imo , cheers for the great recipe
I've never seen one splish but sounds good to me..Thanks pal
What is the measurement between the top of your burner head and top of your cooking ring, If you don't mind me asking please. Cheers
Nice
Thanks pal
I wish I lived next door. 🤣😂
Cheers Nicky ❤
Not a big fan of rump but will be giving this a go with a couple of sirloin stakes, man you need to open a takeaway, you would make a killing 🤑
.I would use sirloin all the time if could afford it..It would have to be cooked on it's own without the marinade..It doesn't need it..Fried in some oil for a few minutes and then sliced,beautiful..
🙏 amen looks delicious
Thanks pal.
May I ask please Alex where you had the chop knife from please many thanks
Hi Raymond my son got it for my christmas two years ago..Haven't a clue where he got it from..It's a Praxis 8 inch Chinese chef..Also check out Mercer Culinary..Hope that helps..
Hi just the way I make it the only difference I add Half a tsp of sodium Bicarbonate to the beef then blanch, but great dish likewise,
One thing what did you use for the gas burner?
Thanks pal..I have a few other videos that i have with the bicarb but the thing with that is you have to wash it off or the beef will have a fishy taste to it or can taste like soap powder..It's all down to the cut of meat..I always use the bi carb for topside but after half an hour it has to come off..It's done it's job by then..It's good to have a few different options for marinating beef that's why i have a few to choose from on my channel..The thing about using bi carb is the meat can be too tender causing the fibers to break down too much but still great as a tenderizer...These are things i learned with with working with a few chefs..I orderd a beef curry a few weeks back from a takeaway and the meat was too spongy and soft..I still think you need a bit of a bite with beef well for Chinese currys anyway...I still like the bi carb version for a wee change..I'm up and down like a yoyo when it comes to marinating beef..Thanks pal..
UK Chinese Takeaway Recipes by Alex Wilkie yeh your right about that it does work great on topside but if left it does go a bit jelly, the was you cook the beef in this video is spot on and how I would normally do it, I love cooking the Chinese I think it’s better than takeaway tbh, more fresh and less greasy, plus you can adjust the seasoning to your taste, I did send you another comment on the burner would be great if something can be worked out, Stef
Yeah spot on as i said the beef curry i had you could say was more like a jelly curry and i know exactly what happened..The bi carb had been left on too long..People start to think it's not beef and something else which is not nice..I will still use it though for cheaper cuts of meat,always..In a busy takeaway sometimes things can go wrong..I've seen it..I've had loads of comments tonight hopefully i'll get to the one about the burner. Maybe i've answered it, can't remember..Had a few tonight about the burner..
UK Chinese Takeaway Recipes by Alex Wilkie 👍 it was probably me asking about the burner, I have been looking at the khauna 65,000 btu would be perfect and I can also modify with a industrial wok ring quite easily, spot wielding needed, I have the skill to cook and most ingredients are the same suspects in most dishes, it just the heat that’s needed as you know and demonstrate, nothing worse losing heat and boiling the shit out of it 😁. I did ask if your friend would make me something but having researched a lot tonight having seen yours, and it is impressive I will probably buy the bits and come up with something. One question a 20 psi regulator would probably work, do you know what BTU and PSI reg is yours? Stef
When you marinade with ingredients, have you already velveted the beef?
I normally just velvet the beef first with some water and bi carb soda. That’s all you need to tenderise tough cuts of meat. After that you have to completely remove the bi carb using water . Then after that you can add a bit of soy sauce, wine etc and let it marinate for a few hours and then fry in some oil for a few minutes .Thinly cut beef really only takes a few minutes. Thanks pal, hope some of that helps
Hmmm seems as I have an electric hob, and I miss and can't create that smokey flavour. I'm wondering if a plumbers blow torch will do the job.
Cook it as normal, then at the end give it a good blast with a flame.
You'll just cremate everything doing that Mark..That's not how wok hei or the smoky barbeque scent works..You have to learn how to create it..Took me a long while until i mastered the technique. The flames never burn the food..It probably appears like that but it's not the case..The only way to do this if you have a burner and then you have to learn the technique to create wok hei..It's basically a skill Mark that took me months to learn to get to a reasonable level..I only started with this just a few years back..Up until i hadn't a clue...Working as a delivery driver in Chinese has helped me a lot..Most of what i've learned has been from them,recipes etc..
@@ukchinesetakeawayrecipesbyalex @UK Chinese Takeaway Recipes by Alex Wilkie Thanks Alex, I was just thinking if I could get some flame into the wok, it might create that magical wok hei.
I have a London wok and it is a flat bottom (although it doesn't sit on my electric hob even). I can imagine that it is a skill in it's self, I wouldn't dare try to toss the food like that, it would end up all over my cooker. Next time I'm up in glasgae visiting family I'll have to arrange a visit.
I live in an apartment so no chance of a outdoor burner etc.
Like you have said before, I can get the sauce recipes as good, but the stir fry, chow mein etc (my favourite) lacking in that flavour of the wok.
And I have a cupboard full of all the correct brands.
Hopefully I'll get there one day. When I got my first proper wok and I asked my local to season it, I got told we don't do that here 😂 anyway have a great weekend.
One quick question, the battered Iceland chicken, how many portions do you get from one bag.
No probs Mark i was just worried you ruin your meal..Actually someone else asked me the same thing a while back but just basically said the same...It would be great if you could..A lot of chefs will also flambé their food..This also creates the smoky scent..
@@ukchinesetakeawayrecipesbyalex yeah probably would ruin it, was just thinking of way's to get that wok hei on an electric hob.
Will have to succumb to the fact it won't happen on electric and with no burner despite what people say and other UA-camrs. Yes I've tried all the techniques.
If you could master a way for the electric hob and replicate that takeaway taste.....wow! I'm sure your channel would takeoff in to the stratosphere.
💜💜💜💜💜💜. Great looking dish..... Did you add a pinch bicarbonate of soda too beef to make so tender💜💜. One of the tricks I picked up
I didn't add it in that one but my other videos have it..If the meat is of good quality it should be tender no matter what..Takeaways will either use the bi carb version or this one..As i said i have both to choose from...Another tip and also shown in my bi carb video is to wash it off after 30 minutes or the beef will taste fishy or even like soap powder. Timing is crucial when using it..Leaving the bi carb on for too long will make the meat spongy and too soft..The fibres start to break down straight away..Leaving it on for too long and the meat will actually disintegrate..Bi carb is powerful stuff
💜💜💜 yes if you got good meat....👍👍👍👍have you used bicarbonate of soda on raw prawns... Works a treat
Now that sounds good i must try that..I normally use cornflour with some water to tenderise them but never thought of the bi carb..I know exactly how that works..Now i'm thinking it might even be better..I'm assuming half an hour max then wash the bi carb off.Prawns from a takeaway are always tender this is probably the reason why..If it tenderises beef then I'm sure it will work in the same way with prawns..I have some king prawns in the freezer..I must try that tomorrow..Thanks for the tip...
Any recipe for salt and pepper ribs alex. My local makes them I think they use apple juice somewhere in the recipe plus loads of garlic and green chilli and some sort of oil which is not sesame oil maybe a garlic infused oil like the black garlic oil the japanese make but this one is clear.
This is the only one i have PJ that i done a while back..Hope this helps a bit..Salt and pepper ribs tutorial..ua-cam.com/video/PR-cyjlfBHE/v-deo.html
@@ukchinesetakeawayrecipesbyalex Thanks alex I will take a look. I think the oil im talking about is aromatic ground nut oil.
Why is shaoxing wine used in stir Frits and can it be substituted or not used ?
That's actually a good question..The simple answer is NO you don't have to use it..People have have made stir frys for centuries and have never used it..Now I'll tell you the main reason why i use it and also takeaways..If you watch Khoan Vong or myself we mainly use it at the beginning of the dish..The reason being it's alcohol based and what this does is create flambe effect causing the wok to ignite..Any time i use it and also Khoan Vong the wok immediately ignites. This adds a smokey barbeque flavour to the food associated with Chinese takeaways..I do also use it for some sauces..I always mention it in my videos because people would ask what was that you just used so i have to include it..It's sherry wine similar to any standard wine..Italians use wine in the same way always used at the beginning at the dish but like any wine it has to be burnt off..What i will do now is to make this optional for my future stir fry videos..The other thing some people still love to use it so if they're happy enough then that's fine..
@@ukchinesetakeawayrecipesbyalex thank you very much I can't wait to try this recipe best one on youtube so far
2.32-2.36 that is some bad@ss cooking there. This looks amazing 😘
Awe cheers Emma i must check it out lol thanks x
What kind of beef do you use
Mainly topside because that's what all the takeaways use..It's the cheapest cut out there but you always have to tenderise it with baking soda or it will be tough..It's all down to profit that's why takeaways use it..Sometimes i also use rump..Never rib eye or sirloin because that's a waste..These type of steaks should be cooked the proper way slapped on griddle pan with a bit of butter etc...and enjoy it properly..
Alex am I right in saying you freeze you beef so it’s easier to cut into thin pieces 👍
It does slice better Steve if it's half defrosted..Having a nice sharp Knife also helps...
Great tip thank you Alex 👍
What's best beef to use
Takeaways use topside beef because it’s cheap to buy but then they have to tenderise it otherwise it will be tough. The best beef to use is always going to be the most expensive like fillet beef for example but takeaways would never use anything like that or there would be no profit so they always opt for cheaper cuts of meat. Have a look at this video hopefully it should help ua-cam.com/video/CwfOhc8_K0E/v-deo.html
Banging Al
Awe thanks Rod I appreciate that
Nice Alex
Are you tweaking your recipes?
Thanks Kevin what you'll notice is the more experienced i'm getting the more i'm finding out better ways to do things....You could call it a tweak and yes i'm probably using a few other things or less..When i look back at some of my earlier videos compared to now it's night and day regards to technique etc...I even deleted quite a few of them..Believe it or not i'm still learning..At the moment i've stopped using MSG because of the grief i was getting on a daily basis..I now use chicken powder now but the main ingredient is MSG plus extra flavourings..The takeaways i work in use it plus the soya sauce i use also contains it..Chicken powder is not as terrifying to some..Cheers Kevin..
@@ukchinesetakeawayrecipesbyalex Alex what you are doing with your chanel is superb. Can definitely see the changes as you’ve learnt more which means we learn more. Tweak was the wrong word to use, apologies
@@ukchinesetakeawayrecipesbyalexThere's nothing wrong with using MSG Alex, don't let the morons get to you, they're just ill educated.
@@JS-ij3ks Cheers John..
@@JS-ij3ks Yeah, we need a TV chef to actually do a recipe on Sunday Kitchen or something and say they use it and there's nothing wrong with it. Also saying use potato startch now it's so freely available in places like Holland and Barrett. The message is getting out there but only through places like youtube.
Could you make these and freeze to take into work pls
Not sure Lynne any time i make it i eat it..I would think not to be honest..Once defrosted it would look like a jelly mould and no sauce..Currys are different and can be frozen but not with this style of dish..Thanks Lynne..
Ha ha i thought you were going to burn the greenhouse down
Oh god Steph those were the days when I was completely bonkers but now I’m all right 😜. I even had to remove some of the windows to enable me to breath . My wife said to me , have you lost the plot and I said probably, never again
Have the audio is missing due to copyright, didn’t realise at the time.
Mega
Than you John
Can I ask why do you use knorr chicken powder as it's a beef dish? Shouldn't a beef powder be used or?
If that's what you prefer then use it..Let me know how it turns out..The takeaways i work in use the chicken powder..It's only acts as a seasoning.. It doesn't make the sauce tastes like chicken ..It's only half a tsp so it's not really overkill. The powder's primary ingredient is MSG salt and sugar. It just boosts flavor (umami levels) and gives oomph..All the takeaways use it in just about everything..Hope that helps a bit..
Chicken powder can also be used for pork, fish, etc),It's common in beef menudo, pork pozole, caldo de rez (beef soup), etc ..It basically has many uses..A lot more flavourful than MSG..