Salt And Chilli Beef Chow Mein New
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- Опубліковано 20 лип 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 for takeaway oil.. • Alex Wilkie's Chinese ...
This dish is a firm favourite with Glaswegians..As far as salt and chill dishes goes it's a classic. Succulent pieces of meat coated in a salt and chilli seasoning noodles and veg..
The salt and chilli i used in the tutorial is a home style mix..
I have another one that we use in the takeaway if you prefer that one which is listed below
Homestyle mix
1/2 tbls salt
1/2 tsp Chinese five spice
1 tsp white pepper
1/2 tsp garlic granules
1/4 tsp red chilli powder
Mix everything together and set aside..Use about 1 tbls for each portion..
This is the tutorial for the takeaway style salt and chilli mix...www.youtube.com/watch?v=NHb6A
Other ingredients
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
4 tbsp dark soya sauce..
2 tbls light soya sauce
1 tbls oyster sauce
1 teaspoon sesame oil
Pinch of white pepper
1 tsp sugar
Pinch MSG or chicken powder(optional)
252 grams of topside beef thinly sliced
Marinate with 1 heaped tsp baking powder and 4 tbls of water
Marinate for 45 minutes
If you listen closely you can hear the beef sizzling away breaking down the fibres of the beef
This the best way to tenderise beef making it more succulent
After 45 minutes remove the baking powder and rinse in water
Next ads a few tbls of dark soya sauce to colour the meat and set aside
Shallow fry in some vegetable oil for a few minutes until cooked and set aside
The method for making the chow mein is shown in the video
Next slice some onions one red chill and 1 tbls diced garlic
Stir fry in some vegetable oil and then return your beef to the wok
Sprinkle some of your salt and chilli seasoning on top and add some spring onions..Done
Place on top of your chow mein
#saltandchillibeeffchowmein - Розваги
This is so much more fun than BIR. Misty Ricardo book is my go to for curry. HOWEVER all my Chinese takaway recipes I use now come from your channel!! PLEASE can i be your first book customer lol 😂
Thanks Mikey..Richard has included a few of my recipes in his book credited to myself which is an honour..Chinese recipes now are becoming more popular..Many years ago it was just Indian because it was easier to replicate..Now people are now having similar results with Chinese thanks to people like Khoan Vong,Chin and Choo and probably myself now bringing it to the fore..I never dreamed in a million years that i could create the same but now it's possible..To me this is the new norm amongst us Brits..I would love a book but not in a position at the moment to finance one..You'll be my customer Mikey if i do..
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I had beef chow mien from my local Chinese takeaway 🥡.. well I have to say yours definitely looks more appealing and looks so tasty 😋 I clicked on your bell 🔔 to follow more gorgeous recipe 👍🏻😀
Awe thanks Vonnie i really appreciate that 😊👍
Thanks Alex. I made the takeaway oil today and it smells and tastes fantastic! I'd never even heard of it before! Everyday is a new experience. 😋
That's fantastic Dave..It's that smell and taste you get from a takeaway..Your house will smell like one now..I make it all the time..I just love the aroma as soon as it hits pan then the magic happens..Definitely good gear..
Looks well good mate....ive made a few things you have posted up...your salt and chilli chips are a massive hit in my house and i will defo be trying this. Thank you for sharing all your great recipes
Thanks for that Barry..
I want to eat this. Love all the chillies. Its mouth watering
That's a good sign definitely pleased about that..Thanks pal..
Chinese firm favorites made in a simple easy to cook method...a must see for those that love their chinese food :)
Thanks Bob..
I can’t rave enough about this guy I’ve said it before he just makes it sooo easy to cook theses dishes ty Alex ❤️
What a compliment Teresa I'm honoured ❤❤
@@ukchinesetakeawayrecipesbyalex only the truth 💋 xx
Thanks very much for all your hard work in producing these videos, its much appreciated! All the best to you, Paul.
Thanks for the nice comment Paul..It's nice to be appreciated in that way..
Someone said to me once i should invest in some high quality equipment for filming..I said to him isn't content is more important. He couldn't answer that..My wee Iphone 6s will do for now..Don't get me wrong i would love to own a good quality DSLR maybe the grandkids can chuck in get me one..I must mention it to them...They are nearly as old as me now lol..
@@ukchinesetakeawayrecipesbyalex My pleasure Sir.
Stunning as always!
Just catching up with all the reply's Isyt once again thanks very much..
Thank you Alex I have been saving your recipes and sharing them too! Great as always, tutorial .. Keep safe and look forward to your next dish! Can’t wait 😊👍🏻
Thanks Lina..
Hi Alex another great recipe straight forward and easy to follow, can I ask you about the takeaway oil would you fry chicken balls in that fat or just use regular veg oil thanks
Just use regular oil..Takeaways have loads of old flavoured oil that's used over and over but chicken balls definitely don't need it..It would be too costly for a start..Save your takeaway oil for other stuff..It's precious..
Oh god that looks amazing. What are you cooking on?
Thanks Peter..Have a look at this link..It's my burner set up and also there's a small bio in the description..ua-cam.com/video/xwItDXpRWTc/v-deo.html
that looks so good oh my good i wanna order
Thanks very much..
Did your original beef chow mein last weekend was awesome. Can’t wait to try this one 👍
Thanks Kevin nice to know my recipes are working out ok..
Chow mein is my favourite. When my cousin worked in a takeaway, just taking orders, she was allowed a dish to take home except chow mein - anyone know why? There were so many more complex dishes they'd let her have so is it a culture thing?
Cheers.
I'm not sure if it's a culture thing..Chow mein is one of the cheapest dishes to make..I can order anything for my free meal at the end of the night apart from King prawn because that's more expensive..They must have their reasons though..
Probably disrespectful to give away the cheapest dish.
Looks absolutely amazing. What is takeaway oil?
Thanks mate.It's not a brand name or anything like that but a seasoned oil they make in takeaways.It's oil seasoned with aromatic spices and when you add some to any dish you get that takeaway flavour.I have video on how to make somewhere on my channel.When you walk into any takeaway you can actually smell it but you probably won't be aware of it.Only a few drops are needed for each dish.Takeaways will use various seasoned oils and this is one of many., cheers pal.
i do like watching your videos on how to cook, i am Chinese. What is takeaway oil?
It's basically an aromatic seasoned oil..I have a full blog on it and also a video tutorial..This is the link..ua-cam.com/video/K2nfwXDQLqU/v-deo.html
Cheers, just watched and will try plus my main reason for being new to your channel was Singapore fried rice, my favourite but i just cannot replicate, hopefully your recipe is the one :) All the recipes i have viewed all look delicious too. Keep up the good wok!
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Thank you Alex for all the Amazing videos. You make chinese home cooking very easy and tasty! Please could I ask if you could do a Duck dish. Like chinese style duck and rice? My favourite dish but can seem to get this right 🙏🏻🙏🏻🙏🏻
Some busy takeaways will make their own duck because is taste better plus work it out cheaper..Other takeaways will use frozen duck..They mostly use Pekin Cherry Valley duck..It's the best one out there..It can be bought online or your local Asian store should have it...Hope that helps a bit Ramy
Amazing Thanks Alex for your advice! I’ll definitely give that a go. I’ll let you know how I get on 😋 I knew there was more too it. Seemed too easy 🤣
Pass that dish here 👀
Thanks John will do lol
That looks amazing Alex, do mist chinese takeaways use takeaway oil because I just cant replicate the chow mein flavour ?
Takeaway oil is simply reclaimed oil or old..All i do is replicate the same..It's present in all their meals..They never use fresh oil always old..Everything that they've used to fry stuff in over the course of the week..That will help a bit with your chow mein..The other flavour you are not getting is wok hei which has a smokey barbeque scent to it..What you are getting is all the chow mein flavour but without the scent associated with Chinese food..It's mainly more noticeable in stir frys..Sauces are different and you can replicate the same..Chinese people make noodle dishes all the time but without wok hei and are more than happy..Hope that helps a bit Adam..
@@ukchinesetakeawayrecipesbyalex The wok hei is truly a game changer. I always thought it needed a flame but it doesn't, it just needs extreme areas of temperature - so it's absolutely there with a wok burner but I couldn't believe it when I got a high powered induction hob. You can get that amazing char on the chow mein and make meat taste ike it's been barbequed.
My first wow moment with induction was when I was seasoning a wok, dragging around a folded paper soaked in oil and it caught fire. Mindblowing.
@@CountDrunkula Nice info CD. Where's there's a will there's a way..A high powered induction hob is great idea..
@@ukchinesetakeawayrecipesbyalex thankyou Alex
Definitely on my to-do list. What the heck is "Takeaway oil"? 👍
He’s done a video on it. I’ve made and highly recommend it. I’ll use sesame oil if I don’t have any though.
Thanks your not the only one Dave but everyone should be using to get the real takeaway flavour..Check this blog i have and video tutorial it will explain it's origins..Thanks again Dave..ua-cam.com/video/K2nfwXDQLqU/v-deo.html
Alex that looks lovely simply lovely 👏👏
Thanks Philip..Easily feed two but that's the portion size we sell in the shop..Other takeaways might not be as generous..Tasted great..
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Can I ask what that was going into the wok at 1:55? I’m making this tonight.
It was a tsp of water..It helps the wok to catch fire giving off a smoky scent..I wouldn't advised this on a normal hob or you'll burn the house down..That's why i never mentioned it in the video..I use water all the time to set the wok on fire..All takeaways do the same to create wok hei...This only if your using an outdoor burner..Shaoxing wine works in the same way creating a flambé..When i add water to the wok in that way i normally edit it out for safety reasons. I don't want people doing this in the house but well spotted.
Thanks Alex. Making it AGAIN tonight. Will use shaoxing wine for the drama. The kids love a bit of flambe! The recipe is delicious. Thank you!!!
Reckon your mate could ship me one of these burners if I paid him to make us one I live in france could arrange a courrier . That looks a tremendous dish by the way . Brilliant chef . Bravo
Thanks very much Martin..I have spoken to my mate in the past and said it's something he might consider..Building the housing for him was the easy part..We would just need to locate a burner..I was lucky i used the burner from my old Kahuna burner..I binned the rest..The only part worth keeping was the burner ..The rest rusted and fell apart..
I'm curious as to whether this is on the menu at your local or is this Alex going rogue and fusing 2 highly popular dishes together to create a culinary delight. Either way, I'm sold!
I had this for my free meal at the end of my shift Hrundi..I was definitely sold and had to replicate the same..I don't even know why i hadn't ordered it before because it was incredible and all it was a simple chow mein and salt and chilli beef on top..They compliment each other..I've made it twice since..My wife loves it..It's quite popilar in the takeaway but as said i'd never tried it...Thanks Hrundi..
@@ukchinesetakeawayrecipesbyalex Love it mate. Keep the goodness coming! 😋
Hi Alex, your recipe states to use Baking Powder to breakdown the beef, but in the video you refer to Soda, can you confirm what you are using, baking powder or baking soda aka bicarbonate of soda? Cheers
Both baking powder and baking soda(bi carb) have the same active ingredients required to break down the fibres of the meat..Both contain the active ingredient bi carb a type of acid which slowly dissolves the meat.If left on too long the meat would completely dissolve but that would take a few days for that to happen..In the video i used soda..Picked up a box from my Asian store a while back..
@@ukchinesetakeawayrecipesbyalex Thanks for that Alex, keep up the good work.
Thanks Mulder always happy to help..
Magic. What's the best Chinese supermarket on west coast alex. I need a trip and I've been to one in Glasgow yrs ago but can't remember where it was lol. And what's the difference between using msg and not pls.
Seewoo in Glasgow is the most popular Julie..There's loads of topics on MSG online..It will tell you what it's used for advantages and disadvantages. Best just to google it..Thanks Julie..
@@ukchinesetakeawayrecipesbyalex thanks alex
I wonder why youtube recommended this video to me? The food does look delicious though, and I recognise a few names among the commenters.
Thanks Dom for your nice comment. Normally UA-cam analytics recommended channels to people who are interested in this type of food that's probably why you will recognise a lot of people on here all with the same interest..It's just a fairly new channel but hopefully things will improve...I'm just the delivery driver for a few Chinese takeaways..I've learnt quite a bit from them over the last few years..Cheers Dom...
What is take away oil x
This a link for the takeaway oil..ua-cam.com/video/K2nfwXDQLqU/v-deo.html
Guys I missed where the five spice , pepper and salt powders where used?
Just go to the description Mark ,the full written recipe can be found there thanks .
@@ukchinesetakeawayrecipesbyalex thank you!
hi where can i buy toopside beef please looks very nice
All the supermarkets round about me sell it like Morrisons Asda etc..It's a really cheap cut of meat that's why the Chinese use it but prepped correctly can make it a really good cut of meat..Cheers pal..
@@ukchinesetakeawayrecipesbyalex thank you can i use beef joint as well or topside steak which one is best please ??
Both are probably equally as good but takeaways generally use topside..As long as its marinated properly it should still be tender.
This is the sexiest thing I've seen in weeks!
Thanks pal..
What is "takeaway oil" bud ?
It's on my channel Dill..Just click on this link ua-cam.com/video/K2nfwXDQLqU/v-deo.html
It explains how to use it and what it's used for in the description..
@@ukchinesetakeawayrecipesbyalex amazing thanks man
@@ukchinesetakeawayrecipesbyalex oh god that looks amazing !!!