How you CUT these videos are GOLDEN. The rate of information i get per second is 🔥 Thank you for what you do and how you are sensitive to everyone's time.
You are actually changing my life at 41 year old I couldn't cook for toffee...or cook toffee and I have watched many youtube videos but for some reason yours are just so simple to follow and I'm learning more about general cooking in general so I can do things that don't have a video
If you haven't found it already, Marion's Kitchen channel does lots of fantastic tasting but easy to make recipes. Andy appears in at least one of them.
Fantastic breadth of techniques in this video! Personal preference, I find a touch of toasted sesame oil to "amped" budget ramen does absolute wonders.
My hack - Sui Min cup noodles curried prawn flavour with a dab of crunchy peanut butter, some spring onion whites and a drop of coconut milk - easy satay noodles (my version of basic Michele, not Mitch)
You briefly mentioned about all the different types of soy sauce. Please do a video on that! It is a complicated subject, and while i did my own research i have just conceded to using affordable light/dark chinese soy sauce for everything as i dont know better!
The Char kway teow recipe is on point. Made it last night and added a little bit of roast chicken and same chilli flakes for the best midweek meal ever.
chilies flakes? it sounds new to me if you can eat spicy food, try adding in some sambal instead of chili flakes i am from the town where the char kuey tiao originated from, We always add some sambal to enrich the flavour of the dish
It's 2.30am here in Lae, Papua New Guinea, and my wife and I just finished snacking on the first recipe. Absolutely wonderful! The fried garlic made a world of difference. Thanks Andy and your team!
Just a note: To also know when the pan is hot in those pans, splash a bit of water on the surface - if the water evaporates slowly - it's not ready; If the water looks like beads and it dances around the surface, that indicates it's hot & ready enough to pour your oil in, so your food doesn't stick. Pro tip! :)
yep! the Leidenfrost effect. it's the most reliable method for judging if stainless steel is hot enough because the Leidenfrost effect itself is what keeps food from sticking!!!
"Garlic chives" are called scapes! A lot of folks don't know what to do with them. They are super strong, but you can blanch them to calm them down. Excellent fried!
@2:24 I did this just now and it was amazing. I just missed the black vinegar but I will try it again with it to see the difference, it already was better than just adding the spices in the water for a soup. Thank you for this cheap and tasty solution!
For people that want to make the third dish without buying/cutting beef, most Asian markets sell pre-sliced frozen meats (lamb, beef, pork) for hot pot dishes that can be repurposed for these kinds of soups/ramens/noodle dishes.
Love a great noodle dish rich in flavour and so comforting, what’s not to love. The Taiwanese beef noodle soup is on repeat at our place. Great video thanks for sharing.
1. I love your recipes 2. I appreciate the little tips you include - even something small like chopping the green onions 3. Thank you for following through on shipping your cookbook to Canada! I'm throughly enjoying it! 4.My dad would take us to the hawker stalls in KL and I fell in love with Koa Teow. Never been able to find that same taste though
Recently, my go-to easy and fast noodle recipe is garlic-chillies noodle. Stir-fried some garlic with green chillies. Add in cooked noodles with few tablespoon of the water. Mix thoroughly. Done! Sometimes i will mix in a swirl of olive oil in the end since i dont like sesame oil.
In the flavour profile though, it's unlike Pho, mainly because of the use of soy sauce. It does look like Bun Bo Hue when it was in the pot, but when you look at the colour when it was in the bowl, it's unmistakably soy braised beef noodle. Currently the internationally-popular ones are the Taiwanese variety and Sichuanese variety. Their base is very similar, Taiwanese one is sweeter and less complex while Sichuanese one uses more dried spices
I know my way around a Shun, but let me give you the tip, the first (cheap) recipe is stunning. Simple, full of flavour and will shock those that try it. Cooked it for she who must be obeyed for lunch and she demanded it again for dinner - amazed as I had Eye Fillet out!!!!!! Crispy fried onions with the egg, makes this a dish that will become a weekly regular.
6:02 BTU, British Thermal Unit. It's just a measurement that can be converted to calories. My outdoor WOK burner is 85k some are higher. Wok burners also center the heat so you have zones outside of the center that are less hot. Lastly a standard range top is much lower. I got a big burner that is 16k but standard are more like 8k-12k so outdoor is conceivably 10 times higher.
I lived in Malaysia for 15 years and I agree about the best being in Penang. I lucked out on a restaurant on the beach at Batu Feringhi was the best Char Kway Teow. I went there everyday of my vacation. 😊
Good morning! It is a beautiful morning here in Vancouver BC. I remember when i wanted to make an asian style recipe and purchased all the ingredients for it, bok choy etc. When i was done with the recipe i wondered what i was going to do with all the rest of the products i purchased. A lot of the sauces last a long time and can be used in so many things. The vegetables you used can be used in non asian dishes. I swap out the bok choy when i do not have celery in soups, salads and just for snacking with a dip. It also freezes well. I also roast it in the oven and it is delicious. I love when you can use ingredients from one culture and incorporate them into others. No waste. Beef, well what can you not do with beef. Thank you so much for so many wonderful dishes to add to my culinary bucket list and so much less than ordering out! Have a fantastic day!
Love the video. Garlic chives are a different herb similar in size to normal chives. What was used in the video are garlic scapes which are part of the garlic plant which shoots up with the seed head when garlic is almost ready to harvest. Normally available at good markets spring and early summer.
Chinese sausage is crazy expensive in the U.K. by weight a rib eye or sirloin would be the same price (depending on the brand the prawns/seafood would be cheaper as well). Can confirm the Garlic shoots are great, tho gotta use em fairly fast or the insides can get stringy as they dehydrate, plus they develop skin blemishes in a manner similar to a cucumber if left in the fridge too long.
Hey Andy, I love the way you explain each ingredient and the way you encourage us to cook. You really make me confident to start cooking as well. Thank you!
I saw this early this morning and have been twitchy all day...just made a quasi-cheap version with David Chang's scallion ramen noodles and Momofuku Chili Crunch, topped with a soft egg and fresh scallions. Yum.
Those garlic shoots are usually called scapes. There are two types of garlic: Hardneck, in which the large cloves are clustered around a fairly hard central stem. Softneck, which has no central stem, with the cloves packed together into almost a tight ball. Softneck garlic cloves are usually smaller than hardneck cloves. Garlic scapes are the tender flower shoots thrown out by hardneck varieties of garlic as they grow. Gardeners remove them to encourage the garlic plant to channel its energies into the bulb. Garlic chives are more like the green part of a spring onion: thin-walled and hollow.
chef to chef.. love your videos! its always right on the money, i can always tell how much information you truly know about food and the culture behind cuisines!
The spirit of cha kway teow is the pork lard. 3 super iconic ingredients missing. One lard , 2 cockles, three mince garlic. This 3 elevate the umami to the next level.
Just found you a couple of days ago. Love, love, love your cooking, your personality and your relaxed approach. Canada here. Wagu, omg, love it, prohibitively expensive, I think I could spring for the third amazing dish!
7:38 love your heat shock there 😀 Nice video and I going to try them all out, and first the instant noodle hack as I eat those often when I work at home 🙂
Andy, I find a Brisket Slicer is much better than a C Knife to cut the Beef ultra thin. With the instant "Ramen"(we all know the brand but won't mention it), I do (in a Bowl, while the ramen & garnish packet s boiling in a Pot) 1 tbs kewpie, 1 tsp minced Garlic, crack an Egg into the bowl & add a dash of Soy & the seasoning packet, then carefully pour the "broth" into the bowl while stirring with chopsticks, & finally, carefully add the ramen, along with a drizzle of chilli oil(if desired). Yummo!👌
Hey, love your videos, but as a Malaysian, I gotta say that a fair few of us like to have mixed noodles in our Char Kuey Teow, Yellow Noodles and the Wide Rice Noodles that you used in the video, give it a shot!
Andy we just missed you at Party Fowl in Nashville as we were staying two blocks away. The staff said they thought you were amazing. You seem like a great person and I love your youtube channel......I have been in Mgmt in food industry for over 20 years and I have enjoyed still learning so much from you and your recipes. Keep up the great work!!! Cheers from Montreal!!
I really feel confident to prepare the first two noodle dishes. The last dish with the extra expensive beef I would adapt or not attempt. However, I really love the way you clearly set up the ingredients for all dishes, and easily control the cooking time, by having the sauce pan already heated. Then adding the ingredients moment by moment precisely. So easy to follow and do when everything is prepared first. 👍🥰❤️
Boil the shin ramen noodles with the dried veg pack and some diced bacon, then instead of just tossing the noodles in a bowl with the seasoning packet and hot oil, fry the noodles, bacon and dried veg pack in some oil with the seasoning pack mixed in. Some black vinegar, chilli crisp and sesame oil in the serving bowl, dump the fried noodles in and toss with the sesame oil, chilli crisp and black vinegar. Garnish with a raw egg yolk and spring onion. Fire 🔥🔥🔥
That last one looked awesome! Could you make a video on tips and tricks for buying wagyu and other premium meats? I know a lot of people (myself definitely included), could maybe occasionally afford to splash out on some excellent beef, but don't because they don't know what to ask for, where to go, and how to ask to make sure they're getting the best deal.
*TIP* fine metal polish does wonders for keeping stainless steel pans slick and nonstick. Nonstick pans are crap - they all eventually fail and then there's the health issue. I regularly polish the inside of my pans and they still work like new!
definitely gonna try the 2nd one. it's always interesting as a butcher to see how other parts of the world use beef, even more interesting to see the different terminology for the cuts. i still want to know what the rest of the world calls an american rump roast, the fatty part of the bottom round.
Please do a video on different soy sauces and their different applications! It would be really interesting to see what type of soy sauce is better for what kind of dish and what kind of flavor profile each brand is better for.
I really enjoy your videos. You should explain how to cook prawns in this video. A quick fry but not so long that the end of the prawns curl and touch..
Hey Andy, I absolutely love your videos! Could you maybe do a video on what knifes you use, when you choose santoku or normal chefs knife etc. :) Greetings from Germany!
Hi Andy, love the vids. For the Char Kway Teow, you should be using garlic chives (flat chives) instead of the garlic scapes (shoots) that you used in this video. Should also skip the spring onions and sub in minced garlic for aromatics instead.... And whilat you're at it, throw in some fish cakes too! *Maybe some sambal for an extra kick!* The best ones are usually stir fried with pork lard as the base and even throw in crispy pork lardons for an extra crunchy bite! .... I guess go all the way and use a duck egg as well instead? Love you vids anyway and hope you take this info on board! Cheerio!
Love the content Andy, great pace. "get everything chopped and ready before you start cooking" nek minute, chopping veg whilst cooking haha do as I say not as I do 🤣🤣
Andy, those look like garlic scapes to me. They are the stems that garlic throw out to the flower. When farmers/gardeners cut them off it encourages bulb growth.
here in the US we call those garlic shoots garlic "scapes." they're not garlic chives, which are usually called Chinese (or Asian) chives, jiucai or 부추/buchu (the latter at Korean markets).
Hi Andy, I once saw you on Tiktok cooking bacon by adding water in first. It’s actually the way how I cook Chinese sausages 😊 they will turn out much more crunchier
You mean garlic scapes? 😁 My technique for testing if the staineless steel pan is hot enough is to sprinkle a bit of water..if it sticks to the bottom of the pan anf sizzles - not yet ready..if the water droplets no longer sticks to the bottom instead dances around the pan, you're ready to go..
You can generally get Yakiniku or Shabu Shabu wagyu meat at a decent price in Australia, pre-sliced too. I remember using the Shabu Shabu meat from this Japanese grocer to make beef bowls, really nice.
I love the ways garlic chives are called. In France we call them "ciboulail" as the contraction of "Ciboulette" (chive) and "Ail" (garlic). As if every language was trying to get the funniest name for that
How you CUT these videos are GOLDEN. The rate of information i get per second is 🔥 Thank you for what you do and how you are sensitive to everyone's time.
You are actually changing my life at 41 year old I couldn't cook for toffee...or cook toffee and I have watched many youtube videos but for some reason yours are just so simple to follow and I'm learning more about general cooking in general so I can do things that don't have a video
If you haven't found it already, Marion's Kitchen channel does lots of fantastic tasting but easy to make recipes. Andy appears in at least one of them.
Fantastic breadth of techniques in this video! Personal preference, I find a touch of toasted sesame oil to "amped" budget ramen does absolute wonders.
Thanks mate
My hack - Sui Min cup noodles curried prawn flavour with a dab of crunchy peanut butter, some spring onion whites and a drop of coconut milk - easy satay noodles (my version of basic Michele, not Mitch)
I always add some spring onion and sesame oil! So simple but adds so much!
lol 😂😂😂😂😂😂😂
Bro, I'm Korean and I've been eating Shin ramen from the time I could walk and this has blown me away, I'm gonna make this for lunch immediately.
You briefly mentioned about all the different types of soy sauce. Please do a video on that! It is a complicated subject, and while i did my own research i have just conceded to using affordable light/dark chinese soy sauce for everything as i dont know better!
I second that request!
Ethan cheblowski on YT has done that
The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌🤗🧡
He's cooking instant noodles. its not that serious
The Char kway teow recipe is on point. Made it last night and added a little bit of roast chicken and same chilli flakes for the best midweek meal ever.
chilies flakes?
it sounds new to me
if you can eat spicy food, try adding in some sambal instead of chili flakes
i am from the town where the char kuey tiao originated from, We always add some sambal to enrich the flavour of the dish
Thanks!
Char koay teow is typically made using pork lard. I sometimes use bacon or guanciale and they add a really nice smokey flavour to the dish.
only the restaurant will use lard, normal hawker stall only use the vegetable oil
@@growaplant7444 nah, those Michelin star roadside hawkers will still using lard
im so glad you're doing consistent youtube videos, top quality content and amazing recipes
It's 2.30am here in Lae, Papua New Guinea, and my wife and I just finished snacking on the first recipe. Absolutely wonderful! The fried garlic made a world of difference. Thanks Andy and your team!
Do you live in mud huts
Just a note: To also know when the pan is hot in those pans, splash a bit of water on the surface - if the water evaporates slowly - it's not ready; If the water looks like beads and it dances around the surface, that indicates it's hot & ready enough to pour your oil in, so your food doesn't stick. Pro tip! :)
yep! the Leidenfrost effect. it's the most reliable method for judging if stainless steel is hot enough because the Leidenfrost effect itself is what keeps food from sticking!!!
In that first dish, a little bit of natural peanut butter tossed in with the sauce is also delicious!
Bingo!
"Garlic chives" are called scapes! A lot of folks don't know what to do with them. They are super strong, but you can blanch them to calm them down. Excellent fried!
@2:24 I did this just now and it was amazing. I just missed the black vinegar but I will try it again with it to see the difference, it already was better than just adding the spices in the water for a soup. Thank you for this cheap and tasty solution!
loved that the instant noodle you used in the first dish was Shin red Ramen, my no.1 goto for spicy instant ramen
Andy I love how respectful your re to other cultures! I am Singaporean and gotta say as an south-east asian person you've done char kway teow well!
For people that want to make the third dish without buying/cutting beef, most Asian markets sell pre-sliced frozen meats (lamb, beef, pork) for hot pot dishes that can be repurposed for these kinds of soups/ramens/noodle dishes.
Love a great noodle dish rich in flavour and so comforting, what’s not to love.
The Taiwanese beef noodle soup is on repeat at our place.
Great video thanks for sharing.
1. I love your recipes
2. I appreciate the little tips you include - even something small like chopping the green onions
3. Thank you for following through on shipping your cookbook to Canada! I'm throughly enjoying it!
4.My dad would take us to the hawker stalls in KL and I fell in love with Koa Teow. Never been able to find that same taste though
Recently, my go-to easy and fast noodle recipe is garlic-chillies noodle. Stir-fried some garlic with green chillies. Add in cooked noodles with few tablespoon of the water. Mix thoroughly. Done!
Sometimes i will mix in a swirl of olive oil in the end since i dont like sesame oil.
The third one seemed almost like a pho inspired beef noodle dish, and it looks delicious.
Agree! strong Bun Bo Hue vibes - delish!
braised beef + pho inspired.
In the flavour profile though, it's unlike Pho, mainly because of the use of soy sauce. It does look like Bun Bo Hue when it was in the pot, but when you look at the colour when it was in the bowl, it's unmistakably soy braised beef noodle. Currently the internationally-popular ones are the Taiwanese variety and Sichuanese variety. Their base is very similar, Taiwanese one is sweeter and less complex while Sichuanese one uses more dried spices
The Garlic "Chives" at 5:00 are Garlic Scapes, the flower stem of hardneck garlic varieties. Makes a great pesto.
I know my way around a Shun, but let me give you the tip, the first (cheap) recipe is stunning. Simple, full of flavour and will shock those that try it. Cooked it for she who must be obeyed for lunch and she demanded it again for dinner - amazed as I had Eye Fillet out!!!!!! Crispy fried onions with the egg, makes this a dish that will become a weekly regular.
6:02 BTU, British Thermal Unit. It's just a measurement that can be converted to calories. My outdoor WOK burner is 85k some are higher. Wok burners also center the heat so you have zones outside of the center that are less hot. Lastly a standard range top is much lower. I got a big burner that is 16k but standard are more like 8k-12k so outdoor is conceivably 10 times higher.
Love seeing Andy reppin Malaysian dishes! Best Char Koay Teow, is in Penang Island, speaking from experience. Lets go Malaysia! Thanks Andy!
wheres all the lard at though??
@@granddolph that's fair. Andy should add that next time
ITS SINGAPOREAN! duh!
I lived in Malaysia for 15 years and I agree about the best being in Penang. I lucked out on a restaurant on the beach at Batu Feringhi was the best Char Kway Teow. I went there everyday of my vacation. 😊
Good morning! It is a beautiful morning here in Vancouver BC. I remember when i wanted to make an asian style recipe and purchased all the ingredients for it, bok choy etc. When i was done with the recipe i wondered what i was going to do with all the rest of the products i purchased. A lot of the sauces last a long time and can be used in so many things. The vegetables you used can be used in non asian dishes. I swap out the bok choy when i do not have celery in soups, salads and just for snacking with a dip. It also freezes well. I also roast it in the oven and it is delicious. I love when you can use ingredients from one culture and incorporate them into others. No waste. Beef, well what can you not do with beef. Thank you so much for so many wonderful dishes to add to my culinary bucket list and so much less than ordering out! Have a fantastic day!
Love the video.
Garlic chives are a different herb similar in size to normal chives. What was used in the video are garlic scapes which are part of the garlic plant which shoots up with the seed head when garlic is almost ready to harvest. Normally available at good markets spring and early summer.
Simply wow! I cook 'oriental style' noodles all the time with my own chili oil and this little tutorial gave me some new ideas
Chinese sausage is crazy expensive in the U.K. by weight a rib eye or sirloin would be the same price (depending on the brand the prawns/seafood would be cheaper as well).
Can confirm the Garlic shoots are great, tho gotta use em fairly fast or the insides can get stringy as they dehydrate, plus they develop skin blemishes in a manner similar to a cucumber if left in the fridge too long.
"Can't beat a soft yolk." Of course you can. It's the hard yolk that can't be beaten.
Hey Andy, I love the way you explain each ingredient and the way you encourage us to cook. You really make me confident to start cooking as well. Thank you!
Go for it!!
I saw this early this morning and have been twitchy all day...just made a quasi-cheap version with David Chang's scallion ramen noodles and Momofuku Chili Crunch, topped with a soft egg and fresh scallions. Yum.
Noodles and rice are both goated
agree!
Those garlic shoots are usually called scapes.
There are two types of garlic:
Hardneck, in which the large cloves are clustered around a fairly hard central stem.
Softneck, which has no central stem, with the cloves packed together into almost a tight ball. Softneck garlic cloves are usually smaller than hardneck cloves.
Garlic scapes are the tender flower shoots thrown out by hardneck varieties of garlic as they grow. Gardeners remove them to encourage the garlic plant to channel its energies into the bulb.
Garlic chives are more like the green part of a spring onion: thin-walled and hollow.
chef to chef.. love your videos! its always right on the money, i can always tell how much information you truly know about food and the culture behind cuisines!
The spirit of cha kway teow is the pork lard. 3 super iconic ingredients missing. One lard , 2 cockles, three mince garlic. This 3 elevate the umami to the next level.
Just found you a couple of days ago. Love, love, love your cooking, your personality and your relaxed approach. Canada here. Wagu, omg, love it, prohibitively expensive, I think I could spring for the third amazing dish!
I love that you don't waste anything unlike some chefs!🙄 Love watching your videos...yay Andy!❤
No bullshit delivery. I’ll be sticking around mate this is great stuff.
7:38 love your heat shock there 😀
Nice video and I going to try them all out, and first the instant noodle hack as I eat those often when I work at home 🙂
That 2nd ramen dish looked incredible. Easy to make and delicious
Andy, I find a Brisket Slicer is much better than a C Knife to cut the Beef ultra thin.
With the instant "Ramen"(we all know the brand but won't mention it), I do (in a Bowl, while the ramen & garnish packet s boiling in a Pot) 1 tbs kewpie, 1 tsp minced Garlic, crack an Egg into the bowl & add a dash of Soy & the seasoning packet, then carefully pour the "broth" into the bowl while stirring with chopsticks, & finally, carefully add the ramen, along with a drizzle of chilli oil(if desired). Yummo!👌
Hey, love your videos, but as a Malaysian, I gotta say that a fair few of us like to have mixed noodles in our Char Kuey Teow, Yellow Noodles and the Wide Rice Noodles that you used in the video, give it a shot!
Thank you for showing us how to make reasonable Char kway teow without a massive superheated wok burner.
I didn’t think it was possible until now.
As a Singaporean fan, I was so happy to see you make Char Kway Teow!
Altho, for me, I would need to add some chilli to make it even more yummy! 😊
Love watching you cook and explain the finer points
Andy we just missed you at Party Fowl in Nashville as we were staying two blocks away. The staff said they thought you were amazing. You seem like a great person and I love your youtube channel......I have been in Mgmt in food industry for over 20 years and I have enjoyed still learning so much from you and your recipes. Keep up the great work!!! Cheers from Montreal!!
My goodness gracious. That last dish looks amazing. I will definitely make that.
I really feel confident to prepare the first two noodle dishes. The last dish with the extra expensive beef I would adapt or not attempt. However, I really love the way you clearly set up the ingredients for all dishes, and easily control the cooking time, by having the sauce pan already heated. Then adding the ingredients moment by moment precisely. So easy to follow and do when everything is prepared first. 👍🥰❤️
Char kway teow is my oersonal favourite , make it all the time with prawns and some sambal paste for heat
Japanese concentrated soup stock, tsuyu. I use the kombu one in all my ramen for the big umami hit
I really like the board that you are using. It is absolutely beautiful. I want to have one stretched across my kitchen benchtop.
Boil the shin ramen noodles with the dried veg pack and some diced bacon, then instead of just tossing the noodles in a bowl with the seasoning packet and hot oil, fry the noodles, bacon and dried veg pack in some oil with the seasoning pack mixed in. Some black vinegar, chilli crisp and sesame oil in the serving bowl, dump the fried noodles in and toss with the sesame oil, chilli crisp and black vinegar. Garnish with a raw egg yolk and spring onion. Fire 🔥🔥🔥
That last one looked awesome!
Could you make a video on tips and tricks for buying wagyu and other premium meats? I know a lot of people (myself definitely included), could maybe occasionally afford to splash out on some excellent beef, but don't because they don't know what to ask for, where to go, and how to ask to make sure they're getting the best deal.
#2 is the winner in my book.
The easy noodles looked great. But the last version of noodles looked absolutely delicious! I can't wait to try these recipes 😍🤤🤤🤤
Thank you!
*TIP* fine metal polish does wonders for keeping stainless steel pans slick and nonstick. Nonstick pans are crap - they all eventually fail and then there's the health issue. I regularly polish the inside of my pans and they still work like new!
I always get raw or overcooked soggy noodles, cant win. Unlike that seedy moustache, thats a winner all day every day, love it !!
I would love all 3. The last one. OMG.. Looks so good.
definitely gonna try the 2nd one. it's always interesting as a butcher to see how other parts of the world use beef, even more interesting to see the different terminology for the cuts. i still want to know what the rest of the world calls an american rump roast, the fatty part of the bottom round.
Woww, such a nice and simple twist of the Taiwanese beef noodle!
Im happyness dude very nice video dude
Andy! I've recently discovered your channel, you're cooking dinner amazing looking food! Perfect style and editing as well. Thanks buddy
watched this yesterday, husband has been dispatched to local asian grocer in his lunchtime and we're making it for dinner tonight.
Please do a video on different soy sauces and their different applications! It would be really interesting to see what type of soy sauce is better for what kind of dish and what kind of flavor profile each brand is better for.
I really enjoy your videos. You should explain how to cook prawns in this video. A quick fry but not so long that the end of the prawns curl and touch..
Man I just want to say thank you for everything you do! 🙏🏻
Didn’t expect you to make a twist on the Taiwanese beef noodles but love it!
Hey Andy, I absolutely love your videos! Could you maybe do a video on what knifes you use, when you choose santoku or normal chefs knife etc. :)
Greetings from Germany!
Just pure gold!
Semplice ma buoni ❤
Lov lov lov your cooking Andy can’t wait to try these recipies
7:50 our man's mastered the art of ventriloquism.
so nice, love every release, andy and friends, cheers
Hi Andy, love the vids.
For the Char Kway Teow, you should be using garlic chives (flat chives) instead of the garlic scapes (shoots) that you used in this video.
Should also skip the spring onions and sub in minced garlic for aromatics instead.... And whilat you're at it, throw in some fish cakes too! *Maybe some sambal for an extra kick!*
The best ones are usually stir fried with pork lard as the base and even throw in crispy pork lardons for an extra crunchy bite! .... I guess go all the way and use a duck egg as well instead?
Love you vids anyway and hope you take this info on board! Cheerio!
A video with just instant noodle hacks would be awesome
Love the content Andy, great pace. "get everything chopped and ready before you start cooking" nek minute, chopping veg whilst cooking haha do as I say not as I do 🤣🤣
I think that's what's called garlic scapes here in the U.S. when I get them delivered from my local CSA (Community Supported Agriculture).
Noodles n beansprouts n Onions = wold class food and a few wee sauces.
The Rate my Chives reference was great!
Dear Andy, for the kueh teow, you should use the thinner ones to get more flavor stick to it.
I'd like to get the low down on all the different soy sauce available 👍
(I generally use regular, low sodium or kecap manis)
Andy是我看過最認真在煮亞洲食物的西方廚師。
Hi Andy, the char kueyteow is not close to how we cooked in Malaysia, but the idea is close enough but nice try!
Love the ‘tash Andy. But esp love the little sotto voce remarks 😊
Andy, those look like garlic scapes to me. They are the stems that garlic throw out to the flower. When farmers/gardeners cut them off it encourages bulb growth.
here in the US we call those garlic shoots garlic "scapes." they're not garlic chives, which are usually called Chinese (or Asian) chives, jiucai or 부추/buchu (the latter at Korean markets).
Hi Andy, I once saw you on Tiktok cooking bacon by adding water in first. It’s actually the way how I cook Chinese sausages 😊 they will turn out much more crunchier
Superb video Andy! Covered all bases with the 3 options mate! Enak sekali! 😊
You mean garlic scapes? 😁
My technique for testing if the staineless steel pan is hot enough is to sprinkle a bit of water..if it sticks to the bottom of the pan anf sizzles - not yet ready..if the water droplets no longer sticks to the bottom instead dances around the pan, you're ready to go..
Mate! what a credit to youtube you are .
You can generally get Yakiniku or Shabu Shabu wagyu meat at a decent price in Australia, pre-sliced too. I remember using the Shabu Shabu meat from this Japanese grocer to make beef bowls, really nice.
You can buy it at Coles and Woolies now.
Noodles one of my most favourite go to meal 😍
Amazing Andy. Thank you for making these. Cheers mate!
very likeable presenter. subbed. learning a lot
Andy, Chef and legend! They all looked delicious, thanks for sharing! Peace and ❤ to you and the team
Loved this video! I'm decibel trying the Braised Beef Noodles!
I love the ways garlic chives are called. In France we call them "ciboulail" as the contraction of "Ciboulette" (chive) and "Ail" (garlic). As if every language was trying to get the funniest name for that
Love the baby soup strainer