Would love you to do a video if possible on the history of Chinese takeaway in the UK, how/when it started, and why our takeaway dishes came to be created the way they are, seeing as our takeaways aren't authentic Chinese food.
You've converted me to MSG. It just takes the flavour to a whole new level and that is the famous Chinese takeaway smell that makes you feel hungry. Being a vegetarian now I cannot buy a lot of takeaway food but now I'm going to cooking my own versions with Quorn.
I recently bought the green dragon flour from you both and made the deep fried king prawns and they were absolutely amazing. Every recipe I’ve tried of yours has worked 100% keep up the good work
Cheers guys it's 9.30 in the morning and all I want to eat now is this Chow mein. Lol seriously I'm giving this a go on the weekend. Thanks for another great video.
@@ZiangsFoodWorkshop do you know where the best place to get sand ginger is? It's not on your website anymore and I need it for my salt n pepper seasoning
Man, seeing that Jimmy's sate paste takes me back. I started work in Manchester at 16 and i used to wander into China town. I'd pick stuff up off the shelves with no idea what they were, but it was the start of my love for oriental cuisine. I bought my first carbon steel wok down there and have never looked back. Love the uncomplicated way you and your mum cook, without the pretensions of a 'TV' chef.
Wow!!! i just had this for my lunch and it was incredible! Jimmys paste has a lovely little bite to it and the taste just lends itself throughout the dish. The bits of pineapple that pop up every now and then as well, omg! Oh, and the egg too 😋😋😋 I thought this was going to be nice but that honestly just blew me away with how good it was. Great work as always Chin and Choo 😁😁😁
Perfect Jimmys noodle dish, I cook this style regularly, adding extra fresh green chillis. I also like TA Pineapple Dishes, but never thought of adding it to a Jimmys dish. A bit of a Cantonese mix up, but great all the same. Thanks. 👌
@@ZiangsFoodWorkshop Made your version again last night, spot on, right up my street. Ran out of Lucky Boat, but Morrisons medium egg noodles are a good alternative and match to No.2s, Really rocking the Oriental dishes during this lockdown! Thanks.
I've noticed that on the last two videos of the chow mein's that as soon as you take your eyes off of the dish to talk to camera your mum nabs the egg and shows no remorse lol 😂🤣😂🤣
Excellent! We were going to come and stay in Porlock next week and always look forward to Ziangs but now can't go. :( I'm going to try this tonight! I don't have pineapple though any suggestions for substitutions?
Pineapple in Singapore Chow Mein is new to me. Normally it's Char Sui, beef a few prawns, few beansprouts, little onion and quite thick noodles with a mild curry flavour. Loving the vids, you two are fab love the interaction , keep the vids coming :)
you should arrange your videos into playlists and put those playlists on your 'home' page on your channel. at the moment you only have 'uploads' on there, and it only goes so far. then we click 'videos' and it's a mass of glorious content. you can post each playlist onto you 'home' bit, arrange them up. get a vid at top of the page for returning subscribers and an ad at top for new visitors. and boom!! you'd definitely benefit from doing so! take advantage of those features! love the channel! much love x
Yip gave it a go used all the same ingredient chicken thigh and lucky boat noodles jimmies satey sauce only one thing i never done was crispy egg on top i wanted to but the mrs stoll my eggs lol o well lol but end result perfect the way chin makes it and pefect the way i like it pict on facbook mate many thanks say high to mum and the team many thanks ian the chef from glasgow x
Don't worry about the Guardian article, the journalist rambles on, introduces ideas from other chefs and then says don't bother. It's a confusing piece of writing. I'm just sticking to your videos for clarity and ease. My family love the creations you've inspired me to do! Thumbs up from teenagers on lockdown, you guys take credit for that!
Living in Australia I've had any number of opportunities to visit SE Asia. Love Singapore noodles, never seen SCM, I've had the "noodles" in KL and HK but never Singapore. Please do your version of Singapore Noodles.
Oh Yummo I’m going to make this one for sure. I tried to get your cook book on line but you don’t sent to Australia so I got my sister in law to get the book and signed yay and she has sent it to me. So I will have all the recipes. I can’t wait.🥢🍴🍜🤤
Very nice version of Chow Mein. I did the Lockdown version for us yesterday and that worked fine too. I am a bit miffed though as I put an order in to your shop which is now on its way. I have had to put another in for the satay sauce now. Gave me chance to get a bit more rice though as we seem to go through it a lot. Look forward to trying this recipe though.
I’m with you on the chicken thighs, much more flavour. MSG is never optional, I put it everything, well not everything I wouldn’t put it in a cup of tea.
The MSG clause comment must p@ss you off, every video repeating the same statement for people who don't realise this content is an example of "Chinese" takeaway .
Made these tonight for dinner,was great already having everything needed in the cupboard 😁 .thanks guys was delicious everyone loved it 👍👍 (i had a tin of chinese mushrooms i added) stay safe guys
Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here ua-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
Loving your videos! Starving looking at them 😂 Could you tell me what what substitute I could use instead of fish sauce please (vegetarian). Going to check out your blog and shop now!! xx
Very good!. Can you recommend a brand for the fish sauce please. Also is the Eastern Star curry powder on your website a replacement for what you described as a Malaysian curry powder on the video? Thank you
My takeaway makes this with prawns, char Sui and chicken which I don’t like as much. How best to ask them to make a Singapore Chow mein with only chicken?
I used to get skewered chicken in satay sauce soo nice but it wasn’t the peanut butter one, it was a thick dark sauce am I right in thinking I’d get that taste using this jimmys sauce? I’ve only ever found it in one take away
Yeah this isn’t meant to taste like the takeaway version. It’s the best version, takeaways are very simple. There is another recipe we did on here, takeaway cooking is basic, this is what we would do because it has more flavour, most people palates prefer the more simple versions that takeaways top
Hi Chin and Choo , We have been trying your recipies. but having trouble with the lucky boat noodles ending up sticky! what are we doing wrong? thanks Russ
there are afew reasons it could be sticking 1) Your noodles are over cooked, they can turn quick, or you didn't cool them down properly while rinsing 2) you haven't rinsed them off or not well enough, so the starch is on them still 3) your pan needs seasoning
Just an idea but you should try to get some black bowls or dark coloured ones so salt/msg/starch shows up better. Keep up the good work and entertainment.
awww your only meant to use a tablespoon or so of that satay sauce... lmao, i'm an eegit, I put the full thing in lol i'll need to get more of that stuff
Hey guys tried to do takeaway fried rice but it doesn’t taste the same, have all the ingredients including msg but it tastes like a supermarket version. Husband says it could be the oil isn’t hot enough-Any suggestions?.
Just made this. Two comments, me I'd drizzle the fish sauce at the end or even better a few drops at a time as you work your way through the dish and secondly, please stop saying the MSG is optional. I hope your subscribers understand that it's a natural amino acid and the anti msg reputation is a throw back to anti Chinese racism in the US. Even more sad as it's a Japanese discovery .. still, all look the same, right? :( And runny egg from a takeaway... Hmmmm ;) never had egg let alone runny. (You are right though, fantastic addition) Beyond that, you guys are geniuses. As always.
Thank you and its for the bew viewers, to stop the teolls before they start, since saying that caveat i havent had any call mum a stupid bitch for using it :)
im so going to mare this , but vegetarian of course, also i just found out my local does vegetarian mock duck crispy pancakes, how would they do vegetarian, mock duck.
Thigh is definitely is a much better cut. It stays juicy and has a lot of flavour. Personally I switch between thigh and breast depending on the dish, but I know for the majority of people getting breast perfect is harder than they like to think. It can dry out so easily! Another great recepie though, thanks for that! (you do love your eggs don't you 😂)
May I clarify something you said? In this do you say, and please correct me if I’m wrong - “whenever we say a teaspoon, we mean heaped”. Is that right? Does that also apply when you say a third of a teaspoon, you mean a third of a HEAPED teaspoon?
Ziang's Food Workshop Hmmm. That’s a problem. As a ‘teaspoon’ is a standard measurement in ml,, most measuring sets have 1/3 , 1/4, 1/2 and even 1 teaspoon as standard pre measured out spoons. To get these to standard you’re supposed to level off the top. I guess it’s too late to change the book (which I bought before Xmas) but it does indicate why people are commenting that visually your measurements look too large re salt / msg / sugar etc. So...is a heaped, proper 1/3 teaspoon the same as your 1/3 of a heaped teaspoon? Maybe that’s the compromise?
Ziang's Food Workshop but you’re using a heaped amount and then thirding or quartering it. Either way wjem you lost the ingredients you show the amount on a bowl and describe it as “half a teaspoon “ or “third of a teaspoon “ but really it’s more because you’re basing the teaspoon amount as a heaped. I’m not trying to fall out with you but this is critical stuff we need to know because a real third is different from your idea of a third.
Some takeaways will use this Craig. I’ve used it in a few of my Singapore dishes. It is mighty hot maybe just use a touch. I’ve started using curry oil which is a lot less spicy but unfortunately no one will have that Chin and Choo have done a great job on it. I would recommend their other Singapore Chow Mein dish with no Jimmys which is lot less spicy
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
Would love you to do a video if possible on the history of Chinese takeaway in the UK, how/when it started, and why our takeaway dishes came to be created the way they are, seeing as our takeaways aren't authentic Chinese food.
Great idea :)
You've converted me to MSG. It just takes the flavour to a whole new level and that is the famous Chinese takeaway smell that makes you feel hungry. Being a vegetarian now I cannot buy a lot of takeaway food but now I'm going to cooking my own versions with Quorn.
The recipes are so easy to make vegetarian :)
I recently bought the green dragon flour from you both and made the deep fried king prawns and they were absolutely amazing. Every recipe I’ve tried of yours has worked 100% keep up the good work
Awesome :) so glad to hear :)
Cheers guys it's 9.30 in the morning and all I want to eat now is this Chow mein. Lol seriously I'm giving this a go on the weekend. Thanks for another great video.
😂😂😂😂 and let us know how you get on :)
Im sat here at 9AM on a thursday morning... and now I too want it! looks so good guys. my 1st viewing of any of your vids, off to binge some now.
Just noticed that in the intro... Choo is eating from the most inconvenient side of the table... she cracks me up!
😂😂😂😂😂😂
Please keep making the vest versions, they are so much better than takeaway, I need your secrets!
We will :)
@@ZiangsFoodWorkshop do you know where the best place to get sand ginger is? It's not on your website anymore and I need it for my salt n pepper seasoning
Love watching your videos, I never really watched UA-cam until I found you both
Thank you 😊
Man, seeing that Jimmy's sate paste takes me back. I started work in Manchester at 16 and i used to wander into China town. I'd pick stuff up off the shelves with no idea what they were, but it was the start of my love for oriental cuisine. I bought my first carbon steel wok down there and have never looked back. Love the uncomplicated way you and your mum cook, without the pretensions of a 'TV' chef.
Sound like you have loads of experience :) qnd gald we could invoke a few memories:)
Why am I watching this. I've had dinner earlier, it a quarter past midnight and you got me hungry again 😭
hahahaha classic
Super recipe takes me back to hanging around restaurants in Glasgow in the 1980s. Thank you for bringing back happy memories.
Glad you enjoyed it
Wow!!! i just had this for my lunch and it was incredible! Jimmys paste has a lovely little bite to it and the taste just lends itself throughout the dish. The bits of pineapple that pop up every now and then as well, omg! Oh, and the egg too 😋😋😋
I thought this was going to be nice but that honestly just blew me away with how good it was.
Great work as always Chin and Choo 😁😁😁
Love this and I love your mums smile, its infectious, in the very good way.
Shes just so amazing :)
Omg thats amazing. I watched, cooked, and ate..... happily. Wow!!!!! Where have you been all my life??? Xx
❤️❤️❤️❤️❤️ so glad you liked it
@@ZiangsFoodWorkshop its normally my fave from a take away, and yours is completely different and wayyyy better. Xx
The family are loving the meals I'm cooking....thanks to you guys....Keep up the good work.
Brilliant 😊
I could weep, it looks soooooo good! I'm drooling 😂 this is one of my favourite dishes and go guys are treasures! Thank you 😍
Perfect Jimmys noodle dish, I cook this style regularly, adding extra fresh green chillis.
I also like TA Pineapple Dishes, but never thought of adding it to a Jimmys dish.
A bit of a Cantonese mix up, but great all the same. Thanks. 👌
More of a south eastsian rip off as satay was invented there and hence we eat it with pineapple :)
@@ZiangsFoodWorkshop Made your version again last night, spot on, right up my street.
Ran out of Lucky Boat, but Morrisons medium egg noodles are a good alternative and match to No.2s,
Really rocking the Oriental dishes during this lockdown! Thanks.
Looks great and I bet it taste even better, can’t wait to give this a go.
Thanks for another great video
Banana shallots ok as well?
Totally agree with using chicken thighs, another great video!
You can use any but there just not the best for this dish :)
@@ZiangsFoodWorkshop if you can encourage everyone to use shallots rather than white onion, you are doing a good thing.
I love that while you end the videos your mum just inhales the food and ignores the camera hahaha, that would be me
😂😂😂😂😂😂😂
About the 4th time I've cooked this Excellent Dish! Thank you for sharing!
You are welcome!!
Fabulous video. Thank you
😊😊😊
I've noticed that on the last two videos of the chow mein's that as soon as you take your eyes off of the dish to talk to camera your mum nabs the egg and shows no remorse lol 😂🤣😂🤣
😂😂😂😂😂😂😂😂😂
11:15 that me and my cute mom too, no matter how clearly you say anything... "pardon?" drives me up the fucking wall, hard not to loose your rag haha
Oh my god you guys are such a tonic great work!
Thank you :)
You guys rock! So glad I found your website - great tips and instruction. Thank-you :)
No, thank you for taking the time to watch :)
Excellent! We were going to come and stay in Porlock next week and always look forward to Ziangs but now can't go. :( I'm going to try this tonight! I don't have pineapple though any suggestions for substitutions?
Maybe try jackfruit
Yes will!!! Fucking amazing suggestion!
@@ZiangsFoodWorkshop Didn't have that either. Went with satsuma pieces which kind of exploded! It still tasted amazing though! :D
Pineapple in Singapore Chow Mein is new to me.
Normally it's Char Sui, beef a few prawns, few beansprouts, little onion and quite thick noodles with a mild curry flavour.
Loving the vids, you two are fab love the interaction , keep the vids coming :)
Yeah no one does it like this, its how we did in our takeaways
you should arrange your videos into playlists and put those playlists on your 'home' page on your channel. at the moment you only have 'uploads' on there, and it only goes so far. then we click 'videos' and it's a mass of glorious content. you can post each playlist onto you 'home' bit, arrange them up. get a vid at top of the page for returning subscribers and an ad at top for new visitors. and boom!! you'd definitely benefit from doing so! take advantage of those features! love the channel! much love x
Great advice :)
Yip gave it a go used all the same ingredient chicken thigh and lucky boat noodles jimmies satey sauce only one thing i never done was crispy egg on top i wanted to but the mrs stoll my eggs lol o well lol but end result perfect the way chin makes it and pefect the way i like it pict on facbook mate many thanks say high to mum and the team many thanks ian the chef from glasgow x
Thank Ian :)
Excellent guys.Love the channel.Brilliant food.
thank you :)
Don't worry about the Guardian article, the journalist rambles on, introduces ideas from other chefs and then says don't bother. It's a confusing piece of writing. I'm just sticking to your videos for clarity and ease. My family love the creations you've inspired me to do! Thumbs up from teenagers on lockdown, you guys take credit for that!
Just done my first mail order!!
Thank you 😊😊 mum just misunderstood lol
Living in Australia I've had any number of opportunities to visit SE Asia. Love Singapore noodles, never seen SCM, I've had the "noodles" in KL and HK but never Singapore. Please do your version of Singapore Noodles.
Yum! I bought some Jimmys Sate. Delicious!
Hope you enjoy
Oh Yummo I’m going to make this one for sure. I tried to get your cook book on line but you don’t sent to Australia so I got my sister in law to get the book and signed yay and she has sent it to me. So I will have all the recipes. I can’t wait.🥢🍴🍜🤤
Hope you like it!
Very nice version of Chow Mein. I did the Lockdown version for us yesterday and that worked fine too. I am a bit miffed though as I put an order in to your shop which is now on its way. I have had to put another in for the satay sauce now. Gave me chance to get a bit more rice though as we seem to go through it a lot. Look forward to trying this recipe though.
Lol the sauce is amazing though :)
No pineapple, but I have everything else at home to make this... Thanks again Chin and Choo for your wonderful recipes. 😋🤩
thats a shame as the pineapple really makes it :)
Oh wow lovely I’ve never tried Singapore noodles with pineapple in... that I know if lol. Might have to try make this myself looks amazing!!
I’m with you on the chicken thighs, much more flavour. MSG is never optional, I put it everything, well not everything I wouldn’t put it in a cup of tea.
hahah and i've had it in tea, was the worst
Wow! This looks amazing, thank you guy's 👌 hope you and mum are well x 😀
Thank you and same to you too!
You two are always so happy and positive! Oh and the recipes are alright too 😜😁
yeah, life is so much better when your laughing :)
That looks absolutely delicious!
Quite different to singapore noodles/fried rice we get here in London though
Yeah this is the second video, the standard sing mein we did was nearly 2 years ago, no one will do it like this as we really care about food
Fern brand hot curry paste is a good substitution.
The MSG clause comment must p@ss you off, every video repeating the same statement for people who don't realise this content is an example of "Chinese" takeaway .
Yeah, every time I say it i die alittle inside 😂😂😂😂😂😂
Thanks for the video, can’t wait to attempt this 🤤 I’d love to see a salt and chilli ribs one 🙌🏼🍖
At some point we will :)
All these dishes are amazing. Could you please do a video of Singapore Fried Rice or noodles?
Done :)
Made this on Monday it was amazing 🤩
Its sooo good right!
This looks beautiful. Can't wait for the chicken to be back on the shelves i love a spicy Singapore from my local Chinese. Great job !!
remember this probrtly won't taste like theres, we already did a video on the basic version, this is our version
Made these tonight for dinner,was great already having everything needed in the cupboard 😁 .thanks guys was delicious everyone loved it 👍👍 (i had a tin of chinese mushrooms i added) stay safe guys
Ooooowww very nice 😊
Looks lovely, but as someone with a peanut allergy, is there a potential substitution for the satay sauce?
Yes a Malaysian curry powder
Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here ua-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
Loving your videos! Starving looking at them 😂 Could you tell me what what substitute I could use instead of fish sauce please (vegetarian). Going to check out your blog and shop now!! xx
I'm drooling here! 🤪
Love the video's. 👍
Haha im always drooling:)
Do you ship your book to the UK?
Yes we are in the uk lol
Is your book available ? cant find it on your site
Yes sold afew today, you need to scroll down in the store
Amazing !!! Just so wish I could have tried some with you two 😁😂 Keep up the great content its awesome !!
Lol and thank you :)
Made this tonight, delicious! 😊
Looks great. Thanks for showing us. Any chance you could do a Sichuan Pork dish ?
Yeah at some point we will :)
Very good!. Can you recommend a brand for the fish sauce please. Also is the Eastern Star curry powder on your website a replacement for what you described as a Malaysian curry powder on the video? Thank you
yes, eastern star is a malaysian curry powder :) and squid brand for the fish sauce
My takeaway makes this with prawns, char Sui and chicken which I don’t like as much. How best to ask them to make a Singapore Chow mein with only chicken?
Just ask to leave it out :)
@@ZiangsFoodWorkshop TY
Was a little worried about the early reference to number twos - 😃 - but loved the episode, as usual.
😊😊😊
Is it rice vinegar ? Or is it actually rice wine ?
I used to get skewered chicken in satay sauce soo nice but it wasn’t the peanut butter one, it was a thick dark sauce am I right in thinking I’d get that taste using this jimmys sauce?
I’ve only ever found it in one take away
Yes you are 😊😊
I have a question about your ingredients.
What do you do with the chicken skin when you slice up the thighs?
Great recipe cant wait to try.
They come with the skin off :)
followed this recipe exactly. Tastes nothing like my local takeaway. They must have a secret ingredient !
Yeah this isn’t meant to taste like the takeaway version. It’s the best version, takeaways are very simple. There is another recipe we did on here, takeaway cooking is basic, this is what we would do because it has more flavour, most people palates prefer the more simple versions that takeaways top
You never salt the noodle water like pasta?
No if noodles are made with a lot of salt, good noodles don’t need salting
Can you drive to Glasgow with that for me pretty please 🤩
hahaha if we every get rich i'll fly a plane up lol
@@ZiangsFoodWorkshop fine! I will meet you half way, roads are empty anyway 🤣
Hi Chin and Choo , We have been trying your recipies. but having trouble with the lucky boat noodles ending up sticky! what are we doing wrong?
thanks
Russ
there are afew reasons it could be sticking
1) Your noodles are over cooked, they can turn quick, or you didn't cool them down properly while rinsing
2) you haven't rinsed them off or not well enough, so the starch is on them still
3) your pan needs seasoning
@@ZiangsFoodWorkshop Many Thanks stay safe
Recipe looks awesome as usual! You sound tired though Chin, take it easy mate
Thank you 😊😊😊
Looks so good! I can’t to make it
Thank you :)
Love a Singapore Chow Mein!! Can you use the Yeo's satay for this??
You can but youll need to add a bit more curry powder
Hi guys what is the make and brand of the wok your using ?
think this one was tefal
Yep that looks awesome! :P
😊😊😊😊
Hi, can I ask if you 'velvet' the chicken thighs at all before cooking this dish? I wasn't mentioned but I know a lot of restaurants do..
No, you dont need to velevet chicken thighs, veleting is used for dryer meats like chicken breast and certian cuts of beef and pork
@@ZiangsFoodWorkshop Thanks guys, really appreciate the videos, keep it coming!
Just an idea but you should try to get some black bowls or dark coloured ones so salt/msg/starch shows up better. Keep up the good work and entertainment.
great idea, never thought of that
Thank you again :))) 101/10 on the chicken thighs guys! (Though I worry you've given the secret away!) :)
I know right, #teamchickenthigh
😩This was too tempting man... moving like foodporn🤣
ahahah :)
Not loving the pineapple but will give it a try, thank you! Also, can I ask is all MSG the same?
Yeah, like salt its all the same :)
@@ZiangsFoodWorkshop Thank you. Love your vids. Your mum is amazing!
finally me fav is here, this and singapore curry,
will be trying this if the fecking shops ever get enough stuff in hahaha
Done it before but this is our best version :)
awww your only meant to use a tablespoon or so of that satay sauce... lmao, i'm an eegit, I put the full thing in lol
i'll need to get more of that stuff
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Are you reading my mind? I was wanting this recipe and noticed it wasn’t on the page!
hahah amazing :) but we already have a singapre chow mein recipe, this is the second (our version) the 1st is how most takeaways will make it
Ziang's Food Workshop how did I miss that??
Crispy Salt and chilli wings. Some places don't do them crispy. I would love to know what I'm doing wrong 😂
You need to use potato starch and plain flour :)
Hey guys tried to do takeaway fried rice but it doesn’t taste the same, have all the ingredients including msg but it tastes like a supermarket version. Husband says it could be the oil isn’t hot enough-Any suggestions?.
1st time anyones had this issue, What rice are you using? Are you using the right bramd of soy sauce? Needs to be triple a grade long grain
Just made this. Two comments, me I'd drizzle the fish sauce at the end or even better a few drops at a time as you work your way through the dish and secondly, please stop saying the MSG is optional. I hope your subscribers understand that it's a natural amino acid and the anti msg reputation is a throw back to anti Chinese racism in the US. Even more sad as it's a Japanese discovery .. still, all look the same, right? :(
And runny egg from a takeaway... Hmmmm ;) never had egg let alone runny. (You are right though, fantastic addition)
Beyond that, you guys are geniuses. As always.
Thank you and its for the bew viewers, to stop the teolls before they start, since saying that caveat i havent had any call mum a stupid bitch for using it :)
Do not question your Mum tossing technique lol as she may put your tossing technique to shame......Haaahaaha
😂😂😂😂😂
@@ZiangsFoodWorkshop Oh by the way I cooked your fried Mushrooms the other day......delicious...is all I can say.
You both make me laugh :)
Thanks :)
I don't flick it anymore chin it's called arthritis sadly x
That sucks
im so going to mare this , but vegetarian of course, also i just found out my local does vegetarian mock duck crispy pancakes, how would they do vegetarian, mock duck.
The mock meat comes in cans :)
Thigh is definitely is a much better cut. It stays juicy and has a lot of flavour. Personally I switch between thigh and breast depending on the dish, but I know for the majority of people getting breast perfect is harder than they like to think. It can dry out so easily! Another great recepie though, thanks for that! (you do love your eggs don't you 😂)
Fully agreed, leg meat all the way!
In making this as we speak lol thanks guys x
Oh and one other thing are your vermicelli noodles rice noodles that are gluten free??
some are and some aren't best to check the packets
I like the comparison between a bog standard meal and a more elevated one, I’d like to see more of the way you would do meals..
Thank, thats the idea :)
6:50 "That's shallot"................I'll get my coat.
😂😂😂😂😂 great pun
could you make shezwan beef please folks
Did you forgetting put the shallots in?
No we called them onions lol
@@ZiangsFoodWorkshop my bad, watched it again, shallots in, just before the pineapple! Love you videos.
I like how the egg gets its own bowl
always
You should let us share on messanger!!
Im not sure what this means?
👍
👌
May I clarify something you said? In this do you say, and please correct me if I’m wrong - “whenever we say a teaspoon, we mean heaped”. Is that right? Does that also apply when you say a third of a teaspoon, you mean a third of a HEAPED teaspoon?
Yes :)
Ziang's Food Workshop Hmmm. That’s a problem. As a ‘teaspoon’ is a standard measurement in ml,, most measuring sets have 1/3 , 1/4, 1/2 and even 1 teaspoon as standard pre measured out spoons. To get these to standard you’re supposed to level off the top. I guess it’s too late to change the book (which I bought before Xmas) but it does indicate why people are commenting that visually your measurements look too large re salt / msg / sugar etc. So...is a heaped, proper 1/3 teaspoon the same as your 1/3 of a heaped teaspoon? Maybe that’s the compromise?
Only 2 people have commented
The weights are what i messured on my scales
Ziang's Food Workshop but you’re using a heaped amount and then thirding or quartering it. Either way wjem you lost the ingredients you show the amount on a bowl and describe it as “half a teaspoon “ or “third of a teaspoon “ but really it’s more because you’re basing the teaspoon amount as a heaped. I’m not trying to fall out with you but this is critical stuff we need to know because a real third is different from your idea of a third.
Great vid again but cant handle that jimmy paste to hot for me lol
Some takeaways will use this Craig. I’ve used it in a few of my Singapore dishes. It is mighty hot maybe just use a touch. I’ve started using curry oil which is a lot less spicy but unfortunately no one will have that Chin and Choo have done a great job on it. I would recommend their other Singapore Chow Mein dish with no Jimmys which is lot less spicy
Can you make beef hor fun please?
Yes we will at some point :)
@@ZiangsFoodWorkshop thanks 😛