Wally i grew up on that divison street. I missed that hakka steam rice rolled noodle and stuffed pork stuff tofu and those big steam dumplings. The kids wouldnt take over the south wind restaurant...what a mistake!
@@WallyCooksEverything even hop sing closed. I cried when hop sing closed. Did you ever have their coconut buns and fried shrimp balls. Wait. You did cause you showed how to make those! Nyc chinatown is so unfamiliar now. Thanks for showing how to make those shrimp balls. Now please tackle those coconut buns!
Hello again 😀 Yes! I know the sad news about Hop Shing😕 My all time favorite for dim sum and buns. Do try my fried shrimp ball recipe I tell you, it will taste the same as Hop Shing, mainly due to the MSG though. As for Chinatown, yes, very different. I'm actually in NYC now I walked through the streets recently and saw it's so different. Quite depressing indeed 😕 By the way I did make a coconut bun recipe, it's also called cocktail bun 😀
@@WallyCooksEverything thank you for sharing the cocktail bun recipe. Its funny, i left nyc and im in central asian krygzstan because of covid. I cant find alot of ingredients. Im coming back to nyc soon so i need to start making fried shrimp ball. Krygzstan doesnt have fresh shrimp and even frozen ones doesnt taste good. Not much place sell pork either. I miss cantonese food so much. Im going through withdrawal! So i need to come to nyc!!!!
All the old Chinatown heads know. Nam Fong was an institution that so many of us miss. The dumplings in a styrofoam cup, tofu with a giant hunk of meat, pork chop with onions, and all the desserts. Thanks for bringing me back. 😢❤
I grew up in NYC also, and spent a lot of time in Chinatown. This is one of my favorite dishes, and decided to see if I could find a video on how to make this. Thanks!
One of my favorite dishes that I've been ordering for decades. Still do. Used to get this all the time from Hop Sings in NYC Chinatown when they were still around. Man I miss that place. They were the best.
Thank you so much! I learned through your video. Very precise instructions. I failed making this with another video years back. This is my favorite go to in hong kong cafe restaurants. Bravo! I eat it with some red vinegar and hot chili oil Yum.
Hey Wally …. Out vacationing now and I am already getting my UA-cam in ….what home cooked comfort food I can cook quickly once I am off the plane and into my kitchen . LOL I would be soooo ready for a home cooked meal ! I miss my Chinese comfort food after two weeks away from my kitchen . So glad I went back and search your channel for options . This one is going to be it !! Sent it off to other family members who are also vacationing so they can whip this up quickly . This is what I love about this dish …quick and looks very tasty !! So it’s going to be a winner …😊 Hope you and your family are doing well ! Thanks for posting 🙏🏻🙏🏻🙏🏻
My dad’s side of the family is from San Francisco too. Loved the city and wanted to move there since I was a kid. Thanks for watching and try this recipe when you get the chance. Take care!
Thank you for this video! The only restaurant I ever found this was in university 30 years ago….from my apartment I watched the restaurant burn down! I can’t wait to enjoy this culinary walk down memory lane.
Thank you brother! 😀 Yes, flank steak and green onion is a delicious addition for this dish. Whenever I can find flank steak at the market near my home I always buy a bunch and keep it in my freezer. 👍
Hey Wally, love it when you talk about your time in NYC. Slowly working my way through all your videos. I always look forward to what you will drop next.
I did. NYC is a found memory. It is an out of control dangerous city these days. It's crazy. Still absolutely love Upstate NY. So calm & scenic. I might consider Summer & Fall in Upstate & Winter down here. I loved Jones Beach, City Island, China Town. FYI my father was born in the same building as Chazz Palmenteri in the movie "A Bronx Tale" directly across from Mt. Carmel Church on 187th St. As a kid my dad would climb up & ring the church bells.
Omg! When you said South Wind, I didn't get it until I did the Chinese translation! I went there with my family growing up and their rice rolls were the best! There are still places in ctown that have it their style (a bakery on Grand Street) and one by the supermarket on Elizabeth. Such a throwback with the video you showed of it. Thank you for that!
Hi.. I made this and it’s a great lunch dish, it tasted like a dish that was served at our corner Chinese restaurant about 40 years ago… good fast food.
Hello Tony, how's it going? 😀 Give yourself all the credit, you did the cooking 🙏 Yeah this is one of those many old school Chinese dishes. Some of my friends back home tell me it's not around like it was before. But it's not forgotten as long as we keep making it at home.
I remember the original South Wind Restaurant because the owner is Hakka and my parents loves to hang out in this small neighborhood restaurant because they are from the same village. They have wonderful and delicious food.
Glad you like it 😀 I add green onion sometimes too. If I recall correctly green onions are added to this dish in Chinese restaurants on West Coast USA while peas are added in East Coast USA.
What's up Vincent?! 😀 Yeah South Wind was a terrific place to get a cheap delicious meal. My friends usually ate there before or after playing softball in the summer. The air conditioning inside was alway nice and chilly. I guess that's why the Aunties working inside always wore sweaters 😆 Hey, we might've even been at the restaurant at the same time 👍 Thanks for watching and commenting. It's always nice to connect with another New Yorker!
it's 2021 and I'll say thank you for this. I'm following your recipe as I'm typing this. LOL. I'm making it for breakfast. Some restaurants doesn't do it this way. It's more like scrambled eggs omelette for some. I like this version and thank you for showing us.
Hello Erick, when I was a teen sometimes I ate this twice a day at my favorite restaurant. A lot of old school Chinese restaurants should still make this I think depending on the city. But luckily it is very easy to make at home 😀
@@WallyCooksEverything There's a chinese restaurant near my home which is my go-to spot. But their scramble egg w beef is like a pancake style but still very good. I also like salt and pepper ribs over rice. Anyways, when I did it it was a bit thicker so I added water. my wife liked it. Not bad for first time making it. Thanks again!
I miss South Wind so much and all the old OG places in Chinatown especially the Cantonese coffee shop that was on Pell St that use to serve pastrami over rice with this awesome tasty gravy. That sadly closed and taken over by a great dumpling spot then taken over by Joe’s Shanghai. Joe’s moved to Bowery so not sure what’s there now
I remember the restaurant you're talking about on Pell St 😀 But I've only been a few times as a kid, I think it closed business around that time as well. My dad took me there for roast beef with gravy over rice. It was amazing I still remember well to this day. I'm actually going to make a video recipe dedicated to that restaurant 😀
I have been craving this so bad!! I used to get this with my dad in chinatown in LA all the time!! Edit: I made this and it turned out amazing!!I used some flank beef I had in the fridge and topped with some scallions. My and I husband loved it!!
Man there used to be one specific restaurant in town that sold this I would always call " let me have a pick up order scrambled eggs over rice with scallops" and I haven't been able to find it since the place closed until I found this video
@@WallyCooksEverything sorry if it sounded like I was calling you old! I didn’t mean it!! What I meant was that I too as a kid/hs student use to order this dish. 😅
I was introduced to this dish in New Jersey, which became my fav dish. I tried cooking few times on my own but it never turn out perfect. Thanks alot for sharing dude!
Hello! The main KEY is the water to slurry ratio. I’ve added more water and adjusted my slurry accordingly ever since I made this video. I just want more gravy. Play around with this recipe a few times and adjust ingredients to your taste. Eventually, you’ll get it the way you like 👍 trust me. Thanks for watching and keep on cooking.
Man, I'm glad I found this video because it's authentic, and you experience in eating this in NYC Chinatown. My goto restaurant is Big Wong on Mott St. Anyway, I will try this recipe. It is one of my favorite dishes.
I never tried this at Big Wong, I mostly eat their char siu and congee. I had it at Bayard 69 too though the best restaurant that made it was South Wind. Thanks for watching and commenting, take care!
Wow Southwind. I used to live across the street in Confucius. The "ha mei churng fun" was the best there. As you said, it is gone now. I'm thinking really hard but there is maybe one place left where you can get this dish...maybe. A lot of Cantonese places gone.
Yes!! Southwind was the best! I’m working on a recipe for ha mei cheong fun. Should have a video in a couple of weeks. There’s a place called Hak Box in Forsyth St right under Manhattan bridge. Recipe is from owner of Southwind I read. I was just talking to my friends too yup many Cantonese places are sadly gone. 😔
@@WallyCooksEverything I saw Hak Box but didn't know its associated with Southwind. I should have noticed though because the menu is all the classic snack items from Southwind...the steamed stuffed tofu, the boiled dumpling and ha mei churng. Haha sometimes I can be blind! I am glad I ran into your UA-cam channel. A lot of people I grew up with I lost touch with unfortunately. And others like to forget where they are from, if you know what i mean. Your stories about Chinatown give me nostalgia, so thank you for your stories. I know you had a baby not long ago? Congrats on that. It is amazing how far you moved away....all the way to Thailand. You must miss NYC. I mean right now things are bad with the pandemic. I miss Chinatown. I hardly go even though I just live in JH, Queens. Haha I just never have the time and energy. Feels far away also parking is killer. Thank you for your recipes. I've been doing some Covid cooking. I was watching your Chinese Chow Mein and I will watch your pad thai recipe soon. The hardest part for me is how do I stop noodles from clumping?!?! Oh I thought of something....HK borscht soup. Are you into that? It's freezing here and my guess not so much in Thailand! I am not sure if I did it right on Instagram but I made your steamed rice cake today and posted on Instagram with your #️⃣ since it is your recipe. Is that what I am supposed to do on Instagram? God knows! Haha thanks for replying!
@swong705 yup, while I was doing research on making ha mei churng Southwind style I came across an article that Hak Box owner got recipes from original Southwind owner. Hak stands for Hakka people which the folks at Southwind are. Manhattan chinatown started changing pre-pandemic, I noticed many old buildings torn and new ones built. The virus is just accelerating the change and if and when I get back to NYC in the near future I bet it's going to be a lot different. And yeah there were many wonderful memories and not so wonderful memories growing up in NYC 😂 I have visited Flushing Ctown often and it certainly looks more Ctown than Manhattan's 😂 How to stop noodles from clumping? I wouldn't worry about it clumping after par boiling and straining. Chinese restaurants have the same problem but when they drop the noodles into a wok over high heat with plenty of oil the noodles will unstick. Nothing that a super hot oily wok can't fix. You can try that at home. I know home stoves don't have super hot fire but just set it as high as you can with more oil than you're comfortable with 😆 Sometimes we're just willingly ignorant that our foods are super greasy but that's the reason why it tastes so damn good. And people wonder why restaurant food taste better well it's cause they add more oil than home cooks are used to. If you have a small wok it helps that you don't overload a small wok with too much noodles and ingredients. That'll just bring down the temperature and your noodles will steam and thus remain clumped. I just saw a video about HK Borscht soup but I never tried it when I was in HK 😂 Am I interested in it, sure why not. I will try it out of curiosity. It's too hot now already, we had a winter but it lasted 2 short weeks. You know it's cold in Thailand when you take a shower and you actually shiver and say 🥶 brrrrr..... Yes! If you've cooked something and want to show me on Instagram can do this @WallyCooksEverything I am more than happy to take a look 😆 I'm more than happy to reply. When you take the time to watch my videos and comment it's the least I can do 🙏
Omg! Just found ur channel while I was looking for how to cook this menu. Cheers! ps. There is a Wat Dan Hor at Sanyod restaurant. Not sure whether you've tried it before but it's real nice.
Hey Kris, no I never tried Sanyod restaurant. I just looked it up and maybe I’ll try it out when I’m in that area. It looks really good 😃 Thanks for watching and commenting 👍
Sally, any way you could recreate South Wind’s Cheung Fun...that fat salty style that nobody else does,with the fatty pork dots and dried shrimp thanks man
Hey Philip, hows it going? I’m guessing it could be the odd name of this dish when translated to English 🤣 So people didn’t really know what title to use. As you can see I used the most direct translation of this dish in my title. Thanks for watching and commenting, take care!
@@WallyCooksEverything haha, I do the literal translation: slippery eggs.... your naming sounds higher class. Thank you for the video. Other vids are fry eggs, your method is truly silken eggs.
I worked in San Francisco for years. I would have this once or twice a week. Sometimes with pork or shrimp. I love this dish. Her name was Monica the owner. I loved her cooking. One day I came by for lunch and she was packing her restaurant and closing down. I asked he . Monica what happened why you closing. She replied “ I cook no more Sam “ I asked Why ??? She said “ I won lottery 30 million dollars I cook no more “. I was laughing and so happy for her. She gave me one of her wok pans. I was so happy for her. She went back to China “She cook no more too”.
Hi Samuel 😀 Thank you for sharing your story. That's a lot of money and I'm sure to this day Monica has someone cooking for her 😆 If she gave you one of her wok pans you must really be a valued customer 👍
@@WallyCooksEverything thank you. I went there for years. I did HVAC and I fixed her kitchen grease fan for free. She was a sweet lady. I once went on a Saturday visiting San Francisco and took my family and kids. I was so happy she won all that money. Good people deserve that
I grew up at Chinatown and I don't remember this resturant I don't hang out in Division st. Back in the days I don't hang out Chinatown often because it was very bad back in the 90s.
I’m with you all the way Tye. I avoided Division Street, Bayard Street, Mott Street and parts of Canal Street. Thank goodness those days are long over 😆
@@WallyCooksEverything I grew up in Chinatown and didn't start eating around Chinatown till the mess cleaned up. Now the resturants making Beef Chow Fun really screw it up. I was at Penang at Princton NJ this past Monday and I ordered it and it should not be soggy chow fun and liquid. It makes me think they freaking boiled the noodles and became tasteless. You imagine they can't screw up a beef chow fun. The local chinatown resturants like 69 Bayard is now closed. They had the best old school chinese food. I love their beef chow fun. It is full of flavor and it is how it is made. I love Thailand how you able to move there? I wished i can get out there and enjoy cheap thai food there.
Yes! All the old school restaurants in Manhattan’s Chinatown are terrific! There was a restaurant on Division street made a lot of great food. It closed down cause the children didn’t want to carry on business. It is sad. Hmm... the Thailand story... to make a long story short. I lived around Asia for business. I planned to settle somewhere else but didn’t work out. I stayed in Thailand for a little while, got drunk, met a wonderful Thai lady and got married. I’m old now so I learned life has no defined path. You just make some hard and calculated financial decisions. And go.
Thanks for the great contents - is it also possible to make bigger portion for 3 people in the family? I tried it and does not look the same. I did everything 3x but had no corn starch and used potato starch. The overall looked more white and was not as creamy.. Maybe 1 person portion may have been different and if I used the corn starch.
Hello Dan 😃 Yes can make family size! Okay so potato starch and corn starch both act as slurry sauce thickener. So that’s not the problem. Here are a few that come to my mind: 1) When you added slurry was the water plus soy sauce and oyster sauce you added in at full boil? Slurry is only effective thickening power at full boil. 2) What size egg used? My recipe uses large eggs. If you used jumbo eggs the extra liquid might throw off the recipe. When adding slurry immediately mix so it won’t clump up in one area. In any case if your sauce is too watery it is easy to fix. Have some extra slurry on the side. When your pan is at full boil add slurry little bit at a time until you have your ideal sauce consistency. You do not one to dump everything in all at once you’ll end up with a pasty mess. Taste sauce too it’s not too late to add extra soy sauce or oyster sauce. Try again don’t give up. It took me a few times to get to my favorite restaurants taste 😄 The work in the end is worth it 💪
I think as a Cantonese and English speaker, the most proper translation would be "silken eggs and beef over rice" based on how English speakers use "silken" as a food descriptor word (like silken tofu), but not "smooth". It just comes from the word in Cantonese meaning "silken" in terms of mouthfeel as well as texture and tactility. Ah well. Chinese is hard to translate to English sometimes as there's words in Chinese that have no English analogue.
Could also make a "lobster" sauce, then toss in the velveted beef and peas, along with some straw mushroom bits, thicken with a cornstarch slurry. Pour over rice, or noodles, and enjoy. Similar results.
I forgot to separate the cooked beef. Instead I added the water to the cooked beef, let that boil and then add eggs. It looked like scrambled eggs and beef. Glad I'm watching this again.
Yup 😆 I was born raised in lower east side. I knew friends that lived and still live inside Confucius. How I ended up in Thailand is a long story but to summarize, I was in coffee business, went around SE Asia to source beans. Wanted to live in Japan, ended up in Thailand, got drunk, met my wife and got married not necessarily in that order 😃
Flank steak is what you want to use. It’s relatively inexpensive especially if you can get it at a Chinese butcher shop. At least for me when I was still living in NYC. Pro tip: you have to cut the meat “against the grain” if you’re unfamiliar with that term a quick google search and you’ll see why, take care Philip! Anymore questions do let me know 😉
@@WallyCooksEverything YEaaah that's what my mom just told me when I asked her about how she makes this dish. TVB USA also has a really bad version of this dish, I dont think it's saucy enough.
Hi J, simply cause most of the favorite restaurants you grew up with were started by first and second generation immigrants from China. Usually generation after them won't pick up the family business, mostly because they pursued a different profession. But sometimes things come full circle, here's an interesting read, it's a tofu shop I knew about growing up in NYC: www.nytimes.com/2019/09/06/nyregion/the-heir-to-a-tofu-dynasty-finally-learns-to-make-tofu.html
@@WallyCooksEverything yup. SF East Bay. that, ginger crab and black bean sauce clams are what remind me of late night 2nd dinners in SF after going to the movies.
@@grggr18 yeah I figured so. My dad’s side of the family lives in SF when I visited I saw many familiar Cantonese dishes done differently and creatively. It was really cool to see the similarities and differences 👍
Ahh one of my oldies 😀 I wanted to remake this video because it was dark. Back then I suppose I thought no one be watching my videos. Anyhow I hope you have a wonderful holidays and a fantastic New Years Duncan 🙏 Thank you for following my channel brother 😀
Pro Tip: If you want more gravy, add more water, oyster sauce plus slurry.
Wally i grew up on that divison street. I missed that hakka steam rice rolled noodle and stuffed pork stuff tofu and those big steam dumplings. The kids wouldnt take over the south wind restaurant...what a mistake!
@@babeface78 I missed them too 😆 Hopefully someday one of the kids will re-open 🤞
@@WallyCooksEverything even hop sing closed. I cried when hop sing closed. Did you ever have their coconut buns and fried shrimp balls. Wait. You did cause you showed how to make those! Nyc chinatown is so unfamiliar now. Thanks for showing how to make those shrimp balls. Now please tackle those coconut buns!
Hello again 😀 Yes! I know the sad news about Hop Shing😕 My all time favorite for dim sum and buns. Do try my fried shrimp ball recipe I tell you, it will taste the same as Hop Shing, mainly due to the MSG though.
As for Chinatown, yes, very different. I'm actually in NYC now I walked through the streets recently and saw it's so different. Quite depressing indeed 😕
By the way I did make a coconut bun recipe, it's also called cocktail bun 😀
@@WallyCooksEverything thank you for sharing the cocktail bun recipe. Its funny, i left nyc and im in central asian krygzstan because of covid. I cant find alot of ingredients. Im coming back to nyc soon so i need to start making fried shrimp ball. Krygzstan doesnt have fresh shrimp and even frozen ones doesnt taste good. Not much place sell pork either. I miss cantonese food so much. Im going through withdrawal! So i need to come to nyc!!!!
All the old Chinatown heads know. Nam Fong was an institution that so many of us miss. The dumplings in a styrofoam cup, tofu with a giant hunk of meat, pork chop with onions, and all the desserts. Thanks for bringing me back. 😢❤
2022. Omg. This was my childhood comfort food.
😀 Jake as long as we keep cooking this dish people will remember it much longer 👍
I grew up in NYC also, and spent a lot of time in Chinatown. This is one of my favorite dishes, and decided to see if I could find a video on how to make this. Thanks!
One of my favorite dishes that I've been ordering for decades. Still do. Used to get this all the time from Hop Sings in NYC Chinatown when they were still around. Man I miss that place. They were the best.
I’m sad too about Hop Shing.
You’re recipes are the best! Huge thank you for teaching us how to cook down home Cantonese dishes
Thanks for watching Kenneth, hope you have a happy holidays and a wonderful new years 👍
Thank you so much! I learned through your video. Very precise instructions. I failed making this with another video years back. This is my favorite go to in hong kong cafe restaurants. Bravo! I eat it with some red vinegar and hot chili oil Yum.
Holy cow! South Wind I remember that restaurant very well. I miss it very much. Their rice noodle with dried shrimp was the best.
Yes! I’m working on a ha mai cheung fun soon inspired by Southwind 😆 I miss them too 👍
Jesus Christ, I’m so hungry right now after watching this and it’s 7 o’clock in the morning🤣🤣
I made this for my lunch today. It was so easy and delicious.
Thank you！
Hey Wally …. Out vacationing now and I am already getting my UA-cam in ….what home cooked comfort food I can cook quickly once I am off the plane and into my kitchen . LOL
I would be soooo ready for a home cooked meal !
I miss my Chinese comfort food after two weeks away from my kitchen .
So glad I went back and search your channel for options . This one is going to be it !! Sent it off to other family members who are also vacationing so they can whip this up quickly .
This is what I love about this dish …quick and looks very tasty !! So it’s going to be a winner …😊
Hope you and your family are doing well !
Thanks for posting 🙏🏻🙏🏻🙏🏻
Wow, well I hope you have a terrific holiday! 😀
So excited to discover your channel! You have so many Canto classics of my childhood!!!
Hello Cynthia, I’m glad you like it. I will be making more soon. Thank you for watching and commenting. Have a healthy and Happy New Years! 👍
This dish also brings back memories of my youth in San Francisco Chinatown many, many years ago. Thanks.
My dad’s side of the family is from San Francisco too. Loved the city and wanted to move there since I was a kid. Thanks for watching and try this recipe when you get the chance. Take care!
Hi Wally, great video. I too grew up near NYC Chinatown before you. Beef with cracked egg over rice was a favorite! Thanks 🙏
It’s the best wasn’t it Paul? 😀 My friends from the old neighborhood say you can’t really find it around much though 😞
Thank you for this video! The only restaurant I ever found this was in university 30 years ago….from my apartment I watched the restaurant burn down! I can’t wait to enjoy this culinary walk down memory lane.
One of the best truly home made UA-cam video recipe I’ve seen. Keep up the good 👍 work!
Thanks Dustin! 😀
This is great! I love this dish 😋. Awesome breakfast. 😊
Keep coming back and watch your old cooking. I love this dish. I will try it with flank steak, and add green onion.
Thank you brother! 😀 Yes, flank steak and green onion is a delicious addition for this dish. Whenever I can find flank steak at the market near my home I always buy a bunch and keep it in my freezer. 👍
Hey Wally, love it when you talk about your time in NYC. Slowly working my way through all your videos. I always look forward to what you will drop next.
Hey Jimbort, thanks bro! Now that you live in Florida, don't you miss NYC? I do sometimes, but not the snow. I hated the snow 🥶
I did. NYC is a found memory. It is an out of control dangerous city these days. It's crazy. Still absolutely love Upstate NY. So calm & scenic. I might consider Summer & Fall in Upstate & Winter down here. I loved Jones Beach, City Island, China Town. FYI my father was born in the same building as Chazz Palmenteri in the movie "A Bronx Tale" directly across from Mt. Carmel Church on 187th St. As a kid my dad would climb up & ring the church bells.
Thanks for teaching us classic Canto dishes. Congratulations on your newborn baby!
Thank you for watching and commenting 😁 By the way, my daughter’s name is Alice ☺️
Thanks Wally...my favorite rice dish from South Wind on Division St. Miss the hai my cheung!!!
Hi Wang! 😀 South Wind was the best! I'm trying to make hai my cheung recipe, I'm trying to get it right, I'm almost there 😀
Omg! When you said South Wind, I didn't get it until I did the Chinese translation! I went there with my family growing up and their rice rolls were the best! There are still places in ctown that have it their style (a bakery on Grand Street) and one by the supermarket on Elizabeth. Such a throwback with the video you showed of it. Thank you for that!
I have a recipe for Southwind rice rolls. Try it if you have a chance ua-cam.com/video/eXzUbC0Qpio/v-deo.html 😀
I love Wat Dan Oyok Fan. going to try this at home . Thanks for the video
And thank you for watching and commenting Clint, I appreciate it 😃
Thanks Wally! Just made this dish for lunch today. Super yummy :)
Thank you my daughter loves this want to try making it at home with healthier ingredients also ! 😊
Hi.. I made this and it’s a great lunch dish, it tasted like a dish that was served at our corner Chinese restaurant about 40 years ago… good fast food.
Hello Tony, how's it going? 😀 Give yourself all the credit, you did the cooking 🙏 Yeah this is one of those many old school Chinese dishes. Some of my friends back home tell me it's not around like it was before. But it's not forgotten as long as we keep making it at home.
NYC in the house! Respect, Wally! One of my ultimate favorite comfort foods. Thanks for the making this.
🙌 thanks for watching and commenting Tom!
I remember the original South Wind Restaurant because the owner is Hakka and my parents loves to hang out in this small neighborhood restaurant because they are from the same village. They have wonderful and delicious food.
How's it going Loo, yes nice Hakka family run business. Delicious food ate there so many times. So sad to see them close 😞
My childhood favorite! This is the proper way!
Thank you! 😃
This was crazy good! I used green onion instead of peas. I forgot the garlic but next time I'll make sure to add it. Thank you! 😋😋
Glad you like it 😀 I add green onion sometimes too. If I recall correctly green onions are added to this dish in Chinese restaurants on West Coast USA while peas are added in East Coast USA.
Thanks for passing it down. This dish is one of my favorites!
Hey Jordan 😃 You’re welcome 👍
Had a craving for the dish and glad I came across your video. Brought back memories of South Wind. Thanks man
What's up Vincent?! 😀 Yeah South Wind was a terrific place to get a cheap delicious meal. My friends usually ate there before or after playing softball in the summer. The air conditioning inside was alway nice and chilly. I guess that's why the Aunties working inside always wore sweaters 😆 Hey, we might've even been at the restaurant at the same time 👍 Thanks for watching and commenting. It's always nice to connect with another New Yorker!
Dang, I loved the stuffed tofu at South Wind. It brings back memories.
I’m working on their stuffed tofu recipe 😆 But yeah, I miss that place. Wish they still around.
it's 2021 and I'll say thank you for this. I'm following your recipe as I'm typing this. LOL. I'm making it for breakfast. Some restaurants doesn't do it this way. It's more like scrambled eggs omelette for some. I like this version and thank you for showing us.
Hello Erick, when I was a teen sometimes I ate this twice a day at my favorite restaurant. A lot of old school Chinese restaurants should still make this I think depending on the city. But luckily it is very easy to make at home 😀
@@WallyCooksEverything There's a chinese restaurant near my home which is my go-to spot. But their scramble egg w beef is like a pancake style but still very good. I also like salt and pepper ribs over rice. Anyways, when I did it it was a bit thicker so I added water. my wife liked it. Not bad for first time making it. Thanks again!
I made this, it was delicious, thanks!
Glad you liked it!!
I miss South Wind so much and all the old OG places in Chinatown especially the Cantonese coffee shop that was on Pell St that use to serve pastrami over rice with this awesome tasty gravy. That sadly closed and taken over by a great dumpling spot then taken over by Joe’s Shanghai. Joe’s moved to Bowery so not sure what’s there now
I remember the restaurant you're talking about on Pell St 😀 But I've only been a few times as a kid, I think it closed business around that time as well. My dad took me there for roast beef with gravy over rice. It was amazing I still remember well to this day. I'm actually going to make a video recipe dedicated to that restaurant 😀
@@WallyCooksEverything Awesome can't wait to see! Btw I tried this recipe this weekend and OMG so good and just as I'd remember. Thank you!!
will be making this for dinner tomorrow
I have been craving this so bad!! I used to get this with my dad in chinatown in LA all the time!! Edit: I made this and it turned out amazing!!I used some flank beef I had in the fridge and topped with some scallions. My and I husband loved it!!
Thank you Frida for sharing your story 😃 Flank beef is the way to go for this dish 👍
Might be something I’ve been looking for a long time…. Grewup in Northern Ontario Canada…
Man there used to be one specific restaurant in town that sold this I would always call " let me have a pick up order scrambled eggs over rice with scallops" and I haven't been able to find it since the place closed until I found this video
Looks delicious. Will make it next from your recipe. Thanks for sharing!
Thx for the recipe! I always order this in the Chinatown where I live (San Francisco) and wanted to try making this at home. Thank you very much!
Us kids in California love Silky egg beef too! Such a classic.
“Us Kids” gee thanks for making feel like an old fart 😆 As long as you “kids” keep making this dish it’ll keep being around forever.
@@WallyCooksEverything sorry if it sounded like I was calling you old! I didn’t mean it!! What I meant was that I too as a kid/hs student use to order this dish. 😅
No worries I know Lisa 😆 By the way my dad's side of the family lives in California and I loved visiting. Stay healthy and safe in these times ✌️
Looks delicious great video I will try it my favorite 🤩
Thanks Michale, hope you enjoy!
My man, that was super tasty! Thanks a lot!
Any time!
Thanks for the recipe! Will give it a try soon, it looks delicious
I was introduced to this dish in New Jersey, which became my fav dish. I tried cooking few times on my own but it never turn out perfect. Thanks alot for sharing dude!
Hello! The main KEY is the water to slurry ratio. I’ve added more water and adjusted my slurry accordingly ever since I made this video. I just want more gravy. Play around with this recipe a few times and adjust ingredients to your taste. Eventually, you’ll get it the way you like 👍 trust me. Thanks for watching and keep on cooking.
@@WallyCooksEverything Thanks again
although 2 years later, congratulations on the baby! And damn, so informative, thanks for the video and I'm excited to try making this
Hi Aidan, thank you and enjoy! 😆
Looks yummy
Man, I'm glad I found this video because it's authentic, and you experience in eating this in NYC Chinatown. My goto restaurant is Big Wong on Mott St. Anyway, I will try this recipe. It is one of my favorite dishes.
I never tried this at Big Wong, I mostly eat their char siu and congee. I had it at Bayard 69 too though the best restaurant that made it was South Wind. Thanks for watching and commenting, take care!
Wow Southwind. I used to live across the street in Confucius. The "ha mei churng fun" was the best there. As you said, it is gone now. I'm thinking really hard but there is maybe one place left where you can get this dish...maybe. A lot of Cantonese places gone.
Yes!! Southwind was the best! I’m working on a recipe for ha mei cheong fun. Should have a video in a couple of weeks. There’s a place called Hak Box in Forsyth St right under Manhattan bridge. Recipe is from owner of Southwind I read. I was just talking to my friends too yup many Cantonese places are sadly gone. 😔
@@WallyCooksEverything I saw Hak Box but didn't know its associated with Southwind. I should have noticed though because the menu is all the classic snack items from Southwind...the steamed stuffed tofu, the boiled dumpling and ha mei churng. Haha sometimes I can be blind! I am glad I ran into your UA-cam channel. A lot of people I grew up with I lost touch with unfortunately. And others like to forget where they are from, if you know what i mean. Your stories about Chinatown give me nostalgia, so thank you for your stories. I know you had a baby not long ago? Congrats on that. It is amazing how far you moved away....all the way to Thailand. You must miss NYC. I mean right now things are bad with the pandemic. I miss Chinatown. I hardly go even though I just live in JH, Queens. Haha I just never have the time and energy. Feels far away also parking is killer. Thank you for your recipes. I've been doing some Covid cooking. I was watching your Chinese Chow Mein and I will watch your pad thai recipe soon. The hardest part for me is how do I stop noodles from clumping?!?! Oh I thought of something....HK borscht soup. Are you into that? It's freezing here and my guess not so much in Thailand! I am not sure if I did it right on Instagram but I made your steamed rice cake today and posted on Instagram with your #️⃣ since it is your recipe. Is that what I am supposed to do on Instagram? God knows! Haha thanks for replying!
@swong705 yup, while I was doing research on making ha mei churng Southwind style I came across an article that Hak Box owner got recipes from original Southwind owner. Hak stands for Hakka people which the folks at Southwind are.
Manhattan chinatown started changing pre-pandemic, I noticed many old buildings torn and new ones built. The virus is just accelerating the change and if and when I get back to NYC in the near future I bet it's going to be a lot different.
And yeah there were many wonderful memories and not so wonderful memories growing up in NYC 😂 I have visited Flushing Ctown often and it certainly looks more Ctown than Manhattan's 😂
How to stop noodles from clumping? I wouldn't worry about it clumping after par boiling and straining. Chinese restaurants have the same problem but when they drop the noodles into a wok over high heat with plenty of oil the noodles will unstick. Nothing that a super hot oily wok can't fix.
You can try that at home. I know home stoves don't have super hot fire but just set it as high as you can with more oil than you're comfortable with 😆 Sometimes we're just willingly ignorant that our foods are super greasy but that's the reason why it tastes so damn good. And people wonder why restaurant food taste better well it's cause they add more oil than home cooks are used to.
If you have a small wok it helps that you don't overload a small wok with too much noodles and ingredients. That'll just bring down the temperature and your noodles will steam and thus remain clumped.
I just saw a video about HK Borscht soup but I never tried it when I was in HK 😂 Am I interested in it, sure why not. I will try it out of curiosity.
It's too hot now already, we had a winter but it lasted 2 short weeks. You know it's cold in Thailand when you take a shower and you actually shiver and say 🥶 brrrrr.....
Yes! If you've cooked something and want to show me on Instagram can do this @WallyCooksEverything I am more than happy to take a look 😆
I'm more than happy to reply. When you take the time to watch my videos and comment it's the least I can do 🙏
I love this dish. I get it all the time.
Thanks for the recipe, One of my favorite dish as a kid as well. Now I can try to make it! Love it
You’re welcome Jimmy 👍 Thanks for watching and commenting, take care!
Finally, a legit recipe - amazing!
I made it today. 100% delicious.
Thanks for trying out my recipe Jian 😃👍
Omg! Just found ur channel while I was looking for how to cook this menu. Cheers!
ps. There is a Wat Dan Hor at Sanyod restaurant. Not sure whether you've tried it before but it's real nice.
Hey Kris, no I never tried Sanyod restaurant. I just looked it up and maybe I’ll try it out when I’m in that area. It looks really good 😃 Thanks for watching and commenting 👍
Thanks for another great video.
And thank you for watching and commenting Ji 😀
Sally, any way you could recreate South Wind’s Cheung Fun...that fat salty style that nobody else does,with the fatty pork dots and dried shrimp thanks man
For you anything bro: EASY Chee Cheong Fun [Probably 1000 Calories] | Wally Cooks Everything
ua-cam.com/video/eXzUbC0Qpio/v-deo.html 🙏😀
Dude you're the only one I've found that makes it the right way, HK style! Everyone else is just scrambled eggs and beef. SMH
Hey Philip, hows it going? I’m guessing it could be the odd name of this dish when translated to English 🤣 So people didn’t really know what title to use. As you can see I used the most direct translation of this dish in my title. Thanks for watching and commenting, take care!
@@WallyCooksEverything 69 Restaurant used to call it Beef with Egg Sauce.
Oh hey you from NYC too 😆 Yeah makes sense, they had English menu so they had to give it an adequate name.
@@phillyphreshh Yes that is what is is egg sauce on beef. But it is closed. Unfortunately.
@@WallyCooksEverything haha, I do the literal translation: slippery eggs.... your naming sounds higher class. Thank you for the video. Other vids are fry eggs, your method is truly silken eggs.
What did u do to the garlic?
I worked in San Francisco for years. I would have this once or twice a week. Sometimes with pork or shrimp. I love this dish.
Her name was Monica the owner. I loved her cooking. One day I came by for lunch and she was packing her restaurant and closing down.
I asked he . Monica what happened why you closing. She replied
“ I cook no more Sam “
I asked Why ???
She said
“ I won lottery 30 million dollars I cook no more “.
I was laughing and so happy for her.
She gave me one of her wok pans.
I was so happy for her. She went back to China
“She cook no more too”.
Hi Samuel 😀 Thank you for sharing your story. That's a lot of money and I'm sure to this day Monica has someone cooking for her 😆 If she gave you one of her wok pans you must really be a valued customer 👍
@@WallyCooksEverything thank you. I went there for years. I did HVAC and I fixed her kitchen grease fan for free. She was a sweet lady. I once went on a Saturday visiting San Francisco and took my family and kids. I was so happy she won all that money. Good people deserve that
I grew up at Chinatown and I don't remember this resturant I don't hang out in Division st. Back in the days I don't hang out Chinatown often because it was very bad back in the 90s.
I’m with you all the way Tye. I avoided Division Street, Bayard Street, Mott Street and parts of Canal Street. Thank goodness those days are long over 😆
@@WallyCooksEverything I grew up in Chinatown and didn't start eating around Chinatown till the mess cleaned up. Now the resturants making Beef Chow Fun really screw it up. I was at Penang at Princton NJ this past Monday and I ordered it and it should not be soggy chow fun and liquid. It makes me think they freaking boiled the noodles and became tasteless. You imagine they can't screw up a beef chow fun. The local chinatown resturants like 69 Bayard is now closed. They had the best old school chinese food. I love their beef chow fun. It is full of flavor and it is how it is made. I love Thailand how you able to move there? I wished i can get out there and enjoy cheap thai food there.
Yes! All the old school restaurants in Manhattan’s Chinatown are terrific! There was a restaurant on Division street made a lot of great food. It closed down cause the children didn’t want to carry on business. It is sad.
Hmm... the Thailand story... to make a long story short. I lived around Asia for business. I planned to settle somewhere else but didn’t work out. I stayed in Thailand for a little while, got drunk, met a wonderful Thai lady and got married. I’m old now so I learned life has no defined path. You just make some hard and calculated financial decisions. And go.
Thanks for the great contents - is it also possible to make bigger portion for 3 people in the family? I tried it and does not look the same. I did everything 3x but had no corn starch and used potato starch. The overall looked more white and was not as creamy.. Maybe 1 person portion may have been different and if I used the corn starch.
Hello Dan 😃 Yes can make family size! Okay so potato starch and corn starch both act as slurry sauce thickener. So that’s not the problem. Here are a few that come to my mind:
1) When you added slurry was the water plus soy sauce and oyster sauce you added in at full boil? Slurry is only effective thickening power at full boil.
2) What size egg used? My recipe uses large eggs. If you used jumbo eggs the extra liquid might throw off the recipe. When adding slurry immediately mix so it won’t clump up in one area.
In any case if your sauce is too watery it is easy to fix. Have some extra slurry on the side. When your pan is at full boil add slurry little bit at a time until you have your ideal sauce consistency. You do not one to dump everything in all at once you’ll end up with a pasty mess.
Taste sauce too it’s not too late to add extra soy sauce or oyster sauce.
Try again don’t give up. It took me a few times to get to my favorite restaurants taste 😄 The work in the end is worth it 💪
I finished it in 3 mins. 😂
I think as a Cantonese and English speaker, the most proper translation would be "silken eggs and beef over rice" based on how English speakers use "silken" as a food descriptor word (like silken tofu), but not "smooth". It just comes from the word in Cantonese meaning "silken" in terms of mouthfeel as well as texture and tactility. Ah well. Chinese is hard to translate to English sometimes as there's words in Chinese that have no English analogue.
Could also make a "lobster" sauce, then toss in the velveted beef and peas, along with some straw mushroom bits, thicken with a cornstarch slurry. Pour over rice, or noodles, and enjoy. Similar results.
Lobster sauce is made with egg whites only. Wat dan is done with whole egg. Though the cooking concept is same.
I forgot to separate the cooked beef. Instead I added the water to the cooked beef, let that boil and then add eggs. It looked like scrambled eggs and beef. Glad I'm watching this again.
Hello! No worries, we all make mistakes but you learned from it which matters the most 😀
Obviously you grew up in Chinatown. Me too. How did you get all the way to Thailand? Tell us please. My BF and I were wondering.
Yup 😆 I was born raised in lower east side. I knew friends that lived and still live inside Confucius. How I ended up in Thailand is a long story but to summarize, I was in coffee business, went around SE Asia to source beans. Wanted to live in Japan, ended up in Thailand, got drunk, met my wife and got married not necessarily in that order 😃
@@WallyCooksEverything you just made me laugh
BTW what kind of beef cuts do i get from the store?
Flank steak is what you want to use. It’s relatively inexpensive especially if you can get it at a Chinese butcher shop. At least for me when I was still living in NYC. Pro tip: you have to cut the meat “against the grain” if you’re unfamiliar with that term a quick google search and you’ll see why, take care Philip! Anymore questions do let me know 😉
@@WallyCooksEverything YEaaah that's what my mom just told me when I asked her about how she makes this dish. TVB USA also has a really bad version of this dish, I dont think it's saucy enough.
Phillip Leung I couldn’t agree anymore, it’s the egg gravy that makes this special 😉
Yummy 🤤 🙏🙏🙏
Why are all the great Cantonese restaurants disappearing? Same thing happening here in California….
Hi J, simply cause most of the favorite restaurants you grew up with were started by first and second generation immigrants from China. Usually generation after them won't pick up the family business, mostly because they pursued a different profession.
But sometimes things come full circle, here's an interesting read, it's a tofu shop I knew about growing up in NYC: www.nytimes.com/2019/09/06/nyregion/the-heir-to-a-tofu-dynasty-finally-learns-to-make-tofu.html
Congrats on your new born son bro
yummmy
Call it what it is: “slippery”!!
yaaaassssss!
I finally found someone that likes wat dan oyok fan more than me 😀🙏🏻😂
@@WallyCooksEverything that and wat dan ha yun and wat dan cha siu fan!
😄 I’ve never had or seen wat dan cha siu fan but man that sounds delicious. I’ve only seen beef and shrimp. Are you from west coast USA?
@@WallyCooksEverything yup. SF East Bay. that, ginger crab and black bean sauce clams are what remind me of late night 2nd dinners in SF after going to the movies.
@@grggr18 yeah I figured so. My dad’s side of the family lives in SF when I visited I saw many familiar Cantonese dishes done differently and creatively. It was really cool to see the similarities and differences 👍
💜👍💜👍💜👍
Ahh one of my oldies 😀 I wanted to remake this video because it was dark. Back then I suppose I thought no one be watching my videos. Anyhow I hope you have a wonderful holidays and a fantastic New Years Duncan 🙏 Thank you for following my channel brother 😀
老過你阿媽🤭😂😫
Not for new borns
Just a small suggestion for future video...less talk please