i have seen your recipe for pancake rolls and have tried with rice paper wrappers and they dont really work,i do this as my wife loves them,but she is gluten intolerant,can you suggest another pastry,???????
It was fantastic to hear experts acknowledge that Chinese curry sauce in the 80s and 90s tended to have a more robust flavor! (Probably the infused oil, aromoatics, and spices with flour) I was beginning to wonder if I had an exaggerated sense of how good it was back then or was losing my sense of taste! It tends to be more "standardized" and mellow in most places now.
@@ZiangsFoodWorkshop I find mordern chinese take away cooking at least in ireland has become bland and considering it was already modified and toned down i think the mordern way has taken away from a good chinese take away... considering when it was all done in a wok their and done to alot of its preprept now seriously harms it that includes chipper takeaways too...i was a cook once for a a very short time lol always enjoyed cooking kept it up now instead of going to take aways i do it myself because i know ill do it better and cheaper which is a same because a good tasting takeaway is a childhood memory of mine...like i got a chinese takeaway couple weeks ago for just two people and my god was it bland and cost 30 euro so prob 22-24 pounds...thats alot of money to waste just to be disappointed... So i really appreciate your work and your channel for the knowledge your sharing...what i wish chinese take aways did is some real chinese food too lol i lived their a few times both up central part of china zhengzhou and kaifeng, also down in guongzhou...man i miss traditional chinese food, i cook it from time to time but to get it in a takeaway and done well like ya said not gourmet but good now that would be a treat...i gotta start cooking more chinese food alot more...my pantry looks like an asian super market with also indian, japanes and thai food also mixed with irish and European...its a pantry of the work but chinese is def one of my favourites after irish food of course 🤣
I was following you guys when you first started Im glad to see you guys still going strong and your Mum so much more comfortable in front of the camera
I really do appreciate this channel it’s a winning combination the excellent food and the upbeat vibe. The mum and son combo you both bring something different to the table (no pun intended) Big respect
I’ve made your curry paste from the kit you sell and it’s amazing. There’s a takeaway about 20 minutes drive from me in a very posh area that makes a curry that is very close to yours. It’s a bit expensive but worth every penny. You get what you pay for, and I have no problem with that. Keep up the great work. I love this channel, so glad you’re back making videos 🥰
You channel popped up today,and I’m subscribing.I’m born,and raised in England,but left for the US 59 years ago,yes I’m an old lady.I know nothing of UK style Chinese food,and I know it’s different here,I’m lucky as I live in NYC ,and we have 2 big Chinatowns,where we can get food from all over China.As you may know Chinese curry is not very popular here,most of the neighborhood takeouts have a curry chicken dish buried somewhere on the menu.The sweet,and sour,or the salt,and pepper dishes are not even on the menu,though a lot of places have lemon chicken which is sweet,when I came here sweet,and sour dishes were popular,but are now out of fashion,when I came here every Chinese restaurant was Cantonese,then people started coming from all over China,and it changed the food scene,it’s truly wonderful,as we have so much choice,and Americans on a whole are very open minded about trying (new to them) foods.
Bro i've been a sub here for years now. I went on a quest to replicate all my favourite take away foods. You guys are a clear #1 in this field for me. So appreciative of your content and wholesome af doing it with your mum. Congrats on over 150k subs, hope it only continues for you both!
That really is why I don't buy Chinese take away anymore, it's nothing like the 80's. I'd love to see an 80's Chicken and Cashew Nuts and Spring Roll. Love your work guys.
This is the first time I've seen you guys. I'm blown away with the deep frying. I had heard of using the bicarb for tenderising the meat before but I didn't know about rinsing it so well. I'm in Australia and the Chinese curry is different to the ones we get in Britain. I can't wait to try it, I wonder if I can get the Chinese Curry Paste here, I'll have to check that out too. Your curry looks awesome but I'm going to check out your own original one too. Cheers guys.
Thanks 😁 and of your ever low and you need someone to talk too, message us on instagram @ziangsfoodworkshop I can’t reply straight away but I always do when I can
Hi i watched one of your earlier videos were you recommended goldfish madras curry paste! And you said the secret ingredient was a small amount of sugar! I have been using this paste with the sugar ever since! And i find it as good as most takeaway's curry sauce! I will try adding cumin and coriander next time i make a batch! Thanks for helping to show how to cook Chinese food in an amusing and informative way.
Yeah we essentially make the madras version my adding these spices, it’s just that the takeaway don’t get that paste in huge 10kg buckets so they add the cumin, if you’re using the madras then just add a little bit more cumin, not to much.
Just discovered you...the mum and son dream team....what fun to watch and making your delicious chinese food so simple to cook...thank you🎉. Oh yes, and a very, very happy new year to you 😊
I'm guessing that if I have prepared beef already I can miss out this beef prep on this one. Thanks.. looks great.. never had beef version before.. crazy!
I ordered your beef curry paste from your website... Oh my gosh I have no words it brought back childhood memories and was so easy to make... Loved it. Also thanks for the beef tutorial, it really helped me when cutting up the beef
I've said it before you both deserve a slice of mainstream TV. To me and anyone i've directed to your channel say the same thing " Very personable, with interesting content "--- For me 10/10
I think the wok is best ! but then I am 66 years old ! This new generation think bubble gum is too spicy ! Wimps ! Old school is the best school ! Good video as usual thanks 👍
yessssss Chinese beef curry and egg fried rice is a combo from heaven!!!!!!!! and salt and pepper chips..... and some prawn crackers to dip in the curry sauce!!!
Argh, it because I have to type it out every time, the site doesn’t allow me to download a list, so I have to manually cross reference and check who’s active, but it also does thing thing where the names move around so there not in the same place, which means I can’t keep the same list as it’s not in order, I’ll make sure your on next time
that is the curry sauce I asked you if you would review a couple of years ago and you said you would we love it we are making a beef curry and the chicken curry out of it tonight thank you great videos usual
Just made this. Its absolutely delicious. I did make it in to a dry curry where I cooked it right back to no water. Omg it's how I'm eating my curry from now on
🎉 What a great vid, im gonna try this as soon as I can to surprise my wife ... Lol Hope she doesn't fant ...😅 Will definitely get book if I can find in the future 😊 👍
One of my favourite Chinese dishes, I would always buy it and has to be with boiled rice, in lock down I so missed it we surch how to make it ( mayflower) delicious
Learning something new with every video love you guys and the Ziangs bible is my new bible I've just made salt and pepper chicken with chicken curry using goldfish curry paste and egg-fried rice ❤
You can’t be allergic to MSG, it would be like having an allergy to water or oxygen as it’s vital in brain function and developments, muscle growth and muscle movement
@@ZiangsFoodWorkshop that’s right, and there are people who do have allergies to all sorts of things. So please don’t assume a person can’t have an allergy to msg as it has been confirmed in our case.
@@juliewindus8061 it cannot be confirmed, allergy tests are only 37% accurate, no credible doctor would use them. yes and like water and oxygen you’d not be able to live, your body produces it…
@@ZiangsFoodWorkshop wow was not expecting such a response from mentioning an allergy. I’m not going to get into an argument with you, I don’t see the point. You have your opinion and I have mine. And we will leave it at that. Have a nice day.
I have to admit, I was so happy this curry sauce was so simple and not another one of those things that has 11 ingredients in it, as curries so often do. I'm going to try and find that curry paste at the Asian grocers around me.
Been watching you two for years now, and really appreciate your efforts. It wasn't until recently though, that I learned about velveting, and how important it is to Westernised Chinese cuisine. Can you show us any more methods for velveting? And is it only chicken and beef that it's used on?
Already done a few videos on it, but most takeaways aren’t Velveting like most of the “chefs” show you on here, might do a video with the most popular version used on
Haven't seen any of your videos for a while. Today TH-cam recommended you again. I'm glad it did, it's great watching you two! Here's a like, a comment and a subscription. I don't want to miss anymore! Excellent stuff!
I've made this with chicken for years. I use mayflower powder (same thing) because its more available where I am. I put it on top of thick cut chips (fries) made in the air fryer so they retain their crunch. It's how it's served up here in the north east. Chicken, peas, onions, curry powder, on top of fluffy and crispy chips. Best winter meal going.
@@ZiangsFoodWorkshop oh sorry I thought it would've all just been the same with different branding. I'll go scout the video out and give yours a try then. Thanks for letting me know ☺️
Love you guys. Cooking this tonight and homemade chips as it's my 88yr old dad's cheat night. He has been on an Oriental diet since early December and has lost 2 stone in weight. Using a mixture of your recipes and Wagamama's. Will you be exhibiting at the Good Food Show???
I made a curry with your paste last night mate. Along with chicken balls in batter, and egg fried rice.....Wow guys....the curry was better than most I've ever bought, the chicken balls were perfect again.....but my egg fried rice was the weak link again unfortunately. But it was a 90% accurate meal that we both enjoyed, and the curry and chicken balls could have easily come from a legit Chinese takeaway. Just got to perfect the rice now, which is something you'd think would be the easiest thing to cook, but it totally isn't easy. Cheers guys 👍
Thank you :) nice to be back! Hopefully we can grow the channel enough by summer that we don’t have to do the chef hours where we can’t flim this year!
This explains it, I just can't get a curry that I like these days, no matter where I go. You used to be able to go into any Chinese takeaway and mostly it would taste good. I must be in the camp that likes the "old school" curries
Yeah its because no one will pay the money for the time it takes, like people go to a pub and pay £14 for things that are bought in and warmed up in the oven, but we spend hours hand making it, and we can only charge £5.50 and if it goes up by 10p, don't we know about it.
I'm over 30 and I crave the most potent curry sauces available. For British Chinese Takeaway style I tend to use Maysan extra hot with some chilli flake and some cayenne. Always interested in a new option though, ordering some Goldfish ASAP.
I love how unpretentious you guys are. Im 60 this year so have had this cooked many ways. This modern way you show (i had no idea was done that way. Will be my go to method next time grandkids visit and want it 😊.) Had it how it used to be in restaurants in the 70's. Yum yum. Also had it much more traditionally because i was born in Hong Kong and my Amah cooked it for me anout three times a week (she never trusted my mum to feed me enough lol.) As always thanks for sharing.
Brilliant comment! And interesting to read :) also thank you for the kind words means a lot! And thanks for commenting as it really helps get more people seeing our videos 😁😁
Hit the LIKE button and Comment, cost nothing and really helps the channel! Thanks :)
Deep frying meat and veg wtf, I would have blanched them both in hot water, then added them to the curry sauce.
i have seen your recipe for pancake rolls and have tried with rice paper wrappers and they dont really work,i do this as my wife loves them,but she is gluten intolerant,can you suggest another pastry,???????
Great looking curry deffo going to give this a go !! Do uou have a video on cooking stir fry noodles please ?? Keep up the great work guys
Can you make a peking duck please
its just what some takeaways do @@neiluk78
It was fantastic to hear experts acknowledge that Chinese curry sauce in the 80s and 90s tended to have a more robust flavor! (Probably the infused oil, aromoatics, and spices with flour) I was beginning to wonder if I had an exaggerated sense of how good it was back then or was losing my sense of taste! It tends to be more "standardized" and mellow in most places now.
It’s because not many place know how to make it anymore :)
@@ZiangsFoodWorkshop I find mordern chinese take away cooking at least in ireland has become bland and considering it was already modified and toned down i think the mordern way has taken away from a good chinese take away... considering when it was all done in a wok their and done to alot of its preprept now seriously harms it that includes chipper takeaways too...i was a cook once for a a very short time lol always enjoyed cooking kept it up now instead of going to take aways i do it myself because i know ill do it better and cheaper which is a same because a good tasting takeaway is a childhood memory of mine...like i got a chinese takeaway couple weeks ago for just two people and my god was it bland and cost 30 euro so prob 22-24 pounds...thats alot of money to waste just to be disappointed...
So i really appreciate your work and your channel for the knowledge your sharing...what i wish chinese take aways did is some real chinese food too lol i lived their a few times both up central part of china zhengzhou and kaifeng, also down in guongzhou...man i miss traditional chinese food, i cook it from time to time but to get it in a takeaway and done well like ya said not gourmet but good now that would be a treat...i gotta start cooking more chinese food alot more...my pantry looks like an asian super market with also indian, japanes and thai food also mixed with irish and European...its a pantry of the work but chinese is def one of my favourites after irish food of course 🤣
All of the old school (Best Chinese original guys from Hong Kong) have passed away. Their grandkids don't care as much.
Hi Guy's havent seen your content for a couple of years glad to see you are still going strong. Your mum gets more beautiful by the year.
😊😊😊😊
This is my favorite dish, I just love a Chinese beef curry with chips and egg fried rice. #1 meal thanks for sharing the secrets of making it
No worries 😊😊😊
That's my go-to dish as well. At least it was before it went from £6.30 to £9.10 overnight. :(
@@Camberwell86 I buy the ingredients and make it in house with double servings for less than a £5 😎
I was following you guys when you first started Im glad to see you guys still going strong and your Mum so much more comfortable in front of the camera
Thanks and yeah she is, it only took her 5 years 😂
Agreed, Goldfish Curry paste is a staple in my cupboard, handy when you just want a quick curry sauce for chips etc.
It’s awesome with chips!
How you guys don’t have a million followers amazes me!
Awesome videos guys.
Thanks 😊😊😊 doesn’t help that we she to actually chef so making videos is next to impossible during summer
I really do appreciate this channel it’s a winning combination the excellent food and the upbeat vibe. The mum and son combo you both bring something different to the table (no pun intended) Big respect
Thank you 😊
Loved this video always wanted to how to cook Chinese food thank you guys
Haven't watched you guys for a while (we had a kid!) but you've really upped your game. Deffo going to watch more in future!
Congratulations and we hadn’t posted videos in over 9 months, as we moved restaurants, just came back about 2 weeks ago
Hello Lynne here, a love your cooking it's just great showing us how to make such lovely tasty food a will keep watching your channel. 😅
Thank you ☺️
I’ve made your curry paste from the kit you sell and it’s amazing. There’s a takeaway about 20 minutes drive from me in a very posh area that makes a curry that is very close to yours. It’s a bit expensive but worth every penny. You get what you pay for, and I have no problem with that. Keep up the great work. I love this channel, so glad you’re back making videos 🥰
😊😊😊😊😊😊
Just subscribed to your channel it's a breath of fresh air how happy your mum is and how funny keep up the great cooking
Ah just missed the premiere. Good to see you guys posting again :)
Hey mate!!! Nice to see you :)
Interesting video, you pair should go on national television and make everyone smile! I am still smiling
i cant wait as i havent had a good beef curry in a long time.
😊😊
Omg you are both so wonderful and a breath of fresh air 😍 I love that you are open to lots of different ways that's amazing love this!! ❤️
One of my favourites, I love your channel
Thank you! means so much to hear :)
You channel popped up today,and I’m subscribing.I’m born,and raised in England,but left for the US 59 years ago,yes I’m an old lady.I know nothing of UK style Chinese food,and I know it’s different here,I’m lucky as I live in NYC ,and we have 2 big Chinatowns,where we can get food from all over China.As you may know Chinese curry is not very popular here,most of the neighborhood takeouts have a curry chicken dish buried somewhere on the menu.The sweet,and sour,or the salt,and pepper dishes are not even on the menu,though a lot of places have lemon chicken which is sweet,when I came here sweet,and sour dishes were popular,but are now out of fashion,when I came here every Chinese restaurant was Cantonese,then people started coming from all over China,and it changed the food scene,it’s truly wonderful,as we have so much choice,and Americans on a whole are very open minded about trying (new to them) foods.
Same as in the UK, but the traditional food is only really found in big cities at the moment, and thanks for subscribing:)
Bro i've been a sub here for years now. I went on a quest to replicate all my favourite take away foods. You guys are a clear #1 in this field for me. So appreciative of your content and wholesome af doing it with your mum. Congrats on over 150k subs, hope it only continues for you both!
Thank you :) and commenting really helps our video :) so massive thank you again for that!
Another great video. Thank you Chin and Choo. You guys have really transformed my cooking and saved me a fortune on take-aways.
Our pleasure!
Love you recipes and your sense of humour. Keep it up!
Thanks 😊
That really is why I don't buy Chinese take away anymore, it's nothing like the 80's. I'd love to see an 80's Chicken and Cashew Nuts and Spring Roll. Love your work guys.
Great to see you both back .
Thanks 😊
Love Goldfish paste been using it for years. Mayflower is good too. Can't beat a good curry with chips and rice. Thanks!
Agreed on all fronts
I'm drooling here and its only 10.30am. I love Chinese Beef Curry and Singapore Chow Mein, my two most favourite foods of all time.
2 good choices there :)
Amazing!! You guys are great. Thank you for this one.
Glad you enjoyed it!
The curry looks so lovely and so easy to make , and I learned how to cut beef the right way.
😊😊😊😊
I'm hungry now. Looks so nice, ill have to try that. Thanks!
😊😊😊
I'm thinking the same. If I had the ingredients handy right now I'd be making it for breakfast 😋🤣
This is the first time I've seen you guys. I'm blown away with the deep frying. I had heard of using the bicarb for tenderising the meat before but I didn't know about rinsing it so well. I'm in Australia and the Chinese curry is different to the ones we get in Britain. I can't wait to try it, I wonder if I can get the Chinese Curry Paste here, I'll have to check that out too. Your curry looks awesome but I'm going to check out your own original one too. Cheers guys.
It depends what kind of Velveting you’re doing, we’ve shown loads of variations, and they’re all completely different :)
Lovely to see you both back. ❤❤❤
Nice to be back, been back for 3 weeks now :)
@@ZiangsFoodWorkshop I know, it's great. You're channel is the highlight of my day xx
Long time no see Chin, YT must have unsubscribed me, followed you way back when we had the Friday night P*ss ups!
Resubscribed mate 👍👍👍👍
So happy to see you guys back making videos...honestly made my day! Feeling pretty low today and this cheered me right up
Thanks 😁 and of your ever low and you need someone to talk too, message us on instagram @ziangsfoodworkshop I can’t reply straight away but I always do when I can
Hi i watched one of your earlier videos were you recommended goldfish madras curry paste! And you said the secret ingredient was a small amount of sugar! I have been using this paste with the sugar ever since! And i find it as good as most takeaway's curry sauce! I will try adding cumin and coriander next time i make a batch! Thanks for helping to show how to cook Chinese food in an amusing and informative way.
Yeah we essentially make the madras version my adding these spices, it’s just that the takeaway don’t get that paste in huge 10kg buckets so they add the cumin, if you’re using the madras then just add a little bit more cumin, not to much.
Your channel is fantastic I love you and your wonderful mother! Please keep it up.
New cooker arriving next week , celebrating with making a delicious meal.
I want to make this 😋
Awesome 😎 let us know how you get on :)
Just discovered you...the mum and son dream team....what fun to watch and making your delicious chinese food so simple to cook...thank you🎉. Oh yes, and a very, very happy new year to you 😊
Thanks you and happy LNA New year to you too!
I'm guessing that if I have prepared beef already I can miss out this beef prep on this one. Thanks.. looks great.. never had beef version before.. crazy!
Yes :) you don’t need to worry about it :)
Another great recipe! Would love to see the recipe, in the same style, for Chicken Curry too.
Noted!
Have tried loads of your recipes which are delicious, need to try thos one. Cheers guys
😊😊😊
I ordered your beef curry paste from your website... Oh my gosh I have no words it brought back childhood memories and was so easy to make... Loved it. Also thanks for the beef tutorial, it really helped me when cutting up the beef
Honestly amazing to hear, so much work goes into that, it’s nice to hear people like it!
Another great vid personally use the wok method but I'll give this a go. It's great to get the different methods thanks 👍
Wok method it the better way :)
Already tried this from the second cookbook. The family loved it. They keep asking what I’m cooking next from your two books 👍🏻
That's an epic endorsement there :) thank you
The best duo recipes are amazing too thanks guys
Thank you too!
Great video and I've not seen it prepared this way before, very interesting, thanks!
Glad you enjoyed it
I've said it before you both deserve a slice of mainstream TV. To me and anyone i've directed to your channel say the same thing " Very personable, with interesting content "--- For me 10/10
We tried, 5 or 6 production companies wanted to make a show with us but the networks weren’t interested 😊😊
Hey guys, I just want to say thank you.
You've helped the way I cook so much. ❤
Really glad we could help :)
One of my favourites, looked absolutely brilliant 👍🏻👍🏻👍🏻😎
Mine too!
That curry looks amazing.
😊😊😊😊
Excellent job guys! Looks superb guys! 😊 Lovely
Thanks 😊
I think the wok is best !
but then I am 66 years old !
This new generation think bubble gum is too spicy !
Wimps !
Old school is the best school !
Good video as usual thanks 👍
😊😊😊
yessssss Chinese beef curry and egg fried rice is a combo from heaven!!!!!!!! and salt and pepper chips..... and some prawn crackers to dip in the curry sauce!!!
I hear that!!!
These guys are the absolute bomb. I trust their knowledge and skills.
Thank you :)
Looks delicious, happy to see I'm not the only one who cuts onions like this.
Thanks :)
Great to see you showing alternative methods. This is very much like my local takeaway. Pity you missed me off the Gold Rice list. 😅
Argh, it because I have to type it out every time, the site doesn’t allow me to download a list, so I have to manually cross reference and check who’s active, but it also does thing thing where the names move around so there not in the same place, which means I can’t keep the same list as it’s not in order, I’ll make sure your on next time
All that flavour gone into the deep frier, give me a Wok anyday.. you guys are solid :)
agreed :)
really like the videos you both work well but we know mum is the master
Thanks and she is the best
that is the curry sauce I asked you if you would review a couple of years ago and you said you would we love it we are making a beef curry and the chicken curry out of it tonight thank you great videos usual
We did review it years ago on @chinandchooreviews :)
I'm just about to make another batch of your own curry, down to my last spoonfull of paste. It's a favourite for sure!
😊😊
Always enjoy watching your videos with techniques and tips 👍 Haven't ordered your books as yet but it's on the cards .
Thanks :) and really hope you enjoy them if you ever do :)
Been watching you guys a long time best on youtube keep up the good work 😊
Thanks 😊and we will 😊
i moved to America and the Chinese take away tastes different here, so ive been following you recipes to make food like back in England 🤣🤣
We hear that a lot, many still believe the MSG myths so don’t use it
Just made this. Its absolutely delicious. I did make it in to a dry curry where I cooked it right back to no water. Omg it's how I'm eating my curry from now on
😊😊😊😊
Time to velvet more beef. Thanks for the book, your store and the helpful videos. Will be buying your home made paste next purchase.
😊😊😊😊
🎉 What a great vid, im gonna try this as soon as I can to surprise my wife ... Lol Hope she doesn't fant ...😅
Will definitely get book if I can find in the future 😊 👍
😊😊😊😊😊
Looks well nice that, thanks for the video!
Thanks for the comment :) helps loads as you know :)
I forgot about this channel.
Glad to see you still pushing froo!
Thanks 😊
Looks good and making me hungry!
😊😊😊😊
brill video..thanx..i love chinese beef curry,...and to try make a takeaway at home ill give it a go
Please do and let us know how you get on :)
I’m definitely making this Chinese beef curry for iftar today it looks delicious👌
😊😊😊😊😊
My Friday takeaway from The Lotus House in Harlow Essex from the mid eighties onwards
One of my favourite Chinese dishes, I would always buy it and has to be with boiled rice, in lock down I so missed it we surch how to make it ( mayflower) delicious
😊
I've never deepfried peas before, but I'm willing to give it a go in a hurry
its odd i know lol
Good way of doing a beef curry must give this a try intresting you added extra spices to the curry sauce
They paste as is, is a bit flat :)
Totally agree with you@@ZiangsFoodWorkshop
Learning something new with every video love you guys and the Ziangs bible is my new bible I've just made salt and pepper chicken with chicken curry using goldfish curry paste and egg-fried rice ❤
Thanks you :) people are lovely the second one as much as the 1st as it’s a completely different book with completely different recipes :)
That looks awesome, will have to do a little different as can’t use msg due to severe allergy but thank you for showing 😊
You can’t be allergic to MSG, it would be like having an allergy to water or oxygen as it’s vital in brain function and developments, muscle growth and muscle movement
@@ZiangsFoodWorkshop that’s right, and there are people who do have allergies to all sorts of things. So please don’t assume a person can’t have an allergy to msg as it has been confirmed in our case.
@@juliewindus8061 it cannot be confirmed, allergy tests are only 37% accurate, no credible doctor would use them. yes and like water and oxygen you’d not be able to live, your body produces it…
@@ZiangsFoodWorkshop wow was not expecting such a response from mentioning an allergy. I’m not going to get into an argument with you, I don’t see the point. You have your opinion and I have mine. And we will leave it at that. Have a nice day.
So great to see you both back.
Great to be back 😊😊
I have to admit, I was so happy this curry sauce was so simple and not another one of those things that has 11 ingredients in it, as curries so often do.
I'm going to try and find that curry paste at the Asian grocers around me.
The paste is sold in most tescos :)
Hi guys, we used your curry paste that we bought from you for the 1st time last night.....it is EPIC!!! We will be ordering more
Thank you 😊 means a lot to hear
I'm really excited about this.Def a favourite.
I love a good beef curry too!
This is the recipe I have been after. Shall give this a go, thank you.
Please do :)
Been watching you two for years now, and really appreciate your efforts.
It wasn't until recently though, that I learned about velveting, and how important it is to Westernised Chinese cuisine.
Can you show us any more methods for velveting? And is it only chicken and beef that it's used on?
Already done a few videos on it, but most takeaways aren’t Velveting like most of the “chefs” show you on here, might do a video with the most popular version used on
Great channel guys. Very informative and entertaining at the same time. I wish you all the success in the world.
Thank you ☺️
Intresting to see this one, although not going to be trying it out myself 🙀 love the tip on using Goldfish though!
yeah its not the greatest, but if you're making a huge buffet its an easy way to do alot at once
Haven't seen any of your videos for a while. Today TH-cam recommended you again.
I'm glad it did, it's great watching you two!
Here's a like, a comment and a subscription. I don't want to miss anymore!
Excellent stuff!
That’s awesome 😎 thank you and means a lot you subscribing!
You are very welcome. Really though, thank you and your mum. She's a right rum 'un, always makes me smile!@@ZiangsFoodWorkshop
Maaaan! I need to find a place to grab that curry paste. I left the UK 12 years ago and I've missed my curry beef and egg rice.
I've made this with chicken for years. I use mayflower powder (same thing) because its more available where I am. I put it on top of thick cut chips (fries) made in the air fryer so they retain their crunch. It's how it's served up here in the north east. Chicken, peas, onions, curry powder, on top of fluffy and crispy chips. Best winter meal going.
It’s not the same thing, we’ve taste tested on video before, but it’s good, don’t as good as gold fish but good
@@ZiangsFoodWorkshop oh sorry I thought it would've all just been the same with different branding. I'll go scout the video out and give yours a try then. Thanks for letting me know ☺️
Yum, might have to come down for lunch tomorrow. ❤
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Love you guys. Cooking this tonight and homemade chips as it's my 88yr old dad's cheat night. He has been on an Oriental diet since early December and has lost 2 stone in weight. Using a mixture of your recipes and Wagamama's.
Will you be exhibiting at the Good Food Show???
Thanks you 😊😊 and no we’ve not been invited
I made a curry with your paste last night mate. Along with chicken balls in batter, and egg fried rice.....Wow guys....the curry was better than most I've ever bought, the chicken balls were perfect again.....but my egg fried rice was the weak link again unfortunately.
But it was a 90% accurate meal that we both enjoyed, and the curry and chicken balls could have easily come from a legit Chinese takeaway. Just got to perfect the rice now, which is something you'd think would be the easiest thing to cook, but it totally isn't easy. Cheers guys 👍
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wow that was so quick to do, im going to do this on friday, but i like to make my own curry paste, great video, hope you get your tooth sorted
All sorted now (we’ll sort of) and thanks for commenting it helps boost the videos loads /)
Got the first two books. Everything I’ve made has been a huge success so far and the beef curry was amazing. Looking forward to making mor
Awesome :) thanks for the kind words :)
Thanks for the advice, going to give it a try . Just ordered the goldfish paste.
No worries 😌
Great to see you both back ❤ love your mum ❤️
Thank you :) nice to be back! Hopefully we can grow the channel enough by summer that we don’t have to do the chef hours where we can’t flim this year!
This explains it, I just can't get a curry that I like these days, no matter where I go. You used to be able to go into any Chinese takeaway and mostly it would taste good. I must be in the camp that likes the "old school" curries
Yeah its because no one will pay the money for the time it takes, like people go to a pub and pay £14 for things that are bought in and warmed up in the oven, but we spend hours hand making it, and we can only charge £5.50 and if it goes up by 10p, don't we know about it.
This is making me super hungry!
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Making me hungry watching this. 😊 ❤
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Another curry to try is Yeung`s Curry Powder, i prefer it to both Mayflower and Goldfish. Will definitely order some Ziang`s Curry and try it though 😊
Use that curry paste all the time in a chicken curry, great stuff
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I'm over 30 and I crave the most potent curry sauces available. For British Chinese Takeaway style I tend to use Maysan extra hot with some chilli flake and some cayenne. Always interested in a new option though, ordering some Goldfish ASAP.
I love how unpretentious you guys are. Im 60 this year so have had this cooked many ways. This modern way you show (i had no idea was done that way. Will be my go to method next time grandkids visit and want it 😊.) Had it how it used to be in restaurants in the 70's. Yum yum. Also had it much more traditionally because i was born in Hong Kong and my Amah cooked it for me anout three times a week (she never trusted my mum to feed me enough lol.) As always thanks for sharing.
Brilliant comment! And interesting to read :) also thank you for the kind words means a lot! And thanks for commenting as it really helps get more people seeing our videos 😁😁