Please could you make a video showing what ingredients a beginner would need. As a beginner myself I am at a loss as what to buy and what not to buy. Thank you in advance
I'm with you there, although it's a personal preference. I know some fantastic Chinese take-aways that do a miserable Singapore Chow Mein 😥 And for me, it's always standard noodles over vermicelli!
I just love watching you two cook together. What a wonderful relationship you two have. Received your No. 1 cookbook the other day. It was so well packed. Arrive in excellent condition.But. Not had the chance to look at it properly, as trying to decorate my bedroom. Can’t wait to relax with a glass of something and go through it! Thank you for your brilliant recipes! Keep them coming.💕
As I said on your previous video, I think it was the live, this is my go to chow mein. I always ask for extra spicy as I find the standard too bland for my smokers palette. Thank to to you and Choo. You have both cheered me up in what has been a difficult time for me in the last couple of weeks as I sadly lost my mum. Her funeral is on the 22nd but I've tried to find things to watch that make me smile and you both have. Thank you so much ❤️
My go to takeaway actually has both options on the menu, egg noodles and rice noodles and like you I prefer the egg noodles - gives a more fulfilling bite than the rice noodles.
One of my all time favourites. Loving your channel. Your mum is a crack. Down here in Oz it has become customary to add fine sliced celery to the mix. Keep the non traditional Chinese recipes coming. Hoping that Honey King prawns might be on the menu. But maybe that's an Aussie thing. Cheers.
I'm grateful that my eldest brother 'forced' me to order Singapore vermicelli one day from the chippy. We're talking mid 1980s here. ever since then I've always gravitated towards the Cantonese/Singapore versions of classics. Trying to find Chow Mein in Oslo that's anything like it is back in Liverpool. Mostly just fried noodles here. One or two places do have Chow Mein and Chow Fan though. But you have to scour menus. Ace video as usual. Given me some inspiration to make Char Siu too.
My cheat code for Char sui mate is get a pork loin cut in half (not lengthways), use red dye, water, seasoning (5 spice, hoisin sauce, can use other stuff), mix put in zip-locked bag with the pork loin, put in fridge for 24hrs, roast in the oven until cooked (use meat thermometer if req.), let cool then cut into meal sized portions, wrap in cling-film and then pop into zip bag, pop in freezer. Every time you cook a char sui dish, pop one out 30 mins before your cooking, cut nice and equal chunks whilst its still firm, pop into dish and enjoy. Its also a great technique for doing fresh char sui dishes, like popping them straight onto bao buns (which also freezing amazingly).
Many thanks for the insights and tips they are always fascinating and very helpful. I have to compliment you on your patience and time you selfishly take to produce these videos. And wow the finished product looks amazing. 👌
Chillies for sure, I wouldn't fancy sesame seeds on it though, when I see sesame seeds sprinkled over it noodles it just makes me think the chefs trying too hard but missing the mark
Hello! Long time subscriber here, I haven't seen you pop up on my feed for such a long time. The channel has grown a lot! It's nice to see a shorter version for the char sui, I remember making the longer version during lockdown and ending up with 5L of bbq sauce. It was worth it though. Please will you link the old vid? Thanks
The place I worked, a guy ordered singapore noodles and he didn't use curry powder, he used a jar with a red label containing a black substance, the chilli was very strong. I'm fairly sure it was lao gan ma.
I found your channel a few weeks ago and binge watched (which I’ll do again haha) I love your banter together and love your recipes and how you explain everything step by step. Thank you again for sharing these recipes and I really look forward to seeing more 😊
Gonna be making this at the weekend. I add a stage to the pork.. Before letting go cold i glaze with a warmed up ramakin with the lee kum kee char sui..then place on hottest preheated airfry for about 90secs each side.. the sugars give it a char and a depth of flavour imo. Then cool and cut. Love this channel. Saved me hundreds.
Ahaaa....another favourite of mine for me to try. I even bought Eastern Star curry powder in my last box, and now I'm all out of your curry paste I'll have to use powder, perfect for Singapore chow mein 👍
Will definitely made this. Get a bag of ice and fill a bowl with water and ice. Shock the noodles in there. £1 bags of ice will save those noodles every time. No prawns for me though. Also I knew it was different been eating this for over 20 years and it used to be different even better, I’ll try the extras you mentioned thank you so much.
On the west coast of the US we have this available. In the Midwest and east coast I never saw it. There I could get a similar thing with soy and no curry. I liked it better.
We managed to get lucky boat noodles :) (and your book). I said to my girlfriend - "I wonder why they're called 'Lucky Boat'". She said "Because you wouldn't want them to be called 'Cursed Boat'". Makes sense. Singapore Chow Mein is one of my favourite dishes. I will definitely be giving this a try in the not too distant future.
We call them shallots in Australia. Love you book so happy I could the digital copy. Here we call that plain old singapore noodles but are nice though.
Would love to know where to get the Eastern Star curry powder please. Will try this recipe as it's one of my wife's favourites. Tried lots of recipes from your book and they are all truly faithful takeaway style!❤
Have cooked from your book made pork the posh version lol.ive found I do same process you use for chicken on the prawns an keeps them super soft and don't shrink replace noodles for fine egg and definitely Eastern star curry powder real game changer taste just like take way thank you guys since been watching you and brought books an use your store I stopped using local take outs as your recipes are far better love the banter between you two 😂big up the msg massive ❤❤
Many years back my local used to make the best twice cooked Szechuan pork. I've never been able to find it as good or cook it myself. Is that something you do?
I stayed in Singapore for 6 months many years ago. The locals had never heard of Singaporean fried noodles and there were no local dishes that fits the description. I was so disappointed that I couldn't try the 'real authentic' dish in Singapore. The locals had a good laugh though 🤣 So Singaporean freid noodles is a made up invention in UK/US takeaways - like chop suey!
Double yolks off with its head 😂😂 Thanks guys for this and all your vids especially egg fried rice,beef curry,sweet n sour chicken BALLS, and Chinese takeaway chips 😍 After 20 years in Australia knowing something was missing problem solved, I can now settle here 😉
Here in thailand there are many curry powders, but I cannot find any eastern star. I’m probably able to use just the same ingredients as whatever is in it.. what do you recommend? I do have mustard in the garden as well as a curry tree…
Chin how do the takeaways do a more wet Singapore I've always preferred that to just curry powder added to the noodles is it just more veg oil or would it actually be a spicy oil, sorry if that sounds stupid thanks
I'm not a fan of mee fun in this dish, I feel the egg noodles bring a more rounded flavour to the dish, where the underlining rice starch flavour can sometime be too overpowering, but like we say to each there own.
@@ZiangsFoodWorkshop It feels weird arguing with a master of his trade but 100% disagree, for me its like comparing normal coffee to decaffeinated coffee, they both taste like coffee but the decaff just doesn't do it. If I didn't have Vermicelli noodles in, I would cook something else rather than waste some fine lucky boats on a compromise. Don't get me started on Singapore Fried Rice. 😃 PS Love the channel.
@@Anonomobot no argument but I don’t believe anyone can say something is better than something else, because taste is subjective and individual, like you can’t say colours are actually better than others, it’s just how people perceive them, not one is better, same for music and definitely the same for taste
@@ZiangsFoodWorkshop I visited a Chinese restaurant in Lanzarote last summer and ordered a chow mein dish, for the noodle they used spaghetti (100% true), using your logic this shouldn't matter right? Anyways its all good.
@@Anonomobot we often use spaghetti as a sub for chow mein at home, it was invited to try and mimic the Chinese noodles, but they didn’t know about lye water to give it texture, with it, they have the same base ingredients, so yeah, I have no problem with that at all, as there are noodles that are made exactly the same in China, and they would make chow mein from them, but even if they didn’t, did it taste good? If yes, that’s all that matters, gate keeping stops innovation in food and needs to stop
Is there any written documentation on the adaptation of Chinese cooking? Specifically it's journey to the U.K. and the U.S.A.? How dishes were improvised or invented to fill out menus and cater to their new audience? Thank you for the excellent content.
My favorite chinese dish from my local take away they only put noodles and chicken in this dish....... would it be possible for you to do some filming in your restaurant kitchen when working in the evening...... I want you to advertise your take away business on TH-cam. ..... when I visit friends in Minehead I will definitely pop in and order. Mmmmmm
Is the red sauce used on the Pork the same as the one that's often found on top of the meat as a sauce in some special fried rice, where you haver chicken and pork slices? oh thanks for the carrot shopping tip, no more carrots springing off the work top for me :)
For those interested, I couldn't find anything relating to old chickens only laying large eggs. But what I could find says "Egg size is determined by genetic breeding and feed manipulation but, laying large eggs places enormous pressure on every hen that lays." so possibly what makes them less nutritious could be the breeding and feed manipulation?
Singapore Chow Mein is my favourite Chinese food but with egg noodles, not very keen on the vermicelli stuff, I have also seen it called Malaysian Chow Mein. Saved to my recipe's page, thanks.
I didn't see you clean your knife/knives between cutting the meats and veg AND I didn't see you wash your hands either especially after cutting chicken........ not a chance you could've done it off camera 🙃 Great video, looks amazing. Going on my list to make.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Please LIKE the video, its FREE and is the best way to let TH-cam know its needs to share our videos more :) THANK YOU in advance :)
Please could you make a video showing what ingredients a beginner would need. As a beginner myself I am at a loss as what to buy and what not to buy. Thank you in advance
This is the meal I judge all Chinese style food takaways on :)
Nice dish to do it with!
Me too, or equally singapore fried rice
I'm with you there, although it's a personal preference. I know some fantastic Chinese take-aways that do a miserable Singapore Chow Mein 😥 And for me, it's always standard noodles over vermicelli!
This and egg fried rice. If they're aceing those two the chances are everything else is good.
Double yolks come early on when laying, eggs generally are a mix of Large and Medium (& Small) during all laying regardless of hens age. 🙂
I remember describing this to my colleagues when I was in Singapore. They had never heard of them..hilarious.
Yeah as we said in the end of the videos, it has nothing to do with Singapore 😂 but it’s so good
Invented in Hong Kong I heard.
So love that MSG is used. I put it in almost all my cooking.
😊😊😊
@@ZiangsFoodWorkshop MSG is bad for your health ... stop putting in western style Chinese food , They don't use it in China
I just love watching you two cook together. What a wonderful relationship you two have. Received your No. 1 cookbook the other day. It was so well packed. Arrive in excellent condition.But. Not had the chance to look at it properly, as trying to decorate my bedroom. Can’t wait to relax with a glass of something and go through it! Thank you for your brilliant recipes! Keep them coming.💕
Really hope you like it when you do get a chance to use it! And thank you for the kind words :)
@@ZiangsFoodWorkshop . Thank you for your reply. I know how busy you both are. I will sure let you know when I cook one of you amazing recipes! 💕
Crispy shredded beef, Singapore chow mein, prawn toast. Good eating
Agreed 👍
I have just received your cook book and I have to say wow! I think it’s probably THE best cook book I’ve ever owned. Thankyou so much
You are so welcome! and thank you!
As I said on your previous video, I think it was the live, this is my go to chow mein. I always ask for extra spicy as I find the standard too bland for my smokers palette. Thank to to you and Choo. You have both cheered me up in what has been a difficult time for me in the last couple of weeks as I sadly lost my mum. Her funeral is on the 22nd but I've tried to find things to watch that make me smile and you both have. Thank you so much ❤️
So sorry to hear that, must be heart breaking and really feel for you
Great job guys..., my favourite Chinese takeaway dish. 😊😊
Another belter guys, definitely making this family favourite this weekend, thank you…
😊😊😊
Looks fantastic. I'm going to give it a try mate.... A great show as always mate.
Thanks ☺️ hope you’re well
My go to takeaway actually has both options on the menu, egg noodles and rice noodles and like you I prefer the egg noodles - gives a more fulfilling bite than the rice noodles.
That’s actually very unusual, normally it’s one of the other 😊
One of my all time favourites. Loving your channel. Your mum is a crack. Down here in Oz it has become customary to add fine sliced celery to the mix. Keep the non traditional Chinese recipes coming. Hoping that Honey King prawns might be on the menu. But maybe that's an Aussie thing. Cheers.
Thank you and I’ll add that to the list to make sure:)
Your Ma is so smart! The thing about the eggs was spot on!
She’s actually a genius, speaks 5 languages, a fully trained butcher and amazing at shouting at me 😂😂😂
Thats a great quick Recipe , full of flavour and easy to do. Thanks for the tips as usual 😀 😊
Any time!
I'm grateful that my eldest brother 'forced' me to order Singapore vermicelli one day from the chippy. We're talking mid 1980s here. ever since then I've always gravitated towards the Cantonese/Singapore versions of classics.
Trying to find Chow Mein in Oslo that's anything like it is back in Liverpool. Mostly just fried noodles here. One or two places do have Chow Mein and Chow Fan though. But you have to scour menus.
Ace video as usual. Given me some inspiration to make Char Siu too.
Awesome :) really hope we can help you make some UK style takeaway in Oslo!
My cheat code for Char sui mate is get a pork loin cut in half (not lengthways), use red dye, water, seasoning (5 spice, hoisin sauce, can use other stuff), mix put in zip-locked bag with the pork loin, put in fridge for 24hrs, roast in the oven until cooked (use meat thermometer if req.), let cool then cut into meal sized portions, wrap in cling-film and then pop into zip bag, pop in freezer. Every time you cook a char sui dish, pop one out 30 mins before your cooking, cut nice and equal chunks whilst its still firm, pop into dish and enjoy.
Its also a great technique for doing fresh char sui dishes, like popping them straight onto bao buns (which also freezing amazingly).
Many thanks for the insights and tips they are always fascinating and very helpful. I have to compliment you on your patience and time you selfishly take to produce these videos. And wow the finished product looks amazing. 👌
Thank you means a lot 😊😊😊😊😊
@@ZiangsFoodWorkshop I mistakenly typed selfishly but meant unselfishly. But I you get what I meant. Thank you 😊
I will be giving that a try! Mmmmm.😋
😊😊😊
Great recipe thank you guys 👍👍I Am gluten intolerant so rice noodles are so good 😊
Colin
In Reading
Looks delicious 😋
😊😊😊
Looks brilliant…one of my favourite Chinese dishes… gonna give it a bash…great tips about the velveting technique too..thanks..🙏🏻👏🏼
No worries 😊😊
this is my fav dish
😊😊😊
just love you two love your mum x
Mum is amazing 😊
That’s the best video you’ve done! Nice and relaxed with each process explained step by step. My favourite meal too! Thanks
Glad you enjoyed it!
fresh chilli slices and loads of sesame seeds and its a winner... looks good though
Fresh chilli for sure
Chillies for sure, I wouldn't fancy sesame seeds on it though, when I see sesame seeds sprinkled over it noodles it just makes me think the chefs trying too hard but missing the mark
Thank you Chin & Choo for showing us how to make this dish. It looks fabulous and I can't wait to make my own.
😊😊😊
Hello! Long time subscriber here, I haven't seen you pop up on my feed for such a long time. The channel has grown a lot! It's nice to see a shorter version for the char sui, I remember making the longer version during lockdown and ending up with 5L of bbq sauce. It was worth it though. Please will you link the old vid? Thanks
One of my favourites, going to try this, great vid!
Please do and let us know how you get on
Another fantastic video and recipe, cheers
Thank you 😊
The place I worked, a guy ordered singapore noodles and he didn't use curry powder, he used a jar with a red label containing a black substance, the chilli was very strong. I'm fairly sure it was lao gan ma.
Chilli chu chow oil it could of been too
I found your channel a few weeks ago and binge watched (which I’ll do again haha) I love your banter together and love your recipes and how you explain everything step by step. Thank you again for sharing these recipes and I really look forward to seeing more 😊
Glad we could help 😊😊😊😊
One of my absolute favourite noodle dishes.
I can't get the Eastern Star powder where I am but I just use yellow curry paste in a little water.
That looks absolutely superb!
😊😊😊👍👍
Love this video I'll be trying this at the weekend. Thank you as always a great fun and informative vid ❤
hope you like it!
Wow, absolutely drooling.
😊😊😊😊
I will attempt this minus prawns of course. Looks so good. ❤️
hahha man after my own heart there, because fuck prawns
@@ZiangsFoodWorkshop I mean removing their sh!te pipe tells you everything 😆
And I'll be trying it without the Devils bulb anywhere near it😅
MMmmm, so tasty! I love Singapore Rice Noodles. They go so well with so many other dishes, too.
Yes they do
One of my favourite dishes… and you pretty much do it like i do so im quite pleased about that.
😊😊😊😊
Gonna be making this at the weekend. I add a stage to the pork.. Before letting go cold i glaze with a warmed up ramakin with the lee kum kee char sui..then place on hottest preheated airfry for about 90secs each side.. the sugars give it a char and a depth of flavour imo. Then cool and cut. Love this channel. Saved me hundreds.
Yeah so like in the video we showed a few weeks ago we’d normally glaze it
My fav dish . Love it with Crispy lamb on top with a garlic chilli and hosin sauce
Also like it with chow mien noodles
😊😊😊
Good stuff Chin, my 2nd fav chinese dish
No worries 😊
Looks lovely, I’ve made a few dishes from your cookbook amazing every time 👌
Awesome ☺️
Ahaaa....another favourite of mine for me to try. I even bought Eastern Star curry powder in my last box, and now I'm all out of your curry paste I'll have to use powder, perfect for Singapore chow mein 👍
😊😊😊😊
Will definitely made this. Get a bag of ice and fill a bowl with water and ice. Shock the noodles in there. £1 bags of ice will save those noodles every time. No prawns for me though. Also I knew it was different been eating this for over 20 years and it used to be different even better, I’ll try the extras you mentioned thank you so much.
Sounds great!
Mouthwatering... thank you..😊
😊😊😊
My go to meal and fantastic out of the fridge the morning after. 😁😁
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I am going to cook that for dinner tomorrow already when and got ingredients yesterday. Everything marinating for tomorrow can’t wait
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This is too spicy for me but hubby loves this dish so might give it a go for him. Thank you. 👍🏻
Thanks
Thank you!!!!
On the west coast of the US we have this available. In the Midwest and east coast I never saw it. There I could get a similar thing with soy and no curry. I liked it better.
What mama is saying is that as the chicken gets older, the chuff gets wider.
We managed to get lucky boat noodles :) (and your book). I said to my girlfriend - "I wonder why they're called 'Lucky Boat'". She said "Because you wouldn't want them to be called 'Cursed Boat'". Makes sense.
Singapore Chow Mein is one of my favourite dishes. I will definitely be giving this a try in the not too distant future.
😂😂😂 although cursed boat would make a great rum or whiskey name 😂
We call them shallots in Australia. Love you book so happy I could the digital copy. Here we call that plain old singapore noodles but are nice though.
The spring onions?
@@ZiangsFoodWorkshop yep
Love a good Singapore dish
Oh yes! One of my favourites but weirdly I've never tried to make my own. That will change, soon. 😋
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Definitely trying this one , big thumbs up 👍 😊 Trevor
Please do :)
You guys are so awesome, thanks for the upload ❤️
Thank you ☺️
Would love to know where to get the Eastern Star curry powder please. Will try this recipe as it's one of my wife's favourites. Tried lots of recipes from your book and they are all truly faithful takeaway style!❤
We sell it on our website www.chinandchoo.com/shop
I have back garden chickens and can confirm the eggs of some breeds of chickens get larger over the years.
So yeah, mum was right😊
That’s good to know 😊😊😊
My 1st choice on any takeaway menu 😋
Good choice!
Just love the stuff you do how about showing us a really good crispy Lemmon chicken. something different for a change ,
Regards Trev.
One of my fave dishes - thanks, love the channel! - where can I order Eastern Star curry powder please?
We sell it on our webstore www.chinandchoo.com/shop 😊😊
@@ZiangsFoodWorkshop Great - thanks!
Have cooked from your book made pork the posh version lol.ive found I do same process you use for chicken on the prawns an keeps them super soft and don't shrink replace noodles for fine egg and definitely Eastern star curry powder real game changer taste just like take way thank you guys since been watching you and brought books an use your store I stopped using local take outs as your recipes are far better love the banter between you two 😂big up the msg massive ❤❤
😊😊😊😊😊 really glad we could a help and that you like the content 😊😊
Many years back my local used to make the best twice cooked Szechuan pork. I've never been able to find it as good or cook it myself. Is that something you do?
That chow mein looks incredible and not like the ones you see in the takeaway!!!
I stayed in Singapore for 6 months many years ago. The locals had never heard of Singaporean fried noodles and there were no local dishes that fits the description. I was so disappointed that I couldn't try the 'real authentic' dish in Singapore. The locals had a good laugh though 🤣
So Singaporean freid noodles is a made up invention in UK/US takeaways - like chop suey!
Yes it is, we’ve said already in a free videos :)
Eastern star powder? Where can I get it please? Many thanks. Love the videos guys👍👍
We sell it on our webstore www.chinandchoo.com
Love you two and your videos! I so wished I could get your cookbooks! I’m in Australia. Please help me!!!!!
Email contact@chinandchoo.com they can help
Banging 👊🏻👊🏻👊🏻👊🏻
Thanks :)
Can you cook a dish with Mussels either traditional Chinese or takeaway style?
Double yolks off with its head 😂😂 Thanks guys for this and all your vids especially egg fried rice,beef curry,sweet n sour chicken BALLS, and Chinese takeaway chips 😍 After 20 years in Australia knowing something was missing problem solved, I can now settle here 😉
😂😂😂 mum is awesome ☺️
Ooohhh ive found it nom nom ill just add sliced chilli in too tho! Thanks.
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Here in thailand there are many curry powders, but I cannot find any eastern star. I’m probably able to use just the same ingredients as whatever is in it.. what do you recommend? I do have mustard in the garden as well as a curry tree…
You can use a mild madras instead of
Singapore chow mein is a fantastic dish. Good job guys, imma give this a go,,,,Thanks xx
Please do give it a go 😊
looks yummy but i think i use a packet flavor from a hot sour noodles for me
My favourite takeaway order. What wok are you using?
Link to it is in our linktree link in description
HI good video shall try. 👌👌👍👍
❤️❤️❤️
Possibly my favourite dish. I'm guessing this isn't the proper authentic one you were talking about on the live stream? (Still want to see that one!)
No it was made up in the UK
Looking at getting some of your recommended Lucky boat noodles but which size to get? Is one normal size and one vermicelli size?
we sell them on our webstore www.chinandchoo.com and no 2's are the thin egg noodles
Chin how do the takeaways do a more wet Singapore I've always preferred that to just curry powder added to the noodles is it just more veg oil or would it actually be a spicy oil, sorry if that sounds stupid thanks
They use something like jimmys paste
Can you share the link to the restaurant version please. Thank you :)
Not done yet
I love ur mommy , so cute 🥰
She is amazing
Singapore Vermicelli is my favourite dish, it should never be subbed with any other noodle type IMHO.
I'm not a fan of mee fun in this dish, I feel the egg noodles bring a more rounded flavour to the dish, where the underlining rice starch flavour can sometime be too overpowering, but like we say to each there own.
@@ZiangsFoodWorkshop It feels weird arguing with a master of his trade but 100% disagree, for me its like comparing normal coffee to decaffeinated coffee, they both taste like coffee but the decaff just doesn't do it. If I didn't have Vermicelli noodles in, I would cook something else rather than waste some fine lucky boats on a compromise. Don't get me started on Singapore Fried Rice. 😃
PS Love the channel.
@@Anonomobot no argument but I don’t believe anyone can say something is better than something else, because taste is subjective and individual, like you can’t say colours are actually better than others, it’s just how people perceive them, not one is better, same for music and definitely the same for taste
@@ZiangsFoodWorkshop I visited a Chinese restaurant in Lanzarote last summer and ordered a chow mein dish, for the noodle they used spaghetti (100% true), using your logic this shouldn't matter right? Anyways its all good.
@@Anonomobot we often use spaghetti as a sub for chow mein at home, it was invited to try and mimic the Chinese noodles, but they didn’t know about lye water to give it texture, with it, they have the same base ingredients, so yeah, I have no problem with that at all, as there are noodles that are made exactly the same in China, and they would make chow mein from them, but even if they didn’t, did it taste good? If yes, that’s all that matters, gate keeping stops innovation in food and needs to stop
I need that now!😃
haha me too!
Is there any written documentation on the adaptation of Chinese cooking? Specifically it's journey to the U.K. and the U.S.A.? How dishes were improvised or invented to fill out menus and cater to their new audience? Thank you for the excellent content.
Not that I know off, I have thought about writhing that book though
Do it, dude
What Celsius should the inside of the chicken ball reach?
Fuck, I made this, and even bought the MSG, and it is fuckin' stupendous. The whole family loved. Big thumbs up.
My favorite chinese dish from my local take away they only put noodles and chicken in this dish....... would it be possible for you to do some filming in your restaurant kitchen when working in the evening...... I want you to advertise your take away business on TH-cam. ..... when I visit friends in Minehead I will definitely pop in and order. Mmmmmm
Really sorry but our insurance doesn’t cover for non employees to be in the kitchen
@@ZiangsFoodWorkshop No FM..... I'm not going in the kitchen I will buy a take away you now big feast with friends....
Is the red sauce used on the Pork the same as the one that's often found on top of the meat as a sauce in some special fried rice, where you haver chicken and pork slices? oh thanks for the carrot shopping tip, no more carrots springing off the work top for me :)
Sometimes yes and no depends on the place
A takeaway used to sell a Singapore chow mein that was had loads of sauce, any idea what sauce that would be?
I’ve never found one as good since.
2 types it could be
pulled pork is still a thing in the barbeque world but I don't see much of it elsewhere
😊
I've never tried Singapore chow mein, now I want to, but I've never seen it on the menu.
Really?! that surprises me, you really should try it :)
Probably because on menus its usually called Singapore Vermicelli 😁
For those interested, I couldn't find anything relating to old chickens only laying large eggs. But what I could find says "Egg size is determined by genetic breeding and feed manipulation but, laying large eggs places enormous pressure on every hen that lays." so possibly what makes them less nutritious could be the breeding and feed manipulation?
Mum grew up wooden huts in the jungle, and the feed was old food they had
hey mate looking to buy the cookbooks but living in australia is there a way of getting them anywhere
Yeah if you email contact@chinandchoo.com they can help
Yeyyyy..Thank u ❤
great job love the channel well done 🥢
Thank you ☺️
@@ZiangsFoodWorkshop your very welcome
Singapore Chow Mein is my favourite Chinese food but with egg noodles, not very keen on the vermicelli stuff, I have also seen it called Malaysian Chow Mein. Saved to my recipe's page, thanks.
yeah on some menus it is called that, but very few
I didn't see you clean your knife/knives between cutting the meats and veg AND I didn't see you wash your hands either especially after cutting chicken........ not a chance you could've done it off camera 🙃 Great video, looks amazing. Going on my list to make.
😂😂😂 and thanks
Might of been asked already!? But is there a preferred brand of vermicelli rice noodles used?
If you can find lucky boat then those, they use high quality rice so it’s harder to over cook