How dare people to click on the dislike button?!? There isn't one video that Keef has uploaded that isn't yummy, inspiring or funny. It makes me cook more than I used to :o)
Can't please everyone George, but on the plus side, in TH-cam's algorithms, 'dislikes' are exactly the same as 'likes' as an indication of audience engagement.
@@Keefcooks True. This is going to be my Easter meal (2024). My only complaint is not having the recipe in the description. Many TH-cam chefs do that. They think everyone has a computer in their kitchen. But, it's easy enough to play the video and write down the ingredients and steps.
G'day Keef mate, i have been sub'd for just over a week or so, i have to say i am very impressed with your channel and content. I've been working my way back over your portfolio and really enjoy the old fair from Blighty. I'm a British Army Officer, semi retired and living down under. Great to see a master make the old delights of my youth. Keep them coming. Regards Moose.
One from the past Keef, I’m marinating these tonight, Char Siu, has a fantastic flavour, love to see your 2023 version, not had much luck with ribs in the oven, I’m giving the slow cooker a go 👍
I’d say every other week on a Friday, Dad and I would share a portion of six big ribs from the local Chinese, along with a portion of chips. They never tasted as good as they did back then - I think only having 3 made left you wanting which only makes things taste better. The chips were lovely too - a few dipped into the BBQ Sauce. Good times - your ribs here look lovely.
keef, when i were a kid i used to go to the chinese chippy near me and sometimes we would get ribs and they looked just like yours and tasted incredible. if these ribs by you are indeed the same, i will be well chuffed. I have been using your hot water pastry and pork pie filling recipes for some years now and have total faith in you!
They look fab. They remind of when I was a kid. I lived in Bournemouth for most of my childhood, but I'd come up to Leicester and visit my grandparents. On a saturday night, gramps would go to the local chinese and get us all a takeaway, and I ALWAYS had the spare ribs, and they looked just like that haha!
Just need some Sherry and i'm good to go. That Mirin looks to be good value for money as it's not usually something I use. When I make this I will freeze it and use a little at a time for stir fries. I used to use Char-Sui in Uni from a jar (Le Kum Kee) as I had a housemate from HK who got me into it.
For my rice, I like to add a pinch of curry powder and a pinch of saffron (I have a large stash of saffron that I brought from a trip to Morocco - it's incredibly cheap there, something to remember if you're ever in that neighborhood). I also use a bit more liquid - 2 cups of stock for every cup of long-grain rice. Fry the rice grains for a couple of minutes in the butter or oil, add the hot stock, add the curry and saffron, put the lid on and drop the heat to low (on my stove, 2 out of 10). Don't even look at it for 20 minutes. At the 20-minute mark, it's done.
Interesting. I have an uncle who lives in Dubai (though I've never been there). Maybe I should ask him for saffron when I run out. :) Nah - I can get saffron, not as cheap as in Morocco but still pretty good price, from Malta. I go there every 2-3 years. Moreover Maltese capers are 10 times better than any others that I've found anywhere else in the world (best place to buy those is in the market at Marsaxlokk)
Looks really tasty. I've half a crispy duck somewhere so am planning a Chinese eat in next weekend. The only thing is I am a terrible cook! Butt you have inspired me. Cheers
i worked for a chinise takeaway and i looked how thay done it thay make up the sauce in a big pan and they would boil the ribs for 30 to 45 mins then they would deep fry them simmer down the sauce but what they dont show you is the cinnamon and one tablespoon of sugar i know as my friends call me johnney wok because i do a lot of chinese cooking the tips go to home bargins and look for chinese glaze thay are 2 packs for one pound twenty buy 4 packs throw them all in the pan then add your ribs back to the sauce and simmer down then add your hoisin sauce dont forget your one teaspoon of cinnamon and your good table spoon of sugar let me know how you got on
Did you have anise in your five spice? mine does and it gives the whole marinade an overwhelming licorice smell. It is marinating now and my question did this smell subdue after cooking
Nice video Keef. Chinese takeaways tend to use dark soy in char Sui (for the colour) and believe it or not a bit of peanut butter too. Plus shaoxing wine of course, instead of Japanese Mirin. And sugar instead of honey! But that's takeaways for you...
@@Keefcooks Wasn't sure actually. I'm used to the whole 2 1/2 hrs. covered at 325° F then broil at the end. It's the way alot of Americans were taught to make oven ribs. I ended up trying a 40 min. uncovered at 400° F that turned out pretty good so I guess it makes sense. Cheers.
Maybe they have red cows in China? If I look at new kinds of seeds for my green house, I am gobsmacked at the colours the Chinese vegetable have, blue tomatoes to start with...
This isn't how they are made in a Chinese takeaway they are boiled then pan fried /deep fried. They do look great though might have to try this method out
Is it best to buy the ribs at a store or at the butchers? You said that the ribs could've had more meat on so I'm wondering if the butchers is best option
You are so right - I would have to have the teeth of a 15 year old to chew on ribs that have been cooked only 40 minutes. For the average person, I would say more like cooking covered for an hour followed by 1/2 hour open and again followed by several minutes under the broiler after basting.
Well, this is what's in 5-spice: Cinnamon, anise seed or star anise, fennel seed, pepper and cloves. I guess you could try it just with cinnamon, pepper and cloves (fennel seeds also have an aniseedy flavour), but I never have and probably never will because I love anise! Good luck Gerard.
How dare people to click on the dislike button?!? There isn't one video that Keef has uploaded that isn't yummy, inspiring or funny. It makes me cook more than I used to :o)
Can't please everyone George, but on the plus side, in TH-cam's algorithms, 'dislikes' are exactly the same as 'likes' as an indication of audience engagement.
@@Keefcooks True. This is going to be my Easter meal (2024). My only complaint is not having the recipe in the description. Many TH-cam chefs do that. They think everyone has a computer in their kitchen. But, it's easy enough to play the video and write down the ingredients and steps.
Hi Richard - I have all my recipes on my website keefcooks.com. there's a link to the recipe in the video description
Best and most authentic looking Ive seen yet. Thanks for sharing.
I haven't tasted a ribb like this in years thank you thank you. You have just made a Scottish family living in oz so happy yum yum yum.
Les coming from an Ayrshire lad you need to try Ziangs BBQ spare ribs
I made these. Turned out great. Just like take out.
Can’t wait to try this!
Made this last night, came out perfect. Thx
G'day Keef mate, i have been sub'd for just over a week or so, i have to say i am very impressed with your channel and content. I've been working my way back over your portfolio and really enjoy the old fair from Blighty. I'm a British Army Officer, semi retired and living down under. Great to see a master make the old delights of my youth. Keep them coming. Regards Moose.
Glad you like it!
One from the past Keef, I’m marinating these tonight, Char Siu, has a fantastic flavour, love to see your 2023 version, not had much luck with ribs in the oven, I’m giving the slow cooker a go 👍
I made this yesterday. Great recipe!
Easy to fallow recipe...thanks for sharing.
I’d say every other week on a Friday, Dad and I would share a portion of six big ribs from the local Chinese, along with a portion of chips.
They never tasted as good as they did back then - I think only having 3 made left you wanting which only makes things taste better.
The chips were lovely too - a few dipped into the BBQ Sauce.
Good times - your ribs here look lovely.
Ribs look sooooo tasty.... I will have to make these at some point over the next few weeks. Thanks for sharing Keef.
keef, when i were a kid i used to go to the chinese chippy near me and sometimes we would get ribs and they looked just like yours and tasted incredible. if these ribs by you are indeed the same, i will be well chuffed.
I have been using your hot water pastry and pork pie filling recipes for some years now and have total faith in you!
Good luck!
Looks great, thank you!!
This is the best recipe I've seen... Cheers Keef
Wow, thanks!
They look fab. They remind of when I was a kid. I lived in Bournemouth for most of my childhood, but I'd come up to Leicester and visit my grandparents. On a saturday night, gramps would go to the local chinese and get us all a takeaway, and I ALWAYS had the spare ribs, and they looked just like that haha!
Adams Eats where are you based now Adam?
KeefCooks I live in Leicester now, moved up here in 2007
Ah, I went to Leicester Poly (now De Montfort Uni) hundreds of years ago!
KeefCooks Are you familiar then with the famous paternoster lift!? haha.
Aargh! I had nightmares about it and for many years after!
Going straight to the shops ........yum yum.
😀
KeefCooks When they tell me tonight how lovely it was , I'll say it was Keef inspired. Aussie Ribs
These look absolutely delicious!
Thanks Brianna!
Just need some Sherry and i'm good to go. That Mirin looks to be good value for money as it's not usually something I use. When I make this I will freeze it and use a little at a time for stir fries. I used to use Char-Sui in Uni from a jar (Le Kum Kee) as I had a housemate from HK who got me into it.
have bought ingredients and going to try this out next week. looks yum😆
Nice one Nicola!
For my rice, I like to add a pinch of curry powder and a pinch of saffron (I have a large stash of saffron that I brought from a trip to Morocco - it's incredibly cheap there, something to remember if you're ever in that neighborhood). I also use a bit more liquid - 2 cups of stock for every cup of long-grain rice. Fry the rice grains for a couple of minutes in the butter or oil, add the hot stock, add the curry and saffron, put the lid on and drop the heat to low (on my stove, 2 out of 10). Don't even look at it for 20 minutes. At the 20-minute mark, it's done.
Yeah, the price of saffron in the west is shocking - I get mine via mates in Dubai
Interesting. I have an uncle who lives in Dubai (though I've never been there). Maybe I should ask him for saffron when I run out. :)
Nah - I can get saffron, not as cheap as in Morocco but still pretty good price, from Malta. I go there every 2-3 years. Moreover Maltese capers are 10 times better than any others that I've found anywhere else in the world (best place to buy those is in the market at Marsaxlokk)
Keef looking like the Kentucky Fried Chicken man.
#2514 th-cam.com/video/rdjWmMlaGCY/w-d-xo.html
That feel when the recipe is pretty simple but your inner sloth says to order Chinese instead 😂😭
😂😂😂😂
Hello is 30 min @180°C enough? I see is a bit small time for that temperature
Great video. Never would thought a non chinese make char sui. Keep up the good work. I need to keep up with my recipes too.
Thank you. Looks like you've been a busy boy - I tried to view a couple of your videos but they wouldn't play?
That is strange, maybe it is something at youtube. feel free to check it anohter time. I love feedback. just a beginner.
IT's working now. I'll give you some feedback when I have a bit of time.
nice one keef,
i'm going to try that rice recipe it looks great
Good man!
Looks really tasty. I've half a crispy duck somewhere so am planning a Chinese eat in next weekend. The only thing is I am a terrible cook! Butt you have inspired me. Cheers
Good luck!
i worked for a chinise takeaway and i looked how thay done it thay make up the sauce in a big pan and they would boil the ribs for 30 to 45 mins then they would deep fry them simmer down the sauce but what they dont show you is the cinnamon and one tablespoon of sugar i know as my friends call me johnney wok because i do a lot of chinese cooking the tips go to home bargins and look for chinese glaze thay are 2 packs for one pound twenty buy 4 packs throw them all in the pan then add your ribs back to the sauce and simmer down then add your hoisin sauce dont forget your one teaspoon of cinnamon and your good table spoon of sugar let me know how you got on
Wow, looks great. cannot wait to try.
Go for it!
Did you have anise in your five spice? mine does and it gives the whole marinade an overwhelming licorice smell. It is marinating now and my question did this smell subdue after cooking
Start anise is one of the 5 spices. I wouldn't say it was overwhelming at any stage of the process.
Me again.. if I don't want boned pork would pork shoulder be the best option? What cut do you suggest?
Shoulder cut into strips would be fine.
i must try!
Nice video Keef. Chinese takeaways tend to use dark soy in char Sui (for the colour) and believe it or not a bit of peanut butter too. Plus shaoxing wine of course, instead of Japanese Mirin. And sugar instead of honey! But that's takeaways for you...
Yes, I think we were trying to improve on the takeaway standard. :-)
Great video love it.
Brill. No more to be said. From a fellow Yorkie.
Looks good, I'm sure the red food coloring makes this taste amazing!
Definitely the key ingredient!
Take fermented red tofu instead. Takes it to the next level ;o)
Nice but I boil the ribs 1st That makes them really tender
Those ribs charred up SUPER fast for 30 min at 350°F.
Is that good?
@@Keefcooks Wasn't sure actually. I'm used to the whole 2 1/2 hrs. covered at 325° F then broil at the end. It's the way alot of Americans were taught to make oven ribs. I ended up trying a 40 min. uncovered at 400° F that turned out pretty good so I guess it makes sense. Cheers.
nice
Maybe they have red cows in China? If I look at new kinds of seeds for my green house, I am gobsmacked at the colours the Chinese vegetable have, blue tomatoes to start with...
This isn't how they are made in a Chinese takeaway they are boiled then pan fried /deep fried. They do look great though might have to try this method out
Sharr Soo
.
Is it best to buy the ribs at a store or at the butchers? You said that the ribs could've had more meat on so I'm wondering if the butchers is best option
Butchers usually have better quality meat, but some supermarkets are better than others.
At what temperature do you cook the ribs? Is it the broiler or oven?
This guy looks like the KFC colonel
#2480 th-cam.com/video/rdjWmMlaGCY/w-d-xo.html
That's Colonel Sanders!
#1331 th-cam.com/video/rdjWmMlaGCY/w-d-xo.html
KeefCooks Now THAT's funny! Thx.
😆😂🤣
they look delicious, but ever checked what the red dye is made of ? bet you wont want to eat it when finding out.
A kind of crushed up beetle, cochineal. Doesn't bother me in the slightest.
@@Keefcooksspot on, but they contain Chitin, which is very bad for humans to eat
Why not just put everything in the bag and mix it job done 🙂
Nice video But no way are they cooked in 40 minutes they must be tough
You are so right - I would have to have the teeth of a 15 year old to chew on ribs that have been cooked only 40 minutes. For the average person, I would say more like cooking covered for an hour followed by 1/2 hour open and again followed by several minutes under the broiler after basting.
Is there a substitute for Five Spice, do not care for anise flavor
Well, this is what's in 5-spice:
Cinnamon, anise seed or star anise, fennel seed, pepper and cloves. I guess you could try it just with cinnamon, pepper and cloves (fennel seeds also have an aniseedy flavour), but I never have and probably never will because I love anise! Good luck Gerard.
I noticed you didn’t.use the Chinese hot mustard !.
OK
I am going to have this Monday 5/24/2021, wish me luck.
Shame you forgot the par boil bit before your process as they come out to chewy and tough. Bit of a schoolboy error on your part fella
Well, everyone else who's commented seemed to like it. But if you think they need to be parboiled, go right ahead!
@alan easton whaaat. they do
Can't make it now Keef haha as we have home-made pizza for tonight but this will be next Saturday nights finger food.
Ah, red finger syndrome!
haha yep
MMMMmmmmmm they look lurvely, I could just bite into them right now.
yum yum ^_^
Oh yeah.
Why the subtitles ?
th-cam.com/video/BqHmFwer0Cs/w-d-xo.html
Having said that, I don't have time to do subtitles these days.
Shouldn't you be making fried chicken?
#2506 th-cam.com/video/rdjWmMlaGCY/w-d-xo.html