Success, I followed every single of your tips and all solved my problem soggy and sticky noodles. Now my beef chow fun taste just like the restaurants, thanks a lot Wally!
Hello 😀 it does taste good but because so thin it can break up easier. I prefer the traditional thicker hor fun noodles. But I just do the best with what I have 😀 Thank you for watching and commenting as always, take care!
@Wally Cooks Everything I love the Thai hor fun actually. Its so fine yet has bite. Anyway, great video with great explanation. Thanks for yr effort n sharing.
Hi Wally, hope you are enjoying Thailand? I really appreciate these detailed tips on Chinese cooking for us dummies! Yeah, fresh hor fun noodles is so important!
Lay Ho Ma Wally, Kung Hay Fat Choi 🙂👍 I've been cooking Gong chow ngow Hoh ever since you made the first video. Every time I make it just gets better and better, thanks for the great video Dai Goh!🙂
Nice video as usual. I take it a step further and make the noodles. 100 grams of rice flour, 50 grams of tapioca starch and 150 grams of water. Mix and steam. You can scale up or down with this ratio. Almost taste like Mott Street
What's up Steven, how's it goin? 😀 You know I was going to mention making rice noodles, but wanted to keep this short. Because I actually plan on making a video using home made rice noodles then making beef chow fun 👍 I think you mentioned you live in Florida, did you live in NYC before?
@@WallyCooksEverything Yes. I started to frequenting Hong Fat (69 Mott Street) during the late 1960's, when a plate of Chow Fun cost $0.75. I have lived in the Miami area since 1980. Lots of Chinese restaurants here have Chow Fun but not so good and expensive. Take care
Great tips! 📝 I love Seriouseats too! Used to read his website/blog a lot back then, before YT recipes were popular. Learned a lot from it. And wow! Never knew lard was available in a bottle! 😍 …wish I had that!
The best restaurants also use old oil that's been used to deep fry and cook other dishes. The foods and seasonings become flavor for the oil. So keep your deep fryer oil. Also it lowers the smoke point which makes the wok hei, heng easier to achieve. You also can't have a pool of oil in the wok otherwise it will deep fry and not stir fry the food. It has to be thin layers of oil so it vaporizes and smokes.
Hi Natthinee 😀 dark soy sauce is not exactly same as mushroom flavored superior dark soy sauce. Of course only big difference is the taste of mushrooms. So mushroom dark soy has a stronger taste. Personally I prefer regular dark soy sauce.
Wally, aloha from Hawaii! Always love your videos, you have a great personality and sense of humor! I was waiting for you to talk about dried chow fun noodles. Can get the fresh ones here, but when I an back on the west coast, some areas have a very small Asian population, so I have to go to the restaurant supply store and get the dried ones. Can you please do a video about these? they call them Rice Sticks and come in different widths. The package says Product of Thailand.
Hello Carolyn, you are absolutely correct! I was about to talk about dry noodles but problem is they are not easy to find here in Thailand, even when it's made in Thailand 😀 I found the dried wide rice noodles on Amazon.com so I know it exist. And I didn't talk about dry noodles cause video would've went way too long. But if I can get my hands on some I will certainly make a video on that. So thank you for much for that suggestion Carolyn, Mahalo 👍
Hi Wally, thanks so much for answering all of these comments, it takes a lot of time to do that. The dry Thai rice sticks are all over Chinatown here in Honolulu, probably because there are so many different kinds of Asian folks here in Hawaii. A big package is only about $2. Yes, Amazon has them, so PLEASE consider doing a shirt video using them since that's all many people can get. Just loved this video with the tips about the wok and cooking Chinese. First video that I've seen like this. Made everything so clear to us beginners. Suggestion for a future video: I'm now hooked on steamed fish, usually sea bass, from local Chinese restaurants. Sounds boring, but it's WONDERFUL. Would love to see you do that. So lucky to have found your channel! Carolyn
Hi Wally, thanks again so much for answering all of these comments, it takes a lot of time to do that. The dry Thai rice sticks are all over Chinatown here in Honolulu, probably because there are so many different kinds of Asian folks here in Hawaii. A big package is only about $2. Yes, Amazon has them, so PLEASE consider doing a short video using them, since that's all many people can get. Just loved this video with the tips about the wok and cooking Chinese. First video that I've seen like this. Made everything so clear to us beginners. Suggestion for a future video: I'm now hooked on steamed fish, usually sea bass, from local Chinese restaurants. Sounds boring, but it's WONDERFUL, best fish dish that I have ever tasted! Would love to see you do that. So lucky to have found your channel! Carolyn
@@carolynbarnes5095 those are fine, I just think fresh is better. But anyways dry rice stick noodles is better than no rice noodles 😆 Enjoy cooking Carolyn 🙏
These are invaluable tips, in keeping with the high but attainable bar you set in every video. Kudos for that! But finding ANY kind of "fresh" (refrigerated) rice noodles is very hard in New York even in one of the city's several Chinese/Asian neighborhoods. A recent trip to virtually every medium to large market within a half mile radius of Mott & Canal turned up not a single package of fresh rice noodle, pre cut, in sheets, in any form. If there is a noodle shop that makes same-day noodles for sale to the public, I am unaware of it. And if there is one in New York, it may not be geographically practical for many folks. I am also curious if you know what kind of rice noodle New York Chinese restaurants, from Wo Hop to neighborhood wings/pork fried rice takeout joints to Shun Lee use. I am pretty sure that the wing/pfr places don't use "fresh from the market" noodles. Would some form of chow fun be possible using rehydrated Thai/Vietnamese dry rice noodles? I would like to go through Wo Hop's garbage bin one day to see just what it is they cook with lol. I think being open since 1938 may have something to do with it.😎 P.S: You can still get a large container of perfect beef chow fun at Wo Hop for $9.95. When unpacked and loosened, the chow fun in that container looks like about a half gallon.
What's up Otis, how are you? 😀 Yeah there used to be a handful of noodle factory right in Chinatown, there was one on Mott, between Pell and Bayard and another on Chatham Square. Probably a few more but can't remember. All shut down now which is sad. I'm quite sure there are still factories that make fresh rice noodles maybe not in Manhattan but could be in quiet parts of Queens or Brooklyn where rent is cheaper. Might even be rice noodle factories in Jersey. I don't believe they use dehydrated noodles. I could be wrong, it's just that these are old school restaurants and they've been using fresh for ages I don't think they switched to the dry ones. My friend's brother does restaurant ingredient supply to restaurants all over NYC I can ask, I'm interested myself too so I could ask. I haven't been to Wo Hop in ages but if they still charge $10 it's a real bargain 😀
Just get an oudoor propane burner. Those things get a much higher heat than the internal stoves, but it is not as high as the professionals. However, it is good enough.
But Chow Fun flavor comes from the flipping, scorching the oil droplets that fly up and catching those droplets into the WOK. With out that technique it's Dry Fried Beef (Delish!).
Wally, my local Chinese takeout makes beef chow fun, but does it with a gravy. Is it technically a different dish to what you just made? And is it considered impolite/improper to ask for chow fun without the gravy? Thanks.
Hello PM 😀 That's a different style of beef chow fun, it's the "wet" version meaning there's gravy poured over it. You can ask for beef chow fun without the gravy the cooks should know how to do it. And no it's not considered improper to ask no gravy so you'll be alright 😀
Good advice from Wally, we are lucky he shares his knowledge that was likely learnt by mother who learnt from her mother who learnt from her mother. Hell, some of his advice could be older than religion itself. I like Wally.
Good 👍 tips ! I make beef chow fun about 6 weeks ago …came out tasty . That was my first time making it. I used high heat on my gas range and I bought fresh noodles . I will make it again soon and certainly will use your tips. Every restaurant increased prices and cut down the portion size. Better to make at home for more meat . My husband looking for more meat and can’t find enough of it in the takeout box….lol . We love Cantonese noodle , price is now $18.99 and hardly any meat or seafood . Very disappointed. It taste good but portion size too small. So ….can you make a video on Cantonese noodles ? Thanks Wally for great explanation on beef chow fun 🙏🏻🙏🏻
Sure Berniece I will add Cantonese noodles to my list 😀 That is quite pricey for noodles 😆 Yeah when I was still living in NYC portions were quite big. That was one of the reasons why people visited Chinatowns, big portions and reasonable prices. These days it's different and I notice it every time I come back to NYC for brief visits 😕
I'm guilty of not liking how much oil is in that dish. I actually rinse as much as I can the oil off with warm water!!!!! Haha I use the fresh noodles in soup at home, a TONG HAW. I don't like to stir fry it because as you said,some people are bothered by the oil. Yep, me.
Well one reason I prefer making this at home is I can use fresh oil. Most restaurants will reuse older oil for example oil they've used for frying previously. Which is even greasier 😆
Even when I make eggs I use a nonstick ans avoid the oil. Now that my nonstick pan is older, it is starting to stick so I use a few drops of oil hoping it'll let go of my eggs! Haha 😄
Hey Wally, hope you are well my friend. I just got you 5 coffees 😉 Quick question, we grow Chives in the Garden, is there any difference between normal Chives and Chinese Chives?
What’s up Greg!? What happened to “Soup Kitchen?? 😆 Anyways yes! Thank you for the coffee ☕️ I drink a lot of it. Chinese Chives have a stronger taste so it’s better to cook with it. But here in Thailand it’s eaten raw with dishes like Pad Thai. Also for pancake rolls, I’m on it buddy 👍 I’m in the process of fixing up the ol’ kitchen a bit. Again, thank you for your generosity I appreciate it so much, take care Greg! 😃
@@WallyCooksEverything Lol, the soup kitchen was a bit of a joke. My dear old Mum of 82 broke her Wrist and all she seemed to want was Soup, so 2 weeks of making homemade Soup. She's out of cast now and doing well. I'm looking forward to seeing the new kitchen mate. Just keep that content coming 😉
@@gregphillips.1312 wow thank you so much again for your generosity 😃 I truly appreciate it. My mom is about the same age as yours. And I’m glad she’s okay 😃
Watch it?? Dude, I lived it 😆 back then Chinatown was dangerous. I had to dodge and weave certain street corners. I was prime target for the gangsters. I was a broke kid couldn't afford to have someone take my last $1 😆
@@WallyCooksEverything Wow... we gotta hang out some time & compare notes bro!!! For me Goodfellas, Boss Frank C, Son of Sam & more🙏 Late 70s-80s Wo Hop's @ 2am
So this demonstration is for home cooking. Does your home have Chinese restaurant grade hob? If so, I would guess 99.9% of my viewers do not. Most of my viewers are from US and I can say as a fact you’re not going to find flamethrowers in residential housing. So what I demonstrate is how to achieve restaurant taste as close as possible in home setting.
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
Hey everyone! 😃 I’m really proud of this video, if you enjoy it and find it helpful, please give it a 👍 up, thank you!
Success, I followed every single of your tips and all solved my problem soggy and sticky noodles. Now my beef chow fun taste just like the restaurants, thanks a lot Wally!
Thanks Wally I cooked beef chow fun after your last video. You have really helped me with my Chinese cooking. I really appreciate it brother.
Hey Aussie, thank you for watching and commenting. I'm glad you found my videos useful, take care brother 😀
Ummm so so so yummy 😋
Beef chow fun is the best! Thanks for this awesome video!
So informative!! Excellent video.
You taught me so much about Chinese cooking. Thank you 🙏🏼 Great sense of humor also
Wally, your awesome, you rock!
Thanks for a very informative video. The texture of the hor fun is so translucent, think it will taste great.
Hello 😀 it does taste good but because so thin it can break up easier. I prefer the traditional thicker hor fun noodles. But I just do the best with what I have 😀 Thank you for watching and commenting as always, take care!
@Wally Cooks Everything I love the Thai hor fun actually. Its so fine yet has bite.
Anyway, great video with great explanation. Thanks for yr effort n sharing.
"A happy wife is a happy life", so don't worry we get what you're saying, Wally. And thanks for sharing these amazing tips.
Very true John 😀 But coca cola and cheap candy is soooooo goooooood 😆
Hi Wally, hope you are enjoying Thailand? I really appreciate these detailed tips on Chinese cooking for us dummies! Yeah, fresh hor fun noodles is so important!
Lay Ho Ma Wally, Kung Hay Fat Choi 🙂👍
I've been cooking Gong chow ngow Hoh ever since you made the first video. Every time I make it just gets better and better, thanks for the great video Dai Goh!🙂
Hello brother Nicholas! 😀 Hope all is good with you 👍
Wally explains everything, that's why I love his videos.
Awww, thank you Beverly 😀
Ummm so yummy 😋 I love all Your recipes
I like watching your videos, best recipes I have seen and you are very funny too bro, love your work
Nice video as usual. I take it a step further and make the noodles. 100 grams of rice flour, 50 grams of tapioca starch and 150 grams of water. Mix and steam. You can scale up or down with this ratio. Almost taste like Mott Street
What's up Steven, how's it goin? 😀 You know I was going to mention making rice noodles, but wanted to keep this short. Because I actually plan on making a video using home made rice noodles then making beef chow fun 👍 I think you mentioned you live in Florida, did you live in NYC before?
@@WallyCooksEverything Yes. I started to frequenting Hong Fat (69 Mott Street) during the late 1960's, when a plate of Chow Fun cost $0.75. I have lived in the Miami area since 1980. Lots of Chinese restaurants here have Chow Fun but not so good and expensive. Take care
Great tips! 📝
I love Seriouseats too! Used to read his website/blog a lot back then, before YT recipes were popular. Learned a lot from it.
And wow! Never knew lard was available in a bottle! 😍 …wish I had that!
Yeah right, the lard in bottle is not easy to find. Had to hop around a few supermarkets to get it 😆
Thank you . Happy New Year, Tiger : )
Thank you very much! 🐅
Loving these tips, thanks
The best restaurants also use old oil that's been used to deep fry and cook other dishes. The foods and seasonings become flavor for the oil. So keep your deep fryer oil. Also it lowers the smoke point which makes the wok hei, heng easier to achieve. You also can't have a pool of oil in the wok otherwise it will deep fry and not stir fry the food. It has to be thin layers of oil so it vaporizes and smokes.
You are right again bro! Happy Lunar New Years by the way 😀
💜👍💜👍. Great video ...happy new year👍👍👍👍👍
Gung Hey Fat Choy Duncan 😀
Great tips!
Great video
Great video with very thorough explanation. Is dark soy sauce the same as mushroom flavored superior dark soy sauce?
Hi Natthinee 😀 dark soy sauce is not exactly same as mushroom flavored superior dark soy sauce. Of course only big difference is the taste of mushrooms. So mushroom dark soy has a stronger taste. Personally I prefer regular dark soy sauce.
@@WallyCooksEverything Thx for letting me know. I will look for it in an Asian grocery store. I am so envious of you living in my motherland :)
Excellent info
Wally, aloha from Hawaii! Always love your videos, you have a great personality and sense of humor!
I was waiting for you to talk about dried chow fun noodles. Can get the fresh ones here, but when I an back on the west coast, some areas have a very small Asian population, so I have to go to the restaurant supply store and get the dried ones. Can you please do a video about these? they call them Rice Sticks and come in different widths. The package says Product of Thailand.
Hello Carolyn, you are absolutely correct! I was about to talk about dry noodles but problem is they are not easy to find here in Thailand, even when it's made in Thailand 😀 I found the dried wide rice noodles on Amazon.com so I know it exist. And I didn't talk about dry noodles cause video would've went way too long. But if I can get my hands on some I will certainly make a video on that. So thank you for much for that suggestion Carolyn, Mahalo 👍
Hi Wally, thanks so much for answering all of these comments, it takes a lot of time to do that. The dry Thai rice sticks are all over Chinatown here in Honolulu, probably because there are so many different kinds of Asian folks here in Hawaii. A big package is only about $2.
Yes, Amazon has them, so PLEASE consider doing a shirt video using them since that's all many people can get.
Just loved this video with the tips about the wok and cooking Chinese. First video that I've seen like this. Made everything so clear to us beginners.
Suggestion for a future video: I'm now hooked on steamed fish, usually sea bass, from local Chinese restaurants.
Sounds boring, but it's WONDERFUL.
Would love to see you do that.
So lucky to have found your channel!
Carolyn
Hi Wally, thanks again so much for answering all of these comments, it takes a lot of time to do that. The dry Thai rice sticks are all over Chinatown here in Honolulu, probably because there are so many different kinds of Asian folks here in Hawaii. A big package is only about $2. Yes, Amazon has them, so PLEASE consider doing a short video using them, since that's all many people can get. Just loved this video with the tips about the wok and cooking Chinese. First video that I've seen like this. Made everything so clear to us beginners.
Suggestion for a future video: I'm now hooked on steamed fish, usually sea bass, from local Chinese restaurants. Sounds boring, but it's WONDERFUL, best fish dish that I have ever tasted! Would love to see you do that. So lucky to have found your channel! Carolyn
I found dry ruce sticks (noodles) at a restaurant supply store where i live, but can't find fresh noodles anywhere near me.
@@carolynbarnes5095 those are fine, I just think fresh is better. But anyways dry rice stick noodles is better than no rice noodles 😆 Enjoy cooking Carolyn 🙏
These are invaluable tips, in keeping with the high but attainable bar you set in every video. Kudos for that!
But finding ANY kind of "fresh" (refrigerated) rice noodles is very hard in New York even in one of the city's several Chinese/Asian neighborhoods. A recent trip to virtually every medium to large market within a half mile radius of Mott & Canal turned up not a single package of fresh rice noodle, pre cut, in sheets, in any form. If there is a noodle shop that makes same-day noodles for sale to the public, I am unaware of it. And if there is one in New York, it may not be geographically practical for many folks.
I am also curious if you know what kind of rice noodle New York Chinese restaurants, from Wo Hop to neighborhood wings/pork fried rice takeout joints to Shun Lee use. I am pretty sure that the wing/pfr places don't use "fresh from the market" noodles. Would some form of chow fun be possible using rehydrated Thai/Vietnamese dry rice noodles?
I would like to go through Wo Hop's garbage bin one day to see just what it is they cook with lol. I think being open since 1938 may have something to do with it.😎
P.S: You can still get a large container of perfect beef chow fun at Wo Hop for $9.95. When unpacked and loosened, the chow fun in that container looks like about a half gallon.
What's up Otis, how are you? 😀 Yeah there used to be a handful of noodle factory right in Chinatown, there was one on Mott, between Pell and Bayard and another on Chatham Square. Probably a few more but can't remember. All shut down now which is sad.
I'm quite sure there are still factories that make fresh rice noodles maybe not in Manhattan but could be in quiet parts of Queens or Brooklyn where rent is cheaper. Might even be rice noodle factories in Jersey.
I don't believe they use dehydrated noodles. I could be wrong, it's just that these are old school restaurants and they've been using fresh for ages I don't think they switched to the dry ones.
My friend's brother does restaurant ingredient supply to restaurants all over NYC I can ask, I'm interested myself too so I could ask.
I haven't been to Wo Hop in ages but if they still charge $10 it's a real bargain 😀
Greetings from NYC, FYI, my mom uses corn starch instead of baking soda to marinate the beef.
How’s it going? The baking soda works as a tenderizer if using cheap cut of beef 👍
Just get an oudoor propane burner. Those things get a much higher heat than the internal stoves, but it is not as high as the professionals. However, it is good enough.
But Chow Fun flavor comes from the flipping, scorching the oil droplets that fly up and catching those droplets into the WOK. With out that technique it's Dry Fried Beef (Delish!).
Wally, my local Chinese takeout makes beef chow fun, but does it with a gravy. Is it technically a different dish to what you just made? And is it considered impolite/improper to ask for chow fun without the gravy? Thanks.
Hello PM 😀 That's a different style of beef chow fun, it's the "wet" version meaning there's gravy poured over it. You can ask for beef chow fun without the gravy the cooks should know how to do it. And no it's not considered improper to ask no gravy so you'll be alright 😀
Good advice from Wally, we are lucky he shares his knowledge that was likely learnt by mother who learnt from her mother who learnt from her mother. Hell, some of his advice could be older than religion itself. I like Wally.
Good 👍 tips ! I make beef chow fun about 6 weeks ago …came out tasty . That was my first time making it. I used high heat on my gas range and I bought fresh noodles .
I will make it again soon and certainly will use your tips. Every restaurant increased prices and cut down the portion size. Better to make at home for more meat . My husband looking for more meat and can’t find enough of it in the takeout box….lol .
We love Cantonese noodle , price is now $18.99 and hardly any meat or seafood . Very disappointed. It taste good but portion size too small.
So ….can you make a video on Cantonese noodles ?
Thanks Wally for great explanation on beef chow fun 🙏🏻🙏🏻
Sure Berniece I will add Cantonese noodles to my list 😀 That is quite pricey for noodles 😆 Yeah when I was still living in NYC portions were quite big. That was one of the reasons why people visited Chinatowns, big portions and reasonable prices. These days it's different and I notice it every time I come back to NYC for brief visits 😕
I'm guilty of not liking how much oil is in that dish. I actually rinse as much as I can the oil off with warm water!!!!! Haha I use the fresh noodles in soup at home, a TONG HAW. I don't like to stir fry it because as you said,some people are bothered by the oil. Yep, me.
Well one reason I prefer making this at home is I can use fresh oil. Most restaurants will reuse older oil for example oil they've used for frying previously. Which is even greasier 😆
@@WallyCooksEverything ugh greasier
Even when I make eggs I use a nonstick ans avoid the oil. Now that my nonstick pan is older, it is starting to stick so I use a few drops of oil hoping it'll let go of my eggs! Haha 😄
Another piece of advice is to get a longer chopsticks to flip the noodles to avoid breaking them.
I use large onion pieces
would avocado oil be ok?
You can at home no problem 😀
Hey Wally, hope you are well my friend. I just got you 5 coffees 😉 Quick question, we grow Chives in the Garden, is there any difference between normal Chives and Chinese Chives?
What’s up Greg!? What happened to “Soup Kitchen?? 😆 Anyways yes! Thank you for the coffee ☕️ I drink a lot of it. Chinese Chives have a stronger taste so it’s better to cook with it. But here in Thailand it’s eaten raw with dishes like Pad Thai.
Also for pancake rolls, I’m on it buddy 👍 I’m in the process of fixing up the ol’ kitchen a bit. Again, thank you for your generosity I appreciate it so much, take care Greg! 😃
@@WallyCooksEverything Lol, the soup kitchen was a bit of a joke. My dear old Mum of 82 broke her Wrist and all she seemed to want was Soup, so 2 weeks of making homemade Soup. She's out of cast now and doing well. I'm looking forward to seeing the new kitchen mate. Just keep that content coming 😉
I've just added some more to help with the kitchen revamp because I'm sitting pretty at the moment so why not. Love to you and Family.
@@gregphillips.1312 wow thank you so much again for your generosity 😃 I truly appreciate it. My mom is about the same age as yours. And I’m glad she’s okay 😃
Gong hei fat choy... The Year of the Tiger😎
Thank you bro! 🐅 that's my year 😀
I'm the Year of the Rooster 🙂
Did you ever see The Year of the Dragon? 1984 NYC Chinatown. Starred Mickey Rouke (when he was hansome) & John Lone. Excellent watch....👀
Watch it?? Dude, I lived it 😆 back then Chinatown was dangerous. I had to dodge and weave certain street corners. I was prime target for the gangsters. I was a broke kid couldn't afford to have someone take my last $1 😆
@@WallyCooksEverything
Wow... we gotta hang out some time & compare notes bro!!! For me Goodfellas, Boss Frank C, Son of Sam & more🙏 Late 70s-80s Wo Hop's @ 2am
Large onion pieces
You are so sweet! Must be due to your diet!
That's just ridiculous. Your technique is too bad. No work with flames, no tossing, no wok hei. You've just shown how it should not be done.
So this demonstration is for home cooking. Does your home have Chinese restaurant grade hob? If so, I would guess 99.9% of my viewers do not. Most of my viewers are from US and I can say as a fact you’re not going to find flamethrowers in residential housing.
So what I demonstrate is how to achieve restaurant taste as close as possible in home setting.