Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
great video, just what I was looking for. Tip I saw somewhere and works for me is to easily split a bulb of garlic just put it on your chopping board root side down and either bang or just press down with the heel of your hand on the top of the bulb moving it around, the whole bulb easily breaks up into individual cloves
Thanks for the prep mini-series, it'll be very useful in future. I think I'm addicted to your Traditional Soy Sauce Pork Belly recipe! I cook it every week now. That sauce on rice is to die for. So good
Another great video, just had Sweet & Sour Chicken and Mushroom Chow Mein inspired by you and mum, the MSG tip is awesome it transforms what I did in the past from good to brilliant. Thank you and keep them coming.
Nice way of describing it. Really love cooking Chinese food now, so quick and easy if you have the basics in the store cupboard. Just ordered more form your online store.
One of the best tips you gave me was to get an induction cooker, totally transformed my stir fries. on gas Wok took too long to heat up and never got to a high temperature. On induction can get my basic steel wok up to heat in 60 seconds.
great to see my pork in the photos! A couple of queries: 1. how long will this last in a jar in the fridge? 2. could we do exactly the same for ginger?
We're over the moon that you shared it with us! 1) fridge is best and 2-3 months 2) you can, but that's more for actual Chinese cooking, most places will just cut fresh ginger and use that :)
Hey I love your channel ! Just wondering how long this will keep for in the fridge? Just got my first rice cooker and been trying your recipes out. Amazing !
We have a commercial blender, even for home use and just bought this as this is what most people will have access too, but we might invest in a nutra bullet as we've heard good things
Hi just bought your book and it looks amazing just trying to get ingredients together to make my fave Chinese dish chicken and mushroom! Whats aged garlic puree? Can find no reference to it or is it just older puree!? 🤔
I'll have to try this, thanks. I have a KitchenAid Artisan stand mixer...the gears have broken 3 times in 3 years...not a cheap bit of kit either. I wouldn't recommend them to be honest. Magimix food processors are great btw x
👍Spot on and the normal way to do blended garlic paste. You do the same for Indian Cuisine plus the same for Ginger and Garlic paste 50/50 Nowadays you can buy Taj frozen blocks, pre blended with No additives, 100% Garlic. Defrost, mix in a bit oil and salt, lasts for months in the fridge.
Watching this video and I can't stand garlic as a flavour. However, I don't mind it when it's added as an ingredient, and is use to add depth of flavour, and enhance other ingredients and the taste of a dish. I noticed you use this in another recipe I'm gonna try, so need to learn. Thanks for the video Chin & Choo
Can this be kept in the freezer for longer? I am going to make some tomorrow, but I think I will half everything and make a smaller batch to save wastage and save space.
YAH!!!! I love garlic! I used to eat it also, I keep a peeled clove in my mouth when around sick people when I'm not able to get Tribal Medicine. You are great, tasty, smiles and a buttload of talent and skills! ( buttload is a term used by restaurant cooks over here and not a bad term.).
@@ZiangsFoodWorkshop , Right on, buttload seems to be a goodthing everywhere, yaaay! Chili peppers, garlic, ginger , onions, pork and tofue are my first loves!
@@ZiangsFoodWorkshop Thanks would Sunflower oil be acceptable too ? (I only realised after making it so hopefully it's okay) Also any chance of you 2 doing some seafood dishes using fish, squid or prawns in the future ?
@@ZiangsFoodWorkshop That's great thanks for replying considering the vid is over 2 years old, hope you and your family have as nice as a christmas as is possible during these troubled times!
Where can I purchase msg in powder form I do a lot of cooking mainly Indian but I do quite a bit of Chinese/Korean etc all I have is Maggi liquid seasoning or all purpose spice but it impairs the taste ( too salty) your advice would be appreciated
Would it be easier to flatten the cloves cut of the end piece and remove the outer skin then put into your blender, that's the way I do it, so much easier
We don't use ginger paste, only ever garlic paste and it's for the flavour, the paste ages and changes it flavour profile completely. Most Chinese ho use holds (Not takeaway owners) will have aged garlic. It's need 48 hours to be ready to use, but best is a week.
Yes blenders are funny brutes, my sister has one I just want to kick it all over the kitchen. Refuses to work if it is 1 millimeter out of its housing.
Mmmm sorry it's me again but Tesco do the really large garlic or they do where I am..You need to go to a Extra and they're 50p each and massive..I'm an Indian cook and I lived in Goa for over a year a few years ago..For all my life I've cooked and loved food..I show people how to cook dishes from around the world, I've been there, but my love is India. Chinese cooking only came to me a few years ago after Korea and Malay..But having visited Sichuan I'm in love..I know this is restaurant food and that's fine it's good to know how that is done and I will probably cook a lot of the dishes you've created on your channel..You my friend are great but your mum is fab lol..Mums are special and they cook great food :-)
That's awesome and yeah the large garlic is expensive for is too, even buying in bulk. So glad you're enjoying the channel and understand this isn't traditional food :) mum is the star and I'm under no illusion that it's the both of us, I know mum is the key to our success and in no way is that hurt my pride 😊😊😊😊😊😊😊
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
I did and i have ordered a large amount from you, next i want to get your book :) x
You could freeze this in ice cube trays and when they're frozen, take them out and you have garlic cubes ready to use from the freezer :)
I do enjoy your instructionals as they have a homey feel to them and I always learn new and useful things. Thank you for putting them together.
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Yet another great little video to add to our collection.
Thanx both of you for your valuable contributions.
Thank you so much :) really means alot since you've been here from near the start 😊😊😊😊
Mmm garlic ... Thanks for doing a prep series.
No worries, glad you're enjoying them :)
Keep these coming. I love your tutorials ❤️
Thank you! Will do!
great video, just what I was looking for. Tip I saw somewhere and works for me is to easily split a bulb of garlic just put it on your chopping board root side down and either bang or just press down with the heel of your hand on the top of the bulb moving it around, the whole bulb easily breaks up into individual cloves
thats how we do it too :)
I just became a Patreon. You are doing a great job with these tutorials. 🙂
Wow! Thank you so much!!!
Thanks for the prep mini-series, it'll be very useful in future. I think I'm addicted to your Traditional Soy Sauce Pork Belly recipe! I cook it every week now. That sauce on rice is to die for. So good
It's amazing right! ! And thanks the channel has really taken off, we're shocked
Another great video, just had Sweet & Sour Chicken and Mushroom Chow Mein inspired by you and mum, the MSG tip is awesome it transforms what I did in the past from good to brilliant. Thank you and keep them coming.
Brilliant! We call MSG magic pixie dust as it makes everything taste so good 😂😂
Nice way of describing it. Really love cooking Chinese food now, so quick and easy if you have the basics in the store cupboard. Just ordered more form your online store.
@@iandawkins2182 it reallybis easy :)
One of the best tips you gave me was to get an induction cooker, totally transformed my stir fries. on gas Wok took too long to heat up and never got to a high temperature. On induction can get my basic steel wok up to heat in 60 seconds.
Great videos, love trying the recipes out.
Can use the purée as the base for aged garlic, as in your chicken and black bean recipe?
Thanks
Yes thats what this is one of the things this is used for :)
Ziang's Oriental Food Workshop Thanks.
great to see my pork in the photos! A couple of queries:
1. how long will this last in a jar in the fridge?
2. could we do exactly the same for ginger?
We're over the moon that you shared it with us!
1) fridge is best and 2-3 months
2) you can, but that's more for actual Chinese cooking, most places will just cut fresh ginger and use that :)
Hey I love your channel ! Just wondering how long this will keep for in the fridge?
Just got my first rice cooker and been trying your recipes out. Amazing !
About 2 weeks :) it should always be stored in the fridge :)
@@ZiangsFoodWorkshop thank you so much for taking the time to reply to me ! 😊
Love your videos thank you, would I keep the blended garlic in the fridge? all so how long would it last?
In the fridge always :) and last for 2 weeks
Thanks for another enjoyable video guys.....I had a blender that worked like that so i bought a Nutra bullet and its the best blender ive had.
We have a commercial blender, even for home use and just bought this as this is what most people will have access too, but we might invest in a nutra bullet as we've heard good things
@@ZiangsFoodWorkshopYou wont be disappointed,they are a brilliant piece of kitchen kit.
Thank you your channel is very informative. Can't wait to try the beef chow main..... now my son loves pineapple fritters! HELP
We.will put them on the list :)
Do you need to keep it in the fridge?
Also how long will it last
Kull
Always in the fridge and 2-3 months
Hi just bought your book and it looks amazing just trying to get ingredients together to make my fave Chinese dish chicken and mushroom! Whats aged garlic puree? Can find no reference to it or is it just older puree!? 🤔
This video is making aged garlic puree :)
@@ZiangsFoodWorkshop 🙂🙂🙂
Fantastic videos, really helpful.
Glad it helped
I'll have to try this, thanks. I have a KitchenAid Artisan stand mixer...the gears have broken 3 times in 3 years...not a cheap bit of kit either. I wouldn't recommend them to be honest. Magimix food processors are great btw x
awesome and they are awful, make sure you keep the paste in the fridge :)
👍Spot on and the normal way to do blended garlic paste.
You do the same for Indian Cuisine plus the same for Ginger and Garlic paste 50/50
Nowadays you can buy Taj frozen blocks, pre blended with No additives, 100% Garlic.
Defrost, mix in a bit oil and salt, lasts for months in the fridge.
Brilliant advice there :)
Great video. What type of oil did you use? Also I guess the old 'ice cube container' technique would work for freezing?
Should do, we've never frozen it though and vegetable oil, always veg oil :)
@@ZiangsFoodWorkshop okay thanks
Watching this video and I can't stand garlic as a flavour. However, I don't mind it when it's added as an ingredient, and is use to add depth of flavour, and enhance other ingredients and the taste of a dish. I noticed you use this in another recipe I'm gonna try, so need to learn. Thanks for the video Chin & Choo
Garlic is the best :)
@@ZiangsFoodWorkshop can't agree with that, but I share your love of spicy food, so chillis for the win :)
Great video ,very informative, how long would the purée last for ? Is it best to keep it in the fridge. And would this method be suitable for ginger?
Thank you :) 2-3 months and yes store in the fridge
Another great tutorial thanks!
No worries :)
Just made the garlic and some of your world famous egg fried rice...🤗
😊😊😊
The mum is brilliant. Just subscribed and share a video. Al make this. Can it freeze?
Yes you can :)
Hi, can you tell me how long will the paste keep in the fridge if stored in dry, watertight containers please?
Love your videos 😊
It always has to be stored in the fridge, but easily over 2 months
That looks easy enough. Thanks for sharing 👍
It's very easy :)
Judy made chicken chow mein just like you say a takeaway Chinese nice one
awesome :)
Can this be kept in the freezer for longer?
I am going to make some tomorrow, but I think I will half everything and make a smaller batch to save wastage and save space.
YAH!!!! I love garlic! I used to eat it also, I keep a peeled clove in my mouth when around sick people when I'm not able to get Tribal Medicine. You are great, tasty, smiles and a buttload of talent and skills! ( buttload is a term used by restaurant cooks over here and not a bad term.).
lol butload is a term we use in general to explain a lot of something lol and garlic is so nice and thank you again for your kind words :)
@@ZiangsFoodWorkshop ,
Right on, buttload seems to be a goodthing everywhere, yaaay! Chili peppers, garlic, ginger , onions, pork and tofue are my first loves!
chilli is a must for us too!
How would you be able to tell if it does go off? What would it smell like?
It would smell Really harsh, we recommend making a new bank every 2 weeks and it must be kept refrigerated
Thanks guys noodle prep video soon would be great plz
Already flimed
Hi Chin
Can we cut the ginger into thin strips and with oil to cover , preserve it in the fridge like we did with garlic
Kull
Yes you can :)
Hi, when will the web store be re-opening? I have been on the old and new site but everything is out of stock. Thank you. 😁
Will be soon hopefully
Received my order! Can’t wait to start cooking :) is this just vegetable oil that is used for this?
awesome! and yes beg oil, but make sure you store it in the fridge :)
What kind of oil are you using, is vegetable oil okay ? Also is it fine to store it old (but clean) Jam jars ?
yes veg oil and yes but needs to be refrigerated
@@ZiangsFoodWorkshop Thanks would Sunflower oil be acceptable too ? (I only realised after making it so hopefully it's okay) Also any chance of you 2 doing some seafood dishes using fish, squid or prawns in the future ?
Yeas it would and yes we will
@@ZiangsFoodWorkshop That's great thanks for replying considering the vid is over 2 years old, hope you and your family have as nice as a christmas as is possible during these troubled times!
Chin how do you know when its past its best as mine has a green skin on the top and does not smell too good
Throw it away, that has pasted it, you need to keepmit refrigerated and it will keep.for 2 months
Thank you, i have been checking past posts and realised you have discussed tis before.
Doing your kung po tomorrow so have made some fresh tonight.
Hi guys love the videos but could you show us how to make chilli oil please ?
Yes we've it's on the list, had over 1500 requests and will get round to making videos on all the dishes when we can
How long do you think the garlic will keep for in a glass, air tight jar please ?
must be kept refrigerated, but in air tight glass jar is the best for the fridge, will keep for a minimum of 3 months
@@ZiangsFoodWorkshop Brilliant, thank you :D
Thanks Chin 👍
No worries :)
Where can I purchase msg in powder form I do a lot of cooking mainly Indian but I do quite a bit of Chinese/Korean etc all I have is Maggi liquid seasoning or all purpose spice but it impairs the taste ( too salty) your advice would be appreciated
We sell it on our webstore www.ziangsworkshop.com but any good oriental market shop will stock it
Would it be easier to flatten the cloves cut of the end piece and remove the outer skin then put into your blender, that's the way I do it, so much easier
We’ve tried every method under the sun 😊
Lol @ 2:18 🤣
Yeah it's the garlic breath 🤣🤣🤣🤣🤣
Hi Guys, Can this sometimes change colour?............ more darker? xx
Yes that’s normal :)
How long will the garlic puree keep?
Must be kept in the fridge but about 1-2 weeks
@@ZiangsFoodWorkshop Excellent channel tried a couple of your recipes already superb!
The interaction with your Mum is hilarious keep it up!
Peking chicken recipe please!!
Yes it's on the list :) had over 1500 requests and will get round to making videos on all the dishes when we can
Why do you use garlic and ginger paste instead of fresh sometimes?
We don't use ginger paste, only ever garlic paste and it's for the flavour, the paste ages and changes it flavour profile completely. Most Chinese ho use holds (Not takeaway owners) will have aged garlic. It's need 48 hours to be ready to use, but best is a week.
@@ZiangsFoodWorkshop good to know, thanks
Is this method used for ginger?
no ginger is cut fresh normally
Ziang's Oriental Food Workshop thank you
Yes blenders are funny brutes, my sister has one I just want to kick it all over the kitchen. Refuses to work if it is 1 millimeter out of its housing.
hahaha
Garlic bulbs. . The cloves are inside..
Love you two..Down to earth earthlings ...xxx
Mmmm sorry it's me again but Tesco do the really large garlic or they do where I am..You need to go to a Extra and they're 50p each and massive..I'm an Indian cook and I lived in Goa for over a year a few years ago..For all my life I've cooked and loved food..I show people how to cook dishes from around the world, I've been there, but my love is India. Chinese cooking only came to me a few years ago after Korea and Malay..But having visited Sichuan I'm in love..I know this is restaurant food and that's fine it's good to know how that is done and I will probably cook a lot of the dishes you've created on your channel..You my friend are great but your mum is fab lol..Mums are special and they cook great food :-)
That's awesome and yeah the large garlic is expensive for is too, even buying in bulk. So glad you're enjoying the channel and understand this isn't traditional food :) mum is the star and I'm under no illusion that it's the both of us, I know mum is the key to our success and in no way is that hurt my pride 😊😊😊😊😊😊😊
Hey Chin, what sort of oil do you use? Ie Vegetable, sunflower, rapeseed, etc
We use vegetable oil :)
Little known fact, put garlic on the bottoms of your feet and shortly you will taste it.
yeah we learnt that at school :)
@@ZiangsFoodWorkshop ,
EEEEK, I'm Captain Obvious,lol.
in america it's illegal to say "oriental"
Yeah and thats stupid, no one whos Oriental is offeneded by being called Oriental, because we're Oriental 😂😂😂