Hello from Scotland I'm so glad I found you guys, I think I'm a good home cook and everyone in family love my cooking, but now I've found this channel I think it's going to take me to the next level. Love the dynamics between you and your mum.
Absolutely fantastic, priceless knowledge on how to prepare and cook your best loved Chinese meals in the comfort of your own home. Hehe I just love your crazy mom, you guys rock !
Awesome channel! I Love watching you both and how you nail that real authentic takeaway experience, which really is the results we are all looking to achieve! Thank you guy's.
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
Hi! What do you do with the oil that settles on top of the paste? Do you use it for anything in particular or just keep it in the jar to preserve the paste? Thanks
OMG! Amazing stuff! Just like the takeaways I used to eat in Scotland. Yummy yummy yummy!! So my mum now follows you and my bestie AND we all made beef curry and fried rice for Saturday night rather than a take out, it was even better and no take outs for us any more. Thank you
looking forward to this one i'm doing it tomorrow!!! well the curry paste tomorrow then the curry on Sunday but may wait a few days like you said until i use the curry paste but keep it up this is a unique channel as the amount of people i speak to at work can never ever get Chinese food to taste like takeaways you have really found a niche in you tube right here and that is why i'm still here :)
thanks, we know alot of places will hate us for this, but if i'm honest there not chefs, they bought a business because there face fits and not for the love of cooking like us.
This looks absolutely delicious and I will definitely be trying this at home! Thank you so much for taking the time to make these videos I can’t wait to give some of these dishes a bash. Your mum rocks by the way 😂 so funny the pair of you. Thanks again!
Ziang's Oriential Food Workshop not good I’m afraid guys but I’ll give it another go. Tried to make the paste. Mine was a lot darker than yours and it clumped up when adding some of the flour. I stayed with it and carried on mixing until it got thinner. Then I panicked because after about 20 minutes I thought it was too thin and added the rest of the flour which resulted in me burning the lot!!! Gutted.
@@SpartanHamster84 argh man, that's heart breaking. We've had a few people try this and it's worked beautifully for them. It's so hard to say what's happened with out being able to watch it.
Ziang's Oriential Food Workshop I think it was fault putting more flour in at the last moment. We live and learn and I definitely won’t make the same mistake. Thank you for getting back to me though. Love your videos and I’m determined to carry on
@@SpartanHamster84 thanks and yes that sounds like where you went wrong, if it's water and you want to thicken us potato starch and water, or corn flour if you don't have potato starch
Hi Chin and Choo , I did your awesome curry paste and left it in the fridge for over a week before making a chicken curry, I have never tasted a curry so good, it’s so much better than my local takeaway, love you guys you’re both pure Awesomeness 👍👍👍👍 lemon 🍋 chicken is next on the list 💪🏼
@@carlawhite4517 hey Carla the curry after giving it time in the fridge ( a whole week ) for the flavours to develop was really really good . I Did the lemon chicken today and that was equally outstanding , Hats off to Chin and Choo 💪🏼😁
I've been looking for exactly this recipe for chinese takeaway curry for a long time. The mashed banana variation sounds intriguing. I'm going to look at your egg fried rice video next. Thanks.
I've noticed it's mostly English Chinese takeaways that use peas in curries , I've not found one in Scotland that does , I prefer my curry extra extra hot , I may try make this 😊
Love your work, have made the paste thank you for delivering the curry powder so quickly! In the video you use coconut block but it isn’t listed in the ingredients! Can you follow exactly the same recipe but use chicken?
Think I'm obsessed with your videos, and I'm now very hungry! A couple of questions... - When will your book be back in stock? - Can you post a link for the MSG you mention? - Have/Can you post a link for chicken steamed buns? - Also I know this is not on the Chinese takeaway menu but being in the industry you might know... do you have a recipe and know how to make fried chicken shop chicken (similar to KFC), or know what the premade seasoning flour is they all seem to use, as it all tastes the same? Thank you in advance.
Hi can I ask what coconut product are you using? It's not listed in your ingredients and do you have to add this? I love your channel, keep up the good work x
Hi, I love your channel!! you make things super easy but I do have a question. I have made the curry paste and you said one heap desert spoon makes one portion. I have a family of 4 so to make the curry paste into a curry do I times all the ingredients by 4?
Hi, thanks for all the videos, I have been watching so many of them over the past few days, I finally found your Young Chou fried rice (I was looking for Special 😅 now I know) can I use this same recipe to do a special curry obviously adding in the different meats? Thank you. Keep up the great work. Steve.
@@ZiangsFoodWorkshop Ohh nice thank you ☺️ I have been absolutely loving your videos I have saved a few of them so I can try them out. Thank you to you and your Mum, she is awesome by the way ☺️ cheers.
Egg is bitty and if you know how to use bicarb it’s not bitter but what do we know, only have restaurants in the top 10 and 1% on trip advisor and are one of the 3 finalist for best street food on the uk 2022 🖖🏼
Loving your work! I try to avoid refined sugar, so I would love to see you guys make a curry using bananas to sweeten it like you mentioned. Looking forward to more vids!
Ziang u make me pmslol! Ur a good teacher mum is too but ur giggle starts me of with the girley giggles but i snort like a pig. So i am sat on my own sounding like i am snuffling thru a forest for truffles lol. I never knew what msg was had to look it up but thanks i am learning heaps from u & lovely mum she is gorgeous. Safe journey back home then back to blighty i look foward to seeing her with u on the chicken & mushroom vid. It bugs me when i order a chicken curry & there is no mushrooms in it. Its not the same without them. I bet its lush cooked by a fungai like u! 🤣👌 sorry i couldnt resist. 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, your mum looked famished by the end :) I see you only use a large tablespoon of the actual curry base that was made in the previous video. Since it's quite a lot of curry base, how do you store it and for how long does it keep ?
I've made the paste, and left it on counter for 3 days now. However, when going to use it a little bit of the oil went green when lifting paste out is this normal ?
I love the fact your "go to" dish is beef curry? Same as mine, if you want a little tip with the eating, not the cooking obviously, have it with chips (common I know) salt and vinegar the chips but put lots of vinegar on the the chips and then pour the curry over the top. Trust me there is something about adding the extra vinegar that really adds to the curry.
The 'vinegar' used in chip shops and takeaways is not actually vinegar. It's ‘non-brewed condiment’ (yum yum). I don't know if it tastes better than real vinegar in the beef curry and chips context.
@@ZiangsFoodWorkshop Yes you're making a instructional video so it would be a better example if you removed the rings....not wanting to annoy you but I myself nearly died of food poisoning.
Why not use coconut milk powder instead of the block so it breaks down easier? Just a thought. Have had your book for a while now and it's awesome. Had most ingredients in my cupboards until yesterday evening I was making chicken balls and all my wall cupboards came crashing off the wall. Was very lucky stood next to a fryer @ 190 degrees. Never seen so much rice, noodles and smashed glass everywhere. Absolutely gutted i lost all my sourced ingredients, but more gutted having to order a takeaway pizza as a quick fix. I think chicken balls are off the menu for a little while.
Would this method of tenderising also work for chicken breast? I know my local take-away uses bi-carb a lot for their meat. Sometimes it has an unpleasant taste and smell if they use too much.
Yes but they would use it for chicken, they would buy 60%-80% chicken breast, depending on how cheap they were, that's why there chicken is always so soft, it x amount chicken and the rest is pumped with water
@@ZiangsFoodWorkshop i watch all your videos but forget to comment but they are all class mate you and your mom different level top man keep the videos coming 😄👍👍
Thank you! It’s our 43rd anniversary tomorrow and my wife favourite dish, I am trying to make lamb curry for her. Much regards and love to your Mom! Made the paste already and looks good, thanks again for the recipe! Cheers
Hey, I made the paste 2 days ago and tried making a sauce with it to day. Added the same pure coconut block as you added some msg, salt and a it of watered down chicken stock cube to get right consistency but it’s like there is no flavour. It smells and looks good but don’t really taste of much. Any ideas please. Thank you
thanks and this video is over 5 years old now, we haven't put load music like that since, we do have background music now, but thats because the mics pick up breathing so it lessons that noise more
Very nice I be making this paste this week I need to order some ingredients first. Very surprised their was no mushrooms added that's my fav part of the dish :)
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
Water chestnut? Has to be in there bro! Propper fresh ones if you can get them if not tinned are still good.
One of the best cookery channels on here. So different and honest
Jack Thole thanks man, that means so much to hear!
@@ZiangsFoodWorkshop hi where can i see the recipe? Thanks
Hello from Scotland I'm so glad I found you guys, I think I'm a good home cook and everyone in family love my cooking, but now I've found this channel I think it's going to take me to the next level. Love the dynamics between you and your mum.
really hope we can help :) and thank you :)
You have such a joy when you are cooking, it reminds me of cooking with my polish/ukranian mother as a child! Well Done !
Mum really is amazing
Sweet! Love you guys! So nice of you to do these and it's awesome to see your relationship with your Mum!
haha thanks, we do argue alot though, but its forgotten seconds later.
aww shes lovley your mum your doing a great job together cant stop watching thx
Thank you :) mum is amazing right!
Absolutely fantastic, priceless knowledge on how to prepare and cook your best loved Chinese meals in the comfort of your own home.
Hehe I just love your crazy mom, you guys rock !
shes crazy awesome right! and thats already on the list
Awesome channel! I Love watching you both and how you nail that real authentic takeaway experience, which really is the results we are all looking to achieve! Thank you guy's.
thanks, were working on some new stuff, but summer hours are mad for us! 14 hours aday 7 days a week, and mum is 60 now
Your poor mum is always STARVING!! 😂
Maybe she needs feeding in between videos too??
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
Ziang's Food Workshop please add more ingredients so I can support you guys. Maybe do a full spice kit for your curry sauce, that would be great.
Why in every video you keep saying s m g ? Are you getting paid to promote it ? .... it's a well known fact you can eat food with out it
I can’t get in to ur web store for some reason. I’ve tried different devices but don’t work. Any ideas cause I wanna buy stuff from you. Cheers
Hi! What do you do with the oil that settles on top of the paste? Do you use it for anything in particular or just keep it in the jar to preserve the paste?
Thanks
Is this the same for chicken curry? Thanks guys great work x
Thanks so much for presenting all this wonderful food. I will definitely try the recipes out - both of you have inspired me.
please do and email photos what you've done so we can put them on our videos at the end :)
OMG! Amazing stuff! Just like the takeaways I used to eat in Scotland. Yummy yummy yummy!! So my mum now follows you and my bestie AND we all made beef curry and fried rice for Saturday night rather than a take out, it was even better and no take outs for us any more. Thank you
No thank you for watching! So glad we could help!
looking forward to this one i'm doing it tomorrow!!! well the curry paste tomorrow then the curry on Sunday but may wait a few days like you said until i use the curry paste but keep it up this is a unique channel as the amount of people i speak to at work can never ever get Chinese food to taste like takeaways you have really found a niche in you tube right here and that is why i'm still here :)
thanks, we know alot of places will hate us for this, but if i'm honest there not chefs, they bought a business because there face fits and not for the love of cooking like us.
Honestly I have to say I'm really loving theses videos could watch theses all day long makes me so hungry say hello to mum for me what lovely lady 👌
Thank You, mum is the star of our channel for sure 😊😊😊😊😊
This looks absolutely delicious and I will definitely be trying this at home! Thank you so much for taking the time to make these videos I can’t wait to give some of these dishes a bash. Your mum rocks by the way 😂 so funny the pair of you. Thanks again!
Thanks! Mum is so funny to watch right! Let us know how you get on!!
Ziang's Oriential Food Workshop not good I’m afraid guys but I’ll give it another go. Tried to make the paste. Mine was a lot darker than yours and it clumped up when adding some of the flour. I stayed with it and carried on mixing until it got thinner. Then I panicked because after about 20 minutes I thought it was too thin and added the rest of the flour which resulted in me burning the lot!!! Gutted.
@@SpartanHamster84 argh man, that's heart breaking. We've had a few people try this and it's worked beautifully for them. It's so hard to say what's happened with out being able to watch it.
Ziang's Oriential Food Workshop I think it was fault putting more flour in at the last moment. We live and learn and I definitely won’t make the same mistake. Thank you for getting back to me though. Love your videos and I’m determined to carry on
@@SpartanHamster84 thanks and yes that sounds like where you went wrong, if it's water and you want to thicken us potato starch and water, or corn flour if you don't have potato starch
U guys are so funny! Totally loving ur videos not just for the cooking (cause I haven't done any) but ur personalities my god such personable people!
Hi Chin and Choo , I did your awesome curry paste and left it in the fridge for over a week before making a chicken curry, I have never tasted a curry so good, it’s so much better than my local takeaway, love you guys you’re both pure Awesomeness 👍👍👍👍 lemon 🍋 chicken is next on the list 💪🏼
Oh fab let me know how it goes
@@carlawhite4517 hey Carla the curry after giving it time in the fridge ( a whole week ) for the flavours to develop was really really good . I Did the lemon chicken today and that was equally outstanding , Hats off to Chin and Choo 💪🏼😁
Brilliant!!!
I smile the whole way through your videos absolutely brilliant
What an amazing comment! Thank you :)
Dude, your mum is adorable. ♥️
Cheers guys I'm x butcher fully qualified,so know where you guys are going,cheers,dang so love your vids,give a BIG kiss to mum,ha ha n thanks,xxxx.
Thanks Dom, always love reading your comments :)
I love watching you two . God bless you and your mum.
Thank you 😊
@2:33: Glad you left that accident in, it made me laugh out loud!
haha your welcome
Lovely channel, very well presented, straight to the point and most of all, great fun to watch.
thanks its our busy time of year so making videos is hard, we will be making some as soon as the season has started to get slower
I've been looking for exactly this recipe for chinese takeaway curry for a long time. The mashed banana variation sounds intriguing. I'm going to look at your egg fried rice video next. Thanks.
Hope we can help!
Now up to 5,000!!! So glad that I found your channel; so funny and real (Choo is a superstar!). That curry looks bang on!
Mum is the best right and again thank you for such a lovely comment!
You guys are amazing ❤ thanks for everything you do.
Thank you 😊
I've noticed it's mostly English Chinese takeaways that use peas in curries , I've not found one in Scotland that does , I prefer my curry extra extra hot , I may try make this 😊
Yeah it is, i hate peas in mine to bd honest and extra hot for us yoo :)
Love your work, have made the paste thank you for delivering the curry powder so quickly! In the video you use coconut block but it isn’t listed in the ingredients! Can you follow exactly the same recipe but use chicken?
I was wondering about the coconut block too
I got the block from chin and choos website
The beef curry looks beautiful. Your great to watch too. So funny.
It was :)
I just found your channel with this video. Thank you for the lessons! I'm sure I'll learn a lot more!
Glad we could help!
Your channel is as addictive as the food your cooking 😁
Hahha thank you 😊😊😊😊
Thank you for your time and energy,and your tips on Chinese food tips💚💚💚
No worries :) thanks for watching!
That looks delicious, I always love a Chinese curry with button mushrooms in but not many takeaways seem to do them anymore.
Yeah because only 1 in 300 orders would order it
@@ZiangsFoodWorkshop Fair enough but I do love them ☹
Thanks for the videos.
Could you freeze the curry sauce in batches for future use?
Yes you can!
Just found this channel and its just the best xx
Thank you:)
Think I'm obsessed with your videos, and I'm now very hungry! A couple of questions...
- When will your book be back in stock?
- Can you post a link for the MSG you mention?
- Have/Can you post a link for chicken steamed buns?
- Also I know this is not on the Chinese takeaway menu but being in the industry you might know... do you have a recipe and know how to make fried chicken shop chicken (similar to KFC), or know what the premade seasoning flour is they all seem to use, as it all tastes the same? Thank you in advance.
Very tasty well done both , thanks Ivan
Amazing recipes! Love you guys...
Thank you, we love you for just being here:)
Hi My local sells these mushrooms in a black broth
I’ve always wondered what they use for the broth, any idea?
Thanks
love it, fantastic videos! your mum is great!
Thank you, mum is awesome 😊😊
Your mum is really great, loving your videos.
@@evagarth Thank you :)
I will be trying this this weekend lovely stuff! Your channel is the nuts 🥜
Thanks and great use of an emjoi 😂
I want to see orange chicken, the breaded kind. Sweet- not too hot.
Thank you both! You do a great job!
It's on the list to do:)
not breaded! battered.
Just subscribed brilliant love my Chinese food and now can try and make myself thanks to you guys.keep up the great work :)
Tenderizing and flavouring meat is such an important subject. Look forward to anything on that.
anthony donnelly brilliant. Ill be doing that video while mum goes back home to visit family.
Thanks for the mention guys, love the video, boy can your mother shift food lol 😂😂😂😂😂😂😂
no worries and yeah, she eats soooo much haha
What a great channel , I’ll be cooking at home from now on for a fraction of the price . Thank you
No worries:)
Sweet mother and son duo’ 😀 Beef looks delicious!
Thanks:) that means alot :)
Hi can I ask what coconut product are you using? It's not listed in your ingredients and do you have to add this? I love your channel, keep up the good work x
Its coconut block, we sell it on our webstore www.chinandchoo.com/shop
You both are amazing..you make me hungry.. I am cooking mine now beef curry
Thank you :)
Great vid. Trying this for sure. Very reassured by: "From start to finish, it only takes... about 4 hours". 🤣🤣🤣
😂😂😂
Hi, I love your channel!! you make things super easy but I do have a question. I have made the curry paste and you said one heap desert spoon makes one portion. I have a family of 4 so to make the curry paste into a curry do I times all the ingredients by 4?
Yes tikes everything by 4 :)
Hi, thanks for all the videos, I have been watching so many of them over the past few days, I finally found your Young Chou fried rice (I was looking for Special 😅 now I know) can I use this same recipe to do a special curry obviously adding in the different meats? Thank you. Keep up the great work. Steve.
Yeah, we will do a special curry video at some point :)
@@ZiangsFoodWorkshop Ohh nice thank you ☺️ I have been absolutely loving your videos I have saved a few of them so I can try them out. Thank you to you and your Mum, she is awesome by the way ☺️ cheers.
Great looking food. If I'm ever near your location, I will stop for some food. Just been on Tripadvisor to see some of of the food you sell, awesome.
Thanks :) yeah we're pretty well known locally, and people literally travel across the country to just try our food :)
How about salt & pepper Ribs, Pleeeease
Your mum's fantastic..but she gobbled up that curry as if she had not been fed in a week...love the videos. Keep up the great work
Thank you so much and mum Loooovvveeees food!
You both are brilliant well done
Thanks :) we really try to get the best content we can out
Mum like just gimme that plate son you chat away 😂😂😂💙
She loves her food 😂😂😂
Hi love your videos, you two are great. Ok I have a question when you let the curry rest do you put it in the fridge or do you leave on stove. Cheers.
At room temp :) in a cool place
The white of an egg is better for velveting your meat or chicken as the bicarb tastes bitter. Makes the meat or chicken taste silky smooth 👌
Egg is bitty and if you know how to use bicarb it’s not bitter but what do we know, only have restaurants in the top 10 and 1% on trip advisor and are one of the 3 finalist for best street food on the uk 2022 🖖🏼
Man these just make me sooo hungry can't wait to try some of these recipes out!
Haha let's us know how you get on if you do!
@@ZiangsFoodWorkshop oh don't worry I will do. I'm getting a shopping list full when I get chance. Keep up the good work. Really enjoy these vids!
How much bi carb would u use for two large chicken breast for chicken curry. Great channel.
Takeaways would pouch there chicken, we have a video on it
Loving your work! I try to avoid refined sugar, so I would love to see you guys make a curry using bananas to sweeten it like you mentioned.
Looking forward to more vids!
We will at some point :) but sugar is still added in that curry too
Great recipes. When's the book expected to be back in stock?
Been delayed so late may at the moment
Would love to see a chicken chow main , will definitely be trying some of these ,as soon as I get the MSG , thanks 👍
Awesome let us know how you get on :)
Gimmy now I am starving! Great video as usually chin n choo
hahah and thanks :)
Ziang u make me pmslol! Ur a good teacher mum is too but ur giggle starts me of with the girley giggles but i snort like a pig. So i am sat on my own sounding like i am snuffling thru a forest for truffles lol. I never knew what msg was had to look it up but thanks i am learning heaps from u & lovely mum she is gorgeous. Safe journey back home then back to blighty i look foward to seeing her with u on the chicken & mushroom vid. It bugs me when i order a chicken curry & there is no mushrooms in it. Its not the same without them. I bet its lush cooked by a fungai like u! 🤣👌 sorry i couldnt resist. Xxx
😂😂😂 glad we can make someone laugh :( and hope we can keep teaching you new things :)
Very honest people great cooks
thank you :)
Hi, your recipes are fabulous, do you have a recipe book please i could buy, thank you xxx
Thank you :) we have one up for pre-order:) on our webstore
Www.chinandchoo.com/shop
Love you both! Awesome! Now I am hungry! 🤣
hahah thank you :)
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
which wok is that you are using. It looks like cast aluminum.
Love your videos. The link to curry paste doesn’t work atm tho 👍
Thank you, someone else said that a few weeks ago so I tried to fix it, annoying it hasn't worked
Try it again, replaced it again, it's working for me
My heart goes out for you watching this delicious beef curry cook and not being able to eat it
hahah its ok, i won the bet in the end and now eaten at least 4 cows since lol
Nice recipe, love the interaction with the moms!
Thank you, mum is awesome :)
Great video, your mum looked famished by the end :) I see you only use a large tablespoon of the actual curry base that was made in the previous video. Since it's quite a lot of curry base, how do you store it and for how long does it keep ?
We store it in a cool dry place and it will last 2-3 months :)
Can't find the save button ? Xx
This looks amazing....could you please show us how to make Char Siu Pork ???
I would like to see that too please
Yes, please show us how to make that also..
Would you need to use sugar if you used the goldfish paste ?
Yeah most pastes weve tried you need a touch of sugar
Looks just like my old local, definitely trying it with the paste.
🙂🙂🙂
Your mum is a legend
Huge legend 😊😊😊
I've made the paste, and left it on counter for 3 days now. However, when going to use it a little bit of the oil went green when lifting paste out is this normal ?
green? if you me green mouldy then no, i you mean the colour of the oil its self has turned green then yes
Yes I mean the oil itself. And it went green when getting some paste out
I love the fact your "go to" dish is beef curry? Same as mine, if you want a little tip with the eating, not the cooking obviously, have it with chips (common I know) salt and vinegar the chips but put lots of vinegar on the the chips and then pour the curry over the top. Trust me there is something about adding the extra vinegar that really adds to the curry.
The 'vinegar' used in chip shops and takeaways is not actually vinegar. It's ‘non-brewed condiment’
(yum yum). I don't know if it tastes better than real vinegar in the beef curry and chips context.
May I ask what do u put in to make it spicy plz
We’d just add chillies to it
Just for future information its advised to remove rings before food handling as germs can gather under the ring
yes we all have level 2 health and hygiene qualification as we need them by law to cook in our restaurants. We're making a video.......
@@ZiangsFoodWorkshop Yes you're making a instructional video so it would be a better example if you removed the rings....not wanting to annoy you but I myself nearly died of food poisoning.
Well done and thank you
😊😊😊
@3:20 what did she put in there? "coconut" what?
Coconut cream, it comes in a sold block
@@ZiangsFoodWorkshop ok. can I use coconut milk instead?
roldancbu no it Lana completely different flavour, you can in theory but it won’t be the same
@@ZiangsFoodWorkshop ok I will usa that. thanks!
Why not use coconut milk powder instead of the block so it breaks down easier? Just a thought. Have had your book for a while now and it's awesome. Had most ingredients in my cupboards until yesterday evening I was making chicken balls and all my wall cupboards came crashing off the wall. Was very lucky stood next to a fryer @ 190 degrees. Never seen so much rice, noodles and smashed glass everywhere. Absolutely gutted i lost all my sourced ingredients, but more gutted having to order a takeaway pizza as a quick fix. I think chicken balls are off the menu for a little while.
It the flavour is different and its cheaper, remember takeaway food is fast food, but if you want to use powder then do :)
Is beef curry made differently to chicken curry in Chinese takeaways? I assumed it would be exactly the same except different meat.
The same
Looks amazing. Thank you for sharing.
My pleasure 😊
Would this method of tenderising also work for chicken breast? I know my local take-away uses bi-carb a lot for their meat. Sometimes it has an unpleasant taste and smell if they use too much.
Yes but they would use it for chicken, they would buy 60%-80% chicken breast, depending on how cheap they were, that's why there chicken is always so soft, it x amount chicken and the rest is pumped with water
@@ZiangsFoodWorkshop thats interesting. How does the average home cook get ahold of that chicken? And do you recommend doing so?
@@xKellogsx some supermarkets will sell it pre cut in the frozen section, other wise normally chicken is fine
Looks amazing..I'm making this tomorrow. Thanks so much for the recipe. New Subscriber
Brilliant :) and welcome
@@ZiangsFoodWorkshop it came out amazing...I just added sliced fresh chilli to the dish at the end...just my personal preference
Making the curry paste takes so long I wish you'd sell it.✌️😃
We did last week, it went out of stock 15 minutes after being on sell!
It thickens it be because coconut absorbs moisture
I see, thanks for pointing that out 😊
@@ZiangsFoodWorkshop try using coconut flour and you'll see how absorbent it really is.
Love Chinese curry but I always go with chicken. Singapore vermicelli and curry sauce is nice too.
Nice
That looks pukkka i was that hungry watching it i had to order one but will try to make it myself soon .. great video 👍👍
Thank you :)
@@ZiangsFoodWorkshop i watch all your videos but forget to comment but they are all class mate you and your mom different level top man keep the videos coming 😄👍👍
Scott Oliver honestly, that means so much to hear, you have no idea :)
Hello from Canada! What does the abbreviation for the amount of paste? It says D/S
Dessert spoon :)
Thank you! It’s our 43rd anniversary tomorrow and my wife favourite dish, I am trying to make lamb curry for her. Much regards and love to your Mom! Made the paste already and looks good, thanks again for the recipe! Cheers
Hey, I made the paste 2 days ago and tried making a sauce with it to day. Added the same pure coconut block as you added some msg, salt and a it of watered down chicken stock cube to get right consistency but it’s like there is no flavour. It smells and looks good but don’t really taste of much. Any ideas please. Thank you
More msg and salt, curry uses the most msg out the lot
@@ZiangsFoodWorkshop thank you. I will give it ago tomorrow and let you know the out come.
I'm a subscriber and customer of your online shop - a serious fan🤩 Please don't get upset, but lose the music, it's not needed. Another great video.
thanks and this video is over 5 years old now, we haven't put load music like that since, we do have background music now, but thats because the mics pick up breathing so it lessons that noise more
Thanks for clearing that up@@ZiangsFoodWorkshop
Hi can you please put up a link where to buy msg I love your channel
yes www.chinandchoo.com/shop
Very nice I be making this paste this week I need to order some ingredients first. Very surprised their was no mushrooms added that's my fav part of the dish :)
Where we are we don’t add mushrooms:) but of course you can
@@ZiangsFoodWorkshop No worries thank u :)