Ziangs Chinese Takeaway Must Have Ingredients, the essentials
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- เผยแพร่เมื่อ 20 ต.ค. 2024
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)
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Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
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Best kind of cooking utensil for use with non-stick woks: amzn.to/2CAnbtZ
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Your mum really makes these video's she's great
Yeah she's the only reason people watch 😊
Ziang's Oriental Food Workshop not the ONLY reason...the tips are amazing too 😉
You both definitely need to be on TV. Tremendous work, both of you.
No one wants us lol we tried 😭😭😭
What I'd like to see, if it doesn't exist already, is a guide to the basics of chopping ingredients. I know everyone knows how to chop, I do it all the time. But the exact method makes a lot of difference when it comes to replicating takeaway dishes at home. Those 'squared' onion and pepper pieces for instance. Also exactly how to divide a chicken breast and other bits of meat. I know it may sound too basic but it's all very important.
Thankyou so very much, love you guys. I'm sure my wife and children would echo that, as I'm now cooking Chinese food like a pro thanks to you. Best channel on the web by far.
hahah glad we could help!!
I'm vegetarian and I really really love Chinese good massive fan of your videos and it has helped me buy the right ingredients. Can you put up some nice vegetarian recipes please 😃
Love watching you both,mum is gorgeous
I came across your channel by mistake and I am hooked. I love, love, love the banter between you and your mum. It's a shame none of your restaurants are in London. I will be trying a few of your menus. You give detailed instructions when cooking. Thanks for sharing the secrets of the Chinese take away. Please don't ever change your style of presenting. 👏👏
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
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
Ok, fell into the rabbit hole that is TH-cam, stumbled across this channel, without doubt the best food channel on TH-cam awesome guys keep up the good work.👍
hahahah best comment I've read all week! Thank you :)
Ziang's Oriental Food Workshop Thank you 👍 it really is a great channel, you and your mum have been putting a huge smile on my face. You really should do a demo for ITV or Sky you really are that good. Also, I came to you after watching Kiefer Sutherland (came up in the recommended) yes honestly the real Kiefer Sutherland who also does cooking TH-cam videos, how I found Kiefer I can’t remember but you know how the TH-cam rabbit hole works 😁. Anyway I’m binge watching all your videos keep up the brilliant work👍
Totally true about easy cook rice. And it's really annoying because the big supermarkets seem to only sell easy cook now. I bought a pack of Uncle Ben's Long Grain the other day because it was the only pack without "easy cook" on the front. Cooked it and it was like eating little bits of plastic. Checked the back of the box and it says "Par-boiled rice" on it in small print - so basically it's easy cook too. So annoying that they do this. And it's not like easy cook rice is nice for other non-Chinese dishes. It's horrible whatever you cook. I assumed the reason is meant to be that it's more convenient and people want grains that don't stick but then I wondered if maybe the reason is that it's absorbed some water so basically they are increasing the weight of the rice. I know the raw rice seems dry but it will probably still have a certain amount of water. Well, whatever the reason, it's bloody horrible.
Demystifying cooking is a great skill... You two have it. I f I am ever down your way, I shall be sure to come and eat.
Awesome:) and thank you 😊
Another great video Chin, so informative
Thanks graham
i cant belive i only just found this channel
i love it
Thank :)
Already had all of those at home. I'm such a geek.
Nice :)
Pay attention to your mum, Chin. The poor love was trying to get her tag line (Happy cooking, happy eating) in on 5 separate occasions before she finally managed it. lol Thanks for getting the kit sorted out - it looks good.
lol poor mum
Lol and that all mum ever says now I have to cut it out alot because she says it before we are even near ending because she's not listening to me 😂😂😂😂 this time I left it all in
I can't agree more! Lucky Boat No1 noodles are the best! I never heard of them before but thanks to you guys I ended up with 9Kg of them!
Everyone so far has commented that they are the very best they have ever tasted and that's without any prompting from me. I think that for my Wife and I one bundle of noodles will do us both as we are getting on in age and have lesser appetites than before. The book is getting a right old hammering at the moment. 😍
Amazing :) really glad we could help :)
Mums joke went right over your and my head too. A level, O level indeed! Lol and yes Sade I think is correct too. It’s hard to do an essentials video but I think you nailed it. Got to start somewhere and that’s a great base. Maybe a rice wine? But where do you stop? Xx 💋
David Carroll yes Sade is pronounced correctly as Sh-ah-day.
Absolutely to rice wine as an essential.
Yeah wemt straight over my head lol Most cheap Chinese takeaways won't even use it, you can get most of the flavour without it and most people don't even use it properly so we thought adding it wasn't really essitianl xxxz
We disagree, people don't really use it right, they cook it off and too long and in most things it's used it the mega flavour from spices over powers it, for this reason we left it off
Ziang's Oriental Food Workshop as you are showing us how to cook takeaway style food rather than restaurant quality food I'm more than happy to go with your opinion.
Great vid. Will definitely get one of these kits! Love your vids! Just no nonsense and easy to follow
Thanks mike :)
many thanks for the video...I have most of the things you have in my kitchen....just have few more things to get....your tips are great ......keep up the good work...
Thank you :) hope you keep watching :)
keep doing what ya doing, love ya vidz and learning loads :)
Thank you :)
Looking for some advice here guys..It only struck me the other day.. Chinese chefs use different oils called scented..These oils are added just before serving..I haven't a clue what they are but only noticed it the other day when I bought something from my local takeaway..The oils are made by the chef..It's reminiscent in all their meals..Seseme oil is not one of them I've tried that...These oils totally transform a dish gives it it's distinctive takeaway flavour..It's not MSG I use that all the time..It could be quite possible some kind of fragrant oil ...Hopefully you can't point me in the right direction..Thanks guys your doing a great job...
There afew, the main is olde oil, they use the oil from fryers to cook with, this adds a lot of flavour as its has cooked hundreds of dishes with spices in it, like ribs, spring rolls etc. Some places with use a fragrent oil they make them seleves which is totally different from chef to chef, but only high end places will do this
@@ZiangsFoodWorkshop Thanks sounds probably about right..Old oil or reclamed is something I will never have..I will try to make something similar to compensate and as you said all chefs will have their own take on this..This will help me lot..Thanks guys..
Nice lists of essentials. I have to agree with this list. Great video as always.
Thank you, great to see you been awhile :)
@@ZiangsFoodWorkshop We watch a lot of your videos. We just don't comment on them as much as we usually do.
I love your mum! We have an oriental supermarket/warehouse near me and what me and my partner say is the more u cant read on the product... the more authentic it is... and tbh getting it from there you can really taste the difference
Hahah so true lol
Thank you guys,this answers my previous email😁
Hi - enjoying the videos! Just wondered about another secret ingredient ... Chicken Powder (made by Knorr). Got it from the Chinese Supermarket and it adds a great flavour to pretty much all stir fries.
not many places will use it, but some old school takeaways will as its expensive compared to how much it was 15 years ago, especially in the curry sauce.
Thanks for the tips. Your mum gets younger every day :)
Lol I hope I will age as well
Why didn't I find your channel sooner? Fantastic stuff and now I know where I've been going wrong. Shame I don't live down that way any more (used to live in Lynmouth), but I shall be ordering soon and cooking shortly after! Thanks, and hope the hand is healing nicely.
Thank you and Lymouth is very close to us!
Happy Cooking Happy Eating!!!
Lol yes! #HCHE ;)
I love you guys so much you have taught me so much. Next payday can wait to get your book xxxx
That’s amazing, we can’t believe how many people have actually listen to us and watched, we kind of taken back by it.
Another great video guys... Could you post a list of the essentials including the best brand name of them? I went to the Asian market Saturday but was blinded and confused by the amount of choices! I've got my sisters and mum into your channel now so looks like some cook off are in the pipe line👍😁
If you go on our website the brand names are all in the description for this kit, link to the webstore in the description:)
Ziang's Oriental Food Workshop p
@@paulstockill6770?
Where can I buy eastern star curry powder in Australia?
Love your video's man. I'm interested in what utensils you recommend maybe you could do an essentials video.
Thank you and yes we have one planned:)
I’ve got all these except yellow bean sauce. Amazing channel.
You are welcome :)
Just ordered my kit can't wait for the cookbook 😊
Awesome:)
Great video guys, will be stocking up on these essentials after this video.
Thanks and glad we could help :)
The comedy duo strike again; great entertaining and interesting video.
Thank you 😊😊😊😊😊😊
just found your channel, you guys are hilarious thanks for this video keep it up :D
Thank you :) we love making these
if you cant get the lucky boat noodles , what others would you suggest please?
thanks guys for the very informative video again
No worries thanks for commenting as always :)
Do you have any videos using these ingredients? I bought most of this yesterday but now sure what to use the hoisin and yellow bean for etc . Thanks
Yes all our video's use parts in the kit
Hey, don't knock 5-spice. Whenever I make egg rolls I use a dash of 5-spice to season the cabbage. I don't know how you make yours but mine I use cabbage, of course, carrot, ground pork, and jicama. To make it easier for the carrot, I use a potato peeler to make the carrot very thin so I don't overwhelm the egg rolls with carrot flavor. You could dice it small too. I cook the pork, add the cabbage and carrot, cook it down a bit, then add the jicama(cause it's very tender already, Don't want to turn it into mush. I Julian the jicama). Then I add maybe a half teaspoon of 5-spice. Cook it down another 5 minutes and then let it cool. I can't give you measurements cause I don't measure the cabbage, carrot, or jicama. I can say I use a fairly large whole head of cabbage. What I do is add 1/4 the amount I have in cabbage in carrot and jicama. Give it a try, you may like it.
Sounds awesome and we are not, where knock in western perception of it, it's not used as much as people think, like sesame oil, people think it goes into everything we make lol
@@ZiangsFoodWorkshop Same westerners that think you all look alike. I wouldn't put much stock into what westerners think.....lmao
U forgot white pepper!
Thx for this... Gotta a grab some more items!
White pepper isnt used anywhere as mich as people think, o can only think of 1 dish on a takeaway meni that uses it, but like we always say, if you want to use it that awesome, after all if its right for you, how can it be wrong 😊😊😊
Hi, just got your cook book it’s amazing well done 👏🏼👏🏼👏🏼👏🏼 never had a cook book where you’d actually make most of what’s in the book , I’ve made prawn toast, ribs, chicken fried rice, sweet n sour HK style,beef chow mein (wet) the beef prep advice is invaluable
Just a few questions , I’m gonna do the Chinese pork and you need 4dsp of yellow bean paste ..... does it go off quick once opened ? If so can you freeze and what else can you use it for .... your Mum said chicken .
My other question is rice .... I used basmati in the rice cooker as that’s all I had in , followed the first knuckle advice , it was all clumpy , obvs am using wrong rice but any other advice 🤛🏼🤛🏼🤛🏼 big thanks
Thats amazing, really happy you're making the most out of it :)
Best advice on the noodles
Thanks :)
Chin, your Mum is so cute!
Mum is awesome :)
What do you think is the best brand of soy sauce? From the ones I tried I think Pearl River Bridge tastes the best. The ones sold in supermarkets (Amoy or Blue Dragon) can’t compare to it.
Lee Kum Kee premium is the best for us, its why we put it in the kit rather than Pearl river, we like pearl river but next to lee kum kee, lkk is slightly bitter
@@ZiangsFoodWorkshop I prefer Lee Kum in everything, except Chicken Chow Mein, for some reason I prefer Pearl River in that.
Lee Kum Kee definitely my favourite. The dark soy sauce is especially good, slightly sweet. Very pleasant taste.
Always a good watch Chin and Choo 👍
Good selection there and probably is all that’s needed to create UK Chinese Take Out.
I noticed a big tin (Green) at the back (middle) of your ingredients. Just curious.😁
Subjective whether using a drizzle of Sesame oil, Shaohsing etc
are essential at the end of a dish, Just a habit I’ve developed. LoL.😁
Looking for Ziangs style Kari Laksa, a bit of a random request, but fingers crossed
as it is Malay favourite of mine.
Yeah and that's the beauty of cooking :)
The green tin is just a tin of water chestnuts lol, we use them for dumpling fillings.
And we have many laksa recipes, I'll add that to the request list now and really happy to see you active again :)
Ziang once you open the Ho Ma Ma Ground Fried Fish 200g can you store it and how? The package says consume within same day of opening.
We would always suggest following the guidelines on the tin, but we've had one open for about 2 months now (home use) and its fine
Hi I have ordered items on your online store I have not received any update as yet....I ordered last week could you let me know when it will be posted....kind regards liz x
Yes email us your order number to info@ziangsworkshop.com
Awesome, now I know what I am missing have about 50% of it at home , will find the other in our Korean Food wholesale shop 👌
Brilliant :)
These videos are incredible!
Thanks brother!
🤟🏻 honestly bud this channel is amazing. Keep doing your thing!
@Sam Tapp Will do and this is Tappy form Watchet right?
It is indeed. I especially like the red shirt from the opening sequence... 🤣
@@samtapp4206 hahahah was litteraly too going to say the same thing, expect that's a 2 year old shot 😂😂😂😂😂😂
I saw your food supplies are based in Porlock, I'm related ( by marriage) to the Perkins clan living there. Do you know them?
I'm ordering some foods from your cash and carry next week.
Another great video.
Proberbly, there are about a million in the south west lol
Hey man, is Ziang’s in Porlock Weir still open? This makes me want to come back!
Subbed and will be checking out your shop!
No we're closed at the moment, but will he open again in April:)
I was looking forward to this video.
Thanks
Thanks, always great to see you commenting
Hi guys just found your channel, it's brilliant, have subscribed, will be placing an order with you soon, my question is, some of your ingredients are in ring pull cans, once they are opened, how long do they keep, how do you store them? Look forward to your reply, atb, Bob
Depends what it is
@@ZiangsFoodWorkshop hi, I was referring to the hoi sin sauce and yellow bean sauce. I normally buy hoi sin sauce in a bottle, I can use what I need then screw the cap back on and store in the fridge. Cheers
Excellent collection, I’m only missing the satay sauce. It’s now on my list.
Worth getting :)
Hi. You have just said that Jimmys is important for satay but in you cooking video you said that you don’t use it for skewers?
Please advise.
No I said many takeaway don’t use it skewers, and type ziangs satay, there are about 6 video in which we use it and only one where we don’t which is a live
@@ZiangsFoodWorkshop only mention it as Jimmys is pretty spicy, is Yeo’s as spicy ?
Hiya, I’m just wondering if these kits will be back in stock soon? I really hope you’re both doing well with your online store.!!! Thank you
Won't be in until after the new year.
How long do the tins and jars or stuff last once opened obviously because you’ll only need to use a little bit in dishes ?
Most a couple of months in the fridge of kept in air tight continers
Ziang's Food Workshop brilliant thanks very much
Happy to see you sub base nearly double so fast. You guys ship to Canada? I have been obsessively looking for the brands here... can't find. I have noticed the difference between brands and want the best outcome. Love your channel.. waiting on wonton soup and Tom yum still!!!!
We can but it would cost a lot, anything over 500g to 2kg is £30, it's due to shape and size. And thanks it's crazy how far we have come 😊😊
@@ZiangsFoodWorkshop 😂 you made me happy and sad at the same time.
Lucky boat noodles are the BEST
got some from a takeaway threw all the shop ones I had away (to a foodbank). They are terrible.
They really are
The Chinese takeaway industry would be to differ
Been trying to buy the essentials pack are you still out of stock I realise your busy thanks great show guys
Will be back soon
What about toasted sesame oil, rice wine, black vinegar and chilli oil?
Only rice wine is used in most takeaways from that list and it's not really needed. It's an industry joke that westerns always think we put sesame oil in to everything, we blame Ken Hom for that 😂😂😂
Ziang's Oriental Food Workshop - Sesame oil is awesome. It makes everything taste better. If you fry a boot with sesame oil it will probably taste pretty good.
@@sparky4747 You shouldn't cook with sesame oil. It has a low burning point. Sesame oil is normally used as a condiment after cooking.
@@ZiangsFoodWorkshop Ken Hom is the worst celebrity chef I have ever seen. My wife (who is Hong Kong Chinese) and I always used to laugh when he was on TV. She used to shout at him "That's not how you do it! Stupid man". Whenever he was a guest on a show, we would say "I bet he cooks fried rice", and seven times out of ten we were right. I don't know how he became so famous. It wasn't because of his great cooking.
dont cook with sesame oil, it loses its flavour, last minute or drizzle @@sparky4747
Im so lazy when it comes to cooking. These videos might spark me back up. Becouse i love cooking, specially for other people. And swedish cooking aint really any fun 😂 Meatballs mashed potatoes and gravy, oven baked falukorv (A big sausage) and stuff like that.
These are worth watching just for mum's music references..........😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣😁😁😁
😂😂😂
Ordered you book a couple months ago and not had it arrive!!!
Could you email contact@chinandchoo.com with your order number and we can find out why that is
I use tollyboy long grain rice 🍚 it’s beautiful 😍
ye sit is :)
Love the vids keep them coming , Could you recommend a decent Wok for an electric hob ? Thanks
What kind of electric hob? And thank you 😊😊😊😊
Its just a normal 4 ring electric hob never seems to keep the wok hot enough ;-(
@@ZiangsFoodWorkshop
Then id suggest a heavy base non stick wok, but if you do everything slower so leave the food to sit for longer before turning you'll be able to keep the heat
Yeah I need to say from the book 1 portion is enough is enough for 2.
That’s just one portion we serve in our takeaways
Hi both! What are the bright red duck I have seen hanging up in some Chinese eating places in china town in brum?
Chinese roast duck :)
I've only just discovered your channel today and it's great. Any chance of doing Chicken and Cashew Nut?
Yeah it's on the request list already
would love you to do a programme were you tell us your favourite dishes.
Thats a great idea
That's a good idea. I hope you do well with it.
Sold 1 lol and it was more to just get this video out there because so many people asked to it.
Can yous plz plz do a video of cream of chicken soup 🍜 love all your videos....! And sending your mum a wee hug 🤗 from Ayrshire Scotland 😊
just open a tin baz
Yeah sure I'll add it to the request list :)
Ziang's Oriental Food Workshop your a star 😊 thank you ...! ❤️
Ooo Hong Kong style chicken is my absolute favourite please do a video on that - only after Easter though because I’ve given up meat for Lent and the temptation would kill me :P x
Lol and good luck!
hmm. yellow bean? Kee Kum Lee I assume?
Yes
I use very little salt so wha5 would I use instead of soy sauce?
You can get low sodium soy sauce
@@ZiangsFoodWorkshop Thanks for the tip-off. Would you believe I"m actually just watching my 2nd video from your channel as I spotted your reply :-)
What's your thoughts on using a pre cooked rice like me Ben's to make a quick egg fried rice ?
They use poor grade rice so it has a underlying cardboard taste
Hi great video. As a vegetarian I struggle to find takeaway barbecue sauce, can you help? I love it with egg fried rice and chow mien.
The problem you have is that if you make it with out meat it almost taste raw. If you use all the, find our Chinese roast pork and, use that mix just don't add the meat. That's the closest you'll get :)
@@ZiangsFoodWorkshop thank you. 😊
I've been using corn flour to Make crispy beef but you use potato flour. What is the difference?
Huge diffetence, it stay crisper and the texture is but better
Corn Flour is a grain flour. Potato flour is a root flour. Therein lies the difference.
Even when you use each to thicken sauces you see the difference.
Do I espy Maggi Seasoning Sauce on the side behind Choo (bless you!) ? I love it, I put it on anything as a condiment!
Yes and same here, mainly use it for making gravy though lol
I wouldn't mind trying that for gravy but my wife hates it!
What are you guys thoughts on goldfish brand curry sauce paste ?
Yeah we are review it on our review channel chin and choo reviews:)
Do you have nutritional information for portions of the food you make? I would love to be able to make things fit around my diet without guessing
No we don't, thatvwpuld take hours to do and we work 14 hours day 6 days a week, chefing in a Chinese food place isn't easy
Yeah totally understand that 😂 would you do a healthier option video sometime when you can please
yeah we will be, last video we did was a healthy traditional chinese recipe, ginger and oyster sauce steamed cod loin, but we will be doing takeaway food healthy style too ;)
@@ZiangsFoodWorkshop amazing I'll give that one a go 😁 love the recipes great stuff
hi can you tell me how to order your food iteams plz
From our webstore www.chinandchoo.com/shop link is in description
i went to buy some stuff and the websites down when will it be up?
In a couple of weeks hopefully
@@ZiangsFoodWorkshop if you need help running it and an email marketing list id love to help and theres a oriental food whole saler near mine
@@maxprofit3711 huge thanks for the offer but not sure how we could work it. Email me chin@ziangsworkshop.com :)
I put hoisin sauce on everything !
We too, it's awesome on chips
Can you guys do a video making black bean dipping sauce please I love it on my egg fried rice I’ve attempted to make it 3 times there’s no videos out there that has a recipe only black bean with meat which is not the same
Yeah sure at some point :)
How about Hot and Sour soup? Can you show us that one?
Yes it's already on the request list
Is Tesco boil in the bag rice ok?
People use it, but its not what takeaways use as the grade of rice is very poor
I would never buy easy cook rice, that's just bad. I was always taught wrongly that dark soy was for colour and light soy for flavour. I use both in my broth. I use Corn Starch for thickening sauces but will try Potato Starch thanks for the tip. Garlic powder the Rajah brand is in most supermarkets, really cheap and handy but slightly more expensive than the rest of their range for some reason. Though in saying that I just paid a quid for a single smoked garlic bulb in Morrisons so maybe something is going on in the world of Garlic, felt pretty ripped off with that tbh. Oyster Sauce I usually find the Healthy Boy Brand in supermarkets. Did I miss it or did you not mention MSG? Hard to find on the high street but easy enough to get on ebay or amazon I usually get the Aji No Moto brand.
No worries glad we could help :)
cheers guys , do u have a king prawn pad thai resip
We will add it to the list :)
Is there a brand of gluten free soy sauce you recommend? I've tried using Clearspring double strength tamari sauce but it's not the same!
yes but don;t know it off the top of my head, remind me again tomorrow as i'll look it up ;)
@@ZiangsFoodWorkshop Thank you
How do you do chinese chicken Marland
which version you thinking about?
One's that you get from chinese takeaway if that's any help to you.
@@janicerichards9514 lol it’s regional, describe the version you know, in some places it’s on the bone, some places it’s like salt and pepper, other places it’s like a fry up
Could you please make one love watching you and your mum you are both fantastic.
I really miss my time travelling through Borneo. Any chance you can do some Sarawak Kolo Mee and Kueh Tiaw.
Keep up the excellent work, you're both fab.
We cook that in our shops, we will start showing that if youtube ever makes us enough to go full time other wise we could lose loads of business
Wow, you have a time machine?!
Most items on Amazon list are unavailable....
Alternative recommendations welcome.. 👍👍👍
will look into it when I have time, after all I'm self running a ful time online store, thats reciveing orders, packing and chipping, then cooking in my takeaway and doing daily vlogs on top as well as videos for this channel, but will update as soon as I get time
What brand of MSG do you use?
Ajoi I think it's spelt, but MSG is MSG just like sodium chloride is sodium chloride
Awesome video m8
The man, nice to see you hear :)
@@ZiangsFoodWorkshop thank you its nice to see you
Please do a video of how to make Chicken Satay!
Yeah it's already on the request list :)