*Make sure to hit the like button, it honestly helps, and cost nothing to help support us* Check out my Vlog channel for behind the scenes (I swear alot so be warned) th-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
Any chance you can show us how to cook garlic, salt pepper and chilli fried ribs please? One of my favourite starters from my local takeaway but I would love to attempt to make my own. I love your recipes every time I try them.
You guys continue to amaze our taste-buds, this combo is outstanding (loved learning how the Char Siu ingredients made BBQ sauce too) I finally found Green Dragon flour here in Australia, it is magic stuff. It got the big Oh Yums & Thumbs Ups from my family 👍🏻👍🏻👍🏻
I made chicken balls last night from your book and I have to say they came out the best by a fair amount I’ve ever done. I’m guessing that flour really does make a difference 👍🏻👍🏻
Char Sui is probably one of my favourite foods. I had never heard of Char Sui Balls with Sweat & Sour sauce before, so I shall definitely have a go at this. Thanks, Chin & Choo!
It always drives me mad when people say that my take away doesn’t do it like that….how the hell do they know ,I don’t know anyone who’s been aloud to watch there local take away cook there food it would have to breach some sort of hygiene rule surly.and while I’m hear my local restaurant does a stuffed mushroom in a fruity sauce tastes like a sausage meat stuffing love to see you cook that.
Yeah, like I've legit worked and owned more than people have had jobs, yet matey with no clue thinks they know better, its because they don't want to believe it or don't understand enough about cooking
Yeah lol I have the 2 figures in my head as 180c is always deep frying temp and just messed it up, if you watch the previous videos I get it right, didn’t notice until you just pointed it out
While I 100% get what you say about "use common sense"....you'd be surprised at how many people DON'T have common sense, lol! Especially with food! In the future, you may want to explain food safe practices a little more In depth....because I assure you that there are more people than you think out here that wouldn't know if something had "turned" and would still eat it. Unfortunately, common sense seems to be something that is harder and harder to find in the west these days....and I personally blame the internet and technology for making things too convenient for people so they don't have to use their thinking caps anymore! Also, are you using potato or corn starch as the slurry to Thicken the sauce? Personally I think potato starch makes for a clearer sauce than corn starch...but was just curious as to which you used here.
We’ve been on the internet for 5 years and had 100,000s of comments, I can assure you I’m well aware of that, but common sense is a phrase that covers use, some times specifics can in fact work against you, and when specifics are required we always do, ie meat temp etc. potato, always.
Hello, I love❤ your videos, but can you please help me, I want to try to cook your pork pancake rolls, they make my mouth water looking at you cooking them, I've looked everywhere for msg, but can't find it anywhere where I live in essex, where can I get some. Thanks julie
Hi we sell it on our webstore :) www.chinandchoo.com we also sell the brands takeaways use, makes all the difference, even the same brands in western stores are not the same in Chinese supermarkets, there often watered down or changed to suit the western palate
@@ZiangsFoodWorkshop ideal, cheers. I’ve done it exactly the same as yours but with pineapple juice. Turned out great. But will definitely try it with squash 👍🏼👍🏼
My mum calls in a Chinese . And she alway always say " sweet and sour pork balls, but no sweet and sour sauce, curry sauce instead" it's funny, cause it doesn't really make sense, but everyone knows what she means... 😂😂 I'm like wtf mum 😂😂😂😂
Hi Mom! Mate I've been doing a bit of study. I still do not get your feed. So. I removed a few subs. These always pop up, they basically spam. Liked one I had unsubbed from. They all came back to feed. 2nd part. I found all these channels seem to be the same guy! Further study reveals that many channels do the same. So for me, example: I like one guys channel, then all his clone channels show up! 🙄 I've counted 4 channels that have clones that I view regularly. Nice recipe, found it by digging! Thank you very much. Later Mom! X
They changed the algorithm so unless you like or comment often it won’t show you peoples content even if you already subscribe and hit the notification button, it makes no sense
@@ZiangsFoodWorkshop I write music on a site that has 'that' special algorithm too. It does not make sense. AI? I do not know. All I know is what I tell you from my perspective. I am sure I am not alone. It's very annoying being directed to something again, again and again. When my wishes, dictate something else. This is all I will say, no point in saying more. My best to Mom and you! You should have a TV show! Global! Thank you very much indeed for your work and pure honesty. They was a Chef on TV in the US, Emeryl Lagasi (Italian) Loved that guy. Look him up. Stay well, be blessed. 👍
Guys. Please help. I need a good hoisin sauce recipe. I'm allergic to sesame so can't eat the one from my takeaway and everything I've ever bought in the jar without sesame doesn't taste great. Love the channel.
Looks fantastic. I've never liked char sui, I even pick it out of the mixed meat dishes lol. But those looks really good. Keo on doing what you do. So nice seeing a mum & son duo. Just great!
That’s actually in our new cooking coming out in September, you can pre order it now as we’re self published print run is limited, www.chinandchoo.com/shop
I’ve attempted these a few times now (balls in general) but I never get that soft white batter section on the inside of the crust up to the meat. Its driving me crazy.
@@ZiangsFoodWorkshop hey, chicken balls generally but I’m using the flour from the web store and following the book. I’ll go much thicker for the next batch.
Depends where you are, there not called char Siu pork balls, there just called pork balls, and like I said there are 2 versions so if you somewhere new, you have no idea which link of pork they’re using
As you know I have purchased some items from your store before because I cannot get such items off the shelve down here in Mid-Wales. Now here's the rub I had to buy the items I was going to purchase from your store today from Amazon they were slightly higher in price but cost less than I would due to your postage cost which was more than double what the goods were worth in my basket. And to boot I can get this stuff tomorrow as I'm a prime customer is this something you could look at because everyone is looking at prices at present. Best regards Henry the Highland Chef
No mate, we only charge what we get charged, and I only make about 12% on items as it is, to absorbed the cost would be closing down as we wouldn’t be able to cover it, but most people order in bulk, as the price is the same up to 30kg! Amazon puts small business in a position where we might have to stop
*Make sure to hit the like button, it honestly helps, and cost nothing to help support us* Check out my Vlog channel for behind the scenes (I swear alot so be warned) th-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
Any chance you can show us how to cook garlic, salt pepper and chilli fried ribs please? One of my favourite starters from my local takeaway but I would love to attempt to make my own. I love your recipes every time I try them.
It’s on the list to film :)
Absolutely brilliant food
Thanks :) means a lot coming from another chef :) also make sure to hit the like button, helps loads :)
New camera, Chin?
The clarity and quality of this video is incredible!
Been using it in the last 3 videos :)
So enjoy watching you and your lovely mum making delicious looking food ❤
Thanks 😊
I think you and your mum are brilliant
Thank you, honeslty means the world to hear :) and if you could, make sure to hit the like button, helps loads!
I can't help but smile watching them
they are the best around, lovely and genuine people.
@@EdithWeston thank you 😊❤️😊
❤
Love it guys I try these love char Sui and battered balls xxxxx👍👍👍👍
😊😊😊😊😊
You guys continue to amaze our taste-buds, this combo is outstanding (loved learning how the Char Siu ingredients made BBQ sauce too) I finally found Green Dragon flour here in Australia, it is magic stuff. It got the big Oh Yums & Thumbs Ups from my family 👍🏻👍🏻👍🏻
Amazing!! Where was it you got it from? Would help us when people ask :)
I made chicken balls last night from your book and I have to say they came out the best by a fair amount I’ve ever done. I’m guessing that flour really does make a difference 👍🏻👍🏻
it sounds like bs, but it does really make a difference
Char Sui is probably one of my favourite foods. I had never heard of Char Sui Balls with Sweat & Sour sauce before, so I shall definitely have a go at this. Thanks, Chin & Choo!
Please do and let us know how you get on :) also make sure to hit the like button, helps loads :)
Hi guys just placed and order for your book
Awesome hope you like it!
It always drives me mad when people say that my take away doesn’t do it like that….how the hell do they know ,I don’t know anyone who’s been aloud to watch there local take away cook there food it would have to breach some sort of hygiene rule surly.and while I’m hear my local restaurant does a stuffed mushroom in a fruity sauce tastes like a sausage meat stuffing love to see you cook that.
Yeah, like I've legit worked and owned more than people have had jobs, yet matey with no clue thinks they know better, its because they don't want to believe it or don't understand enough about cooking
Thanks again for a great video.
Thanks 😊 also make sure to hit the like button, helps loads :)
The editing on this is incredible, getting better and better!
Thanks for noticing!!! Took me 2 days 😂😂😂😂
I love you guys ❤
Thank you :) and thanks for commenting! Helps so much
Loving your channel! Visited the big Chinese food superstore today in Birmingham to get the ingredients to create your amazing dishes thank you.
@@staceyriley927 if you'd like to support us, we have an online store too, www.chinandchoo.com
Love the editing and camera/audio gear guys, looks and sounds super slick! Also the recipe looks amazing as always 😍😍
Thanks ☺️ means a lot to hear, was worried it would of been a waste of money, but people are noticing
what ever happened to them pork balls made from minced pork and spices ? all you get these days is lumps of chewy dry pork in a thick stodgy batter
That’s very reigional that, and yeah I haven’t seen it on menus for years
And just bought a load of stuff from your shop 🙂
❤️❤️❤️❤️
Lovely video as always, but 80C is 176F not 356F (which is 180C).
Yeah lol I have the 2 figures in my head as 180c is always deep frying temp and just messed it up, if you watch the previous videos I get it right, didn’t notice until you just pointed it out
Well I wonder how they are made.😂
( would this also work with chorizo ) haha
Haha yes it would! But you’d need to render the fat out first :)
Great video as always will never tire of you two. Chin seemed a little 'low'. Not a criticism at all. hope all are well ❤
Low?! I’m fine lol didn’t fell low at all
What is the white liquid you are adding to the sauce when you say to thicken it?
Potato starch slurry
@ZiangsFoodWorkshop thank you for the speedy response. Is it possible to use corn starch instead?
Morning
morning :)
I'm making them for my Birthday!
While I 100% get what you say about "use common sense"....you'd be surprised at how many people DON'T have common sense, lol! Especially with food! In the future, you may want to explain food safe practices a little more In depth....because I assure you that there are more people than you think out here that wouldn't know if something had "turned" and would still eat it. Unfortunately, common sense seems to be something that is harder and harder to find in the west these days....and I personally blame the internet and technology for making things too convenient for people so they don't have to use their thinking caps anymore! Also, are you using potato or corn starch as the slurry to Thicken the sauce? Personally I think potato starch makes for a clearer sauce than corn starch...but was just curious as to which you used here.
We’ve been on the internet for 5 years and had 100,000s of comments, I can assure you I’m well aware of that, but common sense is a phrase that covers use, some times specifics can in fact work against you, and when specifics are required we always do, ie meat temp etc. potato, always.
Hello, I love❤ your videos, but can you please help me, I want to try to cook your pork pancake rolls, they make my mouth water looking at you cooking them, I've looked everywhere for msg, but can't find it anywhere where I live in essex, where can I get some. Thanks julie
Hi we sell it on our webstore :) www.chinandchoo.com we also sell the brands takeaways use, makes all the difference, even the same brands in western stores are not the same in Chinese supermarkets, there often watered down or changed to suit the western palate
Another very informative and easy to follow video❤, if I wanted to make the sweet &sour sauce with a little kick, what would you recommended?
Mark 👍✌️
Add some chillies to it :)
not pealing the garlic and onion ?
Hi Chin …
For the sauce, Mother days Orange SQUASH ……… is it Squash or is it Juice ?
Thanks
Darren
Hi mate and undiluted orange squash :) like robinsons
@@ZiangsFoodWorkshop ideal, cheers. I’ve done it exactly the same as yours but with pineapple juice. Turned out great. But will definitely try it with squash 👍🏼👍🏼
Hey dude happen to be coming over to Exmoor soon but your place is temporarily shut. When is it open again?
We moved to Minehead Ziangs 35a it’s called, 35a the avenue, minehead, Somerset, ta24 5ay 😊
With sweet n sour sauce is there an alternative to orange as i can't stomach orange at all makes me heave
Don’t add it :) some places don’t :)
Silly question but what vinegar is it ? Thanks 👍🏼
white distilled
Any chance of a quick guide on the different chopping techniques?
Cheers
great video idea, and we plan to do prep videos :)
That toothpick tip is excellent.
😊😊😊
They look bloomin' delicious Zhangs' Chin and Choo.
They are 😊😊😊
My mum calls in a Chinese . And she alway always say " sweet and sour pork balls, but no sweet and sour sauce, curry sauce instead" it's funny, cause it doesn't really make sense, but everyone knows what she means... 😂😂 I'm like wtf mum 😂😂😂😂
I do the same thing lol
@@ZiangsFoodWorkshop Madness mate 🤣🤣
I love char siu. These look goooooood!🤤
Me too it’s amazing :)
also make sure to hit the like button, helps loads :)
Sweet and aour pork reciepe please, i have a ton of pork to use 😂😂😊
😊😊😊
Undiluted orange squash?
Straight out the bottle also make sure to hit the like button, helps loads :)
Orange squash? Is that just cordial in Australia?
I'm not sure whether I love the char Sui pork or your videos more. You guys are amazing.
Haha thank you 😊
Hi Mom! Mate I've been doing a bit of study. I still do not get your feed.
So.
I removed a few subs. These always pop up, they basically spam.
Liked one I had unsubbed from.
They all came back to feed.
2nd part. I found all these channels seem to be the same guy!
Further study reveals that many channels do the same. So for me, example: I like one guys channel, then all his clone channels show up! 🙄
I've counted 4 channels that have clones that I view regularly.
Nice recipe, found it by digging!
Thank you very much. Later Mom! X
They changed the algorithm so unless you like or comment often it won’t show you peoples content even if you already subscribe and hit the notification button, it makes no sense
@@ZiangsFoodWorkshop I write music on a site that has 'that' special algorithm too.
It does not make sense. AI?
I do not know. All I know is what I tell you from my perspective.
I am sure I am not alone.
It's very annoying being directed to something again, again and again. When my wishes, dictate something else.
This is all I will say, no point in saying more.
My best to Mom and you! You should have a TV show! Global! Thank you very much indeed for your work and pure honesty. They was a Chef on TV in the US, Emeryl Lagasi (Italian) Loved that guy. Look him up.
Stay well, be blessed.
👍
You too! And I will look them up :) it’s such a shame as the algorithm change has really affect our growth. :(
Thanks for the tips on storing food
I would usually just bin it
Appreciate that
👌🏻
Big boy, let your mum speak. Love your channel
definitely trying these 👌😍
Please do and thanks for commenting, people don’t realise how much it helps channels out
The daily dose of dopamine preventing me from jumping off a tall building or barrel rolling into a bus.
Hahahaha glad we could help lol
Cheers folks, love watching your vids, your relationship is fab and makes me chuckle at times too. Keep up the great work, it's appreciated ❤
❤️❤️❤️❤️
My word this looks amazing! Definitely doing this with the kids, they'll love it 😋
Ps. Can we fry these, freeze then fry again? Much love 😉⚡️💪
Yes :) just like chicken balls :)
Love your recipes guys and you’re right, MSG is the key ingredient! Transforms the dishes, it’s now a stable in my household lol!
❤️
Guys. Please help. I need a good hoisin sauce recipe. I'm allergic to sesame so can't eat the one from my takeaway and everything I've ever bought in the jar without sesame doesn't taste great. Love the channel.
It’s hard as one of the main flavours is sesame
Looks fantastic. I've never liked char sui, I even pick it out of the mixed meat dishes lol. But those looks really good. Keo on doing what you do. So nice seeing a mum & son duo. Just great!
😊😊😊😊
Mate !!!! Big loves to ya both!! I would love to come and see you both one day and try some cracking food.
Thank you 😊
Well done Again and thank you. I can now get my favourite Chinese meals in Bulgaria.
😊😊😊😊😊😊
Absolutely brilliant recipe.
My kids are gonna love this 👍
Great to see mum looking well.
😊😊😊😊
I love you guys! I made prawn fried rice and was so proud! Thank you both! 😊
Glad we could help!!’
Got your book, along with the curry compendium it's literally a Bible to me! However...do you guys have a recipe for chicken and lychee??
That’s actually in our new cooking coming out in September, you can pre order it now as we’re self published print run is limited, www.chinandchoo.com/shop
You have no idea how happy my wife is :) thank you
@@danielbush44 😊😊😊
@@ZiangsFoodWorkshop smoked shredded chicken in part 2??? ;) If not, whack it in! 😂
@@danielbush44 already in :)
I’ve only just found this channel, and already I love it!
Thanks 😊
Cool
I’ve attempted these a few times now (balls in general) but I never get that soft white batter section on the inside of the crust up to the meat. Its driving me crazy.
You’re batter isn’t thick enough, what flavour are you using?
@@ZiangsFoodWorkshop hey, chicken balls generally but I’m using the flour from the web store and following the book. I’ll go much thicker for the next batch.
Been watching for a few years now, absolutely love how natural your videos are. Please don't stop :)
Thanks and we won’t :)
Just make sure to like and comment and share if you can as it’s helps boosts us loads :)
peepin the videography upgrade. good stuff
Thanks 😊😊😊
Sweet and sour pork balls without the onions and peppers then...
What? Sweet and sour pork in many places isn’t char Sui and doesn’t come with veg 😂
Great work with the new editing and filming style!
Oh and the char sui balls look incredible!
Thank you 😊
I had no idea this was an option!
Depends where you are, there not called char Siu pork balls, there just called pork balls, and like I said there are 2 versions so if you somewhere new, you have no idea which link of pork they’re using
Obsessed with these ❤
So good right!
Long nails when mixing flour and water🤔. A definite NO NO
Cool story
As you know I have purchased some items from your store before because I cannot get such items off the shelve down here in Mid-Wales.
Now here's the rub I had to buy the items I was going to purchase from your store today from Amazon they were slightly higher in price but cost less than I would due to your postage cost which was more than double what the goods were worth in my basket. And to boot I can get this stuff tomorrow as I'm a prime customer is this something you could look at because everyone is looking at prices at present.
Best regards
Henry the Highland Chef
No mate, we only charge what we get charged, and I only make about 12% on items as it is, to absorbed the cost would be closing down as we wouldn’t be able to cover it, but most people order in bulk, as the price is the same up to 30kg! Amazon puts small business in a position where we might have to stop