Does anyone know where to buy the black pepper sauce? None of the supermarkets sell it
@elle35686 ай бұрын
When you marinade with ingredients, have you already velveted the beef?
@ukchinesetakeawayrecipesbyalex6 ай бұрын
I normally just velvet the beef first with some water and bi carb soda. That’s all you need to tenderise tough cuts of meat. After that you have to completely remove the bi carb using water . Then after that you can add a bit of soy sauce, wine etc and let it marinate for a few hours and then fry in some oil for a few minutes .Thinly cut beef really only takes a few minutes. Thanks pal, hope some of that helps
@AcousticNRG6 ай бұрын
is this the same process for duck ??
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Yeah exactly, Just prepare the duck as you would normally do and then half way through the cooking process add the sliced duck. I’ve never tried it with duck but really anything goes with black bean, cheers mate 👍
@stevebehan6 ай бұрын
Any new projects coming up Alex ?
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Not at the moment Steve. I officially retire in March. I might come back in the next few months or so, I basically needed a break from social media but as I said I will be back when I feel the time is right. Hope you’re keeping well Steve .
@Djm93936 ай бұрын
Bloody freaking legend 👏 full sending never lifting 😏 🤙 mobbin deep 🙌. I made this freaking delicious for the Chinese wine any brand you recommend bro
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Thanks mate that means a lot to me . There’s not many Chinese wines out there. Always use Shaoxing. I think there’s a few different brands on the market, at the end of the day they all do the same job , thanks mate
@jamessisson37036 ай бұрын
Alchemy
@rogergeyton34816 ай бұрын
N
@rectify20036 ай бұрын
I goto my London Cash n Carry, and always spend more than I wanted to 😀
@ukchinesetakeawayrecipesbyalex6 ай бұрын
That always happens, I’m the same and it ain’t cheap by the time you’ve stocked up but still cheaper than your usual supermarkets . I’ve always bulked buy but saves you a fortune in the long run, cheers mate 👍
@leonprince30356 ай бұрын
hello alex, do you know what wok (brand) they use? it looks like a thicker wok?:)
@leonprince30356 ай бұрын
this looks like a slightly thicker wok? do yoy also know the brand name?
@ukchinesetakeawayrecipesbyalex6 ай бұрын
It’s a London carbon steel wok, I think. Been years since I’ve worked in that takeaway but what I can say most all use London carbon steel, hope some of that helps 👍
@rionholiday63137 ай бұрын
Can you use rice noodles
@ukchinesetakeawayrecipesbyalex7 ай бұрын
Any type of noodles can be used . Rice noodles are difficult to work with but definitely would be excellent with this dish, thanks pal 👍
@ColinGT7 ай бұрын
Is this like the Thai Chicken Patia (not to be confused with the Indian Chicken Patia). There was a restaurant in Erskine that made Chicken Patia it was amazing been trying to figure the recipe out for a long time.
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Sorry for the late reply mate but I’m actually retired now and don’t do this anymore. It’s basically a sweet dish with Thai undertones. Every takeaway will probably make it different but this is how it’s made in my own takeaway, cheers mate 👍
@antwango7 ай бұрын
Glad youve learnt and appreciate some of our ancient secrets grasshopper!!! I woudve forbidden you to teach our secrets to outsiders but all my delivery men are out so cant send them round and they charge overtime! Youve learnt well, awesome job considering not being trained as a chef
@ukchinesetakeawayrecipesbyalex7 ай бұрын
Thank you I appreciate that. I think I’ve done not too bad considering I’m only the driver but some of the chefs I’ve worked with have been helpful, not all but some. Chinese chefs are noted to be one of the most secretive in the business and very rarely will tell you anything unlike other professions. So all I can do is watch and learn. Being a driver has its advantages. I achieve the same flavour no matter what I make because of the wok and in the way I use it . Cheers mate and thanks for your comment 👍
@michelleshearer55447 ай бұрын
Do you have the recipe please. These look amazing 😋
@ukchinesetakeawayrecipesbyalex6 ай бұрын
I have it somewhere on this channel and also available in my book . I retired from this a while back so sorry for the late reply. I never go near the channel now, Cheers mate 👍
@user-pz9kc3le5h7 ай бұрын
Hi Alex how do I prepare the beef Thankyou
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Sorry for the late reply, I’m actually retired now and do this anymore but what I can say I have loads of tutorials on the channel showing you how to prepare the beef and also on my online book . Cheers mate 👍
@truueindeedi7 ай бұрын
Thank you! Will try. Question, how long does the sauce last in the fridge? I hope the minimum is a week.
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Two weeks at least but has to be in a sealed container. If it smells fine then it’s good to go , cheers mate 👍
@mickwheeler95407 ай бұрын
Hi…is this the sauce used for Roast Chicken Chinese Style? Tnx
@ukchinesetakeawayrecipesbyalex6 ай бұрын
It’s completely different. I’ve actually never heard of the white sauce, well not in the takeaways I’ve worked in . I’m actually retired now and just come on here now and again so sorry for the late reply, cheers mate 👍
@davidanderson85917 ай бұрын
Gonna try this tomorrow, the last meal of 2023! 😊 Happy New Year…🎉
@ukchinesetakeawayrecipesbyalex7 ай бұрын
Cheers mate and all the best for the new year 👍
@jonc67217 ай бұрын
Hi Alex, could this be cooked the day before and reheated? Ive done that many times with your kung pao recipe and works well. Cheers
@ukchinesetakeawayrecipesbyalex7 ай бұрын
Yes it can, In Chinese takeaways chicken bites are always twice cooked. They make up large batches and then freeze them. Also you can prepare the whole dish and just the in the microwave but the chicken will not be as crispy but can be done. My advice is to cook the chicken first and when cooled put them in the fridge for next day. Then take them out and reheat them in the oven until they crisp up again. You can make the sauce the day before also and reheat, once the shredded chicken is ready in the oven just combine it with the sauce, cheers mate 👍
@Rahulllll3317 ай бұрын
Chinese Most iconic food in Europe Sweet n Sour 😂😂😂
@ukchinesetakeawayrecipesbyalex7 ай бұрын
Yes indeed, full of umami flavours that set the taste buds on fire, some make it better than others , that was my staff meal that night, it was beautiful,cheers mate ❤️
@danhunt72878 ай бұрын
Bosh
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Cheers mate I appreciate that ❤️
@KrazyKids-ke2hf8 ай бұрын
Alex, I’ve just bought the kahuna burner and an adapter, I’ve also managed to source a 13kg butane bottle. Is this bottle ok to use with the burner? Also, was wondering how safe the plastic Qcc1 fitting is…seems quite flimsy/seems to come off easy. Basically looking for some safe instructions on how to connect it all up….doesnt seem a long cable to gas from burner, makes it quite close eek 😮
@ukchinesetakeawayrecipesbyalex8 ай бұрын
It will only work with propane and you must have a high pressure regulator. It will still fire up with butane but won’t be jet powered . These two are highly important. The fitting you mentioned is actually ok and the length of hose . Been using it for over a decade now and not one single issue. Just do a gas test before you fire up. All that is some washing up liquid mixed with some water and pour over the connections with the gas on . If no bubbles appear then you are safe then to fire it up , hope some of that helps, cheers mate 👍
@richardaturner8 ай бұрын
I love chicken foo yung, have done for years. I have just found your site & will be trying to cook this later, thank you!
@ukchinesetakeawayrecipesbyalex6 ай бұрын
Thanks mate hope it worked out ok for you. Sorry for the late reply, I’m retired now and only come on here now and again, cheers mate 👍
@mayday2368 ай бұрын
I love your recipes❤thank you for sharing. This and the honey chicken is our fav!
@ukchinesetakeawayrecipesbyalex8 ай бұрын
Cheers mate I appreciate that. It’s been months now since I’ve uploaded anything but it’s still nice to see that people are still enjoying the videos. I’m actually retired now, I’ll just wait and see what happens, cheers mate 👍
@KrazyKids-ke2hf8 ай бұрын
looks amazing!
@ukchinesetakeawayrecipesbyalex8 ай бұрын
Thanks mate I that 👍
@ralbynb1589 ай бұрын
Im currently sat in my local takeaway hewring all the clattering from thw kircheb got ne wonder giw the nake all rhe different dishes so quickly and simultaneously
@ukchinesetakeawayrecipesbyalex8 ай бұрын
Most meals are cooked in under a minute but that’s all down to the prep which can take days. Everything is twice cooked. Large amounts are frozen and then reheated per order and mostly deep fried. The only thing that’s fresh is the veg. It’s a fine example of fast food. Also the burners they use contribute to that , cheers mate 👍
@user-vh3ku8tg1n9 ай бұрын
Would this recipe be for two portions
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Yes, definitely, once you have your rice with it’s loads . I always share it with my wife and we are more than happy, thanks pal ❤️
@ianmiller23499 ай бұрын
Cooking caramel is listed as an ingredient but isn't in the method?
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Sorry about that mate I can only apologise, and thanks for pointing it out. I retired from this many months ago due to I’ll health but still nice to see people still comment 👍
@KrazyKids-ke2hf9 ай бұрын
Alex, how was the kahuna before modding? Obviously not as good, but the all important question, can you get wok hei, do you get the wee flames 🔥 with the moisture/oils etc?
@ukchinesetakeawayrecipesbyalex9 ай бұрын
The the heat was exactly the same but not set up properly for Chinese so I had it modified by my mate who does a bit of welding and constructed the whole thing. Wok hei takes years to learn and there are many elements in achieving this. You can easily set it on fire ,how to control is the hardest part. Water droplets from veg and oil contribute to all this but it’s knowing when to use it. It’s not something you can explain in detail you have to try and find out for yourself and what works, that’s how I eventually learned. The last thing you want to do is burn the food and having everything stuck to the wok . All this has to be done in one minute , this is the allocated time to cook each meal. Most takeaways have only one chef and churning out hundreds of meals per night so everything has to be super quick. It can be done but just takes time. You basically learn as you go along also try and watch loads of wok videos and my own and it should help. Cheers mate 👍
@yin88389 ай бұрын
David your Chinese recipe are truly somewhat authentic. But in reality, nowadays owners and chefs are fugal with ingredients as rising cost are sky high. Therefore the quality may not be the same anymore as yesteryear. Don’t get me wrong, your cooking is absolutely first class. Keep up the good work 👍
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Cheers mate I appreciate that, means a lot to me 👍
@archiepops9 ай бұрын
So I made this sauce today and I admit I managed to completely butcher it! Can you possibly help a total idiot out with the cup conversions please? I think I added too much sugar. I checked two websites, one of which said it equated to 80g of brown sugar, later (after my disaster)I found one saying 50g. Thanks! 😀
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Really sorry about that, I’ve retired now from the channel due to I’ll health, I really don’t have the time for a lot of this just now but I thought I better do the right thing and get back to you, cheers pal ❤️
@shaynemacdonald30519 ай бұрын
Egg?
@Master-dg2mw9 ай бұрын
Omggg I’ve been dying for this barbecue sauce it’s so good!! Thank you so much
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Thanks mate I’m well pleased about that, cheers pal ❤️
@johngulliver615110 ай бұрын
Im going to get the book i never realised you have books out i will get vol and 2 Thanks always love you videos you make it look so easy
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Cheers John I appreciate that, The books have been a huge success which I’m pleased about. Enjoy mate ❤️
@johngulliver615110 ай бұрын
I wish i lived next door to you lol
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Lol thanks John 👍
@jsfaulds10 ай бұрын
Great video, between your videos and Chin and choo's takeaway book I'm getting better results than the takeaways in Clydebank where I live. Being a builder, I go to LSK at the bookies around the corner. Next time I'm heading into Mathews first to stock up
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Fantastic mate I’m well pleased about that. Haven’t cooked much myself in a while but hopefully get back soon, cheers pal 👍
@Kazdy_moze_gotowac10 ай бұрын
Hi! Thank you for your efforts to share the recipe and show us how to make it. I have made it many times and my all family love it. Would you be able to share with us your setup? Looks like you have a good burner over there.
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Thanks mate I appreciate that. This is a short tutorial I made a while back, it includes my burner set up , cheers pal kzbin.info/www/bejne/eJTCnoegm5uqrposi=HNr_6Vwjb29Ew253
@cyzam10 ай бұрын
tried this out yesterday. fantastic recipe thank you =)
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Thanks maté means a lot to me ❤️
@mehere301310 ай бұрын
could these be cooked in the airfrier
@ukchinesetakeawayrecipesbyalex9 ай бұрын
You could try it, I’ve always fried them so not really sure what the outcome will be but worth a try, thanks mate 👍
@MSultan-oy9db10 ай бұрын
Hi good evening my self delivery driver looking for part time job available plz request let down 12 years experience?
@sourich58510 ай бұрын
Many thanks for the recipe and vlog Alex from Rich 👍👍
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Thanks Rich, I appreciate that 👍
@sourich58510 ай бұрын
Many thanks for your recipe and vlog Rich 👍💩
@ukchinesetakeawayrecipesbyalex9 ай бұрын
My pleasure mate and thanks 👍
@FaithGardener10 ай бұрын
No sound?
@ukchinesetakeawayrecipesbyalex9 ай бұрын
Stupid copyright, kinda hopeless without the sound. I had no choice but to remove it. I didn’t want to delete the whole thing after the work I put into it so my apologies, Cheers pal ❤️
@Paul__Allen10 ай бұрын
Use Eastern star curry powder
@ukchinesetakeawayrecipesbyalex10 ай бұрын
Yeah you can use that if you want Paul it's still a decent Malaysian curry powder.Takeawys very rarely use Eastern star ,most of the takeaways i work in and i've worked in many for well over a decade now use RMD famous Malaysian curry powder or Gold leaf which is another great brand.They all swear by them.Estern star is also great and available in affordable bags unlike the rest.I had to bite the bullet and bought a large 9 killo tub of RMD which i think will last me a lifetime now ,Cheers Paul.
@stellatagold743611 ай бұрын
Hi I’ve been buying jimmys satay for your recipe but the jar says sauce in jar to be used within a month and has only to be added at end of cooking it seems such a waste to throw almost full jars away after one month when it’s getting expensive Love your recipes hope you can😢 answer this or is this a mistake thanks
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Thanks mate. I keep it in the fridge and have even used it after 3 months. I would never throw Jimmy out even after 3 months. That’s just a safe guard for the company, as far as I’m concerned it has a long shelf life.If your throwing them out after a month then just send them to myself lol 😂. The bottle is loaded with oil and that alone is a fantastic preservative, hope some of that helps mate cheers 👍
@matthewmellor352611 ай бұрын
Hi alex, if i was to use black bean sauce as a substitute. How much should i put it? Thanks .
@ukchinesetakeawayrecipesbyalex11 ай бұрын
I would use 1 heaped tbls, if you use anymore than that the dish will be too salty after you’ve added the rest of the ingredients. I’ve used it many a time but still prefer the dried beans. Just a preference ,both wil give you the exact same flavour. I like to see the beans in the finished dish. With all LKK they’re incredibly salty so you really don’t need much whatever one you use . Takeaways all use them . Hope some of that helps Matt 👍
@matthewmellor352611 ай бұрын
@@ukchinesetakeawayrecipesbyalex thank you. Will give this a try tomorrow.
@user-bk6ob4fu5r11 ай бұрын
When and how much off the aromatic oil would U add to this ..love your videos watching in Perth Australia
@user-bk6ob4fu5r11 ай бұрын
Or most dishes if not this one
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Actually funny you should mention it, haven’t made any in a while but making a batch up this week . The thing is you don’t want to use too much so definitely keep that in mind but that flavour is present in just about every Chinese dish and that applies to about every Chinese restaurant or takeaway in the country. In reality it’s called old oil or reclaimed oil that’s packed full of aromatic flavour. Walk into a Chinese and it’s the first thing you smell. For each dish probably add between 1 to 2 tbls. Have a taste and if your happy enough then just go with that. The idea is to have it lingering away in the background but not the dominant flavour. It’s like when you use sesame oil, add too much then that’s all you’ll taste. Make the dish as per normal and then add takeaway oil half way through the dish. You you first make the oil your who house will smell like a Chinese that’s the only problem but worth it . People will say that MSG is the Chinese flavour but that’s just a myth, the oil is the Chinese flavour. MSG only enhances the dish and at times you don’t really need if the dish has plenty of other flavours going on . I use it but when I do it’s not much and takeaways also only use a small amount. It’s the seasoned oil and nothing else. Cheers mate and I appreciate your input ❤️
@ploggy243511 ай бұрын
Hi, So glad I found this chan. I've been hoping to find a genuine Chinese takeaway BBQ sauce recipe for ages :) can I use cinnamon sticks instead of cinnamon bark for the ribs? and if so how many would you suggest? 2 cinnamon bark = 2 cinnamon sticks? thank you!
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Thanks mate and great to have you onboard. Bark or stick will do the exact same job. Cinnamon is extremely potent and overpowering so you really don’t need much, about a 3 inch piece will be fine. Hope some of that helps mate cheers 👍
@bazilbrush755911 ай бұрын
Old but gold Alex. Rematches this tonight for tonight’s tea. Superb! Thanks again Alex 👌
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Cheers mate always appreciated , yeah good few years old now but I absolutely love the dish. I remember the first time I tried it from my local takeaway and was desperate to create the same. I was pleased enough with the results and now a firm favourite with the family 👍
@bazilbrush755911 ай бұрын
@@ukchinesetakeawayrecipesbyalex That's how I felt about a lot of dishes Alex. Mastered a good few now that are family favour favourites since I came across yourself zyang n khoo. Spelling might be wrong. The big man's up his own arse now tho (chin n choo) canae watch him anymore he gives me the boak haha 👍
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Can’t say too much about you know who but fully understand, and your not alone. I try to keep things as simple as possible and show people exactly how it’s done in a takeaway, straight from the wok to the table. I’m not in the big league but I like to think my food is. I’m happy enough just plodding away, for me that’s the main thing, cheers mate.
@Ryan-vg4wn11 ай бұрын
These were the absolute baws, total quality. Played about with some measurements, more colouring and reduced it a bit more after taking ribs out. But jesus, some recipe! Exactly like the take away.
@ukchinesetakeawayrecipesbyalex11 ай бұрын
Great stuff Ryan, I could eat ribs all day long. There’s never enough for me , cheers Ryan 👍