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

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 👍

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 .

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

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 👍

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 👍

Any type of noodles can be used . Rice noodles are difficult to work with but definitely would be excellent with this dish, thanks pal 👍

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 👍

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 👍

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 👍

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 👍

Two weeks at least but has to be in a sealed container. If it smells fine then it’s good to go , cheers mate 👍

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 👍

Cheers mate and all the best for the new year 👍

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 👍

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 ❤️

Cheers mate I appreciate that ❤️

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 👍

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 👍

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 👍

Thanks mate I that 👍

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 👍

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 ❤️

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 👍

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 👍

Cheers mate I appreciate that, means a lot to me 👍

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 ❤️

Thanks mate I’m well pleased about that, cheers pal ❤️

Cheers John I appreciate that, The books have been a huge success which I’m pleased about. Enjoy mate ❤️

Lol thanks John 👍

Fantastic mate I’m well pleased about that. Haven’t cooked much myself in a while but hopefully get back soon, cheers pal 👍

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

Thanks maté means a lot to me ❤️

You could try it, I’ve always fried them so not really sure what the outcome will be but worth a try, thanks mate 👍

Thanks Rich, I appreciate that 👍

My pleasure mate and thanks 👍

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 ❤️

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.

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 👍

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 👍

@@ukchinesetakeawayrecipesbyalex thank you. Will give this a try tomorrow.

Or most dishes if not this one

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 ❤️

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 👍

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 👍

@@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 👍

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.

Great stuff Ryan, I could eat ribs all day long. There’s never enough for me , cheers Ryan 👍