I love Chinese curry...this was fascinating to watch. I make my own Chinese curry base in a slightly different way. Watching your video I exclaimed WTF so many times I lost count...but the end result is the same. As you say, this is industrial amounts. Seeing you add 1 litre of oil was mind blowing. I'm going to try this style. I think I may add the powdered spices earlier though...added to the warm oil it may bring out the flavour but with ultra caution not to burn the, and then add the flour. Infusing the oil with the aromatics was very interesting. What an amazing video. So interesting. I freeze my Chinese curry concentrate...one big spoonful per storage box, which is enough to make a curry sauce for two.

Can you use leftover roast pork, maybe marinated as you've suggested?

I just made it exactly as you said and it was delicious. Thank you

How to velvet starts at 3:18.

The curry is already there.

Oh ya, I’m trying this one! 😁

and i hope you come back soon with more great recipes

looked amazing ..im a huge fan of your sweet n sour pork balls although i used chicken ,the batter is perfect...i will be trying this cantonese style...lovely stuff

yay now i can make chippy chips at home

How dare you to say not using a olive for cooking !!!!! I will never eat again Chinese fodd after this video

Thank you - appreciate the time and detail you have put into this.

Just a suggestion. put the white squid on a darker cutting board to make it more visible.White on white does not work all that well.

Great tips about the noodles! I'm always eating soggy...no more!

Doh! You didn’t say what was in the sprayer?/

Fantastic thanks so much. Taste just like the restaurant. Second time round better because I used lemon instead of pineapple yummy😊

Don’t forget sauces .. simple and smooth.. crunch on all tempura veggies and shrimps.

Appetizers are so much fun.. finger steaks.. finger tempura..

Nothing but the facts clearly presented, like and a sub.

Ace

Brilliant

Great cooking

“She’s dead, “my whole family is dead 💀💀”

Still the best king prawn and tomato video on KZbin!!!

nice one cheers mate

Love your simple, unpretentious presentation. I was going to make BBQ chicken and pineapple skewers but there was rain in the forecast so looking for another way to cook my ingredients. BTW in the US we call it corn starch, not corn flour.

the pH of soy sauce is on the acidic side(as low as 4.7), which kind of contradicts the baking soda(bicarbonate) during the "velveting" process. probably better to add it later

Nice

I could tell you were really trying your hardest not to say what e621 also is.

I learned much, now subscribed, thank you!

Thank you for your showing us beginners to cooking this fresh!! Nev

My mother is Chinese fijian and she looks just as young at almost 80.

Too funny.😂

I also get an MSG headache. There's something weird about that, doesn't speak well for monosodium glutamate

thanks a lot. I found it delicious, can't wait to invite my friends over !

I just want a chop suey recipe WITHOUT oyster sauce. I don't mind it but I can't get it here in this little backward dorp where I live.

70$ dollar on shipping alone pass..

Man I love your videos! Came back to this video that I found from months ago because it has stuck with me. Love your channel!

wait, not take the guts out of the shimp?

Nice video, thanks for sharing your experience. I really enjoyed your cool personality. 😊😎😎

What if, after the steak was velveted it was marinated, then put on the barbecue?

I make this, and there's no need to fry twice - leave first batch in until desired colour is achieved, then DONOT put in a bowl! That just lets it steam and get soggy! AND the best tool for transferring any fried food from fryer is a spider, not a slotted spoon ,as that retains too much oil. If you don't have spider, use tongs. Put beef on to a wire rack, do next batch when oil is up to temp. Proceed with sauce etc...easy, peasy, even place beef on rack in 200 (Fahrenheit oven) whilst you prepare rest of dish, which will still retain crisp, while getting rid of greasiness. Also, It's nice if beef is medium rare on inside, not too dry that way!

This worked soooo well and the Jimmy’s sauce is amazing. I dropped some pineapple in this recipe and just let it caramelise slightly. We scoffed the lot in record time! Great cook Lau 👍🏻

That pan was in no way smoking hot

I can't even focus on reading it with the music, annoying

Cook with a physics mind 😅

Looks absolutely mouthwatering! Lovely work 🌺

I'm going to try this recipe. I've heard of tv chefs putting sparkling mineral water in their fritter batter, to make it even lighter & crispier. I might try that too. I detect an English accent. Are you a fellow Mancunian? 😁

Thanks for that. I'm currently working with a washed out has been Michelin*** chef who's eating takeaway garbage by the truck load and he just could not believe I cook my steak in a wok. I use a non-stick ikea wok and it cannot be heated to the extreme as carbon steel, but does the same job. I lightly oil the steak after marinating it in a concoction of herbs and spices for an hour or so and then cook it fat cap side first to render the fat for searing the steak. Perfect juicy tender steak every time, regardless of the quality or cut. Woks are great for bacon and eggs too. I cook all my Currys in the wok. In fact, the wok gets more use than any other pans I have. Wok On. Cheers mate 👍😀🤤🇦🇺

Wow i will try to cook this tonight

This was not the authentic sauce version I'm use to and was looking for that I've had in resturants. However, I made it anyway and it is awesome!!! Great recipe!!! 👏