Chinese Cooking Essentials

[@paulthomas1052]

Good to see you back ! Have a great New Year !

[@KhoanVong]

Happy new year!

[@d34dly0101]

Master class worth every 👍👍👍 up great video library of how to cook Chinese takeaway recipes excellent.

[@KhoanVong]

thanks

[@boogles263]

Khoan could you please do a video on you preferred brand of long grained rice, noodles, and other standard ingredients you may use, many thanks.

[@KhoanVong]

will do

[@jonashworth367]

Just so you know Khoan, I have used your MSG/White Pepper/Salt Flavouring combi for years. Thank you for that delicious advice:). I make a batch of. 2tbls Salt, 1 Tbls MSG, 1 tps, of white pepper. You can put a pinch of this on an old shoe and it would taste delicious :P

[@KhoanVong]

great.

[@kzm1934]

Brilliant, thanks for this video. I’m looking to start learning to cook Chinese restaurant style food in the spring (for outside gas burner cooking). It would be great to see more introduction tutorials like this!

[@KhoanVong]

Best of luck!

[@andyjackson2910]

This is so helpful Khoan Thanks, Happy Ney Year to you all.

[@KhoanVong]

thanks Andy, you too. Join us on our New Year's Eve livestream from 5pm if you can:)

[@spongebobby188]

I buy the xioasing dark coloured rice wine...but what's the clear bottle you have? Is it cheaper than the brown one? Thanks.

[@KhoanVong]

The white one is just another type of cooking wine. It's rice wine. I forgot the price.

[@darren990]

amazing you answered every ones i have to read the comets more often😀 amazing what you find out

[@KhoanVong]

I try when I have time, that's ususally at night when I got back from work.

[@bojack3827]

The Amoy oyster sauce is excellent.

[@KhoanVong]

yes they are

[@cameronempey8350]

Great video as always :)

[@KhoanVong]

Thanks for the visit

[@smck001]

Wonderful fried rice, chef. Isn't white pepper an essential for Chinese cookery?

[@KhoanVong]

These are the must have to start your cooking journey, there are many other essential condiments. They will be in part 2 of the essentails when I make the video.

[@lhoang02]

Very helpful video Khoan! I never knew the difference between 米洒 (rice) and shaoxing wine. Happy new year to you and your family!

[@KhoanVong]

Happy new year!

[@MRIRISHLAD]

great video and explanation!

[@KhoanVong]

thanks

[@johnmcgowan7954]

Hi Khoan, it looks as if your curry paste recipe isn't available any more. Is there any reason for this? I'd love to be able to see it again please. Thank you

[@KhoanVong]

It's for members only. sorry mate

[@johnmcgowan7954]

@@KhoanVong No worries - there are plenty more on KZbin. Cheers.

[@kraftwerk974]

Excellent as always 🤙

[@KhoanVong]

thanks

[@pilgrim5355]

Brother, can you do a video on Chinese vegetable cuts?

[@KhoanVong]

okay

[@TheBertjeT]

Hehe, was great hearing you "swear" :D Do you mostly swear in Cantonese or English?

[@KhoanVong]

I don't swear much. normally I'll say "ta ma de! when I am annoyed:)

[@yannote8302]

Any reason never using shaoxing wine for egg fried rice, but sometimes you use for fried noodles / vermicelli? Thanks

[@KhoanVong]

No need

[@mrdeafa25]

Perfect.

[@KhoanVong]

thanks

[@D0csavage1]

A box of 8 Uncle Ben's boil in a bag long grain rice is handy to have if preparing Khoan's recipes. 🧑‍🍳👌 👍

[@KhoanVong]

sure is.

[@raveon7260]

amazing !!!

[@KhoanVong]

Thank you!!

[@Sooz3112]

Thank you. I have the red label Chinese cooking wine but what is the clear coloured one please? Rather than using traditional oyster sauce, is mushroom or vegetarian oyster sauce sauce a good alternative please? x

[@KhoanVong]

The clear colour one is rice wine. I am currently using it at the moment. Vegetarian alternative is also good if you are vegetarian.

[@isyt1]

Thanks Khoan. Just wondering, when you make the boiled rice in a rice cooker do you add any salt at that point?

[@KhoanVong]

No need

[@darren990]

by the way people MSG is a flavour enhancer i don't know if Khoan mentioned it

[@KhoanVong]

yes indeed

[@oliver47228]

You forgot your „dash of white pepper“ 😂😊

[@KhoanVong]

keep it simple:)

[@LucLeFou]

do you use sesame oil? sometimes I like it, but too much and it's too overpowering

[@KhoanVong]

Sometimes

[@darren990]

hi khoan do you pre cook your rice the day before and fridge it. or do you pre cook in the morning and fridge it ????

[@M-H433]

Was wondering the same thing,most do from what I see.

[@KingArdith]

With the type of range he has, he likely doesn’t have to fridge it unless it’s just for the convenience of having large batches ready to go. You can somewhat replicate this at home by not using as much water. I make fried rice all the time on my Blackstone and have never needed cold rice for the proper texture.

[@M-H433]

That's what I was wondering,the volume he may need,and possibly he does it your way,pity he dosnt answer😁

[@KhoanVong]

I tend to cook in the morning. it's good for to fried after couple of hours. fresh rice taste better.

[@daz6637]

Cheer!✊🏻👍🏻

[@KhoanVong]

thanks

[@proomster]

Do you have the link for the boiled rice video?

[@asdf2593]

recipe for boiled rice: boil rice

[@KhoanVong]

yes, here kzbin.info/www/bejne/p5_ZlYeBhtGKoNU

[@TheAsa1972]

Thats seems to be quite a thick Wok you are using

[@KhoanVong]

that;s the fried rice wok

[@lennyverne4948]

What brand is the superior dark soy bottle Khoan ? Not seen that before

[@M-H433]

Lee Kum Kee

[@KhoanVong]

it's called golden plum brand.

[@lennyverne4948]

Thanks for the reply @@KhoanVong

[@harrywood702]

Msg gives me terrible migraines. I can't eat most asian food now 😢

[@KhoanVong]

that's a shame,

[@darren990]

miss it out tsp of sugar should give same affect

[@kzm1934]

Soy sauce etc has lots of naturally occurring glutamates. Don’t worry about it. Perhaps add a dash more soy sauce or salt in place. There’s no reason you can’t eat asian food, just leave out the MSG, it’ll still taste great.

[@carlosquintero8279]

@@kzm1934have you started outdoor cooking? Do you have wok burner? Let me know what type you get

[@jameswong4684]

You forgot Sesame oil at the end of your chow fan

[@KhoanVong]

No, I don't tend to add sesame oil.

[@JustAskingAndCurios]

WHITE PEPPER?

[@KhoanVong]

it will be in the next one

[@boogles263]

Excellent video, do you dilute your soy sauces, oyster sauce, etc at what ratios. Thanks

[@KhoanVong]

I only dilute the oyster sauce .

[@jameswong4684]

chow fan is Fried rice

[@KhoanVong]

yes

[@duncanmit5307]

💜👍💜👍

[@KhoanVong]

thanks

[@TheHandsomeman]

You could use all these condiments, but you will never have your food taste as good as when a Chinese person brings out an Asian flavor. Our own never tastes the same? That's the real secret?

[@KhoanVong]

I am in the process of doing a cooking master class. Hopefully it will be up soon.

[@Sooz3112]

I agree, mine taste nice but I can never get the juice/sauce to taste as delicious as our local Chinese takeaway x