Please LIKE the video, its FREE and is the best way to let KZbin know its needs to share our videos more :) THANK YOU in advance :)
@sarahhawkins3988 ай бұрын
Please could you make a video showing what ingredients a beginner would need. As a beginner myself I am at a loss as what to buy and what not to buy. Thank you in advance
@MONTY-YTNOM8 ай бұрын
This is the meal I judge all Chinese style food takaways on :)
@ZiangsFoodWorkshop8 ай бұрын
Nice dish to do it with!
@djburdee8 ай бұрын
Me too, or equally singapore fried rice
@onyx26uk8 ай бұрын
I'm with you there, although it's a personal preference. I know some fantastic Chinese take-aways that do a miserable Singapore Chow Mein 😥 And for me, it's always standard noodles over vermicelli!
@jcaterracingАй бұрын
This and egg fried rice. If they're aceing those two the chances are everything else is good.
@deanmoorby12978 ай бұрын
Double yolks come early on when laying, eggs generally are a mix of Large and Medium (& Small) during all laying regardless of hens age. 🙂
@eoint25248 ай бұрын
So love that MSG is used. I put it in almost all my cooking.
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@michaelhawkins73897 ай бұрын
@@ZiangsFoodWorkshop MSG is bad for your health ... stop putting in western style Chinese food , They don't use it in China
@j_vasey8 ай бұрын
Thanks
@ZiangsFoodWorkshop8 ай бұрын
Thank you!!!!
@katiesmith59727 ай бұрын
I have just received your cook book and I have to say wow! I think it’s probably THE best cook book I’ve ever owned. Thankyou so much
@ZiangsFoodWorkshop7 ай бұрын
You are so welcome! and thank you!
@pinkmarshmallow3528 ай бұрын
I just love watching you two cook together. What a wonderful relationship you two have. Received your No. 1 cookbook the other day. It was so well packed. Arrive in excellent condition.But. Not had the chance to look at it properly, as trying to decorate my bedroom. Can’t wait to relax with a glass of something and go through it! Thank you for your brilliant recipes! Keep them coming.💕
@ZiangsFoodWorkshop8 ай бұрын
Really hope you like it when you do get a chance to use it! And thank you for the kind words :)
@pinkmarshmallow3528 ай бұрын
@@ZiangsFoodWorkshop . Thank you for your reply. I know how busy you both are. I will sure let you know when I cook one of you amazing recipes! 💕
@GrahamBruce-ei1om6 ай бұрын
Great job guys..., my favourite Chinese takeaway dish. 😊😊
@djnickuk18 ай бұрын
As I said on your previous video, I think it was the live, this is my go to chow mein. I always ask for extra spicy as I find the standard too bland for my smokers palette. Thank to to you and Choo. You have both cheered me up in what has been a difficult time for me in the last couple of weeks as I sadly lost my mum. Her funeral is on the 22nd but I've tried to find things to watch that make me smile and you both have. Thank you so much ❤️
@ZiangsFoodWorkshop8 ай бұрын
So sorry to hear that, must be heart breaking and really feel for you
@martinricketts87088 күн бұрын
Thanks guys, Its my go to takeaway, been trying to replicate for a while but after watching this Im gonna nail it next time, i love eating it cold out the fridge too, just hits different
@karlsmith15338 ай бұрын
Another belter guys, definitely making this family favourite this weekend, thank you…
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@Rich77UK8 ай бұрын
I remember describing this to my colleagues when I was in Singapore. They had never heard of them..hilarious.
@ZiangsFoodWorkshop8 ай бұрын
Yeah as we said in the end of the videos, it has nothing to do with Singapore 😂 but it’s so good
@mikelucas3746Ай бұрын
Invented in Hong Kong I heard.
@bluebob818 ай бұрын
Crispy shredded beef, Singapore chow mein, prawn toast. Good eating
@ZiangsFoodWorkshop8 ай бұрын
Agreed 👍
@MartinvonBargen8 ай бұрын
I'm grateful that my eldest brother 'forced' me to order Singapore vermicelli one day from the chippy. We're talking mid 1980s here. ever since then I've always gravitated towards the Cantonese/Singapore versions of classics. Trying to find Chow Mein in Oslo that's anything like it is back in Liverpool. Mostly just fried noodles here. One or two places do have Chow Mein and Chow Fan though. But you have to scour menus. Ace video as usual. Given me some inspiration to make Char Siu too.
@ZiangsFoodWorkshop8 ай бұрын
Awesome :) really hope we can help you make some UK style takeaway in Oslo!
@Anonomobot8 ай бұрын
My cheat code for Char sui mate is get a pork loin cut in half (not lengthways), use red dye, water, seasoning (5 spice, hoisin sauce, can use other stuff), mix put in zip-locked bag with the pork loin, put in fridge for 24hrs, roast in the oven until cooked (use meat thermometer if req.), let cool then cut into meal sized portions, wrap in cling-film and then pop into zip bag, pop in freezer. Every time you cook a char sui dish, pop one out 30 mins before your cooking, cut nice and equal chunks whilst its still firm, pop into dish and enjoy. Its also a great technique for doing fresh char sui dishes, like popping them straight onto bao buns (which also freezing amazingly).
@timevans87426 ай бұрын
One of my all time favourites. Loving your channel. Your mum is a crack. Down here in Oz it has become customary to add fine sliced celery to the mix. Keep the non traditional Chinese recipes coming. Hoping that Honey King prawns might be on the menu. But maybe that's an Aussie thing. Cheers.
@ZiangsFoodWorkshop6 ай бұрын
Thank you and I’ll add that to the list to make sure:)
@davepoole55828 ай бұрын
Looks fantastic. I'm going to give it a try mate.... A great show as always mate.
@ZiangsFoodWorkshop8 ай бұрын
Thanks ☺️ hope you’re well
@djnickuk18 ай бұрын
My go to takeaway actually has both options on the menu, egg noodles and rice noodles and like you I prefer the egg noodles - gives a more fulfilling bite than the rice noodles.
@ZiangsFoodWorkshop8 ай бұрын
That’s actually very unusual, normally it’s one of the other 😊
@jacqlewis24188 ай бұрын
Thats a great quick Recipe , full of flavour and easy to do. Thanks for the tips as usual 😀 😊
@ZiangsFoodWorkshop8 ай бұрын
Any time!
@marksheeran17178 ай бұрын
Many thanks for the insights and tips they are always fascinating and very helpful. I have to compliment you on your patience and time you selfishly take to produce these videos. And wow the finished product looks amazing. 👌
@ZiangsFoodWorkshop8 ай бұрын
Thank you means a lot 😊😊😊😊😊
@marksheeran17178 ай бұрын
@@ZiangsFoodWorkshop I mistakenly typed selfishly but meant unselfishly. But I you get what I meant. Thank you 😊
@OversharersAnonymous8 ай бұрын
Hello! Long time subscriber here, I haven't seen you pop up on my feed for such a long time. The channel has grown a lot! It's nice to see a shorter version for the char sui, I remember making the longer version during lockdown and ending up with 5L of bbq sauce. It was worth it though. Please will you link the old vid? Thanks
@joeroberts21562 ай бұрын
Your Ma is so smart! The thing about the eggs was spot on!
@ZiangsFoodWorkshop2 ай бұрын
She’s actually a genius, speaks 5 languages, a fully trained butcher and amazing at shouting at me 😂😂😂
@jonathanjohnson21388 ай бұрын
I will be giving that a try! Mmmmm.😋
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@roger-taylor8 ай бұрын
Looks brilliant…one of my favourite Chinese dishes… gonna give it a bash…great tips about the velveting technique too..thanks..🙏🏻👏🏼
@ZiangsFoodWorkshop8 ай бұрын
No worries 😊😊
@davidray833713 күн бұрын
Which food colouring do you use? By the way, I love your videos! You both make me laugh while at the same time being very informative. Keep up the good work.
@liamwill838 ай бұрын
That’s the best video you’ve done! Nice and relaxed with each process explained step by step. My favourite meal too! Thanks
@ZiangsFoodWorkshop8 ай бұрын
Glad you enjoyed it!
@miffin73308 ай бұрын
this is my fav dish
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@g4zzauk8 ай бұрын
One of my favourites, going to try this, great vid!
@ZiangsFoodWorkshop8 ай бұрын
Please do and let us know how you get on
@RolandDeschain18 ай бұрын
One of my absolute favourite noodle dishes. I can't get the Eastern Star powder where I am but I just use yellow curry paste in a little water.
@snudge96268 ай бұрын
Thank you Chin & Choo for showing us how to make this dish. It looks fabulous and I can't wait to make my own.
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@TrevorRoper.8 ай бұрын
Definitely trying this one , big thumbs up 👍 😊 Trevor
@ZiangsFoodWorkshop8 ай бұрын
Please do :)
@Lucretia90008 ай бұрын
The place I worked, a guy ordered singapore noodles and he didn't use curry powder, he used a jar with a red label containing a black substance, the chilli was very strong. I'm fairly sure it was lao gan ma.
@ZiangsFoodWorkshop8 ай бұрын
Chilli chu chow oil it could of been too
@colinmills31754 ай бұрын
Great recipe thank you guys 👍👍I Am gluten intolerant so rice noodles are so good 😊 Colin In Reading
@glendasmith75078 ай бұрын
I found your channel a few weeks ago and binge watched (which I’ll do again haha) I love your banter together and love your recipes and how you explain everything step by step. Thank you again for sharing these recipes and I really look forward to seeing more 😊
@ZiangsFoodWorkshop8 ай бұрын
Glad we could help 😊😊😊😊
@marksutherland7748 ай бұрын
Another fantastic video and recipe, cheers
@ZiangsFoodWorkshop8 ай бұрын
Thank you 😊
@ScottishT8 ай бұрын
I will attempt this minus prawns of course. Looks so good. ❤️
@ZiangsFoodWorkshop8 ай бұрын
hahha man after my own heart there, because fuck prawns
@ScottishT8 ай бұрын
@@ZiangsFoodWorkshop I mean removing their sh!te pipe tells you everything 😆
@ianpilkington20378 ай бұрын
And I'll be trying it without the Devils bulb anywhere near it😅
@MrLGDUK8 ай бұрын
MMmmm, so tasty! I love Singapore Rice Noodles. They go so well with so many other dishes, too.
@ZiangsFoodWorkshop8 ай бұрын
Yes they do
@melbeard77846 ай бұрын
just love you two love your mum x
@ZiangsFoodWorkshop6 ай бұрын
Mum is amazing 😊
@POPPYTHERED8 ай бұрын
Looks delicious 😋
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@suebell46248 ай бұрын
Love this video I'll be trying this at the weekend. Thank you as always a great fun and informative vid ❤
@ZiangsFoodWorkshop8 ай бұрын
hope you like it!
@andrewsmith47018 ай бұрын
One of my favourite dishes… and you pretty much do it like i do so im quite pleased about that.
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊
@GrumpyBugger.8 ай бұрын
Gonna be making this at the weekend. I add a stage to the pork.. Before letting go cold i glaze with a warmed up ramakin with the lee kum kee char sui..then place on hottest preheated airfry for about 90secs each side.. the sugars give it a char and a depth of flavour imo. Then cool and cut. Love this channel. Saved me hundreds.
@ZiangsFoodWorkshop8 ай бұрын
Yeah so like in the video we showed a few weeks ago we’d normally glaze it
@anthrussell238 ай бұрын
Good stuff Chin, my 2nd fav chinese dish
@ZiangsFoodWorkshop8 ай бұрын
No worries 😊
@marc7uk2448 ай бұрын
Looks lovely, I’ve made a few dishes from your cookbook amazing every time 👌
@ZiangsFoodWorkshop8 ай бұрын
Awesome ☺️
@callumburns48098 ай бұрын
fresh chilli slices and loads of sesame seeds and its a winner... looks good though
@ZiangsFoodWorkshop8 ай бұрын
Fresh chilli for sure
@jeg_kan_lage_matАй бұрын
Chillies for sure, I wouldn't fancy sesame seeds on it though, when I see sesame seeds sprinkled over it noodles it just makes me think the chefs trying too hard but missing the mark
@isyt18 ай бұрын
That looks absolutely superb!
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊👍👍
@sidboggle90598 ай бұрын
What mama is saying is that as the chicken gets older, the chuff gets wider.
@doctorm55168 ай бұрын
Wow, absolutely drooling.
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊
@rigger3148 ай бұрын
We call them shallots in Australia. Love you book so happy I could the digital copy. Here we call that plain old singapore noodles but are nice though.
@ZiangsFoodWorkshop8 ай бұрын
The spring onions?
@rigger3148 ай бұрын
@@ZiangsFoodWorkshop yep
@j_vasey8 ай бұрын
Will definitely made this. Get a bag of ice and fill a bowl with water and ice. Shock the noodles in there. £1 bags of ice will save those noodles every time. No prawns for me though. Also I knew it was different been eating this for over 20 years and it used to be different even better, I’ll try the extras you mentioned thank you so much.
@ZiangsFoodWorkshop8 ай бұрын
Sounds great!
@jamesstanyard21208 ай бұрын
I am going to cook that for dinner tomorrow already when and got ingredients yesterday. Everything marinating for tomorrow can’t wait
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊😊
@riggers62148 ай бұрын
Would love to know where to get the Eastern Star curry powder please. Will try this recipe as it's one of my wife's favourites. Tried lots of recipes from your book and they are all truly faithful takeaway style!❤
@ZiangsFoodWorkshop8 ай бұрын
We sell it on our website www.chinandchoo.com/shop
@JammyGit8 ай бұрын
Ahaaa....another favourite of mine for me to try. I even bought Eastern Star curry powder in my last box, and now I'm all out of your curry paste I'll have to use powder, perfect for Singapore chow mein 👍
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊
@FGYT18 ай бұрын
My fav dish . Love it with Crispy lamb on top with a garlic chilli and hosin sauce Also like it with chow mien noodles
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@encrovision93158 ай бұрын
Mouthwatering... thank you..😊
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@duncanbain17636 ай бұрын
Eastern star powder? Where can I get it please? Many thanks. Love the videos guys👍👍
@ZiangsFoodWorkshop6 ай бұрын
We sell it on our webstore www.chinandchoo.com
@philquinn60098 ай бұрын
My go to meal and fantastic out of the fridge the morning after. 😁😁
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊
@petestilve67108 ай бұрын
Love you two and your videos! I so wished I could get your cookbooks! I’m in Australia. Please help me!!!!!
@ZiangsFoodWorkshop8 ай бұрын
Email contact@chinandchoo.com they can help
@kropka82598 ай бұрын
14:08 I would like to know where to get the apron please 😁
@ZiangsFoodWorkshop8 ай бұрын
From www.chinandchoo.com/shop 😊
@natashafrance7178 ай бұрын
You guys are so awesome, thanks for the upload ❤️
@ZiangsFoodWorkshop8 ай бұрын
Thank you ☺️
@chrisellis53318 ай бұрын
Have cooked from your book made pork the posh version lol.ive found I do same process you use for chicken on the prawns an keeps them super soft and don't shrink replace noodles for fine egg and definitely Eastern star curry powder real game changer taste just like take way thank you guys since been watching you and brought books an use your store I stopped using local take outs as your recipes are far better love the banter between you two 😂big up the msg massive ❤❤
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊😊😊 really glad we could a help and that you like the content 😊😊
@golfboy74388 ай бұрын
Chin how do the takeaways do a more wet Singapore I've always preferred that to just curry powder added to the noodles is it just more veg oil or would it actually be a spicy oil, sorry if that sounds stupid thanks
@ZiangsFoodWorkshop8 ай бұрын
They use something like jimmys paste
@jllewellyn80004 ай бұрын
What Celsius should the inside of the chicken ball reach?
@mikepaulus47667 ай бұрын
On the west coast of the US we have this available. In the Midwest and east coast I never saw it. There I could get a similar thing with soy and no curry. I liked it better.
@kevcleaver8 ай бұрын
Looking at getting some of your recommended Lucky boat noodles but which size to get? Is one normal size and one vermicelli size?
@ZiangsFoodWorkshop8 ай бұрын
we sell them on our webstore www.chinandchoo.com and no 2's are the thin egg noodles
@jwsuicides80958 ай бұрын
Many years back my local used to make the best twice cooked Szechuan pork. I've never been able to find it as good or cook it myself. Is that something you do?
@AgileChris.8 ай бұрын
My favourite takeaway order. What wok are you using?
@ZiangsFoodWorkshop8 ай бұрын
Link to it is in our linktree link in description
@mattfeedback8 ай бұрын
One of my fave dishes - thanks, love the channel! - where can I order Eastern Star curry powder please?
@ZiangsFoodWorkshop8 ай бұрын
We sell it on our webstore www.chinandchoo.com/shop 😊😊
@mattfeedback8 ай бұрын
@@ZiangsFoodWorkshop Great - thanks!
@iamafractal6 ай бұрын
Here in thailand there are many curry powders, but I cannot find any eastern star. I’m probably able to use just the same ingredients as whatever is in it.. what do you recommend? I do have mustard in the garden as well as a curry tree…
@ZiangsFoodWorkshop6 ай бұрын
You can use a mild madras instead of
@gbarbecue23998 ай бұрын
I have back garden chickens and can confirm the eggs of some breeds of chickens get larger over the years. So yeah, mum was right😊
@ZiangsFoodWorkshop8 ай бұрын
That’s good to know 😊😊😊
@murphyandmurphybrand8 ай бұрын
A takeaway used to sell a Singapore chow mein that was had loads of sauce, any idea what sauce that would be? I’ve never found one as good since.
@ZiangsFoodWorkshop8 ай бұрын
2 types it could be
@trev18014 ай бұрын
Just love the stuff you do how about showing us a really good crispy Lemmon chicken. something different for a change , Regards Trev.
@my-rasuperstar88928 ай бұрын
Possibly my favourite dish. I'm guessing this isn't the proper authentic one you were talking about on the live stream? (Still want to see that one!)
@ZiangsFoodWorkshop8 ай бұрын
No it was made up in the UK
@ruthmoreton69757 ай бұрын
We managed to get lucky boat noodles :) (and your book). I said to my girlfriend - "I wonder why they're called 'Lucky Boat'". She said "Because you wouldn't want them to be called 'Cursed Boat'". Makes sense. Singapore Chow Mein is one of my favourite dishes. I will definitely be giving this a try in the not too distant future.
@ZiangsFoodWorkshop7 ай бұрын
😂😂😂 although cursed boat would make a great rum or whiskey name 😂
@robertdelaney11988 ай бұрын
hey mate looking to buy the cookbooks but living in australia is there a way of getting them anywhere
@ZiangsFoodWorkshop8 ай бұрын
Yeah if you email contact@chinandchoo.com they can help
@kencox-y8c8 ай бұрын
Is the red sauce used on the Pork the same as the one that's often found on top of the meat as a sauce in some special fried rice, where you haver chicken and pork slices? oh thanks for the carrot shopping tip, no more carrots springing off the work top for me :)
@ZiangsFoodWorkshop8 ай бұрын
Sometimes yes and no depends on the place
@kennethelliott69347 ай бұрын
Love a good Singapore dish
@GazHogan8 ай бұрын
Singapore chow mein is a fantastic dish. Good job guys, imma give this a go,,,,Thanks xx
@ZiangsFoodWorkshop8 ай бұрын
Please do give it a go 😊
@TCBfan624 ай бұрын
This is too spicy for me but hubby loves this dish so might give it a go for him. Thank you. 👍🏻
@eddiebuttle55177 ай бұрын
Might of been asked already!? But is there a preferred brand of vermicelli rice noodles used?
@ZiangsFoodWorkshop7 ай бұрын
If you can find lucky boat then those, they use high quality rice so it’s harder to over cook
@PaulEcosse8 ай бұрын
Oh yes! One of my favourites but weirdly I've never tried to make my own. That will change, soon. 😋
@ZiangsFoodWorkshop8 ай бұрын
😊😊😊
@milkyway91874 ай бұрын
Can you cook a dish with Mussels either traditional Chinese or takeaway style?
@johnakyle59088 ай бұрын
My 1st choice on any takeaway menu 😋
@ZiangsFoodWorkshop8 ай бұрын
Good choice!
@bowRheezee8 ай бұрын
What the noodle that is slightly thicker than vermicelli but an egg noodle and not the typical chow mein noodle?? I really hope u know what u mean.
@ZiangsFoodWorkshop8 ай бұрын
Yeah I say in the end, no 2 lucky boat, we sell them on our webstore www.chinandchoo.com/shop
@orionpitman3369Ай бұрын
HI good video shall try. 👌👌👍👍
@ZiangsFoodWorkshopАй бұрын
❤️❤️❤️
@andreahumble25905 ай бұрын
Ooohhh ive found it nom nom ill just add sliced chilli in too tho! Thanks.
@ZiangsFoodWorkshop5 ай бұрын
😊😊😊😊
@matthewlee-mu2kq5 ай бұрын
I stayed in Singapore for 6 months many years ago. The locals had never heard of Singaporean fried noodles and there were no local dishes that fits the description. I was so disappointed that I couldn't try the 'real authentic' dish in Singapore. The locals had a good laugh though 🤣 So Singaporean freid noodles is a made up invention in UK/US takeaways - like chop suey!
@ZiangsFoodWorkshop5 ай бұрын
Yes it is, we’ve said already in a free videos :)
@GedPaul-z2g8 ай бұрын
Double yolks off with its head 😂😂 Thanks guys for this and all your vids especially egg fried rice,beef curry,sweet n sour chicken BALLS, and Chinese takeaway chips 😍 After 20 years in Australia knowing something was missing problem solved, I can now settle here 😉
@ZiangsFoodWorkshop8 ай бұрын
😂😂😂 mum is awesome ☺️
@Charles-vk1lb8 ай бұрын
Is there any written documentation on the adaptation of Chinese cooking? Specifically it's journey to the U.K. and the U.S.A.? How dishes were improvised or invented to fill out menus and cater to their new audience? Thank you for the excellent content.
@ZiangsFoodWorkshop8 ай бұрын
Not that I know off, I have thought about writhing that book though
@Charles-vk1lb8 ай бұрын
Do it, dude
@Anonomobot8 ай бұрын
Singapore Vermicelli is my favourite dish, it should never be subbed with any other noodle type IMHO.
@ZiangsFoodWorkshop8 ай бұрын
I'm not a fan of mee fun in this dish, I feel the egg noodles bring a more rounded flavour to the dish, where the underlining rice starch flavour can sometime be too overpowering, but like we say to each there own.
@Anonomobot8 ай бұрын
@@ZiangsFoodWorkshop It feels weird arguing with a master of his trade but 100% disagree, for me its like comparing normal coffee to decaffeinated coffee, they both taste like coffee but the decaff just doesn't do it. If I didn't have Vermicelli noodles in, I would cook something else rather than waste some fine lucky boats on a compromise. Don't get me started on Singapore Fried Rice. 😃 PS Love the channel.
@ZiangsFoodWorkshop8 ай бұрын
@@Anonomobot no argument but I don’t believe anyone can say something is better than something else, because taste is subjective and individual, like you can’t say colours are actually better than others, it’s just how people perceive them, not one is better, same for music and definitely the same for taste
@Anonomobot8 ай бұрын
@@ZiangsFoodWorkshop I visited a Chinese restaurant in Lanzarote last summer and ordered a chow mein dish, for the noodle they used spaghetti (100% true), using your logic this shouldn't matter right? Anyways its all good.
@ZiangsFoodWorkshop8 ай бұрын
@@Anonomobot we often use spaghetti as a sub for chow mein at home, it was invited to try and mimic the Chinese noodles, but they didn’t know about lye water to give it texture, with it, they have the same base ingredients, so yeah, I have no problem with that at all, as there are noodles that are made exactly the same in China, and they would make chow mein from them, but even if they didn’t, did it taste good? If yes, that’s all that matters, gate keeping stops innovation in food and needs to stop
@DeanVRS20VT8 ай бұрын
Chin, have you seen take aways do a spicy version of this? I have a couple of locals who only offer this spicy version, and it has chilli oil and some other sort of ingredient?
@ZiangsFoodWorkshop8 ай бұрын
Yeah so they’ll use chilli chu chow or Lao gan mah, and fresh garlic
@DeanVRS20VT8 ай бұрын
@@ZiangsFoodWorkshopthank you!
@georgesimpson67603 ай бұрын
Can you share the link to the restaurant version please. Thank you :)
@ZiangsFoodWorkshop3 ай бұрын
Not done yet
@basingstokedave42928 ай бұрын
looks yummy but i think i use a packet flavor from a hot sour noodles for me
@soniachadwick56156 ай бұрын
Hi Ziang, is this recipe in your cook book? Xx
@ZiangsFoodWorkshop6 ай бұрын
This is in the 1st cookbook yes only sold at www.Chinandchoo.com/shop
@soniachadwick56156 ай бұрын
Thank you x ❤❤
@slinkyscapes85308 ай бұрын
Banging 👊🏻👊🏻👊🏻👊🏻
@ZiangsFoodWorkshop8 ай бұрын
Thanks :)
@gerwynmiller22 күн бұрын
Where can I get eastern star curry powder
@ZiangsFoodWorkshop22 күн бұрын
We sell it on our webstore www.ziangs.com
@alllivesmatter57508 ай бұрын
My favorite chinese dish from my local take away they only put noodles and chicken in this dish....... would it be possible for you to do some filming in your restaurant kitchen when working in the evening...... I want you to advertise your take away business on KZbin. ..... when I visit friends in Minehead I will definitely pop in and order. Mmmmmm
@ZiangsFoodWorkshop8 ай бұрын
Really sorry but our insurance doesn’t cover for non employees to be in the kitchen
@alllivesmatter57508 ай бұрын
@@ZiangsFoodWorkshop No FM..... I'm not going in the kitchen I will buy a take away you now big feast with friends....
@grantwarner96428 ай бұрын
Does mum prefer the British style stuff or the authentic stuff?
@ZiangsFoodWorkshop8 ай бұрын
Authentic everytime
@martinoconnor43148 ай бұрын
Singapore Chow Mein is my favourite Chinese food but with egg noodles, not very keen on the vermicelli stuff, I have also seen it called Malaysian Chow Mein. Saved to my recipe's page, thanks.
@ZiangsFoodWorkshop8 ай бұрын
yeah on some menus it is called that, but very few
@darrenquirk22698 ай бұрын
I need that now!😃
@ZiangsFoodWorkshop8 ай бұрын
haha me too!
@jaynerobinson49608 ай бұрын
where can i get the curry powder please?
@ZiangsFoodWorkshop8 ай бұрын
We sell it on our webstore www.chinandchoo.com/shop