Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about cause after all, we all share the love for delicious foods.
Hello I'm Raymond and I'm going to teach you how to cook Asian cuisines that are tasty and unique.
When we are enjoying our food from nature, we should be thankful to those hard-working farmers, gathers, hunters and the wise folks (who have pass on their recipe down to the next generation) and our nature generous gifts that we have in front of us today.
If you have any request, just let me know. Thanks for watching! :D
If you have any questions or you would like to send me your photos of that you made and I will post it on my website.
I always wondered about the color and why the takeout rice where I live doesn’t look or taste like NYC style takeout.. I thought it might be dehydrated eggs or something.. I’ll give it a try and add bean sprouts for an added touch of nostalgia!
Just made (and devoured) this dish. Like other commenters have said, THIS sweet & sour chicken tastes exactly like my favorite Chinese take out spot! I used a little less sugar (just to cut back on my sugar intake) and it was still delicious. 10/10 would recommend.
Great video and recipe thanks I had been searching for a long time for a good sweet and sour chicken batter recipe just like the Chinese take away version without success until I tried yours and it’s perfect even better than the Chinese takeaway version thank you
I'm not any kind of cook at all. 30 years ago i tried to make a Chinese brown sauce following a book recipe and had no luck at all. Recently i came across this video on a Chinese brown sauce and thought i would give it a try again. I followed his directions in the video exactly like he said and I chose to use chicken stock thinking that's what a Chinese restaurant would probably use . After I made it, oh my gosh it is so good it's exactly like American Chinese restaurant brown sauce probably better than some of them, but it's soo good , oh your kitchen's gonna smell Like your car when you make a run for Chinese take out . This is the best, just follow the directions exactly. I didn't substitute or change anytanything and it came out perfect. Now if this person has a recipe for hot and sour soup ,the thin watery texture not the thick like an egg white one. That works be nice.
I’m a great cook and for some reason no matter what I could not figure out the taste or how to make this sauce like I get with my chicken and broccoli that I love at Chinese restaurants in Texas. But I just tried this recipe and it finally tasted like the Chinese take out place I go to!! Literally so good!!
Best sweet & Sour chicken recipe on EARTH!!!! I want to buy that Giant scooper & that skimmer then I will make the Cantonese style just because I love pineapple & tomatoes, will follow Raymond's technique though!!😊😊
Those mussels look gigantic ! What manufacturer did you get them from? Is there a different cheese to use instead of cheddar? Perhaps breadcrumbs and parmigiana? Can’t wait to try this recipe!
Its a shame he passed away, i really liked his dishes. I can relate because he lived in Allentown PA and worked at a chinese buffet i have eaten at many times which is why i like his versions, as they are what i am used to. Sadly like Raymond, that chinese buffet is no longer with us. Funny story, That chinese buffet used to charge an extra $5 for crab legs. I payed the extra $5 and waited like 15 minutes and they didn't put out any crab legs. I got so mad i didnt eat anything. I payed for my soda and walked out, never came back. But they did have great food, just terrible service.
Cornstarch slurry would be added to thicken sauce as you’re cooking. This is just the base sauce I believe that you can store and use whenever you want to cook for example chicken broccoli.
