Great recipe Tak. Tks . In mauritius it is hard to get tge type of Korean chili powder, I wonder if we can use cayenne pepper powder or Kashmiri chili powder as a substitute?
really like your channel and advices ≈ I see in your videos that before you put food inside the wok,the fume point has already happened. Is it ok to eat an oil after the fume point(cancer)? Or is harmfull oil to eat is only after flashpoint and firepoint(fume point is ok?)? Thanks in advance
I eat a lot of tofu. Every 5 days I take 2 cartons of firm tofu, the cheapest I can buy. Then I dice the tofu into cubes and fry the tofu in a little oil in a non-stick pan. Takes about 25 minutes to do the 2 cartons. The tofu is fried on the outside and firm but soft on the inside. I store the fried tofu in the fridge and have it for cooking when I need it.
Love it Tan. So sweet of you to do this everyday and to inspire us all with your gorgeous food. Please give our love to your dear wife. I love black pepper. Learned and enjoyed black pepper tea in India recently. In New York.
Hi, thank you very much for the video! I'm a newbie and I'm here to learn. I appreciate what you do a lot. However, I can't get it right, so, why wok exactly? I saw a few of your videos, I can understand the reasons for choosing a stainless steel one, but what is the exact advantages of the wok shape against a good usual stainless steel pan? From this video I can only see the disadvantages: the lesser cooking surface, unnecessary tall walls, so more weight, etc. My guess is that the wok design is ideal for a very high heat scenarios and the shape is great for tossing the food confidently. I did not watch all of your videos, but are there the ones where you do things with your wok that can't be done or less convenient to be done with a stainless steel pan?
Thank you so much for this video! My SO and I are just about to make teriyaki shrimp, and needed a little tutorial. This really helped! I'll let you know how it goes!
Thank you so much for this video! My SO and I are just about to make teriyaki shrimp, and needed a little tutorial. This really helped! I'll let you know how it goes!
Tak I have seen a lot of videos about Chinese cooking ,By now i have to say you are the best ! I hope a Lot of Tak Fans will like and share your videos ! THANKS !!!
I have to try some Different tofu, I tried it one time supposedly it was extra firm tofu it just broke into small pieces when I tried to cut it into cubes like you have.
