That looks absolutely banging, love seeing Choo’s recipes as well as the takeaway ones. You two are so entertaining to watch. Thanks for being awesome.
Made this tonight, AMAZING. supermarket didnt have any ribs so used pork belly strips, i didnt have 13 spice but added 1/4 5 spice and 1/4 togarashi 7 spice and 1/8 furikake and wow it was the best pork belly ever served it with egg fried rice, cant wait to do this again 😋😋😋
Wow 😮 I’m sitting in my car waiting for my wife to finish looking around the shops & this has made me famished 🤤🤤🤤 Definitely making this soon! Thanks Chin & Choo 👏🏻👏🏻
Did you get your ribs from a Chinese supermarket or from a normal one or butcher cos they look very meaty? Thanks for you hard work getting content up there - I have pre-ordered the second volume
Mmm Mmm Mmm! Thank you so much for sharing this recipe, I bought some of these at my local takeaway, but they were sooooo dry, it didn't taste or look anything like yours. I'll be making this for me and my girlfriend this bank holiday weekend ❤👌
Will definitely make them I’ll be mixing them in some capital sauce instead of the chilli thanks love the recipes keep them coming and wait for cookbook number two to come
OMG! They look amazing. Unfortunately I live in (very) rural France and struggle to get the ingredients, but next person visiting on the boat will have shopping bags full. 😊
I've adapted this for chicken wings and my.partner claims it's one of the best things I've ever cooked. Ps there is always a pot of the dipping oil in our fridge now!!!!!
@@ZiangsFoodWorkshop 😂😂 got there! Def munchie time. Reckon your mum may have partaken in a sly doobie mid take😮 Was eagerly wondering if you braised the ribs at all first. Always think old recipes on tv involve way too much fannying about and no takeaway would go to the silly lengths some recipes call for. They’d never have the time! Glad to see this one is streamlined…marinade and straight to wok. Will def be on this and likely regularly given the end result looks superb. It’s always that garnish of chilli and spring onions I fail at. Never thought it could be in the form of an oily sauce. Looks great! Thank you as always. Guilty of not having bought your book however I will do very soon. Love me a good cook book. Ken Homs never quite cut the mustard with me all those years ago haha. Still got em tho! His ‘hot wok’
Salt and pepper is a completely different dish to us, also there are many takeaways in liver with both salt and chilli and salt and pepper on the menu, but some places call one version the other, it’s a whole mine field with UK Chinese food 😊
@Ziang's Food Workshop i didn't even know it got called salt n chilli until i worked Derbyshire for a while. Living off takeaways for 9 months, i came a custom to calling it salt n chilli 😄
Hi Mom! Long hair suits you. 4 years now? I remember when you guys first appeared. Seemed almost too good to be true frankly. So. Food presenters, Authors, Cooks. But more importantly thoroughly good people. Thank you for some years of entertainment and instruction. Very best to you both. 👍
Are restaurants are Malaysian Chinese street food, we stopped Chinese takeaway in 2022 as we couldn’t get anyone to work for us (small rural town and no one can drive)
Just commenting to say if anyone's got a Chinese supermarket near you, buy your ribs from them. They come as a rack so you can cut them yourselves and are much cheaper than getting them from Asda or Tesco or whatever.
