Smooth Egg and Beef Over Rice Recipe 滑蛋牛肉飯 - Wat Dan Oyok Fan | Wally Cooks Everything 

Wally i grew up on that divison street. I missed that hakka steam rice rolled noodle and stuffed pork stuff tofu and those big steam dumplings. The kids wouldnt take over the south wind restaurant...what a mistake!

@@babeface78 I missed them too 😆 Hopefully someday one of the kids will re-open 🤞

@@WallyCooksEverything even hop sing closed. I cried when hop sing closed. Did you ever have their coconut buns and fried shrimp balls. Wait. You did cause you showed how to make those! Nyc chinatown is so unfamiliar now. Thanks for showing how to make those shrimp balls. Now please tackle those coconut buns!

Hello again 😀 Yes! I know the sad news about Hop Shing😕 My all time favorite for dim sum and buns. Do try my fried shrimp ball recipe I tell you, it will taste the same as Hop Shing, mainly due to the MSG though. As for Chinatown, yes, very different. I'm actually in NYC now I walked through the streets recently and saw it's so different. Quite depressing indeed 😕 By the way I did make a coconut bun recipe, it's also called cocktail bun 😀

@@WallyCooksEverything thank you for sharing the cocktail bun recipe. Its funny, i left nyc and im in central asian krygzstan because of covid. I cant find alot of ingredients. Im coming back to nyc soon so i need to start making fried shrimp ball. Krygzstan doesnt have fresh shrimp and even frozen ones doesnt taste good. Not much place sell pork either. I miss cantonese food so much. Im going through withdrawal! So i need to come to nyc!!!!

😀 Jake as long as we keep cooking this dish people will remember it much longer 👍

Yes! I’m working on a ha mai cheung fun soon inspired by Southwind 😆 I miss them too 👍

🙌 thanks for watching and commenting Tom!

Thanks for watching Kenneth, hope you have a happy holidays and a wonderful new years 👍

You’re welcome Jimmy 👍 Thanks for watching and commenting, take care!

Hello Cynthia, I’m glad you like it. I will be making more soon. Thank you for watching and commenting. Have a healthy and Happy New Years! 👍

I’m working on their stuffed tofu recipe 😆 But yeah, I miss that place. Wish they still around.

Hey Philip, hows it going? I’m guessing it could be the odd name of this dish when translated to English 🤣 So people didn’t really know what title to use. As you can see I used the most direct translation of this dish in my title. Thanks for watching and commenting, take care!

@@WallyCooksEverything 69 Restaurant used to call it Beef with Egg Sauce.

Oh hey you from NYC too 😆 Yeah makes sense, they had English menu so they had to give it an adequate name.

@@phillyphreshh Yes that is what is is egg sauce on beef. But it is closed. Unfortunately.

​@@WallyCooksEverything haha, I do the literal translation: slippery eggs.... your naming sounds higher class. Thank you for the video. Other vids are fry eggs, your method is truly silken eggs.

What's up Vincent?! 😀 Yeah South Wind was a terrific place to get a cheap delicious meal. My friends usually ate there before or after playing softball in the summer. The air conditioning inside was alway nice and chilly. I guess that's why the Aunties working inside always wore sweaters 😆 Hey, we might've even been at the restaurant at the same time 👍 Thanks for watching and commenting. It's always nice to connect with another New Yorker!

Hey Jimbort, thanks bro! Now that you live in Florida, don't you miss NYC? I do sometimes, but not the snow. I hated the snow 🥶

I did. NYC is a found memory. It is an out of control dangerous city these days. It's crazy. Still absolutely love Upstate NY. So calm & scenic. I might consider Summer & Fall in Upstate & Winter down here. I loved Jones Beach, City Island, China Town. FYI my father was born in the same building as Chazz Palmenteri in the movie "A Bronx Tale" directly across from Mt. Carmel Church on 187th St. As a kid my dad would climb up & ring the church bells.

Thanks Dustin! 😀

Hey Jordan 😃 You’re welcome 👍

Thank you brother! 😀 Yes, flank steak and green onion is a delicious addition for this dish. Whenever I can find flank steak at the market near my home I always buy a bunch and keep it in my freezer. 👍

Thank you for watching and commenting 😁 By the way, my daughter’s name is Alice ☺️

My dad’s side of the family is from San Francisco too. Loved the city and wanted to move there since I was a kid. Thanks for watching and try this recipe when you get the chance. Take care!

And thank you for watching and commenting Clint, I appreciate it 😃

Wow, well I hope you have a terrific holiday! 😀

Thank you Frida for sharing your story 😃 Flank beef is the way to go for this dish 👍

Glad you liked it!!

It’s the best wasn’t it Paul? 😀 My friends from the old neighborhood say you can’t really find it around much though 😞

Any time!

Glad you like it 😀 I add green onion sometimes too. If I recall correctly green onions are added to this dish in Chinese restaurants on West Coast USA while peas are added in East Coast USA.

And thank you for watching and commenting Ji 😀

Hello! The main KEY is the water to slurry ratio. I’ve added more water and adjusted my slurry accordingly ever since I made this video. I just want more gravy. Play around with this recipe a few times and adjust ingredients to your taste. Eventually, you’ll get it the way you like 👍 trust me. Thanks for watching and keep on cooking.

@@WallyCooksEverything Thanks again

Thank you! 😃

Thanks Michale, hope you enjoy!

How's it going Loo, yes nice Hakka family run business. Delicious food ate there so many times. So sad to see them close 😞

Hey Kris, no I never tried Sanyod restaurant. I just looked it up and maybe I’ll try it out when I’m in that area. It looks really good 😃 Thanks for watching and commenting 👍

Hi Samuel 😀 Thank you for sharing your story. That's a lot of money and I'm sure to this day Monica has someone cooking for her 😆 If she gave you one of her wok pans you must really be a valued customer 👍

@@WallyCooksEverything thank you. I went there for years. I did HVAC and I fixed her kitchen grease fan for free. She was a sweet lady. I once went on a Saturday visiting San Francisco and took my family and kids. I was so happy she won all that money. Good people deserve that

I never tried this at Big Wong, I mostly eat their char siu and congee. I had it at Bayard 69 too though the best restaurant that made it was South Wind. Thanks for watching and commenting, take care!

Thanks for trying out my recipe Jian 😃👍

I have a recipe for Southwind rice rolls. Try it if you have a chance ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eXzUbC0Qpio.html 😀

Hi Aidan, thank you and enjoy! 😆

Hello Erick, when I was a teen sometimes I ate this twice a day at my favorite restaurant. A lot of old school Chinese restaurants should still make this I think depending on the city. But luckily it is very easy to make at home 😀

@@WallyCooksEverything There's a chinese restaurant near my home which is my go-to spot. But their scramble egg w beef is like a pancake style but still very good. I also like salt and pepper ribs over rice. Anyways, when I did it it was a bit thicker so I added water. my wife liked it. Not bad for first time making it. Thanks again!

I remember the restaurant you're talking about on Pell St 😀 But I've only been a few times as a kid, I think it closed business around that time as well. My dad took me there for roast beef with gravy over rice. It was amazing I still remember well to this day. I'm actually going to make a video recipe dedicated to that restaurant 😀

@@WallyCooksEverything Awesome can't wait to see! Btw I tried this recipe this weekend and OMG so good and just as I'd remember. Thank you!!

Hi Wang! 😀 South Wind was the best! I'm trying to make hai my cheung recipe, I'm trying to get it right, I'm almost there 😀

Hello Tony, how's it going? 😀 Give yourself all the credit, you did the cooking 🙏 Yeah this is one of those many old school Chinese dishes. Some of my friends back home tell me it's not around like it was before. But it's not forgotten as long as we keep making it at home.

“Us Kids” gee thanks for making feel like an old fart 😆 As long as you “kids” keep making this dish it’ll keep being around forever.

@@WallyCooksEverything sorry if it sounded like I was calling you old! I didn’t mean it!! What I meant was that I too as a kid/hs student use to order this dish. 😅

No worries I know Lisa 😆 By the way my dad's side of the family lives in California and I loved visiting. Stay healthy and safe in these times ✌️

Hello Dan 😃 Yes can make family size! Okay so potato starch and corn starch both act as slurry sauce thickener. So that’s not the problem. Here are a few that come to my mind: 1) When you added slurry was the water plus soy sauce and oyster sauce you added in at full boil? Slurry is only effective thickening power at full boil. 2) What size egg used? My recipe uses large eggs. If you used jumbo eggs the extra liquid might throw off the recipe. When adding slurry immediately mix so it won’t clump up in one area. In any case if your sauce is too watery it is easy to fix. Have some extra slurry on the side. When your pan is at full boil add slurry little bit at a time until you have your ideal sauce consistency. You do not one to dump everything in all at once you’ll end up with a pasty mess. Taste sauce too it’s not too late to add extra soy sauce or oyster sauce. Try again don’t give up. It took me a few times to get to my favorite restaurants taste 😄 The work in the end is worth it 💪

I finished it in 3 mins. 😂

Hello! No worries, we all make mistakes but you learned from it which matters the most 😀

For you anything bro: EASY Chee Cheong Fun [Probably 1000 Calories] | Wally Cooks Everything ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eXzUbC0Qpio.html 🙏😀

Yes!! Southwind was the best! I’m working on a recipe for ha mei cheong fun. Should have a video in a couple of weeks. There’s a place called Hak Box in Forsyth St right under Manhattan bridge. Recipe is from owner of Southwind I read. I was just talking to my friends too yup many Cantonese places are sadly gone. 😔

@@WallyCooksEverything I saw Hak Box but didn't know its associated with Southwind. I should have noticed though because the menu is all the classic snack items from Southwind...the steamed stuffed tofu, the boiled dumpling and ha mei churng. Haha sometimes I can be blind! I am glad I ran into your RU-vid channel. A lot of people I grew up with I lost touch with unfortunately. And others like to forget where they are from, if you know what i mean. Your stories about Chinatown give me nostalgia, so thank you for your stories. I know you had a baby not long ago? Congrats on that. It is amazing how far you moved away....all the way to Thailand. You must miss NYC. I mean right now things are bad with the pandemic. I miss Chinatown. I hardly go even though I just live in JH, Queens. Haha I just never have the time and energy. Feels far away also parking is killer. Thank you for your recipes. I've been doing some Covid cooking. I was watching your Chinese Chow Mein and I will watch your pad thai recipe soon. The hardest part for me is how do I stop noodles from clumping?!?! Oh I thought of something....HK borscht soup. Are you into that? It's freezing here and my guess not so much in Thailand! I am not sure if I did it right on Instagram but I made your steamed rice cake today and posted on Instagram with your #️⃣ since it is your recipe. Is that what I am supposed to do on Instagram? God knows! Haha thanks for replying!

@swong705 yup, while I was doing research on making ha mei churng Southwind style I came across an article that Hak Box owner got recipes from original Southwind owner. Hak stands for Hakka people which the folks at Southwind are. Manhattan chinatown started changing pre-pandemic, I noticed many old buildings torn and new ones built. The virus is just accelerating the change and if and when I get back to NYC in the near future I bet it's going to be a lot different. And yeah there were many wonderful memories and not so wonderful memories growing up in NYC 😂 I have visited Flushing Ctown often and it certainly looks more Ctown than Manhattan's 😂 How to stop noodles from clumping? I wouldn't worry about it clumping after par boiling and straining. Chinese restaurants have the same problem but when they drop the noodles into a wok over high heat with plenty of oil the noodles will unstick. Nothing that a super hot oily wok can't fix. You can try that at home. I know home stoves don't have super hot fire but just set it as high as you can with more oil than you're comfortable with 😆 Sometimes we're just willingly ignorant that our foods are super greasy but that's the reason why it tastes so damn good. And people wonder why restaurant food taste better well it's cause they add more oil than home cooks are used to. If you have a small wok it helps that you don't overload a small wok with too much noodles and ingredients. That'll just bring down the temperature and your noodles will steam and thus remain clumped. I just saw a video about HK Borscht soup but I never tried it when I was in HK 😂 Am I interested in it, sure why not. I will try it out of curiosity. It's too hot now already, we had a winter but it lasted 2 short weeks. You know it's cold in Thailand when you take a shower and you actually shiver and say 🥶 brrrrr..... Yes! If you've cooked something and want to show me on Instagram can do this @WallyCooksEverything I am more than happy to take a look 😆 I'm more than happy to reply. When you take the time to watch my videos and comment it's the least I can do 🙏

Lobster sauce is made with egg whites only. Wat dan is done with whole egg. Though the cooking concept is same.

Flank steak is what you want to use. It’s relatively inexpensive especially if you can get it at a Chinese butcher shop. At least for me when I was still living in NYC. Pro tip: you have to cut the meat “against the grain” if you’re unfamiliar with that term a quick google search and you’ll see why, take care Philip! Anymore questions do let me know 😉

@@WallyCooksEverything YEaaah that's what my mom just told me when I asked her about how she makes this dish. TVB USA also has a really bad version of this dish, I dont think it's saucy enough.

Phillip Leung I couldn’t agree anymore, it’s the egg gravy that makes this special 😉

Yup 😆 I was born raised in lower east side. I knew friends that lived and still live inside Confucius. How I ended up in Thailand is a long story but to summarize, I was in coffee business, went around SE Asia to source beans. Wanted to live in Japan, ended up in Thailand, got drunk, met my wife and got married not necessarily in that order 😃

@@WallyCooksEverything you just made me laugh

I’m with you all the way Tye. I avoided Division Street, Bayard Street, Mott Street and parts of Canal Street. Thank goodness those days are long over 😆

@@WallyCooksEverything I grew up in Chinatown and didn't start eating around Chinatown till the mess cleaned up. Now the resturants making Beef Chow Fun really screw it up. I was at Penang at Princton NJ this past Monday and I ordered it and it should not be soggy chow fun and liquid. It makes me think they freaking boiled the noodles and became tasteless. You imagine they can't screw up a beef chow fun. The local chinatown resturants like 69 Bayard is now closed. They had the best old school chinese food. I love their beef chow fun. It is full of flavor and it is how it is made. I love Thailand how you able to move there? I wished i can get out there and enjoy cheap thai food there.

Yes! All the old school restaurants in Manhattan’s Chinatown are terrific! There was a restaurant on Division street made a lot of great food. It closed down cause the children didn’t want to carry on business. It is sad. Hmm... the Thailand story... to make a long story short. I lived around Asia for business. I planned to settle somewhere else but didn’t work out. I stayed in Thailand for a little while, got drunk, met a wonderful Thai lady and got married. I’m old now so I learned life has no defined path. You just make some hard and calculated financial decisions. And go.

I finally found someone that likes wat dan oyok fan more than me 😀🙏🏻😂

@@WallyCooksEverything that and wat dan ha yun and wat dan cha siu fan!

😄 I’ve never had or seen wat dan cha siu fan but man that sounds delicious. I’ve only seen beef and shrimp. Are you from west coast USA?

@@WallyCooksEverything yup. SF East Bay. that, ginger crab and black bean sauce clams are what remind me of late night 2nd dinners in SF after going to the movies.

@@grggr18 yeah I figured so. My dad’s side of the family lives in SF when I visited I saw many familiar Cantonese dishes done differently and creatively. It was really cool to see the similarities and differences 👍

Ahh one of my oldies 😀 I wanted to remake this video because it was dark. Back then I suppose I thought no one be watching my videos. Anyhow I hope you have a wonderful holidays and a fantastic New Years Duncan 🙏 Thank you for following my channel brother 😀

Hi J, simply cause most of the favorite restaurants you grew up with were started by first and second generation immigrants from China. Usually generation after them won't pick up the family business, mostly because they pursued a different profession. But sometimes things come full circle, here's an interesting read, it's a tofu shop I knew about growing up in NYC: www.nytimes.com/2019/09/06/nyregion/the-heir-to-a-tofu-dynasty-finally-learns-to-make-tofu.html