I made this today with some sliced pork I didn't change anything regarding the receipe and it turned out fantastic my wife said it was better than a restaurant I am next time going to try with fish or Prawns thanx so much for posting this receipe
Thank you sooo much for letting us know. We’re so happy to let you enjoy restaurant grade recipes. Let us know which of our recipes you enjoy. Happy cooking! 🤓🤓
I have tried it and my family loved it. Thank you for sharing your recipes . It has turned out delicious! Your channel is my favourite go to for Chinese meals.
It is a good recipe i have made the original numerous times in the past couple of months. And as with all recipes once i feel i have it right i tweak it to my own tastes, my tweaks where, adding light soy and Shaoxing to the marinade, grating all the ginger, adding fine dice white onion, half a teaspoon of msg, chilli crisp and using chicken stock rather than water. After reading the comments i'll be trying kimchi with it as well as i am really getting into Korean dishes lately. Thanks for the recipe, take care, God bless one and all.
As usual, whenever i need Chinese recipes, your channel is the first one I turn to, always very reliable and recipes are all good! I tried this for dinner and it was really good! Thank you! :)
One of my absolute favorite dishes from S’n’P. Personal tip, use old ginger not young ginger - this gives you a subtle sweet flavor which balances the salty/umami tinge of the overall dish. If I’m not wrong, that’s what Roland used (based on colour of the slices and how easy he was able to squeeze out the juice - it’s a bit harder for young ginger).
Made this for dinner tonight. It was sooo good. Pork was nice and tender. And the sauce was awesome. My husband likes it too. I ended up spooning rice over the plate of meat. So satisfying. Thanks for the recipe. Can't wait to make other recipes!
Just cooked this with beef stir fry instead of pork and it still worked well. Also added thick egg hokkien noodles to extend the dinner for 4, worked really well!
Good evening Richard...tomorrow I 'll cook this yummy recipe of yours....by the look of it my hubby will have extra serving of rice lunch time tomorrow.....thank you very much.....till your next yummy and wonderful recipes....😍😍😍😍😍
Thank you very much for your sharing...whenever I need tips and ideas for cooking, I will look to your channel and it never failed me...the dishes turn out very well everytime
I would like to try this recipy hope family member like it thank you for your videos have a nice day to you go a head I would be waiting for your other recepy
+annietge so nice to hear from a Singaporean staying abroad. I can imagine how much you're missing authentic Chinese food because we already can't stand it ourselves whenever we go for long trips to Europe or USA. You can cook authentic Chinese food yourself!
thanks chef for sharing this recipe. it has became my son's fave food and he asked for it to be cooked "minimally once a week" haha. thanks for all your detailed videos; they are life-savers during the circuit breaker!
Incredible meal, and I can't wait to try it! But, I gotta ask can a regular-sized skillet and stove cook this? I know some have push-ovens for higher ranges of heat; can I get the same results without it?
Looks delicious simple to prepare I love the preparation and ingredients job well done I will prepare some thanks for sharing chef let's keep cooking 🔪
I'm living overseas and I just tried this out. It tastes good and reminds me of home in Singapore 😍 Pork is tender and tasty, gravy is nice and aromatic. Thank you chef!
I just made this and it was lovely. A nice break from my generic tough stir fry meat. It was lovely and tender and well flavoured. We had it with plain rice, stir fry vegetables with a side helping of kimchi and pickled vegetables which is probably all wrong but it was delicious.
ty for the tips using tapioka flour / corn flour in my place, we teochew people got a almost similar recipe but we dont use scallion we use garlic and lot of ginger thinly slice into juliene subtitute shaoxingwine with baijiu add more water and cornstarch slury. the final result should be havin a lot of thick sauce. with a very bold ginger taste
I made this recipe tonight. After thickening the sauce, I added watercress, tofu, bean sprouts and button mushrooms sauteed separately with garlic and white onions. The water from the watercress made sauce perfect because it coated everything nicely. Much thanks from your new subscriber!
Queenie J J Swift , it is a leafy with flavorful stems when steamed vegetable that has a a nice peppery yet buttery flavor to me. It used to be affordable and now one of the more pricey leafy greens in Hawaii.
Hi Roland and Jamie, thanks so much for your video. Running out of ideas to serve my two little bosses. Tried this dish, good idea to use bicarbornate makes the meats very tender. Though i put too much of the dark sauce (my fault), my family loved it.
A BIG thanks for posting all your vids I have tried a lot of your recipes and can honestly say there isn't one I haven't enjoyed. My missus thinks I'm a culinary wizz in the kitchen now and a lot of it is down to you! Much love from the UK
I don’t cook Chinese often, so want to give this a go...but need help. Can you please advise the name of the first sauce you mentioned in the ingredients..the one before oyster sauce ?? thanks
Hi Cindy. You can take a look at the ingredient list in the description box of this video. Just pull it down and the whole list is there. Happy cooking!
Hi Teresa. Thank you so much for using our recipe. You can get the measuring cups from most HDB hardware stores in Singapore. If all else fails, taobao sure have.
thanku making this for dinner tonite. do you have a recipe for peachy prawns? the prawns are battered lightly and quickly deep fried not sure what the sauce is but consists of some kind of dressing with peaches and mixed with the prawns. its delicious
Hi Sherry, could you be referring to something like this recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-W-Uevuqipoo.html except that instead of orange jam, peach jam or purée is used?
I just made this. It was so great. I used a pork loin. The marinade absolutely removed the porkiness and made the meat tender. What a great way to cook an inexpensive cut of meat.
