I love that you’re a Chinese family teaching Chinese cooking, but you’re also an English family with a shelf for English mustard, hp sauce, and Worcestershire sauce - pretty much sums up the British/Chinese takeaway
Found your channel a few weeks ago and have been trying for years to recreate takeaway Chinese food at home without a lot of success, nice but not really what we get from our takeaway up the road...but now this is the real deal. I made Singapore Chow Mien tonight exactly to your recipe and it was absolutely spot on to what I order from the takeaway. They just call it Singapore Noodles, but it was the same dish, thanks guys you and your mum are legends. Thank you I’m now on a culinary adventure that won’t disappoint.
Thank so much for your kind words, really glad we could help you and lost of people always doubt us, quite vocally I might add (from people who don't even know) so it's nice to get comments like this.
Ziang's Oriental Food Workshop Hey thanks for your reply I didn’t expect that 😀 Any chance you could reveal the secret to Pork Spare Ribs, that would be awesome. Cheers. T
The place I get Singapore chowmein from uses egg noodles as well as rice. I dont like rice noodles. So I take it i can just sub the rice for egg noodles
Your mums banter is on point for her age. The sorta old dear all your mates want to see and enjoy her company. Do you mind me asking where your family are from? And have you been in uk all your life?
well i'm half Saiyan and only manged to achieve SSJ3 lol but in all serious I was born in the UK, my dad is white English and mum Is Chinese but born in Malaysia. :)
I certainly would. Your recipes are great. They give me an idea of how to start... so.many secrets revealed. So many great tips. A huge tumbs up you guys.
What a great channel you have, I have always enjoyed chinees cooking and you really take the mystery out of some of my favourite dishes. Any chance you can do a Singapore Mie goreng noodle dish which I would love to make at home......nice and spicy
Great video, thank you. Could you explain the idea behind using more sugar and no msg? Is there a connection between the two. I find i have to use msg in all my Asian cooking after discovering this channel last week! 🤭 BTW ill buy a t shirt soon
It's monosodium glutamate. I've heard it's not that good for you so you could leave it out. But I have Googled it and there are different opinions as to whether it's good or bad so no idea! Also I wouldn't boil chicken it makes it rubbery, but just my opinion. 😃
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
I like how they show the take-out way AND they give tips on how to make it better than take-out. I always want to know both. I want to know take-out's cheaper ways so I at least know I'm not missing any of their tricks.
Surely this standard Singapore noodles if you are using rice noodles ( vermicelli) - for Singapore style (read spicy curry) Chow Mein you would use wheat based noodles - as you would with any other Chow Mein dish. Your dish looks delicious though 😋
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
Thank you guys,two down to earth honest happy chefs,learning so much,keep them vids rolling,don't know wether you got a book out,but would be nice,just for quick reference whilst at the wok.xx
I seem to be stalking you and your recipes at the moment :) Had some of your char sui left over so added that, chopped into maybe 10mm cubes, as well which, no doubt , threw the sweet / heat balance off a tad. I used Indus mild Madras powder, and udon noodles. Needed far more heat. When you said you got the volume of Eastern Star wrong, well with Indus it might be about perfect. I'm thinking that a little more curry powder and a half (more?) teaspoon of charred dried lightly bashed chilli (e.g. like large flakes) might be a plan. Will try that next time. Anyway, apart from my diverging from your recipe pulling it down, another delicious bowl of food. Thank you.
Hi guys...I've just looked at your website briefly ...for your book but couldn't find it ...anyhow saw how much cheaper your green dragon flour is ...I paid over 6 pounds on ebay for 1 bag .....know where to go next time.. can you please guide me where I can find your recipe book .many thanks 😀
Yeah called Singapore vermicelli here too, with rice noodles in brackets on our local takeaway menu. They have Singapore chow mein too which is just the same but with the thicker chow mein style noodles, that's how I usually have it. Not tonight though, I'm gonna try this myself 👍
Love your impression of mum eating 😂, not just saying it I prefer it with egg noodles too the vermicelli clumps too much and no matter how much I try it won’t incorporate the veg and meat. I use ferns hot curry paste with a smidge of Jimmys sate in mine. Just a variation. I don’t mean to try and teach the teacher, no way! Your twos the masters but if I’m using a powder like the eastern star I would mix it with oil before adding it and treat the rest as normal regarding oil content. If you get where I’m coming from. It saves pockets of dry curry powder getting burned. But as I said you’re both the masters at this. Love Davex
@@ZiangsFoodWorkshop i meant i think this is the first one i ever watched. 18 months or 2 years ago. Can't be sure cos it's a bit late etc. Thank you all. 👌👍❤
What's the best dark soy sauce brand commonly available in Chinese supermarkets in the UK? I just finished my Aldi bottle of dark soy, but had noticed it was thinner than the type you used in your videos.
Hi you beautiful duo. I have been watching and comenting on your vids for ages. For the most part every thing turns out perfect. The one thing I can not seem to get right is noodles. Mine always seem to go mushy. I have tried soo hard but they always fail the dish. Please help me. Love always, Soots. X
Glad to see the use of rice noodles; at one time this was all they used. Now it's egg noodles. Never really known why. Indian curry powders are probably not the same here...
Across the big pond this is called Singapore Curried Rice Noodles in the midwest & western America. I love mine with pork & tofu, I just cannot get enough tofu! Tofu & pork even better! I make it with hot curry powder, the yellow kind. Bless You & Your Family, you guys ROCK!!!! Food porn !!!!
My number one default pick any time I order Chinese....The Singapore Chow Mein YUM....I like it with egg noodle as well but hopelessly adddicted to the thin noodle. No such thing as too much dark soy either. Going to give this a go at home - cheers!
You must, must must buy The Takeaway Bible it's brilliant, love Chin and Choo, only wish they lived nearer!! 😢 Happy Cooking, Happy Eating!! Thanks both x
Hey guys, We only came across your videos this weekend but we’ve cooked two so far an both have came out totally tasty an as you’ve said they would, Thankyou so much for sharing, We certainly will be trying more of your recipes. 👍😋
Just the job, more noodles, Yes, much better with egg noodles. totally agree, some T/As do seem to use curry paste instead of powder, all down to the chef.
Thank you! I hate carrots in my dishes as well. As a habit I always ask if there is carrot in a dish and if there is I ask them to leave it out. Replace it with broccoli or something I will eat.
You are welcome and same here, there are a couple dishes that carrots are needed as with out them the dosh tastes odd but 99% of the time they are pointless
Wonder if you could take some other brand of curry powder and whack it a spice grinder to make it smoother. Also saw another video where they use a curry paste instead of powder. That would avoid the powdery burnt issues maybe.
Won't taste the same, this is the brand that 99% of takeaways will use. Use a paste and it won't toast, there a fine line between toasting the powder so the powder is cooked off and release's extra flavor and burning, this take times to master, short cuts will get you somthing tasty, but it won't be the same, hope this helps, it would be like boiling a chicken in stead of roasting it for sunday dinner :)
we're going to be self publising a cook book, of you like to register your interest in it ill leave a link below that will take you to our site :) if not no worries, Happy cooking, Happy eating :)
Yeah I much prefer mine with egg noodles too, luckily most places offer both where I live( singapore chow mein and singapore vermicelli ) My local takeaway this is all I order, they also put ham and char sui pork in the dish ( I get mine without shrimp )
It's different everywhere you go, this is just the standard version, although sesame and curry don't normally go, I will try it out to see if it's nice :)
This was created for the UK market? Really? The first time I tried it was in 1982 in Hong Kong. I'd never seen it in the UK before that. Like some other people on here, the takeaways near me sell both Singapore Vermicelli (which I prefer) and Singapore Chow Mein. Some sell what they call Singapore Fried Rice. That was a new one on me.
yeah for the sailors in the Hong Kong and Singapore ports, its origins are (malay dish) mee goreng but that had to much fish in for the western palette, also these dishes were invented nearly 100 years ago, the 1st ever western style Chinese food came from the us in the late 1800's, loads of takeaways had sing mein on the menus since the 50's :)
Still loving this recipe. Given up on Indus mild Madras as it had no chilli heat. Currently trying Api's Kashmiri masala from a certain Birmingham Pakistani supermarket with excellent results. Haven't found Eastern Star so can't compare yet. Api's is really good though! Having my own free ranging hens makes the egg element special though .. not that I'm biased here ;)
Hi. Every time I try and cook rice noodles they end up too soggy and soft. What's the ideal soaking time? Should they be 'al dente'? Do you use hot or cold water when soaking? I love the rice noodles from the takeaway, but I can never get them right at home. Thanks!
It is really different from brand to brand and depends on the use. This dish you need boiling water and poor the noodles, let sit for around 3-6 mintues, again this is one of those things that I can't just type due to so many variables, they should be soft but not to soft, if there breaking apart there over done.
Because it perfectly safe, here a link to my webstore www.chinandchoo.com/shop there is a journal paper there explaining the psychology behind why people think its bad for you when experts and scientists say other wise :)
OMSG i am so happy i came across these vids, you guys are great :D i do have a recipe request. I only found these two items in maybe a total of 5 take aways and others either have never come across them or know of them but don't make (or want to divulge the secrets XD) Those being Chicken with Tomato and thick Soy(a) Gravy
Ok so I was on a roll going through and making all your recipes but this one burst my bubble! Tasted good but... not as curry as yours looked, maybe I had too many noodles but most at issue was that all my rice noodles broke into little bits in the wok, what did I do wrong? Too long in the hot water, too long in the wok, too much moving around?
This is one of the harder ones to get right, and by the sound did it yes you need more eastern star curry powder and the noodles were in the water for too long.
Hi again guys, what sort of shelf life do you get on a box of noodles (9kg) on your store? Trying to establish wether I can eat them inside of the use by range!
Can I just ask why does you're dark soy look quite thick and molasses like? Dark soy I usually buy looks the same as light soy? Is it a different type of dark soy or sort of seasoning sauce?
we use Lee Kum Kee preimum dark soy, dark soy should always be thicker than water as it has a higher soy content and is aged, this is why we say use the so we use or pearl river in most of our videos, the stuff you get in western super markets is watered down. Hope this helps, if you need to see whay soy to look for we sell it on our webstore (link in description) but you can look there and buy in your local chinese supermarket so you know what to look for :)
Absolutely love you too, love the channel, long may it continue to grow for you yis deserve it,........your ma is soooooo funny she doesn't even realize lol.....well done guys!... Ollie from Dublin! 😀
@@ZiangsFoodWorkshop Yeah, I saw during the video :) Thankfully my local chinese/cantonese takeaway agree. I came here to find out how they get the heat! Tried chilli oil previously, but it didn't work. Need to try some curry powder. Shame that Eastern star doesn't come in home-sized jars... :(
Belhassen Leger you can if you want, but to make it less dry you should add a touch more oil, water will make it into a paste and grainy as the powders in the curry powder would swell, but if that’s what you what you like them please go a head, if it works for you or not wrong
