Hahah thanks so much, but I really doubt very much we will ever get noticed and if we did 100% they'd get mum to drop me as she's the main attraction to our show 😂😂😂😂
It’s absolutely the both of you. Its that lifelong banter & give/take that no other combo than mum & son could replicate... I do t own a restaurant with my mum like you, but I do find myself always trying to give or prep her an “in” into conversations as she’s v shy... But when she starts chatting about stuff she knows, she’s a bloody diamond - just like your mum. Keep it real, mate... :)
This is brilliant and such a simple concept! So many of us just want "it" to taste like it does at the takeaway. Sometimes we don't care that it isn't fancy/healthy. Thank you!
I love prawn toast, if only they were low calorie, my wife is wanting me to cut down in the new year and you remind me how good they are to eat. 😆 I have absolutely no self control as it is. Prawn toast, crispy seaweed, salt and chilli chicken, spareribs and a soup to have with it are my go to starters, basically a day’s calories before eating a main course! Good job my trousers have elastic expandable sections. God bless you both and we wish you great things for the new year xx 😘
Just like me Dave, no self control when it comes to food, trick is to try to and get some exercise in, that's the best way to eat and stay healthy, easier said than done though. Nice to hear from you as always, happy New year :) form me and mum xxxxxxxxxxxxxx
I'm so fuckin happy I found this channel!!!! As a black British based in the UK I love 💕 Chinese takeaway!!! I got one last night 🌃🌃🌃 for me and my lovely 💐 AF daughter!!!! Excellent job 👌👌👌!!!!!
BEAUTIFUL. Thankyou! I wanted to surprise my parents with some prawn toast. It's their favourite. I made a nutty sauce and served it them. They loved it. Thankyou man. You have got a new subscriber.
I really enjoy your shows they represent great combination of the love between mother and son fun while cooking, great humour & down to earthness and real genuine honest cooking.. Brilliant.
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
Hands down my favourite channel on RU-vid, I'm so glad you're growing so quickly! If I wasn't on a student budget I would be donating more! Keep it up :)
@@ZiangsFoodWorkshop The chicken versions went down very well with the members of my family that don't like prawns, 1 small chicken breast made 4 well covered slices of bread so is very good value, i added minced garlic, chopped spring onions, potato starch, white pepper,dash of light soy, salt, toasted sesame oil and of course MSG. Added the potato starch as it looked a bit wet (probably had chicken that was full of water). Personally i prefer the prawn versions but they were very good. Dam forgot to try the oyster, oh well ill have to make some more 😁
I bought some prepared frozen sesame prawn toast from the supermarket and this is how it must have been made but it is not what I buy from a Chinese shop in Australia. I worked in an Australian Chinese shop and watched how the cook made them. He cut the prawns down the middles then dipped them into his normal batter and spread them onto a piece of bread (that had it's crusts cut off). the batter made it stick to the bread. He then dipped the prawn side into sesame seeds and fried them. They were so tasty with plenty of prawn meat on them.
Wow they sound amazing, I've never seen them done that way before, but all the UK people that now live in Austria say that Chinese food is very different over there
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
Ziang's Food Workshop before going to the expense of printing try doing a subscription through amazon kindle. A number of people or 'publishing' with this electronic method. It will give you an idea of your potential market without the cost. Plus you can link it to your patron by giving them exclusives... a thought?
I've recently moved into a new address and my local chinese is honestly the best I've ever had. All cooked fresh. never too greasy and the prawn toast is amazing, they really layer the prawn on thick... I've never seen prawn toast like it even in highly rated restaurants!
Top tip to save you money. In Thailand they blend the prawn with pork - stretches out the prawn paste. Tastes OK in prawn cakes. I got all these ingredients, will try soon. You and your Mum are amazing mate, love the videos.
I've never tried prawn toast before but it looks delicious. Not a big fan of sesame seeds though but I think they definitely complete the whole package. As always, you and Mom are fabulous together. She makes me smile every time. Great video!
Just made your prawn toast, used 250g of fresh king prawns, supper easy and it gave me 16 triangle portions, cost me about £4:00. Had to cut the crusts off the ones for my wife, what a fussy queen :) ....Love to your mum.
said to myself I'm not gunna watch ziang's food workshop because I've been watching all morning and want to watch something else then i saw sesame prawn toast
followed this to the letter spot on it was the best ive tasted especially with the msg added in we had a great new year party with a few of your recipes thrown in,
Hahah this one was actually filmed 40 minutes before the Singapore fried rice video, but yes she was super happy as we had just cracked the 4k sub mark lol
Hi guys,done this from my book and I’ve got both good news and bad news with my attempt at this one, good news-I smashed it 🎉,phenomenal taste woohoo,bad news-I now have a sore a**e from having it kicked from my wife for taking the freezer space 😩😂.Wait until I do my curry paste this weekend,and take more space.I think get some cream for the shops before then.thanks again
Talk about a blast from the past. Was surprised to see your face on RU-vid Chin. Remember me and my Wife having a meal at your restaurant on north hill probably seven years ago-ish. Great video bud, your mom's a superstar.
Thank you for the recipe :) Your mum is soooo cute ,I found it very lovely how she said peakaboo :D I loved these when I lived in England and the different authentic chinese food what you almost can't get nowhere in other countries in Europe :( But now I can make it myself :) Have a lovely day :)
Reminds me of the Xmas episode of The Royle Family where she asks if they want triangles or squares for the starter of cuppa soup in a bowl😂. My teen daughter looovvvesss Chinese food and is going through the sitting in her room stage every night so this channel is going to help me bond aswell as cook as she will be doing it with me! 👍
Last year my mom, sis and I eat sesame prawn toast in the UK ( we are from Belgium) and we loved it. Now i can try to make it at home ;).Do you have a good recipe for Koe Loe Kai?
@ZiangsFoodWorkshop You too are great fun I love cooking your food with out you I'm no one but now every one loves my food thanks to you love you both 😘 ❤️ 💕 ♥️ 💗 💖 😘
A recipe I’ve searched for, but haven’t found anywhere (despite having it regularly in restaurants and takeaways in China towns around the uk) is hot and sour soup, described as peking style by some. It’s not the peppery brown soup, it’s thick, red, with shrimps, char siu, carrot, bamboo shoot, bean curd, egg. Flavour is more chilli sauce/ketchup vinegar and sweet. Heat is from the chilli rather than pepper. I could play and try to copy but I’d rather an expert teach the recipe. If you know what I mean then could you create a video for it please? You’d be my heroes :)
I'm now appreciating my local takout as theirs are nice and thick on the paste, the shrimp is as thick as the bread. I thought that was the standard. I'll have to give them extra love for the next order. :D
I judge a Chinese takeaway on 3 things: Their Wonton Soup (as I. What veggies and how tasty the wontons and broth is) Their shrimp fried rice And finally their prawn toast (how much shrimpy paste they pop on it, the places near me are generous). Thank you for teaching us takeaway prawn toast!
hey! yeah there on the list already got well over 130 dishes to do now with well over 1500 requests lol, its finding time between this and 14 hour days to make videos means our production is slow :(
@D C do you mean shorter videos? If so maybe in the future, but getting everything needs all the footage, each video has about 25-40 mins and I have to cut that down to the bear minimum which is around 10 :)
Hi guys... totally blown away with your channel but your mum does steal the show lol she's a diamond bless her..... any chance of a salt & pepper recipe "chips/chicken"? keep up the great work guy's..... Daz
its hard work, yer i hate speading so much, do u like prawn toast? yer i do yes or no.am crying you two are so funny its unreal. you two are the best by far.
just did the rib last night home sweet home came out perfect next one for my wife would be good Salt and pepper chicken cheers your recipes are amazing cheers gerry
Could you please do a video giving us an insight into how a standard service would look in a typical Chinese takeaway? I've always been amazed by how quickly the food is put out, what enables this? How much is cooked from the freezer? How much prep, and what kind of prep is done in advance? How many chefs are in the kitchen? What sort of cooking appliances are used during service? How does any dish from a large menu take a similar amount of time to create? Is rice precooked and hot held plain, to be used in dishes throughout the night? Those sort of questions. (At the moment I assume that as far as possible everything is prepped within reason, and service is essentially just assembly for most items?) Anything that would give us an insight into the logistics of how it's all possible would make an interesting video in my opinion, I'm sure there's bound to be others curious about this. Love your videos btw :)
If you use the tinned/cooked prawns, use egg for binding. I made that mistake once, and the paste disintegrated in the pan and I just ended up with burnt, stinky sludge.
Hi Chin, Happy New Year to you and your Mum! Thanks for another great recipe, i will try it soon. I was wondering, since all takeaways seem to use the same or similar recipes, how is the knowledge passed around? Are there web forums or recipe books only accessible to takeaway chefs, or is it all word of mouth? It surprises me a bit that the knowledge behind these recipes is so widespread, as surely each chef would want to keep his knowledge secret, yet it seems not to be the case as everywhere is using very similar recipes. I guess whatever the system is, you guys know about it, as you seem to have no trouble getting typical takeaway recipes even though you don't cook that way yourselves.
We used to cook this way, had actual takeaways, but chose to do high end street food rather than takeaways, and depends, some learn from the previous person they bought the takeaway off, other have had takeaways in there family for years so if they had one in the UK in 1950s, that 2 gens removed and if each one opens there own that's 2 children who both have 2 each by 6o years that's 7 places that all cook the same, plus Chinese have been cooking this western stuff in the US since 1880s so it's just been passed around, each Chinese place will say they do it better, or they use slightly different things, but at the end of the day, there are only so many ways to make the same thing before it becomes a different dish if you know what I mean.
Ziang's Oriental Food Workshop thanks Chin. I was wondering how new people come in and learn, but like you said they probably get info from the previous owner. There's plenty of places which change hands because the food is no good, so not sure that gives the new people much chance :)
@@PVflying Yeah most aren't chef, there business people that made money in China and want to make money here, so they come over, get taught by the previous owner and then get left to it :)
Fantastic channel subscribed straight away, will be trying out the recipes, (just one question) please show us you teaspoon as you say one teaspoon of this and one teaspoon of that but that looks more like a desert spoonful rather than a tiny teaspoon just wanted to clarify.
We use a set tsp measuring spoon, that we show in our videos now, as got tired of people saying this, were not trying to trick you, we have no reason to lie, the channel would be pointless is we did, no one would like the recipes lol
My life is complete. They sell it here in Vegas but it’s an arm and a leg! We’re all somewhere in the hot tropics lmao oh my god who cuts it in half🤦🏻♀️ there was a study done that determined triangular sandwiches taste better than Square 😋🥪
@@daithi007 Thai restaurant 's yes they don't use large prawns if go to China town wholesaler they have boxes of prawns different sizes the small ones are size of ten pence they used in dumpling dimsum spring roll
