Here is the seconds FPC (First Person Cooking) Video, and as we're starting again, I though, plain soft noodles is a good one to do, I can show you what I mean by, letting them sit and for how long. Really liking this new series and hope you are too! Don't forget to pre order our new cookbook PRE ORDER HERE The induction cooker I'm using Click Here To Buy The wok I'm using Click Here To Buy Ingredients 2 blocks lucky boat no1's Prepped CLICK to Watch Click Here To Buy 3

Easy Kari (Curry) Laksa This is a recipe I’ve been making since I was in my teens, especially at uni as it was cheap, so well over 2 decades ago now, but I’d also miss out the sea woodlice. Take no time at all, just a lot of small things. Pre order our new cookbook Click Here Induction cooker Click Here Wok I use Click Here Ingredients The base 1 nest lucky boat Ramen noodles Click Here 1 heaped tbs Jimmys sate sauce Click Here 1 heaped tsp easter star curry powder Click Here

There are many varations of this, but most of the takeaways now make there sweet and sour sauce the easy way, this doesn't means its not good, its just different as does lack a punch of flavour that the orginal recipe we shared years ago does. But I'm using the old school style batter rather than the newer version which is ether just starch or a mix of starch and plain flour. Pre-order our new cookbook, has the old school recipe inside Click Here to Pre Order Equipment I use:

If you like curry and noodles, then this recipe is one you need to try, although not actually invented in Singapore and in fact created in the UK, it's a highly ordered dish in Chinese takeaways, and has become well known as a Chinese staple, I mean I will often order this (no prawns obviously because the texture makes me sad) when I go for a Chinese takeaway, mixed with chips and sweet and sour sauce, you have the best hangover cure known to man, thats or egg fried rice, chi

This is a dry dish, I often get people ask where is the sauce, that like asking where is the sauce on your crisps (chips for the people in the states), its not meant to have sauce, if it had sauce it would be a totally different dish. Also because of the amount of people that have asked, the publishers agreed to put it in my new book, you can pre order by CLICKING HERE Equipment I use: Wok Click here to buy Induction cooker single hob Click here to buy Spider sieve Click her

I'm starting off this new frist cooking person series with the most basic of all dishes, egg fried rice. I'd really like your feed back on this series too, it's important for me to make content that you're going to use and enjoy, so let me know you're thoughts on this series. This series has been designed to be like a cook along, so you can cook with me in real time at home. Don't forget to pre order our new cookbook PRE ORDER HERE The induction cooker I'm using Click Here T

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We sell the ingredients on our webstore FREE UK SHIPPING on ORDERS OVER £45 CLICK TO BUY HERE Pre-Order our new cookbook CLICK TO PRE ORDER Serves 1-2 Ingredients: 300g boned and skinned chicken thigh 1 tsp garlic powder CLICK TO BUY HERE 1/3 tsp white pepper Pinch salt Pinch MSG CLICK TO BUY HERE 1 tbsp seasoning sauce CLICK TO BUY HERE 2 tsp fish sauce CLICK TO BUY HERE 1 heap tsp potato starch CLICK TO BUY HERE Finishing 1 heap tsp green curry paste CLICK TO BUY HERE 50g c

This is a super easy way to back make char sui, you can use any cut you like, I had pork belly so I just use that, this is especially good for dished that char sui is just another ingredient, like special fried rice, Singpore chow mein, etc. Also in cookbooks, we don't count seasonings as ingredients, even though they're mentioned in ingredients, books that say 5 ingredient recipes don't count staples as ingredients, I don't make the rules. Makes 600-650g worth 700g pork bell