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

You must be a Silver Rice Recipe Vault member or above to access my number. Message me anytime of day, for anything, question about cooking I'll get back to you asap, feel like sending a meme, I'll read it and reply when I have the time :) I have a new number for the whatsapp app which is found below. Remember to message me so I know you've got access this number, whatsapp doesn't notify me when someone adds me, don't be shy :) Number +447503562036 Speak soon!

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

This is a test on me trying out a new format just for recipe vault members, which I'm calling FPC which stands for First Person Cooking, so you'll se my view and you'll see the whole cooking video (i might edit these in shorter format for public), but the idea is that you can actually cook along with me at home. and as long as you follow the video you should have the same results I do. I now have meta glasses for better view, but having some fliming issues on that, that I hop

This discount code entitles you to: 20% off www.ziangs.com webstore 20% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks. CODE: CCDIA1922 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

This discount code entitles you to: 10% off www.ziangs.com webstore 10% off any cookery course we hold This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks. CODE: CHOO9629 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

This discount code entitles you to: 5% off www.ziangs.com webstore 5% off any cookery course we hold (excluding guest chef spots) This code can be used an unlimited amount of times while its valid, but below is not for sharing, sharing will results instant termination of recipe vault membership and perks. CODE: CHIN8746 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

This was a totally new experience for us, as we were self published before, this was all just done to me (Chin) to do, having a team makes this job genuinely 10 times easier. Hope you like this little behind the scenes video. Pre ordering helps us so much, in terms of helping with TV appearances and newspaper articles, the nation needs to see Mum and this can help 😊, and as it’s mostly through Amazon you get the Amazon price guarantee, so if on the day of release it’s cheap

This recipe for chicken in black bean sauce is one that was used growing up in the Chinese takeaway I grew up in, and it's been 7 years since we last made a chicken in black bean video, so thought it was time to update it for the new viewers we've gained since then. One trick to getting this black bean dishes to taste like takeaway or takeout versions, is to keep it super simple and use less black bean than you think, to much and the flavour is too strong and overpowers every

It's been nearly 7 years since we made an actual Chinese takeaway chicken fried rice recipe, so thought it's about time we reviseded it, this is slightly different than last time, as we didn't just poach it, we velveted it too (works best if you can soak the chicken in the bicarb water first before poaching). One of the keys to great fried rice is simplicity, the reason most of the time when you've mad a fried rice and it's just not hit the mark, its because you've over compl

Me and Mum were on the BBC News Channel After being asked if we would like to talk about our Lunar New Year food traditions, first ever TV appearance and was so nervous, it was unreal, it was all Live too!

This recipe for chicken chow mein is the same one I grew up cooking in the takeaway I grew up in, its also found in our first cookbook, which has now sold out, and unfortunately would be coming back in the form that it been seen in the last 6 years, so watch this space. We have covered many chow mein recipes before as we like to cover all varations of recipes, as we believe its up to you to pick which you like, and not up to us to bark which we thinnk is better at you. Howeve

This recipe for Golden beef fried rice, uses a Korean technique to make the rice yellow, but we use the Chinese velveting style for the beef, which to us makes a really epic fried rice. Ingredients The Beef 200g Sliced beef 1/6 tsp salt 1/6 tsp MSG https://www.ziangs.com/product-page/monosodium-glutamate-msg-150g 1/6 tsp Bicarb 1 tsp potato starch slurry https://www.ziangs.com/shop?scrollToProduct=potato-starch-500g&page=3 1/2 tsp garlic powder https://www.ziangs.com/shop?scr

This recipe is so underrated that I completely forgot to add it to ether one of our cookbooks! it really good and very easy to make. Ingredients The Beef 150g sliced beef 1/3 tsp garlic powder 1/6 tsp bicarb 1/4 tsp salt 1/4 tsp MG 2 tsp dark soy 1 tsp potato strach 1 tsp veg oil Place all into a bowl and mix well, let sit in fridge for 20 minutes. The Prawns 6-7 deveined and shelled raw king prawns 1/3 tsp garlic powder 1/6 tsp bicarb 1/4 tsp salt 1/4 tsp MG 2 tsp light dark

Sichuan or Szechuan (however you spell it) is such a full flavoured and underrated Chinese takeaway dish, its packed full of flavour and spice, while blanacning rich deep notes with silky earthy tones. If you like spicy Chinese takeout, then this one to try. This version is also the version that was used in the takeaway I grew up in, I can remember the first time I was taught to make this, all. could think of was how much I hate bamboo shoots lol. Ingredients: 300g poached ch