The full uncut cooking podcast we did with Jemery Pang from the school of wok, there video was cut to just 20 minutes, but I though it be nice for you recipe vault members to get the whole video, we used our own camera for this so angle is different. This will not be shown on the main channel ever, so its an exclusive just for you members!

WE'RE TELLING YOU FIRST! ZIANGS' PRODUCTS ARE COMING BACK!!!

This is an old video and one that we will be remaking in August, but many of you have asked for this written recipe recently so I thought I'd post it here for you read! Ingredients 9 x 25cm (10in) frozen spring roll wrappers, defrosted100g (80g) plain flour 150ml water Veg oil, for deep-frying The Char Sui Char Sui see video here https://studio.youtube.com/video/qb61bf4NQZ4/edit The Pork Filling 1½ tbsp vegetable oil 400g (14oz) cubed Chinese roast pork 1 tsp garlic purée ⅓ t

Now a days many Chinese takeaways will buy in chicken satay skewers but good places will still be making them, this is one way that they will be making them, another way there poached then deep fried, but this is how we've always done them so thought we'd show you. Pre order our New cookbook here https://geni.us/ChineseTakeawayBible Get all the ingredients the takeaways use here https://www.ziangs.com/shop Ingredients 2 boneless, skinless chicken breasts 1 heaped tbsp Jimmy's

We first made this sweet and sour sauce video in January 2017, nearly a decade ago! It's the old school version you don't see in many Chinese takeaways anymore, now there are literally 100s of variation to this recipe, but this is the one I grew up making in the takeaway I grew up, so naturally it holds a soft spot for us. This recipe makes 500-600ml, store in fridge unthicken, then thicken as and when you want to use it. Pre order our cook book by clicking here https://geni.

This Singapore Chow Mein was on that we were meant to demo at the Jimmy's Sate stall, but long story short, we didn't have any ingredients to cook, which was disappointing but meant we could be out the front far more often. Ingredients The Chicken 200g sliced chicken breast 1 tsp potato starch https://www.ziangs.com/product-page/potato-starch-500g 1/3 tsp garlic powder https://www.ziangs.com/product-page/garlic-powder-100g 1/6 tsp Bicarb https://www.ziangs.com/product-page/dr

We've done a version of this in the past, but this version is more of how Mum (aka bigh Choo) likes to make them in our takeaways we've owned or worked in. This recipe for sweet and sour king prawn balls is one of Mums all time favourite Chinese takeout recipes, we included a quick sweet and sour sauce in this video, but our favourite recipe is the old school version that can be found in ur new cookbook "The Ultimate Chinese Takeaway Bible" Pre order our New cookbook here...

This was one of our earliest videos nearly a decade ago, beef with mushrooms was one of the most ordered dish then, now not so much as people have become a lot more adventurous with their food, having said that this is still one of the most asked for dishes on our social media accounts. Ingredients The beef 1 medallion steak (227g) 1 tsp potato starch 1/6 tsp bicarb Pinch salt Pinch MSG 1/3 tsp garlic powder 2 tsp dark soy The finishing 300g chopped mushrooms 1/2 diced onion

Here is the exact recipe we used for our chow mein dish at the China Star in Edingbrugh when we took over the kitchen there. Really try this out as it's so much better than the standard recipes we've done in the past. Pre order our new cookbook here Ingredients The Chicken 150g sliced chicken breast 1 tsp potato starch Click here to buy Pinch of salt Pinch MSG Click here to buy 2 1/2 tsp seasoning sauce Click here to buy 1/2 tsp garlic powder Click here to buy Pinch bicarb Cl

Me and Mum spent Monday night cooking in the Viral China star in Edinburgh, one that’s on the verge of closing and why it went viral, we went to help promote the business on behalf of @luckyboatnoodles as brand ambassadors. Here is our little vlog of how the day went, the only dish that was actually our recipe was the Chin and Choo’s Chow mein as we wanted to show case there food, the way they do it, hope you give him a follow and like his video 🥢🦐🍳🍚🥡

Here is a recipe for Chinese takeaway special fried rice, also known as yung, young, yam and yum chow fried rice, how ever you say it, it’s all the same remember to support your local takeaway if you can, supporting a small Local business is important now more than ever! Pre order our cook book https://geni.us/ChineseTakeawayBible Equipment I use/have used: Wok Click here to buy Induction cooker single hob Click here to buy Oil decanter/sprayer Click here to buy Cooking Spoo

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

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