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 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 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

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 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

This is another dish that has flown under the radar, one that I actually make very often, sometimes I'll often add extra sugar because this is one of those dishes that works very well when overly sweetened, I think its the ginger that makes the sweetness so morish in this. Right at the end some places will add a small splash (1 tsp) of Chinese rice wine, most places wont do this, but you can if you like. Ingredients: 1 sliced chicken breast 1/4 tsp salt 1/4 tsp MSG 1/6 tsp Bi

This year me and Mum are doing the end of year Live Stream on 21st Dec Sunday 1pm GMT, hope fully many of you can make it! Any questions you have, please get the ready as we're ready to answer them! There's a lot to discuss too, plans moving forward, content, future projects, collaborations and so much more, all information that only you guys will be privy too at this moment in time! The live stream is again 21st Dec Sunday 1pm GMT, hopefully see you there! Link below Link to

This is one of the most underrated dishes on a Chinese takeaway menu, not many people order it but those who do, absolutely love everything about it, and we agree that this is top tier and one of the dishes on a Chinese takeout menu that’s pretty much a traditional style dish. It's some that we cook often at special occasions, like holidays and special celebrations, and it's always one of the first dishes to be emptied by everyone. It's super easy to make and a splash of fish

This version is kind of cross between Chinese takeaway and Chinese resturant Char Siu (Chinese roast pork), I as cook it as a takeaway would prep it, but then finsih is like a resturant. Personally when I make it at home, I normally don't roast and glaze, I like the takeaway version better, but thats becasue thats what I grew up with on a daily basis, don't get me wrong, the resturant version is amazing, but I chave to be in the mood for that flavour to pick it over the takea

It came to our attention the other day that me and Mum have never done a joint chicken chop suey recipe video, I've done them as shorts on my own, but never a together, so we thought we'd right these wrongs. This recipe is isn't like the one in our cookbooks, but a mix between home cooking and takeaway style cooking, which often gives the best results, as its still fast, but often has a depth of flavour thats lacking in just a standard Chinese takeaway version. Ingredients: T

Salt and pepper chicken is one of those go to dishes for me, normally I prefer it with chicken wings but any variation works. This version is an old school version because it uses the custard powder, where as many don’t now, but the seasoning is more of a new era style seasoning, this is a mix of the two. The version is the cookbook is a really old school versions which I love! Ingredients: The seasoning 2 tsp salt 2 tsp MSG 1 tsp garlic powder 1/2 tsp white pepper 1 tsp sand

We have done a chicken and sweetcorn soup recipe video before, but that was for the most standard Chinese takeaway/takeout version (which is here https://youtu.be/ApRZc-qB3PU ), this is a step up, not quiet the best, but a little bit more refined that a full blown version> Mum was super excited to show you this, so I hope you like it! Ingredients Chicken 1 chicken breast 1 heaped tsp potato starch 1/4 tsp salt 1 tsp garlic powder 1/3 tsp MSG 1/4 tsp Sesame oil 1/6 tsp white p