This is one of the most popular dishes we have on our menu when its on, Nasi Goreng just means fried rice in Malaysian and this is just one of our versions we've made, this isn't our traditional Nasi Goreng, as you'd know it, that we have made in the past, that's a completely different recipe and have to point that put as so many people miss that. Especially when they come to our place and order, see 2 words and think its the same dish, the curried version is out classic Zian

This is mums favourite way to cook pork ribs, some of my first memories of food were these, served over boiled rice with fresh chillies 🤤 you can add lots of other things to this like garlic, ginger, spring onions etc, but some time simple is so comforting and allows you to taste the full flavour of what’s in there, in stead of masking it all. Ingredients: 700g chopped pork ribs 5-6 dried cloud ear fungus (optional) 2 tsp pre prepared black beans https://www.youtube.com/watc

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: MKO9512 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

This is seen as a classic Chinese and very traditonal Chinese dish, but its only just over 100 years old, meaning the use of MSG is actually older! This recipe for Mapo Tofu is just the takeaway style, there are so many versions you can make, and I'm sure someone will point that out to use in the comments lol. Really hope you actually try this one, as its amazing, if you don't like tofu, do what I do, just add more pork, because be a hero. Get our new cookbook here https://ge

Char Kway Teow is a go to dish, when every we head back to Malaysia, our family has cooked this for people for generations and here is our recipe for it, our families stalls were always the busiest and sold out long before everyone else. If you've never tried it before, its very much like a chow fun, using flat rice noodles, stir fried in a wok with normally chicken and King prawns, flavoured with a spicy a flavourful chilli oil, which we will also show you how to make in thi

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: UYT7895 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

Growing up in a Chinese takeaway means I’ve seen more bean sprouts than most people could ever imagine! Now, we’re collaborating with J Pao, THE UK’s premier bean sprout manufacturers. We’ll be taking you behind the scenes to explore the ins and outs of growing bean sprouts on a commercial scale—while having plenty of fun and learning along the way. We also have recipe videos coming soon, all created to champion the humble bean sprout. We hope you enjoy! 🌱

Working with the number one premier growers of beansprouts, this is the first video recipe collaboration we've done with them. And we wanted to make our favourite bean recipe as the first colab we've done with them, this is just how we make them, many takeaways will call these chop suey rolls and just have vegetables, or just bean sprouts with shrimp, chicken and ham, this is just the recipe I grew up making in the Chinese takeaway I grew up in. Ingredients: will make 4-5 rol

Its been nearly a decade since the first velveting video we've ever made, so we thought we'd show you the 2 major ways that Chinese takeaways, takeouts and restaurants will tenderise their beef. It's a super simple and effective method called velveting, so place will use egg white to lower the PH of the meat instead of Bicarb, but bicarb works better and is far less messy, with egg you tend to get small strings from where the white has formed ribbons, but that's totally prefe

This is one of the modern day classic of a Chinese takeaway/takeout menu, mainly found in the UK, its packed full of rich flavour and punchy garlic, if you like salt and pepper chicken, this is a dish to try. We have done a variation of this in past videos, but this is our preferred method as its simple and because of that, this recipe hits hard with minimum of effort. Pre order our new cookbook here https://geni.us/ChineseTakeawayBible Ingredients The chicken 300-400g Chicke

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: SEP7997 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: AUG1312 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

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

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: JUL4555 Thank you for your support! Chin and Choo Happy Cooking! Happy Eating!

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...