- Видео 13
- Просмотров 194 996
Hong Kong Fusion Takeaway
Добавлен 27 мар 2020
Chinese Takeaway
166a Unthank Road, Norwich, Norfolk.
166a Unthank Road, Norwich, Norfolk.
Pork Gyoza: How to make perfect Pork Gyoza (Pan-fried) dumplings from scratch!
To celebrate Chinese New Year (The Year of the Ox🧧!) on the 12th feb, I have made a quick tutorial on how to make the best quick, easy and authentic Gyoza Dumplings from scratch. By head chef Tak-Man Li at Hong Kong Fusion Takeaway, Norwich, Unthank Road.
Check website for menu!
www.hongkongfusiontakeaway.com/
Check website for menu!
www.hongkongfusiontakeaway.com/
Просмотров: 1 302
Видео
Kung Po Chicken (Add on to Sweet&Sour Recipe): How to make the BEST Takeaway-Style Kung Po Chicken
Просмотров 1,2 тыс.3 года назад
Watch Sweet and Sour chicken recipe first. How to make quick and easy Chinese-Takeaway-Style Kung po Chicken by Head Chef Tak-man Li @ Hong Kong Fusion Takeaway, Norwich, Unthank Road. Subscribe for more!
Satay Chicken Skewers: How To Make the BEST Chinese-Takeaway-Style Satay Chicken/King Prawn
Просмотров 2,3 тыс.3 года назад
Quick and easy authentic Chinese-Takeaway-Style Chicken and King prawn Satay skewers by Head Chef Tak-man Li @ Hong Kong Fusion Takeaway, Norwich, Unthank road. Skip to end for instructions.
Green Chicken Thai Curry: How to Make Takeaway-Style Green or Red Thai curry*
Просмотров 1,1 тыс.3 года назад
How to make authentic Takeaway-style Green or Red Thai Curry by head chef Tak-man Li at Hong King Fusion Takeaway, Unthank road, Norwich. *To get the same taste as you fin at a takeaway, Pre-made Thai curry paste is required. Thai curry paste can be made at home, but may not produce the same flavour.
Chinese Big Bowl Soup: How to make the best Chinese-Takeaway-Style Noodle Soup
Просмотров 7923 года назад
Authentic Chinese-Takeaway-Style Big Bowl Noodle Soup by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank road, Norwich. Serves 4
Sweet and Sour Chicken: How to Make The BEST Chinese-Takeaway-Style Sweet & Sour Chicken
Просмотров 7 тыс.3 года назад
Authentic Chinese-Takeaway-Style Sweet and Sour Chicken by Head Chef Tak-man Li at Hong Kong Fusion, Unthank Road, Norwich.
Lemon Chicken: How to make the BEST Chinese-Takeaway-Style Lemon Chicken
Просмотров 2,6 тыс.3 года назад
Quick and easy authentic Chinese-Takeaway-Style Lemon Chicken by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank Road, Norwich.
Chicken Noodles: How To Make the Best Chinese-Takeaway-Style Chicken Chow Mein
Просмотров 6 тыс.3 года назад
Authentic Chinese-Takeaway-Style Chicken Chow Mein by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank road, Norwich. Recorded in Lockdown 1, Open now!
Chinese Chicken Curry: How To Make BEST Chinese-Takeaway-Style Chicken Curry
Просмотров 30 тыс.3 года назад
Authentic Chinese Takeaway Style Chicken Curry by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank Road, Norwich.
Singapore Noodles: How To Make the Best Chinese-Takeaway-Style Singapore Noodles
Просмотров 51 тыс.3 года назад
Authentic Chinese Takeaway Style Singapore Chow Mein by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank road, Norwich.
Stir Fry Pak Choi: How To Make The BEST Chinese-Takeaway-Style Pak Choi
Просмотров 4,1 тыс.3 года назад
Authentic Chinese Takeaway Style Pak Choi by Head Cheff Tak-man Li at Hong Kong Fusion Takeaway, Unthank Road, Norwich. Recorded during Lockdown 1, Open during Lockdown 2!
Beef Blackbean: How To Make the BEST Chinese-Takeaway-Style Beef in Blackbean Sauce
Просмотров 3,9 тыс.3 года назад
Authentic Chinese Takeaway Style Beef in Blackbean Sauce by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank Road, Norwich. Recorded During Lockdown 1, Open for Lockdown 2! Vegetable Oil: 2 Tbsp Onion: x1 Topside Beef: 300g Green/Red Pepper: x1 Tinned water bamboo & Waterchestnuts: 100g Garlic: 2 cloves/1tsp Green/Red Chilli Pepper: x2 Dried Blackbean: 3tsp (or drained jar) Stock/boil...
Special Fried Rice: How To Make the BEST Chinese-Takeaway-Style Special Fried Rice
Просмотров 85 тыс.3 года назад
Authentic Chinese-Takeaway-Style Special Fried Rice by Head chef Tak-Man Li at Hong Kong Fusion Takeaway, Unthank road, Norwich. Recorded During Lockdown 1, Open for Lockdown 2! Ingredients (x4 servings): Vegetable oil: 2 tbsp Sesame oil: 1 tsp Pre-cooked Rice: 500g Spring Onions: x3 Peas: 200g Cooked chicken (diced): 100g Cooked ham (or char sui pork): 100g Cooked Shrimp: 100g Light dark soya ...
V professional presentation, thanks chef and looks amazing!
Yummy
He sounds like the Chinese Mr Bean.
Looks tasty. I’ll try this recipe.
Where’s the recipe ?
Olympic gold for totally bogus cookery and a demonstration of very poor knife skills
great curry!!
Would you add SMG and, if so, at what stage?
No mise en place, flimsy execution and NO marinade for the beef? "Hong Kong Fusion" may sound high class, but the cooking is low class. No wonder why so few comments. But thanks, I'll make sure to never go to your restaurant...
There's no need to be rude. He's having fun, be nice.
Legend! I can believe your content was hiding from me for so long. I hope you are still doing well. Thank you.
Definitely trying this version next time I make this. I love the small bowl of prepared vege .. and then the most massive bottle of cooking wine I have ever seen :D
No MSG? I use MSG in everything, especially Chinese cooking.
This is exactly what we get in Edinburgh! Thank you for this video.
No msg ???
Not sure if you’re familiar with Mise en place, but you should try it sometime. Lol.
Lovely, it looks so tasty.
No msg no good
Mmmmmm, mmmmssssggggg, I made egg fried rice last night and didn't have any of the white stuff left, it was absolutely disgusting, tasted like my local takeaway crap, use something you can try, have your steak and sprinkle both sides leave it for about 10 minutes, then cook it as you normally would,
Want to know a secret, use homemade chicken gravy from an English traditional roast as a base gravy, add the correct spices and you have a perfect sauce....
Never mind the idiot karens,if you want to call em shrimps you do so!,fantastic recipe,as well as your others.
What's the name of the sauce to give it color
That does seem like a very large batch for that burner and that size wok
One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok! No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all. Basically? There's no 'right or wrong' way to make fried rice!
My mother, Chinese-Malay who grew up in Penang, used to add liver as well as the chicken/pork/prawns/egg. It added a depth to the meal that improved the taste - if that's possible! Only one observation to add, and it is about quantities. The normal sized domestic wok is far too small to cook for a large gathering/ I often have to make this for 8-10 people so I bought a huge wok. A domestic gas hob is legally restricted in terms of the size of the gas jet allowed so there are always problems getting enough of the larger wok surface heated sufficiently. I have solved by using my outdoor gas hob which is directly linked to a large bottled gas as this has a greater gas flow. I bring the hob into the house and place it on the domestic cooker and place the gas bottle close by. This solves the problem so I can use the large wok.
I love this concept of just going through the entire menu but with a home stove and equipment. Good stuff
Use cold water...no lumps.
This video was great, and thank you for the tips and advice as you went along. In sure it tastes absolutely delicious.
Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers
chick is not boiled fake chinees
Oh my gosh , it looks so delicious ..!!!!👏👍♥️♥️♥️♥️♥️♥️♥️♥️
Please its shrimp not shimps. Drives me nuts. 🍚
Apek talk to much ..bla bla
Best video ever😮😊
Very good!!!
Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.
He got that chef jacket in a box of cornflakes
It seems you like what you do with passion
You had me until you added salt then said "all the way from Singapore"...LOL It's a Cantonese dish that was introduced in Hong Kong. But this is another interesting way to make it.
No msg, No onion, no mushroom not even a dollop of garlic. Must be quite bland that.
Shut up mate
He cooked the noodles with the raw chicken.is the chicken cooked.i liked his cooking style up unto that point.i see other people cooking their chicken first.
@@manuelalmendarez2232 Check out "Ziangs Food Workshop", they own a couple of Chinese takeaways in the UK and show you how it is really done and give you the right ingredients that UK takeaways use 👍
Good Chinese curry always has MSG & other seasoning yours unfortunately didn't have any seasoning. Am sure it only tasted of curry powder & flour??
Wish we could hear the chef better.🙏
This looks great but I prefer my lemon chicken on the bone. Meat just tastes better when cooked with the bone in my opinion.
No msg?
optional
You forgot the other half of the onion. Doh!
Looks really delicious
Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧
The secret is out, A lot of Chinese Takeaways use Goldfish Brand Chinese Curry Past. You couldn't buy it unless you were wholesale. Now you can. You can find it in UK supermarkets now. This video is pointless. Share your secrets or go home! Oh, you are home LOL🤣
Almost every fried rice recipe I watched includes garlic, shallot and ginger. Yours has none?
Wow thanks can't wait to try this at home...
My favorite along with Beef Chow Fun .
Good stuff