I can see the skill of an artist. Could watch this all day, very educational! For those who didnt pay attention, here is the recipe as shown in the video: Beef Chow Fun Bamboo Shoots (or is it ginger?) julianned Beef, sliced thin Red Onion, sliced Bean Sprouts Green Onion Rice Noodle Oyster Sauce tbsp Dark Soy 1/2 tbsp White Pepper to taste He went for the sugar but stopped, so not sure if he adds that to his Chow Fun Stir fry beef till half-cooked Add onions, scallions, bamboo(or ginger), and stirfry momentarily Add rice noodle and stirfry momentarily Add white pepper, oyster sauce, and dark soy sauce (and *maybe* a dash of sugar) Add bean sprouts and stirfy till noodles are soft (30s) Now, I do know that Beef Chow Fun is a difficult dish to prepare, and perhaps that is why he chose it for this demonstration, it requires a lot of skill to master. In fact, its often considered a true test of Cantonese cooking skill. Well done.
@@hexianggao5121 They say you need three things to cook Chinese food well, a wok, a ladle and a jet engine. So I would agree, the fire is essential, but having the tools to achieve the dish well is no promise of a great outcome. A master with mediocre tools will still outperform a beginner with even the best tools.
Listing the ingredients like that makes it seem simple. What most people forget about is the prep required. You don't just use regular beef. You have to use a cut like skirt, slice it, and then the usual is mix in some dark soy sauce, MSG, Salt, Potato starch, Garlic powder, Bicarbonate of soda. Age for 24hrs in fridge, then portion and freeze to tenderize. For noodles, they're cooked, drained, and chilled for freshness. Can't use watery noodles. Rice must be chilled in fridge for 24hrs to make fried rice dishes. Chicken is usually 60-80% meat and 40-20% brine solution. Pre cooked. Black bean paste is made by sitting black beans in hot water for 30 mins, draining for 20 mins, then pasting with salt, garlic puree. Then age in fridge for 24hrs before portioning and freezing. Garlic puree involves mincing garlic with oil and salt, then I freeze in a brick and cut off bits when needed. If you do Chinese cooking a lot, then it's routine. But for a one-off dish, it's such great deal of work.
To those complaining about the amount of oil, first it's extremely hot that stove is obviously hotter than any stove you have at home, the oil begins smoking in the pan and is thus being reduced the second it is in the pan, and while he's flipping the pan oil is being burned off. Much of the oil is pretty much burned away and is needed to keep the food from becoming charred, burn oil, not the food. When you're cooking at those temperatures you need that much oil, the dish itself will not taste like oil. That being said, if you use that much oil in a normal pan on a normal stove, yes it will taste completely like oil. But that's because you won't be burning off the oil.
Metal wok handles are hollow and usually get warm but not hot. That said, he's got "chef hands", so what people with normal hands would consider hot, he wouldn't even notice!
If you had a fan to blow the smoke/heat outside. Mine is propane and is outdoors and sits next to the grill, I think it was only like $80 off amazon. Best money I've ever spent
Funny so people complain about how much oil Chinese use, yet they are much skinnier than most Americans who spend their lives eating fat-free and no-calorie foods. You need a little grease in your lives.
People forget how just how much fat Western dishes contain - 20 oz steak full of cow fat, then add in another 4 oz of butter based sauce, a LOT worse than vegetable based oil Chinese cooking uses!
Dumbass, you never learned about genetics?! They have certain genes that cause them to stay slim easier (through hormones that cause more metabolism etc).
Genetic? Yeah Ok, how about french fries, bread and pop. I'm not sure why this is so hard to figure. If Chinese people ate what we eat they'd be just as fat.
I think the beef is overcooked, I would do it in 2 pans, first for the vegetable and sauce then switch pan for beef and then mixe both at the end. But that's my style I don't say it's better I just think it can be.
U miss what he says in the beginning. Stove top cooking requires 2 pans but a Chinese kitchen burner does not. He says it takes a lot more time to get the wok heated up in a home kitchen. I do think that meat could be overcooked though, but that's probably just the standard unless someone asks for it rare or med-rare, not because he didn't use two pans.
Wok cooking is generally done just using one wok. There are plenty of times when I'll cook things like meat first, put out onto a plate or bowl, cook the veggies and whatnot, then add the meat back in at end. But even if I had two woks (which I don't), I'd rather clean an extra plate or bowl than another pan or wok!
Go with the biggest one that works in your space... if it's too small, you'll just be flinging food out onto your stove! I have a 14", and it works great. The biggest challenge is not putting too much food in, because with an overloaded wok and not enough BTUs, you won't have enough heat to get the desired results.
That jet afterburner flame kissing the oil vapors and food at the edge of wok makes all the difference in the world. Cannot get this setup in a normal home 🙁
damn, coocking and frying in wok is so freaking fast i might even like it because i hate to waste time doing nothing but watching stuff boiling and such
No. I use a jet burner stove at home too for my wok cooking and it's not too bad. Consider it takes much shorter time to cook and it has an air blower beneath the stove to maximize fuel efficiency.
I think he went a little too hot for too long myself. Its a balance though...Look at his wok its warped as shit, that tells me he heats the wok for too long. I know the guy would out cook me any day, but really if he just backed it off a bit he'd still get a good wok hei (hay)
Black means burnt. Oil should be extracted after cooking the beef 70% and remove from wok .. then chow fun should go in toss till soft .. beef goes back in along with flavor.. Veget go in last bean sprouts and heads of Chives..
I can get past the amount of oil used, what i cant get over is how fucking dirty that kitchen is. Ps those handles only get unbearably hot if your running the wok all night with no pauses in between dishes. Otherwise they just get very warm lol.
the side of your wok that is burned by the wok look discusting and needs a wash and im not talking about the burnt area it,s the fat that looks like its driped everywhere
I can see the skill of an artist. Could watch this all day, very educational! For those who didnt pay attention, here is the recipe as shown in the video:
Beef Chow Fun
Bamboo Shoots (or is it ginger?) julianned
Beef, sliced thin
Red Onion, sliced
Bean Sprouts
Green Onion
Rice Noodle
Oyster Sauce tbsp
Dark Soy 1/2 tbsp
White Pepper to taste
He went for the sugar but stopped, so not sure if he adds that to his Chow Fun
Stir fry beef till half-cooked
Add onions, scallions, bamboo(or ginger), and stirfry momentarily
Add rice noodle and stirfry momentarily
Add white pepper, oyster sauce, and dark soy sauce (and *maybe* a dash of sugar)
Add bean sprouts and stirfy till noodles are soft (30s)
Now, I do know that Beef Chow Fun is a difficult dish to prepare, and perhaps that is why he chose it for this demonstration, it requires a lot of skill to master. In fact, its often considered a true test of Cantonese cooking skill.
Well done.
the recipe is not essential the fire is
@@hexianggao5121 They say you need three things to cook Chinese food well, a wok, a ladle and a jet engine. So I would agree, the fire is essential, but having the tools to achieve the dish well is no promise of a great outcome. A master with mediocre tools will still outperform a beginner with even the best tools.
Listing the ingredients like that makes it seem simple. What most people forget about is the prep required.
You don't just use regular beef. You have to use a cut like skirt, slice it, and then the usual is mix in some dark soy sauce, MSG, Salt, Potato starch, Garlic powder, Bicarbonate of soda.
Age for 24hrs in fridge, then portion and freeze to tenderize.
For noodles, they're cooked, drained, and chilled for freshness. Can't use watery noodles.
Rice must be chilled in fridge for 24hrs to make fried rice dishes.
Chicken is usually 60-80% meat and 40-20% brine solution. Pre cooked.
Black bean paste is made by sitting black beans in hot water for 30 mins, draining for 20 mins, then pasting with salt, garlic puree. Then age in fridge for 24hrs before portioning and freezing.
Garlic puree involves mincing garlic with oil and salt, then I freeze in a brick and cut off bits when needed.
If you do Chinese cooking a lot, then it's routine. But for a one-off dish, it's such great deal of work.
To those complaining about the amount of oil, first it's extremely hot that stove is obviously hotter than any stove you have at home, the oil begins smoking in the pan and is thus being reduced the second it is in the pan, and while he's flipping the pan oil is being burned off.
Much of the oil is pretty much burned away and is needed to keep the food from becoming charred, burn oil, not the food. When you're cooking at those temperatures you need that much oil, the dish itself will not taste like oil.
That being said, if you use that much oil in a normal pan on a normal stove, yes it will taste completely like oil. But that's because you won't be burning off the oil.
When you see fire coming out the pan you know it’s real!!! Good stuff!!!
I never tire of watching this. Just amazing.
Grabbing that metal handle like a BOSS!
+John Smith It's a different metal component.
badjujuwan which doesn't get hot
Metal wok handles are hollow and usually get warm but not hot. That said, he's got "chef hands", so what people with normal hands would consider hot, he wouldn't even notice!
A master chef, and he makes this look so easy. Thank you for posting this.
I wish I had a jet-engine mounted in my kitchen :-(
+ScubaDude79 you can buy it on amazon .
Yes, but are those safe to use in your kitchen?
If you had a fan to blow the smoke/heat outside. Mine is propane and is outdoors and sits next to the grill, I think it was only like $80 off amazon. Best money I've ever spent
i think i just got the same one
about to use it in a few minutes
200,000 btu's aww yeah
BILL PAXTON jjo
So simple, so quick and YES - SO INCREDABLY DELICIOUS! Thank you for sharing Siu!
Funny so people complain about how much oil Chinese use, yet they are much skinnier than most Americans who spend their lives eating fat-free and no-calorie foods.
You need a little grease in your lives.
People forget how just how much fat Western dishes contain - 20 oz steak full of cow fat, then add in another 4 oz of butter based sauce, a LOT worse than vegetable based oil Chinese cooking uses!
Dumbass, you never learned about genetics?! They have certain genes that cause them to stay slim easier (through hormones that cause more metabolism etc).
Andrew L Funny, robots don't get fat tho.
Is Genetics a kind of ice cream you guys eat?
Genetic? Yeah Ok, how about french fries, bread and pop. I'm not sure why this is so hard to figure. If Chinese people ate what we eat they'd be just as fat.
This is why food taste better at restaurants than at home, because we don't have extreme gas fire unlike restaurants. This video explains so.
That wok hei flavor must be incredible!
this dude got some wok skills! Don't know why guys hating on the amount of oil. He knows what he is doing
He got skills alright, he can't tell the difference between Chow Fun and Ho fun. lol xD
My God its like a fucking blast furnace! Wish I had one.
+Tubemonks....HAHHAAHAA
Jet engine
Chinese cooking is the best! Fast, easy, delicious and healthy :)
LOL @2:12 he almost puts in MSG but remembers he's on camera...
lol
Michael K Pyon lol ur right dude!!
A little bit of salt won't hurt. :)
Khoi Le MSG has lower sodium than salt in fact.
Michael K Pyon what is msg
Very nice cooking, looks so tasty.
Amazing.. Looks delicious
Have you got any idea of the amount of carcinegenic substances you are generating making oil smoking that way?
I'll have to equip my stove with a jet engine!
in that case i'm afraid the wok would get melted before u could cook any food...hahaha...lol...
No. Jet fuel can't melt steel beams.
LOL
Lol
what's kind of oil you used sir. it s seem like no burning with the oil
this guy got a chinese dragon blowing fire up to the stove or somethin
Even though I'm Pinoy and we had a quarel in west Philippines sea, I promise this Chinese cooking is great
I have a proper wok setup at home and use refined coconut oil to cook, the flavor is even better and of course is much healthier. (no coconut flavor)
well done ... excellent.. thanks
That's my favorite dish.
Quick question, the oil is literally boiling hot and burning off, is it carcinogenic?
Very nice sir. Thank you for the tips.
Great work you are a master
This is a good recipe my daughter loves it
That's good stuff right there
Great show but where to find this work made by stainless steel or matel?
I think carbon steel would be ideal for a wok
I like chinesefood. But I think, is meat overcook?
How many BTUs is that burner?
I think the beef is overcooked, I would do it in 2 pans, first for the vegetable and sauce then switch pan for beef and then mixe both at the end. But that's my style I don't say it's better I just think it can be.
U miss what he says in the beginning. Stove top cooking requires 2 pans but a Chinese kitchen burner does not. He says it takes a lot more time to get the wok heated up in a home kitchen. I do think that meat could be overcooked though, but that's probably just the standard unless someone asks for it rare or med-rare, not because he didn't use two pans.
Wok cooking is generally done just using one wok. There are plenty of times when I'll cook things like meat first, put out onto a plate or bowl, cook the veggies and whatnot, then add the meat back in at end. But even if I had two woks (which I don't), I'd rather clean an extra plate or bowl than another pan or wok!
the 'cooks' at wok-to-walk should learn from this man, geeesh!
rice noodles without adequate amt of oil wil not get the required effect .guys
Looks delish but is that an order for one so small
You forgot one thing. It's to "taste it" -quote chef Ramsey.
+Jon Her Just Gordon Ramsey.^ Can't call him a proper Chef.
lol great vid -thank you Siu !
Would you recommend the 12 inch or 14 inch steel wok? For cooing on conventional gas range in home?
Go with the biggest one that works in your space... if it's too small, you'll just be flinging food out onto your stove! I have a 14", and it works great. The biggest challenge is not putting too much food in, because with an overloaded wok and not enough BTUs, you won't have enough heat to get the desired results.
Looks great!
I NEED THAT JET RIGHT NOW
Wok like a Boss!
Is that a map that's right next to a jet burner all burnt up?
That jet afterburner flame kissing the oil vapors and food at the edge of wok makes all the difference in the world. Cannot get this setup in a normal home 🙁
Yo, ur engine burning that chinese menu homie!
I see MSG he put in there but the camera did not capture it
wow! 👍
those flame would make a good rocket lifting force
Awesome!!!
that's beef hofan! yummmm
damn, coocking and frying in wok is so freaking fast
i might even like it because i hate to waste time doing nothing but watching stuff boiling and such
Muy bueno chef👍😃
on the wok or on the work?
Yo siu, where u at , no new videos
What is that white stuff he put in, after ginger and onions?
Yummy...
oil is necessary or else it will be burning
They eat more meat and vegetables than carbs that's why they stay thin.
Wow!!!!
The wok was too hot in the beginning, putting too much sear on the meat its burnt.
Can you show how to make Mongolian beef with the fried ho fun noodles
Cause you put half cup of oil.
This guy cooks the food so great but i can not eat it.lol
With that amount of oil, of course nothing sticks to the wok hahaha
+moody ahahaha
Bryan Tran You understand me, right? hahaha
Of course you need that much oil. Otherwise its gonna get burnt easily lol
it’s going to fail the chef test in my country
So easy!
Nice
👍👍👍
What kind of oil is it?
yummy food
good skill
2 dollar food price, 30 dollar gasbill
Nope. The high flame comes from a air jet.
No. I use a jet burner stove at home too for my wok cooking and it's not too bad. Consider it takes much shorter time to cook and it has an air blower beneath the stove to maximize fuel efficiency.
whats the BTU of your burner?
Curious Kian 60-70,000.00
can anybody tell what is the material of the wok carbon steel or iron.
I have one in the backyard and afraid of burning my food!
super super
I think he went a little too hot for too long myself. Its a balance though...Look at his wok its warped as shit, that tells me he heats the wok for too long. I know the guy would out cook me any day, but really if he just backed it off a bit he'd still get a good wok hei (hay)
hey!
Ta weón! Muy misio
hmmm! a 1\4 cup of oil equals non-stick. who knew?
Wat is,seasoning a wok
Supreme 鑊氣。。。。my God
That asbestos heat shield looks a little burned
Beef is burnt and what's with the oil.. I was hoping he will take some oil out after he light cook the beef ... Just way too much oil...
The beef has a nice crust, like any delicious tasting beef should have.
Black means burnt. Oil should be extracted after cooking the beef 70% and remove from wok .. then chow fun should go in toss till soft .. beef goes back in along with flavor.. Veget go in last bean sprouts and heads of Chives..
He's definitely scamming the westerners.
New Tung Kee restaurant?
how can you make any money and use that much gas?
Jerry Hubbard now you know. They can't make much.
i dont get what he is saying..
you wanna burn the wok really hot first... uhmmm you dont say..
how to turn onions into black ashes.
I can get past the amount of oil used, what i cant get over is how fucking dirty that kitchen is. Ps those handles only get unbearably hot if your running the wok all night with no pauses in between dishes. Otherwise they just get very warm lol.
This has to be fake; he didn't use any MSG
almost did 2:12
yummy! :)
Where do you buy your "noodle"?
+Juls Brut Any Asian market. So many varieties you'll feel like it was noodle heaven.
Mr. You must have a huge gas bill!😥😨🐲🐉
i luv beef chow fun
a little oil he says... that's a lot
the side of your wok that is burned by the wok look discusting and needs a wash and im not talking about the burnt area it,s the fat that looks like its driped everywhere
after each food item that is cooked the wok is cleaned right away then used again.The color of the wok is from when the chef seasons the wok.
Not sure why there needs to be a burnt map in the kitchen, this whole thing looks pretty disgusting
99 % do not have the heat