As someone that's done sound engineering, his team puts ALOT of work into making sure you hear the knife cutting, and the oil sizzling. That stuff isn't actually easy, and you can't just pick it up with a room boom mic. Who ever is doing the sound work on these videos are geniuses that have designed what sounds are going to grab your attention and imagination without pulling attention away from Adam. These videos are amazing, and I love to watch them over and over.
4 года назад+1
I heard his sound guy is Alcoon Slambag. He used to do production for a famous morning radio show.
I agree Mathonwy, not sure what TD is prattling about; seems a made up name (or some wrestler?). Audio is one of the first indicators of great video quality. I presume Adam learned a thing or two about how to do it (or who to hire to do it for you) when he was winning those cooking shows
To happily repeat what has been said in the past, your team's videos are beautiful, relevant, educational, and promote an ease of cooking delicious food at home. *Amazing*
Your voice, the calmness and simplicity of the cooking and the music feels hypnotic! Amazing food, I could watch this all day, cant wait for more dumpling classes!
Mr Liaw, I made this last night! It had a lovely tangy flavour without the icky sticky glaze you normally get at a Chinese takeaway. Lots of flavour, and using pork belly almost gave it a “pop” in every bite! Thank you 🙏
Cooked it recently with minor alterations and the result was amazing. Normally I wouldn't order sweet and sour in a restaurant but this tastes awesome. But I recommend not to cook more than you can eat at once so that you have some for the next day, because a day later the rest gets soggy. Freshly cooked is mandatory
If you have trouble sleeping, I also recommend art tutorials for pure relaxation. Bob Ross, Wow Art, Gilly Kube, makoccino , Pouring Your Heart Out, and Amanda's Designs are my favorite RUclips art channels for insomnia nights. 👍
Hey Adam, I have just been sitting here watching video after video of your recipes. Your depth of knowledge about techniques and ingredients are superb! I'm originally from Singapore and my wife is northern Chinese and we like how authentic a lot of your recipes are. Keep up the good work mate! So tempted to get a wok-specific stove like yours😀!
Thanks for this great video, Adam! Look forwards to trying this sweet and sour pork. I just wanted to let you know I tried your Hainanese Chicken Rice recipe, and it was a complete success. One of the best dishes I’ve ever made for myself!
Thank you so much for showing us this recipe Mr Liaw! And I love hearing you explain techniques - it really helps break things down into a much simpler process! Thank you again, I’m so excited to make your sweet n sour pork this week! 🙏😇
For a foodie like me, these vids are like crack. Simply explained, beautifully produced, candy for the eyes and ears. And if you pay attention, he makes you a better cook. Thanks Adam and team!
I love the explanations you give for the different steps. I didn't know about the burners before and now it makes sense why my stir fries never cook quite the same as what i see online. Your videos are incredibly helpful. Thank you.
Yes, I would like to incorporate one of these burners into the kitchen I am planning, they are far from cheap though so I hope they last as I am going to go with the dual fuel Gas volcano burner and the induction hob.
Great to see you are back, Adam. It was an honor and plessure meeting you in person during your visit in the Philippinrs! 👌 That recipe looks yummy. Best regards 🌴
oh, this dish has never interested me before now. I can almost taste the crispiness and unctuousness of that deep-fried pork belly & everything else. gorgeous.
Thank you Adam for sharing one of my all time favorite chinese recipes!!! I loved especially all the tips about the wok. Kudos on how to cut the pinneaple, I hail from Costa Rica, the worlds top fresh pinneaple exporter and your tips were absolutely on point. Except we rarely eat the core (or "heart" as we call it) because it may be leave an unpleasant feeling on the tongue. I might add, please chose organic if possible. Otherwise, cut A LOT of the skin (because there is where the pesticides are sprayed). Please keep the good work! I love your channel!
Oh my... I always thought a wider spread of fire from the stove will heat up the wok more efficiently than a small and concentrated one. I was so wrong until you showed me in this video. Adam, you are really a good chef!!!
I've discovered your video recently and I am absolutely loving them ! I would love to see you enjoy the dishes you've put all the efforts in at the end of the video :) really makes the "reward" part alive !
Even though I have watched your videos SO many times, every time you post a new video, I can't help but click on the next one that pops up and the next one and the next one lol, I find your recipes tasty and your channel super relaxing to watch :)
A great video that explains why you do what you do - instructional and educational at the same time. Well done Sir! (I'm amazed just to see how that sauce just thickens up without the use of a starch/water mix)
Dear sweet loveable Adam, I've been watching you on tv since I was a young teen and recently rediscovered you and my love of asian cooking. Your recipes are so simple and so delicious! you're so calming and wonderful to watch!! All the recipes I have tried so far have come out absolutely perfectly! I rarely have to alter them. I find I'm always changing the amounts in other peoples recipes but your ratios are just perfect. My Tonkatsu was so bloody good!! and a few days ago I made the Manchurian Chicken and OH MY GOODNESS! it was perfect and sooo good the next day. I'm really looking forward to doing the okonomiyaki! Oh and the chicken and cashews! I cant find it any place around where I live that makes it, so, I made yours and as expected it was outstanding! looking forward to new recipes!
Hi...I did one today and my consumers order here inside the village as we need to survived in this time if pandemic, we are 7 guys to have meal 3 tines a day. so i made my secret skill to be as fruitful as I can. They said its yummy i hope i dont disappoint you, i used to mention your name everytime i posted my finished menu...like "inspired by Chef Adam"...sad thing is I dont have a wok...thank you for giving us meal again...keep safe you all...
Mentally scarred from sweet and sour pork and the batter. Not really, was just a kid when Chinese Restaurants hit Australia but in adult life this will be something I’ll cook at home ... what a blessing that the flavours were introduced to Australia that way so it’s not unfamiliar territory to enjoy a home cooked meal now 👍🙏👍
In my area, this dish unfortunately consists of that same dry over-fried pork with thick batter you mentioned, served in a neon red-orange syrup. I do a lot of wok cooking at home, but never thought to try sweet and sour pork again. Also, can't say enough about the calm and practical technique of your videos. Thank you!
I was in Hong Kong and watched a very old lady cook this very dish for her family and she did a few things differently.. There was egg but only the white she said it made for a lighter batter and you don't taste the egg, I agree with her, she also used copious amounts of ketchup which raised an eyebrow but she smiled at me and then I knew this would be incredible. There was a little more sauce but not the standard amounts you see in a western Chinese restaurant. And finally I have to correct Adam as he's a little naive. I'm primarily and Indian cook, I lived in India I breath India and have been cooking this food for over 30 years. India has the most diverse cooking of any country period and it to has rounded bottom cooking pans. :-) Oh just a request Douhuafan
Love watching your videos! I know it's really common for the sweet and sour sauce to be based around vinegar and sugar... I heard that traditionally it is done using Hawthorne though I've never tried... Any pointers as to how different that would taste?
I've been cooking for quite some time now and enjoy cooking from scratch/learning the methods and some food science-y bits! Which of your books would be best?
Te he visto en TV doblado al español. Tenés un canal en español? Me encantan tus recetas y me gustó muchísimo el programa de TV de Australia en El Gurnet. Gracias por dar tanto enseñando :)
I would love to see you go to some off the beaten track Chinese se asian hubs like Glodok in Jakarta; Penang, Ipoh and Sibu in Malaysia; Pontinanak in Kalimantan and many more.
So quick question. Can you switch out the pork with chicken or beef? Id rather not eat pork and im wondering if i have to do extra things when i use chicken
Adding some liquid into the pork meat before coating will make the meat more juicier since the meat will absorb some of the liquid. Also if you don't like ketchup then try Chinese black vinegar which give it a more deeper taste.
As someone that's done sound engineering, his team puts ALOT of work into making sure you hear the knife cutting, and the oil sizzling. That stuff isn't actually easy, and you can't just pick it up with a room boom mic. Who ever is doing the sound work on these videos are geniuses that have designed what sounds are going to grab your attention and imagination without pulling attention away from Adam. These videos are amazing, and I love to watch them over and over.
I heard his sound guy is Alcoon Slambag. He used to do production for a famous morning radio show.
I agree Mathonwy, not sure what TD is prattling about; seems a made up name (or some wrestler?). Audio is one of the first indicators of great video quality. I presume Adam learned a thing or two about how to do it (or who to hire to do it for you) when he was winning those cooking shows
To happily repeat what has been said in the past, your team's videos are beautiful, relevant, educational, and promote an ease of cooking delicious food at home. *Amazing*
Your voice, the calmness and simplicity of the cooking and the music feels hypnotic!
Amazing food, I could watch this all day, cant wait for more dumpling classes!
indeed
Steven D. Jackson ☝️ I agree
Yup. I'm with Mr. Jackson on this. I could watch you for hours even if I didn't want to cook what you're teaching us.
Mr Liaw, I made this last night! It had a lovely tangy flavour without the icky sticky glaze you normally get at a Chinese takeaway.
Lots of flavour, and using pork belly almost gave it a “pop” in every bite! Thank you 🙏
Cooked it recently with minor alterations and the result was amazing.
Normally I wouldn't order sweet and sour in a restaurant but this tastes awesome.
But I recommend not to cook more than you can eat at once so that you have some for the next day, because a day later the rest gets soggy. Freshly cooked is mandatory
I watch these when I'm struggling to sleep at 3am. So relaxing
If you have trouble sleeping, I also recommend art tutorials for pure relaxation. Bob Ross, Wow Art, Gilly Kube, makoccino
, Pouring Your Heart Out, and Amanda's Designs are my favorite RUclips art channels for insomnia nights. 👍
I do the same, but then I get hooked and watch for another 3 hours.
hope you're sleeping better now. been struggling to sleep for more than a year now
ASMR videos are the very best for insomnia. Watching delicious food videos when you can't cook is a mysterious form of self torture
Great to hear you're back, Adam! Love the video as always!
I just made this recipe and it is so freaking delicious!!!!! Highly recommend
Hey Adam, I have just been sitting here watching video after video of your recipes. Your depth of knowledge about techniques and ingredients are superb! I'm originally from Singapore and my wife is northern Chinese and we like how authentic a lot of your recipes are. Keep up the good work mate! So tempted to get a wok-specific stove like yours😀!
Very humble, but technical cooking. Love it. I follow you where ever you appear in media!
Hi Adam, thank you for keeping the dish simple, authentic, and so tasty! It gives me enough confidence to cook this at home!
Keep up the great work!
Imagine your lecturer is Adam. Everything is so soothing and easy
So glad you're back!! I hope you can grow your channel. Everyone needs to watch!
Thanks for this great video, Adam! Look forwards to trying this sweet and sour pork. I just wanted to let you know I tried your Hainanese Chicken Rice recipe, and it was a complete success. One of the best dishes I’ve ever made for myself!
I agree, here in Phoenix, Arizona. The Hainanese Chicken recipe was such a hit with my husband, one of his favorite childhood dishes!
Even when I am being advertised to, it is a sweet, joyful, and a learning experience.
Excellent.
Es bueno verte de nuevo. 🤗
Thank you so much for showing us this recipe Mr Liaw! And I love hearing you explain techniques - it really helps break things down into a much simpler process!
Thank you again, I’m so excited to make your sweet n sour pork this week! 🙏😇
For a foodie like me, these vids are like crack. Simply explained, beautifully produced, candy for the eyes and ears. And if you pay attention, he makes you a better cook. Thanks Adam and team!
I love the explanations you give for the different steps. I didn't know about the burners before and now it makes sense why my stir fries never cook quite the same as what i see online. Your videos are incredibly helpful. Thank you.
Yes, I would like to incorporate one of these burners into the kitchen I am planning, they are far from cheap though so I hope they last as I am going to go with the dual fuel Gas volcano burner and the induction hob.
Lovely editing, lighting and presentation, as always! Glad you're back!
I'm amazed by how educational this video is. Very well done!
Great to see you are back, Adam. It was an honor and plessure meeting you in person during your visit in the Philippinrs! 👌 That recipe looks yummy. Best regards 🌴
oh, this dish has never interested me before now. I can almost taste the crispiness and unctuousness of that deep-fried pork belly & everything else. gorgeous.
Brilliant! Thanks for breaking it down to simple to follow steps, and always enjoy the background information - love it!!
Thank you Adam for sharing one of my all time favorite chinese recipes!!!
I loved especially all the tips about the wok.
Kudos on how to cut the pinneaple, I hail from Costa Rica, the worlds top fresh pinneaple exporter and your tips were absolutely on point.
Except we rarely eat the core (or "heart" as we call it) because it may be leave an unpleasant feeling on the tongue.
I might add, please chose organic if possible. Otherwise, cut A LOT of the skin (because there is where the pesticides are sprayed).
Please keep the good work! I love your channel!
Thank you for explaining everything in detail including the wok burner !
Oh my... I always thought a wider spread of fire from the stove will heat up the wok more efficiently than a small and concentrated one. I was so wrong until you showed me in this video. Adam, you are really a good chef!!!
I've discovered your video recently and I am absolutely loving them ! I would love to see you enjoy the dishes you've put all the efforts in at the end of the video :) really makes the "reward" part alive !
Even though I have watched your videos SO many times, every time you post a new video, I can't help but click on the next one that pops up and the next one and the next one lol, I find your recipes tasty and your channel super relaxing to watch :)
Absolutely brilliant! I remember trying this dish at home and it took forever to get done. This method looks far superior.
Good to see you back! Cheers from Paraguay!
I've made this dish before via a different recipe. Adam's recipe totally looks way better. Will following this video step by step next time.
A mouth watering dish. Love the oil blanching of the 🍅 🌽 🌶 veggies.
A great video that explains why you do what you do - instructional and educational at the same time. Well done Sir! (I'm amazed just to see how that sauce just thickens up without the use of a starch/water mix)
I love the explanations, very clear concise and easy to understand. And the finished close up... omg... i'm off to eat some now!
Wow, what a beautiful presentation-watching you cook is a Zen experience. Thank you so much.
Simple. Clear. Delicious. Perfect!!
I love the authenticity of your techniques.
omg lol i love the super market you're at at the end of your video! its my fav in cabra
You have a lot of fans here in Canada... will be making this recipe this coming weekend! Thanks!!!
Dear sweet loveable Adam, I've been watching you on tv since I was a young teen and recently rediscovered you and my love of asian cooking. Your recipes are so simple and so delicious! you're so calming and wonderful to watch!!
All the recipes I have tried so far have come out absolutely perfectly! I rarely have to alter them. I find I'm always changing the amounts in other peoples recipes but your ratios are just perfect. My Tonkatsu was so bloody good!! and a few days ago I made the Manchurian Chicken and OH MY GOODNESS! it was perfect and sooo good the next day. I'm really looking forward to doing the okonomiyaki! Oh and the chicken and cashews! I cant find it any place around where I live that makes it, so, I made yours and as expected it was outstanding! looking forward to new recipes!
That easily looks so much better than anything I've ever gotten at a Chinese restaurant.
I've been using Yan-Kit's recipe for years but this one seems not only easier and quicker, but also far tastier. I'll give it a try soon!
Oh man!! Thank you so much for the amazing content you put out! You are truly inspirational!!
Made this yesterday evening, absolutely great. Thank you.
Watch your show on sbs food love it you're taught me a lot about cooking thanks Adam great tV show good Luck whatever you do ..
Hi...I did one today and my consumers order here inside the village as we need to survived in this time if pandemic, we are 7 guys to have meal 3 tines a day. so i made my secret skill to be as fruitful as I can. They said its yummy i hope i dont disappoint you, i used to mention your name everytime i posted my finished menu...like "inspired by Chef Adam"...sad thing is I dont have a wok...thank you for giving us meal again...keep safe you all...
Glad your back! Awesome video as usual!
It's 10pm and I just found your amazing channel. You're killin me with this. I can't buy a wok and fresh veggies this late!!
Thank you for sharing this with us.I like your method.Going to try this but with chicken.
I've never tried flash frying veggies before, looks like it comes out very crispy I''ll have to try this!
I almost forget this is a cooking tutorial video as I am stunned while listening to you! What a beautiful video.
My god, this! 😍. Guess what I'm having for dinner tomorrow!
Thank you for your amazing work! You inspire me a lot.
So glad to see you again!!!
Mentally scarred from sweet and sour pork and the batter. Not really, was just a kid when Chinese Restaurants hit Australia but in adult life this will be something I’ll cook at home ... what a blessing that the flavours were introduced to Australia that way so it’s not unfamiliar territory to enjoy a home cooked meal now 👍🙏👍
In my area, this dish unfortunately consists of that same dry over-fried pork with thick batter you mentioned, served in a neon red-orange syrup. I do a lot of wok cooking at home, but never thought to try sweet and sour pork again. Also, can't say enough about the calm and practical technique of your videos. Thank you!
Just made it for lunch! Outstanding good! Thanks for the recipe.
I used the two pot scenario and made some Udon noodles for it.
Love the channel. Bought one of your books after watching most of your videos. You make it looks so easy haha.
I have to go to work & now I'm craving this .... & hungry!!!!! This looks Divine!!!!!!
I've missed you Adam. so.. so much.
Thank you for sharing this home wok technique!
Wonderful teknique with blanching The veggies in The oil.
Just cooked this. So good! TY Adam xD
Glad to see you again bud, it’s been awhile. Miss your Friday fried rice
Yayyy! That’s exactly how my pineapple ladies at the market do it! I’m from Vietnam 💕
Great video mate 😊
Food looks delicious, I hope to one day be able to cook it myself.
Thanks Adam! I love your videos!
Excellent video Adam...! Thanks very much...!
I'm need to try this tomorrow for dinner!
I was in Hong Kong and watched a very old lady cook this very dish for her family and she did a few things differently.. There was egg but only the white she said it made for a lighter batter and you don't taste the egg, I agree with her, she also used copious amounts of ketchup which raised an eyebrow but she smiled at me and then I knew this would be incredible. There was a little more sauce but not the standard amounts you see in a western Chinese restaurant. And finally I have to correct Adam as he's a little naive. I'm primarily and Indian cook, I lived in India I breath India and have been cooking this food for over 30 years. India has the most diverse cooking of any country period and it to has rounded bottom cooking pans. :-) Oh just a request Douhuafan
Love your videos and kind personality !
you're an inspiration mate. cheers!
Love watching your videos! I know it's really common for the sweet and sour sauce to be based around vinegar and sugar... I heard that traditionally it is done using Hawthorne though I've never tried... Any pointers as to how different that would taste?
I appreciate he did a traditional rolling cut on that veg
Love watching great content ! Question what is your watch ?
Dude this video is fantastic. An education, thank you.
looks great. How many servings come out of this recipe?
I've been cooking for quite some time now and enjoy cooking from scratch/learning the methods and some food science-y bits! Which of your books would be best?
what an amazing video. glad I found your channel
Nice!... you have been missed!
Te he visto en TV doblado al español. Tenés un canal en español? Me encantan tus recetas y me gustó muchísimo el programa de TV de Australia en El Gurnet. Gracias por dar tanto enseñando :)
Not even sure why there are thumbs down...... looks so good. I ate but am hungry again lmao
Is that an AP around Adam's wrist? Nice little flex there
I'm not even hungry, but that looks great!
Love this dish! Yuuuuummmmmmm!
That looks so amazing!
Cheers from Singapore!
I want that stove Adam has with a separate wok burner and an induction hob!
I wish I could give 1000 likes
I love this chanel❤️
I would love to see you go to some off the beaten track Chinese se asian hubs like Glodok in Jakarta; Penang, Ipoh and Sibu in Malaysia; Pontinanak in Kalimantan and many more.
For that you probably should head to my Instagram. I was in Glodok just a few weeks ago and Penang over Christmas.
Will do!
He is my ASMR. Bliss!
Great recipe...great information...thank you very much...God bless you...^^
Adam, nice to see you around the neighbourhood.... you mind I say hi next time?
So quick question. Can you switch out the pork with chicken or beef? Id rather not eat pork and im wondering if i have to do extra things when i use chicken
Adding some liquid into the pork meat before coating will make the meat more juicier since the meat will absorb some of the liquid.
Also if you don't like ketchup then try Chinese black vinegar which give it a more deeper taste.
So relaxing
This is amazing!!!!!!!
Is there a printable recipe so i can print it. Thanks Looks great.
I'm a Singaporean, I've eaten sweet and sour pork all my life and i can tell u this:
This version looks straight up fucking legit.