Love your channel, love your food! I think I make your recipes at least 2-3 times a week! Your overnight rice method completely changed my fried rice game forever!!!! Thank you!
@@brusselssprouts560what are you on about? MSG is great. If you’re allergic that’s your problem, don’t shit on his video because of your genetic defect.
I am so happy to have discovered this channel!!! I love any cooking channel where someone is cooking with their Mum or Dad. I'm going to do this recipe in a smoker to see how it turns out. Very exciting!
This is by far the best combination of ingredients known in world. Im addicted, i evn did chicken balls, your technique and presentation is excellent. I wish all the family good luck and a very happy New year merry Christmas and thank you 🎇🎇
another great vid thanks guys, i was here to see how to make a small amount of char siu for my special fried rice ingredients and can see it could be saved over while cooking this dish. Thanks guys, love all your work, happy xmas
Thanks guys, I'm going to try this, but now live in Australia so haven't even seen or heard of some of your ingredients, but will let you know how I go, as me and my daughter love Char-Sui 😁
Love your videos, Char Siu is one of my favourites! Does Lee Kum Kee Char Siu sauce work in a pinch or is it night and day difference between LKK and authentic recipes? Basting with LKK / honey mix
We are blessed to have the best Chinese takeaway in the country (in my humble opinion) in the next town. Watching how much product and process knowledge and work is required to produce high quality Chinese gives me a whole new respect. I’ve been watching your channel with great interest for years and I’m truly inspired. I’m going to take the plunge and have a go at something myself. Your Mother-Son interaction is so wholesome, respectful, funny and endearing. Can’t believe you haven’t been snapped up by commercial TV.😊
For all English true patriots if you love your country... go to supermarket and get fresh vegetables take them home and cook them the old fashioned way and traditional meals.. boycott all foreign food outlets!! Save the UK!!!
Hi , i realy thaough this recipe looked really fantastic and using belly pork is wanderful i love belly pork . Please were can i download this recipe as i really wish to make it . Many thanks 😊👍🏻👍🏻👍🏻👍🏻👌🏻
I missed this when it came out. I'm so pleased I found it in your back content. My mate from HK is always going on about how difficult it is to do - well I don't need 100% authentic - I need a good version I can do at home! Thank you!
Char Sui is super easy, like my uncles and cousin have roast houses that sell our everyday in Asia, people that it’s hard don’t know how to make it, just like most Bristish people can’t cook, the same goes for everyone one the planet
Looks very tasty. I have some char siu in a jar that I got imported by a local oriental supermarket. The brand is Lee Kum Kee. I don't know if it is any good, but I find it a great way to cook pork chops, particularly spare rib chops. What do you think? You have a new subscriber btw, and I will try it with some belly slices.
I love & refer to ziang on RUclips every time I cook Chinese greats However I struggle to obtain certain ingredients as my Chinese wholesalers only sell in large amounts Any advice would be greatly appreciated Love your channel with your mother keep it going
Ive been making the roast pork from your previous recipe for the last couple of years and im with mom on this one pork belly is da bomb, i would sit and eat every piece of that in one sitting and slump into a food coma 😋
I've just lived on the Thai version of this for the last 6 months! A great little open-air food court near the girlfriend's workplace that we would go to 3-4 evenings a week, and most times I'd get the "moo deang" (red pork) and rice or noodles. I bought home a dozen packs of the "instant" powder sachets, and knocked some up just last night. Nice to see an authentic Chinese version I can give a try once I've used all the packets up.
Fantastic! Looks delicious! Could you possibly make the spice mix in greater qualities to save for another day in an airtight container and if so, how long would it last for? Thank you so much for another cracking video xx
Ive been a chef for 30yrs, and i lovexwatching your videos, Why dont you use luquid smoke, in small quantities you can get that open fire smell really well plus you can get differant flavours from cherry apple and oak, Personally i find the apple wood flavour best Mushroom powder is the closest thing to msg pop the remanding sauce in the fridge this will solidify the fat making it easier to remove 100%
❤️❤️❤️❤️ and we just removed it as we were using then and there, but your right about cooking it to remove the fat, we do it with bbq sauce to skim the fat layer off
@@ZiangsFoodWorkshop thankyou for posting awesome videos, I binge watch when I'm in hospital I'm terminally sick and suffer with extreme depression and anxiety severe night terrors and extreme ptsd with suicidal tendencies due to a work injury, I spent 8 months in hospital so the thought of being admitted sends me into a dark place so on goes my headphones out come you and mum and it takes me to a safe place where the voices can't get to, you've help me so many times , you really do save me thankyou so much
I love what you do. I have been cooking Chinese and Asian food since a young boy (now 55). I have never found potatoes easy to eat but rice was always my thing. You do a great job.
That looks delicious, new subscriber here wanting to say thanks for sharing! May I ask where I can find many of these ingredients please? (North West England)
Looks fantastic, I want to try to do this and make pancake rolls,I made your chow mein and chicken balls at the weekend and I love you and your mums videos ❤
Looks amazing 😁 … I see a few recipes with red bean curd, but never seem to use a lot of it … what is the best way to store it? Or does it have to be used quickly?
Cooking char siu on the grill is absolutely spot on. I prefer boneless pork ribs. I smoke it first over kiawe wood and when its about ready I put directly on the fire for its finishing touch🤙🏾
I usually portion up my cooked and cooled Char sui and pop it in the freezer but I have used it all up and I am looking forward to seeing how it comes out cooked in an air fryer. Kebab, tikka (dry) and Tandoori have so far been a success.
New subscriber, will be giving this ago, I saw a hack to take the oil off, just drop an ice cube in quickly & take out. The oil solidifies to the cube quickly and leaves the sauce/gravy behind
There are so many recipes for this fantastic barbecue pork dish out there - you yourselves have a few here on YT. At the end, you say you'd both add chilli...... so I'm thinking.... I'm making this tomorrow, but would it be sacrilegious to add some toban djan chilli paste to the marinade to give it a little kick? And what are your thoughts on smoked paprika to add a little smoke? Because it's definitely cheaper than single malt whisky!!! 😂
Had no idea so many ingredients went into this dish. Although having been subbed to you from pretty much day 1 I don't know why I'm surprised. I actually do have a woodburner so I might give it a shot that way when I have all the ingredients! Awesome vid as always!
Hi can you attach a picture of the fermented bean cured (bottle) so we can know what brand to get and what it looks like (3:15)? I've been trying to contact an RUclipsr to see if they can post it on here, but no one has contact me back yet. Please let us know, thanks!
Have it marinating now but different as didn't see your recipe until after but is close. Used red bean paste, no msg as can't seem to find it in Aust 😥but still smells awesome and will cook it up tomorrow night
So pleased you mentioned letting the pork rest/cool down. I always enjoy leftovers (if we have any!) the following day as I think the flavours are much more developed
Cheers guys! Looks like I'll have to try this recipe too.....well I've still not got my egg fried rice perfect yet, so I need something to go with the rice or Singapore chow mein. Talking of egg fried rice, haven't you got a recipe video up for House special fried rice - with the sauce. It's one of our favourites from our local takeaway but I'd like to know the recipe. Hopefully the people on your website will vote for it 🤞👍
@@ZiangsFoodWorkshop Brilliant mate, thanks so much. I've been waiting to find a good recipe and all your recipes so far have been more authentic than my takeaway. I will be watching like a hawk until I see it ✌👍
I love a Char Sui, in a previous Char Siu video you used crushed yellow bean sauce as well as the Hoi Sin. Would you recommend adding it to this recipe also or is there a reason it's omitted?
I going through the list of recipes I need to make my lifelong favourite beef curry and special fried rice as the Chinese takeaways near me are terrible ever since covid, The rice is still nice but the curry is flavourless and watery and the meat is tough, It's been ages since I've had a Chinese, I wish your takeaway was near me, I live near Watford, I went on your website to buy your paste but there isn't any, how can I get it as the waiting list didnt seem to work, My dream item would be you selling a set to easily put together beef curry and special fried rice like I remember how it was 40 years ago.
Thwe word at the end pertaining to letting the food cool to room temp is let the flavours INFUSE. This looks great going to try it. Always love Char Sui from the takeaway. The forst time I got it I was so impressed and since I've been trying to find that same flavour explosion in other takeaways but no good the chef in the original takeway isnt there anymore.
Infusion isn’t the correct word, as your not letting anything infuse, you’re allowing the flavours to mature and oxidise, which actually changes the flavour, infusion is imparting the same flavour into a substrate not changing
Just made this but I used tofu instead of pork. It came out quite aniseed-dominant even though I forgot the liquorice root. Maybe something in the pork offsets that flavour, and I needed to use less?
PLEASE like and comment, it really helps us loads, thanks in advance you legends 😊
So you cook them for an hour? That's a LOOOOONG time for a thin piece of pork...
You're doing a British take on perceived Chinese food. It's kinda weird.
This looks amazing.
What are the measurements?????????????
@@jasonstemley1232 as said in the video link in description
Love your channel, love your food! I think I make your recipes at least 2-3 times a week! Your overnight rice method completely changed my fried rice game forever!!!! Thank you!
That’s amazing! And it’s a small thing that makes all the difference right !
Another great video, made me so hungry watching this, thanks for sharing.
thank you :)
This was fantastic to watch and it looks quite easy, thank you guys. 👌
Glad you enjoyed it!
MSG is not fantastic sutff if you are allergic to it like me. Choose your words more carefully.
@@brusselssprouts560what are you on about? MSG is great. If you’re allergic that’s your problem, don’t shit on his video because of your genetic defect.
@@brusselssprouts560 Winner of the lamest comment goes to you.
@@brusselssprouts560 It isn’t good because you’re allergic? Take your own advice and choose your words carefully.
Thanks, guys, for all the videos and inspiration. My son is doing it today for his mock exams at school. Can't wait to taste it. ❤
I am so happy to have discovered this channel!!! I love any cooking channel where someone is cooking with their Mum or Dad. I'm going to do this recipe in a smoker to see how it turns out. Very exciting!
Slow smoked and then quickly fire roasted char sui is absolutely fantastic.
Absolutely love your books thankyou so much. The food I've cooked so far have been a massive hit xx
Thank you, that means so much!
Excellent! What else would you expect from the best Mum and Son duo on the internet!
Thanks you and thanks for the comment 😊😊😊😊
First time watching as I just found your channel because I was looking for a Char Siu recipe and already, I love you guys!
This is by far the best combination of ingredients known in world. Im addicted, i evn did chicken balls, your technique and presentation is excellent. I wish all the family good luck and a very happy New year merry Christmas and thank you 🎇🎇
Thank you ☺️ means a lot to hear!
Greetings from Canada. You guys are awesome. That looks delish.
Hi 👋 and thanks 😊
another great vid thanks guys, i was here to see how to make a small amount of char siu for my special fried rice ingredients and can see it could be saved over while cooking this dish. Thanks guys, love all your work, happy xmas
❤️❤️❤️
Thanks guys, I'm going to try this, but now live in Australia so haven't even seen or heard of some of your ingredients, but will let you know how I go, as me and my daughter love Char-Sui 😁
Love the chemistry between you and your dear mum.
Great recipe thanks.
Thanks ☺️
So glad I stumbled upon your awesome channel! I’m definitely a fan!
Thank you 😊
Fantastic! Looks so good. I love Chinese cuisine. Cheers.
😊😊😊
I love you guys for showing us how it's done.
I really enjoy having a go and it's so rewarding, especially when you impress someone 👍
Thanks 😊
Love your videos, Char Siu is one of my favourites! Does Lee Kum Kee Char Siu sauce work in a pinch or is it night and day difference between LKK and authentic recipes? Basting with LKK / honey mix
Yes but it’s no where near as good it’s kind of like comparing a microwave roast dinner with a home made one
We are blessed to have the best Chinese takeaway in the country (in my humble opinion) in the next town.
Watching how much product and process knowledge and work is required to produce high quality Chinese gives me a whole new respect. I’ve been watching your channel with great interest for years and I’m truly inspired. I’m going to take the plunge and have a go at something myself.
Your Mother-Son interaction is so wholesome, respectful, funny and endearing.
Can’t believe you haven’t been snapped up by commercial TV.😊
Thank you and the TV networks just aren’t interested
@@ZiangsFoodWorkshop Maybe that’s a blessing in disguise, you’ll get to keep your soul.
Boycott them
Don’t feed the troll!!!
For all English true patriots if you love your country... go to supermarket and get fresh vegetables take them home and cook them the old fashioned way and traditional meals.. boycott all foreign food outlets!! Save the UK!!!
Hi , i realy thaough this recipe looked really fantastic and using belly pork is wanderful i love belly pork .
Please were can i download this recipe as i really wish to make it .
Many thanks 😊👍🏻👍🏻👍🏻👍🏻👌🏻
As said in the video link to the recipe in bio
Ty you have a lovely family and recipe
Salivating!
Looks fantastic guys👌🏻
😊😊😊😊
I’m an old pro Chef and I applaud you both in doing these videos. Soon you will be old pros at this. 🎉🎉🎉
Bloody hell that looks amazing... and I have pork belly in the freezer AND I'm off tomorrow! Thus means only 1 thing! 🙌😋😋😋
Hahaha tip of leaving it to marinade as long as you can helps loads
I missed this when it came out. I'm so pleased I found it in your back content. My mate from HK is always going on about how difficult it is to do - well I don't need 100% authentic - I need a good version I can do at home! Thank you!
Char Sui is super easy, like my uncles and cousin have roast houses that sell our everyday in Asia, people that it’s hard don’t know how to make it, just like most Bristish people can’t cook, the same goes for everyone one the planet
Looks very tasty. I have some char siu in a jar that I got imported by a local oriental supermarket. The brand is Lee Kum Kee. I don't know if it is any good, but I find it a great way to cook pork chops, particularly spare rib chops. What do you think? You have a new subscriber btw, and I will try it with some belly slices.
It’s a bit weak in flavour but does a quick job :)
Looking forward to this, Char Siu has to be 1 of the best tasting meat glazes ever.
Agreed 😊😊😊
Totally agreed 🤤
Agreed
I am so glad that I stumbled onto this video! Love your work and now I'm subscribed. God bless you both!!!
Hi, can you let me know how long the meat needs to be in the marinade? Thanks 🥩🥩🥩
Depends what for
@@ZiangsFoodWorkshop ah sorry of course. I’ve got pork shoulder steaks from Tesco. Like 1/2 inch thick per slice.
@@jonathonfisher1443 if its for char siu over night for best
@@ZiangsFoodWorkshop Thanks. I’m looking forward to seeing how you do it later 👋
I love & refer to ziang on RUclips every time I cook Chinese greats
However I struggle to obtain certain ingredients as my Chinese wholesalers only sell in large amounts
Any advice would be greatly appreciated
Love your channel with your mother keep it going
Yes we’ll sell most stuff in same amount on our webstore www.ziangs.com
Love your content..
Thank you and thanks for commenting it really helps and if you haven't hit the like yet, please do as thats an extra boost for us :)
Chin when I was a chef, I would not skim the fat off. Instead lay a slice of bread on the top for 1 minute. Soaks up the fats.
I hate the fat, mum used it to add to soup noodles
looks yummy!!! Thank you guys
Great channel by far, I love how you make me, make Chinese food..... just mint. Thanks ❤
Thank you, means a lot!
Ive been making the roast pork from your previous recipe for the last couple of years and im with mom on this one pork belly is da bomb, i would sit and eat every piece of that in one sitting and slump into a food coma 😋
😂😂😂 fair one, I just love the chunks of meat 😊
I've just lived on the Thai version of this for the last 6 months! A great little open-air food court near the girlfriend's workplace that we would go to 3-4 evenings a week, and most times I'd get the "moo deang" (red pork) and rice or noodles. I bought home a dozen packs of the "instant" powder sachets, and knocked some up just last night. Nice to see an authentic Chinese version I can give a try once I've used all the packets up.
Man this looks so good
Fantastic! Looks delicious!
Could you possibly make the spice mix in greater qualities to save for another day in an airtight container and if so, how long would it last for?
Thank you so much for another cracking video xx
Yes for sure, it would last afew days
Yumm yumm yumm. You two are so adorable together!
Thank you ☺️
Ive been a chef for 30yrs, and i lovexwatching your videos, Why dont you use luquid smoke, in small quantities you can get that open fire smell really well plus you can get differant flavours from cherry apple and oak, Personally i find the apple wood flavour best Mushroom powder is the closest thing to msg pop the remanding sauce in the fridge this will solidify the fat making it easier to remove 100%
❤️❤️❤️❤️ and we just removed it as we were using then and there, but your right about cooking it to remove the fat, we do it with bbq sauce to skim the fat layer off
@@ZiangsFoodWorkshop thankyou for posting awesome videos, I binge watch when I'm in hospital I'm terminally sick and suffer with extreme depression and anxiety severe night terrors and extreme ptsd with suicidal tendencies due to a work injury, I spent 8 months in hospital so the thought of being admitted sends me into a dark place so on goes my headphones out come you and mum and it takes me to a safe place where the voices can't get to, you've help me so many times , you really do save me thankyou so much
Thank you for showing us - Could you Please also give Ingredients with Amounts - So we may make these dishes- Makes you hungry
Thanks
Link in bio to recipe
Thank you for sharing. We love your mum. ❤ She is lovely! ❤
Mum is actually the best 😊
great recipe .i enjoyed making it
I love what you do. I have been cooking Chinese and Asian food since a young boy (now 55). I have never found potatoes easy to eat but rice was always my thing. You do a great job.
Learned something that always bugged me. The water in the tray stops the sauce from burning on the bottom. Thank you so much.
You are very welcome 😊
My mouth is watering 😋🤤
😊😊😊😊
thanks! this looks delicious. looking forward to trying out your recipe.
We hope you don’t it :)
Hi Mom! Thanks guys very much for this.
That looks delicious, new subscriber here wanting to say thanks for sharing! May I ask where I can find many of these ingredients please? (North West England)
Hi we actually sell most of it on our webstore www.chinandchoo.com/shop
Thank you, although you don’t seem to sell the sand ginger or the Chinese liquorice root? 😢
Looks amazing. Would you add chilli powder to the marinade or fresh chillies as a garnish?
Fresh to garnish 😊
@@ZiangsFoodWorkshop
This looks super yummy!!! Can you do this in an air fryer?
Yes ☺️
Looks fantastic, I want to try to do this and make pancake rolls,I made your chow mein and chicken balls at the weekend and I love you and your mums videos ❤
If youre makeing pancake rolls I'd suggest using the roast pork we show how to make in the pancake roll video as its very different
Love watching ur videos for inspiration i love cooking ur recupes thankyou x
Thank you ☺️ means a lot to read!
Looks amazing 😁 … I see a few recipes with red bean curd, but never seem to use a lot of it … what is the best way to store it? Or does it have to be used quickly?
They normally to this amount would add half to one how block which is way too match
Cooking char siu on the grill is absolutely spot on. I prefer boneless pork ribs. I smoke it first over kiawe wood and when its about ready I put directly on the fire for its finishing touch🤙🏾
☺️☺️☺️☺️
Looks AMAZING! I want to try this! (cooking or eating :P)
Please do 😊
Finally followed you over from Insta. Really glad that I did.
😊😊😊
@@ZiangsFoodWorkshop Do miss the swearing though 😆
I tried it on pork spareribs. It's great. Love you guys.🥱👍
I usually portion up my cooked and cooled Char sui and pop it in the freezer but I have used it all up and I am looking forward to seeing how it comes out cooked in an air fryer. Kebab, tikka (dry) and Tandoori have so far been a success.
😊😊😊😊
Mum & Son duo?! Thought you two are couple 😂 Thanks for video eitherway
Yes I'm 40 and Mum is 65
Glad i found both of you now i can make lovely dishes. Where can i buy ingredients please i dont think shopping markets got some of them in thankyou ❤
We have a webstore where we sell it all www.chinandchoo.com :)
Love your Chinese cooking. Just started my Chinese cooking journey
It's 7am on Thursday, and I want this for Breakfast.... Love Char Siu.
we often have it for breakfast in asia :)
I really want to try this but the ingredient list isn't readily available
I managed to get most of the ingredients. The red bean curd is in a big tin. Can it be frozen once opened to keep?
I prefer pork shoulder too! Great video. thanks for that!! Greetings from the netherlands!
New subscriber, will be giving this ago, I saw a hack to take the oil off, just drop an ice cube in quickly & take out. The oil solidifies to the cube quickly and leaves the sauce/gravy behind
Yeah it’s an old chefs trick but it’s not great
Do you think you could use liquid smoke instead of the whiskey? Love the channel. ❤
Oops just seen you address liquid smoke at the end of the video
Haha you can if you like it :)
This is quite simply the BEST RECIPE I'VE SEEN FOR CHAR SIU PORK
Thank you 😊
Mom is adorable 🥰
😊😊😊
This looks amazing!!! Where can we get the Chinese Liquorice?
Chinese supermarkets have it ☺️
This looks amazing and totally accessible! Thank you!
😊😊😊😊
Look's gorgeous thank you x
instead of the smoked whiskey, could you use liquid smoke instead?
Yes
Looks awesome, must give it a go 😋
You must!!
Watching you two makes me happy 🎉😊❤
😊 thank you, means so much :)
There are so many recipes for this fantastic barbecue pork dish out there - you yourselves have a few here on YT.
At the end, you say you'd both add chilli...... so I'm thinking.... I'm making this tomorrow, but would it be sacrilegious to add some toban djan chilli paste to the marinade to give it a little kick? And what are your thoughts on smoked paprika to add a little smoke? Because it's definitely cheaper than single malt whisky!!! 😂
Had no idea so many ingredients went into this dish. Although having been subbed to you from pretty much day 1 I don't know why I'm surprised. I actually do have a woodburner so I might give it a shot that way when I have all the ingredients! Awesome vid as always!
Yes!! You have to try it over fire! It’s soooo much better
Hi can you attach a picture of the fermented bean cured (bottle) so we can know what brand to get and what it looks like (3:15)? I've been trying to contact an RUclipsr to see if they can post it on here, but no one has contact me back yet. Please let us know, thanks!
We sell them on our webstore www.chinandchoo.com/shop
Have it marinating now but different as didn't see your recipe until after but is close. Used red bean paste, no msg as can't seem to find it in Aust 😥but still smells awesome and will cook it up tomorrow night
Love you both and your cooking your both great people from victor xx
Thanks so much
So pleased you mentioned letting the pork rest/cool down. I always enjoy leftovers (if we have any!) the following day as I think the flavours are much more developed
Yes 100% and when we're served this ia a "real" Chinese restaurant its never warm
Oh man my mouth is salivating now 😂😂😂 looks so good. ❤
Hahha thanks 😊
That looks really good! You guys have opened my eyes to Chinese food.👍😋
Thank you ☺️ and glad we could help!
Looks delicious. Thank you for sharing your knowledge. Enjoyed your clear and humorous video 👍
Thank you, means a lot to hear 😊
Great video - first-time viewer, will be checking out your other recipes.
Thank you 😊 and really hope you like our other content 😊
Thank you for the video. What was the ginger please?
Sand ginger :)
Cheers guys! Looks like I'll have to try this recipe too.....well I've still not got my egg fried rice perfect yet, so I need something to go with the rice or Singapore chow mein.
Talking of egg fried rice, haven't you got a recipe video up for House special fried rice - with the sauce. It's one of our favourites from our local takeaway but I'd like to know the recipe.
Hopefully the people on your website will vote for it 🤞👍
I think we do, but if not I’ll make a note to add it to the list to film :)
@@ZiangsFoodWorkshop Brilliant mate, thanks so much. I've been waiting to find a good recipe and all your recipes so far have been more authentic than my takeaway.
I will be watching like a hawk until I see it ✌👍
I love a Char Sui, in a previous Char Siu video you used crushed yellow bean sauce as well as the Hoi Sin. Would you recommend adding it to this recipe also or is there a reason it's omitted?
no, remeber thats takeaway style, this is traditonal :)
@@ZiangsFoodWorkshop Ah gotcha! thanks for the response.
Been wanting to try this for a while now cant wait to see how the pros prepare it.
😊😊😊😊
That looks delicious… Pork Belly for the win. Can’t get enough of it 😍😍 I’m gonna try that on a BBQ in the summer
😊😊😊😊
I know part of the magic in this dish is the soft pork but.... can it work with other meats and/or poultry such as chicken or duck too?
Can’t wait for this. Will go perfect with my egg fried rice. 😋
Yes it will 😊😊😊
My word!!! That looks good!!!
Hi looks fantastic but where can I get 13 spice?
We sell it on our webstore www.chinandchoo.com/shop
Thank you.
No thank you for commenting, really helps!
I can taste it from here, Dynamic Duo! Can see it's deelish. Thanks from Barcelona city 🌿🙏🧜♂️
Thank you ☺️☺️☺️
“Subtle but flavoursome” what an oxymoron lmfaaooo 🤣🤣🤣
😂
I going through the list of recipes I need to make my lifelong favourite beef curry and special fried rice as the Chinese takeaways near me are terrible ever since covid,
The rice is still nice but the curry is flavourless and watery and the meat is tough,
It's been ages since I've had a Chinese, I wish your takeaway was near me, I live near Watford,
I went on your website to buy your paste but there isn't any, how can I get it as the waiting list didnt seem to work,
My dream item would be you selling a set to easily put together beef curry and special fried rice like I remember how it was 40 years ago.
Char Siu and Capital Beef (Beijing Beef) are two of my fav foods on the PLANET. It's making me drool just watching.
😊😊😊😊
Thwe word at the end pertaining to letting the food cool to room temp is let the flavours INFUSE. This looks great going to try it. Always love Char Sui from the takeaway. The forst time I got it I was so impressed and since I've been trying to find that same flavour explosion in other takeaways but no good the chef in the original takeway isnt there anymore.
Infusion isn’t the correct word, as your not letting anything infuse, you’re allowing the flavours to mature and oxidise, which actually changes the flavour, infusion is imparting the same flavour into a substrate not changing
Just made this but I used tofu instead of pork. It came out quite aniseed-dominant even though I forgot the liquorice root. Maybe something in the pork offsets that flavour, and I needed to use less?