Your methods of preparing Chow Mein is inspiring and the info you've provided here is a truly helpful. I'm grateful for. Thank you v much for sharing your knowledge with us. Warm regards.
I like shaomen brin good memores went a was a child today I am 66 years old , the restauran my me Chichen chapmen . I will make wit prawns to tank you.
Always loved Ken Hom missed an opportunity to meet him a few years ago at a cooking demonstration. If I'm watching Asian cooking and if it's not ken I feel like it's cheating 😊. He is the Godfather of Asian cuisine. Taught me how to cook Chinese food as his videos are so informative.
Congrats mr. Hom! Great to see you finally got your own RUclips Channel ! Personally I can not wait to see the upload of your steamed salmon with fermented black beans on top. At our home a classics for years !!
Actually, stir-frying in a wok is perfect for dieting. Lots of veggies & little meat. Good luck with your diet thank you so much for writing! Keep your wok hot
Great idea! Improvisation is part of cooking. Use what is available. That is how great cooks discover new taste! Keep your wok hot and thanks for writing
Thank you so very much for this lovely chowmein recipie.I would Love to cook this with ready vegetables from froSta for Chinese chow and add the prawns you have marinated..my slipshod method.add an Omelette cut into strips and you have beautiful chowmein..I 💖 love Chinese noodles..these prawns can be used in cooking Chinese fried rice. ❤😊lol.
I really appreciate your calm spirit as you teach us how to use and appreciate the wok. Your videos are so helpful!
Thank you! Cooking is zen!
Your methods of preparing Chow Mein is inspiring and the info you've provided here is a truly helpful.
I'm grateful for.
Thank you v much for sharing your knowledge with us.
Warm regards.
Thank you!
Indeed you are awesome 👌🙏
Thank you Mr Chef
Thank you!
A master at his alter, what a joy, so humble in his craft. We could all take a lesson or two from Chef Ken these days.
Thank you!
Master at work 😊. Ken did you de-vein the prawns? 🏴
Not if i am in a hurry. I find it does not make much difference.
Thank you for writing & keep your wok hot!
Hi Ken. I just want to say that I followed your instructions on your post and boy the food was delicious. Thank you Ken you are the MASTER : )
Thank you!
I like shaomen brin good memores went a was a child today I am 66 years old , the restauran my me Chichen chapmen . I will make wit prawns to tank you.
Thank you & happy woking!
Looks great! I'm so glad I found your channel.
Thank you!
My Mobutu is watering Ken 👍🇬🇧
Thank you & happy woking!
Thank you for your delicious recipe. ❤️
Many thanks for writing & happy stir-frying in your wok!
Please add more recipes!! Also some vegetarian recipes! Thank you.
Thanks for writing. Keep your wok hot!
'No wonder everybody loves chow mien' - I love that.
Thank you!
Always loved Ken Hom missed an opportunity to meet him a few years ago at a cooking demonstration. If I'm watching Asian cooking and if it's not ken I feel like it's cheating 😊. He is the Godfather of Asian cuisine. Taught me how to cook Chinese food as his videos are so informative.
Thank you & happy woking!
Kamsia Chef you are The Best
Many thanks for writing & happy stir-frying in your wok!
Lv all your receipe delicious n the way u explain. Thank u
Thank you!
Beautiful presentation. So calm and knowledgeable. Love from Ireland 🇮🇪 ❤️.
Very sweet of you! Thanks for writing. Keep your wok hot!
Congrats mr. Hom!
Great to see you finally got your own RUclips Channel ! Personally I can not wait to see the upload of your steamed salmon with fermented black beans on top.
At our home a classics for years !!
Thank you!
It looks delicious 🤪
Thanks for writing & keep your wok hot!
I’m starving but on a diet so the only thing I can do is watch food programmes.
Actually, stir-frying in a wok is perfect for dieting. Lots of veggies & little meat. Good luck with your diet thank you so much for writing! Keep your wok hot
Great recipe. I had no basil so used fresh coriander. Worked well. A winner.
Great idea! Improvisation is part of cooking. Use what is available. That is how great cooks discover new taste! Keep your wok hot and thanks for writing
What noodles are they? I basically always use Amoy noodles as they're already done. Breaking up noodles to cook from dry weight is too annoying for me
I always try to use fresh noodles you can get from the Chinese grocer… it also freezes quite well.
Love calmness.
Is that a induction stove?
I think so. It sure looks that way.
Yes
Love Ken Hom ❤️ The master in oriental cuisine 👌👍
Thank you!
Definitely is not. You're just ignorant.
Hi Ken
Great to See you are still active and cooking great food. Erich Schäli
Thank you!
Bought one of Ken's books many years ago we still use it
Happy good health!
Thank you for sharing this delicious chow mein dish.
Thank you!
Thank you so very much for this lovely chowmein recipie.I would Love to cook this with ready vegetables from froSta for Chinese chow and add the prawns you have marinated..my slipshod method.add an Omelette cut into strips and you have beautiful chowmein..I 💖 love Chinese noodles..these prawns can be used in cooking Chinese fried rice.
❤😊lol.
Yes, improvise and follow your wok!
... chow mein recipe*.* You also separate sentences with one single fullstop only nad that fullstops is always followed by a space.
Prawns are roaches of the sea🤦♀️😖😖😖😖
love roaches
But so yummy ! 😊
@@dorissoler1987 well you can put butter garlic on a shoe and it tastes great. Enjoy the roach🤢😵💫