Thanks Gav i watched the chef in one of the other takeaways i work in halving them in to smaller bite sized pieces..Nothing get bye me doing my rounds..
Made this for the first time 2 nights ago, eating the second of my batch tonight, as usual everything turned out fantastically. Just falls off the bone... Served them with Salt n Chilli chips.... love your recipes Alex It’s a pity we can’t show our photos
Fantastic Karhu..It would be great if RUclips would allow us to upload photos..I'm not sure why that is..I'm just pleased everything went well for you..
That looks absolutely spot on. I’ve made ribs from scratch about a dozen times, sometimes bbq style, but often Chinese style and it’s never been quite right. Seems I’m missing a few vital stages so will be definitely trying this ASAP 👍🏻
Thanks Isyt..It's basically a takeaway cheat but a good one..They make a huge batch of them and then they freeze them..They are then cooked from frozen..They don't have time to grill or cook them any other way than to deep fry..They are ready in seconds and take on their shiny charred appearance.. It's fast food at it's best..
Glad you've turned comments on mate. Love your videos and recopies and even more after seeing you learnt them by being a takeaway driver. keep em coming fella
Thanks Chris just a sight difference in the updates..I look back at my early stuff and then say to myself i could've done that better regards to editing etc.hence the updates. It works i have to say people love to watch them regardless..
These were the absolute baws, total quality. Played about with some measurements, more colouring and reduced it a bit more after taking ribs out. But jesus, some recipe! Exactly like the take away.
That's fantastic Chris..I just wish i had more ex pats on my channel..I had a look on Facebook to see if there was any Australian cooking channels but couldn't find anything to try and promote my work..If you know of anything Chris that would be great..Thanks pal..
Thank you Ho's and your understanding about the colour..I find Asian people are put off when they see such a vibrant dish but in the UK it's more of an attraction. Your study should be they like things bright and colourful..UK people tend to eat with their eyes and this is a prime example
Thanks mate that means a lot to me . There’s not many Chinese wines out there. Always use Shaoxing. I think there’s a few different brands on the market, at the end of the day they all do the same job , thanks mate
Hi Alex, on your sweet and sour sauce recipe you don't use ketchup, might explain why mine never turns out like it should - giving it a go tonight. Cheers;-)
Hi David this is a takeaway version..The ketchup version is mainly home style ..Takeaways don't use ketchup only sugar and vinegar and boiled fruit..Sweet and sour should be what it says on the label sweet being the sugar and sour the vinegar..It's been made that way by Chinese for decades.That's why takeaways all adopt the same to this very day..The non tomato ketchup version will resemble what you would get from your own takeaway. Transparent in colour and syrupy in appearance. I have the ketchup version also on my channel for those who prefer that..If you look at other ketchup version on youtube and then look at mine you can see that my own resembles what you get from a a takeaway the others don't..Let me know how you get on David..
Yum! That looks amazing! Is the bbq sauce they give you in chinese takeaways? If so, i've been trying to fine a recipe on that for a long while. Thanks for sharing :)
Thanks Rebecca..It should be the same sauce but every takeaway is different.You could only try it to find out..All the takeways i've worked in all use this sauce..
Thanks mate this is the only i have on my channel..We only sell one tomato dish either chicken or beef..If there are other tomato dishes in takeaways i haven't heard of them..Sorry about that..ruclips.net/video/LcgCXSfb-ps/видео.html
Can I ask where you got the pork ribs from? They don’t look like full sized pork ribs and I’ve been looking for ones around the same size as those ones. Really loving your channel by the way, so happy I found it
Morrisons supermarket..All you do is half them into bite sized pieces..That's all i done..It means you can get more in the tub..A lot of takeaways will do this. That's were i got the idea from..I watched the chef halving them in the takeaway i work using a cleaver..I have one also...
@@ukchinesetakeawayrecipesbyalex Your videos have actually been a massive help to me. I unfortunately need a small bowel transplant and that has meant I have not been able to eat food in over two years. Watching your recipe videos kind of feeds my take away cravings in a weird way lol. I can’t wait for the day we’re I can actually taste these recipes and not just make them for other people haha
Hi i live in East Europe and im doing this ribs tonight its hard to find msg here only online can i use something else or its nessesry to use It in this dish thanks
No It's optional. MSG is just a seasoning similar to salt but all the takeaways in the UK use it..It adds a bit more extra flavour..There's enough going on with other condiments used to compensate..Hope that helps a bit..
@@ukchinesetakeawayrecipesbyalex thanks mate. What its the better sause the one u have made 7months ago or the one from last month cheers im 30min in to boiling them now hope their come out as the ones what i was getting in UK chinese 🤞
By the way that sounds good to me,With ribs i've always got to check them periodically.Cooking times are never exact and hard to predict.As long as the flavour was there then that's all that matters,cheers pal.
You could just eat them as soon as they come out of the pot without frying, popping them in the oven will then create a glaze if you want to try that. Takeaways just deep fry them because it’s quicker. They only deep fry them per customer order but you can still eat them without doing anything, cheers Billy
loving the channel..have tried a few reciepts now. having trouble finding right noodles, luck boat number 1 or 2 for chow mein, cant find them smaller than 9kg box which is like 28 pound. any ideals
I know John that's a big problem..I'm quite lucky in that respect that my local Asian store splits the 9kg boxes into affordable smaller bags..9kg would last you a good few year or so but would be probably be off by then..I'm just not sure where you could purchase the smaller bags...Sorry about that John..
I follow your recipes by the book and they all taste as good as they look, however I have never managed to get my spare ribs to look as red as the ones you show in your video. Everything is exactly as per your instructions but two hours of simmering the ribs in water gets rid of any trace of them being red. They are still tasty, just a different colour - grey..! Any suggestions re this..?
Thanks Roger..If you can get your hands on some red food dye that's if your ok with then add some of that..Takeaway's all use it..I had to add some near then end because the beetroot powder wasn't strong enough..Sometimes it puts people off as soon as you mention artificial colouring so i never mentioned it..Cheers Roger..
I don’t see why not Ciara and might even try it myself with me being a lambaholic.Lamb will provide a wonderful stock,If you do make let me know how it turns out . Thanks Ciara
It's only for colour Chris nothing else..If your happy enough to use red food dye then that's fine..A lot of people have issues with artificial colourings. It's the age we now live in unfortunately...
They make gallons of by it boiling ribs until tender and loads of aromatic hard spices and a ton of veg .Red food dye is added at to the mix before the cooking process starts. At the end everything is removed until all is left is the aromatic water they’ll add a whole load up condiments and seasoning . Once all that’s done it’s then thickened with potato starch. For home use this has to be scaled down.They’re feeding whole villages and has to be made this way. I watch them making this on a regular basis and it’s not one pot they use they have several on the go at the one time and they are huge,the only option you have is to try something smaller like I’ve done in the video, thanks pal
I'm out at the moment but will check later,i know that in volume 2 there is a recipe for boneless ribs in barbeque sauce but will check to see if i have anything else once i get back home thanks pal.
Stupid copyright, kinda hopeless without the sound. I had no choice but to remove it. I didn’t want to delete the whole thing after the work I put into it so my apologies, Cheers pal ❤️
Mmmm amazing! Always prefer the smaller ribs to the longer ones. Excellent stuff alex 🙌🏻
Thanks Gav i watched the chef in one of the other takeaways i work in halving them in to smaller bite sized pieces..Nothing get bye me doing my rounds..
Made this for the first time 2 nights ago, eating the second of my batch tonight, as usual everything turned out fantastically.
Just falls off the bone...
Served them with Salt n Chilli chips....
love your recipes Alex
It’s a pity we can’t show our photos
Fantastic Karhu..It would be great if RUclips would allow us to upload photos..I'm not sure why that is..I'm just pleased everything went well for you..
That looks absolutely spot on.
I’ve made ribs from scratch about a dozen times, sometimes bbq style, but often Chinese style and it’s never been quite right. Seems I’m missing a few vital stages so will be definitely trying this ASAP 👍🏻
Thanks Isyt..It's basically a takeaway cheat but a good one..They make a huge batch of them and then they freeze them..They are then cooked from frozen..They don't have time to grill or cook them any other way than to deep fry..They are ready in seconds and take on their shiny charred appearance.. It's fast food at it's best..
I could just eat a stack of those, nice one Alex
Thanks again Tod much appreciated..
Glad you've turned comments on mate. Love your videos and recopies and even more after seeing you learnt them by being a takeaway driver. keep em coming fella
Thanks Chris just a sight difference in the updates..I look back at my early stuff and then say to myself i could've done that better regards to editing etc.hence the updates. It works i have to say people love to watch them regardless..
This is one of the things I could never figure out how to replicate from my local takeaway, walk in the park now ;) - Thanks Alex
Thanks Sam i'm pleased about that..As you said there's nothing really to it.Just get it all in the pot and voila.
These were the absolute baws, total quality. Played about with some measurements, more colouring and reduced it a bit more after taking ribs out. But jesus, some recipe! Exactly like the take away.
Great stuff Ryan, I could eat ribs all day long. There’s never enough for me , cheers Ryan 👍
Absolutely loving this channel.. living in Australia one of the things I mist most was uk style Chinese food.
That's fantastic Chris..I just wish i had more ex pats on my channel..I had a look on Facebook to see if there was any Australian cooking channels but couldn't find anything to try and promote my work..If you know of anything Chris that would be great..Thanks pal..
this is one of my favourite during study in Scotland
Thank you Ho's and your understanding about the colour..I find Asian people are put off when they see such a vibrant dish but in the UK it's more of an attraction. Your study should be they like things bright and colourful..UK people tend to eat with their eyes and this is a prime example
Absolutely drooling here
Mick than you for that..
My go to, never fail recipe! Thanks Alex!
Thanks Guppy I appreciate that
Made these last night Alex tasted great cheers bud for the know how on the cooking. made sweet and sour chicken to following your recipe .
Good stuff glad you enjoyed it cheers pal
Wow thank you Alex my FAV dish never knew how’s it done so thank you for sharing and tips too! 👍🏻take care and keep safe 😷👍🏻
My pleasure!!Lina..It's basically just a takeaway style but still taste super tasty..
Bloody freaking legend 👏 full sending never lifting 😏 🤙 mobbin deep 🙌. I made this freaking delicious for the Chinese wine any brand you recommend bro
Thanks mate that means a lot to me . There’s not many Chinese wines out there. Always use Shaoxing. I think there’s a few different brands on the market, at the end of the day they all do the same job , thanks mate
Looks great! Thank you very much for posting!
My pleasure!mate thanks
Spot on them ribs alex 👌 😋 i can't wait to try out this recipe because all the ones I've copied are faultless mi owd cocker 🤝👍
Philip thanks again mate..
Keep them coming mate ...
Thanks mate will do..
Looks lovely!
Thanks mate..
Thanks for this video
🍲😋
Most welcome 😊
Oh my I have to try these 😮🤔😍😋
Thanks maté ,yeah they are highly addictive and also disappointing when you get down to your last one 😂Thanks pal
Alex can you just open a takeaway so I can get some of the yummy food you make 😋
Thanks Adz i wish i could. I would make sure everything would be of the highest quality if i had..
Thankyou Alex x
Thanks again Darren..
Hi Alex, on your sweet and sour sauce recipe you don't use ketchup, might explain why mine never turns out like it should - giving it a go tonight. Cheers;-)
Hi David this is a takeaway version..The ketchup version is mainly home style ..Takeaways don't use ketchup only sugar and vinegar and boiled fruit..Sweet and sour should be what it says on the label sweet being the sugar and sour the vinegar..It's been made that way by Chinese for decades.That's why takeaways all adopt the same to this very day..The non tomato ketchup version will resemble what you would get from your own takeaway. Transparent in colour and syrupy in appearance. I have the ketchup version also on my channel for those who prefer that..If you look at other ketchup version on youtube and then look at mine you can see that my own resembles what you get from a a takeaway the others don't..Let me know how you get on David..
Yum! That looks amazing! Is the bbq sauce they give you in chinese takeaways? If so, i've been trying to fine a recipe on that for a long while. Thanks for sharing :)
Thanks Rebecca..It should be the same sauce but every takeaway is different.You could only try it to find out..All the takeways i've worked in all use this sauce..
@@ukchinesetakeawayrecipesbyalex I will do. Thank you very much.
Amazing
appreciate that Lee thanks..
outstanding just made em .... :)
That's brilliant Andy glad you enjoyed them..
Looks great. Don't know if this is the right place to ask this question, but if possible could you do the recipe for the tomato dishes please?
Thanks mate this is the only i have on my channel..We only sell one tomato dish either chicken or beef..If there are other tomato dishes in takeaways i haven't heard of them..Sorry about that..ruclips.net/video/LcgCXSfb-ps/видео.html
@@ukchinesetakeawayrecipesbyalex Thanks for the reply, that looks like what I was after. Didn't see it when browsing. Keep up the good work.
Can I ask where you got the pork ribs from? They don’t look like full sized pork ribs and I’ve been looking for ones around the same size as those ones. Really loving your channel by the way, so happy I found it
Morrisons supermarket..All you do is half them into bite sized pieces..That's all i done..It means you can get more in the tub..A lot of takeaways will do this. That's were i got the idea from..I watched the chef halving them in the takeaway i work using a cleaver..I have one also...
@@ukchinesetakeawayrecipesbyalex Amazing, thank you!
Your welcome Chloe and thanks for your continued support..
@@ukchinesetakeawayrecipesbyalex Your videos have actually been a massive help to me. I unfortunately need a small bowel transplant and that has meant I have not been able to eat food in over two years. Watching your recipe videos kind of feeds my take away cravings in a weird way lol. I can’t wait for the day we’re I can actually taste these recipes and not just make them for other people haha
Where can I download the full instructions so I can keep it in my recipe box
I don't have a website were you can download recipes. The full written recipe is below the video in the description..Sorry about that..
Hi i live in East Europe and im doing this ribs tonight its hard to find msg here only online can i use something else or its nessesry to use It in this dish thanks
No It's optional. MSG is just a seasoning similar to salt but all the takeaways in the UK use it..It adds a bit more extra flavour..There's enough going on with other condiments used to compensate..Hope that helps a bit..
@@ukchinesetakeawayrecipesbyalex thanks mate. What its the better sause the one u have made 7months ago or the one from last month cheers im 30min in to boiling them now hope their come out as the ones what i was getting in UK chinese 🤞
Second time making them and I overcooked the ribs, now I have pulled pork with fried rice Mandarin style 🤣
By the way that sounds good to me,With ribs i've always got to check them periodically.Cooking times are never exact and hard to predict.As long as the flavour was there then that's all that matters,cheers pal.
Hi could you do these in the oven at the end instead of frying
You could just eat them as soon as they come out of the pot without frying, popping them in the oven will then create a glaze if you want to try that. Takeaways just deep fry them because it’s quicker. They only deep fry them per customer order but you can still eat them without doing anything, cheers Billy
loving the channel..have tried a few reciepts now. having trouble finding right noodles, luck boat number 1 or 2 for chow mein, cant find them smaller than 9kg box which is like 28 pound. any ideals
I know John that's a big problem..I'm quite lucky in that respect that my local Asian store splits the 9kg boxes into affordable smaller bags..9kg would last you a good few year or so but would be probably be off by then..I'm just not sure where you could purchase the smaller bags...Sorry about that John..
check out ziangs (chin and choo) web store they do from a few blocks up to 1 and 2 kilo bags.
Try chung ying supermarket in dobbies loan. 9kg box of lucky boat noodles only £19
wonder if you can do this with chicken wings?
I've never tried it like that before Mark so really not sure..It's the stock from the pork that produce's the flavour or contributes to it..
I follow your recipes by the book and they all taste as good as they look, however I have never managed to get my spare ribs to look as red as the ones you show in your video. Everything is exactly as per your instructions but two hours of simmering the ribs in water gets rid of any trace of them being red. They are still tasty, just a different colour - grey..!
Any suggestions re this..?
Thanks Roger..If you can get your hands on some red food dye that's if your ok with then add some of that..Takeaway's all use it..I had to add some near then end because the beetroot powder wasn't strong enough..Sometimes it puts people off as soon as you mention artificial colouring so i never mentioned it..Cheers Roger..
Can you do this recipe with lamb too?
I don’t see why not Ciara and might even try it myself with me being a lambaholic.Lamb will provide a wonderful stock,If you do make let me know how it turns out . Thanks Ciara
nice one Alex great video I could eat 3lb on them right now
You possibly could Stuart they are so easy to eat.Melt in your mouth material..
Hi Alex could the beetroot powder be replaced with food colouring or is it needed for the flavour also?
It's only for colour Chris nothing else..If your happy enough to use red food dye then that's fine..A lot of people have issues with artificial colourings. It's the age we now live in unfortunately...
@@ukchinesetakeawayrecipesbyalex thank you Alex really appreciate it. Gonna give these a go over the weekend
My local Holland and Barret sell it..The usual organic stuff is what their famed for..
Do you know how they make the bbq sauce you get in the takeaways 🙏
They make gallons of by it boiling ribs until tender and loads of aromatic hard spices and a ton of veg .Red food dye is added at to the mix before the cooking process starts. At the end everything is removed until all is left is the aromatic water they’ll add a whole load up condiments and seasoning . Once all that’s done it’s then thickened with potato starch. For home use this has to be scaled down.They’re feeding whole villages and has to be made this way. I watch them making this on a regular basis and it’s not one pot they use they have several on the go at the one time and they are huge,the only option you have is to try something smaller like I’ve done in the video, thanks pal
Thanks Alex, what cookbook does the recipe sit in ?
I'm out at the moment but will check later,i know that in volume 2 there is a recipe for boneless ribs in barbeque sauce but will check to see if i have anything else once i get back home thanks pal.
Thank you big man your going to make me look good take care Dave
Lo thanks Dave just go out there and blow them away..
800kg? Surely that’s a typo?
🤣😂🤣😂👍
No sound?
Stupid copyright, kinda hopeless without the sound. I had no choice but to remove it. I didn’t want to delete the whole thing after the work I put into it so my apologies, Cheers pal ❤️
💜💜💜💜💜💜👍👍👍👍👍👍👍👍👍
👌👌👌👌👌👌👌👌