Hi Marion, This is the first comment I've ever left after a decade of watching youtube. I watched you in the season of masterchef and was rooting for you the whole way through. I just wanted to point out how your channel is different to so many cooking tutorials I've watched. I really like the way you explain cooking almost scientifically so we understand the way flavours and textures are created. Really good work.
who DARE dislike the queen of thai cuisine!!! love watching you Marion. OMG is it just me does *ANYBODY* else want her makeup tutorial! like she looks sooo flawless every video!
Loved those tips for the beef. I do it a bit the same. I use the corn starch like they do in Hong Kong and a little ginger juice. What I do is also use striploin, but I season well (touch of coriander powder, salt and pepper) then get a really good quick seer on it whole in the frying pan, cooking to rare in the middle, so a nice thick piece. This I then set aside let it cool wrapped in foil at room temp. Makes slicing so much easier and getting a nice sear on the edges. Once sliced a lot of juices will flow, so now I add the corn starch and a little of the thick soya, mix it up and set it aside ready to add to the noodles frying in the soya, fish sauce, ginger juice, rice wine XO, mushroom-oyster sauce whatever combo you like using. Just dont make it wet or reduce reduce untill sticky before the noodles or they will fall apart. Everyone has a different touch even in HK. I've almost never heard exactly the same recepe when I've asked, always delicious though anyway. Think the vinegar is a good tip just lifts the whole thing....will try definitely.
I've made a couple of you recipes already and they have all turned out fantastic!!! I am such a fan! Can't wait to try out this new recipe, thanks so much!!!
Being a southeast asian away from home, your videos satisfies a part of me that misses food at my hometown, I really love to see someone cooking with genuine spices that we do find in SEA :)
I luv, *love,* _LOVE_ Beef Chow Fun. It's one of my favorite dishes to order, when we go out for a Chinese dinner, but I've never tried to make it at home. And now I shall! 😎 BTW, that's some killer background music with the funky horns and guitar. Thanx, Marion! Be well and take care.
I made this today as part of my pandemic meal. Turned out amazing! The vinegar is really the key. Didn’t have beef stock but still turned out superb - thanks Marion
This dish was a hit! Thank you!! I did added sesame oil and sate for a little kick. So goood! I will be making it again for sure. Thank you for posting!
Just made this for dinner tonight. So delicious! The meat was perfectly tender and the flavors of the sauce were amazing! Definitely need to make it again 😍
Hi Marion, another wonderful recipe. Love them all, especially this one. Question: can I substitute Mirin for the Chinese wine in this recipe? Thank you.
Just made your recipe, eating it now...sooo good.! Didn't have beef broth, substituted chicken broth. Didn;t make much of a difference. Thank you for a great recipe. :)
For the noodles, do you put them in the microwave for 20 seconds right from the fridge and stir fry them while they are warm? Just making sure! This looks amazing😍
Hi Marion, so I personally only carry the Japanese Kikkoman soy sauce. Does that make a difference when cooking other asian cuisines or should I have a Chinese soy sauce in my pantry?
Depends on how much Asian cooking you do. I obviously do a lot :-) So I prefer to use Japanese Kikkoman for my Japanese dishes and Chinese soy sauce for my Chinese and Thai dishes. I do think the flavour is different for each but at a pinch it doesn't matter too much :-)
😆😆😆 I may have snuck a couple of mouthfuls with chilli oil after filming 😆 But it did take over too much from the subtle flavour. Didn’t think I’d EVER say that! LOL
Hi Marion, my uncle used to own a Chinese restaurant and they used the baking soda first for about 20 minutes, rinse well, and then marinate as you have done. He told me not to mix the baking soda with the marinate because it will leave a metallic taste in the meat. Do you find that this is true or no?
This is DRIED stir-fried beef ho-fun (乾炒牛河粉). There is also a WET version. Its more saucy and tastes more smooth. I grew up eating that one. I didn't like black beans as a kid..but it has a deeper flavor and there are usually bell pepper in it as well. It's called 豉椒濕炒牛河 (black bean, pepper wet stir fried beef hofun). I recommend ordering it when you go to Chinese restaurant :) I don't know why but the hofun in the restaurants are chewy. The one my mom buys from the market tastes dough-y and the texture is just not right..
Marion, I went to a Chinese place yesterday and ordered Wonton soup. It had those white noodles that you just used and they were so mushy, I could not eat the soup. I paid for my soup and left. Your noodles look so good, but their's were awful. Can you tell me why ? Did they let their soup turn to mush ? And as always your meal looks sooooo delish. Maybe I should come to your house to ear, or Mama Noi's . Love you guy's.
Baking soda is actually a tenderizer. It chemically softens the fibers of the meat in much the same way as fruit enzymes do. You have to be careful to no use too much, or marinate in it for too long, otherwise you'll end up with mushy meat and an off, bitter flavor.
Dear friend, Thank you very much for sharing that cooking recipe with us. I enjoyed watching it. As a subscriber, I should appreciate if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Sino-Mauritian recipe gaining popularity whereby to prepare it: One puts chopped chives at the bottom of the bowl. Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl. Afterwards adds the chicken chop suey. Next one heaps up the rest of the bowl with steamed rice. Finally one covers the bowl with a cooking plate, rotates the bowl 180 degrees and removes the bowl. The difficult part of the recipe is to prepare the sauce. I hope that you can show us the secret to preparing the sauce.
When I was at college and had no microwave, I’d pop the bag of fresh noodles in boiled water for 20 to 30 seconds until I could see that the noodles had loosened. Sometimes I’d even boil the kettle and place the bag in a bowl with a tea towel on top which would work too. Best of luck with your cooking!
Hi Marion,
This is the first comment I've ever left after a decade of watching youtube.
I watched you in the season of masterchef and was rooting for you the whole way through.
I just wanted to point out how your channel is different to so many cooking tutorials I've watched.
I really like the way you explain cooking almost scientifically so we understand the way flavours and textures are created.
Really good work.
I wanted you to win master chef australia, my family and I was cheering for you from India, we love the way you cook
what? is there a video of Marion somewhere?
Savier Raj I would have loved to see that. Anywhere we can see it??
@@indyalex42 check out Master chef australia season 2
Wasn't that the year 2010? :-)
@@ALTERNATIVE.Everything yes it was
who DARE dislike the queen of thai cuisine!!! love watching you Marion. OMG is it just me does *ANYBODY* else want her makeup tutorial! like she looks sooo flawless every video!
In Chinese we call it 牛肉河粉， thanks for sharing this recipe Queen Marion, please make more Chinese dishes and you got me hooked on forever!
Christopher Teoh Jing Xiang So happy you liked it!
I find your recipes easy to follow. Your voice is not annoying like other videos. Thank you Marion!
how this woman has not completely taken over the internet with her recipes and amazing personality is beyond me 0.o
thanks for another banger ^^
Loved those tips for the beef. I do it a bit the same. I use the corn starch like they do in Hong Kong and a little ginger juice. What I do is also use striploin, but I season well (touch of coriander powder, salt and pepper) then get a really good quick seer on it whole in the frying pan, cooking to rare in the middle, so a nice thick piece. This I then set aside let it cool wrapped in foil at room temp. Makes slicing so much easier and getting a nice sear on the edges. Once sliced a lot of juices will flow, so now I add the corn starch and a little of the thick soya, mix it up and set it aside ready to add to the noodles frying in the soya, fish sauce, ginger juice, rice wine XO, mushroom-oyster sauce whatever combo you like using. Just dont make it wet or reduce reduce untill sticky before the noodles or they will fall apart. Everyone has a different touch even in HK. I've almost never heard exactly the same recepe when I've asked, always delicious though anyway. Think the vinegar is a good tip just lifts the whole thing....will try definitely.
I've made a couple of you recipes already and they have all turned out fantastic!!! I am such a fan! Can't wait to try out this new recipe, thanks so much!!!
Marion I just wanna say that ur food are amazing. Thank god ur channel exists in u tube!
Being a southeast asian away from home, your videos satisfies a part of me that misses food at my hometown, I really love to see someone cooking with genuine spices that we do find in SEA :)
I luv, *love,* _LOVE_ Beef Chow Fun. It's one of my favorite dishes to order, when we go out for a Chinese dinner, but I've never tried to make it at home. And now I shall! 😎
BTW, that's some killer background music with the funky horns and guitar. Thanx, Marion! Be well and take care.
5:32 love how you express a yummy bite with your hands!
I made this today as part of my pandemic meal. Turned out amazing! The vinegar is really the key. Didn’t have beef stock but still turned out superb - thanks Marion
This dish was a hit! Thank you!! I did added sesame oil and sate for a little kick. So goood! I will be making it again for sure. Thank you for posting!
Wow! That looks delicious. Nice video Marion!
Marion, this dish looks so delicious. Thanks for sharing.
I love how easy you made this, and I can't wait to try it! Thank you so much!
My fave!! I eat it with chopped Thai chillies...Yumm
When I finish my diet, I will cook all your noodles recipe and dumplings recipes one by one. That’s it.
Then you need to go on another diet very soon!! :)
F Ma 🤣
Just made this for dinner tonight. So delicious! The meat was perfectly tender and the flavors of the sauce were amazing! Definitely need to make it again 😍
I've learnt something simlle dishes from you,i try to do it and my family love it,thanks marion for your cooking receipe😊👍
Tried this recipe first time today. Absolutely delicious! Thanks Marion!
I loved the recipe! It's looking so delicious ♥ I also try to tenderize beef by brining it overnight, helps so much!
You have taken my noodle obsession to a new level!
Wow!!! Looks yummy can’t wait to try it!! Thanks for the recipe, Marion!! Awesome!!!✨✨💕💕🌿🌿🦋🦋🦋✨✨💫💫💫💕💕🙏
Marion, you need to bring out a range of Noodles next!
I just finished my bowl of delicious homemade noodles. Thank you, great recipe. The piece of rump steak I used just melted in my mouth.
Your cooking always make me feel tempting,kway teow goreng,satu,yum2
Thank you for a new video Marion . 👍😋😋
A cheeseburger doesn’t look appetizing anymore.
Ramy says you. I’ll take both.
Love your videos hun!!!! I love noodles!!! 💖
Yum. Looks amazing. Can’t wait to try it. Thanks, Marion 🌹🌹
Just made this now.
With some blanched asian greens.
Missus gave it two thumbs.
Super easy.
Definitely trying this one!!!
Hi Marion, another wonderful recipe. Love them all, especially this one. Question: can I substitute Mirin for the Chinese wine in this recipe? Thank you.
Tried this last night. Love it 😍
Going to make this. Craving noodle dishes
Love, Love, Love!
Heading to the Asian supermarket now!
Yummy looks fantastic I crave this dish . Can't wait to try the noodles 😁 thanks so much
It’s true some places the meat are tough to eat, great chow fun recipes and your meat cutting is awesome. That’s the key to non tough meat 👍
Claw Stick totally ruins a beautiful noodle dish when the beef is tough 😓
Marion's Kitchen totally agree!
My favorite dish ❤️❤️❤️❤️
Marion thank you for yr videos could you please do pork with black bean sauce.
Hi Marion may I ask if the substitute of the Chinese wine can be beef stock?
Just made your recipe, eating it now...sooo good.! Didn't have beef broth, substituted chicken broth. Didn;t make much of a difference.
Thank you for a great recipe. :)
For the noodles, do you put them in the microwave for 20 seconds right from the fridge and stir fry them while they are warm? Just making sure! This looks amazing😍
Nice Recipe mouth watering
I hear you .. oh yeah , yum yum
This looks delicious and not too hard to make. Is corn starch also corn flour?
garry butler yes that’s right Gary. Cornflour is what we call cornstarch in Australia 😊
@@Marionskitchen thanks. By the way my wife loves the color of your lipstick lol. I guess I know what to get her for christmas this year lol
Ooh. Velveting and baking soda action? I'm sold. XD
I might add an egg white there along with the wine, but that's just me. :)
Great idea!
Marion, is baking powder the same as bicarbonate soda?
Love your videos!
Can't wait to try this!! Yummm!
Looks good 😉👍🏾
thank you marion. that dish is my childhood.
Beef noodles yaaaas
Kon chau ngau hor (dry stir fried beef flat rice noodles) yummm making my mouth water
Hello Marion, great channel! What do you recomend for a substitutevto chinese wine, which is hard to find in my country?
This is my favorite !!! Love it all the time...
Thank you for recognizing my comment... I always order this dish with everything on it... combination with shrimps, so good...
Marcelita Bella Esconde I like to order it too!!! That why I wanted to do a homemade version 👌🙌
Thanks for your channel, will and if so, when your products will be avalable in France ?
Your Beef Ho Fun recipe
“Rock” Chef Marion
I love it!
Hi Marion, so I personally only carry the Japanese Kikkoman soy sauce. Does that make a difference when cooking other asian cuisines or should I have a Chinese soy sauce in my pantry?
Depends on how much Asian cooking you do. I obviously do a lot :-) So I prefer to use Japanese Kikkoman for my Japanese dishes and Chinese soy sauce for my Chinese and Thai dishes. I do think the flavour is different for each but at a pinch it doesn't matter too much :-)
Looks delish-mo.
OMG!!! Looks so good!
Yummy! Who's craving for some stir fried chow fun? :)
Marion you are amazing!
Aw thanks Jay!
great helpful video!!
Amazing
That looks amazing!!
Yummy!
Any tips on loosening the noodles without using a microwave??
Cantonese beef chow fun are my favorite noodles!
Can Rice noodles be used? Thats what I have in my area
Yum!😋 Where’s the hot chili oil? Why did you choose to leave it out? You know the chili oil is la piece de resistance!🤣 Great video!
She explains why at the end of the video :)
Sarah McGean rhetorical question!🤦🏾♀️
😆😆😆 I may have snuck a couple of mouthfuls with chilli oil after filming 😆 But it did take over too much from the subtle flavour. Didn’t think I’d EVER say that! LOL
Marion's Kitchen I understand exactly.🌶 Loved the pull apart rice noodle tip, also. 🍜
Could not find the wide rice noodle, not even on the Asian market, can I use the not so wide ones?
Hi Marion, my uncle used to own a Chinese restaurant and they used the baking soda first for about 20 minutes, rinse well, and then marinate as you have done. He told me not to mix the baking soda with the marinate because it will leave a metallic taste in the meat. Do you find that this is true or no?
Marion, is this the same as Beef Hofan?
how do you get the noodle to not break while stir fry?
This is DRIED stir-fried beef ho-fun (乾炒牛河粉). There is also a WET version. Its more saucy and tastes more smooth. I grew up eating that one. I didn't like black beans as a kid..but it has a deeper flavor and there are usually bell pepper in it as well. It's called 豉椒濕炒牛河 (black bean, pepper wet stir fried beef hofun). I recommend ordering it when you go to Chinese restaurant :) I don't know why but the hofun in the restaurants are chewy. The one my mom buys from the market tastes dough-y and the texture is just not right..
Good idea 😻 hate tuff beef
My FAVE 😍
Snap! I have those chopsticks 🥢! Use them all the time and have done for years!
Those noodles need to get in my belly now!
Excellent recipe, yep plenty of bicarb to tenderise the meat.
Looks so yummy! 🤤
Looks so yummy! No "dark" soy sauce in your recipe?
Thanks
ur so so informative! wow ' i do LIVE & LEARN!' thanks LOVELY! Hi gmaNoi! : )
Marion, I went to a Chinese place yesterday and ordered Wonton soup. It had those white noodles that you just used and they were so mushy, I could not eat the soup. I paid for my soup and left. Your noodles look so good, but their's were awful. Can you tell me why ? Did they let their soup turn to mush ? And as always your meal looks sooooo delish. Maybe I should come to your house to ear, or Mama Noi's . Love you guy's.
I heard that you can freeze fresh noodles, but how do you defrost it.
Clicked 👍 before I even watched the video😄😂😋😉🙌💖🙌💕🙌💖🙌💕🙌💖🙌💕🙌!!!
Baking soda is actually a tenderizer. It chemically softens the fibers of the meat in much the same way as fruit enzymes do. You have to be careful to no use too much, or marinate in it for too long, otherwise you'll end up with mushy meat and an off, bitter flavor.
Dear friend,
Thank you very much for sharing that cooking recipe with us. I enjoyed watching it.
As a subscriber, I should appreciate if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Sino-Mauritian recipe gaining popularity whereby to prepare it:
One puts chopped chives at the bottom of the bowl.
Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl.
Afterwards adds the chicken chop suey.
Next one heaps up the rest of the bowl with steamed rice.
Finally one covers the bowl with a cooking plate, rotates the bowl 180 degrees and removes the bowl.
The difficult part of the recipe is to prepare the sauce.
I hope that you can show us the secret to preparing the sauce.
Damn, I am hungry now
Hi Marion!! Am I the only person that prefers tough chewy beef??
LOL. Maybe! 😂
What is the name of her stir fry Sauce?
Is corn flour , corn starch?
Yep :)
Yes it is :-)
I love you you’re the best very calm and nice
I don’t have a microwave. So would I steam, or soak the noodles first.
When I was at college and had no microwave, I’d pop the bag of fresh noodles in boiled water for 20 to 30 seconds until I could see that the noodles had loosened. Sometimes I’d even boil the kettle and place the bag in a bowl with a tea towel on top which would work too. Best of luck with your cooking!
Awesome! Great tip. Thanks for sharing!
microwave is MAGIC!
So using sirlion steak?
Chow fun is my favorite
Corn flour ? Or cornstarch ?
ramona9954 Cornflour is what we call cornstarch outside of the USA