Ziangs: REAL Chinese Takeaway BBQ Spare Ribs and Chinese BBQ sauce recipe
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Quick sweet & sour sauce:
Takeaway sweet & sour sauce:
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)
Here are links to products we recommend and that we use in our videos
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Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
Easy Char Siu Chicken/ Chinese BBQ Chicken Recipe
Subtitles available????
Chinese Barbecue Chicken (Char Siu) Recipe!
Ingredients:
1 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Honey
1 tbsp Oyster Sauce
2 tbsp Brown Sugar
1 tbsp Ginger + Garlic Paste (2 garlic cloves + 1 inch ginger, grated)
1 tsp Chinese Five Spice Powder
1 tsp Red Food Colouring (optional)
Oven Temperature: 200c - 390f - Gas mark 6
Cook on the middle shelf for 25 - 30 minutes (cooking times may vary so check that the internal temperature at the thickest part of the chicken has fully cooked and juices run clear with no blood)
For bone IN chicken thighs add more cooking time
Char Siu Pork (Chinese BBQ Pork)
For all those times you've gazed longingly at the sticky red pork hanging from hooks in the window of Chinese Barbecue Meat Shops… MAKE IT AT HOME! It's so easy - you'll be amazed ho simple the Char Siu Sauce marinade is.
Authentic Note: Traditional Char Siu is stained red using fermented bean curds (which is red) which is a speciality ingredient found in some Asian grocery stores - you need to hunt into the dark corners to locate it. I have no other use for that ingredient so I started making it using red food colouring instead and it came out the same, so I stuck with it. The small amount of bean curd used doesn't affect the flavour, it's for the red colour.
PRINT RECIPE:
Chinese BBQ Pork Recipe - Char Siu | Chinese Recipe
Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be :)
Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!
Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam):
Yen Ta Fo Pink Noodle Soup:
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MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
lusciously thick BBQ sauce and its ready in 10 minutes!!
This lusciously thick BBQ sauce is sweet, smoky and tangy. Using simple store cupboard ingredients, it's ready in less than 10 minutes.
Use it as a basting sauce, dip or pouring sauce - perfect for chicken wings, hot dogs and burgers!
Free printable recipe is available on our site here:
Ingredients for the bbq sauce:
1 1/4 cups (300g) tomato ketchup
4 tbsp white wine vinegar
5 tbsp dark brown sugar
2 tbsp black treacle or molasses
3 tbsp honey
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1/2 tsp mustard powder - or 1 tsp English mustard
1 ½ tsp smoked paprika
1/2 tsp black pepper - freshly ground
#BBQ #Recipe #CookingShow
Chinese takeaway Style Barbeque sauce
This is the exact same sauce served in UK takeaways.It can be served as a side for pouring use.In takeaways they always ask you if you require any sauces with your meal ,like curry sauce ,Chinese gravy ,oyster,peking and then there's barbeque sauce plus many more.They will then ask you if you want it on top of your meal,per video or as side.One of my subs asked this question so just to clear things up a bit.
IF YOU CONTINUE TO COOK THE COOK THE SAUCE IT THEN WILL BECOME STICKY PER VIDEO.IF YOU WANT TO USE IT AS POURING SAUCE THEN LESS COOKING TIME IS REQUIRED.THE LONGER YOU COOK THE SAUCE THE THICKER IT WILL BECOME.
This sauce is used widely in most UK takeaways.It's sweet and aromatic in taste.
Barbeque Sauce
1/2 cup brown sugar
1/3 cup tomato ketchup
1/4 cup hoisin sauce
1/4 cup oyster sauce
1 tbls Lyles golden syrup
1 tbls dark soya sauce
1 tsp garlic powder or granules
1/4 tsp Chinese five spice
Dash white pepper
1 tsp cornflour
1/4 tsp red food colour,optional
Half cup water
Chicken tenders marinade
1/4 tsp ground ginger
1/4 tsp garlic granules
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp sugar
1 tbls vegetable oil
Marinate for 2 hours and the shallow fry for ten minutes in vegetable oil
My E-books are NOW £5.99 each.This is the link for VOLUME 1.
Link for volume 2
Just click on the above links for instant download
Email alexwilkie12@yahoo.co.uk:
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..
Chinese ladle..
London carbon steel wok.
Chinese Chefs Knife (cleaver ).
Chinese Caramel sauce..
Shaoxing wine..
Lee Kum Kee dark soya sauce..
Lee kum kee light soya sauce..
Lee Kum kee Panda oyster sauce..
Lee Kum kee sesame oil ..
Lee kum kee garlic chilli sauce..
Lee Kum Kee chilli bean paste
Jimmys sate sauce..
Knorr chicken powder..
MSG..
Sambal paste..
Lee kum kee black bean garlic sauce..
Lee Kum Kee black pepper sauce..
Lee kum kee Hoisin sauce ..
Lucky boat noodles thin number 2..
Lucky boat noodles thick number 1..
Potato starch.
Fermented red bean curd..
Dehydrated Garlic..
Daisho Yakiniku Sauce..
Lobo Satay seasoning..
#chinesebarbequesauce #viralvideo