How To make Roast Pork Lo Mein
1/2 lb Noodles, fresh
-boil til soft;drain & rinse 1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying
SAUCE MIX:
6 tb Oyster sauce
- can add more as per taste 1/2 ts Sugar
1 ds Pepper, heavy dash
Note: Dried Noodles .... 5 cups cooked = 1 lb Fresh Noodles .... 2 1/2 cups cooked = 1 lb Preparation: - Heat Wok - Add oil and let heat - Add salt; stir - Add pork & sherry; stir fry quickly - Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec. - Add stock; place noodles on top - Cover & cook; [1] Min. - Uncover & stir - Add "sauce mix"; stir until evenly seasoned - Serve!
How To make Roast Pork Lo Mein's Videos
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1.5Kilo pork belly (liempo
-1/2tsp salt and ground black pepper
-2Tbsp soy sauce
-2Tbsp oyster sauce
-4Tbsp dark brown sugar
-1/2pc star anise
Want to promote your brand/product through my channel??? tPlease contact me at kuyafernscooking@yahoo.com
Subscribe here
Like my facebook page here
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#PorkAsado #KuyaFernsCooking #AsadongBaboy
Chinese Takeout Lo Mein Secrets Revealed
A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Want to learn how to make Chinese takeout fried rice? Check out this video:
Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video:
14-inch Mandarin Wok:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Lee Kum Kee Premium Oyster Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Toasted sesame oil:
Diamond Brand Kosher Salt:
White pepper:
Cornstarch:
Baking soda:
DeCecco Spaghetti No. 12 Spaghetti:
Barilla Spaghetti:
Hoisin Sauce:
Sherry Cooking Wine:
Kitchen gear in video:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos Work Table:
John Boos cutting board:
All-Clad Pot:
Kitchen Tongs:
Duxtop Induction Burner:
Lodge Cast-Iron Pan:
Camera/Lighting/Audio Gear:
Canon EOS R6:
Canon RF 24-105mm Lens:
Canon RF 24-70mm Lens:
JOBY BallHead 5k:
Manfrotto Video Head:
Neewer C-stand:
Zoom H4n Pro 4-Track Recorder:
Shure SM7B Microphone:
Apurture 120D LED light:
Apurture C300D II LED light:
Apurture Light Dome ii:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:37 Noodles
2:15 The Sauce
3:34 The Beef
5:29 Preparing Lo Mein
8:56 Taste Test
9:44 “Western Ingredient” Lo Mein
10:20 Thanks!
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:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
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
Roasted Vegetables & 5 Spiced Pork Lo Mein Noodles
Ingredients:
Roast pork marinade:
1 lb. pork butt
1/2 tsp. 5 spiced powder
1/2 salt
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp sugar
Roasted vegetables: Slice all the vegetables.
1 bell pepper
1 red onion
3 stalks celery
1/2 tsp. salt
2 tbsp olive oil
Lo Mein stir fry:
1 lb. lo mein noodles
1 bunch green onion
1 1/2 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1 tbsp. sesame oil
1/2 white ground pepper
Thanks for watching, please like, comment, share and subscribe!
How to Make Roast Pork Lo Mein Quick and Easy
S2Ep62-Traditional Cantonese Style Lo Mein with BBQ Pork 正宗港式叉燒撈麵
RECIPE BELOW: The traditional Cantonese Deli-Style Lo Mein is a dry variation of wonton noodle soup. The soup is simply served on the side and separated from the noodles and other ingredients. Wonton style noodles have a nice bouncy elastic texture. Dress the noodles with your favorite seasonings; sesame oil, oyster sauce, chili sauce and vinegar. ENJOY!
Serves 4
Ingredients:
• 3 bundles Wonton style egg noodles, thin or wide cut (*can cook entire pkg but increase the amount of other ingredients)
• 1/2# BBQ pork/Char Siu
• 1/2# Shanghai bok choy, baby bok choy, Chinese broccoli or any other type of vegetable
• 3 C Chicken broth
• 1 green onion, minced
• 1/2 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1 Tsp sesame oil-prevent noodles from sticking
Dressing:
• sesame oil to taste
• oyster sauce to taste
• chili sauce/oil of your choice to taste
• chinkiang vinegar to taste
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
JOIN ME ON FACEBOOK:
BUY PRODUCTS:
TUO Cutlery Fiery Series 8 PC Kitchen Block Knife Set:
Vegetable Meat Cleaver 7:
Architec Gripperwood Acacia Cutting Board:
Lodge Cast Iron Wok:
Joyce Chen Flat Bottom Stir Fry Pan:
Aluminum Pie Tins:
Bottle Pour Spouts:
Cambro 2Qt round containers:
SS tongs:
Kuhn Rikon Swiss Peeler:
LKK Low Sodium Soy:
LKK Oyster Sauce:
LKK Premium Dark Soy Sauce:
LKK Premium Soy Sauce:
LKK Hoisin Sauce:
LKK Chili Oil:
LKK Shrimp Sauce/Paste:
Shaoxing wine:
Kadoya Sesame oil:
Chinkiang Vinegar:
Rice Vinegar:
Sriracha Hot Chili Sauce:
Maggi Seasoning Sauce:
Lao Gan Ma Spicy Crisp Chili Sauce:
Lao Gan Ma Black Bean Chili Oil Sauce:
Lao Gan Ma Pickled Chili:
Roasted Seasoned Seaweed:
KYJ Chicken Pork Sausage:
Hunan Cured Smoked Ham:
Dried Shitake Mushrooms:
Dried Bean Curd Sticks:
Sichuan Peppercorns:
Sichuan Red Chili Powder:
Sichuan Pixian Broad Bean Paste:
Sichuan Peppercorn Oil:
Dried Sichuan Chili Peppers:
Salt & Pepper Seasoning:
Sichuan Red Peppercorn Powder:
Sichuan Red Peppercorn Salt:
Sweet Bean Paste/Flour Sauce:
Bullhead Barbeque/Sa Cha Sauce:
Salted Black Bean Dace:
Three Crab Fish Sauce:
Thai Shrimp Roe Paste:
Madras Curry Powder:
Fermented Chili Bean Curd:
Red Fermented Bean Curd:
Fermented Preserved Black Beans:
Sesame Paste:
Koon Chun Ground Yellow Bean Sauce:
Dried Seaweed:
Dried Black Fungus/Wood Ears:
Dried Red Beans:
Seasons Spicy Bake Mix:
Agar Agar Natural Strips:
Pure Almond Extract:
Whole Psyllium Husks:
Flaxseed Meal:
T-sacs:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist: