Welcome to the School of Wok KZread channel, home to the epic recipe playlist, Wok Wednesdays. We are a pun-loving, award-winning Asian cookery school based in London, trying to share our love of Asian cooking with the world - one recipe at a time. Whether you’re a complete beginner or expert chef, we’re here to give out the nifty hints, tips and tricks that will bring the joy back to your kitchen.
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Prefer this than Indian curry.
That sounds and looks delicious
“ I like it quite thick”…[significant look]. Cher, you naughty boy! 😂😂😂
Looks very decadent. I'll need to wait until my wife is away to try this, or just carefully not mention all the sugar and fat. :)
do you ship to Philippines?
If this recipe were published on Khal, there would be a lot more people who would love it. I think it should certainly be added to it ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
I can't possibly get those spices so I think I might use 5-spice powder.
Wow! Thank you Chef Cher.
Can you store the cooked springrolls in the freezer? How do you warm it up?
awesome weekly Cher vid, should make it twice a week. I know he loves starring in these videos. so much unlocked potential
Oh 😮😋😋 Asia has brought so much goodness to us in the West, they should all be thanked
“I like it quite thick 👀” Amazing.
It looks good, and I will try it, but I've found I like pork belly cut into much smaller pieces, and I always render more fat out of the meat.
Fantastic! I'm up for any pork belly recipe, and this looks amazing 😋
School of wok/wok Wednesday, never touched a wok lol. Looks banging tho. I’ll definitely try it.
What kind of things would you typically serve this with?
Rice.
This looks lovely!! It looks similar to my memory of the Chinese dish: hong shao rho(not sure of the spelling!)
i just started my cooking channel. i hope mine grows like yours! keep up the great content!
Yum
Can I use a slowcooker overnight?
Looks good 🔥
Yet another lovely video with a tasty recipe from Chef Cher Loh
Have no idea why you add sugar…..not called for and never in any Asian recipe I have followed or eaten
If anyone watching this please please do not cook your eggs for the amount but of time that she did. eggs should be scrambled first and quickly taken off the heat and set aside this way they will not become watery , eggs should be last ingredient
My spring rolls always roll over on one side. Why
I really love your laugh. I watch the channel for the education, but your laugh is icing on the cake.
Very nice of you are 👍💯
Nice one chef
Unnecessarily complicated. No thanks.
WHERE CAN I GET ONE?
Thanks
i have bought frozen leaves in the bay area. ive boiled it. ive also tried to blend it. but the frozen one is not good quality. i couldnt extract anything from the leaves. any suggestions for sf bay area? thx!
can i use another flour as i can not have wheat, thx
👌👌👌👌
I'm not sure about the 'fish sauce' though, but over all looks good
I watched this video a long time ago. Having learned a tremendous amount about chinese cooking since then, I'm honestly shocked at this recipe. If this is a recipe for older white women in the UK, cooking in a non-stick pan over medium heat whilst looking after their grand kids... then this is the recipe for you. If you want actual "takeout" style chow mein you are going to be sorely disappointed. Some blaring issues: 1. No baking soda in the meat marinade. It will not be takeout tender. 2. No corn flour (or starch) to coat (and form a seal to trap moisture) the chicken. Not as juicy as takeout. 3. The marinade is a joke. No white pepper? No msg? No added water? Sesame oil... what's that doing? It'll burn at high heat. You finish with sesame oil. Not marinade with it.... 4. If you want takeout style, it's gonna have to deep fry the meat, sorry. You just won't get the same flavour unless you can SUSTAIN very high heat whilst cooking. Since you may be a home cook: deep fry or accept a lower standard of flavour. 5. Not nearly enough sugar. Take out is much sweeter than you may realize. 6. Add soy sauce/oyster around the sides of the wok, not directly in the middle. You need the Oyster sauce to caramelize and the soy sauce to burn off some moisture. Look if your a home cook and you want stir fry... cool. If you want, as is claimed here, takeout style then this guy is not your friend.
Key part of being a chef is the hand gestures
I had this once in China many years ago and never forgot it, it was so unique and tasty. Can't wait to try this recipe, thank you!
That guy has no wok hei at all
Fantastic!!! Great information, Jeremy, you will go far…..thank you Your a star🎉
❤❤❤💯💯🙏
Just made this for breakfast at 5:30 in the morning and it was a winner!!!
Your oil spout is terrible... just get a squirt bottle vs getting oil all over the induction top.
Fuck it all in the wok and when it’s hot eat it?
This is the channel I always go to when I want to see how not to cook something…
Love xo but have run out, I have some baby scallops though, think I know what I need to do 😋
A simplified version that I might actually try!
Thanks you so 🙏 much!!!
Xie xie mei mei. Wo Indonesia.... You.. A lot of.. Speack.
Good ❤