My name is KP Kwan. Taste of Asian food is about my recipes, experience, and culinary skills gained from my hard work.
Whenever I am free, I document all my recipes as a reference for my staff and colleagues. I have also taken numerous pictures of the entire cooking process of my Asian food recipes. With all this information at hand, I thought it would be a good idea to share this with everyone so that they could reproduce my time-tested recipes at home. That is why I finally decided to put all the information together and set up this KZread channel.
Enjoy watching my Taste of Asian Food channel.
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Pleace cooking dunpling
You cook dumpling
You cook dumpling
Add 3 Honey Plums. The soup will be sweeter. No point put whole chicken when after 2.5 hours boil, the chicken meat is to dry to eat. I use chicken carcass, neck, chicken feet and gizzards.
How do I make it have more liquid ?
Looks delicious. Preparing with simple ingredients and method used. Loved this recipe. (Should it be big difference if I used all purpose flour instead of the cornstarch, pls.) Thank you.
It will not make a big difference so you can go ahead to do it.
Yum!! 👍👍
This is the most detailed and easy to follow recipe I could find , I run out of oyster sauce so I'll try the recipe as soon as I get it Thanks a lot
Looks like the algorithm forgot you
Hi, Please download the recipe and read about the Malaysian butter chicken on my food blog: tasteasianfood.com/malaysian-butter-chicken/
PERHAPS USING COMPRESSED AIR LIKE IN PEKING DUCK TO SEPARATE THE SKIN??
A GOOD VIDEO BUT PLEASE GET YOURSELF A CLIPON MIC AS IT'S VERY HARD TO HEAR WHAT YOU SAY!!
Wow from TANGA Tanzania I love all ur A2Z speaking explained recipe especially on vegetables cookings that incredible!! Supper one.
Thankyou!
Thanks 👍
'Promo sm'
Should I stir fry my pre cooked refrigerated beef steak separately from the large bok choy. Can I add green onion?
You can add green onions if you like. Also, slice the precooked steak thinly to stir-fry with the vegetables. I think it is not necessary to cook separately.
For the first time I saw the recipe appear to be fine
This is really cool recipe
Hello, good morning. Just wanted to send you a tremendous thank you for this recipe. I made this last night just like your recipe and it was probably the best asian recipe that I have made, ever. The combination of the fungus and mushrooms with the awesome beancurd was perfect. The seasoning was just right and I have a bit left over and I may just finish this off for breakfast this morning, yes. Now I have to go thru all of your recipes, because if they are all this great, I will have to open a restaurant. Heheee. Thanks for this I appreciate you a lot!
I'm really happy to know that the recipes work. Thank you.
What sort of spoon quantities are used or are we supposed. It is unclear
The recipe is in the description below the video. 1 tsp is 5g. 1 tbsp is 15g.
@@TasteofAsianFood when you are making your sauce you are not mentioning at all what type of spoon you are using
Why does some recipes call for steaming before frying? What is the purpose?
Looks delicious 😋
Seems like a simple buy delicious dish. Thank you for sharing.
Love it.
Thnx yummy 👍🏻👍🏻
Winner recipe for sure, look forward trying it next time I get asparagus!
Please download the recipe and read more about this stir-fried asparagus with beef on my foot blog tasteasianfood.com/beef-asparagus-stir-fry/
As a beginner trying out this recipe, how much time does it take before the shallots turn brown?
About 3 minutes over low heat.
@@TasteofAsianFood Thanks
I'm really glad I found this video. I took out porkchops to BBQ but its too cold out. My husband's Malaysian and i love easy traditional Chinese food! So now I'm making pan fried crispy pork chops!!!! Thank you!!! ( we literally have all these ingredients on hand always) lol❤
when pouring the batter into the pan, you say 100 gm. Do you actually weigh it?
No, pour it approximately.
Looks delicious. I always love your recipes. From California Cat 🐈
I love your approach to cooking , simple and appropriate. I would like to know in what proportions you have put garlic , onions and chillies : weight wise?
In the description below the video, you will find the recipe and the link to the blog post for more information. Thanks.
Mouthwatering and delicious!
Please download the recipe and read about the Chinese tofu with minced chicken on my food blog tasteasianfood.com/minced-chicken-and-tofu/
How about egg foo yung and pad Thai peanut sauce Also pepper chicken that is nothing but chicken and pepper Ina sauce. I can’t find one without huge amt of other ingredients, which I don’t like
Thank you for sharing your recipe 😁❤
Ok After playing around with diff temps, I have found for me that making the balls quite small definitely helps to fry them faster and I start around 300 or a bit more and then follow the remaining instructions u gave. 325 is sweet spot but I can’t get them to properly cook without making little balls and then quicker frying. I really appreciate u making this video bec I absolutely adore these things. The sweetness wo overpowering, the sesame flavor and the chewy inside while crispy outside r just up my flavor alley!!❤❤❤❤❤
Thanks for sharing your experience. 🙏
Great recipe
I love all your recipes! Quick question does oyster sauce need to be refrigerated?
You need to refrigerate it once it is opened.
Could Sake eventually also be substituted by Chinese cooking wine?
You can do so. The taste of Chinese Shaoxing wine is slightly different.
Are you not damaging your pan using steel chop sticks?
I use wood chopsticks so it is safe.
Was reading a novel where the main character ate some potato stir-fry and the author described it so deliciously that I had to look up some recipes. Sounds and seems like an amazing dish, I'll try to get my hands on the ingredients and make some at home.
I like so much your food
I like so much your food
I like os mach your food
Nice...thank you for sharing...making today
Please download the recipe and read more about teriyaki steak on my food blog tasteasianfood.com/teriyaki-steak/
Very well explained. I just subscribed, thanks
I wonder why you add sugar and salt which are already contained in high quantity in all those sauces Like soja and oyster which are coming out of industrial production 😢😢😢