Takeaway style Chinese pork noodles fakeaway
Discussion
You need a master stock and long marinading. This is the one I use, though I do not tend to do char sui as I'm not a fat fan so tend to avoid pork belly.
(edit - this is where someone who works in/owns a Chinese restaurant tells me it's done differently)
(edit - this is where someone who works in/owns a Chinese restaurant tells me it's done differently)
It's basically Hoi Sin sauce (pure ie. paste-like, salty; not viscous), sweetner e.g. honey, syrup, molasses and red food colouring.
If you want to go full authentic then replace the food colouring with red bean curd from Chinese supermarket.
I grew up on the family business so know a thing or two
If you want to go full authentic then replace the food colouring with red bean curd from Chinese supermarket.
dapprman said:
You need a master stock and long marinading. This is the one I use, though I do not tend to do char sui as I'm not a fat fan so tend to avoid pork belly.
(edit - this is where someone who works in/owns a Chinese restaurant tells me it's done differently)
It's normally pork butt or shoulder. Tenderloin fillet is a good alternative. Never seen it done as pork belly - must be a Western thing.(edit - this is where someone who works in/owns a Chinese restaurant tells me it's done differently)
I grew up on the family business so know a thing or two
Edited by entropy on Thursday 13th February 20:25
Turn7 said:
Thanks all, some interesting comments.
I treat the dish as a quick and dirty meal, so nothing fancy at all.
I always use pork filet as it cooks well in the wok….
I have to say, I haven’t tried using MSG as I don’t really understand it …
As someone else has said look up Ziangs. Great YouTube channel, and cook books. I treat the dish as a quick and dirty meal, so nothing fancy at all.
I always use pork filet as it cooks well in the wok….
I have to say, I haven’t tried using MSG as I don’t really understand it …
MSG is just a type of salt. Naturally found in many tasty ingredients (Parmesan, tomatoes ...) Nothing to be scared of and makes food tastier!
One thing that home cooks always struggle with v takeaways is the ultra high heat wok burners used in takeaways achieve a different flavour. I sometimes us a blowtorch directly onto the food in the wok, to try and achieve some Wok Hei (But this may be going to far down the rabbit hole for you...!)
Turn7 said:
I know I can’t match the heat of a wok burner , but I’m
Sure I can better results than currently.
I tend to use light soy as a “salt “ seasoning
Different seasonings provide their own flavour enhancements, so soy/ salt/ msg aren't interchangeable to get the exact same enhancement of flavour.Sure I can better results than currently.
I tend to use light soy as a “salt “ seasoning
Audis5b9 said:
Turn7 said:
I know I can’t match the heat of a wok burner , but I’m
Sure I can better results than currently.
I tend to use light soy as a “salt “ seasoning
Different seasonings provide their own flavour enhancements, so soy/ salt/ msg aren't interchangeable to get the exact same enhancement of flavour.Sure I can better results than currently.
I tend to use light soy as a “salt “ seasoning
I wasn’t aware of that .
I watch Jeremy on the school of wok and he make it all
Look so easy
MSG is a flavour enhancer to help boost umami, next level tasting.
Don't worry it's not essential.
TBH some families use it, some don't. I grew up without and I don't miss it or felt left out. I personally don't use salt in my cooking unless it's really, really bland. Me personally light soy sauce and/or oyster sauce is more than enough for me.
Don't worry it's not essential.
TBH some families use it, some don't. I grew up without and I don't miss it or felt left out. I personally don't use salt in my cooking unless it's really, really bland. Me personally light soy sauce and/or oyster sauce is more than enough for me.
entropy said:
MSG is a flavour enhancer to help boost umami, next level tasting.
Don't worry it's not essential.
TBH some families use it, some don't. I grew up without and I don't miss it or felt left out. I personally don't use salt in my cooking unless it's really, really bland. Me personally light soy sauce and/or oyster sauce is more than enough for me.
I use MSG quite a bit. Nothing wrong with it at all.Don't worry it's not essential.
TBH some families use it, some don't. I grew up without and I don't miss it or felt left out. I personally don't use salt in my cooking unless it's really, really bland. Me personally light soy sauce and/or oyster sauce is more than enough for me.
("MSf
kingG" is what Chin calls it on the YT channel mentioned.) Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff