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[eBook] Free: "Chinese Takeout Cookbook 2 - Your Favourites 57 Chinese Takeout Recipes to Make at Home" $0 @ Amazon AU

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[eBook] Free: "Chinese Takeout Cookbook 2 - Your Favourites 57 Chinese Takeout Recipes to Make at Home" $0 @ Amazon AUAffiliate
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nocure on 03/08/2022 - 10:42 amazon.com.au (2088 clicks)
Last edited 03/08/2022 - 15:02 by 1 other user
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Learning to make your favorite Chinese takeout dish is easier than you might think. With the right ingredients, great recipes and step-by-step instructions, it can’t be easier than that. And that is what you will find in Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home!

NC Notes: Found the correct link.

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  • Balls on 03/08/2022 - 10:44
    +11

    ah yes, now we can all make that succulent Chinese meal

    • jv on 03/08/2022 - 11:47
      -5

      make that succulent Chinese meal

      Mmmmmm…. Butter Chicken !!!

    • jv on 03/08/2022 - 11:49
      -3

      make that succulent Chinese meal

      Mmmmmm…. Chicken Souvlaki !!!

    • jv on 03/08/2022 - 11:49
      -3

      make that succulent Chinese meal

      Mmmmmm…. Cajun Chicken Pasta !!!

    • Bozman on 03/08/2022 - 16:52

      I see you know your judo well

  • chrism238 on 03/08/2022 - 10:46
    +1

    Ummmm, make take-out meals at home??

  • spock on 03/08/2022 - 10:48
    +2

    Training Manual.

  • Cheaplikethebird on 03/08/2022 - 10:48
    +4

    Step 1: Purchase MSG

    • BargainsGrabber on 03/08/2022 - 10:49
      +2

      Step 2: Watch @Uncle Roger videos

    • 87percent on 03/08/2022 - 10:51
      +4

      step 2 - get a wok burner that gets REALLY hot

      • Naigrabzo on 03/08/2022 - 10:53

        This cannot be done easily at home though. You need really powerful gas stove.

      • Cheaplikethebird on 03/08/2022 - 10:53

        @Supasaiyan this is my next cooking adventure, want to get one of those overpowered outdoor wok burner stands.

        • azukay on 03/08/2022 - 11:15
          +1

          need to get an oversized wok too so you can toss the food without it going on the ground. Then you need to practise and strengthen your wrist for that wok action ;) many way of doing that.

        • [Deactivated] on 04/08/2022 - 00:28
          +1

          A high power burner is nice, but not really needed. Just cook less food at once. And you don't need to toss the food either. I was going to get one but the price of refills is crazy. I know a few Indo-Chinese families who just use the common black cast iron burners with brass gas taps found at BCF and BBQ stores. (At least two rings, but 3 rings is better.) There's plenty of people in rural China still cooking traditional food over open fire pits. Those families I mentioned don't find the need to toss the wok/food - they just use a common spatula, calmly flip and push the food around the wok. Tossing is more of a "do it fast" thing done by takeaway stores.

          I'm thinking about building a rocket stove instead. (Look on youtube for: Build your own rocket stove.) Some steel pipe or square tube, a hacksaw or angle grinder, buy/borrow a cheap welder, and done. e.g. https://www.youtube.com/watch?v=r2qmmPSa5Ig

          • Cheaplikethebird on 04/08/2022 - 08:59

            @[Deactivated]: Yeah I've been looking at getting one of the Thai tao charcoal stoves which is like a rocket stove, cheap too.

            • [Deactivated] on 04/08/2022 - 14:53

              @Cheaplikethebird: Haven't heard of those… I'll have a look. Thanks.

            • [Deactivated] on 04/08/2022 - 15:26

              @Cheaplikethebird: Just had a look. It seems the chance of flames licking the bottom of the cookware (and getting ash in the food) is high, is that right?

              I've seen two other types of rocket stove on youtube different to the usual type. One looks much like our gas BBQs. They weave the horizontal fire tube a couple of times underneath the BBQ plate before going up the chimney. That way you either just sit the pot/wok on the BBQ plate, or cut a hole the same size as the pot, so you get less carbon under the pot/wok and no ash in the food. (With standard rocket stoves people just show on youtube they sit the pot right over the chimney, which instantly carbons the underside of the cookware and reduces heat transfer. They never mention it, but I bet cleaning the cookware would be a real pain in the neck, so I bet they give up using them not long after the video is done, lol.

              The other type I saw was a large long clay type someplace like Africa or India where there's a long clay tunnel and they burn the wood toward the front so it burns up long before reaching the cookware and chimney. The one I saw was quite tall like up at kitchen bench height so the top of a wok is at about hip height once lowered into place. It had one or two large holes in the top with "plugs" of metal or clay they lift out when ready to cook. The side walls of the holes are sort of cone shaped to make a good seal on a specific large wok or pot they use every time. So they lift out the plug, lower the wok into the hole, which seals the horizontal burn chamber again, so air gets dragged in the front as usual but then past the bottom of the cookware - making for less carbon build up underneath because most of the wood is already burnt before it reaches the cookware, or what's left of the ash gets dragged past the cookware and up and out the chimney.

    • Naigrabzo on 03/08/2022 - 10:52
      +7

      I love MSG. It has a bad rap because a doctors letter to a medical journal became main stream by plebs who don't understand science. These medical journals are not meant to public consumption.

      https://foodinsight.org/msg-a-brief-history/

      https://health.clevelandclinic.org/is-msg-really-harmful/

      Hope you guys enjoy MSG as well. There are emami receptors in our tongue that detect it and make it enjoyable.

      • Cheaplikethebird on 03/08/2022 - 10:56
        +1

        Yeah I'm all for MSG. Use it a bit in the form of Vegeta seasoning.

        • tonyjzx on 03/08/2022 - 10:59
          +1

          funnily enough japan didnt have any of the western media beatup over msg and they turned out mostly ok with msg used judiciously in everything

      • nov on 03/08/2022 - 14:34

        Thank you for defending the MSG's honest reputation. So much effort some how to please the humanity and the stupidity and fear like usual are taking action against it.
        Well done! I am buying my next 2kg Vegeta bag soon!

  • knobbs on 03/08/2022 - 10:51
    +1

    No fried rice, but they have Italian chicken

  • tonywind on 03/08/2022 - 11:04
    +1

    Would be American Chinese:)

    • sandman20104159 on 03/08/2022 - 12:53

      well it does say chinese takeout. here in Australia its takeAWAY…. not takeOUT!!

      • [Deactivated] on 04/08/2022 - 15:45
        +1

        Americans insist on changing language the rest of the world agrees on, and the result is some of the dumbest names, spellings, and pronunciations. e.g. "Pot stickers." What a dumb name.

  • Thrifty Dan on 03/08/2022 - 11:33

    Thanks OP.

  • Coude Copon on 03/08/2022 - 11:37
    +6

    Thanks OP, will open a restaurant tomorrow.

  • GeneralSkunk on 03/08/2022 - 12:17
    +1

    I am not in one of the major cities so our local Chinese takeaway is all that old school crap. Lemon chicken, honey chicken, beef with black bean sauce, sweet and sour pork, etc. It’s all slop. I’m not sure why three quarters of Australia’s Chinese takeaway joints are still serving up what they did in the 70s. I’ve been to China (Sichuan, Shaanxi provinces for eg) and the food is amazing, and I have a Chinese cookbook by Fuschia Dunlop and it’s not that hard to make some nice authentic dishes. I miss living near Box Hill (Melb)….

    • Naigrabzo on 04/08/2022 - 10:42

      I find the any service oriented business will keep to the minimum level unless challenged by competition/ consumer demand.

  • try2bhelpful on 03/08/2022 - 12:52
    +5

    I don't mean to be fussy but Chinese takeaway is some of the cheapest food you can buy. Now if they can tell me how to make recipes from my favourite French restaurants I'm in. However, I'm pretty sure it will start with "buy as much butter as you can, physically, carry.

    • [Deactivated] on 04/08/2022 - 00:33

      Cheapest you can buy, or did you mean make!? Every Chinese takeaway I see, they've not only shrunk the containers compared to 10 years ago, with higher bottoms too, but the prices START at $18 per tray. That's just for 100g or less of chicken, a few bits of broccoli and carrot, and the rest sauce. I don't even look at the prawn dish prices.

      • Naigrabzo on 04/08/2022 - 10:45

        If you find more than 4 frozen n thawed prawns you will be lucky. I call those sea food dishes "The flavour of the sea". It's literally how many prawns live in 200ml of water.

        • [Deactivated] on 04/08/2022 - 14:52

          Flavour of the sea… lol. :-D

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