Egg Fried Rice and Crispy Chilli Beef Recipe with ZiangsFoodWorkshop

That's the secret of the gateway. I don't know what gateway we're going down. Literally, mom said it for the first time ever. Then I've never heard the words gateway come out of my mouth just then. Welcome back to the School of Rock channel. It is an absolute pleasure because I feel like we've been waiting years for this, haven't we? Yeah, I think so. I mean, the coll I feel like it's the collaboration of a century. I mean, you should know who these guys are already.

Chin and Chu. Chin and Chew. It's a real honor to have you guys. You, Chin, have been doing classes at School of Work for a while now. Yeah. I think two years. And honestly, Chin's classes sell out quicker than any chef. Really? Yeah. Like literally within a day tins glasses will sell out. It's like queuing for Glastonbury. Chinese food Glastonbury. I almost feel like there's an expectation for us to have a bit of a walk-off. I don't think that's right. I think actually um what we've got is a couple of dishes and everyone will know you for all your different types of

Chinese takeaway cooking. Um so you're going to do egg fried rice, right? Your style. Um, but with that, we're going to also do a very popular Chinese takeaway dish, a crispy chili beef, but we're going to do it completely uh opposite style. Um, home style in an air fryer. Okay. And auntie, you're going to cook the uh crispy chili beef with no MSG in an air fryer. Oh. Is it without FSG? Want it brown? Auntie, we're going to get you to do all the work. Okay. Yeah. You want it slice or what?

Uh well, how would you usually cut your chili beef? Chili beef meat? Yeah. We'd use top side. So we'd have a massive chunk of it. Yeah. In the takeway, you get a massive chunk. Yeah. And then we cut along the grain. Yeah. So you get like logs of meat. And then you come across. Do you freeze it as well or is that We don't freeze it, but a lot of places do like semifreeze it cuz it makes it easier.

An easier slice. You do what you think's right. There's no rules in this kitchen. Yeah. So yeah, go for it. Yeah. Cut it into three section. Yeah. Okay. Yeah. Ours is quite thick as well normally. With your chili beef, like what would you guys usually put in? So, we'd probably use for the outside, we'd use potato starch. Yeah. Salt. MSG. Yep. White pepper. Probably custard powder. Yeah. Well, that's nice. Is that for a bit color? Color. Sweetness without sugar so it doesn't burn. Yeah. And there's a bit of flavoring for like an eggy flavor to it.

Okay. And then we'd use egg as the binder. That would be the batter. I've just got light soy and some sugar. A little bit sesame oil. Yeah. And then we'll we'll sort of mix together the We've got cornstarch here. Corn flour instead of potato starch. This is homestyle, but potato starch. Cornstarch. You can swap it out either way. Yeah. Pretty much sauce we would use uh where we would make our sweet and sour from scratch. Yeah. Then we'd add hoyen, ketchup, brown sauce, dark soy, sugar, uh touchable vinegar, a pinch of salt and MSG, you know, in a restaurant or takeaway environment, you guys are buying your stuff in bulk, which is very different to home, right?

And also like with the sort of deep frying process, the cooking process at home, a lot of people are a little bit weary of that, you know, but I mean I still deep fry at home, but I actually end up using the air fryer for more than I used to, for sure. Um, but there's certain like ways of using a bit of equipment like an air fryer to like still get something crispy. I found that if you overcook it Yeah. Just turn it up to the max and let it crisp. Exactly. Just you just keep going. Just keep cook it until it's like so overcooked that you don't know it's beef inside.

Exactly. But that's that's partly what you do in a deep fat fry though to get it crispy. Yeah. You're trying to dehydrate it as much as you can. When we cook at home though, it's not like a It's really difficult to explain to people cuz they go, "What do you like?" And we literally just make it up on the spot. It's not got a name. It's just whatever's in the fridge. Yeah. what's in the fridge and then you just use your skills to cook it, right? Long time ago, honestly, when I just move into the house where we live in, my next door neighbor come and told me, "Oh, can you not cook that blanan?"

You know, the Yeah. And we also have the Chinese takeaway food at home as well. So, you have a bit of mix and match of both. Yeah. I know it's designed to be quick and fast, but if it wasn't delicious, it wouldn't sell. So, no. Well, it's a combination of all, isn't it? I think that's why it's so popular. 100%. Yeah. Best of both worlds. Yeah. All right. So, we've got our flowered uh beef. Now, this is where it gets weird. Okay, Auntie.

Oh, we're not using oil. Deep fried stuff in with a dry batter in an air fryer. It's actually quite difficult. We will use oil, but I think that I guess the difference is that obviously when you're deep frying, we have to use a lot of oil. So, what I've worked out is that if you pour a couple of tablespoons of oil around the this crumb batter, that will kind But I don't want to like massage it too much because you want to take the crumb off. Um, and this is that's what I mean by this is weird. Um, so why wouldn't you use like a spray? You can use a spray, but I find it really annoying. And also, great answer. Yeah, that's a good That though, you know what I mean? Like Yeah, I know.

You have to do it like a million times. But actually, like a couple of tablespoons and then we just lay them like literally. And this is where you do have to take a bit of care to make sure that each one has space to breathe because if it doesn't have space to breathe, it won't crisp up. Yeah. Please. Yeah. Yeah, this version is sort of like a version for the people who just scared of deep frying rather than health conscious. Yeah, it is. It's still got the oil in it, you know, like but also like it what? It's definitely not healthy. Like it's definitely Yeah. Because it's no healthier cuz we've used the oil at home for home cooking. You certainly don't need a whole liter.

Yeah. Of oil. Yeah. Cuz you waste You'll waste a lot of it. Yeah. I mean, we've got a whole tub over there from my deep frying. You know, you know what most people don't think about when they're air frying is double frying is still a thing. Yeah. You know, the first fry is to like cook it, dry it. The second fry is to crisp it up. I don't think it's it's as simple as going, "Oh, air fry cooking is always quicker and healthier." No. But can you get the same finish or a similar finish? Well, certainly you can. Yeah. Um but you just need to know how. Basically, not really though. You can similar. It's not exactly the Well, you tell me when you taste it.

I've got no potato starch, no MSG, and we've cooked in the air fryer. I thought I'd go all out for you, auntie. Yeah. All right. Well, I feel like behind the scenes, we're learning a lot about not just you, Jind, more. We're learning more about your mom, cuz she's definitely not she's she's giving us everything when the cameras are switched off. Yeah. I was just I didn't know that when they go away they're not actually working. Why are you having them here then? Just wild.

I've been waiting to the moment where I'm not the only one that's like bullying my crew. Yeah. Um but so it's a real pleasure to have you here. But what were you saying? You're asking me about where are you a BBC kid? I am a BBC kid. I'm a Britishborn Chinese. Yes. That's what it's not BBC. All right. It's not the British uh broadcast uh BBC. What does No, this is definitely not BBC. It's a British on the Chinese auntie on the BBC. You would not be able to say whatever you want. No, they can. We know that now. And it's okay. We can say that on YouTube. Um uh yes, I am a BBC. You're born here.

Yes. Yeah. But you're Malaysian Chinese Haka heritage. Yes. And we were talking about Hakka like Hakka is a Chinese traveling community but also like would have they would have come from the northern part. Yeah. You someone can tell me it's wrong then. Okay. I know. Yeah. Years and years ago. It's not like a recent thing. This is like ancient times. Yeah. Ancient times. Hak before any of your grandfather is born. And then you ended up in where? Which part of England? England. Watch it. time in Watch it.

Don't look down. Don't look down and watch it. I will watch it. Is really It's a Viking port. Um, look the chili beef. I mean, that's the first fry. It's soggy though. Yeah, it's soggy right now. Okay. Do you need to turn it over? Yeah, we're going to turn it. So, we'll turn it and then we're going to do the second fry once it's had a little bit of cool. Let me get some Thomas. Disha. Yeah. She like this in the restaurant. Yeah. It's constant. Honestly, sometimes we have massive arguments. Do you have an open kitchen as well, Jeremy?

You argue in the kitchen. Yeah. I think arguing is all part and par. Part of a good family, isn't it? Um Yeah. So, I'm going to pop this on now on a high uh on a high heat. Okay. Uh so, 230. We'll pop it in when you're ready for the last couple of minutes. So once you start frying your rice. Okay. So this is how we would essentially do it in a takeaway. You get your rice. Normally it's long grained. It can be sometimes long grain, high quality long grain or long grain mixed with Thai fragrant and then we dry that out. A lot of places will use Thai fragrant and then dry out overnight. But that can go mushy which is fine for like

the US market. They really like that. But the UK market really likes their rice separated, which is why they blend it with long grain to keep that separation. I can't remember. Rice. Cracked an egg. Yeah, I like that one. Uh, so I cracked an egg. I put a pinch of salt, pinch of MSG in there. And a takeaway. We'd make sure this is done really, really well, wouldn't we, M? Yeah. You have to be fluff up because one, the wall is hit. You like it fluffy, do you? Yeah. Okay. Then we're going to season the rice. In takeaways, we season them overnight. So, we put the liquids in.

Yeah. Just after it's cooled. So, that was light soy, bit of dark soy, pinch of salt. You put the dark soy in for a bit color. Yeah. Always light soy for flavor. Bit of MSG, salt, and then we'd mix this up. How many uh egg fried rices do you think you've cooked in your life? Give or take a billion. Honestly, just don't cuz in a takeaway the first thing you ever learn when you're on the walks is fried rice and you don't move off like seasoning of your rice. Again, is that for just speed or you find it get

it gives it a bit more flavor, lets rice like sort of soak in the flavor. Yeah. So, yeah. Two reasons. One is if you do that in the walk Yeah. you're adding moisture to the starch, which is why you're doing it overnight in the first place to dry out. If you add it beforehand, gives a chance for the moisture in the soy sauce to evaporate off with the um water in the rice. It's easier to coat the rice completely freehand than it is in the walk. All right. Oh, should we put the second fry in? Yeah, I might as well. All right. Okay. I'm just watching auntie's face.

Is it all right if I pen that? Yeah, you watching. Sure. Is that okay? Wow. Go for it. Cuz we cook with spoons with rice. Flats are for like main dishes. But rice, I'll show you why. If you're using fresh rice, you can use a spatula, which is absolutely fine. But if you ever need anyone to come and just break all of your um equipment, home equipment, then chin's the man. Call me. Okay. So, I'm just going to put a load of veg oil. Yeah. When the oil is hot, you're going to drop your egg in into the oil and turn at the same time. And that's how you get ribbon.

Yeah, that egg is like it wants to jump out the walk, doesn't it? Like that is really bubbling up nicely. Really hot oil for that. And then we're going to brown this off. And this is part of the key to getting that walk. Yeah. When you don't have gas is making sure the egg is done. And I think it's okay to like actually take your time with that. 100%. I know it's walk cooking, but it doesn't have to be rushed because it's so quick anyway. No. And the thing is if you can take your time, it's all chemistry. Wait, it's going to get there in the end. Just be patient and you're going to get there.

Well, that's just it. Yeah, that is just it. And you know, we've got a nice We're starting to brown. I can see that now. This is when I would go. Yeah. Okay. For you. I'm okay. You're the chef, mate. So listen you I you know how I say that there's a um there's me there's people like me and then there's like proper chefs is the size of your forearms. Yeah. You got proper chef forearms. No, they're quite tiny. No, but look at mine. Auntie, she got muscle. Yeah. All right. So right now, this is why I need the spoon and not spatula. You're knocking down that rice, getting it close to the base.

And what that does, it helps soften the starch molecules up. Also takes out any lumps. And you when you go to a takeaway, you'll hear this. That's the poor guy making fried rice 24/7. I'm not even joking. Always taste. If you're not tasting, you're not trying. Bit of salt. Bit more MSG. Nearly swore then. Like a good fried r especially a takeaway fried rice should be fairly salty cuz you know at the end of the day it's designed to be fast food. It's not no one's under any illusions that it's incredibly good for you. It's a once in a wild treat. Look auntie my crispy chili beef Oh yeah. I can smell it now.

Is looking pretty crisp. Um you know. Wow. That's That's not bad, is it? For an air fry. Yes. And on corn starch. It's burning. Oh, yeah. I'm burning the work. That's how hot it is. Okay. So, I'm letting my rice sit. That's really important, especially when you don't have that power at home. Yeah. Just letting it sit to get give it that char. This might take ages if you've got like a really lowowered electric cooker.

Gas much easier to do faster. induction just as quick as gas, but it's just a little It's a different heat. It's not as rounded. Yeah, it's more direct, but you have to move it around differently. Yeah. I'm glad that I've got a um a chin and chew bent uh ladle. All right, come on then. You guys can sign my You can sign my ladle. You can sign I'm fanirling now. You can sign my ladle and then um mom or Yeah. Or we going you can Yeah.

Chill and chew. Yep. And then we'll finish off your chili beef uh with the egg fried rice. Let's see how they go together. Right, Auntie? You're going to finish off the chili beef cuz you started it. So you should finish it. Okay. It's a lit a bit of a mix of like the traditional sweet and sour. So with the chinkyang black vinegar, some ketchup, some honey, and a little bit of dark soy. It's already mixed. It's already mixed in there. The honey's in there. Look, I've really enjoyed, you know, I've enjoyed learning about your sort of um your family journey. I think that's a an interesting

um well, it's just a it's an interesting sort of way to understand how Chinese food is traveled across the world, migrating into other places. Exactly. Um because there's a lot of us, a lot a billion. So many. There's a lot of us here. But um I don't think people really Yeah. Go for it. Yeah. Source in. Let's get the We get the good stuff. You know, your heritage is isn't just Chinese. It's Yeah, exactly. You know, there's like the Malaysian communities and Singapore and all the Southeast Asian communities have that Chinese huge Chinese influence as do we here halfway across the world.

Yeah. Exactly. But I mean that's that's you rais interesting point because a lot of people go, "Oh, that's not real Chinese food because it's, you know, English fi, right? Is that a word?" You know, it is. Yeah. Westernized. But the Malaysians did it with Chinese food. The Japanese did it to Chinese food. It's It's a normal thing to do. Yeah. Is that thick enough? I don't. You tell me. Are you happy with that? Yeah, I think so. Yeah. Okay, cool. Um, all right. Give it a quick flick through. And then uh the crispy chili beef. You can I you know, we'll taste together and we'll see if

if we're happy with the crunchiness. Coriander. Happy with a bit of Yeah. Straight in. Yeah. Okay. Try take away style. Yeah. Go on the side. That's controversial. Oh, okay. Look at that. Nice. One, two, three. Yeah. Go for it. All right. Now, you first. We want to see your reaction. No. Yeah. Anything else? It's good. Is it? Are you sure? You're not just saying that to be polite. No, no, no. Maybe I could have cooked it for a little less time. But from a homecooked, no deep fry perspective, the batter, the concept is really good. like

that could work really well and considering you just whacked it in on whatever temperature you wanted. Yeah. And I wasn't really thinking about it to be but um but it does work, doesn't it? The crunch there was that bite. I love chili. Well, hey guys, I really enjoyed that. It's sweet. I hope you guys have enjoyed it, too. I've enjoyed getting to know you better. Thank you so much for agreeing to collaborate with us on the channel. Um, as we said at the beginning, this has been years in the making. Uh, I hope you guys have enjoyed every moment of it like we have. You guys have got your own recipe to cook up to for your own school of what takeover next week.

Uh, which I'm really looking forward to watching. Absolute pleasure for you guys to be here. Thank you. Thank you for having us. It's been awesome. Don't forget to subscribe. If you do manage to get onto a tin Taylor class at school, you got to be quick. remember Glastonbury fingers. I was literally about to say that was the weirdest thing I've I've ever been involved in the whole That was wild. Anyway, you want to try this though? It's actually really good.