The GOOD FOOD Show THE BEST Singapore Chow Mein (Jimmy’s Sate)
This Singapore Chow Mein was the one that me and Mum were mean’t to demo at the Jimmy’s Sate stall, but the Good Food Show had other plans lol, long story short, we didn’t have any ingredients to cook, literally none, which was disappointing but meant we could be out the front far more often, actually meeting and talking to you the viewers which was amazing! So thanks to everyone that came over to say hi and the new viewers we managed to get alone the way!
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Ingredients
The Chicken
200g sliced chicken breast
1 tsp potato starch https://www.ziangs.com/product-page/potato-starch-500g
1/3 tsp garlic powder https://www.ziangs.com/product-page/garlic-powder-100g
1/6 tsp Bicarb https://www.ziangs.com/product-page/dr-oetker-bicarbonate-of-soda-200g
Pinch salt
Pinch MSG https://www.ziangs.com/product-page/monosodium-glutamate-msg-150g
2 tsp light soy sauce https://www.ziangs.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
2 tsp Jimmys Sate oil (from top of jar) https://tr.ee/PUWO4drsQ8
The Prawns
4-5 shelled and deviened prawns
1/2 tsp potato starch https://www.ziangs.com/product-page/potato-starch-500g
1/4 tsp garlic powder https://www.ziangs.com/product-page/garlic-powder-100g
Pinch Bicarb https://www.ziangs.com/product-page/dr-oetker-bicarbonate-of-soda-200g
Small pinch salt
Small pinch MSG https://www.ziangs.com/product-page/monosodium-glutamate-msg-150g
1 tsp light soy sauce https://www.ziangs.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
1 tsp Jimmys Sate oil (from top of jar) https://tr.ee/PUWO4drsQ8
Finishing
2 blocks lucky boat ramen noodles (prepped) https://tr.ee/bjFnG5mOVJ
Handful Bean sprouts
1/4 sliced green pepper
1/4 sliced red pepper
1/4 sliced yellow pepper
1/3 sliced carrot
1/3 sliced onion
1/3 tsp aged garlic puree https://www.youtube.com/watch?v=7bTE_VuNG0A
1 tbsp jimmys sate sauce https://tr.ee/PUWO4drsQ8
1 1/2 tsp Eastern Star Curry Powder https://www.ziangs.com/product-page/150g-eastern-star-curry-powder
1/2 tsp salt
1/2 tsp MSG https://www.ziangs.com/product-page/monosodium-glutamate-msg-150g
2 tsp sugar https://www.ziangs.com/product-page/granulated-sugar-1kg
2 tsp Chinese Rice Wine
1 beaten egg (pinch salt and pinch MSG)
3 tbsp Veg oil
44 Comments
Oh,I just see, me no have time,too late still need to clean kitchen ,will watch later, chicken feet baroque when finish work,yum yum 😊
Pre Order our new cookbook from https://geni.us/ChineseTakeawayBible
Thanks guys 👍
I have always personally struggled making this one. Great educational watch thanku. Explaining why you do something is so important. Cheers.
Great video, I love Satay chicken, but I can leave the prawns lol
Seen videos on Fb where so many takeaways always add beansprouts before noodles, then when you comment about beansprouts being overcooked some wiseacre comments, what takeaway did you run!?
Knobheads!
Best ever Singapore chow mein I've seen, anytime I ver had one from a takeaway always seems greasy!
Why can't you buy a premade takeaway style sweet and sour sauce?
That looks delicious!
I lived in Singapore for 23 years and not once did I see ‘Singapore Chow Mein’, or ‘Singapore- style noodles’ in any restaurant or hawker centre, yet since I’ve been back in the UK for the last one year, I think I’ve seen it on practically every UK Chinese restaurant menu, and many Youtubers have been making it.
Apparently, this SIngapore Chow Mein was introduced in Hong Kong Following World War II, when Cantonese chefs in Hong Kong began blending traditional Chinese stir-fry techniques with curry powder.
Curry had been introduced to Hong Kong by the British – I’m assuming more correctly, by Indian immigrants to Hong Kong – and because Singapore was renowned for its diverse Indian and Chinese communities, Hong Kong chefs named the curried noodle dish ‘Singapore-style’ to evoke a sense of exotic Southeast Asian fusion. And over the decades, this ‘iconic’ dish became a staple in Chinese takeaways and restaurants across the US, UK, and Australia.
Either way, I’m definitely going to be making your version (minus the prawns) next time I get my wok out of the cupboard 👌
By the way, I’ve pre-ordered your new cook book on Amazon and I’m looking forward to working my way through all your recipes.
Keep up the great work!
I ordered because of you . After your Good Food show visit toasty I am thinking Warburton Crumpets pre toasted then topped and grilled. Only because my dad and I love crumpets.
I don't know if it will work Chin and not being a knob. My Belgian Malinios try's to do that to me when she sees a squirrel or a cat every morning.
No ai thumbnails plz
So it's thanks to Colin Johnson for Choo's dance moves 😂😅
Delicious C And c 👍👍👍🤗
Bless you both ❤❤
Colin. Prawns 🍤 come from heaven too
Can you please explain the difference between Baking Soda and Baking powder. Thanks
cảm ơn bạn chia sẻ cách nấu ăn món mì xào Singapore nhìn siêu ngon chúc vui vẻ ngon miệng
Your mum looked a little confused at your Bane impression. 😂
OMG…. That looks so good 🤤🤤🤤🤤
Love it ❤👍🏼
Couldn't find Jimmys sate on Amazon will have to wait till I get to the Asian market to purchase
Beautiful cooking. I just bought a jar of Jimmy's Satay sauce on Amazon.
The way I used to get this, it had that slight charred or burnt flavour from a used very hot wok, theres a chinese term for this. It was also cooked to seem dry, slightly oily but dry texture, and it had an almost gritty feel to the curry paste or something. This is the proper way to do it and possibly the hardest part to reproduce at home. I dont know how it was done, exactly.
Just a video production critique – you have the stereo swapped the wrong way, and even if it were the right way, it would really weird having one person per ear. Please mix them together in future like normal 🙂
Mmmmmm I want that exact induction hob, what is the make and model please?
Yes. Yes. Yes. Yes…. I love a Singapore chow mein! This looks Stunning 😍 I have only made it with Eastern Star curry powder before. Looking forward to doing it this way!
Jimmy's has such a good Unami 👍 😊
Looks lovely, you are both great at what you do, please could you give a price of what the new book will cost.
For the noobies… Jimmy's is Hot!! 😅 But makes a smashing SingaVermi! 👍
Is this recipe in the new cook book ?
They sell Jimmy's in Sainsburys
I wish you and your mother plenty wealth and good health
I’ve seen jimmy’s in Tesco and Sainsbury’s now.
Excellent video! Please may I ask what brand of wok you use? I am looking for a non-stick one which can handle very high heat. Thank you kindly:)
one word LUSH
Looks great, easy peasy.
Looks amazing and I will be trying it on Saturday 😋
Guys do you have anymore recopies featuring hoi sin sauce? Following your ingredients video I stocked my cupboards but I never seem to use the hoi sin which is a crying shame because it's fantastic. Any future recopies using it would be greatly appreciated
Prawns are the best
No offense but I really detest the flavor of jimmys. The taste of the dried shrimp , to me, is something that I really can’t take. For satay, I will always make my own for the restaurant. Good luck to anyone who does enjoy the flavor and there are many! Good video guys, as usual.
As a Singaporean, this is rubbish. Never seen noodles like that ever
I am so glad I have your first 2 books. And pre ordered the next. ❤
What brand of induction hob do you use and would recommend?
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I just pre-ordered your new book. I wish you both all the success you deserve. Thank you for the recipes over the years. Now it's my payback time to you lovely two people. 👍
Superb. Love your content and you never fail to deliver. Thank you ❤🩹
I've got Your first cook book and I won't be able to get the second one anymore? 😔😔😔
Just made it, best one yet. Already a fan of the Jimmy's, but first time using it in Singapore chow mein. Cheers you two, and have a good weekend.