Chinese Cooking in Action

[grove005]

i just started working at panda express and i need to get better on how to do that in a wok!!! any how to videos on how to do it??? tnx

[210482fmj]

i have found omlettes cook better i cast iron frying pans than steel woks. i have found you need more oil in a wok for the omlette not to stick and in the cast iron pan it does not stick using less oil.

[tshapour]

even chines cooking look like kung fu

[zodawg0079]

Your recipes look great, Peter. I hope I can try them someday.

[Autobodyrepairman]

martin tan sucks ! LOL

He makes more tricks then cooking "

He says set aside like 500 times in 5 minutes ! LOL

[gelagsolis]

and you thought you can cook Chinese.

[iLikeDragon]

awesome

[cddragonslayer]

WOW your left arm must be huge :)

[toyotatrueno9]

jee for a second thought look at this guy so much arm work i wanna be a chef but this scares me. must be really sore after work he prolly doesnt liks his job lol

[00sven00sven00]

was he using a foot pedal to turn up the heat?!

[ngavun2008]

Amazing+++!! Talking abour "wok mei"! Keep them coming Chef Pang. Could you show us how to cook singapore fried noodles and Malaysian fried rice noodles? I tried them last time I was in Malaysia and I can't wait to try cooking it at home.

[LCope303]

wait, i missed it....at what point did the MSG go in.

[aguswidjaja]

Use MSG. It makes your smart.

[aja978]

looks dangerous... lol also a lot of arm work

by the way, anyone who would like to learn how to cook Chinese food may also find the book "Chinese Cooking for Dummies" useful. it includes simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation.

selfservingbooks (.) com/dummies/Chinese-Cooking-Du­mmies-Martin-Yan/1875

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[BigRiceBall]

What dish are you cooking may i ask? and what is that stuff in the bottle you were pouring into the wok?

[oliver9199]

i guess its good~but his motion is abit actin lyk a rock.not amazing

[Chingstrom]

Serious BTU's! Nice work. Wok on.

[unrecordable]

my wok tried to kill me. i used it for the first time today and had know clue what to do.

so i let my rice burn. :'(

plus, my mother got mad at me because she doesn't think it's supposed to turn black

[Knoblauchduft]

I am a chef. Can't be fucked with it anymore.

[peter691107]

You sound frustrated with this line of work,can you tell me what happened? thnks

Peter Pang

[seniorwisdom]

CHinese chefs are dedacated.Imagine working twelve hours a day over blazing hot heat and a dull red wok.Stirfy after stirfry.

[kiheitek100]

Damn, I want to be skilled at flipping the food with the wok!!

[Givarius]

This is what i Call, pro style Cooking, Putting so much effort & Soul in the food, all those Flavours will Be optimal, I Bow to the Master chef, Could you make a dish for me?

[Perlele9]

Very nice!! Hard work i think, need strenght and stam1na...

[truthiendietdia]

you're great!

can you teach me shake pan like this?

or will you have a plan to make another video like this?

thanks

[cooi88]

Peter, if you're interested in running your restaurant business in Chicago, let me know.

[peter691107]

Are you serious,please elaborate more.

Cheers

[blossomblizzard]

♥♥♥♥♥

[luisoncln]

Wow!!! you are a master! Id love to try some of that!!! Cheers!!

[peter691107]

glad you like it.Cheers

[sammyloveselvis]

that looks awesome. what are you cooking there? which part of malaysia are you in?

[peter691107]

I am in Kuala Lumpur,which is the capital city of Malaysia.I'm cooking a large batch of bolognaise sauce,in the video i'm sauteing the onions,celery and carrot the chinese way.

[capetownist]

so what is the different between chinese way of sauteing and others? why do you need to fip a pan like that?

[peter691107]

The stove I'm using is called a turbo stove. It combines compressed air from a turbine with gas. When it's ignited, it creates a tornado swirling flame which is very hot and the entire bottom surface of the wok is burned by the flame.Everytime I flip the content of the wok, the food in the bottom gets a good quick sear. And the motion of flipping makes sure all foods are equally seared. This is something a normal flat bottomed food pan can't achieved especially when you cook in bulk.

[capetownist]

yeah it look amazing. you are a master chef. it need a lot of practise.

[peter691107]

HI sammy, I'm stir frying jullienne of carrots,celery and onions for making spaghetti sauce.I've poured in extra oil from the jug.