Taste Of Asia @ Home
jui49's Channel
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Taste of Asia @ Home Chinese BBQ Sauce
Taste of Asia @ Home - Korean Spicy Chicken
Taste Of Asia @ Home - Grilled Bourbon Chicken.mp4
Taste Of Asia @ Home Thai Beef Salad
Taste of Asia @ Home - Kung Pao Chicken
Taste of Asia @ Home - Filipino Chicken Adobo
Steamed Flounder W Ginger and Green Onions.mp4
Taste Of Asia @ Home- Chinese Dumpling Factory
Taste Of Asia @ Home - Shrimp With Lobster Sauce
Taste Of Asia @ Home - Chinese Roast Pork.mpg
Taste of Asia @ Home - Salt & Pepper Jumbo Shrimp
Rotisserie Chicken 2 Dishes Asian Dish Pt1
Chicken Breast W Broccoli Stir Fry
One Chicken Two Dishes Deboning a Whole Chicken
Juis' 60th Birthday Banquet mpeg2video
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jui49
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Profile
 
Channel Views:
16,257
Total Upload Views:
212,741
Age:
62
Joined:
Dec 10, 2008
Latest Activity:
4 weeks ago
Subscribers:
672
Asian Cooking, specializing in Chinese
About Me:
 
Enjoy fishing, snorkelling, travelling, cooking, computers, and spending time w/ family and my poodle!
Hometown:
Baltimore, Md.
Country:
United States
Occupation:
Retired But Looking For Opportunities
Movies:
Drama and Comedies
Music:
Alternative, Classic Rock
Recent Activity  
"XyelleX - actually you are right, after I did this one I got the whetstone out and touched it up!!"
 
 
"Thanks Drew, Merry Xmas to you as well !!"
 
 
"@ chinchyesek - I love the ones they serve in dim sum houses, they are steamed for at least an hour w/ black bean and fresh chilli in Chinatowns in..."   more
 
 
jui49 uploaded a new video (1 month ago)
 
 
"To Mike, Andy and AESamuel and Neecee811 - thanks for the Holiday Greetings !! To bealtejn - there is a dipping sauce made of ginger, scallions, a ..."   more
 
Channel Comments
jui49 (1 week ago)
@ Doza418- The best beef to use is flank steak but it is pricey, I used round steak and I mslarinated it with sesame oil, cornstarch, a touch of veg oil and a pinch of baking soda as a tenderizer. The process is on the meat slicing and marinating video clip. The other dish you mentioned, I'm not familiar with, sorry I can't help you there.
Doza418 (1 week ago)
Hey chef, I hope alls well with you.

Just wondering, for the beef and brocolli, what type of cut of beef did you use and what did you marinade it with?

Also, would you be able to make Hakka style Chili Chicken?
jui49 (1 week ago)
@Doza418 - Yeah ! I'm glad my viewers and subscribers find the videos helpful, nice to give back when you can.... Thanks so much for the feedback!
Doza418 (1 week ago)
Thanks Jui for posting your vids. You make everything look so much easier. Especially your Shrimp with Lobster sauce. I just started making that and as simple as it looked, the balance of the black bean sauce that I used with the other sauces was quite tough. Thanks to your vids, I will have no more problem making it.
eddimax1 (2 months ago)
@jui49 My first of your dishes I tried was the Drunken Chicken. I got great feedback from family and friends. Today I am heading to the Hong Kong supermarket in my area to pick up some ingredients. I will be trying the 5-spice chicken wings. Thanks again for sharing these wonderful recipes.
jui49 (2 months ago)
@ Eddiemax - sorry if I missed your question, I use soybean oil which is one of the cheapest options and used almost exclusiively by Chinese restaurants for the cost factor. It works just fine and no need to waste money on more expensive oils.
jui49 (2 months ago)
@ MrAudioPain - I suggest a stainless steel cleaver and if you google them you can probably find one for around $25. You could save the carbon steel one for chopping bones or as a spare. Thanks for the question and for subscribing !
MrAudiopain (2 months ago)
hey, nice videos, feel very authentic. i have same wok, and i love it! which cleaver are you using? i have carbon steel cleaver from the wok shop, i like it, its easy to sharpen, but its rusting very fast so i think about buying new one
eddimax1 (3 months ago)
Jui49, What kind of oil do you use for your deep frying?
chinchyesek (3 months ago)
Warmly approve of all of your
helpful instructional videos though
personally would only use
restaurant-grade noodles
for chow mein dish and certainly
not in lieu, either spaghetti or linguine that
Jack Lemmon alluded to too in a movie you
probably would have seen... with WM, of course.

Every good wish from a foodie in UK.
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