Hey guys, a few notes: 1. So there’s definitely a ton of scorched rice dishes the world over, and doing a little research for this video I… want to try them all. I’m thinking first on my list might be Vietnamese cơm cháy… 2. Then of course, when it comes to things in sandwich form… if you stretched the definition, Mos Burger’s rice burgers sort of fit the bill as well? I’ve only had Mos Burger once - I could be wrong, but I believe the ‘rice bun’ isn’t quite as crispy as a properly scorched rice? 3. Oh, when Steph said that we could sort all the toppings - front to back - in one hour, it’s because it’s the two of us cooking at the same time. We always forget that for probably the majority of people out there, it’s usually only one person cooking at a time in the kitchen. That said, especially when making full Chinese meals, we’re big believers in having double the hands. 4. Those toppings *are* a pretty decent tour of Hunan flavors, however. Whip all those stir fries up, blanch a vegetable, make some white rice… that’s a good meal, right there. 5. This video was a little experimental on the editing front. I *think* it came out pretty decent, but the style of the video (together with that smorgasbord of toppings) did end up making it longer than I wanted (we usually aim for 6-10 minutes). 6. One thing that this video *was* definitely missing, I think, was a high level overview of the full process before we got into the weeds. Hope it wasn’t overly confusing, but definitely check out the full uncut companion video of the vendor making the dish if we long you along the way: kzread.info/dash/bejne/loSslbtxkdXehqQ.html 7. Oh! If using Indian Mustard Seed oil (or a more traditional village-made Chinese caiziyou for that matter), it's very important to COOK YOUR OIL first. That is, put it in a pan (note: definitely not a non-stick for this purpose), and heat it up until smoke point. Let it continue to smoke for ~30 seconds, then shut off the heat and let it cool down. Once cooked, the mustardy nose hit of the mustard seed oil will be curtailed significantly, and will be much closer in flavor to caiziyou. I think I've heard that they also do this step in Bengal as well? I've also heard some people say that it's a necessary step for health reasons? In any event, once the oil is cooked, you can keep it in a bottle and use it at your convenience. That’s all I can think of for now :) Next video’ll be out a few days later than normal - it’ll be a twofer recipe video + cultural informational video sort of deal

@ropro9817

Жыл бұрын

Daaaaaaamn... that looks delicious... 🤤

@AirConditioningOGUnit

Жыл бұрын

0,u auu

@violetviolet888

Жыл бұрын

Chinese Cooking Demystified: Thanks for this recipe! One day I *will* try it. However I will use two "jelly roll" pans (commonly used in commercial kitchens in the US and sold at restaurant supply stores) and use an oven. I was working a farm to table dinner and one of the chefs used one sheet pan to make the same crunchy rice for the chefs to eat as a snack. Easy and delicious!

@Tinil0

Жыл бұрын

I have to say, I ADORE this format. Seeing how you guys think and research a recipe. More of these would be good, or maybe even the entire process if you ever have the time and will (Showing not just the finished product you came up with, but your actual planning and test cooking and tasting, etc). I don't know if there would be enough interest to justify it, since at that point it's not really a cooking video so much as a behind the scenes making of video, but I know I would love it.

@deathpyre42

Жыл бұрын

So, how about filling this with khao khoua and sticky black rice? Just because going like.. full riceception seems like a hilarious concept for a dish

"Enough for four people to share". I just folded the circle in half and ate the whole thing myself. IT WAS AMAZING, GENIUS!!!

@ActuallyJozu

Жыл бұрын

Like a chinese quesadilla lol

@savesoil3133

Жыл бұрын

Hi there, since you are interested in food, you might like the #SaveSoil #ConsciousPlanet movement 🌎🌍🌏

@BollywoodBonanzaB

Жыл бұрын

Toppings not even required!! *cries in Type 2 diabetes*

@novanoir8309

Жыл бұрын

Just couldn't resist 😅

THIS IS A GAME CHANGER! As an Iranian tahdig is the best part of the rice but there is never enough. Will definitely use this method with some tweaks like adding seasoning to the water and butter with the oil for a better crunch (my trick to making crispy tahdig) and 25 min isn't too bad considering tahdig usually takes about 45 minutes on low heat to get ready. Heavy bottom pans heat more evenly.

@ChineseCookingDemystified

Жыл бұрын

In a home kitchen though the advantage of Tahdig would be that that 45 minutes would probably be enough for a family, yeah? That was sort of my worry with this one, which was why we ended up giving the four-person-portion thing a whirl

@painkillerasprin

Жыл бұрын

@@ChineseCookingDemystified it's the base of the pot worth, so usually not more than a 10 in diameter circle Which is larger than the tamagoyaki pan in the video but tahdig usually requires a pot of rice above it when making. I never had success making JUST tahdig which is the advantage of how you did it. Using a heavy bottom pan you could get away with a higher heat once the water evaporates and the rice begins to crispen. Your version was visually less golden than the stalls (at least on video) but I think butter can help with that the way it does with tahdig. I'll be experimenting with this since tahdig is sooooooo good and there is never enough😊 Edit: the 45 min is after you boil the rice par cooked adding 10 min for boiling water and 6-8min for par cooking rice so more like an hour total but you can get away with 40 min in a pinch just not as consistent. I usually put a cast iron tawa under thinner pots for a more even heat distribution so it's more hands free.

@farissaadat4437

Жыл бұрын

@@painkillerasprin Keep us updated on how the tahdig is when it is cooked by itself and also if it is worth the time! I might try this as tahdig by itself is perfect with a stew :)

@Acidlib

Жыл бұрын

@@painkillerasprin totally agree with ^Faris Saadat, would love to hear any updates. I’ve always wanted to make or even just try tahdig, but I looks so time consuming and possibly difficult to pull off, plus there’s no Iranian communities or restaurants where I live, which would help to have an example of what it should taste like. We have large communities from Mexico, El Salvador, Ethiopia, India, Vietnam, Scandinavia, Germany, etc and I love all the food I’ve tried around here so far, but I think being able to see, for example Iranian food, on youtube when I was younger helped foster my curiosity with cooking different foods from outside my cultural “comfort zone”, and seeing all the really unique food from China that Steph and Chris cook on their channel does the same thing for me today.

@spacemono5419

Жыл бұрын

@@Acidlib Tahdig can seem a bit time consuming but overall it is not too bad because it is something you can just leave for a bit without have to worry about watching too constantly :). It can take a while , but it is also possible to make with leftover rice , persians use basmati rice. One benefit of making the rice from scratch is that it is a bit better to stop the rice cooking in the normal way when it is close to be doing and draining it and putting cold water over , but you can make very delicious tahdig with leftover rice. For persian tahdig, i suggest adding butter /oil to the bottom of the pan, as well as the rice. So you can put a good amount of butter to the pan and let it melt , then add a layer of rice and let it sit a little bit, then after add the rest of the rice and sprinkle a bit of water over then cover it. And towards the end of the cooking add butter on the top. I think it might take about 5-10 minutes for the tahdig to cook, make sure the heat is not too high so it doesnt burn . One thing we do is add saffron to the rice , but it is an expensive ingreident and is not necessary for taste, but if you want a bit of that yellow color, you can use tumeric instead. Just add a bit of tumeric to your melted butter in the beginning and make sure its wells combined to get the classic yellow tahdig color. Extra: There is also a tahdig made with potatoes, and one made with lavash bread that are super dellicious, just under the rice , first put down a thin layer of potatoes or a thin layer of lavash bread ,and then layer the rice on. These ones will should probably cook faster than the regular tahdig.

Btw, fishwort is also considered an invasive species in North America. So while it does grow well anywhere with moist soil and relatively mild winters, you probably should be careful with growing it. But if you are confident with your ability to stop it from spreading it grows really well as long as it gets enough water, even indoors as a houseplant.

@KyrieFortune

Жыл бұрын

Maybe you can use fish wort that has already invaded and help the ecosystem

I love how ok the vendor was with answering your questions :) this looks amazing

@tdeo2141

Жыл бұрын

You’re right. Most of the ones I asked never gave me much info!

@vandalg282

Жыл бұрын

If he wants money, he answers the questions.

@Jerald_Fitzjerald

Жыл бұрын

@@vandalg282 one purchase isn't gonna break the bank.. do you think restaurants actually care when you tell them you're never going there again??

@vandalg282

Жыл бұрын

This ain't a restaurant....its a guy who NEEDS the money, good job missing the point though, handle your own straw men, deal with the actual point at hand. Move one, don't @ me.

@Jerald_Fitzjerald

Жыл бұрын

@@vandalg282 You're the one who missed the point man, he sells hundreds of those in a day. He's not gonna go under because 2 people decided not to buy one.

That dish for 6 RMB is crazy good value. Also, Steph posing with that cast iron pan was a beautiful shot. 10/10 cinematography.

@ChineseCookingDemystified

Жыл бұрын

> Also, Steph posing with that cast iron pan was a beautiful shot. 10/10 cinematography. Only the most professional filmmakers here on this channel, you know

I'm loving this format where you go step-by-step through a reference video and creating each component.

@Fuchsia_tude

Жыл бұрын

It is 100% necessary to pronounce it _com_ ponent, though.

We've found Chinese street food in particular is extremely time-consuming to make at home, it's almost never worth it for a small family size. Street vendors can make huge batches overnight which will *almost* always taste better. Either way, loveddd this video. It was so great to see the process! It's inspired me to make my own "rice sandwich"--Hope to visit Hunan in person and try this legit some time!

@shizukagozen777

Жыл бұрын

What takes them 5 minutes in front of the customers actually takes much more than that beforehand, that's logical.

@dak2009

Жыл бұрын

It is the classic slow food served fast.

@SwetPotato

Жыл бұрын

Same for every other street food I think. It's just too much hassle to make a small serving at home. I'd rather go out and support the local venders :P

I adore this format! It’s like being right in the trenches with you guys as you navigate this food mystery

Cambodians and Thais have a crispy rice dish topped with spiced ground pork called Natang which is so so good

@naruto10119

Жыл бұрын

Though the crispy/crunchy sticky rice in Natang is cooked separately from the topping, unlike this sandwich. I've seen one youtuber (cooking with the kems) used prepared dried cooked rice squares that are meant to be deep friend and used in this preparation, though I've never seen this product on any grocery store shelves before.

@ChineseCookingDemystified

Жыл бұрын

@@naruto10119 In Chinese cooking there's something that's just like that rice crisps, also called guoba as the dish we're showing here in the video. The other kind of guoba is prepped in similar way as the Thai snack, which is everywhere on the street here in Bangkok and so hard to not just get it everyday...

@georgemokarakorn9779

Жыл бұрын

ข้าวตัง หน้าตั้ง ข้าวตัง is more of a rice crispy sheet. หน้าตั้ง is pork shrimp shallot fermented soy bean coconut milk as topping. There are other ข้าวตัง also some with sugar icing, fermented mustardgreen leaf ball with some sweet filler.(เมี่ยงลาว), another option is chillie paste and pork sung ข้าวตังหมูหยอง

@techo___o

Жыл бұрын

I loveee that

Just the concept of crispy rice sandwiching is worth trying with whatever available around! Thanks for the awesome idea!

Fun fact! In the Spanish-speaking Caribbean world, we call this “pegao” (coming from the word “pegado” meaning glued or stuck). Often time during big events where we’re cooking for a lot of people (such as thanksgiving) my family would take the fluffy rice out of the pot and fry the pegao to make it extra crispy to put on top of our dishes.

I think this could be so good with a variety of Asian dishes! Like Bibimbap sandwich or a Thai version with basil pork, or a Japanese one with nikujaga and shoga, or even a Polynesian style with Nioi, dry aku, pickled sweet Maui onion, fried fish, or just poke with sweet onions and shoga! I think even a Ghanaian style would taste good where the rice is paired with shito, and fried squid, smoked fish, and crispy fried okra! Omg I'm so hungry! The possibilities are endless!

The opening spoke to my soul - and then you said sandwich. I have no words for how excited I am! ❤

this is my favourite channel on youtube, i have no connection to china and have only made a few of your recipes, but i’ve watched every single video, these are so fascinating and informative!

@ChineseCookingDemystified

Жыл бұрын

Cheers, appreciate the kind words :)

@Ficalos

Жыл бұрын

Same!

@violetviolet888

Жыл бұрын

MouldyPieceOfBread: Check out "Blondie in China" and "Max McFarlane"

i did not, at all, expect this to be so vegan friendly and i desperately need to make this, soon!

@Luckingsworth

Жыл бұрын

"I didnt expect a dish centered solely around rice to not HAVE to include meat" Whoah shocker

@rainy5517

Жыл бұрын

@@Luckingsworth vegan, not vegetarian

@chrishayes5755

Жыл бұрын

hi guys im a vegan. I really didn't expect to click a youtube video that was vegan! and there's synthetic tofu and soy and tons of weird oil that you could probably run in your car, omg look soo delish 🥴

@wojciechostrowicz

Жыл бұрын

@@chrishayes5755 Dearie, vegan ≠ healthy. I just ditched the meat and dairy, not snacks 😂 Also, saying that about the oils used by the guy is a bit out of place. Just because it's not normal for your culture doesn't mean it's bad and you can run it in a car. Shame.

@frankchen4229

Жыл бұрын

@@chrishayes5755 ? Wtf is synthetic tofu?

Finally found caiziyou at 99 Ranch here in Houston, but the smallest size they had was the 5L, so I guess we'll be using that for like everything we cook for a long while lol. Good thing my wife and I like the taste!

This video style was awesome! I loved seeing you break down what the street vendor was using, why, and how, and actually showing images of what the product would look like if shopping for it online! Even if the video was longer than you planned, the content is excellent. I just want to travel to China and eat everything... especially after videos like this.

@ChineseCookingDemystified

Жыл бұрын

Ha, *eventually* they'll reopen the borders... eventually... Luckily quarantines have been being reduced over the last few months, and HK is down to 0+3 (basically, you can't go into bars or restaurants/only do takeaway for three days after you land)... so there's some movement. If I had to put money on it I'd guess tourists'll be able to visit again in 2024.

In Dominican Republic it's called ConCon

@jacquesc0usteau

Жыл бұрын

I know my Colombian step mom calls it cucayo 😂

I’ve followed you guys for a while and I just wanted to show my appreciation for what you do. I may never cook this full dish, but the components in themselves were so valuable, that this was still a great video to watch. Thank you for sharing this wonderful culture with us. As an Australian who loves regional Chinese cuisine, you have been my go to resource on so many occasions.

I highly recommend you guys to check out Masala Dosa, which is an Indian dish with a lot of similar notes. Dosa is made out of fermented rice flour, so there's one difference I can highlight. Overall, both dishes seek the same end result which is toppings wrapped in crispy rice.

@sadashig

Жыл бұрын

Hands down my favorite Indian dish! South Indian food is just so good!!!

@DZrache

Жыл бұрын

I've had that before, but wasn't sure of the name! Luckily I live near a couple of restaurants that do good South Indian food, rather than the usual British-ised stuff. (I kinda find it exciting how many different types of rice there are and how versatile it is lol. Great for us who are gluten intolerant.)

I think the Puerto Ricans call that rice crust "pegao".

@briansegarra9312

Жыл бұрын

Yes "pegaoooo" nice to see a fellow boricua in here

@Shrifbun

Жыл бұрын

Especially when we talk pegao in PR, we mean particularly the scorched rice that you get making arroz con gandules, rice and pigeon peas. The flavors of the dish (and definitely the use of lard or bacon fat) results in an incredible crispy rice that's very cracker like.

@namingisdifficult408

Жыл бұрын

True

@IvanRSaldias

Жыл бұрын

Dominicans call it Concón because of the sound it does when you try to break it from the pan XD

@Aquadolphin314

Жыл бұрын

... which is also the title of my favorite José Feliciano song! I wonder if there is a connection?

That fermented bean curd is addictive. I definitely have and will continue to just eat it with a spoon. I also make a kind of sauce for corn with a bit of butter, some cream, vegetable stock, and fermented tofu.

@ChineseCookingDemystified

Жыл бұрын

Genius. Now I kind of want to try to make a 'Southwest China' elote with chili furu, mayo, cojita cheese, smoked chili powder, sesame, and cilantro...

@erinhowett3630

Жыл бұрын

@@ChineseCookingDemystified THAT SOUNDS SO GOOD. Do it. Then post the recipe. I first tried the combo because hungover me was hungry and tired and needed salt. Heated up some canned corn with the juice and threw all the salty things I had in the pot. Turns out it was delicious, so I started refining it. Now it's actually quite an elegant side dish, from very humble and kind of painful beginnings!

Mate, I love the passion that you and your partner have for Chinese cooking. Never fail to learn something each time I catch a video! Love your work!

This step by step analysis format is great to see along with the comparisons of your adaptation. Another great video keep up the good work! 😁

I love watching different street food cuisines. This is the first one that explains what the dish is made of and how to make it. subscribed!

We make something similar at my house on a regular basis. Do yourselves a favor, and just use fresh, already cooked rice straight from your rice cooker/pot you cooked it in. It gets deliciously crispy for sure. We use our tamagoyaki pan that has a glass lid, and one of the best additions is putting a raw egg on top of the nearly-finished rice, putting the lid on, and letting it finish until the white is set. Other toppings, as well, are encouraged… but runny eggs are life.

Houttinya cordata is actually sold as an ornamental perennial here in the west. A common name is chameleon plant. Heart shaped leaved with a few colors on them. I have a nice patch and part of it has reverted back to the solid green leaf. I put it in a slightly sandier soil so I can harvest the roots easily. 😊

@dak2009

Жыл бұрын

Careful growing it as it is considered an invasive plant. But, knowing that the roots are edible, its game on! Plants vs Humans!

@angelad.8944

Жыл бұрын

@@dak2009 Very true. I'm in a cold winter climate so that hasn't been a problem so far but for others its definitely a container plant

25 minutes to cook the outside of a sandwich 100% sounds like something I would do. *adds pan to cart*

In Japan high-end rice cookers have a setting just to make scorched rice ("okoge")

Tahdig got a shout out! 🇮🇷🇮🇷 This is one of my favorite foods in the world.

This is one of my favorite videos of y’all’s! I loved the side by side overview of the street vendors process!

Really enjoyed the format of this video. Thank the two of you (and the Hunan street vendor!) for sharing!

I have never seen a video from this channel before. This dish looks outrageous. Chilli, salt and msg with everything. Crispy rice. Fantastic. I’ve been grinning ear to ear watching this.

This format might be one of the most innovative I've seen on Cooking KZread in a long time. I'd love to see more like this!

This reminds me of an old forgotten Indian (?) dish which is basically well cooked, day-old rice mixed with a shallot / red chilly paste. It is then spread out in a layer and toasted in a cast iron skillet (in coconut oil). End result was mostly socarrat with some fluffy rice on top. It was a dish associated with poverty (protein sources were limited).

My Persian friends always cook rice to have crispy base and I love it. I have to show them this!

Iranian her: That intro made me feel so seen. Tahdig is one of the greatest things to happen to mankind in a long while and it's exactly what I thought of when I saw the companion video. I'll definitely try making this!

I’m so excited to watch after I get back from work.

I just started watching this and my mouth is watering so much. I need to try this! Thank you

This is incredible. Love the process breakdown!

Excellent video! Thank you for sharing

Y'all make videos that feel like a relief to me.

Straight in as one of my favourite videos of yours of all time. As always a delicious education.

I loved this video. So well researched, easy to follow, no fuss. I‘m so bad with asian cuisine but your video instilled confidence in me! And the dish is vegan too ❤

I want this in quesadilla form, looks so good!

I thought this channel was a whole crew like America's Test Kitchen so I didn't bother watching. The name implied multiple people to my ears. Seeing just a couple having fun and sharing their dishes makes this way more appealing to me. I've always been the guy at a restaurant to eat the less popular items so these recipes don't sound too bad lol

You guys are amazing. Another great video.

Now this is some top tier content, holy cow. Amazing

I love how thorough you investigated this dish! I tried so many unknown yummy things in China and in the West, people are only ever after the boring sweet and sour, black bean sauce etc etc. There is so much more flavour and your video broke this down with accurate names!

Persian tahdig gang showing love! ✊ Obsessed with this channel, keep up the great work!

This is such a good video, making an amazing street food available for everyone to make themselves!!

9:12 My mother grew up in Shanghai but her parents were both from Hunan and she said everyone in the apartment would start coughing whenever her father cooked.

You guys are awesome! Loved this video and that you show a vendor making it.

This channel is a goldmine

I lived in Shanghai for 2 years and miss it so much; for mostly the food. Love this channel! I now live in Cincinnati and it took me 2 years to find a proper Chinese restaurant. The place is called Sichuan bistro, and it is out of this world. They get a big kick out of me breaking out my broken Mandarin. ☺️ Either way they allow me too order off menu items. My review on yelp got national attention because I mention living as a foreigner in China and how much does tasted like authentic Chinese. I’m the Laowai that boosted business allowing hipsters to brag about the authentic spot. 🤓 Lastly, a year after finding that restaurant, another spot opened up offering Xinjiang la mian!!! I freaked out when I walked in and they were hand pulling the noodles in their open kitchen. In Cincinnati!!! These two restaurants have filled my soul with happiness. Now that your channel is showing us how to cook Chinese dishes, it cracks me up that almost every dish is the same. Oil, ginger, garlic, some form of chili, MSG, white pepper, salt, soy sauce. It’s all the same just different proteins and veggies. 😜

@luikzwafeltje212

Жыл бұрын

Appreciate your enthusiasm hhh

Such an excellent video.

Another great video. Thanks for the insight into your testing process!

When you lead the story with 'Almost all rice obsessed cultures have this one obsession...' , I was so convinced you were talking about the dream of inventing The One rice dish/snack that would be as ubiquitous and beloved as western bread has become with the younger generations, hence the 'rice sandwich' in the thumbnail. :D I do believe that nowadays we're almost there with the triangle onigiri (convenient) and kimbap (easy to keep fresh for lunch) and this rice sandwich looks amazing as well. Regarding speeding up the cooking time: You might be able to significantly speed it up by using pre-cooked / day old rice and using a toaster oven / panini press that heats both sides and seals it. What works for bread should work for this too with the right amount of oil/water :P

Amazing video yet again, love what you guys do!!

I like this style of video!

OMG, this looks insanely good

It sounds amazing. I will definitely try this !

Thank you for the recipe!!! I have been looking for one.

Your Chinese pizza and burritos rule! I'm so hungry!

Wow! That looks incredible 🤤

I really appreciate you guys’ 诚意 to create the best recreation possible, but Chris mentioning to make another dish 香辣土豆丝 to top on this dish really sent me 😂

@ChineseCookingDemystified

Жыл бұрын

lol the fact that we needed to make five dishes to even before we started the sandwich was a big reason why this video ended up pushing 16 minutes... BUT like Steph said in the outro, it was fantastic with the mala beef 肉酱 that we made a few weeks back - and *that's* something that keeps/freezes real well. Crispy rice + 肉酱 + some cilantro or sth is a fantastic topping too imo

It looks delicious

I don't drool often when watching a video but yah, I am drooling, haha!

In Japan, it is お焦げ/Okoge - a very well loved dish of toasty rice at the bottom of cooked rice when cooked in a gas top stove. Those electric rice cookers don’t make it. But cooked properly on a gas range or better yet over real fire, it’s wonderful!

@blackhellebore89

Жыл бұрын

My rice cooker has a setting for clay bottom rice - I haven't tried it yet but now I'm considering it!

thank you for sharing this! never seen this type of sandwich before. Hope i can try it one day

Thanks for sharing so many authentic Chinese local foods! 😍👍

tip for the pizza slices if you plan to eat it like that then just it it into a quarter and fold rather than eighths, the fold will give you one side the filling wont slip out of

Awesome

Really enjoyed this "pause and explain" format and I'm looking forward to more in depth street food recipe investigations.

It is so nice to see a plant-based recipe!!

非常感谢您的分享，我非常喜欢🌸

great content!!!! thank you!!! will try cooking myself soon!!

Looks yummy

Wow I would love that dish, as a kid I used to make rice balls when the rice pot had all that sticky and crunchy rice right there at the bottom was the best. I can only imagine how this tastes.

I’ve had a crispy variant of Cantonese glutinous rice wrap (糯米雞) in Hong Kong and it was done in a similar way: a crispy outer layer of rice, with a sweet and savory inner layers of minced pork/chicken, mushroom, Chinese sausage and a thick gooey sauce holding the sandwich filling in between. I would venture to say that you can take the basic rice crispy base and top it with pretty much anything you want. Maps tofu left over? Pulled pork belly stewed in sweet soy sauce? The possibilities are endless… Thanks for sharing the Hunan version with us!

I can see the crispy rice as a great side dish on itself!

that's so cool!! I used to work at a conveyor belt sushi chain, and we ha crispy rice as well! but being fast food, we just took the leftover sushi rice from the day before, put it into a mold & then deep fried it lol. not nearly as interesting, and certainly not the same, but the seasoning from the sushi rice made it a bit sweet, and paired really nicely with the spicy salmon/tuna topping!

This looks soooooo good

많은 것을 배워갑니다 좋은 영상 고마워요❤

Fantastic video guys, thank you

I tried the family-sized portion with a mix of japanese short grain rice and black sweet rice, and it crisped up perfectly!

Great video, appreciation from China👍

I like to make pega'o XD You use left-over rice, butter or olive oil or tocino grease (I prefer olive oil or tocino). You place the oil in the pan first, leave it for a minute and then place the rice evenly through the pan. You just leave the rice there for about ten minutes and then it's done. You can't cover it cause it won't be as crunchy. It's delicious XD

Cool!!

Made it for the first time today and it took about 20 minutes to make a 6.5in circle. I added butter and slightly more oil than in the recipe. Not sure if it was not enough rice but some parts fell apart while others stayed whole (still delicious though). I used leftover Arabic style rice with vermicelli instead of uncooked rice and it worked out fine. Topped with chicken kebab and it was a delicious lunch! Will need to tweek it more before serving it to guests but..... More for me!! Hahahah! Edit: I used a regular nonstick frying pan with a lid.

@ChineseCookingDemystified

Жыл бұрын

Nice! I think the falling apart bit might be due to the rice used - sticky rice is, well, quite sticky :) Some vendors use a mix of rices, but sticky rice is usually in the mix somewhere. Leftover sticky rice can also make for pretty solid candidate here

@painkillerasprin

Жыл бұрын

@@ChineseCookingDemystified I feel like it's the most fool proof since it naturally sticks together but I didn't have any on hand. You really cant go wrong with using leftover rice since the flavor changes quite dramatically compared to regular cooked rice and can easily level up a meal prep dish with minimal active work. I only had to rotate the pan maybe 10 times since the clear lid let me see when the water evaporated and I would have to start worrying about even color. I also think that when washing other types of rice you shouldn't wash till clear since the starches are important (which is what we do when making long grain rice since rice sticking together for our dishes is a no-no)

In the Philippines, we have toasted rice ice cream. We have an ice cream shop called Manila Creamery. My favorite is their “Tinutong Na Kanin” flavor, which means toasted rice. Yes, it’s toasty, creamy, ricey yummy!

I have a 22 inch blackstone outdoor griddle, this gives me ideas. As a base I could lay down a rice layer and work from there. Then again, why the street vendor is not doing it that way makes me hesitant.

Excellent dish!

I love crispy bottom of the pan rice, I have tried to make it seperately before, but the results were less than ideal, thank you so much for the video, will be trying this soon.

A tip to get an even heat on the pan: set it in another pan. Sure it's less efficient, but at low heat, warming up a cast iron pan will provide an event heat in your smaller pan.

hats off

Oh cool, I liked the actual on-the-street segment. Not least of which because we actually get to hear you speak Chinese in real life, which is always fun.

Very Good.

brilliant