No mise en place, flimsy execution and NO marinade for the beef? "Hong Kong Fusion" may sound high class, but the cooking is low class. No wonder why so few comments. But thanks, I'll make sure to never go to your restaurant...
@thesavagekiwi349213 күн бұрын
Legend! I can believe your content was hiding from me for so long. I hope you are still doing well. Thank you.
@thesavagekiwi349213 күн бұрын
Definitely trying this version next time I make this. I love the small bowl of prepared vege .. and then the most massive bottle of cooking wine I have ever seen :D
@andyholmes6380Ай бұрын
No MSG? I use MSG in everything, especially Chinese cooking.
@kayhanshaghaghi9597Ай бұрын
This is exactly what we get in Edinburgh! Thank you for this video.
@alanbrowning44762 ай бұрын
No msg ???
@evanauster73252 ай бұрын
Not sure if you’re familiar with Mise en place, but you should try it sometime. Lol.
@georgefarrington8952 ай бұрын
Lovely, it looks so tasty.
@gasman4173 ай бұрын
No msg no good
@1971dave2 ай бұрын
Mmmmmm, mmmmssssggggg, I made egg fried rice last night and didn't have any of the white stuff left, it was absolutely disgusting, tasted like my local takeaway crap, use something you can try, have your steak and sprinkle both sides leave it for about 10 minutes, then cook it as you normally would,
@snakebite663 ай бұрын
Want to know a secret, use homemade chicken gravy from an English traditional roast as a base gravy, add the correct spices and you have a perfect sauce....
@coybazar16003 ай бұрын
Never mind the idiot karens,if you want to call em shrimps you do so!,fantastic recipe,as well as your others.
@lindamasias42294 ай бұрын
What's the name of the sauce to give it color
@zackjohnson57824 ай бұрын
That does seem like a very large batch for that burner and that size wok
@oregonpatriot15704 ай бұрын
One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok! No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all. Basically? There's no 'right or wrong' way to make fried rice!
@MartinKillips5 ай бұрын
My mother, Chinese-Malay who grew up in Penang, used to add liver as well as the chicken/pork/prawns/egg. It added a depth to the meal that improved the taste - if that's possible! Only one observation to add, and it is about quantities. The normal sized domestic wok is far too small to cook for a large gathering/ I often have to make this for 8-10 people so I bought a huge wok. A domestic gas hob is legally restricted in terms of the size of the gas jet allowed so there are always problems getting enough of the larger wok surface heated sufficiently. I have solved by using my outdoor gas hob which is directly linked to a large bottled gas as this has a greater gas flow. I bring the hob into the house and place it on the domestic cooker and place the gas bottle close by. This solves the problem so I can use the large wok.
@oxey_5 ай бұрын
I love this concept of just going through the entire menu but with a home stove and equipment. Good stuff
@grahammcfadyenhill95556 ай бұрын
Use cold water...no lumps.
@tyrosel25436 ай бұрын
This video was great, and thank you for the tips and advice as you went along. In sure it tastes absolutely delicious.
@Erated787 ай бұрын
Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers
@user-qy9cr8wv1d7 ай бұрын
chick is not boiled fake chinees
@elizabethupchurch45888 ай бұрын
Oh my gosh , it looks so delicious ..!!!!👏👍♥️♥️♥️♥️♥️♥️♥️♥️
@hwebb7218 ай бұрын
Please its shrimp not shimps. Drives me nuts. 🍚
@sherienur8 ай бұрын
Apek talk to much ..bla bla
@jdubiiiii8 ай бұрын
Best video ever😮😊
@herby3759 ай бұрын
Very good!!!
@scarlettzo9 ай бұрын
Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.
@bazilbrush75599 ай бұрын
He got that chef jacket in a box of cornflakes
@louieb85309 ай бұрын
It seems you like what you do with passion
@dmarie5179 ай бұрын
You had me until you added salt then said "all the way from Singapore"...LOL It's a Cantonese dish that was introduced in Hong Kong. But this is another interesting way to make it.
@cragzuk10 ай бұрын
No msg, No onion, no mushroom not even a dollop of garlic. Must be quite bland that.
@paulfullerton839310 ай бұрын
Good Chinese curry always has MSG & other seasoning yours unfortunately didn't have any seasoning. Am sure it only tasted of curry powder & flour??
@ahmedm604110 ай бұрын
Wish we could hear the chef better.🙏
@bigfella662911 ай бұрын
This looks great but I prefer my lemon chicken on the bone. Meat just tastes better when cooked with the bone in my opinion.
@matthewelwell1211 ай бұрын
No msg?
@Fractal3793 ай бұрын
optional
@davebrennan5579 Жыл бұрын
You forgot the other half of the onion. Doh!
@lisatyscott920 Жыл бұрын
Looks really delicious
@carlhansford6880 Жыл бұрын
Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧
@tititata1 Жыл бұрын
Almost every fried rice recipe I watched includes garlic, shallot and ginger. Yours has none?
@skidogg113 Жыл бұрын
Wow thanks can't wait to try this at home...
@user-di2on5gl2d Жыл бұрын
My favorite along with Beef Chow Fun .
@manuelcano7378 Жыл бұрын
Good stuff
@lateboomer88 Жыл бұрын
Can you give more info about the wok that you use? Thank you.
@wilfredalexandercoelho8003 Жыл бұрын
Looks good and Yummy but would have been better had the Ingredients been displayed while preparing this recipe. Thanks .
@wilfredalexandercoelho8003 Жыл бұрын
Excellent method and this Recipe also looks very yummy but it would have been better if the Ingredients and the quantity used was also displayed while preparing this lovely tasty fried rice. Thanks anyway shall try it out.
@einsteines Жыл бұрын
Even the most amateur Chinese chippy wouldn't serve mashed rice. Your basic prep of pre-cooked rice must be all wrong.
@strand195 Жыл бұрын
It’s a great dish, packed full of flavour but for those who don’t know….. it has actually zero connection to singapore, neither restaurants or hawkers sell this. It’s very much a Cantonese creation. Nonetheless, this and char siu Ho fun are my favourite types of noodles when I go to the take away.
@MenniMennola Жыл бұрын
All the classic mistakes were made
@watcherbd45 Жыл бұрын
STOP calling shrimp plural,,,, there is not a “S” on shrimp. This drives me nuts people ,,,,, stop it !!!!!!
@nigel84998 ай бұрын
You're talking absolute rubbish! 'Shrimp' has two plurals. You can either say or write 'shrimp' or 'shrimps.
@therub21915 ай бұрын
Shrimps shrimps shrimps shrimps 😂
@jorgehiguera4183 Жыл бұрын
Que buena rreceta muy completa en cuanto a ingredientes en hora buena gracias
Пікірлер
Would you add SMG and, if so, at what stage?
No mise en place, flimsy execution and NO marinade for the beef? "Hong Kong Fusion" may sound high class, but the cooking is low class. No wonder why so few comments. But thanks, I'll make sure to never go to your restaurant...
Legend! I can believe your content was hiding from me for so long. I hope you are still doing well. Thank you.
Definitely trying this version next time I make this. I love the small bowl of prepared vege .. and then the most massive bottle of cooking wine I have ever seen :D
No MSG? I use MSG in everything, especially Chinese cooking.
This is exactly what we get in Edinburgh! Thank you for this video.
No msg ???
Not sure if you’re familiar with Mise en place, but you should try it sometime. Lol.
Lovely, it looks so tasty.
No msg no good
Mmmmmm, mmmmssssggggg, I made egg fried rice last night and didn't have any of the white stuff left, it was absolutely disgusting, tasted like my local takeaway crap, use something you can try, have your steak and sprinkle both sides leave it for about 10 minutes, then cook it as you normally would,
Want to know a secret, use homemade chicken gravy from an English traditional roast as a base gravy, add the correct spices and you have a perfect sauce....
Never mind the idiot karens,if you want to call em shrimps you do so!,fantastic recipe,as well as your others.
What's the name of the sauce to give it color
That does seem like a very large batch for that burner and that size wok
One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok! No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all. Basically? There's no 'right or wrong' way to make fried rice!
My mother, Chinese-Malay who grew up in Penang, used to add liver as well as the chicken/pork/prawns/egg. It added a depth to the meal that improved the taste - if that's possible! Only one observation to add, and it is about quantities. The normal sized domestic wok is far too small to cook for a large gathering/ I often have to make this for 8-10 people so I bought a huge wok. A domestic gas hob is legally restricted in terms of the size of the gas jet allowed so there are always problems getting enough of the larger wok surface heated sufficiently. I have solved by using my outdoor gas hob which is directly linked to a large bottled gas as this has a greater gas flow. I bring the hob into the house and place it on the domestic cooker and place the gas bottle close by. This solves the problem so I can use the large wok.
I love this concept of just going through the entire menu but with a home stove and equipment. Good stuff
Use cold water...no lumps.
This video was great, and thank you for the tips and advice as you went along. In sure it tastes absolutely delicious.
Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers
chick is not boiled fake chinees
Oh my gosh , it looks so delicious ..!!!!👏👍♥️♥️♥️♥️♥️♥️♥️♥️
Please its shrimp not shimps. Drives me nuts. 🍚
Apek talk to much ..bla bla
Best video ever😮😊
Very good!!!
Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.
He got that chef jacket in a box of cornflakes
It seems you like what you do with passion
You had me until you added salt then said "all the way from Singapore"...LOL It's a Cantonese dish that was introduced in Hong Kong. But this is another interesting way to make it.
No msg, No onion, no mushroom not even a dollop of garlic. Must be quite bland that.
Good Chinese curry always has MSG & other seasoning yours unfortunately didn't have any seasoning. Am sure it only tasted of curry powder & flour??
Wish we could hear the chef better.🙏
This looks great but I prefer my lemon chicken on the bone. Meat just tastes better when cooked with the bone in my opinion.
No msg?
optional
You forgot the other half of the onion. Doh!
Looks really delicious
Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧
Almost every fried rice recipe I watched includes garlic, shallot and ginger. Yours has none?
Wow thanks can't wait to try this at home...
My favorite along with Beef Chow Fun .
Good stuff
Can you give more info about the wok that you use? Thank you.
Looks good and Yummy but would have been better had the Ingredients been displayed while preparing this recipe. Thanks .
Excellent method and this Recipe also looks very yummy but it would have been better if the Ingredients and the quantity used was also displayed while preparing this lovely tasty fried rice. Thanks anyway shall try it out.
Even the most amateur Chinese chippy wouldn't serve mashed rice. Your basic prep of pre-cooked rice must be all wrong.
It’s a great dish, packed full of flavour but for those who don’t know….. it has actually zero connection to singapore, neither restaurants or hawkers sell this. It’s very much a Cantonese creation. Nonetheless, this and char siu Ho fun are my favourite types of noodles when I go to the take away.
All the classic mistakes were made
STOP calling shrimp plural,,,, there is not a “S” on shrimp. This drives me nuts people ,,,,, stop it !!!!!!
You're talking absolute rubbish! 'Shrimp' has two plurals. You can either say or write 'shrimp' or 'shrimps.
Shrimps shrimps shrimps shrimps 😂
Que buena rreceta muy completa en cuanto a ingredientes en hora buena gracias