actually she's quite fair, good body for her age, bonkable
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where to find really good fried rice?
- Thread starter ykhuser
- Start date
actually she's quite fair, good body for her age, bonkable
Fried rice can be done at home lah, just dun mixed raw eggs with rice and stir, ur eggs have to be fried solid 1st before you put the rice in.
ok i will try.... long time never done cooking at home. Need overnight rice, right?
i being to beijing, and they use raw eggs yellow and cook rice in teppanyaki style plate, their rice did not stick, i have no idea how they did it, it taste very good.
No need 100% overnight rice lah, as long as your rice is cooked right, not soggy, can see each grain can liao.
Just make sure there are no liquids when you fry, dash of soya sauce are fine.
Failed fried rice got 2 reasons:
1) rice have too much moisture, thus becomes lumpy and sticks to the pan
2) you are a lousy cook
Fried rice machiam an afterthought dish that's why not as valued as other dishes.
Only one place used to serve fried rice as the anchor dish....Chen Fu Ji.
Old Airport HC has a hawker stall selling only fried rice....all types of fried rice.
Only one place used to serve fried rice as the anchor dish....Chen Fu Ji.
Old Airport HC has a hawker stall selling only fried rice....all types of fried rice.
Hot wok lah, the fire has to be very hot.
Last time at chinatown hawker centre, got 1 stall steamed his rice, cover the rice with a cloth and steam inside those steamed bun wood container, not directly cooked in the water kind. You get what I mean? lol. After that he just fried the rice with ingredients, served with fried anchovies and sambal and sell it for $2.50
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how hot and how many teaspoon of oil?
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3-4 tablespoon should be sufficient lah. See his rice, not lumpy kind. The chef got hot wok, so he can put the raw eggs after he fried the rice. At home, you dried the eggs 1st lah, you wont go wrong.
disregard the last part he pour the soya sauce, that chef is a retard, lol
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I use to buy this to "Bodek" (impress) my in-laws 20+ yrs ago :P .. Honestly .. not nice & expensive :p
FOR more than 20 years now, there’s been a famous fried rice following in Singapore that started humbly at a non-descript food stall along Bukit Pasoh.
The stall, run by the Chan sisters, is no longer there, but their fried rice has been on the menu of Chen Fu Ji since the mid-1990s. The Chinese diner owned by a Singaporean serves the signature dish that stays true to the original recipe.
The Imperial Fried Rice ($18/$25/$36) is touted as the island’s most expensive fried rice – and with good reason too.
It’s topped with generous portions of freshly peeled steamed crabmeat that adds a sweetness to the golden fried rice that also has small bits of char siew meat.
A lot of care has been taken for this dish – just like mum’s homecooked food. If the rice offers a golden shine, that’s because it’s been delicately fried with eggs – with the yolk giving it that glorious colour.
Other than the fried rice, the menu is pretty simple. Other picks: roast duck ($12/$22/$40) and chicken ($10/$18/$32). I don’t know how they do it, but the duck and chicken skin here is cooked superbly crispy; minus the usual layer of fat beneath.
Verdict: Treat your mum to this expensive fried rice. She’ll be impressed.
Where: Chen Fu Ji Noodle House
#03-18/20, Suntec City Mall, Sky Garden
Tel: 6334 2966
Source : www.soshiok.com
if you put rice in fridge, if you take out of rice cooker, they are one big lump of rice, not spread out like his. I dun think that is practical, because my cooker produce big lump.
AK
You might want to mention the carbon steel or iron wok and also that many people are stuck wth low pressure gas cookers so they are not going get high heat. i also found that soaking the rice for 10 mins seems to separate the grains (heard from a friend and its seems to work but no idea the principle behind it. You right about doing the eggs first, major difference.
You might want to mention the carbon steel or iron wok and also that many people are stuck wth low pressure gas cookers so they are not going get high heat. i also found that soaking the rice for 10 mins seems to separate the grains (heard from a friend and its seems to work but no idea the principle behind it. You right about doing the eggs first, major difference.
Frying the eggs first is at most semi pro standard....
The real pros stir in raw eggs....to achieve the 金包银 effect for every single ricegrain.....very hard to do.
yes bro.my home gas stove fire only half of zhi cha fire.
any idea how to max output the gas?
you put too much water lah boss, ratio of water and rice is 2:1,
Pan or wok i think are ok lah, just make sure the rice are not soggy, thats the most important. The reason for using overnight rice because the moisture will dry out from the rice, hence it is easier to fry
Bro, I think you might have to change the cooker or get a stand alone high pressure burner. Someone more qualified might be able to help.
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