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: th-cam.com/video/dPx3Y8arxVA/w-d-xo.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
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!
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.
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.
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
@@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.
@@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 :)
@@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.
@@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.
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.
@@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.
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.
> 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
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!
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
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.
@@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...
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
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!
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!
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.
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.
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.
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!
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.
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.
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.)
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. 😊
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 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!
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. 😜
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).
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.
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 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.
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
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.
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
@@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!
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
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.
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!
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.
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 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 😂
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
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.
it seems like there should be some overlap built between this and paella, because "a paella you could pick up and wrap up in the crunchy rice on the bottom of the pan" actually sounds awesome
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 is amazing. I have a friend with all manner of allergies (nuts, gluten, lactose, etc), and I'd really like to cook for him sometime. I lived in Okinawa for 5 years from being in the military, and I think the rice heavy, lactose free diet of asian countries means there are a lot of dishes I can try to replicate that he might like, and not feel like he's missing out. A rice based sandwich sounds amazing to me, I might even try just making like, regular western sandwiches using rice instead of bread (though I'd prefer to make more appropriate toppings if I have the time). I think my biggest concern is, I have to be careful with oils for him. He cant do peanut oil, or I think even sesame oil. So I might give this a shot using Canolla instead (as much as I like peanut oil). I also have an idea. I plan on getting a charcoal grill for this summer, and I'm getting into welding lately. I might try making a custom pan that's super long, that way I can fry up like 5 sandwiches worth of rice, top, and fold in one go, then cut in the pan to appropriate size sandwiches.
Your dedication, and combination of your interests is awesome, and reminds me of some excellent humans I'm glad to know. I hope your ideas come together as wonderfully as it sounds! :)
If you're making it in a bit skillet like they did, on the end, don't cut into 8 'pizza slices', rather cut into 4 wider ones, or 2 connected slices, put the toppings on one side, and fold over to be able to easily hold it and stuff won't fall out.
Every time I make rice, the rice cooker does this Yesterday, after the rice was cooked, I roasted the bottom a little and used the rice as a sandwich for eggs and sauce. There was nothing like it and it was better than regular bread
With all of these fillings having their own cooking time, this almost feels like a leftovers dish to make do with what wasn't eaten of yesterday's dinner. I don't think I'll make this exact recipe, but I'll definitely use this approach when I get around to trying this out.
If I were to make this myself, as a lazy American, I would probably make the layer of rice thin and wide, and fry it crisper. Then fold it all together like an omelette or a crepe.
I feel like this would be a good dish to do in a western oven with a bunt cake pan. It would have more even heating plus you could potentially fill the oven up with many bunt pans at once.
i feel like you could definitely make this in a whole number of different cuisines -- make the rice the same way, just top with anything you have. pickle, cheese, meat of some sort.
There's a couple of "burnt rice" variations in Vietnam. My favorite is after you get the crust you keep cooking the crust on low heat until it dries out completely. Deep fry it until it puffs up, top with scallion oil and pork floss.
as a Thai I always soak a sticky rice with drinking water overnight. If you soak sticky rice with hot water then rice'll become cook that's the way I made porridge (I recommend it if you like more thick starchy porridge)
So THAT'S how you use dougan. I bought some on a whim but didn't have any good English script on the packaging to work with. Glad to know how to do this ingredient proper justice now.
My father and I follow your videos relentlessly and love eveything you do but could you make those boxes that pop up for seasoning last a little longer? My father isn't as quick as I am to pause videos, even watching the video multiple times, just to make sure he heard and read everything correctly. I've only watched this new one but I know he will in future. Thank you for making such interesting content that even my father enjoys!
Sure, I know it was a little rapid fine in this one - apologies. Just a reminder though that the full recipe with the amounts and everything is also in the description box!
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.
I think that you may have underestimated your subscribers. Lots of us would be willing to go hunting around to acquire as many hard to find ingredients as needed, spend the time preparing all of those toppings separately, and making several failed attempts in our home kitchens all for the sake of a crispy rice sandwich. I mean, it’s crispy rice, right?!? And a sandwich! Who wouldn’t be excited to make one? There’s plenty of people who love to learn about other cultures and food ways that translate directly into messes in our kitchens. I am going to make this as soon as I get some smoked tofu and more chili flakes.
For heat diffusion you can use a simmer plate (diffuses the heat source). For the best consistency, you can use an iron plate on top of an induction stove since the induction heats the entire plate evenly and that gets transferred directly to the rectangular pan regardless of what material it's made out of.
For people who live in the United States, mustard oil cannot be legally sold for human consumption. They say it's because of a chemical that is linked to heart attacks, but I think the more plausible reason is that a Canadian company patented a process to remove that compound to make Canola oil. You can find mustard oil in Indian grocery stores, but it is sold as massage oil. I have been eating it for years and it hasn't killed me or my partner (who has been eating it far longer.)
I am making a whole pan of crispy rice to eat with some chili oil, holy moley what a great movie watching snack. I'm imagining corn chips, but rice chips.
I soaked my rice for 9 hours. I added the soaked rice with oil, and water. It took 2 hours to soften. But it took nearly 3 hours to scorch with a gas stove. I used a large square thin frying pan. I used about two cups of rice, I added green Sichuan oil for that extra numbing effect. Overall, between prep-finish nearly 12-14 hours. 😂😂
what an incredible concept, and I really enjoyed this style of video! "chilli fried chilli" does feel slightly on the nose as the name for a hunan dish though 😅
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 🥴
@@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.
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.
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: th-cam.com/video/dPx3Y8arxVA/w-d-xo.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
Daaaaaaamn... that looks delicious... 🤤
0,u auu
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!
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.
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!!!
Like a chinese quesadilla lol
Hi there, since you are interested in food, you might like the #SaveSoil #ConsciousPlanet movement 🌎🌍🌏
Toppings not even required!! *cries in Type 2 diabetes*
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.
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
@@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.
@@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 :)
@@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.
@@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.
I love how ok the vendor was with answering your questions :) this looks amazing
You’re right. Most of the ones I asked never gave me much info!
If he wants money, he answers the questions.
@@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??
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.
@@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.
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.
Maybe you can use fish wort that has already invaded and help the ecosystem
I'm loving this format where you go step-by-step through a reference video and creating each component.
It is 100% necessary to pronounce it _com_ ponent, though.
That dish for 6 RMB is crazy good value.
Also, Steph posing with that cast iron pan was a beautiful shot. 10/10 cinematography.
> 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
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!
What takes them 5 minutes in front of the customers actually takes much more than that beforehand, that's logical.
It is the classic slow food served fast.
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
Cambodians and Thais have a crispy rice dish topped with spiced ground pork called Natang which is so so good
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.
@@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...
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
I loveee that
I adore this format! It’s like being right in the trenches with you guys as you navigate this food mystery
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.
LOL the Chinese word Guōbā is literally wok-stuck. It's the same logic.
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!
Cheers, appreciate the kind words :)
Same!
MouldyPieceOfBread: Check out "Blondie in China" and "Max McFarlane"
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.
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.
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.
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!
I think the Puerto Ricans call that rice crust "pegao".
Yes "pegaoooo" nice to see a fellow boricua in here
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.
True
Dominicans call it Concón because of the sound it does when you try to break it from the pan XD
... which is also the title of my favorite José Feliciano song! I wonder if there is a connection?
In Dominican Republic it's called ConCon
I know my Colombian step mom calls it cucayo 😂
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.
Hands down my favorite Indian dish! South Indian food is just so good!!!
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.)
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. 😊
Careful growing it as it is considered an invasive plant. But, knowing that the roots are edible, its game on! Plants vs Humans!
@@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
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.
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...
@@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!
My Persian friends always cook rice to have crispy base and I love it. I have to show them this!
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. 😜
Appreciate your enthusiasm hhh
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).
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! 😁
In Japan high-end rice cookers have a setting just to make scorched rice ("okoge")
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.
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!
25 minutes to cook the outside of a sandwich 100% sounds like something I would do. *adds pan to cart*
Tahdig got a shout out! 🇮🇷🇮🇷 This is one of my favorite foods in the world.
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.
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
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.
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
@@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!
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
I want this in quesadilla form, looks so good!
Y'all make videos that feel like a relief to me.
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.
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!
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!
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.
Now this is some top tier content, holy cow. Amazing
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 ❤
This is one of my favorite videos of y’all’s! I loved the side by side overview of the street vendors process!
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 😂
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
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.
I just started watching this and my mouth is watering so much. I need to try this! Thank you
it seems like there should be some overlap built between this and paella, because "a paella you could pick up and wrap up in the crunchy rice on the bottom of the pan" actually sounds awesome
Persian tahdig gang showing love! ✊
Obsessed with this channel, keep up the great work!
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!
Really enjoyed the format of this video. Thank the two of you (and the Hunan street vendor!) for sharing!
This is amazing.
I have a friend with all manner of allergies (nuts, gluten, lactose, etc), and I'd really like to cook for him sometime. I lived in Okinawa for 5 years from being in the military, and I think the rice heavy, lactose free diet of asian countries means there are a lot of dishes I can try to replicate that he might like, and not feel like he's missing out. A rice based sandwich sounds amazing to me, I might even try just making like, regular western sandwiches using rice instead of bread (though I'd prefer to make more appropriate toppings if I have the time). I think my biggest concern is, I have to be careful with oils for him. He cant do peanut oil, or I think even sesame oil. So I might give this a shot using Canolla instead (as much as I like peanut oil).
I also have an idea. I plan on getting a charcoal grill for this summer, and I'm getting into welding lately. I might try making a custom pan that's super long, that way I can fry up like 5 sandwiches worth of rice, top, and fold in one go, then cut in the pan to appropriate size sandwiches.
Your dedication, and combination of your interests is awesome, and reminds me of some excellent humans I'm glad to know. I hope your ideas come together as wonderfully as it sounds! :)
If you're making it in a bit skillet like they did, on the end, don't cut into 8 'pizza slices', rather cut into 4 wider ones, or 2 connected slices, put the toppings on one side, and fold over to be able to easily hold it and stuff won't fall out.
I tried the family-sized portion with a mix of japanese short grain rice and black sweet rice, and it crisped up perfectly!
Your Chinese pizza and burritos rule!
I'm so hungry!
Every time I make rice, the rice cooker does this
Yesterday, after the rice was cooked, I roasted the bottom a little and used the rice as a sandwich for eggs and sauce. There was nothing like it and it was better than regular bread
With all of these fillings having their own cooking time, this almost feels like a leftovers dish to make do with what wasn't eaten of yesterday's dinner. I don't think I'll make this exact recipe, but I'll definitely use this approach when I get around to trying this out.
If I were to make this myself, as a lazy American, I would probably make the layer of rice thin and wide, and fry it crisper. Then fold it all together like an omelette or a crepe.
I feel like this would be a good dish to do in a western oven with a bunt cake pan. It would have more even heating plus you could potentially fill the oven up with many bunt pans at once.
i feel like you could definitely make this in a whole number of different cuisines -- make the rice the same way, just top with anything you have. pickle, cheese, meat of some sort.
OMG, this looks insanely good
非常感谢您的分享，我非常喜欢🌸
I like this style of video!
This is such a good video, making an amazing street food available for everyone to make themselves!!
It is so nice to see a plant-based recipe!!
crispy rice with a little brown sugar, cinnamon, and butter 😩😩😩😩
I tried frying up some of the Thai snack sticky rice that's flavored with sugar and coconut milk into this crispy rice, it's awesome.
There's a couple of "burnt rice" variations in Vietnam. My favorite is after you get the crust you keep cooking the crust on low heat until it dries out completely. Deep fry it until it puffs up, top with scallion oil and pork floss.
as a Thai I always soak a sticky rice with drinking water overnight. If you soak sticky rice with hot water then rice'll become cook that's the way I made porridge (I recommend it if you like more thick starchy porridge)
So THAT'S how you use dougan. I bought some on a whim but didn't have any good English script on the packaging to work with. Glad to know how to do this ingredient proper justice now.
My father and I follow your videos relentlessly and love eveything you do but could you make those boxes that pop up for seasoning last a little longer? My father isn't as quick as I am to pause videos, even watching the video multiple times, just to make sure he heard and read everything correctly. I've only watched this new one but I know he will in future. Thank you for making such interesting content that even my father enjoys!
Sure, I know it was a little rapid fine in this one - apologies. Just a reminder though that the full recipe with the amounts and everything is also in the description box!
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.
When I saw the crispy rice at the beginning of the video all I could say was “yup. I want this”
I can see the crispy rice as a great side dish on itself!
I did this a few years ago and used day old rice I left uncovered in the fridge over night it was so good.
"family sized variant" Ah, you mean a single serving.
Unrelated, but i found myself petting your dog when he was on screen just hanging out at the end. What a lovely boy
I think that you may have underestimated your subscribers. Lots of us would be willing to go hunting around to acquire as many hard to find ingredients as needed, spend the time preparing all of those toppings separately, and making several failed attempts in our home kitchens all for the sake of a crispy rice sandwich. I mean, it’s crispy rice, right?!? And a sandwich! Who wouldn’t be excited to make one?
There’s plenty of people who love to learn about other cultures and food ways that translate directly into messes in our kitchens. I am going to make this as soon as I get some smoked tofu and more chili flakes.
For heat diffusion you can use a simmer plate (diffuses the heat source).
For the best consistency, you can use an iron plate on top of an induction stove since the induction heats the entire plate evenly and that gets transferred directly to the rectangular pan regardless of what material it's made out of.
Paella is cooked usually in the oven (max temp, 8-10 minutes), so its always evenly cooked and caramelised in the top and the bottom
For people who live in the United States, mustard oil cannot be legally sold for human consumption. They say it's because of a chemical that is linked to heart attacks, but I think the more plausible reason is that a Canadian company patented a process to remove that compound to make Canola oil. You can find mustard oil in Indian grocery stores, but it is sold as massage oil. I have been eating it for years and it hasn't killed me or my partner (who has been eating it far longer.)
Straight in as one of my favourite videos of yours of all time. As always a delicious education.
I am making a whole pan of crispy rice to eat with some chili oil, holy moley what a great movie watching snack. I'm imagining corn chips, but rice chips.
Rice waffles are magical
I soaked my rice for 9 hours. I added the soaked rice with oil, and water. It took 2 hours to soften. But it took nearly 3 hours to scorch with a gas stove. I used a large square thin frying pan. I used about two cups of rice, I added green Sichuan oil for that extra numbing effect. Overall, between prep-finish nearly 12-14 hours. 😂😂
what an incredible concept, and I really enjoyed this style of video!
"chilli fried chilli" does feel slightly on the nose as the name for a hunan dish though 😅
i did not, at all, expect this to be so vegan friendly and i desperately need to make this, soon!
"I didnt expect a dish centered solely around rice to not HAVE to include meat"
Whoah shocker
@@Luckingsworth vegan, not vegetarian
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 🥴
@@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.
@@chrishayes5755 ? Wtf is synthetic tofu?
in Trinidad we call it bun bun (doesn't matter what kind of rice dish, just whatever rice makes a crust on the pot)
I actually made this with thick brown rice porridge. It works really well.
fish wort is super common in the US... at garden and pond supply stores. it smells wonderful and I can't wait to try it
Schnauzers!!!! Your puppy is so handsome, brings back memories of my childhood dogs 😊
The recipe looks delicious too
As a government worker, I approve of the 'good enough for government work' line being used so often.
많은 것을 배워갑니다
좋은 영상 고마워요❤
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.
This is incredible. Love the process breakdown!
This looks amazing! I would probably just cut the circle into quarters and the fold them in half to make it a little less messy.
Better crunchy & spice combination than that thing that must not be named.
Koreans have nurungji (누룽지). Yum!!!
I thought I was alone in enjoying the crispy bits at the bottom of cooked rice 😅 Very nice recipe, Thank you! (Both of you are very cute btw!)