I love how you're doing an R&D section of the video. So often in YT cooking videos you don't get to see the experimentation and the thought processes behind why certain recipe decisions were made. Love this element in your video!
NEXT CHALLENGE! -> Before this, McDonald's Singapore ever come out with the Nasi Lemak Burger in 2017. The burger comprises a coconut-flavoured chicken thigh coated in cornflake crust, fried egg, cucumber, caramelised onion, and sambal sauce. Since you have Nasi Lemak in your menu, why not try this as your next challenge as Nasi Lemak Burger v2.0?
the pandan mayonnaise was genius. would have loved to see versions 3.0 and 4.0, chef! I actually thought of doing this myself by blending up chicken rice to make a rice bread and using achar as pickles for the burger.
Thank you for the r&d. On the menu for the weekend. Including the "lots" of flavor Just had a quick idea. Use the rice to make rice flour and add Hianese chicken stock to it and make bread. Now you've got your rice buns
I saw the video and was like : "I want to eat that..." So I did! I improvised the closest version of the dish I could do with what I had available (still working on getting a pandan plant...), and it really tasted great! My mother loved it too and she now wants the recipe... Thanks chef!
10/10 would eat that burger. I liked your approach with version 1.0, keeping it more "traditional" but just rearranging the parts... You could look up the Japanese chain "Mos Burger", they make burgers with rice buns, but I think they are cooked through a little more, and smaller, so they hold together quite well.
Mos Burger has rice burger in their menu. I am not sure how they keep it intact but the paper wrapping did help. McDonald's version was quite good the first time I had it. Balanced flavour although tamed. Chicken was juicy. The second time I had it - it seemed subpar. Maybe it's just the store's consistency.
In Japan, one of the fast food places here has a rice patty burger. They are served in this paper wrapping that helps to keep the burger together and you don't have to get your hands dirty.
I love Auntie Liz. Auntie Liz is the reason how I discovered Uncle Roger. BTW, the best chicken rice I had was located down in our blk 241 in Serangoon!!!
Looks soo sooo good! I would slice the cucumbers even thinner and use rice flour with chicken fat to make the bun! The fat in the rice is always the best part for me! Hope to visit Mei Mei in the future and see this on the menu!
Tried the burger last week (Liz's, not McDonalds) - absolutely delicious. Shame it's only for a limited time but really appreciate the thought and imagination that went into it all!
Honestly, I’ve yet to try the McDonald’s version but I would totally order yours (with the crispy rice patties and poached chicken AND skin) if you have it in Singapore!
Singaporean here...yes auntie liz, i think you should put your burger on your menu in your restaurant. It does look like it will taste better than the one at McDonald's currently.
You rock Liz !!! Exactly to mind how I would imagine it 🙈 the first. Maybe ground rice to make a bun (?) and steamed chicken thigh, skin on with ginger scallion olive oil, and sweetened flavor soy sauce drizzle.
The burger looked really delicious, i loved the idea of the pandan infused mayo. I did think that a large tortilla could be used instead of bread to allow for the inclusion of rice. Strays from the burger theme but could be good~ Thanks for another lovely video.
When i think of hainanese chicken burger, my first impression is that it is inspired by hainanese chicken chop dressed with hainanese chicken chop sauce. Hence, the burger has hainanese chicken chop sauce dressed on the fried chicken patty. However, i like your idea of your hainanese chicken rice burger though. As for bakuteh burger, u can use dried bakuteh sauce as an inspiration. Dried bakuteh can be found in klang, Malaysia too
I really liked how you did the first attempt.. Nothing beats Hainanese chicken rice so no matter how it's concocted you had all the right ingredients. Once you start adding buns and fried chicken into the mix its an insult to label it Hainanese chicken anything! Great effort and hope to get down to Mei Mei sometime soon to compare your version to that of Maxwell food centre.. If you know, you know!
Auntie Liz, Firstly, a big congratulations on hitting 100K! I know you all worked hard to hit that milestone so congrats to you, peanut allergy (the filming is getting great and keying in on those critical learning moments in the pan!) and the rest of the team. Wonderful video here because you gave me so many ideas. I love the format and especially the friends dropping by (even if they're a bit dodgy lol) and informal nature... very nice format while still allowing me to see and master those recipes you are sharing!!! Oh, and it reminded me... you were going to share that full version of your nasi lemak when you hit a hundred thousand weren't you? Just a poke since I have been waiting for that video... I can get everything but the fresh pandan leaves (we only get frozen in New Hampshire/US lol)... i just need that step by step tutorial you promised ;-) Keep up the great work all.
Uncle Roger would approve of the MSG, 'Never have too much MSG, be guided by the hand of your Ancestors'. I think Uncle Roger should try and make one and do a blind folded taste test comparison with you and your Burger. Looked beautiful BTW, would rather taste your version than McDonald's. And yes you are right, put it in a bun and us white people will eat it lol.
Fantastic attempt. Excellent video. Looks delicious. I have not tried McDonald Hainanese Chicken Rice Burger. You are right - lettuce/cabbage is not part of Hainanese Chicken Rice. It should be cucumber and scallion. To me, Hainanese chicken rice is chicken cooked in water. I reckoned to make it popular with younger generation, fried chicken will definitely work better and also for aesthetic value. Maybe you can try Hainanese pork chop burger (British Hainan cuisine). About the crispy rice patty, in Singapore we have this dish called pao fan (泡饭) which is crispy rice patty soaked rich flavorful rich stock and it is gaining popularity recently. Something you can consider for new menu item.
Yea I agree with the reviews of the Macdonald burger, to me, it's just a good decent chicken burger, but with chicken rice sauces. It's a harmless burger, but can be improved significantly as it really lacks the aromas of the rice & poached chicken. Liz's one... omg looks and sounds so good!
I would eat that burger, but may I suggest using the steamed chicken( skin and all) The taste would definitely be there with your pandan sauce Elizabeth and it would be less calories for the more calorie conscious people.Makes me wanna hop on a jet from Canada and come try it...💕
Tried the burger - it was absolutely delicious!! Great combination of flavours. I just love the fried chicken you’ve got at Mei Mei - so crispy, light and juicy. Also had a teh c siu dai to go with it - thank you so much for making me feel like I had a lunch break back home at Lau Pa Sat in the CBD
Greetings from Torrance, California! Over here in the U.S. people have gotten into fights over chicken burgers. Yours.....could cause rioting! Keep up the great work Aunty!
The Macs burger was a 5.5 for me. The hainanese chicken rice flavour is as shy and subtle as a Ming Dynasty virgin. If your version ever came to sg I'd have to do a comparison for sure. It looks gooood.
I attempted the Hainanese chicken burger by using chicken rice instead of panko. but I also have pickled ginger and chili oil. with fresh cucumber and scallions for the salad.
Very inspiring take, would love to try one of those! Just a thought though: how about making rice flour buns, with a pinch of MSG to enhance the rice flavor when toasting the inside? And maybe using chicken broth instead of water+oil in the dough? Would it work? Wouditwok?
I like your burger rather than McDonald’s burger! But sadly I can’t get to London to try it. Looking forward Aunty Liz comes out the Bak But Teh burger during Malaysia National Day or Malaysia Day (16th Sept) 😅😅😅
Could you incorporate the Rice into the coating of the chicken? dry out some chicken rice or even ground it up and mix with in with the dry coating for the chicken?
In Malaysia we have a dry version of Bak Kut Teh...you could really play around with it...like Braised Dry Bak Kut Teh Pork brisket with deep fried enoki mushroom between the bun...
Like the idea of the Bak kut teh burger, see it as a Malaysian version of the American French dip sandwich. You have the pork sandwich with the broth on the side to dip the sandwich in. Sounds like a winner to me Aunty Liz! The Bak kut teh dip.
Brilliant video! My wife and I were discussing the bak kut teh burger/sandwich and thought you could incorporate the sauce by making an adaptation of a French dip or making consommé jelly from the broth. Whatever the case, look forward to your next video.
Singapore McDonald's did have a Fàn-tastic Rice burger many years ago. Would have been nice if the Hainanese chicken burger we have in Singapore had the rice!
Liked the v1.0 rice patties, perhaps incorporating the chicken within the rice patties might be an idea. Yum toasted rice, so authentic. Not a big fan of Hainanese chicken skin, use to give it o my sisters, prefer soy sauce chicken and dark meat. But definitely would try V2.0!
Like you I’m intrigued by the burger but I’m in the US….so I might have to try and recreate your’s just for my own consumption. Your burger looks delicious. I was thinking if you’d consider putting a little bit of the rice in there as well in between the buns. I wonder how that would turn out.
What if you took your buttermilk soaked chicken breast and breaded it with rice. Then fried it and added the extras. Or maybe just use rice flour for the breading to make it more authentic?
Hello chef, i actually have a suggestion try shredding the chicken and making a rice stuffed patty with breadding as rice to make a patty with crispy rice edge and soft chicken with rice in the inside
Actually, I think Nigel's suggestion could work. Bakuteh shops in Malaysia are now offering a dry version of bakuteh that's intensified with tiu phin (dried cuttlefish).
Aunty Liz there is this dry Bak Kut teh out there can take reference from there and slap on the buns. Might be a pull pork infuse with bkt flavours? Btw this burger looks good can this be a perm menu in Mei Mei! Would love to try next time when we can travel. With love from SG
Bak Kut Teh ("BKT") Burger could work. What you do is cook either the Klang style BKT or the dry style BKT (that goes heavy on the dark soy sauce, dried chilies, garlic). The Singapore style BKT does not work since it's just pork in white pepper soup. If you're cooking the Klang style BKT, the herbalicious goodness of the soup seeps into the meat which you can then shred it pulled-pork style as the burger protein filling.
Looks fascinating! Wish I was there to try it. Interesting difference in word usage, where I am in Illinois, I've always just heard that style called a chicken sandwich with the meat having to be ground and pressed into a patty to become a burger.
You could do a bah ku teh burger like in the style of a French dip or Italian beef dip sandwich. Have the bah ku teh broth on the side to dip the sandwich in as you eat. Cook the pork ribs in the broth, then pull it from the bone to put in the sandwich. Not sure if mantou would work as the bun or some other bread. But pretty much no or very little veg in the sandwich?
What's if you took your original idea with the rice burger patty but did it slightly thinner, and put that on the bun as well, maybe under the fried chicken, that way the taste of them rice is also fully present. I think the rice patty as well woukd be better if refridgerated overnight to dry out a little bit. But I think the combination of your finished chicken burger (that looks and sounds amazing), combined with the rice burger would be amazing.
Hi, don't know if it was suggested but would you make the fried Hainanese patty thinner (like smashing it then fried) and add it as a layer? Or even use a white bao instead of burger bun???
I love how you're doing an R&D section of the video. So often in YT cooking videos you don't get to see the experimentation and the thought processes behind why certain recipe decisions were made. Love this element in your video!
Definitely agree, very much enjoyed that.
smh uncle roger is not in here
If there was an R&D section it’d be her stealing recipes from other cooks!
NEXT CHALLENGE! -> Before this, McDonald's Singapore ever come out with the Nasi Lemak Burger in 2017. The burger comprises a coconut-flavoured chicken thigh coated in cornflake crust, fried egg, cucumber, caramelised onion, and sambal sauce. Since you have Nasi Lemak in your menu, why not try this as your next challenge as Nasi Lemak Burger v2.0?
the pandan mayonnaise was genius. would have loved to see versions 3.0 and 4.0, chef!
I actually thought of doing this myself by blending up chicken rice to make a rice bread and using achar as pickles for the burger.
Thanks for the great in-depth review, nice work. Like the achar idea, makes sense!
yes just like the japanese rice burger, a burger with rice bun is actually possible. great idea
I was just thinking about putting achar into the burger . Good idea. 👍
but you cook rice haiyaaa
✅ Achar is my go to pickles for burgers & sometimes for Bao.
Hainanese Burger 3.0: Big Mac Style
Top Bun
Chili Sauce
Scallion
Chicken
Rice Patty - pan fried
Cucumber
Chicken
Mayo
Bottom Bun
Thank you for the r&d.
On the menu for the weekend.
Including the "lots" of flavor
Just had a quick idea. Use the rice to make rice flour and add Hianese chicken stock to it and make bread. Now you've got your rice buns
I saw the video and was like : "I want to eat that..."
So I did! I improvised the closest version of the dish I could do with what I had available (still working on getting a pandan plant...), and it really tasted great! My mother loved it too and she now wants the recipe... Thanks chef!
Amazing! I love it Sami!
You want something? Do it!
10/10 would eat that burger. I liked your approach with version 1.0, keeping it more "traditional" but just rearranging the parts... You could look up the Japanese chain "Mos Burger", they make burgers with rice buns, but I think they are cooked through a little more, and smaller, so they hold together quite well.
Nigel wearing a white shirt look like he is going to start a entrepreneurship about orange polo's
Mos Burger has rice burger in their menu. I am not sure how they keep it intact but the paper wrapping did help.
McDonald's version was quite good the first time I had it. Balanced flavour although tamed. Chicken was juicy. The second time I had it - it seemed subpar. Maybe it's just the store's consistency.
Agreed on Mos burger
mos burger rice burger is difficult to eat , dont like it
In Japan, one of the fast food places here has a rice patty burger. They are served in this paper wrapping that helps to keep the burger together and you don't have to get your hands dirty.
Catching up on all of Auntie Liz videos. Trying this recipe tomorrow.
I love Auntie Liz.
Auntie Liz is the reason how I discovered Uncle Roger. BTW, the best chicken rice I had was located down in our blk 241 in Serangoon!!!
The bread for the Singapore version has a tinge of ginger flavour which works pretty well for the overall taste.
🤤👍 That looks sooo good!!! 👏
Congratulations for 101.000 subs 🎊
and greetings from Germany
Fuyioh! looks really good , the flavours seems balanced well and the mayonnaise made with pandan oil is really interesting
Looks soo sooo good! I would slice the cucumbers even thinner and use rice flour with chicken fat to make the bun! The fat in the rice is always the best part for me! Hope to visit Mei Mei in the future and see this on the menu!
I would watch a three hour video of your entire r&d process - just absolutely fascinating. Great stuff!
learning about my home's mcdonalds menu from australia through Chef Liz! thanks for making singaporean food a hit to our friends around the world!
Tried the burger last week (Liz's, not McDonalds) - absolutely delicious. Shame it's only for a limited time but really appreciate the thought and imagination that went into it all!
Wow feels weird to hear Uncle Roger without his accent ahah
That's not Uncle Roger, it's his nephew Nigel who sometimes helps him with his setup lol
@@MedalionDS9 lmao
@@MedalionDS9 That's Uncle Roger playing the character nephew Nigel.
@@notsniw135 No... clearly they are separate people... why would they lie to us? lol...
uncle Roger has assceent!?!
Honestly, I’ve yet to try the McDonald’s version but I would totally order yours (with the crispy rice patties and poached chicken AND skin) if you have it in Singapore!
Yes! I would rather have that than the non-spicy McSpicy.
@@seraphim89 That's actually a fairly accurate statement that I would've never thought seeing.
Fuyioh! Already 100k! Good job!
Nephew Nigel And Auntie Liz is the best, Fuiyoh 😊🍲🍚🍛
Singaporean here...yes auntie liz, i think you should put your burger on your menu in your restaurant. It does look like it will taste better than the one at McDonald's currently.
FUIYOH!!!!AUNTIE LIZ’s first video after reaching 100K subs
Always happy to see more Aunty Liz content in my feed. 😎
Fuiyoh looks delicious! 😋😋 Also I love seeing Auntie Liz and Uncle Roger doin a collaboration Weejio 😊😊😊
You rock Liz !!! Exactly to mind how I would imagine it 🙈 the first. Maybe ground rice to make a bun (?) and steamed chicken thigh, skin on with ginger scallion olive oil, and sweetened flavor soy sauce drizzle.
Congratulations Liz for the 100 thousand subscribers 🤗🎊🎉🎉
The burger looked really delicious, i loved the idea of the pandan infused mayo.
I did think that a large tortilla could be used instead of bread to allow for the inclusion of rice. Strays from the burger theme but could be good~
Thanks for another lovely video.
Auntie Liz is so pretty and talented. The very first thing I will do when I visit London is to go to mei mei, no doubt
When i think of hainanese chicken burger, my first impression is that it is inspired by hainanese chicken chop dressed with hainanese chicken chop sauce. Hence, the burger has hainanese chicken chop sauce dressed on the fried chicken patty.
However, i like your idea of your hainanese chicken rice burger though.
As for bakuteh burger, u can use dried bakuteh sauce as an inspiration. Dried bakuteh can be found in klang, Malaysia too
I really liked how you did the first attempt.. Nothing beats Hainanese chicken rice so no matter how it's concocted you had all the right ingredients. Once you start adding buns and fried chicken into the mix its an insult to label it Hainanese chicken anything! Great effort and hope to get down to Mei Mei sometime soon to compare your version to that of Maxwell food centre.. If you know, you know!
Auntie Liz,
Firstly, a big congratulations on hitting 100K! I know you all worked hard to hit that milestone so congrats to you, peanut allergy (the filming is getting great and keying in on those critical learning moments in the pan!) and the rest of the team.
Wonderful video here because you gave me so many ideas. I love the format and especially the friends dropping by (even if they're a bit dodgy lol) and informal nature... very nice format while still allowing me to see and master those recipes you are sharing!!! Oh, and it reminded me... you were going to share that full version of your nasi lemak when you hit a hundred thousand weren't you? Just a poke since I have been waiting for that video... I can get everything but the fresh pandan leaves (we only get frozen in New Hampshire/US lol)... i just need that step by step tutorial you promised ;-) Keep up the great work all.
Uncle Roger would approve of the MSG, 'Never have too much MSG, be guided by the hand of your Ancestors'. I think Uncle Roger should try and make one and do a blind folded taste test comparison with you and your Burger. Looked beautiful BTW, would rather taste your version than McDonald's. And yes you are right, put it in a bun and us white people will eat it lol.
Looks great, I wonder if the crispy rice could be used as the coating on the chicken? Either dehydrated and incorporated into the crumb?
Even watching made me mouth watering!
Fantastic attempt. Excellent video. Looks delicious. I have not tried McDonald Hainanese Chicken Rice Burger. You are right - lettuce/cabbage is not part of Hainanese Chicken Rice. It should be cucumber and scallion. To me, Hainanese chicken rice is chicken cooked in water. I reckoned to make it popular with younger generation, fried chicken will definitely work better and also for aesthetic value. Maybe you can try Hainanese pork chop burger (British Hainan cuisine). About the crispy rice patty, in Singapore we have this dish called pao fan (泡饭) which is crispy rice patty soaked rich flavorful rich stock and it is gaining popularity recently. Something you can consider for new menu item.
“If you put it in two slices of bread, white people would eat it!” - Love it. The burger looks good. Would love to try that mayo. Awesome video.
As a white person, I would have to say I totally agree, and I'm not even sorry 😂
Congratulations for 100k+ subscribers 👏🏼👏🏼👏🏼
That looked great, Hainanese chicken Rice is my comfort food, your burger version 2.0 is fantastic
Yea I agree with the reviews of the Macdonald burger, to me, it's just a good decent chicken burger, but with chicken rice sauces. It's a harmless burger, but can be improved significantly as it really lacks the aromas of the rice & poached chicken. Liz's one... omg looks and sounds so good!
I would eat that burger, but may I suggest using the steamed chicken( skin and all) The taste would definitely be there with your pandan sauce Elizabeth and it would be less calories for the more calorie conscious people.Makes me wanna hop on a jet from Canada and come try it...💕
Tried the burger - it was absolutely delicious!! Great combination of flavours. I just love the fried chicken you’ve got at Mei Mei - so crispy, light and juicy. Also had a teh c siu dai to go with it - thank you so much for making me feel like I had a lunch break back home at Lau Pa Sat in the CBD
Amazing video. Congrats Liz !!!!!!
Greetings from Torrance, California! Over here in the U.S. people have gotten into fights over chicken burgers. Yours.....could cause rioting! Keep up the great work Aunty!
The Macs burger was a 5.5 for me. The hainanese chicken rice flavour is as shy and subtle as a Ming Dynasty virgin. If your version ever came to sg I'd have to do a comparison for sure. It looks gooood.
That is a scrumptious looking burger. That sauce looks like a potential gold mine!
You are gorgeous keep the videos coming auntie Liz
8:24 Nigel suggests a "bak kut teh" burger.
Me: that's a soup
My brain: "how about "bak kut teh" soup dumplings?"
Me: Oh my god, yes.
Genius
well, there's soup and dry version bak kut teh
even the soup itself has two variants.
source: I am in same hometown as Nigel :)
Make before from SG Trand Restaurant Paradise Group at Malaysia... U can taip Bak Kut Teh Xiao Long Bao....
I attempted the Hainanese chicken burger by using chicken rice instead of panko. but I also have pickled ginger and chili oil. with fresh cucumber and scallions for the salad.
At the pub, waiting for Mei Mei to open RIGHT NOW, and Elizabeth is working! Little bit of celebrity status! Hoping to meet. V Excited
🔥
@@AuntieLiz are you open yet? Or should I order another beer :)
@@HeatProofBog64 not yet; kitchen team still prepping, have another bev and we’ll see you soon.
Cheers from Steele
@@AuntieLiz thanks Steele! Great service tonight man! You, and dani and Annie and takei
I'm Singaporean and I eat all three sauces on my rice. It's totally up to you how u want to eat your chicken rice. Plain also can!
I loved your "Wat u think, wat u think?!"
Soooo gooooood! Liz! You Rock!
Very inspiring take, would love to try one of those! Just a thought though: how about making rice flour buns, with a pinch of MSG to enhance the rice flavor when toasting the inside? And maybe using chicken broth instead of water+oil in the dough? Would it work? Wouditwok?
Nigel Ng looked amazing in a white polo.
Burger looks amazing 🔥
That burger looked delicious! I'm all about the crispy! Will you put that on the menu? Very good video. Thanks Aunty Liz and Peanut Allergy Guy!
Looks fantastic! Glad I found this page through Uncle Roger, but your cooking speaks for itself. I hope you become a culinary star!
The burger looks so beautiful! I think no commercial could make a colorful burger with that nice ingredient
Fun 🍔
Your secret sauce sounds incredible
I like your burger rather than McDonald’s burger! But sadly I can’t get to London to try it. Looking forward Aunty Liz comes out the Bak But Teh burger during Malaysia National Day or Malaysia Day (16th Sept) 😅😅😅
Could you incorporate the Rice into the coating of the chicken? dry out some chicken rice or even ground it up and mix with in with the dry coating for the chicken?
In Malaysia we have a dry version of Bak Kut Teh...you could really play around with it...like Braised Dry Bak Kut Teh Pork brisket with deep fried enoki mushroom between the bun...
Very cool. I would totally eat that. A little behind since I was on vacation, but I promise I'll catch up.
Like the idea of the Bak kut teh burger, see it as a Malaysian version of the American French dip sandwich. You have the pork sandwich with the broth on the side to dip the sandwich in. Sounds like a winner to me Aunty Liz! The Bak kut teh dip.
Want to try it. Would have to make my own version. Have not seen it in the USA.
Brilliant video! My wife and I were discussing the bak kut teh burger/sandwich and thought you could incorporate the sauce by making an adaptation of a French dip or making consommé jelly from the broth. Whatever the case, look forward to your next video.
I came here because of Uncle Roger, but I stayed for the legitimately good content
Love the video production you're gettin' lately Liz!
thank you for translating what that guy said. I took a full minute to realize he was trying to speak english.
I wish I could try Mei Mei food for once in my lifetime. Love all your videos and learn a lot of good stuff from them. Keep it up!
Singapore McDonald's did have a Fàn-tastic Rice burger many years ago. Would have been nice if the Hainanese chicken burger we have in Singapore had the rice!
Liked the v1.0 rice patties, perhaps incorporating the chicken within the rice patties might be an idea. Yum toasted rice, so authentic. Not a big fan of Hainanese chicken skin, use to give it o my sisters, prefer soy sauce chicken and dark meat. But definitely would try V2.0!
Bak Kut Teh has 2 versions here in Malaysia. There's the soup type and there's the rarer dry type. The dry type is a flavour punch.
Love when she says burger chef Liz show us how to make a real chicken burger looks 🔥 great job
Why not add a crispy very thin patty of fried rice in the burger? Mmmmm flavour and texture
toasty
Good idea. The final piece of the puzzle.
Hi Liz, How about a bread with rice flour, infused with ginger ... Chichen can be roasted abit ..
aunt liz deserves 1m subs who agrees
Cool R&D! Looks great!
Like you I’m intrigued by the burger but I’m in the US….so I might have to try and recreate your’s just for my own consumption. Your burger looks delicious. I was thinking if you’d consider putting a little bit of the rice in there as well in between the buns. I wonder how that would turn out.
What if you took your buttermilk soaked chicken breast and breaded it with rice. Then fried it and added the extras. Or maybe just use rice flour for the breading to make it more authentic?
Hi Liz, Dry BKT version is possible ... most likely become a braised pork bun
BKT burger :) looking forward Auntie Liz
Hello chef, i actually have a suggestion try shredding the chicken and making a rice stuffed patty with breadding as rice to make a patty with crispy rice edge and soft chicken with rice in the inside
Yes, your 2.0 version is definitely a legit Hainanese Chicken Rice Burger compared to Macdonald's one! 😋😋😋 Liz, keep it up the great job!
Looks great! Wonder how it’d taste with A-char instead of plain cucumber? 🤤
Actually, I think Nigel's suggestion could work. Bakuteh shops in Malaysia are now offering a dry version of bakuteh that's intensified with tiu phin (dried cuttlefish).
My mouth is watering. I want to try!
Aunty Liz there is this dry Bak Kut teh out there can take reference from there and slap on the buns. Might be a pull pork infuse with bkt flavours? Btw this burger looks good can this be a perm menu in Mei Mei! Would love to try next time when we can travel. With love from SG
Bak Kut Teh ("BKT") Burger could work. What you do is cook either the Klang style BKT or the dry style BKT (that goes heavy on the dark soy sauce, dried chilies, garlic). The Singapore style BKT does not work since it's just pork in white pepper soup. If you're cooking the Klang style BKT, the herbalicious goodness of the soup seeps into the meat which you can then shred it pulled-pork style as the burger protein filling.
Congrats for passing 100K Subscribers
Your V1.0 burger is actually being sold in 7-11 in Thailand for quite sometime!
Looks fascinating! Wish I was there to try it. Interesting difference in word usage, where I am in Illinois, I've always just heard that style called a chicken sandwich with the meat having to be ground and pressed into a patty to become a burger.
You could do a bah ku teh burger like in the style of a French dip or Italian beef dip sandwich. Have the bah ku teh broth on the side to dip the sandwich in as you eat. Cook the pork ribs in the broth, then pull it from the bone to put in the sandwich. Not sure if mantou would work as the bun or some other bread. But pretty much no or very little veg in the sandwich?
Oh yum!!! Wish you were here in Australia ... I would be at Mei Mei every week (if we weren't in lockdown right now).
What's if you took your original idea with the rice burger patty but did it slightly thinner, and put that on the bun as well, maybe under the fried chicken, that way the taste of them rice is also fully present. I think the rice patty as well woukd be better if refridgerated overnight to dry out a little bit. But I think the combination of your finished chicken burger (that looks and sounds amazing), combined with the rice burger would be amazing.
Looks so good!! Nice one Lizzie.
Amazing work auntie liz.. Love from India 🇮🇳
Hi, don't know if it was suggested but would you make the fried Hainanese patty thinner (like smashing it then fried) and add it as a layer? Or even use a white bao instead of burger bun???