Your repertoire of deliberating culinary expressions makes me chuckle all the time, while it's both interesting and entertaining to watch that you have done away with the intricacy of Asian cooking in its best possible light.
Thanks a lot for sharing .. I cooked for dinner without the prawn and it turn out so yummy...kids like it ..plus a side dish of slice cucumber and fried wings..just perfect... thanks..nx time we will have for lunch ...
Woow!Ah Pa, I want to make that recipe. We usually sauté that here with garlic, even without egg😊Fried Rice of the Philippines we usually eat in Breakfast. watching from the Philippines 🙂
Hi Cooking Ah Pa, for the garlic oil, how long will it last before it becomes rancid? I have some leftover oil and it doesn’t last very long before I have to throw it out. Wonder if it is the same for garlic oil or any other seasoning oil? Am going to try this recipe, by the way.
Separate the garlic crumbs and oil..freeze the oil and the crumbs..you should last further more than a month..you can use a ice pick/knife to break up into cube
If the prawns are big then it will be best to fry lightly in oil first and later add it back into the wok with the eggs frying. I see the prawns are still quite white even after the fried rice is done. It will save a lot of time if prawns are cooked first. Ah pa shows the recipe in a simplistic and easy way...Everybody can learn it easily.
Ohhh learn new thing today that green colour ,always clean that out as I thought it's a dirty part of prawn like the food they eaten,didn't know thats an egg prawn so from now on I'll leave that with the prawn
Hi 👋🏻 Ah Pa.. Can you make a video showing how to devein prawns without peeling the prawns shell and tell your fans why devein prawns is so important. I’m sure most people eat prawns without deveining it. I just want young people eating big prawns outside how to see whether it’s devein or not devein. Thank you and hope to see this video soon.
The recipe seems good but I think cooking fried rice using this stove is not suitable and don't really bring up the "wok hei" , but overall ah pa's fried rice still looks good 😊
Good job, but I’d stir-fry those prawns before adding the eggs. Also, I believe the original recipe includes chicken bouillon powder instead of light soy sauce.
@@CookingAhPa like you, I grew up thinking MSG was “bad” for the health. It wasn’t until immigrating to the US that I did a more research into the subject and learned that MSG is nothing more than a combination of sodium (salt) and glutamate, an amino acid that is abundantly in nature and present in everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. I’ve attached a link for your review: health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
Oh, to me it’s not about msg being “bad”, more on the after taste, as in whenever i eaten food especially with excessive MSG outside, i can end up extremely thirsty and insomnia for whole night. I am fine eating foods with MSG, just that at home, i will control the intakes for my family members.
You really do need that jet fire for a good wok fried rice, I think you're mashing up the rice too much,.. but overall I'm sure it would be pretty tasty.
he using induction cooker ,confirm wont able to do that wok hei flavour but at least the rice will be become separated grains ,that my ideal of fried rice
Your repertoire of deliberating culinary expressions makes me chuckle all the time, while it's both interesting and entertaining to watch that you have done away with the intricacy of Asian cooking in its best possible light.
Thank you Ah pa.,I used to follow your vlog few years back,now I am just following your vlog.nice video.
Thank u
Thank you for sharing, will cook tonight.
Thanks a lot for sharing ..
I cooked for dinner without the prawn and it turn out so yummy...kids like it ..plus a side dish of slice cucumber and fried wings..just perfect... thanks..nx time we will have for lunch ...
Nice yummy recipe. There are so many ways of fried rice. Yours are easy and simple to follow...
can ah pa do a few simple breakfast fares for a work day fast and easy recipe in 20-25 minutes
?
thanks for your sharing Ah Pa. i actually have a question, what is the brand of light soy sauce that you used? hope you can help me out 😄
Orchid Brand
good job!
Your English is fine, it will improve in time, keep up the 'wok' frying and love this recipe by the way.
I tried today, nice 👍 thank you ah pa for the detail explanation 😁
Thanks for trying
Hi
What's the brand of non stick wok are you using?
Thanks
Oh, that’s from china called Supor
Ah pa. I really love your cooking style
Thanks Jason
@@CookingAhPa really hope I can learn more from you 🙏🙏🙏
U can find different playlists and over 900 videos here, all latest videos included ingredients list as well
@@CookingAhPa thank you ah pa. I just pray if I have questions I may ask you
Thank you
Woow!Ah Pa, I want to make that recipe. We usually sauté that here with garlic, even without egg😊Fried Rice of the Philippines we usually eat in Breakfast. watching from the Philippines 🙂
Thanks for watching
@@CookingAhPa you are welcome sir, Thanks for Noticing me🙂
Hello Ah Pa. Many of your recipes appear to be inspired by Roland Lim of Spice 'n' Pans. Any relation?
Yes, we both chinese
Hi Cooking Ah Pa, for the garlic oil, how long will it last before it becomes rancid? I have some leftover oil and it doesn’t last very long before I have to throw it out. Wonder if it is the same for garlic oil or any other seasoning oil?
Am going to try this recipe, by the way.
I usually finish my garlic oil in about one month then will make fresh garlic oil again
@@CookingAhPa Wow. Ah Pa your English getting better and better. 👍
Separate the garlic crumbs and oil..freeze the oil and the crumbs..you should last further more than a month..you can use a ice pick/knife to break up into cube
looks very delicious!!
Hi Ah Pa, how to hv prawns crunchy like those served in restaurants?
Fresh and not over-cooked, usually cooking time for prawns is about 3-4mins
can i use ginger oil instead of garlic oil?
It’s ur preference
I like the way you laugh Ah Pa! hahaha
Going to cook it for lunch..Yummy
Gonna make it on weekend , thank you ah pa
are u sure 鼎泰丰fried rice cook like this？
If the prawns are big then it will be best to fry lightly in oil first and later add it back into the wok with the eggs frying. I see the prawns are still quite white even after the fried rice is done. It will save a lot of time if prawns are cooked first. Ah pa shows the recipe in a simplistic and easy way...Everybody can learn it easily.
Yes, what u suggested is what many restaurants will be doing too
Cooking ah can you pls show us how to devein without removing the prawn shells????😏😏😊😊
Ah Pa tried before, failed, lol
@@CookingAhPa Failed?? What do u mean????🤔🤔
Meaning i tried to remove the vein within removing the shell, but failed
Oic. Nvm try again
Ohhh learn new thing today that green colour ,always clean that out as I thought it's a dirty part of prawn like the food they eaten,didn't know thats an egg prawn so from now on I'll leave that with the prawn
炒得漂亮，給你按讚分享訂閱開啟小鈴鐺😂
谢谢
Hi 👋🏻 Ah Pa.. Can you make a video showing how to devein prawns without peeling the prawns shell and tell your fans why devein prawns is so important. I’m sure most people eat prawns without deveining it.
I just want young people eating big prawns outside how to see whether it’s devein or not devein. Thank you and hope to see this video soon.
The recipe seems good but I think cooking fried rice using this stove is not suitable and don't really bring up the "wok hei" , but overall ah pa's fried rice still looks good 😊
油也沒熱，蛋也沒煎香，蝦香亦未炒出，蝦油未見？只是把料放入爾！
Maybe we can pan fried the big prawns first before putting the eggs 😁
Ya, good idea
The prawn is overcooked n wont be crunchy..Ah Pa...
Cooking ah pa can cook the prawns first then add to the rice
Ah Pa cannot flip wok never mind. Ah Pa is still cool hahaha
Tqtq, haha
Good job, but I’d stir-fry those prawns before adding the eggs. Also, I believe the original recipe includes chicken bouillon powder instead of light soy sauce.
I dun use chicken powders in my home cooking
@@CookingAhPa like you, I grew up thinking MSG was “bad” for the health. It wasn’t until immigrating to the US that I did a more research into the subject and learned that MSG is nothing more than a combination of sodium (salt) and glutamate, an amino acid that is abundantly in nature and present in everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. I’ve attached a link for your review:
health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
Oh, to me it’s not about msg being “bad”, more on the after taste, as in whenever i eaten food especially with excessive MSG outside, i can end up extremely thirsty and insomnia for whole night. I am fine eating foods with MSG, just that at home, i will control the intakes for my family members.
Many ants on ur wok
sedapnya
You really do need that jet fire for a good wok fried rice, I think you're mashing up the rice too much,.. but overall I'm sure it would be pretty tasty.
he using induction cooker ,confirm wont able to do that wok hei flavour but at least the rice will be become separated
grains ,that my ideal of fried rice
Ah Pa, your cooking surface has many 🐜 🧐
Very disturbing indeed, cannot get rid of them
Hi 👋🏻 Ah Pa, just get cello tape and stick bay leaf around surrounding area and ants dare not come again
Let me try, tq
You’re most welcome 🙏🏻
Pork belly fried rice
Rice
Garlic oil
Egg
Spring onion
Fried garlic
Soy sauce arround the wok
L
just use mandrin thank you because your English is not as good as you think
Talk too much .. annoying