You're an excellent chef. I've followed a few of your recipes and it turned out perfect. Thank you so much. Looking forward to more of your cooking videos 😊
I have cooked it right after I saw your video. I skipped the pork belly and dried scallops but put 2 sausages. Thanks so much for the video. It turned out to be so delicious 😋
Thanks for the recipe! It was clear and easy to follow. My hubby gave it a 4 out of 5 rating, a rarity for my cooking 😅. Missing 1 star cos I used taiwan sausage instead of lup cheong
Hello from States! Thanks for this rice recipe, Dr. Tay! I just subscribed & look forward to practice Sg dishes from your channel. Hope all is well with you & the family!
Dear Dr. Tay, thanks for your video. I am a big fan and am particularly appreciative of your coverage of local specialties, like your series on Roti paratha. There are many videos on glutinous rice chicken.. Gnor Mai Kai.. on the internet, but this video is unique, thanks. I have a challenge for you. I live in Europe and do not really miss the restaurant style lotus leaf wrapped Gnor Mai Kai, but I really miss the simple version gmk that is sold by the pow shops (some are now chains). These have a completely different taste, steamed in little metal shallow bowls. They have very few ingredients, often only a few slices of chicken, and only lightly coloured so apparently no dark sauces. I cannot find this recipe and would really love to hear from you if you could research this, with the famous pow shops or your favourite ones and do a video on this local special dish which has almost no relation to the lotus gmk. Could you please do that? I know many Singapore and living abroad miss this. Many thanks. Or, if you know of some videos covering this local gmk, please let me know. (Or anyone else who might know, please forward).
@@ieatishootipost Thank you so much Dr Tay, cannot wait to see your findings and experiments. Had actually given up that you would see my request and am so happy you were interested too. Thanks again.
阿姨建议:soak 浸泡糯米glutinous rice 于清水water一个小时one hour only. Then steam it,然后，放一点水在糯米里大火蒸20分钟，从视频522-555，男主播炒的料，加入蒸好的糯米饭里，把料和饭拌匀再蒸20分钟，就可以吃到有香料的糯米饭了。试试看。 totaly,used 40 mins to steam the G rice.
Yes, that is the traditional way of doing it. This is another way which I find results in a lighter, healthier rice as some of the starch is removed in the first stage of the soaking. And frying the rice while adding water gives it a nicer texture and more char flavour on the outside. You should try it and see the difference.
Thank you Dr Tay for this recipe. Fried yesterday this is super yummy, we loved it & this will be our fried glutinous rice recipe 😋 👍👏 Have a blessed week🙏
Followed your recipe but excluded the sugar as the sausage & peanuts were sweet already. The dish was a success & the family loved it. Thanks so much Doc & looking forward to more recipes from you soon. Cheers!
The 30 minutes of soaking releases the sugar from the glutinous rice. But towards the end, sugar is added back into the rice to balance the saltiness. Argh!
In a lot of glutinous rice recipes they have to steam the rice. I wonder why you skip the steaming part. I am from Singapore and love and miss all, Nonya food like bak chung satay rojak hmmmm kuay bolu kuay bangkek. Those were the days
Its another way of cooking the glutinous rice which I feel gives it a more chewy texture and a bit of char. Also, it makes it easier for those cooks who don't have a steamer.
@@ieatishootipost That;s good I don't have a real steamer and I am really glad to skip that step. You talk and sound like a Singaporean and a Teochew at that. Hello Ka Ki Nang
Oh, you should watch Marco Pierre White! Haha! th-cam.com/video/cogUNBP83r0/w-d-xo.htmlsi=fSgwb5Ux7QhBO2_t Maybe you want to comment about not using gloves to handle the cooked food too?
We doubled the recipe to cook for more people and it was delicious! Will definitely be making it again! Highly recommend!
Oh great! Glad you like it!
Sorry, I’m trying to learn to cook tomorrow. You mentioned 2 cups, u mean the normal coffee cup or my rice container plastic cup? Paiseh, many thks
Ive been soaking the dry ingredients in water but your method of infusing the sauces/wines is much smarter!
Glad you approve!
You're an excellent chef. I've followed a few of your recipes and it turned out perfect. Thank you so much. Looking forward to more of your cooking videos 😊
@@ronniefoo163 Thanks for your very kind words! Glad you like my recipes!
I have cooked it right after I saw your video. I skipped the pork belly and dried scallops but put 2 sausages. Thanks so much for the video. It turned out to be so delicious 😋
Thanks for sharing. I watch your video n improvise into my mum's receipe. Wow nice.
Looking forward to trying to make this recipe 🥰I’m sure it is going to be delicious 😋 thank you
Hope you like it!
What a wonderful instructions of this recipe!
Thanks!
Looks so yummy i try it, thanks for the recipes sir
Most Welcome!
Thanks for the great recipe and demo!! Mine 1st attempt was perfect and delicious!!
Well done!
Hi iam going to try your way of cooking thanks
Hope you like it!
Nice One Doc! Thanks a Million!
Welcome!
Thanks for the recipe! It was clear and easy to follow. My hubby gave it a 4 out of 5 rating, a rarity for my cooking 😅. Missing 1 star cos I used taiwan sausage instead of lup cheong
Well done! Next time use XO lup cheong and get the 5 Stars!
Really looks tasty. I love glutinous rice. Also Bak Chang & Nyonya Chang.
Me too!
Hello from States! Thanks for this rice recipe, Dr. Tay! I just subscribed & look forward to practice Sg dishes from your channel. Hope all is well with you & the family!
Welcome and thanks for subscribing!
Dear Dr. Tay, thanks for your video. I am a big fan and am particularly appreciative of your coverage of local specialties, like your series on Roti paratha. There are many videos on glutinous rice chicken.. Gnor Mai Kai.. on the internet, but this video is unique, thanks.
I have a challenge for you. I live in Europe and do not really miss the restaurant style lotus leaf wrapped Gnor Mai Kai, but I really miss the simple version gmk that is sold by the pow shops (some are now chains). These have a completely different taste, steamed in little metal shallow bowls. They have very few ingredients, often only a few slices of chicken, and only lightly coloured so apparently no dark sauces. I cannot find this recipe and would really love to hear from you if you could research this, with the famous pow shops or your favourite ones and do a video on this local special dish which has almost no relation to the lotus gmk. Could you please do that? I know many Singapore and living abroad miss this. Many thanks. Or, if you know of some videos covering this local gmk, please let me know. (Or anyone else who might know, please forward).
I have been toying with the idea for a while now. So its time to get to work!
@@ieatishootipost Thank you so much Dr Tay, cannot wait to see your findings and experiments. Had actually given up that you would see my request and am so happy you were interested too. Thanks again.
阿姨建议:soak 浸泡糯米glutinous rice 于清水water一个小时one hour only. Then steam it,然后，放一点水在糯米里大火蒸20分钟，从视频522-555，男主播炒的料，加入蒸好的糯米饭里，把料和饭拌匀再蒸20分钟，就可以吃到有香料的糯米饭了。试试看。 totaly,used 40 mins to steam the G rice.
PS,补上，糯米: 水=1:0.7=G rice: cool water
Yes, that is the traditional way of doing it. This is another way which I find results in a lighter, healthier rice as some of the starch is removed in the first stage of the soaking. And frying the rice while adding water gives it a nicer texture and more char flavour on the outside. You should try it and see the difference.
Thank you Dr Tay for this recipe. Fried yesterday this is super yummy, we loved it & this will be our fried glutinous rice recipe 😋 👍👏 Have a blessed week🙏
Glad you like it!
Looks soo tasty!!!!!! Can I know what sort of frying pan you need to use to get that beautiful char?
Actually any pan will do.
Followed your recipe but excluded the sugar as the sausage & peanuts were sweet already. The dish was a success & the family loved it. Thanks so much Doc & looking forward to more recipes from you soon. Cheers!
@@kathykamala8743 Glad you liked the recipe!
@@ieatishootipost Ahhh, i see..
Thank you for sharing. Looking forward to following all your post
Thank you very much.
This is a great recipe, succeeded on my first attempt! Thank you so much Doctor!
Congrats and thanks!
Oh my... How much is that bowl of glutinous rice selling. Look so tempting. 👍❤️
Thanks. It’s not for sale unfortunately. Try making it! You’ll feel a great sense of satisfaction.
Dr Leslie, please write a recipe book!
OK
your video and recipe is serving for how many pax? i will like to try many thanks
That’s 2 cups of rice so will likely feed 4-5 people depending on appetites. 😀
Hi Doc, another yummy recipe from you. 👏🏻 Thank you 🥰. I cooked it last week and it turned out perfect. I am going to try your other recipes too 😊
Pleasure is all mine. Glad you liked it!
Hi. Won't soaking the rice in boiling water (half) cook and expand the rice?
Yes, it will and that is part of the strategy
OK. Thanks.
is it due to soak boiling water thus after rice frying , no need to steam?
Yes, but you do need to fry the rice longer and add water
Cooked for senior neighbours today. 👍🤓
Good on you! Well done!
thànks for sharing
You are welcome!
Now, am planning to cook this kind of glutinous rice but I may skip dried scallops and use beef instead of pork belly...wish me luck...
Good luck!
Thanks for your video. It looks like "bringhe" a Filipino dish. The differences are the sauces..
Oh, I was not aware of that dish! Thanks!
What Chinese wine is that, name, brand n where to buy??? Thks
Hua tiao wine. Can find at supermarkets
@@ieatishootipost
Thks for you info.
Hi, your recipe calls for 2 chopped garlic but I didn’t see you add the garlic before frying the pork in the video. Is garlic required?
Yes, better with garlic but you can always omit it.
@@ieatishootipost hi, thanks for your reply and also for sharing this recipe. I just tried making it and it’s super duper good and easy to do 😋👍🏻✨
Can we fry with steamed glutinous rice?
Sure, that would be the method most people employ.
Hi Dr, for your 2 cups of rice, is this the Ang moh cup or the chinese rice cup of measurement?
Its the normal Rice Cooker cup ie 180ml
yummy
Thank you!
Chinese wine is it 花雕酒？
I think it is yummy but I would prefer using fried peanut instead of canned ones. Well it's a personal preference.
Sure! Fried peanuts are nice too!
Always wanted to try making it but the directions are always: soak rice overnight.
Bleh, can't plan that far. Will try the hot water trick.
How did it go?
So much work...i probably fry it and then steam it all the way
Steaming is extra step of preparing the steamer and then having to wash up extra equipment
Im sorry, didnt mean to offend you, but personally for me standing and stirring is tiring.. but then thats my opinion ..yr recipe however is delish..
The 30 minutes of soaking releases the sugar from the glutinous rice. But towards the end, sugar is added back into the rice to balance the saltiness. Argh!
It’s more to reduce the starch.
In a lot of glutinous rice recipes they have to steam the rice. I wonder why you skip the steaming part. I am from Singapore and love and miss all, Nonya food like bak chung satay rojak hmmmm kuay bolu kuay bangkek. Those were the days
Its another way of cooking the glutinous rice which I feel gives it a more chewy texture and a bit of char. Also, it makes it easier for those cooks who don't have a steamer.
@@ieatishootipost That;s good I don't have a real steamer and I am really glad to skip that step. You talk and sound like a Singaporean and a Teochew at that. Hello Ka Ki Nang
But is it ok for diabetics to eat that?
Not too much
You ate half of the rice before you were finished! Lol 😆
Hahaha...haha....ha........
The flooding in the train is very dangerous.
Yes it is...... what does that have to do with glutinous rice?
You put your tasting spoon back in the cup after you tasted the liquid. That is a big no-no in cooking.
Oh, you should watch Marco Pierre White! Haha! th-cam.com/video/cogUNBP83r0/w-d-xo.htmlsi=fSgwb5Ux7QhBO2_t Maybe you want to comment about not using gloves to handle the cooked food too?
@@ieatishootipost Generally, in most cultures, other people don't want to eat someone else's spit.
@@fialee8ca132 Thanks! I got your point.
Chinese food will never put mirin 😅
Never say never! This is Singapore food! We add Malay, Indian, Western, whatever works to make the dish better!
Asian risoto😂😂
Chinese risotto to be exact.
Bad decision to use such fatty pork! You've not heard of meat-fat leading to high cholesterol level, doc?? Heart attacks!!
Eat everything in moderation. If you have high cholesterol levels, then use lean pork.