ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Adam Liaw is masterchef winner and fellow Malaysian, but we not gonna go easy on him. How is Yangzhou fried rice?
Original weejio: • Yangzhou Fried Rice | ...
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I feel like Adam Liew is not only telling a story to each ingredient but he's telling an entire history to each ingredient.
History class in a cooking video
I wish he told us which civilization each ingredient came from as well as its era of origin.
I've watched a cooking video where the presenter/the cook was telling a story about her childhood etc while cooking and not about the ingredients...
@Tinder in real life 🅥 can’t blame your mom for dropping you off at the orphanage
The Tolkien of Cuisine perhaps?
Adam is the goat for teaching cooking. His series' go over WHY the ingredients are chosen and what they're actually contributing to the overall recipe. Knowing that, you get more confident to swap ingredients and play with flavors since you understand the dish at a deeper level.
No one is opening up a video for something as quick as egg fried rice because they want the entire history of every ingredient
@@shisah5544 Yea, there's definitely not a youtuber that has like a 4 video series on it that's wildly popular or anything.
Just because you don't have an interest in cooking and how flavors work in a dish, doesn't mean nobody else does, lol.
@@jakeconnelly2441 🤨 man thinks you can’t have an interest in how flavours and ingredients interact if you’re not listening to a 40 min lecture on every component. What about uncle roger? He’s not interested in cooking?
@@lynnlow878 lamooo
While he is gegtting roasted here for his preaching (which I like actually LOL), I also really enjoy how he tells the story. And yes, I'm opening the original video now coz I wanna see it without those comedic cut.
Adam was my favorite Masterchef contestant - very sincere and devoted to his craft and a gentleman!
Malaysia is Malaysia it has the best fried rice
Adam not wholesome enough
Adam was the guy teached me how to make a ramen, he has whole playlist for that discribing each part. Nice chef for sure
Taught you (not teached you) 😊✌️
Adam has the theory in place...but he lacks cooking skillz
@ThankfulGamer I don’t think you win Masterchef by lacking skill
@@demirarol2201 contestants get days of prep time. The one with the best internet skill wins
@ThankfulGamer so this guy won masterchef so he gets a head chef position at a Gordon Ramsay restaurant. I don’t think any internet skill is preparing you for that. Don’t try to undermine someone’s achievements please. I’m sure he worked his entire life to get where he is and he overcame one of the hardest challenges to overcome. I do understand that internet skill helps but you need skill to make what you researched
I am so blessed to have the uncle title.
Whoa, fancy seeing you here
the most annoying and dirtiest chef is here
@@shirokanzaki15 thats you
Gj for the uncle title
Why no likes and replies?
I love Adam Liaw. Every single one of his programs is excellent. I could just sit there with SBS Food channel on all day and never get sick of his work. Smart, charming, funny, thorough. He's so good. Thanks for sharing him with the wider world, Uncle Roger!
“You want it to be drier than ex-wife.”
His sense of humor never fails to make me laugh.
But if you think about it, uncle roger say that the rice in kay's cooking weejio is drier than his ex-wife so he basically say use raw rice
So..uncooked?:D
falls where
Haiya, too dirty! but i like it
Ex-wife drier than a Egyptian pyramid.
I actually really like him talking a lot about the reasoning behind each ingredient. It's really helpful for people trying to really grow as chefs understand why certain ingredients are used the way they are and opens up creativity for growing chefs.
You might like another channel I watch - Chef Brian Tsao - he reacts to other cooking videos by explaining/discussing the methods and techniques being used and why it's done that way and has a pretty decent know how. It does make for longer videos but he imparts a lot of knowledge th-cam.com/users/ChefBrianTsao
That's what I love too. He's not just demonstrating how to make a dish, he is teaching the hows and whys, which is very useful if you are from a different food culture. If I don't have or like an ingredient, knowing its purpose in the dish helps me to choose an alternative ingredient.
@@mezz09smezzanine Chef Brian is great
When a chef has not much technique to show, all is left is stories. Watch some Chef Wang vids, you can watch him cooking with no words at all
I can't. My attention span is not that long.
His show was like a therapy for a 15yo like me back in the day 😂 it was soothing and everything he say gets absorbed to my brain.
He's like the opposite of Gordon Ramsay who's always seem to be in a rush. 😆😆
I agree, it's always a good time to watch Adam Liaw. Gordon's way too chaotic and loud for me haha. Btw he has a show called The Cook Up that you can watch on sbs food or sbs on-demand if you're interested. He has two guests on so it's not so focused on his cooking but it has similar chill vibes
As an Aussie I love Adam Liaw so happy U did a review of him he's a legend I know he describes alot in detail but trust me us Aussies need to learn from the beginning to finish 😂 I'm so pissed off no Sydney tickets to see you
@@skeleton5459 farrkkkkk bro U serious Ur a lucky dude
same
Still some tickets left in Brisbane and Melbourne. Can always make it a weekend trip
@@AnqiXu1988I have school and upcoming exam to prepare for sad..,
Tiki 2
th-cam.com/video/YatAytP-3_g/w-d-xo.html
😁
For those who are curious, Adam actually made a more authentic Yangzhou fried rice on his Destination Flavour China program, which has no garlic, spring onions at the end, and a lot more tossing. But he also did that in a commercial kitchen.
Nice recommendation. Just watched it and it was a phenomenally done video considering how short it was. Made me wish that he ended this video reacting to that clip as well since it pretty much covered everything that was commented on.
Great! Thanks for sharing!
yeah I think Adam baited Roger into making this video
some mf boutta pull up and time travel back in time to cook the first yangzhou fried rice for authenticity
Why are you ganboys so offended?
As someone who lives in a part of the world with next to no asian population or non-restaurant food culture at all, I really appreciate people like Adam who take the time to actually explain every step of the process, its purpose and why it is the way it is instead of just assuming everyone will know beforehand what something like chinese cured ham is doing for the dish and why the order in which ingredients are put into the wok matters.
Uncle Roger really went from "sorry children" to "hello aunties"
I screamed at that part
@@kairun3157 uhhh what?
@@strykebolten4485 he has down syndrome
I actually appreciated him telling me more about the steps and ingredients. Helps my understanding as to why.
yes, but it's not a history lesson, it's a recipe video, go, go, go. The five pages text can be written in the description
@@endless_universe2023 I disagree. If I want the quick rundown, I look at the recipe online, where it lists the steps. If I want to learn more, I watch a video to get extra input I may not have thought of, or to learn.
@@Matthew_Calmert I disagree to your disagreement, everyone learns differently, I’m an audio and visual learner so I need to see a video of someone doing it. That doesn’t mean that I want to sit in my kitchen with all my ingredients and wait for him to get through all the explanation when I just want to cook a quick meal. There should be a label for the different genres of cooking video: “How to cook” and “Why we cook with these ingredients” kinda thing. I’d totally be down to learn about the history and reasons for ingredients but not when I’m starving and hangry and just want to know how to cook the damn food.
@@Ragnar_Aevarsson As a cook by trade: Why you cook with these ingredients and how IS the recipe. You are being taught what each ingredient's use is so that you can substitute and omit as needed for your own iteration. Just aping their ingredient choice is not going to give you much information at all. If you're "starving and hungry", you shouldn't be looking up how to cook a dish, especially one you've never cooked before, and instead get something simple and light into you to offset the hunger pangs while you cook, and next time cook a fulfilling meal before you get to that stage.
Everyone loves Adam Liaw and he's funny too!
I'm loving his explanation of every ingredient etc. His voice is so soothing and I'm totally going to his channel after watching this and watch more of him!
Adam liaw's channel is all about teaching in a calm way. This is the appeal of his channel.
Also you should check out his dumpling school and ramen school playlists
Yeah, as someone who finds most cooking videos chaotic and hard to process, this is actually really nice. I'd much rather understand the process than just have Jamie Olive Oil destroying culture in a bunch of jump cuts or Gordon Ramsey bouncing all over the place.
@@snausagesmcqueef1604 Same. I prefer a calmer approach, because it's easier to digest and process. I feel like I'm learning something, instead of having all that chaos. Adam makes things easier to understand, because he's so chill and speaks calmly, instead of yelling or rambling at me. lol
I used to be subscribed, but I found the videos to be too long-winded to keep me engaged!
@@HesselFolkertsma Do you watch the jump cut videos that you have to put on 50% speed to even figure out the shopping list to make the dish?
That's why he's boring lolol
When he cooked egg fried rice, he picked a Uncle-Roger-toned orange shirt. That's true respect of egg fried rice.
Yeah I'm so surprised Uncle Roger didn't comment on that.
8:59 would be great if uncle Roger says "nobody want yellow spring onion, people want spring onion, not autumn onion"
fr
emotional damage
Yes, Adam Liaw was one of my fav in Masterchef Australia. Thanks Uncle Roger for reacting to his video.👍☺️
@@dexterroble6930 obviously he cooks while explaining for teaching purposes.you should watch his cooking in Masterchef Aus.his cooking was not 'so slow' at all.
@@dexterroble6930 why is your attention span so short? if you ever watched masterchef australia (esp their masterclasses), they explain why each ingredient is present in the dish
@@wrongamount sheesh bro sorry for not being a fan of masterchef.
And I have changed my old comment from earlier “I’m starting to get sleepy and he hasn’t started cooking yet” much better?
The dichotomy of Australia chefs:
Adam: *serene, calming, slow explanation of ingredients and authentic methods*
Nat: WHATS GOOD CHAMPIONS TIME TO THROW THE SHIT IN THE FUCKING PAN AND COOK THE FUCK OUT OF IT!!
🤣
I love them both so much haha
That's Australia for you - we do tend to go from 0 to 100 on the crazy, manic energy scale
Australia? Why? (I mean, "Australia" is a silly place.)
@@giuseppelogiurato5718 excuse me?
I love that he is telling a lot of details about the native ingredients and the whys .
We need a lot of informations in order to correctly discover, honor and passing on a culture, especially in cooking, with is the root of a nation
I love Adam Liaw. I hate it when people just show the cooking and not explain the why. He may make it like history class, but that was my favorite subject in school lol. I'd much rather have over explaining than under explaining.
Would help if the result matches the preaching.
Great stories poor results gets you a B+. Which means failure in Asian category. Try again.
History class was my least favorite class yet I’m still really interested
We just want to cook and ingredients
Its finallly HERE ÝES
th-cam.com/video/CWfd8OjWkwg/w-d-xo.html
I've had many versions of the Yangzhou fried rice in Cambodia, all of them taste like Jamie Olive oil's cooking, but this one by Adam makes me wanna try it again.
first
stop stealing comments ffs
oh no, this bot again
Xavier is everywhere
How u know what Jamie olive oil's cooking taste like?
I am SO happy you did a video on Adam. He deserves so many more followers! His video have taught me so much. I have several bookmarked that I go back to again and again.
i love Adam Liaw, his voice is so sooth, and his cooking is very close to traditional receipt. I'm Vietnamese, i love how he cooked Pho, i'm extremely picky on traditional food, i would not eat or cook if i don't have enough indigents, but Adam stick so close with traditional recipe. He explained so well why we need to pick this and that type of herbs, how is it make unique flavor for that disc, some other cookers just be like "oh you can use this one instead that if you can't find it", some people may not feel offended but if i say something to close to their culture such as " you can use instant ramen instead spaghetti if you can't find spaghetti" then they instantly feel offended. When you grow up with something traditional, you like how the way it is, when someone never grow up with it, and they change the traditional recipe, it truly hurt. i like Adam Liaw a lot, he is very passionate chef, and put a lot respect on traditional foods from other people culture.
Yep. He never tells, but explains. Sure, that approach is not for everyone, but works for those who enjoy and want to learn. Some want a checklist, while those like myself want to understand the checklist: why this instead of that..and that thing over there, how's it work with this and that?
Its finallly HERE ÝES
th-cam.com/video/CWfd8OjWkwg/w-d-xo.html
This is not just a food review channel. This is a cultural documentary that makes me appreciate our planet and I will support this channel till I'm an old woman. 👍🥰😋🥰
Interesting how the entire comment section seems to stand by Adam. Must be a really good cook.
Shhhhh, Adam is a storyteller. Not just a 'wham bam' recipe man. Love.
*provides thoughtful commentary on special/uncommon ingredient with potential substitutions*
“It’s free Real Estate.”
Adam is an awesome guy, doing South Australia proud 👍
His videos are meant to be entertaining & instructional, not just quick assembly recipes.
He specialises in presenting the history of food and dishes on his many TV Shows...
He ALWAYS wears his Audemars Piguet watch. I suspect it was a wedding present from his wife or family 😆
"Slower than Starbucks WiFi" - Uncle Roger. 😝😝
Loved Adam from his "MasterChef Australia" time and win. ❤️ He is an amazing chef! 🧑🍳
Adam is one of my favourite chefs. He is focused on educating the viewers. You should check out his back story. He is incredibly intelligent. He finished high school at 15 and got his law degree at a very young age.
OH MY GOD, HE LAWYER AND HE KNOW HOW TO MAKE YANG ZHOU FRIED RICE.Perfectio
@@dvy1683 Yup, he quit his job to be a chef.
You can’t diss Adam liaw, we protect him at all costs.
Well I will diss him in response to this comment. His fried rice isnt great
@@dvy1683 L + fatherless comment + ratio
@@real.silencewench Sir, this is TH-cam
@@IanChristopher didn't care
@@real.silencewench care enough to comment
As a kid my mom taught me to make yangzhou fried rice but I never knew it was considered most traditional and because almost everybody in my family including my aunties and uncles knew this version I just figured it was normal and was what everybody did. I wouldn’t eat any food that my family didn’t make unless it was ice cream so I never got to really learn how other people make it
Uncle Roger will always find a way to roast Jamie Oliver out of nowhere 😂😂
Well he does have it coming😂
watch Jamie Oliver's Chilli Bongo Turkey Recipe
still some of the funniest spoof videos i've ever seen ...it's so good i have to watch them multiple times
It's not an uncle Roger video if he's not roasting Jamie Oliver 🤣🤣🤣💁🏿
YAY-UH!
YEEEESSSSSSSS!!!! I love Adam's channel! there are so many great recipes. It's definitely one of my favorite channels on youtube
My wife and I always get so excited for a new video! We love you Uncle Roger!
So many bots
"That not slow motion. That actual speed of his chopping."
I'm dead.
1:00 the small cleaver is for chopping food, the big one for TH-cam reviewers.
He just let you know he is prepared and willing 🤷♂️
Adam has a video series in his channel where he goes in depth about Ramen. It is beautiful.
Love how beautifully he explains the cooking process
@Don't Read My Profile Photo the 2010s called. They went their joke back
@@subhajitdeysarkar9724 2010s? Lord, the 2000s themselves!
Uncle Roger is hilarious
Ha
Excellent
Nice
Nice
👍🏻
My husband is from China and both he and his family put garlic in their fried rice…. Not every Chinese family does it the same which is why there are so many variations 🤭
You know you're doing well with Uncle Roger when most of the insults are about you and you're kitchen and not the food.
1:11
My disappointment when I didn't hear ''sorry children''
As a Chinese I have to say it is not the authentic Yang Zhou Fried Rice but he still did a good job! The most authentic one is to pour the egg liquid into the boiling oil wok and fried them then drain them so the egg become striped so the whole rice is fully golden... Fuiyoh!!!
@Darkstar yes
Adam Liaw is a legend! Everything he does on his channel is pure gold!
Finally Adam Liaw is noticed. He's so good and underrated.
Not in Australia - we love him.
7:10 I like this bit especially, because the music used in the video combined with his soothing, listenable voice is unintentionally a perfect combination to fall asleep to.
You could put that video on before bed and plummet into dreamland in mere minutes.
cooking starts at 7:29 😂
Literally almost the entire video lmao
I thought you was joking but then that's actually true lmao
No wonder why i saw comments about him cooking so slow 💀
yeah I was like... the way Adam talks is like reading a bedtime story lol
xd, The moment we all been waiting for
I think he was busy in talking that's why he accidentally overcooked the eggs 😂😂
9:21
Adam Liew is one of my favorite youtube chefs. I hate most of the YT personas where they overdo it so much. Adam's calmness etc is so enjoyable.
Tip: if you want your Yangzhou's fried rice to be yellow coated perfectly, use only egg yolk or cashew oil.
Leftover egg white can be steamed and then chopped into fried rice.
Yep. That's what I do!
I always hated separating yolks and whites cuz I don't want to just throw away half an egg, gonna have to try the method you described!
There's also a way where you mix the egg and rice together evenly before stir frying it. That's the easiest method to coat it perfectly that I had seen. I'm unsure of the drawback though.
@@mira-rara The rice will become sticky & clumpy obviously? There's no golden template for fried rice recipe, just do what suits you.
@@mira-rara yep...mix the egg with rice before frying is the best method to make the golden fried rice 黃金炒飯/金包銀炒飯, and if the jasmine rice is cooked properly, the rice should not stick together, so I don't agree with Vu in this point
Uncle Roger is an internet treasure.
How do u feel about having 5 bots reply to your comment
6 now
@@notafish8229 Dude it’s CRAZY annoying. I turn my notifications off when they start flooding my phone. How and why did this shit start happening? Cheers, dude. 🍻
@@thegodofpez this is probably one of the youtube problems... those annoying spambots
@@shirokanzaki15 No joke! I hate it. I expect it on porn sites, not here.
As an Aussie I still remember when this dude was on masterchef australia 🤣 good to see he's still vibing
I didn’t realise he was until I read this comment now i recognise him!! 😂
Love Adam’s videos. Tbh I like all the extra info about dishes he provides
3:49 agreed, and it feels like we stole the whole French dictionary for ourselves for some reason.
The raw ability of Uncle Roger to spiritually scar Jamie Oliver across all of time and space is incredible. Great video too.
Adam is teaching angmo lang how to cook. The history lesson and the “why” is expected.
Lol
Angmo lang = white people / gwailou (not racist 😭)
I love chef Adam Liaw, he is one of the guys I watched when I started cooking :) even when TH-cam isn't a much of a thing yet, and it's just cable tv.
Personally I think the bright kitchen color would help to identify any spots that need cleaned and help keep the whole area cleaner.
The tradition method of YangZhou fried rice actually put spring onion at first. It will give the spring onion some crispy toasted smoking flavor.
We don't use garlic in YangZhou fried rice.
In some alternative version of the YangZhou fried rice, we add shrimp and mushroom.
Adam is such a great teacher and cook. Love watching his videos.
I love Adam for his additional insight!
Uncle Roger: Can’t find a mistake in his cooking
Also Uncle Roger: Talks about the music and him talking
No garlic
1:29
what comming next?
Spring onion? or Morgan Freeman ? xD HAHAHAHHA
Green onions have two parts the white and the green. The white part can be cooked like a regular onion while the green part is what’s used for garnish.
"if the most colourful thing in kitchen is you, you fuck'd up!" - amazing thank you for making me laugh on a tough day.
7:17 Better fake yawn than Alex wassabi's at face off.
I'm with Uncle Roger on the spring onion, if you put it in early it will wilt, and even burn. Even the garlic (if you're using it) should probably go in after the veggies because as you can see it's already starting to burn by the time Adam adds the spring onion. Probably start with your choice of pork product to get the fat rendering, then vegies in the order they take to cook, followed by the chicken, then garlic if you're using it then spring onion. I could be wrong though (and probably am)
It’s amazing to see how far Uncle Roger has come - this video featured so many people he’s met around the world
4:21
"Donate now to help Adam look less like budget Joshua Weissman"
🤣🤣🤣
In comparison to british cooks he don't just say that something tastes beautiful, he tells you what it actually contributes to the dish. That guy is really doing well
British chefs don't do that, this guy just chats shit for no reason
@@chadthundercock5641 british chef always do that, in every video, multiple times. If useful information is shit to you, then you should stick to a microwave instead
@@djneonnights no they don't
@@chadthundercock5641 yes they do, shall I mark you under every single one?
@@chadthundercock5641 I hope you can see it, if I mark you under other videos :)
2:18 but uncle roger that is how you know they are asian dad. 1 word for normal people = 100 for asian dads(idk if its actually asian dads or just my dad). My dad streches like a 5 min to 10 min conversation to an hour conversation. And then he has the audacity to say "wait".
Mr Roger never fails to brighten up our lives. His quick wit and sense of humor when it comes down to his food reviews are just incomparable to a certain degree. Times are tough these days, and we always need something to steer our own attention to something that truly makes us happy.
***** uncle roger 😜😜😜
Quick wit would imply his show isn’t scripted….
theres like 3000 bots in the replies of this
@@alicialiu9412 innit, another one above me
"Times are tough these days, and we always need something to steer our own attention to something that truly makes us happy." - please get some professional help if this is what these videos are doing for you.
At 6:28, the "crack on flat surface" thing is actually a myth. A raised edge transfers the energy much better, for the same reason that knives cut things more easily than hammers. If the point of impact is smaller there is less surface area that the impact is spread over, so the force is more concentrated, and helps the egg to crack in such a way as to be conducive to pouring its contents into something. I have an egg for breakfast most mornings. I was cracking them on flat surfaces "because you're supposed to. I would smash them onto the surface, or not crack them enough, or egg shells would fall into it, or for some reason the yolk would break, or the main crack would be longitudinal, not latitudinal. I started cracking them on the edge of the spatula i use to flip them and i have never had an issue since i started doing it that way. The common argument i see that "it's better for physics reasons" doesn't hold weight if the object you crack it against doesn't move. The other common argument that "shell fragments get in it" also did not occur for me, and over the past few months I've been having an egg a day, so i have had plenty of opportunities to test the idea. It's been empirically tested by me and physics theory (wider surface area of contact means less efficient transfer of force) backs up what I'm saying. I also cracked them into a clear bowl to make sure i wasn't getting any shell in it, and i was not. When i cracked eggs on a flat surface, i did. . I have never once been able to crack an egg one handed by cracking it on a flat surface, but by cracking on the edge of something i can do it because it breaks better, in a more consistent pattern.
dang bruh
Review is the most hard word to say for Uncle Roger.
"me me" is a close second
lol bots after bots
Just started watching uncle rodger within a week. Love it and im happy to see a NEW WEEJIO!!
Adam chopping:
Uncle Roger: 1 century later
10:09 Where's the "sorry children"?! 😂
Hello aunty
The kids don’t know what it means
9:50 He not tossing becouse the wok overcrouded and if he toss the wok food fall out. Love your vids Uncle Roger. :)
Adam Liaw is a true gem. Love his stuff.
I actually love his talking because it’s all about purpose. Why he’s doing it, why he picked that ingredient etc.. one can learn a lot from Adam. Unlike a lot of bloggers that tell you how much their aunts friend loved something on their vacation to the Hamptons last spring
I actually appreciate all the explanations. That’s why I watch Chef Brian Tsao’s commentary.
His kitchen looks like heaven because Adam is an absolute angel!
I actually like how he explains things. I'm that one person who grew up watching good eats.Everything was explained to me lol I got a history lesson for my cooking lessons lol.
I love Good Eats, but Adam kind of rambles to me. There's still information and history there to learn, but it's said with about 3 times as many words as needed. Just like my comment.
@@gelatinguy I can see that.
I guess I didn't mind that much lol.
Gold over sliver is normally done in restaurants where the wok is able to heat up the rice nicely.
Chef will only add in the egg when the rice is dancing in the wok. That indicate that the rice is well heated up and the egg will be nicely cover over the rice making it golden rice.
A good fried rice is golden in colour and you won’t see any pieces of egg. 黄金炒饭
Polish cured ham works and you can get anywhere in the UK from a Polish Eastern Euro shop.
In Vietnam when we do Yangzhou fried rice, we also mix the egg and the rice first, then put the combination into the wok. When cooked the rice would be golden, looks go good.
That would be "gold over silver", effectively. Just mixing it outside of the wok which dirties an extra bowl, and makes it more annoying to scrape into the wok.
As a Chinese guy, I think it’s ok to add garlic to the Yangzhou fried rice. And the guy adding spring onion first just because he want to add more flavor(爆香) to the oil. He can alway add more spring onion to the fried rice when it is ready to serve but he didn’t
Same I love garlic
Same Chinese here, spring onion first maybe ok but no garlic in Yangzhou fried rice for sure.
I've been watching Adam Liaw forever, I adore his content. So happy to see him on here! I hope you review more of his recipes!
@5:25...dat not slow motion....I died...that was so funny
I think it's important for many people that you show the cutting of each ingredient separately, as some people want guidance on that as well.
Adam will always be my favourite Masterchef contestant. I still drool over his Pot Pork Stew that he made in, I believe, Pressure test.
7:12 I think uncle Roger is a little bit too critical on nephew Adam when he is giving a good explanation about the gold over silver method.
There’s a standard published by the city of Yangzhou on what an authentic Yangzhou Fried Rice should be. One notable difference from here is the eggs should be almost deep fried so that it is stringy. Here’s a video demonstrating that technique: th-cam.com/video/Ka7EG8y6ocw/w-d-xo.html (Mianyang is also a very famous food content creator in China)
At the very least, the oil that Adam used to cook the eggs was not nearly hot enough. There was no air trapped inside the eggs so it wasn’t fluffy. When making Chinese-style fried rice, always use hot hot hot hot hot hot hot oil to scramble the eggs.
I don't understand Mandarin but she made it so easy to follow and I loved everything about her video. So cute
Why does Adam look like a main menu to a video game, maybe an inventory tutorial or something, the bgm just adds to that vibe lol
"you can not chop pea" Uncle Roger has obviously never met my older brother. When we were younger he made me cut peas in two for the russian potato salad we were making. And my young and dumb brain fell for it!
As soon as I see Adam Liaw, my blood pressure normalizes. He is absolutely the best. ♥♥♥
Hey, Uncle. My favorite uncle is coming to Taipei, and tickets are sold out. Haiya! You are right by my house in New Taipei City. It hurts. Can you ask uncle Nigel to leave a stone on the back door to come in? thanks. I'd hate to miss you guys. AWESOME that you sold out the place. Just a few stops away. cheers
I like how he changed it from "sorry children" to "hello aunties" 😎😎
Uncle Roger never disapoints with fried rice reviews.