You can try to fry the ikan bilis right after you blanch it, don't leave it for too long as it will become soft. There are other factors too, the ikan bilis will not be crunchy if it is not fresh.
Today I have made ths and follow according what you teach, it tasted very yummy, best of the best, thank you sifi, my next new invention will be mixed this pork into the balacan, with raw chilli
In Balkans (Europe) we eat them dry. We don't cook them in water at all. We add milk for even color (half of glass for your amount) when they start bubbling. The result is crispy, dark golden to brown delicacy. Yummy 😁
豬油捞飯，一粒荷包蛋，靓酱油，人间美食
我昨天才做了豬油；一和二的步驟一樣，但等三步驟是在煱下點泠水，下肉，大火燒開誏水蒸發，水蒸發完後，中火，油就會慢慢迫出來，這做法，豬油凝固後，雪白漂亮。
至於豬油渣，起煱後，立刻放點鹽和茄理粉，是一道很要吃的零食，也可撒在幹撈面上。
這零食是欲罷不能，吃不停口的。
谢谢你的分享，我们又长知识啦！
哎哟你的做法和我很接近哦。我为了猪油比较白色我是用小火慢慢熬的。猪油渣也最后剩一点油在锅里，开大一点火炒酥然后捞起加盐，当零嘴超级无敌美味😋
原来炸猪油渣还可以当零食吃的，又学到个新吃法啦😋
这样可以保存多久？是咖喱粉吗？
为什么我每次水干后当猪油要开始出油时 猪油就开始沾嚄了 这点我一直想不明白 是沾的蛮严重那种 只好不停的翻炒..直到它不沾嚄为止 请问是哪里出错了？
埃里克厨师，你太棒了，感谢您分享优质的烹饪视频
The best youtube video on how to make pork lard! Awesome. Concise and details.
Glad you love it!
Chef Eric you the Best person to teach cooking. Thank you very much.
Yes he is, thank you for watching!
Ur pork lard,de Bes Bes of Al,super yumy,my favorit,bravo!
多謝師傅，師傅叻叻👍㊗️您身體健康🫰
请多播关于豪师父的秘诀，他很无私舍得分享...试过鸡丝河粉做法味道很棒...好过咖啡店外劳煮的
只要时间安排到的话，定会继续找师傅来教做菜的！
Hou Hou SEK,lei Hou lek,I lov Ur pork oil sooooo much,my favorite,Bes pork oil of Al,u r bravo!!!
Thank you, your explanation is so clear. I enjoyed watching your video. Teach us more n do share some of your recipes please chef.
豪師傅做的豬油渣看起來就香 一定會到你店吃雲吞面
来啦来啦，师傅等你😁
请问师傅店在哪里？
謝謝。 試過 幾次 不同方法 炸豬油， 豬（蘇）味都極重， 跟著 師傅 這方法 做， 好多了。👍🏻👍🏻👍🏻👏👏👏
👏👏👏 师傅也是做了多次才找到这做法能有效去掉那股骚味的。
我跟着你所说做炸出来的猪油真的很美,谢谢分享感恩👍👏
香港人教您如何食用豬油渣如下，就是：1酒2醬3糖4醋5水(糖醋醬汁)，可加些蕃茄醬，用鑊把糖煮溶後，再加湯匙原豆麵鼓醬，續煮聞香，倒入豬油渣上，灑上青紅辣椒粒，放入電飯煲同蒸！
原来猪油渣还有这样的一种吃法。大家又长知识啦😊
我永远都学不会😂
对对对！非常喜欢他的解说数度，舒服极了！赞👍
ThNk you chief for sharing👍👍👍😊😊😊
sifu, love the way you demostrate and explain-detail and comprehensive. love your teaching. thank you, good luck.
Please make more videos with Chef Eric. Such a delight to watch. Thank you!
Yes, we are planning CNY recipe with Chef Eric, subscribe and stay tuned!
無意之間看到豪師傅的頻道，第一次是看你做的是廣式白切鷄，發覺師傅你無私教學，講解非常清楚，從容不急，為人modest and humble ( 對吾住，中文忘記了怎樣寫 ） 這是第二次看你煮餸，以 subscribed 咗。請容許我一個人提議，日後可加入英文字幕，會增加你的支持者，尤其是不懂聽中文的外國朋友。
加油豪師傅，加拿大支持你。
Thank you for subscribing! 其实我们有加了中英文字幕，在RUclips的caption开启便可。
Thank you very much for 无私的分享
Welcome and happy cooking!
請問？豬油渣要放在雪櫃嗎？謝謝咁用💚推介🐥🐦🐇
Nice and easy for beginer.tqvm.
你好專業呀 ！介紹得好清楚！ 一定會照你個方法做嘅！多谢你！😀
Thank you for your video
Very clear n details
Hope to visit your cafe when I can come back from LA
You must have missed the food here very much!
我會猪油渣可以用薑，蔥，麵鼓，辣椒煮個猪油渣醬，灘凍後放入樽，放在雪櫃，用來配飯，麵都好食
大家又学到另一种吃法啦😍
Super pork lard,my no.1favorite!
豪師傅敎學，非常清楚和專業。可以教炒家常米粉嗎？
👌问下师傅先
Thank you, Chef Eric. You explained very well and clear. Learned a lot just from this video:)
Perfect lard! Thanks for sharing! 👍👍👍👏👏👏🌟🌟🌟🌟🌟
Very detail very good explanation
謝謝師傅教導。祝福健康吉祥？
Thank you. Great video and excellent technique.
Wow great stuff!! Can you show me how do you make kolo mee in your own style? Thanks
他説話很青楚也很明白不錯
影片一出，下午就马上跟着做。
到现在，猪油渣还是很好吃。
以前跟过很多影片，但是都不理想。
这次的做到大成功。
谢谢南洋小厨，谢谢豪（好）师父。😆
很高兴我们家的视频能帮到你做出你想要的猪油渣。我们会继续努力的，继续支持我们哦😊
@@NanyangKitchen 我很喜欢你们家的影片。。。
有食谱，容易明白。简单步骤，容易煮。
谢谢你🥰🥰🥰
能放多久
@@sunday90902012 师傅说只要猪油渣炸得够通透，一起收的话一个星期，猪油渣还是脆的。如果猪油渣沥干油凉后收入密封的盒子，收2个星期都ok.
親自體驗了豪哥的美食，好好味呀！可以吃出豪哥是用心烹飪。👍👍👍
还有他的长江白咖啡，又靓又正🤤
疫情好转后、会在第一时间到贵店吃河粉、面！👍🔥
师傅等你😁
店有地址和给店名
恩
人在香港的我现在超级想念大马的美食。😭😭😭能看到你的视频学煮大马的地道美食暂时帮我和家人解馋了。谢谢师傅你无私的分享和教导。你讲解得很详细👍🏻👍🏻👍🏻等疫情过去我们可以回去的时候必定去你的店“帮衬”😋😋
来啦来啦，豪哥等你😁
非常喜欢阿豪师傅的影片。拍多点。👍👍👍👍
👌👌安排了，接下来师傅会教做年菜。视频出了再回来留言给你😊
I like your cooking. Any more videos
Watch Chef Eric's other videos here:
鸡丝河粉 Shredded Chicken Hor Fun >> ruclips.net/video/TpG8_0Y86v4/видео.html
炸葱酥 Crispy Fried Shallots >> ruclips.net/video/blxoiowcJAE/видео.html
广式白斩鸡 Cantonese Boiled Chicken >> ruclips.net/video/qOSyz9D1V68/видео.html
謝谢你😀😀我以前不知道什么煮猪油👍👍
感恩,你愿意分享。真的很棒。谢谢您
Wonderful the best ever
感谢无私分享！喜欢你的影片，一直支持下去，加油💪！豪哥
阿豪師傅，看左你好多的影片非常好，講解得好清楚，尤其是個白斬雞，做出來隻雞的效果是非常之嫩滑，個個人贊不絕口，好感謝🙏你分享咁多美食，我想請問你的餐廳在那個囯家，有機會我們會去你餐廳吃飯，一定好好吃😋😋👍👍🙏🙏
师傅的店是在马来西亚的PJ SS2，等你😁
Good job Chef thanks you
I Like the Cleanliness in Washing the pork n the hack of cold H²O instead of pouring Hot H²O.👍
Thanks for sharing your cooking skill. Tq.👍
Thank you for watching 😊
豪師父你分別得好好本人睇好多次好開心見誠了學到嘢😀😀👏🙏🙏😘
Chef Eric, can you show how to fry ikan bilis as when I fry it is not crunchy . Thanks
You can try to fry the ikan bilis right after you blanch it, don't leave it for too long as it will become soft. There are other factors too, the ikan bilis will not be crunchy if it is not fresh.
Thanks chef . Will give it a try
Today I have made ths and follow according what you teach, it tasted very yummy, best of the best, thank you sifi, my next new invention will be mixed this pork into the balacan, with raw chilli
Great to hear that 💪
This is amazing, great explanation. Thanks.
Well done v good
Thank you for the recipe on pork lard. ~ swamhiji
How to store it and how long can you keep it
Sifu, thank you for sharing 👍👍👍👍👍👍👍
感恩您。家人都说非常好吃。
thank you chef, greetings from singapore!
Hello Singapore :)
我还以为是香港师傅原来是马来西亚师父 i like it Singapore style.
我今日试做炸豬油渣 成功了 配上一碗白米饭 放上猪油渣淋少许靓豉油 太好味 了🤭😄
👍👍😋
Been through so many videos but first time heard - "patience". It's a unique piece of recipe never mentioned.🤩🤩
Haha spot on 😅
Thanks for recepy.
From indonesia..
🙏🏼🙏🏼🙏🏼.
Hello Indonesia, thank you for watching!
真感恩，最近在才买猪油，可是不懂怎样做，我现在要去做了，感恩😍
加油！
@@NanyangKitchen 不是说不要加油吗？哈哈哈，开个玩笑！！
Sifu, How long can we store the finished product and where to keep it? Thanks.
2 weeks if store in room temperature
可以keep for how many days
多謝師父，说的好明白，感恩👍👍👍👍👍
Thanks for sharing
洗了再燙 這樣炸出來的豬油超乾淨👍
very good
Aromatic & Yummy.....
Very detail & with tips, Thanksgiving for your experience & time .
Sharing is caring!
多謝分享💪👍❤
your cantonese is good have you go to hong kong? i wonder hong kong peoples eat this or not?
A lot of people from Ipoh can speak good Cantonese too 😅
Very nice yummy
尽量拍多点豪师傅的影片。好看。
👌👌接下来师傅会教做年菜，留意哦
In Balkans (Europe) we eat them dry. We don't cook them in water at all. We add milk for even color (half of glass for your amount) when they start bubbling. The result is crispy, dark golden to brown delicacy. Yummy 😁
Thanks for sharing!
great tips
Tq for sharing.. I wan to do this too 💪💪
💪💪💪
bro, how long can keep the pork lard after frying? thanks
Best within 2 weeks
Thanks for sharing, may I know how long can it be store?
1 week if you keep the lard and oil together, you can separate them if you wanna keep it longer, try store the lard in a sealed container :)
@@NanyangKitchen thank you thank you, will keep support your video, keep it up =)
@@KazafXII Grateful for your support!
猪油可以跟鸡油一起熬吗？感觉鸡油更香！
Thank you chef . You are the best . Waiting to see more of your videos .
Yes, we will try to feature Chef Eric again not too long from now, stay tuned and don't forget to subscribe to our channel 😅
可以教做猪肉粉汤底吗
Look so yummy,thanks for sharing
Thanks for watching!
谢谢你的无私分享 感恩
Bro,TQ of your details abt pork lard.👍✌
Happy cooking!
Thanks for sharing the recipe 🌈
Chef, how long can i keep the oil in fridge or room temperature?
Store into a container, room temperature, consume within 2 weeks time.
亞豪:
廚藝高,講解明。
多谢观赏！
非常好的廚師喜歡豪哥制作的料理。
how long can this be preserved?
感恩无私的分享。
有机会我去ipoh 吃猪肠粉
师傅的店是在PJ SS2 的，点进说明箱就有地址了
谢谢你的教导。
煎蛋也很好吃！
原来还有J样的吃法，找天我也要试下🤤🍳
无私的分享,多謝師父. 感恩～
Thank you Chef
Sifu I've been using low flame because even medium heat cause them to 'explode'! How to avoid this? Tq
It could be due to blanching not done thoroughly
猪油起碼可以放3個月，可以放入雪櫃。
豪师傅每次教学都很认真，感恩，每次的都很好。可惜就是没有字幕，如果有字幕是更好，更多人看的更明白。
先看食谱，迟些会补上字幕。
You can turn subtitles on in your RUclips settings... I'm watching this with English subtitles.
@@NanyangKitchen 到现在都没有看到中文字幕出现？豪哥，请加中文字幕在视频好吗，谢谢？
is there a recipe for wanton mee???
Thanks to teach me...suhu🥰