My grandfather was military and he and my grandmother were stationed in Japan, Taiwan, and Korea. They loved all kinds of Asian food and I was raised on it but never learned to cook it. After they passed away I really missed it, until I found your channel. I used your rice and hibachi recipes on my flattop this weekend and it came out fantastic, just wanted to say thank you. Keep it up!
I'm sorry for your loss, but I'm glad you had the chance to experience asian cuisine with them! I hope you'll find more recipes that remind you of them.
I absolutely love your channel, I use a lot of your tips and techniques. My family loves the food made with your tips and the food goes to a hole other level. Thanks for sharing your experience!!!
Hello Paul... made this the other night. A couple of your key points I think help make this good. Adding the veggies to the rice as to not over cook them like I usually do. Pouring the soy around edge of wok adds to flavor. Adding in those bean sprouts at end kept them crunchy but warm. Thank you very much, greatly appreciated and would love to hear the stories. Do you still have the chef in training.?
Looks great man! Thanks for sharing you short story about your childhood. I have fond memories of my family going to Chinatown and seeing a bunch of chop suey/sam woo style restaurants. It makes me a bit sad that the generation keeping this alive is aging out and lesser restaurants are carrying these traditional dishes. Using the duck drippings in fried rice is amazing!
thank you chef! appreciate hearing your stories and that you show how to make fried rice with hot rice! too many videos insist you have to use old rice 😅
Awesome stuff Paul!! I love hibachi and love Chinese food also. I don't have the set up like you. But I do have an electric flat grill that I do hibachi on. I did go to culinary school for a little while also. Love cooking, since I was a kid. Keep the great videos coming 💯🤘🏻
Really enjoy your videos. Some of the dinner pics on your website are amazing. I wish you were closer to the west coast. Please tell me what highway do we see behind you in your videos. Thanks! CookOn
So great to see you Paul! My local Chinese Takeout has excellent "House Fried Rice", with bits of Chicken, Shrimp, and Pork. Thank You for showing us your technique! I'd LOVE to know which exact oil you are using for this?❤
Thanks man! Just found found some Sriracha at the grocery store....felt like I found a treasure chest...my wife bought a wok not too long ago...perfect timing
@@thebackyardhibachi Nice !!!! Can you make Huy Fong Garlic Chili Sauce ? Huy Fong has Sriracha back in the stores but not the Garlic chili sauce. One of my favorite condiments, always had it in the fridge until Huy Fong had a falling out with the pepper supply company.
I love your channel, Paul, and never miss an episode. Thank you!! I do have a question, though. If you were using chicken or pork, would you still suggest using the cornstarch and baking soda marinade?
Just light soy sauce is closer to a Japanese-style fried rice. Light soy sauce and oyster sauce are the flavor profile for Chinese-style fried rice with dark soy sauce for color. Light soy sauce, oyster sauce, and fish sauce gives you Thai-style fried rice. MSG is a good addition but you can skip it if you have a good oyster sauce.
I’ll do some videos on traditional style recipes to help you out. I’ve cooked countless amounts of Japanese fried rice in my 17 years as a teppan chef. With Thai style fried rice, it depends on what ingredients your using and how your layering your flavors. Im from Thailand, so I know how these ingredients and flavors are represented. As for the Chinese style take out, there are so many take out places across the U.S. this was just one from an actual place.
I use a 6 inch petty, made from carbon blue steel. Starting off I would use a 6 inch petty or a santoku, both made from vg10 steel. The reason for the vg10 is that it requires less care, and I mentioned the santuko because it a little safer to use around customers with it having a blunt tip.
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
My grandfather was military and he and my grandmother were stationed in Japan, Taiwan, and Korea. They loved all kinds of Asian food and I was raised on it but never learned to cook it. After they passed away I really missed it, until I found your channel. I used your rice and hibachi recipes on my flattop this weekend and it came out fantastic, just wanted to say thank you. Keep it up!
I'm sorry for your loss, but I'm glad you had the chance to experience asian cuisine with them! I hope you'll find more recipes that remind you of them.
I absolutely love your channel, I use a lot of your tips and techniques. My family loves the food made with your tips and the food goes to a hole other level. Thanks for sharing your experience!!!
Love when people cook things from their childhood.
Thanks for sharing this brother, looks great!
Really enjoyed this video. Relaxing and the stories were nice
Looks excellent, Chef 💯💪
Yes sweet and sour and general Tso’s ! General tso I’m really interested in!
Hello Paul....I second the comment of thanks for adding in the wok content. The stories behind the recipes bring them to life as well. Great work!
I’m glad you guys like it! I have so many stories from my travels as a teppan chef! I’ll be glad to share them if you guys would have them.
Hello Paul... made this the other night. A couple of your key points I think help make this good. Adding the veggies to the rice as to not over cook them like I usually do. Pouring the soy around edge of wok adds to flavor. Adding in those bean sprouts at end kept them crunchy but warm. Thank you very much, greatly appreciated and would love to hear the stories. Do you still have the chef in training.?
so enjoyable to watch you I learn a lot every time I watch you thank you so much 👍
Great video Paul. Love the outdoor wok setup. Never seen corn starch and baking powder added to meat as a marinade.
Thank you! The corn starch, baking powder and water mix helps soften the meat.
Looks great man! Thanks for sharing you short story about your childhood. I have fond memories of my family going to Chinatown and seeing a bunch of chop suey/sam woo style restaurants. It makes me a bit sad that the generation keeping this alive is aging out and lesser restaurants are carrying these traditional dishes. Using the duck drippings in fried rice is amazing!
Thank you. Times are changing! Its getting difficult to find true authentic recipes in any cuisine.
I'm really enjoying these new videos
looks good! Ilike Thai Sweet Chili Sauce on fried rice. Love your videos
Mae Ploy is good on almost anything!
thank you chef! appreciate hearing your stories and that you show how to make fried rice with hot rice! too many videos insist you have to use old rice 😅
either or! cold rice is easier to manage.
I cook with a high BTU wok. Glad that you're bringing this to the channel.
Ive been planning this for a while! Finally have time now that catering season is over.
Great video. I'd enjoy a how to for sweet and sour sauce 👍🏼
Thank you! Glad you enjoyed it. Sweet and sour recipe coming up!
Thank you for doing a wok recipe.
Long overdue!
Thanks for the wok content Chef! That's what I've been learning about lately. Really liked hearing the stories as well. Keep it coming Chef Paul.
Awesome stuff Paul!! I love hibachi and love Chinese food also. I don't have the set up like you. But I do have an electric flat grill that I do hibachi on. I did go to culinary school for a little while also. Love cooking, since I was a kid. Keep the great videos coming 💯🤘🏻
Really enjoy your videos. Some of the dinner pics on your website are amazing. I wish you were closer to the west coast. Please tell me what highway do we see behind you in your videos. Thanks! CookOn
What road is that in the video? Thanks Paul...
You make it look so effortless. I need to invest in a wok stand/firepit!
Thanks! I’m not a wok chef by trade by any means. I did help out the wok chefs when they got too busy from time to time.
You make chopping look so easy!😅
What knife do you use?
Another great story and cook! Any thoughts on including recipe list in text context?
Yes! website coming soon.
So great to see you Paul!
My local Chinese Takeout has excellent "House Fried Rice", with bits of Chicken, Shrimp, and Pork. Thank You for showing us your technique! I'd LOVE to know which exact oil you are using for this?❤
Great to hear from you! I’m using vegetable oil
Yumm
Thanks man! Just found found some Sriracha at the grocery store....felt like I found a treasure chest...my wife bought a wok not too long ago...perfect timing
Man... I was going to do a sriracha recipe video!
@@thebackyardhibachi Nice !!!! Can you make Huy Fong Garlic Chili Sauce ? Huy Fong has Sriracha back in the stores but not the Garlic chili sauce. One of my favorite condiments, always had it in the fridge until Huy Fong had a falling out with the pepper supply company.
Bro you rock!!!! #Boston ❤!!! Keep vids coming !
Will do! 🤘
I love your channel, Paul, and never miss an episode. Thank you!!
I do have a question, though.
If you were using chicken or pork, would you still suggest using the cornstarch and baking soda marinade?
Yes, that’s what makes the protein soft and tender.
Okay, thank you for the help, Sir!
Just light soy sauce is closer to a Japanese-style fried rice. Light soy sauce and oyster sauce are the flavor profile for Chinese-style fried rice with dark soy sauce for color. Light soy sauce, oyster sauce, and fish sauce gives you Thai-style fried rice. MSG is a good addition but you can skip it if you have a good oyster sauce.
I’ll do some videos on traditional style recipes to help you out. I’ve cooked countless amounts of Japanese fried rice in my 17 years as a teppan chef. With Thai style fried rice, it depends on what ingredients your using and how your layering your flavors. Im from Thailand, so I know how these ingredients and flavors are represented. As for the Chinese style take out, there are so many take out places across the U.S. this was just one from an actual place.
Beautiful, I think you need to open a restaurant!
Thank you! I left the restaurant a few years ago and became a personal chef! A restaurant would be cool, but I don't miss the hours.
Good video bro
A little off topic but what kind of knives do you use and what do you recommend for a new teppan chef?
I use a 6 inch petty, made from carbon blue steel. Starting off I would use a 6 inch petty or a santoku, both made from vg10 steel. The reason for the vg10 is that it requires less care, and I mentioned the santuko because it a little safer to use around customers with it having a blunt tip.
Any Korean beef bbq ribs??
In the works!
Thank you!! Great cooking tricks!
better lighting & focus on the work being done shd be helpful to viewers.
My fried rice always comes out mushy please tell me what am I doing wrong
It might be too water during steaming? Check out the rice prep video on the channel.
Ni Hao ma
dangit, I should have said "Ni Hao World!" at the start of this video.
@@thebackyardhibachi lol , yep