Thank you for your encouragement. We will have more SIngaporean recipes, but also many other cuisines from my experiences living in various places. Hope you'll like them too.
Singapore Noodles, just found your channel and I already love your presentation style and attitude... but, more... I cook Asian and I love foods that you are presenting... Question: I saw your vid on Rice... you're in California, you must have tasted American Wild Rice... how does it compare with Forbidden Rice or any variety of Black Rice? Thanks OBTW: when do you plan to do your version of Pomelo Salad? Let me know...
Thank you for taking the time for the comment and enjiying my efforts. I haven't tried American Wild Rice but it's now on my list to discover in CA and I'll come up with an idea to showcase that and forbidden rice down the road of content ideas. As for Pomelo Salad, it's also on my to create list but will have to wait for the peak season likeliest Dec-Feb. Stay tuned!!!
@@evehappivore I will stay tuned... did you know that California is the largest grower of American Wild Rice... Sacramental Delta. Just so you know, American Wild Rice is supper popular in 'some' Creole Cuisine especially as a rice stuffing for the Thanksgiving Bird where it is mixed with white rice (usually 1 to1) and pan browned. First Step: brown pork sausage (hot or mild) with onions, garlic, bell pepper, diced celery, (sliced mushrooms (variation), Creole seasoning and depending on how spicy you want it, ground cayenne pepper. Second Step: Removed the ground pork from the pan and then, browned the rice mixture, add raisins and then, combined the pork with the rice... and for the liquid, chicken stock, but veggie stock works well also. Third Step: After being brought to a boil, it's covered on low heat until the liquid is absorbed usually about 30 to 40 mins. After that just add the mixture to the turkey cavity for finishing with all those turkey juices dripping into the rice mixture during roasting... that's how my ex-mother-in-law made it and basically how I make it today, minus adding it to the turkey cavity... I just prepare it as a stove top dish. And last request: do a Singapore Noodle vid also... Good Luck with your Channel... we'll talk in the future, since I have some ideas... bye
This is the 1st recipe from my Singaporean roots. What other Singaporean food are you interested in learning?
100% taste like shit!! U spread bullshit!!
I recently came across your channel. I love your recipes and your personality. Subscribed!
Thank you...and I'll keep working hard to share more here!
I really enjoyed this video. Good recipes too! Hope you'll do more Singaporean recipes!
Thank you for your encouragement. We will have more SIngaporean recipes, but also many other cuisines from my experiences living in various places. Hope you'll like them too.
Singapore Noodles, just found your channel and I already love your presentation style and attitude... but, more... I cook Asian and I love foods that you are presenting...
Question: I saw your vid on Rice... you're in California, you must have tasted American Wild Rice... how does it compare with Forbidden Rice or any variety of Black Rice? Thanks
OBTW: when do you plan to do your version of Pomelo Salad? Let me know...
Thank you for taking the time for the comment and enjiying my efforts. I haven't tried American Wild Rice but it's now on my list to discover in CA and I'll come up with an idea to showcase that and forbidden rice down the road of content ideas. As for Pomelo Salad, it's also on my to create list but will have to wait for the peak season likeliest Dec-Feb. Stay tuned!!!
@@evehappivore I will stay tuned... did you know that California is the largest grower of American Wild Rice... Sacramental Delta.
Just so you know, American Wild Rice is supper popular in 'some' Creole Cuisine especially as a rice stuffing for the Thanksgiving Bird where it is mixed with white rice (usually 1 to1) and pan browned.
First Step: brown pork sausage (hot or mild) with onions, garlic, bell pepper, diced celery, (sliced mushrooms (variation), Creole seasoning and depending on how spicy you want it, ground cayenne pepper.
Second Step: Removed the ground pork from the pan and then, browned the rice mixture, add raisins and then, combined the pork with the rice... and for the liquid, chicken stock, but veggie stock works well also.
Third Step: After being brought to a boil, it's covered on low heat until the liquid is absorbed usually about 30 to 40 mins.
After that just add the mixture to the turkey cavity for finishing with all those turkey juices dripping into the rice mixture during roasting... that's how my ex-mother-in-law made it and basically how I make it today, minus adding it to the turkey cavity... I just prepare it as a stove top dish.
And last request: do a Singapore Noodle vid also... Good Luck with your Channel... we'll talk in the future, since I have some ideas... bye