I love how candid this cooking video is. Your mom is adorable. Her honesty is refreshing when she said she doesn't know exactly how much water she should add to the rice. I made this for dinner yesterday and it was a hit! A big Thank You to her for this recipe.
After all ingredients fried with Glutinous rice,add water exactly to cover Glutinous rice level.Otherwise rice will be too harden. Make sure wok has enough boiling water to steam for 45 minutes, and not halfway then add hot water. Never open wok cover while steaming any dishes, will reduce temperature. After 45 minutes, remove Glutinous rice. Slightly stir to loosen. Ready to be served.😁✌️.
Thanks so much for the recipe. My 1st attempt was succeeded. My friends said really a 古早味glutinous rice. I didn't add any meat but turned out tasty also😊
Hi Aunty! It will be good to complete your recipe if you can add on how much balance mushroom or dried shrimps water to add on to the rice? It will be awesome and we can cook confidently...thank you so much!
I made Noa Mai Fahn using your mother's ingredients for a church event last night, along with my G-Ngok Guon (pork jerky). Instead of shallots, I fine minced sweet white onion and green onions. I grew up without peanuts in the rice, so left it out. Had no pork belly, but had plenty of cha-shew and lop cheung that was thrown in. Made the mistake of soaking the rice for 4 hours and adding water during that process. Cooked it in the Instant Pot with liquid just barely covering the rice and it came out a little mushy, so no pre-soaking next batch. My regular recipe comes out with whiter-looking rice, so I may skip the last bit of dark soy sauce at the end. The 30 "guinea pigs" last night said it was a little mushy but it was good - my husband came back with an empty pot!
I love this dish as it turns out consistently well. But I warn about the soaking waters. It might be the dried shrimp that still contains residues of sand. So I only use the top of water used for shrimp and mushrooms to avoid any nasty crunchy surprises :)
If I take this correctly: it looks like many of the same techniques in mostly the same order of operation that is used to make other fried rice styles, but applied to a glutinous rice with different ingredients?
@@G8stromania AH, I noticed the steaming only after I commented, and it is an added technique. Does it have to steam because it tends to dry out? Semi-related question: is there a particular done-ness of rice that works best for certain dishes?
I love how candid this cooking video is. Your mom is adorable. Her honesty is refreshing when she said she doesn't know exactly how much water she should add to the rice. I made this for dinner yesterday and it was a hit! A big Thank You to her for this recipe.
Thank you for your kind words :)
After all ingredients fried with Glutinous rice,add water exactly to cover Glutinous rice level.Otherwise rice will be too harden. Make sure wok has enough boiling water to steam for 45 minutes, and not halfway then add hot water. Never open wok cover while steaming any dishes, will reduce temperature. After 45 minutes, remove Glutinous rice. Slightly stir to loosen. Ready to be served.😁✌️.
😊
Thanks so much for the recipe. My 1st attempt was succeeded. My friends said really a 古早味glutinous rice. I didn't add any meat but turned out tasty also😊
Hi Aunty! It will be good to complete your recipe if you can add on how much balance mushroom or dried shrimps water to add on to the rice? It will be awesome and we can cook confidently...thank you so much!
I made Noa Mai Fahn using your mother's ingredients for a church event last night, along with my G-Ngok Guon (pork jerky). Instead of shallots, I fine minced sweet white onion and green onions. I grew up without peanuts in the rice, so left it out. Had no pork belly, but had plenty of cha-shew and lop cheung that was thrown in.
Made the mistake of soaking the rice for 4 hours and adding water during that process. Cooked it in the Instant Pot with liquid just barely covering the rice and it came out a little mushy, so no pre-soaking next batch. My regular recipe comes out with whiter-looking rice, so I may skip the last bit of dark soy sauce at the end. The 30 "guinea pigs" last night said it was a little mushy but it was good - my husband came back with an empty pot!
I think maybe soak for 2 hrs. Without pre soaking it will be too dry. But glad this recipe helped!
@@G8stromania I'll do another test run without pre-soaking before my family's Christmas party and let you know!
It looks so effortless whatever yr Mum cooks👍🏻👍🏻👍🏻
Yeah, she's experienced and good!
Looks very tasty where can I get that wok with a stand to steam and what size wok is that
I love this dish as it turns out consistently well. But I warn about the soaking waters. It might be the dried shrimp that still contains residues of sand. So I only use the top of water used for shrimp and mushrooms to avoid any nasty crunchy surprises :)
Looks good! May I know the recipe portion is for how many pax? Thanks!
Than I for sharing the recepe would like to know how many cups glotonios rice and how many cups water to add.than u
hi, it’s in the video
Thank you! It's different from my mom's, but I'll be incorporating some of what your mom did.
Let me know what you think of it!
Hello May I know the brand of the wok you are using?
It's stainless steel right?
Buffalo, yup stainless steel
Thank you. It's exactly like my mum's.
Thanks!
wow, wish to try it
Yes , water proportion is impt for a perfect recipe
这是大概几个人吃的分量？
If I take this correctly: it looks like many of the same techniques in mostly the same order of operation that is used to make other fried rice styles, but applied to a glutinous rice with different ingredients?
I think it’s more like yam/cabbage rice. The kind that needs to steam after frying the raw grains
@@G8stromania AH, I noticed the steaming only after I commented, and it is an added technique. Does it have to steam because it tends to dry out? Semi-related question: is there a particular done-ness of rice that works best for certain dishes?
Yes correct, and glutinous rice isn’t nice after drying out. Yes there are optimal dryness for various dishes and grains
How long can I keep in the fridge if I make more?
1 weeks at most
If my rice cooker has a function for cooking glutinous rice, can I put it inside the rice cooker after all the frying? Thank you
I've not tried it but you can try it, should have similar effect.
@@G8stromania ok. Thank you so much. I will try it soon. 😀
1 tablespoon of pepper won’t be overpowering?
That’s because the amount of rice is a lot :)
What brand of glutinous rice u using?
I think it was 3 eagles, same as the ones used for my Bak Chang
Edit: it’s songhe
Hi there.. do u know why my rice doesnt like clump together? 😅😅😅
Which brand of glutinous rice are you using? Maybe too dry
@@G8stromania normal glutinous rice.. sheng siong brand.. so add more of the mushroom stock?
I think add more water will do. I used the songhe brand one
@@G8stromania noted. Will try again.. hehe.. thank u..
Hope it goes well!
Thank you for the recipe, had try the dish today. 🥰✌️
How did you find it?
@@G8stromania i just search 糯米饭。:)
Sorry I mean how was the 糯米饭?
Will cook look yummy
thank you, do give us some feedback :)
Yummy 😋😋😋
Wow....easy n straight forward. Thank you.
thanks for your kind words :)
Thanks i make it today
how did you find it?
yummy
thank you!
肉炒2次会不会很硬
不会
Lovely 😍💋 💝💖❤️
有点乱
I'm Single 😍😥
讲话慢.动作也慢,不要浪费时间拍摄
OMG 😍💋 💝💖❤️