I have learned a lot from watching Star Chef videos in the last 2 months. I made this turmeric shrimp fried rice tonight, it taste so good, thank you Star Chef!
@custardmaniac4 жыл бұрын
Thanks for the recipe!💛
@ronkayuiyuen73293 жыл бұрын
正呀!正宗黃金炒飯😋🙏🏼👍🏼
@00710893 жыл бұрын
Awesome-easy making, good taste-Thumb up. Thank you Chef Sing
@siriusgold85844 жыл бұрын
好正 睇見都想食
@peterstang4 жыл бұрын
幾有特色的炒飯, 都要試一試, 多謝示範.
@singsingkitchen4 жыл бұрын
啱曬夏天食
@PaddyMan19884 жыл бұрын
早晨!又係好正嘅炒飯。👍👍👍
@singsingkitchen4 жыл бұрын
早晨
@yuchuentong95964 жыл бұрын
呢味南洋風炒黄羗飯,睇到都香噴噴😋
@singsingkitchen4 жыл бұрын
😋
@custardmaniac4 жыл бұрын
受益良多!
@fifimo8884 жыл бұрын
Thankk you 師傅!
@singsingkitchen4 жыл бұрын
🙏
@nenylei14224 жыл бұрын
OMG! 😍😍Simply divine! Can’t wait to try this before ending this week.🙏🙏🙌🏼🙌🏼
im intrested but i cant understand you. please explaind ingredient
@tb49024 жыл бұрын
My Cantonese is not very good, but this is what I understood (doing this from memory also so maybe a bit off) He had a left over canned pineapple, frozen peeled shrimp, meat/pork floss (he didn't have chicken at hand, so using pork floss as substitute for the meat part), bell pepper, onion, turmeric powder. Immersed the frozen shrimp with salted water for a few minutes. Drain. Seasoned the shrimp with salt. Wash. Repeat a couple times (this is due to it is a frozen shrimp and may be frozen with some liquid). Make sure to pat dry the shrimp. This will make the shrimp firm. I think the rest of the steps are fairly clear. If you are not familiar with meat/pork floss, you can google/wikipedia. It is ready to eat product hence it was added later in the cooking stage and was used as garnish at the end. I imagine if one were to use chicken, one would need to cook it first like the shrimp was and add it back at later stages. The key item I got from the Chef was instead of trying to spear the rice with the sharp end of the spatula (which was what I tend to do when doing fried rice) is to flip the rice till all are properly separated. Also the sprinkle of soy sauce is for the aromatic, rather than for saltiness that is often seen in Americanized fried rice - so don't drown the fried rice in soy sauce - This is my interpretation, the chef didn't say any of this.