Your repertoire of deliberating culinary expressions makes me chuckle all the time, while it's both interesting and entertaining to watch that you have done away with the intricacy of Asian cooking in its best possible light.
Thanks a lot for sharing .. I cooked for dinner without the prawn and it turn out so yummy...kids like it ..plus a side dish of slice cucumber and fried wings..just perfect... thanks..nx time we will have for lunch ...
Woow!Ah Pa, I want to make that recipe. We usually sauté that here with garlic, even without egg😊Fried Rice of the Philippines we usually eat in Breakfast. watching from the Philippines 🙂
Hi Cooking Ah Pa, for the garlic oil, how long will it last before it becomes rancid? I have some leftover oil and it doesn’t last very long before I have to throw it out. Wonder if it is the same for garlic oil or any other seasoning oil? Am going to try this recipe, by the way.
Separate the garlic crumbs and oil..freeze the oil and the crumbs..you should last further more than a month..you can use a ice pick/knife to break up into cube
Ohhh learn new thing today that green colour ,always clean that out as I thought it's a dirty part of prawn like the food they eaten,didn't know thats an egg prawn so from now on I'll leave that with the prawn
If the prawns are big then it will be best to fry lightly in oil first and later add it back into the wok with the eggs frying. I see the prawns are still quite white even after the fried rice is done. It will save a lot of time if prawns are cooked first. Ah pa shows the recipe in a simplistic and easy way...Everybody can learn it easily.
Hi 👋🏻 Ah Pa.. Can you make a video showing how to devein prawns without peeling the prawns shell and tell your fans why devein prawns is so important. I’m sure most people eat prawns without deveining it. I just want young people eating big prawns outside how to see whether it’s devein or not devein. Thank you and hope to see this video soon.
The recipe seems good but I think cooking fried rice using this stove is not suitable and don't really bring up the "wok hei" , but overall ah pa's fried rice still looks good 😊
Good job, but I’d stir-fry those prawns before adding the eggs. Also, I believe the original recipe includes chicken bouillon powder instead of light soy sauce.
@@CookingAhPa like you, I grew up thinking MSG was “bad” for the health. It wasn’t until immigrating to the US that I did a more research into the subject and learned that MSG is nothing more than a combination of sodium (salt) and glutamate, an amino acid that is abundantly in nature and present in everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. I’ve attached a link for your review: health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
Oh, to me it’s not about msg being “bad”, more on the after taste, as in whenever i eaten food especially with excessive MSG outside, i can end up extremely thirsty and insomnia for whole night. I am fine eating foods with MSG, just that at home, i will control the intakes for my family members.
You really do need that jet fire for a good wok fried rice, I think you're mashing up the rice too much,.. but overall I'm sure it would be pretty tasty.
he using induction cooker ,confirm wont able to do that wok hei flavour but at least the rice will be become separated grains ,that my ideal of fried rice
