Papa Fung's Kitchen
Papa Fung's Kitchen
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Stir-fried Sticky Rice Recipe (生炒糯米飯) with Papa Fung
An aromatic sticky fried rice loaded with Chinese sausage, dried shrimp, shiitake mushrooms, green onions and some cilantro. The sticky texture is what makes this rice dish stand out. A great crowd pleaser for pot lucks!
Chapters:
0:00 Intro
0:13 Part 1: Prep (Overnight Prep)
0:44 Part 2: Directions
4:23 Finale
--------------------------------------------------------------------------------------------------------------------
STIR-FRIED STICKY RICE RECIPE [生炒糯米飯食譜]
This recipe makes 4 bowls of pan-fried sticky rice [製成四碗]
INGREDIENTS [食材]
500g Glutinous Rice [糯米]
2 Chinese Sausages [臘腸]
5 Shiitake Mushrooms [冬菰]
30g Dried Shrimp [蝦米]
60g Peanuts [花生]
1tsp Lard [豬油]
A few stocks of Green Onion [青蔥]
1 Stock Cilantro [芫茜]
2tbsp Oyster Sauce [蠔油]
8g Sugar [糖]
5g Salt [鹽]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]
(250ml Mushroom/Shrimp Water) [浸冬菰和蝦米水]
DIRECTIONS [製作]
1. Soak glutinous rice for 4 hours. Strain and set aside. [糯米浸四小時，瀝乾備用。]
2. Wash shiitake mushrooms and dried shrimp. Soak until softened. Keep the mushroom and shrimp water for frying the rice later. [冬菰和蝦米先洗乾淨，再用水浸軟取出備用，留起水用作炒飯。]
3. Dice all the ingredients, set aside. [將所有村料切碎備用。]
4. Melt salt and sugar with hot water, mix until combined. Add in sesame oil, white pepper and oyster sauce, mix and set aside. [鹽和糖先用熱水攪溶，再混合蠔油，胡椒粉和麻油置一旁。]
5. Roast some peanuts until fragrant, set aside to cool. [白鑊炒熟花生備用。]
6. Heat up wok, melt lard, stir fry Chinese sausage until cooked, add in shrimp and cook, add in mushrooms, cook until fragrant. [熱鑊放豬油加入臘腸炒熟，再加蝦米炒香，再加冬菰炒至有香味。]
7. Add in rice, continuously stir and add shrimp/mushroom water a little bit at a time and cook with the lid on to speed up the process. Once the shrimp/mushroom water has evaporated, repeat until the rice is fully cooked. [加入米要不停翻炒，同時加些少蝦米水及加蓋焗至水份收乾，重覆以上步驟至飯熟。]
8. Once rice is cooked it’ll become sticky, now, mix in sauce that was prepared earlier. [當飯有黏性加入調味料炒勻。]
9. Lastly, add in some dark soy sauce for some colour, and cilantro and green onions, and mix until combined. [最後加些少老抽調色和加芫茜和青蔥炒勻即可。]
10. Place some cilantro and peanuts into the bowl, followed by the rice, flip bowl to reveal the dish and serve. [放芫茜和花生入碗內，加上糯米飯，倒扣在碟上即食。]
#Stickyricerecipe #生炒糯米飯 #friedricerecipe
------------------------------
Music/Sound Credits:
Epidemic Sound: Luckily and Happily by baegel
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
------------------------------
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
Переглядів: 4 131

Відео

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Переглядів 1,9 тис.Рік тому
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Переглядів 7 тис.2 роки тому
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Переглядів 3,6 тис.2 роки тому
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Переглядів 11 тис.2 роки тому
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Переглядів 15 тис.2 роки тому
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Переглядів 1,8 тис.2 роки тому
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Переглядів 23 тис.2 роки тому
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Переглядів 6 тис.2 роки тому
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Переглядів 2,8 тис.2 роки тому
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Pan-Fried Pork Buns (aka. Sheng Jian Bao) Recipe (生煎飽) with Papa Fung7:10Pan-Fried Pork Buns (aka. Sheng Jian Bao) Recipe (生煎飽) with Papa Fung
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Переглядів 4,1 тис.2 роки тому
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Переглядів 2 тис.2 роки тому
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Crunchy Peanut Bars Recipe (花生酥) with Papa Fung4:35Crunchy Peanut Bars Recipe (花生酥) with Papa Fung
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Переглядів 2,5 тис.2 роки тому
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Переглядів 3,5 тис.2 роки тому
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Переглядів 8 тис.2 роки тому
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Переглядів 3,4 тис.2 роки тому
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Переглядів 27 тис.2 роки тому
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Переглядів 6 тис.2 роки тому
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Переглядів 3,8 тис.2 роки тому
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Wife Cake 2.0 (with Candied Winter Melon) Recipe (老婆餅(新配方)) with Papa Fung10:41Wife Cake 2.0 (with Candied Winter Melon) Recipe (老婆餅(新配方)) with Papa Fung
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Переглядів 68 тис.2 роки тому
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КОМЕНТАРІ

  • @miskyloo887
    @miskyloo887 3 дні тому

    That looks amazing.. Easy to make too! About to hit subscribe!

  • @JaceTimes
    @JaceTimes 3 дні тому

    Papa Fung where have you been? I miss your videos! Doh Jeh!

  • @PlushFairytale
    @PlushFairytale 6 днів тому

    omg i used to love these as a kid

  • @elizawu4958
    @elizawu4958 11 днів тому

    I have tried many recipes and yours is the best. Thank you so much.

  • @karenchiem3687
    @karenchiem3687 12 днів тому

    Papa Fung, I love watching all your uTube tutorials. I made the 义燒飽 followed your instructions. I didn't get the signature crack like the 义燒飽 you made. Could you please advise what had I did wrong? Thank you very much!

    • @PapaFungsKitchen
      @PapaFungsKitchen 9 днів тому

      Hello, there can be many factors that the bao didn’t have the signature crack. When steaming, it wasn’t hot enough, did you use a low protein flour like pastry flour? Did you use ammonia?

  • @ThanikaPhudthipong
    @ThanikaPhudthipong 12 днів тому

    Thanks for your captions in English language.

  • @ThanikaPhudthipong
    @ThanikaPhudthipong 12 днів тому

    Am interested in the best of formula.

  • @ThanikaPhudthipong
    @ThanikaPhudthipong 12 днів тому

    Tops for the best of luck.

  • @ThanikaPhudthipong
    @ThanikaPhudthipong 12 днів тому

    Thanks for the best of formula.

  • @ThanikaPhudthipong
    @ThanikaPhudthipong 12 днів тому

    From Thailand..... Thanks.

  • @becauseofyou8433
    @becauseofyou8433 13 днів тому

    冯爸爸你好！唔见你更新频道，甚是想念！祝好！

    • @PapaFungsKitchen
      @PapaFungsKitchen 12 днів тому

      非常多謝關心。因最近工作繁忙。沒有時間做視頻請見諒。

  • @fecariskitchen
    @fecariskitchen 23 дні тому

    哇..非常好吃‼️👍👍♥️

  • @zeffyrichardzeffy3107
    @zeffyrichardzeffy3107 27 днів тому

    Can it still works without the candied winter melon?

    • @PapaFungsKitchen
      @PapaFungsKitchen 26 днів тому

      Yup. The first version of this recipe doesn’t use candied winter melon

  • @emilyso8426
    @emilyso8426 27 днів тому

    如果無豬油可用牛油？

  • @priyaambo5945
    @priyaambo5945 Місяць тому

    Can I use bao buns instead?

    • @PapaFungsKitchen
      @PapaFungsKitchen 28 днів тому

      Regular bao buns are different, the taste and texture is different

  • @AwCarmen
    @AwCarmen Місяць тому

    Oil dough 200g unsalted butter correct? Or 200g flour

    • @PapaFungsKitchen
      @PapaFungsKitchen 28 днів тому

      For oil dough, it’s 70g pastry flour and 200g unsalted butter

  • @ehislqwezad316
    @ehislqwezad316 Місяць тому

    拿破崙西餅係香港既經典之一

  • @user-rs5gz9pf6o
    @user-rs5gz9pf6o Місяць тому

    Can we use cake flour instead of pastry flour? Is this walnut cookies too sweet! Can’t eat too sweet can I cut down the sugar?

    • @PapaFungsKitchen
      @PapaFungsKitchen Місяць тому

      Hello, cake flour and pastry flour are the same. As for sugar, you can adjust to your liking. Thank you.

    • @user-rs5gz9pf6o
      @user-rs5gz9pf6o Місяць тому

      @@PapaFungsKitchen thank you so much papa fung! Will you post more new videos! I love you cooking and baking!

  • @lamvan8631
    @lamvan8631 Місяць тому

    Thank you so much, Fung Sifu, for the soup dumpling recipe - they are very nice!👍❤😀

  • @keerthanashanker8489
    @keerthanashanker8489 2 місяці тому

    If you set 40 ml of hot water before, won’t it cool down by the time you pour it into the dough? I’m curious.

    • @PapaFungsKitchen
      @PapaFungsKitchen Місяць тому

      The hot water is mainly to melt the sugar in the beginning. Once you let the sugar water cool, then you add in the rest of the ingredients. By that time, the water is just warm, which is fine. You will still need to steam the mochi dough for it to get that mochi consistency

    • @keerthanashanker8489
      @keerthanashanker8489 Місяць тому

      @@PapaFungsKitchen Thank you!

  • @firdabadrie7903
    @firdabadrie7903 2 місяці тому

    never thought about this filling into this flaky dough,.. thanks

  • @susieleventis5126
    @susieleventis5126 2 місяці тому

    ❤❤❤👌Thank you so much Pa Pa Fung. I am making it to day.

    • @PapaFungsKitchen
      @PapaFungsKitchen 2 місяці тому

      Nice! Lmk how it goes

    • @susieleventis5126
      @susieleventis5126 2 місяці тому

      Hi Pa, Pa Fung . ❤❤❤👍The Char Siu Puff came out yummy. I made it into triangle shape. Your recipe was wonderful, so easy to follow. I gave some to my friend and loves them. Thank you ever so you Pa Pa Fung. You are ACE.

  • @eniale1986
    @eniale1986 2 місяці тому

    Papa Fung, I hope you can also share your pork BBQ recipe. 🙏

    • @PapaFungsKitchen
      @PapaFungsKitchen 2 місяці тому

      I haven’t been able to perfect that one yet

  • @fecariskitchen
    @fecariskitchen 3 місяці тому

    Thank you for the BBQ PORK bun recipe, it looks really delicious!! this is my challenge to make char Siu bao!! 🙏😍

  • @ct5468
    @ct5468 3 місяці тому

    Nice! 😀

  • @nancyhan1190
    @nancyhan1190 3 місяці тому

    I made chicken bao with your Chicken Bao Filling [鷄飽餡] recipe. I added 1/4 tsp of chicken powder. It tasted soooo good. Also, I used the leftover filing to make siu mai. It was delicious! Thank you!

    • @PapaFungsKitchen
      @PapaFungsKitchen 3 місяці тому

      Thanks for trying out the recipe! Glad you liked it

  • @patriciakwong2019
    @patriciakwong2019 3 місяці тому

    Mat I know how many per cake?

    • @PapaFungsKitchen
      @PapaFungsKitchen 3 місяці тому

      How many it makes? How many filling? How much dough? I’m not sure what you’re asking for

  • @SIGGY11
    @SIGGY11 3 місяці тому

    0:24 0:33 0:35 0:37

  • @GotchaPong
    @GotchaPong 4 місяці тому

    OMG! Expert Level! Yeah, love listening to the Cantonese

  • @chowkaisan47
    @chowkaisan47 4 місяці тому

    雞球大包切粒?以前成舊雞肉？

    • @PapaFungsKitchen
      @PapaFungsKitchen 3 місяці тому

      我是將切粒的餡料和一大舊雞肉放在包裏面的。

  • @pingloria
    @pingloria 4 місяці тому

    師傅，想請教下點解我包完水皮油皮之後，就開始好似甩皮咁嘅？我已經有用保鮮紙封面，應該唔會乾晒😢

    • @PapaFungsKitchen
      @PapaFungsKitchen 4 місяці тому

      可能你包水皮和油皮的時候，水皮收口不太實。

    • @pingloria
      @pingloria 4 місяці тому

      @@PapaFungsKitchen 唔該晒，我下次再留意下！

  • @quockhanh7424
    @quockhanh7424 4 місяці тому

    请问帅父这个食谱煮红豆铛要多少分量？

  • @Bin668
    @Bin668 4 місяці тому

    😂why is not wife 's receipts cake?

  • @ToxicallyMasculinelol
    @ToxicallyMasculinelol 4 місяці тому

    It's so interesting how fried taro ends up with such a unique shape and texture

  • @dermidtabanao3357
    @dermidtabanao3357 4 місяці тому

    can i let the dough rest in the refrigerator overnight?

    • @PapaFungsKitchen
      @PapaFungsKitchen 4 місяці тому

      Hello, no. It shouldn’t be refrigerated overnight. The dough will lose its stretchiness and will tear easily making it very hard to wrap

  • @dermidtabanao3357
    @dermidtabanao3357 4 місяці тому

    hi, Papa Fung, can i replace bokchoy with cabbage and potato starch with wheat starch? bochoy and potato starch is not available in my area.

    • @PapaFungsKitchen
      @PapaFungsKitchen 4 місяці тому

      Hello, Yes, substituting those should be fine. The wrapper texture may be a little different

  • @kicapmanis69
    @kicapmanis69 4 місяці тому

    Hello..for te 1st dough, the recipe says 1kg of pastry flour...may i know how much will it be if its in gram? Does this mean 1kg pastry flour = 1 GRAM pastry flour? Thank you kindly for the help

  • @yaplily358
    @yaplily358 5 місяців тому

    我试做了。 外皮真的很松化，一出炉就吃了两个。 我做到的馅料有点湿，可能炒到不够干，饼烤好了內馅还是有点湿，糯糯的口感。

  • @jessicashou768
    @jessicashou768 5 місяців тому

    Hope Papa Fung comes back (and soon)! Miss your videos :)

  • @mason.credible638
    @mason.credible638 5 місяців тому

    A labor of love. Appreciate the recipe and watching your skill. Bonus that I get to listen to Cantonese while I enjoy the video. Thank you.

  • @ctc3041
    @ctc3041 5 місяців тому

    Hi Papa Fung, thank you for sharing your lovely bao tutorial. May I ask can I use this sourdough starter to make Mah Lai Gao. Thank you. 😊

    • @PapaFungsKitchen
      @PapaFungsKitchen 5 місяців тому

      Yes you can, it’s the same sourdough

    • @ctc3041
      @ctc3041 5 місяців тому

      @@PapaFungsKitchen Thank you.

  • @irenedhakde4692
    @irenedhakde4692 5 місяців тому

    Why does it feel so authentic... Am definitely making this particular recipe.

  • @BG-ww9ut
    @BG-ww9ut 5 місяців тому

    I like this recipe! But can we make the crepes one day earlier and keep in the fridge for next day wrappings?

    • @PapaFungsKitchen
      @PapaFungsKitchen 5 місяців тому

      The crepes will rip easily if they sit in the fridge for a day

  • @craeronella9446
    @craeronella9446 5 місяців тому

    如果背景音樂唔好咁大聲就完美啦！背景音樂🎵太大，聽唔清楚講D乜嘢

    • @PapaFungsKitchen
      @PapaFungsKitchen 5 місяців тому

      真是萬分抱歉，我會改善。多謝支持。

  • @alvinchen5246
    @alvinchen5246 5 місяців тому

    這才是真正會做蝦餃的老手。

  • @YatiChannel7572
    @YatiChannel7572 5 місяців тому

    Nice recepi

  • @denden128
    @denden128 6 місяців тому

    請問嗰個不銹鋼餃托可以喺邊度買到？謝謝！！

    • @PapaFungsKitchen
      @PapaFungsKitchen 5 місяців тому

      在香港我真係唔知。 我住在加拿大。這邊可以找到。

    • @denden128
      @denden128 5 місяців тому

      @@PapaFungsKitchen 咁就啱喇，我都喺加拿大（多倫多），你是否也在這邊？那裡可以找到呢？Thank you!!

  • @GaryChang-nh9go
    @GaryChang-nh9go 6 місяців тому

    In the recipe, you use curry - what specific curry do you use?

    • @PapaFungsKitchen
      @PapaFungsKitchen 6 місяців тому

      Just the basic curry powder from the grocery store, nothing special

  • @kwwai463
    @kwwai463 6 місяців тому

    睇你的片學到做美食，還學到做十分好用的工具，真是獲益良多 ❤ 多謝，多謝 😊 🙏

  • @naterciaritasilva2462
    @naterciaritasilva2462 6 місяців тому

    Excellent as all your recipes. Thank you.