Comments on: Tips for cooking Chinese style fried rice

By: beth sanchez

beth sanchez — Mon, 19 Jan 2009 07:36:37 +0000

hello again,connie!!!! went to landmark trinoma yesterday to buy d lee kum kee char shui sauce.you know what, aside from using it for d fried rice,i used d char shui to marinate a couple of chicken breasts and grilled it for dinner.

wow,d chicken turned out really savory and moist with d char shui sauce,sarap talaga.my eldest daughter is’nt fond of pork kaya masaya siya last night kasi chicken galore kami kagabi!!!! LOL

thanks for introducing me to d wonderful world of CHAR SHUI!!!!hmmmmnn….i think i’ll try it naman with prawns n squid….kakagutom…

again,thanks and a TRILLION thanks na,connie!!!!!

By: Connie

Connie — Fri, 16 Jan 2009 13:24:45 +0000

Yes, Lee Kum Kee has it.

By: beth sanchez

beth sanchez — Fri, 16 Jan 2009 10:36:22 +0000

thanks,connie.will try to find at landmark itong char shui sauce.i think lee kum kee has this sauce variant,right?

grabe,masaya na ako,connie!!! LOL

thanks a million uli,connie V.!!!!!!!!!!

By: Connie

Connie — Thu, 15 Jan 2009 07:42:21 +0000

Beth, the pork they use in yang chow is char shui pork — roasted pork marinated in char shui (Chinese barbecue) sauce.

By: beth sanchez

beth sanchez — Thu, 15 Jan 2009 07:25:20 +0000

connie,do you have any idea as to what chinese chefs add to their yang chow/fried rice to give it its parang smoky flavor?/yung parang lasa at amoy barbecue??

is it some kind of powdered or liquid seasoning that they add to it??

actually,it’s not just their fried rice that smells that way but almost all their viands!!

saraaaap ng amooooy!!!!!kakagutom!!!! LOLZ

YOU’RE RIGHT…FRIED RICE IS A COMPLETE MEAL NA.MAS MARAMING RECADOS,MAS MASARAAAAPPPP!!!!!