關於 top 10 best recipes in the world ，我們在網路上蒐集到這些相關的討論、資訊與評價

Chinese Fried Rice is a simple and yet difficult to master dish but once you get the hang of it, you can fry this super yummy easy meal anytime.

This is our Din Tai Fung inspired Shrimp Fried Rice. In case you haven't heard about Din Tai Fung, it is a chain of restaurants originating in Taiwan. Back in 1993, New York Times ranked them as the Top 10 Best Restaurants in the World. In 2010, the restaurant's first branch in Hong Kong at Tsim Sha Tsui was awarded one Michellin star and their second branch at Causeway Bay was also recommended by Michellin Guide. Although Din Tai Fung is known to specialise in xiao long bao (Chinese steamed dumplings), their egg fried rice with pork chop is also really popular amongst diners. Of course that includes us :). We actually stood outside DTF kitchen to figure out what ingredients were used. Opps - I hope we won’t be banned from Din Tai Fung because that’d be tragic. Whenever we dine at Din Tai Fung, fried rice is one of our must-order dishes but instead of ordering shrimp fried rice, we always go for their pork chop fried rice. OMG so good! I'll get Roland to show you how to prepare their pork chop next time.

Many different cuisines such as Indonesian, Malay, Japanese, Thai etc today all have their own version of fried rice but did you know that fried rice was actually first developed during the Sui Dynasty in China? This means that all variety of fried rice available in the market today can actually trace their origins back to Chinese Fried Rice.

Sorry I digressed...Back to this recipe - if you don't like prawns, please feel free to omit it.

See the ingredient list below or go to our website here : http://spicenpans.com/chinese-fried-rice/ for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 - 5 pax

How to prepare prawns before pan-frying
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8 - 10 pieces of mid size prawns - deshelled & deveined
1 teaspoon of sugar
0.5 teaspoon of baking soda
Enough water to cover prawns
Some ice cubes

Other ingredients
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Some cooking oil
6 eggs
4 cups of cooked Jasmine rice (250ml cup size)
1.5 teaspoon of chicken stock powder
1 teaspoon of salt
1 tablespoon of soya sauce
2 stalks of spring onion
A few dashes of white pepper

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite pan https://amzn.to/2xIqmOG
Cooking oil https://amzn.to/2JPC8uN
Dark & light soy sauce https://amzn.to/2QagWCg
Chicken stock powder https://amzn.to/2RpkqTb

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If you like this recipe, you might like these too:

Garlic Fried Rice 蒜蓉炒饭 Japanese Style Fried Rice
https://youtu.be/rT2txbpiJ3s

House Special Fried Rice 招牌炒饭
https://youtu.be/mfAy0jX967k

Chinese Chicken Fried Rice w/ Salted Fish Recipe
https://youtu.be/pZcqQu45diE

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. Although this bowl of noodles seems rather simple, it has wowed the palates of the World Street Food Congress judges in 2017. 14 dishes from Singapore were voted as part of the top 50 dishes from around the world and Bak Chor Mee is one of them. Woohooz! You can get both soup and dry version in Singapore. The dry version is simply noodles tossed with some sambal chilli as well as vinegar and other contiments. In this video, Roland cooked the soup version inspired by our favourite Bak Chor Mee stall in Singapore located at Blk 85 Fengshan Market (Bedok North).

Refer to the ingredient list below or go to our website here http://spicenpans.com/bak-chor-mee/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. We also used a non-stick mini pot from Greenpan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on: Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 10

For soup stock - boil & simmer for 2 hours
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3 pieces of pork bones - blanched
300g of ikan bilis (dried anchovies) (toast at 180C for 30mins)
5L of water
3 pieces of dried sole fish (air-fried or toasted)
12g of rock sugar
2 teaspoons of salt

For wontons
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about 30 pieces of wonton skin
250g of minced streaky pork
2 tablespoons of low sodium light soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of dried sole fish powder
A few dashes of grounded white pepper

For the minced meat (to be added to the soup)
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500g of minced streaky pork
A few dashes of grounded white pepper
2 tablespoons of low sodium light soy sauce
1/3 cup of water

For crispy lard & lard oil
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1kg of lard
1 teaspoon of salt

For crispy garlic oil
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Some lard oil
3 bulbs of garlic - minced

Other ingredients to complete the dish
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Chinese egg noodles (1 handful of noodles for 1 person)
Chinese pork balls
Spring onion
Chinese parsley
Chilli padi

♥ SUBSCRIBE for new videos every Monday, Wednesday & Friday: https://www.youtube.com/user/joannasohofficial These homemade only require 3 natural ingredients - fruits, chia seeds and sweetener of your choice. These jams have no refined sugar, no artificial ingredients and it’s 100% natural.
♥ Try it out. Snap & Share pictures. Tag me @JoannaSohOfficial #JSohRecipe LIKE, SHARE this video.
♥ Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).

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Do you consume jam on a daily basis? I like to spread my toast with peanut butter and jam and sometimes I like to top my overnight oats with jam. It adds that extra sweetness to my morning. =)

A lot of store bought jams are loaded with sugar. If you were to read the ingredients list, sugar is usually listed as the 1st ingredient and it’s definitely not the best option. So why not make your own healthy jam instead?

MIXED BERRIES CHIA JAM
1. 2 cups Fresh or Frozen Mixed Berries
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

MANGO CHIA JAM
1. 2 cups Mango, peeled & diced into cubes
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

PEACH CHIA JAM
1. 2 cups Peach, diced
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

Each tablespoon of jam has about 25 Calories.

STEPS:
1) Measure the fruits into 2 cups each. You can choose to use either fresh or frozen fruits.
2) Place fruits in a small pot over medium heat. You can choose to sweeten with 2 tbsps. of honey or maple syrup. This is optional.
3) Then mash the fruits until it reaches the consistency you like. I like to have some fruit chunks in my jam.
4) Bring the mixture to a simmer for about 5 minutes until it forms a saucy consistency. Stir frequently.
5) Then add in 2 tbsps. of Chia Seeds and continue to stir for another minute until all ingredients are well combined.
6) Remove from heat. Let it sit allowing the chia seeds to fully expand and thicken the jam. This should take about 10 minutes. The jam will continue to thicken as it cools.
7) At the point, if you like your jam to be thicken, you can add another teaspoon or 2 of chia seeds and let it sit for another 10 minutes.
8) Pour into a jar and it’s ready!


Store in the fridge and this will keep up to 2 weeks. These chia jams are looser and more sauce-like compared to the traditional store-bought jam. You can use it just like your typical jam – spread it on toast, stir into oatmeal or spoon it over yoghurt. Yuummzzzz!!

How do you like to have your jam? Let me know in the comments below. Pick a fruit or fruits of your choice and try this recipe out.

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