🍜🍜 SEAFOOD HOR FUN • Wok Hei Fried Rice Noodles & Thick Noodles【海鲜河粉 / 福建面 / 滑蛋河粉】
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- Опубліковано 12 вер 2024
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Chow fun, or stir-fried hor fun (Shahe fen) noodles, is a staple Cantonese dish, made from stir-frying seafood, hor fun (wide rice noodles) and bean sprouts.
Hor fun wide flat rice noodles. The most common methods of cooking hor fun are in soup or stir fried. Hor fun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce).
The meat is marinated first. Then, the beef is seared in the wok. Other ingredients and the hor fun noodles are added, then combined with the beef and sauce. The bean sprouts are then stir fried with the rest of the chow fun until they are tender and the dish is ready to serve.
An important factor in the making of this dish is "wok hei" (鑊氣). The cooking must be done over a high flame and the stirring must be done quickly. Not only must the hor fun be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, if not, the excess oil or dry texture will ruin the dish.
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#seafoodhorfun #friedricenoodle #friedthicknoodle
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Disclaimer:
If you see any factual food errors in my video, please feel free to let me know in the comments below.
This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.
Here's Johor Bahru Street Fried Spicy Dark Rice Noodles With Eggs & Cockles - bit.ly/FriedKwayTeow
owhhh...i saw already...but not halal rite...used pig flat oil.
Love the shirts!
Love the Glass wall, customers can see all the cooking action
I love fried Hor Fun. Yummy 👍🏻
Hor Fun is the best of all
came here because of recommended by Vakies..looks cooking skills and ingredients they used
I love fried hor fun & fried rice too ....😚
Asian Culinary reign Supreme!
They add in fried pork lard which is nice, most places in Singapore skip the fried pork lard now...so sad
Indeed. You sure have sharp eye for details. 👍
I love your channel :)
awesome!
Very rarely do i say "looks good" because most of the time idk wtf is being made but this food always looks good..
Cynthia Rosario you should see me. I be looking goid all the time
I love seafood fried for fun
Damn, only 3 shrimps per order in an order of Shrimp low main.. Highway Robbery
@kolkat c fine dining is for quality not quality
Is cooking food so fast with high heat(fire cooking) good for you, or slow cooking is better?
I think less exposure to heat keeps the nutrients in the vegetables.
Taste and texture definitely very different
It gives out different taste and smell
Only in malaysia you can find wao tan hor in one wok and hokkien mee in next wok..
My favorite.
Wok is the best!
look at the gas flame...thats boeing787 dreamliner jet engine 😂😂😂😂
Monster
My first job ever was learning how to cook in my uncle Chinese restaraunt. Cooked and was a chef for 17 years and I can tell you that it's so annoying when people cooking on the work thinks you have to stir or toss the food that much. Lmao.
Some who toss a lot don't really know why they do it.
Lol. That's funny, because I'm learning to cook right now and toss the food. I was obsessed with flipping the food and mastering that technique, until my dad and uncles told me that the food won't cook well if you mess with it that much
@@noproblematallmate ur damn Right on this, 99% of all wok cooks have broken arms for no reason....
@@andychang2739 My dad was wok chef 33 years, he tells me in each 11-hour day he only moves wok to clean, pour out water/oil after fast dunk, and to light flame when it goes out....being able to cook got N-O-T-H-I-N-G to do with dumb tossing.
Mantap kanjinya netul dan bagus all
Kind of makes me feel like stir-frying some rice noodles.
R u being sarcastic?
Heck yeah I wanna make some stir fry
I just got back from the store with my noodles. Its on!
Nice job...
NOODLES SAUCED STIRFRIED
COOKED PROTEIN
VEGGIES
GRAVY
EGG
1) you pass the wok hei, part.
2) The prawn and squids, should be stir fried in garlic first, and under slow fire, for about 30 seconds, remove, leave the garlic and oil in the work,then put in the chicken stock soup, and veg,
3) once boil , put in starch,
small amount of dark sauce, for coloring,
if u r cooking for 4 plate,
make sure u put in 4 egg.
kill the fire, dont stir the egg, wait 10 second only, slight stir the greavy.
Done
這才是真正炒粉的工！
Uwek2 makan.mie ikianis bangat.
Awesome awesome awesome 😋😋 😋
I can understand n agree up to the point of putting the sticky white. As to the raw eggs, I have always contend that to be stupid.
I would like to read a counter from some top chef.
Nowadays, is difficult to find a good Hor fun because all the chef short cut cooking it!
You have any good recommendation?
Especially with the fried pork lard
滑蛋河…yummy
因该是鸳鸯滑蛋河最正。↖
It would be great if you could show the address of this place
Jangan buru2 mas.hihihi
Where are this located
A good technique to learn. But I think they overcooked the vegies from the 1st seafood dish. The 2nd black noodle dish I think is overcooked too.
Did you fellows notice commercial Wan Tan Hor contains not that many ingredients and lots of starch liquid. My version is the reverse.
Is that used cooking oil they're using? It looks pretty dark and not new in color 😂
Looks like animal fat
Ahh, noo. Its a broth
This is what pro do !
where is this
That flame coming out inches away from his jewels gives me the creeps.
Nice batik
Dear God..as though u read my mind .i just fried wat tan hor today n tis shows in u tube...which of course i did not press for search either..mmm...maybe i shld think of u often😉😊🤔
The food is gonna be nutritious and full of iron.!!
Can you eat like this?
Chinese food best in the world
Asyik... "Salam Semangat Anti Kendor" Mampir yuk...👍
Manis bangat.masaknya udah benar.bumbunya.minta ampun bang.aku kabur
2 words
WOK HEI
Water???
Look the flames
Way, way too much cornstarch....it's like eating wallpaper paste.
นี่คือ ราดหน้า สินะ
:-)
can anyone tell me the difference between kun cha ho fan and char kueh teow
have had both a thousand times before
ninety nine percent the same taste wise and in the looks department too
(-:
To me Char Kueh Teow is drier and fries with the sambal. Gon Chao Ho Fun is wetter and had sambal at the side.
they are not flat and they are not rice noodles
Who said cooking hamburger is hard and need skills to make a good burger? LMFAO. No wonder so many people love Chinese food...
味見は一切
しないのね
まあ それくらい
作り込んでるという
事なんでしょうね
高手。
The oil looks a bit old.
YUMMY.......Looks good....
The chef wearing BATIK?
Its a tropical shirt okay...
err so? Its a tropical Shirt after all?
Me want plz...
overcook
IT doesnt mean that cooking longer is better.
for the one said this restraunt is nasty, I can tell u that more than 70-80% of restaurant out there were just like this or even worst! u can choose not eating out or select 2-3 star michelin restraunt, they maybe hv better hygiene , otherwise just live with it...u hv no idea how a restraunt run.
🍜🥚😋😋😋
These vultures charging such high prices and yet cannot even put extra 1 egg to replace tapioca starch which is so bad for your health. You are eating starch only. they will never cook it in this manner for their own consumption. By volume the eggs only cost 15 cents.
Fried yellow noodles to dark
Cook a long time a doesn't mean it will have WOK HEI ,is about a skill how you control fire, temperature and timing, well.. Is can be better
Greasy food
Si bey steam aaah
睇落似台湾街头做法，炒拌粉面。
Le même å MARSEILLE .
Sore stomach 😂
Hor fun with out eggs and bean spouse in the end is not the right way to cook.
D 10
What water did he add into the wok? Why is that so cloudy?
Probably base chicken stock..
Yunnas Bell that’s corn starch water, to make the broth thick.
@@labarone8910 really?
aiya ho ho ciak.jin ho ciak
看后没胃口了，中餐馆拜拜。
I really feel like the whole area is dirty.
I am sure my preference is local. The first item look ok, The second item looks like he make the liquid too thick. The third item looked ok until he added more dark soy (?).
wf94555 C’mon, there is only 2 dishes cook here. 1st (the flat noodle/hor fun) and 2nd (gravy) is called wat-tan-hor. The ‘3rd’ is Hokkien noodle which has to be dark and of course the chu yau char/fried pork rind.
That water does not look clean.
hey mister, too much goddamn soy sauce......look at it, cant you see????? my god
Please stop the water
I read somewhere the water is intentionally letting it runs which serves some useful purpose.
May be you can research further and come back here to share.
Too much starch...
PRO
油用的是炸過的二次油覺得怪怪的。
1 滑蛋河。2 福建面。
THIS IS SUCHH LITTLE SHAME, EGGS PUT IN THD WOK LIKE UNDERCOOKED. YOU CAN'T SERVE THAT FOOD, YUCK!!! 😝😷
还以为是泰国餐馆
Too greasy..
Njhfr
Shirts are more interesting than the awful cooking. Can’t survive with kind of skills in HK. For sure. Cook for humans?
Can't you see that is so un hygienic ? The washing container n the soup is just side by side
washing container?? you mean the running water container?? I don't know if you understand how asian commercial kitchen works
，
Di8
唔掂！
Wing Nin Tam 係好唔倫掂呀！
🤢🤮
Disgusting, poor chef!!
What do you expect? A Michelin star cleanliness? Its a fucking street food stall, eat and go, if You're hygienic freak, pass.
Grubby chef working in filth! What a gloopy mess he creates...
How on earth some one eat here stove is so messy an look nasty
Some advice for you Zico. Don't eat out again and then you won't have to worry about the nasty stove condition. Always eat at home - problem solved.
zico don. Please refuse to eat! The saying goes 'Less men, more share'.
Grammar.exe miz1ng. Erroor... meeep....
zico if you think that's dirty, you ain't seen what a messy kitchen looks like.....
Ive seen ppls home kitchen way worse. Have you ever worked in food industry?
This is a normal cantonese chief nothing special.
And?
Does the title say abnormal extra special cantonese chef cooking
The skill is very basic, that's what I mean.