Hainanese chicken rice in Singapore in fact normally for the sauce he mentioned is different from us.. as in the ginger sauce we don't add in chives but in Hongkong they do.. which is very delicious too.. but it just happened that in Singapore we don't.. and for the chilli sauce that we put vinegar not lime. Lime i tik its more to the thai side.. for the dark sauce we can get it from any supermarket and don't think there is any corn starch added.. it's just a darker soya sauce with sugar added in it.. :) Maybe he is not talking about Singapore version... lol.. but his sauce seems to be nice and tasty.. :)
1) that's actually spring onion/scallion/green onion, not chives. In fact, ginger scallion is my fave dipping sauce. 2) if you want to save cost for the chilli sauce, just use white vinegar. Otherwise, white vinegar mixed with fresh calamansi lime juice will be great. 3) as for the dark sauce, thick dark soy sauce will suffice (maybe it's hard to find in HK?).
No need dark soy sauce. 4 types of dipping sauces 1. Red Chilli Garlic Sauce (with salt) 2. Ginger Mince (with little fried garlic oil & salt) 3. Green Onion Mince (with little garlic oil & salt) 4. Light Soy Sauce (Seasoning: little water, little sugar, fragrant oil)
![【輕鬆浸雞法】無骨海南雞🐤｜海南雞有n咁多種？[Eng Sub]](http://i.ytimg.com/vi/WKeTw5LAqJw/mqdefault.jpg)
![【輕鬆浸雞法】無骨海南雞🐤｜海南雞有n咁多種？[Eng Sub]](/img/tr.png)
馬田猜錯了！我沒有想要留什麼奇怪的留言😊
我很喜歡馬田在食譜片裡順便介紹的各類醬汁作法，對我來說，醬汁更為實用，常常是畫龍點睛的重要關鍵
对对对
堆堆堆
呢啲野香港人先明（tear gas😈)
@@BernardNg-d7g 意指這個嗎？那奇怪留言又是指什麼呢？
醬才是本體
2:05 增「稠」劑：讀cou4，囚、酬
Hainanese chicken rice in Singapore in fact normally for the sauce he mentioned is different from us.. as in the ginger sauce we don't add in chives but in Hongkong they do.. which is very delicious too.. but it just happened that in Singapore we don't.. and for the chilli sauce that we put vinegar not lime. Lime i tik its more to the thai side.. for the dark sauce we can get it from any supermarket and don't think there is any corn starch added.. it's just a darker soya sauce with sugar added in it.. :) Maybe he is not talking about Singapore version... lol.. but his sauce seems to be nice and tasty.. :)
1) that's actually spring onion/scallion/green onion, not chives. In fact, ginger scallion is my fave dipping sauce.
2) if you want to save cost for the chilli sauce, just use white vinegar. Otherwise, white vinegar mixed with fresh calamansi lime juice will be great.
3) as for the dark sauce, thick dark soy sauce will suffice (maybe it's hard to find in HK?).
馬田將啲片一次分兩次以此獲取收益但是我是支持的
Wing Long Tai 一次過整晒成set真係長咗d，分兩集接住播嘛幾好😋😋😋
如果不分兩集，又會被某些觀眾說太長，沒耐心看，還是分兩集好點
@@ec7736
-
睇開d啦，無收益的嘢你會做嗎??？
"攞個爐出嚟"，我屋企也是這樣的。
正🤤係油飯
最鐘意食有味飯
冇餸都可以食兩碗
個飯好靚好正
好彩食住飯睇
喜欢你的熟砧板。 条件有限，不像我们东南亚这里那么方便，但都煮的不错。尤其是那个鸡， 黄色的鸡皮很诱人。 well done。
you should try caramelizing the sugar so replicate the flavour
看到你的節目真的很有趣味性,看到不會做飯的人是如何教人做飯, 看你cut東西很搞笑, 可能有師夫會擔心你會cut到手指(香港實在太多不會做飯又覺得自己會做飯的人
謝謝馬田介紹自己做D醬汁，不用買晒咁多支返來，用完1次又是白放！
登櫈，下集好快出來了，一氣呵成，過癮。
海南雞飯，my favourite，而且三個汁都會點，最鍾意既係薑蔥醬，次次清碟XDDD
黑醬油同薑蓉係我飛佛😙
RYAN TAM hi, admin
@@ec7736 今朝想翻看直播，己移除。😔
我不是一個好admin，半途走了。😅
@@RYAN_TAM 原以為你被欽點就有理由不被迫離開，結果還是太座大人號令較強😁
直播到天都要亮了，死了不知多少次(原先一次一次在數的人不知何時開始不再繼續數下去)…直播結束就關了
@@tnjasper 直播到天亮🤦♂️，我竟然錯過了。每次馬田直播至零晨時份就出現真性情，十分吸引。沒辦法，因為今天是期五要上班。如果馬田轉為今晚直播，我也可以看到星期六早上。
印尼舖賣嗰隻ABC甜豉油類似黑豉油 不過好似甜啲同埋再杰身啲
03:31 我哋攞個碟裝起佢，但攞咗個碗出黎！馬田好正
Carrie Chong 笑左
海南雞飯就是要搭配那三種沾醬，除了醬油以外其他橘色跟綠色的醬還真吃不出來是什麼做的，感謝Martin薯叔給我長知識
張伊萱 再補個小知識 薑蔥在粵菜的白切雞也會用來做沾醬 所以香港人表示不陌生
看上條視頻見到馬田很成功把雞切好想馬田能做到我也心能做到💪💪馬田給了我很多信心就是因為這個原因很喜歡看馬田做飯煮食的影片那麽受歡迎😢
好睇，支持馬田👍👍👍
海南雞飯好食
薑蓉可以用刀拍扁再用刀背剁，同磨出嚟效果一樣
你期待咩留言先？以後出街袋定啲乾蔥頭？ XD
加埋d指天椒…🤔
遊牧人夢遊
@@nakuowo 中
馬田的食譜做法簡便，對在家中煮食相對方便
看你的視頻，你拍的真的好用心，做美食又用心做，又用心教人！👏👏
油飯可唔可以整雪糕？
勁愛食油飯,呢個食譜正呀~
會唔會有海南雞三部曲?XD
這個不錯👍👍👍
白饭团，鸡汤饭，黄姜饭都可以，80度水浸熟鸡，正棕鸡汁是用大蒜(多)与(多)姜，盐与味精倒入鸡汤制成，配菜十辣椒自定多少，但现在海南鸡饭已全变样，不应叫海南饭，准确应是切鸡饭，
睇完完勁肚餓😭😭😭😭
Very simple dish but the video takes almost half an hour that is good for not busy people,sir you can make the video shorter like 15 minutes ?
馬田高質教學,加油,支持👍🏻👍🏻👍🏻
辣椒醬可以加啲麻油 、如果你鍾意薑、都可以加啲薑蓉。
厲害👍👍👍👍👍👍
好詳細，我鍾意!
Diu睇完好肚餓
減緊肥睇你啲片真係唔掂😢好餓
簡單地教吾識煮野食嘅我，個個月都嚟睇一次再整，個仔次次都食得好開心
泰國人也是這樣做辣的醬，魚露檸檬汁1:1再混新鮮辣椒碎和一點蒜泥
黑色個醬汁星加坡人叫珠油⋯海南人叫佢做黑醬，菲律賓叫佢ABC醬‘冇記錯係用黑豆釀，然後加糯米粉增稠
果然高效率
感覺呢三種汁 點白肉都好正
加香茅正啊。
大家記得在家攞乾蔥頭嚟練習XD
-------繼續表白腩田~
Hi
睇到肚餓了😭😭😭
好清楚做法，谢谢分享
等左好耐
示範與講解清楚詳細，所以我決定自己唔煑，出街食算了。
油飯超好味！！！！！
Tabasco加DD鱼露可以代替辣椒果种酱。
我最期待嘅畫面出現了! 係肥仔飯呀!
好好吃样子 要流口水了 赞赞赞👍👍👍
很有南洋风味
油飯🤤
好正
好詳細啊！
No need dark soy sauce. 4 types of dipping sauces 1. Red Chilli Garlic Sauce (with salt) 2. Ginger Mince (with little fried garlic oil & salt) 3. Green Onion Mince (with little garlic oil & salt) 4. Light Soy Sauce (Seasoning: little water, little sugar, fragrant oil)
勁想食呀🤤
why didnt you put english in title?! was so hard to find your video!
I like it a lot pretty clear great!!!!
馬田 我愛你
流口水
馬田加油
記得CLS.支持點Cook Guide👍❤
Emily HK CLSed ✌️
可唔可以教埋黃薑飯呀🙏🙏🙏
因油而異 笑左😂
好餓
Looks delicious 😋
好有心機!
下次切過期tg
ohhhhhh多谢马田叔叔，我可以做给老母食了
😂😂😂😂
馬田下次可唔可以整埋asmr lol 諗起都餓
想知你用緊既膠刮係邊買？
agness leung 同問
好食
好好食咁！不過都係睇你煮算啦🥰
雞油😻😻😻
Hi 馬田，我呀媽想食以前煎釀三寶啲蘿蔔絲杯，出邊脆入邊啲蘿蔔絲好多汁嗰啲，識唔識整? Thanks 🙏🏻🙏🏻
Yeung Sin Pok 我都好想食，求馬田教學。我唔係你阿媽xddd
睇完當整左，超複雜但又想學
11点悌条片，系赤裸裸的诱惑啊！！！！
what's the difference between hainanese chicken and chicken curry🧐
both are completely different taste and cooking method
可摸以教整喇沙湯麵😍
煮咁多飯，同邊個食？😄
得閒可以研究下馬來西亞版的雞飯醬。有啲唔同，對我嚟講，味道比較豐富。冇錯，我係馬來西亞人 ☺
新加坡。。。
係唔係要酸泡菜？
哇~薑蔥油呀~ 🤤
看你切好辣 > v< 等，病毒非常时期过后，试试做来吃~
原本以為個辣醬用番一枝嗰啲甜辣雞醬，估唔到個辣醬真係攞條辣椒自己整
吓？ 原來想留個＂比起個Ｄ，睇到馬田叔叔好靚仔、又大隻、 更識口甜舌滑冧女，贏哂！ 我仲『催淚』呀（哭）＂ 都唔得，我咪唔落囉ＸＤ
李錦記醬油太重防腐劑味你可 嘗試 金蘭醬油
那个黑酱是淋在饭吃的吗？
9:33 半個萊姆的萊姆汁XD
马田尋日煮雞無煮飯,搞到我一邊睇一邊整只雞,整完之後净係可以煮煲白飯頂住檔
太棒了，以後煮肉骨茶就有醬可以沾了，以前連那碟甜醬油叫什麼都不知道😅 只是老抽在台灣有點難買，能用壺底油取代嗎？
現在很多地方有老抽了，大一點的賣場或食品材料行找找看，或是東南亞食品店也會有
壺底油跟老抽好像還是不太一樣
有汤的吗？
我仔超鍾意，叫我一星期整一次😂
報到🏃♀️
食海腩雞就係食醬～
你個爐好得意 👏是電磁爐嗎 ?上面塊板是自己加的嗎?
是電磁爐，原本就長這樣的
等廣告中...
馬田的食譜書［馬田叔叔甜點解構書 ］即將于3月26日推出，看了網路書店介紹，各式烘培甜點食譜，足有224頁，誠意滿滿。
Ng Sky Note 博客來搵到呀 😱
期待期待再期待，終於出版了 😆
Ng Sky Note 嘩，好快到了，唔早啲話畀我哋知嘅
真的嗎？等到條頸長個長頸鹿終於出版啦要買兩本 一本要嚟收藏另一本就跟住佢嚟做甜品
真的啊？這次怎麼都沒說…以前沒個影子時都三不五時就提一下…
tnjasper 啊 我看網路書店的資料，還沒有封面，不清楚是不是推遲了出版日期。
幾時教整雲吞煲仔飯和皮蛋瘦幹撈啊
好多廣告 但都照睇哂
推