@popsomnang lmfao!!!! Sticky rice and sweet rice is the same shit you douch!!!!! Get your facts straight and take some English class and learn how to spell!!! Hahhahahaha
@pobsamnang, I know your not calling anyone a fob when you can't even spell! Also you sound exactly like what you were calling some else out for and what the hell is friend rice? So please get it right before you try and criticize you looser!
@Cloudx28 Hmmm...I've never tried that before. If you said it's good, then I can advise people to do that if they do not want to use fish sauce. Thanks!
Hi, thx for recipe, is this really Khmer recipe? Also, couple questions please: (1) It seems like a lot of sugar, does it come out very sweet?, I might reduce the sugar in mine. (2) I like my fried rice, regardless of recipe or country of origin, to be more dry and tasty than wet. How is this when ur finished?
@westislandkev Yes, please reduce the sugar. In the information section, I had a little explanation of that. It turns out dry the way I did mines b/c I like mines more dry and less of a dark color.
great but i haven't seen all of it just the beginning. i like to add some tips such as cooking the eggs last so it won't get cold when served, its just the topping to the fried rice which takes a long time to cool down. also, if some of you burn the garlic, you can try cooking the meat with the garlic at the same time.
My mom made your fried rice recipe last weekend and ranted and raved about how tasty it was!! Thanks so much for the video! I can't wait to try it myself when I go back home :)
Wow, this looks sooo good. I pretty much do it the same way except when I break up the rice, I do it beforehand with sesame oil; get down and dirty with them hands lol. Also, I add chicken powder and I scramble eggs, then put them to the side to add to the rice later on, stir-frying to mix it within the rice basically. Hopefully you can make a tutorial for Mee Ka-Tung? lol I'd greatly appreciate it. Keep up the good work Bong!
i am terrible at making fried rice, even though its so simple, i still seem to mess up! but i followed your recipe and it tastes exactly how my mom and grandma makes it :D you are awesome, keep up the good work. ive watched all your cooking videos and plan on making them :)
any way you can do a tutorial on 'mee-kathang' haha, if not just a recipe typed out ? (: that and along with rice-lok lak is the only khmer dishes my husband'll eat [he's american, very picky eater haha].
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
You're welcome camboxcutie and thank you for watching. Both terms mean the same thing, but the way you say it depends on which province you're from. My dad is from Kompong Chhnang and mom is from Battambang. Therefore, I've always called it Bai Lene after my mom.
Thanks boogeeboo! You do not have to put Sesame Oil nor substitute it. It just adds a distinct flavor of a "fresh out of a Chinese Restaurant wok" taste.
Thanks xcoltonmxx! Lene means stir-fry. Depending on which province you're from, it can be called Cha or Lene. My mom is originally from Battambang and that's why we call it Bai Lene.
That sure looks good! I'm not khmer, but my husband is and he does all the cooking and never mind at all! I have been dying to know how to cook khmer foods. THANK YOU for sharing!
Good video, but weird way to use the eggs. I would have just cracked them in there before the chicken stage and just scambled them and kept them in there the whole time.
Thanks kerpalsingh, but I wouldn't call it weird. It's a matter of presentation and preference...the same way some people prefer hard boiled eggs over scrambled or sunny side up over hard boiled eggs.
thanks for posting. great camera work, and prepping...it was very tidy. interresting you call it bai lene, I grew up with bai cha. good to know diff names though. cant wait for like somlah machu kreung or something difficult I want and need to learn.
Thank you very much CitalL86! It's funny that you mentioned that b/c my husband (who's originally from Siem Reap) calls tirk krueng differently from us (mom is originally from Battambang). I have a somlor machoo krueng tutorial posted several weeks ago that you can view...enjoy!
Thank you very much CitalL86! It's funny that you mentioned that b/c my husband (who's originally from Siem Reap) calls tirk krueng differently from us (mom is originally from Battambang). I have a somlor machoo krueng tutorial posted several weeks ago that you can view...enjoy!
i would out the seaseme oil last since it has a very low evaporation temperature. if you add it too teh pot to early it will evaporate adn most of that yummy taste will go away :P and im def gonna try this it looks SO GOOD :P
It's okay DUbIEBS...not everybody like their eggs cooked the same way...some like them scrambled, some like them sunny side up, etc. And no, it doesn't taste bland and rubbery to me my dear.
I had stated jasmine sticky rice for non-asians because american rice are more coarser and grainier (if I'm making any sense...hehe). But yes, I am referring to regular Jasmine rice.
Thanks kena360! He's also one of my fav singers too and I even got a chance to take pictures with him twice in different years when he first started out his singing career.
Yay! I love receiving comments like these. Thanks for watching and telling me the results msxlea! Please stay tune for more videos. I will be posting 2 more food tutorials this weekend.
#1 reason why food in restaurants typically taste better than home is use of MSG. #2 reason is that professional chefs are usually more liberal with salt and sugar. This dish looks pretty damn good . . .
I put my rice in a gallon size ziplock bag and into the refrigerator overnight. Remove the rice the next day, break up with your hands while still in the bag, bring to room temperature before cooking.
Hi again KeoMeas! You can leave it in the fridge, but do not reheat it. I just use a rice cooker for quickness and convenience...whatever amount of rice I put in the pot, I dip my middle finger right on top and pour in the water up to the first line of that finger. Hope that helps!
Hey there, I made the fried rice last night and it tasted great. I really like it, though I only added a teaspoon of sugar because I dont like it sweet. I guess it also depend on how each person like it. Thankyou and hope you have more recipes to shares with us.
Yay! You're very welcome and I'm glad you've tried it out and it tasted great. I don't normally use that much sugar too and that's why in the video, I decreased the amount of sugar u should be putting, but the thing is, when making a video, ppl want measurements and I'm not good with giving out measurements, only estimates. I have quite a few more cooking videos if you want to check it out that was posted awhile back.
that looks great! my roommate actually just made fried rice tonight, except without the meat and she made it in a wok! I think we'll try it with some of the ingredients you used next time.
im a college student and i just made this recipe with the few things that are in my fridge.. i didnt have any eggs or chinese sausage to put as toppings, and i even made it with fresh rice, but it still tasted realllly good!
Oh no...LOL! That's not what it means. When Non-Asians think of sticky rice, it means jasmine rice (asian's regular rice, not bai tro'neub). Always use day old jasmine (regular) rice for fried rice.
Hi there Kitten! You can put whatever meat you'd like in your rice...sausage is not necessary. Sesame oil is located in the Asian aisle of your grocery store that gives it that Chinese restaurant wok taste...it's not for frying things as regular cooking oil...only for taste.
Hello paowne! I stated sticky rice b/c Jasmine is meant to be sticky rice for us Asians and very different from American rice, but it is best to use day old rice...if you have time, you can even refrigerate it for an hour or so so that it can harden...thanks for watching!
you kno i am going to school for culinary arts.. i wanted to be a chef.. so im just looking up food to get an inspiration on what kind of food i would want to cook... but yeah.. thank you
Oh that is great! That has always been my dream, the culinary experience but I know that it won't be good for me b/c don't want my feelings to get hurt when customers have my dishes brought back to the kitchen. *^_^*
hahaha.. you have no faith in yourself and your cooking... i'd shove it down their thoat if they dont like it.. hehe. kiddin but just do what you love..
LOL! It wouldn't matter if you have faith in your cooking if your customers want free food and happen to put their own hair in their plates...I hear it all the time.
hair is ok.. i found a baby roach in mines when i went to eat up in long beach... funny thing about themm when i told them i found a roach in my plate she picks it up and said its not a roach.. its a piece of black pepper... after she rubbd it in her fingers.. o.0.. haha
Yu use sticky rice? I must try this! I love sticky rice and use it Thsi style with mango. Also I use half sticky rice with jasmine for the lotus leaf wraps with preserved egg, lapchong etc. Chinese style.
I can't wait to try this in Cambodia in a week when we arrive there!
Thanks shantihhh! We use Jasmine sticky rice, but it's best if you use day old rice...the reason why I said sticky b/c it's not the same as American rice.
U should have your own cooking show! Ur awesome- I wish I could cook like that! I can cook american food better then khmer food cuz my mother would never let me help her! LOL!
LOL! She's right...my hubby doesn't even like for me to post YouTube videos whether it's makeup nor cooking, but I'm stubborn. But thank you very much bong pras for sharing my video with your fiance.
Yep! I think it was trained to come right back in b/c afterall, we paid the owner riels to purchase a bird to release. I guess that's how they make their money...hehe!
I love watching other Khmer people on YouTube too...but I noticed that there weren't that many cooking tutorials for our authentic dishes and that's why I would like to share my versions.
I don't know how Mississippi's flag looks like nor do I even know how Georgia's flag looks like. GA is just like every other states when it comes to race and yes, there's a lot of Khmer here but I only see them during Pchome Benh or Chole Chhnam. And you're right...not as much as CA or even Massachussets.
Oooh yay! I'm so glad to hear that. I love it when my viewers gives me their updated versions from my tutorials. Yes, the sauces are to your taste and you can put how much or how less you may want...I'm not good at giving out measurements on video b/c I'm more of an estimating type of person. But I am glad everything turned out right.
OMG! Wow! You read my mind...I was going to make tutorials on all those dishes b/c I love them all! Anything with prahok or kapik, I love. I'm not sure how your fiance makes somlor prahah, but my family loves the way I make it. Anyways bong pras, it was nice chatting with you but I have to go to sleep now. Hope you have a good night. Bye bye!
...Cont'd...Plus, everytime there's a family gathering/party, they always call me to go cook and so I learned through experience. I actually didn't start cooking til 9 years ago. Have you've seen my other cooking videos yet? I would love to hear your input or feedback.
I wish my hubby feels that way...I haven't had a chance to cook side by side with him yet b/c he's too busy setting up the table. But you're right...it's funny how our conversation kinda steered away from cooking. Not a professional, but I did learned from my late grandmother (who's a mea jong powe here in the Georgian Khmer community), mom, and other relatives along the way.
Nah...doesn't smell like the zoo quite yet but then again, I try not to go there a lot anymore remember? Hehe! All I gotta say is that I will not allow any of my relatives to bring their pets into my household...I have a strict rule about that.
I think you guys are going to be like my aunt and uncle...they started out with a fat cat and now, it's practically a zoo with 1 cat, 2 dogs, 1 turtle, and 1 snake....as if that's not enough, they're fixing to get a 3rd dog!!! You better believe that I decrease my visits there...uh ah...too scared (especially when that snake was able to push it's container open one time and crawled out).
just made this for my Gf today and it turned out pretty gd thanks for the video
kresnaeng 2 months ago
cheng tung foi meing loi hen bing bing fui ming...leing chin toh yeung
irnmadn99 6 months ago
I just tried Cambodian style fried rice. It was darker, more saltier, and has no meat only klying
ThatxStaphyy 7 months ago
@popsomnang lmfao!!!! Sticky rice and sweet rice is the same shit you douch!!!!! Get your facts straight and take some English class and learn how to spell!!! Hahhahahaha
sokhita617 8 months ago
@pobsamnang, I know your not calling anyone a fob when you can't even spell! Also you sound exactly like what you were calling some else out for and what the hell is friend rice? So please get it right before you try and criticize you looser!
ladykhmer252 9 months ago
This is the first time I saw Khmer Fob using sticky rice for fried rice. Usually the whole world are using regualer sweet rice for friend rice. lolz.
pobsomnang 10 months ago
@kevbunbun Thanks! Yes, you can add that too including bean sprouts and other veggies.
forg3tm3not770 1 year ago
@Cloudx28 Hmmm...I've never tried that before. If you said it's good, then I can advise people to do that if they do not want to use fish sauce. Thanks!
forg3tm3not770 1 year ago
Hi, thx for recipe, is this really Khmer recipe? Also, couple questions please: (1) It seems like a lot of sugar, does it come out very sweet?, I might reduce the sugar in mine. (2) I like my fried rice, regardless of recipe or country of origin, to be more dry and tasty than wet. How is this when ur finished?
westislandkev 1 year ago
@westislandkev Yes, please reduce the sugar. In the information section, I had a little explanation of that. It turns out dry the way I did mines b/c I like mines more dry and less of a dark color.
forg3tm3not770 1 year ago
Great recipe!! Beautiful song : )
csarah32 1 year ago
looks yum! i love the song you added to the clip =3
prceeLilydraggOn 1 year ago
Bong, you're so GOOD at cooking. I love your cooking tutorials. So helpful and easy to understand. I love to cook too.
mizzwhatever253 1 year ago
@mizzwhatever253 Aww....thanks so much and I hope to make more soon!
forg3tm3not770 1 year ago
Yummy
roll3rboy 1 year ago
The way i used to make my eggs for my fried rice was a mess. Now I see this way, I will try it next time.
promcomp 2 years ago
looks very nice, but here we go again. The cheesy guitar solos and boyband ballads:P
NattHrafn 2 years ago
great but i haven't seen all of it just the beginning. i like to add some tips such as cooking the eggs last so it won't get cold when served, its just the topping to the fried rice which takes a long time to cool down. also, if some of you burn the garlic, you can try cooking the meat with the garlic at the same time.
honkhmguy 2 years ago
I cook better bai cha sorry.. To much scaww!
khmerxstylex781 2 years ago
My mom made your fried rice recipe last weekend and ranted and raved about how tasty it was!! Thanks so much for the video! I can't wait to try it myself when I go back home :)
kcl060 2 years ago
@kcl060 I'm so glad to hear that!
forg3tm3not770 1 year ago
Looks Good
Socsom 2 years ago
nice! look slike my mummy's hands lol
190Fat2Slim130 2 years ago
@190Fat2Slim130 LOL!
forg3tm3not770 1 year ago
you should add green onions and cilantro as garnish, that's how my om makes it =)
chunlyda 2 years ago
@chunlyda Yes, I totally agree and with a little lime slice on the side.
forg3tm3not770 1 year ago
Wow, this looks sooo good. I pretty much do it the same way except when I break up the rice, I do it beforehand with sesame oil; get down and dirty with them hands lol. Also, I add chicken powder and I scramble eggs, then put them to the side to add to the rice later on, stir-frying to mix it within the rice basically. Hopefully you can make a tutorial for Mee Ka-Tung? lol I'd greatly appreciate it. Keep up the good work Bong!
YepTatzMe 2 years ago
@YepTatzMe Yes, I would love to make a video on Mee Ka-Thang.
forg3tm3not770 1 year ago
LMFAO
sirenese 2 years ago
i love that so much, im going to make it for WHTIE BF for this evening hehehhe
he love rice so much...
Naren789 2 years ago
Great! Tell me how it goes.
forg3tm3not770 2 years ago
You should open up a restaurant girl...it look deliciousss... :)
khmershare 2 years ago
LOL! Thanks khmershare!
forg3tm3not770 2 years ago
i am terrible at making fried rice, even though its so simple, i still seem to mess up! but i followed your recipe and it tastes exactly how my mom and grandma makes it :D you are awesome, keep up the good work. ive watched all your cooking videos and plan on making them :)
any way you can do a tutorial on 'mee-kathang' haha, if not just a recipe typed out ? (: that and along with rice-lok lak is the only khmer dishes my husband'll eat [he's american, very picky eater haha].
melip0p 2 years ago
No problem at all b/c I love making mee ga thang and even had lok lak on my list of requests already.
forg3tm3not770 2 years ago
I loove sticky rice...did you use sticky or regular rice?
nevanook 2 years ago
I use Jasmine sticky rice
forg3tm3not770 2 years ago
This has been flagged as spam show
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
thanks for the great video! i have a question. i grew up calling it bai lene but my other khmer friends say it is bai cha. what is the difference
camboxcutie 2 years ago
You're welcome camboxcutie and thank you for watching. Both terms mean the same thing, but the way you say it depends on which province you're from. My dad is from Kompong Chhnang and mom is from Battambang. Therefore, I've always called it Bai Lene after my mom.
forg3tm3not770 2 years ago
wow i make me cha with top ramen but it is always sticking toghether, help me out!!
( im only 14)
kevinthebomb 2 years ago
Though you are stirfrying them, did you put enough water/liquid to make sure that they are cooked before sticking together?
forg3tm3not770 2 years ago
Thanks boogeeboo! You do not have to put Sesame Oil nor substitute it. It just adds a distinct flavor of a "fresh out of a Chinese Restaurant wok" taste.
forg3tm3not770 2 years ago
yummy!!! imma tell my mommy to cook this 4 me this saturday cant wait thanks for this sweet video
wardog206 3 years ago
You're welcome and thanks for watching.
forg3tm3not770 3 years ago
yeah, I'm use to hearing it called bai-ling or bai cha. :)
yatmoyat 3 years ago
I have jus finished my dinner and i still feel hungry after watching this vid hehe i love fried rice!
Love2Bpretty 3 years ago
Thanks for watching Love2BPretty!
forg3tm3not770 3 years ago
You're welcome and thank you for your emotions...LOL!
forg3tm3not770 3 years ago
I'm impressed at the amount of sugar you put in your fried rice!
chonchoz 3 years ago
this looks reallllllly GOOD :) I shall make it this week!
Bai Lene, what does Lene mean? I usually call fried rice Bai Chaa.
xcoltonmxx 3 years ago
Thanks xcoltonmxx! Lene means stir-fry. Depending on which province you're from, it can be called Cha or Lene. My mom is originally from Battambang and that's why we call it Bai Lene.
forg3tm3not770 3 years ago
That sure looks good! I'm not khmer, but my husband is and he does all the cooking and never mind at all! I have been dying to know how to cook khmer foods. THANK YOU for sharing!
Mishoda 3 years ago
Thansk Mishoda! I wish that my husband knows how to cook for me...*^_^*
forg3tm3not770 3 years ago
oh my god that sure looks delicious!!
probably the best fried rice recipe i have ever seen. Thanks for sharing!
saladin92 3 years ago
Aww....thank you very much saladin92. You're very welcome.
forg3tm3not770 3 years ago
wow i love the way you cook,i tried this the other day and every one loved it so much. thanx
Dollyyss 3 years ago
No, thank you very much Dollyyss! I'm glad you and everybody else liked it.
forg3tm3not770 3 years ago
Gurl u got ur ingredients laid out like a pro.
106harlem232 3 years ago
Aww...thank you 106harlem232!
forg3tm3not770 3 years ago
You're welcome and thank you for watching.
forg3tm3not770 3 years ago
Good video, but weird way to use the eggs. I would have just cracked them in there before the chicken stage and just scambled them and kept them in there the whole time.
KERPALSINGH 3 years ago
Thanks kerpalsingh, but I wouldn't call it weird. It's a matter of presentation and preference...the same way some people prefer hard boiled eggs over scrambled or sunny side up over hard boiled eggs.
forg3tm3not770 3 years ago
so much sugar..causing diabetes if eaten too much of dis fried rice
FIONA1020 3 years ago
well don't eat it then fiona1020
forg3tm3not770 3 years ago
lol
ibuchanan82 3 years ago
you should call it bai cha, but it look good though
angkorwat111 3 years ago
Thanks angkorwat111, but from the Battambang province, we call it bai lene.
forg3tm3not770 3 years ago
mmmmmm...bai lene one of my fav!!...now i know why my dad makes fried rice and it doesn't taste that well...LOLz...
lchan90a 3 years ago
You're so silly! One thing I like 'bout fried rice is that you can just throw any leftovers together as long as you have rice.
forg3tm3not770 3 years ago
thanks for sharing!!!
i just made this dish yesterday and my family loved it:)
P.S.
i love the way you create you cooking videos!!
chapis87 3 years ago
Thanks so much chapis87! I'm glad you liked it.
forg3tm3not770 3 years ago
I'm so flattered bonniejlaa4 and very happy to hear that. It seems like a lot of people's boyfriends are enjoying this dish...hehe!
forg3tm3not770 3 years ago
thank u for showin me the best way of makin fried rice, ever since i make it everyone who try it luv it! thanks again....=)
iluvfullhouse 3 years ago
You're very welcome iluvfullhouse! I'm glad that you and everybody else loves it.
forg3tm3not770 3 years ago
thanks for posting. great camera work, and prepping...it was very tidy. interresting you call it bai lene, I grew up with bai cha. good to know diff names though. cant wait for like somlah machu kreung or something difficult I want and need to learn.
CitalL86 3 years ago
Thank you very much CitalL86! It's funny that you mentioned that b/c my husband (who's originally from Siem Reap) calls tirk krueng differently from us (mom is originally from Battambang). I have a somlor machoo krueng tutorial posted several weeks ago that you can view...enjoy!
forg3tm3not770 3 years ago
Thank you very much CitalL86! It's funny that you mentioned that b/c my husband (who's originally from Siem Reap) calls tirk krueng differently from us (mom is originally from Battambang). I have a somlor machoo krueng tutorial posted several weeks ago that you can view...enjoy!
forg3tm3not770 3 years ago
i would out the seaseme oil last since it has a very low evaporation temperature. if you add it too teh pot to early it will evaporate adn most of that yummy taste will go away :P and im def gonna try this it looks SO GOOD :P
koolclover 3 years ago
Thanks koolclover! I'll take your advice and have a happy 4th of july weekend!
forg3tm3not770 3 years ago
This comment has received too many negative votes show
i dont like the way you do your eggs. its overcooked and bland, rubbery.
DUblEBS 3 years ago
It's okay DUbIEBS...not everybody like their eggs cooked the same way...some like them scrambled, some like them sunny side up, etc. And no, it doesn't taste bland and rubbery to me my dear.
forg3tm3not770 3 years ago
forg3tm3not770 does it have to be sticky rice? would regular rice be ok also?
kena360 3 years ago
I had stated jasmine sticky rice for non-asians because american rice are more coarser and grainier (if I'm making any sense...hehe). But yes, I am referring to regular Jasmine rice.
forg3tm3not770 3 years ago
Food look yummy and the song sound fantastic and he also my favorit singer. Once again thank you for sharing.
kena360 3 years ago
Thanks kena360! He's also one of my fav singers too and I even got a chance to take pictures with him twice in different years when he first started out his singing career.
forg3tm3not770 3 years ago
OMG! I love this! Me and my boyfriend tried to make this dish and we succeeded. We love it! It's simple and easy to make. Thank You!=)
msxlea 3 years ago
Yay! I love receiving comments like these. Thanks for watching and telling me the results msxlea! Please stay tune for more videos. I will be posting 2 more food tutorials this weekend.
forg3tm3not770 3 years ago
this is wat u call KHMER STYLE BAI LENE!
Khmerb00 3 years ago
Thanks for watching Khmerb00!
forg3tm3not770 3 years ago
Thanks jasonkeang!
forg3tm3not770 3 years ago
mmm! that looks so good! :)
ThaiLakornFanatic 3 years ago
Thanks ThaiLakornFanatic!
forg3tm3not770 3 years ago
yay it look yummmy!
chivorn619 3 years ago
Thanks chivorn619!
forg3tm3not770 3 years ago
i love your cooking <3 props* =]
kimsturRr 3 years ago
Thanks kimsturRr!
forg3tm3not770 3 years ago
#1 reason why food in restaurants typically taste better than home is use of MSG. #2 reason is that professional chefs are usually more liberal with salt and sugar. This dish looks pretty damn good . . .
wasabi7 3 years ago
Thanks wasabi7.
forg3tm3not770 3 years ago
viet music?
Qkuanp 3 years ago
No it's not viet.
forg3tm3not770 3 years ago
why so much sugar?
tordmunk 3 years ago
You don't have to use so much sugar.
forg3tm3not770 3 years ago
EVOO is the hizzzouse! ^-^
nice eggs
thestlgamer 3 years ago
Thank you thestlgamer.
forg3tm3not770 3 years ago
But they all go to our tummies...hehe! Thanks MissChantha! My best friend is name Chantha...*^_^*
forg3tm3not770 3 years ago
But they all go to our tummies...hehe! Thanks MissChantha! My best friend is name Chantha...*^_^*
forg3tm3not770 3 years ago
nice song rofl..
xpkxheeling 4 years ago
Thanks xpkxheeling!
forg3tm3not770 3 years ago
Do you keep the day old rice in the fridge or leave it outside and heat it in a microwave? What is the white rice receipe? Thanks and great video!
KeoMeas 4 years ago
I put my rice in a gallon size ziplock bag and into the refrigerator overnight. Remove the rice the next day, break up with your hands while still in the bag, bring to room temperature before cooking.
scottskitchen 4 years ago 2
Thanks scottskitchen! Very well stated!
forg3tm3not770 3 years ago
Hi again KeoMeas! You can leave it in the fridge, but do not reheat it. I just use a rice cooker for quickness and convenience...whatever amount of rice I put in the pot, I dip my middle finger right on top and pour in the water up to the first line of that finger. Hope that helps!
forg3tm3not770 3 years ago
Hey there, I made the fried rice last night and it tasted great. I really like it, though I only added a teaspoon of sugar because I dont like it sweet. I guess it also depend on how each person like it. Thankyou and hope you have more recipes to shares with us.
chanthan20 4 years ago
Yay! You're very welcome and I'm glad you've tried it out and it tasted great. I don't normally use that much sugar too and that's why in the video, I decreased the amount of sugar u should be putting, but the thing is, when making a video, ppl want measurements and I'm not good with giving out measurements, only estimates. I have quite a few more cooking videos if you want to check it out that was posted awhile back.
forg3tm3not770 4 years ago
I love your videos, made this dish myself too. I wonder if you know a good Khmer Language course on internet of cd-rom? If you do please let me know.
pascalebout 4 years ago
Thanks pascalebout! How did it turned out? I'm sorry, but I do not know of any language cd-rom.
forg3tm3not770 4 years ago
the egg thing is great
sunnyatscot 4 years ago
I think so too! *^_^*
forg3tm3not770 4 years ago
Yes it was, but you can eliminate the portions...thank you jeremyesters!
forg3tm3not770 4 years ago
that looks great! my roommate actually just made fried rice tonight, except without the meat and she made it in a wok! I think we'll try it with some of the ingredients you used next time.
great vids, keep up the good work! =)
xxjnk27xx 4 years ago
Thanks xxjnk27xx! Having a wok is even better!
forg3tm3not770 4 years ago
im a college student and i just made this recipe with the few things that are in my fridge.. i didnt have any eggs or chinese sausage to put as toppings, and i even made it with fresh rice, but it still tasted realllly good!
tapiokaballz 4 years ago
Yay! It's hearing comments like these that really makes my day...*^_^*
forg3tm3not770 4 years ago
yumm! I love chinese sausages! I tried making fried rice of my own, but It doesn't look as good as this!
snoozie1305 4 years ago
Did you used day old rice? Fresh rice would not work b/c too sticky.
forg3tm3not770 4 years ago
yea I used day old rice, I just didnt put a lot of vegestables and stuff
snoozie1305 4 years ago
It's okay then...I'm not much of vegetable person so when I'm really hungry and there's nothing in the fridge, I just use rice with eggs...*^_^*
forg3tm3not770 4 years ago
your fried rice looks very tasty bong srey...thanks for sharing :)
BorosWA 4 years ago
Thank you paowne pras. I'm glad you came across my cooking tutorials...please help spread the word for our fellow Khmers.
forg3tm3not770 4 years ago
oh yeah I forgot to ask....so you use sticky rice (bai tro'neub) instead of the regular rice?
BorosWA 4 years ago
Oh no...LOL! That's not what it means. When Non-Asians think of sticky rice, it means jasmine rice (asian's regular rice, not bai tro'neub). Always use day old jasmine (regular) rice for fried rice.
forg3tm3not770 4 years ago
of course, that was a silly question...haha sorry.
BorosWA 4 years ago
There's no such thing as a stupid question...:-)
forg3tm3not770 4 years ago
Hello forg3tm3not770,
Tks for sharing your skills. I want to try to cook it but I do not have sausage. I may use only chicken.
What is sesame oil?
Cheers,
Kitten
sininkh 4 years ago
Hi there Kitten! You can put whatever meat you'd like in your rice...sausage is not necessary. Sesame oil is located in the Asian aisle of your grocery store that gives it that Chinese restaurant wok taste...it's not for frying things as regular cooking oil...only for taste.
forg3tm3not770 4 years ago
Thanks kulyia!
forg3tm3not770 4 years ago
I don't know about this fried rice still!!!!
I think you eat way too much sugar!
sopahtengtor 4 years ago
You don't have to put too much sugar. It's to your taste. A true chef is one that estimates, not measures.
forg3tm3not770 4 years ago
Thanks you very much paowne.
forg3tm3not770 4 years ago
Cambodian taste is NOT Chinese taste-very different IMHO
I love Cambodian, Laos, and Thai cuisines...................and cultures
shantihhh 4 years ago
I think we're more on the spicy side when it comes to our cuisines and we have more soups than stir fry dishes.
forg3tm3not770 4 years ago
question bong srey.. did u use actual sticky rice or you prefering it to rice thats been cool for a day old?
ahpaht 4 years ago
Hello paowne! I stated sticky rice b/c Jasmine is meant to be sticky rice for us Asians and very different from American rice, but it is best to use day old rice...if you have time, you can even refrigerate it for an hour or so so that it can harden...thanks for watching!
forg3tm3not770 4 years ago
hehe.. thanks for the recipies.. thank you bong srey...
ahpaht 4 years ago
You're welcome and if you have any requests, feel free to ask.
forg3tm3not770 4 years ago
you kno i am going to school for culinary arts.. i wanted to be a chef.. so im just looking up food to get an inspiration on what kind of food i would want to cook... but yeah.. thank you
ahpaht 4 years ago
Oh that is great! That has always been my dream, the culinary experience but I know that it won't be good for me b/c don't want my feelings to get hurt when customers have my dishes brought back to the kitchen. *^_^*
forg3tm3not770 4 years ago
hahaha.. you have no faith in yourself and your cooking... i'd shove it down their thoat if they dont like it.. hehe. kiddin but just do what you love..
ahpaht 4 years ago
LOL! It wouldn't matter if you have faith in your cooking if your customers want free food and happen to put their own hair in their plates...I hear it all the time.
forg3tm3not770 4 years ago
hair is ok.. i found a baby roach in mines when i went to eat up in long beach... funny thing about themm when i told them i found a roach in my plate she picks it up and said its not a roach.. its a piece of black pepper... after she rubbd it in her fingers.. o.0.. haha
ahpaht 4 years ago
Eww! LOL! Please tell me that you got your refund and never went back...I hope that lady use that same finger to rub her face...hehe!
forg3tm3not770 4 years ago
Yu use sticky rice? I must try this! I love sticky rice and use it Thsi style with mango. Also I use half sticky rice with jasmine for the lotus leaf wraps with preserved egg, lapchong etc. Chinese style.
I can't wait to try this in Cambodia in a week when we arrive there!
Love the music!
shantihhh 4 years ago
Thanks shantihhh! We use Jasmine sticky rice, but it's best if you use day old rice...the reason why I said sticky b/c it's not the same as American rice.
forg3tm3not770 4 years ago
cha-yang maleh (LOL LOOKS HELLA GOOD GO KHMER COOKS)
kevinthebomb 4 years ago
Som ah khun paowne pras...glad you liked it.
forg3tm3not770 4 years ago
U should have your own cooking show! Ur awesome- I wish I could cook like that! I can cook american food better then khmer food cuz my mother would never let me help her! LOL!
bradyorn 4 years ago
LOL! You're so silly! Maybe we can trade recipes then....but thank you very much for your comment!
forg3tm3not770 4 years ago
does it taste like the chinese resturaunts?
blkbombchelle 4 years ago
yes it does
forg3tm3not770 4 years ago
LOL! She's right...my hubby doesn't even like for me to post YouTube videos whether it's makeup nor cooking, but I'm stubborn. But thank you very much bong pras for sharing my video with your fiance.
forg3tm3not770 4 years ago
Thanks for the cooking lesson. I'm going to try it.
maraphang 4 years ago
You're welcome and I can't wait to share more recipes...*^_^*
forg3tm3not770 4 years ago
I will be patiently waiting for the new recipes.
maraphang 4 years ago
Yep! I think it was trained to come right back in b/c afterall, we paid the owner riels to purchase a bird to release. I guess that's how they make their money...hehe!
forg3tm3not770 4 years ago
I love watching other Khmer people on YouTube too...but I noticed that there weren't that many cooking tutorials for our authentic dishes and that's why I would like to share my versions.
forg3tm3not770 4 years ago
I don't know how Mississippi's flag looks like nor do I even know how Georgia's flag looks like. GA is just like every other states when it comes to race and yes, there's a lot of Khmer here but I only see them during Pchome Benh or Chole Chhnam. And you're right...not as much as CA or even Massachussets.
forg3tm3not770 4 years ago
Oooh yay! I'm so glad to hear that. I love it when my viewers gives me their updated versions from my tutorials. Yes, the sauces are to your taste and you can put how much or how less you may want...I'm not good at giving out measurements on video b/c I'm more of an estimating type of person. But I am glad everything turned out right.
forg3tm3not770 4 years ago
OMG! Wow! You read my mind...I was going to make tutorials on all those dishes b/c I love them all! Anything with prahok or kapik, I love. I'm not sure how your fiance makes somlor prahah, but my family loves the way I make it. Anyways bong pras, it was nice chatting with you but I have to go to sleep now. Hope you have a good night. Bye bye!
forg3tm3not770 4 years ago
...Cont'd...Plus, everytime there's a family gathering/party, they always call me to go cook and so I learned through experience. I actually didn't start cooking til 9 years ago. Have you've seen my other cooking videos yet? I would love to hear your input or feedback.
forg3tm3not770 4 years ago
I wish my hubby feels that way...I haven't had a chance to cook side by side with him yet b/c he's too busy setting up the table. But you're right...it's funny how our conversation kinda steered away from cooking. Not a professional, but I did learned from my late grandmother (who's a mea jong powe here in the Georgian Khmer community), mom, and other relatives along the way.
forg3tm3not770 4 years ago
Have you ever freed a bird at Srok Khmer? My sisters did that once at Wat Phnom and guess what? It came right back into the cage...LOL!
forg3tm3not770 4 years ago
Nah...doesn't smell like the zoo quite yet but then again, I try not to go there a lot anymore remember? Hehe! All I gotta say is that I will not allow any of my relatives to bring their pets into my household...I have a strict rule about that.
forg3tm3not770 4 years ago
I think you guys are going to be like my aunt and uncle...they started out with a fat cat and now, it's practically a zoo with 1 cat, 2 dogs, 1 turtle, and 1 snake....as if that's not enough, they're fixing to get a 3rd dog!!! You better believe that I decrease my visits there...uh ah...too scared (especially when that snake was able to push it's container open one time and crawled out).
forg3tm3not770 4 years ago