A friend of mine gave this recipe to me , he is from Hong Kong , as he calls
it Gold stealing from Silver fried rice.

Most Fried rice dishes are made from using left over rice, I'm sure most of
us know how to make a very good fried rice as is so I'll just give you the
ingredients here..
Enjoy !
Todd

Gold Stealing the Silver Fried Rice
6 cups Cooked rice (we like jasmine rice , and should be day old or
cold)-(the silver)
2 pair Chinese dried sausage (steamed & cut to bite size pieces)
6 Eggs beaten and scrambled ( the gold)
1/4 cup diced ham or Char sui (Chinese bbq pork)-optional as you already
have the sausage
3 green onions minced or lettuce may be used as well
1/3 cup chicken broth ( this replaces the soy sauce used as not to discolor
the rice)
You can add peas or carrots if you like , but my good buddy To Sang
(Lawrence) reminds me Chinese home cooking is Very simple , and being he
grew up in Hong Kong I guess he knows alot more than me , but I'm
learning........
Bright Days & good eats!
Todd

Orchidguy wrote:

> A friend of mine gave this recipe to me , he is from Hong Kong , as he
> calls it Gold stealing from Silver fried rice.
>
> Most Fried rice dishes are made from using left over rice, I'm sure most
> of us know how to make a very good fried rice as is so I'll just give you
> the ingredients here..
> Enjoy !
> Todd
>
> Gold Stealing the Silver Fried Rice
> 6 cups Cooked rice (we like jasmine rice , and should be day old or
> cold)-(the silver)
> 2 pair Chinese dried sausage (steamed & cut to bite size pieces)
> 6 Eggs beaten and scrambled ( the gold)
> 1/4 cup diced ham or Char sui (Chinese bbq pork)-optional as you already
> have the sausage
> 3 green onions minced or lettuce may be used as well
> 1/3 cup chicken broth ( this replaces the soy sauce used as not to
> discolor the rice)
> You can add peas or carrots if you like , but my good buddy To Sang
> (Lawrence) reminds me Chinese home cooking is Very simple , and being he
> grew up in Hong Kong I guess he knows alot more than me , but I'm
> learning........
> Bright Days & good eats!
> Todd

From my experiments over the past few months to get the "restaurant" taste:
- Chinese restaurants tend to use small/medium grain rice, not long grain
- a rice cooker can be used to produce good results, so long as the rice is
left in the cooker for 1 hour to reduce water content
(the reason that people use rice from the refrigerator is because the low
humidity reduces water content over 24 hours)
- MOST important is the heat. I now make sure the wok is very hot & cook the
rice in 3 portions at high temperature
- I've been using ketchup manis (sweet soy sauce) is Asian recipes

gtoomey

> - I've been using ketchup manis (sweet soy sauce) is Asian recipes

You should realize though that kecap is a purely Indonesian type of soy
sauce, allthough the salty (kecap asin) version is a lot like the
chinese dark soy sauce. AFAIK there is no replacement for the light soy
sauce (Chinese & Japanese version).

Wouter

WJ van den Berg wrote:

>> - I've been using ketchup manis (sweet soy sauce) is Asian recipes
>
> You should realize though that kecap is a purely Indonesian type of soy
> sauce, allthough the salty (kecap asin) version is a lot like the
> chinese dark soy sauce. AFAIK there is no replacement for the light soy
> sauce (Chinese & Japanese version).
>
> Wouter

I know. The sugar content seems to be a caramelised/toffee flavour & goes
well in a pork spare rib marinade.

I'm getting into the habbit of adding a little sugar to savoury Chinese
dishes to balance the ying/yang.

gtoomey

WJ van den Berg wrote:

>> - I've been using ketchup manis (sweet soy sauce) is Asian recipes
>
> You should realize though that kecap is a purely Indonesian type of soy
> sauce, allthough the salty (kecap asin) version is a lot like the
> chinese dark soy sauce. AFAIK there is no replacement for the light soy
> sauce (Chinese & Japanese version).
>
> Wouter

I know. The sugar content seems to be a caramelised/toffee flavour & goes
well in a pork spare rib marinade.

I'm getting into the habbit of adding a little sugar to savoury Chinese
dishes to balance the ying/yang.

gtoomey

Well , I wasnt trying to get the so called "restaraunt" flavor , I was
talking about home cooking which is totally different that the restaraunt
cooking , and correct the hotter the wok the better.......I have some of
that ketchup manis too , I use it in bbq sauce alot of times...
thanks for the input
Todd
"Gregory Toomey" > wrote in message
...
> Orchidguy wrote:
>
> > A friend of mine gave this recipe to me , he is from Hong Kong , as he
> > calls it Gold stealing from Silver fried rice.
> >
> > Most Fried rice dishes are made from using left over rice, I'm sure most
> > of us know how to make a very good fried rice as is so I'll just give
you
> > the ingredients here..
> > Enjoy !
> > Todd
> >
> > Gold Stealing the Silver Fried Rice
> > 6 cups Cooked rice (we like jasmine rice , and should be day old or
> > cold)-(the silver)
> > 2 pair Chinese dried sausage (steamed & cut to bite size pieces)
> > 6 Eggs beaten and scrambled ( the gold)
> > 1/4 cup diced ham or Char sui (Chinese bbq pork)-optional as you already
> > have the sausage
> > 3 green onions minced or lettuce may be used as well
> > 1/3 cup chicken broth ( this replaces the soy sauce used as not to
> > discolor the rice)
> > You can add peas or carrots if you like , but my good buddy To Sang
> > (Lawrence) reminds me Chinese home cooking is Very simple , and being he
> > grew up in Hong Kong I guess he knows alot more than me , but I'm
> > learning........
> > Bright Days & good eats!
> > Todd
>
> From my experiments over the past few months to get the "restaurant"
taste:
> - Chinese restaurants tend to use small/medium grain rice, not long grain
> - a rice cooker can be used to produce good results, so long as the rice
is
> left in the cooker for 1 hour to reduce water content
> (the reason that people use rice from the refrigerator is because the low
> humidity reduces water content over 24 hours)
> - MOST important is the heat. I now make sure the wok is very hot & cook
the
> rice in 3 portions at high temperature
> - I've been using ketchup manis (sweet soy sauce) is Asian recipes
>
> gtoomey

Kecap Manis works great for marinating pork. For satay as well; smallish
chunks (4*2*2cm) or strips of pork filet, marinate in kecap manis,
sambal oelek (chili paste) or any sambal of your choice, and garlic.
Minimum 3 hours, a whole night is even beter. Than on a skewer and on
the grill or bbq. Serve with easy warm peanut sauce; 2 cups of
peanutbutter, 2 table spoons of cane sugar, some more sambal, some kecap
and 1/2 cup of coconut milk, heat through. Hmm :-)

This probably not-very-authentic method has become part of dutch cuisine
by now :-)

> I'm getting into the habbit of adding a little sugar to savoury Chinese
> dishes to balance the ying/yang.

Try some gingersyrup (right translation? not sure) this works great! It
has an extra 'zing' to it :-)

Gregory Toomey wrote:
> Orchidguy wrote:
>
>
>>A friend of mine gave this recipe to me , he is from Hong Kong , as he
>>calls it Gold stealing from Silver fried rice.
>>
>>Most Fried rice dishes are made from using left over rice, I'm sure most
>>of us know how to make a very good fried rice as is so I'll just give you
>>the ingredients here..
>>Enjoy !
>>Todd
>>
>>Gold Stealing the Silver Fried Rice
>>6 cups Cooked rice (we like jasmine rice , and should be day old or
>>cold)-(the silver)
>>2 pair Chinese dried sausage (steamed & cut to bite size pieces)
>>6 Eggs beaten and scrambled ( the gold)
>>1/4 cup diced ham or Char sui (Chinese bbq pork)-optional as you already
>>have the sausage
>>3 green onions minced or lettuce may be used as well
>>1/3 cup chicken broth ( this replaces the soy sauce used as not to
>>discolor the rice)
>>You can add peas or carrots if you like , but my good buddy To Sang
>>(Lawrence) reminds me Chinese home cooking is Very simple , and being he
>>grew up in Hong Kong I guess he knows alot more than me , but I'm
>>learning........
>>Bright Days & good eats!
>>Todd
>
>
> From my experiments over the past few months to get the "restaurant" taste:
> - Chinese restaurants tend to use small/medium grain rice, not long grain
> - a rice cooker can be used to produce good results, so long as the rice is
> left in the cooker for 1 hour to reduce water content
> (the reason that people use rice from the refrigerator is because the low
> humidity reduces water content over 24 hours)
> - MOST important is the heat. I now make sure the wok is very hot & cook the
> rice in 3 portions at high temperature
> - I've been using ketchup manis (sweet soy sauce) is Asian recipes
>
> gtoomey

This is pretty late - but a tip:

If you have to deal with short, sticky rice, or damp long grain, crack
an egg over it in the pan. Mix it in, and the egg will coat and
separate the grains somewhat.

This makes an inauthentic Japanese style FR. It's still better than a
clumpy mass.

I also use chicken broth and white pepper, and add chopped green onions
at the end. I think this may be authentic.

Other things that I have put in fried rice, that are mostly not authentic:

bean sprouts
spam
bacon (kind of heavy)
hot dogs chopped up
pastrami
ham
peas
tofu
celery
peanuts
pine nuts (these are really good)
mexican hot sauce (tapatio works)
pork
ginger
fake crab
corn
raisins
curry powder (ok, it's not FR anymore)

Go easy on the extras, because the main flavor's the broth, salt,
pepper, eggs, and onion at the end.

I usually use a cast iron skillet, because that's what's on the stove,
pretty much all the time. It works as good as a wok. and it's usually
ready to go because it just had something else fried up in it.

Also, for a little extra flavor, I like to burn the rice a little.

Gregory Toomey > wrote in
:

[snip]

> From my experiments over the past few months to get the "restaurant"
> taste: - Chinese restaurants tend to use small/medium grain rice, not
> long grain - a rice cooker can be used to produce good results, so
> long as the rice is left in the cooker for 1 hour to reduce water
> content (the reason that people use rice from the refrigerator is
> because the low humidity reduces water content over 24 hours)
> - MOST important is the heat. I now make sure the wok is very hot &
> cook the rice in 3 portions at high temperature
> - I've been using ketchup manis (sweet soy sauce) is Asian recipes

I have an Indonesian fried rice recipe that uses ketjap manis, tamarind,
and turmeric, red chilli powder, fresh chillies, and cumin (I think).

It's pretty good but nothing like the Chinese version.

sq

Gregory Toomey > wrote in
:

[snip]

> From my experiments over the past few months to get the "restaurant"
> taste: - Chinese restaurants tend to use small/medium grain rice, not
> long grain - a rice cooker can be used to produce good results, so
> long as the rice is left in the cooker for 1 hour to reduce water
> content (the reason that people use rice from the refrigerator is
> because the low humidity reduces water content over 24 hours)
> - MOST important is the heat. I now make sure the wok is very hot &
> cook the rice in 3 portions at high temperature
> - I've been using ketchup manis (sweet soy sauce) is Asian recipes

I have an Indonesian fried rice recipe that uses ketjap manis, tamarind,
and turmeric, red chilli powder, fresh chillies, and cumin (I think).

It's pretty good but nothing like the Chinese version.

sq

mroo philpott-smythe wrote:

> Gregory Toomey > wrote in
> :
>
> [snip]
>
>
>>From my experiments over the past few months to get the "restaurant"
>>taste: - Chinese restaurants tend to use small/medium grain rice, not
>>long grain - a rice cooker can be used to produce good results, so
>>long as the rice is left in the cooker for 1 hour to reduce water
>>content (the reason that people use rice from the refrigerator is
>>because the low humidity reduces water content over 24 hours)
>>- MOST important is the heat. I now make sure the wok is very hot &
>>cook the rice in 3 portions at high temperature
>>- I've been using ketchup manis (sweet soy sauce) is Asian recipes
>>
>
> I have an Indonesian fried rice recipe that uses ketjap manis, tamarind,
> and turmeric, red chilli powder, fresh chillies, and cumin (I think).
>
> It's pretty good but nothing like the Chinese version.

Speaking of which, we're making a nasi goreng dinner this weekend.
We use liberal amounts of sambal oolek, not chili powder, ketsup manis,
laos, cumin, and coriander.

--
Dan

mroo philpott-smythe wrote:

> Gregory Toomey > wrote in
> :
>
> [snip]
>
>
>>From my experiments over the past few months to get the "restaurant"
>>taste: - Chinese restaurants tend to use small/medium grain rice, not
>>long grain - a rice cooker can be used to produce good results, so
>>long as the rice is left in the cooker for 1 hour to reduce water
>>content (the reason that people use rice from the refrigerator is
>>because the low humidity reduces water content over 24 hours)
>>- MOST important is the heat. I now make sure the wok is very hot &
>>cook the rice in 3 portions at high temperature
>>- I've been using ketchup manis (sweet soy sauce) is Asian recipes
>>
>
> I have an Indonesian fried rice recipe that uses ketjap manis, tamarind,
> and turmeric, red chilli powder, fresh chillies, and cumin (I think).
>
> It's pretty good but nothing like the Chinese version.

Speaking of which, we're making a nasi goreng dinner this weekend.
We use liberal amounts of sambal oolek, not chili powder, ketsup manis,
laos, cumin, and coriander.

--
Dan

Dan Logcher > wrote in
:
> mroo philpott-smythe wrote:
>> Gregory Toomey > wrote in
>> :

>> [snip]

>>>From my experiments over the past few months to get the "restaurant"
>>>taste: - Chinese restaurants tend to use small/medium grain rice, not
>>>long grain - a rice cooker can be used to produce good results, so
>>>long as the rice is left in the cooker for 1 hour to reduce water
>>>content (the reason that people use rice from the refrigerator is
>>>because the low humidity reduces water content over 24 hours)
>>>- MOST important is the heat. I now make sure the wok is very hot &
>>>cook the rice in 3 portions at high temperature
>>>- I've been using ketchup manis (sweet soy sauce) is Asian recipes

>> I have an Indonesian fried rice recipe that uses ketjap manis,
>> tamarind, and turmeric, red chilli powder, fresh chillies, and cumin
>> (I think).

>> It's pretty good but nothing like the Chinese version.

> Speaking of which, we're making a nasi goreng dinner this weekend.
> We use liberal amounts of sambal oolek, not chili powder, ketsup
> manis, laos, cumin, and coriander.

Sounds wonderful!

What is your preferred brand of ketjap manis?

I bought one in Singapore, I think it's called Wayang. It's really thick
and a bit oversweet for my taste, so I usually compensate by putting in
more tamarind and lime.

sq

Dan Logcher > wrote in
:
> mroo philpott-smythe wrote:
>> Gregory Toomey > wrote in
>> :

>> [snip]

>>>From my experiments over the past few months to get the "restaurant"
>>>taste: - Chinese restaurants tend to use small/medium grain rice, not
>>>long grain - a rice cooker can be used to produce good results, so
>>>long as the rice is left in the cooker for 1 hour to reduce water
>>>content (the reason that people use rice from the refrigerator is
>>>because the low humidity reduces water content over 24 hours)
>>>- MOST important is the heat. I now make sure the wok is very hot &
>>>cook the rice in 3 portions at high temperature
>>>- I've been using ketchup manis (sweet soy sauce) is Asian recipes

>> I have an Indonesian fried rice recipe that uses ketjap manis,
>> tamarind, and turmeric, red chilli powder, fresh chillies, and cumin
>> (I think).

>> It's pretty good but nothing like the Chinese version.

> Speaking of which, we're making a nasi goreng dinner this weekend.
> We use liberal amounts of sambal oolek, not chili powder, ketsup
> manis, laos, cumin, and coriander.

Sounds wonderful!

What is your preferred brand of ketjap manis?

I bought one in Singapore, I think it's called Wayang. It's really thick
and a bit oversweet for my taste, so I usually compensate by putting in
more tamarind and lime.

sq

mroo philpott-smythe wrote:

> Dan Logcher > wrote in
> :
>
>>mroo philpott-smythe wrote:
>>
>>>Gregory Toomey > wrote in
:
>>>
>
>>>[snip]
>>>
>
>>>>From my experiments over the past few months to get the "restaurant"
>>>
>>>>taste: - Chinese restaurants tend to use small/medium grain rice, not
>>>>long grain - a rice cooker can be used to produce good results, so
>>>>long as the rice is left in the cooker for 1 hour to reduce water
>>>>content (the reason that people use rice from the refrigerator is
>>>>because the low humidity reduces water content over 24 hours)
>>>>- MOST important is the heat. I now make sure the wok is very hot &
>>>>cook the rice in 3 portions at high temperature
>>>>- I've been using ketchup manis (sweet soy sauce) is Asian recipes
>>>>
>
>>>I have an Indonesian fried rice recipe that uses ketjap manis,
>>>tamarind, and turmeric, red chilli powder, fresh chillies, and cumin
>>>(I think).
>>>
>
>>>It's pretty good but nothing like the Chinese version.
>>>
>
>>Speaking of which, we're making a nasi goreng dinner this weekend.
>>We use liberal amounts of sambal oolek, not chili powder, ketsup
>>manis, laos, cumin, and coriander.
>>
>
> Sounds wonderful!
>
> What is your preferred brand of ketjap manis?
>
> I bought one in Singapore, I think it's called Wayang. It's really thick
> and a bit oversweet for my taste, so I usually compensate by putting in
> more tamarind and lime.

We make a huge meal out of it, served with all the typical trimmings.
I don't recall the brand, my dad has all the spices and whatnot. We used to
use Cominexx exclusively, until I showed him that other brands were just as
good if not better. I hate their Sambal, it's got no heat.

--
Dan

Dan Logcher > wrote in
:
> mroo philpott-smythe wrote:
>> Dan Logcher > wrote in
>> :


>>>Speaking of which, we're making a nasi goreng dinner this weekend.
>>>We use liberal amounts of sambal oolek, not chili powder, ketsup
>>>manis, laos, cumin, and coriander.

>> Sounds wonderful!

>> What is your preferred brand of ketjap manis?

>> I bought one in Singapore, I think it's called Wayang. It's really
>> thick and a bit oversweet for my taste, so I usually compensate by
>> putting in more tamarind and lime.

> We make a huge meal out of it, served with all the typical trimmings.
> I don't recall the brand, my dad has all the spices and whatnot. We
> used to use Cominexx exclusively, until I showed him that other brands
> were just as good if not better. I hate their Sambal, it's got no
> heat.

Maybe it's made in the U.S.A. %^D

Just kidding. I'm very disappointed in the current chilli crop. I bought
a ton of jalapenos and some long green "Indian peppers" as the market
labeled them, and I can eat those things like apples, no heat and hardly
any flavour!

I did get out my spice catalogs yesterday and circled all the different
hot dried chillies that I plan to buy - dundicuts, TienTsins, birds'
eyes, sanaams ...

My mother used to eat those little tiny birds' eye chillies, what we call
chilli padi, like fruit. She said when you eat a chilli padi, people
walking past your front gate should have tears in their eyes!

sq