Crunchy Rice with Spicy Fillings.
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Hunan Guoba sandwich! One of the best street food dishes I’ve ever tried, and we’re excited to finally get you a recipe for it.
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Hey guys, a few notes:
1. So there’s definitely a ton of scorched rice dishes the world over, and doing a little research for this video I… want to try them all. I’m thinking first on my list might be Vietnamese cơm cháy…
2. Then of course, when it comes to things in sandwich form… if you stretched the definition, Mos Burger’s rice burgers sort of fit the bill as well? I’ve only had Mos Burger once – I could be wrong, but I believe the ‘rice bun’ isn’t quite as crispy as a properly scorched rice?
3. Oh, when Steph said that we could sort all the toppings – front to back – in one hour, it’s because it’s the two of us cooking at the same time. We always forget that for probably the majority of people out there, it’s usually only one person cooking at a time in the kitchen. That said, especially when making full Chinese meals, we’re big believers in having double the hands.
4. Those toppings are a pretty decent tour of Hunan flavors, however. Whip all those stir fries up, blanch a vegetable, make some white rice… that’s a good meal, right there.
5. This video was a little experimental on the editing front. I think it came out pretty decent, but the style of the video (together with that smorgasbord of toppings) did end up making it longer than I wanted (we usually aim for 6-10 minutes).
6. One thing that this video was definitely missing, I think, was a high level overview of the full process before we got into the weeds. Hope it wasn’t overly confusing, but definitely check out the full uncut companion video of the vendor making the dish if we long you along the way: https://www.youtube.com/watch?v=dPx3Y8arxVA
7. Oh! If using Indian Mustard Seed oil (or a more traditional village-made Chinese caiziyou for that matter), it's very important to COOK YOUR OIL first. That is, put it in a pan (note: definitely not a non-stick for this purpose), and heat it up until smoke point. Let it continue to smoke for ~30 seconds, then shut off the heat and let it cool down. Once cooked, the mustardy nose hit of the mustard seed oil will be curtailed significantly, and will be much closer in flavor to caiziyou. I think I've heard that they also do this step in Bengal as well? I've also heard some people say that it's a necessary step for health reasons? In any event, once the oil is cooked, you can keep it in a bottle and use it at your convenience.
That’s all I can think of for now 🙂 Next video’ll be out a few days later than normal – it’ll be a twofer recipe video + cultural informational video sort of deal
This format might be one of the most innovative I've seen on Cooking YouTube in a long time. I'd love to see more like this!
So you may not have a custom made frying pan for this exact dish.
LUCKILY THERES ANOTHER SPECIALITY PAN FOR MAKING JAPANESE OMELETTES.
oh you may not have that either?
LUCKY FOR YOU I ALSO HAVE A 4 FOOT WIDE CAST IRON SLAB SO YOU CAN FOLLOW ALONG
<3 Love you both and always appreciate the amazing food and topics 😀
Doesn't the lid in the street food video press the rice to the skillet? That way it turns out more golden than if you were just covering it with foil
I tried the family-sized portion with a mix of japanese short grain rice and black sweet rice, and it crisped up perfectly!
For heat diffusion you can use a simmer plate (diffuses the heat source).
For the best consistency, you can use an iron plate on top of an induction stove since the induction heats the entire plate evenly and that gets transferred directly to the rectangular pan regardless of what material it's made out of.
Just FYI guys, latest research is showing to stay away from seed oils. Coconut Oil, Olive Oil and Avacado oil or animal fats are better for cooking.
I watched this
Good lord have mercy.
id just like make this with leftovers and chilicrisp
"We have crispy rice sandwich at home!"
You mining this guy for his recipe and you only buy one portion? I can't imagine why China has been slow to embrace open source. I hope you tipped the "vendor" well 🙂
We make something similar at my house on a regular basis. Do yourselves a favor, and just use fresh, already cooked rice straight from your rice cooker/pot you cooked it in. It gets deliciously crispy for sure.
We use our tamagoyaki pan that has a glass lid, and one of the best additions is putting a raw egg on top of the nearly-finished rice, putting the lid on, and letting it finish until the white is set. Other toppings, as well, are encouraged… but runny eggs are life.
This channel is a goldmine
Maybe cut the round one into quarters and just fold. Great video. I'll have to give this a try
wonder if that skillet pan one would work as a crispy rice burrito or something
I did this a few years ago and used day old rice I left uncovered in the fridge over night it was so good.
I’m glad he knew we weren’t gonna try cooking the dish at first😂
When you said substitute with indian mustard seed oil, I already know the type of flavour it will have, very distinctive
Not to mention the mise en place. So many toppings!
In india khurchan..
Did you try starting with leftover cooked rice?
Maybe a Yaki Onigiri version would be a more practical, if less authentic, home version. You could even pre-make many ahead of time and fry them off as desired.
It looked greasy as shit
I love how black his chili flakes were 😂😂
Oh my god this looks so damn tasty, crunchy rice is indeed like gold.
Why not canola oil? Isn't that the same thing?
You can try toastie mac + cheese, toastie mac + japanese curry(veg).
Will try the potato but the seaweed too green. Will steal some idea from korean banchan & japanese tsukemono.
Mate, I love the passion that you and your partner have for Chinese cooking. Never fail to learn something each time I catch a video! Love your work!
as someone from tampa i know about the browned crusty socarrat goodness of paella, but i never knew there was an asian equivalent. this is cool to know. as for the dish, i kinda have my own twist on it. i would take rice from the night before and rinse it and do the same thing with a bacon greased pan but when the rice is starting to get brown, you pour scrambed eggs on top along with some bacon and cheese then brown it. makes like a breakfast quiche/pie kinda thing, thought i invented it. so i guess every culture that has rice has some variation of a crispy rice dish.. never really would have known unless you said something about it. good vid, thanks guys!
Btw as a vegan, woohoo! 🙂
Delicious yummy recipe Hello good afternoon Hello friends
why did you say 'iran' like that bruh… i lost 10 years of my life from that shit
I just want to specify/correct something: around 2:35, they mention "Caiyou". It's just Canola oil or rapeseed oil, same thing different names and is widely available, you do not have to go to a Chinese store for it. In Germany it's called rapeseed oil (Rapsöl) and in Australia it's called Canola oil. It's not "special" or mysterious.
Can you pre cook the rice and then flatten it in your pan to crisp? Seems like the longest part is cooking the rice