Hello, everybody.
I prepared this for today.
I brought this stove here from the studio.
And then I bought some claypots too.
My uncle saved half of the ribs on purpose.
We are going to make a big pot of claypot rice today.
So we'll make the small one, since we bought the small claypots.
Three jin (1.5kg), how much is it?
Three jin, depending on whether the price is 27 or 28 per jin (500g).
Mostly 28, 27 per 500g now.
I'll chop this rib a bit smaller.
Shorter.
Smaller, more nice.
You feel eat more when the meat is smaller.
Hmm.
Now that the price of pork has gone down, you can enjoy more.
It's not as expensive as it used to be.
Do you know what I studied in Guangdong, Uncle?
This was what you're studying.
Ah, this is Cantonese claypot rice, do you know it?
Yes, yes.
This is really good. I don't think you've ever tried it.
This is rice soaked in advance and then boiled in the claypot directly.
Cook it and give it a slow roast.
The marinated ribs are put on top of it.
Just let it simmer.
The crust of cooked rice underneath is golden and delicious.
Just maybe you can't bite it.
I should have let you try years ago. Your teeth are weak now.
My teeth are weak. It's a bit annoying.
I can't bite into those bones.
You just eat the meat later.
Are my chopping skill threaten your status as a butcher?
Not a threat any soon.
It's not a threat?
Okay, it's done.
The Cantonese way of cooking ribs is to just wash them first.
And then marinate them directly.
Without parboil.
All right.
The ribs are ready to be marinated.
I prepared...
Yongchuan black beans here.
And there's this mushroom.
And ginger, garlic, onion, chili.
If it's not spicy enough, I'll flip it over and pick a few chilli from there.
Yes, yes.
Now we will chop the minor ingredients.
Let's chop this black beans a bit.
Through here.
I'm entangled...
Too many, it's too hot.
Just a few.
Hmm.
All right, all right.
Squeeze.
Good.
Okay, is good.
Good!
We already soaked this rice for three hours.
There's some glutinous rice that we didn't finish last time.
And some pearl rice. And some Thai fragrant rice.
Three types of rice mixed together.
It's all blend in.
Put this over there for now.
We need to make sure there is crust of cooked rice, it will be so good.
Hmm.
Good.
It will be so good.
Did you smell the fragrance, Uncle?
Yes there is fragrance.
Gently stirring.
Lay this rice flat.
Also lay the ribs flat.
Good.
Oh, it's quite complicated.
Is all good to eat?
It's okay. It's been sitting for another three minutes.
Then it's ready to eat.
Auntie, come here.
Wife, come on, come on.
Coming.
Qi Erwa is here.
You didn't call me.
I know you will be here without shouting. That's why I didn't call you.
Come on, come on.
Wow.
Smells good. Smells so good.
It's so nice even just look at it.
Yeah.
I don't care. I'll take the first bite.
Good.
Let's give it a try.
Mmm, good, it's so good.
how was it?
Well, this is so nice. The meat is off the bone easily.
It's so delicious.
Hmm.
Taste good.
It's really good.
It's also my first time, too.
I've never had this one.
This is so delicious.
Nice!
I think my uncle has spoke "An yi (Nice)" a dozen times today.
It's really good.
The taste and the texture all good.
This is made for you.
Yeah, it's good.
I want the pot crust.
Scratch the side of clay pot.
Mmm-hmm. It's golden.
See? It's just a little bit overcook.
It's all right actually.
There is also crush in my pot.
Yeah, it's so crispy.
Hmm.
Yeah, it's crispy.
Now let me show you the crust of the rice.
Turn it over.
You see?
Wife, look.
I want it.
Okay, this one's so crispy.
Especially if it's a little yellow like this one.
And then this side is golden.
Slightly caramelised burnt.
It will be bitter if it's burnt too much.
This rice crust is so great.
Because there are three types of rice are used.
Then we add oil in it and let it simmer and roast.
Everybody, listen to this sound.
It's hot. Slow down.
Not hot.
Would you guys like to learn how to do this?
It's Cantonese style claypot rice.
I've been practicing this cooking skill for a long time when I was in Guangdong.
And if you guys want to learn.
I'll make a full video about it later.
Shooting a standardised cooking instruction video.
Yeah, it's good.
And that's it for this video.
Bye-bye.
Uncle!
I'm in the middle of eating. I don't have time for bye.
Bye-bye.
This is so nice!