We’re making soy sauce, fried eggs, and rice
because Goldthread asked for an easy recipe,
it doesn’t get easier than this.
When I was a kid,
when my parents would ask me
what I wanted to eat,
I would say si daan.
And the joke is they would actually serve
si jau daan,
which is like a pun on si daan, back to the kid.
And the idea is to take each and every component seriously
because It's so simple. It's just three components.
Soy sauce, fried egg, and rice.
And to inflect a little bit of technique
into each of those elements.
We're going to be cooking our soy sauce a little bit
with a bunch of aromatics that we've cut up.
A lot of people think that soy sauce is a ready-to-go sauce
out of the bottle.
It can be used certainly as a sauce,
but it shouldn't be used quite as a condiment.
So when you're putting it on top of something else,
you want to inflect it with a lot of flavor.
So, in a pot over medium, medium-high heat,
we're just stir-frying some aromatics,
a little bit of oil in there.
See when you move it,
if there are those little wrinkles, so to speak, those smaller,
then you know it's hot enough.
And turn this down a little bit.
The hot oil
is going to activate all of those aromatics.
You need oil and you need heat.
So you’re going to pick up a little bit of color,
probably about a minute.
And it's going to smell really, really good.
Next step, water.
We're going to bring this to a boil.
And then we're going to add everything else.
We're going to let this cook, simmer.
Small bubbles.
You want the bubbles the size of like a shrimp's eye basically.
And let this go for about five minutes.
And then, soy sauce, light soy sauce first.
That's a bulk of the flavor.
White pepper, a little bit.
A little bit of the savory flavor,
with the help of chicken powder,
and Maggi.
Or any type of flavor-boosted soy sauce.
This is basically extra MSG
type of soy sauce. This is how it's used.
Dark soy for color.
A tablespoon.
We're just going to bring this to a boil.
To the boil. Just turn it back down to a simmer.
Cook it for a little bit longer.
Until everything is together.
That's done.
Take it off the heat.
Strain it.
It should look similar
to light soy sauce.
Maybe a little bit thinner in texture.
Carefully get all of that stuff in there.
And then squeeze.
And we put in 10 minutes to make the soy sauce,
we're going to cook the egg properly.
You're going to cover the bottom with oil
for frying the egg.
This is not a healthy thing.
This is a late-night indulgent thing.
The smaller the pan, the better,
if you're frying one egg at a time.
I like frying one egg at a time
because you get more surface area.
I'll tell you for this recipe, the safest thing
because that oil is going to be very hot,
is to pre-crack your eggs.
You put it in a little bowl,
so you can slide it closer to the oil.
You know your oil is hot in this case
if it bubbles like that on the side,
and you’re starting to see a little bit of smoke.
Turn it down for the splatter.
And the egg’s going to go in.
Watch it.
Woo!
See that?
So nice.
Okay, we're going to season it a little bit.
Salt on the white not on the yolk.
Because it'll change the color.
White pepper.
If there's a hole, you can feel free to pop it.
Turn the heat off.
You see that crispy edge? You want it to cook a bit more.
You can spoon a little bit of oil over the top.
I like crispy brown edge on the side with a runny yolk,
so you can still see the yolk.
Nice crispy egg.
Slightly runny yolk.
It's a real honor to be on Goldthread
and cook,
and barely cook
a tutorial like this.
Good soy sauce, right?
It’s simple, but it's good.
Mm. Mm.
This soy sauce has a lot more flavor.
Yeah.
It's more layered. It's a little bit sweet,
and then it has a little bit of, like,
the ginger flavor, the onion flavor, the.
Yeah.
It's actually good for rice.
If you mix regular soy sauce into rice,
you won't get this flavor.
This is the type of food you eat when
you know,
super late night or
you're super broke, you’re a student or whatever it is.
But even if that's the case,
I think every component you can treat seriously.
I mean, that's honestly for me
what makes Cantonese food, and especially Hong Kong food,
so special, is even the simple stuff
like attention to detail.