This looks fantastic Flo. I’m making one of your recipes a day since your cookbook arrived. Everyone is loving eating something different for a change. You’ve really packed a lot of info into “Chinese Homestyle”, and it’s my favourite cookbook in my collection. I may actually give some of my others away that I haven’t used for ages.
I just love you guys. I can tell you love doing what you do that u love people and your family. Keep doing what you are doing and it looks delicious. I’m a widower old man and I just get to watch you make this great food . I live in independence, Kansas. In the good old USA I pray to God it gets back to that . I pray for all the best for you .
I’m making this today for Sunday dinner. Kicking it up a notch, frying shrimp, oysters, and scallops. Also cod. Flo, you are a huge inspiration on my quest for perfecting the art of wonderful Asian cooking. Thank you! 🥢🍜
To get oyster sauce, ketchup, etc., out of the bottle, hold the bottle in the palm of one hand at the bottom of the bottle, tilt the bottle, about 30 degrees, and tap the neck, like a karate chop movement. where the logo is.
I’ll try that. No matter what I do, it’s a struggle getting my oyster sauce out. I’ve even tried keeping it at room temp but the consistency stays the same. I guess there is something to be said for squeeze bottles.
Calamari is interesting to cook. It has to be done just right, or 45 minutes. I use the 45 minutes and avoid the rubber I’ve produced time after time 🤷🏻♂️ Great show my friends
I've got a couple bottles of Kweichow Moutai that i got when i was living in Zhuhai China. Would that make a good substitute for the Shaoxing? Really enjoying your versions of the HK dishes. My fav city in the world.
Flo, baked rock cod fillet over rice. We always order baked pork chop over and and the baked rock cod fillet over rice in Oakland Chinatown, seemed a life time ago.
I am thoroughly enjoying your channel and your casual and relaxed style of food preparation. Every recipe looks delicious. Your husbands sampling at the end always makes my mouth water. BUT - he did say "HATS OFF TO THE CHEF ..." and I sure wish he would take his own words to heart and .... take off that goofy hat ....(he has done that in a couple of episodes) . My mother insisted that "a gentleman always removes his hat indoors" and I have embraced her advice to this day. Thanks for all the great recipes. My wife is being overloaded with me passing them on to her. CHEERS
I tried to get it on patreon. I selected all and tried to paste it so i. COuld put it in my recipes book. But the only thing i pasted was the title. So i am a member but cant figure out , first find the recipe again and then how to get the text . Its very frustrating, could you tell me how to find the directions
I have a Nu Wave electric pressure cooker. Will the Instant Pot recipes work in it too? I've asked other Instant Pot RUclips people and have never received a response much less an answer. Do you know how they differ? Hopefully. Thank you and God bless your family🙏🌻🦋
I don’t see why not but I have never used the Nu Wave brand. If it’s an electric pressure cooker, the recipes should work. Instant Pot is just the brand name. Hope that helps.
Because you made it, Flo, I'm sure it's delicious for anyone that likes seafood! But, as you know, that's not me! However, as always, your video was enjoyable and I was especially amused that "can't be bothered" Flo actually dirtied 2 cooking vessels! LOL (Just teasing you, Flo!) 😊😊
Thanks for showing how to make the cream sauce literally from scratch using rue. I'm afraid I "cheated" at least half of the time by using cream of mushroom or celery soup base from cans. My kids kinda grew out of milk and so my fridge does not always have milk either. HK-style white sauce really is a versatile item good for many combinations of starch and ingredients.
Yes making cream sauce is an art. This video shows it perfectly. I sometimes buy a small half and half carton if I am planning to make something using milk, if it is too rich for the recipe, I add water to it. That way I don't have a lot of milk on hand. Although sometimes I do buy a big carton of milk and with the leftover I make ricotta cheese, so easy, just heat it up and add lemon juice.
That is definitely a different recipe....I want to try...but I think my SO would not appreciate it and I don’t think we have Hong Kong style cafes in Montreal.......
My daughter loves this east meets west dish that is popular in Hong Kong cafés and she claims it tastes just like the restaurants’. Happy Sunday! 💕
I cant find it in you new homestyle listed right after the post about this recipe. I need the recipe text. Its so hard to find
Good morning, always happy to see you Sunday morning. You make my morning, thank you and have a blessed day.
I just had this last night! I love baked seafood over rice. It was my go-to dish at my local boba place Freshmen year of college.
This looks fantastic Flo. I’m making one of your recipes a day since your cookbook arrived. Everyone is loving eating something different for a change. You’ve really packed a lot of info into “Chinese Homestyle”, and it’s my favourite cookbook in my collection. I may actually give some of my others away that I haven’t used for ages.
Aw… that’s so very kind! Glad you are enjoying the recipes.
I’m impressed that you’ve started putting Chinese on your video titles! 👏 great way to broaden your audience :)
I just love you guys. I can tell you love doing what you do that u love people and your family. Keep doing what you are doing and it looks delicious. I’m a widower old man and I just get to watch you make this great food . I live in independence, Kansas. In the good old USA I pray to God it gets back to that . I pray for all the best for you .
Hello dear how are you doing?
I’m making this today for Sunday dinner. Kicking it up a notch, frying shrimp, oysters, and scallops. Also cod.
Flo, you are a huge inspiration on my quest for perfecting the art of wonderful Asian cooking. Thank you! 🥢🍜
That looks incredible! I LOL at dude’s commentary the end.
Hello Flo, Dude and family.
Your recipes always amazing. You make my soul and tummy so happy. 💐💃
This looks decadent and delicious.... I think I will need to try this.
You keep us guessing Flo! Can wait to try this recipe!! Thanks you two keep up the different dishes. Thanks to Dude as well. New Jersey Mike🙂
Had been waiting for this!
Oh my, looks so yummy! I must make it!! Thank you.
Another dish that is easy to make and delicious! Thanks, Flo and Dude!😻😻😻😻
That looks yummy, any seafood works for me.
That dish looks so good. I like asian food so much. Thanks guys and I look forward seeing your next video. Take care and stay safe.
This is so much like the crab casserole served in our local Asian buffets. Thanks to you and Dude.
To get oyster sauce, ketchup, etc., out of the bottle, hold the bottle in the palm of one hand at the bottom of the bottle, tilt the bottle, about 30 degrees,
and tap the neck, like a karate chop movement. where the logo is.
I’ll try that. No matter what I do, it’s a struggle getting my oyster sauce out. I’ve even tried keeping it at room temp but the consistency stays the same. I guess there is something to be said for squeeze bottles.
Rigged it so my oyster sauce is stored upside down in refrigerator 😊
Love your videos!!!!
👍💞another great dinner idea. I have never had this before.
Hello Gail how are you doing today?
Iam sure to make this recepi it's looks so GOOD 👍
Oh my gosh. That looks so yummy. I have to make.
💖👼🏻🌺
Yum...that looks pretty good!!
this looks amazing, I feel like I've been missing out
That's a winner, and I haven't even tasted it.
Calamari is interesting to cook. It has to be done just right, or 45 minutes. I use the 45 minutes and avoid the rubber I’ve produced time after time 🤷🏻♂️
Great show my friends
I've got a couple bottles of Kweichow Moutai that i got when i was living in Zhuhai China. Would that make a good substitute for the Shaoxing? Really enjoying your versions of the HK dishes. My fav city in the world.
Mmmmm... that looks so good... and I am on a c-food diet (I see food, I eat it. ha ha ;-)
Can’t wait to make this tomorrow thank you
Flo, baked rock cod fillet over rice. We always order baked pork chop over and and the baked rock cod fillet over rice in Oakland Chinatown, seemed a life time ago.
Thank you for this one! BTW, that cutting board that you are using is a knife edge killer.
I like using my rice husk board for meat and seafood and I sharpen my knives regularly.
Great company dinner, too!
I am thoroughly enjoying your channel and your casual and relaxed style of food preparation. Every recipe looks delicious. Your husbands sampling at the end always makes my mouth water. BUT - he did say "HATS OFF TO THE CHEF ..." and I sure wish he would take his own words to heart and .... take off that goofy hat ....(he has done that in a couple of episodes) . My mother insisted that "a gentleman always removes his hat indoors" and I have embraced her advice to this day. Thanks for all the great recipes. My wife is being overloaded with me passing them on to her. CHEERS
Why don’t you try cooking?😊
@@arthuurwong49 I do ... I tried a few of Flo's recipes and loved them. CHEERS
I tried to get it on patreon. I selected all and tried to paste it so i. COuld put it in my recipes book. But the only thing i pasted was the title. So i am a member but cant figure out , first find the recipe again and then how to get the text . Its very frustrating, could you tell me how to find the directions
You said to add a total of 1/2 cup of milk, but it looked like you added about 2 cups. What is the correct amount?
2 cups.
I have a Nu Wave electric pressure cooker. Will the Instant Pot recipes work in it too? I've asked other Instant Pot RUclips people and have never received a response much less an answer. Do you know how they differ? Hopefully. Thank you and God bless your family🙏🌻🦋
I don’t see why not but I have never used the Nu Wave brand. If it’s an electric pressure cooker, the recipes should work. Instant Pot is just the brand name. Hope that helps.
Can I use Trader Joe's jarred alfredo sauce, would it have the same effect and texture?
Alfredo already has cheese in it so it might change the flavor.
And it would also have garlic… the flavour would be quite different but in terms of effect and texture, it would be similar.
Because you made it, Flo, I'm sure it's delicious for anyone that likes seafood! But, as you know, that's not me! However, as always, your video was enjoyable and I was especially amused that "can't be bothered" Flo actually dirtied 2 cooking vessels! LOL (Just teasing you, Flo!) 😊😊
😂 You know me well… I was about to make the béchamel in the wok but thought I’d better not! LOL
Is there a reason you didn’t want to add the juices from the seafood?
Looks great, will have to try soon!!
I didn’t want to make the sauce too watery.
Think seafood juices wd add a lot of flavor - just cook a little longer to evaporate liquids 😊
Please how long time oven and what temper ? sorry
Do you heat the milk first? I’ve always read in recipes to add hot milk when making a béchamel. I’m assuming it doesn’t matter?
I’ve done it both ways… warm milk is quicker… but is it really when you have to heat it up first? 🤷🏻♀️
If you ask Chef John (Food Wishes), I believe he says “hot roux + cold liquid = no lumps!”
Where can I find the written recipe? Thankyou.
My favorite thank You
Hello Wanda
How are you Doing 👻
I don’t see link for your wok. Please post.
Thanks for showing how to make the cream sauce literally from scratch using rue. I'm afraid I "cheated" at least half of the time by using cream of mushroom or celery soup base from cans. My kids kinda grew out of milk and so my fridge does not always have milk either. HK-style white sauce really is a versatile item good for many combinations of starch and ingredients.
Yes making cream sauce is an art. This video shows it perfectly. I sometimes buy a small half and half carton if I am planning to make something using milk, if it is too rich for the recipe, I add water to it. That way I don't have a lot of milk on hand. Although sometimes I do buy a big carton of milk and with the leftover I make ricotta cheese, so easy, just heat it up and add lemon juice.
Ricotta recipe?😊
Hello! This sounds as awesome as your garlic noodles! I’ll try it! ~The Memory Traveler
Thank you 😊
Can heavy cream be used instead of milk?
Sure, but it may be very rich. I’d try with half cream and half milk first and go from there.
Can u make hong kong cafe style cream corn soup ?
❤ oh yum.
I probably gained 10 pounds just watching this video. I will have to cook this for my wife's upcoming birthday.
Is there a written recipe for this?
So no spices? Garlic ? Salt and pepper ?
Would appreciate if the camera can be on a slower motion. Thank you.
That is definitely a different recipe....I want to try...but I think my SO would not appreciate it and I don’t think we have Hong Kong style cafes in Montreal.......
That’s too bad but I guarantee that there are Hong Kong style cafes in a huge multicultural city like Montreal.
Hello 👻
How are you doing today
TIL the sauce is simply milk, butter, and flour. I thought it was more complicated
💕
I would have poured that seafood liquid in with the milk.
Ik ben jalours op die man met de taste ik wou dat ik daar stond
Dude you’re looking very thin here, what’s the deal?? Eat some more!
Waarom altijd ongezouten boter