Join the Canto Cooking Club - bit.ly/3RsK9t2 Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/cantonese-sticky-rice What’d you think of Daddy Lau’s recipe?
looks soo great! i love sticky rice, but could not think about making it at home, because it seemed so complicated because of the lotus leaves. ask dad if he ever thinks about selling his cured pork belly at the farmers market or if he has a source for this?
I used the recipe and followed your dad’s instructions. The rice turned out so delicious and had enough to freeze for another meal. Awesome tip to salt and flavor the water with dark soy before cooking the rice. Thanks.
Mr. Lau, i turn emotional watching these videos. My dear grandfather passed away 10 years ago this month. He was a chef in hong kong before coming to the US many decades ago. I miss him dearly and wish that i could have recorded him cooking before his dementia ultimately took his life. These videos with your father fill an empty void in my heart and i am forever grateful.💕
I love this so much!!! Preserving family tradition and history, this is so important!!! So much of human history has been lost to memory and interpretation. This is 100% a record for all to watch for years to come. I love the videos that include your family around the table.
I would say your dad is a treasure. We are wealthy because you have shared him with the world. I am going to make every recipe: its all the secret steps and techniques that I love. And he makes it so anyone can do it!
My Cantonese is really bad. It’s always been half English and Cantonese when I speak with my parents. And now since I left the nest a long time ago, I can go weeks or even months without speaking it to anyone. But watching these videos, at first I had to read the subtitles, but now I can understand your family without being dependent on the subtitles. Thank you
This is a pretty common phenomenon with Chinese American families. I wish it wasn't the case since I see Korean families still speak fully in Korean between parents and kids, and the kids are very fluent in Korean just as they are in English. Maybe Korean parents emphasize the importance of their language and culture.
You're so lucky to have a dad like that! He reminds me of my grandpa who was born in Scotland. He was a great cook and I learned to much from him. We lost him when I was 9. The time you have with people like that is priceless!
I was born and raised in Hawaii but have lived in the South for all my adult life. I finally made it back after six years (Covid was partly responsible) in Nov. 2022. I recognized every place you guys went to and it brought back many great memories. It was so nice to see how your families enjoyed Hawaii. I've enjoyed all of your dad's dishes.
Followed Daddy Lau's recipe for sticky rice and it turned out wonderful. So far, I've tried your ginger scallion oil and whisking porridge to create a smooth congee texture. All received rave reviews from my family. Thank you!
I just have to say how thankful I am for your channel and your dad’s cooking/teaching. I’m a 4th gen Chinese-American that’s lost a lot of touch with my Cantonese/Toisan roots, and after discovering and watching your channel for a bit now I feel like I’m remembering so many parts of my childhood and all the great food I ate growing up! I’ve already replicated your dad’s char siu, fried rice, chow fun, honey walnut prawns, and gai lan recipes and I can’t wait to give this one a whirl. Thanks for all of the hard work you and your dad put in to make these videos!
My aunt cooks it the way granny Lau did - stir-fry everything first then cook it in rice cooker. She also adds chestnut, ginkgo seeds, taro, and sometimes raisins to the mix. But laap yuk is hard to find here, so we only have laap chong, dried shrimps, and sometimes ham, as meat ingredients.
Randy, thank you and your dad for this and all the other videos. I've watched through many and tried a number of recipes! They bring back a taste of childhood and recipes I've lost when my mom passed away. It's also so refreshing to hear Cantonese again.
You can add vegan/vegetarian meats. I believe Chinese cooking is quite versatile,so long as we nail the basics... the rest is really just variations. Since the rice dumpling also uses glutinous rice, then we can make something similar as a base. Then eat with whatever we want. Dont mix a salted egg/salted duck yolk into the rice... eat with it on the side perhaps but don't mix and cook with the rice.
@@johcx1994 the great thing about Chinese cooking is that vegetarian and vegan tastes are already well established as evident by countless veggie restaurants in Asia. imo veganism/vegetarianism is embraced by Asian cuisine and not as meat heavy as western tastes.
Lo mai faan is one of those warming dishes that calls to mind lovely family gatherings. Definitely need to try this some time. Would also love to learn Papa Lau’s cured belly pork recipe!
I love watching these videos Randy. My Chinese mother in law cooked us beautiful home styled Cantonese meals when my kids were growing up and I'm so grateful to her for that. I can now learn to make authentic Cantonese meals myself thanks to your dad. I made Turnip Cake yesterday and will try some this weekend.
Mr. Lau is the best! I made this today and couldn't believe how delicious it came out. The trick is not to deviate from the way he does things. Follow him step by step and the result will be great. I love his turnip cake recipe as it has become my go-to make at home dim sum food. 谢谢刘厨师！
Thank you uncle Lau for giving me great inspiration with your delicious recipe. I have been doing a bit of research on sticky rice recipes and yours beat above the rest. Others were too much of a hassle and time consuming having to cook the rice first, put all ingredients together and then steam again. I followed your recipe and replaced the shrimps with diced celery sticks and marinated chicken instead of the cured pork due to not having those two ingredients. It came out really well and very tasty. Thank you.🙏❤
Thank you so much for preserving these recipes! I’m also Cantonese but it’s hard to learn recipes from my family. These are so clear and it’s heart warming to learn from Daddy Lau ☺️
Sorry if I've commented before but I make this all the time. I freeze lap cheung and pork belly in portions to make a batch of this. I grow green onion/ scallions. I always have the other ingredients in my pantry. Today I made it with garlic scapes in place of garlic. This method your dad shows is very efficient. I always think my Cantonese speaking Dad who loved to cook is smiling down on me when I cook this.
This is exactly the flavor I remember growing up. My grandmother used to make this sticky rice, but she passed in the early 1990s. We often had lo mai gai at dim sum, but it was never quite the same. Made it for the first time today and it was great. Thank you Daddy Lau!!
One of my favourite dishes of all time! My late grandmother used to shape the rice into a mountain and rub brandy all over the surface to give it even more fragrance, and since her passing, I've unfortunately been unsuccessful in getting the same taste anywhere, even when trying to replicate her recipe. It's really great seeing all these traditional dishes being shared online, as I feel a lot are starting to disappear due to the lack of knowledge on how to prepare them (some are also super tedious, so people tend to not want to prepare them). Thumbs up from Singapore!
I just want to say how very much I love your family videos, and your Dad's cooking. Y'all just warm my heart, and make me hungry at the same time! Over the last 2 years I've been teaching myself to cook all manner of Asian cuisines. with the help of channels like this...and I can't wait to try this dish, and serve it to my dear Chinese friend who's 80 and was born and raised in Hong Kong!
Thank you for this video. I’m a 5th generation Chinese American and miss my late dad’s cooking skills so much. Our entire family looked forward to this dish, especially when my dad would stuff the Thanksgiving turkey with this rice-so delicious he always had to make a huge pot so relatives could take home leftovers!
Good evening, do you have any videos on salt curing meat and or fish? You are blessed to have such a great Dad to show you how these things are done! :) Great video brother!
All your videos give me so much nostalgia and remind me so much of my family back home. I miss their cooking but hopefully when I make some of these recipes for them, they'll be proud :D
Love this dish. My mom and aunt made this and now I make for my kids. We always cook the chinese sausage in the rice cooker...the fat from the sausage coats the rice. Then we take out the lap cheon chop up...pretty much all the same ingredients stir fried and mixed all together. So awesome your dad makes his own cured pork belly. His dish looks delicious ❤❤❤
Nei Hou Ma Chef Lau (你好嗎, 劉師傅)? What a very nice dish you got. And there are a lot of great dishes you had made. By the way, do you have curry dishes like Chinese Chicken Curry (雞肉咖喱)? I tried looking around in your channel, but I can't seem to find it. Anyway, can you make your very own version of curry dishes? Thank you. To tse (多謝).
Love supporting this channel! I’m literally going through each recipe to plan for my weekly meals. So far my weekly meal plan is The stuffed tofu Smashed cucumber with friend salt and pepper sole fish Claypot rice Sticky fried rice Anything else you would recommend? I have 1 picky husband and 2 kids under 5.
Ah these videos gives me such nostalgia of my parents cooking these meals for me as a kid and I’m learning my dad’s recipes now to pass down to my (half English/half Chinese) children (age 3 and 4) who love lor mai fan!
Your dad's recipe is very flexible. Allowing us to replace certain ingredients. Also he usually tells us the differences between home and restaurant settings.
My grandfather, who was also a chef, knew I loved this and made this for me on special occasions. It would take him hours because he liked the (raw) rice cooked in a wok, not in the rice cooker. It would take him hours to do this. I miss him. Enjoy this precious time with your dad!
That's 生炒糯米饭。It's the best version but takes so much longer. Ultimately it's up to the invididual to decide on whether you want spend 30 minutes to get 85-90% there, or spend 2-3 hours to get 100%. Takes a lot of patience and skill to do it right as you have to constantly stir fry the rice and keep adding water bit by bit. If done right, the reward is amazing.
@@jeremylow7757 I didn't know there was a name for it! Thank you. As you mentioned, it did take 2-3 hours of being on your feet. My gong gong was making it for me into his 70's. Honestly, I've never had it as tasty as his. I've tried making it in an Instant Pot, but the taste isn't even close. It might be the rehydrated dried-scallops he added. Super yummy umami flavor. I think it was the love he put into it. Again, thank you.
That your Dad makes the lahp yuk himself reminds me of when my Dad taught me how to make salty duck eggs and hung His lahp yuk up to dry (outside in the sun) with lahp op (love lahp op!😍) Much gratitude to you, Chef Dad and family!
I had all the ingredients ready to make this, using another recipe, but after seeing this video I am making your recipe instead. I love Lo Mai Fan and can't wait to eat it!!!
Thanks so much for sharing this wonderful tip of mixing regular rice with glutinous rice. This is my first successful sticky rice following your recipe.
Mmmmmm..... I can taste it from here. My grandma used to make an excellent law mei fan, but when she passed away she took her secrets with her. I'm so glad I found your dad's recipe. Thank you for sharing 🥰
That’s interesting, my aunt likes to fry the meat and veggies first, then cook it all together in the rice cooker (set it and forget it style). I wonder how the dish changes - your dad literally just answered my question I was about to ask about how it changes it while I was typing this.
I appreciate the patience of master Lau. “How do you make this vegetarian?”, “don’t add meat”. “What’s the difference between the chicken sausage?”, “it uses chicken”. I don’t think I could handle such obvious questions.
I just cooked it today, I used belly pork meat, mixed with red bean/sticky rice and Chinese bates to bring a little sweetness, it's pretty good, I did all in the pressure cooker, EASY!
I've always wanted to try and make this at home (none of the restaurants in our area have it anymore), but only knew of the other method where the uncooked rice is cooked directly in the pan...and I really didn't want to stand there stirring for over 30 minutes. Can't wait to try this alternative!
Loved this dish so much growing up. I have fond memories of my mom making this very laborious dish by starting with stir frying soaked sticky rice in a wok and gradually adding water to hydrate the rice grains, kind of like how you would make risotto. Also, been curious about this: Who is the lady that sits next to Kat? Is that her mom? Thanks so much for sharing all of your family recipes and being an inspiration to cook more Cantonese food!
Wow ! That looks AMAZING ! Your Father is the Master !!! I use chop sticks now when I cook Chinese like your Father. I don’t know why, he does it so I do it ! The key is technique !!
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
Thanks for the video on sticky rice! It's very nostalgic for me since my mom used to make it for family gatherings. However, she passed away before me and my sisters could get the recipe. I managed to cobble together several recipes and we agreed it was close but it was missing an ingredient. We think we finally figured out that the missing ingredient was preserved pickled radish (sweet kind). It added the crunch that we felt was missing from the dish. Is this normally added to sticky rice?
I just make my..forgot to mixed with other rice. So it a bit. I boil the sticky rice with rice cooker. It turn out great..anyway tq for all yr dad nice cooking, my greatgrandad are cantonese frm china, now my late dad n mum are all in malaysia. Tq
This is one of my favourite, simple yet complex flavoured staple cupboard/freezer meals. Dried sticky rice, shrimp, shiitake, wood ear, frozen Chinese sausage. I don’t bother with the pork but other ingredients are optional as it’s tasty even with the minimum. So easy to prepare as much are soaked before chopping. At the restaurants here, that I’ve tried, it’s been served stuffed into a bamboo pipe. Interesting but results in small portions ;)
This dish is called 生炒糯米飯 - and the Cantonese has perfected this method of cook for hundreds of years. In the olden days, they would not pre-cook the rice, by frying the rice, adding little water at a time, like cooking risotto. Another group of Chinese also cook 生炒糯米飯 and these are the people in Taiwan and the people in Taiwan call this as 油飯
I use short grain Japanese rice for my fried rice. I use 1 part rice to 0.8 parts water if I want to use freshly cooked rice. 1:1 for overnight though. Turns out fantastic. Soft with a slight chew. My mouth is watering just thinking about it 🤤
There r a lot of cooking videos out there but I like the way how Chef Lau would show it step bt step in detail and share all the secrets. Also the son will explain the origin or any information about the dish that makes it more interesting and the interaction between your family is great. Even my girls are interested about it....Quick question, I followed the recipe but the rice came out soggy..would it be the rice brand or do I need to cook the rice right after I wash it? 🤔
This looks delicious and I am going to try it. I like that your dad doesn’t soak his rice like some recipes do so cooking time is much reduced. Thank you for posting this.
We would appreciate if your dad can teach how to cook a crispy roast duck using home oven, and where to buy the food grade device for puffing the duck if needed. Thank you for all the great videos. We enjoy watch each one of them!!
Thanks Papa Lau for his awesome receipes. Not sure if he can teach us how to cook the street food @ HK curry fried fish balls, daikon, pork skin and soaked cuttlefish.. (咖喱鱼蛋/萝卜/猪皮/鱿鱼）
Join the Canto Cooking Club - bit.ly/3RsK9t2
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/cantonese-sticky-rice
What’d you think of Daddy Lau’s recipe?
劉爸爸我提議 搵一次你教你的兒子煮一味餸👍😋😋 1承傳中國文化 2 親子烹飪節目 3. 令觀眾睇到 即使 初哥 煮食 沒有 有難度🥰 4增加觀眾信心 5. 增加節目趣味性和新鮮感
looks soo great!
i love sticky rice, but could not think about making it at home, because it seemed so complicated because of the lotus leaves.
ask dad if he ever thinks about selling his cured pork belly at the farmers market or if he has a source for this?
I used the recipe and followed your dad’s instructions. The rice turned out so delicious and had enough to freeze for another meal. Awesome tip to salt and flavor the water with dark soy before cooking the rice. Thanks.
I love it ❤thank you for sharing ❤🇺🇸
@@wonderfullword123I - ,
Your dad is such a great teacher. Even though I have no experience making Cantonese food, he really makes me feel like I can do this!
Awwww that's amazing! That's definitely his goal (and mine too!) You totally can do this :)
Mr. Lau, i turn emotional watching these videos. My dear grandfather passed away 10 years ago this month. He was a chef in hong kong before coming to the US many decades ago. I miss him dearly and wish that i could have recorded him cooking before his dementia ultimately took his life. These videos with your father fill an empty void in my heart and i am forever grateful.💕
I love this so much!!! Preserving family tradition and history, this is so important!!! So much of human history has been lost to memory and interpretation. This is 100% a record for all to watch for years to come. I love the videos that include your family around the table.
Ahhh thanks for the love!! We really appreciate it. And I couldn't agree more!!
I would say your dad is a treasure. We are wealthy because you have shared him with the world. I am going to make every recipe: its all the secret steps and techniques that I love. And he makes it so anyone can do it!
My Cantonese is really bad. It’s always been half English and Cantonese when I speak with my parents. And now since I left the nest a long time ago, I can go weeks or even months without speaking it to anyone. But watching these videos, at first I had to read the subtitles, but now I can understand your family without being dependent on the subtitles. Thank you
This is a pretty common phenomenon with Chinese American families. I wish it wasn't the case since I see Korean families still speak fully in Korean between parents and kids, and the kids are very fluent in Korean just as they are in English.
Maybe Korean parents emphasize the importance of their language and culture.
First gen ABC here too -- same issue but found that watch Chinese newscasts, dramas and variety shows
You're so lucky to have a dad like that! He reminds me of my grandpa who was born in Scotland. He was a great cook and I learned to much from him. We lost him when I was 9. The time you have with people like that is priceless!
Another tip is to add the water used from rehydrating the mushrooms and shrimp for cooking the rice.
I was born and raised in Hawaii but have lived in the South for all my adult life. I finally made it back after six years (Covid was partly responsible) in Nov. 2022. I recognized every place you guys went to and it brought back many great memories. It was so nice to see how your families enjoyed Hawaii. I've enjoyed all of your dad's dishes.
My partner and I are vegans but we love watching your channel so much. Usually, we just substitute whatever we need to. Such an amazing cook!
I'm 100% with your dad on lap cheong being essential to the flavor of a good lo mai fan! Unless you're vegetarian, don't skip it!
I'm so grateful for him as an educator. Thorough yet concise, confident yet approachable. He's inspiring.
Followed Daddy Lau's recipe for sticky rice and it turned out wonderful. So far, I've tried your ginger scallion oil and whisking porridge to create a smooth congee texture. All received rave reviews from my family. Thank you!
I just have to say how thankful I am for your channel and your dad’s cooking/teaching. I’m a 4th gen Chinese-American that’s lost a lot of touch with my Cantonese/Toisan roots, and after discovering and watching your channel for a bit now I feel like I’m remembering so many parts of my childhood and all the great food I ate growing up! I’ve already replicated your dad’s char siu, fried rice, chow fun, honey walnut prawns, and gai lan recipes and I can’t wait to give this one a whirl. Thanks for all of the hard work you and your dad put in to make these videos!
My aunt cooks it the way granny Lau did - stir-fry everything first then cook it in rice cooker. She also adds chestnut, ginkgo seeds, taro, and sometimes raisins to the mix. But laap yuk is hard to find here, so we only have laap chong, dried shrimps, and sometimes ham, as meat ingredients.
Great vid. I'm half Cantonese half white and lost my dad last year , will miss him cooking noodles for me every Sunday now. Treasure these moments ❤️
I like eating sticky rice. Thanks very much for your recipe! 😊
Randy, thank you and your dad for this and all the other videos. I've watched through many and tried a number of recipes! They bring back a taste of childhood and recipes I've lost when my mom passed away. It's also so refreshing to hear Cantonese again.
Heh. Every episode: "How can I make this vegetarian"
And Daddy says "Don't add meat"
I look forward to this every episode!
Facts 😅
You can add vegan/vegetarian meats. I believe Chinese cooking is quite versatile,so long as we nail the basics... the rest is really just variations.
Since the rice dumpling also uses glutinous rice, then we can make something similar as a base. Then eat with whatever we want. Dont mix a salted egg/salted duck yolk into the rice... eat with it on the side perhaps but don't mix and cook with the rice.
@@johcx1994 the great thing about Chinese cooking is that vegetarian and vegan tastes are already well established as evident by countless veggie restaurants in Asia. imo veganism/vegetarianism is embraced by Asian cuisine and not as meat heavy as western tastes.
@@AP-yt4oo this may be true, but there are also dishes that really shouldn't be substituted. This is cured meat rice 😅
I like your dad’s trick adding the salt and dark soy to the rice water … genius! Great video….one of my favorite rice dish
Lo mai faan is one of those warming dishes that calls to mind lovely family gatherings. Definitely need to try this some time. Would also love to learn Papa Lau’s cured belly pork recipe!
I love watching these videos Randy. My Chinese mother in law cooked us beautiful home styled Cantonese meals when my kids were growing up and I'm so grateful to her for that. I can now learn to make authentic Cantonese meals myself thanks to your dad. I made Turnip Cake yesterday and will try some this weekend.
Mr. Lau is the best! I made this today and couldn't believe how delicious it came out. The trick is not to deviate from the way he does things. Follow him step by step and the result will be great. I love his turnip cake recipe as it has become my go-to make at home dim sum food. 谢谢刘厨师！
ahhh... this brings so much nostalgia, my grandmother used to make this for me all the time. Thank you for sharing!
Our pleasure! I bet your grandmother's was amazing :)
Thank you uncle Lau for giving me great inspiration with your delicious recipe. I have been doing a bit of research on sticky rice recipes and yours beat above the rest. Others were too much of a hassle and time consuming having to cook the rice first, put all ingredients together and then steam again. I followed your recipe and replaced the shrimps with diced celery sticks and marinated chicken instead of the cured pork due to not having those two ingredients. It came out really well and very tasty. Thank you.🙏❤
You father is so cute when he just explains everything away in Cantonese.
Love you channel and your father’s recipes and passion. I would love to see a video on how he cured the pork belly. Keep up the great work.
Thank you so much for preserving these recipes! I’m also Cantonese but it’s hard to learn recipes from my family. These are so clear and it’s heart warming to learn from Daddy Lau ☺️
Daddy Lau, can you please share the foods that you prep for Randy when he was in college?💕
Ugh your dad is SO COOL!
If I'm half as cool as he is when I'm in my 70s.. I'll be very happy.
Sorry if I've commented before but I make this all the time. I freeze lap cheung and pork belly in portions to make a batch of this. I grow green onion/ scallions. I always have the other ingredients in my pantry. Today I made it with garlic scapes in place of garlic. This method your dad shows is very efficient. I always think my Cantonese speaking Dad who loved to cook is smiling down on me when I cook this.
This is exactly the flavor I remember growing up. My grandmother used to make this sticky rice, but she passed in the early 1990s. We often had lo mai gai at dim sum, but it was never quite the same. Made it for the first time today and it was great. Thank you Daddy Lau!!
One of my favourite dishes of all time! My late grandmother used to shape the rice into a mountain and rub brandy all over the surface to give it even more fragrance, and since her passing, I've unfortunately been unsuccessful in getting the same taste anywhere, even when trying to replicate her recipe. It's really great seeing all these traditional dishes being shared online, as I feel a lot are starting to disappear due to the lack of knowledge on how to prepare them (some are also super tedious, so people tend to not want to prepare them). Thumbs up from Singapore!
This is why i think comfort food is the greatest contribution of the Chinese people to the world. I soooo love your food! ❤❤❤❤
I just want to say how very much I love your family videos, and your Dad's cooking. Y'all just warm my heart, and make me hungry at the same time! Over the last 2 years I've been teaching myself to cook all manner of Asian cuisines. with the help of channels like this...and I can't wait to try this dish, and serve it to my dear Chinese friend who's 80 and was born and raised in Hong Kong!
Ahhh thank you Michael! We really appreciate the love :) We hope you and your friend enjoy trying our recipes!
This invokes comfort food memories. Full of nostalgia.
If y'all made a cookbook I would buy it in a heartbeat :D
Thank you for this video. I’m a 5th generation Chinese American and miss my late dad’s cooking skills so much. Our entire family looked forward to this dish, especially when my dad would stuff the Thanksgiving turkey with this rice-so delicious he always had to make a huge pot so relatives could take home leftovers!
Wow! You have made this lo mai fan so easy. Next time could father Lau teach us how to make lap mei. Another great recipe.
중국 가정식 만들어보고 싶었는데 참고할게요!! 할아버지 멋지세요!
Good evening, do you have any videos on salt curing meat and or fish? You are blessed to have such a great Dad to show you how these things are done! :) Great video brother!
All your videos give me so much nostalgia and remind me so much of my family back home. I miss their cooking but hopefully when I make some of these recipes for them, they'll be proud :D
Love this dish. My mom and aunt made this and now I make for my kids. We always cook the chinese sausage in the rice cooker...the fat from the sausage coats the rice. Then we take out the lap cheon chop up...pretty much all the same ingredients stir fried and mixed all together. So awesome your dad makes his own cured pork belly. His dish looks delicious ❤❤❤
I love your video. Your Dad makes it so clear and simple. Can you make a video of how your Dad cures meat for the lo mai fan?
I had tried your method and work so wellllllllllllllllll........ Thank you Lau Sifu........
Nei Hou Ma Chef Lau (你好嗎, 劉師傅)? What a very nice dish you got. And there are a lot of great dishes you had made. By the way, do you have curry dishes like Chinese Chicken Curry (雞肉咖喱)? I tried looking around in your channel, but I can't seem to find it. Anyway, can you make your very own version of curry dishes? Thank you. To tse (多謝).
您好李先生！我很好，非常感謝您的支持和問候！老劉㊗️您健康快樂！
The ratio of rice to water is perfect! The recipe is simple to follow and clear. The rice turned out delicious!
Love supporting this channel! I’m literally going through each recipe to plan for my weekly meals.
So far my weekly meal plan is
The stuffed tofu
Smashed cucumber with friend salt and pepper sole fish
Claypot rice
Sticky fried rice
Anything else you would recommend? I have 1 picky husband and 2 kids under 5.
Ah these videos gives me such nostalgia of my parents cooking these meals for me as a kid and I’m learning my dad’s recipes now to pass down to my (half English/half Chinese) children (age 3 and 4) who love lor mai fan!
Your dad's recipe is very flexible. Allowing us to replace certain ingredients. Also he usually tells us the differences between home and restaurant settings.
My grandfather, who was also a chef, knew I loved this and made this for me on special occasions. It would take him hours because he liked the (raw) rice cooked in a wok, not in the rice cooker. It would take him hours to do this. I miss him. Enjoy this precious time with your dad!
That's 生炒糯米饭。It's the best version but takes so much longer. Ultimately it's up to the invididual to decide on whether you want spend 30 minutes to get 85-90% there, or spend 2-3 hours to get 100%. Takes a lot of patience and skill to do it right as you have to constantly stir fry the rice and keep adding water bit by bit. If done right, the reward is amazing.
@@jeremylow7757 I didn't know there was a name for it! Thank you. As you mentioned, it did take 2-3 hours of being on your feet. My gong gong was making it for me into his 70's. Honestly, I've never had it as tasty as his. I've tried making it in an Instant Pot, but the taste isn't even close. It might be the rehydrated dried-scallops he added. Super yummy umami flavor. I think it was the love he put into it. Again, thank you.
That your Dad makes the lahp yuk himself reminds me of when my Dad taught me how to make salty duck eggs and hung His lahp yuk up to dry (outside in the sun) with lahp op (love lahp op!😍)
Much gratitude to you, Chef Dad and family!
Sooo awesome... wow I am learning alot just by watching :) your dad is truly an amazing chef.
I had all the ingredients ready to make this, using another recipe, but after seeing this video I am making your recipe instead. I love Lo Mai Fan and can't wait to eat it!!!
Hope you enjoy!!
Thanks so much for sharing this wonderful tip of mixing regular rice with glutinous rice. This is my first successful sticky rice following your recipe.
You are so blessed for having such a wonderful dad...mine had died some years ago.
Mmmmmm..... I can taste it from here.
My grandma used to make an excellent law mei fan, but when she passed away she took her secrets with her.
I'm so glad I found your dad's recipe.
Thank you for sharing 🥰
That’s interesting, my aunt likes to fry the meat and veggies first, then cook it all together in the rice cooker (set it and forget it style). I wonder how the dish changes - your dad literally just answered my question I was about to ask about how it changes it while I was typing this.
I just cooked this rice using your dad's recipe and can you make sure you thank him for me? It is delicious and perfect
Thank you for this video. It is also in cantonese, which is just great. I Love sticky rice.
I appreciate the patience of master Lau. “How do you make this vegetarian?”, “don’t add meat”. “What’s the difference between the chicken sausage?”, “it uses chicken”.
I don’t think I could handle such obvious questions.
I just cooked it today, I used belly pork meat, mixed with red bean/sticky rice and Chinese bates to bring a little sweetness, it's pretty good, I did all in the pressure cooker, EASY!
I've always wanted to try and make this at home (none of the restaurants in our area have it anymore), but only knew of the other method where the uncooked rice is cooked directly in the pan...and I really didn't want to stand there stirring for over 30 minutes. Can't wait to try this alternative!
you can tell that chef lau is so loving and passionate,
I like sticky rice my mom make them during Christmas time and special occasions we called (biko)in the Philippines 🇵🇭
So cool! Would love to try biko someday :)
I can smell the flavour just by watching the video! :)
非常好的影片!
非常感謝您的支持！老劉㊗️您同家人平安健康！
My late Gran used to make this for me when I was a kid. Thank you for sharing the recipe.
Loved this dish so much growing up. I have fond memories of my mom making this very laborious dish by starting with stir frying soaked sticky rice in a wok and gradually adding water to hydrate the rice grains, kind of like how you would make risotto.
Also, been curious about this: Who is the lady that sits next to Kat? Is that her mom?
Thanks so much for sharing all of your family recipes and being an inspiration to cook more Cantonese food!
Wow ! That looks AMAZING !
Your Father is the Master !!!
I use chop sticks now when I cook Chinese like your Father. I don’t know why, he does it so I do it ! The key is technique !!
I always steamed my Lou mai fan and will try your recipe the next time. Thank you!
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
i love your family! i feel like i'm at home with my relatives watching this
OMG, i like this dish very much, thanks for sharing the recipee
Thanks for the video on sticky rice! It's very nostalgic for me since my mom used to make it for family gatherings. However, she passed away before me and my sisters could get the recipe. I managed to cobble together several recipes and we agreed it was close but it was missing an ingredient. We think we finally figured out that the missing ingredient was preserved pickled radish (sweet kind). It added the crunch that we felt was missing from the dish. Is this normally added to sticky rice?
We don't add it here but I bet it's amazing! The crunch in this one comes from dried shrimp, lap yuk, etc :) Sometimes peanuts are added too.
My mom added ginger to hers.
I've watched this so many times. You and your father give excellent, event tutorials. I've made this successfully
I just make my..forgot to mixed with other rice. So it a bit. I boil the sticky rice with rice cooker. It turn out great..anyway tq for all yr dad nice cooking, my greatgrandad are cantonese frm china, now my late dad n mum are all in malaysia. Tq
Sticky rice a bit soft, cause dont mixed with other rice, since i a muslim, so i use chicken char siew..
Love sticky rice, order quite often at Dim Sum... particularly when it has the chinese sausages in em
The best!
This is one of my favourite, simple yet complex flavoured staple cupboard/freezer meals. Dried sticky rice, shrimp, shiitake, wood ear, frozen Chinese sausage. I don’t bother with the pork but other ingredients are optional as it’s tasty even with the minimum. So easy to prepare as much are soaked before chopping.
At the restaurants here, that I’ve tried, it’s been served stuffed into a bamboo pipe. Interesting but results in small portions ;)
@3:19-3:22 hopefully you will be able to share a video on how to make preserved Chinese meats at home! That would be really cool❤️
This dish is called 生炒糯米飯 - and the Cantonese has perfected this method of cook for hundreds of years. In the olden days, they would not pre-cook the rice, by frying the rice, adding little water at a time, like cooking risotto.
Another group of Chinese also cook 生炒糯米飯 and these are the people in Taiwan and the people in Taiwan call this as 油飯
I am still using this method to cook this dish
@@emmpun "this?" The original way or the way shown in the video?
@@zhangruyi3153 original. Stir fry raw rice
@@emmpun Why don't you watch how this Cantonese man 生炒糯米飯
ruclips.net/video/bgGHx9T-bVU/видео.html
I use short grain Japanese rice for my fried rice. I use 1 part rice to 0.8 parts water if I want to use freshly cooked rice. 1:1 for overnight though. Turns out fantastic. Soft with a slight chew. My mouth is watering just thinking about it 🤤
Love this channel. Best and most authentic Chinese cooking I've stumbled upon, and uncle makes it all seem so simple. Subbed!
Simplified as I like recipes to be. I can tell via video this is a winner ! Thank you for sharing - I am now a FOLLOWER !
What kind of wok are you guys using pls? Looks like it does not stick. Love watching your dad cook. Does he know how to make fun guo?
Very very good 👍 thank you for your dad's recipe. very interesting
I just found my new favorite cooking channel
My mother in law was too sick to teach me when I married my husband. But these videos have been so helpful cooking for my husband.
There r a lot of cooking videos out there but I like the way how Chef Lau would show it step bt step in detail and share all the secrets. Also the son will explain the origin or any information about the dish that makes it more interesting and the interaction between your family is great. Even my girls are interested about it....Quick question, I followed the recipe but the rice came out soggy..would it be the rice brand or do I need to cook the rice right after I wash it? 🤔
Cured Pork Belly recipe video would be great!! Your dad make it from scratch, it looks delicious.
This looks delicious and I am going to try it. I like that your dad doesn’t soak his rice like some recipes do so cooking time is much reduced. Thank you for posting this.
Yummy…..my winter favourite.
Your dad has such a great accent, love it. It remebers me of my late gung gung.
Thank you for recognizing that not everybody likes cilantro/chinese parsley and that is considered optional or just use more green onion
I’d love to see your dad show us how to make sticky rice in lotus leave. One of my #1s for Dim Sum!!!
You are in luck! ruclips.net/video/xIFDMT1vptY/видео.html
We would appreciate if your dad can teach how to cook a crispy roast duck using home oven, and where to buy the food grade device for puffing the duck if needed. Thank you for all the great videos. We enjoy watch each one of them!!
Your videos are helping me with my Cantonese! Also, I don’t have a rice cooker so I steam the rice!
Your so lucky to have a dad like him he knows how to cook I’ll try to make this rice soon so delish 🙂
Thanks Papa Lau for his awesome receipes.
Not sure if he can teach us how to cook the street food @ HK curry fried fish balls, daikon, pork skin and soaked cuttlefish.. (咖喱鱼蛋/萝卜/猪皮/鱿鱼）
This dish right here... is pure nostalgia for me.
My wife makes her sticky rice in a rice cooker after stir frying the meat. Delicious!!
That is smart