your father is my fave chef. I lived in HK for 15 years and now I can listen to cantonese again from your kitchen. I am Indonesian and love cantonese language and the food. Lived in HK for 15 years before moving to south east Europe.
What a great idea to record and save your dad’s recipes and cooking skills here, to share with others and to preserve and remember his legacy. Thanks for sharing!! All the best to your dad and family!!🙏🏼🙏🏼🇺🇸🇺🇸🇺🇸
Love the sizzling sound it makes when the server combined the hot wo baa with the soup. Makes a definite impression. Sizzling beef on a hot plate would be a great follow up.
Thanks for this video! Ever since my fave local Chinese restaurant Dragon House closed I haven't been able to find any good ones yet in SoCal. Last restaurant I went to their soup was weak an the rice soggy. When I would get a cold my father would order a takeout Sizzling Rice Soup is a win over plain Chicken Noodle soup any day.
There was a restaurant in Manhattan, KS that served this soup with the sizzling rice. That was back in the ‘70’s and I loved it. Never saw it again in any restaurants. Can’t tell you how much I appreciate this video. You guys are the best!
hello. My wife is indonesian. She said they have rice crackers like it, but they eat it as snacks, since indonesian like snacking crunchy food, but never put or mix into another dish. It's interesting to know another story behind the rice crackers in the other country from your father. And I always like the way your father is cooking. He always makes it so easy, and the dish always looks delicious & appetizing.
This is a great recipe and very easy to follow. I’m not a meat eater, but it’s simple enough to make a vegetarian version. It’s a recipe I’ll be making often.
I grew up with Cantonese food, then moved to a part of the U.S. where Sichuan and Hunanese food are much more widely available. I miss Cantonese food so much and appreciate these recipes!
Thank you so much for this, and thank you for posting them during the perfect weather!!! The title reminds me of dishes which get served in heavy bottomed pans, so they they are still sizzling when they reach the table!!! I would love to see Lau-shifu's expertise on them 🥰🥰🥰
Wow! I haven't had this dish before! I can imagine frying the rice before adding it to the soup would add a layer of amazing flavor 🤩 Definitely a must try!
Wow thank you for sharing this video. Our Chinese place closed permanently due to COVID. I missed their sizzling rice soup. Had it there with my family since I was a child. Now I can finally make my own and share it with my family. ❤
Your Dad is amazing! I love his recipes and techniques! I have a question... Can I make this soup in a carbon steel wok? I noticed that your Dad was not using one this time. Thanks... Marty from New York. Oh... I forgot to thank You! And by the way... I love your family!
Hi there! Can you please teach us how to make authentic Cantonese Roasted Goose at some point? I have never cooked goose and would love to begin with your Dad's recipe. Thank you so much.
Soaking in salt water! Good! I soak any mushrooms I forage in salt water for the same reasons. (I only forage Morels, Puffballs, and occasionally hen of the woods)
Oh my goodness, I love this soup, only have 1 place in a neighboring state that makes it. Thank you, I'm going to make this for sure, just have to replace the shrimp with pork or a fish. Allergy
I have tried this soup a few times at restaurant's and I never end up liking it all that much. All the times I have had it its just like a basic rice soup. I want to try this at home maybe the key is making my own crispy rice.
There was one restaurant in my town that cooked this soup and I got it all the time! Sadly, the family that owned the restaurant moved away and there is NO ONE near my town that makes this soup 😔 I think I'll give it a shot after watching this video 😁
i grew up eating fan diu. it was always my favourite part n one of the reasons i enjoy cooking rice from a pot as opposed to a rice cooker (the fan diu is barely existent in a rice cooker). I loved using the bottom and snacking on it, or i will also -- like your father -- put some broth on top and make it a soup. since my fam is also part japanese, my nana would boil green tea with the fandiu (ochazuke) and it tastes delicious :). it's the best with brown rice instead of buying those brown rice roasted tea
What is the brand/model of infrared thermometer that your dad is using in this video to measure the oil temperature. I do not see it in the links. Thank You
I hear your father with a distinct toisanese accent. Will you and your father be introducing more toisan dishes? I feel like Toisan dishes needs more exposure. Looking forward if you do introduce.
FYI. Not saying it's correct, but this recipe goes against my local food safety regulations about rice. Food can't be left out without refrigeration for more than 4hrs. I would use the oven for the 3hr method 🥰
There was a Chinese restaurant in Louisville, KY that my parents took me to when I was a kid (back in the early - mid 1960's). Back then there weren't many Chinese restaurants except where big cities had a "Chinatown". They had a dish on the menu called Sub Gum Sizzling Rice. The server would come to the table with a large platter of the hot rice, another server would follow with the meat and veggie sauce. When the sauce was poured over the rice, it would sizzle and everyone else in the restaurant would look to see what was going on! That restaurant has been gone for 30+ years and I have yet to fine a restaurant that serves sizzling rice even living in the Houston area. I can remember the taste of that dish that I haven't had in 40 years.
10:56 why it look like he added raw meat and took it off the stove😩 is it all the way cooked? And why is it added next to last after everything else has boiled. Just asking
He cut both the chicken and the shrimp into smaller pieces. Smaller pieces increase surface area and cook faster. The soup was in full rolling boil. The burner was on the whole time. And the boil point of water is way higher than the temperature to kill foodborne pathogens and the temperature to cook meat.
loved the cooking but please dont advocate for fishing. its not sustainable. there are more and more humans than ever before and less and less fish because of it. watch blackfish or seaspiracy if you think im full of it.
This has always been one of my favorite Chinese foods. I had learned to fix this even before this recipe. I WOULD Like to see moo goo gai pan if possible.
Join the Canto Cooking Club: bit.ly/3Iq4GKY
Get the full recipe: madewithlau.com/recipes/sizzling-rice-soup
“Smart boy” 😂 getting compliments from Asian parents is so rare he had to run it back 3x
You guys are so lucky to have restaurant style food prepared by a chef 7 days a week
"Smart boy"
And again, and again.
Biggest laugh of the day! 😂
your father is my fave chef. I lived in HK for 15 years and now I can listen to cantonese again from your kitchen. I am Indonesian and love cantonese language and the food. Lived in HK for 15 years before moving to south east Europe.
I love watching your dad cook, and listening to his stories. You have such a great family!
I love the recipes, the cozy family moments, and the subtle humor. This is the best
What a great idea to record and save your dad’s recipes and cooking skills here, to share with others and to preserve and remember his legacy. Thanks for sharing!! All the best to your dad and family!!🙏🏼🙏🏼🇺🇸🇺🇸🇺🇸
Love the sizzling sound it makes when the server combined the hot wo baa with the soup. Makes a definite impression. Sizzling beef on a hot plate would be a great follow up.
I made this yesterday, it was so good! My favorite Chinese soup ever, thanks for the informative video!
Thanks for this video! Ever since my fave local Chinese restaurant Dragon House closed I haven't been able to find any good ones yet in SoCal. Last restaurant I went to their soup was weak an the rice soggy.
When I would get a cold my father would order a takeout Sizzling Rice Soup is a win over plain Chicken Noodle soup any day.
There was a restaurant in Manhattan, KS that served this soup with the sizzling rice. That was back in the ‘70’s and I loved it. Never saw it again in any restaurants. Can’t tell you how much I appreciate this video. You guys are the best!
Dragon Inn in downtown Overland Park serves a chicken sizzling rice soup if you ever find yourself in the KC area 😊
hello. My wife is indonesian. She said they have rice crackers like it, but they eat it as snacks, since indonesian like snacking crunchy food, but never put or mix into another dish. It's interesting to know another story behind the rice crackers in the other country from your father. And I always like the way your father is cooking. He always makes it so easy, and the dish always looks delicious & appetizing.
This is a great recipe and very easy to follow. I’m not a meat eater, but it’s simple enough to make a vegetarian version. It’s a recipe I’ll be making often.
Thanks
Thank you!
THANK YOU SO MUCH! I HAD REQUESTED THIS RECIPE!!
Wow 超級喜歡，尤其自製鍋巴😋😋😋謝謝你分享chef Lau希望我可以成功😅🙏🏻
不要客氣，非常感謝您的支持！老劉祝福您和家人健康快樂！
Always loved this soup when I was younger and still do! Awesome recipe!
講廣東話好親切呀！多謝伯伯！🙏💕☺️
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！
@MadeWithLau大家咁話！我也祝劉伯伯長命百歲，闔家平安，幸福快樂！💖（我會搵日試吓跟住您教嘅來煮俾屋企人食！😊）
Warm and tasty soup, perfect for the cold and rainy weather!
I love that toasted rice. Thanks for showing us how to make this yummy soup
One of my favorite soups! Fun to hear the sizzling sounds and taste the flavorful soup!
I enjoyed this soup today for lunch! Yum yum
I grew up with Cantonese food, then moved to a part of the U.S. where Sichuan and Hunanese food are much more widely available. I miss Cantonese food so much and appreciate these recipes!
Oh! My friend learnt Cantonese since 1970/60s, this show is just right for him.
Thank you so much for this, and thank you for posting them during the perfect weather!!!
The title reminds me of dishes which get served in heavy bottomed pans, so they they are still sizzling when they reach the table!!! I would love to see Lau-shifu's expertise on them 🥰🥰🥰
My familiy's FAVORITE Soup. Thank you!!!!!
I've been waiting for this one! Thanks for your efforts!
Delicious. I will definitely be trying this one. Can you shallow fry the rice instead or fry it with only a little oil?
Thank you do f ok r sharing the recipes and very well done videos. Everything is explained. Good stuff!
Wow! I haven't had this dish before! I can imagine frying the rice before adding it to the soup would add a layer of amazing flavor 🤩 Definitely a must try!
Wow thank you for sharing this video. Our Chinese place closed permanently due to COVID. I missed their sizzling rice soup. Had it there with my family since I was a child. Now I can finally make my own and share it with my family. ❤
Your Dad is amazing! I love his recipes and techniques! I have a question... Can I make this soup in a carbon steel wok? I noticed that your Dad was not using one this time. Thanks... Marty from New York. Oh... I forgot to thank You! And by the way... I love your family!
You should not.
@@JP-nz4em Thank You!
He is v good father.
Yum! I must make this! Thank you for the recipe!
Hi there! Can you please teach us how to make authentic Cantonese Roasted Goose at some point? I have never cooked goose and would love to begin with your Dad's recipe. Thank you so much.
Soaking in salt water! Good! I soak any mushrooms I forage in salt water for the same reasons. (I only forage Morels, Puffballs, and occasionally hen of the woods)
Oh my goodness, I love this soup, only have 1 place in a neighboring state that makes it. Thank you, I'm going to make this for sure, just have to replace the shrimp with pork or a fish. Allergy
Oh man, I have such great childhood memories of eating scorched rice from a rice cooker.
I have tried this soup a few times at restaurant's and I never end up liking it all that much. All the times I have had it its just like a basic rice soup. I want to try this at home maybe the key is making my own crispy rice.
I love sizzling rice soup gonna do this one for sure. ❤
Thank you! Perfect soup!
My family also cooks crispy scorched rice called Pegao. We love it.
Спасибо большое за подробный и Вкусный рецепт..! 🙏🙏Thank you so much for the detailed and delicious recipe! 🙏🙏
When can I move in ? I will do the dishes!
Your Dad & Mom r right, the old time "burnt rice" (from clay pot), was very good.
My favorite! Broth makes the dish.
There was one restaurant in my town that cooked this soup and I got it all the time! Sadly, the family that owned the restaurant moved away and there is NO ONE near my town that makes this soup 😔 I think I'll give it a shot after watching this video 😁
That "Smart Boy" comment at the 10:13, save it repeat it...
i grew up eating fan diu. it was always my favourite part n one of the reasons i enjoy cooking rice from a pot as opposed to a rice cooker (the fan diu is barely existent in a rice cooker). I loved using the bottom and snacking on it, or i will also -- like your father -- put some broth on top and make it a soup.
since my fam is also part japanese, my nana would boil green tea with the fandiu (ochazuke) and it tastes delicious :). it's the best with brown rice instead of buying those brown rice roasted tea
Absolutely gorgeous, mouth watering
What is the brand/model of infrared thermometer that your dad is using in this video to measure the oil temperature. I do not see it in the links. Thank You
I hear your father with a distinct toisanese accent. Will you and your father be introducing more toisan dishes? I feel like Toisan dishes needs more exposure. Looking forward if you do introduce.
Impressive video. 😋❤
Could potato starch be used, instead of corn starch? Did Cam enjoy? Could the rice crackers bee cooked in air fryer? or it won't taste the same?
Can you make this recipe with brown rice?
Wow my favorite soup! Do you have to join theclub to see the recipes?
The recipe link is posted in the video's description section.
Yo necesito la receta bien explicada en español 😊
請問一下！視頻裡面所有用的中式炒鍋是多大尺寸的？又是什麼材質的鍋？
我是用14英吋的中式炒鍋，材質是炭素鋼，英文是Carbon SteeL。非常感謝您的支持！老劉㊗️您和家人健康快樂！
smart boy
FYI. Not saying it's correct, but this recipe goes against my local food safety regulations about rice. Food can't be left out without refrigeration for more than 4hrs. I would use the oven for the 3hr method 🥰
Mine came out ok but I used a regular pan and not enough oil, I should have used my wok. Lesson from this is to watch the whole video
Egg Critters! 😮 I regularly eat raw broccoli and never knew this! Definitely will use salt water - Thank You 🥦
@MadeWithLau1 Sorry but I do not have a Telegram account
Thank you Dady Lau 🐲🌟🐉 love your recipes, you are a true gentleman 🌷
Banana pan cake thank you chef
10:20 😂🤣 iykyk
👍👍😋😋
Seafu to chaa
Rengginan
I’ve been looking for a recipe with just shrimp like my
Local restaurant 😭😭
😀
There was a Chinese restaurant in Louisville, KY that my parents took me to when I was a kid (back in the early - mid 1960's). Back then there weren't many Chinese restaurants except where big cities had a "Chinatown". They had a dish on the menu called Sub Gum Sizzling Rice. The server would come to the table with a large platter of the hot rice, another server would follow with the meat and veggie sauce. When the sauce was poured over the rice, it would sizzle and everyone else in the restaurant would look to see what was going on! That restaurant has been gone for 30+ years and I have yet to fine a restaurant that serves sizzling rice even living in the Houston area. I can remember the taste of that dish that I haven't had in 40 years.
Looks like a new knife there! Model?
rengginang cuy
10:56 why it look like he added raw meat and took it off the stove😩 is it all the way cooked? And why is it added next to last after everything else has boiled. Just asking
He cut both the chicken and the shrimp into smaller pieces. Smaller pieces increase surface area and cook faster. The soup was in full rolling boil. The burner was on the whole time. And the boil point of water is way higher than the temperature to kill foodborne pathogens and the temperature to cook meat.
You've probably saved the clip of him saying you're smart, right? You gotta have evidence of it saved for future uses!
It's my morning alarm clock 🤣
Damn that’s one big wok…
CAN'T READ THAT FAST AND WATCH HIM TOO, PLEASE TELL US WHAT HE IS SAYING AND SLOW DOWN PLEASE ! 🥵🤗✌️
loved the cooking but please dont advocate for fishing. its not sustainable. there are more and more humans than ever before and less and less fish because of it. watch blackfish or seaspiracy if you think im full of it.
This has always been one of my favorite Chinese foods. I had learned to fix this even before this recipe. I WOULD Like to see moo goo gai pan if possible.
Can’t wait to try this recipe! 🥢 🥄