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We order ying yang fried rice whenever we have a family gathering. Some family members like tomato sauce but some don't. This dish makes everyone happy. Thank you to Daddy Lau for showing us how simple it is to make this dish at home! 👍
Papa Lau is sooo passionate about his craft - I love that about him the most. As a Cantonese person, I love seeing all the recipes you guys have on the channel. Also, can vouch for the authenticity and my mom always cooks these dishes too (from childhood to now). LOL.
I just made this and I'm stoked that it came out so well. I think I've made 5 of your family's dishes and I've loved ever single one of them. Thanks for sharing all these wonderful recipes!!!
Cheers! I love watching and listening to both you and your father. Watching your wonderful dad cook is relaxing as well as inspiring!! I am from Mexican ( Comanche) German \ Irish descendants, from Northern California, but grew up learning and falling in love with the Asian culture as well all others. But my heart really resonates with the Asian culture. I appreciate your entire family & your father for sharing with us his heart and all that you share here.🙏 It feels really special to be able to sit & eat together with your family. Thank you. 🙏✨💯☀️♥️🌹🥰🍃
As a HongKonger, This is one of the dish I love and brought back lot of memory. It is one of the dish we found in local restaurant when I was a kid. Thanks for sharing so next time I can try to cook it in Australia.
I'm not really good at cooking, but I've been wanting to learn how to cook authentic Chinese food for my parents. These videos are SO helpful, and every recipe I've tried turned out well!! My Chinese parents are both surprised haha - thank you!!
i have been binging these videos lately, i have never really eaten proper chinese food since im from the north of europe but these videos are really wholesome and enjoyable. watching your father Lau is a treat!
Thankyou so much for making this! Ive been wanting to learn this ever since I started cooking. I'm also thankful in such a divided time of C and HK that you are preserving and documenting the Cantonese culture!!
I made this tonight and it was delicious! Brings back memories of spending NY eve with my mom as a child going to the Chinese restaurant to celebrate. Just me and her. She is long gone now but my memories will last as long as I do
Thanks for this traditional recipe, when I was in university it was my go-to for takeout at Sam Woo if I had extra in my budget to splurge on a more luxurious dish I remembered eating at banquets. It's something I make from time to time, but having Daddy Lau's tips/underlying insight I can further refine my own version.
I was just looking at one of your video shorts on velveting meat. Who knew something as simple and pure as cornstarch would make your meat so tender? What a revelation right before my eyes . I plan on watching more of your videos . Thank you for sharing
This video has all the HK diner feelsssss. Thanks for showing us how to make it! I used to think it was so complicated but now I will try it myself. Would be cool to see more HK café dishes 🙏
This was a luxurious dish when I was young and was only served in wedding feast as the last dish before the double desserts. It is still my most favourite dish in Chinese restaurant. The reason why it is getting less popular coz it costs more than a normal Yangzhou fried rice and/or fukien fried rice. Moreover, it s such a quite large dish served in a large glass plate that a couple may not finish. Thank you very much for telling us the secret of how to make the yin yang shape. Cheers mate.
Thanks for the wonderful memories. Yes, we could not afford that and I only have the chance to taste when my mom took me to a wedding banquet. Yes, shallow glass plate.😊
We made this the other day (YES complete with the yinyang mould and everything). Was a lil skeptical about the tomato red sauce earlier because I've never really paired my fried rice with this type of sauce before but I tried it out anyway. It's nice! Husband loved it too. The fried rice was very plain and simple, but it's great to pair with both gravy. The white gravy is simple and 'clear', and the red gravy complements it by giving it a different dimension. Thanks for the recipe!
Love love this dish! Could we see chef Lau’s take on HK style Borsht 羅宋湯 I always used to get this at hi style cafes when I was younger but sad that the place closed down ages ago
delicious and will definitely try this next weekend! I love the voice over on the BetterHelp, "......this has helped my relationship with Kat. But first of all let's cut the shrimps...." LOLest🤣 @3.56
Hi Randy, why don't you make a video of you and or your wife cooking one of the recipe for your parents? Make it a Mothers' Day or Fathers' Day special. This will be in addition to the weekly Daddy Lau's video (cause I look forward to a new recipe every week.)
I love this dish! At my go to Chinese resturant that serves higher-end Chinese food (not your typical local Chinese takeout) they had this dish on the menu, but they taken it off now. I have to ask for it and describe it haha and the wait staff has to ask the chef if he'll make it. Your finish product looks just like what I'm familiar with. The sweet red sauce and the delicate more subtle white sauce, combined with the wok hei smoky fried rice is a killer combination. I'm excited to make it, except I know I'm not going to nail the wok hei flavor haha. Bummer.
Woaw. I dunno if it was just me but, as much as I am all for BetterHelp, that transition between steps of the fried rice felt really awkward. I would have maybe transitioned the advertisement after sharing a story, but definitely not during the preparation. Or prepare me when you're gonna go into that ad because it really messed with the flow of your dad's cooking.
Looking at the color of the dish, an epiphany just struck me. The white represents the male ( seminal fluid) and the red represents the female ( mensural fluid). Fun thought right?
OMG! I have been searching for the recipe for both the tomato egg dish and the shrimp egg white dish, like forever! And you have both in one video. Thank you, Daddy Lau. I gotta make this right away!! Thank you, thank you!!!
What a stunning dish! There's food art and then there's true art pieces. Visually breathtaking and I'm sure must taste incredible. Thank you so much for walking us step by step through this showstopping recipe!
The reason the sauces go runny for that person is probably because they’re cooking the sauce too long. Cornstarch breaks down if you cook it past the boiling point.
I think you are correct. Over stirring will may make it become thin too. Once it has thicken don't over stir it. The more you stir the thinner it will become.
Get 10% off your first month of therapy with my sponsor BetterHelp by going to: www.betterhelp.com/madewithlau
Thanks to BetterHelp for sponsoring this video.
Join the Canto Cooking Club - bit.ly/3lb4Opm
I'm guilty of not washing my rice enuf.
What are the consequences??
e: Like , scientifically
Therapy doesn't exist in my asian household but your dad's videos cures my depression
We order ying yang fried rice whenever we have a family gathering. Some family members like tomato sauce but some don't. This dish makes everyone happy. Thank you to Daddy Lau for showing us how simple it is to make this dish at home! 👍
Glad we get to share with you!!
I just keep the 2 pots of toppings on the side on a self serve basis so no one can make a fuss. Problem solved.
Papa Lau is sooo passionate about his craft - I love that about him the most. As a Cantonese person, I love seeing all the recipes you guys have on the channel. Also, can vouch for the authenticity and my mom always cooks these dishes too (from childhood to now). LOL.
好好味，童年回憶 😋 Lovely dish, my granddaughter’s favourite! Thanks very much for sharing your recipe!
好多謝您嘅支持！多謝🙏！
惺惺相惜👍🏼
@@brianchoi6821 鬥
@@brianchoi6821 對不起，上面回覆失誤啦。好多謝您嘅支持！老劉衷心祝福您闔家平安健康！生活愉快！
Good to see you here Mama Cheung ☺.
I just made this and I'm stoked that it came out so well. I think I've made 5 of your family's dishes and I've loved ever single one of them. Thanks for sharing all these wonderful recipes!!!
Thank you so much Eric!!
Cheers! I love watching and listening to both you and your father. Watching your wonderful dad cook is relaxing as well as inspiring!! I am from Mexican ( Comanche) German \ Irish descendants, from Northern California, but grew up learning and falling in love with the Asian culture as well all others. But my heart really resonates with the Asian culture. I appreciate your entire family & your father for sharing with us his heart and all that you share here.🙏
It feels really special to be able to sit & eat together with your family. Thank you. 🙏✨💯☀️♥️🌹🥰🍃
As a HongKonger, This is one of the dish I love and brought back lot of memory.
It is one of the dish we found in local restaurant when I was a kid.
Thanks for sharing so next time I can try to cook it in Australia.
I'm not really good at cooking, but I've been wanting to learn how to cook authentic Chinese food for my parents. These videos are SO helpful, and every recipe I've tried turned out well!! My Chinese parents are both surprised haha - thank you!!
Beautiful thank you for sharing can’t wait to make those have a blessed day stay safe God loves you and so do I take care now
i have been binging these videos lately, i have never really eaten proper chinese food since im from the north of europe but these videos are really wholesome and enjoyable. watching your father Lau is a treat!
Thankyou so much for making this! Ive been wanting to learn this ever since I started cooking. I'm also thankful in such a divided time of C and HK that you are preserving and documenting the Cantonese culture!!
How do you make every couple happy? You make two different rice flavors and put them on the same plate. Can't argue if everyone gets what they want.
I made this tonight and it was delicious! Brings back memories of spending NY eve with my mom as a child going to the Chinese restaurant to celebrate. Just me and her. She is long gone now but my memories will last as long as I do
Thanks for this traditional recipe, when I was in university it was my go-to for takeout at Sam Woo if I had extra in my budget to splurge on a more luxurious dish I remembered eating at banquets. It's something I make from time to time, but having Daddy Lau's tips/underlying insight I can further refine my own version.
This is brilliant! Love this channel!
Awesome recipe. We had this dish at most of the wedding banquets. Thank you for sharing. I'll definitely going to try and make this dish.🥂🥂🥂
I was just looking at one of your video shorts on velveting meat. Who knew something as simple and pure as cornstarch would make your meat so tender? What a revelation right before my eyes . I plan on watching more of your videos .
Thank you for sharing
I totally forgot this dish existed! Use to be one of my favourites a long time ago
Thank you "Made with Lau" for making this special dish, which I loved growing up!!!
Love this channel, I am learning about cooking, and cantonese at the same time!
This dish is amazing! It brings back so many childhood memories at the restaurants. Thank you for sharing and making one of my all time favorite dish!
This video has all the HK diner feelsssss. Thanks for showing us how to make it! I used to think it was so complicated but now I will try it myself. Would be cool to see more HK café dishes 🙏
Omg yay, one of my fav dishes 🥺😍
This was a luxurious dish when I was young and was only served in wedding feast as the last dish before the double desserts. It is still my most favourite dish in Chinese restaurant. The reason why it is getting less popular coz it costs more than a normal Yangzhou fried rice and/or fukien fried rice. Moreover, it s such a quite large dish served in a large glass plate that a couple may not finish. Thank you very much for telling us the secret of how to make the yin yang shape. Cheers mate.
Thanks for the wonderful memories. Yes, we could not afford that and I only have the chance to taste when my mom took me to a wedding banquet. Yes, shallow glass plate.😊
Always enjoy seeing you one happy family especially your beautiful handsome grandson.
Must say you are such a fantastic cook & thanks for sharing.👍🙏
YESSS I forgot this dish exists. Def have to make it
Amazing! Love all your videos! 😋
That’s amazing!! Can’t wait to try it
Hope you love it!!
We made this the other day (YES complete with the yinyang mould and everything). Was a lil skeptical about the tomato red sauce earlier because I've never really paired my fried rice with this type of sauce before but I tried it out anyway. It's nice! Husband loved it too. The fried rice was very plain and simple, but it's great to pair with both gravy. The white gravy is simple and 'clear', and the red gravy complements it by giving it a different dimension. Thanks for the recipe!
OK Papa Lau's cooking techniques are so legit. Not that I ever doubted him but the chicken turned out soooo tender in this dish. Team Red Sauce!
This is one of my favorite dish to eat! Interesting about the white sauce, cause others using condense milk to give thicker and creamier taste.
Love love this dish! Could we see chef Lau’s take on HK style Borsht 羅宋湯 I always used to get this at hi style cafes when I was younger but sad that the place closed down ages ago
Childhood favorite!
Your mom is right about people forgetting about this dish, I haven't eaten this since the late 90s!
Would love to watch your dad cook Fujian fried rice next!!
Hi from Spain 🇪🇸, looks really good tried mixing egg with rice before frying it and its indeed much better, nice trick.
Made almost near this recipe , it turned out pretty good. Thank you for sharing
This is one of my favorite dish to order in Cantonese restaurants but they can never make it right. Thank you for sharing. Can't wait to try it.
I think I was 10 when I first saw this dish and I thought it was one of the coolest dishes ever. I will definitely try making it 😎
My childhood favorite!! Love it! Can’t really find it in restaurants in hk now
Delicious 😋. Looking forward to making this at home. As always, thank you for sharing!
delicious and will definitely try this next weekend! I love the voice over on the BetterHelp, "......this has helped my relationship with Kat. But first of all let's cut the shrimps...." LOLest🤣 @3.56
Back when nobody was complaining betterhelp sponsorship and flooded the comment section with critics.
They (betterhelp’s operators) deserve tho
Just tried to make this fried rice after watching the video many times.
Hi Randy, why don't you make a video of you and or your wife cooking one of the recipe for your parents? Make it a Mothers' Day or Fathers' Day special. This will be in addition to the weekly Daddy Lau's video (cause I look forward to a new recipe every week.)
多謝劉師傅鍚教，其實不是忘記了，而是大家都知道這炒飯不易做，煮一次差不多等於煮了三道菜，雖然功夫不算難但時間心機的確需要！
不用客氣，其實就當作三道菜做就不覺得麻煩啦。非常感謝您的支持！老劉衷心㊗️您闔家平安健康！生活愉快！多謝🙏！
I like the plate when he scoop the rice out from the wok. Where can I can buy them? Thank you.
thanks daddy..definitely delicious looking as usual 😋😋
Looks so good - I will try
Could you teach us how to make kau yuk (pork belly) w/ taro? I believe it uses red bean curd?
I saw somebody recommended using milk to make the white sauce in other videos. Wonder if its the correct way or not.
I love this recipe!!!
That’s my childhood favorite !
Hi, How do you make the shrimp crunchy? Would you add baking soda to it?
Yum yum. I will cook for my son.
my fav!!!
I love this dish!
At my go to Chinese resturant that serves higher-end Chinese food (not your typical local Chinese takeout) they had this dish on the menu, but they taken it off now. I have to ask for it and describe it haha and the wait staff has to ask the chef if he'll make it.
Your finish product looks just like what I'm familiar with. The sweet red sauce and the delicate more subtle white sauce, combined with the wok hei smoky fried rice is a killer combination. I'm excited to make it, except I know I'm not going to nail the wok hei flavor haha. Bummer.
This dish is actually very popular in fast food restaurants in Hong Kong
細路仔去酒家見到隔離枱order呢個飯時口水流晒出嚟!阿爸唔會叫嚟食,阿媽係屋企唔肯煮!其實唔係難整好食又好睇!而家自學整比自己食!謝謝師父😘
吾使客氣，好多謝您嘅支持！老劉祝福您同家人健康平安！生活愉快！多謝🙏！
I love your family
i love this video
劉師傅，很喜歡看你的煮食頻道，今天試了鴛鴦炒飯，真的很好！
請問可否教整廈門炒米？加拿大很多中餐廳都沒有了。謝謝！
好的，遲些按排時間吧。非常感謝您的支持！老劉㊗️您同家人健康快樂！
Never seen this before. Looks cool
刘师傅，多谢您教这蝶经典菜！我小时候茶楼经常有一蝶叫 "粟米肉粒饭”。请问您可否指点一下.🙏多谢
好多謝您嘅支持！粟米肉粒飯亦好傳統，遲b按排時間做吧。老劉祝福您闔家健康快樂！多謝🙏！
Looks great Lau. Correct me if I'm wrong, but isn't this one part Shrimp with Lobster Sauce?
can you do a video on how to make chicken curry
It is a very common dish in Hong Kong.
Can you guys do a roasted pork video ? Crispy skin yummy 🤤 or u guys did one already ?!
Kind of forgot about this dish since I have eaten it in almost 2 decades
Funny, My parents from HK. Never heard of this. Only famailar with Yon Chow FR.
Nice video
Want to buy this great wok.?
谢谢分享菜谱。我家小娃们最爱的中餐馆炒饭！现在我也可以学做啦！刘伯伯的视频是最最棒的！
非常感謝您的支持！老劉祝福您闔家健康快樂！
我聽説指甲產生白色斑點是缺鋅，或是吃糖與澱粉太多。
Woaw. I dunno if it was just me but, as much as I am all for BetterHelp, that transition between steps of the fried rice felt really awkward. I would have maybe transitioned the advertisement after sharing a story, but definitely not during the preparation. Or prepare me when you're gonna go into that ad because it really messed with the flow of your dad's cooking.
好食呀🎉
非常感謝你的支持！老劉㊗️您同家人安康快樂！
Looking at the color of the dish, an epiphany just struck me. The white represents the male ( seminal fluid) and the red represents the female ( mensural fluid). Fun thought right?
Please ask your dad to adopt me :) I can do mis en place!
Recipe link not working?
Oops fixing right now!
2 flavored fried rice🙀🙀
cute baby
He said when making fried rice make sure it's dried rice.
👍
👏👏👏👏👏👏👏👏👏👏
Good finally useing portable gas stove
Would Uncle Roger approve?
☯️🍚
Is there a theory to eat rice with a plate instead of a bowl?
Super weird to be watching a cooking video interspersed with therapy advertisement
whats wrong, too many ads, annoying
This is actually not an easy dish at all !!
Too long!!
Beautiful receipe. Thank you for the therapy site. Many people don't want to talk about problems. Thanks for the Bravery.
OMG! I have been searching for the recipe for both the tomato egg dish and the shrimp egg white dish, like forever! And you have both in one video. Thank you, Daddy Lau. I gotta make this right away!! Thank you, thank you!!!
👍
One of my favorite dishes to order growing up 😋
Yayyy glad we get to share with you :)
Traditional Chinese saying: Using cooked rice which has been refrigerated for a night makes any fried rice much better.
What a stunning dish! There's food art and then there's true art pieces. Visually breathtaking and I'm sure must taste incredible. Thank you so much for walking us step by step through this showstopping recipe!
Wow! Another great one! You and your family are so wonderful!😄☺️
The reason the sauces go runny for that person is probably because they’re cooking the sauce too long. Cornstarch breaks down if you cook it past the boiling point.
I think potato starch is more stable?
@@JaninaM potato starch actually gelatinizes at a lower temperature than cornstarch, so it’s even worse in terms of withstanding excessive boiling
Thank you! That was actually my question in the video. I've found a few suggestions in the comments and I'll have to try them out!
@@chip7486 add your slurry at the end and cook just until thickened
I think you are correct. Over stirring will may make it become thin too. Once it has thicken don't over stir it. The more you stir the thinner it will become.