Chef Sam - A colorful Cantonese dish - 'Lup Lup' | Is this the right name? Leave us a comment!
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- Опубликовано: 15 окт 2024
- Chef Sam from Lucky House Cantonese Private Kitchen shows you how to cook a traditional colorful Cantonese dish - 'Lup Lup'. Not really sure what the actual name is - Sam's customers told him it is 'lup lup'... so if you have your own version, please let us know in the comments section! :)
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My mum used to cook this dish when I was young. The same ingredients as you have but she added dried shrimp and pork lard cut into cube.
Thank you for sharing
Wow! Pork Lard! Must be very delicious! :) Thanks for sharing!
A bit like the hakka food Rei Cha minus the green tea. Simple and nice dish especially for one person. Noticed you cook without garlic !
A dish we had at home quite frequently during my childhood, usually cooked by my grandpa, and "粒粒“ is what it was called. And yes, the four must-haves were always included! -CD
Hahaha, thanks for sharing. :)
My mum used to cook this. She used more long beans , thus she calls it ‘tow Kok lup’
Yum yum!
oooh never seen this cantonese dish before. looks interesting n delicious :D
Do try it out! :)
Looks good.. like lei cha 饭。
Awesome old school dishes. My era days...the Cantonese MaJie cook this during those days. btw Chef Wong, where you get the salted peanut n caipoh from which market please. I never see these type of varieties, I bet very nice 👍. In the olden days, we hv to cut the long pc of 3”x1” into lup2. I really enjoy your video cooking very much...always make me laugh bc you are so funny.
Thank you so much! You can buy the salted peanut and caipoh at the beancurd and noodle stalls in the markets... they should have those.
Chef I was wondering why you add belimbing...haha . It’s not compatible leh. Anyway my mum calls this dish lup lup as well. We used to have this dish plain porridge.
Ya .. adding belimbing wasn't a good move
My home we used char siew and green peas.
Oh wow, with green peas, it will look really good :)
Fried until so syiok lol 😅
Chef if you just mention peanut, chai poh, bean curd and long beans it sounds like a Teochew style dish. I'm Teochew but I've never this dish. I think the closed similar dish i had in the 80's is bean curd and fishcake but cut into rectangular and slightly bigger piece and cooked with dark soya sauce and sugar.
Oh! My wife has some recollection of the dish you mentioned! :)
We hokkien have this too. We call it Jit Teh Jit Teh
Sure boh? lol
In North America, I think most cantonese diaspora would name this dish - 炒杂碎
Haha, chop suey not like that leh.
My dad used to cook this with potatoes diced, carrots diced, spam & prawns diced small.
Sautéd with minced garlic, salt & pepper to taste. In English we called them nib-nobs.
Wow! Sounds really good! Thanks for sharing!
It's called "Chow Teng" Cantonese.
Thanks for sharing!
Had something similar at a 杂菜饭 stall before but only with peanuts, long beans and cai bor (in bigger cubes). Chef’s version really ‘up the standard’ and so easy to prepare 👏🏼
Thank you so much! Do try it out! :)