Mid-Westener here! 🤚I want to thank you and your dad for making this video for all of us. I finally made it today and it is delicious. I put too much meat in mine but I will do a better ratio next time! I am Caucasian and have had many German/French/American dishes growing up. Because that is all my family knows. I have always loved Asian cuisine and it is very hard to find a restaurant that even makes Congee. Congee was a dish I had always dreamt of being able to enjoy. Now that I am 30, I am making more and more dishes I have always wanted to try. This was awesome and very wholesome for me. Thank you again! ❤
That’s amazing you are open minded and willing to experience a variety of cuisines :) I hope your congee turned out amazing. Ps I am also a midwestern Michigander 🤚
@@Poopyduckling9999 this comment made me lol. I find a lot of Midwesterner’s to be super nice people once you get to know them. And a lot of people you don’t know as well..but yeah, racism is definitely an issue 💯
Omg I was actually going to request this because it’s my favourite!! I could have asked my mom but these videos are great when I forget how to make something. I’m so excited I’m going to make this tomorrow. Thank you for making these videos
Papa Lau's way of teaching is by far the easiest way for me to learn and retain the information. I absolutely love congee but no one in my family makes. So after watching your chicken congee vid, I'm probably the first to do so. And my first try was great! Every step of the way I hear his "don't stir too much" and "put it in medium fire" and "let it be" 😆 Cooking is intuitive, and sometimes I have to add more water, or put less rice, etc. Which is what makes the "how's and why's" important. I'm gonna do my best to make even better congee. Thank you to your family 😋🤗
It says 1.5tsp of salt in the pork, I think you might have miswrote it cause it’s waaay too salty. Thought it would be but assumed maybe the congee would soak up some of the salt but nope. Other than that it was great!
Omg their village dialect at the end. Man. Listening to them speaking in canto brings some sort of nostaligc comfort for me 😭 loved this video of what was such a "common" food at hone growing up!
Growing up in Hong Kong, different restaurants prepare this differently in terms of the meat. Some places prepare it like it's shown here, but plenty of other places will cook a pork shoulder in a salted brine with some seasoning (I am guessing similar to 卤水 but without the sugar and the soy sauce), then shred it after cooked. Sort of like pulled pork in American cuisine. Then they will add the already cooked and seasoned pork to the congee, together with the egg, heat up, then serve. Also, if you get the century egg (why was it ever translated to century egg when the words literally mean "leather egg"??), it's actually easier to cut with dental floss or thin kitchen twine because a good century egg will have a gooey, soft, yolk, making it messy and difficult to cut with knives.
The most common translation mistakes from The Western world are due to incompetence, ignorance of cultural context and over-reliance on machine translation.
@@sansajune8004 That's a really difficult thing to do, maybe google will have some suggestions. Texture is easier to describe than taste, the texture of the egg white (black) part is jelly-like, the yolk texture is reminiscent of the eggs in ramen.
Thank you, Daddy Lau for the congee hacks! I’ll be sure to let the water boil first before adding the rinsed marinated rice. And whisking to break up the rice grains is a genius move! Btw my mum’s version of peh tan chok uses shredded chicken, century egg and dried bean sheets (aka tofu skin) for added texture.
Just to let you know that your dad is a great cook. I always learning Cantonese food since my grandparents were originally from Guangdong, China. They came to Malaysia since 1920s. It's fascinating to learn it much more from your dad. I do recommended this channel to all my family and friends when ever they want to cook Cantonese food. I'm glad to come across your channel and I personally would like to address your dad as my Sifu too.
Jook is my comfort food. I make it when I’m feeling under the weather. In fact, I had ginger chicken jook yesterday. I used to be super self-conscious of eating Cantonese food growing up, but as I’ve grown older, I’ve learned to cast off other people’s yuck to embrace my yum.
This has always been my favourite congee, excited to try making this recipe at home! Also, definitely going to try that genius whisk trick - my kids are congee fiends as well and whinge when it's taking too long to cook 😆
Awesome tips to making congee the short-cut way! I followed and made some other recipes with great success. Daddy Lau’s really an amazing teacher! Thanks to the whole team for creating Made With Lau! Looking forward to more recipes and tips!
Thanks for the tips on making congee, 1) add a bit of oil to the rice for a silkier finish, and no crust on the bottom of the pot, 2) bring water to a boil before adding the rice, 3) don't over stir to avoid a crust, 4) whisk the congee after 30 minutes to cook faster. Love these little nuggets.
Love your dad so much and he reminds me of my grandpa. I love that the videos are a blend of Cantonese and English!!!Growing up, my grandpa taught me so much about cooking and he also ran a Chinese restaurant. Thank you for bringing culture, joy and your family to so many!!!
Omg, I LOVE that you share traditional Chinese recipes in such a accessible and fun way. This brings back so many nostalgic memories. Your dad is a hero for sharing his take on these recipes!
I work as a home care nurse. One of the families I worked with was Vietnamese. Grandma (I even called her that) used to serve me breakfast right along with the family just about every morning. One of my favorite things she made (after her amazing chicken pho) was congee with century egg. I'd never had century egg before, or congee for that matter, and actually thought it was mushrooms until I noticed the yolk. It was so good! She used a lot of black pepper in hers. I can't remember, but I think the meat was chicken. I don't work with the family anymore, and I dearly miss Grandma's cooking.
Thank you for this channel for explaining everything in specific detail! I grew up with little understanding of certain ingredients that my parents and grandparents used for these recipes. This channel feels like an archive of history and nostalgic meals. Thanks to these videos, I feel like I can make these traditional dishes for future generations to come.
I just followed it down to kept adding boiled hot water to thin it. It is glorious!! Thanks so much for sharing! [Edit: I'd recommend to HALF ALL THE SALT portions for those who's light in taste and making this for the first time - you can always add more later but there is only so much water you can add afterwords 😅 ]
Your parents sound so much like my moms side of the family and the dialect just sounds so naustalgic and warm☺ And this recipe is exactly how my family would make it
I love century egg. I find many westerners don’t like it cos by itself it’s a very strong sulphurous flavour. Don’t eat it straight. It has to go with something like congee or other condiments. Just like you would rarely eat blue cheese by itself, although you could.
I swear it’s like you guys can read my mind. I was thinking of making some porridge and here you are dropping a video on it. This is not the first time this has happened. 😆
I'll be real, I use oats and lard/butter for the congee base. C. Dark Soy Sauce, msg, kebsa mix, black pepper, broth, and Spicy modifier (onion garlic salt & ghost pepper) Poach an egg in it, salmon, and cheese lol Rice congee is too time luxurious to make :( Amazing teacher thanks for the awesome inspiration :D (Slav, big fan of Euro&Asian cuisines)
My favorite jook growing up. Ever since learning about the whisk trick from the chicken jook video, it’s my forever trick. Love how I can easily make a huge pot of jook in about 30 mins! I’m toisan too and the language brings back so many memories. Love it how I understand everything. I feel like I’m part of your family!
I am continuing to Add to my portfolio. As warren Buffet said "be brave when everyone else is fearful ". The stock market ALWAYS recover, so hold for long term and have the stomach for the ride 👍.
Found some pei dan last week in Germany and was sooo excited. Made the congee tonight and it turned out soo well, must say though, the lady in the shop was totally confused with a foreigner getting excited about the eggs. Thanks for the recipes, tried several already including the Char siu and am so happy to have found your site. This is a very happy Hong Kong (German) girl now
i have one question. why sometimes, some people julina the ginger and garlic and fry them then put them into the the porridge, but here the uncle did not. any special reason?? I have canned abalone, will that be okay for me to use this instead scallop. PLEASE ADVICE. whatsoever, watching his porridge made me very hungry. I had followed uncles recipes, alot. honestly, simple and super nice. from (Singapore) Joe
Great recipe BUT I would never ever use that 🗑 Morton’s table salt. 👎 Always use quality unrefined sea salt. Yes this is a Chinese recipe but it doesn’t mean you need to use cheap a$$ BS ingredients like this refined table salt! Yes I know typical Chinese people but this 💩 This is is the kind of 💩 salt that 100% absolutely spikes your blood pressure. Avoid this of🧂 like the plague! 🤢
My lesson for this decade: use pliers for dried scallop. Why didn’t I think of that???? No more avoiding the use of dried scallops! THANK YOU DADDY LAU!!!
Soo i forgot that in my country century eggs or pei dan ( pitan ) is so expensive it's like 0,70 dolar but in my country that was ten thousand so my mom will buy it in the central market for about 0.56 or eight thousand my mom used to say why the century eggs are so expensive it because it was import from China so sometimes when i was eating century eggs i wil cut it in small pieces and eat it with pork or chicken congee i never try beef congee but i already try fisc congee, but sometimes my mom when eating congee will just eat the congee and the topping excepts Youtiao and Century egg ( yeah just me, sisters, lil brother, Grandmas ( popo -> it actually mother from my father not from my mom, if it's from my mother i called her "Emak/mak" and if it's my great-grandmother i called her Mak-cho), My grandpa (Kung-kung, my kung-kung is also my father's, dad but he already died last year winter... but if it's from my mom i called him engkong and if it's my great-grandpa i called him Kong cho) and my father .. my mom didn't like it so sometimes just me who eat it or just everyone in my family eat it, mom sometimes eat it ) So times i eat century eggs it's like every 6 month but i always like every 1-3 months i cooked it.. because if it was my mom who cooked it the congee will not have any taste So can i just make it plain without pidan egg and pork? cause pork is so expensive also in the market but if my mom buy it in the online it was super cheap but not every day we eat pork we eat pork just like twice a week or so
30 minutes porridge? No way. The fastest I cook is 1 hour. Porridge taste delicious with dash of ajinomoto white pepper powder. I put some abalone sauce, porridge base taste sweeter. Toppings half teaspoon fried garlic.
Omg the dialect! My grandma speaks that, so did I when I was younger but I've pretty much lost it for straight up cantonese at this point. I have been craving jook so badly lately! Specifically the thousand egg kind. I will definitely try to make this 👍
I love congee…always order a big bowl just for me when eating at dim sum place. I think it’s easy enough for me to try. I hope I can find dry scallops. What can I substitute it with if I can’t find?
Another trick to cook congee faster:froze the rice after you wash it, it take around 10 mins to cook your congee like cotton🧡 This way you can pre make the washed rice in the freezer, so you can make congee to your baby whenever he/she hungry, and no need to wait that long!!!!
Don't forget to add raw seafood to hot jook and wait for 5 minutes before pigging it out. And some crispy Chinese cut donut or just drip the donut and to soap up the jook.
I'm Jewish so I used beef stock instead, is that alright? Also we only eat seafood that has both fins and scales, is there anything like that I can use inplace of scallops?
Sorry again, Lau, and for the same reason. I'm looking for videos on Traditional/Old style English Porrige. This is a bad video about that dish. I don't want to. I'm sure you make fantastic Congee but this dish ain't the dish I'm looking for so, I have to down vote it. Damn YT and their games. If I were you, Lau, I'd complain like hell! Heck, I'll back you up! This dish isn't anything like Traditional English Porridge so, what the heck is it doing in search results for that dish? It makes zero sense.
downvoting their video for something that's not their fault at all, it's not like they labelled it as such? youtube is not going to take this as a sign to take it out of the porridge algorithm search lmao, they're just going to take it as a sign that it's a bad video
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Thanks my grandma made jook with ox tail when i was a kid and wanted a recipe, appriciatw the great start
Mid-Westener here! 🤚I want to thank you and your dad for making this video for all of us. I finally made it today and it is delicious. I put too much meat in mine but I will do a better ratio next time! I am Caucasian and have had many German/French/American dishes growing up. Because that is all my family knows. I have always loved Asian cuisine and it is very hard to find a restaurant that even makes Congee. Congee was a dish I had always dreamt of being able to enjoy. Now that I am 30, I am making more and more dishes I have always wanted to try. This was awesome and very wholesome for me. Thank you again! ❤
That’s amazing you are open minded and willing to experience a variety of cuisines :) I hope your congee turned out amazing. Ps I am also a midwestern Michigander 🤚
Don't Midwestern people hate everyone who isn't white and blonde
@@Poopyduckling9999 this comment made me lol. I find a lot of Midwesterner’s to be super nice people once you get to know them. And a lot of people you don’t know as well..but yeah, racism is definitely an issue 💯
To make cooking rice porridge easier, you should think about get a "fuzzy" rice cooker.
How did you solve the problem of not having a Chinese wok in your kitchen?
Omg I was actually going to request this because it’s my favourite!! I could have asked my mom but these videos are great when I forget how to make something. I’m so excited I’m going to make this tomorrow. Thank you for making these videos
Papa Lau's way of teaching is by far the easiest way for me to learn and retain the information. I absolutely love congee but no one in my family makes. So after watching your chicken congee vid, I'm probably the first to do so. And my first try was great! Every step of the way I hear his "don't stir too much" and "put it in medium fire" and "let it be" 😆 Cooking is intuitive, and sometimes I have to add more water, or put less rice, etc. Which is what makes the "how's and why's" important. I'm gonna do my best to make even better congee. Thank you to your family 😋🤗
Porridge is the comfort food when feeling under the weather. Simple ingredients but delicious. Your dad is a terrific chef who adores his family.
I love your videos! So simple and easy to follow. Any plans to come out with a cookbook?
The ultimate comfort food for me!
Oh...my...gosh...a whisk!!
Another baby! How exciting!
My absolute favorite!!!
Could I sub dried shrimp or anythung else for dried scallops? I couldn't find dried scallops at the market.
It says 1.5tsp of salt in the pork, I think you might have miswrote it cause it’s waaay too salty. Thought it would be but assumed maybe the congee would soak up some of the salt but nope. Other than that it was great!
I love eating this congee. Yummy! 我喜歡吃這款粥加油條當早餐。😊
好多謝您嘅支持！老劉祝福您同家人平安健康！多謝🙏！
Omg their village dialect at the end. Man. Listening to them speaking in canto brings some sort of nostaligc comfort for me 😭 loved this video of what was such a "common" food at hone growing up!
Yes, the Toisan Wah spoken at the end was the icing on the cake. Now I know what the 13th means!
Growing up in Hong Kong, different restaurants prepare this differently in terms of the meat. Some places prepare it like it's shown here, but plenty of other places will cook a pork shoulder in a salted brine with some seasoning (I am guessing similar to 卤水 but without the sugar and the soy sauce), then shred it after cooked. Sort of like pulled pork in American cuisine. Then they will add the already cooked and seasoned pork to the congee, together with the egg, heat up, then serve.
Also, if you get the century egg (why was it ever translated to century egg when the words literally mean "leather egg"??), it's actually easier to cut with dental floss or thin kitchen twine because a good century egg will have a gooey, soft, yolk, making it messy and difficult to cut with knives.
The most common translation mistakes from The Western world are due to incompetence, ignorance of cultural context and over-reliance on machine translation.
The preserved duck egg flavor maybe intense for some people,but i absolutely love it with jook it is so good !
Never knew it tasted intense for some people, I just always thought it tasted good lol.
Century Egg is Best with Black or Red Vinegar.
Can someone describe the taste of century eggs pls
@@kaychua1262 I have never in my life had black or red vinegar,with thousand yr old preserved duck egg before…I will give it a try!
@@sansajune8004 That's a really difficult thing to do, maybe google will have some suggestions. Texture is easier to describe than taste, the texture of the egg white (black) part is jelly-like, the yolk texture is reminiscent of the eggs in ramen.
I just made this last week .. but forgot how much rice to use. So, I cooked congee with 2 cups rice for 2 people 😅🤣 Never again
Always enjoyed watching this channel, but today was really a surprise 😂
Haha we love that you're showcasing food from all around the world! And so jealous of all your traveling 😤
Thank you, Daddy Lau for the congee hacks! I’ll be sure to let the water boil first before adding the rinsed marinated rice. And whisking to break up the rice grains is a genius move! Btw my mum’s version of peh tan chok uses shredded chicken, century egg and dried bean sheets (aka tofu skin) for added texture.
Damn, I gotta try the tofu skin for my next batch! Thanks for the idea!
Just to let you know that your dad is a great cook. I always learning Cantonese food since my grandparents were originally from Guangdong, China. They came to Malaysia since 1920s. It's fascinating to learn it much more from your dad. I do recommended this channel to all my family and friends when ever they want to cook Cantonese food. I'm glad to come across your channel and I personally would like to address your dad as my Sifu too.
So happy to see a RUclips channel sharing Cantonese dishes with an ABC translator 👏👏👏👏👏👏
Jook is my comfort food. I make it when I’m feeling under the weather. In fact, I had ginger chicken jook yesterday. I used to be super self-conscious of eating Cantonese food growing up, but as I’ve grown older, I’ve learned to cast off other people’s yuck to embrace my yum.
Joke
This has always been my favourite congee, excited to try making this recipe at home!
Also, definitely going to try that genius whisk trick - my kids are congee fiends as well and whinge when it's taking too long to cook 😆
Awesome tips to making congee the short-cut way! I followed and made some other recipes with great success. Daddy Lau’s really an amazing teacher! Thanks to the whole team for creating Made With Lau! Looking forward to more recipes and tips!
Thanks for the tips on making congee, 1) add a bit of oil to the rice for a silkier finish, and no crust on the bottom of the pot, 2) bring water to a boil before adding the rice, 3) don't over stir to avoid a crust, 4) whisk the congee after 30 minutes to cook faster. Love these little nuggets.
Thanks so much for the tip
Love your dad so much and he reminds me of my grandpa. I love that the videos are a blend of Cantonese and English!!!Growing up, my grandpa taught me so much about cooking and he also ran a Chinese restaurant. Thank you for bringing culture, joy and your family to so many!!!
Omg, I LOVE that you share traditional Chinese recipes in such a accessible and fun way. This brings back so many nostalgic memories. Your dad is a hero for sharing his take on these recipes!
Totally agree 🤗🥰
One of my favourites and all those secrets..thank you.
Just wanted to say, the whisking hack is a GAME CHANGER. The texture turned out great.
Thanks for sharing this recipe!
Beautifully done Lau family! I can't think of anything more comforting than a lovely congee like this. Thank you so much!
I work as a home care nurse. One of the families I worked with was Vietnamese. Grandma (I even called her that) used to serve me breakfast right along with the family just about every morning. One of my favorite things she made (after her amazing chicken pho) was congee with century egg. I'd never had century egg before, or congee for that matter, and actually thought it was mushrooms until I noticed the yolk. It was so good! She used a lot of black pepper in hers. I can't remember, but I think the meat was chicken. I don't work with the family anymore, and I dearly miss Grandma's cooking.
I love everything that your dad cooks. They are really healthy and delicious 🤤 😋👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you for this channel for explaining everything in specific detail! I grew up with little understanding of certain ingredients that my parents and grandparents used for these recipes. This channel feels like an archive of history and nostalgic meals. Thanks to these videos, I feel like I can make these traditional dishes for future generations to come.
I love this video so much, it hits home and makes me miss my late grandma a lot. She used to always make this. And we were immigrants from Guangzhou
I just followed it down to kept adding boiled hot water to thin it.
It is glorious!! Thanks so much for sharing!
[Edit: I'd recommend to HALF ALL THE SALT portions for those who's light in taste and making this for the first time - you can always add more later but there is only so much water you can add afterwords 😅 ]
Yeah I just made it and it’s a bit too salty!
Made this for my bf's family and they loved it so much! They said it tasted like the ones in the restaurants! Thank u so much💕
Great recipe! I cook a rice porridge for my parents often so I'll try the special technique you shared. Hope to try this recipe with pork too 🙌
Your parents sound so much like my moms side of the family and the dialect just sounds so naustalgic and warm☺
And this recipe is exactly how my family would make it
Did I hear Toi Shan (台山) dialect right at the end??
I love century egg. I find many westerners don’t like it cos by itself it’s a very strong sulphurous flavour. Don’t eat it straight. It has to go with something like congee or other condiments. Just like you would rarely eat blue cheese by itself, although you could.
Its not just Westerners who find it off putting, PEOPLE find it disgusting. Its some of the worst food I've ever had and I'm Chinese.
@@sharinganeye9755 it’s an acquired taste. I’m sorry it’s not potato salad.
@@LindaQueLeenda no. I’m from Malaysia 🇲🇾
@@redflamelcd I don't know. Beer or ginseng is an acquired taste. I think its innately bad to most people. But hey, to each their own.
@@LindaQueLeenda Full blooded ABC (American born Chinese).
Much love and many blessings to your beautiful family.
These are my favorite memories with my departed parent. Cooking, laughing, eating, hugs.
I hope you all create a cookbook!
This is a favorite of mine. I’ve never made it on my own. I look forward to making it with the help of this video.
omg i learned something new, never knew we can add oil to the rice to make it silker! congee is such a comfort food, (not just when you're sick)
I swear it’s like you guys can read my mind. I was thinking of making some porridge and here you are dropping a video on it. This is not the first time this has happened. 😆
I'll be real, I use oats and lard/butter for the congee base. C. Dark Soy Sauce, msg, kebsa mix, black pepper, broth, and Spicy modifier (onion garlic salt & ghost pepper)
Poach an egg in it, salmon, and cheese lol
Rice congee is too time luxurious to make :(
Amazing teacher thanks for the awesome inspiration :D
(Slav, big fan of Euro&Asian cuisines)
My favorite jook growing up. Ever since learning about the whisk trick from the chicken jook video, it’s my forever trick. Love how I can easily make a huge pot of jook in about 30 mins! I’m toisan too and the language brings back so many memories. Love it how I understand everything. I feel like I’m part of your family!
Me too! Both my parents are gone now but it’s really sort of comforting to hear toisan. 🥰
I am continuing to Add to my portfolio. As warren Buffet said "be brave when everyone else is fearful ". The stock market ALWAYS recover, so hold for long term and have the stomach for the ride 👍.
I love this family ❤️ I’m having congee with century egg right now! Yummy 😋
Found some pei dan last week in Germany and was sooo excited. Made the congee tonight and it turned out soo well, must say though, the lady in the shop was totally confused with a foreigner getting excited about the eggs. Thanks for the recipes, tried several already including the Char siu and am so happy to have found your site. This is a very happy Hong Kong (German) girl now
Looks good! We wanna try this. Thanks for sharing.
Hope we can stay connected.
Best served with a dollop of sesame oil, lotsa white pepper powder and yau char kwai
When the congee is ready to serve does Dad say "Hek Joak"?
Sounds like Toi San Wah...
i have one question. why sometimes, some people julina the ginger and garlic and fry them then put them into the the porridge, but here the uncle did not. any special reason?? I have canned abalone, will that be okay for me to use this instead scallop. PLEASE ADVICE. whatsoever, watching his porridge made me very hungry. I had followed uncles recipes, alot. honestly, simple and super nice. from (Singapore) Joe
Great recipe BUT I would never ever use that 🗑 Morton’s table salt. 👎
Always use quality unrefined sea salt. Yes this is a Chinese recipe but it doesn’t mean you need to use cheap a$$ BS ingredients like this refined table salt! Yes I know typical Chinese people but this 💩 This is is the kind of 💩 salt that 100% absolutely spikes your blood pressure. Avoid this of🧂 like the plague! 🤢
My lesson for this decade: use pliers for dried scallop. Why didn’t I think of that???? No more avoiding the use of dried scallops! THANK YOU DADDY LAU!!!
Your hometown is Taishan?
Pliers to break apart the scallops. Add oil to the rice. This whole video just screams HK OG chef vibes~
OG OG OG
@@MadeWithLau I love your channel. Thank you for showing our roots. 🇭🇰
Soo i forgot that in my country century eggs or pei dan ( pitan ) is so expensive it's like 0,70 dolar
but in my country that was ten thousand
so my mom will buy it in the central market for about 0.56 or eight thousand
my mom used to say why the century eggs are so expensive it because it was import from China
so sometimes when i was eating century eggs i wil cut it in small pieces and eat it with pork or chicken congee i never try beef congee but i already try fisc congee, but sometimes my mom when eating congee will just eat the congee and the topping excepts Youtiao and Century egg ( yeah just me, sisters, lil brother, Grandmas ( popo -> it actually mother from my father not from my mom, if it's from my mother i called her "Emak/mak" and if it's my great-grandmother i called her Mak-cho), My grandpa (Kung-kung, my kung-kung is also my father's, dad but he already died last year winter... but if it's from my mom i called him engkong and if it's my great-grandpa i called him Kong cho) and my father .. my mom didn't like it so sometimes just me who eat it or just everyone in my family eat it, mom sometimes eat it )
So times i eat century eggs it's like every 6 month but i always like every 1-3 months i cooked it.. because if it was my mom who cooked it the congee will not have any taste
So can i just make it plain without pidan egg and pork? cause pork is so expensive also in the market but if my mom buy it in the online it was super cheap but not every day we eat pork we eat pork just like twice a week or so
I use a pressure cooker to make congee at my house. Takes just 20 mins.
30 minutes porridge? No way. The fastest I cook is 1 hour. Porridge taste delicious with dash of ajinomoto white pepper powder. I put some abalone sauce, porridge base taste sweeter. Toppings half teaspoon fried garlic.
Omg the dialect! My grandma speaks that, so did I when I was younger but I've pretty much lost it for straight up cantonese at this point. I have been craving jook so badly lately! Specifically the thousand egg kind. I will definitely try to make this 👍
Thank you Made With Lau,... The recipe Congee dish is absolutely good taste & my daughter is loving it.
I love congee…always order a big bowl just for me when eating at dim sum place. I think it’s easy enough for me to try. I hope I can find dry scallops. What can I substitute it with if I can’t find?
Another trick to cook congee faster:froze the rice after you wash it, it take around 10 mins to cook your congee like cotton🧡
This way you can pre make the washed rice in the freezer, so you can make congee to your baby whenever he/she hungry, and no need to wait that long!!!!
Lau fam shout out from the Bay Area. Just made it and it came out legit. Love how you are spreading the Canto culture. Keep it up
Don't forget to add raw seafood to hot jook and wait for 5 minutes before pigging it out. And some crispy Chinese cut donut or just drip the donut and to soap up the jook.
I’m Chinese and been eating this for decades but my century eggs were incredibly funky. Is it suppose to have this heavy ammonia smell?
Love your RUclips channel so much. Love the mix of the Chinese and English and the occasional Toisan.
I just made the congee following Uncle Lau cooking methods..so yummy. Thank you so much 🙏🏼🙏🏼🙏🏼
Love the little bit of Taishanese at the end of the video. Reminds me of my departed parents. Miss hearing that. Thanks, Lau family!
Me too!
Yes! My peoples
I love this dish! I was just telling my sister how much I miss this
My all time favorite congee! Thanks
I usually add canned pickled lettuce. The sweet taste counter the strong taste of the egg and add more flavor color to the porridge.
One of my favorites! I like to boil the cut egg pieces for 5-10 minutes so the flavor melts into congee, but that’s a personal preference. 😋
My favorite congee! Thank you for the recipe - I've never seen this method or the method with the pork. I will try this next!
Omg my favorite Cantonese chef is back at it 😍
I'm Jewish so I used beef stock instead, is that alright? Also we only eat seafood that has both fins and scales, is there anything like that I can use inplace of scallops?
I have everything but the dried scallops. Do you think some fish sauce could substitute?
I always love eating congee when I'm not feeling well or it's cold outside which is a majority of the time in canada. Congee is soothing and delicious
👍✅🤓✅👍
I LOVE jok! THANK YOU for the lesson!
Love that your parents speak Toisan at the end!! ❤️❤️
How about making a video for 豬紅粥? I really missed that.
Success! Jook that stayed together and didn’t separate!
I don't agree with the idea of washing the meat so it don't have smell... so you like tasteless meat now.
Skill with the clever. I think I wouldn't have figures if I use a clever like that.
dont know how many viewers didnt subscribe this channel just because this son sounds absolutyely like a souless business man.
it's not the worst business speak i've heard, old man is a natural, his food speaks even louder.
Sorry again, Lau, and for the same reason. I'm looking for videos on Traditional/Old style English Porrige. This is a bad video about that dish. I don't want to. I'm sure you make fantastic Congee but this dish ain't the dish I'm looking for so, I have to down vote it. Damn YT and their games. If I were you, Lau, I'd complain like hell! Heck, I'll back you up! This dish isn't anything like Traditional English Porridge so, what the heck is it doing in search results for that dish? It makes zero sense.
downvoting their video for something that's not their fault at all, it's not like they labelled it as such? youtube is not going to take this as a sign to take it out of the porridge algorithm search lmao, they're just going to take it as a sign that it's a bad video
Ah yes, century egg. Horrible to eat as it is…but heavenly when eaten with other stuff.
I was on board until you rinsed meat. Talk about killing flavour.
Thanks for this video. Can't wait to try it. Are your parents Toisanese?
my family is from more northern parts of china so this kind of food is actually quite unfamiliar to me
Adding dried scallops is too much, the taste of dark eggs n pork re good enough.
Love all the videos. Hate all the ads and shout outs to sponsor. Seems to be more and more lately!
I like the century egg alone with vinegar. But one time I will make congee with it.
I luv everything about this series, genious!
I like Daddy Lau's trick with the whisk, but I'm lazy so I use a hand blender instead. Silky smooth congee with just a few seconds of blending!
Oof. But you don't want a slurry or paste. You still want to be able to see granules of rice.
Why would you wash the rice don't you want the pourage to be thick
Is it necessary or better to soak the dried whole scallops before hand ?
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Can i know when to add in the chopped ginger? Did i miss it? Thx