Hi Chef Roland, I tried your recipe today. It tasted great and I have never thought that I would ever cook this dish. Thanks for your detailed instructions that made it easy to follow !!! Looking forward to all your great recipes!!
Glad to know that you enjoyed this recipe, Jo 😊😊 we must really thank you too for trying our recipe and also taking the time to let us know that you enjoyed it. 🙏🙏🙏🙏
Roland, I am a Singaporean living in US. I tried your loh mai Kai and it was delicious. Thank you so very much. Your channel is so important and helpful to Singaporeans living overseas.
I made this for dinner tonight, it’s delicious! Taste better than the restaurant we frequent for dim sum. We love ginger, I grated it for the juice and also added the rest of the ginger fiber on the grater to the chicken to enhance the flavor. Turned out great, we love it, thoroughly enjoy it!
Malay Malaysian here - I went to Hong Kong in 2018 and immediately, I fell in love with Cantonese/Chinese cuisine. Loh Mai Gai is probably my most favourite dish, made it today but just over white rice. It was divine. I omitted the sausages and substituted the cooking wine with splashes of vinegar. My god, the vinegar rounded up everything from not bad to fantastic as I tasted the dish along the way.
Hi Roland and Jamie, I am a Singaporean student stuck overseas due to covid, and I just wanna say thanks to your recipes, I can keep small pieces of Singapore close to my heart and of course my stomach. Haha. Thank you so much for all the effort in your videos!
I love your attention to detail! From how to remove the skin and excess oil from the Chinese sausage to how to place the mushroom in the bowl for better presentation. I just wished I had a UFO sized wok like yours! Amazing dish - one of my childhood favorites dishes so now I don't have to go to Chinatown!! Keep up the amazing videos!
Made your recipe yesterday. My American family loves it!! Thanks for bringing Singapore to the US for me! The LMG was wonderful and your clear instructions were so good!
"Saying thank you is not enough to thank you" sounds corny - but how else to tell you that I'm grateful for another wonderful recipe, Roland and Jamie?
Dear Chef Roland, you are just AMAZING!!!!! No words to express my gratitude 🙏 I always wanted to make glutinous rice with chicken but didn’t know how 🙄. Your videos are so easy to follow and you are so pleasant to watch, but the most important part is that your recipe turned out super delicious!!! Better than restaurants 👍👍👍👍🏆🥇👍👍👍👍 THANK YOU FOR SHARING! Really appreciate it.
Awww thank you sooo much, Susana. I really really appreciate your kind words. You’re making me blush though 😆 im very glad to know that you enjoyed my recipe. 🙏🙏🙏🙏
This is the "Chinese Dish" that I have eaten in The Philippines, when I was small!!! I was wondering how to cook it, and now that you've shown us, I'm ready to cook it! Thanks!
Tried this today. It was so good !!!! I used to eat this for breakfast back in high school days. This recipe tasted the same if not better. Family loved it. Wish I can post some photos here. Thanks so much for the recipe. Will be making it again soon.
Woohooz! Wish we can see your photos. We have a page and a group on Facebook. We are on Instagram too so you can tag us. We look forward to interacting with you there
Definitely very good recipe, tried it today and did some shortcuts, such as adding the chicken sauce to the rice while cooking it over before steaming and it still turned out super good!
Hi I just tried your recipe with great success. I included fried dried prawns to the rice so the glutinous rice turned out very aromatic. Thank you for your clear guidance .
thanks for the recipe. did my first Lo mai kai using this recipe and turns out great!! and i was wondering how to keep the rest . thanks for the final tip on how to keep
Every food you cook all taste delicious. This one will be another outstanding dish in our family gathering every Sunday night. Thanks for sharing your talent.
Hi .. This is too much work. Just cook the glutinuos rice in the rice cooker. Prepare chicken, shallots, ginger juice, garlic, thick soy sauce, light soy sauce, 20 GMs of dried shrimps, 5 spice if you want, white pepper. Fry all these together and add 500 ml water. Once sauce thickens, add the cooked rice and mix well. Add spring onion and its done. This is how its done in my shop and its a sellout. Cooking must be easy
Thank you, Roland; will try this lor mai gai. I've been watching your channel. And I learn alot from it; have been learning, cooking to your guidance, and also adapting from it...🙂. Thank you!
Thanks for this great recipe. I followed exactly your recipe and it turned out delicious. Your video is clear and easy to understand. I loved your channel and would definitely recommend to all my friends.
Thank you, Roland and Jamie. I attempted this and it was a success. I only had one request to ‘improve’ on my next batch - to add more glutinous rice 😬
Thanks Chef. I made a halal version (without lapcheong) and it turned out fabulous. I added some boiled black eye peas to fill up the space in the ceramic bowl.
OMG thank you so much. I tried exactly your recipe today and its very yummy. My family stomach are satisfied and happy. That makes me happier. Thank you for making me proud of my cooking. Credit goes to you. Have a blessed day.
Heee thank you so much Jane for letting us know you and your family enjoyed this recipe. This definitely spurs us to dish out more easy recipes for you. Thank you so so much.
Hi Rolland thanks for this beautiful recipe, l’ve cooked more of them and warm up the next day. Wow is marvelous my family love it. ❤️🌹. Thanks to you great chef 👨🍳.
Another delicious looking and easy to follow recipe. just marinated the chicken thighs and I’m pre-soaking the rice to cook this tomorrow. This looks so good I can’t wait to eat it.
Thanks for sharing the video. It looks so good. Definitely I want to make this. I do wish you labeled the ingredients because you talked kind of fast for that part with a little accent also. I’m sure it will be very helpful for many people. Thank you very much. 🙏🙏🙏👏👏👏
I love your version of LO MAI GAI. Very beautiful. The savoury colour really nice. Look very tasty and mouthwatering to me. I will replicate your recipe However I will put a bit of fried dried shrimp. Yummy......... 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤❤️
Just discovered your videos today, love your approach of focusing on the food and ingredients instead of yourself.... so refreshing and easy to watch. Thank you for sharing your expertise, cooking techniques.... great videos.
Thanks for sharing your special way to cook the Hokkien or Spice N Pan Lor Mai Gai. Since you're going to steam the whole thing again, no need to steam the fried glutinous rice for 1/2 hr. Pack all and steam for 1/2 hr instead. We never fry the glutinous rice but I'm sure they tastes much better but no dried prawns, otherwise it will end up to an other dish -生炒糯米饭.
Thank you for sharing your recipe. Wld you mind sharing recipe of charsiu pao which normally served as one of dimsums? It's cracked open like lotus flower.
Lovely. I will try to make it. Love all ur videos. They are precise n didn't waste time. Tips are given freely. Some videos waste time my showing them cutting the chicken, peel onion n talk too much. Yours is perfect n u follow the measurements. There are those who tell u 2 tbsp of oil but yet I see them using much much more than that. Your recipe is easy to follow. I always recommend people to look for your videos when they want to learn cooking. 👍. Thank you for being so generous with your cooking skills.
We will try our best to add the steps of preparing the ingredients in our newer videos. Meanwhile feel free to let ya know which part of ingredient preparation step you’re unsure of then we can share more with you. Cheers.
My favourite comfort food, I hope to have this as my last meal before I die with some sui yuk, wor tip and Hainan chicken rice, all of my childhood favourites.
Hi chef...i had tried your recipe and yea it really tasted good😘i had never been tried it before but my first try really tasted good with your recipes..thank you
Just made this yesterday, simply delicious.. you are the only chef I will refer to whenever I want to cook something. Next project is my cher cheong fun 😁
Hi Sasa. You can either make your own chicken stock - replace water with chicken stock or you can add some chicken stock powder or chicken stock cube. Just dissolve them in hot water first (the same water to be added in the recipe) hope this helps.
Hi Chef Roland, I tried your recipe today. It tasted great and I have never thought that I would ever cook this dish. Thanks for your detailed instructions that made it easy to follow !!! Looking forward to all your great recipes!!
Glad to know that you enjoyed this recipe, Jo 😊😊 we must really thank you too for trying our recipe and also taking the time to let us know that you enjoyed it. 🙏🙏🙏🙏
DON'T TALK DUMMY
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Hi Jo Chen! I am not intimidated to try this recipe, too. Chef Roland anticipated questions we may have and had explained them all.
Roland, I am a Singaporean living in US. I tried your loh mai Kai and it was delicious. Thank you so very much. Your channel is so important and helpful to Singaporeans living overseas.
I made this for dinner tonight, it’s delicious! Taste better than the restaurant we frequent for dim sum. We love ginger, I grated it for the juice and also added the rest of the ginger fiber on the grater to the chicken to enhance the flavor. Turned out great, we love it, thoroughly enjoy it!
Malay Malaysian here - I went to Hong Kong in 2018 and immediately, I fell in love with Cantonese/Chinese cuisine. Loh Mai Gai is probably my most favourite dish, made it today but just over white rice. It was divine. I omitted the sausages and substituted the cooking wine with splashes of vinegar. My god, the vinegar rounded up everything from not bad to fantastic as I tasted the dish along the way.
Hi Roland and Jamie, I am a Singaporean student stuck overseas due to covid, and I just wanna say thanks to your recipes, I can keep small pieces of Singapore close to my heart and of course my stomach. Haha. Thank you so much for all the effort in your videos!
Awww you’re so so sweet. Take care Grouper. Hope you’re at somewhere safe.
I love your attention to detail! From how to remove the skin and excess oil from the Chinese sausage to how to place the mushroom in the bowl for better presentation. I just wished I had a UFO sized wok like yours! Amazing dish - one of my childhood favorites dishes so now I don't have to go to Chinatown!! Keep up the amazing videos!
Made your recipe yesterday. My American family loves it!! Thanks for bringing Singapore to the US for me! The LMG was wonderful and your clear instructions were so good!
"Saying thank you is not enough to thank you" sounds corny - but how else to tell you that I'm grateful for another wonderful recipe, Roland and Jamie?
Dear Chef Roland, you are just AMAZING!!!!! No words to express my gratitude 🙏 I always wanted to make glutinous rice with chicken but didn’t know how 🙄. Your videos are so easy to follow and you are so pleasant to watch, but the most important part is that your recipe turned out super delicious!!! Better than restaurants 👍👍👍👍🏆🥇👍👍👍👍 THANK YOU FOR SHARING! Really appreciate it.
Awww thank you sooo much, Susana. I really really appreciate your kind words. You’re making me blush though 😆 im very glad to know that you enjoyed my recipe. 🙏🙏🙏🙏
Roland always try your lo mai kai is always so delicious thanks for your sharing ❤
Thank you so much, Karmilie! We’re so happy to know that you enjoyed this recipe.
This is the "Chinese Dish" that I have eaten in The Philippines, when I was small!!! I was wondering how to cook it, and now that you've shown us, I'm ready to cook it! Thanks!
You’re most welcome. Happy cooking, Tessa!
Tried this today. It was so good !!!! I used to eat this for breakfast back in high school days. This recipe tasted the same if not better. Family loved it. Wish I can post some photos here.
Thanks so much for the recipe. Will be making it again soon.
Woohooz! Wish we can see your photos. We have a page and a group on Facebook. We are on Instagram too so you can tag us. We look forward to interacting with you there
Definitely very good recipe, tried it today and did some shortcuts, such as adding the chicken sauce to the rice while cooking it over before steaming and it still turned out super good!
Wow! Sounds yummy!! Thank you so much for using our recipe 🙏🙏
Yes i tried this shortcut too
Thanks for sharing this is one of my most missed & fav dishes from Malaysia which we can’t get in Australia! So yum 😋😋😋
You’re most welcome, Elaine. Hope you can get all the ingredients in Australia. Happy cooking!
Hi I just tried your recipe with great success. I included fried dried prawns to the rice so the glutinous rice turned out very aromatic. Thank you for your clear guidance .
Woohooz! Our pleasure! Glad to know that you enjoyed this recipe 👍👍👍👍
thanks for the recipe. did my first Lo mai kai using this recipe and turns out great!! and i was wondering how to keep the rest . thanks for the final tip on how to keep
I made this recipe last week, I add dried Shrimps and Dried Squid. Delicious
That’s wonderful, Eden. Thank you so much for using our recipe!
Wow, it's sooooo nice to see the easy cooking method and there is a recipe attached as well, that's so wonderful 👏
Every food you cook all taste delicious. This one will be another outstanding dish in our family gathering every Sunday night. Thanks for sharing your talent.
+wco1956 Thank you so much for your kind words. Hope your family will like this dish 🤓
Hi .. This is too much work. Just cook the glutinuos rice in the rice cooker. Prepare chicken, shallots, ginger juice, garlic, thick soy sauce, light soy sauce, 20 GMs of dried shrimps, 5 spice if you want, white pepper. Fry all these together and add 500 ml water. Once sauce thickens, add the cooked rice and mix well. Add spring onion and its done. This is how its done in my shop and its a sellout. Cooking must be easy
Thanks for sharing too! So is it the same style as the Malaysian style Lo Mai Gai? 👏🏼🙏🏼
I tried. Perfection! Thank you for the easy to follow recipe 🙏🏻
You’re most welcome , Sue. Thanks so much for trying our recipe ☺️☺️☺️
I made this for the first time today and it was delicious.
Thanks for the recipe. It was enjoyed by all.
You’re most welcome! Glad that you enjoyed it 🤓🤓
Hi Chef Roland. I have cooked this Lo Mai Kai but your version seems easy to follow. Thanks.
I tried your method of cooking. The result of this is better than outside stall from coffee shop. I love it so much.
My keeper recipe, always a hit in d family. Thank you for sharing. Stay home Stay safe 🙏
Can imagine your lo mai kai so delicious 😋 will try when i got the mood to cook. Thank you Roland 😊
I could hardly keep myself from salivating whilst watching your demonstration. I will definitely try this soon.
Thanks for the great recipe! Sharing this with my son.
I really love the way you explaining the recipes ,its very detail..looks yummy will try it later.
Hi chef....tq for showing us your recipe..looks good....the best cooking channnel ever emcountered...thanks
Awww. Thank you so so much!! 🙏🙏🙏🙏
I tried the recipe & it turn out very well.. Sooo delicious.. Nyumm. And very simple too.. I like it..❤️❤️❤️
Thank you so much for using our recipe 🤓🤓🤓 Glad that you enjoyed it
Thank you, Roland; will try this lor mai gai. I've been watching your channel. And I learn alot from it; have been learning, cooking to your guidance, and also adapting from it...🙂. Thank you!
Thanks for this great recipe. I followed exactly your recipe and it turned out delicious. Your video is clear and easy to understand. I loved your channel and would definitely recommend to all my friends.
Thank you so so much for using our recipe, iloveowls 🙏🙏🙏 we’re so happy to know that this recipe turned out yummy for you. Yay!!! ✌️✌️✌️
Thank you, Roland and Jamie.
I attempted this and it was a success. I only had one request to ‘improve’ on my next batch - to add more glutinous rice 😬
I just tried the recipe, happy with the end product. Thanks.
thanks for sharing these recipes , much appreciate and keep up the good work!!!
Thanks 👍👍👍 chef for wonderful recipe I can't wait to try it out with best regards
Thanks. I will definitely try this recipe. Looks really good.
Thanks Chef. I made a halal version (without lapcheong) and it turned out fabulous. I added some boiled black eye peas to fill up the space in the ceramic bowl.
You’re most welcome. Adding black eye peas is a great idea 👍👍👍👍
Delicious. Roland, can i cooked the rice in a rice cooker instead of steaming?
Great cooking demos. Can I get notification for your cooking demos. Thanks
OMG thank you so much. I tried exactly your recipe today and its very yummy. My family stomach are satisfied and happy. That makes me happier. Thank you for making me proud of my cooking. Credit goes to you. Have a blessed day.
Heee thank you so much Jane for letting us know you and your family enjoyed this recipe. This definitely spurs us to dish out more easy recipes for you. Thank you so so much.
Hi Rolland thanks for this beautiful recipe, l’ve cooked more of them and warm up the next day. Wow is marvelous my family love it. ❤️🌹. Thanks to you great chef 👨🍳.
You’re most welcome, Margaret. We’re happy to know that your family is satisfied with it 🤓🤓🤓
This is so much simpler. Will definitely try it
Fantastic variety of yummy receipes. I will follow and cook for my dearest wife. Bye restaurants.
Happy cooking!!
Another meaningful recipe. We tried it today and it turned out great. We added a little fried salted fish and it went well. Thank you.
Woohoo!!! Thank you so much for using our recipe!!
The preparation and cooking is neat, clean and organized, a pleasure to watch! Thanks
Thank you so much for your kind words 🙏🙏🙏
Semua masakannya bagus dan pasti akan saya coba.tq
Always love your instructions and explanations.
Thank you so much 🤓
i love lor mai gai. my favourite. look so yummy. thanks for sharing 😍
+Low Bee Glad to share. Thank you for dropping by too, Low Bee 😋
Thank you for providing English subtitles!
nice choice of food I Love your recipe for your cooking.
Thanks for the receips. Will try it next time❤❤
Happy cooking, Nico
Another delicious looking and easy to follow recipe. just marinated the chicken thighs and I’m pre-soaking the rice to cook this tomorrow. This looks so good I can’t wait to eat it.
Thanks for the wonderful home cooking💜
thanx for sharing the how to, easy enough to execute. i'd love to make frozen version
Thanks for sharing the video. It looks so good. Definitely I want to make this. I do wish you labeled the ingredients because you talked kind of fast for that part with a little accent also. I’m sure it will be very helpful for many people. Thank you very much. 🙏🙏🙏👏👏👏
looks very good, will have to try this
Thank you so much, Fisher Guy. Happy cooking!
Your guidance is very clear methodological unhurried and delicious the end result keep going buddy!
Thank you so much
very clear instructions to cook such delcious food. tks for sharing
Glad you like the format of our videos. Woohooz.
Ya,this prep looks great.Nice,clean and neat.Easy to follow.What I like most abt home preparation is hygenic and clean unlike those fr the stalls.
Thank you so much for your kind words. Hope you’ll like this recipe. Happy cooking 😊😊😊
I love your version of LO MAI GAI. Very beautiful. The savoury colour really nice. Look very tasty and mouthwatering to me. I will replicate your recipe However I will put a bit of fried dried shrimp. Yummy......... 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤❤️
That looks delicious, thanks, I will try your recipe.
Just discovered your videos today, love your approach of focusing on the food and ingredients instead of yourself.... so refreshing and easy to watch. Thank you for sharing your expertise, cooking techniques.... great videos.
+CHEF GARRIN Thank you so much!
. Azerbaijan
Shiitake mushrooms are what I like most in Lor Mai Gai 👏😁
This is my favorite dim sum menu 👍😃
High five, Larry!
Thanks for sharing your special way to cook the Hokkien or Spice N Pan Lor Mai Gai. Since you're going to steam the whole thing again, no need to steam the fried glutinous rice for 1/2 hr. Pack all and steam for 1/2 hr instead. We never fry the glutinous rice but I'm sure they tastes much better but no dried prawns, otherwise it will end up to an other dish -生炒糯米饭.
👍🏻👍🏻👍🏻👍🏻 thank you so much for sharing your way of cooking. Awesome share. 👍🏻👍🏻
Thank you for sharing your recipe.
Wld you mind sharing recipe of charsiu pao which normally served as one of dimsums?
It's cracked open like lotus flower.
fabulously done. This will most def be in my repertoire to make. No more trips to the dimsum cafes for this. than you for the recipe.
+Chad Adelman Awesome. Glad to know you liked it 👍🏻👍🏻👍🏻🤓
All of your cookings look fantastic 👍.
Thank you so much for your kind words. Have a wonderful weekend Rosjani Riswan :)
God bless u for sharing a top quality of recipe. 🙏💐
Thank you for the recipe 👩🍳. I wanna try.
Hi Chef Roland. Is it necessary to soak the gluttonous rice?
Very nice I must try it
Lovely. I will try to make it. Love all ur videos. They are precise n didn't waste time. Tips are given freely. Some videos waste time my showing them cutting the chicken, peel onion n talk too much. Yours is perfect n u follow the measurements. There are those who tell u 2 tbsp of oil but yet I see them using much much more than that.
Your recipe is easy to follow. I always recommend people to look for your videos when they want to learn cooking. 👍. Thank you for being so generous with your cooking skills.
Thank you so so much for your kind words, Lily. I’m so so sorry for our super late response. We are really grateful for your kindness 🙏🙏🙏
Really looks good and am sure is delicious. Would be great if you include the preparation steps in making the dish.
We will try our best to add the steps of preparing the ingredients in our newer videos. Meanwhile feel free to let ya know which part of ingredient preparation step you’re unsure of then we can share more with you. Cheers.
This recipe is great and easy to follow! It's difficult to find lo mai kai overseas let alone during lock down. Thanks for the awesome recipes :)
You’re most welcome. Happy cooking and stay safe.
Well done! Precise information n nice demonstration. Keep it up!
Thank you so much!
Thanks for this recipe. I just made it and it was super delicious!!
Had tried your recipe.. Very nice.. Between after it had cooled.. Can I put to freezer for long term?
Love this! Super easy to follow
oh my God ! you are my hero in food world 😋😋😋😘😘😘😘
Thanks for your kind sharing. I love your simple illustrations and explanation. Definitely looks great n delicious. Could omit the Chinese sausages.
Thank you so much for your kind words, Ghee. Yes you can omit chinese sausage 👍🏻👍🏻
So glad I found your channel! You make me homesick for Singapore..
Glad that you found us too. Happy cooking and hope you can come visit Singapore soon.
Looks yummy, thanks for sharing.
You’re most welcome, Betty.
If I don’t have chicken stock can I do without it?
My favourite comfort food, I hope to have this as my last meal before I die with some sui yuk, wor tip and Hainan chicken rice, all of my childhood favourites.
You have a good last meal list. All the yummy food!
So good n nice . You have good recipes n clearly written down the link i love watching your link. I dont skip your ads thanks so much
Thank you so so so much for your support 🙏🙏🙏
Hi chef...i had tried your recipe and yea it really tasted good😘i had never been tried it before but my first try really tasted good with your recipes..thank you
You’re most welcome! We’re so happy to know that you enjoyed it 🤓🤓🤓
Just made this yesterday, simply delicious.. you are the only chef I will refer to whenever I want to cook something. Next project is my cher cheong fun 😁
Woohooz! Thank you so much Agnes! Happy cooking 🤓🤓
You've brought 'lor mai kai' to another level. Learning from you.Thanks.Good job,Roland n team!!😘
Thank you so much for your kind words! 🤓🤓
Hello cef looks yummy love it
Looks good. Thanks for sharing
+yakashimaru You’re most welcome!
Chef Roland, what heat should I use to steam the glutinious rice for the first and second time? Thank you.
Hello @spiceandpans 2 cups glutinous rice. Is this the rice cooker cup or standard cup/250 ml?
I like your show because u explain very detail
Thank you so much for your kind words 🤓🤓🤓
Feel so hungry now after watching your video! Looks so good! You are amazing!
Heee thank you 😋😋😋
That's the most enticing dish I;d love to try, thanks for this video. Good demonstration!
Thank you very much 🙏🙏🙏 happy cooking!
wow I am going to try to cook this and Thank you.
Wan look very nices👍👍👍👍
Hi Roland, may I know what’s the substitute for concentrated chicken stock? I’m living in Europe I can’t find any where I live. Thanks.
Hi Sasa. You can either make your own chicken stock - replace water with chicken stock or you can add some chicken stock powder or chicken stock cube. Just dissolve them in hot water first (the same water to be added in the recipe) hope this helps.
You can take normal liquid chicken stock and boil it down until its very concentrated, that's all it is.
Awesomeness. you made it look easy dude. Surely gonna try this out once im back in Malaysia...
+Jay Palanisamy haha it was really easy. Hope you’ll enjoy it!
Thanks for sharing this wonderful Loh Mai Kai. One question, what can we use to exchange with the thick chicken stock?
Hi teacher
Top of the glutinous rice may I know what kind of flavour do u put