Join the Canto Cooking Club: bit.ly/3xok7S8 Get the full recipe: madewithlau.com/recipes/hokkien-fried-rice
@GoCoyote6 ай бұрын
I love that you add the most important part of cooking; EATING the food with family and friends!
@cuteXpiggee6 ай бұрын
my local restaurant calls this "fokin fried rice". FOR THE PAST 5 YRS, I'VE BEEN LOOKING HIGH AND LOW FOR THIS FOKIN RECIPE (pun intended)! Thank you for blessing my day.
@meizhou92796 ай бұрын
I’ve been watching since this channel had about 4,000 followers. The growth and success has been amazing. Congrats on the James Beard awards!!! This Chinese auntie is proud of you too Randy & Co!!! 🎉
@jowieman19606 ай бұрын
THIS IS MY *FAVORITE* FRIED RICE OF ALL TIME!! I have been waiting for you all to do this one, thank you very much!!
@scottbearden5 ай бұрын
Congratulations on both your James Beard Awards!! It is so awesome to see this channel grow.
@ryang54476 ай бұрын
Congratulations on the James Beard awards! I have enjoyed the videos from the beginning and glad to see the hard work pay off.
@Blyooo6 ай бұрын
太好了! 謝謝福建炒飯影片!
@MadeWithLau6 ай бұрын
非常感謝你的支持!老劉祝福您和家人安康快樂!
@HIFI19656 ай бұрын
I love at 11:20, you ask your dad a question, but clearly your attention is on the taste of the rice.
@dreamingacacia5 ай бұрын
Fried rice is such a beautiful thing. It's easy to make but hard to master.
@MrElliotc026 ай бұрын
Your daughter is an angel! All the best.
@casenwong6 ай бұрын
有空一定要試做一次,多謝劉師傅!
@MadeWithLau6 ай бұрын
非常感謝你的支持!老劉祝福您闔家安康快樂!
@garyt72326 ай бұрын
Happy Father's Day to Mr. Lau, Randy, and to all of the dads.
@opulentexposure78515 ай бұрын
The colors dope as is. Very understate
@fungwong62966 ай бұрын
There is a variant of the dish. My local chinese restaurant serves the seafood slurry wrapped in pan fried vermicelli noodles. The crispy noodles pairs well with slurry texture
@andrewchong3333Ай бұрын
About 20 years ago I used to order fried rice with gravy on top, the restaurant added mushroom and asparagus to the fried rice and boy it was good and but fast forward today the restaurant is gone and I still haven’t found a current restaurant near my place that makes it
@ogshaggymac6 ай бұрын
Thank you.
@jlo1686 ай бұрын
Love to hear your dad's Cantonese, feel like my father 's cooking !
@danglecier94626 ай бұрын
1st. Absolutely love this family
@EAGLEYES1125 ай бұрын
Excellent
@karcar8186 ай бұрын
Looks a lot like combinación China from the Cantonese restaurants in mexico , except they add the Chinese sausage it’s soooo good I’m gonna make it!
@yohannessulistyo40256 ай бұрын
We love to add Chinese sausage too here in Southeast Asia (called "lap chiong" or "lap cheong" in Cantonese) - sweeter kind of chorizo.
@krismeaney2841Ай бұрын
I want to see how he makes it with dried scallops too.
@jackieyau33916 ай бұрын
Love your cooking video plz can your dad cook 肉絲烘底麵 😊
@garyz20436 ай бұрын
I made a ckicken and prawn chow mein today after watching your dad. Great it was,ate it all. Used too much light soy sauce though. Too salty for me. My mistake,better next time it will be. Wok I have is 35 years old,well used,black,well seasoned and amazing. I will be using it a lot more now.Thanks Lau : }
@pretendtobenormal80645 ай бұрын
Fancy rice cooker!! I'm jealous.
@Juiceyz731816 ай бұрын
You can officially join 福建炒饭同乡会 now hahaha
@MadeWithLau6 ай бұрын
非常感謝您的支持!老劉㊗️您與家人安康快樂!
@tktyga776 ай бұрын
That sure is a nice use of chaau² (the wet stir-fry kind), as opposed to baau³ (the dry stir-fry kind) or sauté (the semi-wet/semi-dry kind, maybe closest to a hoeng¹ wo¹)
@icyngan6 ай бұрын
I can't believe your kids are that big now , you had only one and he was baby when I first seen your videos . ❤
@carrie_lol6 ай бұрын
best wishes to mummy and number 3 😊🎉 take care!
@susanng34916 ай бұрын
Any chance of making Portuguese chicken rice? I miss all the HK cafe foods
@zalibecquerel34636 ай бұрын
Hell yeah! Even though it's a Cantonese channel, I'm finding it so hard to find good Macau-nese recipes. It's just over the bridge!
@AliasHSW6 ай бұрын
One of my favorite fried rice.
@CrazyYorkX5 ай бұрын
I am from Fujian province (Hokkien) and I come to US/Canada for a while. I am actually unexpected that there is a dish that named as my hometown but it literally never exists in China. Then, I love this dish🤣
@wwlee53 ай бұрын
He said it's from Taiwan. Which can make sense since it's a "Taiwanese" word for...Fujian.
@CrazyYorkX3 ай бұрын
@@wwlee5 That's actually same language. Taiwannese dialect is same as Fujian. Xiamen, Zhangzhou, Quanzhou speaks same minnan dialect as them. And some other people speak hakka which is same language as west Fujian people.
@wwlee53 ай бұрын
@@CrazyYorkX yes, Hokkien encompasses what we called Taiwanese even though different taiwanese tend to speak more mix quanzhou and zhangzhou versus the south which is more zhangzhou (think of Penang Hokkien). There are a few old folks who have the quanzhou pronunciations still in check. Hakka is not Minnan unless you're referring to literal Minnan that nobody speaks instead of vernacular Minnan (Minnan is a dual language let's put it that way). Fujian encompasses Mindong which is basically what we called Fukienese or Fuzhounese, and that tends to sound a bit more like modern Mandarin compared to Minnan. Closest relative to Minnan is Teochew and Hainanese (not Hakka nor Fuzhounese). It's like swedish versus Norwegian or danish. Or Flemish with English. Yeah, studied linguistics of southern Chinese in college.
@pizzamadesimple6 ай бұрын
Most enjoyable!
@elizachan29326 ай бұрын
香港有間酒樓,做乾炒福建飯也好好味,用鐵鍋來上桌。
@MadeWithLau6 ай бұрын
好多謝您嘅支持同分享!老劉祝福您闔家安康快樂!
@mishtyrious5 ай бұрын
It’s called mui3 fan in our area in singapore
@mishtyrious5 ай бұрын
I suggest making diff versions of Pao fan
@mishtyrious5 ай бұрын
Do a version of air fried rice crisp and traditional
@mishtyrious5 ай бұрын
I have many ideas for you
@FC-gp8fw5 ай бұрын
Hi, how much scallops did you use for this recipe?
@sharmishthabanerjee68526 ай бұрын
Awesome recipe chef, please show chinese malatang recipe please 🥺 please please please please
@yohannessulistyo40256 ай бұрын
Malatang is a Sichuanese stew, Mr. Lau (Liu) is Cantonese. You also will not find Mala spices in typical classic American / Southeast Asian / foreign Chinese restaurants, as most of us are either Cantonese or Fukienese - I'm sure Mr. Lau's previous restaurants don't serve them those crazy delicious Malatang stews. You have to visit Hunanese, Chonqing, or Sichuanese specaility restaurants to get it. So you can find the recipe elsewhere in KZbin.
@sharmishthabanerjee68526 ай бұрын
@@yohannessulistyo4025 thanku so much for the information, i really don't know the difference, can you please tell, which channel's?in KZbin please
@SrijanaRai-e1p6 ай бұрын
😋😋love it
@ronica26235 ай бұрын
Looks like great recipe…though I would cut the garlic and ginger smaller. Eating chunks of those would not be pleasant. Thanks!
I am sure Uncle Roger will approve this Hokkien version too! Fuiyoh!
@User.k34314 ай бұрын
I didn't know Kat was preggo in these older vids!
@casslim996 ай бұрын
Ppl always say use overnight rice for fried rice..is it true?
@rosaazure6 ай бұрын
I loved eating this rice, right up the the time my throat started closing shut on me. Turns out I developed an allergy to certain shellfish and the restaurant used shrimp and lobster pieces to make this rice. Can I use just scallops and skip the shrimps?
@lepidoptery6 ай бұрын
do what you need to do... i don't think I've had lobster in this before but if you feel like just scallops isn't enough variety, maybe try finding monkfish to use in place of lobster?
@MicoV946 ай бұрын
I wanna see Uncle Roger to review Uncle Lau Hokkien Fried Rice
@harrietsimons62326 ай бұрын
Why potato starch instead of corn starch?
@eatlikealocal6 ай бұрын
Similar functions, but different properties. Potato starch has a lower gelatinization temperature (140-149°F/60-65°C) than Cornstarch (144-162°F/62-72°C), so it is able to thicken liquids faster than Cornstarch, when heat is applied. This means less Potato starch has to be used to achieve similar results. Additionally, Potato starch is able to withstand higher cooking temperatures before separating.
@harrietsimons62325 ай бұрын
@@eatlikealocal Interesting Information. I need to get some potatoe starch. Up until now my onlyuse of it was as a thickener and binder during Passover when flour and corn starch cannot be used,
@angelamyt6 ай бұрын
how come mama lau is so quiet in recent videos?
@markshen32806 ай бұрын
Daddy Lau, shouldn’t you fry the rice when it’s one day cold ?
@brandobond6 ай бұрын
If you didn't plan that in advance you can make fresh rice but make sure to spread it out on a baking sheet right after it finishes cooking to let the steam escape. It will dry enough to fry.
@goodguyaus6 ай бұрын
Love Lurve ❤ this dish... Combines two of my favourite things: Wok Hei + Saucy Graviness (or Gravy Sauciness)! ..in the same genre as Wat Dan Hor (Silky Egg Rice Noodles). Schlurpy goodness especially in the depths of winter here in Sydney right now. Edit: 1) for the fancy'fied carrot 'flowers', I usually just use the potato peeler eye gouger to carve out the indents (much safer than using a knife, for amateurs - speaking from *ahem* personal painful experience!) 2) some viewers might be sniggering at the Canto pronunciation of Hokkien. In fact, there was a 90s comedy movie (Curry & Pepper) that made fun of this, where one of the main characters wanted to insult/reply to his snooty nemesis: "Which college did I attend? I went to Fukien University. That's right.... Fuk U!"
@eatlikealocal6 ай бұрын
👍👍
@rgl1686 ай бұрын
The term "福建" is often used in Hong Kong as euphemism for swearing ("f***ing"). 😂
@nikip91616 ай бұрын
❤🌻😊👍
@annielam71506 ай бұрын
🇨🇳🇨🇳🇨🇳🇨🇳🍚🍚🍚🍚
@TheRossafumi6 ай бұрын
No way your dad measures the water for the rice that way. he measures the water with the first knuckle..😅
@rexochroy26 ай бұрын
Question. Why rehydrate mushrooms with water , which tastes of nothing . When you could so easily add a flavouring to them , wine or whatever . Water is what you want to get rid of to bring out the fabulous taste of the mushrooms. .??
@kjauyoung6 ай бұрын
The mushrooms are dehydrated. You have to soak them in warm water to rehydrate them.
@rosaazure6 ай бұрын
Why not use the soaking water to make the sauce?
@kjauyoung6 ай бұрын
Because the water may contain dust, sand, and other gross items.
@rgl1686 ай бұрын
@@rosaazure you could, but need to let the sediment in that mushroom water to settle and use a spoon to take just some of the top liquid. You don't want to that sediment to be in your food.
@rexochroy26 ай бұрын
@@kjauyoung I think you missed the point of the question. Read it a couple more times.
@Extremeaviation15 ай бұрын
KZbin pik you congratulations
@kwokleungho55015 ай бұрын
家庭版,不敢議異,當尊業教授就全不合格了。
@beanoyip066 ай бұрын
No overnight rice? It’s the key ingredient for fried rice. 😂
@MightyEumendies6 ай бұрын
Ooh you missed the memo. If you carefully watch uncle Roger’s video review, he mentions that dad Lau is going to confuse all the white people by not using overnight rice but instead using rice cooked with less water 😂