Join the Canto Cooking Club: bit.ly/3xok7S8 Get the full recipe: madewithlau.com/recipes/hokkien-fried-rice
@GoCoyote7 ай бұрын
I love that you add the most important part of cooking; EATING the food with family and friends!
@cuteXpiggee7 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.
@meizhou92797 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!!! 🎉
@jowieman19607 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!!
@ryang54477 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.
@scottbearden7 ай бұрын
Congratulations on both your James Beard Awards!! It is so awesome to see this channel grow.
@Blyooo7 ай бұрын
太好了! 謝謝福建炒飯影片!
@MadeWithLau7 ай бұрын
非常感謝你的支持!老劉祝福您和家人安康快樂!
@HIFI19657 ай бұрын
I love at 11:20, you ask your dad a question, but clearly your attention is on the taste of the rice.
@casenwong7 ай бұрын
有空一定要試做一次,多謝劉師傅!
@MadeWithLau7 ай бұрын
非常感謝你的支持!老劉祝福您闔家安康快樂!
@MrElliotc027 ай бұрын
Your daughter is an angel! All the best.
@garyt72327 ай бұрын
Happy Father's Day to Mr. Lau, Randy, and to all of the dads.
@dreamingacacia7 ай бұрын
Fried rice is such a beautiful thing. It's easy to make but hard to master.
@fungwong62967 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
@jackieyau33917 ай бұрын
Love your cooking video plz can your dad cook 肉絲烘底麵 😊
@opulentexposure78517 ай бұрын
The colors dope as is. Very understate
@andrewchong33333 ай 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
@ogshaggymac7 ай бұрын
Thank you.
@EAGLEYES1127 ай бұрын
Excellent
@garyz20437 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 : }
@karcar8187 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!
@yohannessulistyo40257 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.
@AliasHSW7 ай бұрын
One of my favorite fried rice.
@danglecier94627 ай бұрын
1st. Absolutely love this family
@carrie_lol7 ай бұрын
best wishes to mummy and number 3 😊🎉 take care!
@sharmishthabanerjee68527 ай бұрын
Awesome recipe chef, please show chinese malatang recipe please 🥺 please please please please
@yohannessulistyo40257 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.
@sharmishthabanerjee68527 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
@FC-gp8fw7 ай бұрын
Hi, how much scallops did you use for this recipe?
@elizachan29327 ай бұрын
香港有間酒樓,做乾炒福建飯也好好味,用鐵鍋來上桌。
@MadeWithLau7 ай бұрын
好多謝您嘅支持同分享!老劉祝福您闔家安康快樂!
@jlo1687 ай бұрын
Love to hear your dad's Cantonese, feel like my father 's cooking !
@tktyga777 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)
@Juiceyz731817 ай бұрын
You can officially join 福建炒饭同乡会 now hahaha
@MadeWithLau7 ай бұрын
非常感謝您的支持!老劉㊗️您與家人安康快樂!
@ronica26236 ай бұрын
Looks like great recipe…though I would cut the garlic and ginger smaller. Eating chunks of those would not be pleasant. Thanks!
@krismeaney28413 ай бұрын
I want to see how he makes it with dried scallops too.
@pizzamadesimple7 ай бұрын
Most enjoyable!
@CrazyYorkX7 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🤣
@wwlee54 ай бұрын
He said it's from Taiwan. Which can make sense since it's a "Taiwanese" word for...Fujian.
@CrazyYorkX4 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.
@wwlee54 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.
@icyngan7 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 . ❤
@mishtyrious7 ай бұрын
It’s called mui3 fan in our area in singapore
@mishtyrious7 ай бұрын
I suggest making diff versions of Pao fan
@mishtyrious7 ай бұрын
Do a version of air fried rice crisp and traditional
@mishtyrious7 ай бұрын
I have many ideas for you
@pretendtobenormal80647 ай бұрын
Fancy rice cooker!! I'm jealous.
@SrijanaRai-e1p7 ай бұрын
😋😋love it
@AliceLee-rj2ew7 ай бұрын
Is there any other Hokkien dishes?
@susanng34917 ай бұрын
Any chance of making Portuguese chicken rice? I miss all the HK cafe foods
@zalibecquerel34637 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!
@JomarInFire94Ай бұрын
很好吃 :D
@cafelate95157 ай бұрын
That is a good dish
@aaron60917 ай бұрын
Nice
@rosaazure7 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?
@lepidoptery7 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?
@casslim997 ай бұрын
Ppl always say use overnight rice for fried rice..is it true?
I am sure Uncle Roger will approve this Hokkien version too! Fuiyoh!
@harrietsimons62327 ай бұрын
Why potato starch instead of corn starch?
@eatlikealocal7 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.
@harrietsimons62327 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,
@User-metaphys086 ай бұрын
I didn't know Kat was preggo in these older vids!
@markshen32807 ай бұрын
Daddy Lau, shouldn’t you fry the rice when it’s one day cold ?
@brandobond7 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.
@goodguyaus7 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!"
@angelamyt7 ай бұрын
how come mama lau is so quiet in recent videos?
@MicoV947 ай бұрын
I wanna see Uncle Roger to review Uncle Lau Hokkien Fried Rice
@rgl1687 ай бұрын
The term "福建" is often used in Hong Kong as euphemism for swearing ("f***ing"). 😂
@eatlikealocal7 ай бұрын
👍👍
@nikip91617 ай бұрын
❤🌻😊👍
@annielam71507 ай бұрын
🇨🇳🇨🇳🇨🇳🇨🇳🍚🍚🍚🍚
@rexochroy27 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. .??
@kjauyoung7 ай бұрын
The mushrooms are dehydrated. You have to soak them in warm water to rehydrate them.
@rosaazure7 ай бұрын
Why not use the soaking water to make the sauce?
@kjauyoung7 ай бұрын
Because the water may contain dust, sand, and other gross items.
@rgl1687 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.
@rexochroy27 ай бұрын
@@kjauyoung I think you missed the point of the question. Read it a couple more times.
@TheRossafumi7 ай бұрын
No way your dad measures the water for the rice that way. he measures the water with the first knuckle..😅
@kwokleungho55017 ай бұрын
家庭版,不敢議異,當尊業教授就全不合格了。
@beanoyip067 ай бұрын
No overnight rice? It’s the key ingredient for fried rice. 😂
@MightyEumendies7 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 😂