😋 Dad's TASTY Singapore Noodles (星洲炒米粉)!

[@MadeWithLau]

Enjoying our content? Join the Canto Cooking Club - bit.ly/3wYjpr9 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/singapore-noodles What'd you think of Daddy Lau's recipe?

[@juliekim3321]

Randy-your dad adores you. It’s so nice to see him giving you the fresh roasted char siu pork and calling you ‘son’. That’s how Cantonese parents express love to their kids. Such a heart warming moment.

[@bunniehoney]

that moment made me smile too! i love their father-son relationship.

[@AL-hr9tv]

Your father is so real, so good, such a cook and most of all, what a loving dad! He adores you!!

[@shelleyholmes4864]

I really appreciate the fact that he explains the logic behind WHY things are done rather than just saying "do this". Ex: I never understood why chinese cuisine frequently blanches beef/pork. I never saw the point of it.

[@kpewliu4348]

I don't know if it's true for all chinese, but many southern chinese don't really like our meat smelling too strong or gamey. Washing meat thoroughly before cooking and/or blanching it reduces the smell, and taste intensity

[@yuhintse6759]

What Kpew said is true, but we don’t blanch beef or pork for every dish since we can’t marinate the meat. So we just usually wash it if we do need to marinate it.

[@patrickl8374]

Me as an immigrant growing up in a Cantonese speaking family, listening to Daddy Lau's talking while he cooks, warms my heart and really makes me miss the good old days back in China. Thank you for even opening this channel! I feel less lonely every time I watch your videos!

[@maycheung846]

I totally feel you!!! I've been feeling homesick lately and this channel is making my days easier! Thanks, Daddy Lau.

[@eileenchan8524]

Yes daddy lay is a super teacher love all his cooking tips thank you so much

[@eileenchan8524]

@@maycheung846 agree

[@Laurent388]

Who would share secret recipe? Lol. Scam alert.

[@sngjoolian]

Good to have family It helps to keep warm the environment

[@keshams3665]

What I really appreciate about your videos is that you actually show the entire experience of eating Cantonese food: home environment, family gathering and cultural heritage facts. I'm born and raised in Europe with roots from Hong Kong/China and your videos really helps me to understand my grandpa's dishes. He used to be a chef in Hong Kong as well. I will keep our culture alive with help of your videos. Thank you family Lau! Cheers from Amsterdam, Kevin

[@peterwilliams7335]

It is so nice to see that your Dad did not just sit around in the house and just watching TV after his retirement and nice to see that he utilizes his cooking skill and share that with others online here. Good father-and-son team work. As I grown up in a Chinese family, my brother and I had to go home for dinner with parents whenever we can. That is family time as my mom used to say.

[@dicksongoh6286]

Randy you are so blessed not only your father is an excellent Cook he is so patient & loving towards you.

[@lawrenceteller650]

Seeing the love you and your father share for each other is so heartwarming.

[@jeremyyam]

Made with Lau has quickly become my favourite cooking channel, learning how some of my favourite childhood dishes are made has really helped me reconnect with my roots. Growing up and living in England for so long has made me lose touch with not just the culture, but the language too. I love that I can watch these videos and find familiarity and comfort through his cooking! Absolutely adore this family and their mission! Keep going and keep creating!

[@TM-qj4yr]

The best part of this upload is watching the whole family sharing the delicious foods afterward. The Cantonese is a bonus. Much love stay well!

[@michaelfairbairn4283]

You're dad is so cool! And what a beautiful legacy this will be for your son and someday your grandchildren.

[@MrSinndye]

A Singaporean here! Actually, "Singapore Noodles"/星洲米粉 is a common dish that can be found typically in a local zi char (煮炒) stall. It's really interesting though because over here, in Singapore we typically call it "Xin/Sin Chow Bee Hoon" in English. The ingredients used are different but the essence of the dish is roughly the same!

[@MadeWithLau]

Thanks for sharing!

[@BenjaminNew]

Really? I really don't find any curry flavored bee Hoon dish in Singapore.

[@kathleennorton6108]

@@BenjaminNew My sister doesn't like curry. What flavor is used in Singapore?

[@ashke1348]

Totally agree with Alvin, we didn't know it's call 'Singapore noodle' in English - definitely '星洲米粉' or ''Xin/Sin Chow Bee Hoon'. Although, the word '星洲' does makes it sound Singapore. Tribute to some of our forefathers who migrated from China to Malaya (Singapore + Malaysia) I supposed :)

[@BenjaminNew]

@@kathleennorton6108 I guess it's basically the same stuff used here minus the curry. Or we have a white version that basically adds in a ton of eggs and a more starchy sauce.

[@juliecheng7219]

Daddy Lau’s cooking method & knife skills are perfect. I appreciate his explanations on why things need to be done a particular way. Reminds me of my own chef father teaching me how to cook. I wish I had his butcher knives.

[@karenchan3964]

Singapore noodles is one of our family favorite dish. I really enjoyed watching how your dad makes his version. He is such a great chef and gives very clear instructions. I also love watching your mom. She's so wonderful in contributing her thoughts to teach us some aspects about the dish and incorporating the culture. Thank you for sharing the stories of your trip and the history behind each dish. Please don't stop making your videos.

[@valerieneal2747]

I LOVE THE LAU FAMILY. DADDY AND MAMA LAU ARE SO ADORABLE...RANDY, HIS WIFE AND PRECIOUS CHILDREN ARE ADORABLE TOO. THE BOND OF THE LAU FAMILY IS SO STRONG; THE LOVE AND RESPECT IS EVIDENT...WHENEVER I SEE THEM IT GIVES ME HOPE BECAUSE THE LOVE THEY HAVE FOR ONE ANOTHER IS WHAT WE SHOULD ALL STRIVE TO HAVE.

[@cyrl1975]

I am from the other side of the world, Singapore! Is so welcoming to see this dish in the US! Keep up the good work Randy, and Uncle Lau! Adding the curry powder is new to me!

[@bettykittichaiwong4993]

I am a Cantonese mother living in Thailand, my mum lives in Hong Kong , majority of your dishes is what my mum used to make for me and now I can follow you and create these dishes for my family. I feel right at home especially when you speak cantonese, I can relate to everything you do, the typical chinese patterned plates, seating layout and the family gathering, It’s just like my family. Thank you for sharing and keep cooking Mr. Lau.

[@seechunchong9876]

Happy Birthday Hong Doy....Daddy Lau's recipes, his skills and his explanations, if you understand Cantonese, is fantastic. Thanks

[@bekibeauty]

I just love the love you see and feel between a dad and son … it is something we treasure in every family. ❤️

[@sunshan8889]

Made this for lunch today with whatever I can find from home and a rice vermicelli locally from Canada. It was delicious and I appreciate all the details and information provided in the video, including history, origin of curry, and the lovely teaching by Mr. Lau. You have such a lovely family and it's heartwarming and inspiring to see.

[@yumik8833]

One can tell how much Uncle Lau loves Randy, lucky lucky you Randy and family & sister

[@wolfingitdown2047]

5:26 This is the most rewarding part about cooking for your loved ones. These small moments of bringing joy to someone through food

[@gracious8796]

Your father is so professional & cool in his style of cookings! Your family is so blessed to have father who handle cookings in the family❤ so blessed indeed!

[@xskippzx]

Made this the other night and I finished eating all of it already! Omg, such a nostalgic dish for me, my family always ordered this dish when we go out to eat. I was afraid the dish wouldn't turn out quite right because the curry powder I used was from an american market, but it still came out great. Thank you and daddy Lau for an amazing recipe! I really appreciate the tips and tricks especially about covering the noodles.

[@ecksrey7]

Always loved this dish, it was a staple at the restaurant when the family would get together with my grandmom for dinner. All us cousins would have a kid's table, and if we were good, we'd get soda with our noodles! It's been twelve years since my grandmom passed, my mom's retirement age, and all us cousins are raising our own families now. But everytime I taste this "my fun" - a part of my mind takes me back. Hug your dad for me, for all of us. Memories are golden, they're little snapshots of joy we hold onto as we navigate life.

[@robertthomas-ball9416]

Singapore Mai Fun is my favorite dish. I stumbled upon a small restaurant in my teens and tried it for the first time and never looked back since. Your dad's work is amazing.

[@anthonyhui1322]

Love Daddy Lau's explanations and instructions! So wholesome and LOVE HIS PERSONA! Thank you for sharing as always, MADE WITH LAU!

[@vampireprincess07]

Thank you for teaching us. As a Vietnamese-American, your sauce combo was delicious!! I didn't have actual curry from the Asian grocery store - I just have Garam Masala powder that I bought on Amazon to make Indian curry once. I also appreciate how patient your dad is with explaining things and helping us learn. So thank you!

[@Chilltownify]

Your dad is awesome! I just discovered this channel and can't get enough of his recipes! thank you for sharing his expertise and knowledge with the world💗💗

[@TheSackblabbath]

I cannot express how much I love these videos. I grew up in Hong Kong. Watching this is deeply nostalgic. Thank you.

[@lolalim4932]

I'm from Malaysia, northern neighbour to Singapore. Here, we have Xin Zhow Mai Fun / Singapore Vermicelli also using curry powder. And because we have fresh ingredients, a bit of curry leaves are added in to give that extra aroma. Here, there is another variant of Singapore Vermicelli that uses tomato ketchup to replace the curry powder. This variant tastes slightly sweet sour and taste great too.

[@合一-b5r]

太爱你们一家人了，感觉好融洽好舒服的相处方式，又有教简单又健康的美食烹饪

[@lisamessiana1032]

Singapore Noodles is one of my favorite dishes❣️🌟 It's the best dish to have when you're not sure what you want because it has almost everything 🙂🐔🦐🐖 And, I like it spicy 🌶️🌡️😋 As usual, Daddy Lau makes this look easy! I like how he doesn't overdo the onions & peppers in the dishes he makes, unlike restaurants that use a whole onion🧅 & a whole bell pepper or head of broccoli 🥦 just for one serving🙅 The Lau family dishes are always well balanced and, of course, DELICIOUS 😋💕 Thank you and Blessings Always 🙏

[@MrTobi013]

Watching your beautiful family is like coming home to good people after a long hard day. Thank you so much Daddy Lau and Uncle Randy! :D These videos comfort me and teach me new and wonderful ways of cooking!

[@Norcal_a90]

I had ordered this for dinner last night and I’m so glad you posted this video as it’s one of my favorite dishes. I look forward to trying out this recipe for my family. Thanks again for always coming through with the great content! Also thank your family for being so wonderful!! Much love and many blessings.

[@audreygiamlayhoon]

Love from 🇸🇬 Singapore 🇸🇬❤. I have great respect for your Dad, and I am so glad he has happy family and a beautiful grandson. May he have blissful golden years ahead 🙏🏻

[@irenehansen1396]

I came from qsingapore. In singapore we cooked singapore noodles we don’t put curry powder, we put chilli instead. We don’t soak the rice noodles in hot water,Only In cold water.if you soak in hot water become very wet and stick together.

[@NC-fo8qw]

I think depend on which rice noodles you use,this rice noodles I try to use cold water soak ,but it is hard

[@odeanlawrence196]

I absolutley loved the grin on Daddy Lau and baby Hong Doy's faces when Daddy Lau was told there was 75 questions; they had IDENTICAL grins! How cute is that! 😁😄

[@Will_JJHP]

One of my all-time favorite dishes. Made this hundreds of times when I worked in a wokery kitchen. Can't wait to see Lau's take on it!

[@hiroatto7978]

I like the way he explained so softly & clearly. love it

[@mogatdula]

Best part was Dad feeding son like he was little again 😍

[@valerieingersoll8861]

I am addicted to your videos! I just love how daddy lau teaches with confidence and kindness…I am learning so much and am very grateful. Thank you so much!

[@LuqmanHM]

Im from Malaysia. My mom always made this on weekends. Missed my mom's cooking 😭😭

[@vivchai]

We don't use curry powder in Malaysia

[@jeri94002]

Your history, research and table talk with additional tips are great! Thank you for the added interest to watching the fabulous Daddy Lau!

[@vivekapte2835]

My first years were in a collective family in Bombay, where the grandparents lived in the same house. I think of that as the "sunshine stage" of our family, and i really love seeing another family in that stage, new child and everything. I'm looking forward to seeing what happens next with you guys, I really admire you and your family dinners and what you have done with your channel - I love the name too, don't "chang" it... Plus I love food and love to cook, that's what brought me here to begin with. But I came back again and again and subscribed so that I can sort-of chill with you guys during the sunshine stage of your family and "join in" your family dinners. I'm looking forward to making the pork and bok choy soup, and this Singapore mei fun. Thank you for sharing your knowledge and culture in such an accessible way.

[@spye007]

Your family is so lovely and your Dad is absolutely adorable! Such a nice and talented man. I will be on the hunt for Everest Curry Powder tomorrow as this is one of my favourite dishes. The baby is just so cute. This video is a year old, so the wee lad must be much bigger!

[@lavandeworld]

Your Dad is the cutest! And he's so nice to you 😭 I love how he calls you 'son!' Awwww!!!!

[@snuka123]

My grandfather used to be a Chinese chef and passed away when I was a young man. I always wished he tutored me and watching you and your dad's relationship is simply awesome!

[@MsNina-kh7ho]

This is my absolute favorite dish when I order out. I am way too excited to try this at home. Thanks so much. I’m glad I found this channel.

[@12131bear]

I love the Dad often calls the son to try his dish after done cooking. Cantonese are favor sons over daughters.

[@stafi7066]

Singapore noodles is my all time favourite dish when it comes to rice vermicelli. Thank you for making this video. I’m sharing this to everyone so they can make it and share the same love that I have for this dish too :D P.S. the tip about the preparation of 米粉 is an A++ tip. Gonna do that next time

[@susanraab2806]

I can't thank the Lau family enough. My results were perfect, first try. I urge viewers to follow Dad's skillful instructions exactly. I have a professional wok & burner, (iron wok not teflon) so the only difference was the heat had to be brought up to maximum (after the noodles were browned on the bottom as directed), to avoid sticking. With maximum heat they must be kept in constant motion for less time. I could not get this dish to work until Dad showed me how it's done. Thanks again for all the details. I'm thrilled !

[@priscillayong4687]

Hey Lau family, great content there! I finally know the mysterious origin of "Singapore" noodles now. As a Singaporean, it puzzled me when I see "Singapore" noodles on the menu during my travels. Echoing other Singaporean viewers here, we don't see it at home. But from your explanation, it makes sense it's called "Singapore" noodles, since the ingredients are from a mix of different cultures found here in melting pot Singapore.

[@Jumpoable]

Obviously stir-fried rice noodle dishes exists all over Southern China & SE Asia, but [Sing Zau Chaau Mai] "Singaporean Fried Rice Noodle" is a classic HONG KONG dish. I.E.: it has NOTHING to do with Singapore, as this video had made abundantly clear. HK chefs added curry powder to a normal Cantonese stir-fried mai fun/ mi hoon/ bee hoon & just called it "Singaporean" because #currypowder. It's available in every cha chaan teng (cheap cheap mom & pop diner) & HKers are obsessed with this dish (it's a lot of people's go-to when we don't know what to eat). You Singaporeans are famous for Hainan chicken rice but it doesn't exist in Hainan. Same thing.

[@301250]

And neighbouring Malaysia too!

[@mjlim6610]

@@Jumpoable I think part of it is that when going around various Chinatowns in the US/UK etc, you can always somehow find "Singapore noodles" but you don't often find "Hainanese chicken rice".

[@Jumpoable]

@@mjlim6610 Because various Chinatowns in the US/UK are composed mostly of CANTONESE immigrants, either from HK or Guangzhou from way back. So yes, the HK stamped "Singapore Fried Noodles" will be a staple on the menu of Cantonese diners & classic Chinatown Chinese restaurants. Hainan chicken rice is pretty much a staple in diners & hotels in Hong Kong nowadays (from Thai-Chinese style to Singaporean/ Malaysian style), but it's not something the early Cantonese migrants who started restaurants would've known to put on the menu.

[@mjlim6610]

@@Jumpoable Not sure why you seem to be getting so defensive here. There are many Cantonese people in Singapore as well, but you don't find "Singapore Fried Noodles" in Singapore. It would be interesting to figure out when this dish was invented. (As an aside, why would people from Guangzhou be making 'Singaporean Fried Noodles' though, if it's a classic HK dish?)

[@kkstangret5773]

I wish I was neighbors with The Lau Family! That baby is too sweet! Thank you for sharing not just your Father’s extraordinary meals and recipes, but also historical and cultural context of the dishes. Peace and Love from Hatteras Island NC

[@joshooahveeaygahs7651]

Such a beautiful family and such beautiful traditions! Can’t wait to try this recipe at home! It looks so delicious!!!!

[@suetyeewong5148]

It is great to lister whole family talking about cooking. Too sweet. I really enjoy your show.

[@jackgnofy2195]

There was a story I heard about how the name Singapore Noodle came from, it was actually a Hong Kong chef visited a Singapore restaurant in the 60s, as the time was quite late and the restaurant had ran out of normal ingredients in his normal menu, he then picked up all the remaining ingredients in his kitchen and came out with this dish. The Hong Kong chef was amazed by the dish and later brought it back to Hong Kong and named it as Singapore Noddles.

[@FoodaFIISH]

Happy Birthday to Hong Doy!! Just found the channel maybe about a month ago and have been watching the vids more frequently as it brings a lot of memories of my grandpa and his cooking, and also because it revitalizes my Cantonese culture that has unfortunately been diluted due to being away from home and my family not being traditional in regards to making Cantonese food. Luckily my mom has been learning to make more Cantonese dishes and after showing some of these vids to her, we'll be trying to make some when I return home for vacation!

[@SoronMuuch]

I really love the structure of these videos. All of it is so wholesome, informative, and educational. This is some really high-quality content. I really hope the style how this is presented doesn't change because I love all the information! I love the history that is included especially. I also really appreciate that I get to really understand a given recipe and there is a lot of information given for alternatives/deviations. I also love how a portion of the video is dedicated to answer questions or specific scenarios someone might run into when attempting the dish. Daddy Lau and Mother Lau answering questions is really amazing as well. I just hope the amount of questions is never frustrating or discouraging. This doesn't even touch on the high quality editing, presentation, and guide/recipe that goes along with the website. This seems like such a blessing, so thank you so much for making these videos! :)

[@Silva007ish]

I love this recipe. Especially the explanation about the noodles. You would never see this detail in a regular recipe! Thank you so much for sharing this wonderful dish with us !great job Chef!

[@zepharo]

Nice recipe! :D Ridin' on the Singapore theme, the current local favorite vermicelli(bee hoon) dishes are Seafood White Beehoon and Burnt Beehoon. Hope you'll get to try it too

[@LO-qh9qs]

Your dad and mum are the best, I think the key to their food is called the breath of the wok, that's why he Frys the noodles first, to get the fried smell and taste. I'm glad he didn't use a lot of bean sprouts takeaways like to use it, alot I. Replacement of noodles. I now ask for small onions and no bean shoots unless I cook it myself

[@monicamanibusan3172]

One of my FAVORITE dish, thank you for sharing your recipe 👍🏻😁

[@chanzixiang]

Your dad reminds me of my late cantonese grandmother. Similar cooking style and tips despite not being a trained pro chef. I honour her and my cultural heritage by preparing daily meals using her methods and my trusty carbon steel wok and multi-tiered steamer. Thanks for sharing. Gem of a channel.

[@Glazedmud.dailylife]

星洲米 is one of the popular noodle dishes here in Malaysia 大炒 stalls, along with 廣府麵（similar to 滑蛋河, but using 2 different noodles - 伊麵 and 河粉) and 福建麵（fat noodle in black soya sauce). But I don’t taste any curry in 星洲米 here (KL area), instead there is a sourness in it, probably tomato sauce or vinegar?

[@philchia4764]

Curry from SG-Tamil influence.

[@egali34]

prob from the lime juice, they usually give u limes at the side so u can add them yourself but some just add them in while cooking, and yes maybe tomato sauce instead of curry powder

[@wakeupfacethereality493]

Yes,in Singapore no curry powder added.indian and Muslim store doesn't sell this 星洲米粉

[@tuapuikia]

hmmm, it's not 星州米粉 or siam bee hoon. we also don't boil the bee hoon, soaking water for few minutes before fried it.

[@endorphinparametric4132]

If it is Tamil influence, it might be tamarind instead of lime.

[@shellyavila9941]

The first time I had S S Noodles..was in Las Vegas at the Orleans Hotel. OMG I got hooked. Been looking for an authentic recipe...and now I found it. Yessss I have tried it at home and found that I could just not get the noodles right. I boiled water.. turned off the stove and let the noodles sit for 2 min....then took them out and dried them out on a towel. Still they stuck to the wok...and and got mushy. Im gonna try this way...I so appreciate you and your family..YES you are the master ...gonna tell everyone about you. Love your family!!!!!!!!! Thank you for being here and teaching us!!

[@BennettRedacted]

So while we're on the subject of Singaporean cuisine, you guys wouldn't happen to know how to make Singaporean Chili Crab (including the sweet bread) from scratch would you? That's be an awesome video.

[@KopiOkaya]

I am a Singaporean. The problem with preparing Singapore Chili Crab is fresh and live Sri Lankan crab, which is not widely and readily available in the US. Unfortunately, this dish cannot substitute with Alaskan Snow Crab, which is commonly available in the US.

[@Jumpoable]

The Laus aren't Singaporean. This channel documents CANTONESE/ HONG KONG dishes.

[@BennettRedacted]

@@KopiOkaya My parents are actually Singaporean and certainly Sri Lankan crab wouldn't even remotely be in question, unless there is some flash freezing seafood importer that I don't know of. (akin to Musan Wang for Durian) In the vein of having it (but not to a tee) vs never having it, I wonder what exactly about the US crab acts as a barrier to composing the dish properly?

[@bobbyho4586]

HI RANDY I FEEL SO HAPPY TO SEE AND HEAR GRAND MASTER CHEF EXPLAIN YOU . IT REMIND ME OF BY YOUNG DAYS HOW MY DAD EXPLAIN ME IN CANTONESE. SINCE I SETTLE IN TAIWAN I LEAN TO SPEAK MANDARIN. CHINESE NOT CANTONESE. FUNSE OR MEI FOON OR NOODLE . ALL YOU CAN COMBINE. YAH MORE MUSHROOM MORE DELUCIOUS.

[@BenjaminNew]

Haha. We actually don't have this dish in Singapore. It's actually a Hong Kong dish. The essential curry powder really is not used here for rice noodles. Interestingly we have a dish here called hong Kong noodles which is a slightly modified version of your 酱油王炒面 International cooking sure is fun. 🤣 Edit: I commented before watching the video. Lol

[@SL-lz9jr]

Cultural exchange! Makes sense it would be called HK Noodle. Since most of the cuisine in this channel has Cantonese influence or origins

[@rosebonnie7444]

Did anyone else notice how his dad feeds Hong Doy some of his food. 😭❤❤❤ My heart. He reminds me so much of my Aunties and my grandma always making sure we were fed.

[@jaywu7078]

The true fact Singapore noodles is not created by Singapore. But in Singapore actually we actually do fried the noodles, but we doNt put curry powder in our noodle, we will cooks pot of chicken curry with potato, fried noodles and chicken curry goes really well ! Then the dish evolved , instead of cooking a pot of chicken curry , they simply put the curry powder into the noodles when frying 🤣, you can still call a dish of Singapore noodles in Singapore but u won't have the curry powder taste on your noodles, because we don't put it ~

[@simshaddy]

My sentiment exactly. Singapore noodles with curry powder? Since when? Not being cynical, there's no rule in coking if you ask me. But to define a dish as Singaporean without any historical reference is simply moot. Yes, there was a reference to the chef de silva, but that again is debatable. Personally, I will not add curry powder to the noodle. Curry gravy yes! But curry powder? Hmmmm... 🤔

[@jaywu7078]

@@simshaddy this is why Australia create it , not Singapore, but yet this dish went international , at least Singapore word is use , thanks to Australian to create this Singapore inspired dish 🤣🤣🤣,

[@simshaddy]

@@jaywu7078 Australia created this Singapore dish? Is that it? See the irony there? My mom, grandma and great grandma, they have no idea what curry powder beehoon is! 😖

[@dasandbox2555]

I just tried this with vegetables today. The key yum, yum was the use of the curry sauce and no rinsing the rice noodles. JUST DELICIOUS!!! Thank you🇺🇸

[@claralee2618]

I love Chef Lau’s videos. I love to cook and I was brought up by my Cantonese grandma so I can literally “taste” the food in my mouth when I watch these videos. I especially love the techniques. One thing I’d like to say though without disrespect, I noticed the cutting board was used to cut raw chicken and then char siu which Randy then ate (I would have loved to try a slice!). Perhaps best be careful about cutting raw and cooked meats on the same cutting board.

[@jadahill5216]

Also care should be taken not to placed the cooked egg back in the same dish the raw egg was in without cleaning it. And the same can be said for the cooked chicken and shrimp being placed in the bowl the raw chicken was in. The recipe looks delicious

[@lokcake]

Singaporean Guangzhou Cantonese here! Really love your channel and it brings me so much joy to see the relationship with your family and the love for food. Brings so much nostalgia! Hope to be able to meet you guys halfway across the world someday :)

[@kvanar]

Although it's been already mentioned before, I find it interesting that there are different versions of Singapore noodles. I remember eating Singapore noodles in various cities in Europe during my travels. And each iteration was different! So, it's become a purely interpretive dish throughout the world depending on who makes it and what they think the "Singapore" in Singapore noodles means. 😅

[@bxw2721]

Happy Birthday Little Lau, he is growing up before our eyes. I wonder if he will found his daddy’s footsteps in going up to the chef with his mouth open, saying ‘ Aaaaah!’ Now I know why my noodles are too soft. Thanks for sharing.

[@3G6L8]

This seems to be a common dish in most chinese restaurants here in Australia as well with the same name. Now I'm craving this after watching this video. Hahaha!

[@jaywu7078]

Yes because the true fact Singapore noodles is created by Australia, I am a Singaporean and I agree. But in Singapore actually we actually do fried the noodles, but we doNt put curry powder in our noodle, we will cooks pot of chicken curry with potato, fried noodles and chicken curry goes really well ! Then the dish evolved , instead of cooking a pot of chicken curry , they simply put the curry powder into the noodles when frying 🤣, you can still call a dish of Singapore noodles in Singapore but u won't have the curry powder taste on your noodles, because we don't put it ~

[@elisadiazburney6132]

Randy, love your presentation. Love your family. Love your Dad for presenting the recipees of chinese cuisine... brings my memories back of chinese food I used to enjoy in Pakiatan... love you all. Thanks my brothers and sisters

[@idconfirm]

It's interesting - you can't find this dish in Singapore! It does seem like any 'Singapore Noodles' is just noodle stir fried with some veggies and meat.

[@JP-nz4em]

I am Vietnamese and I could never find a rice noodle that not too dry or stick together like mad. Thanks for your recipe and your Dad’s hard work, I got this brand noodle and it was so good. They were not too dry, texture is just right and does not stick together either. Thanks a bunch…to you and your Dad

[@snowballbear905]

I'm from Singapore. Never knew there is such a thing called Singapore noodles.

[@meenam4982]

According to Natasha Pack, a food journalist at the South China Morning Post, Singapore noodles were created in the 1950s or ’60s by chefs in Hong Kong who may have used the name in order to add panache to their stir-fried noodle dishes. And since Hong Kong was then a British colony and a booming trading hub, spice powders and curries from the previously British-ruled India were readily available, prompting the cooks to use these ingredients in their dishes.

[@jesslorraine3742]

I love Singapore Noodles! But man do I get overwhelmed when there are so many ingredients. 4 different proteins?!....no wonder it's so tasty.

[@jennythieu6501]

Uncle Roger should react to Mr. Lau’s cooking other than egg fried rice

[@AngelinaK604]

Randy, u have such a loving and adorable relationship with your dad. 😊

[@Ddboyz465]

The adorable way he calls 'ah jai' Son

[@kbl8287]

Just out of interest. I noticed the cooked meat was cut using the same chopping board and knife that was used to cut the raw chicken. Would the Char Sui not need to be heated before it is safe to eat as I noticed you tried a piece?

[@coleenlong8212]

Your family is fabulous ❣️ You have such a beautiful, expressive baby💖 The recipes your father creates look SO DELICIOUS. Sometimes the printed part of what he is saying is too fast for me to read quickly…my fault of course. I enjoy the great instructions that are given explaining what your dad is doing as he prepares each dish. I am SO HAPPY that I found your program. May each of you be blessed. 😁🌺

[@66toonie]

I am from Singapore, what I know is, Xin Chow Mi fen originated from Hong Kong, to the Hong Kongers, they relate curry to Singapore because of the mixed cultures found in Singapore. My mum cooks a similar version minus the curry powder and she uses fish sauce in the eggs and in seasoning. Love your show! Waiting for more.

[@LiLi-ep1gd]

Thank you. I made it today for 2022 Lunar New Year. I like your Dad so much. I miss my grandfather. Hearing him speaking Cantonese.

[@Jayjo120]

Recently find your channel and Thank you for all your recipe. all your family member so wholesome. Your Dad cooking is relaxing to watch and He explain step by step and really easy to understand. I can’t wait to start cooking your Dad recipe. All videos production really professional and I love the end segment is when you guys eat together share moment together. Thank you for this video.

[@thedaughterwhomjesusloves9369]

Thank you Uncle Lau for doing this!!! Now I can cook homecooked Cantonese food for my family especially that it is in Cantonese ❤️ you're a blessing!

[@mhypark]

This tasted so much better than another recipe I use. The lid on the noodles without rinsing was a game changer!!

[@jeffreyyu2824]

Hi Randy. I happened upon your channel recently and just wanted to thank you for posting such wonderful content with your dad. As a first-generation Chinese-American, it's amazing to see someone sharing their family recipes and traditions with the world, and you've inspired me to recreate some of these in my own home. I've also sent your content to my dad, who is a great home cook in his own right, and he loves it! Thank you! P.S. - your dad seems like a GREAT GUY!

[@victorhoe2321]

Daddy Lau talks and cooks like my #2 Uncle Dan. Most of Uncle Dan's cooking was from the 2-3 years learning to be a Contonese chef (that he learned during WW1).

[@alisonturner1529]

I love your Dad and family! You guys do such a great job with the cooking videos. I feel like I've got the "in" on a Cantonese restaurant! Dad is such a great teacher and Mom articulates well too. The subtitles are awesomely done. So many times I struggle with reproducing Chinese restaurant dishes. Now I have "Daddy Lau" helping in my kitchen as well. Cheers and keep up the great work!

[@nowvoyaging8881]

My husband is from HK and he is very excited about this recipe. I’m so happy I found your channel and I’ve been watching a lot of your back videos. Getting many ideas for dinners to make and hoping I can also improve my Cantonese

[@pandagiri]

I grew up eating this a lot as a Chinese-American (she is fuzhounese; dad is canto, both from Vietnam though)! Did not know this was called Singapore Noodles either, so the history lesson was really interesting! My mom used to make variations of this without any curry, so I was not aware it was an ingredient in the "real" version! She'd normally use oyster sauce with soy sauce. She'd also not boil the vermicelli but rather just soak it for a couple minutes in near-boiling water in a bowl. With the eggs, we'd make extremely thin pancake-like shapes (to where you don't have to flip them; the heat will cook through to the top) and then finely chop them up (which makes the process take even longer). I hope to make this again soon since it's been a while. Thanks for sharing this!

[@SL-lz9jr]

There are so many Chinese dishes that use similar ingredients. It’s possible you’re describing a different dish because the egg you described sounds familiar. I’ve seen it in a few Chinese dishes. I miss Chinese food. I live far from family so I don’t get a lot of home cooking

[@JGnuff]

Awesome way to document and maintain the time your dad has put into perfecting his profession! I am glad I randomly came across the channel.

[@anneh.127]

I made Chef Lau's eggrolls last night and today I made Singapore Noodles. I have made Char Siu before for my work won ton soup. But I only had chicken, rice noodles and all the vegetables as the recipe called for. I made my own curry spice- found one online and I had all the spices needed. I love this channel. Next im making the pot stickers. Much love to Chef Lau and his family. Thank you for sharing useful notes as to why you do certain cooking techniques. Made a difference for me.

[@lwj93]

I love this channel because your dads Cantonese reminds me of my grandpa and your videos are so educational and your attention to detail is superb!