Dad is such a pro. There are no wasted movements. He's constantly wiping down his workstation and not only is he explaining but he's teaching what he's doing. Also, Dad's passion for food is infectious and inspiring. Love it!
I just love it when old people take the art to the next level. I'm currently replicating most of these recipes for my regional food kitchen in shillong. It's your dad and Martin yan that I'm inspired by the most. 🎉🎉🎉🎉🎉
Sending lots of love and hugs for Daddy Lau! Please make a video about starch and all different ways of substition when one starch is not available. Indonesia, like China, has many different options of starches, we have the usual cornstarch, sweet potato starch, potato starch, black / white glutinous rice flour, rice flour, pao flour, cassava flour, and so many more. How do you use them in cooking? Thank you
Oh man.... I know what I will be making tomorrow! I want to see Daddy Lau's take on 滑旦河, one of my favorite childhood dishes. There's this mom-and-pop Chinese restaurant right by my house that does this delicious kwetiau siram (滑旦河). I am close to 40 now and I still remember how good it is. The restaurant is not there anymore btw. I think you guys did a similar dish 豉椒牛河 back a year ago, but this dish has a lot more gravy with an eggy consistency and a strong wok hei taste. Not sure if this can be done in a normal home kitchen.
When it's all said and done that's about a half cup of oil your eating just for a crispy bed of noodles. I'll stick with pan fried noodles with the toppings/sauce placed on top for a similar, much less fat/oil meal
That's the difference between wok fried and pan fried if a noodle bed presentation is not required. You can still have a noodle nest result. The desired cooking result is really a selective or partial 'deep fried' noodle texture. And the amount of oil you use is not necessary the amount of oil you actually eat in a meal. 😉
You might want to switch to a Non-Chinese Source of Chinese Style of Food (same food, but from a different source). Currently 90 percent of China's Groundwater is unfit to drink, and pollution is unregulated; so your food might be contaminated with pollutants. Just letting you know.
I usually don't buy food made in China for the same reason you mentioned but the only good rice noodles are from China and it's my favorite. Unfortunately no substitute that I know of are as good. So, I just have to take some risk in life.
Join the Canto Cooking Club: bit.ly/3wDB8Yb
Get the full recipe: madewithlau.com/recipes/pan-fried-rice-noodles
Dad is such a pro. There are no wasted movements. He's constantly wiping down his workstation and not only is he explaining but he's teaching what he's doing. Also, Dad's passion for food is infectious and inspiring. Love it!
Best cooking channel ever.
已經聞到米粉煎香嘅米味！多謝劉師傅！
唔好客氣。好多謝您嘅支持！老劉祝福您同家人安康快樂！
What a blessing to have a chef dad(granddad)🥰. Very clear explanation 🙏🙏🙏 love this crispy fried noodle! Thank you❤
劉老爺 又多一集源源不斷 無數次的家庭晚餸 學到好多野 更多謝老爺的細心精品 贊 👍
唔好客氣，感恩有您嘅支持！老劉祝福您闔家安康快樂！
I just love it when old people take the art to the next level.
I'm currently replicating most of these recipes for my regional food kitchen in shillong.
It's your dad and Martin yan that I'm inspired by the most.
🎉🎉🎉🎉🎉
Once again, Thank YOUR Father , sure enjoy His Presentation.
Thanks a lot. This is one of the most difficult dish. And Master made the whole process looked so smooth, efficient.
Sending lots of love and hugs for Daddy Lau! Please make a video about starch and all different ways of substition when one starch is not available. Indonesia, like China, has many different options of starches, we have the usual cornstarch, sweet potato starch, potato starch, black / white glutinous rice flour, rice flour, pao flour, cassava flour, and so many more. How do you use them in cooking? Thank you
Wow, I'm learning so many handy knife skills in this video! 😍
I’m watching this while I’m making your garlic broccoli for the umpteenth time!😂
That is one of my favs too 🤤
The best meal ever.
Thanks Daddy Lau! From big bear ca
I am so gonna make this on my weekend. Love it. Thank you.
i have made the chow mein from your previous video, me and my family loved it! thank you Lau & son
This looked so tasty. I LOVE rice any way it comes.
Looks delicious, thank you for posting.
It turned out amazing!!!!!! I´m Dad´s fan!!! Thank you, a new family favorite.
loved this content and this recipe.
Thangkyu recipe chef salam dari tukang Nasi Goreng Indonesia
A LOVELY FAMILY
😂10:14 the barely stifled chuckle from Randy re: flipping the noodle pancake, "What if you're a new hand (newbie)?"
Whoah!!! I've never seen this! I've got to try it. Thanks so much.
That looks delicious
Oh man.... I know what I will be making tomorrow!
I want to see Daddy Lau's take on 滑旦河, one of my favorite childhood dishes. There's this mom-and-pop Chinese restaurant right by my house that does this delicious kwetiau siram (滑旦河). I am close to 40 now and I still remember how good it is. The restaurant is not there anymore btw.
I think you guys did a similar dish 豉椒牛河 back a year ago, but this dish has a lot more gravy with an eggy consistency and a strong wok hei taste. Not sure if this can be done in a normal home kitchen.
I love crispy noodles! Can you use bean thread noodles? Thank you for sharing.
How do I make a once off Patreon contribution?
Love the small pot he uses to soak noodles. Does anyone know of brand and quart size?
It's actually 肇慶 (zhaoqing) not 紹興 (shaoxing) if you're referring to the rice vermicelli from Guangdong, cuz Shaoxing is in a different province.
Tomato Beef Chow Mein please. "Double side yellow" :D
Looks delicious 👍
Does Cam enjoy the noodles?
Awesome recipe chef, please show danzai noodle recipe please
Do you have a cookbook out?
如何防止沾鍋
我有過這樣的經驗：煮一些義大利麵後沾鍋，太硬了，洗鍋非常困難有什麼好的建議嗎
要防止沾鍋，食材落鍋前，必須把鍋燒到夠乾才放油，夠乾的程度是鐵鍋中心轉白，（有白煙冒出）。我說的是鐵鍋，若是不沾鍋則不必這樣做。
另外，若沾鍋後難清洗，請放入一些清水入鍋內，蓋上蓋子開火煲滾，停火焗幾分鐘才清洗，就容易好多了。非常感謝你的支持！老劉祝福您和家人安康快樂！
我不是說油炸 我是在談論煮意大利麵我不是說油炸 我是在談論煮意大利麵
HK dad, i think so
I am unable to get ANY recipe. Your "contact" site is not working. Please assist, too busy cooking from previous recipes.
It's 😅 working normally!
@@terenceperizone
Good for you, but won't work for me.
🍚🍚🍚🍚🍜🍜🍜🍜
Would I be correct assuming that you speak French as well?
早上好从泰国我谢谢爹爹的知识泰国就多有中国菜一般潮州菜多有是因为泰国有潮州是第一华侨民但是我的爹爹祖先是中国海南人
唔好客氣，感恩有您的支持！老劉祝福您闔家安康快樂！
Father Lau, why must carrots 🥕 🥕🥕🥕🥕🥕be peeled ? There are so much nutrients and good fibre on the carrot skin 🥕🥕🥕🥕🥕🥕
They're more sweet! Eat the skin as snacks
If you grow your own you can just scrub them well then prepare however you like.
2nd
When it's all said and done that's about a half cup of oil your eating just for a crispy bed of noodles. I'll stick with pan fried noodles with the toppings/sauce placed on top for a similar, much less fat/oil meal
Well, 3/8 cups, but who's counting? No crispy, no joy!
Keep in mind that is multiple servings.
Use non stick pan. It'll still work with less oil and heat.
That's the difference between wok fried and pan fried if a noodle bed presentation is not required. You can still have a noodle nest result.
The desired cooking result is really a selective or partial 'deep fried' noodle texture. And the amount of oil you use is not necessary the amount of oil you actually eat in a meal. 😉
Jeepers I thought I'd learn how to make rice noodles from scratch ... the noodles. Not by some noodles and then ...
You might want to switch to a Non-Chinese Source of Chinese Style of Food (same food, but from a different source). Currently 90 percent of China's Groundwater is unfit to drink, and pollution is unregulated; so your food might be contaminated with pollutants. Just letting you know.
I usually don't buy food made in China for the same reason you mentioned but the only good rice noodles are from China and it's my favorite. Unfortunately no substitute that I know of are as good. So, I just have to take some risk in life.