I like how the reasoning for the steps are explained which most recipes/videos don't do. This way you can learn something and also use what you learn in some other recipe etc.
This was my absolute favorite thing to get at restaurants as a kid! Nowadays, it's very hard to find a place that would have it. Thank you so much for sharing.
I’ve had this so many times when I was a kid. Parents and their Mah Jong friends. It was a dish that kids liked and parents could eat easily while playing MJ. I loved it! I’m going to make some !
Ground beef on rice was a staple in my family, growing up. I still eat it all the time. Sometimes flavoured with hoisin and soy sauce, or ketchup and chilli, or even just thickened beef broth and herbs. Always with mixed vegetables. Lately I've also been adding kidney beans for cheap extra fibre and protein.
Today I was looking up Chinese beef recipes urgently, and came across this video and followed the instructions the best I could. OH MY GOD, IT CAME OUT DELICIOUS! I felt like I ordered something from a good Chinese restaurant. The way I cook, my ground beef always come out hard, but with this video, I was able to make juicy, flavorful, soft beef! AWESOME VIDEO! Just subscribed!
Absolutely cracked my up because in am from Québec and we have a dish we call pâtë chinois! Basically mince meat with onions and sal pepper… layered with corn and creamed corn and on top mashed potatoes…. And there has been so many legends. Versions. You name it
Wow my late Dad used to cook this for me when I was little and I never knew how he did it but now I do and I will cook for my kids, thank you sincerely.
OMG... My mother used to make this often when we were little. I honestly thought that it was a made-up-by-her dish, as we used to be pretty poor while growing up in the late '70's and early '80's and my mum was creative with the little groceries she had ever since she was little growing up on a small village in the New Territories in HK. I love the video's from this channel and Daddy Lau talks exactly like my youngest uncle when it comes to cooking 🙂
Your dad's cooking reminds me of an old Chinese restaurant called, 'ABC restaurant'. Kind of like a local diner. Very homey Cantonese food in Vancouver.
This was one of the lunch menus at Royden House Junior School in Hong Kong 1974-75. I remember when I visited my English friend's house at Chung Hum Kok and his Chinese amah cooked this for us. Indian dish Qeema Muteer is quite similar, too. Maybe India influenced the Brits.
Lots of Americans seem to have difficulty with the pronunciation of Worcestershire, it’s wustersha, and you drop the ‘shire’ when you combine it with sauce: wuster sauce.
Yeah English is such a hodgepodge of languages it can be very hard to know how to pronounce a word you've never seen written before. "Enough" is eenuf, not en-ow-geh. "Squirrel" is skwirl, not sku-ee-rel. And "pronunciation gatekeeper" is not "pro-nun-kiyat-ion ga-teke-eper". There's more exceptions than rules, but the important part is whether (weather) or not effective communication happened
This recipe looks delicious and easy- I tend to batch cook my dinners as I’m disabled and can’t cook every day. This is perfect for batch cooking and is simple too. I also appreciate that we can use beef mince that isn’t too fatty (my gall bladder is playing up so I can’t eat much meat at the moment!😅😩 But the fact that I can use extra lean beef in this and it will still taste good is awesome!🥰 I love Chinese food but a lot of it isn’t suitable for batch cooking and reheating, so dishes like this are perfect!🥰
@lau would you ever brown the ground beef first and then add the marinade? That's how i like to make marinara for pasta and the maillard flavor really adds to it
Because it is a quicker cook dish, I think doing so may affect the final texture. In other sauces you stew it for some time so the meat get soft again. But here once it’s cooked, you add the water and make a sauce. There isn’t prolonged stewing to resoften the meat again. I would guess it’s probably okay on fattier minces. But you still need to start on low heat to break apart the meat in the start before browning it more. Else it will remain as big chunks which you don’t want for this dish. Think of it like a Meat Cous Cous kinda texture on how you want the bits of meat to be separated ideally
@@jamesyoungquist6923 oh 1 addition i was watching other videos and saw.. You can add more oil to get more browning, which works for other dishes like mapo tofu base, but for this dish you probably will need to strain the meat / try to scoop out the excess oil (if u used an oiler mix) before add in the sauce and water. Cause the nature of the dish is much less oily, and you want to bind all into a meat sauce
Oh yes please 🤩 I am so happy when I see this as I have been waiting for this for ages. This is my childhood memory, there's not many places still have this dish and now I can make it myself in Australia as I can eat this anywhere. Thank you so so much ❤🎉
This is excellent since i would probably never order it a restaurant in favor of something more "special" but it looks amazing and can't wait to try at home!
This is interesting. I had a dish like this in the mid 80s in Sydney Australia at a yum Cha restaurant. It was a smaller version. Boiled rice was in a straight cylinder bowl, the beef mince was like a solid boil puree. The served at the table with a raw egg crack on top. It was the only time I’ve seen it and I was probably in like the 4th grade primary school. I’m not sure if it was done like that because this was a yum Cha restaurant with lots of steaming equipment and what I’m seeing in this video is the actually traditional recipe.
this is just what I was looking for. hamburger gravy has been a bachelor chow staple for my entire life, but it's gotten boring. I've tried every way I can think of, but I will make it like this next time, it looks perfect!
Stir it in when hot. The egg white and york will coat the rice and made it silky. Some people don't like the raw egg so you can just stir up the middle portion and left the edge untouch.
I've been using those OXO squeeze bottles for my oil, soy sauce, rice wine, rice vinegar, sesame oil etc. Gamechanger. They come in 3 sizes. Really makes it look like I know what I'm doing in the kitchen :). Also, my Dexter Russell chinese chef's knife is still going strong! I think I bought it just as you started the channel. I still re-tell the story that the only way your Dad managed to break one was by using it to chop down trees. And it was the handle, not the blade, that gave out. Classic Daddy Lau!
Waa~ Muimui is so big now 😍 sry Randy & crew, I haven’t been keeping up with Daddy Lau’s videos lately… we’ve been a “lil” busy these past few months 🤰🏻😆
The texture of the beef blended by food processor is very pasty, almost like hot dog sausages, unlike the one done with meat grinder which is grittier and more meatball like consistency.
Before around mid-70s at the Hong Kong diners茶餐廳, the old-school免治牛肉minced beef was actually hand-minced/chopped instead of ground beef by a grinder, so there were little lumps and pieces with a very unique texture. Sure they wanted to cut labor cost, right? 免治牛肉飯Minced Beef Rice was one of my favorite dishes at that time but never liked it again since they changed to ground beef! Thus I'm a little disappointed with Daddy Lau this time!
The fat removal. I didn’t see this step when cooking the beef, but it almost ruined my dish if I didn’t drain it out. Otherwise, great dish after we strained out the liquid fat.
so many details missing. too much water. You have to cook longer to reduce it to not being a soup even with more slurry. No way 30 seconds does anything
Join the Canto Cooking Club: bit.ly/3PTXnj2
Get the full recipe: madewithlau.com/recipes/minced-beef-with-rice
I like how the reasoning for the steps are explained which most recipes/videos don't do. This way you can learn something and also use what you learn in some other recipe etc.
Please explain why the added oil at the end @9:45. I'm not talking about the sesame oil, but the regular oil he did before the sesame oil.
Adding oils at the end usually makes the dish brighter, just for a better look. It's a common trick in Chinese cooking tho@@Shinnosuki
多謝劉師傅重現80年代經典。
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！
I love watching your father cook!! What a treasure to have his recipes on video. Thank you for doing these videos, i have learned so much!
Definitely a comfort food from my childhood. Thank you so much for this video and instructions.
I was wondering about that because it’s so hard to find it served in places.
I’ve had this before and it’s epic. An extremely simple dish but so full of flavors. I imagine this is an Asian comfort food.
In SF Chinatown that serves in a diner like spot, so it does feel like a Chinese comfort dish
it's a main dish for lunch.
@@Anrong1That makes sense. It keeps in a lunch box and doesn't stink (in my experience).
I’m so glad I found this. I haven’t heard anyone speak Cantonese since my grandparents died.
Sad that it’s being pushed out of Hong Kong too…..😢
May your family have good luck for many generations!🎉❤
This was my absolute favorite thing to get at restaurants as a kid! Nowadays, it's very hard to find a place that would have it. Thank you so much for sharing.
I’ve had this so many times when I was a kid. Parents and their Mah Jong friends. It was a dish that kids liked and parents could eat easily while playing MJ. I loved it! I’m going to make some !
what a blessed family, enjoy your father cooking but enjoy watching you all eat together, a lost art now days.
Every time I watch an episode it reminds me of my dad (rip) sharing cooking tips while making all my favorite canton& toishan dishes.
Ground beef on rice was a staple in my family, growing up. I still eat it all the time. Sometimes flavoured with hoisin and soy sauce, or ketchup and chilli, or even just thickened beef broth and herbs. Always with mixed vegetables. Lately I've also been adding kidney beans for cheap extra fibre and protein.
tyy for your videos! as someone who speaks Cantonese and loves cooking and baking i appreciate you guys so much!! keep doing great
I was literally saying to my cousin that I was craving this exact dish! Maybe I’ll make it instead of finding a restaurant that still makes this!💜
Thanks Chef Lau for teaching this dish! It's one of my favorite comfort food from Hong Kong's fast food shops!
祝劉師傅身體健康，長命百歲。多謝你！
Today I was looking up Chinese beef recipes urgently, and came across this video and followed the instructions the best I could. OH MY GOD, IT CAME OUT DELICIOUS! I felt like I ordered something from a good Chinese restaurant. The way I cook, my ground beef always come out hard, but with this video, I was able to make juicy, flavorful, soft beef! AWESOME VIDEO! Just subscribed!
Absolutely cracked my up because in am from Québec and we have a dish we call pâtë chinois! Basically mince meat with onions and sal pepper… layered with corn and creamed corn and on top mashed potatoes…. And there has been so many legends. Versions. You name it
I have said many times, I appreciate YOUR Dad, and once again Thank YOU Sir ... Wonderful.
Wow my late Dad used to cook this for me when I was little and I never knew how he did it but now I do and I will cook for my kids, thank you sincerely.
Looks yummy 😋😋
I use to order this a lot during lunch time in my elementary days in Hong Kong
I made this for a Christmas dinner with friends as a last minute alternative and everybody loved it😎. Mgoy saye Mr. Lau.
I just want to let you know how much I enjoy the videos, and recipes!
I made this. It was delicious. Thank you for the recipes!
I love how your dads Cantonese sounds. It’s very smooth and soft spoke. A lot of people in Hong Kong speak in a much rougher and harder tone
He must be a native Taishanese speaker.
He's actually from Tanishan. At the end you could hear his Taishanese come out when he says come and eat
@@ethmasterrace4507 Yes, I thought so!
@@ethmasterrace4507 Would be nice if his Dad would use Taishanese in a future cooking video. There's still a lot of Taishanese folks in America.
I love this family!! Respect 🫡 for the chef 🧑🍳
That looks good. I like the idea of adding the egg. I'll be trying this out.
在我心中有特殊意義嘅菜式。在重慶求學時聽聞學校附近有茶餐廳，開始經常點窩蛋免治牛肉飯外賣撫慰孤獨的心靈。🥲
好多謝您嘅支持！老劉祝福您與家人安康快樂！
Made that tonight. Thank you. One of my favorite dishes growing up in HK.
The minced beef is heavenly.
Exxxxxcelent he explained very well Thank you so much congratulations for your beautiful family🙏
This was my childhood cafeteria lunch. Nothing fancy but always something I remember of these days.
My favorite!!!
Thank you uncle Lau, we’re making this tonight 😊
Man, i dont remember seeing these much as a kid. They were like SUUUPPEERR budget meals
This classic was my childhood favorite!
made this with presto mushroom and tomato and eggs last week. everyone loved it.
This looks delicious! Can’t wait to make it
Love his beef with broccoli 🥦
Looks amazing!
Can Mr.Lau do the similar dish with flank steak, peas and brown sauce? Childhood favorite of mine but this dish looks awesome as well!
OMG... My mother used to make this often when we were little. I honestly thought that it was a made-up-by-her dish, as we used to be pretty poor while growing up in the late '70's and early '80's and my mum was creative with the little groceries she had ever since she was little growing up on a small village in the New Territories in HK.
I love the video's from this channel and Daddy Lau talks exactly like my youngest uncle when it comes to cooking 🙂
My childhood favorite! I could eat this every single day ❤
Your dad's cooking reminds me of an old Chinese restaurant called, 'ABC restaurant'. Kind of like a local diner. Very homey Cantonese food in Vancouver.
I wonder if I can use this as the seasoned ground beef in my croquettes I think it’d be yummy
This is a very tasty dish. Easy to make but I sometimes get it at the restaurant when I’m too lazy to make it at home
May I ask which cut of the beef did you use for mince?
7:00 Randy say Worcestershire sauce for me again please! 😂😂😂
Make me curious if you could use other proteins as well? What about other types of rice? Any type of oil to mix with the beef?
This was one of the lunch menus at Royden House Junior School in Hong Kong 1974-75. I remember when I visited my English friend's house at Chung Hum Kok and his Chinese amah cooked this for us. Indian dish Qeema Muteer is quite similar, too. Maybe India influenced the Brits.
thank you!
Lots of Americans seem to have difficulty with the pronunciation of Worcestershire, it’s wustersha, and you drop the ‘shire’ when you combine it with sauce: wuster sauce.
Yeah English is such a hodgepodge of languages it can be very hard to know how to pronounce a word you've never seen written before. "Enough" is eenuf, not en-ow-geh. "Squirrel" is skwirl, not sku-ee-rel. And "pronunciation gatekeeper" is not "pro-nun-kiyat-ion ga-teke-eper". There's more exceptions than rules, but the important part is whether (weather) or not effective communication happened
This recipe looks delicious and easy- I tend to batch cook my dinners as I’m disabled and can’t cook every day.
This is perfect for batch cooking and is simple too. I also appreciate that we can use beef mince that isn’t too fatty (my gall bladder is playing up so I can’t eat much meat at the moment!😅😩
But the fact that I can use extra lean beef in this and it will still taste good is awesome!🥰
I love Chinese food but a lot of it isn’t suitable for batch cooking and reheating, so dishes like this are perfect!🥰
@lau would you ever brown the ground beef first and then add the marinade? That's how i like to make marinara for pasta and the maillard flavor really adds to it
Because it is a quicker cook dish, I think doing so may affect the final texture. In other sauces you stew it for some time so the meat get soft again. But here once it’s cooked, you add the water and make a sauce. There isn’t prolonged stewing to resoften the meat again.
I would guess it’s probably okay on fattier minces. But you still need to start on low heat to break apart the meat in the start before browning it more. Else it will remain as big chunks which you don’t want for this dish.
Think of it like a Meat Cous Cous kinda texture on how you want the bits of meat to be separated ideally
@@rektl2036 ah ok. Thanks for clarifying :)
@@jamesyoungquist6923 oh 1 addition i was watching other videos and saw.. You can add more oil to get more browning, which works for other dishes like mapo tofu base, but for this dish you probably will need to strain the meat / try to scoop out the excess oil (if u used an oiler mix) before add in the sauce and water.
Cause the nature of the dish is much less oily, and you want to bind all into a meat sauce
Haha, even simple things like that little rice crater for the egg brought a dopey grin to my face ☺ 5:12
Now I’m inspired to make this into shepherds pie, with a cheese sauce to bind the rice into the top layer. Thanks Randy and Daddy Lau. 😂
Oh yes please 🤩 I am so happy when I see this as I have been waiting for this for ages. This is my childhood memory, there's not many places still have this dish and now I can make it myself in Australia as I can eat this anywhere. Thank you so so much ❤🎉
This is excellent since i would probably never order it a restaurant in favor of something more "special" but it looks amazing and can't wait to try at home!
I'm curious on your dad's thoughts of adding unwashed rice to a metal strainer and running cold water over it for a few minutes to wash the rice.
My FAV!!!!!
do you have to season the wok?
Ho Lun Jeng ahhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!
😂😂😂 Have not heard that saying for long time!
劉大叔父子兵無得頂。好嘢。
非常感謝您嘅支持！老劉祝福您闔家安康快樂！
This is interesting. I had a dish like this in the mid 80s in Sydney Australia at a yum Cha restaurant. It was a smaller version. Boiled rice was in a straight cylinder bowl, the beef mince was like a solid boil puree. The served at the table with a raw egg crack on top. It was the only time I’ve seen it and I was probably in like the 4th grade primary school. I’m not sure if it was done like that because this was a yum Cha restaurant with lots of steaming equipment and what I’m seeing in this video is the actually traditional recipe.
Awesome, can I request a ketchup shrimp episode please?
this is just what I was looking for. hamburger gravy has been a bachelor chow staple for my entire life, but it's gotten boring. I've tried every way I can think of, but I will make it like this next time, it looks perfect!
can i eat this with noodles? what kind?
What do you do with the egg?? Is it stirred in?
Stir it in when hot. The egg white and york will coat the rice and made it silky. Some people don't like the raw egg so you can just stir up the middle portion and left the edge untouch.
Sweet Lord that looks good 🤤🤤🤤🤤🤤🤤
Delicious 😊
Perfect video.
谢谢大厨详细讲解！还有菜品本身的介绍！
我是到了美国才在个粤菜大排档小店里认识的这道菜，一直没明白名字是啥意思😅😅
刚用猪肉馅做了，果然不错👍👍终于可以自己做这道嫩嫩的炖肉末啦😋😋
非常感謝你的支持！老劉祝福您同家人安康快樂！
My childhood all time fav dish, except my mom put the egg into the gravy 👍🤗
Nice
I've been using those OXO squeeze bottles for my oil, soy sauce, rice wine, rice vinegar, sesame oil etc. Gamechanger. They come in 3 sizes. Really makes it look like I know what I'm doing in the kitchen :).
Also, my Dexter Russell chinese chef's knife is still going strong! I think I bought it just as you started the channel. I still re-tell the story that the only way your Dad managed to break one was by using it to chop down trees. And it was the handle, not the blade, that gave out. Classic Daddy Lau!
請問一下，會唔會有機會教整香港版既福建炒飯呢?
港式福建炒飯好快推出，好多謝您嘅支持！老劉祝福您闔家安康快樂！
Damn that looks good.
I like the shorter video!
Awesome vlog chef, please show Hokkaido spicy meso ramen recipe and chicken paitan ramen recipe please
Thanks, your dad is a treasure. 🙃
BTW, I think you meant Cottage Pie - _Shepard's_ Pie is made with _sheep_ (lamb).
Waa~ Muimui is so big now 😍 sry Randy & crew, I haven’t been keeping up with Daddy Lau’s videos lately… we’ve been a “lil” busy these past few months 🤰🏻😆
Were stir sure. Worcestershire. This recipe looks very tasty!
Your awesome
小時候常吃
非常感謝你的支持！老劉㊗️您和家人安康快樂！
@@MadeWithLau 這些傳統美食慢慢消失了😅
The texture of the beef blended by food processor is very pasty, almost like hot dog sausages, unlike the one done with meat grinder which is grittier and more meatball like consistency.
Your dad is awesome plz let the videos keep coming more often
What I found the most surprising comment here was a the similarity to British / Irish versions.
Perfect for struggling students.
Yummy
The egg is completely raw, is it supposed to stay like that? Can we fry it and add it on top?
no you may not. It is against the law
@@dtienloi 😪
Before around mid-70s at the Hong Kong diners茶餐廳, the old-school免治牛肉minced beef was actually hand-minced/chopped instead of ground beef by a grinder, so there were little lumps and pieces with a very unique texture. Sure they wanted to cut labor cost, right? 免治牛肉飯Minced Beef Rice was one of my favorite dishes at that time but never liked it again since they changed to ground beef! Thus I'm a little disappointed with Daddy Lau this time!
what was your reason for hiding the rice cooker brand?
Why give free advertising? UA-cam is all about sponsorships now, maybe they'll get sponsored by the very brand they use someday 😂
America said really struggle with pronouncing Worcestershire sauce😂
It is less common in Hong Kong now. raw egg just got heat from rice and the beef, a bit afraid to eat.
master
中肯意见： 简短一些好，20秒讲明白。
非常感謝你的關注和寶貴意見！我們嘗試盡量減少時間。老劉祝福您同家人安康快樂！
青豆...生雞蛋....
The fat removal. I didn’t see this step when cooking the beef, but it almost ruined my dish if I didn’t drain it out. Otherwise, great dish after we strained out the liquid fat.
so many details missing. too much water. You have to cook longer to reduce it to not being a soup even with more slurry. No way 30 seconds does anything
Moco loco