🍲 Clay Pot Rice, your new favorite dish! (煲仔飯)
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- Опубліковано 28 кві 2024
- Watch Daddy Lau teach us how to make clay pot rice. This is perhaps the most mouthwatering Cantonese dish of all and is easier to make at home than you think!
Our clay pot: amzn.to/3LAtiQD
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HTRazZ
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/clay-...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Clay Pot: amzn.to/38vfJV7
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Luke Martin: • Kuala Lumpur Chinatown...
牛小妹@在大马: • 【吉隆坡瓦煲鸡饭】火力超猛，炭香味十足煲仔饭...
Chinese Cooking Demystified: • Can you make Claypot R...
Modern Pepper: • AUTHENTIC Bibimbap Tut...
Travel Thirsty: • New York City Food - G...
MrsLinsKitchen: • How to Season A Donabe
East Meets Kitchen: • HOW TO SEASON A CLAY P...
Cookd: • How to season a Clay P...
Mom-tastic By Shamsheera: • Claypots || Seasoning ...
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
00:39 - What kind of rice to use
01:09 - Soak sausage
01:24 - Cut chicken
02:15 - Wash chicken
02:39 - Prepare vegetables
03:48 - Dry chicken
04:01 - Marinate chicken
04:43 - Marinate mushrooms
05:09 - Create sauce
05:25 - On clay pot rice
06:06 - Cook in clay pot
06:34 - How to season a clay pot
07:48 - Add rice
08:08 - Does clay pot need to be dry before using?
08:31 - Add water
08:55 - Alternatives to clay pot
09:42 - Add ingredients
10:16 - Good toppings to have
11:01 - How to choose a good clay pot
11:59 - Scorch rice
13:58 - How to prevent rice burning or sticking
14:47 - The reveal & garnish
15:01 - THE CRUMB!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Enjoying our content?
Join the Canto Cooking Club - bit.ly/3YkllG1
Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/clay-pot-rice
What’d you think of Daddy Lau’s recipe?
Chinese Cooking Demystified did this recipe less than a month ago. What's the matter folks? Get tired of the tik tok BS only to start ganking content from more reputable channels?
Love it! On a funny note, seeing claypot rice, reminds of this scene from God of Cookery!
ua-cam.com/video/x-lrIPbhNJ0/v-deo.html
Stereotypical Chinese like "Lau" have no balls, because they don't even dare to call this "Bao Zai Fan" or "BaoZai rice". Instead, they submit to translating the entire name into the common words of another language, and call it "clay pot rice", cheapening its status and cheapening themselves.
You can't stop having no balls. Coreans never cheapen their "Bibimbop" by translating it to "Stone Pot Rice". But typical Chinese like you feel that you have to translate your product into the cheap English name of "Clay Pot Rice". Sad. LMAO!
@@I_fuck_moms_of_CIA_trolls. 咁操出外跑幾圈，身心健康，新年快樂 🎆
I'm from Italy and as I didn't have a clay pot, I made it in my terracotta dish instead. All I will say is this. Without a shadow of a doubt, THE BEST rice dish I've ever made in my entire life. My parents and sisters demolished the entire serving and now want me to make it again next weekend. The terracotta was able to recreate the crunchy bottom and I used a kitchen flame thrower to scorch the sides whilst it was cooking away. What we cannot get over is just how succulent the chicken is. The marinade is clearly magical because my dad said it was the most succulent chicken he'd ever had in his whole life. We just made it with shiitake mushrooms and chicken thighs on the bone. I made the sauce to pour onto the dish once cooked but it didn't even need it. It was already crunchy on bottom but super flavourful and seasoned throughout. Thank you for the detailed tutorial. Just wonderful.
uhm terracotta is clay
@@fantakuning maybe not the same construction nor type of clay? We cannot know for sure, but it may be close enough
Terracotta clay is denser clay, higher quality earthenware. Can be used to cook long time in a hot oven . Chinese Claypot is a crude cookware invented for by peasant farmers. These claypots don’t last long but they don’t cost much in the wet market, either.
Excellent idea you used a kitchen flame thrower. Instead of the chef’s traditional farmer way….. Totally 21st century.👌😂
@@none8708 ikr it's smart to use whatever you have on hand to improve food.
Good that you mastered this rice dish, this is a challenging way of cooking rice in one pot. This is one of our comfort meals especially in cold weather.
My Family has owned American Chinese Restaurants for over 20 years now and I learned to appreciate more and more of their cooking as I got older. Thank you for your videos, love your family and your dad reminds me a lot like mine. Always saying "take a look, or "lah, lah, tai ha la" when he's excited to share the knowledge of food. This really motivated me to make a cook book with my dad's recipes that I would love to pass down to my future kids one day. Thank you for the motivation, definitely felt this one at home!
Kevin, if you make a cookbook of your dad's recipes, maybe you can share with others online, too. I think there is a large audience that would love to learn different recipes from many sources.
My dad worked in Philadelphia Chinatown restaurants as a cook and waiter. I, too, felt Mr Lau reminded me of MY dad. He loved to cook and I inherited his love of cooking. I have made all sorts of old school Chinese dishes and always feel he's smiling down on me when I do this cooking.
What was your pops favorite dish? Did he have a favorite Americanized dish?
Great idea !! I'll try my own Fam cook recipe as well. Thanks for sharing your fam kind of Chinese home cooking Lau !! 🎉 Congrats!! See you on ur more feature Vlogs. My stress release is about watching good fam home cooking vlogs
You have no idea how much this channel has affected me. I only subscribed a few days ago, but, this makes me proud of my Cantonese heritage. Thank you so much
It’s a privilege to share with you :) We’re so happy you found us!!
Daddy Lau is my favorite cooking Dad can’t wait to ajetus I y cat pot. 😋
Clay pot rice is great, especially when the weather is cold! Thanks very much for sharing your recipe! 張媽媽祝你闔府身體健康，生活愉快😊
好多謝您嘅支持！老劉㊗️您阖家平安健康！幸福美满！
張媽媽，您好 !!! xoxo
妈妈张哦
We sponsored several Vietnamese families in the mid-seventies when I was growing up. The ladies always cooked wonderful dishes for us. One lady made this chicken & rice dish. I've been looking for this recipe. This recipe is it. Many thanks. I will try this next week.
I love how humble and casual Daddy Lau is in his style of cooking and that it can be adapted to western utensils. It’s an attitude that a lot of his generation have because they understand the difficulties of moving to a country with a completely different culture but still wanting to retain some traditions of their own cultural heritage. I recognise a lot of the food he cooks as something I grew up eating a lot of the dishes he cooks so quite happy to see all my favourites.
Here in Hong Kong, we used to pour half of the soy around the lit before opening it and let it steams for a minute. It will fuse with the rice and become more fragrant. Good recipe!
wonderful idea. I don't think this recipe of his is authentic
I just love how Daddy Lau says, "if you like it, it's great!" ❤
Timestamp?
@@stevethea5250 Daddy Lau says it in most of their videos.
@@yuletak I never see
@@stevethea5250 Ah right, he says it in Cantonese. I'd say usually it's not translated, but I don't pay too much attention to the translations.
I totally agreed with Papa Lau 有骨好食D喎，亞仔! The interaction between you and your dad is so warm and made your video more enjoyable to watch. Feels like learning to cook at home taught by an uncle in the family.
Brother I am an Indian from Vancouver but living in Switzerland and was CRAVING this so I followed your dad's recipe and man it was not as good as his but it was AWESOME!! Dojie sai Uncle Lau.
How blessed is your father to be in such good health and to spend such quality time with his beautiful family 🙏🏻 thank you for sharing.
May Daddy Lau live to over 100 years old and see his great grand children grow!
Mr. Lau is inspirational. And with an adorable personality. Generous to share every skill of his in cooking. Who else?
I have tried and tried to get my rice crispy and failed every time until I saw this video and followed the directions. I finally got my crispy rice 🤗 Thank you. Using the clay pot was a fun new experience. I'd love more recipes using the clay pot.
Back 10 to 20 years ago, some shops in Hong Kong still offer the clay pot dish using charcoal cooking, there is an extra charcoal smell in the rice which makes the food to another level.
Here in Malaysia some still do it with charcoal!!
@@alifaan595 Beware of carbon monoxide poisoning, must have good ventilation.
@@Radio_FM_3123 They all cook them lined up outside la, Chinese not stupid.
@@Jumpoable I think that comment was meant out of kindness. Not implying stupidity. Geesh.
We still have a couple Dai Pai Dong where you can find charcoal cooked clay pot rice here in HK …. Very rare these days. Absolutely delicious!
My goodness, this looks so yummy! I tried this dish first time in Hong Kong in the 90's. Thank you for the recipe. Greetings from Lima, Peru!
I love how your dad properly teaches all the prepping steps, I love this channel so much
Really appreciate the channel. For me being a ABC I wouldn't know how to cook all the traditional dishes I grew up eating and this is definitely a great way to preserve the culture and methods!! Much appreciated
This is a pretty warm and sweet moment when seeing your family members sit together and share a rice pot. Miss my family as well.
Sending loves from Australia. 祝福一家人幸福快樂&小朋友快高長大❤
Love watching your family’s video! He is so knowledgeable and has a soothing vibe to it ! Always enjoy the great videos! Thank you
I'm glad your father showed how to make sure the bone pieces and any splintered bone is removed by rinsing. This is one of my favorite dishes.
Thank you to you, your dad and family for sharing his Recipes and cooking techniques. I am a home cook and have gone back to view your videos for quick and easy dinners. Thanks!
I love how your dad is like "as long as you like it, then that's fine!" for many ingredient substitutes lolol
I'd love to hear more about your parents lives with maybe even some photos?
I'm living away from home for the for the first time in a pretty white neighbourhood, so it's comforting to be able to make dishes I've had back home through your channel! And to learn some more cantonese vocabulary from Daddy Lau :D
I love that papa lau has an open perspective on using different grains of rice as long as you like it. I feel like a lot of chefs get defensive about the specific of grain you should use in things lol
Of course, follow the tradition
I just got done eating a Persian tahdig and now I wanna try my hand and creating the Cantonese version. Clay pots are easy to get at my local Chinese market. Can't wait! 😁
One of my favourites! Sometimes I'll cook this in a rice cooker. Strangely, I've had excellent results cooking this in a nonstick wok on an induction stove. Start out as usual. Get the rice up to the boiling point, add some oil around the sides of the wok, and cook the dish for quite a long time (20+ minutes) on quite a low heat (on my induction stove, the second-lowest heat). This will give a pretty good crust, but if you really want it crispy, add more oil, and finish off at a higher heat for 5 minutes or so.
How do you get the crispy crust for the rice when you use a rice cooker/steamer?
@@Kirin2022 Unfortunately, you can't get a good crust in a rice cooker. The best you can do is add a little oil, and run it for a couple of cycles, and you'll get a little bit of crust. In a nonstick pan/nonstick wok on an induction stove, no worries, good crust formation.
Fantastic idea! I’m about to get an induction range!
@yuletak not necessarily, gas stove is good and the traditional way too
i love the conversations around the dinner table.
That crunchy rice, we call it concon in the Dominican. It’s always in limited supply and you have to be strategic to get some in a big household. I confess that this crunchy rice was one of the reasons I was always in the kitchen helping out since I was 10/11😂.
I'm Cuban/PR and I call it raspa. Who knew burning rice would actually taste so good HA
💕 I was just wondering today how many different cultures have that scorched rice in their culture's cuisine but I was wondering about Asian cultures. Cool to hear it's part of Dominican cuisine too! The food world is a small world!
A lot cooks burning rice! 🤣
It's good, I meant to do that!
@@MK-tn6pz 😃
Thank you so much to your father and yourself for the fantastic effort you make creating these videos and a special "Thank you!" to your father for sharing his deep knowledge of traditional cooking techniques and recipes! I'm in Canada and have spent years enjoying these dishes. I've developed a passion for cooking, especially traditional Chinese dishes and your videos and fathers generous gift is a treasure! Thank you sincerely. D
your old man looking like the fiercest man in the kitchen, but also the only one who makes one of the best food for their customer
Your family is highly gifted and we appreciate you sharing the knowledge.
The way your father show all the tricks and skills in his cooking is a real asset for my cooking and know how. All the best to your family and a special thanks to the great chef.
It's the "Dun dun dun dun" for me hahaha. love your dad!!! Great recipe!!!
2nd gen Canto here too as well, thank you for all your videos, I've moved to the suburbs where good Chinese food is hard to get. All these recipes brings back memories of eating out with my parents when I was younger. Really appreciate it!
Hands down the best and most comprehensive instructions on how to cook claypot rice. I just finished seasoning my new claypot (it only serves two so I will adjust the recipe) and I’m going to use your dad’s tips to make some claypot rice soon. Thank you so much.
非常喜歡劉師父教煮煲仔飯. Great! ❤good teacher! 💯
非常感謝您的支持！老劉祝福您與家人平安健康
Being a Cantonese, I love 煲仔飯 but I only can cook a simple version with just cha siu 叉燒肉 and vegies. Now I'll make this dish with the clear explanation from chef Lau. Thank you !
Chasiu is great
Thanks Daddy Lau for sharing this recipe and most of all the cooking techniques. I love clay pot rice.
Your Dad is the sweetest❤ I Lau😊
Perfect timing! I just bought a clay pot last week. Thanks for these awesome videos!
Just made this for the family. Absolutely gorgeous! Mom had doubts I could make decent clay pot rice at home but we ended up snatching the crispy rice on the table! Thank you so much!
My daughter just introduced me to the nirvana of clay pot rice. I'm going to definitely try this at home. Thanks for having so many great recipes. That knife is amazing. I need one.
I bought one after watching Daddy's video on knives. The exact same model (Dexter 8" x 3.25" from Amazon). Only $40. Very, very happy with it. I was convinced of their durability after Daddy explained what it took to damage one.
"We were doing work in the garden. I was using the knife to chop down trees. Eventually the wooden handle got a small crack in it".
I've just discovered your channel and subscribed. I've only watched this and your Char Siu video so far but I really appreciate your dad demonstrating the techniques so thoroughly and explaining why things are done that way. It makes a huge difference to having the confidence to replicate the recipes at home.
Love a claypot meal. Cam Cam is getting so big and he’s adorable. This is the first time where I see scorching the rice on the sides an that make complete sense!
I will definitely try this recipe!! Look so delicious! So lucky that you have a dad who knows how to cook good food!
Wow this is one of the most unique dishes I've ever seen - I love your dad's cooking style. No nonsense and clever.
Thank you to you, your family, and your dad for sharing all of your delicious Chinese cooking secrets with us! I didn't really like cooking before -- and the pandemic made it a necessity -- but your channel has turned need into a joy! And all of your dad's teaching has made me look like a pro now. :)
I love the smile and clapping of the baby at the end! Great video.
I love this channel so much. I can only imagine the experience and excitement cooking with Lau-sifu
This brings back memory of my mom making this delicious dish. Thank you!
Daddy is a great chef indeed! Love your family and food is always a winner!! Keep up the good recipes...
Love the pracitally oriented dad so much. No acting like one method is the only one to use. Saying that sushi rice would also work and while using gas for the clay pot is best, the heat source doesn't matter if you use metal. Cool dude.
This is so nostalgic to me. My grandma used to make this. Reminds me of the good old days.
Thank you to your dad and you for sharing these dishes with us!
This series is a BLESSING 🙏🏾
Would daddy Lau share his childhood dishes? I'd definitely like to learn some old fashioned recipes.🙏
Thank you for a Most Excellent Video! I am now a Daddy Lau FAN! I love the way he explains every step with wonderful english translation!!
I love your videos. So many people I know are watching and learning from them . Keep up the good work. I also love the family bonding across generations, and I always smile when I hear your dad said “鴻仔，吃飯了” at the end.
I enjoyed watching your videos, Love watching your Dad teach all of us the tips and tricks.
I've watched many videos on your channel but this was my first time following a recipe to make a dish. Boy, did this bring back memories. This is a very nostalgic dish for me since I grew up eating it with my Cantonese Chinese American family. I've since moved out and started to miss my mom's Chinese cooking so I was really excited to make this one.
This turned out perfectly - absolutely rich in flavor with great texture from the crunchy rice. Thank you for helping me become more confident in my cooking! I'm going to try making more Chinese recipes from your channel.
Also wanted to say that your family is adorable and so loving. It's great to see your interactions and so happy to witness your success. :)
What a great video!! Thank you for explaining all the details! And love Cam at the end as always!
I love your Dad's reveal: Da da da da!!!! So cute! And Hong Doy is so adorable!!!
The way chef Lau explains, you know he is a master!
Your Dad has a wealth of experience. Thank you for sharing!
Thank you so much for sharing your recipes! It’s very detailed and I’m glad your dad is also on board to teach :) Your dad is the best! can’t wait to try this!
Wow, really appreciate the detailed explanation by your dad and the selected Patreon questions. Kudos for your effort in putting this together. Just subscribed!
I love papa Lau. My family was from Toishan, and I really like this cooking channel from papa Lau.
Would love to see more clay pot recipes! Looking forward to more to come 😊🙏
This is one of my favourites! I love it with lap chong, lap yuk (sometimes with chicken instead), and spring onions ❤ ❤ ❤
Lau Sifu, Moh Tak Ding (Awesome)!!! ....Thanks for sharing, Randy. Cheers
Appreciate your dad sharing all his cooking secrets , makes my eyes swell when I know I can have a taste of my home town - Hong Kong 🇭🇰 even at my US home
My favorite part of the video was when son suggested mixing in the meat into the rice while cooking. Your dad did the same “I can’t believe you said that!” Voice that I got from my dad! 😀 I really miss my dad and your dad reminds me of mine so much!
@@togo7022 I think Randy does that deliberately--to ask questions that the audience is wondering and would ask too.
I really hope he can keep those questions to a minimum tho. Imagine asking why we can’t use a cracked pot to cook.
@@JacobSiau Yeah, that one was probably unnecessary but most of his questions are valid.
I made this in an enamel casserole (dutch oven) on a camping stove and it was epic. Thank you Daddy Lau for another amazing recipe!
Was waiting for a comment about the Dutch oven cuz I don't own a clay pot. Will definitely try it with my Dutch oven 🤞🤞
I followed the instructions closely, particularly the part to get the crispy scorched rice, and succeeded. The Wok Hei was so good. Thank you.
Very traditional cantonese dish. Pretty much exactly how my family has made this for decades. Good job dad!
Chef Lau is freaking awesome! Keep up the great work! I enjoy your channel.
Wow.. your Dad has Rocked it yet again and with a Claypot rice dish .. I grew up dining on the tidbits of everything in one pot..thank you for the wonderful memories of days gone bye..keep well & safe 🙏🙏
Love this kind of dish. I need to try. Im so jealous you have an awesome chef at home. Love the traditional family home feeling atmosphere. 💕
Thank You for asking *Why* ✨
Its so much better to understand all of the why’s behind why things are done a certain way.
Love! the family vibes, food brings people together. You guys are awesome, I would love to sit at your table! Hugs from me
Tried your recipe with rice cooker and it was the best. Love it ❤️❤️
Best channel on UA-cam! Thanks to Daddy Lau and the whole family!
With your English associate with your dad's cooking , I am starting to watch all your dishes and learning to surprise my mom❤
睇到我都想聽日即刻煮嚟試試 !!! Thank you for sharing !!
好多謝您嘅支持！老劉祝福您與家人平安健康！新年快樂！
when you think you have tasted everything what a treat this looks like.
Your channel is amazing. I live in Europe far away from my parents in Hong Kong. Your video recipes teach me so many diahes that i can hopefully pass onto my kids! Big thanks to you and grandpa Lau!
When done well, this dish is pure heaven. I used to eat it all the time in little back alley restaurants in old Guangzhou neighborhoods many years ago. Precious memories.
Thanks for sharing the Clay Pot rice tutorial💕
Love watching your father's cooking. Such an art form. But I walk away very hungry!
I love this recipe!!! I will use one of my glazed tagines to make this. It will work great!
Tried out the recipe during my camping trip with a dutch oven and cooking on charcoals. My friends love it! ⭐⭐⭐⭐⭐
Hello from Singapore! We have many stores in SG making claypot dishes but I bet none are as good at Daddy Lau's recipe!! I made this today and it was awesome!!! The ones in the shops don't have as much flavour as this recipe... and the chicken was soooo tender and juicy and had no gamey smell at all!! Thank you so much for sharing this. Made a huge batch to last me 4 days; but I only have one serving left now...
🙋🏼♀️ Thank You for another wonderful recipe. Love watching authentic cooking. Yummy🔥🔥💥
Cooking & scorching rice was my sole duty as a girl of 7 years old for whole family, 2 times a day at least. It’s most important task & the rice must be perfect as we’re poor & not had fancy protein so rice determines a good meal & was main staple. I remember it’s a serious thing to get it right & avoid wasting. Had to learn from controlling heat from wood or charcoal, thickness of the pot, type of rice, water, timing ..to making it a savoury or sweet dish. All about rice!
The techniques he show is amazing.
DELICIOUS. Had to make it my Dutch oven because I was skeptical it would fit in my clay pot. I made the 5 serving amount because I had a lot of chicken, three sausage, and soaked too many mushrooms. Wow will definitely make again!
He reminds me of both my grandmothers. I used to watch them cook. Missing them terribly.
Daddy Lau is a baller and a rock star.
Thank you for sharing your rich knowledge with us.
This is a great explanation of how to cook with clay pots. Thank you very much.