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We order ying yang fried rice whenever we have a family gathering. Some family members like tomato sauce but some don't. This dish makes everyone happy. Thank you to Daddy Lau for showing us how simple it is to make this dish at home! 👍
I made this tonight and it was delicious! Brings back memories of spending NY eve with my mom as a child going to the Chinese restaurant to celebrate. Just me and her. She is long gone now but my memories will last as long as I do
Papa Lau is sooo passionate about his craft - I love that about him the most. As a Cantonese person, I love seeing all the recipes you guys have on the channel. Also, can vouch for the authenticity and my mom always cooks these dishes too (from childhood to now). LOL.
As a HongKonger, This is one of the dish I love and brought back lot of memory. It is one of the dish we found in local restaurant when I was a kid. Thanks for sharing so next time I can try to cook it in Australia.
I just made this and I'm stoked that it came out so well. I think I've made 5 of your family's dishes and I've loved ever single one of them. Thanks for sharing all these wonderful recipes!!!
OMG! I have been searching for the recipe for both the tomato egg dish and the shrimp egg white dish, like forever! And you have both in one video. Thank you, Daddy Lau. I gotta make this right away!! Thank you, thank you!!!
Cheers! I love watching and listening to both you and your father. Watching your wonderful dad cook is relaxing as well as inspiring!! I am from Mexican ( Comanche) German \ Irish descendants, from Northern California, but grew up learning and falling in love with the Asian culture as well all others. But my heart really resonates with the Asian culture. I appreciate your entire family & your father for sharing with us his heart and all that you share here.🙏 It feels really special to be able to sit & eat together with your family. Thank you. 🙏✨💯☀️♥️🌹🥰🍃
I'm not really good at cooking, but I've been wanting to learn how to cook authentic Chinese food for my parents. These videos are SO helpful, and every recipe I've tried turned out well!! My Chinese parents are both surprised haha - thank you!!
I love watching papa lau cooking on the wok, old school! I’d watch a video do just him eyeballing all the measurements with the wok turner and cooking tbh
Ahhh, this dish and e-fu noodles with mushroom were my childhood comfort foods whenever we went to yum tsa at noon on the weekends. I still have the urge to order it whenever I get the chance to go to a Chinese restaurant now, just to reminisce over the happier moments of my youth in between the thrilling, tangy sweetness and the soothing, clean, eggy flavour of this rice dish.
What a stunning dish! There's food art and then there's true art pieces. Visually breathtaking and I'm sure must taste incredible. Thank you so much for walking us step by step through this showstopping recipe!
i have been binging these videos lately, i have never really eaten proper chinese food since im from the north of europe but these videos are really wholesome and enjoyable. watching your father Lau is a treat!
This use to be one of my ABSOLUTE favorite dishes. Then I stopped eating out a lot so I forgot all about it. I'm SO HAPPY you posted the recipe!!!I've ALWAYS wanted to learn how to make it . Such a delicious and satisfying dish on so many levels. It hits almost every element of taste sensation . I cannot wait to try to make it. I watch UA-cam cooking vids all day long, but since I found your channel, I'm addicted to tuning in to you and your family . Thank you soooo much for these truly AWESOME recipes.
I never known this dish. Tonight I cooked this for my Cantonese husband. He was surprised. We both agreed that this dish is 👍👍👍👍. Thank you so much Uncle Lau
Thankyou so much for making this! Ive been wanting to learn this ever since I started cooking. I'm also thankful in such a divided time of C and HK that you are preserving and documenting the Cantonese culture!!
Thanks for this traditional recipe, when I was in university it was my go-to for takeout at Sam Woo if I had extra in my budget to splurge on a more luxurious dish I remembered eating at banquets. It's something I make from time to time, but having Daddy Lau's tips/underlying insight I can further refine my own version.
I was just looking at one of your video shorts on velveting meat. Who knew something as simple and pure as cornstarch would make your meat so tender? What a revelation right before my eyes . I plan on watching more of your videos . Thank you for sharing
This video has all the HK diner feelsssss. Thanks for showing us how to make it! I used to think it was so complicated but now I will try it myself. Would be cool to see more HK café dishes 🙏
We made this the other day (YES complete with the yinyang mould and everything). Was a lil skeptical about the tomato red sauce earlier because I've never really paired my fried rice with this type of sauce before but I tried it out anyway. It's nice! Husband loved it too. The fried rice was very plain and simple, but it's great to pair with both gravy. The white gravy is simple and 'clear', and the red gravy complements it by giving it a different dimension. Thanks for the recipe!
Yeeeeeeeessssssssssss! I have been dreaming about this dish and I can never find it anywhere. I will have to attempt to make this to satisfy my desire for this dish which I’ve been craving for literally years. Thank you!!!
thank you so much uncle Law, one more colorful and delicious dish can be added to the family menu during festival. also, this topping is so versatile that pretty much can be used on everything, fried rice, fried rice noodle, or even put it on the scorched rice to become another dish
i saw this on my recommends and I screamed with delight, because I havent had it since I was a kid, but I remember being so happy and loving it because of the color and the different flavor profile. Funny enough, I never knew the name of it my parents never told me it was called "ying yang rice" or "lovers rice" We just called it tomato and shrimp fried rice.
This was a luxurious dish when I was young and was only served in wedding feast as the last dish before the double desserts. It is still my most favourite dish in Chinese restaurant. The reason why it is getting less popular coz it costs more than a normal Yangzhou fried rice and/or fukien fried rice. Moreover, it s such a quite large dish served in a large glass plate that a couple may not finish. Thank you very much for telling us the secret of how to make the yin yang shape. Cheers mate.
Thanks for the wonderful memories. Yes, we could not afford that and I only have the chance to taste when my mom took me to a wedding banquet. Yes, shallow glass plate.😊
I've never heard of this before and am not sure if Chinese restaurants here in the UK do this dish, but am certainly going to try making it, as not only does it look great, but I love the meaning behind it, and let's face it, we could all use a little more love in the world!
Beautiful! Wow! I have never seem this. 💝🙏💝 Thank You for your video. Thank You for you and family dad he teaches all of us many beautiful recipes and technique! 💝🙏💝
the sauces become runny at serving it might be causing by the choice of starch or temperature . corn starch (used in the video) is more stable than other starch such as tapioca, potato. which is better to keep the consistency over time. also if cooking the slurry is cold, there is a higher chance the slurry with get runny esp with tapioca and potato starch. ( thats why some sour hot soup became runnier compare it at the start and at end of eating.)
Thank you! It was actually my question in the video and I realized daddy Lau had misunderstood as this applies to when I do this with non-rice dishes and soups as well. I always use corn starch, and while I'm cooking it gets nice and thick, but sometimes it turns watery again.
Love love this dish! Could we see chef Lau’s take on HK style Borsht 羅宋湯 I always used to get this at hi style cafes when I was younger but sad that the place closed down ages ago
I've never had yin yang fried rice before because I think it's not particularly popular here in Singapore? Even at a Cantonese wedding (or at least the ones I've been to) We usually have yi mien at weddings, but this sounds very very similar to mui fan 烩饭 which is a classic 'zi char' (Hokkien for cook-fry aka family style cooking) dish here, although it's dying out in terms of popularity I feel. The gravy-style hor fun 河粉 is a lot more popular! I remember my Cantonese 爷爷 yeye loving mui fan though! I crave it sometimes but it's getting harder to find even at Cantonese zi char food stall menus, unfortunately! I would love to try this dish though, it looks delicious!! Egg and tomato is a truly classic combo 🍅🥚
delicious and will definitely try this next weekend! I love the voice over on the BetterHelp, "......this has helped my relationship with Kat. But first of all let's cut the shrimps...." LOLest🤣 @3.56
Get 10% off your first month of therapy with my sponsor BetterHelp by going to: www.betterhelp.com/madewithlau
Thanks to BetterHelp for sponsoring this video.
Join the Canto Cooking Club - bit.ly/3lb4Opm
I'm guilty of not washing my rice enuf.
What are the consequences??
e: Like , scientifically
Therapy doesn't exist in my asian household but your dad's videos cures my depression
We order ying yang fried rice whenever we have a family gathering. Some family members like tomato sauce but some don't. This dish makes everyone happy. Thank you to Daddy Lau for showing us how simple it is to make this dish at home! 👍
Glad we get to share with you!!
I just keep the 2 pots of toppings on the side on a self serve basis so no one can make a fuss. Problem solved.
I made this tonight and it was delicious! Brings back memories of spending NY eve with my mom as a child going to the Chinese restaurant to celebrate. Just me and her. She is long gone now but my memories will last as long as I do
好好味，童年回憶 😋 Lovely dish, my granddaughter’s favourite! Thanks very much for sharing your recipe!
好多謝您嘅支持！多謝🙏！
惺惺相惜👍🏼
@@brianchoi6821 鬥
@@brianchoi6821 對不起，上面回覆失誤啦。好多謝您嘅支持！老劉衷心祝福您闔家平安健康！生活愉快！
Good to see you here Mama Cheung ☺.
Papa Lau is sooo passionate about his craft - I love that about him the most. As a Cantonese person, I love seeing all the recipes you guys have on the channel. Also, can vouch for the authenticity and my mom always cooks these dishes too (from childhood to now). LOL.
As a HongKonger, This is one of the dish I love and brought back lot of memory.
It is one of the dish we found in local restaurant when I was a kid.
Thanks for sharing so next time I can try to cook it in Australia.
I just made this and I'm stoked that it came out so well. I think I've made 5 of your family's dishes and I've loved ever single one of them. Thanks for sharing all these wonderful recipes!!!
Thank you so much Eric!!
Love to watch your family seats together, talking together during the dinner. Wishing you and your family have a great time.
OMG! I have been searching for the recipe for both the tomato egg dish and the shrimp egg white dish, like forever! And you have both in one video. Thank you, Daddy Lau. I gotta make this right away!! Thank you, thank you!!!
Cheers! I love watching and listening to both you and your father. Watching your wonderful dad cook is relaxing as well as inspiring!! I am from Mexican ( Comanche) German \ Irish descendants, from Northern California, but grew up learning and falling in love with the Asian culture as well all others. But my heart really resonates with the Asian culture. I appreciate your entire family & your father for sharing with us his heart and all that you share here.🙏
It feels really special to be able to sit & eat together with your family. Thank you. 🙏✨💯☀️♥️🌹🥰🍃
I'm not really good at cooking, but I've been wanting to learn how to cook authentic Chinese food for my parents. These videos are SO helpful, and every recipe I've tried turned out well!! My Chinese parents are both surprised haha - thank you!!
I love watching papa lau cooking on the wok, old school! I’d watch a video do just him eyeballing all the measurements with the wok turner and cooking tbh
Ahhh, this dish and e-fu noodles with mushroom were my childhood comfort foods whenever we went to yum tsa at noon on the weekends.
I still have the urge to order it whenever I get the chance to go to a Chinese restaurant now, just to reminisce over the happier moments of my youth in between the thrilling, tangy sweetness and the soothing, clean, eggy flavour of this rice dish.
How do you make every couple happy? You make two different rice flavors and put them on the same plate. Can't argue if everyone gets what they want.
What a stunning dish! There's food art and then there's true art pieces. Visually breathtaking and I'm sure must taste incredible. Thank you so much for walking us step by step through this showstopping recipe!
i have been binging these videos lately, i have never really eaten proper chinese food since im from the north of europe but these videos are really wholesome and enjoyable. watching your father Lau is a treat!
This use to be one of my ABSOLUTE favorite dishes. Then I stopped eating out a lot so I forgot all about it. I'm SO HAPPY you posted the recipe!!!I've ALWAYS wanted to learn how to make it . Such a delicious and satisfying dish on so many levels. It hits almost every element of taste sensation . I cannot wait to try to make it.
I watch UA-cam cooking vids all day long, but since I found your channel, I'm addicted to tuning in to you and your family . Thank you soooo much for these truly AWESOME recipes.
I never known this dish. Tonight I cooked this for my Cantonese husband. He was surprised. We both agreed that this dish is 👍👍👍👍. Thank you so much Uncle Lau
Thankyou so much for making this! Ive been wanting to learn this ever since I started cooking. I'm also thankful in such a divided time of C and HK that you are preserving and documenting the Cantonese culture!!
Growing up in HK, we order this dish a lot when the family eat out. It brings back so many wonderful memories. Thank you Lau Baba!
Thanks for this traditional recipe, when I was in university it was my go-to for takeout at Sam Woo if I had extra in my budget to splurge on a more luxurious dish I remembered eating at banquets. It's something I make from time to time, but having Daddy Lau's tips/underlying insight I can further refine my own version.
Always enjoy seeing you one happy family especially your beautiful handsome grandson.
Must say you are such a fantastic cook & thanks for sharing.👍🙏
I was just looking at one of your video shorts on velveting meat. Who knew something as simple and pure as cornstarch would make your meat so tender? What a revelation right before my eyes . I plan on watching more of your videos .
Thank you for sharing
Love this channel, I am learning about cooking, and cantonese at the same time!
So awesome! I can make this at home! I remember requesting this dish whenever our family went for dim sum in Hong Kong. Childhood memories.
The fried rice implies love - the love of Daddy Lau for his family’s health and happiness 🤗
謝謝劉師傅分享👍🏻
不客氣，非常感謝您的支持！老劉㊗️您與家人平安健康！生活愉快！
One of my favorite dishes when i was a college student. Can't wait to try this recipe. Thanks!!!
Beautiful thank you for sharing can’t wait to make those have a blessed day stay safe God loves you and so do I take care now
This dish is amazing! It brings back so many childhood memories at the restaurants. Thank you for sharing and making one of my all time favorite dish!
Such a nostalgic dish. Thank you for the recipe!!!
This video has all the HK diner feelsssss. Thanks for showing us how to make it! I used to think it was so complicated but now I will try it myself. Would be cool to see more HK café dishes 🙏
I am Italian and West Indian but good food is good food no matter where it comes from.
😋
We made this the other day (YES complete with the yinyang mould and everything). Was a lil skeptical about the tomato red sauce earlier because I've never really paired my fried rice with this type of sauce before but I tried it out anyway. It's nice! Husband loved it too. The fried rice was very plain and simple, but it's great to pair with both gravy. The white gravy is simple and 'clear', and the red gravy complements it by giving it a different dimension. Thanks for the recipe!
Yeeeeeeeessssssssssss! I have been dreaming about this dish and I can never find it anywhere. I will have to attempt to make this to satisfy my desire for this dish which I’ve been craving for literally years. Thank you!!!
I loooooove this dish! I can't believe how easy it is to make :) Thank you for sharing this, I'm so excited to try this myself!
This has always been one of my favourite dishes since I was little.
Thank you "Made with Lau" for making this special dish, which I loved growing up!!!
My husband is a subscriber and he made this tonight using your recipe. Very tasty and thank you for sharing.
劉叔叔每次看到你們的視頻都感覺很親切，你們一家大小一起做節目令人看得舒服。而你做的菜式亦都係以前我住在香港我與家人經常會吃到的，你做的菜式令我回憶過往的日子。這個鴛鴦炒飯有機會我會做給我的先生和兒子品嚐。謝謝你喔！
唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！平安幸福！
I totally forgot this dish existed! Use to be one of my favourites a long time ago
One of my favorite dishes to order growing up 😋
Yayyy glad we get to share with you :)
Back when nobody was complaining betterhelp sponsorship and flooded the comment section with critics.
They (betterhelp’s operators) deserve tho
OK Papa Lau's cooking techniques are so legit. Not that I ever doubted him but the chicken turned out soooo tender in this dish. Team Red Sauce!
I just made it tonight! This was my favorite as a teen. Ty chef Lau
Wow! Another great one! You and your family are so wonderful!😄☺️
thank you so much uncle Law, one more colorful and delicious dish can be added to the family menu during festival. also, this topping is so versatile that pretty much can be used on everything, fried rice, fried rice noodle, or even put it on the scorched rice to become another dish
That’s amazing!! Can’t wait to try it
Hope you love it!!
多謝！
Thank you!
It's great to see Cantonese culture being presented in this kind of format. Especially for Chinese like me who can't read or write in chinese 😅
i saw this on my recommends and I screamed with delight, because I havent had it since I was a kid, but I remember being so happy and loving it because of the color and the different flavor profile. Funny enough, I never knew the name of it my parents never told me it was called "ying yang rice" or "lovers rice" We just called it tomato and shrimp fried rice.
This is brilliant! Love this channel!
My childhood favorite!! Love it! Can’t really find it in restaurants in hk now
YESSS I forgot this dish exists. Def have to make it
This was a luxurious dish when I was young and was only served in wedding feast as the last dish before the double desserts. It is still my most favourite dish in Chinese restaurant. The reason why it is getting less popular coz it costs more than a normal Yangzhou fried rice and/or fukien fried rice. Moreover, it s such a quite large dish served in a large glass plate that a couple may not finish. Thank you very much for telling us the secret of how to make the yin yang shape. Cheers mate.
Thanks for the wonderful memories. Yes, we could not afford that and I only have the chance to taste when my mom took me to a wedding banquet. Yes, shallow glass plate.😊
I've never heard of this before and am not sure if Chinese restaurants here in the UK do this dish, but am certainly going to try making it, as not only does it look great, but I love the meaning behind it, and let's face it, we could all use a little more love in the world!
Thanks so much, sir. As a fellow cantonese, I don't even know that this is a cantonese dish. I'm going to give it a go today.
Made with Lau sounds by made with 💘. Food made with love is so nourishing
Awesome recipe. We had this dish at most of the wedding banquets. Thank you for sharing. I'll definitely going to try and make this dish.🥂🥂🥂
Made almost near this recipe , it turned out pretty good. Thank you for sharing
OMG yes yes! A celebration classic!!! My fave was always shrimp gravy!
:D i always come here every week for a dose of wholesomeness
Beautiful! Wow! I have never seem this. 💝🙏💝 Thank You for your video. Thank You for you and family dad he teaches all of us many beautiful recipes and technique! 💝🙏💝
This is one of my favorite dish to order in Cantonese restaurants but they can never make it right. Thank you for sharing. Can't wait to try it.
Cheers! this is one of my favorite dishes in restaurants
Would love to watch your dad cook Fujian fried rice next!!
Amazing! Love all your videos! 😋
Your mom is right about people forgetting about this dish, I haven't eaten this since the late 90s!
Perfect timing pop up this video cause I am going to make fried rice for my lunch 😁
Childhood favorite!
超級鍾意~多謝劉伯伯！！！
不用客氣，老劉㊗️恁和家人平安健康！生活愉快！
@@MadeWithLau 我同我鬼佬老公十分鍾意你嘅食譜,連我兩歲囡囡都係你個雞粥。十分感激🙇🏻♀️
This is awesome 👏 thank you master Lau
Wow this dish brings back so many childhood memories!
It's true that modern day Cantonese wedding dinner not serving this anymore. It's nostalgic. When I was a kid the wedding dinner usually served this.
Omg yay, one of my fav dishes 🥺😍
the sauces become runny at serving it might be causing by the choice of starch or temperature .
corn starch (used in the video) is more stable than other starch such as tapioca, potato.
which is better to keep the consistency over time.
also if cooking the slurry is cold, there is a higher chance the slurry with get runny esp with tapioca and potato starch.
( thats why some sour hot soup became runnier compare it at the start and at end of eating.)
Thank you! It was actually my question in the video and I realized daddy Lau had misunderstood as this applies to when I do this with non-rice dishes and soups as well. I always use corn starch, and while I'm cooking it gets nice and thick, but sometimes it turns watery again.
啱啱訂閱，多謝你同你爸爸推廣中菜文化
好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！
Delicious 😋. Looking forward to making this at home. As always, thank you for sharing!
I think I was 10 when I first saw this dish and I thought it was one of the coolest dishes ever. I will definitely try making it 😎
I love this recipe!!!
I'm definitely making this
Hi from Spain 🇪🇸, looks really good tried mixing egg with rice before frying it and its indeed much better, nice trick.
I love your recipes so very much, the precentation, the authenticity, everything. what about chinese sausage have you done that one yet?
Love this dish, thank you 👍👍
Love love this dish! Could we see chef Lau’s take on HK style Borsht 羅宋湯 I always used to get this at hi style cafes when I was younger but sad that the place closed down ages ago
I've never had yin yang fried rice before because I think it's not particularly popular here in Singapore? Even at a Cantonese wedding (or at least the ones I've been to)
We usually have yi mien at weddings, but this sounds very very similar to mui fan 烩饭 which is a classic 'zi char' (Hokkien for cook-fry aka family style cooking) dish here, although it's dying out in terms of popularity I feel. The gravy-style hor fun 河粉 is a lot more popular!
I remember my Cantonese 爷爷 yeye loving mui fan though! I crave it sometimes but it's getting harder to find even at Cantonese zi char food stall menus, unfortunately!
I would love to try this dish though, it looks delicious!! Egg and tomato is a truly classic combo 🍅🥚
My favourite type of fried rice!
This dish looks really awesome! Definitely will try to cook it myself.👍
thanks daddy..definitely delicious looking as usual 😋😋
Traditional Chinese saying: Using cooked rice which has been refrigerated for a night makes any fried rice much better.
delicious and will definitely try this next weekend! I love the voice over on the BetterHelp, "......this has helped my relationship with Kat. But first of all let's cut the shrimps...." LOLest🤣 @3.56
Looks so good - I will try
劉師父的菜式。傳統又經典。常常關注你的視頻。期待更多不同類型懷舊經典菜式出現。你們一家三代同堂。樂在其中。
非常感謝您的支持及肯定！我們會繼續努力。老劉衷心祝福您闔家平安健康！生活愉快！多謝🙏！
I like the plate when he scoop the rice out from the wok. Where can I can buy them? Thank you.
Brilliant dish!
Yin Yang Fried Rice. Delicious with all the spices. 😋! Very good preparation and nice presentation too.👍
多謝劉師傅鍚教，其實不是忘記了，而是大家都知道這炒飯不易做，煮一次差不多等於煮了三道菜，雖然功夫不算難但時間心機的確需要！
不用客氣，其實就當作三道菜做就不覺得麻煩啦。非常感謝您的支持！老劉衷心㊗️您闔家平安健康！生活愉快！多謝🙏！
this is awesome! I was wondering if you could do a recipe on traditional chinese herbal soups or black vinegar pork trotters!
I believe the white shrimp sauce is also known as Shrimp with Lobster sauce 🦐🦞in all the American Take-Out restaurants
This is one of my favorite dish to eat! Interesting about the white sauce, cause others using condense milk to give thicker and creamier taste.
Nice, wat abt yung chow fried rice. Why not use last night’s old rice?