The content in this video exemplifies why 'Made With Lau' received two Beard awards. Thank you for sharing your knowledge, wisdom, techniques, skills and the most precious thing we have...your time!
Please make more videos like this! I love the focus on health and showing how you can make multiple dishes at the same time. I always wondered how at the end of videos when you guys sit down to eat there are so many dishes on the table!
I like this sort of video, shows people that cooking really doesn't take all that long and isn't difficult either. I've seen other food youtubers try to make a similar point and end up stressing through it, which is less fun to watch. naturally your dad just breezed through it, being a pro and all :).
my man grew up in different times, when the five second rule was more like the five minute suggestion. i wouldn’t harp on him so hard people. try to be more mindful of food safety in your own kitchens. he busted out all that preparation and cooking in record time, without breaking a sweat. i’m proud of you daddy lau. thanks for a healthy and delicious meal executed expertly
Really one of the best videos ever! Not only Made with Lau, but out of all the Chinese cooking videos ever! Nutritionally I learned so much: Cooking techniques and time savers as well as having fun! Daddy Lau really did it in real time! I am going to share this w my senior friends, my working kids with young children and busy lives. Thank you so much!
As someone who needs to really flip the script on healthy eating, this was amazingly insightful, thank you for this video. The video we didn't deserve, but the one we needed.
We've always been a white rice family, but a previous video of your's about cooking with brown rice has gotten me occasionally using brown rice for fried rice, but also using a lot more varied vegetables when I cook. I really appreciate your approach to real lives and families and health. Thank you and Uncle Lau and Dr. Lo for all the work that went into this video!
Thanks Uncle Lau for all the good tips again. Do take care with potential poultry contamination using the dish cloth. Don't want salmonella poisoning!❤
I LOVE this wonderful doctor, too; thank you so much for bringing her to us. I have lost 50 lbs in the last three years working with a great integrative nutritionist (who teaches all this same stuff). ALL of my progress has happened by taking little mouse steps of change...and then big change was engaged by that. Mouse steps RULE! lol
As a fellow Family physician, I tell patients I take care of people 6 months before they are born to 2 minute after they die. I appreciate Dr/have done prenatal care, labor & delivery, post natal & well baby care, check on mom’s [physical and emotional] health and how the family is integrating. I frequently am seeing 3-4 generations in the same room (like Dr. Lo). Family Medicine physicians seem to lead the way into underserved communities. Bravo, Dr. Lo
Daddy Lau is a Master @ Work! He makes it look so easy. It takes me a long time following the Master Chef. Made quite a few dishes from Mr. Lau and my daughter loves it!
What an incredibly useful video to learn healthier cooking skills and concepts! And perfect timing as I'm trying to eat healthier this time of the year and create sustainable habits. Dr. Lo is so knowledgable and presents the information in an easily understood way; I'm sure she's an asset to her patients' health. Thanks to Made with Lau for making this video, would love to see more of this type of content.
Love love love this. My Cantonese parents have been in the states for the majority of their lives at this point. We live car centric American lifestyles with plentiful food, strong flavors, and portions… I grew up eating 3 dishes and white rice every night. My parents are petite and not “fat” but started to struggle with triglycerides, blood pressure, and cholesterol. Now, we only eat white rice once a week and multigrain rice a couple other times a week.
Love watching dad at work in real time. Congratulations on the well-deserved awards mom n pop!! Usually i prep everything else first n then slice the meat last of all to prevent cross-contamination of all my spices/dry ingredients containers even if the wiping cloth may hv vinegar in it.
Undiluted vinegar at room temperature needs a contact time of 10 minutes to kill salmonella. A quick wipe with a rag with some vinegar in it, is not sufficient for cleaning surfaces that have come into contact with raw chicken. You are absolutely right that it would be better to do the chicken last
Ohhhh this new model is interesting. I love the interview to fill in the gap but still relevant to the theme. Maybe do more theme real live cooking. I would love to know more about you and your parent. For example, your Dad’s hometown while he cooks his favorite hometown/childhood meal. He is such OG.
MY father was a restaurant chef too. He makes us dinner on his day offs. I'm always amazed how he organises and stages all the dishes so they all go out at the same time. 3 dishes 1 soup. 1 Fish, 1 Meat, 1 Vegetable + Rice.
I am really excited to see your channel providing viewers with healthier guidelines to improve their Chinese cooking. I would suggest avocado oil instead of canola. Avocado oil is more expensive but it’s a superior cooking oil to canola.
Your Dad is amazing and congrats on the healthy presentation. My only question is why is the house so cold? I live in Canada and we wear the same amount of coats or less to go outside in winter as you do to sit down and eat dinner inside your Californian home. How come no heat in the house? Ours is set to 73 in winter and 74 in summer inside.
thank you for documenting these dishes. these were my childhood dishes too. Stupid me, l never got these recipes from my mom. but now l have your videos to reference back to
Chinese cooking is a lot about getting the best food as fast as they can to feed everyone hustling. the food has to maintain the quality and essence of the ingredients as well and cant be sloppy. Love it!
You inspired me to make cashew chicken using these techniques for dinner tonight. I still used chicken thigh, but blanching everything made such a big difference.
👏👏👏👏👏👍👍👍 yeah uncle lau did it again nothing is hard for him. Great job. I wish I gotten to bump in to you guys to say hi in Chinatown . Awesome to see new post. 劉縮縮同家人新年快樂。 大家身體健康
It was a great cooking and learning for me, but one thing bothered me is the towel used to wipe the plate before serving the vegetable and chicken stir fry was also used to wipe the cutting board used to cut the raw chicken...
Lolol, Lau Sifu probably could have put out 42 dishes in an hour if he wanted, especially with a restaurant style set up. I love the focus on healthy dishes and diets.
If everything going on the cutting board is getting cooked after being chopped on it, then the heat is going to get rid of any concerns about things like salmonella. If you're concerned, you can always have a separate veggie and meat cutting board ready to go.
You should wash up after chopping meat. While everything is getting cooked, it would still be best practice to wash up after chopping the meat because it is so easy to contaminate surfaces and objects in the kitchen when working with dirty hands. If you don't want to wash everything twice, do the meat at the end.
It appears that the carrot at 4:44 plus the celery later on, had already been peeled and washed. The chicken looks already cleaned [washed] because at 5:55 it was bloody on the plate. At 12:15, I heard the salt would also get rid of any bugs hiding inside the broccoli. Therefore preparation such as having water already boiled ahead cuts your time. Papa Lau has his time management for this video under control, no sweat.
I also noticed some minimal prep done (like having the kitchen ready to go). But, like you said, this in no way invalidates his skillful time management of the process. And it’s a great lesson to all of us to keep our kitchens ready to go. Mom had me cleaning up while she was cooking. Made it quick and easy to “reset” the kitchen after a meal.
I saw your parents at Costco and I was too starstruck and shy to say hi 😭 just a warm hello from a local fan 👋 thank you for sharing wonderful content as always
I recommend trying black rice too. If you mix black and white rice, the white rice will get purple coloring, which is anthocyanin, the same thing that gives things like blueberry and raspberry their color. It's quite healthy! By the way, what Uncle Lau does in 50 min, I'll probably need 2 to 3 hours to do the same. I'm so much slower than him and can't multitask... 😭😭😭😭
The risk-benefit analysis hasn’t been rigorously done yet. Heck, the amount of arsenic in brown rice depends on where it comes from. And white rice has arsenic too. As do many plants. This is not a reason to stop eating fruits and vegetables. Avoiding arsenic completely is impossible as it is in the air we breathe. But let’s do a rough back-of-the-napkin calculation. (TLDR: over half a pound of the cooked brown-white rice mixture) Brown rice has an average of about 150 parts per billion, it’s about 1.5 times the amount in white rice. Yet preliminary studies (on white Europeans only) shows brown rice reducing the chances of developing diabetes by 16%. pmc.ncbi.nlm.nih.gov/articles/PMC10375490/ But what is a safe level of arsenic? According to www.efsa.europa.eu/en/plain-language-summary/update-risk-assessment-inorganic-arsenic-food “In 2009, EFSA’s Panel on Contaminants in the Food Chain (CONTAM) adopted a scientific opinion on the presence of arsenic in food and concluded that the minimum amount of inorganic arsenic that produces a clear, low-level health risk for these effects lies between 0.3 and 8 µg/kg of body weight (bw) per day.” So, let’s be conservative and consider a light weight adult who is 50 kg and calculate 0.3 µg/kg/day. That’s 15 µg/day which is 0.015 mg/day. Now, let’s take the average amount of arsenic in brown rice of about 150 parts per billion. Converting to parts per million, that’s 0.150 parts per million which is the same as 0.150 mg per kg of rice. So if your sole arsenic intake that day is from brown rice and you weigh 50 kg and you want to stay below the lowest end of the safe daily intake amount, your daily limit is 100 grams of brown rice. BUT, I didn’t see any notation on whether this was 100 grams of cooked rice or raw rice. I assume raw (because calculating for cooked would require standardizing the cooking method which is just adding more variables). So, this means that your daily limit is probably about 150 grams of cooked brown rice. Since Uncle Lau was making a half-and-half brown and white white mix and brown is about 1.5 times the arsenic of white, that means your limit is 120 grams of uncooked rice combo which is about 240 grams (which is over half a pound) of the cooked rice combo.
I wish Daddy Lau would wash he hands after handling raw chicken. Just rising is not good enough. And that towel is full of salmonella bacteria. Food safety is so important. Your viewers may not do a good job in food safety as they can see he just wipe his raw meat cutting board with a towel and then grab the cornstarch box, etc. Someone will get food poisoning very easier if they do not pay attention. And, for the final dish, he wiped the plate dry with the same towel. My kids are learning to cook and they are questioning why he is not following the rules they learned at school. Dr Susan used our Canadian food guide. I love that guide, it is so visual to follow
Agree, one should never use the same cutting boards for cutting meat especially raw chicken and vegetable. Wiping with dish cloth only transfer the bacteria from the meat juices. Mr Lau & son should invest in colour coded chopping boards to differentiate & separate meat, fish & veg.
all the ingredients here are cooked hot so im less concerned for the food prepping part, but agreed on the towel, definitely be mindful of separating dirty and clean towels
TLDR: Frozen can be a good alternative to fresh produce, especially if you have trouble cooking consistently like me. On the comment of buying fresh from the doctor: Buying fresh is really good for the nutrients food provides, but the conversation is complex as well due to the supply and food production chain. A lot of grocery store produce has already been in shipping/storage for weeks and is genetically designed to last longer at the loss of nutrients (take the tomato for example). The further out something has been grown, the earlier it has been picked in the ripening process, the less of its full nutritional potential is there. As an alternative, especially as someone who accidentally lets my fridge produce go old, frozen foods can be really good. Sometimes they're easily available or already cut into smaller pieces. Ethan Cheblowski has a couple videos on cooking using frozen meats or vegetables. Also my household grew up portion freezing meat from Costco anyways to help save money/grocery runs.
Re brown rice. It does take a long time to cook, and I’m glad dad cooked it first before adding white. I like it for chilli’s but it’s not appealing for delicate flavours. But… I did suffer ibs and had colon removed 13yrs ago, so perhaps my eating habits have been appalling. ;)
A wonderful video. I love Chinese food, but can no longer have it. I have learned I cannot have grains, potatoes, starch or sugar or soy. (I stop breathing if I consume soy. I am fond of breathing.) I did find a no-soy tamari. I have found a lentil rice substitute. But all the slurries and the commercial sauces have things I cannot have, like gums. I have found a recipe to make my own oyster sauce, but have not had a chance to get the ingredients. It's very sad, really.
The content in this video exemplifies why 'Made With Lau' received two Beard awards. Thank you for sharing your knowledge, wisdom, techniques, skills and the most precious thing we have...your time!
wow! thank you so much for the kind words and all of the love. it's an honor to share with you!
Please make more videos like this! I love the focus on health and showing how you can make multiple dishes at the same time. I always wondered how at the end of videos when you guys sit down to eat there are so many dishes on the table!
We'll definitely have to do more challenges like this!
@@MadeWithLauCould you do challenges like cooking on a budget or with limited ingredients? It will be easier for viewers like me to follow along. 🙏
He was not even rushing. This is easy peasy for Uncle Lau. 😂
its si fu lau
@@stan6250yup. Master Lau!
looool so true! it's also a double meaning - a challenge for all of us to try ourselves!
@@stan6250 at this point exactly 😂
I wish I could cook without having to do prep work too =)
I like this sort of video, shows people that cooking really doesn't take all that long and isn't difficult either. I've seen other food youtubers try to make a similar point and end up stressing through it, which is less fun to watch. naturally your dad just breezed through it, being a pro and all :).
MORE real time video please, this was amazing. I understand you can’t always have someone to interview to fill but it’s soooooo good. 👍🏼
never stop making videos! i love him, he is now my grandpa
my man grew up in different times, when the five second rule was more like the five minute suggestion. i wouldn’t harp on him so hard people. try to be more mindful of food safety in your own kitchens. he busted out all that preparation and cooking in record time, without breaking a sweat. i’m proud of you daddy lau. thanks for a healthy and delicious meal executed expertly
Really one of the best videos ever! Not only Made with Lau, but out of all the Chinese cooking videos ever! Nutritionally I learned so much: Cooking techniques and time savers as well as having fun! Daddy Lau really did it in real time! I am going to share this w my senior friends, my working kids with young children and busy lives. Thank you so much!
As someone who needs to really flip the script on healthy eating, this was amazingly insightful, thank you for this video. The video we didn't deserve, but the one we needed.
It’s wonderful and appreciated that you put the recipes up on your website - but also a printed cookbook would make a fantastic gift
We've always been a white rice family, but a previous video of your's about cooking with brown rice has gotten me occasionally using brown rice for fried rice, but also using a lot more varied vegetables when I cook. I really appreciate your approach to real lives and families and health. Thank you and Uncle Lau and Dr. Lo for all the work that went into this video!
Thanks Uncle Lau for all the good tips again. Do take care with potential poultry contamination using the dish cloth. Don't want salmonella poisoning!❤
I LOVE this wonderful doctor, too; thank you so much for bringing her to us. I have lost 50 lbs in the last three years working with a great integrative nutritionist (who teaches all this same stuff). ALL of my progress has happened by taking little mouse steps of change...and then big change was engaged by that. Mouse steps RULE! lol
Dang Salute, thank for not editing I like the realistic every little tiny process it show experience and thought process.
As a fellow Family physician, I tell patients I take care of people 6 months before they are born to 2 minute after they die. I appreciate Dr/have done prenatal care, labor & delivery, post natal & well baby care, check on mom’s [physical and emotional] health and how the family is integrating. I frequently am seeing 3-4 generations in the same room (like Dr. Lo). Family Medicine physicians seem to lead the way into underserved communities. Bravo, Dr. Lo
I absolutely love this collab! Love the healthy eating tips!
IT WAS SUCH AN HONOR TO WORK WITH YALL!
Thanks!
Thank you so much!!
Love the concept of the video! Will change the way I approach cooking for my family and as usual love watching Daddy Lau cook.
Daddy Lau is a Master @ Work! He makes it look so easy. It takes me a long time following the Master Chef. Made quite a few dishes from Mr. Lau and my daughter loves it!
What an incredibly useful video to learn healthier cooking skills and concepts! And perfect timing as I'm trying to eat healthier this time of the year and create sustainable habits. Dr. Lo is so knowledgable and presents the information in an easily understood way; I'm sure she's an asset to her patients' health. Thanks to Made with Lau for making this video, would love to see more of this type of content.
Love love love this. My Cantonese parents have been in the states for the majority of their lives at this point. We live car centric American lifestyles with plentiful food, strong flavors, and portions…
I grew up eating 3 dishes and white rice every night. My parents are petite and not “fat” but started to struggle with triglycerides, blood pressure, and cholesterol. Now, we only eat white rice once a week and multigrain rice a couple other times a week.
Dad Lau probably thinkin "finally, i can activate God mode again and cook without having to explain stuff to newbies"
😂 I was thinking the same thing!
He’s such a Master at his craft. Enjoy learning! Love the collaboration on this video. Entertaining as well as educational ❤😋
Love watching dad at work in real time. Congratulations on the well-deserved awards mom n pop!! Usually i prep everything else first n then slice the meat last of all to prevent cross-contamination of all my spices/dry ingredients containers even if the wiping cloth may hv vinegar in it.
Undiluted vinegar at room temperature needs a contact time of 10 minutes to kill salmonella. A quick wipe with a rag with some vinegar in it, is not sufficient for cleaning surfaces that have come into contact with raw chicken. You are absolutely right that it would be better to do the chicken last
The blanching technique so helpful! Thanks for putting this video together for us working moms 🙏❤
Thank you for this wonderful video. Collaborating with the Asian Healthcare really helps me understand & cook healthy meals for my family.
Prep in advance, and cooking is quicker. He is and excellent prepper. Preparation is KEY for quick cooking
Thanks
You're welcome! Glad you enjoyed it.
I leave Uncle Lau is so relaxing about it. Aside from that, thank you for including aspect of nutrition.
Because of the way this was filmed and explained, I have made this for my boyfriend and I and we very much enjoyed it. Thank you again.
That makes me so happy to hear!
What an amazing video!! Greatly appreciate having real doctor in the overlay! What a lovely meal!
I’m from Oakland and work with Asian Health Care Services as a County govt worker. Glad to see your Pops come to my hometown in Oakland Chinatown.
Ohhhh this new model is interesting. I love the interview to fill in the gap but still relevant to the theme. Maybe do more theme real live cooking. I would love to know more about you and your parent. For example, your Dad’s hometown while he cooks his favorite hometown/childhood meal. He is such OG.
MY father was a restaurant chef too. He makes us dinner on his day offs. I'm always amazed how he organises and stages all the dishes so they all go out at the same time. 3 dishes 1 soup. 1 Fish, 1 Meat, 1 Vegetable + Rice.
I just found your channel, your dad's "try some" makes me smile every time.
He is so chilled even when he rushes little bit. experience!!
really cool concept of a video. i love it!
Thank you for all that you guys do on this channel. Blessings to your family.
Thank you for sharing, Sir. I've been following you and it helps me a lot
I am really excited to see your channel providing viewers with healthier guidelines to improve their Chinese cooking. I would suggest avocado oil instead of canola. Avocado oil is more expensive but it’s a superior cooking oil to canola.
Your Dad is amazing and congrats on the healthy presentation. My only question is why is the house so cold? I live in Canada and we wear the same amount of coats or less to go outside in winter as you do to sit down and eat dinner inside your Californian home. How come no heat in the house? Ours is set to 73 in winter and 74 in summer inside.
You demonstrate amazing technique, organization, and nutritional education. Thank you!
thank you for documenting these dishes. these were my childhood dishes too. Stupid me, l never got these recipes from my mom. but now l have your videos to reference back to
Uncle Lau, you are amazing. Luv your cooking videos. Wishing you good health and more awesome sharing from you 🙏
Chinese cooking is a lot about getting the best food as fast as they can to feed everyone hustling. the food has to maintain the quality and essence of the ingredients as well and cant be sloppy. Love it!
I LOVE this SO MUCH!!! Thank you, Papa Lau!! And thank you to your wonderful son who adds so much healthful info for us 🙂
You inspired me to make cashew chicken using these techniques for dinner tonight. I still used chicken thigh, but blanching everything made such a big difference.
UNCLE LAU, Wishing you and your family members a very blessed, prosperous, healthy, and HAPPY CHINESE 🇨🇳 NEW YEAR 🏮🏮🏮🏮🏮🧧🧧🧧🧧🧧
Love the real time videos! Should make more of these 😊
Uncle lau is so relax to prep
👏👏👏👏👏👍👍👍 yeah uncle lau did it again nothing is hard for him. Great job. I wish I gotten to bump in to you guys to say hi in Chinatown . Awesome to see new post. 劉縮縮同家人新年快樂。 大家身體健康
It was a great cooking and learning for me, but one thing bothered me is the towel used to wipe the plate before serving the vegetable and chicken stir fry was also used to wipe the cutting board used to cut the raw chicken...
Love this content with nutrition explanation.
Lolol, Lau Sifu probably could have put out 42 dishes in an hour if he wanted, especially with a restaurant style set up.
I love the focus on healthy dishes and diets.
My Gung Gung last name was also Lau. So watching this makes me feel like watching my Gung Gung cook when I was little.
Well done Daddy Lau and I will try this healthy receipe for our CNY
I know you stick to cooking but I love your culture. ❤ Can you share your family skin regimen? You all skin is so tight and hydrated. 😊
Amazing 🤩 thanks for sharing Chef Lau 🫡
His knife work is SO enviable, lol...I aspire...
I love you guys! My aunt has a very similar stance. "Do the best you, but it's ok to have a few hills you're willing to die on"
Love this video! Daddy I will cook today your recipe wish me luck 🍀 ❤
You got this! 💪
Wow, thanks for showing us the whole process. Time to show us the clean up part now😂
Oooo I should’ve left the cameras rolling hahah
Should we be washing the cutting board after we’ve cut chicken?
If everything going on the cutting board is getting cooked after being chopped on it, then the heat is going to get rid of any concerns about things like salmonella. If you're concerned, you can always have a separate veggie and meat cutting board ready to go.
I had the same thought too! I always thought you were supposed to have separate cutting boards for meat and everything else.
You should wash up after chopping meat.
While everything is getting cooked, it would still be best practice to wash up after chopping the meat because it is so easy to contaminate surfaces and objects in the kitchen when working with dirty hands.
If you don't want to wash everything twice, do the meat at the end.
I enjoyed this video. Congratulations on the awards. Where did Uncle Lau get the cooking spatula with the silicon/rubber tip?
It appears that the carrot at 4:44 plus the celery later on, had already been peeled and washed. The chicken looks already cleaned [washed] because at 5:55 it was bloody on the plate. At 12:15, I heard the salt would also get rid of any bugs hiding inside the broccoli. Therefore preparation such as having water already boiled ahead cuts your time. Papa Lau has his time management for this video under control, no sweat.
I also noticed some minimal prep done (like having the kitchen ready to go). But, like you said, this in no way invalidates his skillful time management of the process. And it’s a great lesson to all of us to keep our kitchens ready to go.
Mom had me cleaning up while she was cooking. Made it quick and easy to “reset” the kitchen after a meal.
I saw your parents at Costco and I was too starstruck and shy to say hi 😭 just a warm hello from a local fan 👋 thank you for sharing wonderful content as always
Who got daddy Lau a new kettle for Christmas? Lol the Fellow kettle with the gooseneck was slowing him down
He casually chops a celery in 30 seconds, that's amazing knife skills.
I recommend trying black rice too. If you mix black and white rice, the white rice will get purple coloring, which is anthocyanin, the same thing that gives things like blueberry and raspberry their color. It's quite healthy!
By the way, what Uncle Lau does in 50 min, I'll probably need 2 to 3 hours to do the same. I'm so much slower than him and can't multitask... 😭😭😭😭
Your dad is so wholesome - brown rice contains arsenic though and seniors will find it easier to digest white rice
The risk-benefit analysis hasn’t been rigorously done yet. Heck, the amount of arsenic in brown rice depends on where it comes from. And white rice has arsenic too. As do many plants. This is not a reason to stop eating fruits and vegetables. Avoiding arsenic completely is impossible as it is in the air we breathe.
But let’s do a rough back-of-the-napkin calculation. (TLDR: over half a pound of the cooked brown-white rice mixture)
Brown rice has an average of about 150 parts per billion, it’s about 1.5 times the amount in white rice. Yet preliminary studies (on white Europeans only) shows brown rice reducing the chances of developing diabetes by 16%.
pmc.ncbi.nlm.nih.gov/articles/PMC10375490/
But what is a safe level of arsenic?
According to www.efsa.europa.eu/en/plain-language-summary/update-risk-assessment-inorganic-arsenic-food
“In 2009, EFSA’s Panel on Contaminants in the Food Chain (CONTAM) adopted a scientific opinion on the presence of arsenic in food and concluded that the minimum amount of inorganic arsenic that produces a clear, low-level health risk for these effects lies between 0.3 and 8 µg/kg of body weight (bw) per day.”
So, let’s be conservative and consider a light weight adult who is 50 kg and calculate 0.3 µg/kg/day. That’s 15 µg/day which is 0.015 mg/day. Now, let’s take the average amount of arsenic in brown rice of about 150 parts per billion. Converting to parts per million, that’s 0.150 parts per million which is the same as 0.150 mg per kg of rice.
So if your sole arsenic intake that day is from brown rice and you weigh 50 kg and you want to stay below the lowest end of the safe daily intake amount, your daily limit is 100 grams of brown rice.
BUT, I didn’t see any notation on whether this was 100 grams of cooked rice or raw rice. I assume raw (because calculating for cooked would require standardizing the cooking method which is just adding more variables). So, this means that your daily limit is probably about 150 grams of cooked brown rice. Since Uncle Lau was making a half-and-half brown and white white mix and brown is about 1.5 times the arsenic of white, that means your limit is 120 grams of uncooked rice combo which is about 240 grams (which is over half a pound) of the cooked rice combo.
I wonder if the water used for slurry isn’t the same used for rincing his hands??? 😮 besides that i did enjoy this format of video and tips! ❤
Love all your videos.
Are they dry roasted or oil fried before adding to the chicken?
No sweat, and Mr Lau remains cool and humble
Your dad is a god damn national treasure!!!
dr.lo was a great addition
Brilliant! Thank you
This was a very informative video.
Is it safe to blanch the chicken and the vegetable in the same water? Happy New Year!!
Daddy Lau to Randy: “stop asking questions. Just watch.” 😅
Would really like to see a video on coconut shrimp.
AMAZING! Thank You!
Mr. Lau is amazing👍😋👏🏻👏🏻👏🏻👏🏻
Bravo chef un diner complet vite fait sain gouteux félicitation merci
Is there a good substitute for cornstarch for someone who's allergic to corn?
Potato starch
He is a superb cook
I wish Daddy Lau would wash he hands after handling raw chicken. Just rising is not good enough. And that towel is full of salmonella bacteria. Food safety is so important. Your viewers may not do a good job in food safety as they can see he just wipe his raw meat cutting board with a towel and then grab the cornstarch box, etc. Someone will get food poisoning very easier if they do not pay attention. And, for the final dish, he wiped the plate dry with the same towel. My kids are learning to cook and they are questioning why he is not following the rules they learned at school. Dr Susan used our Canadian food guide. I love that guide, it is so visual to follow
Agree, one should never use the same cutting boards for cutting meat especially raw chicken and vegetable. Wiping with dish cloth only transfer the bacteria from the meat juices. Mr Lau & son should invest in colour coded chopping boards to differentiate & separate meat, fish & veg.
all the ingredients here are cooked hot so im less concerned for the food prepping part, but agreed on the towel, definitely be mindful of separating dirty and clean towels
Agreed. After handling raw meat, he should not be touching anything without properly washing his hands, knife and board.
I’m pretty sure this is very typical in most Chinese restaurants. If you think your restaurant is any different than this dream on. 😅
I cooked professionally for 20 years and it’s done exactly like Daddy does it. Only amateurs worry about raw chicken 😅.
TLDR: Frozen can be a good alternative to fresh produce, especially if you have trouble cooking consistently like me.
On the comment of buying fresh from the doctor: Buying fresh is really good for the nutrients food provides, but the conversation is complex as well due to the supply and food production chain. A lot of grocery store produce has already been in shipping/storage for weeks and is genetically designed to last longer at the loss of nutrients (take the tomato for example). The further out something has been grown, the earlier it has been picked in the ripening process, the less of its full nutritional potential is there. As an alternative, especially as someone who accidentally lets my fridge produce go old, frozen foods can be really good. Sometimes they're easily available or already cut into smaller pieces. Ethan Cheblowski has a couple videos on cooking using frozen meats or vegetables. Also my household grew up portion freezing meat from Costco anyways to help save money/grocery runs.
预祝新年快乐
wow...blanching chicken....did not know this way
Love so cute ❤😊 father and son.
Re brown rice. It does take a long time to cook, and I’m glad dad cooked it first before adding white. I like it for chilli’s but it’s not appealing for delicate flavours. But… I did suffer ibs and had colon removed 13yrs ago, so perhaps my eating habits have been appalling. ;)
Your dad needs a proper chinese kitchen stoves 😊😊
After 1st 15mins, is brown rice already cooked? Thks
No, you still have to continue cooking it, we just paused to add white rice.
Just one thing. Blanching leaves all the water-soluble vitamins in the water.
Daddy Lau would complete the challenge even faster if he wasn’t giving out instructions at the same time!
I uses Rice Bran Oil is it healthy
Thank you so much..⚘️⚘️👍😋😋😋
Love❤❤❤❤
A wonderful video. I love Chinese food, but can no longer have it. I have learned I cannot have grains, potatoes, starch or sugar or soy. (I stop breathing if I consume soy. I am fond of breathing.) I did find a no-soy tamari. I have found a lentil rice substitute. But all the slurries and the commercial sauces have things I cannot have, like gums. I have found a recipe to make my own oyster sauce, but have not had a chance to get the ingredients. It's very sad, really.
YUM YUM