Hi, I’m back with the usual quick translations for those who don’t really understand Cantonese or read Chinese subs. Today, Remus is cooking “Braised lamb in claypot”, a popular winter dish in Hong Kong. Ingredients --> ⭐ Lamb (brisket) meat, water chestnut, mushrooms, sugar cane, bamboo shoot, beancurd skin, Tong Ho vegetable, scallions, Shaoxing/Huadiao wine, ginger and cane rock sugar. The sauce ingredients will be mentioned later below. Remus did not buy the lamb, it was given by someone. The lamb is put inside a pot of cold water (only heat it up now), add Shaoxing/Huadiao wine and ginger. This is to lessen the gamey smell of the lamb. Then he put the bamboo shoot into water and boiled it for sometime while preparing other ingredients. Remus said he wasn’t a big fan of lamb at first but as he grew older, he found out that eating lamb is quite beneficial because it can give warmness to the body, great for both men’s and women’s health (promoting circulation), and he highlighted that it’s great for men’s “stamina”. He said he hates peeling the skin of water chestnuts, and then cut the sugar canes (having a hard time cutting it, like chopping wood, haha). Why sugar cane is added? It’s because sugar cane (cooling) can reduce the heat of the lamb. He mixed a bowl of sauce (according to the sequence they appear in the video) --> ⭐Fermented beancurd (fu yue), fermented red beancurd (lam yue) plus the sauce, bean paste sauce, Chu Hou paste and sesame paste. Not too much for each of these sauces since they are all strong in taste. He sliced the mushrooms and beancurd skin (fu chuk) that is the softer type. Water chestnuts are cut into half and bamboo shoots are sliced. Add oil into wok and put in ginger first. Then add in the lamb pieces, next a little Huadiao wine and a partial of that mixed bowl of sauce (it may be too salty if add all of it but depends on your liking and can be added later on if not enough). Stir fry it till nice aroma comes out, then add hot water. He puts a cane rock sugar and light soy sauce. After his taste test, he thinks that it’s okay to add in all the mixed sauce, or try until satisfied. Then add the mushrooms, sugar cane and water chestnuts. Add hot water until it covers the lamb. Close the wok with a lid and braise it for 1 hour 20mins. He finds the taste is not enough after about almost an hour, so he added more sauces into it... like the remaining fermented red beancurd paste (he ran out of it so he added only the sauce), 2 more cubes of fermented beancurd, sesame paste and a bit of Chu Hou paste. He adds a bit of dark soy sauce to give the dish a better color. After he’s happy with the taste, he adds the beancurd skins and bamboo shoots. Put back the lid again for another 30mins. Finally he add some salt to taste. At the end, he makes a sauce for dipping the meat -->⭐Fermented beancurd, brown sugar and hot water. Mix it up and add a bit of sesame oil. He serves it in a claypot and garnished it with scallions (cut long). The other green vegetable, Tong Ho, mentioned at the beginning is eaten at the table when you are boiling the claypot like a steamboat, so just dip the vegetable into the soup/stew. If you find this translation useful or want me to continue in future, please give a like to this comment. This looks so good but I am not sure if I can cook this since it’s quite heaty for my family here in Malaysia, though I love lamb. Nevertheless, I like learning about Hong Kong cuisine, thank you Remus! - Love, ❤Aarin from Malaysia
Hi Remus!!! You are too goofy! What a work out!! Building those lovely muscles! 😉😉You had to chop “firewood” hahahaha! Looks delicious and warm!! Hope you enjoyed it! Thank you for another great recipe!! 😘😘
Simply and surely wonderful... Wonderful Remus Kitchen! Very good and heartwarming dish for cold weather for family in Home Sweet Home! Like and Love... Shared of course with friends and families .... Heaps of thanks... Happy year-end festive season... ! Cheerio.... Pang together with two cats who are listening to your cooking lessons too... and families (think I will add 豆卜。。。as I love it... ）
Hello 傑少大家都十常滿意，多謝 你的精心製作 ；十分欣賞 你 做每件事 的努力！
傑少你何止大睇簡值非常好睇，你能歌善舞又靚仔，舞台上非常有魅力，現在更煮得一手好餸，我非常喜歡睇你節目又可學到廚藝，十分欣賞你，你要繼續努力💪👍💖😊
係大體 唔係大睇😂
又學到了！多謝😅
@@RemusKitchenqq0pk9fiiu8vuip067
色香味全的羊腩煲！。聲色藝全的傑少無🉐️輸，sure. Win 鐵粉的稱讚💯
我是新加坡的苏阿姨，我很喜欢你的烹饪视频。
既风趣又有水准......
👍👍👍😋😋😋
❤️傑少好用心喔～獨自上街拍得好好！👍👍👍喜歡你的幽默🤩傑少煮意真是超好看！謝謝偶像的分享！👍👍👍
😘🙏🏻
Hi, I’m back with the usual quick translations for those who don’t really understand Cantonese or read Chinese subs. Today, Remus is cooking “Braised lamb in claypot”, a popular winter dish in Hong Kong. Ingredients --> ⭐ Lamb (brisket) meat, water chestnut, mushrooms, sugar cane, bamboo shoot, beancurd skin, Tong Ho vegetable, scallions, Shaoxing/Huadiao wine, ginger and cane rock sugar. The sauce ingredients will be mentioned later below. Remus did not buy the lamb, it was given by someone.
The lamb is put inside a pot of cold water (only heat it up now), add Shaoxing/Huadiao wine and ginger. This is to lessen the gamey smell of the lamb. Then he put the bamboo shoot into water and boiled it for sometime while preparing other ingredients.
Remus said he wasn’t a big fan of lamb at first but as he grew older, he found out that eating lamb is quite beneficial because it can give warmness to the body, great for both men’s and women’s health (promoting circulation), and he highlighted that it’s great for men’s “stamina”. He said he hates peeling the skin of water chestnuts, and then cut the sugar canes (having a hard time cutting it, like chopping wood, haha). Why sugar cane is added? It’s because sugar cane (cooling) can reduce the heat of the lamb.
He mixed a bowl of sauce (according to the sequence they appear in the video) --> ⭐Fermented beancurd (fu yue), fermented red beancurd (lam yue) plus the sauce, bean paste sauce, Chu Hou paste and sesame paste. Not too much for each of these sauces since they are all strong in taste.
He sliced the mushrooms and beancurd skin (fu chuk) that is the softer type. Water chestnuts are cut into half and bamboo shoots are sliced. Add oil into wok and put in ginger first. Then add in the lamb pieces, next a little Huadiao wine and a partial of that mixed bowl of sauce (it may be too salty if add all of it but depends on your liking and can be added later on if not enough). Stir fry it till nice aroma comes out, then add hot water. He puts a cane rock sugar and light soy sauce. After his taste test, he thinks that it’s okay to add in all the mixed sauce, or try until satisfied. Then add the mushrooms, sugar cane and water chestnuts. Add hot water until it covers the lamb. Close the wok with a lid and braise it for 1 hour 20mins.
He finds the taste is not enough after about almost an hour, so he added more sauces into it... like the remaining fermented red beancurd paste (he ran out of it so he added only the sauce), 2 more cubes of fermented beancurd, sesame paste and a bit of Chu Hou paste. He adds a bit of dark soy sauce to give the dish a better color. After he’s happy with the taste, he adds the beancurd skins and bamboo shoots. Put back the lid again for another 30mins. Finally he add some salt to taste.
At the end, he makes a sauce for dipping the meat -->⭐Fermented beancurd, brown sugar and hot water. Mix it up and add a bit of sesame oil. He serves it in a claypot and garnished it with scallions (cut long). The other green vegetable, Tong Ho, mentioned at the beginning is eaten at the table when you are boiling the claypot like a steamboat, so just dip the vegetable into the soup/stew.
If you find this translation useful or want me to continue in future, please give a like to this comment.
This looks so good but I am not sure if I can cook this since it’s quite heaty for my family here in Malaysia, though I love lamb. Nevertheless, I like learning about Hong Kong cuisine, thank you Remus! - Love, ❤Aarin from Malaysia
😘
"moh tak ting" your translation. Superb "bagus" [good in Malay lingo]😀
Good translation
Thanks for your translation!!
Very detail and fanstatic translation..two thumbs up and keep it up.
好煮意！👍😋👏👏👏好叻仔, 看你煮餸好開心, 你又煮得好有自信。你完完全全是一位美食帥氣教師。非常欣賞你。
街市從業員就好啦可以喺傑少煮意出鏡😂個混醬好惹味，羊腩都喺賣飛佛🤤，明明食飽宜家又覺得肚餓🤭 靚仔廚神煮嘅真喺無得輸👏💪💋
😘🙏🏻
一一一rr
Hi jie today cook New Year can cook for friend eat good, can put sugarcane so nice, see you next video goodbye best jie
Thank you😘
睇你嘅片真係好有樂趣😂一路睇會一路笑，好喜歡你嘅片，最重要係又學到嘢又好味😋
羊腩煲是一個功夫多的菜式；材料又豐富；勁；多謝你的煮意及分享！正喔，我也喜愛吃。🙌👍👍🎉👏👏
😘🙏🏻
睇你煮餸真的好鬼享受，我最欣賞你好enjoy煮餸過程，羊腩煲，外面吾係間間做得好，但你做呢個，正加正。多謝。支持你。
多謝支持😘
睇傑少非常療癒！開心又學到野！娛樂性豐富！拍劇要有你就好睇好多啦！🌹💕🌹💕🌹💕💕💕
😘🙏🏻
嘩今天的羊腩煲正呀😋😋😋😋😋😋😋，還有今天的上衣顏色好靚；穿起耒人都精神D👏👏👏👍👍👍🥰
😘🙏🏻
試整成功，屋企人好鍾意食，大滿足😋，多謝傑少😘😘😘
太好了👍🏻
香江今时今日的服务态度 很认真 很贴心。片的一开头的那几分钟 wet market 的阿姐们就帮你这个节目增取了很多分。like 很喜欢
😘🙏🏻
😘
我平時淨係識得食，依家先至知原來羊腩煲入面有噤多食材，重有炮製個汁要用好多醬料！傑少將羊腩煮完放上 clay煲再加蔥真係靚晒 😍👍
😘🙏🏻
永遠的男神~昨天夢到在路上遇到了男神還有夢到要到簽名很開心😆
😘🙏🏻
@@RemusKitchen ♥️♥️加油（夢中的簽名）🤭
過年節日時食傑傑炮製嘅羊腩煲 惹味暖笠笠呀 🥰🥰🥳🥳 謝謝分享！！
😘
正正啱曬今年新年在家吃飯，開心又溫暖❤️多謝傑少分享😘
Thx U for share😘每年冬天屋企必整羊腩煲！食完真係暖笠笠🥰
😘
很喜歡見你去街市買餸，小販哥哥姐姐同你好親民，好開心！
😘🙏🏻
學煮嘢兼有笑料！正！🤣😂👍
哈哈...睇你煮羊腩煲都覺得䁔笠笠啦，睇埋你砍柴又大笑咗啦，好快踏入虎年，祝大家喜氣洋洋、身壯力健、笑口常開、思想正面，讓這個地球更美好 😄😄😘😘❤️❤️
😘🙏🏻
我是傑少，好久以前，就是你的鐵粉，台灣人，羊肉煲，真的很好吃的樣子，我最愛香港，跟香港料理@最愛阿傑了！
'
@@雅馨黃 0
.
🎉🎉🎉好棒的暖笠笠傑少羊腩煲～肉質鮮美🐑色澤誘人🍯材料十足👍鮮香入味😋別具風味👏超適合過大年全家享用🎊味美心暖補身體！多謝傑少分享！🤝🎉祝傑少新年快樂🤩喜氣洋洋！🥳🥳🥳
😘🙏🏻
傑少越煮越好味，加油希望你越來越多人看
久違了傑少煮意，羊腩煲我的至愛！
久違了？我每星期都有發片喎！定係你好耐冇睇我channel呀😂
今日我才知道原来杰少的劈材功那么劲💪👍这道羊腩煲非常嘢味，你煮的时候我口水禁不住直流，过年的时候我会同家人分享这个暖洋洋的羊腩煲，十分窝心，多谢杰少今日的推荐。🙏😘
不用客氣😘
多謝
@@RemusKitchen '^/
甘蔗可以先剖半再切段就不會那麼辛苦啦😂
那帶皮羊肉彈性吃起來一定很過癮!
多謝Remus分享💞💞💞哇，我都感受到你份暖意，💖💢好正喎，期待下一集，👍🤣👍🤣
😘🙏🏻
😘
Looks sooo delicious..but lots of work to do though..THANK YOU FOR SHARING REMUS.
😘🙏🏻
Hi Remus!!! You are too goofy! What a work out!! Building those lovely muscles! 😉😉You had to chop “firewood” hahahaha! Looks delicious and warm!! Hope you enjoyed it! Thank you for another great recipe!! 😘😘
睇見都好味！一於照住來學,謝謝您！
正正正😋😋😋羊腩煲，食完成身暖笠笠👍🏻👍🏻👍🏻啱晒新年食🥳🥳🥳多謝傑少分享美味菜式❤️❤️❤️
😘🙏🏻
好佩服你，無論唱歌同烹餁都咁叻👍👍👍👍👍👍👍
😘🙏🏻
😘
我會加白蘿蔔唐芹炆；支竹最後先落；因為好易炆爛；腐乳醬一定要加檸檬葉
😘
媽媽都訂了新鮮羊肉在團年飯做，你做的真的無得輸，會轉發給媽媽參考，謝謝分享。
祝願你新一年做什麼都順順利利，身體健康，訂閱人數幾何級上🥳🥳🥳
😘🙏🏻
古法雙冬羊腩煲，正到痺！👍👍👍
一直覺得羊腩煲係好難整，經你示範後讓我地可以自己試一下，謝謝阿傑推介🤩🤩😍😍🙏🏻🙏🏻
唔使客氣😘
😘
天氣咁涷，睇你邊煮邊聽你細心講解真係正😍好鐘意你教煮餸嘅過程，
好生動活潑又易懂，唔會話好難明😊
睇完都會試煮下😋
㊗️您虎年快樂，
支持你拍多d好片開心share🥳
😘🙏🏻
多謝傑少的分享！睇住你煮羊腩煲一邊睇一邊流口水添！😋😋明天就煮😄
😘👍🏻
傑仔真係做得很好
好多謝你的分享，我家仔仔好鍾意睇你！姐姐亦有跟住你煮，好開心🥳
😘🙏🏻
哈哈，估唔到你對煮食咁有興趣！又煑得幾有水準！👍👍👍👏👏👏👏
😘🙏🏻
傑少你個羊腩煲肯定正爆啦 加埋新鮮冬筍 不得了😋😋😋
😘🙏🏻
想羊腩更加香就要先爆薑 乾蔥 再慢火把醬料炒香，然後先至落羊腩炒，最後鑊邊贊酒加水
想羊腩更加香要羊肉加恙、葱、料酒、白醋适量，过冷水，然后白锅炒香再文。
謝謝分享🎉🎉🎉
正呀👍🏻冬天最鍾意滾住羊腩煲食飯
😘
終於等到你整傑少版羊腩煲 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
😘🙏🏻
Awesome👍👍 video. Looks so tempting 😋😋😋😋. So entertaining especially the cutting sugar canes 😅😅
😘🙏🏻
like 多拉A傑 ，支持💖Remus 羊腩煲
😘🙏🏻
傑少, 睇你煮嘢好開心.
😘
多謝傑少，新年整比亞媽食先，祝你身體健康❤️❤️❤️
😘👍🏻
腐乳醬加啲檸檬葉就真係不得了🤤
我就係買漏咗😅
煮嘢好認真！謝謝你！
傑少， 羊腩煲無得輸👍😋
😘
𠎀仔煮東西我很喜歡看，👍👍🥳🥳
我都非常之滿意，傑少叻叻👍
😘🙏🏻
哇傑少煮到洋肉好好味啊!流晒口水啦!
超級好味😋 新年試吓整啦 包你屋企人食得開心又窩心
第一次看到這頻道，原來男生煮起飯來，也是嚇嚇叫，超棒的。我是台灣歌迷❤
正 多謝傑少👍🏻👍🏻✌🏻🌿
正正 傑少真係識煮野食 加油 希望你愈來愈多人睇☺️
多謝你呀😘
Simply and surely wonderful... Wonderful Remus Kitchen! Very good and heartwarming dish for cold weather for family in Home Sweet Home! Like and Love... Shared of course with friends and families .... Heaps of thanks... Happy year-end festive season... ! Cheerio.... Pang together with two cats who are listening to your cooking lessons too... and families (think I will add 豆卜。。。as I love it... ）
Yay!!! Love it dahleng. Thanks ahhh
哇，傑少這煲洋肉一定好好味同好補身真的想食你煮详腩。哈哈哈
😘
😘
簡直一流好味的。讚。正。
😘🙏🏻
怎麼感覺上面的青蒜最美味，每次都吃光😄
😘
✌🏻💪🏻👏🏻👍🏻🧧正 多謝傑少
好吸引啊! 我很喜歡羊腩煲的, 你的羊腩很高質, 肯定無得輸了。但我會放一片陳皮，味道會更香的。＋1 Like
😘🙏🏻
你可以去長沙灣周記醬料,係一間老店,佢d醬真係好正,最出名係麵豉醬,香到痺,不過皮蛋、酸薑唔🉐️,唔駛試
未知可不可以用冬瓜代替冬笋? 等羊腩煲，終於上片啦。。多謝分享
梗係唔可以啦蠢人
好勁，仲可以一腳踢
Super👍
筍用油炸乾。再加進羊腩同炆 D筍會吸羊腩汁超正。酒樓通常做法
好正啊，羊腩煲😍
😘🙏🏻
雖然不吃羊肉，但仍然想看看你怎樣煮法
多謝你傑少！又係一道最愛嘅餸😘😘Stay safe 💪
😘
好味，正！
😘🙏🏻
i don't eat sheep, but looks cozy to eat these days ^^
😅
傑少D手藝無得頂👍👍👍👍👍
哈哈，好鍾意你抄餸時，个 鑊鏟仔，点解今短呀，我非常
看到流口水😋😋
傑少...暖笠笠的美食...正！！
😘🙏🏻
😘
傑少：揸埋你兩粒令郎得唔得呀🥰😘
傑仔：今年無得出去食晚飯，自己煮羊腩煲超正啦。😋
過夜仲好食呀😋
哈哈哈， 好满意，yummy
如果可以食到 你煮既餸 真係好幸福😘😘😘
😘
🙋♂️
很想感受你試食那一刻呀
傑少 睇你煮嘢好開心 你哈哈大笑 同你 教主 哈哈大笑 同你唱歌同 跳舞 教主一樣咁好睇 好似你咁樣笑係係哈哈大笑
嘩！1個人做哂！好叻呀👍👍👍🎊🎉🎈🍾️
由你選料到煮都好勁👍🏻
😃感謝傑少分享料理👍
唔好客氣😘
嘩 你啲羊肉好靚仔、好正呀喂😍🤤
請問羊腩在那裏買的
好複雜👍👍🤭
多謝分享😌我支持你☺️
大好き💕
よかった👏🏻👏🏻ありがとうございます😘
@@RemusKitchen 多謝你的回信☺️
ありがとうございます😆❤️
hi, would you like some lamb stew with your ginger?
壯羊“🤣
嘩嘩嘩…………不得了😍😍😍掂到呢🤤🤤
😘🙏🏻
@@RemusKitchen 😘
好L正😂好L好笑😂😂有料到👍🏻👍🏻👍🏻
I would like to taste it...must be yummy 😋😍
見到都流口水
😘