This is most Cantonese families. Esposa the ones that don't gamble their salary away. Chinese people during the 1980s to late 1990s were the time to make alot of money. Most of the time it was all cash pay too. Some places got $1000 tips a day minimum. This guy got such a good attitude he probably well respected in the kitchen. Not like kitchens we have in today generation. You'll never see these type of food in regular cities. And these type of food charge way too little for the amount for work they put in and how much focus needs
I love your channel! I like how your dad explains and educated as well throughout the process and… so nice to hear a cantonese soeaker along with english. From all us second generationers, this is the perfect channel. Your dad’s cantonese helps me to brush up on my canto skills and for my kids, they can learn the intonations. Whst a great team, so cute to see the 2 generations together making history!
I've been binging this channel for a week now and I just want to say, thank you for spreading Canto culture. I'm an adult now but I never learned canto as I am mixed (dad from hk, mom from Philippines) and I want to preserve my cultures through food while learning the language along the way. Definitely gonna use these recipes and pass them on when I grow old as well. If you ever make a cookbook, I will be in line! Also, I love your dad, he's amazing!
Daddy Lau just reminds me so much of my late grandfather everytime I hear him speak. My grandfather (we Cantonese call ye ye 😉)fled from the war from Guangdong to Malaysia as a kid. He died years ago right at the age of 100.
My Ye Ye and Nai Nai fled inland from Hong Kong as kids at the start of the invasion before finally leaving for the US in the late 40s. They both passed around 5 years ago, and yeah, these videos are bringing me back to my childhood days in their kitchen.
Im cantonese and can confirm your dad cooks authentic classic canton food ❤. I know most of this stuff but still love watching him cook. Keep the traditions alive! 👏👏
Here's another tip: Don't throw away the water you used to wash the rice. Give it to your plants! Especially orchids love rice water. As always, try out first if your particular plant likes it or not.
Just to add, for flower soil feel free! But for growing edible vegetables I may refrain from using this water due to arsenic. But I know its likely trace levels - just levels I'd personally like to avoid. Since it sounds like you've watered your plants with this solution before I'm curious does it encourage any unwanted growth on the surface of the soil? (Like certain fungus?)
@kakkunkk in my experience, I only had problems if I kept the soil too wet from overwatering. The carbs allow bacteria and fungus to grow faster if the soil is wet. Any pests inside will also like the carbs obv. So, for flower soil, I let the soil dry out until I stick my finger in, and it feels dry/slightly moist. Then add rice water whenever I have it available. I live in a cold rainy climate, so I give my orchids little bits of (rice) water on the side of the soil more often instead of dunking the pot for 15 min.
you and your father are a great team. Particularly like his clear and concise directions and your well spoken translation. Bonus ! Watching your family enjoying his cooking.
Your channel has become my favorite when I turn youtube on! I'm fond of cooking Chinese food and your dad is surely a good chef who knows how to teach the techniques and knowledge! Love Daddy Lau explained how to adjust the thickness and not stir the congee.
Man I miss congee. We call it Chao Ca (Fish congee) but I love the one with thousand year egg, ground pork and blood cubes. ❤ The instant feeling of being a kid at 13 on a cold rainy day when my dad and I would go fishing is the feeling I saw after Lau's son ate the first bite.
Pretty much all my dad's siblings and him have taken to listening to your videos, if not for a particular dish then to hear the sounds of Cantonese in a busy kitchen. My dad says it reminds him of standing next to my late NaiNai while she cooked. Very comforting for us in the diaspora who have lost that direct connection to our family roots. Xiexie!
I just followed your recipe and made it right now. And it is the best dang congee I have ever eaten. The little tips make it just perfect. Thank you for sharing!!
Hi Randy, I love Sashimi congee... esp using Sang Yue ( Common Snakehead @ Channa Striata) Wan Yue ( Grass Carp) and Grouper... I usually slice them. Thinly and add it on the Chook before eating... the heat of the congee cooks the fish almost immediately... We do it this way in Asia so as not to over cook the fish.
I made this in advance and ate it for breakfast everyday for a week. It was delicious! I used black pepper as I didnt have white pepper and also used Barramundi as it's quite a steaky fish, but not too fishy. The recommended dash of fish sauce at the end really helps too 👌 Great dish, thanks Uncle!
I love Grandpa Lau ❤❤ my husband is Malaysian and he loved this Congee I made him he loved it so much that I made him a chicken version too!! both a Hit. THANK YOU for GREAT content and Grandpa Lau is so wise ❤
Great learning opportunity both linguistically ( Listening comprehension in Cantonese- Chinese from the Dad with English explanation from the son) and cooking wise. Thank you!
Last year i watched the lesson on congee and i made with fish. I placed a whole tilapia filet and frozen peas for final eight minutes. Daddy Lau did a much better job here breaking down the recipe minute by minute. I seriously would have thought to put aromatic herbs in for final minutes as well. Thank you for sharing and showing us how.
The video says 1/2lb rice but blog indicates 1lb of rice, please clarify. Also I've tried the other congee recipes from your channel, turned out great and I would definitely try this one as well! Tiny feedback, it would be helpful comparing or trying similar recipes if they come in the same measurement unit. There are 3 congee recipes on your blog for example, one measures rice in cup, one measures rice in oz and this one is in lb. As always, appreciate all the hard work, keep it up!
I was always taught to measure out the volume (cups) of rice and do 8 times that for water. So if you’re using 1 cup of rice, do about 8 cups water. That’s for a thicker, Cantonese style congee. If you want something thinner, 10-12 times water. So I’d recommend you start with 1 cup rice to 8 cups water and see if you like it. Adjust to your taste and note how much more water you add.
We usually marinate the rice with a mashed century egg b4 cooking the congee. I also like to slice the fish thinly and put in the empty bowl and ladling the boiling congee on top
I'm similar except that I just tend to add in a broken up 100yo egg into the congee while it is boiling and then blend it a bit later so that the taste is spread out throughout the congee. I should note though to add in the 100yo egg at probably the 20m mark (and while the water is definitely roiling) as sometimes the larger chucks of the pre blended egg can stick to the bottom if I did not mash it up into small enough pieces.
Traditional cooking porridge is too slow and you have to keep stiring for at least 2 hours which is tiring. New fast method produce the same result. Steam rice in electric steamer. Pour water in stainless steel bowl (full) with desired rice, steam for 50 minutes. Rice already soft. Put in blender manual blender once or twice. Coarse rice porridge put in pot to cook just a while around 10 to 15 minutes. Put enough water to your liking. Put in marinate chicken meat, I use thigh or drumstick meat (seasoning : Oyster sauce, thin ginger slices, light soy sauce, little sesame oil, fried garlic oil, shaoxing cooking wine) Taste & add some chicken powder. Another 10 to 15 minutes serve with chopped green onion, fried garlic (optional) and dash of white pepper powder.
Thank you so much Sir. I appreciate all you share with us. I love watching your wonderful channel. I really love watching your hands and how you do things. I try very hard to copy you. You make it look so easy. Have a nice day.
Any type of white rice, except for basmati, can be used for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices. My personal preference is short grain white rice though as the higher starch content makes it a more thicker soup (in my opinion).
Ok, you've got yourself new subscriber here ❣️ Easy to make, common ingredients, cheap, adjust however you like with whatever available in the pantry My kids gonna have new menu from now on 🎉
I love your congee recipies. I find it is an almost universal food that can complement a large variety of proteins and vegetables. I tend to use a stick blender (eg Bamix) instead of the whisk as I like mine more smooth and sometimes I want to try something different like using salmon but breaking it up with the blender so that I have the salmon taste and oils more consistently throughout the congee. Another great video!
You can achieve this without blending it, you can just leave the salmon in and move around with chopsticks, salmon especially farmed salmon breaks up super easy, in fact if you try to slice as thin as he does with sole, you'll achieve the effect desired whether you try or not
Another tip to make your congee smooth and quick, soak your washed rice in water and put in freezer overnight then cook as usual, the rice will break down much faster. Have been using this trick to prepare congee for babies.
Another way to make porridge super silky soft smooth. Base porridge (Rice steam in electric steamer with lots of water (2 hours). After that, pour into pot and add enough water one's like. Put whatever ingredients sesoning necessarily, Boil another half hour and stir in high to low fire. No need to stir so much, reduced gas usage & many more. Porridge can be use different teo chew style, chicken, pork & innards
I have always taken out 1/2 portion out after the rice is cooked. Then blend it with a bit of water with an electric blender to pulp texture. Then add it back to the other half of the congee. Use water to adjust the consistency.
Grew up with this being what to do with leftover rice - it was a surprise the first time I found it on a restaurant menu. 😄 Guess it's probably what they do with leftover, too! 😉
We uses cooked rice / leftover rice and pulse it in a food processor with some water before cooking it out. Extremely quick to "cook" if you got no time. The downside is unlike congee made from uncooked rice, there are little to no grains of rice in the final dish
Rinse rice grains n drain well. Pour into a seal locked bag. Keep in freezer overnight. Next day remove the icy grains n add in the needed water etc.. You get the nice porridge being silky smooth after a short boiling period. This tip came from a Chef.
the congee base cooking time can be cut even further if you use rice that has been washed and then frozen. the ice crystals formed from the freezing of the rice and the residual water help break down the starch in the rice before the rice is added to the hot stock / water. some pre-planning required, though. learnt this trick from 阿基师 - his method is shown in this clip: th-cam.com/video/h3lnGLeWMbo/w-d-xo.html
Join the Canto Cooking Club: bit.ly/40cKnHW
Get the full recipe: madewithlau.com/recipes/sliced-fish-congee
I always want to know how to make fish congee thank you
世伯真是好棒!BB可愛。
@@upthewahs2023❤❤❤
sorry, but years of cooking = master? what about showing who your dad has cooked for or worked at ? not some small as chinese takeaway joint
@@kalnitez bruh
I envy the relationship you have with your father , it’s so precious and rare these days
True that!
This is most Cantonese families. Esposa the ones that don't gamble their salary away. Chinese people during the 1980s to late 1990s were the time to make alot of money. Most of the time it was all cash pay too. Some places got $1000 tips a day minimum. This guy got such a good attitude he probably well respected in the kitchen. Not like kitchens we have in today generation. You'll never see these type of food in regular cities. And these type of food charge way too little for the amount for work they put in and how much focus needs
I love your channel! I like how your dad explains and educated as well throughout the process and… so nice to hear a cantonese soeaker along with english. From all us second generationers, this is the perfect channel. Your dad’s cantonese helps me to brush up on my canto skills and for my kids, they can learn the intonations. Whst a great team, so cute to see the 2 generations together making history!
its literally his dad doing all the work, his son just leeching off him as usual , typical hongkongers are more spoilt than mainlanders
好多謝劉爸爸同Randy無私地分享地道粵式食譜，人在異鄉都十餘年，有時都會想家鄉口味，繼續努力😊
I've been binging this channel for a week now and I just want to say, thank you for spreading Canto culture. I'm an adult now but I never learned canto as I am mixed (dad from hk, mom from Philippines) and I want to preserve my cultures through food while learning the language along the way. Definitely gonna use these recipes and pass them on when I grow old as well. If you ever make a cookbook, I will be in line! Also, I love your dad, he's amazing!
I second the cookbook!
Daddy Lau just reminds me so much of my late grandfather everytime I hear him speak. My grandfather (we Cantonese call ye ye 😉)fled from the war from Guangdong to Malaysia as a kid. He died years ago right at the age of 100.
My Ye Ye and Nai Nai fled inland from Hong Kong as kids at the start of the invasion before finally leaving for the US in the late 40s. They both passed around 5 years ago, and yeah, these videos are bringing me back to my childhood days in their kitchen.
Congratulations to Jen and Ken. Their baby looks adorable ❤
Im cantonese and can confirm your dad cooks authentic classic canton food ❤. I know most of this stuff but still love watching him cook. Keep the traditions alive! 👏👏
Here's another tip:
Don't throw away the water you used to wash the rice. Give it to your plants! Especially orchids love rice water. As always, try out first if your particular plant likes it or not.
Just to add, for flower soil feel free! But for growing edible vegetables I may refrain from using this water due to arsenic. But I know its likely trace levels - just levels I'd personally like to avoid.
Since it sounds like you've watered your plants with this solution before I'm curious does it encourage any unwanted growth on the surface of the soil? (Like certain fungus?)
@kakkunkk in my experience, I only had problems if I kept the soil too wet from overwatering. The carbs allow bacteria and fungus to grow faster if the soil is wet. Any pests inside will also like the carbs obv. So, for flower soil, I let the soil dry out until I stick my finger in, and it feels dry/slightly moist. Then add rice water whenever I have it available.
I live in a cold rainy climate, so I give my orchids little bits of (rice) water on the side of the soil more often instead of dunking the pot for 15 min.
@@nukyoj Good advice. Thanks for your time.
or shower/wash your face with it. rice water is really good for the skin!
@@michyeosseo its just starchy water
you and your father are a great team.
Particularly like his clear and concise directions and your well spoken translation.
Bonus ! Watching your family enjoying his cooking.
Your channel has become my favorite when I turn youtube on! I'm fond of cooking Chinese food and your dad is surely a good chef who knows how to teach the techniques and knowledge!
Love Daddy Lau explained how to adjust the thickness and not stir the congee.
Man I miss congee. We call it Chao Ca (Fish congee) but I love the one with thousand year egg, ground pork and blood cubes. ❤ The instant feeling of being a kid at 13 on a cold rainy day when my dad and I would go fishing is the feeling I saw after Lau's son ate the first bite.
Such a cute relationship between Grandma & baby. 🥰
This is perfect for me as I'm home sick today and I'm looking for something easy on my tummy. Thank you Daddy Lau!
Pretty much all my dad's siblings and him have taken to listening to your videos, if not for a particular dish then to hear the sounds of Cantonese in a busy kitchen. My dad says it reminds him of standing next to my late NaiNai while she cooked. Very comforting for us in the diaspora who have lost that direct connection to our family roots. Xiexie!
I’m having my mom homemade fish congee after my tooth extraction, she makes the best.
I just followed your recipe and made it right now. And it is the best dang congee I have ever eaten. The little tips make it just perfect. Thank you for sharing!!
Wishing Uncle Lau and family good health and prosperity. Thank you so much for your kind teaching ❤
Hi Randy, I love Sashimi congee... esp using Sang Yue ( Common Snakehead @ Channa Striata) Wan Yue ( Grass Carp) and Grouper... I usually slice them. Thinly and add it on the Chook before eating... the heat of the congee cooks the fish almost immediately... We do it this way in Asia so as not to over cook the fish.
I made this in advance and ate it for breakfast everyday for a week. It was delicious!
I used black pepper as I didnt have white pepper and also used Barramundi as it's quite a steaky fish, but not too fishy. The recommended dash of fish sauce at the end really helps too 👌
Great dish, thanks Uncle!
I love Grandpa Lau ❤❤ my husband is Malaysian and he loved this Congee I made him
he loved it so much that I made him a chicken version too!! both a Hit. THANK YOU for GREAT content and Grandpa Lau is so wise ❤
Great learning opportunity both linguistically ( Listening comprehension in Cantonese- Chinese from the Dad with English explanation from the son) and cooking wise. Thank you!
Next, show us how to make Yau tiu (salty doughnut) to go with the congee!
Yes this!
刘大厨为家人开心洗米，快乐烹饪，熬好盛满爱心的鱼片粥，一口喝下去的那种爱心使合家大小都乐融融！
非常感謝您的支持！老劉祝福您闔家平安健康！幸福快樂！
感恩劉大厨的无私分享！
Last year i watched the lesson on congee and i made with fish. I placed a whole tilapia filet and frozen peas for final eight minutes. Daddy Lau did a much better job here breaking down the recipe minute by minute. I seriously would have thought to put aromatic herbs in for final minutes as well. Thank you for sharing and showing us how.
I appreciate that you always make reference notes to credit videos that you borrowed. Respect.
Congee is my go to breakfast every morning. Fast and budget friendly.
The video says 1/2lb rice but blog indicates 1lb of rice, please clarify. Also I've tried the other congee recipes from your channel, turned out great and I would definitely try this one as well! Tiny feedback, it would be helpful comparing or trying similar recipes if they come in the same measurement unit. There are 3 congee recipes on your blog for example, one measures rice in cup, one measures rice in oz and this one is in lb. As always, appreciate all the hard work, keep it up!
I was always taught to measure out the volume (cups) of rice and do 8 times that for water. So if you’re using 1 cup of rice, do about 8 cups water. That’s for a thicker, Cantonese style congee. If you want something thinner, 10-12 times water.
So I’d recommend you start with 1 cup rice to 8 cups water and see if you like it. Adjust to your taste and note how much more water you add.
Tried this recipe today and it was very comforting ❤ I added some minced carrots in my version for more color 🎉 thank you for sharing this recipe!
That knife and slicing. Music to my ears. Means food is cooking in my childhood kitchen
We usually marinate the rice with a mashed century egg b4 cooking the congee. I also like to slice the fish thinly and put in the empty bowl and ladling the boiling congee on top
I'm similar except that I just tend to add in a broken up 100yo egg into the congee while it is boiling and then blend it a bit later so that the taste is spread out throughout the congee. I should note though to add in the 100yo egg at probably the 20m mark (and while the water is definitely roiling) as sometimes the larger chucks of the pre blended egg can stick to the bottom if I did not mash it up into small enough pieces.
Traditional cooking porridge is too slow and you have to keep stiring for at least 2 hours which is tiring. New fast method produce the same result. Steam rice in electric steamer. Pour water in stainless steel bowl (full) with desired rice, steam for 50 minutes. Rice already soft. Put in blender manual blender once or twice. Coarse rice porridge put in pot to cook just a while around 10 to 15 minutes. Put enough water to your liking. Put in marinate chicken meat, I use thigh or drumstick meat (seasoning : Oyster sauce, thin ginger slices, light soy sauce, little sesame oil, fried garlic oil, shaoxing cooking wine) Taste & add some chicken powder. Another 10 to 15 minutes serve with chopped green onion, fried garlic (optional) and dash of white pepper powder.
Thank you so much Sir. I appreciate all you share with us. I love watching your wonderful channel. I really love watching your hands and how you do things. I try very hard to copy you. You make it look so easy. Have a nice day.
謝謝劉伯伯分享粥食譜~同時有秘密工具~~好有效率~~
不要客氣，非常感謝您的支持！老劉㊗️您和家人安康快樂！
Looks wonderful! Do you short grain or long grain rice for congee?
Any type of white rice, except for basmati, can be used for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices.
My personal preference is short grain white rice though as the higher starch content makes it a more thicker soup (in my opinion).
What a great tip to use the whisk! Definitely going to try that technique the next time I make Fish Congee 👏
無意間被YT推送了這節目真的很棒~~
非常感謝您的支持和肯定！老劉祝福您同家人健康快樂！
Love the videos! . Just to check what type of fish you reccomend to cook congee
Fish sauce?? I have never heard of putting that in congee and I loveeee both fish sauce and congee. I must try it next time ❤️ thanks for the tips
I would like to thank your dad for sharing his secrets. Now I can make a perfect congee😊
You are the best teacher love all your recipes , thank you for sharing
One of my favourites! Thanks for sharing, really appreciate your dad sharing his recipes ❤ taste so good 😊
Mmm yum! I like the secret weapon. If I want to make multigrain congee, would I have to pre-soak the rice for a few hours or overnight??
Ok, you've got yourself new subscriber here ❣️
Easy to make, common ingredients, cheap, adjust however you like with whatever available in the pantry
My kids gonna have new menu from now on 🎉
I love Daddy Lau’s Cantonese. Yum Seng🎉 Yay
Love you !! Mr Lau 身體健康 from Vancouver Canada
非常感謝您的支持和祝福！老劉㊗️您和家人健康快樂！
I love your congee recipies. I find it is an almost universal food that can complement a large variety of proteins and vegetables. I tend to use a stick blender (eg Bamix) instead of the whisk as I like mine more smooth and sometimes I want to try something different like using salmon but breaking it up with the blender so that I have the salmon taste and oils more consistently throughout the congee. Another great video!
You can achieve this without blending it, you can just leave the salmon in and move around with chopsticks, salmon especially farmed salmon breaks up super easy, in fact if you try to slice as thin as he does with sole, you'll achieve the effect desired whether you try or not
Source: Cantonese guy doing this since he was ten
Your dad reminds me of my dad. Love it.
Thank you so much!
多謝晒！今日煲魚粥做早餐，好好味😋
唔好客氣，好多謝您支持！老劉祝福您闔家平安健康快樂！
Thank you for this lovely recipe
❤❤ your dad is so adorable
Another tip to make your congee smooth and quick, soak your washed rice in water and put in freezer overnight then cook as usual, the rice will break down much faster. Have been using this trick to prepare congee for babies.
just made congee yesterday with fried garlic and ginger. good for the bebies
Making my mouth water!! Looks delicious. I'm definitely making tomorrow
Another way to make porridge super silky soft smooth. Base porridge (Rice steam in electric steamer with lots of water (2 hours). After that, pour into pot and add enough water one's like. Put whatever ingredients sesoning necessarily, Boil another half hour and stir in high to low fire. No need to stir so much, reduced gas usage & many more. Porridge can be use different teo chew style, chicken, pork & innards
Some of the Asian countries have a little variation of rice soup. We use a lot of herbs and seasonings in our rice porridge.
The best! Thank you Lau and family
I have always taken out 1/2 portion out after the rice is cooked. Then blend it with a bit of water with an electric blender to pulp texture. Then add it back to the other half of the congee. Use water to adjust the consistency.
Congratulations to your sister, brother in law and their new baby!
The production value on these vids is amazing. Kudos to your family sir for the wealth of info these vids provide. (Also, now i am hungry again 😂)
My favorite
Fish congee
Yummy 😋
Tk you Chef Lau. Wonder why he didnt put scallop as te base for te soup? Yr voice is v pleasant sounds like a DJ.
Awesome content, going to be making this weekend
would you ever consider making short reels, maybe, on how to speak basic cantonese phrases? i would love to be able to talk to my grandparents
This channel is awesome but also bring new meaning to 啃老。
You are wrong. He is helping dad to share cooking secrets. His dad enjoying cooking. I like to learn from him.
Thank you for sharing this delicious recipe. I have to try it.
Thank you so much Lau 😊
Wish there is a 炒米粉 video very soon!!
Been waiting for this secret for so long. Thank you Laus!
I like this Cantonese tutorial. I’ve subscribed for some time. 亞仔要學多啲廣東話，好有趣好悠久嘅語言！😄
好多謝您嘅指教！他會繼續努力。多謝🙏！
Wow! Delicious. Happy Family
劉生 您好! 請教一下放魚片改放乳豬頭及乾瑤柱 可否同放魚片入粥的時間時否一樣呢 ?謝謝您
唔好客氣，首先要知道瑤柱和乳豬頭係要煲嘅時間要長啲才出味。所以，兩樣食材和米一齊煲。好多謝您嘅支持！老劉祝福您闔家安康！中秋節快樂！
@@MadeWithLau 劉生 感謝指導及祝福 祝你闔家安康 中秋節快樂
Happy St. Patrick's Day, Guys!!
Your video calls for (6 cups of water and 1/2 lb of rice) but your online full recipe calls for (6 cups of water and 1 lb of rice), which is correct?
I love Dai Dai Lau'i
Grew up with this being what to do with leftover rice - it was a surprise the first time I found it on a restaurant menu. 😄 Guess it's probably what they do with leftover, too! 😉
Always looking for new congee recipes!
Easy to follow instructions. Nice!!
You have a happy family.😄
We uses cooked rice / leftover rice and pulse it in a food processor with some water before cooking it out. Extremely quick to "cook" if you got no time. The downside is unlike congee made from uncooked rice, there are little to no grains of rice in the final dish
Rinse rice grains n drain well. Pour into a seal locked bag. Keep in freezer overnight. Next day remove the icy grains n add in the needed water etc.. You get the nice porridge being silky smooth after a short boiling period. This tip came from a Chef.
I found out congee comes from "kanji" which is a Hindi word for rice porridge. In Malay and Indonesian, kanji means starch
Omg yes❤ I have to eat more warm meals in the morning, oats get boring thank you ❤
i love it we go fishing all the time and I am going to try to make this dish!
I love this jook! But I'm lazy, and we order it from a nearby restaurant, since we don't need a lot, and we can order a smaller portion.
"...then too bad" savage, love it
I actually use an immersion blender. Blend the rice when it is fully cooked in the pot and you'll have congee in no time!
When I make jook, I love to add several chopped century eggs. It gives jook more richer taste.
so happy 有英文台煲粥唔用sieve. Yay
Please ask your dad if i can use chicken broth instead of water thanks godbless
It reminds me of chowder made in the US east coast. I could add cooked diced potato and carrot in the end .
In Kerala, the same recipe is very commonly available and is called Kanji കഞ്ഞി (Malayalam language)
Which brand is your dad using for the portable cooktop?
there are links to some of the products they use including the burner in the description.
We make ours with turkey.
Turkey jook after thanksgiving!!
脆皖，草鱼是上选。港式演变出日本真鲷也一流。米最好先用油腌+打碎，最好用花生油。米最好是富含油脂的大米，秋田小町也是一流。
非常感謝您的支持和分享！老劉祝福您闔家健康快樂！
@@MadeWithLau 多谢多谢，同祝同祝。民以食为天，中华料理，永远的神。
Thank you for sharing.
I'm a bit confused about what the corn starch does? When do you use corn starch vs. when do you use baking soda?
What ingredients can we replace for the egg white ?
Do you know how to make 五柳菜？I couldn't find it in Chinese grocery. 五柳炸蛋 is a famous Cantonese dish.
Use wired electrical baking two head metal whisk to whisk the congee in the pot?
好犀利的刀章
非常感謝您的支持！老劉㊗️您和家人健康快樂！
Happy family... 😊
the congee base cooking time can be cut even further if you use rice that has been washed and then frozen. the ice crystals formed from the freezing of the rice and the residual water help break down the starch in the rice before the rice is added to the hot stock / water. some pre-planning required, though. learnt this trick from 阿基师 - his method is shown in this clip: th-cam.com/video/h3lnGLeWMbo/w-d-xo.html