Join the Canto Cooking Club - bit.ly/3DBNiRE Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/dried-scallop-egg-white-fried-rice What’d you think of Daddy Lau’s recipe?
This is crazy! Just literally 24hr before this video posted I order this dish in Reno at GSR casino-resort because I have not had it in the longest time. This is crazy because this is like the 3rd time that I wish to learned a recipe and it serendipitously debuts on the channel within days!
My dad was also a fantstic Chinese chef. Because he lived in San Francisco and me southern California, I never had the opportunity like you have with your dad Randy, thank you so much for these videos. My dad passed away in 2017 and your vids helped me get through my grieving because Mr. Lau is so much like my dad. Treasure these great moments!
I really love how supportive Lau is of Randy! I wasn't there to taste the rice but I love how he highlighted his son's strengths in cooking a very difficult dish. Much love to you all x
Daddy lau isn’t the typical Chinese parent! He is so supportive and kind with his words. Wished my mom were half this supportive. Randy, guys are lucky to have him as your dad!
It is good to see that your father supports you in his teaching and his praise. The mark of a good father is pointing out the good rather than searching for the not so good. Look to encourage rather than discourage.
For anyone interested dried scallop is also called conpoy since it may be sold under a different name for those looking to try and make this dish at home. Also in Hong Kong we add diced chinese broccoli stem to it to add texture and crunch.
Chef is right about the sticking of the rice to the wok. I find even after when cooking the rice so many times it tends to stick more when cooking at home. Whenever I cooked it at a friend's eatery, the industrial gas stoves where you could adjust the heat and have to stay on your toes with the speed of cooking kept the rice from sticking, but then you have to worry about overcooking or burning. Chef Lau's skills are just so much of a part of his muscle memory.....Definitely advanced to the core.
hongkongers will use overnight cooked rice and chill it in a fridg before stirfrying the rice. but never leave the cooked rice in room temperature for too long, put it into the fridg when it is not hot.
@@Anrong1 That's true. I had forgotten about that. My grandma back in the day did that all the time when she helped at the family restaurant in the Midwestern United States.
Omg, this is the first time I've heard Randy speak in Chinese, it's so good! 😊 Please speak it more! Love hearing you and your parents having real conversations, very heart warming
@@tubefae3924 I know perfectly well what he is speaking in, as someone who also speaks Chinese. It's very offensive and ignorant to refer to only Mandarin Chinese as Chinese. All forms of Chinese are Chinese, including Cantonese Chinese. Go to any Chinatown and ask them to say something in "Chinese" chances are most of the time you'll get a reply in Cantonese, the more common local form of Chinese in America, but regardless all forms of Chinese are equally legitimately Chinese, regardless which dialect
@@Ooilei Must people get offended over such things? I wasn’t making any statement about language, I was simply trying to be helpful by identifying the actual dialect (Cantonese) being spoken so that those who don’t know won’t mistake it for Mandarin, which is what is most often meant when people say “he’s speaking Chinese”. In this channel, Randy’s father showcases classic Cantonese cuisine, which is why I felt it was relevant to bring up. My closest friend is a linguist so I am perfectly aware of many of the nuances and pitfalls around classifying languages. In fact, strictly speaking, linguists don’t consider Cantonese and other Chinese dialects as “dialects” at all as they are mutually unintelligible to the speakers. Strictly speaking they are separate languages. The converse is also true - e.g. Spanish and Portuguese should not be considered separate languages as they are mostly mutually understandable. This is obviously the academic perspective, not a political one.
This was such a heartwarming video! Randy, your dad is so proud of you and it shows! I love your family's dynamic. You are beautiful people and I am grateful that your dad is willing to teach us all how to cook! ♥
Watching you as the son cook with your dad was the best. Really shows how hard it is to cook these foods and your dad makes it look painless and easy. Thanks
This is my all time favorite fried rice and it’s so fantastic that you’re fighting to preserve it by cooking it yourself, Randy! Love how simple it is because you can really taste each ingredient’s flavor. Keep on preserving, Lau family!
Ok this episode made me a subscriber. Just listening to Mama and Papa Lau's wisdom in the various intricacies of rice and it's cooking, and the interplay of ingredients just screamed to me lifelong wisdom and knowledge. Randy, your folks are a treasure.
Anyone else clock the box of dried scallops on the table at the beginning of the video and think DAYUMMMM that is 💸👀!!!!! I love how this whole process illustrates that affectionate annoyance Daddy Lau has trying to teach Randy and it reminds me so much of my late Dad and Grandfather! I miss them so much. It makes me laugh when I hear Daddy Lau tell Randy to hurry up, I feel that most of the time my Grandfather talked to me a good ole "Fi Dee!" was thrown in there every time. Same with my Dad, eventually he would just get tired of me being so slow and take it from me and do it himself. That applied to everything from teaching me how to wash rice to how to do my taxes. Secretly, I was glad he would get annoyed and take it away from me so I could walk away and go watch tv instead. This recipe looks so good and I can't wait to try it! Really glad to see how I am supposed to handle those baby dried scallops and how to shred them quickly instead of picking them with my fingernails. Another tip: I always use the soaking liquid from dried scallops in making soup or jook too, it adds a lot of flavor!
FINALLY !!!!! Mr. Lau Senior speaks the truth, a pressure as lifted from my soul after hearing that! I agree 100% as a past chinese kitchen chef. I thank you - Here is my 2 cents As if restuarants have storage and separate fridges to store leftover precooked rice for fried rice--- haiyaaaaaa that is waste of space and waste of good rice to have it sit there. The secret is you skill and experience in knowing your rice and how you cook the rice. - "perfectly cooked rice" can be used for fried rice - but you have to be good to handle the heat of the work and break down part of the frying of the rice or it will stick to the wok and it will burn - and you might have to use more oil to make the rice not stick. 95% cooked is called - also called dried rice - which is the perfect for fried rice from my experience- And here is the breaking new - - no fridge can save soggy and gubby rice -- I will bet the black in my asian hair that if you give watery soggy gubby fridged left over rice to a cheff to make fried rice - He would kick you out of the kitchen and call you "Tee Sinn" Crazy! And here is something that not alot of people know - when the rice is done cooking it is fluffed up and then tranfered to a steamer or to a keep warm station. So it is ready to be used for white rice or fried rice - name it. That felt good to get that out of my system -- - NOTE - using leftover rice for fried rice is still a legit thing and it is a good way to service and reuse left over rice - but it is not optimale for fried rice for fast and mass production.
What a great joy to get such quality time with your dad the Master Chef. It’s a joy not on.y to learn the recipes but to watch your beautiful family. Thank you!
Do you have a series about cooking utensils and chopping skills? I'm a beginner and I would love to be able to chop more evenly without cutting myself. Can you also include some tips about choosing a knife and which ones your dad recommends? love your videos! your dad always looks so happy when he sees everyone eating :)
Hi Randy, I find the easiest way to crack an egg is not against a bowl which creates eggs shell shards because of the sharper edge, but against a more rounded surface like the edge of the counter or edge of a stovetop. Experts suggest cracking an egg on a flat surface but when separating eggs, I find it easier to do it on a rounded edge. Also, it might be easier for you to try using a chef's knife instead of a cleaver to chop. Cleaver chopping is an up down motion whereas a chef's knife is a of a rocking motion which might be easier for you.
Just a small note - if anyone is trying to learn canto is confused - the tone marker for jiu should be 4, not 1. I got confused myself cuz Randy said it with the right tone and not the one marked, so I just wanted to put this correction in there for anyone else who might be! I ALWAYS LOVE UR VIDEOS RANDY PLS DONT HATE ME FOR DOING THIS!!!!!!!!
Hong Doy gave a 63 with his facial expression. One of the most entertaining videos you've made. Keep it up. Love your Dad's enthusiasm and brutal honesty. Reminds me of my late father.
I am from the Caribbean and although tried to cook Chinese food there wasn’t a Chef as Chef Lau during my youth Z Good Luck Chet Lau I wish you well! You will always be in my memory whoever and whoever I eat Chinese food in or out of my home.
Randy, I agree with you, your ginger is painfully slow. I think the problem with your knife speed skills is that you're holding the blade wrong and trying to cut vertically. Some corrections you need to make. 1. Move your index finger tip away from the blade. Point it down towards the cutting board. 2. Lean the blade against your left fingers that are holding the food. Lean the knuckles of your left fingers away from the blade or towards the blade to adjust the cutting angle. About 80-85 degree angle is good. 3. Draw the knife across the food (the ginger) and cut to the board in 1 cut, don't saw it. 4. After each cut, slightly move the knuckles of your left hand to allow the blade to be positioned for the next cut. 5. Reposition the left hand as you go (probably every 3 to 4 cuts, depending on how thick you're cutting). Your speed will improve as you move the blade and your knuckles in unison. Hope this helps.
Randy, when you are cutting, make use of the claw grip's full potential! The claw grip doesn't work if you hold your knife a centimetre away from your hand. Your knife is getting no support! Rest the flat of the knife on your knuckles as you move up and down the provide another point of contact and stability, and tuck the tips of your fingers behind the plane of the knife, and the knife won't get anywhere near your fingertips. You'll be able to cut a lot faster too!
cant wait to try making this. overnight rice is drier so the grains are more separated. if I am using overnight rice, sometimes add a bit of water to the rice while stir frying it.
the editing made me laugh so much cuz that's also how I feel when I'm cutting things and my parents are watching me 😂 But I'm sure many of us viewers are also beginners that are starting our cooking journey with you! As long as we remember that speed is practice finding efficiency, so you'll get there Randy!
This is a fun new approach. It goes beyond what I thought your initial mission was to document and learn. To have yourself cooking alongside your dad and filming it for the YT portfolio enhances the learning and memory-making. Good for you Randy 😁 And hats off to leaving the ginger skin. Drove me nuts when others were so big on the spoon trick or even peeling it with a knife, I was literally thinking... just rinse it well, the skin is edible and it's super healthy 🤷♀️
Wow I enjoyed the new format showing your journey learning how to cook compared to the master, very relatable. I think this style is more entertaining and a good supplement to your other faster, straight to the point videos.
I feel like the video should have Dad's footage *first* to create better habits by example. Afterwards, Randy can come in and try reciprocating what Dad just demonstrated. Also, Dad can provide instant feedback while Randy attempts each step (so he can throw in some tips)!
Now the video is twice as long with repeating steps. Daddy Lau more educational in his teaching,it’s so informative with all the tips and tricks. Those who want to relate can watch separately a newbie struggle 😃
That's pure genius. I've heard of using rice from the night before, and drying the rice out with a fan, but never just adding less water to begin with. I guess that should have been obvious!
You guys have such an admirable and inspirational family dynamic. As a Chinese American myself I know my parents would've flamed the hell out of me if I was cutting like that 🤣
knife skills tips: hold the knife between your thumb and forefinger. It will be less likely to go sideways. When you need to fine dice use the back of the knife blade (close to your hand). Farther forward on the blade the less accurate and slower your dice will be.
Ah! No wonder when I made jasmine e rice it came out too wet compared to the medium grain rice we normally cook! Knowing your rice and water ratio is essential to perfect rice!
Some brand of bag rice lists the recommended water amount to be added. Believe them. They have QC on their product and it is consistent. However not all brand lists their recommended water ratio despite they have QC done. It varies a lot. Say for example Jasmine rice some brand's ratio is 1:0.9-1.1 and other 1:1.5.
I like to wash my rice in a mesh strainer. You can then wash it with the rice cooker pot underneath to submerge the rice. It works really well, and all the rice comes out of the strainer with just a few taps (no sticking).
This is my favors fried rice, watching this video made me home sick. Not being able to go back to Hong Kong since 2019. So from time to time I will make this for myself, is different than his version, but I will definitely learn some of his technique combined with my. Thank you so much.
Thanks for making these fun, useful & heart-warming videos. Mom & Kat’s scores are obviously more objective than daddy Lau’s (偏心), lol! Love the humorous comments that pop up here & there too. Btw, congrats on baby #2!
The comment "omg pls" when you were slicing the ginger - too funny! I feel you bro... Using those big knives for cutting the tiniest of things... OMG!! Good effort!! :)
I love to use fresh rice over overnight rice to, And to randy, dont stab the rice while cooking just press the rice with the back of your spatula so the rice grain wont break.
Since you struggle with separating eggs in the shell, consider simply cracking the whole egg in a bowl and (carefully) removing the yolk to another bowl with your fingers. I know it sounds weird but I promise it is easy and intuitive, you just need clean hands and short nails. It’s my favorite way now, especially for cakes, since you have much more control and less chance of poisoning your whites with yolk from a weirdly cracked eggs.
May it could add a tip that if the oil is hot, pour the food, especially those with water, into the wok at a low position to avoid oil spray like throwing a stone into water.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
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Get the full recipe here - madewithlau.com/recipes/dried-scallop-egg-white-fried-rice
What’d you think of Daddy Lau’s recipe?
之前我說過如多些囝囝参予飪煮, 互動會趣味高些! 此外囝囝需要學習! 劉爸即使200歲🙇♀️也cant be here forever !我想傳承重要😄🍾
@@wonderfullword123 非常感谢您的支持和建議！老劉祝福您和家人健康快樂！
@@wonderfullword123 非常感谢您的支持和建議！老劉祝福您和家人健康快樂！
This is crazy! Just literally 24hr before this video posted I order this dish in Reno at GSR casino-resort because I have not had it in the longest time. This is crazy because this is like the 3rd time that I wish to learned a recipe and it serendipitously debuts on the channel within days!
Do you guys have a recipe for cooking bamboo
My dad was also a fantstic Chinese chef. Because he lived in San Francisco and me southern California, I never had the opportunity like you have with your dad Randy, thank you so much for these videos. My dad passed away in 2017 and your vids helped me get through my grieving because Mr. Lau is so much like my dad. Treasure these great moments!
❤
I really love how supportive Lau is of Randy! I wasn't there to taste the rice but I love how he highlighted his son's strengths in cooking a very difficult dish. Much love to you all x
Randy is also Lau I believe haha
Daddy Lau is more than a seasoned chef; he is a great teacher!
better than the chinese takeaway around the corner? no way
an excellent dad
You have a very patient dad there...you're very blessed to have a great family like yours. Keep your videos coming!
Daddy lau isn’t the typical Chinese parent! He is so supportive and kind with his words. Wished my mom were half this supportive. Randy, guys are lucky to have him as your dad!
It is good to see that your father supports you in his teaching and his praise. The mark of a good father is pointing out the good rather than searching for the not so good. Look to encourage rather than discourage.
I like how Daddy Lau shows his love through teaching Randy and giving feedback. It’s great to see the learning and sharing!!
For anyone interested dried scallop is also called conpoy since it may be sold under a different name for those looking to try and make this dish at home. Also in Hong Kong we add diced chinese broccoli stem to it to add texture and crunch.
Regular broccoli also works
Chef is right about the sticking of the rice to the wok. I find even after when cooking the rice so many times it tends to stick more when cooking at home. Whenever I cooked it at a friend's eatery, the industrial gas stoves where you could adjust the heat and have to stay on your toes with the speed of cooking kept the rice from sticking, but then you have to worry about overcooking or burning. Chef Lau's skills are just so much of a part of his muscle memory.....Definitely advanced to the core.
hongkongers will use overnight cooked rice and chill it in a fridg before stirfrying the rice. but never leave the cooked rice in room temperature for too long, put it into the fridg when it is not hot.
@@Anrong1 That's true. I had forgotten about that. My grandma back in the day did that all the time when she helped at the family restaurant in the Midwestern United States.
Omg, this is the first time I've heard Randy speak in Chinese, it's so good! 😊 Please speak it more! Love hearing you and your parents having real conversations, very heart warming
Randy was speaking Cantonese to his dad, rather than Chinese (Mandarin)
@@tubefae3924 I know perfectly well what he is speaking in, as someone who also speaks Chinese. It's very offensive and ignorant to refer to only Mandarin Chinese as Chinese. All forms of Chinese are Chinese, including Cantonese Chinese. Go to any Chinatown and ask them to say something in "Chinese" chances are most of the time you'll get a reply in Cantonese, the more common local form of Chinese in America, but regardless all forms of Chinese are equally legitimately Chinese, regardless which dialect
@@Ooilei Must people get offended over such things? I wasn’t making any statement about language, I was simply trying to be helpful by identifying the actual dialect (Cantonese) being spoken so that those who don’t know won’t mistake it for Mandarin, which is what is most often meant when people say “he’s speaking Chinese”.
In this channel, Randy’s father showcases classic Cantonese cuisine, which is why I felt it was relevant to bring up.
My closest friend is a linguist so I am perfectly aware of many of the nuances and pitfalls around classifying languages. In fact, strictly speaking, linguists don’t consider Cantonese and other Chinese dialects as “dialects” at all as they are mutually unintelligible to the speakers. Strictly speaking they are separate languages. The converse is also true - e.g. Spanish and Portuguese should not be considered separate languages as they are mostly mutually understandable. This is obviously the academic perspective, not a political one.
This was such a heartwarming video! Randy, your dad is so proud of you and it shows! I love your family's dynamic. You are beautiful people and I am grateful that your dad is willing to teach us all how to cook! ♥
Passing of knowledge is one of the best bonding a father and son could have.
If you keep cooking you’ll get better, practice makes perfect. You have to grow that confidence!
Watching you as the son cook with your dad was the best. Really shows how hard it is to cook these foods and your dad makes it look painless and easy. Thanks
Your dad reminds me of my late dad who loves cooking. You’re so lucky to have an encouraging dad. I’m gonna learn this myself!
The dad is so kind with a full of knowledge and so good at teaching things! Wish at least one of my parents had been like him when growing up!
Dad is the most supportive. I love it!
No one is born a master chef! You’ll keep getting better the more that you cook. Well done, Master Daddy Lau & Apprentice Randy!
What an episode!! Loved this format and I’m sure it was ALOT of shooting and editing. 🔥🔥
This whole series is a beautiful tribute to family. I love that you continue to do this. May your family stay healthy and safe.
Cooking with your dad is such a bliss even though you've become a dad yourself🎉🎉
Such a great father and grandfather.
This is my all time favorite fried rice and it’s so fantastic that you’re fighting to preserve it by cooking it yourself, Randy! Love how simple it is because you can really taste each ingredient’s flavor. Keep on preserving, Lau family!
Ok this episode made me a subscriber. Just listening to Mama and Papa Lau's wisdom in the various intricacies of rice and it's cooking, and the interplay of ingredients just screamed to me lifelong wisdom and knowledge. Randy, your folks are a treasure.
Love these segments where you two are cooking together. It’s a learning experience for everyone.
Thank you.
Anyone else clock the box of dried scallops on the table at the beginning of the video and think DAYUMMMM that is 💸👀!!!!! I love how this whole process illustrates that affectionate annoyance Daddy Lau has trying to teach Randy and it reminds me so much of my late Dad and Grandfather! I miss them so much. It makes me laugh when I hear Daddy Lau tell Randy to hurry up, I feel that most of the time my Grandfather talked to me a good ole "Fi Dee!" was thrown in there every time. Same with my Dad, eventually he would just get tired of me being so slow and take it from me and do it himself. That applied to everything from teaching me how to wash rice to how to do my taxes. Secretly, I was glad he would get annoyed and take it away from me so I could walk away and go watch tv instead. This recipe looks so good and I can't wait to try it! Really glad to see how I am supposed to handle those baby dried scallops and how to shred them quickly instead of picking them with my fingernails. Another tip: I always use the soaking liquid from dried scallops in making soup or jook too, it adds a lot of flavor!
Your dad is so sweet and supportive, he probably saw how hard you tried. Love the vid!
Wish my dad were like Daddy Lau who is patient and gives great instructions. Lucky son.
Love your family dynamic! Dads a sweetheart
FINALLY !!!!! Mr. Lau Senior speaks the truth, a pressure as lifted from my soul after hearing that! I agree 100% as a past chinese kitchen chef.
I thank you -
Here is my 2 cents
As if restuarants have storage and separate fridges to store leftover precooked rice for fried rice--- haiyaaaaaa that is waste of space and waste of good rice to have it sit there.
The secret is you skill and experience in knowing your rice and how you cook the rice. - "perfectly cooked rice" can be used for fried rice - but you have to be good to handle the heat of the work and break down part of the frying of the rice or it will stick to the wok and it will burn - and you might have to use more oil to make the rice not stick.
95% cooked is called - also called dried rice - which is the perfect for fried rice from my experience-
And here is the breaking new - - no fridge can save soggy and gubby rice -- I will bet the black in my asian hair that if you give watery soggy gubby fridged left over rice to a cheff to make fried rice - He would kick you out of the kitchen and call you "Tee Sinn" Crazy!
And here is something that not alot of people know - when the rice is done cooking it is fluffed up and then tranfered to a steamer or to a keep warm station. So it is ready to be used for white rice or fried rice - name it.
That felt good to get that out of my system --
- NOTE - using leftover rice for fried rice is still a legit thing and it is a good way to service and reuse left over rice - but it is not optimale for fried rice for fast and mass production.
It’s like I’m looking at poetry being made! I can’t be more thankful!
Simple yet Delicious ! Thanks very much for your recipe! 😊
Will you make your version of this dish too?
好多謝您的支持！多謝🙏！
What a great joy to get such quality time with your dad the Master Chef. It’s a joy not on.y to learn the recipes but to watch your beautiful family. Thank you!
Do you have a series about cooking utensils and chopping skills? I'm a beginner and I would love to be able to chop more evenly without cutting myself. Can you also include some tips about choosing a knife and which ones your dad recommends? love your videos! your dad always looks so happy when he sees everyone eating :)
Would you consider making a video on how to treat dried seafood, like hydrating them, etc, for convenient future use.
I really liked the format! Would love to see more cook-offs!
Hi Randy,
I find the easiest way to crack an egg is not against a bowl which creates eggs shell shards because of the sharper edge, but against a more rounded surface like the edge of the counter or edge of a stovetop. Experts suggest cracking an egg on a flat surface but when separating eggs, I find it easier to do it on a rounded edge.
Also, it might be easier for you to try using a chef's knife instead of a cleaver to chop. Cleaver chopping is an up down motion whereas a chef's knife is a of a rocking motion which might be easier for you.
Camcam 妹妹 is so cute n beautiful, very happy for grandparents Lau🥰😍🤩
Just a small note - if anyone is trying to learn canto is confused - the tone marker for jiu should be 4, not 1. I got confused myself cuz Randy said it with the right tone and not the one marked, so I just wanted to put this correction in there for anyone else who might be! I ALWAYS LOVE UR VIDEOS RANDY PLS DONT HATE ME FOR DOING THIS!!!!!!!!
Hong Doy gave a 63 with his facial expression. One of the most entertaining videos you've made. Keep it up. Love your Dad's enthusiasm and brutal honesty. Reminds me of my late father.
I love that scollop frying rice, I will make it thank you guys 😊😊
Daddy Lau's dishes are up my alley. I love Cantonese food !
I am from the Caribbean and although tried to cook Chinese food there wasn’t a Chef as Chef Lau during my youth Z
Good Luck Chet Lau I wish you well! You will always be in my memory whoever and whoever I eat Chinese food in or out of my home.
I love this style you cook side by side with sifu Law keep it up Randy !
Randy, I agree with you, your ginger is painfully slow. I think the problem with your knife speed skills is that you're holding the blade wrong and trying to cut vertically. Some corrections you need to make. 1. Move your index finger tip away from the blade. Point it down towards the cutting board. 2. Lean the blade against your left fingers that are holding the food. Lean the knuckles of your left fingers away from the blade or towards the blade to adjust the cutting angle. About 80-85 degree angle is good. 3. Draw the knife across the food (the ginger) and cut to the board in 1 cut, don't saw it. 4. After each cut, slightly move the knuckles of your left hand to allow the blade to be positioned for the next cut. 5. Reposition the left hand as you go (probably every 3 to 4 cuts, depending on how thick you're cutting). Your speed will improve as you move the blade and your knuckles in unison. Hope this helps.
Randy, when you are cutting, make use of the claw grip's full potential! The claw grip doesn't work if you hold your knife a centimetre away from your hand. Your knife is getting no support! Rest the flat of the knife on your knuckles as you move up and down the provide another point of contact and stability, and tuck the tips of your fingers behind the plane of the knife, and the knife won't get anywhere near your fingertips. You'll be able to cut a lot faster too!
Please make a video of father lau chopping things. It’s so satisfying!!!!!!! Especially there are not so many chopping video using Chinese choi knife😂
Thats the most loving asian dad I have ever seen. Mine hasnt talked to me in years
cant wait to try making this. overnight rice is drier so the grains are more separated. if I am using overnight rice, sometimes add a bit of water to the rice while stir frying it.
As much as I love this channel, I think I much prefer just watching Daddy Lau cook in a shorter, quicker video XD Sorry dude
the editing made me laugh so much cuz that's also how I feel when I'm cutting things and my parents are watching me 😂 But I'm sure many of us viewers are also beginners that are starting our cooking journey with you! As long as we remember that speed is practice finding efficiency, so you'll get there Randy!
Very good, Randy! Keep it up! I love to see that your dad is so proud of you. :)
This is a fun new approach. It goes beyond what I thought your initial mission was to document and learn. To have yourself cooking alongside your dad and filming it for the YT portfolio enhances the learning and memory-making. Good for you Randy 😁
And hats off to leaving the ginger skin. Drove me nuts when others were so big on the spoon trick or even peeling it with a knife, I was literally thinking... just rinse it well, the skin is edible and it's super healthy 🤷♀️
What can we use instead of scallops.
Thank you
Man you need more time in the kitchen with your dad. So lucky to have him!
This is one of my family's favorite fried rice dishes.
The "beginner vs master" bits, especially with the annotations, had me cracking up all through the video. So much fun to watch!!!
Randy's sound effects while food prepping and cooking were hilarious!
Finally! I've been wanting this video for a long time! It's also one of my favourite fried rice recipes.
Wow I enjoyed the new format showing your journey learning how to cook compared to the master, very relatable. I think this style is more entertaining and a good supplement to your other faster, straight to the point videos.
I feel like the video should have Dad's footage *first* to create better habits by example. Afterwards, Randy can come in and try reciprocating what Dad just demonstrated. Also, Dad can provide instant feedback while Randy attempts each step (so he can throw in some tips)!
Totally!
Now the video is twice as long with repeating steps.
Daddy Lau more educational in his teaching,it’s so informative with all the tips and tricks.
Those who want to relate can watch separately a newbie struggle 😃
Would love to see Randy vs Kat one day
That's pure genius. I've heard of using rice from the night before, and drying the rice out with a fan, but never just adding less water to begin with. I guess that should have been obvious!
The fried rice battle was fun to watch. You have a great family.
I would love to see a fried recipe in the future for Salted Fish Fried Rice, that's MY fave fried rice dish
父子檔上陣。父慈子孝。劉師父。你真的很幸福。祝你身體健康。合家平安。
非常感谢您的支持和祝福！老劉祝福您阖家平安！生活愉快！
I wish my dad was this supportive
The little comments just cracks me up. Did Cam like it? What's Cam's score?
You guys have such an admirable and inspirational family dynamic. As a Chinese American myself I know my parents would've flamed the hell out of me if I was cutting like that 🤣
knife skills tips: hold the knife between your thumb and forefinger. It will be less likely to go sideways. When you need to fine dice use the back of the knife blade (close to your hand). Farther forward on the blade the less accurate and slower your dice will be.
Ah! No wonder when I made jasmine e rice it came out too wet compared to the medium grain rice we normally cook! Knowing your rice and water ratio is essential to perfect rice!
Some brand of bag rice lists the recommended water amount to be added. Believe them. They have QC on their product and it is consistent. However not all brand lists their recommended water ratio despite they have QC done. It varies a lot. Say for example Jasmine rice some brand's ratio is 1:0.9-1.1 and other 1:1.5.
... Dude ... awsome ... 'DAD' is the '!MAN! ALWAYS remember that ... :-) ...
I like to wash my rice in a mesh strainer. You can then wash it with the rice cooker pot underneath to submerge the rice. It works really well, and all the rice comes out of the strainer with just a few taps (no sticking).
He gave u a 99 😭❤️ hes so proud and supportive
daddy lau is such a sweetheart. super duper supportive. :-)
Job well done! On the same note, I hope you teach your kids Cantonese to the best of your ability
Thanks for the laughs! A for effort Randy! 👏👍
This is my favors fried rice, watching this video made me home sick. Not being able to go back to Hong Kong since 2019. So from time to time I will make this for myself, is different than his version, but I will definitely learn some of his technique combined with my. Thank you so much.
Thanks for making these fun, useful & heart-warming videos. Mom & Kat’s scores are obviously more objective than daddy Lau’s (偏心), lol! Love the humorous comments that pop up here & there too. Btw, congrats on baby #2!
Thank you so much for your kind words -- we're so glad you like this series! Daddy Lau really is too nice haha. We appreciate you Alice!!
What is the vegetable that accompanies the fried rice?
Watching and greetings from Northern Ireland! Thank you for your recipe 👌🏼
The comment "omg pls" when you were slicing the ginger - too funny! I feel you bro... Using those big knives for cutting the tiniest of things... OMG!! Good effort!! :)
I tried it. It was delicious. Thank you for this recipe 🙏
A great video. Love watching your family.
Awesome video. Good for beginner. Your children so adorable!
I love to use fresh rice over overnight rice to,
And to randy, dont stab the rice while cooking just press the rice with the back of your spatula so the rice grain wont break.
I was a cook for 25 years short order have all the skills but Love these resapeas
Since you struggle with separating eggs in the shell, consider simply cracking the whole egg in a bowl and (carefully) removing the yolk to another bowl with your fingers. I know it sounds weird but I promise it is easy and intuitive, you just need clean hands and short nails. It’s my favorite way now, especially for cakes, since you have much more control and less chance of poisoning your whites with yolk from a weirdly cracked eggs.
What type of Cantonese wok that Mr Lau uses?
Good recipes chef Lau!👍
What brand of cleaver does chef Lau use?
May it could add a tip that if the oil is hot, pour the food, especially those with water, into the wok at a low position to avoid oil spray like throwing a stone into water.
I scoop of 5 scallops was about $20.00!! I needed it for Winter Melon Soup🤗
Your portable gas stove, where can I get one like you use, never seen one that has the hole in the middle of the burner ring?
我還沒試過那個有瑤柱(或干貝)的蛋白炒飯, 但我希望是很好吃的. 總有一天, 我可以試試看. 🙂
真的很不錯，試試吧。非常感谢您的支持！老劉祝福您和家人平安喜乐！
@made with lau that looks delicious. What could I use as a substitute for fish sauce? I am highly allergic to fish. TIA
The « game face » killed me 😂
I need to borrow your dad two to three times a week. Great channel.
Question: why do you only use the egg whites instead of both the white & yolk?
It was supposed to be a "healthier recipe"