my local restaurant calls this "fokin fried rice". FOR THE PAST 5 YRS, I'VE BEEN LOOKING HIGH AND LOW FOR THIS FOKIN RECIPE (pun intended)! Thank you for blessing my day.
I’ve been watching since this channel had about 4,000 followers. The growth and success has been amazing. Congrats on the James Beard awards!!! This Chinese auntie is proud of you too Randy & Co!!! 🎉
There is a variant of the dish. My local chinese restaurant serves the seafood slurry wrapped in pan fried vermicelli noodles. The crispy noodles pairs well with slurry texture
About 20 years ago I used to order fried rice with gravy on top, the restaurant added mushroom and asparagus to the fried rice and boy it was good and but fast forward today the restaurant is gone and I still haven’t found a current restaurant near my place that makes it
I made a ckicken and prawn chow mein today after watching your dad. Great it was,ate it all. Used too much light soy sauce though. Too salty for me. My mistake,better next time it will be. Wok I have is 35 years old,well used,black,well seasoned and amazing. I will be using it a lot more now.Thanks Lau : }
That sure is a nice use of chaau² (the wet stir-fry kind), as opposed to baau³ (the dry stir-fry kind) or sauté (the semi-wet/semi-dry kind, maybe closest to a hoeng¹ wo¹)
I am from Fujian province (Hokkien) and I come to US/Canada for a while. I am actually unexpected that there is a dish that named as my hometown but it literally never exists in China. Then, I love this dish🤣
@@wwlee5 That's actually same language. Taiwannese dialect is same as Fujian. Xiamen, Zhangzhou, Quanzhou speaks same minnan dialect as them. And some other people speak hakka which is same language as west Fujian people.
@@CrazyYorkX yes, Hokkien encompasses what we called Taiwanese even though different taiwanese tend to speak more mix quanzhou and zhangzhou versus the south which is more zhangzhou (think of Penang Hokkien). There are a few old folks who have the quanzhou pronunciations still in check. Hakka is not Minnan unless you're referring to literal Minnan that nobody speaks instead of vernacular Minnan (Minnan is a dual language let's put it that way). Fujian encompasses Mindong which is basically what we called Fukienese or Fuzhounese, and that tends to sound a bit more like modern Mandarin compared to Minnan. Closest relative to Minnan is Teochew and Hainanese (not Hakka nor Fuzhounese). It's like swedish versus Norwegian or danish. Or Flemish with English. Yeah, studied linguistics of southern Chinese in college.
Malatang is a Sichuanese stew, Mr. Lau (Liu) is Cantonese. You also will not find Mala spices in typical classic American / Southeast Asian / foreign Chinese restaurants, as most of us are either Cantonese or Fukienese - I'm sure Mr. Lau's previous restaurants don't serve them those crazy delicious Malatang stews. You have to visit Hunanese, Chonqing, or Sichuanese specaility restaurants to get it. So you can find the recipe elsewhere in TH-cam.
I loved eating this rice, right up the the time my throat started closing shut on me. Turns out I developed an allergy to certain shellfish and the restaurant used shrimp and lobster pieces to make this rice. Can I use just scallops and skip the shrimps?
do what you need to do... i don't think I've had lobster in this before but if you feel like just scallops isn't enough variety, maybe try finding monkfish to use in place of lobster?
If you didn't plan that in advance you can make fresh rice but make sure to spread it out on a baking sheet right after it finishes cooking to let the steam escape. It will dry enough to fry.
Love Lurve ❤ this dish... Combines two of my favourite things: Wok Hei + Saucy Graviness (or Gravy Sauciness)! ..in the same genre as Wat Dan Hor (Silky Egg Rice Noodles). Schlurpy goodness especially in the depths of winter here in Sydney right now. Edit: 1) for the fancy'fied carrot 'flowers', I usually just use the potato peeler eye gouger to carve out the indents (much safer than using a knife, for amateurs - speaking from *ahem* personal painful experience!) 2) some viewers might be sniggering at the Canto pronunciation of Hokkien. In fact, there was a 90s comedy movie (Curry & Pepper) that made fun of this, where one of the main characters wanted to insult/reply to his snooty nemesis: "Which college did I attend? I went to Fukien University. That's right.... Fuk U!"
Similar functions, but different properties. Potato starch has a lower gelatinization temperature (140-149°F/60-65°C) than Cornstarch (144-162°F/62-72°C), so it is able to thicken liquids faster than Cornstarch, when heat is applied. This means less Potato starch has to be used to achieve similar results. Additionally, Potato starch is able to withstand higher cooking temperatures before separating.
@@eatlikealocal Interesting Information. I need to get some potatoe starch. Up until now my onlyuse of it was as a thickener and binder during Passover when flour and corn starch cannot be used,
Question. Why rehydrate mushrooms with water , which tastes of nothing . When you could so easily add a flavouring to them , wine or whatever . Water is what you want to get rid of to bring out the fabulous taste of the mushrooms. .??
@@rosaazure you could, but need to let the sediment in that mushroom water to settle and use a spoon to take just some of the top liquid. You don't want to that sediment to be in your food.
Ooh you missed the memo. If you carefully watch uncle Roger’s video review, he mentions that dad Lau is going to confuse all the white people by not using overnight rice but instead using rice cooked with less water 😂
Join the Canto Cooking Club: bit.ly/3xok7S8
Get the full recipe: madewithlau.com/recipes/hokkien-fried-rice
I love that you add the most important part of cooking; EATING the food with family and friends!
my local restaurant calls this "fokin fried rice". FOR THE PAST 5 YRS, I'VE BEEN LOOKING HIGH AND LOW FOR THIS FOKIN RECIPE (pun intended)! Thank you for blessing my day.
I’ve been watching since this channel had about 4,000 followers. The growth and success has been amazing. Congrats on the James Beard awards!!! This Chinese auntie is proud of you too Randy & Co!!! 🎉
THIS IS MY *FAVORITE* FRIED RICE OF ALL TIME!!
I have been waiting for you all to do this one, thank you very much!!
Congratulations on both your James Beard Awards!! It is so awesome to see this channel grow.
Congratulations on the James Beard awards! I have enjoyed the videos from the beginning and glad to see the hard work pay off.
太好了! 謝謝福建炒飯影片!
非常感謝你的支持！老劉祝福您和家人安康快樂！
I love at 11:20, you ask your dad a question, but clearly your attention is on the taste of the rice.
Your daughter is an angel! All the best.
Happy Father's Day to Mr. Lau, Randy, and to all of the dads.
Fried rice is such a beautiful thing. It's easy to make but hard to master.
There is a variant of the dish. My local chinese restaurant serves the seafood slurry wrapped in pan fried vermicelli noodles. The crispy noodles pairs well with slurry texture
有空一定要試做一次，多謝劉師傅!
非常感謝你的支持！老劉祝福您闔家安康快樂！
About 20 years ago I used to order fried rice with gravy on top, the restaurant added mushroom and asparagus to the fried rice and boy it was good and but fast forward today the restaurant is gone and I still haven’t found a current restaurant near my place that makes it
Looks a lot like combinación China from the Cantonese restaurants in mexico , except they add the Chinese sausage it’s soooo good I’m gonna make it!
We love to add Chinese sausage too here in Southeast Asia (called "lap chiong" or "lap cheong" in Cantonese) - sweeter kind of chorizo.
You can officially join 福建炒饭同乡会 now hahaha
非常感謝您的支持！老劉㊗️您與家人安康快樂！
Love to hear your dad's Cantonese, feel like my father 's cooking !
I made a ckicken and prawn chow mein today after watching your dad. Great it was,ate it all. Used too much light soy sauce though. Too salty for me. My mistake,better next time it will be. Wok I have is 35 years old,well used,black,well seasoned and amazing. I will be using it a lot more now.Thanks Lau : }
Thank you.
The colors dope as is. Very understate
1st. Absolutely love this family
That sure is a nice use of chaau² (the wet stir-fry kind), as opposed to baau³ (the dry stir-fry kind) or sauté (the semi-wet/semi-dry kind, maybe closest to a hoeng¹ wo¹)
I can't believe your kids are that big now , you had only one and he was baby when I first seen your videos . ❤
Hi, how much scallops did you use for this recipe?
I am from Fujian province (Hokkien) and I come to US/Canada for a while. I am actually unexpected that there is a dish that named as my hometown but it literally never exists in China. Then, I love this dish🤣
He said it's from Taiwan. Which can make sense since it's a "Taiwanese" word for...Fujian.
@@wwlee5 That's actually same language. Taiwannese dialect is same as Fujian. Xiamen, Zhangzhou, Quanzhou speaks same minnan dialect as them. And some other people speak hakka which is same language as west Fujian people.
@@CrazyYorkX yes, Hokkien encompasses what we called Taiwanese even though different taiwanese tend to speak more mix quanzhou and zhangzhou versus the south which is more zhangzhou (think of Penang Hokkien). There are a few old folks who have the quanzhou pronunciations still in check. Hakka is not Minnan unless you're referring to literal Minnan that nobody speaks instead of vernacular Minnan (Minnan is a dual language let's put it that way). Fujian encompasses Mindong which is basically what we called Fukienese or Fuzhounese, and that tends to sound a bit more like modern Mandarin compared to Minnan. Closest relative to Minnan is Teochew and Hainanese (not Hakka nor Fuzhounese). It's like swedish versus Norwegian or danish. Or Flemish with English. Yeah, studied linguistics of southern Chinese in college.
best wishes to mummy and number 3 😊🎉 take care!
Fancy rice cooker!! I'm jealous.
Any chance of making Portuguese chicken rice? I miss all the HK cafe foods
Hell yeah! Even though it's a Cantonese channel, I'm finding it so hard to find good Macau-nese recipes. It's just over the bridge!
One of my favorite fried rice.
Love your cooking video plz can your dad cook 肉絲烘底麵 😊
Looks like great recipe…though I would cut the garlic and ginger smaller. Eating chunks of those would not be pleasant. Thanks!
Excellent
Is there any other Hokkien dishes?
I want to see how he makes it with dried scallops too.
看了甘多期，感觉个新抱一直都是边缘人。可能这就是华人的内敛性格导致的。个老爷和个新抱好像一直保留着距离，可能这是文化差异，不过还是要尊重的。支持刘先生一家。祝福，感恩
好多謝您嘅支持和祝福！老劉在呢度說明一下，我哋一家人相處得非常和諧融洽，由於新抱要照顧兩個孩子，（一星期左右會再為劉家添一男丁）。所以較少參與我哋工作上。我個新抱係非常聰明能幹架，她畢業於ucLa。老劉祝福您闔家安康快樂！
@@MadeWithLau 感恩刘先生的回复和食谱分享，thank！祝母子平安，顺顺利利。
Ppl always say use overnight rice for fried rice..is it true?
Most enjoyable!
香港有間酒樓，做乾炒福建飯也好好味，用鐵鍋來上桌。
好多謝您嘅支持同分享！老劉祝福您闔家安康快樂！
I am sure Uncle Roger will approve this Hokkien version too! Fuiyoh!
It’s called mui3 fan in our area in singapore
I suggest making diff versions of Pao fan
Do a version of air fried rice crisp and traditional
I have many ideas for you
I didn't know Kat was preggo in these older vids!
Awesome recipe chef, please show chinese malatang recipe please 🥺 please please please please
Malatang is a Sichuanese stew, Mr. Lau (Liu) is Cantonese. You also will not find Mala spices in typical classic American / Southeast Asian / foreign Chinese restaurants, as most of us are either Cantonese or Fukienese - I'm sure Mr. Lau's previous restaurants don't serve them those crazy delicious Malatang stews. You have to visit Hunanese, Chonqing, or Sichuanese specaility restaurants to get it. So you can find the recipe elsewhere in TH-cam.
@@yohannessulistyo4025 thanku so much for the information, i really don't know the difference, can you please tell, which channel's?in TH-cam please
I loved eating this rice, right up the the time my throat started closing shut on me. Turns out I developed an allergy to certain shellfish and the restaurant used shrimp and lobster pieces to make this rice. Can I use just scallops and skip the shrimps?
do what you need to do... i don't think I've had lobster in this before but if you feel like just scallops isn't enough variety, maybe try finding monkfish to use in place of lobster?
That is a good dish
😋😋love it
I wanna see Uncle Roger to review Uncle Lau Hokkien Fried Rice
Nice
Daddy Lau, shouldn’t you fry the rice when it’s one day cold ?
If you didn't plan that in advance you can make fresh rice but make sure to spread it out on a baking sheet right after it finishes cooking to let the steam escape. It will dry enough to fry.
Love Lurve ❤ this dish... Combines two of my favourite things: Wok Hei + Saucy Graviness (or Gravy Sauciness)!
..in the same genre as Wat Dan Hor (Silky Egg Rice Noodles). Schlurpy goodness especially in the depths of winter here in Sydney right now.
Edit:
1) for the fancy'fied carrot 'flowers', I usually just use the potato peeler eye gouger to carve out the indents (much safer than using a knife, for amateurs - speaking from *ahem* personal painful experience!)
2) some viewers might be sniggering at the Canto pronunciation of Hokkien. In fact, there was a 90s comedy movie (Curry & Pepper) that made fun of this, where one of the main characters wanted to insult/reply to his snooty nemesis:
"Which college did I attend? I went to Fukien University. That's right.... Fuk U!"
Why potato starch instead of corn starch?
Similar functions, but different properties. Potato starch has a lower gelatinization temperature (140-149°F/60-65°C) than Cornstarch (144-162°F/62-72°C), so it is able to thicken liquids faster than Cornstarch, when heat is applied. This means less Potato starch has to be used to achieve similar results. Additionally, Potato starch is able to withstand higher cooking temperatures before separating.
@@eatlikealocal Interesting Information. I need to get some potatoe starch. Up until now my onlyuse of it was as a thickener and binder during Passover when flour and corn starch cannot be used,
how come mama lau is so quiet in recent videos?
The term "福建" is often used in Hong Kong as euphemism for swearing ("f***ing"). 😂
👍👍
No way your dad measures the water for the rice that way. he measures the water with the first knuckle..😅
❤🌻😊👍
Question. Why rehydrate mushrooms with water , which tastes of nothing . When you could so easily add a flavouring to them , wine or whatever . Water is what you want to get rid of to bring out the fabulous taste of the mushrooms. .??
The mushrooms are dehydrated. You have to soak them in warm water to rehydrate them.
Why not use the soaking water to make the sauce?
Because the water may contain dust, sand, and other gross items.
@@rosaazure you could, but need to let the sediment in that mushroom water to settle and use a spoon to take just some of the top liquid. You don't want to that sediment to be in your food.
@@kjauyoung I think you missed the point of the question. Read it a couple more times.
TH-cam pik you congratulations
🇨🇳🇨🇳🇨🇳🇨🇳🍚🍚🍚🍚
家庭版，不敢議異，當尊業教授就全不合格了。
No overnight rice? It’s the key ingredient for fried rice. 😂
Ooh you missed the memo. If you carefully watch uncle Roger’s video review, he mentions that dad Lau is going to confuse all the white people by not using overnight rice but instead using rice cooked with less water 😂
啊! 用保師傅的畫面。
非常感謝你的關注！老劉㊗️您和家人安康快樂！