Lucas is the perfect ambassador in carrying the Cantonese cuisine for this generation. Nice that he gave OG Martin Yan a nod. He’s the one that I grew up watching in the early 80s on PBS.
As an ABC, Lucas gives in depth understanding on the intrinsic steps, the reasons "why", in preparing the dishes, expanding what we learned from our parents in the kitchen. At the end, I am always filled with simply things to do in preparing a dish, from something as basic as eggs to lettuce, etc. Thank you for sharing your knowledge, Lucas!
In Greece we cook romain lettuce fairly frequently- greek easter soup is a great example: lamb offal + lettuce + aromatics + egg lemon sauce. One vegetable that I have never cooked is fresh cucumber (but I’m Polish and we often make soup with lactofermented cucumbers)
It’s my first time watching Lucas and I’ve made this dish countless times in my life (I’m Cantonese) and yet I still learned so much from him. Instant fan!
Almost didn't click on these video cos lettuce seemed so simple. But wow I think I learnt so much from this video on techniques and cooking philosophy that I'm blown away. Consider me hooked to this series!!
My Cantonese grandma used to make this fairly regularly for our family dinners, with a big dollop of hoisin sauce on top. Thanks for shining a spotlight on this humble but tasty dish, Lucas! It deserves all the leafy love ☺️💜🥬
It's incredible how much information is condensed in one video, and I'm always learning one or two useful tricks or scientific bits for my own cooking. Genuinely the most interesting and charismatic chef I've seen!
I grew up eating cooked lettuce with oyster sauce and garlic - parents from HKG. My husband thinks it is anathema, but you have inspired me to cook it for my kids!! I totally agree - choose either garlic or ginger and not both for veggies.
I grew up with traditional Cantonese cooking and even then, the videos from Lucas always bring something interesting, new, and inspiring, even for dishes I thought I am very familiar with. I love how he respects tradition, and yet humbly introduces his own improvements without going overboard.
Lucas is a pleasure to learn from - he articulates well and uses fitting hand gestures. I find so much myself learning so much because he dives into the details and background of each step in a dish. I enjoyed the way he explains the effect of cornstarch.
Yesterday I was complaining that the only way to have lettuce is raw because cooked lettuce is terrible and is my theory why its Chinese name is literally "raw vegetable"( 生菜）. Lucas comes and blows my theory out of the water 😂
I love boiled lettuce. There's a Chinese fast food spot in San Francisco my mother and I would go to when I was growing up. Not your typical American Chinese fast food but the ones with the hanging roast duck and pork. They would serve char siu, roast duck, roast pork, and soy sauce chicken over rice. And on top they would put boiled iceberg lettuce, that was boiled in a chicken stock. On the side would be a garlic, ginger, scallion and oil sauce you would put over your rice. Always a line out the door during lunch. Ah so good, nostalgia. This brought back some delicious memories.
I love this guy. He is so informative and getting me to try things in the kitchen I have never thought to do before. I loved his hard cooked eggs video and I can’t wait to try this recipe next.
you know Lucas knows what he's talking about when he mentioned Martin Yan. Also, totally agree with his dad's theory about ginger vs garlic. plus most people will only fried ginger with vegetables if the veggies are waxy and bitter. otherwise you almost always go with garlic instead of ginger.
Love this, Lucas' video on stir frying green veggies made a huge difference to the way I cook them for myself. Which as 20+ year vegetarian who loves cooking is saying something! 💜
I was introduced to cooked lettuce with the Detroit style Chinese dish Almond Boneless Chicken. Battered & fried chicken fillet serving on a bed on wilted ice burg lettuce, topped with brown gravy (not totally unlike the sauce shown here) and a sprinkle of crushed almonds. Savory and delicious!
When I moved from the mid west to Hong Kong in 2012, I tried boiled lettuce for the first time. Initially it was so foreign and unusual to me but it really grew on me and now I make it regularly when I need a quick veggie or side dish to round out a meal.
This brings back memory of >40 years ago … My aunt, who was Hong Kong-born-and-raised, cooked this dish at least twice a week, especially when time was scarce. Then my older sister cooked it regularly. As Lucas’ mom, we did not prepare a fancy cooked sauce but poured the oyster sauce - and nothing else - directly from the bottle onto the boiled lettuce.
Great recipe idea. We always gave extra lettuce. In Spain we cook a lot of vegetables by scalding or even stewing. It not only changes the texture, which is a good option to have, but also adds a lot of flavor.
Love your work, Lucas. When I was growing up, a stir-fried iceberg lettuce with garlic (seasoned only with salt) was a regular dish at dinner. Another way to treat romaine lettuce is to stir fry it with fu ru (腐乳) or fermented bean curd. The hardiness of the romaine compared to iceberg holds up well against the potency of the 腐乳.
I grew up eating sautéed romaine lettuce. That was the only way my parents would eat any kind of lettuce. The romaine actually tastes better and different when it’s sautéed to the point of wilted.
Another brilliant instructive video which clearly explains the why as well as the how, thank you! Also, I loved the explaination of the garlic processing: welcome to the Henry Ford school of cookery!
My best bud, WILLIAM, hates Hates HATES 😜boiled lettuce 生菜 at our local Chinese wonton joints in San Francisco! He watches you, Lucas, for all things good, delicious, and inspiring videos about Cantonese food and cooking, and also all other Asian dishes. I can't wait to see his face when he sees your demo! LOL! I'm guessing he's going to have to make this himself or make me come over and do it! Thanks for the great video, Sin Sifu!
Nice reference to Yan, the demonstration of the noodle shop sifu! This might be the fanciest 油菜 i have seen but still keeps it authentic. Lucas well done!
I do a lazy version if this with iceberg lettuce or cos lettuce stems. I basically fry sliced garlic in a little oil, add the chopped up lettuce, then add a tablespoon of oyster sauce, a dash of Chinese cooking wine, and a pinch of sugar. It takes about 30 seconds to fry and it’s so tasty with rice.
I was trying to see what all my favorite foodtubers had in common (Kenji, Lucas, Claire) and they all make simple and informative videos without annoying fluff. And apparently they all went to Ivy League schools. 📚
the easiest version, is blanch the lettuce in seasoned salt, sugar and oil boiling water (these seasoning and oil will not only season the veg but also allows the lettuce to retain its greenness), plate up and serve with a dash of oyster sauce.
I use a cheat's version of this when I need another veggie dish. Just boiled lettuce with some light soy sauce drizzled on top. I can cook in 3 minutes, and it's a favorite of my kids, so it's always gone.
In order to make Romaine lettuce last in your salad draw in your Refrigerator is to wrap in foil with out washing it I buy the Three pack and I have in my refrigerator for a month that how long it last when you wrap it in Aluminum foil. I wrap it time I get it home cause that's the only lettuce that I eat and I eat salads a lot.so I always have some on hand.
bro do an episode on high quality peanut oil. dont let the master chefs from southern china like guangzhou, shunde and chaozhou down! add oil! check out Peng Cheng Ji if you speak cantonese.
well done but i do this a simpler way; blanch the lettuce; drain; saute garlic and green onions in oil, turn off flame; add lettuce, mix; plate, add oyster sauce on top.
12:40 "If you've cooked vegetables that people have told you 'you're not allowed to cook,' lettuce know in the comments section below." Punny. Personally, I'm always annoyed when people complain about how much garlic I use in my cooking (usually a full head, cut into giant chunks), but then they are surprised when they don't find the final dish "garlicky." Much like social stereotypes, people are easily confused when their experiences conflict with alternative perspectives.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Any time I see Lucas Sin I know it's going to be informative, comprehensive and utterly watchable. Here for anything this man cooks.
Looks like rac!st channel 💰 is doing well on him, a sellout.
100%
@@actuallyhusksofcorn3028 "sellout Sin"
@ritzbrecio why so?
Lucas is the perfect ambassador in carrying the Cantonese cuisine for this generation. Nice that he gave OG Martin Yan a nod. He’s the one that I grew up watching in the early 80s on PBS.
You should see the masters in China lol.
His videos are literally free lectures. What a gift. Like I feel like I should be pulling out a notebook and his textbook. 😅
It’s so cute that he’s almost embarrassed about making a big deal about this dish. Lucas is such a fantastic chef and teacher.
As an ABC, Lucas gives in depth understanding on the intrinsic steps, the reasons "why", in preparing the dishes, expanding what we learned from our parents in the kitchen. At the end, I am always filled with simply things to do in preparing a dish, from something as basic as eggs to lettuce, etc. Thank you for sharing your knowledge, Lucas!
In Greece we cook romain lettuce fairly frequently- greek easter soup is a great example: lamb offal + lettuce + aromatics + egg lemon sauce.
One vegetable that I have never cooked is fresh cucumber (but I’m Polish and we often make soup with lactofermented cucumbers)
Lucas has such a wealth of knowledge and is wonderfully adept at dispensing that knowledge. I always love watching videos with featuring him.
It’s my first time watching Lucas and I’ve made this dish countless times in my life (I’m Cantonese) and yet I still learned so much from him. Instant fan!
I love all of Lucas Sins' videos! You can't beat the information he shares and the delicious dishes, every time.
Yes! I was thinking the same thing. He's a teacher as well as a chef.
Almost didn't click on these video cos lettuce seemed so simple. But wow I think I learnt so much from this video on techniques and cooking philosophy that I'm blown away. Consider me hooked to this series!!
I make grilled salads all summer long. Grilled Caesar, grill wedge all kinds of grilled lettuces. Love it! Thank you for expanding my horizons.
My mom used to make this for me when I was a kid, and it made instant noodles instantly healthy 😋
My dad at my place!
Lucas knowledge is so attractive.
Lucas has been knocking it out of the park with every video here.
Another masterclass with Lucas. Amazing. His teaching style and depth of knowledge are impeccable. Love love love.
My Cantonese grandma used to make this fairly regularly for our family dinners, with a big dollop of hoisin sauce on top. Thanks for shining a spotlight on this humble but tasty dish, Lucas! It deserves all the leafy love ☺️💜🥬
I love this guy. More of his recipies, please! Explains techniques so clearly!
It's incredible how much information is condensed in one video, and I'm always learning one or two useful tricks or scientific bits for my own cooking. Genuinely the most interesting and charismatic chef I've seen!
I grew up eating cooked lettuce with oyster sauce and garlic - parents from HKG. My husband thinks it is anathema, but you have inspired me to cook it for my kids!! I totally agree - choose either garlic or ginger and not both for veggies.
I grew up with traditional Cantonese cooking and even then, the videos from Lucas always bring something interesting, new, and inspiring, even for dishes I thought I am very familiar with. I love how he respects tradition, and yet humbly introduces his own improvements without going overboard.
Wow this guy is so great and gives so much information. Please highlight him more often.
I made this with broccoli tonight and the sauce is incredible! Nice and simple too.
Absolutely LOVE the Yan Can Cook reference!
Only Lucas can make me click on a video about boiled lettuce.
Lucas is a pleasure to learn from - he articulates well and uses fitting hand gestures. I find so much myself learning so much because he dives into the details and background of each step in a dish. I enjoyed the way he explains the effect of cornstarch.
I love it when my mum makes this. Ultimate comfort food.
Yesterday I was complaining that the only way to have lettuce is raw because cooked lettuce is terrible and is my theory why its Chinese name is literally "raw vegetable"( 生菜）. Lucas comes and blows my theory out of the water 😂
Lucas if you're reading, please bring back your 3-pan method of cooking, that's like an ultimate skill to have.
I love boiled lettuce. There's a Chinese fast food spot in San Francisco my mother and I would go to when I was growing up. Not your typical American Chinese fast food but the ones with the hanging roast duck and pork. They would serve char siu, roast duck, roast pork, and soy sauce chicken over rice. And on top they would put boiled iceberg lettuce, that was boiled in a chicken stock. On the side would be a garlic, ginger, scallion and oil sauce you would put over your rice. Always a line out the door during lunch. Ah so good, nostalgia. This brought back some delicious memories.
What was the spot? I live in SF and I’d love to check it out
@@shashank025Ming Kee Restaurant, 1548 Ocean Avenue, San Francisco, CA 94112. If you go, I hope you enjoy!
@@shashank025Ming Kee Restaurant. 1548 Ocean Ave. I hope you enjoy!
I love this guy. He is so informative and getting me to try things in the kitchen I have never thought to do before. I loved his hard cooked eggs video and I can’t wait to try this recipe next.
I love Lucas' teaching and presentation style. I learn so much every time.
you know Lucas knows what he's talking about when he mentioned Martin Yan. Also, totally agree with his dad's theory about ginger vs garlic. plus most people will only fried ginger with vegetables if the veggies are waxy and bitter. otherwise you almost always go with garlic instead of ginger.
Martin Yan! Wow! What an amazing blast from the past!!! He’d be proud to see you creating such a wonderful dish!!
I love sautéing peeled cucumbers in butter and serving with fish and lemon.
cooked lettuce blew my mind the first time I had it. I also thought it was a green veg like collards! Soooo delicious
Brilliant presentation, as always!
Big fan of boiled lettuce but also love stir-fried lettuce too!! And re: veggies you're not supposed to cook, stir-fried cucumber is also solid
Love Lucas on the show. Always learn something useful and delicious
My mom used to cook this when I was a kid, with just simple oyster sauce - I'll need to try this new sauce!
Love this, Lucas' video on stir frying green veggies made a huge difference to the way I cook them for myself. Which as 20+ year vegetarian who loves cooking is saying something! 💜
th-cam.com/video/h8EcbCXv6M0/w-d-xo.htmlsi=UjEfAv2TQ-dXcJ41
Thank you Chef Lucas. Lettuce is a great vegetable in Chinese dishes. I’ve used it in soups, clay pot etc..
Yes, Lucas!
I was introduced to cooked lettuce with the Detroit style Chinese dish Almond Boneless Chicken. Battered & fried chicken fillet serving on a bed on wilted ice burg lettuce, topped with brown gravy (not totally unlike the sauce shown here) and a sprinkle of crushed almonds. Savory and delicious!
When I moved from the mid west to Hong Kong in 2012, I tried boiled lettuce for the first time. Initially it was so foreign and unusual to me but it really grew on me and now I make it regularly when I need a quick veggie or side dish to round out a meal.
Damn, I love watching Lucas. Doesn't matter what he's cooking, I'm going to watch it. @food network sign this guy up!
He’s so good. Need to have his own show!
This brings back memory of >40 years ago … My aunt, who was Hong Kong-born-and-raised, cooked this dish at least twice a week, especially when time was scarce. Then my older sister cooked it regularly. As Lucas’ mom, we did not prepare a fancy cooked sauce but poured the oyster sauce - and nothing else - directly from the bottle onto the boiled lettuce.
I just watched a masterclass even though I’ve been making boiled lettuce as a regular dish.
Great recipe idea. We always gave extra lettuce. In Spain we cook a lot of vegetables by scalding or even stewing. It not only changes the texture, which is a good option to have, but also adds a lot of flavor.
Professor Sin! Putting it down like always
This was exactly what I was looking for the other day. Thanks!
Like i saidd anywhere wherever i saw LUCAS I CLICKK❤❤❤
I learned so much in this video.
Love your work, Lucas. When I was growing up, a stir-fried iceberg lettuce with garlic (seasoned only with salt) was a regular dish at dinner. Another way to treat romaine lettuce is to stir fry it with fu ru (腐乳) or fermented bean curd. The hardiness of the romaine compared to iceberg holds up well against the potency of the 腐乳.
I grew up eating sautéed romaine lettuce. That was the only way my parents would eat any kind of lettuce. The romaine actually tastes better and different when it’s sautéed to the point of wilted.
I'm going to keep watching these videos until the day comes when he finally says, "So the way this works is... actually, I don't know how it works."
Another brilliant instructive video which clearly explains the why as well as the how, thank you! Also, I loved the explaination of the garlic processing: welcome to the Henry Ford school of cookery!
My best bud, WILLIAM, hates Hates HATES 😜boiled lettuce 生菜 at our local Chinese wonton joints in San Francisco! He watches you, Lucas, for all things good, delicious, and inspiring videos about Cantonese food and cooking, and also all other Asian dishes. I can't wait to see his face when he sees your demo! LOL! I'm guessing he's going to have to make this himself or make me come over and do it! Thanks for the great video, Sin Sifu!
I’d like to try this. I normally cook cabbage but this recipe has me intrigued.
Love this! Staple in my house. I add fried onion oil too. Takes it up another level
Nice reference to Yan, the demonstration of the noodle shop sifu! This might be the fanciest 油菜 i have seen but still keeps it authentic. Lucas well done!
I do a lazy version if this with iceberg lettuce or cos lettuce stems.
I basically fry sliced garlic in a little oil, add the chopped up lettuce, then add a tablespoon of oyster sauce, a dash of Chinese cooking wine, and a pinch of sugar. It takes about 30 seconds to fry and it’s so tasty with rice.
As a kid was shocked when I first saw people eating lettuce without cooking it first cause I was so used to this 😂
I love your videos Lucas I could watch so many of your videos I learn so much I love it ❤❤❤
I very much prefer Romaine to Iceberg so I'm generally left with Iceberg on hand and this is a great recipe to use it up. Thanks!
Cooked lettuce is underrated.
lucas, please shoot a video on 金銀蛋菠菜 the people need to be enlightened by such a delight of a dish
I was trying to see what all my favorite foodtubers had in common (Kenji, Lucas, Claire) and they all make simple and informative videos without annoying fluff. And apparently they all went to Ivy League schools. 📚
never thought to beef up the oyster sauce
boiled lettuce is like classic cantonese dish.... as from a Chinese perspective we dont eat veg cold...
the easiest version, is blanch the lettuce in seasoned salt, sugar and oil boiling water (these seasoning and oil will not only season the veg but also allows the lettuce to retain its greenness), plate up and serve with a dash of oyster sauce.
I will try this! Any suggestions for how to make vegan substitute for oyster sauce?
Cool! I've been looking for other things to do with lettuce. Salsa is awesome but not lettuce it's more awesome!.
I use a cheat's version of this when I need another veggie dish. Just boiled lettuce with some light soy sauce drizzled on top. I can cook in 3 minutes, and it's a favorite of my kids, so it's always gone.
Such an entertaining, weapon
Look good, thanks
How did you know I had a week old head of romaine lettuce in my refrigerator? I'M MAKING THIS ASAP
My family cooks cucumbers sometimes (we eat them raw too), and ppl thinks it's the strangest thing.
Hahaha, my son in law was shocked in disbelief when I boiled lettuce one night for dinner. I still remember the look on his face 😅
fabulous
Sifu- Time to go off on your own. Take the leap.
In order to make Romaine lettuce last in your salad draw in your Refrigerator is to wrap in foil with out washing it I buy the Three pack and I have in my refrigerator for a month that how long it last when you wrap it in Aluminum foil. I wrap it time I get it home cause that's the only lettuce that I eat and I eat salads a lot.so I always have some on hand.
I’ve literally never thought about flavour vs taste so philosophically…..damn. I miss my grandma’s cooking😢
bro do an episode on high quality peanut oil. dont let the master chefs from southern china like guangzhou, shunde and chaozhou down! add oil! check out Peng Cheng Ji if you speak cantonese.
Lucas Sin
well done but i do this a simpler way; blanch the lettuce; drain; saute garlic and green onions in oil, turn off flame; add lettuce, mix; plate, add oyster sauce on top.
Would this work with cabbage? I always have so much cabbage hanging around from other Chinese recipes.
Of course it would, I don't see why not. Might have to boil the cabbage a couple secs longer, but should work the same.
Great as always, but missed the chance to crack a „Lettuce know in the comments“ joke.
I see Lucas Sin, I stop everything and watch. 😤
Dang! Lucas just sold me BOILED lettuce that i think is a forgettable and useless leafy veggie. 😮 Will gladly make it. 😉
chinese know best
I like braised celery, I guess that's the vegetable I cook that people say I'm not allowed to
He is so damn smart.
Can cucumbers be cooked?
Haha better than Gordon Ramsey 😮
At least we don't have to hear a bunch of cussing
finally something vegetarian! (a salad, wow. ok. 😅)
12:40 "Lettuce know in the comments below"😂
I grew up eating this. When I would tell people my mom boiled lettuce, they'd be like what???
Boiled iceberg i find really bland. Boiled romaine I like.
I personally WASH the individual Romaine leaves. Lettuce Prey.
12:40 "If you've cooked vegetables that people have told you 'you're not allowed to cook,' lettuce know in the comments section below." Punny.
Personally, I'm always annoyed when people complain about how much garlic I use in my cooking (usually a full head, cut into giant chunks), but then they are surprised when they don't find the final dish "garlicky." Much like social stereotypes, people are easily confused when their experiences conflict with alternative perspectives.
soooo basically bok choy but with western lettuce