Enjoying our content? Join the Canto Cooking Club - bit.ly/3luBt9A Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/chicken-congee What'd you think of Daddy Lau's jook recipe? Also, feel free to reply to this comment and let us know what recipes you'd like us to make next!
For some reason, it never even occurred to me to use uncooked rice for jook. I've always just used leftover rice. Texture seems to come out the same at the end, at least :D My family also usually uses some kind of stock in addition to water, or even just a sliver of a chicken bouillon cube to jazz things up a bit. My mom's go-to meat for jook is leftover braised minced pork. So good. Anyway, please ask Uncle Lau if he can make wu gok :) It's one of my favorite dishes at dim sum, and I have fond memories of my great aunt making dirty bilingual jokes with it XD
I’d rally like to see more videos of weekday meals - not the big iconic dishes but really how a Chinese family would put a meal together. What is considered a ‘meal’ in different food cultures is kind of fascinating to me.
It’s such a blessing to live in a time where I can lay in bed and watch a chef from the other side of the world prepare a meal for his family. Take a moment and cherish the sharing of cultures; appreciate every opportunity we have to experience other languages, cuisines, and traditions. This is our legacy.
When the Cantonese teaches how to cook something, you’d better listen cause their food is one of the best in Chinese cuisines. You really have a wonderful family.
Oh wow, thank you for your kind words Henry! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
My husband is cantonese, and I'm Korean. As someone who's not familiar with cantonese food, your videos have taught me so much and enabled me to cook authentic cantonese food to my husband. It brought our relationship even closer as he appreciates my effort (and the foods always turn out great !) Thank you for posting these videos and bringing so much joy and love to our family
My MIL just had surgery and I wanted to make her something comforting and found your channel. So I followed your dad's recipe almost exactly (I had only pork stock) and my husband said the juk took him back to his childhood in Hong Kong. Thank you for your channel! It's amazing and so lovely.
I lost my Cantonese grandfather before I was born so I never knew him. I'm half Cantonese, and he was an immigrant from China to Peru where he met my grandmother. Thank you for uploading these videos. I love Cantonese cuisine so much, and my grandfather loved food. Learning about your dad's life growing up makes me feel closer to my own grandfather. I really want to learn all of these recipes in his memory, thank you so much for the recipes and history!
I can relate, I lost my grandfather as well, I'm half Cantonese but it's the grandmother of my dad who used to cook delicious food. I've never met her, I would have loved too. Now, chinese cuisine is lost in my dad memories, so I watch tutorial to bring the magic of this beautiful food again in my family when I visit them. Unfortunately, I study abroad so I do not meet them like I used too. I miss to cook and eat with them. Watching this family eating together remind me of these days, bless this beautiful family !
I knew a third-generation 100%-ethnic-Chinese Cantonese man from Peru, named Santiago, now a successful MD in California, USA. My former ethnic-Chinese landlady in San Francisco is a third-generation Cantonese born in Costa Rica. She went back to Hong Kong at age 4 and grew up there. She was very nice and a lot of fun. If I remember correctly, ~10% of native-born population in Peru now have Chinese ancestry. ❤
I followed your dad's exact instructions and made this delicious congee for my twins. Washing the rice 3 times, fluffing the congee with a whisk after 25 minutes of cooking and carefully marinating and cooking the chicken at the end were good tips. As is adding the sesame oil, cilantro and. onions and white pepper at the end. Best home style Chinese diner style comfort food I can now confidently make at home. Please keep posting recipes and stories..and give my heartfelt thanks to your dad and mom.
His exact instructions is to wash the rice 2 times which I immediately picked up on while watching the video. I'm pointing this out for a reason (and not to come off as anal). In his fried rice video, he said to was to wash the rice 3 times which I always do for rice including jook. So perhaps the reason to washing the rice 2 times is a compromise of ensuring that the rice clean and to retain more loose starch that will make your jook creamier. I must say that using a whisk to break up more starch from the rice was a "stroke of genius".
@@theleopard3310 i agree. You have to get the technique right. Wash rice 3 times for fried rice because you want to remove all the extra starch. 2 times for congee because you need starch to make it thick.
it probs doesn’t matter that much 2 times or 3 times. at the end of the day its a bunch of starch boiling in water for a long time. whatever starch that needs to be released will be; the difference is minimal. my dad usually only washes his rice once in case there are aphids or other bugs in the rice (which you wouldn’t get nowadays with clean supermarket rice). chinese cooking most of the times do not follow recipes but intuition so there is no need to fixate on minute details.
I love your food channel. As an ABC myself, you’re really doing fellow ABCs a major service by your great Dad’s teachings (in great detail) speaking in Cantonese; your inclusion of Chinese words, pronunciation and meanings; sharing Chinese culture via your family meals.
Thanks so much Lisa it means a lot for me to hear you say this. Really grateful to know that you are enjoying the Chinese words, pronunciations, meanings, and culture in addition to the recipes. So happy to be able to share these videos and can't wait to share more with you!
You format is great, with descriptions of the dishes, step by step cooking with ingredients and recipes, and then eating while discussing the history of your family as it relates to the dish - and all this while posting pertinent vocabulary words regarding the dish and your family's past dealing with it. I learned a lot, and I even took notes. Great video.
The grandparents would always hold the grandchild when they visit as to give the parents time for themselves. Plus grandparents are a simp toward their grandchildren especially babies.
My mum is Cantonese, and always made this for us whenever we were sick. I always associate it with comfort and crave it whenever I’m feeling poorly. Mum makes it with pork instead of chicken, and when we were little she used to add a spoonful of Vegemite (we’re Aussie, and Vegemite has lots of Vitamin B!) So good. Thanks for sharing Daddy Lau’s recipe, now I feel confident to make congee that will taste just like my mums!
Liked the idea of adding Vegemite in congee. Next time I visit Australia, I will try it. Is there any place in Australia to get vegetarian congee? I also miss ginger rice (which is Burmese recipe).
I'm a 4th generation Chinese from Malaysia and it's really rare to find people who can speak toisanese. For dialects most people speak Cantonese, hokkien, hakka, teowchew. Having learned toisanese from my grandmother, I can only speak that dialect with my grandma cuz none of my friends can understand it, although it sounds very similar to cantonese, given that it is a romanization from it. I'm always really intrigued to meet people who can speak toisanese, like your dad, it's a big plus on top of his good culinary skills xD keep it up I really enjoy watching your videos! Brings back the feeling of home especially now that I'm studying abroad.
We are so grateful to be able to share dad and him speaking some Toisanese! Thankful that you found our channel Alisha, and we can’t wait to continue sharing many more videos with you! ❤️
Not in San Francisco. Almost every Cantonese person I know here in SF speaks toisanese. My whole family originates from Taishan but my mom’s side can’t really speak it.
as an Chinese Indonesian (I am the 4th gen, my grandparents are from China) who is missing her granny cook so much, seeing your dad cook for the family like this really warms my heart. It reminds me a lot of my Grandma's cooking and I miss her a lot. She passed away 12 years ago but the memories of her cooking stays
Wah we are the same, luckily i'm learn to cook from my grandma :p 4 me, her cooking is the best even my mom not as great as my grandma. Love to cook this everytime I got sick, but i'm using already cook rice to cut down that 25 min LoL lazy me
My mom fell ill yesterday, and in the morning I needed to make something for her empty belly. I was searching for a recipe and came across your video. My grandma once told me that when they were young, they were fed jook when fallen ill. I was pessimistic at first because it was my first time, but it came out silky and delicious. Btw mom loved it!
There's love, affection and care bubbling out through out this video. Sharing old days experience is amazing. Engaging the tiny tot in the conversation is the highlight.
Although I didn’t grow up with it, I came to love juk after I was introduced to it in my 20s. Now I've been enjoying it for almost 50 years and sometimes get cravings for it. I'll often have it as a first dish when we're out for dim sum. It’s a truly soothing and satisfying food. Luckily for me, I live in Flushing, NY, one of the country's largest Chinese communities, and I have many wonderful restaurants to choose from. My thanks to Grandpa Lau for teaching us his authentic recipe! It’s a privilege to learn from a master chef.
i haven’t had jook since i moved out of my parents house. it’s so comforting watching this video and hearing your dad speak my language. i don’t hear it often so it brings so much comfort. thank you for sharing this video!
We are so grateful you found this video and it brought back warm comforting thoughts! Hope you are able to make jook sometime and it tastes just as the delicious as the one your parents served! ❤️
I have had the most upset stomach all day so I made myself some jook with this recipe. It came out perfect, exactly like how my mom makes it, and I feel so much better right now. I feel so happy that I finally learned to cook this staple dish.
A good congee is the only thing in HK which would fix me after food poisoning. It's my miracle stomach cure now. Just watching how to improve mine since i suffer acid reflux and it's one of the few things i can digest! A lesson on how to make century eggs next so i can have "pay dan sai yu juk next please!!"
Also have a weird stomach today and for some reason I was thinking I need some of this, but I think I might have had it only once or twice before. Funny how our bodies can tell us what it needs.
I have IBS and whenever I start to feel the symptoms coming on, congee does the trick to heal my gut and get me feeling better. I also make a version of this with hominy/grits.
Hearing your parents talk about how their way of lives have been is fascinating & seeing the authentic recipe! I am Scottish and really interested in Asian foods so it’s really amazing to see videos like these ☺️
This was the perfect combo of clear instructions, historical significance, and step by step video. Love that I can cook some of these dishes for my family. Thank you!
I love this! So many memories. In my house, my mom was the one who spoke Toisan and my dad spoke Cantonese. And of course “jook/congee” was a staple at home. My parents are both deceased now but watching and hearing the language warms my heart!
Love your videos. My dad passed away 3 years ago, and he would be a similar age to your dad now, if not a few years younger. Watching your videos and your family together gives me a sense of comfort and happiness.
I am cantonese. When my father was alive, he always said that the best chef in the world are cantonese. He was also like Chef Lau coz he used to work in the kitchen as a young age. Learn how to cook and techniques. Everytime i watch your blog reminds me of my father. Surely miss him so much
So happy that dad can remind you of your father. We are grateful you found our channel and hope that with each video you watch it brings back so many happy memories 🥰
It's so gorgeous reading the comments and seeing so many people sharing how this recipe has given them or their loved ones comfort in hard times! Thank you Lau family!!
Thank you for this recipe. My gf just had a small operation, and during recovery she couldn't eat anything else except porridge or congee . I made this for her. She said it was delicious, coming for someone who detest congee, it make me so happy she enjoyed eating it and it help nourish her back to health.
My husband and I came back from our honeymoon with COVID (ugh), and our appetites have been off. My husband’s especially. I made this for us this morning, and omg it was PERFECT. Delicious, flavorful, easy to eat - everything we needed right now! Hubby was having trouble getting through a bowl of cereal earlier, but he devoured this. Thanks to both you and your grandpa for sharing this recipe!
Thank you for welcoming us into your home, allowing us to feel as if we are all seated at the table with your precious family, and for sharing these sacred recipes with us so lovingly and meticulously.
stumbling upon youtube and found your video, your dad really reminds me of my grandfather, the vibes, the vein in his hand because of hard work, somehow found your TH-cam video it's like his giving me hugs from heaven in my hard time, bless your family
Thank you for making this channel. As a Thai-Cantonese living in Sweden, I miss Cantonese food so much. Cannot find good places here. So, I started cooking Cantonese dishes myself. Learning from your channel. Your mum mentioned steamed Hàahm Yùh and pork. My dad and I absolutely love the dish. Can you ask your dad to show how to make it? Big thanks to you and your family!!!
Whenever I or anyone in my family got sick my mom made this for us, and it's so delicious. We add spring onions, century egg (pei dahn, don't know how to write it exactly lol), some white pepper, and soy sauce. My favourite meal to eat whether I'm sick or not, I love it so much!
My husband is Indian and I’m African American and we have been married for 33 years and this is the most compliments I have ever gotten on any dish I have ever made. His mother made the Indian version of course, this was simple clean flavors thank you. I’m making the eggplant dish this weekend.
Thank you for reminding me of some very happy times in my life. Congee is a blank canvas where just a few ingredients can make create a work of art and many times is served as an act of compassion. Few foods in this world have so much meaning to so many. Where I use to live there was a shop right down the street that served cháo vịt (congee with duck) complete with chunks of pig blood curd, fish sauce and lots of beer on the side. A meal fit for an emperor yet served on a sidewalk. In Buddhist tradition the Buddha after years of living with very little food and near death was served by Sujata a bowl of milk congee. It was his first meal after his "awakening." TH-cam needs more channels like this one.
Wow that meal sounds incredible! We need more shops like that 🙌😋 Thank you so much for your kind words and for taking the time to share. We had no idea it was Buddha's first meal after his awakening! Appreciate you being here. Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! ❤️
The whisking of the rice is such a nice little shortcut. Works like a charm! I've made this recipe twice in the last couple weeks when my tummy was upset, and it's the perfect neutral food. Thanks so much to your dad for his perfect recipe and pro tips!
This clip at the end is so beautiful and sweet, the dad is so wholesome - really missing my grandpa now, reminded me of a lot him 🥺❤️ he expressed his love through food - sometimes I make the foods he made for me as I child and I just feel so emotional.
“If cooked with high class ingredients congee can considered as a high class meal” that’s so true! I was once went to the well-off cousin funeral and they served all guest with the abalone congee!
Abalone so expensive even can ones, steak I can afford once a awhile but abalone I wudnt take out credit card, I remember couple years ago grocery store can abalone was about $200..
@@hatsumia8946 It used to be cheap when i was a kid. I can remember when it was about the same price as oysters, you could get it for around the same price per ounce as a good steak. Now its over $7 an ounce fresh or over $12 per ounce dried where i live. I miss the days of cheap seafood, i grew up in a city with a thriving seafood industry and things like salmon and oysters used to be cheap. When my parents were my age they'd give away fried oysters and clams in some bars like they give away peanuts today, and when i was a kid we'd sometimes get sick of eating salmon. Now that same salmon is unaffordable for all but the wealthy.
I’m in Australia ... these days when abalone are farmed in the ocean here the success rate and holding cost and cost of production is quite low ... I have seen cans selling for Aud $20 consisting 3 pieces but then once they export it out of Australia that’s a different story where you pay taxes transportation cost middleman profits and shops profits I can see why they can become 5 or 6 times the cost of what it is selling in Australia
@@hatsumia8946 it is about love for food, atmosphere and making you feel hungry! If you care about cooking. If you want to boast about how rich you are you shouldn’t be cooking! Abalone has alternatives that nobody will notice! Just watching this video is wonderful!
I've been watching Asian television for several years and have always been curious about the cuisine. So I followed the instructions and made this today. I love to make dishes that aren't found in American "Chinese " restaurants. This one was by far the easiest and most tasty. I also love learning about the Lau family.
I tried congee several years ago on my trip to Hongkong with my girlfriend, who is now my wife. We both couldn't forget that delicious taste and finally I found a perfect recipe:) My wife loved it and I wanted to thank you for sharing this on youtube. Sending love from Korea!
I am of cantonese descent and I’m so grateful to your father because thanks to him I’m learning to cook dishes I’m sure my great grandfather enjoyed. Makes my heart happy and connects me with my roots 🥰
Im moving so currently I came to live with my grandparents for a while. It turns out that my great aunt is really sick, she’s had surgery for cancer and her depression is really strong she has high blood sugar and low blood pressure with very bad kidneys so I’m making her congee to feel better and this was the best receptor for her I hope she enjoys because it looks very good
I’m Filipino and my dad makes lugaw. I’ve always associated it with comfort food, especially when I don’t feel so well. I’m super glad you have this video because I’m missing my dad so much. 🥺💙
I don't know why, I see your dad as mine. They have similar posture, similar demeanour and gives out the same energetic feeling. It was a nice feeling. I feel proud! I never learned how to cook congee before, but now I do! Thanks for this.
Thank you for preserving your Cantonese recipes but also to bridge the East with the West. Only curiosity will bring cultures closer. Many thanks Mr Lau . Love the stories too!
my friend’s mom made us congee when i visited and it was so good. watching this video to see how it’s made brought me so much unexpected joy; you have such a beautiful and loving family. thank you for sharing.
Thank you so much for sharing your recipes, especially the background on why you do something... like the reason you add oil to the chicken as it marinates. By sharing your knowledge you are helping keep it alive. I also appreciate your family stories and memories surrounding each dish. You remind us all that cooking is so much more than a pot and a list of ingredients.
This makes me miss my grandparents something fierce. They both passed in 2021 but for as long as I can remember their stories have always captivated me. Hearing them talk about when they were young, whether it was about how poor and rough and tumble my grandpa grew up or stories about my grandmas family, always seemed like they were telling me about another world and another life completely. I’d give anything to just hear them tell one more story.
This was amazing! Thank you for teaching us about Chinese food, culture, family, language, and history all in one TH-cam video! I appreciate you and your family. Thank you again! 🙏🏾❤️❤️❤️🙏🏾
As a Cantonese who grew up in London and Hong Kong, I am so happy that I’ve found your channel. God sent really! I’m married to a Korean so I’m living in Korea at the moment. Due to Covid-19, I’ve been stuck here for almost two years now and I am going mad craving for legit Cantonese food. Most Chinese food here are either ma-la-tang, hot pot or Korean versions of Chinese food where they use so much seasoning. I admire Cantonese chefs so much, they are so skilled, detail-oriented, cautious with seasonings, timing and selection of ingredients. I can always taste the freshness of each ingredient in every dish. I respect you so much Master Lau! 👍🏻👍🏻👍🏻 Also, thank you for making these videos, you guys are letting the world know of our rich heritage through food.
This channel is GOLD. Thank you for sharing your family's recipes. As a Chinese American, it's really great to be able to learn the dishes of my culture. You probably already know this, but the cultural preservation you are doing here is invaluable + it'll be so amazing for your family to watch these in the future ❤️
Wow! What a breath of fresh air this video is. It's infused with such tenderness and the subtle power of family. Expressions discovered in the food. It is an honor.
Wow 🙇🏻♂️🙇🏻♀️ Thank you so much Eleni! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Advance apologies for the dark turn. My two grandmothers passed and both suffered from dementia. They had no hobbies and lived alone. So it warms my heart to no end that your parents have you and this channel to make their lives even fuller and richer on the daily.
I'm sorry to hear that. That's what I'm afraid with my grandma she doesn't wanna stay with us . She lives like 18 hours away and with a son that's a parasyte and she hasn't hobbies she just cleans the whole day and the while house can be clean. And whenever we tried to teach her how to use the internet or learn a hobbies she says she's too old. It's very sad
I was afraid of this happening to my grandparents, luckily we were able to convince them to move into a house near where my dad and i work so we could drop in on them often and help take care of them as they got older. Grandma passed away quickly once her health started to fail (she went from fairly healthy to dead in a matter of a few weeks rather then months or years) and before the dementia got more then mildly noticeable. Grandpa was fairly healthy but his dementia was pretty bad for the last 2-3 years and the last 8-12 months he was basically catatonic. I was glad we were able to keep him comfortable and happy towards the end though, he ate good food, got to watch his favorite shows, and we put in alot of effort to put out bird feeders year round so he could watch the birds from his dining room. It was a ton of work but I'm glad we were able to do that for them since its always sad seeing elderly shut ins live alone.
My own dear grandmother used to be a fabulous cook. With advancing age she lost her ability to cook. This channel resonates with me as since her death, I have been feeling nostalgic about the fabulous food she used to make which demonstrated her love for me, her first grand child. I still miss her. Seeing your father cook and your mom speak, I remember my grandparents fondly.
Love hearing Chef Lau teaching in Cantonese and chatting with family with sprinklings of Toisan! My family is also Canto/Toisan! I feel so lucky to have come across your channel! ,… omg hahm yu!! I have no idea how to pick hahm yu in the market and haven’t had any since my parents passed away. Thank you for the memories! ,…. Oh! I didnt know about Not stirring the jook too much! ..and yeah, it tends to stick! I gotta do it Chef Lau’s way! Yaah Guangdong #1! 👍🏼
Hai i'm from Tamilnadu, India. We too have this food even today. We too call it with same name 'kanji'. With little variation in ingredients, we use rice, garlic, pepper, fenugreek, cumin and salt. Amazed to know that it is called by same name there😊
I’m enjoying the talk about China in the old days. My husband is from Italy and I cherish the time around the dinner table listening to them talking about their life there.
As I read all your comments it warmed my heart how Chinese all over the world cherished tradition. I am from the Philippines, half chinese and half Filipino- but I grew up in Chinese way - I can really relate to this. Stay safe everyone
I like everything about this! When your Dad was making the Congee, I was really enjoying the process...And then when it was done and you showed the Congee with the Pot Stickers and vegtables...I was totally hooked! Since having to work from home for the past year, I am learning new dishes to cook. This is one dish that I have had in restaurants (Chinese and Thai) and I want to try it out. Thanks for sharing the food and your beautiful family!!
Oh wonderful Ray! So happy to hear that you are looking forward to trying out this dish. Please let us know how it goes. We hope it tastes similar to the kind you are used to 😊 Also glad to know you enjoyed our Family Meal Time. Appreciate you watching and can't wait to share more recipes with you in the future!
This was so comforting to watch. Your dad's explanations in Cantonese reminded me of my grandpa when he tried to teach me to cook. I enjoyed this video!
I've followed Daddy Lau's jook recipe and technique almost 10 times now in just 3 months, and I can't imagine my life without it! It's soothing, delicious, comforting, and light. It has a depth of flavor that surprises you. Thank you so much, Mr. Lau, for your experience and honest teaching. I feel proud every time I make this recipe! I am now aware of the magic of cornstarch after watching a lot of Lau family recipes. (: I have been making jook with brown rice (just cook the rice 15 mins longer) and now I always stir fry onion, daikon, and mushroom to help add some veggies and make it a meal that will keep me full longer. Jook even freezes well, so I'll make a huge batch and always have some on hand!
Amazing video. Dad is amazing! I love how we have chances trough this platform to learning something this valuable! Thank you for sharing piece of your history with us! ❤️
Thank you for this video! My mother is Cantonese and she made this for me as I grew up in Oklahoma , USA on every cold day and being sick. Blessings for you and your family 👪 🙏 ❤️.
Thank you Daddy Lau and family for this channel. I'm Canadian Chinese and am a mom of two young girls age 7 and 4. Recently they got a cold and I made them this congee dish that taste amazing and helped them recover quickly. Your dishes remind me of what I grew up with and now I can cook these wonderful meals for my children. I'm so grateful for the work that you do, in sharing your dads recipes and our culture in Cantonese makes it so authentic and I connect with it so deeply as it reminds me of my dad whos Toisan. So many people from my generation rely on our parents to cook for us, and it's difficult for our parents to teach us these recipes because of language barrier and life gets busy BUT you have given us the tools through these videos and recipes so that we can cook these traditional meals with love for our families. I can't thank you enough for what you have given me and so many other people, please keep doing what you're doing, you are all beautiful, amazing, people who are spreading joy and kindness through your work. I'm sending you love and prosperity to the wonderful Lau clan family :).
I immediately went and tried making my own congee, halfway while watching the video. Love the tip about using the whisk and also not stirring the rice to prevent sticking. My Grandma is from GZ too but she was never much of a cook. watching your video makes me feel like I am sitting at the dining table with relatives, so at ease and comfortable.
I have been eating breakfast congee for a couple of years now. It healed some gastrointestinal problems I had when the doctors could not figure out what was wrong. I’ve not been feeling well the last few days and I looked this up and made this one exactly as he does. Oh my goodness this is it delicious.😋I expect I will be feeling shipshape in no time! Thank you very much!🌸❤️
Honestly SO glad I found this channel. I've been looking for Cantonese style recipes for so long but haven't really found any English based channels that provided the recipes. This is everything I've been looking for! Plus your website is so well made and easy to use. Hope you guys blow up soon! So excited to try all your recipes
Oh yay! We are so happy you found us @noneness and that our channel + website is exactly what you've been looking for. We can't wait to share many more recipes with you! ❤️
This is the most wholesome video in every way that I’ve seen for ages. Never had jook before and now I want to make some- looks delicious! Best wishes to your family x
This is absolutely amazing, such great detail makes this recipe and all your recipes foolproof and easy to replicate. I made this today and it came it just like some of the best congee I've ever had. I've added preserved egg to this and it was some next level stuff. We are all lucky that your dad's recipes are being preserved.
Just cooked this for my sick daughter today. I doubled the recipe, add more ginger and added shrimp and a good portion of cilantro in my bowl. Soooo delicious! Thanks for sharing wonderful recipe that will fill loads of people and have a fun time talking over it.
I have a lot of respect for your channel. Reminds me of when my Grandma would teach me how to cook, or when I would shadow my Father as he cooked for us. Even as a kid at Chinese restaurants I would always peek over the counter just to see how everything was prepared -- truly a blessing to be able to craft with one's own hands. Peace. - Joub
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What'd you think of Daddy Lau's jook recipe? Also, feel free to reply to this comment and let us know what recipes you'd like us to make next!
For some reason, it never even occurred to me to use uncooked rice for jook. I've always just used leftover rice. Texture seems to come out the same at the end, at least :D My family also usually uses some kind of stock in addition to water, or even just a sliver of a chicken bouillon cube to jazz things up a bit. My mom's go-to meat for jook is leftover braised minced pork. So good.
Anyway, please ask Uncle Lau if he can make wu gok :) It's one of my favorite dishes at dim sum, and I have fond memories of my great aunt making dirty bilingual jokes with it XD
So I have gotten really into jajangmyun but I understand that it is based on a Chinese dish with a similar name. I would be interested in this.
I’d rally like to see more videos of weekday meals - not the big iconic dishes but really how a Chinese family would put a meal together. What is considered a ‘meal’ in different food cultures is kind of fascinating to me.
@@emmaghows3841 there are so many ways to do it! can't go wrong :) and yes i will ask him about that dish! sounds like a good time hahaha
@@MsSagittariusA great idea! added to our list of recipes to make next :)
It’s such a blessing to live in a time where I can lay in bed and watch a chef from the other side of the world prepare a meal for his family. Take a moment and cherish the sharing of cultures; appreciate every opportunity we have to experience other languages, cuisines, and traditions. This is our legacy.
I think so am happy for them still have mum & dad still sit eat together,as for me I lost both
I agree wholeheartedly. This is such a gift.
yunn
Are you chinese?
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When the Cantonese teaches how to cook something, you’d better listen cause their food is one of the best in Chinese cuisines. You really have a wonderful family.
Oh wow, thank you for your kind words Henry! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Facts
It’s neutral on the palate and definitely a great entry way to Chinese cuisine as a whole.
So true
True... The Chinese food everywhere is actually Cantonese cuisine.. Except for Mala Hot Pot etc. Non-Cantonese Chinese food is different
My husband is cantonese, and I'm Korean. As someone who's not familiar with cantonese food, your videos have taught me so much and enabled me to cook authentic cantonese food to my husband. It brought our relationship even closer as he appreciates my effort (and the foods always turn out great !) Thank you for posting these videos and bringing so much joy and love to our family
kimchi congee
You are the same as me. I'm canto and my wife is Korean. Making it for our son tonight 🙏blessings to you both!
My MIL just had surgery and I wanted to make her something comforting and found your channel. So I followed your dad's recipe almost exactly (I had only pork stock) and my husband said the juk took him back to his childhood in Hong Kong. Thank you for your channel! It's amazing and so lovely.
ultimate comfort food
I love how your dad teaches in cantonese. Really makes me feel back home with my dad again and your family is so adorable! Thank you for this video.
My apologies for being three years late, but thanks for inviting me to dinner. I had a blast.
I lost my Cantonese grandfather before I was born so I never knew him. I'm half Cantonese, and he was an immigrant from China to Peru where he met my grandmother.
Thank you for uploading these videos. I love Cantonese cuisine so much, and my grandfather loved food. Learning about your dad's life growing up makes me feel closer to my own grandfather.
I really want to learn all of these recipes in his memory, thank you so much for the recipes and history!
How cool, my grandparents immigrated from japan to peru!
I can relate, I lost my grandfather as well, I'm half Cantonese but it's the grandmother of my dad who used to cook delicious food. I've never met her, I would have loved too. Now, chinese cuisine is lost in my dad memories, so I watch tutorial to bring the magic of this beautiful food again in my family when I visit them.
Unfortunately, I study abroad so I do not meet them like I used too. I miss to cook and eat with them.
Watching this family eating together remind me of these days, bless this beautiful family !
Have you learned Cantonese?
So cool, I just got back from Peru. My kids are a quarter Chinese and a quarter Peruian. Two beautiful cultures!!
I knew a third-generation 100%-ethnic-Chinese Cantonese man from Peru, named Santiago, now a successful MD in California, USA. My former ethnic-Chinese landlady in San Francisco is a third-generation Cantonese born in Costa Rica. She went back to Hong Kong at age 4 and grew up there. She was very nice and a lot of fun. If I remember correctly, ~10% of native-born population in Peru now have Chinese ancestry. ❤
When Mr. Lau said, "Eat more, more, more, more". Just reminded me of my late grandpa. That's his form of showing love.
Same!!
I'm part Chinese and we have this running gag on that side of my family:
"Did you eat?"
"Yes."
"Eat again!"
That’s the way they express their love
The Chinese way of greeting = have you eaten? 😂
My dad’s aunts and uncles are like this! We practically have to be rolled out at the end of the day.
Your dad's congee looks so good and he's such a natural in front of the camera!
I followed your dad's exact instructions and made this delicious congee for my twins. Washing the rice 3 times, fluffing the congee with a whisk after 25 minutes of cooking and carefully marinating and cooking the chicken at the end were good tips. As is adding the sesame oil, cilantro and. onions and white pepper at the end. Best home style Chinese diner style comfort food I can now confidently make at home. Please keep posting recipes and stories..and give my heartfelt thanks to your dad and mom.
His exact instructions is to wash the rice 2 times which I immediately picked up on while watching the video. I'm pointing this out for a reason (and not to come off as anal). In his fried rice video, he said to was to wash the rice 3 times which I always do for rice including jook. So perhaps the reason to washing the rice 2 times is a compromise of ensuring that the rice clean and to retain more loose starch that will make your jook creamier. I must say that using a whisk to break up more starch from the rice was a "stroke of genius".
@@theleopard3310 i agree. You have to get the technique right. Wash rice 3 times for fried rice because you want to remove all the extra starch. 2 times for congee because you need starch to make it thick.
I always thought it was because the rice was dirty. but that makes more sense.
@@bvoyles74 look up adam ragusea's video on washing rice. pretty interesting
it probs doesn’t matter that much 2 times or 3 times. at the end of the day its a bunch of starch boiling in water for a long time. whatever starch that needs to be released will be; the difference is minimal. my dad usually only washes his rice once in case there are aphids or other bugs in the rice (which you wouldn’t get nowadays with clean supermarket rice). chinese cooking most of the times do not follow recipes but intuition so there is no need to fixate on minute details.
I love your food channel. As an ABC myself, you’re really doing fellow ABCs a major service by your great Dad’s teachings (in great detail) speaking in Cantonese; your inclusion of Chinese words, pronunciation and meanings; sharing Chinese culture via your family meals.
Thanks so much Lisa it means a lot for me to hear you say this. Really grateful to know that you are enjoying the Chinese words, pronunciations, meanings, and culture in addition to the recipes. So happy to be able to share these videos and can't wait to share more with you!
What is an ABC, please? ☺️
@@SuedetussyAmerican-born Chinese.
You format is great, with descriptions of the dishes, step by step cooking with ingredients and recipes, and then eating while discussing the history of your family as it relates to the dish - and all this while posting pertinent vocabulary words regarding the dish and your family's past dealing with it. I learned a lot, and I even took notes. Great video.
"Let me hold him, so you can eat" my heart warmed
🥰🥰🥰
Your heart warmed? I cried like a baby
@@xo7454 god forbid the parents eat huh
The grandparents would always hold the grandchild when they visit as to give the parents time for themselves. Plus grandparents are a simp toward their grandchildren especially babies.
@@xo7454 Hun, have you BEEN in an Asian household?
My mum is Cantonese, and always made this for us whenever we were sick. I always associate it with comfort and crave it whenever I’m feeling poorly. Mum makes it with pork instead of chicken, and when we were little she used to add a spoonful of Vegemite (we’re Aussie, and Vegemite has lots of Vitamin B!) So good. Thanks for sharing Daddy Lau’s recipe, now I feel confident to make congee that will taste just like my mums!
Liked the idea of adding Vegemite in congee. Next time I visit Australia, I will try it. Is there any place in Australia to get vegetarian congee? I also miss ginger rice (which is Burmese recipe).
I love Daddy Lau. He’s so efficient during his preparing his delicious dishes.
I'm a 4th generation Chinese from Malaysia and it's really rare to find people who can speak toisanese. For dialects most people speak Cantonese, hokkien, hakka, teowchew. Having learned toisanese from my grandmother, I can only speak that dialect with my grandma cuz none of my friends can understand it, although it sounds very similar to cantonese, given that it is a romanization from it. I'm always really intrigued to meet people who can speak toisanese, like your dad, it's a big plus on top of his good culinary skills xD keep it up I really enjoy watching your videos! Brings back the feeling of home especially now that I'm studying abroad.
We are so grateful to be able to share dad and him speaking some Toisanese! Thankful that you found our channel Alisha, and we can’t wait to continue sharing many more videos with you! ❤️
Hi Alisha, in San Francisco got most Toishanese outside of China. In Malaysia still got but not many.
Majority of chinese immigrants in US are traditionally from Toishan; cheers from Peru
I speak toisanese, i in U S
Not in San Francisco. Almost every Cantonese person I know here in SF speaks toisanese. My whole family originates from Taishan but my mom’s side can’t really speak it.
as an Chinese Indonesian (I am the 4th gen, my grandparents are from China) who is missing her granny cook so much, seeing your dad cook for the family like this really warms my heart. It reminds me a lot of my Grandma's cooking and I miss her a lot. She passed away 12 years ago but the memories of her cooking stays
Wah we are the same, luckily i'm learn to cook from my grandma :p 4 me, her cooking is the best even my mom not as great as my grandma. Love to cook this everytime I got sick, but i'm using already cook rice to cut down that 25 min LoL lazy me
My mom fell ill yesterday, and in the morning I needed to make something for her empty belly. I was searching for a recipe and came across your video. My grandma once told me that when they were young, they were fed jook when fallen ill. I was pessimistic at first because it was my first time, but it came out silky and delicious. Btw mom loved it!
There's love, affection and care bubbling out through out this video. Sharing old days experience is amazing. Engaging the tiny tot in the conversation is the highlight.
Really love hearing your Father and Mother share stories from their youth. Baby Cam is just soaking up all the love. Thank you!
Papa Lau is a treasure. I hope he knows how much joy he brings to so many 🩷
Although I didn’t grow up with it, I came to love juk after I was introduced to it in my 20s. Now I've been enjoying it for almost 50 years and sometimes get cravings for it. I'll often have it as a first dish when we're out for dim sum. It’s a truly soothing and satisfying food. Luckily for me, I live in Flushing, NY, one of the country's largest Chinese communities, and I have many wonderful restaurants to choose from. My thanks to Grandpa Lau for teaching us his authentic recipe! It’s a privilege to learn from a master chef.
i haven’t had jook since i moved out of my parents house. it’s so comforting watching this video and hearing your dad speak my language. i don’t hear it often so it brings so much comfort. thank you for sharing this video!
We are so grateful you found this video and it brought back warm comforting thoughts! Hope you are able to make jook sometime and it tastes just as the delicious as the one your parents served! ❤️
Totally agree with you. Mr. Lau has a very comforting cadence in his voice. Reminds me of childhood.
Just discovered this channel. How precious is this video. So lucky to have the grandparents there to record for posterity.
Beautiful.
I have had the most upset stomach all day so I made myself some jook with this recipe. It came out perfect, exactly like how my mom makes it, and I feel so much better right now. I feel so happy that I finally learned to cook this staple dish.
A good congee is the only thing in HK which would fix me after food poisoning. It's my miracle stomach cure now. Just watching how to improve mine since i suffer acid reflux and it's one of the few things i can digest! A lesson on how to make century eggs next so i can have "pay dan sai yu juk next please!!"
Also have a weird stomach today and for some reason I was thinking I need some of this, but I think I might have had it only once or twice before. Funny how our bodies can tell us what it needs.
My mom and grandma would always make this for me when I was sick. It definitely soothes the soul 😊
pay dan sai yu juk Is one of my favorite dish , especially when I eat it with yao zha gui … it’s so wonderful
I have IBS and whenever I start to feel the symptoms coming on, congee does the trick to heal my gut and get me feeling better. I also make a version of this with hominy/grits.
Hearing your parents talk about how their way of lives have been is fascinating & seeing the authentic recipe! I am Scottish and really interested in Asian foods so it’s really amazing to see videos like these ☺️
This was the perfect combo of clear instructions, historical significance, and step by step video. Love that I can cook some of these dishes for my family. Thank you!
I love this! So many memories. In my house, my mom was the one who spoke Toisan and my dad spoke Cantonese. And of course “jook/congee” was a staple at home. My parents are both deceased now but watching and hearing the language warms my heart!
Same! My stepmom is toisan and my dad was Cantonese. It also warms my heart when I see a little piece of home.
You've got a very good format. The conversation about history and food while enjoying the meal is unique and brings more depth to your videos.
Love your videos. My dad passed away 3 years ago, and he would be a similar age to your dad now, if not a few years younger. Watching your videos and your family together gives me a sense of comfort and happiness.
I am cantonese. When my father was alive, he always said that the best chef in the world are cantonese. He was also like Chef Lau coz he used to work in the kitchen as a young age. Learn how to cook and techniques. Everytime i watch your blog reminds me of my father. Surely miss him so much
So happy that dad can remind you of your father. We are grateful you found our channel and hope that with each video you watch it brings back so many happy memories 🥰
@@MadeWithLau Yes i am so glad i found your channel blogs. Thank you very much. Enjoy your family and be safe always :)
The best Cantonese chef is in Shunde , Foshan
honestly really love how you include discussions on life in China, much respect for you and your videos
Thank you so much for the love! We really appreciate the kind words :) Your videos are super engaging!
It's so gorgeous reading the comments and seeing so many people sharing how this recipe has given them or their loved ones comfort in hard times! Thank you Lau family!!
"Let me hold him so you can eat."
Aight. Grandpa is a good cook and a good man too. How considerate!
I love that. So very considerate.
lol when my dad does that its secretly cos he wants time with the baby
It's Shocking for you guys but that's how we Asians roll.
Chinese grandma loves to hold their grandchildren 7/24. It’s very bad for the baby.
and thanks to the grandma for letting everyone eat first (including feeding the baby) before eating herself❤❤ the meal was halfway done 😢
Thank you for this recipe. My gf just had a small operation, and during recovery she couldn't eat anything else except porridge or congee . I made this for her. She said it was delicious, coming for someone who detest congee, it make me so happy she enjoyed eating it and it help nourish her back to health.
My husband and I came back from our honeymoon with COVID (ugh), and our appetites have been off. My husband’s especially. I made this for us this morning, and omg it was PERFECT. Delicious, flavorful, easy to eat - everything we needed right now! Hubby was having trouble getting through a bowl of cereal earlier, but he devoured this. Thanks to both you and your grandpa for sharing this recipe!
Great to have grandparents around, especially Dad Lau is such a good chef!!!
Thank you for welcoming us into your home, allowing us to feel as if we are all seated at the table with your precious family, and for sharing these sacred recipes with us so lovingly and meticulously.
stumbling upon youtube and found your video, your dad really reminds me of my grandfather, the vibes, the vein in his hand because of hard work, somehow found your TH-cam video it's like his giving me hugs from heaven in my hard time, bless your family
Thank you for making this channel. As a Thai-Cantonese living in Sweden, I miss Cantonese food so much. Cannot find good places here. So, I started cooking Cantonese dishes myself. Learning from your channel. Your mum mentioned steamed Hàahm Yùh and pork. My dad and I absolutely love the dish. Can you ask your dad to show how to make it? Big thanks to you and your family!!!
Whenever I or anyone in my family got sick my mom made this for us, and it's so delicious. We add spring onions, century egg (pei dahn, don't know how to write it exactly lol), some white pepper, and soy sauce. My favourite meal to eat whether I'm sick or not, I love it so much!
For real... the intimacy you've allowed viewers is sooo appreciated. This is literally sitting at the dinner table with your family! 🙏🏼
Your father speaks with so much love T^T ♡♡♡♡
So much love! ❤️
Yes, I feels that too
@@MadeWithLau bb.v ouivq
My husband is Indian and I’m African American and we have been married for 33 years and this is the most compliments I have ever gotten on any dish I have ever made. His mother made the Indian version of course, this was simple clean flavors thank you. I’m making the eggplant dish this weekend.
This is now my go to site whenever I feel like cooking good Asian food. Thank you Daddy Lau and family for sharing with us your legacy.
Thank you for reminding me of some very happy times in my life. Congee is a blank canvas where just a few ingredients can make create a work of art and many times is served as an act of compassion. Few foods in this world have so much meaning to so many. Where I use to live there was a shop right down the street that served cháo vịt (congee with duck) complete with chunks of pig blood curd, fish sauce and lots of beer on the side. A meal fit for an emperor yet served on a sidewalk.
In Buddhist tradition the Buddha after years of living with very little food and near death was served by Sujata a bowl of milk congee. It was his first meal after his "awakening."
TH-cam needs more channels like this one.
Wow that meal sounds incredible! We need more shops like that 🙌😋 Thank you so much for your kind words and for taking the time to share. We had no idea it was Buddha's first meal after his awakening! Appreciate you being here. Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! ❤️
謝謝劉師傅分享技巧&師傅兒子分享影片。煮了20年的粥，直到這支影片我才知道原來不需要一直攪拌也可以不黏鍋底，以及如何縮短時間使米粒更快速開花。剛煮了一鍋，真的如此！非常開心❤️
現在我確信廣東人是粥的高手👍: )
不用客氣，能讓你開心，我就開心。非常感謝您的支持！老劉祝福您及家人健康平安！節日快樂！
It's a sweet family scene, with grandpa, the energetic professional Cook explaining congee while making it. It looks delicious. Thank you.
I love how your dad explains it so easily and makes Cantonese cooking less intimidating! Thanks for putting in the time for English translations
How can anyone dislike this? This is pure tradition
🙇🏻♂️🙇🏻♀️ Thanks so much for your support and kind words Oscar!
Unfortunately, some people are mean spirited 🥲
Right idk why, I’m not Chinese but I like congee I always cooked this it’s my childrens fav.
Only idiots can dislike this
Misclick? Asian racist? A holes?
The whisking of the rice is such a nice little shortcut. Works like a charm! I've made this recipe twice in the last couple weeks when my tummy was upset, and it's the perfect neutral food. Thanks so much to your dad for his perfect recipe and pro tips!
This clip at the end is so beautiful and sweet, the dad is so wholesome - really missing my grandpa now, reminded me of a lot him 🥺❤️ he expressed his love through food - sometimes I make the foods he made for me as I child and I just feel so emotional.
“If cooked with high class ingredients congee can considered as a high class meal” that’s so true! I was once went to the well-off cousin funeral and they served all guest with the abalone congee!
Abalone so expensive even can ones, steak I can afford once a awhile but abalone I wudnt take out credit card, I remember couple years ago grocery store can abalone was about $200..
@@hatsumia8946 That’s the way they can flex how rich they are.😂😂😂😂😂😂😂
@@hatsumia8946 It used to be cheap when i was a kid. I can remember when it was about the same price as oysters, you could get it for around the same price per ounce as a good steak. Now its over $7 an ounce fresh or over $12 per ounce dried where i live. I miss the days of cheap seafood, i grew up in a city with a thriving seafood industry and things like salmon and oysters used to be cheap. When my parents were my age they'd give away fried oysters and clams in some bars like they give away peanuts today, and when i was a kid we'd sometimes get sick of eating salmon. Now that same salmon is unaffordable for all but the wealthy.
I’m in Australia ... these days when abalone are farmed in the ocean here the success rate and holding cost and cost of production is quite low ... I have seen cans selling for Aud $20 consisting 3 pieces but then once they export it out of Australia that’s a different story where you pay taxes transportation cost middleman profits and shops profits I can see why they can become 5 or 6 times the cost of what it is selling in Australia
@@hatsumia8946 it is about love for food, atmosphere and making you feel hungry! If you care about cooking. If you want to boast about how rich you are you shouldn’t be cooking! Abalone has alternatives that nobody will notice! Just watching this video is wonderful!
I've been watching Asian television for several years and have always been curious about the cuisine. So I followed the instructions and made this today. I love to make dishes that aren't found in American "Chinese " restaurants. This one was by far the easiest and most tasty. I also love learning about the Lau family.
I tried congee several years ago on my trip to Hongkong with my girlfriend, who is now my wife. We both couldn't forget that delicious taste and finally I found a perfect recipe:)
My wife loved it and I wanted to thank you for sharing this on youtube.
Sending love from Korea!
I am of cantonese descent and I’m so grateful to your father because thanks to him I’m learning to cook dishes I’m sure my great grandfather enjoyed. Makes my heart happy and connects me with my roots 🥰
Im moving so currently I came to live with my grandparents for a while. It turns out that my great aunt is really sick, she’s had surgery for cancer and her depression is really strong she has high blood sugar and low blood pressure with very bad kidneys so I’m making her congee to feel better and this was the best receptor for her I hope she enjoys because it looks very good
I’m Filipino and my dad makes lugaw. I’ve always associated it with comfort food, especially when I don’t feel so well. I’m super glad you have this video because I’m missing my dad so much. 🥺💙
I don't know why, I see your dad as mine. They have similar posture, similar demeanour and gives out the same energetic feeling. It was a nice feeling. I feel proud! I never learned how to cook congee before, but now I do! Thanks for this.
Thank you for preserving your Cantonese recipes but also to bridge the East with the West. Only curiosity will bring cultures closer. Many thanks Mr Lau . Love the stories too!
my friend’s mom made us congee when i visited and it was so good. watching this video to see how it’s made brought me so much unexpected joy; you have such a beautiful and loving family. thank you for sharing.
Thank you so much for sharing your recipes, especially the background on why you do something... like the reason you add oil to the chicken as it marinates. By sharing your knowledge you are helping keep it alive. I also appreciate your family stories and memories surrounding each dish. You remind us all that cooking is so much more than a pot and a list of ingredients.
This makes me miss my grandparents something fierce. They both passed in 2021 but for as long as I can remember their stories have always captivated me. Hearing them talk about when they were young, whether it was about how poor and rough and tumble my grandpa grew up or stories about my grandmas family, always seemed like they were telling me about another world and another life completely. I’d give anything to just hear them tell one more story.
This was amazing! Thank you for teaching us about Chinese food, culture, family, language, and history all in one TH-cam video! I appreciate you and your family. Thank you again! 🙏🏾❤️❤️❤️🙏🏾
As a Cantonese who grew up in London and Hong Kong, I am so happy that I’ve found your channel. God sent really! I’m married to a Korean so I’m living in Korea at the moment. Due to Covid-19, I’ve been stuck here for almost two years now and I am going mad craving for legit Cantonese food. Most Chinese food here are either ma-la-tang, hot pot or Korean versions of Chinese food where they use so much seasoning. I admire Cantonese chefs so much, they are so skilled, detail-oriented, cautious with seasonings, timing and selection of ingredients. I can always taste the freshness of each ingredient in every dish. I respect you so much Master Lau! 👍🏻👍🏻👍🏻 Also, thank you for making these videos, you guys are letting the world know of our rich heritage through food.
I love that you share the mealtime conversations as well. Thank you for sharing a piece of your family.
This channel is GOLD. Thank you for sharing your family's recipes. As a Chinese American, it's really great to be able to learn the dishes of my culture. You probably already know this, but the cultural preservation you are doing here is invaluable + it'll be so amazing for your family to watch these in the future ❤️
Thank you, your dad reminds me of my Chinese family a lot. Sending lots of love your way!
Thank you so much for the love! We really appreciate it :)
Wow! What a breath of fresh air this video is. It's infused with such tenderness and the subtle power of family. Expressions discovered in the food. It is an honor.
This warmed my heart so much. That juk looks life changing! Thank you for sharing your culture and family stories.❤️
Wow 🙇🏻♂️🙇🏻♀️ Thank you so much Eleni! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Advance apologies for the dark turn. My two grandmothers passed and both suffered from dementia. They had no hobbies and lived alone. So it warms my heart to no end that your parents have you and this channel to make their lives even fuller and richer on the daily.
I'm sorry to hear that. That's what I'm afraid with my grandma she doesn't wanna stay with us . She lives like 18 hours away and with a son that's a parasyte and she hasn't hobbies she just cleans the whole day and the while house can be clean. And whenever we tried to teach her how to use the internet or learn a hobbies she says she's too old. It's very sad
I was afraid of this happening to my grandparents, luckily we were able to convince them to move into a house near where my dad and i work so we could drop in on them often and help take care of them as they got older. Grandma passed away quickly once her health started to fail (she went from fairly healthy to dead in a matter of a few weeks rather then months or years) and before the dementia got more then mildly noticeable. Grandpa was fairly healthy but his dementia was pretty bad for the last 2-3 years and the last 8-12 months he was basically catatonic. I was glad we were able to keep him comfortable and happy towards the end though, he ate good food, got to watch his favorite shows, and we put in alot of effort to put out bird feeders year round so he could watch the birds from his dining room. It was a ton of work but I'm glad we were able to do that for them since its always sad seeing elderly shut ins live alone.
My own dear grandmother used to be a fabulous cook. With advancing age she lost her ability to cook. This channel resonates with me as since her death, I have been feeling nostalgic about the fabulous food she used to make which demonstrated her love for me, her first grand child. I still miss her. Seeing your father cook and your mom speak, I remember my grandparents fondly.
Love hearing Chef Lau teaching in Cantonese and chatting with family with sprinklings of Toisan! My family is also Canto/Toisan! I feel so lucky to have come across your channel! ,… omg hahm yu!! I have no idea how to pick hahm yu in the market and haven’t had any since my parents passed away. Thank you for the memories! ,…. Oh! I didnt know about Not stirring the jook too much! ..and yeah, it tends to stick! I gotta do it Chef Lau’s way! Yaah Guangdong #1! 👍🏼
Daddy Lau thinly slicing *anything* with a cleaver is so soothing to watch.... 😄👍
I totally agree! We're actually thinking about doing a video mainly focused on cutting / knife skills pretty soon :)
I followed the recipe and it was so tasty.
Thank you Uncle Lau for this authentic recipe. May God bless you and your family 💕
I absolutely love the family dynamics and explanation given by the elder Lau and his wife supplements it by explaning futther in english.
This is perfect for cold weather. I've made this several times already and it comes out perfect every time. Thank you so much for sharing!
Hai i'm from Tamilnadu, India. We too have this food even today. We too call it with same name 'kanji'. With little variation in ingredients, we use rice, garlic, pepper, fenugreek, cumin and salt. Amazed to know that it is called by same name there😊
Our traders might introduced to them. While ours just plain kanji they added few ingredients to add more taste to it.
Malayali here.... Our kanjee dont jave spices.its plain porridge with some salt
Wow..im malay and kanji means starch in our language. Incidentally it is what the top layer of the congee is called.
We call it “jook.” “Congee” or “rice porridge “ are the English ways of calling it.
I m from telangana india we too have it called as " Ambali"
I’m enjoying the talk about China in the old days. My husband is from Italy and I cherish the time around the dinner table listening to them talking about their life there.
As I read all your comments it warmed my heart how Chinese all over the world cherished tradition. I am from the Philippines, half chinese and half Filipino- but I grew up in Chinese way - I can really relate to this. Stay safe everyone
I like everything about this! When your Dad was making the Congee, I was really enjoying the process...And then when it was done and you showed the Congee with the Pot Stickers and vegtables...I was totally hooked! Since having to work from home for the past year, I am learning new dishes to cook. This is one dish that I have had in restaurants (Chinese and Thai) and I want to try it out. Thanks for sharing the food and your beautiful family!!
Oh wonderful Ray! So happy to hear that you are looking forward to trying out this dish. Please let us know how it goes. We hope it tastes similar to the kind you are used to 😊 Also glad to know you enjoyed our Family Meal Time. Appreciate you watching and can't wait to share more recipes with you in the future!
This channel is amazing. I am absolutely touched by your father's flute playing and your whole family's dedication to teaching about cooking.
This was so comforting to watch. Your dad's explanations in Cantonese reminded me of my grandpa when he tried to teach me to cook. I enjoyed this video!
So grateful to hear you enjoyed watching this and it could remind you of your grandpa Sew Easy Please!
Your content and creating with your dad/family is such a delight! May his recipes be preserved like a delicious century egg 😋
I've followed Daddy Lau's jook recipe and technique almost 10 times now in just 3 months, and I can't imagine my life without it! It's soothing, delicious, comforting, and light. It has a depth of flavor that surprises you. Thank you so much, Mr. Lau, for your experience and honest teaching. I feel proud every time I make this recipe! I am now aware of the magic of cornstarch after watching a lot of Lau family recipes. (:
I have been making jook with brown rice (just cook the rice 15 mins longer) and now I always stir fry onion, daikon, and mushroom to help add some veggies and make it a meal that will keep me full longer. Jook even freezes well, so I'll make a huge batch and always have some on hand!
Amazing video. Dad is amazing! I love how we have chances trough this platform to learning something this valuable! Thank you for sharing piece of your history with us! ❤️
Thank you for this video! My mother is Cantonese and she made this for me as I grew up in Oklahoma , USA on every cold day and being sick. Blessings for you and your family 👪 🙏 ❤️.
Thank you Daddy Lau and family for this channel. I'm Canadian Chinese and am a mom of two young girls age 7 and 4. Recently they got a cold and I made them this congee dish that taste amazing and helped them recover quickly. Your dishes remind me of what I grew up with and now I can cook these wonderful meals for my children. I'm so grateful for the work that you do, in sharing your dads recipes and our culture in Cantonese makes it so authentic and I connect with it so deeply as it reminds me of my dad whos Toisan. So many people from my generation rely on our parents to cook for us, and it's difficult for our parents to teach us these recipes because of language barrier and life gets busy BUT you have given us the tools through these videos and recipes so that we can cook these traditional meals with love for our families. I can't thank you enough for what you have given me and so many other people, please keep doing what you're doing, you are all beautiful, amazing, people who are spreading joy and kindness through your work. I'm sending you love and prosperity to the wonderful Lau clan family :).
I immediately went and tried making my own congee, halfway while watching the video. Love the tip about using the whisk and also not stirring the rice to prevent sticking.
My Grandma is from GZ too but she was never much of a cook. watching your video makes me feel like I am sitting at the dining table with relatives, so at ease and comfortable.
I have been eating breakfast congee for a couple of years now. It healed some gastrointestinal problems I had when the doctors could not figure out what was wrong. I’ve not been feeling well the last few days and I looked this up and made this one exactly as he does. Oh my goodness this is it delicious.😋I expect I will be feeling shipshape in no time! Thank you very much!🌸❤️
This is encouraging. Maybe I’ll give it a go for several days and see how I do with it.
Just found your channel and i really enjoyed the stories from the older generation! Lovely, lovely, heartwarming content!
Nothing soothes my heart more than watching this grandpa cooking for his family 💓
Honestly SO glad I found this channel. I've been looking for Cantonese style recipes for so long but haven't really found any English based channels that provided the recipes. This is everything I've been looking for! Plus your website is so well made and easy to use. Hope you guys blow up soon! So excited to try all your recipes
Oh yay! We are so happy you found us @noneness and that our channel + website is exactly what you've been looking for. We can't wait to share many more recipes with you! ❤️
I love the family eating together, reminiscing the past, telling stories/ family histories & enjoying homemade delicious meal. Happy, happy family❣️
This is the most wholesome video in every way that I’ve seen for ages. Never had jook before and now I want to make some- looks delicious! Best wishes to your family x
This is absolutely amazing, such great detail makes this recipe and all your recipes foolproof and easy to replicate. I made this today and it came it just like some of the best congee I've ever had. I've added preserved egg to this and it was some next level stuff. We are all lucky that your dad's recipes are being preserved.
Just cooked this for my sick daughter today. I doubled the recipe, add more ginger and added shrimp and a good portion of cilantro in my bowl. Soooo delicious! Thanks for sharing wonderful recipe that will fill loads of people and have a fun time talking over it.
just the ilogs
Is your daughter a rapper/hip hop artist?
I have a lot of respect for your channel. Reminds me of when my Grandma would teach me how to cook, or when I would shadow my Father as he cooked for us. Even as a kid at Chinese restaurants I would always peek over the counter just to see how everything was prepared -- truly a blessing to be able to craft with one's own hands. Peace.
- Joub
This is the first time I ever made jook myself and with your Dad's recipe. It came out fabulous! So grateful to you and your family.
Delightful! Love your dad--so adorable and earnest and careful and loving in his preparation of congee. Thanks for sharing with us.