Join the Canto Cooking Club: bit.ly/3Iq4GKY Get the full recipe: madewithlau.com/recipes/sizzling-rice-soup

“Smart boy” 😂 getting compliments from Asian parents is so rare he had to run it back 3x

You guys are so lucky to have restaurant style food prepared by a chef 7 days a week

"Smart boy" And again, and again. Biggest laugh of the day! 😂

your father is my fave chef. I lived in HK for 15 years and now I can listen to cantonese again from your kitchen. I am Indonesian and love cantonese language and the food. Lived in HK for 15 years before moving to south east Europe.

I love watching your dad cook, and listening to his stories. You have such a great family!

What a great idea to record and save your dad’s recipes and cooking skills here, to share with others and to preserve and remember his legacy. Thanks for sharing!! All the best to your dad and family!!🙏🏼🙏🏼🇺🇸🇺🇸🇺🇸

Love the sizzling sound it makes when the server combined the hot wo baa with the soup. Makes a definite impression. Sizzling beef on a hot plate would be a great follow up.

I love the recipes, the cozy family moments, and the subtle humor. This is the best

hello. My wife is indonesian. She said they have rice crackers like it, but they eat it as snacks, since indonesian like snacking crunchy food, but never put or mix into another dish. It's interesting to know another story behind the rice crackers in the other country from your father. And I always like the way your father is cooking. He always makes it so easy, and the dish always looks delicious & appetizing.

Oh! My friend learnt Cantonese since 1970/60s, this show is just right for him.

There was a restaurant in Manhattan, KS that served this soup with the sizzling rice. That was back in the ‘70’s and I loved it. Never saw it again in any restaurants. Can’t tell you how much I appreciate this video. You guys are the best!

@miler08

Жыл бұрын

Dragon Inn in downtown Overland Park serves a chicken sizzling rice soup if you ever find yourself in the KC area 😊

Wow thank you for sharing this video. Our Chinese place closed permanently due to COVID. I missed their sizzling rice soup. Had it there with my family since I was a child. Now I can finally make my own and share it with my family. ❤

I grew up with Cantonese food, then moved to a part of the U.S. where Sichuan and Hunanese food are much more widely available. I miss Cantonese food so much and appreciate these recipes!

This is a great recipe and very easy to follow. I’m not a meat eater, but it’s simple enough to make a vegetarian version. It’s a recipe I’ll be making often.

Wow 超級喜歡，尤其自製鍋巴😋😋😋謝謝你分享chef Lau希望我可以成功😅🙏🏻

@MadeWithLau

Жыл бұрын

不要客氣，非常感謝您的支持！老劉祝福您和家人健康快樂！

I've been waiting for this one! Thanks for your efforts!

Thank you so much for this, and thank you for posting them during the perfect weather!!! The title reminds me of dishes which get served in heavy bottomed pans, so they they are still sizzling when they reach the table!!! I would love to see Lau-shifu's expertise on them 🥰🥰🥰

Always loved this soup when I was younger and still do! Awesome recipe!

THANK YOU SO MUCH! I HAD REQUESTED THIS RECIPE!!

Yum! I must make this! Thank you for the recipe!

Wow! I haven't had this dish before! I can imagine frying the rice before adding it to the soup would add a layer of amazing flavor 🤩 Definitely a must try!

Warm and tasty soup, perfect for the cold and rainy weather!

I love that toasted rice. Thanks for showing us how to make this yummy soup

My familiy's FAVORITE Soup. Thank you!!!!!

Thank you! Perfect soup!

Thank you do f ok r sharing the recipes and very well done videos. Everything is explained. Good stuff!

I love sizzling rice soup gonna do this one for sure. ❤

There was one restaurant in my town that cooked this soup and I got it all the time! Sadly, the family that owned the restaurant moved away and there is NO ONE near my town that makes this soup 😔 I think I'll give it a shot after watching this video 😁

One of my favorite soups! Fun to hear the sizzling sounds and taste the flavorful soup!

@lillianlouie4284

Жыл бұрын

I enjoyed this soup today for lunch! Yum yum

Soaking in salt water! Good! I soak any mushrooms I forage in salt water for the same reasons. (I only forage Morels, Puffballs, and occasionally hen of the woods)

Спасибо большое за подробный и Вкусный рецепт..! 🙏🙏Thank you so much for the detailed and delicious recipe! 🙏🙏

Delicious. I will definitely be trying this one. Can you shallow fry the rice instead or fry it with only a little oil?

Impressive video. 😋❤

Oh man, I have such great childhood memories of eating scorched rice from a rice cooker.

He is v good father.

Oh my goodness, I love this soup, only have 1 place in a neighboring state that makes it. Thank you, I'm going to make this for sure, just have to replace the shrimp with pork or a fish. Allergy

Absolutely gorgeous, mouth watering

Your Dad & Mom r right, the old time "burnt rice" (from clay pot), was very good.

My family also cooks crispy scorched rice called Pegao. We love it.

My favorite! Broth makes the dish.

Hi there! Can you please teach us how to make authentic Cantonese Roasted Goose at some point? I have never cooked goose and would love to begin with your Dad's recipe. Thank you so much.

I have tried this soup a few times at restaurant's and I never end up liking it all that much. All the times I have had it its just like a basic rice soup. I want to try this at home maybe the key is making my own crispy rice.

i grew up eating fan diu. it was always my favourite part n one of the reasons i enjoy cooking rice from a pot as opposed to a rice cooker (the fan diu is barely existent in a rice cooker). I loved using the bottom and snacking on it, or i will also -- like your father -- put some broth on top and make it a soup. since my fam is also part japanese, my nana would boil green tea with the fandiu (ochazuke) and it tastes delicious :). it's the best with brown rice instead of buying those brown rice roasted tea

When can I move in ? I will do the dishes!

What is the brand/model of infrared thermometer that your dad is using in this video to measure the oil temperature. I do not see it in the links. Thank You

Your Dad is amazing! I love his recipes and techniques! I have a question... Can I make this soup in a carbon steel wok? I noticed that your Dad was not using one this time. Thanks... Marty from New York. Oh... I forgot to thank You! And by the way... I love your family!

@JP-nz4em

Жыл бұрын

You should not.

@martinkayne9675

Жыл бұрын

@@JP-nz4em Thank You!

Thanks

@MadeWithLau

Жыл бұрын

Thank you!

Can you make this recipe with brown rice?

smart boy

FYI. Not saying it's correct, but this recipe goes against my local food safety regulations about rice. Food can't be left out without refrigeration for more than 4hrs. I would use the oven for the 3hr method 🥰

10:20 😂🤣 iykyk

👍👍😋😋

請問一下！視頻裡面所有用的中式炒鍋是多大尺寸的？又是什麼材質的鍋？

@MadeWithLau

Жыл бұрын

我是用14英吋的中式炒鍋，材質是炭素鋼，英文是Carbon SteeL。非常感謝您的支持！老劉㊗️您和家人健康快樂！

Banana pan cake thank you chef

That "Smart Boy" comment at the 10:13, save it repeat it...

I hear your father with a distinct toisanese accent. Will you and your father be introducing more toisan dishes? I feel like Toisan dishes needs more exposure. Looking forward if you do introduce.

Yo necesito la receta bien explicada en español 😊

I’ve been looking for a recipe with just shrimp like my Local restaurant 😭😭

Egg Critters! 😮 I regularly eat raw broccoli and never knew this! Definitely will use salt water - Thank You 🥦

@cavendish2453

Жыл бұрын

@MadeWithLau1 Sorry but I do not have a Telegram account Thank you Dady Lau 🐲🌟🐉 love your recipes, you are a true gentleman 🌷

Could potato starch be used, instead of corn starch? Did Cam enjoy? Could the rice crackers bee cooked in air fryer? or it won't taste the same?

😀

Wow my favorite soup! Do you have to join theclub to see the recipes?

@restaurantman

Жыл бұрын

The recipe link is posted in the video's description section.

Mine came out ok but I used a regular pan and not enough oil, I should have used my wok. Lesson from this is to watch the whole video

Rengginan

There was a Chinese restaurant in Louisville, KY that my parents took me to when I was a kid (back in the early - mid 1960's). Back then there weren't many Chinese restaurants except where big cities had a "Chinatown". They had a dish on the menu called Sub Gum Sizzling Rice. The server would come to the table with a large platter of the hot rice, another server would follow with the meat and veggie sauce. When the sauce was poured over the rice, it would sizzle and everyone else in the restaurant would look to see what was going on! That restaurant has been gone for 30+ years and I have yet to fine a restaurant that serves sizzling rice even living in the Houston area. I can remember the taste of that dish that I haven't had in 40 years.

Seafu to chaa

Looks like a new knife there! Model?

rengginang cuy

You've probably saved the clip of him saying you're smart, right? You gotta have evidence of it saved for future uses!

@MadeWithLau

Жыл бұрын

It's my morning alarm clock 🤣

Damn that’s one big wok…

10:56 why it look like he added raw meat and took it off the stove😩 is it all the way cooked? And why is it added next to last after everything else has boiled. Just asking

@vincentguan6398

Жыл бұрын

He cut both the chicken and the shrimp into smaller pieces. Smaller pieces increase surface area and cook faster. The soup was in full rolling boil. The burner was on the whole time. And the boil point of water is way higher than the temperature to kill foodborne pathogens and the temperature to cook meat.

CAN'T READ THAT FAST AND WATCH HIM TOO, PLEASE TELL US WHAT HE IS SAYING AND SLOW DOWN PLEASE ! 🥵🤗✌️

loved the cooking but please dont advocate for fishing. its not sustainable. there are more and more humans than ever before and less and less fish because of it. watch blackfish or seaspiracy if you think im full of it.

This has always been one of my favorite Chinese foods. I had learned to fix this even before this recipe. I WOULD Like to see moo goo gai pan if possible.

Can’t wait to try this recipe! 🥢 🥄