Join the Canto Cooking Club: bit.ly/40cKnHW Get the full recipe: madewithlau.com/recipes/sliced-fish-congee

@upthewahs2023

Жыл бұрын

I always want to know how to make fish congee thank you

@chiudino1050

Жыл бұрын

世伯真是好棒!BB可愛。

@kimengong-ee8ff

Жыл бұрын

​@@upthewahs2023❤❤❤

@kalnitez

Жыл бұрын

sorry, but years of cooking = master? what about showing who your dad has cooked for or worked at ? not some small as chinese takeaway joint

@upthewahs2023

Жыл бұрын

@@kalnitez bruh

I envy the relationship you have with your father , it’s so precious and rare these days

@arianewinter4266

7 ай бұрын

True that!

@calvinwong365

6 ай бұрын

This is most Cantonese families. Esposa the ones that don't gamble their salary away. Chinese people during the 1980s to late 1990s were the time to make alot of money. Most of the time it was all cash pay too. Some places got $1000 tips a day minimum. This guy got such a good attitude he probably well respected in the kitchen. Not like kitchens we have in today generation. You'll never see these type of food in regular cities. And these type of food charge way too little for the amount for work they put in and how much focus needs

I love your channel! I like how your dad explains and educated as well throughout the process and… so nice to hear a cantonese soeaker along with english. From all us second generationers, this is the perfect channel. Your dad’s cantonese helps me to brush up on my canto skills and for my kids, they can learn the intonations. Whst a great team, so cute to see the 2 generations together making history!

@kalnitez

Жыл бұрын

its literally his dad doing all the work, his son just leeching off him as usual , typical hongkongers are more spoilt than mainlanders

I've been binging this channel for a week now and I just want to say, thank you for spreading Canto culture. I'm an adult now but I never learned canto as I am mixed (dad from hk, mom from Philippines) and I want to preserve my cultures through food while learning the language along the way. Definitely gonna use these recipes and pass them on when I grow old as well. If you ever make a cookbook, I will be in line! Also, I love your dad, he's amazing!

@JaeminGri

Жыл бұрын

I second the cookbook!

Here's another tip: Don't throw away the water you used to wash the rice. Give it to your plants! Especially orchids love rice water. As always, try out first if your particular plant likes it or not.

@kakkunkk

Жыл бұрын

Just to add, for flower soil feel free! But for growing edible vegetables I may refrain from using this water due to arsenic. But I know its likely trace levels - just levels I'd personally like to avoid. Since it sounds like you've watered your plants with this solution before I'm curious does it encourage any unwanted growth on the surface of the soil? (Like certain fungus?)

@nukyoj

Жыл бұрын

@kakkunkk in my experience, I only had problems if I kept the soil too wet from overwatering. The carbs allow bacteria and fungus to grow faster if the soil is wet. Any pests inside will also like the carbs obv. So, for flower soil, I let the soil dry out until I stick my finger in, and it feels dry/slightly moist. Then add rice water whenever I have it available. I live in a cold rainy climate, so I give my orchids little bits of (rice) water on the side of the soil more often instead of dunking the pot for 15 min.

@kakkunkk

Жыл бұрын

@@nukyoj Good advice. Thanks for your time.

@michyeosseo

Жыл бұрын

or shower/wash your face with it. rice water is really good for the skin!

@griddycheese

Жыл бұрын

@@michyeosseo its just starchy water

Your channel has become my favorite when I turn youtube on! I'm fond of cooking Chinese food and your dad is surely a good chef who knows how to teach the techniques and knowledge! Love Daddy Lau explained how to adjust the thickness and not stir the congee.

Congratulations to Jen and Ken. Their baby looks adorable ❤

Wishing Uncle Lau and family good health and prosperity. Thank you so much for your kind teaching ❤

I just followed your recipe and made it right now. And it is the best dang congee I have ever eaten. The little tips make it just perfect. Thank you for sharing!!

Im cantonese and can confirm your dad cooks authentic classic canton food ❤. I know most of this stuff but still love watching him cook. Keep the traditions alive! 👏👏

This is perfect for me as I'm home sick today and I'm looking for something easy on my tummy. Thank you Daddy Lau!

Great learning opportunity both linguistically ( Listening comprehension in Cantonese- Chinese from the Dad with English explanation from the son) and cooking wise. Thank you!

I appreciate that you always make reference notes to credit videos that you borrowed. Respect.

The best! Thank you Lau and family

Thank you so much Sir. I appreciate all you share with us. I love watching your wonderful channel. I really love watching your hands and how you do things. I try very hard to copy you. You make it look so easy. Have a nice day.

Thank you for this lovely recipe ❤❤ your dad is so adorable

You are the best teacher love all your recipes , thank you for sharing

Making my mouth water!! Looks delicious. I'm definitely making tomorrow

Been waiting for this secret for so long. Thank you Laus!

Easy to follow instructions. Nice!!

I’m having my mom homemade fish congee after my tooth extraction, she makes the best.

Awesome content, going to be making this weekend

What a great tip to use the whisk! Definitely going to try that technique the next time I make Fish Congee 👏

I love Daddy Lau’s Cantonese. Yum Seng🎉 Yay

Daddy Lau just reminds me so much of my late grandfather everytime I hear him speak. My grandfather (we Cantonese call ye ye 😉)fled from the war from Guangdong to Malaysia as a kid. He died years ago right at the age of 100.

@abydosianchulac2

9 ай бұрын

My Ye Ye and Nai Nai fled inland from Hong Kong as kids at the start of the invasion before finally leaving for the US in the late 40s. They both passed around 5 years ago, and yeah, these videos are bringing me back to my childhood days in their kitchen.

Always looking for new congee recipes!

Thank you for sharing this delicious recipe. I have to try it.

Thank you so much Lau 😊

謝謝劉伯伯分享粥食譜~同時有秘密工具~~好有效率~~

@MadeWithLau

11 ай бұрын

不要客氣，非常感謝您的支持！老劉㊗️您和家人安康快樂！

My favorite Fish congee Yummy 😋

The production value on these vids is amazing. Kudos to your family sir for the wealth of info these vids provide. (Also, now i am hungry again 😂)

Wow! Delicious. Happy Family

Tried this recipe today and it was very comforting ❤ I added some minced carrots in my version for more color 🎉 thank you for sharing this recipe!

Such a cute relationship between Grandma & baby. 🥰

Man I miss congee. We call it Chao Ca (Fish congee) but I love the one with thousand year egg, ground pork and blood cubes. ❤ The instant feeling of being a kid at 13 on a cold rainy day when my dad and I would go fishing is the feeling I saw after Lau's son ate the first bite.

I love Grandpa Lau ❤❤ my husband is Malaysian and he loved this Congee I made him he loved it so much that I made him a chicken version too!! both a Hit. THANK YOU for GREAT content and Grandpa Lau is so wise ❤

I would like to thank your dad for sharing his secrets. Now I can make a perfect congee😊

I love Dai Dai Lau'i

Ok, you've got yourself new subscriber here ❣️ Easy to make, common ingredients, cheap, adjust however you like with whatever available in the pantry My kids gonna have new menu from now on 🎉

刘大厨为家人开心洗米，快乐烹饪，熬好盛满爱心的鱼片粥，一口喝下去的那种爱心使合家大小都乐融融！

@MadeWithLau

Жыл бұрын

非常感謝您的支持！老劉祝福您闔家平安健康！幸福快樂！

@gel74

Жыл бұрын

感恩劉大厨的无私分享！

That knife and slicing. Music to my ears. Means food is cooking in my childhood kitchen

Next, show us how to make Yau tiu (salty doughnut) to go with the congee!

@somejerkbag

25 күн бұрын

Yes this!

Congee is my go to breakfast every morning. Fast and budget friendly.

Pretty much all my dad's siblings and him have taken to listening to your videos, if not for a particular dish then to hear the sounds of Cantonese in a busy kitchen. My dad says it reminds him of standing next to my late NaiNai while she cooked. Very comforting for us in the diaspora who have lost that direct connection to our family roots. Xiexie!

i love it we go fishing all the time and I am going to try to make this dish!

Thank you for sharing.

Hi Randy, I love Sashimi congee... esp using Sang Yue ( Common Snakehead @ Channa Striata) Wan Yue ( Grass Carp) and Grouper... I usually slice them. Thinly and add it on the Chook before eating... the heat of the congee cooks the fish almost immediately... We do it this way in Asia so as not to over cook the fish.

Your dad reminds me of my dad. Love it.

@MadeWithLau

Жыл бұрын

Thank you so much!

多謝晒！今日煲魚粥做早餐，好好味😋

@MadeWithLau

Жыл бұрын

唔好客氣，好多謝您支持！老劉祝福您闔家平安健康快樂！

Love you !! Mr Lau 身體健康 from Vancouver Canada

@MadeWithLau

Жыл бұрын

非常感謝您的支持和祝福！老劉㊗️您和家人健康快樂！

Last year i watched the lesson on congee and i made with fish. I placed a whole tilapia filet and frozen peas for final eight minutes. Daddy Lau did a much better job here breaking down the recipe minute by minute. I seriously would have thought to put aromatic herbs in for final minutes as well. Thank you for sharing and showing us how.

Omg yes❤ I have to eat more warm meals in the morning, oats get boring thank you ❤

just made congee yesterday with fried garlic and ginger. good for the bebies

You have a happy family.😄

Congratulations to your sister, brother in law and their new baby!

Mmm yum! I like the secret weapon. If I want to make multigrain congee, would I have to pre-soak the rice for a few hours or overnight??

Fish sauce?? I have never heard of putting that in congee and I loveeee both fish sauce and congee. I must try it next time ❤️ thanks for the tips

好犀利的刀章

@MadeWithLau

Жыл бұрын

非常感謝您的支持！老劉㊗️您和家人健康快樂！

Looks wonderful! Do you short grain or long grain rice for congee?

@frostbolter7250

Жыл бұрын

Any type of white rice, except for basmati, can be used for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices. My personal preference is short grain white rice though as the higher starch content makes it a more thicker soup (in my opinion).

Wish there is a 炒米粉 video very soon!!

無意間被YT推送了這節目真的很棒~~

@MadeWithLau

Жыл бұрын

非常感謝您的支持和肯定！老劉祝福您同家人健康快樂！

真系好卵正！！！

@MadeWithLau

Жыл бұрын

好多謝您嘅支持！老劉㊗️您與家人健康快樂！

Happy family... 😊

We usually marinate the rice with a mashed century egg b4 cooking the congee. I also like to slice the fish thinly and put in the empty bowl and ladling the boiling congee on top

@frostbolter7250

Жыл бұрын

I'm similar except that I just tend to add in a broken up 100yo egg into the congee while it is boiling and then blend it a bit later so that the taste is spread out throughout the congee. I should note though to add in the 100yo egg at probably the 20m mark (and while the water is definitely roiling) as sometimes the larger chucks of the pre blended egg can stick to the bottom if I did not mash it up into small enough pieces.

@wendyshoowaiching4161

Жыл бұрын

Traditional cooking porridge is too slow and you have to keep stiring for at least 2 hours which is tiring. New fast method produce the same result. Steam rice in electric steamer. Pour water in stainless steel bowl (full) with desired rice, steam for 50 minutes. Rice already soft. Put in blender manual blender once or twice. Coarse rice porridge put in pot to cook just a while around 10 to 15 minutes. Put enough water to your liking. Put in marinate chicken meat, I use thigh or drumstick meat (seasoning : Oyster sauce, thin ginger slices, light soy sauce, little sesame oil, fried garlic oil, shaoxing cooking wine) Taste & add some chicken powder. Another 10 to 15 minutes serve with chopped green onion, fried garlic (optional) and dash of white pepper powder.

the best way

"...then too bad" savage, love it

I made this in advance and ate it for breakfast everyday for a week. It was delicious! I used black pepper as I didnt have white pepper and also used Barramundi as it's quite a steaky fish, but not too fishy. The recommended dash of fish sauce at the end really helps too 👌 Great dish, thanks Uncle!

Some of the Asian countries have a little variation of rice soup. We use a lot of herbs and seasonings in our rice porridge.

This channel is awesome but also bring new meaning to 啃老。

@elliesun4112

Жыл бұрын

You are wrong. He is helping dad to share cooking secrets. His dad enjoying cooking. I like to learn from him.

Happy St. Patrick's Day, Guys!!

Grew up with this being what to do with leftover rice - it was a surprise the first time I found it on a restaurant menu. 😄 Guess it's probably what they do with leftover, too! 😉

so happy 有英文台煲粥唔用sieve. Yay

Спасибо ! Вкусно и полезно ! 👍 谢谢 ！美味又健康！👍

@MadeWithLau

Жыл бұрын

不客氣，非常感謝您的支持！老劉㊗️您和家人健康快樂！

Good 👍

I love this jook! But I'm lazy, and we order it from a nearby restaurant, since we don't need a lot, and we can order a smaller portion.

Use wired electrical baking two head metal whisk to whisk the congee in the pot?

It reminds me of chowder made in the US east coast. I could add cooked diced potato and carrot in the end .

What kind of rice do you use in this?

I have always taken out 1/2 portion out after the rice is cooked. Then blend it with a bit of water with an electric blender to pulp texture. Then add it back to the other half of the congee. Use water to adjust the consistency.

a nice variation from chicken :)

Tk you Chef Lau. Wonder why he didnt put scallop as te base for te soup? Yr voice is v pleasant sounds like a DJ.

Time to get some cháo cá this weekend I think!

would you ever consider making short reels, maybe, on how to speak basic cantonese phrases? i would love to be able to talk to my grandparents

I like this Cantonese tutorial. I’ve subscribed for some time. 亞仔要學多啲廣東話，好有趣好悠久嘅語言！😄

@MadeWithLau

Жыл бұрын

好多謝您嘅指教！他會繼續努力。多謝🙏！

Thanks

@sisichan-tokyo

Жыл бұрын

謝謝你chef Lau, 另我記得以前爸爸愛煮的柴魚花生粥😋

@MadeWithLau

Жыл бұрын

Thank you so much!

The video says 1/2lb rice but blog indicates 1lb of rice, please clarify. Also I've tried the other congee recipes from your channel, turned out great and I would definitely try this one as well! Tiny feedback, it would be helpful comparing or trying similar recipes if they come in the same measurement unit. There are 3 congee recipes on your blog for example, one measures rice in cup, one measures rice in oz and this one is in lb. As always, appreciate all the hard work, keep it up!

@estherpettigrew3042

Жыл бұрын

I was always taught to measure out the volume (cups) of rice and do 8 times that for water. So if you’re using 1 cup of rice, do about 8 cups water. That’s for a thicker, Cantonese style congee. If you want something thinner, 10-12 times water. So I’d recommend you start with 1 cup rice to 8 cups water and see if you like it. Adjust to your taste and note how much more water you add.

Which brand is your dad using for the portable cooktop?

@fjp9

Жыл бұрын

there are links to some of the products they use including the burner in the description.

Do you know how to make 五柳菜？I couldn't find it in Chinese grocery. 五柳炸蛋 is a famous Cantonese dish.

I love your congee recipies. I find it is an almost universal food that can complement a large variety of proteins and vegetables. I tend to use a stick blender (eg Bamix) instead of the whisk as I like mine more smooth and sometimes I want to try something different like using salmon but breaking it up with the blender so that I have the salmon taste and oils more consistently throughout the congee. Another great video!

@ihatecrad25

Жыл бұрын

You can achieve this without blending it, you can just leave the salmon in and move around with chopsticks, salmon especially farmed salmon breaks up super easy, in fact if you try to slice as thin as he does with sole, you'll achieve the effect desired whether you try or not

@ihatecrad25

Жыл бұрын

Source: Cantonese guy doing this since he was ten

How about cooking congee in pressure cooker?

Please ask your dad if i can use chicken broth instead of water thanks godbless

劉生 您好! 請教一下放魚片改放乳豬頭及乾瑤柱 可否同放魚片入粥的時間時否一樣呢 ?謝謝您

@MadeWithLau

8 ай бұрын

唔好客氣，首先要知道瑤柱和乳豬頭係要煲嘅時間要長啲才出味。所以，兩樣食材和米一齊煲。好多謝您嘅支持！老劉祝福您闔家安康！中秋節快樂！

@tkchu

8 ай бұрын

@@MadeWithLau 劉生 感謝指導及祝福 祝你闔家安康 中秋節快樂

I'm a bit confused about what the corn starch does? When do you use corn starch vs. when do you use baking soda?

When I make jook, I love to add several chopped century eggs. It gives jook more richer taste.

I found out congee comes from "kanji" which is a Hindi word for rice porridge. In Malay and Indonesian, kanji means starch

Another tip to make your congee smooth and quick, soak your washed rice in water and put in freezer overnight then cook as usual, the rice will break down much faster. Have been using this trick to prepare congee for babies.

Olá amigos chineses parabéns eu gosto muito da culinária oriental eu sou a sua amiga comentarista brasileira vamos compartilhar OK🌟🌷😁🇧🇷👍❤️

Hi . Ty for such a great video. Question 🙋🏻‍♀️. Where can we get that burner ? Looks like it is gas ? Looked in the description for more info but I can only find an electric burner. Thanks again

Yum!! Did the kiddies enjoy the Congee?

I actually use an immersion blender. Blend the rice when it is fully cooked in the pot and you'll have congee in no time!