???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? WATCH NEXT ????
- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
-------
???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
------
⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
------
???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon:
- Kikkoman Oyster Sauce:
You'll also need a whisk for this recipe:
Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine:
- Kikkoman Soy Sauce:
- Kikkoman Sesame Oil:
- Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Guangdong At Work - Martin Yan's China (Episode 12)
Martin is in Guangdong Province where he visits a knife factory and a black bean factory. Then it’s off to explore the regions farms, especially the rice fields and a duck farm. Recipes: Steamed Fish Fillet with Black Bean Sauce, Grandma Yan’s Claypot.
--
In Martin Yan's China, Chef Yan devotes half of the show to exploring China and everything it has to offer and the other half to the kitchen. Chef Yan visits Beijing, the home of Mandarin cuisine; Chongqing, home of Sichuan cuisine; Guangzhou, home of Cantonese cuisine; Shanghai, Xian and many more.
--
Join us Live 24/7 on our on-going broadcast at:
#food #cooking #chinesefood
HongKong steamed fish 香港清蒸魚
Please add me as your friend on facebook: facebook.com/wantanmien
請加我成為您的朋友在 facebook 上: facebook.com/wantanmien
You can find more recipes and information on my website: wantanmien.com
請去我綱頁: wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below :
材料:
1. 一條魚, 365 克 = 12.87 oz
2. 3 棵青蔥,( 2 棵在蒸碟, 1 棵切絲)
3. 5 片薑( 3 片蒸用, 2 片切絲在淋汁用)
淋汁:
1. 3 湯匙油
2. 2 片切絲
3. 3 湯匙生抽
4. 半荼匙糖
裝飾:
少許芫茜
做:
魚洗淨去鱗及內臟, 放少許鹽全身和肚輕力按摩擦幾下, 用水再洗淨, 用紙抹乾, 放半荼匙鹽和少許胡椒粉全身和肚擦勻, 等 10 分.
水沸, 蒸碟放 2 棵青蔥, 白色部份切開些, 放 3 片薑, 把魚放在青蔥和薑片上, 大火蒸大約 10 分, (魚大時蒸多1 至 2 分, 小的大約 8 至 10 分)
熱水倒入換魚碟內, 放魚前倒去水和抹乾碟( 放魚時碟要熱),
10分後, 取出魚換碟, ( 蒸魚水不要), 放青蔥絲在魚上.
Pan 熱放入 3 湯匙油煮熱些, 放入2 片薑絲爆香些, 加入3 湯匙生油, 加入半荼匙糖煮沸倒入青蔥絲上, 放芫茜面.
Ingredients:
1 fish 365 gram = 12.87 oz ( I used a grouper fish but a trout works perfectly as well)
2. 3 spring onions
3. 5 slices ginger ( cut 2 slices in strips for sauce)
Sauce:
1. 3 tbsp oil
2. 2 ginger slices ( cut in strips)
3. 3 tbsp light soy sauce
4. 1/2 tsp sugar
topping;
some cilantro ( coriander)
咸鱼贵过鸡!花式海鱼做法,是老广独有的味道!|《老广的味道》第2季 ep6 六合
《老广的味道》——六合 主要内容:
0:00 【老广的味道第2季 ep6 六合】
6:00 【喷香一夜埕】
10:11【生炸妙龄乳鸽】
14:24【土茯苓乳鸽汤】
21:25【油栗杏花鸡】
22:51【罗卜糕】
33:25【香菇焖鸭】
40:27【晾肉】
在异国他乡,怎么寻找家乡的味道?
长知识,鉴美食,食在广东最佳纪录片。
老广的味道官方授权频道,欢迎订阅。
第2季第6集 六合
取长补短,什么样的味道才是最佳组合?
渗透调和,如何成就更好的彼此?
中西合璧,为何却成了粤菜灵魂?
巧手匠心,展现和合之美
☌更多精彩内容请点击:
【粤语】《老广的味道》第1季 1080P全集:
【粤语】《老广的味道》第4季 1080P全集:
【粤语】《老广的味道》第5季 1080P全集:
《老广的味道》第1季 1080P全集:
《老广的味道》第2季 1080P全集:
《老广的味道》第3季 1080P全集:
《老广的味道》第4季 1080P全集:
《老广的味道》第5季 1080P全集:
《老广的味道》第6季 1080P全集:
《老广的味道》特别版:
#ThebiteofCanton #老广的味道 #咸鱼
Feasts - Martin Yan: Quick & Easy Recipes (Episode 6)
Episode Synopsis: Although multi-faceted in flavour, Asian cuisine has one main objective - to bring people together. After a trip to the Taiwan seashore, Martin cooks up these quick and easy seafood recipes that will keep everyone coming back for more!
--
Program Synopsis: One of the world's most honored masters of Asian cuisine proves that you don't have to order takeout to enjoy delicious Asian food at home. Chef Yan prepares spectacular Chinese dishes before a live studio audience. By the end of each episode, Martin has convinced everyone that cooking healthy Asian meals at home can be quick and inexpensive - ideal for today's lifestyle.
--
Join us Live 24/7 on our on-going broadcast at:
#Food #Cooking #ChineseFood
How to Make Perfect Supreme Soy Sauce Shrimp Every Time 干煎虾碌 Har Lok Chinese Prawn Recipe
Restaurant Style Fried Prawns or in Cantonese we call it Har Lok is yet another easy and super delicious Chinese shrimp (Chinese prawn) recipe you can make for your family.
中文版视频
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Blog: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
————-
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
------------------
Ingredients:
Serves 3 - 4 pax
-------
350g prawns
1 tablespoon sesame oil
5g chopped young ginger
5 cloves chopped garlic
1.5 tablespoon oyster sauce
1/2 teaspoon sugar
60ml (1/4 cup) water
1 tablespoon dark soy sauce
2 - 3 stalks spring onion
3 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
===
If you like this recipe, you might like these too:
10 Min Meal: Super Easy Garlic Butter Shrimp • Delicious Prawn Recipe
Super Easy Restaurant Grade Thai Glass Noodles w/ Prawns (Shrimp) 泰式冬粉虾
Best Ever One Pan Shrimp Pasta • Singapore Hokkien Prawn Mee Style Recipe
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!