🤤 The STICKIEST Fried Rice Ever. (Lo Mai Fan 糯米飯)!

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Watch Daddy Lau teach us how to make Cantonese Sticky Rice, also known as Lo Mai Fan. I can personally vouch that my dad's recipe is absolutely delicious and kept me focused during my college years!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3jwiZVS
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/canto...
🙏 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.
/ madewithlau
👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
李子柒 Liziqi: • The receipt we used fo...
Taste Show: • How It's Made: Chinese...
Off the Great Wall: • 10 DIM SUM Dishes You ...
Made With Lau (Lo Mai Gai Recipe): • 😊 Dad's DELICIOUS Lo ...
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
01:38 - Prepare dried ingredients
02:41 - How to make vegetarian
03:06 - Cut cured meats
03:28 - On laap mei
04:56 - Prepare aromatics
05:51 - Cook rice
06:57 - On lo mai fan
07:32 - Stir-fry ingredients
08:41 - Meat to rice ratio
09:11 - Stir-fry rice
11:14 - Make entirely with rice cooker?
11:51 - Hard to mix ingredients with rice?
12:23 - Add green onions & cilantro
12:50 - Did parents eat this as kids?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

Опубликовано:

26 июл 2024

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Комментарии : 309

@MadeWithLau 2 года назад

Join the Canto Cooking Club - bit.ly/3RsK9t2 Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/cantonese-sticky-rice What’d you think of Daddy Lau’s recipe?

@wonderfullword123 2 года назад

劉爸爸我提議搵一次你教你的兒子煮一味餸👍😋😋 1承傳中國文化 2 親子烹飪節目 3. 令觀眾睇到即使初哥煮食沒有有難度🥰 4增加觀眾信心 5. 增加節目趣味性和新鮮感

@faithnelson6069 2 года назад

looks soo great! i love sticky rice, but could not think about making it at home, because it seemed so complicated because of the lotus leaves. ask dad if he ever thinks about selling his cured pork belly at the farmers market or if he has a source for this?

@lalalaura747 2 года назад

I used the recipe and followed your dad’s instructions. The rice turned out so delicious and had enough to freeze for another meal. Awesome tip to salt and flavor the water with dark soy before cooking the rice. Thanks.

@lorieladignon 6 месяцев назад

I love it ❤thank you for sharing ❤🇺🇸

@melatiliem8684 5 месяцев назад

@@wonderfullword123I - ,

@plattitude 2 года назад

Your dad is such a great teacher. Even though I have no experience making Cantonese food, he really makes me feel like I can do this!

@MadeWithLau 2 года назад

Awwww that's amazing! That's definitely his goal (and mine too!) You totally can do this :)

@Mochan1 2 года назад

Mr. Lau, i turn emotional watching these videos. My dear grandfather passed away 10 years ago this month. He was a chef in hong kong before coming to the US many decades ago. I miss him dearly and wish that i could have recorded him cooking before his dementia ultimately took his life. These videos with your father fill an empty void in my heart and i am forever grateful.💕

@rosielee6221 18 дней назад

You father is so cute when he just explains everything away in Cantonese.

@Srvrdown57 2 года назад

I love this so much!!! Preserving family tradition and history, this is so important!!! So much of human history has been lost to memory and interpretation. This is 100% a record for all to watch for years to come. I love the videos that include your family around the table.

@MadeWithLau 2 года назад

Ahhh thanks for the love!! We really appreciate it. And I couldn't agree more!!

@greatwhitenorth3717 2 года назад

I would say your dad is a treasure. We are wealthy because you have shared him with the world. I am going to make every recipe: its all the secret steps and techniques that I love. And he makes it so anyone can do it!

@kylieshaye6562 2 года назад

You're so lucky to have a dad like that! He reminds me of my grandpa who was born in Scotland. He was a great cook and I learned to much from him. We lost him when I was 9. The time you have with people like that is priceless!

@arcticgod619 2 года назад

Another tip is to add the water used from rehydrating the mushrooms and shrimp for cooking the rice.

@ThePondemoniumshow 2 года назад

I just have to say how thankful I am for your channel and your dad’s cooking/teaching. I’m a 4th gen Chinese-American that’s lost a lot of touch with my Cantonese/Toisan roots, and after discovering and watching your channel for a bit now I feel like I’m remembering so many parts of my childhood and all the great food I ate growing up! I’ve already replicated your dad’s char siu, fried rice, chow fun, honey walnut prawns, and gai lan recipes and I can’t wait to give this one a whirl. Thanks for all of the hard work you and your dad put in to make these videos!

@jackietran1644 2 года назад

I'm so grateful for him as an educator. Thorough yet concise, confident yet approachable. He's inspiring.

@t21dml 2 года назад

Great vid. I'm half Cantonese half white and lost my dad last year , will miss him cooking noodles for me every Sunday now. Treasure these moments ❤️

@cathyjohnson290 Год назад

I was born and raised in Hawaii but have lived in the South for all my adult life. I finally made it back after six years (Covid was partly responsible) in Nov. 2022. I recognized every place you guys went to and it brought back many great memories. It was so nice to see how your families enjoyed Hawaii. I've enjoyed all of your dad's dishes.

@leahangel2949 2 года назад

I'm 100% with your dad on lap cheong being essential to the flavor of a good lo mai fan! Unless you're vegetarian, don't skip it!

@BluesBoyJonny 2 года назад

Randy, thank you and your dad for this and all the other videos. I've watched through many and tried a number of recipes! They bring back a taste of childhood and recipes I've lost when my mom passed away. It's also so refreshing to hear Cantonese again.

@pulp420 2 года назад

My Cantonese is really bad. It’s always been half English and Cantonese when I speak with my parents. And now since I left the nest a long time ago, I can go weeks or even months without speaking it to anyone. But watching these videos, at first I had to read the subtitles, but now I can understand your family without being dependent on the subtitles. Thank you

@xtasLOCO 2 года назад

This is a pretty common phenomenon with Chinese American families. I wish it wasn't the case since I see Korean families still speak fully in Korean between parents and kids, and the kids are very fluent in Korean just as they are in English. Maybe Korean parents emphasize the importance of their language and culture.

@K3L1evt 2 года назад

First gen ABC here too -- same issue but found that watch Chinese newscasts, dramas and variety shows

@mamacheung 2 года назад

I like eating sticky rice. Thanks very much for your recipe! 😊

@Maelarix 2 года назад

If y'all made a cookbook I would buy it in a heartbeat :D

@seokhuichin7275 2 года назад

Followed Daddy Lau's recipe for sticky rice and it turned out wonderful. So far, I've tried your ginger scallion oil and whisking porridge to create a smooth congee texture. All received rave reviews from my family. Thank you!

@zalibecquerel3463 2 года назад

Heh. Every episode: "How can I make this vegetarian" And Daddy says "Don't add meat" I look forward to this every episode!

@MadeWithLau 2 года назад

Facts 😅

@johcx1994 2 года назад

You can add vegan/vegetarian meats. I believe Chinese cooking is quite versatile,so long as we nail the basics... the rest is really just variations. Since the rice dumpling also uses glutinous rice, then we can make something similar as a base. Then eat with whatever we want. Dont mix a salted egg/salted duck yolk into the rice... eat with it on the side perhaps but don't mix and cook with the rice.

@AP-yt4oo 2 года назад

@@johcx1994 the great thing about Chinese cooking is that vegetarian and vegan tastes are already well established as evident by countless veggie restaurants in Asia. imo veganism/vegetarianism is embraced by Asian cuisine and not as meat heavy as western tastes.

@AudreysKitchen 2 года назад

@@AP-yt4oo this may be true, but there are also dishes that really shouldn't be substituted. This is cured meat rice 😅

@rosemarywong3199 7 месяцев назад

I love watching these videos Randy. My Chinese mother in law cooked us beautiful home styled Cantonese meals when my kids were growing up and I'm so grateful to her for that. I can now learn to make authentic Cantonese meals myself thanks to your dad. I made Turnip Cake yesterday and will try some this weekend.

@yny13xx 2 года назад

My aunt cooks it the way granny Lau did - stir-fry everything first then cook it in rice cooker. She also adds chestnut, ginkgo seeds, taro, and sometimes raisins to the mix. But laap yuk is hard to find here, so we only have laap chong, dried shrimps, and sometimes ham, as meat ingredients.

@restaurantman 2 года назад

This invokes comfort food memories. Full of nostalgia.

@tonitonitoniization 2 года назад

My partner and I are vegans but we love watching your channel so much. Usually, we just substitute whatever we need to. Such an amazing cook!

@CWingsyun 2 года назад

Lo mai faan is one of those warming dishes that calls to mind lovely family gatherings. Definitely need to try this some time. Would also love to learn Papa Lau’s cured belly pork recipe!

@crzyGlow 2 года назад

I like your dad’s trick adding the salt and dark soy to the rice water … genius! Great video….one of my favorite rice dish

@alumpy-acho112 2 года назад

ahhh... this brings so much nostalgia, my grandmother used to make this for me all the time. Thank you for sharing!

@MadeWithLau 2 года назад

Our pleasure! I bet your grandmother's was amazing :)

@CherryCindyy Год назад

Thank you so much for preserving these recipes! I’m also Cantonese but it’s hard to learn recipes from my family. These are so clear and it’s heart warming to learn from Daddy Lau ☺️

@Becausing 2 года назад

Ugh your dad is SO COOL!

@MadeWithLau 2 года назад

If I'm half as cool as he is when I'm in my 70s.. I'll be very happy.

@RobtheWizard07 2 года назад

Love you channel and your father’s recipes and passion. I would love to see a video on how he cured the pork belly. Keep up the great work.

@Flynsy 2 года назад

All your videos give me so much nostalgia and remind me so much of my family back home. I miss their cooking but hopefully when I make some of these recipes for them, they'll be proud :D

@urbanlm 2 года назад

This is exactly the flavor I remember growing up. My grandmother used to make this sticky rice, but she passed in the early 1990s. We often had lo mai gai at dim sum, but it was never quite the same. Made it for the first time today and it was great. Thank you Daddy Lau!!

@elizabethchin3165 2 года назад

Wow! You have made this lo mai fan so easy. Next time could father Lau teach us how to make lap mei. Another great recipe.

@patriciang6631 2 года назад

Mr. Lau is the best! I made this today and couldn't believe how delicious it came out. The trick is not to deviate from the way he does things. Follow him step by step and the result will be great. I love his turnip cake recipe as it has become my go-to make at home dim sum food. 谢谢刘厨师！

@aconite23 2 года назад

One of my favourite dishes of all time! My late grandmother used to shape the rice into a mountain and rub brandy all over the surface to give it even more fragrance, and since her passing, I've unfortunately been unsuccessful in getting the same taste anywhere, even when trying to replicate her recipe. It's really great seeing all these traditional dishes being shared online, as I feel a lot are starting to disappear due to the lack of knowledge on how to prepare them (some are also super tedious, so people tend to not want to prepare them). Thumbs up from Singapore!

@rosielee9973 3 месяца назад

Thank you uncle Lau for giving me great inspiration with your delicious recipe. I have been doing a bit of research on sticky rice recipes and yours beat above the rest. Others were too much of a hassle and time consuming having to cook the rice first, put all ingredients together and then steam again. I followed your recipe and replaced the shrimps with diced celery sticks and marinated chicken instead of the cured pork due to not having those two ingredients. It came out really well and very tasty. Thank you.🙏❤

@helloaiya 2 года назад

Daddy Lau, can you please share the foods that you prep for Randy when he was in college?💕

@michaelmckinley6510 2 года назад

I just want to say how very much I love your family videos, and your Dad's cooking. Y'all just warm my heart, and make me hungry at the same time! Over the last 2 years I've been teaching myself to cook all manner of Asian cuisines. with the help of channels like this...and I can't wait to try this dish, and serve it to my dear Chinese friend who's 80 and was born and raised in Hong Kong!

@MadeWithLau 2 года назад

Ahhh thank you Michael! We really appreciate the love :) We hope you and your friend enjoy trying our recipes!

@gideonpaulalcaide Год назад

This is why i think comfort food is the greatest contribution of the Chinese people to the world. I soooo love your food! ❤❤❤❤

@gabriellechung356 11 месяцев назад

Thank you for this video. I’m a 5th generation Chinese American and miss my late dad’s cooking skills so much. Our entire family looked forward to this dish, especially when my dad would stuff the Thanksgiving turkey with this rice-so delicious he always had to make a huge pot so relatives could take home leftovers!

@MK-tn6pz Год назад

Sorry if I've commented before but I make this all the time. I freeze lap cheung and pork belly in portions to make a batch of this. I grow green onion/ scallions. I always have the other ingredients in my pantry. Today I made it with garlic scapes in place of garlic. This method your dad shows is very efficient. I always think my Cantonese speaking Dad who loved to cook is smiling down on me when I cook this.

@DeniseCheungHernande 5 месяцев назад

Thanks so much for sharing this wonderful tip of mixing regular rice with glutinous rice. This is my first successful sticky rice following your recipe.

@washburnbilly 2 года назад

Good evening, do you have any videos on salt curing meat and or fish? You are blessed to have such a great Dad to show you how these things are done! :) Great video brother!

@FoodandTing 2 года назад

Ah these videos gives me such nostalgia of my parents cooking these meals for me as a kid and I’m learning my dad’s recipes now to pass down to my (half English/half Chinese) children (age 3 and 4) who love lor mai fan!

@shirinbull7411 Год назад

I love your video. Your Dad makes it so clear and simple. Can you make a video of how your Dad cures meat for the lo mai fan?

@beelee5103 Год назад

The ratio of rice to water is perfect! The recipe is simple to follow and clear. The rice turned out delicious!

@V_NYC 2 года назад

That your Dad makes the lahp yuk himself reminds me of when my Dad taught me how to make salty duck eggs and hung His lahp yuk up to dry (outside in the sun) with lahp op (love lahp op!😍) Much gratitude to you, Chef Dad and family!

@youngwill8820 2 года назад

Sooo awesome... wow I am learning alot just by watching :) your dad is truly an amazing chef.

@ongsengfook 2 года назад

Your dad's recipe is very flexible. Allowing us to replace certain ingredients. Also he usually tells us the differences between home and restaurant settings.

@annalizadeguia9962 Год назад

You are so blessed for having such a wonderful dad...mine had died some years ago.

@SH-xg2ts Год назад

Loved this recipe.

@elleh.790 2 года назад

This looks so delicious!! 😍

@LINKedup101 2 года назад

I just found my new favorite cooking channel

@callista4990 2 года назад

OMG, i like this dish very much, thanks for sharing the recipee

@tortoro6565 2 года назад

I always steamed my Lou mai fan and will try your recipe the next time. Thank you!

@Lunch_Box_74_ Год назад

Simply amazing, his food always looks delicious.

@lauries3205 6 месяцев назад

Love this dish. My mom and aunt made this and now I make for my kids. We always cook the chinese sausage in the rice cooker...the fat from the sausage coats the rice. Then we take out the lap cheon chop up...pretty much all the same ingredients stir fried and mixed all together. So awesome your dad makes his own cured pork belly. His dish looks delicious ❤❤❤

@guysam3242 7 месяцев назад

I had tried your method and work so wellllllllllllllllll........ Thank you Lau Sifu........

@marijkeschellenbach2680 2 года назад

I had all the ingredients ready to make this, using another recipe, but after seeing this video I am making your recipe instead. I love Lo Mai Fan and can't wait to eat it!!!

@MadeWithLau 2 года назад

Hope you enjoy!!

@mariacheung647 Год назад

Mmmmmm..... I can taste it from here. My grandma used to make an excellent law mei fan, but when she passed away she took her secrets with her. I'm so glad I found your dad's recipe. Thank you for sharing 🥰

@368chen 2 года назад

This looks delicious and I am going to try it. I like that your dad doesn’t soak his rice like some recipes do so cooking time is much reduced. Thank you for posting this.

@SunnyBunny84 2 года назад

you can tell that chef lau is so loving and passionate,

@peperomochi 2 года назад

looks delicious!!! your videos are so high quality

@anuggetofchuang Год назад

Just made it - delicious!

@Cake... 2 года назад

Love this channel. Best and most authentic Chinese cooking I've stumbled upon, and uncle makes it all seem so simple. Subbed!

@sek6169 2 года назад

중국 가정식 만들어보고 싶었는데 참고할게요!! 할아버지 멋지세요!

@mintoh10 2 года назад

My late Gran used to make this for me when I was a kid. Thank you for sharing the recipe.

@chechingg 2 года назад

Thank you so much for this!!! 👏👏👏

@knightsofneeech Год назад

I've watched this so many times. You and your father give excellent, event tutorials. I've made this successfully

@oumunfeiholeto6885 2 года назад

Yummy…..my winter favourite.

@johnbravo236 2 года назад

Delicious looking recipe as usual. Gonna try making it.

@fernlow4235 2 года назад

Thank you for this video. It is also in cantonese, which is just great. I Love sticky rice.

@terrywong7879 2 года назад

Love it, it's great.

@janettaina9630 Год назад

This is my favorite dish for Thanksgiving dinner. Thank you for sharing the recipe❤

@jyudat4433 Год назад

i love your family! i feel like i'm at home with my relatives watching this

@jamieeec 2 года назад

Your videos are helping me with my Cantonese! Also, I don’t have a rice cooker so I steam the rice!

@user-up3tv2ei7g Год назад

This dish right here... is pure nostalgia for me.

@disco_life 2 года назад

One of my favorite comfort dishes. Yummy!

@x7j4 2 года назад

Cured Pork Belly recipe video would be great!! Your dad make it from scratch, it looks delicious.

@dylan4972 2 года назад

Thank you for sharing this. I'm going to make it soon!! Need to get some ingredients

@dylan4972 2 года назад

I made it and it was delicious. The next day I added egg as well

@my35m2 2 года назад

Very very good 👍 thank you for your dad's recipe. very interesting

@cypresspuz Год назад

Your dad has such a great accent, love it. It remebers me of my late gung gung.

@danielninerell5713 2 года назад

Wow ! That looks AMAZING ! Your Father is the Master !!! I use chop sticks now when I cook Chinese like your Father. I don’t know why, he does it so I do it ! The key is technique !!

@BeccaL2016 Год назад

I just cooked it today, I used belly pork meat, mixed with red bean/sticky rice and Chinese bates to bring a little sweetness, it's pretty good, I did all in the pressure cooker, EASY!

@pyoung7257 2 года назад

I've always wanted to try and make this at home (none of the restaurants in our area have it anymore), but only knew of the other method where the uncooked rice is cooked directly in the pan...and I really didn't want to stand there stirring for over 30 minutes. Can't wait to try this alternative!

@tinayu4540 2 года назад

My grandfather, who was also a chef, knew I loved this and made this for me on special occasions. It would take him hours because he liked the (raw) rice cooked in a wok, not in the rice cooker. It would take him hours to do this. I miss him. Enjoy this precious time with your dad!

@jeremylow7757 2 года назад

That's 生炒糯米饭。It's the best version but takes so much longer. Ultimately it's up to the invididual to decide on whether you want spend 30 minutes to get 85-90% there, or spend 2-3 hours to get 100%. Takes a lot of patience and skill to do it right as you have to constantly stir fry the rice and keep adding water bit by bit. If done right, the reward is amazing.

@tinayu4540 2 года назад

@@jeremylow7757 I didn't know there was a name for it! Thank you. As you mentioned, it did take 2-3 hours of being on your feet. My gong gong was making it for me into his 70's. Honestly, I've never had it as tasty as his. I've tried making it in an Instant Pot, but the taste isn't even close. It might be the rehydrated dried-scallops he added. Super yummy umami flavor. I think it was the love he put into it. Again, thank you.

@rosytautjo5943 Год назад

Your so lucky to have a dad like him he knows how to cook I’ll try to make this rice soon so delish 🙂

@vangieleow2059 2 года назад

Simplified as I like recipes to be. I can tell via video this is a winner ! Thank you for sharing - I am now a FOLLOWER !

@KristenDuen 2 года назад

Yum, one of my faves!

@shadowoftime01 2 года назад

That’s interesting, my aunt likes to fry the meat and veggies first, then cook it all together in the rice cooker (set it and forget it style). I wonder how the dish changes - your dad literally just answered my question I was about to ask about how it changes it while I was typing this.