😋 Dad's TASTY Singapore Noodles (星洲炒米粉)!
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Watch Daddy Lau teach us how to make his amazing Singapore Noodles, a Cantonese Classic. I can personally vouch that my dad’s recipe is absolutely …
Perfecto! 🤤
Seems like Singapore noodles are to Singapore as General Tso's Chicken is to China. Nice video recipe
劉師傅👍🉐️ 🙏🏻 楊洲炒飯 is also not from Yang Chow and Hainan chicken rice 海南雞飯 not from Hai Nan….😄
By the way, this dish can be found in Singapore, however, so far I have not seen it fried with curry powder but fried with other seasoning. I believe they sell this dish at our hawker centres here. And my mother used to cook this style bee hoon (Singapore term for the noodle used in this video) for lunch quiet regularly at home, but not with curry powder.
Hello may I check a) when we start frying the Bee Hoon with the table spoon of oil, are we to use low heat, mid-heat of high heat? b) for the prawns, before we set it aside, is it sufficient to fry till the outside of the prawns become pinkish/light red whilst it's meat inside is still a little translucent ? Or do we need to stir fry the prawns till the translucency in side the prawn disappears?
Love this recipe! As an original follower, not liking this new format with the interruptions. Hoping you’ll go back to just letting Daddy Lau show his recipe and then you guys do the eating round table and answer questions. PS: Daddy and Mommy Lau are such kind people! HBD to Cam who is so big now.
This is legit!!!
Those rice noodles also make me even more hunger
All the downvotes are Singaporeans hating the idea that Singaporean noodles are still a thing.
老爸吹的彩云追月吗，好有生活气息啊
I love Singapore noodles!
Love it
Funny, I'm Singaporean Chinese and I've never heard of this
Over in Singapore and Malaysia we don't call it noodles, 米粉 is known as rice vermicelli.
This is common dish on the menu of our "zi char"(煮炒) stores here in SG. Actually quite surprised that curry power is used and the noodles look yellow. The noodles I have tried so far are all white and do not have a curry taste to them.
I found this channel and I can’t get enough!!! Keep it coming!!!!!
There are a few HK dishes with names which local shared as bit of ironic humour, Singapore fried noodles which not from Singapore, Yang Chow fried rice which can't be found in Yang chow, Portugese chicken has nothing to do with Portugal. LOL
Bit freaky how the looks of mom and dad mirror grandma and grandpa. It’s like the son deliberately went out to date someone like his mum.
Well Im half Sg and HK – origins of this dish does not matter! Love your dad’s cooking! Brings memories!
This is an incredible channel. Thank you all.
If you make this same exact dish but without the curry powder, it would be another classic Cantonese noodle dish, that is sometimes called Homestyle Stir Fried Rice Vermicelli Noodles or Cantonese Stir Fried Rice Vermicelli Noodles on Cantonese menus here in Canada. My dad used to make this for us. It is a fairly versatile dish to make and like fried rice you can put anything into it. Sometimes my dad used chicken or Chinese sausage for this, but he never used curry powder. I think the dish without the curry powder is the original and the Singapore version came after.
Yummy Singapore noodles! I would only cut chicken last because I don't want raw chicken on my veggies but that's just me! ⛳
Love from 🇸🇬 Singapore 🇸🇬❤.
I have great respect for your Dad, and I am so glad he has happy family and a beautiful grandson. May he have blissful golden years ahead 🙏🏻
They clinked the plates. Wtf is this
Love Daddy Lau's explanations and instructions! So wholesome and LOVE HIS PERSONA! Thank you for sharing as always, MADE WITH LAU!
Wow…happy family and happy belated bday little Hong Doy boy🎂👍
감사합니다.
folks u may wanna cut ur vegetables first before raw meat, cross contamination reminder 🙂
I love father and son cooking and working together.
Hello! I was hoping that maybe you could tell me what brand the slotted spatula with a silicone edge is… I love that spatula! I cannot find it on Amazon and I was just hoping you could let me know who makes it. Love your videos!
Love Singapore noodles.
Raw chicken on the same board used to cut veggies and meat looks like a big problem.
lovely family and lovely collaboration of dad and son
哇！终于轮到我等待的“星洲炒米粉”教法出场了！非常感恩 Daddy Lau!
I think what is quickly becoming my favorite thing about these videos is the sneaky (let’s have a taste Son) moments. On an unrelated topic, that Bok Choy video has really been helpful. Using those tips worked.