🤤 The CRISPIEST RICE NOODLES, ever. (煎米粉)
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Watch Daddy Lau teach us how to make pan-fried rice noodles. It’s another Cantonese dish with textural context, saucy yet crispy.
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Get the full recipe: https://madewithlau.com/recipes/pan-fried-rice-noodles
i have made the chow mein from your previous video, me and my family loved it! thank you Lau & son
Best cooking channel ever.
😂10:14 the barely stifled chuckle from Randy re: flipping the noodle pancake, "What if you're a new hand (newbie)?"
如何防止沾鍋
我有過這樣的經驗：煮一些義大利麵後沾鍋，太硬了，洗鍋非常困難有什麼好的建議嗎
You might want to switch to a Non-Chinese Source of Chinese Style of Food (same food, but from a different source). Currently 90 percent of China's Groundwater is unfit to drink, and pollution is unregulated; so your food might be contaminated with pollutants. Just letting you know.
Would I be correct assuming that you speak French as well?
Jeepers I thought I'd learn how to make rice noodles from scratch … the noodles. Not by some noodles and then …
Looks delicious 👍
I love crispy noodles! Can you use bean thread noodles? Thank you for sharing.
Awesome recipe chef, please show danzai noodle recipe please
🍚🍚🍚🍚🍜🍜🍜🍜
Looks delicious, thank you for posting.
A LOVELY FAMILY
Sending lots of love and hugs for Daddy Lau! Please make a video about starch and all different ways of substition when one starch is not available. Indonesia, like China, has many different options of starches, we have the usual cornstarch, sweet potato starch, potato starch, black / white glutinous rice flour, rice flour, pao flour, cassava flour, and so many more. How do you use them in cooking? Thank you
Oh man…. I know what I will be making tomorrow!
I want to see Daddy Lau's take on 滑旦河, one of my favorite childhood dishes. There's this mom-and-pop Chinese restaurant right by my house that does this delicious kwetiau siram (滑旦河). I am close to 40 now and I still remember how good it is. The restaurant is not there anymore btw.
I think you guys did a similar dish 豉椒牛河 back a year ago, but this dish has a lot more gravy with an eggy consistency and a strong wok hei taste. Not sure if this can be done in a normal home kitchen.
How do I make a once off Patreon contribution?
Wow, I'm learning so many handy knife skills in this video! 😍
This looked so tasty. I LOVE rice any way it comes.
Thanks a lot. This is one of the most difficult dish. And Master made the whole process looked so smooth, efficient.
Father Lau, why must carrots 🥕 🥕🥕🥕🥕🥕be peeled ? There are so much nutrients and good fibre on the carrot skin 🥕🥕🥕🥕🥕🥕
When it's all said and done that's about a half cup of oil your eating just for a crispy bed of noodles. I'll stick with pan fried noodles with the toppings/sauce placed on top for a similar, much less fat/oil meal
Once again, Thank YOUR Father , sure enjoy His Presentation.
I am unable to get ANY recipe. Your "contact" site is not working. Please assist, too busy cooking from previous recipes.
Do you have a cookbook out?
劉老爺 又多一集源源不斷 無數次的家庭晚餸 學到好多野 更多謝老爺的細心精品 贊 👍
Whoah!!! I've never seen this! I've got to try it. Thanks so much.
早上好从泰国我谢谢爹爹的知识泰国就多有中国菜一般潮州菜多有是因为泰国有潮州是第一华侨民但是我的爹爹祖先是中国海南人
2nd
That looks delicious
I’m watching this while I’m making your garlic broccoli for the umpteenth time!😂