Enjoying our content? Join the Canto Cooking Club - bit.ly/3Ifqz0n Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/moo-shu-pork What'd you think of the recipe? Let us know what you'd like to see next!
Hi, how come Hoi Sin sauce is eaten raw by spreading on tortilla?? I am unsure abt consuming Hoi Sin sauce straight from the bottle. Pls explain... Thanks
I made this last night for my family as I was finally able to find the Moo Shu wrappers in China Town in Honolulu and WOW, these were OUTSTANDING!!! Daddy Lau's recipes are legit, every single one are spot on... Daddy Lau for POTUS 2024!!! Make Dinner Great Again!!! Love you Chef Lau, thank you and your family for sharing your amazing recipes with the world!!!
I love this channel!! Being a Cantonese American, I rarely hear Cantonese now or get to eat Cantonese food. It makes me feel at home and closer to my family and culture! Thank you ☺️
@@MadeWithLau Your channel hits very close to home for me bro. You're dad reminds me so much of my dad. I worked with my dad for 10 years as a chef at our family restaurant and I remember when me and my brothers first started, we wanted no part of it lol I eventually worked into being the chef alongside my dad and him fully training me on everything he learned over the 30 years he's been a chef. From recipes to how to control the wok to giving me the step by step on how to execute dishes just like how your dad is explaining here. Matter of fact, I remember when my dad taught me how to make this dish lol I really miss those days cooking alongside my dad and working with my family for all those long hours throughout the years. Your channel brings back all those memories and although it was a struggle at times this makes me appreciate them more. Also, thank you for keeping our Cantonese culture alive thru food. Being from San Diego, we hardly spoke or heard much Cantonese outside of family conversation or HK movies since there's not much Cantonese in the city. My Cantonese speaking skills was trash but thru the restaurant, I retained enough. Keep it up and thank you fam 💯
I love how these videos honor and immortalize your father in that they serves as vehicles by which his knowledge can be passed on to a broad audience, beyond your family. At the same time, you always bring it home at the end and sit down as a family and enjoy the food and each other’s company. Fantastic stuff!
My wife and I love Moo Shu Pork. This is a great recipe - it was delicious! I used a 14oz bag of coleslaw mix and a couple thinly cut pork chops (deboned) so I needed to add a little more sauce. Chef Lau is a truly humble master of his craft and I enjoy watching him cook.
Thanks for you family for helping keep Cantonese food and language alive, your dad’s style of teaching is so effortless, much nicer than the chefs I’ve learned under.
Thank you for sharing your wonderful recipes! Love the Cantonese spoken in the video, as well as the interactions between the family. Great narration and video editing too.
I'm just rejuvenated finding a new channel to learn techniques I've been lacking for years!! So accessible and well done, absolutely love the duo of language.
This channel is the best gift ever for Daddy Lau! What an intelligent, considerate, and respectful idea for you to present your fathers chef skills to the world!
Hi there, I am a lover of Chinese food and have enjoyed trying out your dad's recipes - they are absolutely delicious and easy to make. Thank you for teaching us to make authentic Cantonese cuisine. That said, I also enjoy the commentary from yourself, your mum and your wife. Much appreciated. A lovely and relaxing way to learn how to cook delicious food!!
I made this recipe for the family tonight. It opened to rave reviews! So so good, simple easy ingredients! Thanks Daddy Lau! Thanks for sharing your recipes and family with us!
🥳🥳🥳 Yay! That makes us so happy to hear. Thank you so much for trying out this recipe Scott! We appreciate your support so much. Please say hi to the whole family for us ❤️
This is my go-to order at Americanized Chinese restaurants but this looks so vivid and fresh compared to them that I’ll have to try to make it. It doesn’t look difficult at all and is very simple relying on the nuances of each ingredient to give it its flavor. Thank you for this recipe!
Sounds more like a crepe. That would be delicious. Savory crepes yum. Thank you for your content. I really enjoy the history & culture lessons along with the recipe & tutorial. I really enjoy how you share your meal together at the end & the convo. Ty for including this part. I also enjoy the language lessons. ❤
Made this recipe and added crushed garlic and ginger to the vegetables as I stir fried. This dish was better than my local restaurant’s recipe. Also used the Mandarin wrappers as they were 30 for $2 in my local Asian grocery. The separation of the wrappers took the longest. This was a great budget dish to make. For 6 servings, it cost about $1 per serving as pork tenderloin is almost always an economical cut of meat. Fantastic! Thank you and your Dad, Randy!
I used the bones of this recipe to make one with what I had on hand. Used mirin and Wan Ja aged soy sauce instead of oyster sauce, the wrong mushrooms, added a little orange bell pepper, added a little maggi to the eggs, and used Lu Shui beef and a flax seed wrap. Very good dish. I feel like I have a new way to cook cabbage. Thanks.
I'd love to see how Daddy Lau takes care of his knife or what type he recommends! My family used a cleaver for everything as well, but I don't know where I can get a good quality one now that I live by myself, or how to sharpen/maintain it! Same goes for an induction friendly wok :)
Actually that cleaver needs sharpening, it's not doing a good job at all... the son should sharpen his daddy's knife! :-D I like the rest of the video a lot though!
Its so nice to see families sharing their food altogether..im just a new subcriber of made with lau and i find it so interesting..Im a Filipina and chinese cuisine fanatics.i started cooking some of the recipes and fine its so yummy and delicious..thanks for sharing your families recipe..cheers to your family.
Thanks for sharing the story behind and the recipe. And yes, these great recipes should pass down to our next generation. Looking forward to your next recipe!
Amazing video here! Looking extremely delicious and I love the information provided in the video as well as the demonstration! Excellent work, definitely will check out more!
Here in San Francisco in restaurants, they do not use tortillas. They do their own very soft and thin steamed omelets from flour and starch........It is one of my favorite dish. In other way, your dad is fantastic. Thanks for sharing recipes. Your dad is fantastic. I discovered your channel two days ago, and I love it. I also pressed the subscribed button.
What a beautiful family. Thanks for the recipes. Made taro cake yesterday. Sooo good. Picked up alot of tips on cutting n cooking even though I have been cooking all these dishes before. Keep up the good work n look forward to learn more dishes. Greetings from a 70 years old Australian Chinese.
Oh wow, thank you so much Dorothy! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️ Sending love from our family to yours!
I love mu shu vegetable, I do not like Hoison sauce but where I live the mushroom makes this wonderful brown mushroom sauce , thank your Dad for the video!
LOOK LIKE MEXICAN QUESDADILLA. EVERY DISH HAS THE OWN STYLE OF COOKING. GRAND MASTER. DADDY LAU.TONS OF THANKS AND LOVE HEART YOU SHARE ABOUT MOO SU PORK. REALLY LOOKS GREAT FANTASTIC TASTY DELICIOUS AND YUM YUMMY. I,VE LEARN A NEW DISH FROM YOU.FROM THE BOTTOM OF MY HEART I WISH AND PRAY GOD . DADDY LAU LIVE A HEALTHY LONG LIFE. SO I CAN SEE MORE OF YOUR COOKING ART AND SKILL. KEEP BLESS GRAND MASTER AND FAMILY AND CUTE GRAND SON.
Love Moo Shu (Anything). Often, instead of the pancake, I'll just put it over rice and add hoisin sauce lightly over the vegetables and protein. Also, a good idea is to use a tortilla warmer for the pancakes.
Well that helps clarify things. I’m so used to the mushu wraps and was super confused when I got tortillas one time from a restaurant! I thought the restaurant made a mistake. 😂 I do prefer the mushu wraps tho. I can’t wait to get the ingredients to make this at home 👌
Your wife is so beautiful. Found your channel few weeks ago and hooked on it. Thank you and your dad for sharing his recipes. I learned so much from it.
This is one of my favorite dishes to order with takeout, and I'm very much looking forward to giving it a go in my own kitchen now that I know how to make it! :D
I've had Moo Shu Pork in several styles. The one I like has less cabbage than this video. The filling has pork, eggplant, cabbage, carrots and a sauce to coat the ingredients. Restaurants here make it the same and serve it with warm hoisin sauce and warm Moo Shu wraps.
Interesting! I've only ever had it with traditional pancakes, never tortillas. I love the delicate pancakes and don't think I'd enjoy a tortilla as much - but I certainly can't judge for not wanting to spend the extra time if it works for you. :D
Back when I had Mushu Pork in both Oakland, CA and Minneapolis, MN in the 1980s, they used the thin original flour wraps, which I feel are quite different in texture and flavor. I bet making a "crepe" batter would be pretty quick and easy, just omitting any sugar. I think the eggy crepe wrap would be better than a Mexican style tortilla and can be easily made in advance...much easier than making the original style wraps.
Hi Annie! Welcome to our channel. We are so grateful that you found us. The exact one is no longer available but this is a wok most similar to the one we are using for the videos: amzn.to/365xFRX Thank you for asking and we can't wait to continue sharing many more recipes with you! ❤️
@@MadeWithLau one last comment cherish every time ur father say, “son” i think it’s a very Chinese thing, I forgot how my parents would do that till I watched ur video. Very cool
