Join the Canto Cooking Club - bit.ly/3Hz0l7y Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipes here - madewithlau.com/recipes/egg-rolls madewithlau.com/recipes/buddhas-delight madewithlau.com/recipes/tomato-and-eggs What’d you think of Daddy Lau’s recipes?
Mr. Lau is an absolute treasure. Watching him make Buddha's Delight reminded me of my late mom preparing her version for CNY. I miss her and that dish.
All recipes by Daddy Lau are great. Thank you. What I like and appreciate most is the little details and advice he gives. He never holds anything back, even like how he taught you to use the spatula when stir-frying. He suggests alternatives which are most helpful. Your excellent interpretation is very helpful. I don't often comment on videos, but I love Daddy Lau's and watch them with joy and appreciation. It's like listening to a family member. Best wishes to all of you.
I made the tomato & eggs this morning. After the easy prep work was done, this dish comes together so quickly. I did peel the tomatoes & loved the silky texture of the sauce. It was good with leftover rice pilaf from last night's supper. I ❤️ the combination of the YT videos along with the written recipes @ the website which are easy to understand & just the right length. Thank you Daddy Lau & family & the behind-the-scene crew for all your hard work & generosity of spirit in sharing great food, family, culture & history.
Your father's knife skills and cooking skills are impeccable!!! Makes the whole dish looking so nice! Thermomix cannot do justice like old school 😒 Love to listen to his stories too! You all are very lucky!
The Vietnamese version is cha gio/nem ran, NOT goi cuon, which being fresh salad rolls are an entirely different thing. Growing up we ours also used shitakes, wood ear fungus, mung bean vermicelli, and small amounts of veggies like carrot, onions, etc but was always ground pork based. The filling wasn't pre-cooked, though. Mostly they used the same wrappers as in the video, but sometimes we had them made with rice paper (same filling, still fried.) For vegetarian/vegan we just replace pork/seafood ingredients with tofu or taro. My mother and aunties also cut the wrappers in half, and used the triangles. The bottom was the longest side, and the filling went in the center, along the bottom edge. The pointed sides brought in to cover, then it was all rolled up towards the upper point of the triangle. They used water to seal, sometimes with a beaten egg mixed in. Sometimes they sealed with beer too, if they were having a good time.
Daddy Lau is a wealth of knowledge he also is very systematic and has a passion to share his experience ! Felt so hungry as I watch this as I am a vegetarian! Really appreciate this episode ❤ Thank you so much !!!
Thank you for this channel. Good Cantonese food is becoming harder to find. I've been cooking for 30+ years. Good enough to get family meals together. Chef Lau's instructions are helping me take my cooking to the next level since my mother worked too much to cook complicated meals. I did the bulk of the cooking. My husband is also retired from cooking, the in-laws are getting too old to cook. This is inspiring me to perfect some recipes to pass down to the next generation and also share with friends who are ABC or non cooks. Our gen is getting older, it'll be nice to have the next gen to pick the mantel. Chef Lau, thank you, you are a gifted chef instructor.
Thank you so much for this! I dont eat meat so don't cook it at home, and will definitely be testing these out on my partner this weekend. Also always thank you to Daddy Lau for providing meat alternatives while he's explaining the recipes.
We call Buddha delight jai, and I watched my grandma make it so many years, I was able to make it for my husband and I this year since we moved out of state and couldn’t make it back. It was the one dish she said to make when I told her j didn’t have much time.
Thank you so much. I love cooking with these videos. I grew up eating Cantonese food in Chicago. When I moved to Houston I can't find it here. These recipes are excellent!!
In Canada Egg Rolls use a fresh thick wrap folded into a rectangle and the edges are crimped closed. What you made in this video would be considered a spring roll here almost all the time.
❤ Love Mr & Mrs Lau, they really had a hard upbringing. An egg for your birthday. We do not realise how lucky we are and we mustn't take it for granted in this chaotic world. Thanks for making my day as ever. I have made quite a few recipes so far and they all turned out amazing! 謝謝 x
Thank you so much for sharing all of this. I love everything you do Lau!!! You are amazing, and teaching me how to cook new food. I love it! Thank you!
Note: Run Bing in Taiwan is Mandarin. But also called 'lumpia' in the local Hokkien language in Taiwan (or what people say 'Taiwanese' or in Cantonese 'Man-Nam Wa'), it's also the same word as the Filipino word Lumpia. Lumpia in Taiwan is big and fat, and there are a few restaurants that fry them...which makes them look like an eggroll.
Loved this! I hope to see more multi course recipes!!! My in laws eat vegetarian a lot and would love this. Hopefully we will master it and cook it for them one day 😊
It's funny that in Cantonese tomato is foreign eggplant because the tomato is actually in the same family as the tomato. Those who are allergic to tomatoes are more than likely allergic to eggplant. Relating the new fruit to a known item. Very smart!
Watch your video bring me home! The food, the dinning table conversation in Cantonese, and the smell (tho I can't smell it but I'm sure it smells like home). What a great experience!
I loooooove this channel! I’m new here. Can you do an episode showing how to shop for Chinese ingredients like the produce, the dried or fermented ingredients, cuts of meat and types of fish? That would help tremendously! Thank you
Has anyone also had a version of tomato and egg with beef? I grew up with that version and have seen that fried with a little celery sometime. So fun seeing all these different versions of things I grew up eating.
Another "Shortcut" is to buy the pre-fried bean curd sheets or rolls. They sell em for hot pot, you can sub it here so you don't have to fry the sheets yourself.
The tradition from my gong gong, eat chai(Buddha's delight) with the whole family in the midnight of the first day of Chinese new year and everyone should Tim fan( refill the rice).
I thought spring rolls were rice paper maybe thats why mine end up like rocks or exploding and definitely not the same wrapper you used I'll have to look for those!
Please do a crab rangoon recipe I would love to see how your culture does it tried multiple recipes online and none of them are that great would love to learn from an expert of Chinese culture love you're all videos videos
Crab Rangoon is very easy. Buy wonton wrappers, they are sold in all stores now even raleys and Safeway in the refrigerator asian area, buy cream cheese, buy imitation crab. Shred crab into a spoonful of cream cheese, wrap in the wonton wrapper with a drop of water to fold and seal and then deep fry in oil. Exclude the shreds of imitation crab if you want it vegetarian
Don't use real crab or green onions or any of that garbage. It changes the taste. Use a neutral oil like peanut or corn oil for deep frying. Don't bake or use an air fryer. Fry at high and be careful from all the oil. For safety I use a small pot like a ramen one that is stainless steel, ideally with tall sides and do 4 at a time to use less oil
Spring roll in Vietnamese is not goi cuon. That is the one made with rice paper that westerners call fresh rolls. Spring rolls like the Chinese version you are making are called cha gio in Vietnamese and are traditionally pork. Thanks for the videos! They’re helping my Italian husband cook me Chinese dishes so I’m not eating pasta all the time! Haha
He’s again using vermicelli noodles in a dish, not rice noodles, why? And his vermicelli angel hair or, is he using the rice-vermicelli noodles. Is it because vermicelli noodle is lower on the glycemic index, (then a rice noodle) and has more nutrition or, he just prefers the taste of vermicelli noodle? Fr: article, rice vs vermicelli. The vermicelli noodle is a pasta noodle, made from durum wheat, semolina and eggs, (not to be confused with rice vermicelli), which is essentially the same as rice noodles as they are made from the same ingredients. *How can article states that they made from the same ingredients, one is made from rice, the other wheat! The ingredients in rice-vermicelli is Vermicelli is commonly used in much the same way rice noodles are, not be confused with cellophane noodles, (from mung beans, yams, potatoes, cassava, canna, or batata). Rice-Vermicelli, from wiki. Type Rice noodles Place of origin Southern China Region or state East Asia, Indian subcontinent, and Southeast Asia Main ingredients Rice
Fried foods have long been linked to health problems, but research now shows eating fried food daily could lead to an early death. Dr. Stephen Kopecky, a Mayo Clinic cardiologist, says it's the oils that are used to fry foods, more than the foods themselves, that appear to cause health problems and early death.Mar 20, 2019
