Thank you so much for sharing. I have grown up eating this type of chinese cooking. Unfortunately these recipes were lost to me at a very young age for various reasons. I am glad I can now cook this kind of food for my family and reminisce the beautiful flavors I once enjoyed as a child. Eternally grateful to daddy Lau and the family for sharing these wonderful recipes. Subscribed.
In the stuffed peppers video, Daddy Lau mentioned that eggplant can be used as well. Bell peppers are expensive where I live, so I tried that recipe with eggplant instead. It was delicious, of course. I cut the eggplant differently though. I had segments about 3 cm long, cut in half lengthwise, then made radial cuts along the eggplant axis so that I can open the eggplant up. It formed wedges that ran parallel to the length of the eggplant, connected by skin, and the stuffing went between the gaps of the wedges (if you can picture it). The end result was a nugget about 3cm x 3cm, and 1.5 cm thick.
One of my all time favourite dishes. We used to have this for lunch weekly at a previous work location. It’s been years and I have wondered how it was made as I have never seen it elsewhere. So thrilled to see it being made so I can try recreate myself. I always thought it was just prawn stuffing.
I last had this dish at my favorite local dim sum restaurant in late February 2020. The place was packed and the owner brought a plate to each table saying “Thank you for supporting us.” I didn’t find out until later that Chinatowns were seeing a dip in visitors and a rise in hate crimes because of COVID. I wouldn’t eat in a crowded restaurant again until literally this past summer. 😢 Like you, I’m not a huge eggplant fan but if I see this on the menu again I’ll order it. 😋
He burnt or rather over browned the egg plant in places but still a lovely looking dish I’m going to try. I’ll use fresh meat as not sure where to get fresh fish that doesn’t smell like unwashed fanny 😂
My late mum made a similar dish. She used pork instead of fish, but instead of pan frying it she used to dip it in batter and deep fry it and we loved it. I’ve tried recreating her dish a couple of times. I didn’t know exactly what she added to the pork so when I made Daddy Lau’s sui mai pork mixture I made extra and used the pork mix as the filling.
I love eggplant, I'm always looking for new ways to cook it! I will definitely be making this, especially since eggplant is in season right now where I live.
in my region of south east asia, this is called yong taufu because it's not just eggplant, but also tofu, red chilli, bitter melons and lady finger, they tend to cook in a soup with several fish balls and fish cake.... the most difficult part is making the fish paste which is time consuming, my grandma uses a type of fish call kau yuu (膠魚) which i'm have no idea what type of fish is it in english... this fish have alot of tiny bone in it, so while you kneed the fish after mincing it, you also need to pick out the bones with your finger... the fish paste is ready to be inserted into the vegetables or made into fish balls once it look like a dough but very sticky to the touch.. after it cook, the fish paste feel very springy.
Hi Lau family, very kind of you to share this recipe. Thank you. I made it with pork and shrimp and it was delicious! Used one of those stout eggplants. Cut it in half and sliced the middle open for the stuffing. Just need to sear the bottom too. It sat like a taco so worked, not as pretty as your dad's of course.
Absolutely amazing! I really love stuffed eggplants, specifically one with pork and shrimp as their filling. Will definitely try the fish and shrimp version though. If you guys worry about making a vegan one that won't hold, you can add a small amount of xanthan gum to the mix. We do 1/4 teaspoon per 1/2kg of meat. If it still doesn't hold, add 1/4 t at a time. Don't use too much as you should only consume about 15 grams of it a day.
We call this yong tau fu in Singapore and Malaysia. Basically we stuff vegetables like chili, eggplants, lady's fingers, tofu, bitter gourd, mushrooms, tofu skin (long long list) with fish/minced meat/prawns/water chestnuts/salted fish.
This looks amazing! I love eggplant recipes, but fish is a little expensive for me. This'll definitely a dish I'll keep in mind for next time I get to splurge on a celebration of some kind!
I am not a fan of eggplant, either...especially the style most often associated with Italian cooking. The one time I had amazing eggplant was actually at a Dim Sum restaurant in Sacramento - it was fried with shrimp dumpling, very oily and salty with the shrimp, and I loved it. I've never encountered it again, though!!
@Made With Lau Just wanted to let you know that the knife brand that you're promoting does not sell high quality knives. From some research the brand upsells very cheap knives by using the japanese heritage as a marketing tactic. Other than that, the video is great
I want to try this, but as I'm on a Keto diet, I should avoid corn starch. Can i use Xanthan Gum in its place, as my thickener? If the corn starch is used for its velveting properties, I could use baking soda instead, in addition to the Xanthan Gum?
Here in Malaysia we call it "yong taufu" ..some fried & some boiled fishie & porky stuff, including stuffed eggplant, ladyfingers, red chilies, taufu & bitter gourd.
A restaurant near me had this on the menu. It was so good. We always got at least one order of stuffed eggplant whenever we went. Unfortunately, the restaurant didn’t survive the pandemic. So long, Chef Liu’s Table. I miss you everyday.
Hey can you and your dad make a Chinese Thanksgiving recipe video??? PLEASE I have a Thanksgiving dinner coming up and really want to impress some family with recipes I learned from you guys and this channel!!!
Eggplant absorbs a lot of oil. That's why he keeps adding oil. Basically the amount of oil he used is no different than the amount of oil use for deep frying. It's best if you sweat or steam the eggplant before panfrying
This is my favourite at dim sum. I can eat more than one plateful. I've got the ingredients, making the paste tonight, in anticipation of a delicious breakfast tomorrow! I can't find tonguefish, so I'm using sole. Hope that'll wprk.
One day, can you guys make salted fish congee?? I used to get it at a local Chinese restaurant but I no longer live near them and no one near me has it.
Join the Canto Cooking Club: bit.ly/3wX7Xf6 Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/chinese-stuffed-eggplant What’d you think of Daddy Lau’s recipe?
this actually looks quite straightforward to make. Especially the cooking process. The only tedious part I think is mashing the fish and the shrimp. Other than that, definitely easy to make.
Can I say, I'm glad I come from somewhere where you can buy 酿茄子 (and 酿豆腐）from supermarkets/wet markets/food stalls. It tastes great but is way too much effort to make yourself 😅
