As a Toisan (新宁）person who grew up in Singapore, I truly enjoy your Dad's cooking as it reminds me of all my mother's cooking in the 1960s to 1980s. My regards to Grandpa Lau and gratitude for his sharing all his skills and tradition through your very clear videos all these years! "Hoong Toi, hiak fan lor!"😁🇸🇬
Just learnt a new way of identifying fresh fish! I didn't know about pressing into the fish flesh and waiting for it to bounce back. Grandma has always shown me the eyes and the gills method, but now I know another one 😁 Thanks, Daddy Lau! Love Salt and Pepper Fish with rice. The saltiness pairs perfectly with faan! My husband especially loves the stir fried aromatics that come with it. We can eat rice with just that alone! 🤩
Master Lau shows the very detail to teach us how to make the delicious dishes , very enjoy with the Lau’s family ，cooking Chinese food for fifty years now know the trick is use the egg york is more better than use egg white to mix the corn starch better . Thank you Randy , you do very good job !
I'm so glad that all the tips my mom taught me about selecting fresh fish at the market was corroborated by Daddy Lau and not just some urban legend. I mean, yeah, all of it sounds plausible on its face, but I like to hear the voice of veteran experience.
This is such a great video! Your dad is a teacher and an expert in the culinary field. Thanks for passing on the knowledge accurately. This is such a great way to ensure that his vast knowledge doesn’t get lost. Thank you for your work on this. It’s truly recognized and appreciated.
Love watching you and your family! And a lot of my dinners come from your dad. Thank you so much for helping me feed my family with delicious food. I have also passed on your channel to my older sister who is learning to cook for her family as well. We grew up eating a lot of Vietnamese and Chinese/Cantonese dishes in restaurants and never had them home cooked and I’m glad I can now make it from home. ❤
Thank you for your detailed tips. I am learning so much. Also love the family atmosphere of different generations creating memories together. Being an immigrant in a foreign land with parents who have passed on, it is heartwarming to see this bond. All the best.
I made this today, and it came out _perfect_. We were both really impressed at the result, but next time... I'll skip the red pepper. It was maybe a _little_ bit to hot :-).It was also fun to make!
YAY! The recipe I've been wanting for ages! I am going to buy some sole or hake ASAP and try this! Thank you for always coming through with all the comfort food! I hope I can do this well with just deboned fillets.
Thank you for the delicious fish video. Unfortunately I can’t get good fresh fish where I live. I could only depend on frozen or can. Frozen fish usually taste bland and not very good. But your dad gave me a great idea. I will marinate the fish with the wonderful marinade of ginger, green onions, etc. I will try it soon. Thank you!
Im glad youtube recomended me the salt and pepper wings you did with your dad. It was thw most wholesome thing ive ever seen. This is only the 2nd video ive ever watched from this channel...but i clicked subscribe and the bell so fast, i scared myself
The older I get, the more I began to appreciate asian cooking coming from a traditional chinese household rather than craving for Westernized American Mcdonald's fried food when you were a kid. It made me realized how nutritious your mom's home made authentic recipe cooking is.
I've loved every video you've released and I noticed that your recipes don't often use the MSG I see in so many other chinese chefs on youtube. Is there a specific reason you don't add it in seasoning mixes?
I absolutely love this channel every recipe I've followed has turned out perfect, the teaching is simple and precise, and authenic Cantonese Food is always delicious no matter the meal
I love watching your dad cook, and your translation is so helpful. The description as your dad is talking is really small. Maybe a larger font? Thank you!
Even it looks easy, but the devil is in the details!! Like the seasoning, Master Lau just casually pour some oil to the wok to wake-up the spice. But the oil amount is just right enough for the spice to absorb. So, when the seasoning stirs with the fish, the fish won't be too oily. The control of fire temperature are also amazing, since when you first adding the fish, oil temperature will drop and he keeps the fire in medium, later he turns it to small to maintain the oil temperature evenly. Although I live in HK, nowadays you can't enjoy a good quality authentic 椒鹽龍利魚 every where.
Interesting! I typically use a mixture of 2 parts flour 1 part corn starch. I never thought to try and use pure cornstarch. And I need to try the second fry next time 👌
There's other "powders" for frying too... Panko as used in Japanese tempora or one of my favorites -waterchestnut powder. Can also fry in avocado oil which is much healthier. Cheers.
Love your videos! But after spending that much time and effort to make it crispy, why add liquid at the end? Maybe it would be even crispier if the wine was added to a marinade instead?
Adding Chinese wine at the last step is to create wafts of winey aroma which increases the appetite. Doesn't affect the crispness much as it evaporates eventually.
