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I love every single videos. As a Cantonese living abroad, parents are living in China with similar age, all your recipes remind me my life living with my parents. Tears in my eyes.
I love that your dad speaks in Cantonese. As a Cantonese who can understand a little but can't really speak, he's indirectly helping me with my Mother Tongue. My late grandmother always said that as a Cantonese, we must be able to speak Cantonese. Ties us in with our roots. Also, the lo mai gai is so different from the one I usually eat in Singapore!
@@thihal123 it's literally chicken on top of glutinous rice. No char siew or mushroom or egg yolk. And the rice is mixed with soy sauce or something, it's darker
@@sueshien Tbh, I don't remember whether got mushroom or not 😅 I had it as a child, it was my favourite. But I haven't eaten it for many years (like 5 or more), not exactly the HEALTHIEST BREAKFAST you know.
This is my favourite dish when I go out with family and friends for yum cha. I will definitely be trying this recipe soon. Your dad's method to deboning chicken drumstick just blew my mind! I will definitely will be doing this method from now on to help save money. Drumsticks are by far the cheapest cut of chicken, but I never knew how to efficiently debone them to use the meat in other dishes.
Hi! My husband is Chinese and his all time favorite dish is Ho Fun (wide noodle stir fry) and mines is Mei Fun (Thin noodle stir fry), I’m not that good at making it the way he likes 😭, could Chef Daddy Lau teach us how to make it!? Lol ❤️❤️ I hope you’re healthy and safe! ❤️
What an amazing recipe 🌟 Very labor intensive. Lots of steps. But as usual, Daddy Lau makes it easy by taking us through each step and explaining everything, so we're not afraid to try!😊 Then, watching the family enjoy the meal and listening to everyone's input, helps make it all come together 👏 Thank you Lau Family ❣️🙏
When I was in university, I spent one summer working in my uncle's chinese restaurant in Lake Tahoe. It was 3.5 months of my uncle and cousins yelling at me, but it was worth it - I learned how to cook chinese food and feed myself through university and my bachelor years. I also found out how much hard work it is to work in the kitchen of a busy restaurant! That little restaurant (Ming's in South Lake Tahoe) put my 5 cousins through university.
My family can't get enough of these. I always spray the lotus leaves w/ olive oil to get all the rice/fillings to release. I make dozens and keep them in the freezer :) Making these is the Asian equivalent to Hispanic families making tamales! Everyone pitches in!
The hands of Steel from Daddy Lau… it reminds me of my Dad, Opa Chan. Our family had a Chinese Restaurant in Australia for 20 years. And Dad was the chef, mum was the manager at the front with the customers. The boss duo, and my Dad also had Hands of Steel from years of Cooking like a boss in the kitchen, he also had sandpaper hands in which we used to joke about together. But we both know that his hands are not only powerful and has many battle scars so to speak. They have raised 4 wonderful daughters. And we are called 四千金, the 4 thousand gold or 4 flowers of the 4 seasons for our parents. Thanks for your videos and sharing your food of love, and your story and your voice resonates with so many of us. When I see Daddy Lau cook, I think of my Dad or even my grandfather a lot. As our family is separated in 3 countries, I am in Germany with my new born baby and little girl. Dad is in Australia and Grandma is in Hong Kong. Our family loves your videos as everyone in our family can relate to your voice and recipes. And it brings comfort and love as I cook your recipes, I can taste our family’s history as well. And to now share the recipes with my kids now in Germany. Stay healthy and well Lau Family. Thank you! 🫂💟🌌🤱🏻🌙🌅🌏🍚🥟🍜 Diana @SumBodyArt
I don’t know how to express my appreciation for your channel. Preserving your culture through your family tradition while teaching us the cooking knowledge accumulated over many decades, if not a century. Of this particular lo mai gai recipe, I have made it two times within a week but my children and grand children keep asking for more. They said it was the best, better than going to dim sum restaurants. Love from Houston Tx.
This is hands-down, my all time favorite Chinese dish, and thanks to Daddy Lau et al, I can now make it at home! To the entire Lau family, Thank You, Thank You, Thank You for your wonderful videos!!!
If you're having the rice stick to the leaves, make sure you have the right side of the leaves. Same goes for tamales you have to make sure you're using the right side of the corn husk.
Thank you so much for sharing this video. Your dad has a treasure trove of knowledge... I love it. I now know the name of my favorite dim sum dish... Lo Mai Gai. Usually the ladies with the dim sum cart will ask if I want Mochi Rice, so I always call it mochi rice. Anyway that is what they call it here in Hawaii for non Chinese speaking folks. I like your dad's version of lo mai gai (mochi rice) because it's hardier. The lo mai gai I get at the dim sum restaurants here are less hardy but the favor is still delicious. Thank you again for an excellent video.🤙🤙🤙
Lo mai gai!! Dim sum is easily one of the things I miss the most amongst all of this. Thanks so much to you and your amazing family for the video. I had no idea about all those facts with tamari and soy sauce. That's amazing to know!
Randy, your dad throws away the chicken skin from the drumsticks 🍗 . Wouldn’t that be a waste of food ? Will your dad use the chicken skin for cooking? Is it possible to buy skin-less chicken fillet from the supermarket or wet market? Wouldn’t that be easier? 🤔🤔🤔🧐🧐🧐
Hi Lau family, that’s my sons favorite sticky rice dish when we have dim sum. I’m with auntie, my favorite is joong. I used to help my mom make joong when I was younger. It’s a lot of work preparing. Now I buy my at the market or restaurant. 😀
This is another great recipe my picky eaters will love. So far they've loved the turnip cake, the lo mein. I will order lotus leaves and sticky rice! This recipe is a great way to use up some of my 27 lap cheong....Thank you!
I love this video and all of your videos! I’m Japanese but grew up going to Ranch 99, and to learn about the history and the techniques of the dishes I grew up with but never knew how to put together is so amazing. Thank you to you and your dad, he’s so great!
I've been watching your videos for a while. Your dad's cooking skill is really amazing. I like the way he improvised to fix and patch that broken lotus leaf. It really showed his experience!
theres no way u can rehydrate the chinese dried mushrooms in 15 mins and never use warm water to do it cause it will trap the musty smell of the dried mushrooms. seeing how soft the mushrooms yr dad used, they must hv bn soaked overnight or at least for 6 hrs. theres no way to get around this step.
Yes, Randy tries segment! Love that you are working with your dad (yes, all these videos are you both teaming up), but literally -working hand to hand to wrap the sticky rice chicken! It's a beautiful sight. And when your dad said "good" and even high fiving you... hahaha... You don't see that much in traditional Chinese families. Now you have these on film and can cherish them!
I made this lo mai gai an hour ago! But I use half egg with egg white and I don't have lotus leaves and so I assembled every portion in a small bowl and wrap it with aluminium foil and steam it. Still taste great !!! My dad loved it so much!!! Thanks Chef!!
No way! I literally rewatched your zongzhi video last night (yes, I watch food videos when i can’t sleep) where your dad said he would make lo mai gai in a future video when he’s able to find the lotus leaf. 😄
I've been eating this since childhood.... never knew how it was made... My grandparents passed away before I was born and we never made them at home and got store bought ones... Thanks to your dad for the history and information given.
Im a cantonese grew up in Germany, my dad is also a chef running a Chinese Restaurant.. Your dad sounds like mine that's so funny :DDD. These dads turn everything into a lesson. But they cook like gods, that's the one thing im most proud of :D
Thank you for your videos and I especially like the family sharing. My late dad was a chef and from Taishan as well. Happy memories evoked whilst watching the channel
This is also Tamils dish. Kanji also came from Tamils. Bhodidharma Tamil prince went to China about 1500 years ago from Tamil Nadu India and taught Chinese marshal arts Chinese medicine karate and Buddhism to China Japan Korea and other Asian countries.
Your dad is such a patient person to allowing you to do cooking videos on RU-vid for every one to learn about Chinese cuisine 👍👍👍👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤤🤤🤤🤤🤤🤤🤤😋😋😀😀😀😀
Love watching your Dad preparing and offering his expertise every step of the way! He’s adorable coupled with the content and menu offered!! Thank you!! 🙏🏻🙏🏻👍🏼👍🏼🙌🏻🙌🏻🙌🏻❤️❤️😘
I enjoy the cooking and I surley will try to make some (swedish) versions of some of them, but HEY! That kid of yours? ADORABLE! And loved, that you can tell by his happyness! Thank you SO much, both for the amazing food and for letting us see the dynamic in your family. /Catta
Sending my gratitude to you and your Daddy Lau. Just made this with my daughter, and the result was so much better than at the restaurant. Thank you! ❤
😳ok...he just sliced & unfolded that drumstick like ORIGAMI! How the hell......🤯🤯🤯🤯 1 drumstick transformed into 1 chicken thigh right before my eyes! 😳
Mr Lau makes all the same food I grew up with. Now that I’m overseas and can’t find good Cantonese food, I watch his videos so I can make it myself (if I can find the ingredients)
Fantastic! As a Caucasian originally from Vancouver B.C., I’ve been eating, learning and cooking authentic Chinese food (and Dim Sum) since the late 1970’s, but back then it was so hard to find Cantonese recipes, much was word of mouth or written only in Chinese (with lots of assumptions made). Years later there has been an explosion of English cookbooks, but each has, of course, their own regional bent. Lo Mai Gai (although we tend to get it mostly with ground pork) is one of my favourites but also one that I have only ever tried to make one time before with limited success. Fortuitously I had picked up some lotus leaf recently, intent on trying again… and lo and behold I am so lucky to have found this video out of the blue! I’ve always shied away from video as a learning method because it’s often haphazard. Your Dad’s gentle teaching, the excellent videography and subtitles, the clear instructions (and for some reason the range of recipes completely suits my tastes and experience) make yours the most excellent resource collection I have come across to date. Thank you! (I laughed when I saw your Dad clean the rice three times. I was taught that by a partner three decades ago as the superstitious key to success cooking rice and it’s stuck with me ever since, and I share it with anyone who cares to watch me cook! Lol)
Have made 5 packets (miscounted my presoaked leaves) and am keeping them cool and moist for a bit to steam up at dinner time. So exciting! I did salted yolks in soy, mirin, ginger, and seaweed and added a teaspoon of that "jam" to each. Didn't have any char sui but used plenty of mushrooms and added some dry baby shrimp after soaking! Got lotus leaves online (have used banana leaves in the past and it's much more difficult!). Hugs to your Dad, it was lovely to watch and listen to him at work. I grew up in Chinatown in Toronto (downtown) and used to get these from street vendors. I miss that.
@20:05 Pops is hilarious. The whole time he touched raw chicken and cutting up the ingredients, no gloves. Then when he assemble everything, he thinks viewers would think it's unhygienic. LOL!!! No, I definitely don't think that way! The only time I wear gloves honestly is when I'm making kimchi. Most if not all home cooks don't have/wear gloves cooking their family's meals. He's an OG and I didn't think he really cares. LOL! This is my FAVORITE at dimsum, so I shall be making this soon! However, going to skip the lotus leaves b/c I don't wanna waste it unnecessarily and will just mix the meat & cooked rice together. LOL!
Hi. Just to say, great videos. It's good to pass on your parents knowledge. But, maybe not whitify some Chinese words or province, city names. Eg. Mandarin Roughly Q=Ch, X=Sh, Z=Jh
I just found this RU-vid and watched about 7 shows. I love this. I'm Cantonese and love all the foods your father is teaching us how to make. I did not get to learn from my parents and I feel like I'm a part of the Lau family. Lol. Great videos. It's wonderful to capture your dad's skills and let him shine. My dad was a chef too but passed away young so I really love your videos.
This is one of the first foods I ever ate and to this day is still my most favourite food ever. The fragrance and flavour of the lotus leaf is indescribably delicious.
Make sure your Dad is healthy till 100 ! : ) Exercise outdoor moderately everyday, happy & goal oriented ! Some good church -- God always loves you. (Don't blame yourself)
Please... don't smash bones with your knife edge unless you want to ruin it and possibly have broken shards in your food. At 6:15 when dad hits the drumstick bone to break it, (it's very difficult to see at this camera angle) he quickly flips the knife upside-down and uses the SPINE of the knife. I'm just pointing this out as I know there are novice cooks here on the channel and they might have missed it. I know BBQ shop chefs cut right through chicken/duck bones but they know how to shape their edge and also most people don't own cleavers at home :)
Yayy!!!!!! Am Ojibwe. My mom would take us to dim sum and it was one of my fav dining experiences ever, hands down. I moved abroad and honestly, the closest dim sum restaurant is miles away, so I'm thrilled for these recipes!!!
I’m salivating already. I love eating lo mai gai but didn’t know how to make it. I have been buying frozen ones but my local Asian grocery shop doesn’t stock them on a regular basis. I will definitely have a go at this recipe.
I started watching before you hit 10K subscribers. I'm so happy that even with your enormous success, you and your dad continue to have a close bond. What a great way to preserve tradition and the occasional use of Taishanese/Toisanese is a treasure. Keep going.
I use the instaPot to cook the joong. 70 mins high, natural vent for 30min. Done! Excellent channel and the Cantonese your dad speaks is a dialect I understand.
When I lived in the city it was a regular treat for me and my friends to immerse ourselves in a Yum Cha/Dim Sum feast. Now I'm in the country and we don't have it here. I crave Yum Cha like crazy!
I enjoyed all your videos. Thanks for sharing your dad's talent. I tried to make this dish, however I am a bit confused on the amount is needed for chicken drumstick meat. Can you please confirm that only 3 oz chicken drumstick is needed for all 8 糯米雞?
You probably won’t see this but. When I eat in our china town restaurants in Manchester or Liverpool, uk, the sticky rice is long grain but also quite chewy and translucent rather than white. How do they get it like this? Why not soak the lotus leaves first so they don't crack?
I like listening to his banter - I can pick up some words with my limited Cantonese vocabulary. I believe I could learn Cantonese if I watched all these videos.
love the recipe and definitely will have a workout. however at 24:41, Master Lau mentioned 金针, should be the dry lily buds instead of enoki. anyway i think enoki could be perfect for vegetarian as well.
i really like this lesson of yours ..am so interested in learning how to cook joong and feel good when i saw your yutube vlog the lau's about chinese dimsum foods..thank you for sharing the way how to make it properly and good tips..i really spend time at night watching your vlog
Thank you so much for the video ! Understood there must be ad. to support the videos , however there are wayyy too many RU-vid ads in between that is very annoying while paying attention how to cook . Would that be possible to reduce the forced RU-vid ad. please ?
Thank you to you & your dad showing us how to make commonly loved Cantonese cuisines. Eating together with you speaking Eng & parents replying in Canto is so relatable 🤣 also Chinglish 😂
just want to say I love the work you're doing. So many of the dishes are similar to what my family has made and what I grew up eating, we're probably distant relatives haha. Think I'm gonna try to make this this weekend. Keep up the good work!
Dear Chef Lau, are lo mai gai and ho yip fan the same thing? The first time I went to a dim sum restaurant in Perth, the HK staff did not understand what lo mai gai is? They said it's ho yip fan. Now the names are used interchangeably in dim sum restaurants in Perth
