Our Cantonese feast course: club.madewithlau.com/feast Join the Canto Cooking Club: bit.ly/3HmYjb6 Get the full recipes: madewithlau.com/recipes/siu-yuk-crispy-pork-belly madewithlau.com/recipes/white-cut-chicken madewithlau.com/recipes/steamed-fish
The best thing I like about your videos are that your Dad explains well why he does what he does. He clearly has a reason for everything he does and if you question him, he can back up the ‘why’ to his methods. This man is so smart because of having so much experience. Thank you for sharing your family with us. 😃
Can you ask your Dad if I can move in? I'm 55 and house trained, I'm more than willing to do all the runs to the market and do all the washing up, and any other chores/errands . I'd happily pay to move in with your lovely parents.
Lau is an absolute treasure trove of traditional culinary knowledge, kitchen lore, practice and skill. He knows and clearly explains the science (why plunge the boiled chicken in ice water, why make a cut on the thick back of the fish..). He knows the art of it (the crucial flavour of sesame oil to the scallion-ginger side dish, how scallions cut in such and such a way are pleasing to the eye..) Here is a master in his life's work, and I look on with awe and envy. May his life be blessed always with happiness and the love of his (very lucky) family!
I love watching your dad cook. It brings back so many wonderful memories of watching my late grandma cook when I was very young. My grandma was a Hakka from Canton, her dipping sauce is slightly differerent, she calls hers Salt Wine Chicken 盐酒鸡，she would make her own rice wine, and mix it with lots of finely minced ginger and salt.
Your family is fab! Your dad really reminds me of my grandma (who's also from Toi Shan) similar mannerisms and the way they talk! Another brilliant video, thank you!
This is the most informative cooking video I've ever seen. And I watch A LOT. Your dad truly explains the why and how and the meaning (!) behind the process. Love his passion; it's contagious. Thank you!
Thank you Lau Pak for taking the time to explain the purpose of each step! This makes it easy for the most beginner cook to follow along! Love the sound of that crunch! We bow!
In a pinch buy a jar of puree ginger for the sauce. Combine with salt, scallion and microwave for 30 seconds in oil. I've made this with 1/4 chicken: leg and thigh in the rice cooker on top of the rice. Quick, healthy, and delicious.
I love this video, it's like I'm back in my family's kitchen during Chinese New Year with my uncles and aunties and they preparing the dishes for the reunion dinner while the whole family is hanging out and helping and having fun. Thank you for another fantastic video! Wishing Master Lau and your family a very very happy and prosperous Chinese New Year in advance, 恭喜发财，新年快乐！
Your Dad should be knighted or something like that with all the Skills and talents he possess.. thank you for sharing his Wisdom .. and the great supporting crew too.. miss the kids 🥺🙏🙏
Hello! I absolutely love your Dad's recipes, and sincerely appreciate the content you guys create. Does your dad know how to do a good Peking Duck or some kind of duck recipe? Been trying to figure that one out, was kinda hoping to find it on your channel! 😊
I do that to the skin too but use a tbs vodka or gin instead of rice vinegar it works really well too. I don’t season like that though I’m about to try it it looks so delicious. Thank you your dad is lovely xx
If I use the air fryer to make the roast pork, what is the temperature n fry for how long.? Please advise. I can’t wait to make it. Liu爸爸. 多謝你教我們煮餸. 請問做燒肉. 如果用air fryer. 溫度是多少及要Air fry多久呢.
Great to have the subtitle but sometimes it blocked the view of what your dad was doing on the chopping board. Maybe better to get rid of the background shape of the subtitle.
I followed the exact instructions and the pork skin is still hard and chewy (doesn’t pop). I tried many times with similar recipes and still couldn’t get the skin to pop. I’m using a small oven like the video, I tried air fryer before too. Any tricks and tips to get the skin pop?
These well explained videos seem genuine and makes us want to try but seeing your comment has me backed off ... especially since he doesn't reply ...anyway good luck in your cooking ! God bless you
If I may comment, your son is speaking very fast . Could we request him to slow down his speed a little so that those who do not live in USA can also easily follow. Thank you.
Son talks too much about things that have nothing to do with the lesson, distracting the listener and causing interruptions. Anyway, thank you very much.
I love how your dad does everything with minimal cookware and a single small butane cooker. Proving that anyone with even the most basic kitchen (even in a camper or a dorm room), one can cook awesome food. I found your channel a couple years ago and its my goto for chinese cooking. Thank you and your father for that.🎉😊
I agree, you want to see how they cook just down the road from China in Nepal in the villages. Very basic yet the food they produce is first class, so much skill here.
@@stever456hi Steve and Willy. Yes. So humbling. I have seen how Chinese cook one vegetable - say a celery stick- and make a dish from it. Nothing wasted. I have not been to Nepal but imagine the ability to extract max flavours from minimal ingredients and herbs etc. One heat source. We could learn a lot. I have from my darling wife who grew up in Xian in the shadows of the walls of the ancient city. One tap. One toilet block. 200 families. Amazing stuff. Always great flavours in the food when they could get any food. 1970’s.
I think it would be a fun video idea to show us dishes that you that you make regularly at home when your dad isn’t cooking and show what you have learnt from your dad.
What a sensitive and beautiful way to present a fish or chicken. And so well described. Your dad reminds me of my now departed father in law. He was from Xian in central China. He died two years ago. Really miss him. A knowledgeable and gentle soul. Like your dad here. Great video. Thank you.
Lau is a timeless treasure, rhese videos are amazing and ive loved getting a chance to try all the recipes. But i still have even mkre to try 😅 thanks to both of you for all the work and sharing. It really does mean a lot 🙏
I'd love to see an episode where Daddy Lau tries to make fried recipes like Ham Sui Gok or Salt and Pepper Squid in the Air Fryer. Even if they don't turn out well, it would be an interesting episode of trial and error!
You should allow your dad to make the traditional Chinese New Year’s food 😂. Do you guys make the Shrimp chips on the 2nd day just eating vegetables 🥦 😅 too and dip it in a ginger and black bean sauce 😅.
@@sharmishthabanerjee6852 If you are referring to Shrimp Tempura, that is a Japanese preparation, not Chinese. This channel focuses on Chinese cuisine.
@@eatlikealocal you run the channel? why you calling it tempura, dnt u hve any thing else to do? i dnt wanna knw, i dnt like interfering others bussiness like you
Thank you for making this video, especially for making the roast pork. I grew up eating Cantonese food and I am so grateful for your dad explaining it in Cantonese! Regarding the chicken, why not just steam the chicken vs. poaching it? What would be the taste difference? And I love the ginger sauce.
Hi, I'm trying to cancel my subscription with the cooking club, and no one is returning my emails or messages. There is no ability on your website to cancel. Please assist me with this.
This just reminds me of my grandpa who'd single handedly prepared the whole Chinese new year dinner spread..he didnt study culinary,but just seems to be able to come out with so many dishes,in chinese sayings,this is just how the older Chinese generation learn to live
