I adore this style of spaghetti, it is Funchoza, right? Unfortunately, we don't have it in Türkiye. If you can, could You please give the dough recipe of Glass Noodles, thanks in advance. Happy, healthy new years ahead Dear Lau Family, greetings from Türkiye.
@@aysegulgoknar It is readily available in Turkey. Not only Chinese eat mung bean vermicelli. A lot of Asian countries also eat this. Thus the same product is available from Korean, Vietnamese and Thailand suppliers. Mung Bean Vermicelli or Green Bean Vermicelli is the name you look for. Actually I did a Google search and I found a online store in Istantul selling this within minutes. I think you go to the Asian Grocery store and will find it. You will not find dough recipe because we all buy it from market. It is the same for all Asian countries consuming mung bean vermicelli. I think the making process is too mundance and not worth it.
I absolutely love watching Lau cook and his recipes are amazing. Please don't laugh but I turn up the volume to listen to him talk even though I can't understand a word he says and have to read the subtitles :) Hello and love from Australia
I just needed to come here and thank you and your family so much for this channel. My grandfather was cantonese and a chef. His kids learned to cook from him before he died, but my father passed years ago, long before he could hand down any recipes. I don't even know the names of most of the dishes I grew up with, but I browse your channel when I have the time and every once in a while I come across something so familiar it brings me right back to my childhood just watching you make it. So far I've discovered at least 10 recipes that are very similar to the food I grew up with, and I've added them to my dinner rotation for my own kids so they don't grow up without some little piece of their culture, even if it's not my grandfathers exact recipes.
I only recently found this channel and your father has quickly become my favorite RU-vid chef. Love his recipes, his personality, everything about him. He’s great. And his knife handling skills - WOW!! Amazing.
Made this a few days ago. Didn't have the vermicelli but had thai rice noodles and added bean sprouts. Used some frozen salad shrimp Came out great. Appreciate the information on the glass noodles being made of mung bean. Was unaware. As always...thank you for your dads recipes and your channel. Its like going to cooking school.😊
I've been watching Mr Lau's videos lately and have learned some great techniques and recipes but more than that I feel like I'm watching a man of Wisdom in the kitchen
@mariekeung7187, "funny" for me. I have a package of those noodles sitting in a cupboard for few weeks now. I want to use them but somehow...I'm afraid. I know it sounds stupid , but I just don't know what to cook'em in (so to speak). LOL
Thanks! I learn so much, listening to what your dad says - every sentence has got something in it! Thank goodness for sub titles, too 😂 You will not believe how tasty my Cantonese cooking has become since I started watching you guys… All The Best from Bristol, UK
I am a new Helper here in Honkong and your videos helps a lot! I love your father's recipes and my employers are always saying I am an expert on Chinese cuisine hahaha! And they are also Lau Family ❤😂
"Brute Strength." Love it. I am respectfully curious why add salt when using soy and oyster sauce. Have seen this in a few recipes and wonder what I'm missing leaving it out.
I love this channel. I am in love with my donabe as I think it makes the very, very best rice. It is easy however because it is just my husband and myself. I love the tradition, the individual rice and never clumps.
Вкусная стеклянная лапша , легко усваивается , нет тяжести в организме Главное правельно её приготовить ! Хороший рецепт , Шеф! С НАСТУПАЮЩИМ НОВЫМ ГОДОМ! ЗДОРОВЬЯ и МИРА ВСЕМ!❤🙏🙏🙏粉絲好吃，容易消化，沒有沉重感，關鍵是煮得對！好食譜，廚師！新年快樂！祝所有人健康與和平！👍👍❤
Oh boy, I've already planned on making Daddy Lau's Longevity Noodles and now I see this!!! I want to make these too but I can't have that many leftovers with the Super Bowl the next day, and then Fat Tuesday after that. I'll put this on my list! Thank you so much Lau family for making these videos.
Fat Tuesday is the last day of Mardi Gras, which means fat Tuesday in French. It's the Tuesday before Ash Wednesday which is the first day of Lent in the Christian church. During Lent you're supposed to fast from Wednesday through Friday and meat, eggs, dairy, fish, wine, and oils are prohibited. Because of that you fatten up on Tuesday with a big celebration! Some other names for it include Mardi Shrove Tuesday, Paczki, and Pancake Tuesday@@ot7stan207
I used the brand and soaked as you have suggested. It didn’t stick to the pan but noodles break into small pieces after I mixed with vegetables. What I did wrong?
Beautiful. Thank you. I really like Cantonese style foods and started to acquire proper ingredients/condiments. However, I have 2 questions I would really appreciate an honest and clear answer; #1. can all recipes be cooked on a stove top (ceramic, induction, coils etc) or gas/butane stoves?\ #2. Cook in a wok or a stainless steel or a non stick frying pan? It's confusing to me as non stick pans shouldn't be used in high temperature but stainless steel could. There is so much mixed information that it renders me stupid. There. I've said it :-) I steam all my vegetables. I don't cook any in water filled pot.
From The Ol' Sarge to Grandfather Lau, Sir, May this year be of benevelence to you and your's, Be of Prosperity and Peace, , and find me worthy, for another year of videos!! (polite bow and fist salute)
I don't think I've ever heard of these noodles being called glass noodles before. Glass noodles where I live refers to the Korean sweet potato noodles.
We actually do! (It's several videos: club.madewithlau.com/feast) (Also we're running a promotion right now until Saturday: club.madewithlau.com/dragon)
I'm not Chinese in the slightest. But I've always been extremely fascinated by Chinese food and culture and am extremely saddened by the CCP's iron grip over the nation. Thankyou for being able to share your foods with everyone around the world. ❤
Not a fan of vermicelli, maybe its just because my local / family doesn't make delicious vermicelli in general :/ I think your vermicelli end product looks much healthier, more variety in color, add more mood to feast, also importantly doesn't look that oilly!
Many of your videos' description of 'Chinese' culture is actually Cantonese culture. The contrast between Cantonese culture and northern Chinese culture is just as distinct as the contrast between Cantonese culture and Korean or Japanese culture.
A fair amount of the recipes he does are classic Taishanese dishes that are even somewhat different from the cuisine of Guangzhou and HK. I think overseas, a lot of the Chinese people who emigrated in the past were Cantonese and the majority of those people were Taishanese so the cuisines got conflated.
Context. This channel is aimed at a predominantly US based audience, and unless someone has a Chinese background or grew up in a heavily Chinese area, the dishes he covers are going to be in line with their only experience with Chinese food from restaurants.
@@shanliu6314 I know, but it would be great for US based non-Chinese people to have a more nuanced view of 'Chinese culture'. They should know that Chinese cuisine, similar to American cuisine, is regional.
@@sherryillk Yep and Taishanese culture doesn't equate 'Chinese culture'. It's like saying New York style pizza equates American food. Very simplistic if not biased view.
You make it just like I do, except I use fresh raw shrimp instead of dried. My mother-in-law uses dried shrimp and the smell is too strong for me. How do you cook sweet potato noodles? She bought me sweet potato noodles and I don't know how to cook them. Thank you.
Thank you daddy Lau for the clear demonstration! I will definitely try this. Wishing you and your lovely family a healthy and prosperous Lunar New Year of the Dragon! 👍🧧
If you can't find the Lobster brand, you can use the Lungkow brand. Many Asian grocery stores carry it and Amazon has it too. My mother always used this brand and it is very good.
Be careful. Check your settings. I was subscribed but I just noticed that I was unsubscribed. People have noticed that that happens sometimes - you can get unsubscribed for some reason. Thanks for this wonderful recipe! I love all the teaching your father does. So many helpful tips!
I want to tell you something. I used to work in a Chinese restaurant. And the owner would bring his kids over a couple of times but basically the owner had the restaurant so that they would be able to go through college and I always wondered... what will be their connection with their culture? And that's where you come in. You are there for all of them so that they know what their parents worked on all their lives
I agree, in my personal opinion also i love Daddy Lau's cooking skills I can tell you it's 100% genuine. However, those questions like " how do you make sure all the ingredients are mixed together?" Eh? So silly, you just mix!
Happy New year. Please let your father know his cooking recipes has bless my family very much. I miss my mom's cooking and unfortunately she's overseas. May you and your family good luck, good health, prosperity, and full of joys🎉
I think you need to watch that part again. Daddy Lau finishes the dish with toasted sesame oil, often used at the last minute to preserve the flavor and enhance the aroma of Cantonese dishes. Chef Lau is a man of great expertise; he doesn’t ruin food, he brings it to its full potential.
@@NessS398 I should have worded differently, meant no offense. I admire his preparation. I will use avocado or an appropriate animal fat, not corn oil. I’m not commenting on the performance or flavor of this dish, only the adverse health affects of using vegetable oils.
@@oldman8277 Well.... you are being silly since ALL oils have adverse health affects. Why be so picky? Everything in moderation is somewhat O.K. but never truly O.K. By the way, I'm NOT picking on you! 🙂 Peace
