Join the Canto Cooking Club - bit.ly/40osarV Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/char-siu-chinese-bbq-pork madewithlau.com/recipes/salt-pepper-pork-chops madewithlau.com/recipes/chinese-bbq-spare-ribs What’d you think of Daddy Lau’s recipe?
YOUR DAD IS THE CUTEST. He looks so much like my grandpa I’m so happy I found your channel, unfortunately I can’t even communicate with my grandparents Bc I never learned how to speak Cantonese. I also have been worried that my cousins and I won’t be able to eat the dishes our Grandparents make when they’re gone, I’ve always wanted to record them cooking to be able to preserve our culture so I love that you do this for these younger generations of Chinese Americans that came from our Chinese immigrant grandparents 👏🏼👏🏼
My Chinese grandfather owned or cooked in Cantonese restaurants his entire life, until he retired and moved-in with us in the early 70s (before I was born). I grew up with him living in our house, and he would always cook amazing Sunday night dinners. Watching your dad cook reminds me a lot of great childhood memories with my Grandfather in the kitchen (he spoke little English, despite living in Canada for 60+ years). Love the videos...keep it up.
I first watched your channel about a year back. My dad had his restaurant along with grandma back in the early 60s in to the mid 1980s. I really appreciate all the recipes your dad has presented over this channel. It's jogged some of my memories of what my dad and grandma used to cook. I wasn't able to memorize in great detail all their recipes...so your channel has been a great supplemental godsend so to speak.
In the Philippines, we also have Chinese Char Siu here. We call that 'Asado' in Filipino which is a Spanish Loanword for 'grilled'. A very delectable dish. 🙂
Daddy Lau really does explain everything so freaking well! I never thought about the letting it marinate at room temp it really would absorb more flavor like that and the fork holes are genius
I just did this a few days ago and it was awesome. I love it so much. Thank you so much for sharing your recipe, tell your dad. I'm a fan already. I did, quite a few of your dad's recipes and it was perfect. Again, thank you so much from the Philippines 🇵🇭
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
I am inspired to make a special dim sum dinner tonight with whatever I can find in the kitchen! Thanks, this char sui style is one of my husband's favorites.
Thank you so much for sharing your family secret recipes. Iv always wanted to learn how to cook Chinese food and you make it so engaging with the whole family 👍🏽
I love all your videos. You explain everything so clearly I know I can make it too! The food is fabulous and your family is wonderful! ❤... pretty sure I'm in love with your dad. 😉
Can you please do a crab rangoon recipe I would love to see how your dad does it I tried other recipes would love to see how your dad does it if he does
You and your dad are really cool I love the way you do it and I love his recipes and I love the way you present it so you both win but I think he's got a little Edge on you!
Appreciate the work thta you are.putting into this. Cheers to your dad which is a legend. But also big big cheers for you for making this so enjoyable, sharing knowledge,.being objective at the same time as having cadency in explaining. Great work man! Cheers from Brazil
I would like to volunteer on your you tube channel to taste test each dish you make. Thanks for sharing your recipes and your many years of experience as a chef. Jerry D. From Massachusetts
Usually takes me a lot more than 2 minutes to poke the meat, really impressive. Ok, but in all seriousness these are solid recipes that aren't TOO hard to replicate.
Wow, Char Siu is a lot easier than I thought it was. I'm definitely going to be making some before summers end. When lathering, are we flipping the meat completely after the one side and then repeatedly flipping each time or is it life the meat lather and then do the top?
Stores that sell "healthy" foods, vitamins, etc. often carry a four-.bottle set of safe food colorings that are made from food extracts, such as turmeric for yellow, raspberry or strawberry for red, etc. You don't need to use artificial food colorings that are coal tar derivatives.
The sui spear rib looks great. But it won't be authentic without the red color. Can you please tell us where to find the red dye and the brand name of it? Thank you.
I wonder... Was your dad a better father or a better grandfather? I can see how much he loves you, while he also seems absolutely in love with his grandchild(ren). Lovely 3 generation family. Will we ever see your wife's family, too, like in a big get together? What I've also wondered about: how good is your dad's English? Is it a conscious choices that he doesn't speak English in your videos? (FYI: I adore your channel, your (entire) family and your parents - I absolutely do *not* mean any disrespect!)
Char Siu: If I want to made a vegetarian/Vegan version, What would I use instead of pork? Tofu? King Oyster mushroom? Something else? (I don't like seitan).Should I marinate it for the same amount of time, more, or less? Also, would I use the same oven temperature? Should it roast for the same amount of time? Thank you! :)
Is there some sort of cultural reason why these are all considered "bbq"? The first and last I get because they could easily be prepared over fire, but why is salt and pepper pork barbecue? My understanding of the word barbecue is that it is a style of cooking that involves cooking over fire.
It would be easier to listen to if you were to translate the videos in English. A lot of writing and foreign language plus watching what your father is doing, is a lot to take in. No offense to your father, he provides us with great lessons and knowledge. Then maybe add some tips in your language from the video we can learn to say and write. So the next time we hear him say it, we can understand him ;)
Master Lau demonstrating the "asbestos fingers" that all professional cooks develop. If you abuse your hands long enough, they become scary tough. I'm getting there enough to intimidate my kids, but I'm no where near that pro cook, "grab a sheet pan straight from the oven" level.
