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I have never seen that system of writing Cantonese spelled that way with the numbers to indicate the tones. I had to look that up. Can you please explain what those numbers mean to your subscribers and also put a third subtitle line under the English and Cantonese in characters that you have with the Cantonese written out in English letters in that system? That way people could read along with what you are saying and learn more than they would pick up from just hearing it and reading a translation. Also, you should call fermented Tofu "Bean curd" not Tofu because it's not the same thing and some Americans don't realize that.
Thank you for continually producing these helpful, practical, and endearing videos! And I am sure they have helped a lot of people making tastier dinners at home! One little feedback or gripe... Fermentation is a universal practice across almost all cultures: Chinese, European or others. There is absolutely no reason why you had to make a far fetched analogy of calling 腐乳 the Chinese cheese. The only thing they have in common is the fact they have both gone through fermentation process; but one is made from tofu while the other one is made from milk. While I understand the pressure for you to elicit familiarity and reduce any trepidation from your viewers, I also think that you can never appeal to everyone. There are plenty of Westerners who will never touch 腐乳 with a ten foot pole (though my sample base suggested 腐乳 with vegetable has delighted North/South Americans, Europeans, and Middle Easterners), just as there are Asians who will never embrace cheese. The point is that if they can't bother making a mental leap of imagining the viability of fermenting a wide range of ingredients, then it's more than likely they are not your target audience. Best,
@@elsielimth I am frying bitter gourds with beef today. I just cut them up, remove the seeds, and fry them. They can be eaten raw, lightly roasted, or cooked to mush, it doesn't really matter how much they are cooked, depending on whether you like your veggies crunchy or mushy you decide when to throw them in the pan. As long as your pork, or my beef, is cooked, they'll be fine.
Love listening to your dad speaking in Cantonese 🙂🙂 feels so warm and soothing, being living overseas for many years, miss hearing the Cantonese language, hearing it brings back childhood memories 🙂 🇦🇺
Randy, can you ask your dad what other things I can make with fermented tofu? I only know of stir frying with morning glory or eating it with rice. I would love to know more uses. Thank you to you and Daddy Lau 🙏
I love your channel so much! Mommy and Daddy Lau are such absolute treasures - i have learned so much that otherwise I would have no idea about. I’d love to see if Daddy Lau has some lotus root recipes he could share, and something with daikon, too! Thank you for producing such a fantastic channel enjoyed by so many people!
Great recipe. It is traditionally done with tung choy aka morning glory greens in Cantonese cuisine, although the Cantonese also love boiled lettuce with oyster sauce.
that vegetable is very expensive though. the typical crowd if this video is focused on the american audience wont know what that vegetable is. only real canto people know it. literally my favorite vegetable. when i was in richmond vancouver. one of the late night restaurants even mention to us they dont sell it cause that vegetable is very tough to store longterm. if you dont cook it the same day or next two days. probably just wasted like $5-$10 worth of food. for business, sometimes you just gotta stick with the vegetable in the market and not be restricted to specifics. its something chinese restaurants will always struggle with.
Yep - my father would have a tofu cube with a sprinkle of sugar and a bowl of rice. During his childhood in China when food was scarce during WWII, he said this was they had to eat.
@@lillianlouie4284 never heard about adding sugar before. But for me the meat thing to mix with rice is ginger and spring onion oil and a bit of soy sauce
Every region has their own popular ( famous) cooking seasoning , kaiping( 開平）is no exception 腐乳（bean curd) is one of the many , well received in the surrounding area !
im from southern part of the U.S. and we fix something similar to this.. it's called killed lettuce and onions, traditionally we cut our lettuce and 8 - 10 green onions (( i use both green and 1 or 2 yellow onions, pending on size )) together in a glass or metal bowl and heat cooking oil or pig lard ( i like to also use bacon grease when i fry bacon without water ) probably a little less than half a cup in a skillet til it's very hot, almost smoking. then pour hot oil - grease over the lettuce and onions, stir while good and hot, then salt and black pepper to personal taste.. doing it like this, it will wilt down ALOT. so i start using a 5qt or larger dutch oven - stock pot, to heat my grease in and the i put my lettuce and onions into the pot and stir til lettuce and onion are tender and then i use slotted spoon or strainer and dip it out of the pot into a glass or metal bowl, and even though it wilts some, just not as much as it does the other way... when i get mine out to eat i have added some red pepper flakes to it to spice it up some, i don't added it to the whole dish because not everyone that eats here likes hot and spicy foods..
by the way, i recently met up with my friend from germany and when we chatted about cooking chinese food, we both mentioned your fantastic channel for learning. so many thanks 😍
Thanks! I will be making this for lunch because I have all the ingredients - I was thinking hard about how to use them up until I saw this recipe! Daddy Lau's recipe has helped me made so many nice dishes after I started living on my own recently!
One of the things my wife craves when shes in a funk is Chou Zhou/Teo Chew/ tong ho fun. Theres a restaurant in Oakland, CA called Vien Huong that we absolutely love. Now we’ve moved to Portland we’ve lost access to one of her comfort foods. I’ve been searching for recipes online but it’s difficult to find any english recipes. Would love to understand how to make this from papa Lau!
I love your channel. Could Mr. Lau do a video of various Chinese greens. I love them but I’m overwhelmed when I go to the market. Also how does he keep them such a vibrant green! Thank you so much!
Thanks for this video!! I didn’t even think about to use romaine lettuce to replace Chinese lettuce for this dish!! Now I’m definitely going to get some to make stir fry lettuce!! ❤
My favorite way to eat lettuce! This is not the only Chinese cheese. Yunnan currently has its own cheese. Look it up. I'm sure there's more since ancient Chinese consumed cheese and many dairy products. There are ancient texts with record.
I am surprised that Made with Lau have not hit 1 Million subscribers yet. People what are you waiting for? 😅 Lau sifu makes awesome healthy dishes. Try it for yourself!
I am Yan from Malaysia, i enjoy all uncle's video. And it is so useful of his tips to me. Where cantonese cooking is not strange to us but understanding more is only u can learn from experience chef.
i had this with my mum and nan in a restaurant and they ordered loads of different meats and noodles. but this was the only thing i wanted to eat after i tried it 😂
Two purposes. First is to keep better colour of the lettuce. Second is to preserve better the crispyness. It is a personal choice and I also do it your way.
Yes cooked leaf lettuce is very good but try to get organically grown, with no pesticides and no herbicides. ~If you can 'not' get organic leaf lettuce then boil "totally submerged" (keep pushing lettuce under the water with a utensil) in a huge pot of salted water for only about 1 or 2 minutes before frying.
Oh, I love that fermented tofu. One of my favorites growing up is water spinach cooked with fermented tofu. I've not tried it with the lettuce, but that's something I want to try.
I have a question unrelated to this video. Have you ever cooked or heard of a dished Pressed Almond Duck? If you have, do you know why it is no longer available anywhere?
I really hated this dish and would gag as a kid, but my mom made it at least once a week. Later, I realized as an adult it’s the sogginess I really hated. So I’m kind of excited to make this dish again to see if I still hate it or not. Lol. (gagging already as I’m typing, which is funny bcs I actually like fu yu AND iceberg lettuce) Just discovered your channel. I love it so much already, bcs these are all my parent’s cooking, minus the nagging! Just kidding lol. My parents are actually really patient. I’m just really dumb.
try doing a dry fry like they do the stir fried bok choi.. i made that recipe a few weeks ago and it wasn't soggy at all.. or try the U.S. southern recipe for killed lettuce and onion, i left a rough recipe above this post, you can use less oil, just use a non stick pot or pan with less oil in it.. ive gotten so i will use the new copper lined skillets and spray oil, just don't blanche in water first, because lettuce is a water vegetable and it retains alot of water even if you pat it dry or spin it, it will still soak that water up like a sponge.. you can probably still add the fermented tofu to my recipe too, i just havn't tried it like, but just experiment, thats the great thing about food, is experimenting with it..
man i suck at making vegetable dishes and rarely like vegetables, but this was amazing. One small suggestion, i've made a bunch of your recipies, and love how easy the prtion thing on yuor website is, but i try to count calories vaguely, and would be nice to have the calorie count per portion as wel
did you know us toisanese are probably the only people with the most stir fry vegetable dishes. LOls. I have yet to see other restaurants offer that. They just serve salad. LOLs. haha
Cool, I loved to eat this at my chinese friends home years ago. Tried to prepare it myself many times, but it never turned out the same. I will retry with the new knowledge :)
Nam yee is the red one, bigger blocks, nobody I know of eats it straight from the can and it's mainly used for braising meats like lamb and pork. Some people also use it to make char siu (including me - the result is good).
@@robertleung4221 thanks Robert. Yes, I have used Nam Yee for making Siew yoke! Was very good. I was wondering what was the difference in the 2. Thanks
Jar: Chinese Cheese Me: Lol, what, I'm gonna spread it on crostini? Me, later: HOLY MOLY I WANNA SPREAD THIS ON CROSTINI! It's my favorite ingredient right now. It's so delicious.
LOOKS GREAT LOVE FERMENRTED TOFU ,CURIOUS IS IT THE SAME AS THE SMELLY TOFU ,I WAS AT A FESTIVAL ONCE AND WOW NEVER TRIED IT ,BUT THE SMELL WAS SHALL WE SAY INTERESTING THERE WAS A LINE UP FOR IT LOL !!!!!!!!
