Join the Canto Cooking Club - bit.ly/3JF8F8y Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/siu-mai madewithlau.com/recipes/chinese-turnip-cake www.madewithlau.com/recipes/fried-glutinous-rice-dumplings What’d you think of Daddy Lau’s recipe?
I usually watch this channel not only for the food and tutorials but to listen to your parents speak Cantonese. It makes me feel more connected to my heritage now that my parent are no longer with us. It’s very comforting. 🥰
grandpa is doing better and better and grandma helps a lot in smoothing presentation. it is very very precious treasure to document the cantonese food culture to all chinese over the world. passing down to next generations.
I grew up eating Dim Sum mostly on special occasions. But now that I'm an adult, I can make everyday Special thx to you! Thx for sharing! Awesome Family!!!
Your videos not only share the recipes but also the culture and history of the food. Love also to see your happy family dining together. What a lovely family!
Thank you so much for sharing. The most important is Mr. Liu speaks in Cantonese and he can pass the traditional Cantonese cuisine to the next Cantonese generation, your video helps pass all these good recipes to the next generation all our next generation recognize this good food but without Mr. Liu and your translation, they will never have a chance to learn how to make this good food. Thank you very much.
If we had money, we would gladly contribute, but we are living hard financial times here in Barcelona. However, our door will always be open & you will find a bed if ever you want one. Family house, simple but warm. 🌿🌸🙏💞👍
Thank you sm for this channel :) I am a half Chinese girl from Foshan and due to covid and other problems I haven’t visited my home in more than 3 years. This channel is so comforting for me especially seeing you guys speak Cantonese it makes me feel at home :) Thank you again for this amazing channel ❤
I LOVE watching your dad cook- he reminds me of my dad teaching me how to make sui mai; although when he taught me- I was quite young and I didn't pay attention to detail and when grew up and started to crave it- I remembered how it tasted and what it kind of looked like and went from there...I didn't know the wrappers used were round- hehehe I used wonton wrappers- ehehe still turned out great and the topping- I either used a pea to dot it OR I cubed up a raw salted duck egg yolk. I see it now with the tiny fish roe they use on sushi to top the sui mais at dim sum restrauants....fancy. I really want to learn how to make a deep fried taro dumplings for when I was younger- LOVED how delicate to batter was and it formed a little 'mohawk'.
I just randomly found your videos. I don't usually comment but feel I want to tell you: I love the style of your videos. Not just cooking but also reviewing afterwards, enjoying and answering questions. Brillant 👌
Love this channel because the Laus use a little butane gas stove to cook instead of a restaurant grade jet engine burner, so you know you can make the same thing at home. Also the family meal time discussions on old days are added bonus. Plus I get to learn Cantonese. My favorite cooking channel. Hope grandpa Lau can teach us how to make scallion ginger garlic beef tripes some time, my must-have dimsum dish. Thanks!!
I am eternally grateful for Daddy Lau’s Siu Mai recipe. His is the only dim sum recipe that tastes authentic! I’ve made it so many times for my family and it is extremely delicious! Thank you Daddy Lau!!!
These always feel like I'm being invited into the house when I watch them. I'm a knowledge sponge on the clock and not so it's amazing. But, it still feels so strange getting this wonderful and well produced window into your families skills and knowledge. Thank you
I love this channel. Listening to your dad makes me think of my dad cooking and I love that he speaking Cantonese because it reminds me of my family that’s no longer with me. Thanks so very much to all of you. P
I really love your family! I love watching your father cook. I have a hard time reading the translation to English, as fast as your father is talking, lol. You seem like a great loving family and I spend much time we watching (and rereading) your father's cooking advice! Hope to follow you guys for years to come!
at 18:19 daddy lau said "if your friend doesn't have the grater..", too cute, i'm dead, so casual. I love that he sees the viewers as his friends, or at lease his son's friends and that's just too wholesome.
Your recipes are absolutely indispensable.Once I've found your channel, it's been neck and neck with Netflix lol. Thank you to you and your father and family so very much for sharing this incredible content .
Thank you so much for doing this! Daddy Lau, I think you're part of the family because my mom is from Toisan as well. But my mom hasn't taught me how to cook, my grandmother, mom and I went to Toisan before she passed. It's a way for me to connect without all the baggage my mom has.... and she forgot to teach me Cantonese..... oh well, but I learned Mandarin on my own, through university coursework and study abroad program in Nanjing. So I could read, write, speak in Mandarin but the roots are in Cantonese.... Thank you for doing this as then I could learn how to make the food I want to make.
Watchng this amazing video gives me the confidence and inspiration to make my own Sui Mai. Now I want to go buy a bamboo steamer. Paying attention to every nuance and word (as best I can) taught by your father is invaluable. When I realized pork shoulder was used instead of ground pork kind of surprised me. I was fascinated learning the process of preparing the pork. Pretty sure I want to be your neighbor!!!!
I love you guys. Your Dad reminds me of my little Sicilian Mamma. I watch your channel and am going to make fried tofu. When I feel sad and miss la Mia Mamma, I turn on and enjoy myself . Cent’anni. A hundred years, Papa.
Hi lau family, i’ve seen lots of cooking shows but yours is really very special cos you always take the time to explain where food originates from n the history behind it. i really enjoyed all the cooking shows you have every time cos you explained it so well. you work very hard on these shows, amazing. thank you so much.
This is a great resource! And a wonderful place to see real Cantonese culture and language in action. In Shenzhen and HK, Cantonese is losing, trickling away. I love this channel. Perhaps you can set up a sister channel about your parents experiences and memories of Cantonese culture. Bring their friends in to explore the history. I’m working on a project myself to promote Cantonese culture across the world. Hope to work with you guys one day.
I m soo happy to watch ur daddy cooking n ur mummy good explanation n with your great english enlightenment to us...Ur family is indeed very sincere to teach n very gud presentation...I felt happiness for u...Thank you the great share n I really inspire to cook n be as good as ur Daddy! 💙💙Terima kasih!
Wonderful family. Awesome... Thank God I found you in the video. Learned a lot and made me a good cook. God Bless and be safe always. Regards to your family. Thank you sooooh much for sharing
I love siew mai and turnip cake! The must orders when we go to a dimsum place. The last one, is a bit more rare to me as we dont order it much. Shall be more adventurous and give it a shot next time ☺️
Can Daddy Lau show us how to make wu gok/taro deep-fried dumplings (the ones with the delicate lacy exterior)? Much appreciated. Love your channel and recipes :)
I love to cook, but, honestly I’ve never done much Asian cooking, not for lack of trying, everything just seems to go wrong for me. Everything from Gyoza to bulgogi 😂..thank you for allowing us the opportunity to learn from your father, I wish I could learn in person!
Hi, Randy ! Your channel make me remind when I was young when my grandfather took me to Chinese community meeting and we had meal together but those food are Teo Chew & Hokkien ! So I would like to ask you that your daddy Lau can cook another Chinese food like Hokkien or Teo Chew food ? And I would like to know if your dad can cook 海南雞肉飯 or no ? This menu is really popular among oversea Chinese in Southeast Asia countries. Thank you for wonderful youtube channel !
Loving all these delicious looking recipes, but I can barely cook and hardly ever dare to do anything more complicated than a grilled cheese. So what I mostly come here for is to listen to your dad speak because dang that's music to my ears
I follow your videos and blog all the time. Are you thinking about doing a cook book? Top Christmas wishlist! I love listening to Je Je giving instructions, but I gotta have my list to keep up!
I think the sweet potato fried dumplings is 蕃薯煎堆. it is less chewy but it is also a thing in my mother’s region. The filling can be the same. Very savory.
For CNY, I remember making Haam Sui Gok with my pau pau and using the same dough with orange sweet potatoes with sesame seeds and making a sweet version called ‘tay’ in toisanese. The tay would be flatten in the oil and come out super crispy kinda like jeen dui with no filling. Is this tay just from toisan or common through out Canton? Could your dad replicate the sweet version please ?
Each turnip carry different amount of water, so it's all experience how moist the mixture before steam. Look at Mr Lau's mixture , u can see it's moist but not too watery , that's how to make it right
Typically the Cantonese chief and dim sum chief are as different as French chief and pastry chief. I am again amazed by chief Lau’s skill and knowledge. These three dim sum are few of my favorites.
Thanks for these amazing recipes, I´m gluten intolerant, can I substitute the wheat starch for corn or potato starch maybe? without affecting the result?
Love these dishes. i made the lo bak go. i can not believe how easy it is. i can eat this once a week for sure. Good for breakfast, lunch and dinner. and with your jook recipe....which again i love. Jook is rice congee or porridge. By the way, my naturalpath doc says, new study on white rice. White rice is good and even healthier eaten not hot. oops! Anyway, i'm sticking to my white rice.
White rice after cooking , cool it down and put in the fridge. It creates resistant starch. Then heat it ff day and it wont change the resistant starch. This will not spike up insulin so much in the body. Am thinking of fried rice. It taste good with using cold rice.
I'm enjoying your content. I'm also practicing my Cantonese listening to your father and avoiding the subtitles. :) BTW, I have the same maiden last name as you. The Chinese characters are the same but my family translates it as "Lew" in English.
My family makes Toisan style hom sui gok. We use wheat starch, glutinous flour and potato. The color is golden yellow just like dimsum style at a restaurant, not white like what you showed.
One of my go to for dim sum is the Fried Taro Dumplings! Always hard to find now for me since a lot of the dim sum restaurants have closed down after I left where I grew up. I am also curious if there will be any Toishanese dishes in the future?
I love eating and watching you make the Hom sui Gok..but I think I'll leave it to the experts at the dim sum house ;-D I don't like to fry in my house.Thanks for another great video!
Honestly, you people asking if you can make an obviously deep fried only dish without the oil I’ll never understand. Look at Lau, have you seen him? This man has eaten fried food a lot, all through his life. He going to live to a hundred and ten so understand it’s genetics and FRYING PROPERLY where your food is not soggy from frying in the wrong heat. Make steamed stuff if you’re worried about it but I wouldn’t bother. As long as you’re cooking it right that’s all you can do. The rest is on your parents or if you don’t get out and take some walks, that certainly helps. Love you all and good luck to everyone making it to 110 as long as you’re not gonna go into politics. Old people past 75 should not be able to run, you can vote of course but no direct levers to power. I’m looking at you Ms Feinstein, we need judges that are reasonable and her being senile isn’t helping. Sorry but this is an important issue. Thanks for your indulgence
Join the Canto Cooking Club - bit.ly/3JF8F8y
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/siu-mai
madewithlau.com/recipes/chinese-turnip-cake
www.madewithlau.com/recipes/fried-glutinous-rice-dumplings
What’d you think of Daddy Lau’s recipe?
I usually watch this channel not only for the food and tutorials but to listen to your parents speak Cantonese. It makes me feel more connected to my heritage now that my parent are no longer with us. It’s very comforting. 🥰
I like your video good 👍
Me too…❤ to hear him talk….Teacher is ever so patient and explanations given so clear, all done with ‘enthusiasm’
The channel never disappoints with walks down memory lane, easy pro tips and the history science lessons are just more icing on the cake.
grandpa is doing better and better and grandma helps a lot in smoothing presentation. it is very very precious treasure to document the cantonese food culture to all chinese over the world. passing down to next generations.
I grew up eating Dim Sum mostly on special occasions. But now that I'm an adult, I can make everyday Special thx to you! Thx for sharing! Awesome Family!!!
Your videos not only share the recipes but also the culture and history of the food. Love also to see your happy family dining together. What a lovely family!
Dad is one hell of a chef. He shows the love and passion for cooking.
Im so jealous of this little baby- he has the coolest grandparents feeding him awesome stuff all the time
Thank you so much for sharing. The most important is Mr. Liu speaks in Cantonese and he can pass the traditional
Cantonese cuisine to the next Cantonese generation, your video helps pass all these good recipes to the next generation all our next generation recognize this good food but without Mr. Liu and your translation, they will never have a chance to learn how to make this good food. Thank you very much.
I enjoy your father's instructions with the useful tips so much ( not that I cook much ).
Uncle Lau, your recipes are a national treasure!! Thank u so much for ur hard work & kindness in sharing ur wisdom 💞🙏
If we had money, we would gladly contribute, but we are living hard financial times here in Barcelona. However, our door will always be open & you will find a bed if ever you want one. Family house, simple but warm. 🌿🌸🙏💞👍
Thank you sm for this channel :) I am a half Chinese girl from Foshan and due to covid and other problems I haven’t visited my home in more than 3 years. This channel is so comforting for me especially seeing you guys speak Cantonese it makes me feel at home :) Thank you again for this amazing channel ❤
I wish mum and dad were still around, they would have loved your channel. And they would have understood your dad!
I LOVE watching your dad cook- he reminds me of my dad teaching me how to make sui mai; although when he taught me- I was quite young and I didn't pay attention to detail and when grew up and started to crave it- I remembered how it tasted and what it kind of looked like and went from there...I didn't know the wrappers used were round- hehehe I used wonton wrappers- ehehe still turned out great and the topping- I either used a pea to dot it OR I cubed up a raw salted duck egg yolk. I see it now with the tiny fish roe they use on sushi to top the sui mais at dim sum restrauants....fancy. I really want to learn how to make a deep fried taro dumplings for when I was younger- LOVED how delicate to batter was and it formed a little 'mohawk'.
Shumai is my favorite dimsum!! 😋 your dad and the whole family are so cute~~ thanks for sharing as always 😊
I just randomly found your videos. I don't usually comment but feel I want to tell you: I love the style of your videos. Not just cooking but also reviewing afterwards, enjoying and answering questions. Brillant 👌
I wish I could try this man's food it's as authentic as it gets
Love this channel because the Laus use a little butane gas stove to cook instead of a restaurant grade jet engine burner, so you know you can make the same thing at home. Also the family meal time discussions on old days are added bonus. Plus I get to learn Cantonese. My favorite cooking channel. Hope grandpa Lau can teach us how to make scallion ginger garlic beef tripes some time, my must-have dimsum dish. Thanks!!
I am eternally grateful for Daddy Lau’s Siu Mai recipe. His is the only dim sum recipe that tastes authentic! I’ve made it so many times for my family and it is extremely delicious! Thank you Daddy Lau!!!
These always feel like I'm being invited into the house when I watch them. I'm a knowledge sponge on the clock and not so it's amazing. But, it still feels so strange getting this wonderful and well produced window into your families skills and knowledge.
Thank you
I love this channel. Listening to your dad makes me think of my dad cooking and I love that he speaking Cantonese because it reminds me of my family that’s no longer with me. Thanks so very much to all of you. P
I really love your family! I love watching your father cook. I have a hard time reading the translation to English, as fast as your father is talking, lol. You seem like a great loving family and I spend much time we watching (and rereading) your father's cooking advice! Hope to follow you guys for years to come!
at 18:19 daddy lau said "if your friend doesn't have the grater..", too cute, i'm dead, so casual. I love that he sees the viewers as his friends, or at lease his son's friends and that's just too wholesome.
God bless you have a beautiful family I love your videos
最佳的示範，全🈚️保留，很細緻分享指導，多謝劉氏父子家人！
Your recipes are absolutely indispensable.Once I've found your channel, it's been neck and neck with Netflix lol. Thank you to you and your father and family so very much for sharing this incredible content .
Thank you so much for doing this! Daddy Lau, I think you're part of the family because my mom is from Toisan as well. But my mom hasn't taught me how to cook, my grandmother, mom and I went to Toisan before she passed. It's a way for me to connect without all the baggage my mom has.... and she forgot to teach me Cantonese..... oh well, but I learned Mandarin on my own, through university coursework and study abroad program in Nanjing. So I could read, write, speak in Mandarin but the roots are in Cantonese.... Thank you for doing this as then I could learn how to make the food I want to make.
i love watching yall video, it makes me connect more with our culture and with my parents. thank you for uploading
Watchng this amazing video gives me the confidence and inspiration to make my own Sui Mai. Now I want to go buy a bamboo steamer. Paying attention to every nuance and word (as best I can) taught by your father is invaluable. When I realized pork shoulder was used instead of ground pork kind of surprised me. I was fascinated learning the process of preparing the pork. Pretty sure I want to be your neighbor!!!!
I love you guys. Your Dad reminds me of my little Sicilian Mamma. I watch your channel and am going to make fried tofu. When I feel sad and miss la Mia Mamma, I turn on and enjoy myself . Cent’anni. A hundred years, Papa.
Hi lau family, i’ve seen lots of cooking shows but yours is really very special cos you always take the time to explain where food originates from n the history behind it. i really enjoyed all the cooking shows you have every time cos you explained it so well. you work very hard on these shows, amazing. thank you so much.
Thank you so much. I've learned a lot from your videos. Your dad is such an amazing cook!
I love the last dim sum!!! I can’t wait to make it
PLEASE TELL US HOW TO MAKE STEAMED BAOZI PORK RECIPE, THANK YOU.
This is a great resource! And a wonderful place to see real Cantonese culture and language in action. In Shenzhen and HK, Cantonese is losing, trickling away. I love this channel. Perhaps you can set up a sister channel about your parents experiences and memories of Cantonese culture. Bring their friends in to explore the history. I’m working on a project myself to promote Cantonese culture across the world. Hope to work with you guys one day.
I m soo happy to watch ur daddy cooking n ur mummy good explanation n with your great english enlightenment to us...Ur family is indeed very sincere to teach n very gud presentation...I felt happiness for u...Thank you the great share n I really inspire to cook n be as good as ur Daddy! 💙💙Terima kasih!
Wonderful family.
Awesome...
Thank God I found you in the video.
Learned a lot and made me a good cook.
God Bless and be safe always.
Regards to your family.
Thank you sooooh much for sharing
I love siew mai and turnip cake! The must orders when we go to a dimsum place. The last one, is a bit more rare to me as we dont order it much. Shall be more adventurous and give it a shot next time ☺️
thanks for your video! 感謝你地保存香港傳統食品製作！適逢臨近農曆新年，令我回味好多過年嘅好嘢食！From HK
好多謝您嘅支持！老劉祝福您和家人平安健康！新年快樂！萬事如意！
Ham sui Gok is one of my favourites. Crispy, juicy crust always surprised me.
鴻 Doy 食飯 becomes a signature in every video😉
This is my favorite cooking channel👍👍
What a fantastic video. Thankyou so much. You’re a terrific family 😍
Thank you chef Lau for your expert tutoring. Real Sifu !!!!!!
I love the input from your family and Lau is adorable. mouth-watering recipes explained in a way I feel like I'm there at the family table :)
多謝劉老爺教我地呢班土生土長中國人 做燒賣 易做難精 但會不停跟你學習 多謝教導 👏👍
不用客氣，非常感謝您的支持！老劉㊗️您和家人健康快樂！
I tried the suimai!!! Oh lala!!! We loved it!!! Better that store bought!!! Thank you!!!
Thats it, now I want to learn cantonese! It's fun to understand the ingredients and cooking terms. Also everything looks delicious as always! :)
Can Daddy Lau show us how to make wu gok/taro deep-fried dumplings (the ones with the delicate lacy exterior)? Much appreciated. Love your channel and recipes :)
Takes me back to childhood memories thanks❤
Like before I watch! This is exactly what I am looking for! Thanks for sharing!
Love these videos! I'm looking forward to the video where he makes chow leen goh it's my favorite dish
I made this over the weekend. Kids love it. Thank you!
What a beautiful family!
I love to cook, but, honestly I’ve never done much Asian cooking, not for lack of trying, everything just seems to go wrong for me. Everything from Gyoza to bulgogi 😂..thank you for allowing us the opportunity to learn from your father, I wish I could learn in person!
Wow! Super good! I love Dim Sum very very much... also the lo mai kai, yummmmm!
Hi, Randy ! Your channel make me remind when I was young when my grandfather took me to Chinese community meeting and we had meal together but those food are Teo Chew & Hokkien ! So I would like to ask you that your daddy Lau can cook another Chinese food like Hokkien or Teo Chew food ? And I would like to know if your dad can cook 海南雞肉飯 or no ? This menu is really popular among oversea Chinese in Southeast Asia countries. Thank you for wonderful youtube channel !
Loving all these delicious looking recipes, but I can barely cook and hardly ever dare to do anything more complicated than a grilled cheese. So what I mostly come here for is to listen to your dad speak because dang that's music to my ears
Вкусно! очень ! Спасибо что учите меня готовить! 👍👍👍Delicious! very ! Thank you for teaching me how to cook!👍👍👍
I follow your videos and blog all the time. Are you thinking about doing a cook book? Top Christmas wishlist! I love listening to Je Je giving instructions, but I gotta have my list to keep up!
I can't wait to make these! Thank you Lau Family!
Happy New Year!
I think the sweet potato fried dumplings is 蕃薯煎堆. it is less chewy but it is also a thing in my mother’s region. The filling can be the same. Very savory.
Such amazing skill, thank you for sharing with us
Thks master Lau for sharing. Love to eat tim sum. 👍 Looking forward for more tim sum clips
劉大厨師夫.
你们好.
我只是刚刚开始看了你介绍的節目不久.
我看了你煮的家常便饭, 非常感谢你.
我已经跟着你煮了幾次. 非常適合我们的中等家庭.
不用客氣，非常感謝您的支持！老劉衷心祝福您闔家健康快樂！
我本人是香港人.
现在嫁到新加坡已经20年.
有一些材料我在新加坡都可能不可以全部買到.
盡量跟你的配方了..
我不可以寫太長中文字.
怕你的兒子看到困难.
你看到的兒子很孝顺和尊敬父母.
For CNY, I remember making Haam Sui Gok with my pau pau and using the same dough with orange sweet potatoes with sesame seeds and making a sweet version called ‘tay’ in toisanese. The tay would be flatten in the oil and come out super crispy kinda like jeen dui with no filling. Is this tay just from toisan or common through out Canton? Could your dad replicate the sweet version please ?
He knows how to make our grandma's gai loong. I wish he'd show how he makes it. Grandma traditionally made the sweet tay with peanut butter and sugar.
I'm also toisan and we make those too w/crushed peanuts
Is Haam Sui Gok the same as Gai long?
@@ptam6988 It's our local village version of it with small differences. I asked grandma and uncle about it a few years ago.
Each turnip carry different amount of water, so it's all experience how moist the mixture before steam. Look at Mr Lau's mixture , u can see it's moist but not too watery , that's how to make it right
I am so motivated, I have wrapper prawns balance minced meat sole fish powder spring onions, thank you to show me wrap stew mai
Thanks for your recipes. Easy to follow.
Typically the Cantonese chief and dim sum chief are as different as French chief and pastry chief. I am again amazed by chief Lau’s skill and knowledge. These three dim sum are few of my favorites.
This is one of the coolest things I've ever seen.
please teach us how to make taro puff (wu gok)
Please, please make Har Gow next, they're my absolute favourite.
Ham Soy Gok is one of my all time favourites
CA ❤️🐉❤️ USA
Thank you very much..
You're the best...
I shared..to more than 10 people.
Turnip cake sounds different, looks delicious.
I am wondering if you ever served turnip cake in your restaurant?
Yall the coolest on UA-cam as always.
Your dads sound effects are the best
Sir…your knife skills are breathtaking
Enjoying food your dad making siapio
Looked delicious
Love siu mai! Thank you for sharing!
Thanks for these amazing recipes, I´m gluten intolerant, can I substitute the wheat starch for corn or potato starch maybe? without affecting the result?
Finally. Siu mai!!!!! 😍😍😍
Grandpa is such a happy person!! He makes cooking fun...... 👍👍👍
Love these dishes. i made the lo bak go. i can not believe how easy it is. i can eat this once a week for sure. Good for breakfast, lunch and dinner. and with your jook recipe....which again i love. Jook is rice congee or porridge. By the way, my naturalpath doc says, new study on white rice. White rice is good and even healthier eaten not hot. oops! Anyway, i'm sticking to my white rice.
White rice after cooking , cool it down and put in the fridge. It creates resistant starch. Then heat it ff day and it wont change the resistant starch. This will not spike up insulin so much in the body. Am thinking of fried rice. It taste good with using cold rice.
Great daddy cooking egg roll
Put add cooking oil cook vegetables
To mix all vegetables
thanks for sharing this information
Thanks
喜欢你爸爸的廣东話 亲切！
I'm enjoying your content. I'm also practicing my Cantonese listening to your father and avoiding the subtitles. :) BTW, I have the same maiden last name as you. The Chinese characters are the same but my family translates it as "Lew" in English.
Thank you for your video ❤❤️👍👍🌹🌹
My family makes Toisan style hom sui gok. We use wheat starch, glutinous flour and potato. The color is golden yellow just like dimsum style at a restaurant, not white like what you showed.
Have a great day
Can Daddy Lau make haw gor please ? 🥰
One of my go to for dim sum is the Fried Taro Dumplings! Always hard to find now for me since a lot of the dim sum restaurants have closed down after I left where I grew up. I am also curious if there will be any Toishanese dishes in the future?
I love eating and watching you make the Hom sui Gok..but I think I'll leave it to the experts at the dim sum house ;-D I don't like to fry in my house.Thanks for another great video!
Honestly, you people asking if you can make an obviously deep fried only dish without the oil I’ll never understand. Look at Lau, have you seen him? This man has eaten fried food a lot, all through his life. He going to live to a hundred and ten so understand it’s genetics and FRYING PROPERLY where your food is not soggy from frying in the wrong heat. Make steamed stuff if you’re worried about it but I wouldn’t bother. As long as you’re cooking it right that’s all you can do. The rest is on your parents or if you don’t get out and take some walks, that certainly helps.
Love you all and good luck to everyone making it to 110 as long as you’re not gonna go into politics. Old people past 75 should not be able to run, you can vote of course but no direct levers to power. I’m looking at you Ms Feinstein, we need judges that are reasonable and her being senile isn’t helping. Sorry but this is an important issue.
Thanks for your indulgence
Enjoy your content. I am also Toisan. Would love the recipe for the Toisan version of the ham Sui gok.
Mmmm, ham sui gok-my favorite!
我爸最愛鹹水角，但好多茶樓鹹水角都做得唔好食，我曾經有一次吃到好吃的，才明白為什麼爸爸愛吃。小孩都喜歡燒賣。我也喜歡有臘味的蘿蔔糕
好多謝您嘅支持！其實我去茶樓飲茶都很少點咸水角，我不喜歡𥚃面嘅太多芡汁。老劉祝福您闔家平安健康快樂！
I like he cook different recipes