🐟 My dad's secret recipe for Steamed Fish (蒸鱼)!
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- Опубліковано 22 тра 2024
- Watch Daddy Lau teach us how to make steamed fish, a classic Chinese recipe that's a must-have for holidays and banquets, and a staple of my parents' easy weeknight dinners.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/steam...
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🔗 LINKS MENTIONED 🔗
- How to Buy Fish: • 🛒 How to Buy Meat at t...
- Steamed Spare Ribs: • 🤤 My dad's Steamed Sp...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Light Soy Sauce: geni.us/h5GrZ
- Dark Soy Sauce: geni.us/VIgg0
- Rice Cooking Wine: geni.us/ZHJK
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Premium Oyster Sauce: geni.us/BplS8
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: geni.us/DAeHJ
- My Lens for Wide Shots: geni.us/cLfu64x
- My Lens for Detail Shots: geni.us/9aDaf5
- My Macro Lens: geni.us/bzn6Vy
- My Main Light: geni.us/ZK5XVe
- My Light Softbox: geni.us/PmOs8FK
- My Camera Slider: geni.us/BUd8
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
01:04 - On buying fish sustainably
01:33 - How to prepare a fish for steaming?
02:47 - 3 ways to remove fish scales
04:07 - Slice the fish to cook it evenly
04:48 - Start preparing flavors
05:14 - On Mandarin Orange Peels
05:45 - Mince ingredients
07:12 - Prepare sauce
08:01 - Start preparing fish & wok for steaming
09:10 - Add fish to steamer
09:50 - How do you adjust cook time for larger fish?
10:37 - How to know when the fish is done?
11:09 - Differences steaming other stoves?
11:22 - How to tell if it’s undercooked and what to do?
12:09 - How to keep the skin intact?
12:28 - Finishing steaming
13:22 - Add vegetables, oil to the fish
14:37 - How to debone and serve steamed fish?
16:16 - Meal Time!
17:04 - Fish: Chinese sayings, symbols, and superstitions
20:37 - My parents’ favorite parts of the fish
23:01 - How do you get rid of the “fishy” taste?
23:19 - The fish my parents ate for Lunar New Year
25:42 - What are the best + favorite types of fish to steam?
27:40 - Why do you heat up the oil?
28:29 - How to steam fish fillets?
28:57 - Steamed fish should be the last dish cooked
29:51 - How do restaurants make steamed fish?
30:47 - Cam says bye!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Chinese Subtitles by Wynee Pan - / gotchacafenyc
Your dad is so genuine. He teaches from the heart. We can learn so much from him. Thank you.
Thanks so much Mimi! We are so happy to hear that you enjoy learning from him. Grateful for your support and can't wait to keep sharing videos with you!
Yes,I agree with u.He is good n genuine chef for I can cook.
8
AGREED!
yes he is a good dad from another dad who also loves cooking
This is a channel that I turn to for authentic Cantonese recipe. Daddy Lau and Randy make a good pair - one sharing his experience and the other asking the right questions to further probe for the finer tips. Excellent job guys!
What this channel does not only gives you the finer points of cooking, they give you practical tips. For example, Daddy Lau tells you that steaming fish is not an exact science i.e. not like steaming 10 minutes for every pound of fish... it's not like that. But he goes on to tell you how to estimate - look at the eye colour turning from black (uncooked) to white (cooked). He also tells you to slit the fish to ensure an even cooking time - most recipes don't tell you that. They assume you know. That is why this channel is so good for novices like me. Really, you can't go wrong.
Great job Randy and Daddy Lau. And to Mummy Lau, interesting facts and historical perspective. Many thanks guys!
I cannot even begin to tell you how much I appreciate your dad and mom. They are literally the perfect epitome of asian wisdom and humbleness.
Im half italian and half Taiwanese, so both sides to me are culturally heavy on cooking and food. My yeye passed away about 6 years ago and he was the cook of the familly, i wish i got to learn more from him and how to make these traditional dishes. So thank you to you and your dad for making these and helping me learn more about my culture's food and how to carry it on ❤❤ cant put a price on that 🙏
🙏🏼 Wow thank you so much Alicia for the kind comment. We are so grateful that you found our channel and are enjoying the recipes we share. Food is so connected with family and memories. We are grateful to be able to share with you and can’t wait to continue sharing many more with you in the future! ❤️
Sorry to say, as your yeye is Taiwanese, I bet he is Minnanese (閩南人） instead of Cantonese, whom are originally come from Fujian （福建）， cuisines from Canton is different from Fujian, so these may not be your culture’s food.
instaBlaster...
@@FF-yb1vr My parents are Hokkiens from Xiamen. My Cantonese mother in law taught me Cantonese cuisine. Hence, food has no boundaries. Just my own personal view.
Amerlyn Teo of courses food has no boundaries. Food has different cultures, and it makes different cuisines, I believe you agree with that😂😂😂
He’s perfect in front of the camera. Very good patient teacher.
I found this channel a week ago. And to be honest your videos with your dad are both oh so enjoyable, but painful for me to watch at the same time. I never thought I'd write this, but this recipe especially brought up lot of happy memories for me and I couldn't help but share it.
My dad passed away June last year due to lymphoma. He was the most humble, kind-hearted, sporty and outgoing man I've ever known. Even though he was filipino, due to his mixed bloodline he had very prominent chinese features. Altho my dad had lost his hair decades ago😂, your father really reminded me of him, especially his gestures and his confident way of talking.
While my mom was the one who would cook for us the most growing up, she could never cook seafood like my dad. Seafood was his speciality coming from a poor fisherman's family in a small coastal village. Whenever he visited the PH he'd set out with his pumpboat and fish (or play basketball). Whenever he was free from work here in Norway he'd also fish (or play basketball) filling up our freezer with fish every season.
He would cook seafood, fish especially, with so much excitement and pride. I could never forget his joyful expression whenever he'd taste his own food, or his excited voice whenever he'd usher me to taste as well. When we were eating he even had his signature quotes he'd repeat like, 'Fish is good for your heart (in broken Norwegian)' or 'Fresh from the sea!'.
Luckily, I got interested in cooking a few years ago. Out of his 4 children I'm the only one who picked up his signature dishes. Altho it's not the same, it's a great comfort to know we can preserve his legacy in a way.
I miss him so much.
Thank you all so much. I wish you and your family all the best:) Stay safe and take care always.
Also, I hope you make some videos with you cooking your dad's dishes as well!
🙏
Lovely story, it was very nice to hear you talk about your father.
@@bendosia thank you:)
Hey Eun. I also just watched this video and I got practically the same sentiments you did. I'm Chinese Filipino, or Chinoy. Pretty much the same ancestry as your dad. I don't know if he ever taught you this from our culture but we have something we say in Chinese, amongst family, and that is the phrase "there's no need to thank you", either in Chinese or in Filipino. The phrase is meant to imply, that amongst family, there is no need ever to express gratitude because we express this in action, not words. When our parents sacrifice for us or do something nice for us, and we say thank you, especially when we're older and we are in a difficult situation, Chinese Filipinos parents would help and when we thank them, they would always tell us, you don't have to, I am your parent, and I would do anything and sacrifice everything for you, there is no need to thank me, I do this willingly. I'm sure your father would be so happy to have read what you wrote now, and would be elated knowing you are cooking similar recipes he taught you. His memory lives on in your food now, and that is a great feeling to have any day.
@@chris24ng What wonderful sentiments. Eun, you are keeping the legacy of your father alive. There is no greater honour. Keep cooking and learning!
Love the way the Dad explains things all the time - I learn so much from him. Thanks a million for sharing!
🥰🥰 We love him and are so grateful to him! Glad we get to share his cooking with you!
Your dad's passion for cooking shines through.
So happy to hear that you can see his passion for cooking through these videos!
Your dad is so nice. I love how he keeps checking if you got what he says.
I love your dad and his explanation on how to cook..the tips on little details. So heartwarming to hear your dad teaching in Cantonese and look so happy doing the things he loves. Thanks for sharing the recipe with us.
The sound of your dad's cleaver chopping is a wonderful, rhythmic sound. What I call kitchen music. It is the sound of a master artist making beautiful art to eat. Please thank him for sharing his skills with us. These recopies are treasures and so are your parents!
TONS OF THANKS TO DADDY LAU.
TO BE A GREAT CHEF.FIRST OF ALL YOU,VE TO TO PUT YOUR HEART AND SOUL AND PATIENCE IN COOKING.
SO THIS WAY YOU CAN BECOME A GOOD CHEF.AFTER BEING A GOOD CHEF YOU,VE TO USE YOUR HEART. THEN LEARN THE ART OF COOKING ART AND SKILL.
THEN YOU CAN BECOME A GREAT GRAND MASTER .
THANKS TO DADDY LAU.
FOR SHARING HIS ART AND SKILL FROM THE BOTTOM OF HIS HEART.LONG LIVE DADDY LAU.
Thank you again Bobby for all of your support and kind words 🙏🏼❤️
Your dad is a remarkable soul! .. he teaches from his heart with pure love and affection!
I love how in these videos we are always given what the essential parts of the recipe are and why they are used or done, how to addapt the recipe and what can be swaped out with recommendations for substituts. This makes the recipes very easy to work with while mantaining what it is ment to be about.
Thank you so much for the team effort to make this and many other recipe videos for us to enjoy. I was born in Hong Kong and raised in Vancouver, Canada, however years ago relocated to Knoxville, Tennessee. Needless to say, it is rare to hear Cantonese in the south eastern United States. (I hear Mandarin a lot of course which is just not the same.)
It warms my heart to be able to watch your videos because it reminds me so much of my family, but especially my dad‘s cooking. I love the conversation and the banter between all of you. My family still mainly reside in Vancouver and some in Hong Kong so a little bit too far to visits on a weekly basis.
You truly have a beautiful family: a wonderful set of parents; a lovely wife; and Hong Doy is super adorable!!!
Thank you for giving us all a little taste of home! Special thanks to your dad for his no nonsense approach to cooking. He takes the intimidation out of almost every recipe for me. LOL!
Dad is a natural teacher, Thanks for your channel.
Looks wonderful! A tip for anyone who wants to scale a fish at home, place the fish in the plastic bag like Daddy Lau says, then use a vegetable peeler to scale the fish. The vegetable peeler should catch on all the scales as you rub it back and forth, but won't damage the skin of the fish. The bag will stop the scales from flying all over the kitchen, then you just throw it out when done scaling. It's a really quick method and I'd recommend using a Y shape peeler for this.
NICE! Great tip to use the vegetable peeler as well 🙌
I saw a really effective home made fish scaler. It was made with a piece of wood and 4 metal bottle caps nailed into it.
Daddy Lau is so generous giving tips and tricks on everything! Love the way he explain it in details. GBUA ♥️
Thank you so much Putri 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
Your dad is a true foodie and chef because on the dining table, he never talks unless needed and he always looks at the food and relishes each bite! Love your family!
Thank you for sharing your dad's secret recipe for steamed fish. It's a joy watching your parents impart their many years' experience creating delicious Chinese food. It's wonderful that you are memorializing this important part of your parent's lives and culture for future generations of food lovers. I remember when my mother made a whole fish (in a Chinese style), the meat was very soft and tender. Now, many years later, many of her teeth are missing and she is not eating well. (I haven't been able to convince her to get dentures but will keep trying.) This steamed fish recipe turned out great with red snapper. The steamed fish was soft and tender, but most importantly, my mother was able to easily eat and enjoy it. I will try tilapia next time. Thank you again for sharing!
Love your dad’s explanations in Cantonese. So interesting and meaningful. Plus the cooking steps. I love the belly of the fish too, and the cheeks and eyes of the fish! Your dad is super cool.
Thank you so much Monica! We are so grateful that you found our channel and are enjoying watch how dad teaches. Can't wait for you to try some of the recipes and to continue sharing many videos recipes with you! ❤️
I'm Chinese-Malaysian and based in Canada now. My grandparents are from 广东新会 and I will never forget my root. Your channel has so many good videos and I can relate alot!! 👍👍👍
So happy to hear that you are enjoying our videos JoJo! Thank you so much for watching we can't wait to share more with you!
How fortunate you are a dad that cooks amazing and plays beautiful flute on top.
BLESSINGS
Your dad is awesome. My mom was a great cook but she passed away over 5 years ago. I miss her so much. But hearing your dad speak cooking dissections in my mother tongue makes me feel closer to her.
Your Dad is very knowledgeable with Chinese cooking, love all his tips and advice.
Thanks so much Ann!! So grateful that you are enjoying learning from him!
@@MadeWithLau 8f,fuzf9u,g98f,xx8f,xu,9g,x8f,x9g,fux9,ifxy,ux,f,i,i,fxu088 cig,,ixyu'yx9,u9f,u8^
Great steamed fish recipe! Detail explanations on the cooking time of the fish by Daddy Lau. Love to try out all of Made With Lau classic recipes.
Thank you so much! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Wow that fish in the bag to remove scales without making a mess tip is gold! I learn something new in each of your videos thanks!
I REMENBER my farther when I watch your farther. You are bless to have a farther who cooks delicious food and loving father. God bless.
I’ve kept up with your father’s recipes through Facebook but so glad to have finally seen you all on UA-cam to get the full picture. I didn’t grow up close to my Cantonese family members and truly appreciate everything I am learning from you guys. I see how much time and thought you both into the videos. Thanks a million!!
Oh wow, super grateful to have you here and watching the full video Natalia! Glad that our channel can be a source for you to connect with your Cantonese roots 🙏🏼❤️
Thanks for sharing your dad with us!
睇左幾集，呢位老爺好友善，好鐘意睇佢煮餸！一家人都好有愛❤️
好多謝您嘅支持同讚美！老劉祝福您同家人平安吉祥！幸福快樂！多謝🙏！
Hi, Thank you very much for always putting up all this delicious dishes.. let me thinks back the old flavour we miss.
My Grandma and parents are also from Your dad home town in Guangzhou, and ironically, My grandma is also "Lau".
They moved to Singapore in the 40s.. we may be some long lost relatives.. 😆
My mom is from Shunde District, and we still have some Kau-Fu and Kau-mo living there,
But unfortunately we loose touch with my grand dad and grand ma Family..
Thank you and your family.. God Bless
I made the mistake of watching this at work and I am SO hungry.
When it's safe to travel again - Mommy and Daddy Lau should make a trip out to Florida. We have TONS of grouper here!
Haha glad to hear the video does the dish justice. It's sooo tasty we love eating it! Oh yum, that would be fun to make the trip out to Florida!
@@MadeWithLau I've never even had this dish but I can imagine what it tastes like and I'm like your dad and love fish and seafood.
Grouper is basically our national fish here where I live and restaurants make a lot of dishes with it. Fried grouper sandwiches are really popular but one of my favorite ways to eat it is from a Thai restaurant here that makes a red curry with it. It's SO good.
Yum that sounds delicious! If you try with grouper you will have to let us know what you think!
Thank you SO MUCH for this video! I've been interested in whole fish steaming techniques but couldn't really grok it just from reading other recipes. I really appreciate having all this context and discussion.
Oh awesome! So glad to hear that the video made it seem more approachable! Can't wait to hear how it turns out after you try making it 🙌❤️
Not only Daddy Lau is a good chef but a good teacher too. He's so patient in answering the questions! Looking forward for more dishes and your parents' stories.
Thank you so much 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
講解好清楚，又學到知識，一家人好幸福滿滿，仔仔，新抱，太太，食到你用心煮餸菜，好温暖，祝福你合家健康快樂，BB可爱，快高長大。
非常感謝您的支持和祝福！老劉和家人衷心㊗️您合家平安吉祥！幸福快樂！謝謝🙏！
great cooking demo as usual, love the background stories as these enrich the whole experience
Thank you so much Brian! Appreciate you watching another of our videos!
your dad is so adorable!! thank you for keeping the culture alive~~
🙇🏻♂️🙏🏼❤️
Your dad reminds me of my dad, though not a master chef, he loved to cook and had that same "simpatia" as we say in Italian to share with all. Thank you!
My grandma passed away before I realized I needed to learn these. My mom doesn’t know anything and her cooking is food poisoning I’m surprised I only went to the hospital after eating her food 3 times in my life.
So thank you and your dad for these recipe! SUBSCRIBED!!
This was so much fun to watch. Love steamed fish. Thank you. Subscribed and liked.
Yay! Welcome to our online family Rebecca! Happy to hear that you enjoyed watching this and grateful to have you as a subscriber ❤️
Brilliant! Your Dad is amazing. thank you
You are so welcome! Happy New Year to you and your family and we can't wait to share many more recipes with you in the future!
Thank god for Mr Lau. He has demystified things!
Love this and love your dad. Love that you ask all the right questions too! Thank you both so much
I normally do not comment on Cooking Channels. Nevertheless, I enjoy watching Daddy Lau being his natural self presenting his homecooked cuisine in Cantonese and young Lau explaining further in English. Obviously, I find myself relating to Daddy Lau's cooking and refreshing memories from what I used to learn from my family. Cheers to Daddy Lau.
Cheers Irene! So glad you found our channel and happy to hear that you felt compelled to leave such a nice comment. We hope you consider subscribing so that we can share many more recipes with you! Happy New Year to you and your family ❤️
Jing Yu!!!!! I love Jing Yu!!!! I could eat the entire fish by myself with no rice!! It’s my dream to have a whole steamed fish to myself.....
😋 time to make it happen! We just bought fish to make tonight because can't wait to have this dish again :)
I grow up eating sweet and sour fish, which is also a traditional Chinese/Taiwanese dish my mom often makes. Me and my brother usually scoop some of the sauce around the fish onto my rice and my favorite part of the fish is the eyeballs (yuck lol) of which I would gouge out first with my chopsticks and eat.
Lived in Guangzhou and Macau for 4 years and I absolutely enjoy watching these videos
I like the Q&A format. It is very helpful to hear those questions.
This reminds me of my dad so much, I miss him!
Aw I'm so glad we can bring back warm memories!
I’ve tried this steamed fish recipe and it turned out great, I loved it, it tastes great as well as the Lo pat Ku. Thank you so much
Amazing! That makes us so happy to hear Helen. We hope it becomes a regular in your household 😋
It’s good to see Mr Lau replying the questions. As his son doesn’t have any sense on cooking, which is good for some audience if they don’t have experience.
You can tell Mr Lau is an absolute expert in what he cooks. He reminds me of my dad, even the accent if my dad was a bit more loquacious
papa Lau plays the Chinese flute so well🎶🎶🎶🎵🎵🎼
I've been following your channel for weeks now and this is becoming my favorite cooking channel! I'm cantonese too and it's such a pleasure to watch your dad cook since I get to brush up on my cantonese while learning traditional recipes - it's everything I could ask for :)
Oh yay! Thanks so much Brandon. We are so happy to hear that you are enjoying both the recipes + my dad speaking Canto. Can't wait to hear if you try making a dish. If you do you'll have to let us know how it goes!
Thank you for these step by step recipes. I didn't always pay attention to my mom' home cooking. As she's passed 20plus years ago. Thank you again. Wa deh.
Thank you indeed for helping your Dad sharing his skills and Cook wisdom. You are a great Family.
I love your dads cooking and he seems to be so caring
Thank you so much for watching Kayu. We are so happy to be able to share my dad's recipes with you 🙏🏼
Amazing! Just adore sitting and eating with your beautiful family. I'm always curious about the side dishes! Are you going to make a video about the crunchy noodles?
Thanks so much Troy! Means a lot that you enjoy watching and sitting with our family when you watch. Oh yes! We want to make that noodle dish sometime. It's a pretty simple recipe that my dad often cooks for us.
Daddy Lau is adorable! His passion and joy of cooking really shine through in the videos. How wonderful that you honor his skills in filming them. Thank you for sharing Daddy Lau's wonderful cooking skills and recipes. Your family is so lucky to enjoy all his meals! Lovely family.
Your dad is a great cook. He gives very detailed instructions. I love watching him. Thank you for sharing your dad's recipes.
Whoa, I always wondered how the restaurants would separate the bone out of the steamed fish! I feel like Daddy Lau is teaching us some crucial restaurant secrets! I love how we all have 50 questions about every step and Daddy Lau is like "wtf you guys, this is easy!" Thank you for making this video, I have a fish mraket just a couple blocks away that sells locally caught fish and I really want to try making a whole steamed fish! I am also interested in seeing him cook a filet this way, which would be great for someone cooking for just one or two people. I don't have bean sauce but I do have some whole dried fermented black beans, could I add those instead in the sauce? I wonder if there are any other asians besides me who hate cilantro and the first thing you do is pick that cilantro branch off the fish and leave it on the table.
Haha totally about the questions. We had so many and he was plowing through them like, "this is not hard y'all" 😂 Yay glad you enjoyed watching him teach how to separate the bone out. We practiced it last night and it's definitely a skill. Our plate did not look the same as his 😅 Can't wait for you to try the recipe! They said yes feel free to use fermented black beans instead. The basic part to master is the fish. As far as sauces you can get creative and see what you like ❤️
@@MadeWithLau I hope you filmed your attempt! I remember when my grandmother taught me to scale a fish with a knife and no bag, it was a mess! I was probably around 13 or 14 years old and she never asked me to do it again lol. I am glad we can get them gutted and scaled for us now, but the trick your dad does with removing the extra blood and fat from the inside is a revelation! Thanks for the response, I will give it a try with a little chopped up rehydrated fermented black beans. I have a glass jar of them in my fridge and I need to use them up or they will probably still be in there in 2031. I think my only concern now is to figure out what fish to buy at the market! Thanks so much!
@@CourtneyinSF lol for me it's any form of onion I won't touch I cook with them but won't eat them. I use the dry beans and sometimes I make the sauce and store it in the fridge. But try black cod with just ginger and scallions. I had it that way in Vancouver bc once and it's still my favorite when I can get the right fish.
I look forward to learning how to make the noodle dish that’s on the table with the steamed fish.
Yay! Mom and dad want to do that soon for the channel. It's pretty simple and one that we have a lot. We can't wait to share.
I just wanted to tell you, I love all of your videos! Oftentimes, I find myself re-watching them to go over the recipes again to shop for ingredients or to follow how to make the dish. Thank you for creating these, Randy!
Daddy Lau is such a dedicated cook in so many ways! What a great contribution to society to share such good knowledge, techniques and tips! Randy bless you and your whole family!!
Once you guys are done with your New Year's recipes, could we get the recipe for those noodles? They've shown up a couple of times in your videos, and they look delicious!
Yes! Great idea. They are a pretty simple and basic noodle but my dad has them often for us to eat!
@@MadeWithLau شغصث
@@MadeWithLau KZxiiuw
Steamed fish is so good. Growing up I called steamed fish, slurpy fish, because of how slippery/tender it is. But not all fish are slurpy fish. My hubby doesn't really like eating whole steamed fish because he doesn't know how to avoid the bones 😂 but I've been steaming fish fillets recently and it's pretty similar.
Haha it's hard to avoid those bones sometimes! Definitely a skill 😆 In our house my wife and I are working on getting better at deboning when serving. Feel like that's also such a huge skill to be able to serve people pieces with hardly any bones in it 😅
I’m so glad I found your Channel. I’m really enjoying your videos. I love how your dad explains everything while cooking and how you dive into the cultural meanings as well. Thank you for posting!
A staple dish of my childhood! Now I can make it myself. 多谢刘先生！
I'm really loving your videos; just stumbled across it! My family is also proudly from Taishan and Daddy Lau has inspired me to try cooking these traditional dishes. Keep the videos coming! BTW, where did your father get that fantastic wok he uses?
Thank you so much! 🙏🏼 So happy to hear that you are enjoying these videos and can't wait for you to try some of these recipes 😋 For the wok this is the one he is using for the videos: amzn.to/365xFRX
Your dad is so engaging! I am definitely going to try this recipe. It looks so simple and tasty 😋
Yay can't wait for you to try! Let us know how it goes 😋
A blessing to say at Chinese New Years, "Nian nian, you yuh" (to have fish year round) I never tried Tilapia fish, but de-boning the steamed fish looks easy. The fish face goes to the most revered person at the table (in my family), to keep you warm in the Winter.
This is legit cantonese food, legit interpretation of symbolisms.
You can also make perpendicular slits along the fish so you can put ginger slices in them. The ginger will help with reducing the fishy taste.
Yum!! Yes great alternative way to cook it. Love that fish has so many ways it can be enjoyed! Is there a favorite type of fish you like doing this with?
@@MadeWithLau I don't really know the names of the fish sold in Chinese supermarkets or restaurants, those are best for steaming. The method I like best is steam the fish, drain the water from the plate, pour soy sauce, top it with ginger and scallions, and pour the hot oil on it. It's simple and delicious.
omg i could eat this whole thing myself!! this looks delicious 😍😍😍
Haha us too! We just picked up 4 more fish so we will be able to make this week 😋❤️ Hope you enjoy if you make too!
Thanks for making the video, even though I may not make all the dishes your dad demonstrated. I enjoy watching him teaching. Thanks so much for your dad to pass on his cooking knowledge.
watching your dad cook reminds me of my late dad , you have a warm family.. so blessed :) bb is so cute and a lovely wife and mum , keep up the videos !
I came here from Beryl. I love, love steamed fish! I am going to have to try this. I am in SF, too!
Oh awesome! Beryl is amazing and we are so grateful to have you here. Can't wait for you to try out the fish recipe!
I would love to see a recipe for Hongshao tofu aka braised tofu in brown sauce. I've eaten many versions but my favorite is when I think they fry the tofu first then braise. I love your videos.
Thanks so much! We are so grateful you found our channel. Ohhh that sounds really good! I'll add to our list now 🙌 Thinking maybe we should do a vegetarian series at some point.
I made this for New Year’s this past weekend and it was amazing! Thank you for sharing ❤❤❤
Daddy Lau's cooking videos warms my heart thank you! Please keep making videos!
Your dad talks exactly like my grandmother when she teaches me how to cook.. :D
I love how your dad is such a boss - bringing his own orange peel to a restaurant for them to use.
Haha he cracks me up. He did have a connection to someone in the kitchen so that probably helped 😆
W w]
you're lucky to have a dad so expert at cooking and so willing to teach, thank you!
Love how Mr. Lau shares with such generosity his infinit and valuable knowledge that just time and practice can give. Also love the way you all discuss cultural cantonese themes that round-complete the recepe as a whole lesson. Mrs. Lau is lovely too. Thanks for sharing and make me reconnect with my chinese ancestry
I don't know how I stumbled upon your channel but I subscribed right away. This reminds me of my childhood. As a kid, I was always fascinated with the pouring of the hot oil. The fish doesn't taste as good with out it. Any chance you can do a bitter melon and beef / snails (sehk law) in black bean sauce recipe?
And clams in black bean sauce too!
Thanks so much Will! We are so happy to hear that you are enjoying the videos and wanted to subscribe 🙏🏼❤️ Glad it brings back happy memories of childhood. totally agree the oil on top adds so much to the fish taste!! Also, yes, great recommendation! Will add to our list.
Ohhh yesss love that! Will also add to our list!
I can smell the steamed fish! I watched this even though I'm allergic to fish 😂 the Lau family videos are just too good to skip!
It'd be amazing if Daddy Lau could share how to make baked tapioca dessert with the bolo top! I used to love it when restaurants would make that. I'm not a fan of the red bean filling but I'd love to be able to make that at home!
Haha wow that's a big compliment then Michelle 😆 Ohhh I don't know if I know that one. Can you send us a image/google search of what that looks like?
@@MadeWithLau s3-media0.fl.yelpcdn.com/bphoto/vVDqjvXEJDayxjUPU9YQLg/o.jpg
that's pretty much what it looked like at restaurants!
Also, does Daddy Lau have any tips for making homemade rice noodles or rice noodle rolls? I'd love some 豉油皇煎腸粉 (I don't actually know that much Chinese, I just googled it 😂) but the rice noodle rolls that are in my area don't look like they'd hold up to being pan-fried.
豉油皇煎腸粉 pic: media-cdn.tripadvisor.com/media/photo-s/06/96/ce/fc/pan-fried-rice-roll-with.jpg
I'm not too fluent in reading and writing in Chinese. However, I'm quite fluent in Cantonese "good luck phrases" =) I grew up with my Gran, who was originally from Shunde. I'm still trying to learn how to make Daliang Stir Fry Fresh Milk. It used to be one of my fav dishes. Watching Daddy Lau cook reminds me of when I used to hang out in the kitchen with my Gran when I was young. Btw, giving someone the fish cheeks is a sign of love
man....your channel is my favorite out of all my subscriptions. most useful as well. many thanks to daddy lau. taught me many dishes to cook for my family.
😁 your dad just call you Lengzai i.e. handsome boy 😀 he is super cool dad ☺
😎🥰 love him!
man.. i just realized he speaks with a toysan cadence... sounds exactly like my dad. the way he chops even.. that chopping cadence u hear anywhere you know thats a chinese person chopping lol
I thought I was imagining the Toysan! He sounds exactly like my grandparents, with the subtitles on I may actually get better at Chinese. I love this channel and I’ve learned so much about food, the traditions that were lost in translation, and just hearing Yeah Yeah speaking
Aw so happy to hear you are both enjoying hearing dad's Toysan cadence and words sprinkled in and that it reminds you of loved ones. We are hoping to do a Toishan dish in the near future! 🙌
@@MadeWithLau I just threw a lap cherng in my rice cooker, thats about as much work as Ill do haha
Really enjoy watching your dad’s cooking easy step by step instructions. I’ve never learned so much from Chinese cooking before, until I discovered your channel. Especially, your dad speak Cantonese! I also love all the full description with details you’ve included on every video. Thank you so much! Really helps a lot.
Just found your channel today and I love it already. I love the recipes, they are easy to follow and look delicious. I enjoy the explanations and history of the foods also. Dad and mum are just sweethearts
One slight thing: I’d bet the (fish) farm that the fish is a snapper not tilapia. I’ll be sure and make this. I’m a new subscriber.
Please have your dad talk in detail about the process of drying mandarin orange peel, unless it’s actually as easy as how you explained it. Thanks!
Great request! We talked about it in greater detail in our video on Spare Ribs! In a nutshell they put it outside in the sun for a few days until it dries. It should snap easily when it's ready. This should link to the part of the video where we discuss: ua-cam.com/video/rdCVFlSWCMI/v-deo.html&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s&t=10m5s
Thank you for sharing your family’s recipes and your brilliant Dad and Mom! As a person who has lost both parents these videos are so precious for your family and for us to learn. I love the traditions and Q&A at the end. And I LOVE watching Grandpa and Grandma with your son. The love pours out of them when he enters the room.
your channel and videos is everything I can imagine and more! Thank you so much for the recipes I can cook for my family.
Just a suggestion. A lot of the audience will be concerned on the timing of the cooking process, but imo it is more important to tell the audience how to look for the signs of the food being cooked properly (for example daddy Lau mentioned the signs of the fish being cooked well, the eyes turned white, nk blood coming out from the meat and etc), because not everyone has the same cooking equipments or utensils--maybe the stove is different, or the wok is different, etc. Therefore I would appreciate if the chef could describe to us the things or signs to look for in order to make a well-cooked dish. I'm a new subscriber and I really love your videos. Keep up the good work!
Sincerely,
A cantonese from Malaysia
Thanks so much Nelson! That's great feedback for us that you enjoy hearing him talk about the signs. You are totally right everyone's equipment is different and so knowing the signs do help. Thank you for watching our video and for the message. Can't wait to share more with you!
I’m following these recipes closely so I can recreate them this year, since I won’t be seeing my parents.
Oh yay! Can't wait to hear how they turn out Nancy! If you are on Instagram DM or tag us pics so we can see 😍
Naime Rycroft vhuuiiu bvxaa
So grateful for all the tips that Uncle Lau is sharing with us 🥰
What a lovely family. Thnkgod for your Dads sharing of recipes a welcome gift to the world