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!
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!
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.
@@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.
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.
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.
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!
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.
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.
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.
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 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!
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!! 👍👍👍
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 🙏🏼❤️
Firstly I want to say thank you to Daddy Lau and team for making this youtube channel, Im married to a chinese man, and i've tried sm of your recipe and it really superb!! the cooking tutorial by Daddy Lau make everything look easy. Thank you again.
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! ❤️
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.
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.
I am from Hong Kong. Steam fish is a must know dish in all families here. It is amazingly delicious. The best steam fish can be found in Hong Kong. Highly recommended to try this.
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!
@@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.
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.
I appreciate these videos. My dad passed away from cancer and im of asian descent. One thing about asian parents is that they are stubborn but love you more than they care about themselves. I can definitely see that from your father the way he talks to you. Family is precious. thank you for these videos.
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 ❤️
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!
What'd you think of the recipe? Let us know what other recipes you'd like to see next! Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Check out our enhanced recipe guide + ingredients list: madewithlau.com/recipes/steamed-fish
Maybe a bit boring, but I always wondered how the breakfast soups you get for dim sum are made. I'm from the east bay, so the oakland restaurant type with the thick broth, tofu, and ground beef one. But anything is really fun to watch!
I made it within a few hours after the video was posted. I went to an Asian market near our home to get a live fish thinking steamed fish with soy sauce as I was driving home. Strangely I checked UA-cam subscriptions for your new video and this dish was there. I had everything in my pantry including dry tangerine peels. Daddy Lau must be proud of me for having a stash of tangerine peels. It’s the little remnant of Guangzhou blood from my mom’s side in me. Many thanks.
Some comments after watching the video: > Steam can be more than 100°C, which is why the intensity of the heat needs to be controlled. I usually steam at medium high heat for 1-2 mins, then medium low for the remaining time > Another way to tell if the fish is cooked or almost cooked is when water is released from the fish. i.e. meat shrinks as it's cooked > The bigger the steam chamber, the better the fish is cooked > Some fish are more tolerant to over cooking but others are not. Groupers (aka 石斑) gets rubbery when overcooked so timing has to be right.
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
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!!
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!
I am grateful to have learned alot of cantonese cooking skills from my father. These videos are a wonderful cantonese cooking resource and keeps the traditional recipes alive. Keep up the great work. I usually just use seafood soy sauce with ginger and scallion on my steamed fish but the recipe in the video is very good as well.
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.
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.
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!
This is how my father used to cook steam fish. Great chef Lau. Chef Lau is so cute everytime he is done cooking, he make sure to call his precious Hong Toy grandson. Beautiful !!!
家有一老，如有一宝，你家有两宝 Love the way you show respect and gratitude to your parents, so much love in your family, wish your family good health and good fortune.
Aw, thank you so much Pam! We had dinner all together tonight and mom said how nice your comment was 🙏🏼 We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
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!
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 😅
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!!
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
oh I love the tip on scaling fish and putting in a plastic bag so the scales do not go every where! Thanks Daddy Lau! Also cutting on the thicker side to allow even cooking.
I am quite fortunate to have come cross with this channel. Your father is teaching us everything unlike other cooks that intentionally leaves out small details for 'convenience'.
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.
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.
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.
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 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!
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?
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.
When I was in HK my employer taught me how to cooked Cantonese dishes and when I saw your dad's cooking I am very lucky that's it's same way of what I'ved learn. Your dad's expertise is great and yes he cooked healthy and good food.
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’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!
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!
@@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
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.
Your Dad is a wonderful chef😋....I like how he use the hot oil to infuse the fresh ingredients on top of his fish...Can he infused the oil by frying all his fresh ingredients in a pan? Can be use as a gravy over any cooked meat,vegetables or noodles...will simulate like wok hei and give out great aroma cooking at home😊🤗...thanks for sharing his talents...
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.
@@PCPhil007usually 石斑魚，red one usually more expensive because red is a lucky color in Chinese. But I like 黃花魚the most. The meat is sweet and 鮮。 It is not expensive but many many small bones. Even people in Hong Kong who eat fish a lot, not talent to separate the bones. We won’t separate bone on the dish but in your mouth and spill the bones directly from your mouth. So never have such fish in restaurants because you won’t have table manners when eating it😂
Your dad is full of wisdom! I 💗 all your videos!!! We learn not only about the food, but also it’s origin, history and the meaning of all the food we eat.
I watched every video in 2 days. Is it possible Chef Lau teach us how to choose fish, squid, and wash / handle crab? Basics are almost lost these days. Including methods of storing vegetables. Managing preserved food which is unavailable on UA-cam. It is SO comforting to hear Cantonese on UA-cam, especially during these times. I can't say thank you enough for this effort.
WOW Priscilla! We can't believe you've watched all of our videos in 2 days. That means so much to hear because we know they aren't short 😅😅 So grateful that you found our channel and to hear these suggestions!! Adding them all to our list right now. Is there a certain food you want to know how to manage? Let us know we'd love to hear! Again thank you so much for your support 🙏🏼❤️
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.
Thank you for a wonderful show. I share the shows with my kids so that they can refresh their Cantonese while learing all the tricks of authentic Chinese cooking. Daddy Lau and Mommy Lau reminds me of the precious time my parents spent with my kids. Thank you again 💓
I just had to subscribe. 1) The cooking lessons are invaluable ... imagine the years of Chinese cooking experience so generously gifted. Please do not underestimate, in yester years many apprentices would have to slog for years in the master''s shadow to quietly glean these secrets. 2) The gentle soothing accent of the cantonese spoken words ( with a very faint hint of the Thoi San accent) Respects to Master Lau ... please continue with your master class video/lessons
Wow thanks so much Kana for your deep appreciation of Daddy Lau's teachings. We are so grateful that you found us and to have you as a new sub. We can’t wait to share many more recipes with you! 🙌❤️
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
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! 🙌
I love listening to your dad speak in Cantonese and I love that I don't have to read the subtitles! My dad passed in 2017, but I feel your dad and mine would have been friends since they both were from Xinhui and worked as cooks/chefs in a Chinese restaurants in the US.
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
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.
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!
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😂😂😂
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!
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.
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.
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!
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.
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!
Your dad is a remarkable soul! .. he teaches from his heart with pure love and affection!
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.
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 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.
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!
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!
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’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 🙏🏼❤️
Firstly I want to say thank you to Daddy Lau and team for making this youtube channel, Im married to a chinese man, and i've tried sm of your recipe and it really superb!! the cooking tutorial by Daddy Lau make everything look easy. Thank you again.
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! ❤️
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 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^
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!
your dad is so adorable!! thank you for keeping the culture alive~~
🙇🏻♂️🙏🏼❤️
I am from Hong Kong. Steam fish is a must know dish in all families here. It is amazingly delicious. The best steam fish can be found in Hong Kong. Highly recommended to try this.
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!
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.
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 🙌❤️
How fortunate you are a dad that cooks amazing and plays beautiful flute on top.
BLESSINGS
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! ❤️
I appreciate these videos. My dad passed away from cancer and im of asian descent. One thing about asian parents is that they are stubborn but love you more than they care about themselves. I can definitely see that from your father the way he talks to you. Family is precious. thank you for these videos.
Thanks for sharing your dad with us!
Dad is a natural teacher, Thanks for your channel.
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 ❤️
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!
What'd you think of the recipe? Let us know what other recipes you'd like to see next!
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Check out our enhanced recipe guide + ingredients list: madewithlau.com/recipes/steamed-fish
Maybe a bit boring, but I always wondered how the breakfast soups you get for dim sum are made. I'm from the east bay, so the oakland restaurant type with the thick broth, tofu, and ground beef one. But anything is really fun to watch!
I made it within a few hours after the video was posted. I went to an Asian market near our home to get a live fish thinking steamed fish with soy sauce as I was driving home. Strangely I checked UA-cam subscriptions for your new video and this dish was there. I had everything in my pantry including dry tangerine peels. Daddy Lau must be proud of me for having a stash of tangerine peels. It’s the little remnant of Guangzhou blood from my mom’s side in me. Many thanks.
Would you please ask Daddy Lau to teach us HongKong crispy noodles stir fry or more noodles dishes? Thanks a bunch.
Some comments after watching the video:
> Steam can be more than 100°C, which is why the intensity of the heat needs to be controlled. I usually steam at medium high heat for 1-2 mins, then medium low for the remaining time
> Another way to tell if the fish is cooked or almost cooked is when water is released from the fish. i.e. meat shrinks as it's cooked
> The bigger the steam chamber, the better the fish is cooked
> Some fish are more tolerant to over cooking but others are not. Groupers (aka 石斑) gets rubbery when overcooked so timing has to be right.
Is it tilapia? Why it's red and white? Tilapia in the Philippines are black in color
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
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!
Thank you indeed for helping your Dad sharing his skills and Cook wisdom. You are a great Family.
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 😋
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!!
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!
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
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!
I am grateful to have learned alot of cantonese cooking skills from my father. These videos are a wonderful cantonese cooking resource and keeps the traditional recipes alive. Keep up the great work. I usually just use seafood soy sauce with ginger and scallion on my steamed fish but the recipe in the video is very good as well.
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 ❤️
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.
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.
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!
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 🙏🏼
This is how my father used to cook steam fish. Great chef Lau. Chef Lau is so cute everytime he is done cooking, he make sure to call his precious Hong Toy grandson. Beautiful !!!
Ah so happy dad's way is the same as your father 🥰Thank you so much for watching and supporting our channel!
This reminds me of my dad so much, I miss him!
Aw I'm so glad we can bring back warm memories!
家有一老，如有一宝，你家有两宝 Love the way you show respect and gratitude to your parents, so much love in your family, wish your family good health and good fortune.
Aw, thank you so much Pam! We had dinner all together tonight and mom said how nice your comment was 🙏🏼 We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
希望您也能如此，老劉祝您及家人平安吉祥！
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
What a lovely family. Thnkgod for your Dads sharing of recipes a welcome gift to the world
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 😅
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!!
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
oh I love the tip on scaling fish and putting in a plastic bag so the scales do not go every where! Thanks Daddy Lau! Also cutting on the thicker side to allow even cooking.
papa Lau plays the Chinese flute so well🎶🎶🎶🎵🎵🎼
I am quite fortunate to have come cross with this channel. Your father is teaching us everything unlike other cooks that intentionally leaves out small details for 'convenience'.
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.
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🙏！
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.
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.
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 😋
Your dad is a great cook. He gives very detailed instructions. I love watching him. Thank you for sharing your dad's recipes.
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 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!
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!
When I was in HK my employer taught me how to cooked Cantonese dishes and when I saw your dad's cooking I am very lucky that's it's same way of what I'ved learn. Your dad's expertise is great and yes he cooked healthy and good food.
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’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!
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
Lived in Guangzhou and Macau for 4 years and I absolutely enjoy watching these videos
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.
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.
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]
Your Dad is a wonderful chef😋....I like how he use the hot oil to infuse the fresh ingredients on top of his fish...Can he infused the oil by frying all his fresh ingredients in a pan? Can be use as a gravy over any cooked meat,vegetables or noodles...will simulate like wok hei and give out great aroma cooking at home😊🤗...thanks for sharing his talents...
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.
@@PCPhil007usually 石斑魚，red one usually more expensive because red is a lucky color in Chinese. But I like 黃花魚the most. The meat is sweet and 鮮。 It is not expensive but many many small bones. Even people in Hong Kong who eat fish a lot, not talent to separate the bones. We won’t separate bone on the dish but in your mouth and spill the bones directly from your mouth. So never have such fish in restaurants because you won’t have table manners when eating it😂
Your dad is full of wisdom! I 💗 all your videos!!! We learn not only about the food, but also it’s origin, history and the meaning of all the food we eat.
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 watched every video in 2 days. Is it possible Chef Lau teach us how to choose fish, squid, and wash / handle crab? Basics are almost lost these days. Including methods of storing vegetables. Managing preserved food which is unavailable on UA-cam. It is SO comforting to hear Cantonese on UA-cam, especially during these times. I can't say thank you enough for this effort.
WOW Priscilla! We can't believe you've watched all of our videos in 2 days. That means so much to hear because we know they aren't short 😅😅 So grateful that you found our channel and to hear these suggestions!! Adding them all to our list right now. Is there a certain food you want to know how to manage? Let us know we'd love to hear! Again thank you so much for your support 🙏🏼❤️
😁 your dad just call you Lengzai i.e. handsome boy 😀 he is super cool dad ☺
😎🥰 love him!
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.
Your dad talks exactly like my grandmother when she teaches me how to cook.. :D
This reminds me of my grandma 😔❤️❤️ we used to watch her cook away happily and demonstrate everything in detail. Really love watching your videos!
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!
Thank you for a wonderful show. I share the shows with my kids so that they can refresh their Cantonese while learing all the tricks of authentic Chinese cooking. Daddy Lau and Mommy Lau reminds me of the precious time my parents spent with my kids. Thank you again 💓
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.
I just had to subscribe.
1) The cooking lessons are invaluable ...
imagine the years of Chinese cooking experience so generously gifted.
Please do not underestimate, in yester years many apprentices would have to slog for years in the master''s shadow to quietly glean these secrets.
2) The gentle soothing accent of the cantonese spoken words ( with a very faint hint of the Thoi San accent)
Respects to Master Lau ... please continue with your master class video/lessons
Wow thanks so much Kana for your deep appreciation of Daddy Lau's teachings. We are so grateful that you found us and to have you as a new sub. We can’t wait to share many more recipes with you! 🙌❤️
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
you're lucky to have a dad so expert at cooking and so willing to teach, thank you!
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
I like the Q&A format. It is very helpful to hear those questions.
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
I love listening to your dad speak in Cantonese and I love that I don't have to read the subtitles! My dad passed in 2017, but I feel your dad and mine would have been friends since they both were from Xinhui and worked as cooks/chefs in a Chinese restaurants in the US.