Enjoying our content? Join the Canto Cooking Club - bit.ly/3Ifqz0n Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/moo-shu-pork What'd you think of the recipe? Let us know what you'd like to see next!
Hi, how come Hoi Sin sauce is eaten raw by spreading on tortilla?? I am unsure abt consuming Hoi Sin sauce straight from the bottle. Pls explain... Thanks
I made this last night for my family as I was finally able to find the Moo Shu wrappers in China Town in Honolulu and WOW, these were OUTSTANDING!!! Daddy Lau's recipes are legit, every single one are spot on... Daddy Lau for POTUS 2024!!! Make Dinner Great Again!!! Love you Chef Lau, thank you and your family for sharing your amazing recipes with the world!!!
I love how these videos honor and immortalize your father in that they serves as vehicles by which his knowledge can be passed on to a broad audience, beyond your family. At the same time, you always bring it home at the end and sit down as a family and enjoy the food and each other’s company. Fantastic stuff!
I love this channel!! Being a Cantonese American, I rarely hear Cantonese now or get to eat Cantonese food. It makes me feel at home and closer to my family and culture! Thank you ☺️
@@MadeWithLau Your channel hits very close to home for me bro. You're dad reminds me so much of my dad. I worked with my dad for 10 years as a chef at our family restaurant and I remember when me and my brothers first started, we wanted no part of it lol I eventually worked into being the chef alongside my dad and him fully training me on everything he learned over the 30 years he's been a chef. From recipes to how to control the wok to giving me the step by step on how to execute dishes just like how your dad is explaining here. Matter of fact, I remember when my dad taught me how to make this dish lol I really miss those days cooking alongside my dad and working with my family for all those long hours throughout the years. Your channel brings back all those memories and although it was a struggle at times this makes me appreciate them more. Also, thank you for keeping our Cantonese culture alive thru food. Being from San Diego, we hardly spoke or heard much Cantonese outside of family conversation or HK movies since there's not much Cantonese in the city. My Cantonese speaking skills was trash but thru the restaurant, I retained enough. Keep it up and thank you fam 💯
My wife and I love Moo Shu Pork. This is a great recipe - it was delicious! I used a 14oz bag of coleslaw mix and a couple thinly cut pork chops (deboned) so I needed to add a little more sauce. Chef Lau is a truly humble master of his craft and I enjoy watching him cook.
Thanks for you family for helping keep Cantonese food and language alive, your dad’s style of teaching is so effortless, much nicer than the chefs I’ve learned under.
Thank you for sharing your wonderful recipes! Love the Cantonese spoken in the video, as well as the interactions between the family. Great narration and video editing too.
This channel is the best gift ever for Daddy Lau! What an intelligent, considerate, and respectful idea for you to present your fathers chef skills to the world!
I'm just rejuvenated finding a new channel to learn techniques I've been lacking for years!! So accessible and well done, absolutely love the duo of language.
I used the bones of this recipe to make one with what I had on hand. Used mirin and Wan Ja aged soy sauce instead of oyster sauce, the wrong mushrooms, added a little orange bell pepper, added a little maggi to the eggs, and used Lu Shui beef and a flax seed wrap. Very good dish. I feel like I have a new way to cook cabbage. Thanks.
Made this recipe and added crushed garlic and ginger to the vegetables as I stir fried. This dish was better than my local restaurant’s recipe. Also used the Mandarin wrappers as they were 30 for $2 in my local Asian grocery. The separation of the wrappers took the longest. This was a great budget dish to make. For 6 servings, it cost about $1 per serving as pork tenderloin is almost always an economical cut of meat. Fantastic! Thank you and your Dad, Randy!
Hi there, I am a lover of Chinese food and have enjoyed trying out your dad's recipes - they are absolutely delicious and easy to make. Thank you for teaching us to make authentic Cantonese cuisine. That said, I also enjoy the commentary from yourself, your mum and your wife. Much appreciated. A lovely and relaxing way to learn how to cook delicious food!!
I made this recipe for the family tonight. It opened to rave reviews! So so good, simple easy ingredients! Thanks Daddy Lau! Thanks for sharing your recipes and family with us!
🥳🥳🥳 Yay! That makes us so happy to hear. Thank you so much for trying out this recipe Scott! We appreciate your support so much. Please say hi to the whole family for us ❤️
This is my go-to order at Americanized Chinese restaurants but this looks so vivid and fresh compared to them that I’ll have to try to make it. It doesn’t look difficult at all and is very simple relying on the nuances of each ingredient to give it its flavor. Thank you for this recipe!
I'd love to see how Daddy Lau takes care of his knife or what type he recommends! My family used a cleaver for everything as well, but I don't know where I can get a good quality one now that I live by myself, or how to sharpen/maintain it! Same goes for an induction friendly wok :)
Actually that cleaver needs sharpening, it's not doing a good job at all... the son should sharpen his daddy's knife! :-D I like the rest of the video a lot though!
Sounds more like a crepe. That would be delicious. Savory crepes yum. Thank you for your content. I really enjoy the history & culture lessons along with the recipe & tutorial. I really enjoy how you share your meal together at the end & the convo. Ty for including this part. I also enjoy the language lessons. ❤
Its so nice to see families sharing their food altogether..im just a new subcriber of made with lau and i find it so interesting..Im a Filipina and chinese cuisine fanatics.i started cooking some of the recipes and fine its so yummy and delicious..thanks for sharing your families recipe..cheers to your family.
Here in San Francisco in restaurants, they do not use tortillas. They do their own very soft and thin steamed omelets from flour and starch........It is one of my favorite dish. In other way, your dad is fantastic. Thanks for sharing recipes. Your dad is fantastic. I discovered your channel two days ago, and I love it. I also pressed the subscribed button.
Thanks for sharing the story behind and the recipe. And yes, these great recipes should pass down to our next generation. Looking forward to your next recipe!
LOOK LIKE MEXICAN QUESDADILLA. EVERY DISH HAS THE OWN STYLE OF COOKING. GRAND MASTER. DADDY LAU.TONS OF THANKS AND LOVE HEART YOU SHARE ABOUT MOO SU PORK. REALLY LOOKS GREAT FANTASTIC TASTY DELICIOUS AND YUM YUMMY. I,VE LEARN A NEW DISH FROM YOU.FROM THE BOTTOM OF MY HEART I WISH AND PRAY GOD . DADDY LAU LIVE A HEALTHY LONG LIFE. SO I CAN SEE MORE OF YOUR COOKING ART AND SKILL. KEEP BLESS GRAND MASTER AND FAMILY AND CUTE GRAND SON.
What a beautiful family. Thanks for the recipes. Made taro cake yesterday. Sooo good. Picked up alot of tips on cutting n cooking even though I have been cooking all these dishes before. Keep up the good work n look forward to learn more dishes. Greetings from a 70 years old Australian Chinese.
Oh wow, thank you so much Dorothy! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️ Sending love from our family to yours!
Amazing video here! Looking extremely delicious and I love the information provided in the video as well as the demonstration! Excellent work, definitely will check out more!
I love mu shu vegetable, I do not like Hoison sauce but where I live the mushroom makes this wonderful brown mushroom sauce , thank your Dad for the video!
Love Moo Shu (Anything). Often, instead of the pancake, I'll just put it over rice and add hoisin sauce lightly over the vegetables and protein. Also, a good idea is to use a tortilla warmer for the pancakes.
Your wife is so beautiful. Found your channel few weeks ago and hooked on it. Thank you and your dad for sharing his recipes. I learned so much from it.
Well that helps clarify things. I’m so used to the mushu wraps and was super confused when I got tortillas one time from a restaurant! I thought the restaurant made a mistake. 😂 I do prefer the mushu wraps tho. I can’t wait to get the ingredients to make this at home 👌
I've had Moo Shu Pork in several styles. The one I like has less cabbage than this video. The filling has pork, eggplant, cabbage, carrots and a sauce to coat the ingredients. Restaurants here make it the same and serve it with warm hoisin sauce and warm Moo Shu wraps.
Back when I had Mushu Pork in both Oakland, CA and Minneapolis, MN in the 1980s, they used the thin original flour wraps, which I feel are quite different in texture and flavor. I bet making a "crepe" batter would be pretty quick and easy, just omitting any sugar. I think the eggy crepe wrap would be better than a Mexican style tortilla and can be easily made in advance...much easier than making the original style wraps.
Interesting! I've only ever had it with traditional pancakes, never tortillas. I love the delicate pancakes and don't think I'd enjoy a tortilla as much - but I certainly can't judge for not wanting to spend the extra time if it works for you. :D
Hi Annie! Welcome to our channel. We are so grateful that you found us. The exact one is no longer available but this is a wok most similar to the one we are using for the videos: amzn.to/365xFRX Thank you for asking and we can't wait to continue sharing many more recipes with you! ❤️
@@MadeWithLau one last comment cherish every time ur father say, “son” i think it’s a very Chinese thing, I forgot how my parents would do that till I watched ur video. Very cool
This is one of my favorite dishes to order with takeout, and I'm very much looking forward to giving it a go in my own kitchen now that I know how to make it! :D
I am wondering why Chef Daddy Lau removed the cooked pork and then cook the vegetables separately? In my home, my grandmas and mother normally cooks everything together in general, first the meat till white outside then the vegetables thrown in and cook together till done.
I honestly do not know why these things have not caught on across the country. I mean I get that you can get them all over the country I mean like why are they not as popular as tacos
I want....this was one of my favs at Yen King restaurant in Kahala Mall on Oahu....this and black bean crab .... my go to birthday dinner with sizzling rice soup.....Hey, can dad teach us how to make sizzling rice soup?
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What'd you think of the recipe? Let us know what you'd like to see next!
Hi, how come Hoi Sin sauce is eaten raw by spreading on tortilla??
I am unsure abt consuming Hoi Sin sauce straight from the bottle.
Pls explain... Thanks
I made this last night for my family as I was finally able to find the Moo Shu wrappers in China Town in Honolulu and WOW, these were OUTSTANDING!!! Daddy Lau's recipes are legit, every single one are spot on... Daddy Lau for POTUS 2024!!! Make Dinner Great Again!!! Love you Chef Lau, thank you and your family for sharing your amazing recipes with the world!!!
Daddy Lau is so kind and gentle. His way of cooking is so easy to follow. Please keep up the good work with him.
Thank you so much Selina! We are so glad you think so and are enjoying the videos 🙏🏼
I love how these videos honor and immortalize your father in that they serves as vehicles by which his knowledge can be passed on to a broad audience, beyond your family. At the same time, you always bring it home at the end and sit down as a family and enjoy the food and each other’s company. Fantastic stuff!
I love this channel!! Being a Cantonese American, I rarely hear Cantonese now or get to eat Cantonese food. It makes me feel at home and closer to my family and culture! Thank you ☺️
Awww thank you so much Qiu! That is so touching to hear :) What part of the world are you in now? We're glad that our videos help remind you of home!
@@MadeWithLau Your channel hits very close to home for me bro. You're dad reminds me so much of my dad. I worked with my dad for 10 years as a chef at our family restaurant and I remember when me and my brothers first started, we wanted no part of it lol I eventually worked into being the chef alongside my dad and him fully training me on everything he learned over the 30 years he's been a chef. From recipes to how to control the wok to giving me the step by step on how to execute dishes just like how your dad is explaining here. Matter of fact, I remember when my dad taught me how to make this dish lol I really miss those days cooking alongside my dad and working with my family for all those long hours throughout the years. Your channel brings back all those memories and although it was a struggle at times this makes me appreciate them more. Also, thank you for keeping our Cantonese culture alive thru food. Being from San Diego, we hardly spoke or heard much Cantonese outside of family conversation or HK movies since there's not much Cantonese in the city. My Cantonese speaking skills was trash but thru the restaurant, I retained enough. Keep it up and thank you fam 💯
I always enjoy your videos, but even more when I watch how much the grandparents are so full of love for Cam! You guys are very sweet.
My wife and I love Moo Shu Pork. This is a great recipe - it was delicious! I used a 14oz bag of coleslaw mix and a couple thinly cut pork chops (deboned) so I needed to add a little more sauce. Chef Lau is a truly humble master of his craft and I enjoy watching him cook.
Such a relaxing and nostalgic combination of history, family, and deeeelicious food. I love watching these videos! Thank you for creating and sharing!
Thank you so much for your love and support Olivia! It means a lot to us :)
Thanks for you family for helping keep Cantonese food and language alive, your dad’s style of teaching is so effortless, much nicer than the chefs I’ve learned under.
Love learning about the history and the regional differences in the cuisine. Thanks for sharing a piece of your home with us!
Thanks man! Glad you’re appreciating the history and culture! Your support means a lot Oleg 🙏🙏🙏
instablaster
Love from Hong Kong! I'm so glad I found this channel. Shoutout to Chinese Cooking Demystified for recommending you guys!
Thank you so much for being here with us all the way from HK! We really appreciate the love ❤️
Thank you for sharing your wonderful recipes! Love the Cantonese spoken in the video, as well as the interactions between the family. Great narration and video editing too.
Thank you so much Michael! We really appreciate your support and kind words :) Any recipes you want to see next?
This channel is the best gift ever for Daddy Lau! What an intelligent, considerate, and respectful idea for you to present your fathers chef skills to the world!
I'm just rejuvenated finding a new channel to learn techniques I've been lacking for years!! So accessible and well done, absolutely love the duo of language.
Your video editing skills are so enviable! 💓 I love learning this history, bits of your family’s story, and the delicious recipe
Thank you so much Angel! We really appreciate the love :)
I used the bones of this recipe to make one with what I had on hand. Used mirin and Wan Ja aged soy sauce instead of oyster sauce, the wrong mushrooms, added a little orange bell pepper, added a little maggi to the eggs, and used Lu Shui beef and a flax seed wrap. Very good dish. I feel like I have a new way to cook cabbage. Thanks.
Made this recipe and added crushed garlic and ginger to the vegetables as I stir fried. This dish was better than my local restaurant’s recipe. Also used the Mandarin wrappers as they were 30 for $2 in my local Asian grocery. The separation of the wrappers took the longest. This was a great budget dish to make. For 6 servings, it cost about $1 per serving as pork tenderloin is almost always an economical cut of meat. Fantastic! Thank you and your Dad, Randy!
Hi there, I am a lover of Chinese food and have enjoyed trying out your dad's recipes - they are absolutely delicious and easy to make. Thank you for teaching us to make authentic Cantonese cuisine. That said, I also enjoy the commentary from yourself, your mum and your wife. Much appreciated. A lovely and relaxing way to learn how to cook delicious food!!
I made this recipe for the family tonight. It opened to rave reviews! So so good, simple easy ingredients! Thanks Daddy Lau! Thanks for sharing your recipes and family with us!
🥳🥳🥳 Yay! That makes us so happy to hear. Thank you so much for trying out this recipe Scott! We appreciate your support so much. Please say hi to the whole family for us ❤️
This is my go-to order at Americanized Chinese restaurants but this looks so vivid and fresh compared to them that I’ll have to try to make it. It doesn’t look difficult at all and is very simple relying on the nuances of each ingredient to give it its flavor. Thank you for this recipe!
Very likeable Cam Cam - the whole thing ....not just about cooking....is bonding....family bonding...👍👍👍✌🤣
🥰🙏🏼 Thank you so much Ivy! So grateful you found this channel and enjoyed watching everything from the cooking to the family bonding.
Papa Lau is so kind and cute, reminds me of my Dad who was a great chef too..
Oh wow so happy to hear he reminds you of your dad! Thank you for watching 🥰
I'd love to see how Daddy Lau takes care of his knife or what type he recommends! My family used a cleaver for everything as well, but I don't know where I can get a good quality one now that I live by myself, or how to sharpen/maintain it! Same goes for an induction friendly wok :)
Oooo great ideas! I'm actually curious myself too. We will definitely share something on those topics soon!
CCK is my favorite Hong Kong cleaver brand. Can buy online, look for CCK cleaver.
Actually that cleaver needs sharpening, it's not doing a good job at all... the son should sharpen his daddy's knife! :-D I like the rest of the video a lot though!
I love you guys. Great food, great history, great family. Thanks for sharing your life with us.
As a fellow Concordian who has since moved away from home, I can’t wait to try this with my family!
Wow! Small world! Where did you relocate to? We hope you and your family love the dish :)
amazing work, Daddy Lau! those moo shu pork wraps look so yummy!! 😊
Thanks Gah Jeh!!
That is a precious grand baby.
Aw thank you! We love him so much ❤️
YASSSSS! Another chef Lau recipe! I live for these videos ☺️ can’t wait to try this delicious dish out!
Thank you so much for the love and support Anna! Let us know how the recipe turns out for you :)
Sounds more like a crepe. That would be delicious. Savory crepes yum. Thank you for your content. I really enjoy the history & culture lessons along with the recipe & tutorial. I really enjoy how you share your meal together at the end & the convo. Ty for including this part. I also enjoy the language lessons. ❤
Such good timing! I was only at my local Asian groceries staring at a packet of wood ear, trying to decide on a recipe!
Ahhh awesome! Wood ear is so good :) Hope it turns out great for you!
I'm not chinese but Moo shu pork was always one of my favorite Chinese dishes. One of the reasons I always returned to Chinese cuisine
😋 Such a tasty dish! We hope you are able to make and enjoy soon!
I love it that you are using tortillas. I’ve only had this with the traditional crepes. This is a great tip for those of us in a hurry!
Yay glad to hear you appreciated seeing that! I think it's a great option when you are in a hurry or don't have access to the traditional style wrap.
Its so nice to see families sharing their food altogether..im just a new subcriber of made with lau and i find it so interesting..Im a Filipina and chinese cuisine fanatics.i started cooking some of the recipes and fine its so yummy and delicious..thanks for sharing your families recipe..cheers to your family.
Here in San Francisco in restaurants, they do not use tortillas. They do their own very soft and thin steamed omelets from flour and starch........It is one of my favorite dish. In other way, your dad is fantastic. Thanks for sharing recipes. Your dad is fantastic. I discovered your channel two days ago, and I love it. I also pressed the subscribed button.
I have had mushu pork from the restaurants but it's nothing like the one you make which looks even better.
Your family is so cute! Love the style of your video and how it showcases eating together as a family :)
Thanks so much kwaam8! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Thanks for sharing the story behind and the recipe. And yes, these great recipes should pass down to our next generation. Looking forward to your next recipe!
Thank you so much for the kind words! It means a lot to our family :)
Daddy Lau does it again! Can't wait to try this. :)
Thanks for the love Jordan!
Thank you for sharing your family with us! ❤️
So happy to be able to share with you!
I use this filling and wrap it wonton wraps then deep fry just to crisp the outside. Its so good my family goes crazy for it.
This was so good! Better than the restaurant, thanks again for another amazing recipe, your dad is the best!
LOOK LIKE MEXICAN QUESDADILLA.
EVERY DISH HAS THE OWN STYLE OF COOKING.
GRAND MASTER.
DADDY LAU.TONS OF THANKS AND LOVE HEART YOU SHARE ABOUT MOO SU PORK.
REALLY LOOKS GREAT FANTASTIC TASTY DELICIOUS AND YUM YUMMY.
I,VE LEARN A NEW DISH FROM YOU.FROM THE BOTTOM OF MY HEART I WISH AND PRAY GOD .
DADDY LAU LIVE A HEALTHY LONG LIFE.
SO I CAN SEE MORE OF YOUR COOKING ART AND SKILL.
KEEP BLESS GRAND MASTER AND FAMILY AND CUTE GRAND SON.
Love this channel, not gunna lie, learning to cook a lot of my childhood favorites here!
Aw amazing!! We are so happy that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Well made video and clear instructions as always!
Thank you so much for your continued support Viv! We really appreciate the love!
Looks delicious! Love the history behind the dish
Thanks for the love and support Jack!
Thank you for the recipe! Will definitely try!
Thank you so much for the love Christine! Let us know how it turns out for you :)
What a beautiful family. Thanks for the recipes. Made taro cake yesterday. Sooo good. Picked up alot of tips on cutting n cooking even though I have been cooking all these dishes before. Keep up the good work n look forward to learn more dishes. Greetings from a 70 years old Australian Chinese.
Oh wow, thank you so much Dorothy! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️ Sending love from our family to yours!
Love the slowing down choreography once the carrots are being sliced. Great camera work :)
🙇🏻♂️ Thank you Fang May!
The sped up ping ping ping of the knife chopping up vegetables sparks joy
🥰🥰🥰
I absolutely love Asian food😋
Ok, that baby steals the show!
Mmmm looks so good! Can't wait to make it!
Thanks Ed! Let us know how it turns out for you :)
Love this dish!! Can’t wait to try making it at home 😋
Thanks boo!
I just licked my iPhone. This looks delicious! Another great video!!!
😋😋😋😋 Thanks George!
Keep these coming!
Thanks Quang!
Amazing video here! Looking extremely delicious and I love the information provided in the video as well as the demonstration! Excellent work, definitely will check out more!
Thank you so much Anadi! We really appreciate the love and support :)
I love mu shu vegetable, I do not like Hoison sauce but where I live the mushroom makes this wonderful brown mushroom sauce , thank your Dad for the video!
Thank you for sharing your parents honeymoon picture. Dang they were so young back then. Time really flies so fast. Enjoy every day :)
Isn't that a great picture! I love it so much 🥰
@@MadeWithLau It also reminds me of my parents too back then when they are much young and in love and til my father passed away in 1995
Beautiful people-beautiful food
Love Moo Shu (Anything). Often, instead of the pancake, I'll just put it over rice and add hoisin sauce lightly over the vegetables and protein. Also, a good idea is to use a tortilla warmer for the pancakes.
wow! happy eating..enjoy your meals guys.
Thank you 😋
I got hungry watching this video 🤤
YUMMMMM. Thanks for the love and support Arena!
Your wife is so beautiful. Found your channel few weeks ago and hooked on it. Thank you and your dad for sharing his recipes. I learned so much from it.
Gotta share this one with my in-laws. They love them some mushu pork
Yay! So good! Hope they like the recipe haha. Thanks for the love Yeojean!
Well that helps clarify things. I’m so used to the mushu wraps and was super confused when I got tortillas one time from a restaurant! I thought the restaurant made a mistake. 😂 I do prefer the mushu wraps tho. I can’t wait to get the ingredients to make this at home 👌
Ahh yeah my wife and I were confused too when he pulled out tortillas haha. Makes sense though! Let us know how it turns out for you if you make it!
@@MadeWithLau Randy! Finally made this tonight and it was DELICIOUS!! Thank you!!! 🙌
@@tina4641 awww that’s amazing!! Thank you so much for making our recipes! Did you take any pics? Would love to see on IG! @madewithlau
@@MadeWithLau Yup! Lighting wasn’t ideal but it’s on my IG and I tagged you! ✌️
@@tina4641 awesome! Just sent a follow request - didn’t see the notifications and realized we weren’t following you. Oops!
I love this video, and greatly enjoy dinner time conversation,👍🏻💞🥰😳
Like food art!! I could use some chef Lau chopping lessons 🥕 I liked a longer periods on silence in the vid. Recipe looks great!
Thank you so much Tory! He's a pro! Definitely need to learn his butcher knife skills haha.
Love this video and have seen some others! Gonna try it tonight. Also went to college with your wife, small world!
Never heard of wood ear fungus before. Definitely picking up some from links and throwing it in this dish!
Ooo awesome! Let us know how it turns out for you!
He could give Jacques Pepin a lesson on how to cut vegetables!
Ahh such high praise! Thank you for the kind words. Will be sure to pass that on to my dad!
木须肉是鲁菜啊。有的里面还放笋，有的是放黄瓜，都可以。菜炒了放鸡蛋进去一起炒，大厨是蛋单独摆上去
哇Mom年轻时候是这个样子滴。儿子跟爸爸一样脸型，儿媳妇跟Mom一样的脸型。其乐融融的一家
非常感謝您的支持！我一向主張傳承也要變通，食材選擇因地制宜。老劉祝福您與家人健康平安！生活愉快！
I've had Moo Shu Pork in several styles. The one I like has less cabbage than this video. The filling has pork, eggplant, cabbage, carrots and a sauce to coat the ingredients. Restaurants here make it the same and serve it with warm hoisin sauce and warm Moo Shu wraps.
I wish this recipe had traditional pancakes.
I love Chinese food! I want to marry a Chinese woman! 💕🌸
Your dad’s knife kungfu is black belt...
Haha 🙇🏻♂️🙇🏻♀️
Back when I had Mushu Pork in both Oakland, CA and Minneapolis, MN in the 1980s, they used the thin original flour wraps, which I feel are quite different in texture and flavor. I bet making a "crepe" batter would be pretty quick and easy, just omitting any sugar. I think the eggy crepe wrap would be better than a Mexican style tortilla and can be easily made in advance...much easier than making the original style wraps.
Wood ear fungus is usually just called 木耳instead of 木耳真菌 in Chinese. Love the videos as always!!
Ah thanks for looking out Martin!
making this tonight!!
LOVED this recipe, but wondering why no bean sprouts?
Thank you. I cannot wait to try.
Yay! We are so excited to hear how it goes 🙏🏼❤️
that's such a cute photo of your parents ^_^
Thank you so much for the love and support Jenna! They looked so cool back in the day!
Please make a video on how to make lo shui/ lou mei goose/duck/chicken. And beef offals hongkong style (the one in noodle shops) Great channel BTW.
Thank you so much for the love! Great suggestions - added to our list of things to make next!
ahh so interesting, I don't think I've ever had this before!
So good! It's a simple easy recipe too :) Thanks for the love!
Warm tortillas tastes so good like bread out of the oven.
Interesting! I've only ever had it with traditional pancakes, never tortillas. I love the delicate pancakes and don't think I'd enjoy a tortilla as much - but I certainly can't judge for not wanting to spend the extra time if it works for you. :D
What kind of chicken seasoning do you use . There were so many brands I wasn't sure which one to get. Help me please!
Hi Amy! This is the type we use... amzn.to/2OGbrQp Happy cooking!
Awesome!
Tortillas. Genius
Haha right? It's a great lifehack for all of us who can't easily get the original wraps
Hi! Uncle liu do you teach bbq chicken or knows as siu gai?
Excellent but it would be good if you continue to narrate everything that he says and does👍🏾👍🏾
Anyway to include where u got the wok or equipments in general? Thanks either way. I lost both my parents young love hearing the cantonese
Hi Annie! Welcome to our channel. We are so grateful that you found us. The exact one is no longer available but this is a wok most similar to the one we are using for the videos: amzn.to/365xFRX Thank you for asking and we can't wait to continue sharing many more recipes with you! ❤️
@@MadeWithLau one last comment cherish every time ur father say, “son” i think it’s a very Chinese thing, I forgot how my parents would do that till I watched ur video. Very cool
@Annie Wong 🥰🥰🥰 Will do. Thank you for reminding me to cherish that 🙇🏻♂️
This is one of my favorite dishes to order with takeout, and I'm very much looking forward to giving it a go in my own kitchen now that I know how to make it! :D
So good! Thank you so much for the love. Let us know how it turns out for you when you make it!
Thank you, It looks delicious. Subscribed >3
Yay! Thank you for watching and supporting our channel Irene 🙏🏼❤️
I am wondering why Chef Daddy Lau removed the cooked pork and then cook the vegetables separately? In my home, my grandmas and mother normally cooks everything together in general, first the meat till white outside then the vegetables thrown in and cook together till done.
Great question! I just asked my dad about it - will report back :)
From my dad: That mom and grandma cooking style, it is OK. The only thing is will lose the meat tenderness. Because the meat will be over cooked.
@@MadeWithLau thanks for the reply chef daddy Lau! I will note that when I cook next time ;)
the chinese name of this recipe in your blog is typed wrongly. it displayed 木薯肉 instead of 木须肉
Oh thank you so much for this catch! We will update now 🙏🏼
I honestly do not know why these things have not caught on across the country. I mean I get that you can get them all over the country I mean like why are they not as popular as tacos
I want....this was one of my favs at Yen King restaurant in Kahala Mall on Oahu....this and black bean crab .... my go to birthday dinner with sizzling rice soup.....Hey, can dad teach us how to make sizzling rice soup?
Oh yum!! Yes that's on our list to make and we can't wait 😋😋
@@MadeWithLau whooooo hooooo
Please, please, please make a video for turnip cake, aka Lo Bak Kho. Thank you!
Oh Marie you will be very happy this week! It should be ready by Friday 😋❤️
I love moo shu pork, and not a single restaurant in my area offers it. ☹️
Can your dad make a steamed tripe and if he knows a steamed beef recipe. If can make a video of them. Thank you
Oh yum! Will add to our list of suggestions 😋