How Daddy Lau fixed the sweet and sour sauce and dried the fish fillets were exactly what I saw from other professional chef. How blessed to have such a energetic, passionate and skilled pop and can eat nice meals cooked by him. Daddy Lau is a legend!!
I enjoyed this video, love the interaction with your family and your dad can really cook. Made this recipe right after I watched it. Easy and delicious. (I used 4T sugar and it was sweet enough for me). Thanks!
Very good content and production. Thanks for sharing your culture with me. Very interested to try one of these recipes, so many options and well explained. Good vibes to your family
I'm going to be completely transparent here. My old man isn't as young as he used to be, but Chinese food is in his top 5 favorite cuisines, and he was born to an English Lancaster pilot in 1955. You, your family, Chef Daddy Lau, Mommy Lau... You've allowed me the chance to explore dishes he might never have heard of, and broaden his horizons. I know things have been stressful with the awards, the cookbook, and of course the new baby. But from the bottom of my heart, thank you. Thank you for sharing your culture in such a wonderful way. You make a difference in ways you don't even realize. ❤❤❤
@@user-oq3hr4ct2w guessing TeamTimeRiders used machine translation from chinese and the term "see your organs" is similar to the english phrase "pour your heart out" or "show your feelings"
Hey! This dish made me miss my grandpa's cooking so much. I heard some Toisan when you described the dish as delicious. Am I correct that you speak both Toisan and Canto?
Love this cooking series every time, Chef Lau!😋 This looks so delicious. Wonder what the next episode will be like though. Can't wait to see! It would be great if you could check your inbox by the way. We've sent you one!😍
Definitely take his tip on not using glass.. I used a glass bowl the first time I was making rice in my stainless steel steamer, and it cracked within a few minutes. Ceramic is the way to go.
I’m a big fan of desserts. I was wondering if he can make a dessert video maybe like the Chinese Jell-O video or how to make moon cakes or maybe a pandan dessert
or more towards Cantonese desserts or tong sui😋although I made my own classic green bean, red bean, ginko nut bean curd, sweet potato longan ginger soup.. Would like to see his versions. And dim sum like char siew baos, lo mai gai, ma lai gou
After trying chef Lau's recipe using chicken thighs, and twice cooked pork (both turned out delicious!), I'm going to try this one next for sure. It sounds too great to not to try!
I always thought of sweet-sour dishes as completely westernized and unauthentic...what is your take on that? Love the channel though and I liked every other recipe I saw here and even more so the vibe of your family 🙌
There’s a Cantonese restaurant in my city that makes “General Tso” chicken with an amazing vinegary spicy sauce. I hope I find a place in Kentucky that puts those delicious funky flavours in their food. I’ll have to build all new relationships.
HI, sorry off topic but can you guys recommend any good widely available Chinese tea? It just started to get cooler where I live and I want to get into Chinese tea. I'm close to Chicago and there is a decent Chinatown there. Thanks!!
Does your dad use more healthy cooking oil, like : Avocado 🥑 Oil, Olive 🫒 Oil, Soybean Oil, Peanut 🥜 Oil and Canola Oil ? These oil are all high in monounsaturated fatty acids, making them more stable to use for frying.
All these years later and rosetta stone still doesn't offer Cantonese. So insulting. I won't give them my business. Especially not to promote the extinction of my heritage by learning mandarin.
Seriously off tangent, upon hearing your product endorsement for Rosetta Stone, i.e., describing how much you want to learn to speak 'actual'/'proper' Chinese, i.e., Mandarin, I honestly wondered if you've been keeping aware of what's been counterintuitively going on with the narrative of being, 'Chinese,' i.e., since the 2019 Hong Kong uprising, there's been a lot more chatter/spreading further open, the Overton Window if the Cantonese were EVER Chinese to begin with--or more controversially, if there's EVER such a thing as, THE Chinese, if China as we know it, is actually ethnically homogeneous, if there's far too many lingual, cultural, ethnic, even civilizational diversity, to justify China's current borders as we speak, hence cynically why, China have so many, 'dialects,' a.k.a., a dialect is a language with its own army & navy--especially when you hear about crypto-secessionist movements from Tibet, Shanghai, 'Xinjiang,' a.k.a., East Turkestan, Szechuan, Canton (especially Hong Kong--even Macau), even the northern likes Inner/Southern Mongolia, Manchuria, it's only a matter of time until the bold prophecies of China's impending collapse (by one Peter Zeihan--and even one billionairess, Zhang Xin), shows how much plausible merit there is by 2030... And I haven't even brought up how Mandarin is slowly but surely being fallen out of favor worldwide since COVID19 (revealing how awful Xi Jinping & HIS China is)...
Join the Canto Cooking Club: bit.ly/3MLBXTn
Get the full recipe: madewithlau.com/recipes/sweet-sour-fish
How Daddy Lau fixed the sweet and sour sauce and dried the fish fillets were exactly what I saw from other professional chef.
How blessed to have such a energetic, passionate and skilled pop and can eat nice meals cooked by him.
Daddy Lau is a legend!!
I'm just so amazed inspite of Daddy Lau's age, he is still so active with cooking! Thanks for this delicious s&s fish recipe.
❤❤❤ for helping preserve my Cantonese! 👏 🙏
oh my..... I'm envious that you get to eat such good food done by your dad everyday!!!!
要煮得這個糖醋魚柳好味道，也有好多學問，出外吃真是太值得了，多謝劉師傅的示範。
I enjoyed this video, love the interaction with your family and your dad can really cook. Made this recipe right after I watched it. Easy and delicious. (I used 4T sugar and it was sweet enough for me). Thanks!
Very good content and production. Thanks for sharing your culture with me. Very interested to try one of these recipes, so many options and well explained. Good vibes to your family
I'm going to be completely transparent here. My old man isn't as young as he used to be, but Chinese food is in his top 5 favorite cuisines, and he was born to an English Lancaster pilot in 1955. You, your family, Chef Daddy Lau, Mommy Lau... You've allowed me the chance to explore dishes he might never have heard of, and broaden his horizons. I know things have been stressful with the awards, the cookbook, and of course the new baby. But from the bottom of my heart, thank you. Thank you for sharing your culture in such a wonderful way. You make a difference in ways you don't even realize. ❤❤❤
Thanks for being transparent. Hope too many people don’t freak out when they see your organs!
@@TeamTimeRiders ????
@@user-oq3hr4ct2w he’s transparent!
@@user-oq3hr4ct2w guessing TeamTimeRiders used machine translation from chinese and the term "see your organs" is similar to the english phrase "pour your heart out" or "show your feelings"
That looks delicious! We love fried fish when we go out. Now I will be able to make it myself!
This looks so delicious 😋 Your dad makes everything look easy. He's such a excellent chef 👨🍳 👏
Love your videos. Thanks for teaching us!
Daddy Lau deserves a spot on the Mt Rushmore of wholesome with Bob Ross, Mr. Rogers, and Steve Irwin.
Thank you for the insight!
好想立即食飯！
this is my favorite variation compared to the pork version. If you have the perfect sauce and the fish is flaky, it hits the spot
I love this entree. Its what I request from my father-in-law for my birthday every year.
I love this meal.
I absolutely hate any seafood, shellfish, all of it, but I'll still watch your father. I'd watch him cook dirt 😊
try it, you're missing out
@@alexsoe9955 I never said I've never tried seafood. I said I absolutely hate seafood. I am not missing out on anything!!
I'm watching this in bed & i wish i hadn't, I'm going to be too hungry to sleep now! This looks utterly delicious ❤
I just made this. Really really good.
very good, thanks
my dad made sweet and sour fish whole, battered and fried. It made the tails edible!
Hey! This dish made me miss my grandpa's cooking so much. I heard some Toisan when you described the dish as delicious. Am I correct that you speak both Toisan and Canto?
Yes. He's from taishan.
Would Daddy Lau have any bitter melon recipes? I understand it’s a superfood, but it takes getting used to thank you.🇨🇦💕
Thanks
Thank you so much!
Love this cooking series every time, Chef Lau!😋 This looks so delicious. Wonder what the next episode will be like though. Can't wait to see! It would be great if you could check your inbox by the way. We've sent you one!😍
Great recipe, as usual! I wanted to ask, does your dad have any recipes for boneless duck?
please document the china family trip!
Definitely take his tip on not using glass.. I used a glass bowl the first time I was making rice in my stainless steel steamer, and it cracked within a few minutes. Ceramic is the way to go.
The most goated dish 😍
I’m a big fan of desserts. I was wondering if he can make a dessert video maybe like the Chinese Jell-O video or how to make moon cakes or maybe a pandan dessert
or more towards Cantonese desserts or tong sui😋although I made my own classic green bean, red bean, ginko nut bean curd, sweet potato longan ginger soup.. Would like to see his versions. And dim sum like char siew baos, lo mai gai, ma lai gou
After trying chef Lau's recipe using chicken thighs, and twice cooked pork (both turned out delicious!), I'm going to try this one next for sure. It sounds too great to not to try!
I always thought of sweet-sour dishes as completely westernized and unauthentic...what is your take on that?
Love the channel though and I liked every other recipe I saw here and even more so the vibe of your family 🙌
There’s a Cantonese restaurant in my city that makes “General Tso” chicken with an amazing vinegary spicy sauce. I hope I find a place in Kentucky that puts those delicious funky flavours in their food. I’ll have to build all new relationships.
HI, sorry off topic but can you guys recommend any good widely available Chinese tea? It just started to get cooler where I live and I want to get into Chinese tea. I'm close to Chicago and there is a decent Chinatown there. Thanks!!
個芡收得咁靚
Is there any dishes that the sauce doesn't work with?
好美味
Does your dad use more healthy cooking oil, like : Avocado 🥑 Oil, Olive 🫒 Oil, Soybean Oil, Peanut 🥜 Oil and Canola Oil ? These oil are all high in monounsaturated fatty acids, making them more stable to use for frying.
好想看師父仔仔做一次，然後你再做一次正確教學，睇下有咩要提點
Love❤
煮醋要落鹽
294 McCullough Orchard
What is 生粉in English ? 😅thank you
It says potato starch on the bag
14:46 Potato starch
956 Tillman Stravenue
👏❣😋
All these years later and rosetta stone still doesn't offer Cantonese. So insulting. I won't give them my business. Especially not to promote the extinction of my heritage by learning mandarin.
Food = Chinese proud
No bs plating scam
Seriously off tangent, upon hearing your product endorsement for Rosetta Stone, i.e., describing how much you want to learn to speak 'actual'/'proper' Chinese, i.e., Mandarin, I honestly wondered if you've been keeping aware of what's been counterintuitively going on with the narrative of being, 'Chinese,' i.e., since the 2019 Hong Kong uprising, there's been a lot more chatter/spreading further open, the Overton Window if the Cantonese were EVER Chinese to begin with--or more controversially, if there's EVER such a thing as, THE Chinese, if China as we know it, is actually ethnically homogeneous, if there's far too many lingual, cultural, ethnic, even civilizational diversity, to justify China's current borders as we speak, hence cynically why, China have so many, 'dialects,' a.k.a., a dialect is a language with its own army & navy--especially when you hear about crypto-secessionist movements from Tibet, Shanghai, 'Xinjiang,' a.k.a., East Turkestan, Szechuan, Canton (especially Hong Kong--even Macau), even the northern likes Inner/Southern Mongolia, Manchuria, it's only a matter of time until the bold prophecies of China's impending collapse (by one Peter Zeihan--and even one billionairess, Zhang Xin), shows how much plausible merit there is by 2030...
And I haven't even brought up how Mandarin is slowly but surely being fallen out of favor worldwide since COVID19 (revealing how awful Xi Jinping & HIS China is)...
Basa fillet is a Vietnamese catfish NOT sole fillet. read the label and do your research. it is NOT a good fish.
im starting to think that whatever experience he had as a chef was limited to like 50 or so dishes so now hes just doing the same shit over and over
Definitely believe you… a Chinese chef only knows around 50 dishes. Probably a lot of recipes not on his channel yet
What is the point of this comment? 50 dishes is a lot.
I would love to see Uncle Roger pay you a visit. I think he’ll be impressed.
To bad. I can’t follow. I can not read the directions and I can not understand your. Dad
Did you try turning on the Closed Captions? They should show up a bit larger than the ones that came with the video.
Everything is on their website
祝你家人个个中秋节快乐开心平安
既然視頻有中英語字幕的，那師傅兒子就無須一再言語重複解釋步驟和介紹了， 感覺這樣非常影響觀看