I love how your mum translates your dad’s description for us, non Chinese viewers, so much love from her to him❤️❤️ sending love and blessings to your lovely family 🙏🏽❤️🇦🇺
The way your dad explains everything is *much* appreciated - just because someone can do something well, doesn't mean everyone can automatically *teach* it well too! Case in point: I married into a Cantonese family & everyone tells me 'that's just the way it is' whenever I ask any questions about why they're cooking a certain way or why you can say something in Cantonese one way but not the other way. TL;DR People in Hong Kong people don't have time to teach me anything, so I'm grateful I can learn in my own time from this channel 😂
This is one of my favorite dishes. I remember washing and tearing these into smaller stalks for washing/soaking as a kid when my grandma made this. I remember my grandmother kept the fermented bean curd sauce a bit more chunky and she just smashed the garlic (mostly because she was more in a hurry), so that when it was cooked, you can see bits of the bean curd, and I would snag the bulbs of garlic for myself to eat (I still love smashed garlic bulbs to this day. I have actually never made this myself, though the method isn't difficult, but I really should so I can have it again.
Bro you gottta do a collab with the iron chef suser lee and his son. PLEASE LOOOK INTO THI. Your dad is JUST AS GOOD AS HIM AND JUST AS WHOLESOME! Do the collab and tag me!
Thank you for sharing this recipe! We often have a bunch of kangkong left when we make Filipino sinigang (we buy a lot, hah). I'll definitely cook this up for the next meal!
We call this kangkong or swamp cabbage here in the philippines bcoz they grow naturally in any source of flowing fresh water. This is like the cheapest greens you can buy if you are really out of money A huge bunch only cost less than us$0.20. Sometimes vendors will just give it to you for free especially when theyre about to go home. We also have the aubergine color leaves variety of kangkong, though taste funny
Today I decided to buy some ong choi and stir fry it just like how your dad taught it! We share the same Chinese last name too :) Thanks for sharing your dad's expertise in cooking
I’m a big fan of Cantonese food, especially when it’s been prepared by “old school” Cantonese chefs…To me, it’s getting harder to find “old school” Cantonese style food these days. With all respect, I think your dad is a “vanishing breed”; which is why I always watch your channel so that I can learn to prepare my own Cantonese food…Thank-You!!😊
I have watched most of the UA-cam instruction videos on how to cook this popular dish at home, and Chef Lau's detailed instructions and tips top them all ! And the luscious finished dish proved that ! Thank you ! BTW, The Lau's 3rd Generations are so cute !!
I followed this tutorial 1 person portion and it came out green and delicious without blanching. Your dad is right. The key to get the vege green is the wok is big enough and high temp enough compared to the portion of water spinach (ong choy).
My favorite veggies! I recently tried to cook it with salted shrimp sauce. Now I'm extra excited to try cooking with your dad's guidance! You guys always make things simple to follow and delicious for the family!
Thank you so much for sharing this recipe!!!! This dish can go upwards of $18 where I live. But now I have the knowledge to make this at home. Also, I've never been able to explain what fermented bean curd is to others, so "funky" is a great descriptor!
I agree with Maya. I love ong choy!! Im the only one in the family that likes it and even after 30 years, Mom still makes it especially for me.. The formented curd is powerful stuff so if youve never had it before try a little at a time til you find a level you like. For me its the main reason I love the dish. Love its funkiness.
Water spinach is definitely my favorite staple. It can be cooked as main ingredient or added with so many type of dishes. I have been growing these for a while. The cuttings sprout root easily in water and can grow well both in water and in soil. If water become scarce, they can grow morning glory-like flowers (water spinach is in morning glory family). Check if it's not the local plant, though, since it becomes invasive in many places. Also, fermented bean curd, my love. now I'm very hungry XD
This is one of my favorite vegetables from growing up in Southeast Asia. I like to use my salad spinner to remove the excess water after blanching my kangkung.
water spinach or kangkong in the Philippines is good also in adobo that is our vegetarian version of adobo other than long beans or sitaw in the philippines
That looks much like how one does a poriyal (similar to a South Indian stir-frying way & omen by other names & much like thoran) & would work great with the fermented bean curd included along with black mustard seeds & urad dal plus coconut flakes
What a coincidence. I just bought some ong choy but didn't realize that I forgot to get some shrimp paste for it. So I made it without the shrimp paste and it did not taste the same. I didn't think about using fermented bean curd. I will try that next time. Thanks for the idea, Daddy Lau. You're the best!!!
@@violetviolet888 You are absolutely correct. My mom used to use that to make it. For some reason, I totally forgot about it until seeing it in this video reminded me of it. Duh!
It's great that you are sharing your father's recipes, his cooking skills and tips. Very useful to improve one's home cooking. But sometimes it's a bit difficult to follow your narration. I suggest that you could improve it with more attention to your enunciation of words.
Ong choy is my favorite vegetable next to Chinese okra! If possible, I would love for your father to be share the recipe to soups used in home style cooking not used in restaurants like Wolfberry Soup with goji berries, egg and pork. It's hard for me to find wolfberry leaves!
I'm curious as to why the steps and ingredients are slightly different from his lettuce with fermented bean curd recipe. Does the type of vegetable make that much of a difference?
I think it's preference when it comes to the two different types of ong choy. My parents prefer the water kind since it's easier to chew but me and my siblings prefer the other kind for its mouthfeel. (Also, why is it the hardest vegetable to find? It's expensive but I can't say it's particularly hard to find....)
Chef, do you use this wok "Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 inch Round Bottom)/731W88 by Craft Wok"? I want to buy it.
@@AstonVantage8 yes but i think they are grown privately and under the DL. Why do you think they are expensive? In my area, sometimes they can go up to 4.50 a pound, while the in season veg can go as low as 1 per pound
@@Honey-nn2wy Because it's absolutey delicious. It's only banned to sell as a pond plant because it can be invasive when not managed correctly. It is legitimately grown as a food crop.
Q: given the comment re shrimp paste, does that mean I can sub that for the fermented bean curd if in case I can't find that where I am now? If yes, in what quantity, or do I just channel my ancestors, add little by little until my ancestors tell me it's the right amount and it tastes good? I'm now wondering what fermented stuff from other cultures I can use with the shaoxing wine and white pepper that will give it a distinct flavor while retaining that Chinese profile hmmm Thanks, and good health to the family!
Fermented shrimp paste is used as often as fermented bean curb in water spinach recipe. Fermented shrimp paste has a even stronger flavour. Roughly 1.5 pound water spinach 1 teaspoon of shrimp paste. It depends on personal preference. Fermented shrimp paste has such a strong and unique flavour that not everyone like it.
@Exiled.New.Yorker: You don't have to wait for a video, if you see something and wonder what to do with it, google it. Put is what it is and Chinese recipe (for instance)
@@violetviolet888 I did. Can you point out where it says what oil ? It literally says "Oil" . I've read it over twice, clicked the link for the web version recipe. Same thing. "Oil". I'm assuming its not motor oil
@@MadeWithLau People are asking about what type of oil. Can you update your recipe to specify the oil that is used twice in the video? Peanut oil? or Caiziyou? Or other?
@@violetviolet888in Hong Kong, we would adopted peanut oil or corn oil, some restaurants would.use pig oil to add more favour. But my approach I'd put some garlic slices into hot oil to make garlic oil first , then once garlic slices turn to golden color, remove garlic quickly, then start stir fly then green vegetables.
Thanks to Hungry Root for sponsoring this video! Use code LAU40 at checkout or click this link to get 40% off your first grocery order: bit.ly/4cxWxBA
Hollow vegetable?
Your Dad is instantly likable and comes across as knowledgeable experienced without bragging … love and respect!!
I love how your mum translates your dad’s description for us, non Chinese viewers, so much love from her to him❤️❤️ sending love and blessings to your lovely family 🙏🏽❤️🇦🇺
The way your dad explains everything is *much* appreciated - just because someone can do something well, doesn't mean everyone can automatically *teach* it well too!
Case in point:
I married into a Cantonese family & everyone tells me 'that's just the way it is' whenever I ask any questions about why they're cooking a certain way or why you can say something in Cantonese one way but not the other way.
TL;DR
People in Hong Kong people don't have time to teach me anything, so I'm grateful I can learn in my own time from this channel 😂
This is one of my favorite dishes. I remember washing and tearing these into smaller stalks for washing/soaking as a kid when my grandma made this. I remember my grandmother kept the fermented bean curd sauce a bit more chunky and she just smashed the garlic (mostly because she was more in a hurry), so that when it was cooked, you can see bits of the bean curd, and I would snag the bulbs of garlic for myself to eat (I still love smashed garlic bulbs to this day. I have actually never made this myself, though the method isn't difficult, but I really should so I can have it again.
Water spinach is one of my favourite leafy greens. Best way for me is to stir-fry it with either fermented shrimp paste or oyster sauce.
In suriname we call water spinach: dagoeblad. Which is translated to dog leaf.
Bro you gottta do a collab with the iron chef suser lee and his son. PLEASE LOOOK INTO THI. Your dad is JUST AS GOOD AS HIM AND JUST AS WHOLESOME! Do the collab and tag me!
Thank you for sharing this recipe! We often have a bunch of kangkong left when we make Filipino sinigang (we buy a lot, hah). I'll definitely cook this up for the next meal!
wow I just learn today , here in Indonesia we also call it kangkung
We call this kangkong or swamp cabbage here in the philippines bcoz they grow naturally in any source of flowing fresh water. This is like the cheapest greens you can buy if you are really out of money A huge bunch only cost less than us$0.20. Sometimes vendors will just give it to you for free especially when theyre about to go home. We also have the aubergine color leaves variety of kangkong, though taste funny
Today I decided to buy some ong choi and stir fry it just like how your dad taught it! We share the same Chinese last name too :) Thanks for sharing your dad's expertise in cooking
I’m a big fan of Cantonese food, especially when it’s been prepared by “old school” Cantonese chefs…To me, it’s getting harder to find “old school” Cantonese style food these days. With all respect, I think your dad is a “vanishing breed”; which is why I always watch your channel so that I can learn to prepare my own Cantonese food…Thank-You!!😊
what a fantastic resource! thanks lau fam!
Your father is an amazing chef and I love to just sit and watch him cook. Hopefully I can grow some water spinach this year.
I have watched most of the UA-cam instruction videos on how to cook this popular dish at home, and Chef Lau's detailed instructions and tips top them all ! And the luscious finished dish proved that ! Thank you ! BTW, The Lau's 3rd Generations are so cute !!
I followed this tutorial 1 person portion and it came out green and delicious without blanching.
Your dad is right.
The key to get the vege green is the wok is big enough and high temp enough compared to the portion of water spinach (ong choy).
My favorite veggies! I recently tried to cook it with salted shrimp sauce. Now I'm extra excited to try cooking with your dad's guidance! You guys always make things simple to follow and delicious for the family!
Thank you so much for sharing this recipe!!!! This dish can go upwards of $18 where I live. But now I have the knowledge to make this at home.
Also, I've never been able to explain what fermented bean curd is to others, so "funky" is a great descriptor!
I just got two small pots of water spinach from the plant nursery I work at. This video is right on time, as I had no idea how to prepare this stuff!
I agree with Maya. I love ong choy!! Im the only one in the family that likes it and even after 30 years, Mom still makes it especially for me.. The formented curd is powerful stuff so if youve never had it before try a little at a time til you find a level you like. For me its the main reason I love the dish. Love its funkiness.
thank you for doing this video! finally learned the difference between the water spinach and mud spinach!
In Malaysia,we stir fry with sambal or our prawn chili paste
Water spinach is definitely my favorite staple. It can be cooked as main ingredient or added with so many type of dishes.
I have been growing these for a while. The cuttings sprout root easily in water and can grow well both in water and in soil. If water become scarce, they can grow morning glory-like flowers (water spinach is in morning glory family). Check if it's not the local plant, though, since it becomes invasive in many places.
Also, fermented bean curd, my love.
now I'm very hungry XD
We call these kangkung in Indonesian. Love kangkung!
We also call it kangkong in the Philippines. 😮
My favourite veggie!!! Love this
Wow yr kids are growing up fast....how fortunate they are u enjoy the yummy food
Always love that veg but didn’t know how to make it my parents always made it. Thanks
I love this dish! Have not had it in years!
In the Philippines, the water spinach is analogous to Filipino Kang Kong. They're yummy!
I never knew to cut it that way. Thanks for the tip, Mr Lau
I love this vegetable sm! I make it with oyster sauce, I think I'll try papa Lau's steps some time :D
This is my absolute favorite vegetable to stir fry. All I need is this and a hot bowl of steamed white rice.
I would love it if you could make a playlist dedicated to desserts!
This is one of my favorite vegetables from growing up in Southeast Asia. I like to use my salad spinner to remove the excess water after blanching my kangkung.
I love your FATHER
Nice and easy stir fry. Maya is developing an eye for fashion by dressing up Daddy with mouse ears. 😂
Thank you for the recipe! I love it❤
Best cook in UA-cam 🥰
"you'll soak all the green out!" what a fun phrase
water spinach or kangkong in the Philippines is good also in adobo that is our vegetarian version of adobo other than long beans or sitaw in the philippines
I used to eat loads of that back in the Philippines and we normally cook it with shrimp/fish paste.
That looks much like how one does a poriyal (similar to a South Indian stir-frying way & omen by other names & much like thoran) & would work great with the fermented bean curd included along with black mustard seeds & urad dal plus coconut flakes
Daddy Lau please please can you make recipes for dim sum honeycomb, tripe and book tripe i can't find any take on those and they're my favorite
What a coincidence. I just bought some ong choy but didn't realize that I forgot to get some shrimp paste for it. So I made it without the shrimp paste and it did not taste the same. I didn't think about using fermented bean curd. I will try that next time. Thanks for the idea, Daddy Lau. You're the best!!!
@mariekeung7187: Fermented bean curd is the traditional way to cook it in Cantonese cuisine.
@@violetviolet888 You are absolutely correct. My mom used to use that to make it. For some reason, I totally forgot about it until seeing it in this video reminded me of it. Duh!
This vegetable is very cheap and easy to grow in Southeast Asia also it's very nutritious for birds like Love Birds & Cockatiels.
I dont like kangkung, but want to try to cook with bean curd like this
My mom adds vegetable oil in the water before blanching. She say's it prevents it from turning grey.
@Mitaka-Asa: He added oil to the water, and also when stir frying.
It's great that you are sharing your father's recipes, his cooking skills and tips. Very useful to improve one's home cooking.
But sometimes it's a bit difficult to follow your narration. I suggest that you could improve it with more attention to your enunciation of words.
Ong choy is my favorite vegetable next to Chinese okra! If possible, I would love for your father to be share the recipe to soups used in home style cooking not used in restaurants like Wolfberry Soup with goji berries, egg and pork. It's hard for me to find wolfberry leaves!
I grow Ong Choy in my yard! haha
I literally looked up if you guys made this dish yet because I was ordering this for lunch just a few hours ago 😭
Great vid as always! Can you comment on the burner that your dad uses to cook on? Looks great and my regular stove can’t do that.
I'm curious as to why the steps and ingredients are slightly different from his lettuce with fermented bean curd recipe. Does the type of vegetable make that much of a difference?
I think it's preference when it comes to the two different types of ong choy. My parents prefer the water kind since it's easier to chew but me and my siblings prefer the other kind for its mouthfeel. (Also, why is it the hardest vegetable to find? It's expensive but I can't say it's particularly hard to find....)
Best dish for kids to eat their veggies
Morning glory is another name for it and it sounds way better too!!
I love those ❤❤
My mom put molded tofu in it
One of my favourite but stir fried water spinach with sambal belacan is the best version for me.
劉師傅👍👍
非常感謝您的支持！老劉㊗️您與家人安康快樂！
My favorite ong choi ( kangkung)
thanks for recipe
What kind of oil to add? Peanut oil? Vegetable oil? Calona oil? Or any ok?
Awesome recipe chef, please show hong kong tomato macaroni soup recipe please please 🥺 please
try the singapore style, sambal kang kong
is fermented bean curd same as miso?
On the Philippines we call this veggie kangkong.
I love fermented bean curd but I've never even seen Ong Choy, and I doubt I ever will.
@jimbrennan1181: Most Asian groceries sell Ong Choy
Chef, do you use this wok "Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 inch Round Bottom)/731W88 by Craft Wok"? I want to buy it.
Water spinach is mostly banned in US as it’s classified as a noxious weed.
Banned? Banned from growing them? Not sure about that. They are widely available in most Chinese grocery stores
It is for sale in Asian groceries as a prized Asian vegetable.
@@AstonVantage8 yes but i think they are grown privately and under the DL. Why do you think they are expensive? In my area, sometimes they can go up to 4.50 a pound, while the in season veg can go as low as 1 per pound
@@violetviolet888 yes, you said the key word. Prized. As in more expensive than other chinese veg.
@@Honey-nn2wy Because it's absolutey delicious. It's only banned to sell as a pond plant because it can be invasive when not managed correctly. It is legitimately grown as a food crop.
Q: given the comment re shrimp paste, does that mean I can sub that for the fermented bean curd if in case I can't find that where I am now? If yes, in what quantity, or do I just channel my ancestors, add little by little until my ancestors tell me it's the right amount and it tastes good? I'm now wondering what fermented stuff from other cultures I can use with the shaoxing wine and white pepper that will give it a distinct flavor while retaining that Chinese profile hmmm
Thanks, and good health to the family!
Fermented shrimp paste is used as often as fermented bean curb in water spinach recipe. Fermented shrimp paste has a even stronger flavour. Roughly 1.5 pound water spinach 1 teaspoon of shrimp paste. It depends on personal preference. Fermented shrimp paste has such a strong and unique flavour that not everyone like it.
@marcusa3177: You can always look up recipes online. 1/2 to 1 tablespoon per pound of Ong Choy look up recipe by ozmundaregalis.
Thank you! Would this work with black bean instead of bean curd?
You can cook however you want, but the flavor will not be the same.
水通好食啲😎
係呀，水通比較爽口。好多謝您嘅支持！老劉祝福您同家人健康快樂！
*MORNING GLORY/ ONG CHOI / KANGKUNG IN INDONESIA.. YOU CAN SLEEP WELL IF YOU EATING KANGKUNG*
Look like Ung Choi is also pronounced Similary to hakka. Im hakka By the way, and that 空心柴 also Jokingly Called Heartless Vege.
If I were to use shrimp paste, how much does one typically use? Maybe one and a half tablespoons?
1/2 to 1 tablespoon per pound of Ong Choy look up recipe by ozmundaregalis.
Water apinach is best adobo style
We call these in the Philippines kangkong/tangkong
Wow😮
Awesome, never knew what to do with it when i saw it in the $AsianMarket
@Exiled.New.Yorker: You don't have to wait for a video, if you see something and wonder what to do with it, google it. Put is what it is and Chinese recipe (for instance)
原来ong菜是这样写😄
非常感謝您的支持！老劉㊗️您及家人健康快樂！
growing up we called it " tun choi".
@odin9685: The most common pronounciation is "ong choy".
Not TUNG CHOI?
Is a cooling vegetable , should eat in moderation.
Which ones are 'hot' vegetables?
are they the same as morning glory ?
In Thailand, the restaurant menus label it as morning glory.
But in other countries, morning glory is a non-edible flowering vine.
@bluesywalker501: No. They are in the same diverse family. Just like the Rose (Rosaceae) family includes roses and apples and more.
Can i ask what oil was used ? it looked like sesame oil ???
@adamant2307: Recipe in the description.
@@violetviolet888 I did. Can you point out where it says what oil ? It literally says "Oil" . I've read it over twice, clicked the link for the web version recipe. Same thing. "Oil". I'm assuming its not motor oil
Peanut oil, corn oil will do. You need the oil to be able to sustain high heat. It is a stir fry dish. Sesame oil is not suitable for stir fry.
@@adamant2307 Chinse Cantonese cuisine uses Peanut Oil.
@@violetviolet888 Thanks. I left my crystal ball at home unfortunately
Hard to find?!
@BDortmund1: Eveyrthing on this channel can be found at an Asian Grocery Story
Wait! What’s the baby’s name?!?!!
I rather remove the leaves separately since they cook faster.
@goldHydrangeas: You can do what you want.
豆腐富裕上香港人心香港製造你搞到人地 其他老牌子係係香港都好勤力做野佢地下一代承受勤力的人俾其他人搞一搞湯香港人一心富裕
Let's eat real food and grow gardens
Water Spinach is the best vegetable, IMHO. If cooked right, it can be ridiculously delicious.
And I'm not even a fan of vegetable.
First
浸菜，扯飽水，觀感新鮮好多
好多謝您嘅支持！多謝晒！
@@MadeWithLau People are asking about what type of oil. Can you update your recipe to specify the oil that is used twice in the video? Peanut oil? or Caiziyou? Or other?
@@violetviolet888in Hong Kong, we would adopted peanut oil or corn oil, some restaurants would.use pig oil to add more favour. But my approach I'd put some garlic slices into hot oil to make garlic oil first , then once garlic slices turn to golden color, remove garlic quickly, then start stir fly then green vegetables.
@@rexlau175 This is typical, basic "stir fry: practice to infuse oil with aromatics.Garlic ginger, and onion..
This can’t be a dog. A dog’s front legs won’t lay flat like that.
Your dad looks tired why dont you help him wash,chop n prepare the ingredients n not just filming n talking.
Please try to reduce the background noise of kids when people are speaking. It’s very distracting, especially for vision impaired people.
The children are charming, I find using headphones helps.
@akapple3538: You can go to the description and click on Transcript.