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I have never seen that system of writing Cantonese spelled that way with the numbers to indicate the tones. I had to look that up. Can you please explain what those numbers mean to your subscribers and also put a third subtitle line under the English and Cantonese in characters that you have with the Cantonese written out in English letters in that system? That way people could read along with what you are saying and learn more than they would pick up from just hearing it and reading a translation. Also, you should call fermented Tofu "Bean curd" not Tofu because it's not the same thing and some Americans don't realize that.
Thank you for continually producing these helpful, practical, and endearing videos! And I am sure they have helped a lot of people making tastier dinners at home! One little feedback or gripe... Fermentation is a universal practice across almost all cultures: Chinese, European or others. There is absolutely no reason why you had to make a far fetched analogy of calling 腐乳 the Chinese cheese. The only thing they have in common is the fact they have both gone through fermentation process; but one is made from tofu while the other one is made from milk. While I understand the pressure for you to elicit familiarity and reduce any trepidation from your viewers, I also think that you can never appeal to everyone. There are plenty of Westerners who will never touch 腐乳 with a ten foot pole (though my sample base suggested 腐乳 with vegetable has delighted North/South Americans, Europeans, and Middle Easterners), just as there are Asians who will never embrace cheese. The point is that if they can't bother making a mental leap of imagining the viability of fermenting a wide range of ingredients, then it's more than likely they are not your target audience. Best,
@@elsielimth I am frying bitter gourds with beef today. I just cut them up, remove the seeds, and fry them. They can be eaten raw, lightly roasted, or cooked to mush, it doesn't really matter how much they are cooked, depending on whether you like your veggies crunchy or mushy you decide when to throw them in the pan. As long as your pork, or my beef, is cooked, they'll be fine.
Love listening to your dad speaking in Cantonese 🙂🙂 feels so warm and soothing, being living overseas for many years, miss hearing the Cantonese language, hearing it brings back childhood memories 🙂 🇦🇺
I love your channel so much! Mommy and Daddy Lau are such absolute treasures - i have learned so much that otherwise I would have no idea about. I’d love to see if Daddy Lau has some lotus root recipes he could share, and something with daikon, too! Thank you for producing such a fantastic channel enjoyed by so many people!
by the way, i recently met up with my friend from germany and when we chatted about cooking chinese food, we both mentioned your fantastic channel for learning. so many thanks 😍
Yep - my father would have a tofu cube with a sprinkle of sugar and a bowl of rice. During his childhood in China when food was scarce during WWII, he said this was they had to eat.
@@lillianlouie4284 never heard about adding sugar before. But for me the meat thing to mix with rice is ginger and spring onion oil and a bit of soy sauce
im from southern part of the U.S. and we fix something similar to this.. it's called killed lettuce and onions, traditionally we cut our lettuce and 8 - 10 green onions (( i use both green and 1 or 2 yellow onions, pending on size )) together in a glass or metal bowl and heat cooking oil or pig lard ( i like to also use bacon grease when i fry bacon without water ) probably a little less than half a cup in a skillet til it's very hot, almost smoking. then pour hot oil - grease over the lettuce and onions, stir while good and hot, then salt and black pepper to personal taste.. doing it like this, it will wilt down ALOT. so i start using a 5qt or larger dutch oven - stock pot, to heat my grease in and the i put my lettuce and onions into the pot and stir til lettuce and onion are tender and then i use slotted spoon or strainer and dip it out of the pot into a glass or metal bowl, and even though it wilts some, just not as much as it does the other way... when i get mine out to eat i have added some red pepper flakes to it to spice it up some, i don't added it to the whole dish because not everyone that eats here likes hot and spicy foods..
Great recipe. It is traditionally done with tung choy aka morning glory greens in Cantonese cuisine, although the Cantonese also love boiled lettuce with oyster sauce.
that vegetable is very expensive though. the typical crowd if this video is focused on the american audience wont know what that vegetable is. only real canto people know it. literally my favorite vegetable. when i was in richmond vancouver. one of the late night restaurants even mention to us they dont sell it cause that vegetable is very tough to store longterm. if you dont cook it the same day or next two days. probably just wasted like $5-$10 worth of food. for business, sometimes you just gotta stick with the vegetable in the market and not be restricted to specifics. its something chinese restaurants will always struggle with.
Thanks! I will be making this for lunch because I have all the ingredients - I was thinking hard about how to use them up until I saw this recipe! Daddy Lau's recipe has helped me made so many nice dishes after I started living on my own recently!
Every region has their own popular ( famous) cooking seasoning , kaiping( 開平）is no exception 腐乳（bean curd) is one of the many , well received in the surrounding area !
Randy, can you ask your dad what other things I can make with fermented tofu? I only know of stir frying with morning glory or eating it with rice. I would love to know more uses. Thank you to you and Daddy Lau 🙏
Thanks for this video!! I didn’t even think about to use romaine lettuce to replace Chinese lettuce for this dish!! Now I’m definitely going to get some to make stir fry lettuce!! ❤
i had this with my mum and nan in a restaurant and they ordered loads of different meats and noodles. but this was the only thing i wanted to eat after i tried it 😂
I am Yan from Malaysia, i enjoy all uncle's video. And it is so useful of his tips to me. Where cantonese cooking is not strange to us but understanding more is only u can learn from experience chef.
One of the things my wife craves when shes in a funk is Chou Zhou/Teo Chew/ tong ho fun. Theres a restaurant in Oakland, CA called Vien Huong that we absolutely love. Now we’ve moved to Portland we’ve lost access to one of her comfort foods. I’ve been searching for recipes online but it’s difficult to find any english recipes. Would love to understand how to make this from papa Lau!
I am surprised that Made with Lau have not hit 1 Million subscribers yet. People what are you waiting for? 😅 Lau sifu makes awesome healthy dishes. Try it for yourself!
I love your channel. Could Mr. Lau do a video of various Chinese greens. I love them but I’m overwhelmed when I go to the market. Also how does he keep them such a vibrant green! Thank you so much!
My favorite way to eat lettuce! This is not the only Chinese cheese. Yunnan currently has its own cheese. Look it up. I'm sure there's more since ancient Chinese consumed cheese and many dairy products. There are ancient texts with record.
Oh, I love that fermented tofu. One of my favorites growing up is water spinach cooked with fermented tofu. I've not tried it with the lettuce, but that's something I want to try.
Cool, I loved to eat this at my chinese friends home years ago. Tried to prepare it myself many times, but it never turned out the same. I will retry with the new knowledge :)
Yes cooked leaf lettuce is very good but try to get organically grown, with no pesticides and no herbicides. ~If you can 'not' get organic leaf lettuce then boil "totally submerged" (keep pushing lettuce under the water with a utensil) in a huge pot of salted water for only about 1 or 2 minutes before frying.
man i suck at making vegetable dishes and rarely like vegetables, but this was amazing. One small suggestion, i've made a bunch of your recipies, and love how easy the prtion thing on yuor website is, but i try to count calories vaguely, and would be nice to have the calorie count per portion as wel
did you know us toisanese are probably the only people with the most stir fry vegetable dishes. LOls. I have yet to see other restaurants offer that. They just serve salad. LOLs. haha
I have a question unrelated to this video. Have you ever cooked or heard of a dished Pressed Almond Duck? If you have, do you know why it is no longer available anywhere?
Two purposes. First is to keep better colour of the lettuce. Second is to preserve better the crispyness. It is a personal choice and I also do it your way.
Jar: Chinese Cheese Me: Lol, what, I'm gonna spread it on crostini? Me, later: HOLY MOLY I WANNA SPREAD THIS ON CROSTINI! It's my favorite ingredient right now. It's so delicious.
LOOKS GREAT LOVE FERMENRTED TOFU ,CURIOUS IS IT THE SAME AS THE SMELLY TOFU ,I WAS AT A FESTIVAL ONCE AND WOW NEVER TRIED IT ,BUT THE SMELL WAS SHALL WE SAY INTERESTING THERE WAS A LINE UP FOR IT LOL !!!!!!!!
Nam yee is the red one, bigger blocks, nobody I know of eats it straight from the can and it's mainly used for braising meats like lamb and pork. Some people also use it to make char siu (including me - the result is good).
@@robertleung4221 thanks Robert. Yes, I have used Nam Yee for making Siew yoke! Was very good. I was wondering what was the difference in the 2. Thanks
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I have never seen that system of writing Cantonese spelled that way with the numbers to indicate the tones. I had to look that up. Can you please explain what those numbers mean to your subscribers and also put a third subtitle line under the English and Cantonese in characters that you have with the Cantonese written out in English letters in that system? That way people could read along with what you are saying and learn more than they would pick up from just hearing it and reading a translation. Also, you should call fermented Tofu "Bean curd" not Tofu because it's not the same thing and some Americans don't realize that.
Thank you for continually producing these helpful, practical, and endearing videos! And I am sure they have helped a lot of people making tastier dinners at home!
One little feedback or gripe... Fermentation is a universal practice across almost all cultures: Chinese, European or others. There is absolutely no reason why you had to make a far fetched analogy of calling 腐乳 the Chinese cheese. The only thing they have in common is the fact they have both gone through fermentation process; but one is made from tofu while the other one is made from milk. While I understand the pressure for you to elicit familiarity and reduce any trepidation from your viewers, I also think that you can never appeal to everyone. There are plenty of Westerners who will never touch 腐乳 with a ten foot pole (though my sample base suggested 腐乳 with vegetable has delighted North/South Americans, Europeans, and Middle Easterners), just as there are Asians who will never embrace cheese. The point is that if they can't bother making a mental leap of imagining the viability of fermenting a wide range of ingredients, then it's more than likely they are not your target audience.
Best,
Made With Lau, Chef Lau do u mind to share how to fry bitter gourd with pork ribs. Thank you so much. 🙏🙏🙏🙏🙏
@@elsielimth I am frying bitter gourds with beef today. I just cut them up, remove the seeds, and fry them. They can be eaten raw, lightly roasted, or cooked to mush, it doesn't really matter how much they are cooked, depending on whether you like your veggies crunchy or mushy you decide when to throw them in the pan. As long as your pork, or my beef, is cooked, they'll be fine.
@@adriennefloreen thank you so much. 🙏🙏🙏🙏🙏🙏
Love listening to your dad speaking in Cantonese 🙂🙂 feels so warm and soothing, being living overseas for many years, miss hearing the Cantonese language, hearing it brings back childhood memories 🙂 🇦🇺
I love your channel so much! Mommy and Daddy Lau are such absolute treasures - i have learned so much that otherwise I would have no idea about. I’d love to see if Daddy Lau has some lotus root recipes he could share, and something with daikon, too! Thank you for producing such a fantastic channel enjoyed by so many people!
thanks! i have just bought a jar of the white fermented bean curd and can’t wait to try this recipe!
Hi Randy one day could Daddy Lau do a video on making Roasted Pork Belly with the crackling skin.
much easier to go out and buy it. This dish is not ideal for home kitchen cooking.
I think he has posted the recipe on his website.
by the way, i recently met up with my friend from germany and when we chatted about cooking chinese food, we both mentioned your fantastic channel for learning. so many thanks 😍
A bowl of rice with fermented tofu is a must
Yep - my father would have a tofu cube with a sprinkle of sugar and a bowl of rice. During his childhood in China when food was scarce during WWII, he said this was they had to eat.
@@lillianlouie4284 never heard about adding sugar before. But for me the meat thing to mix with rice is ginger and spring onion oil and a bit of soy sauce
幾好喎，你爸爸一路煮一路講廣東話，好有親切感😊👍🏻
好多謝您嘅支持！老劉祝福您闔家平安健康幸福快樂！
im from southern part of the U.S. and we fix something similar to this.. it's called killed lettuce and onions, traditionally we cut our lettuce and 8 - 10 green onions (( i use both green and 1 or 2 yellow onions, pending on size )) together in a glass or metal bowl and heat cooking oil or pig lard ( i like to also use bacon grease when i fry bacon without water ) probably a little less than half a cup in a skillet til it's very hot, almost smoking. then pour hot oil - grease over the lettuce and onions, stir while good and hot, then salt and black pepper to personal taste.. doing it like this, it will wilt down ALOT. so i start using a 5qt or larger dutch oven - stock pot, to heat my grease in and the i put my lettuce and onions into the pot and stir til lettuce and onion are tender and then i use slotted spoon or strainer and dip it out of the pot into a glass or metal bowl, and even though it wilts some, just not as much as it does the other way... when i get mine out to eat i have added some red pepper flakes to it to spice it up some, i don't added it to the whole dish because not everyone that eats here likes hot and spicy foods..
Great recipe. It is traditionally done with tung choy aka morning glory greens in Cantonese cuisine, although the Cantonese also love boiled lettuce with oyster sauce.
that vegetable is very expensive though. the typical crowd if this video is focused on the american audience wont know what that vegetable is. only real canto people know it. literally my favorite vegetable.
when i was in richmond vancouver. one of the late night restaurants even mention to us they dont sell it cause that vegetable is very tough to store longterm. if you dont cook it the same day or next two days. probably just wasted like $5-$10 worth of food.
for business, sometimes you just gotta stick with the vegetable in the market and not be restricted to specifics. its something chinese restaurants will always struggle with.
@@calvinwong365Thanks, I used to live in Vancouver, best Chinese food outside of Asia
Is this the same one you guys are talking about.??-> Water Morning Glory, ong choy 蕹 菜 or tung choy, water spinach or Chinese spinach.
@@royjohnson465 Yes
@@royjohnson465 Yes tung choy aka ong choy. Very tasty and worth trying. Can get it in any Asian grocery.
Thanks! I will be making this for lunch because I have all the ingredients - I was thinking hard about how to use them up until I saw this recipe! Daddy Lau's recipe has helped me made so many nice dishes after I started living on my own recently!
As someone that is from Kaiping, I am happy that Chef Liu mentions about the Kaiping fermented beans curds.
they're so good~!
Every region has their own popular ( famous) cooking seasoning , kaiping( 開平）is no exception 腐乳（bean curd) is one of the many , well received in the surrounding area !
If you grow lettuce, you can make this with the bitter, tough leaves that grow on it when it's going to seed.
Randy, can you ask your dad what other things I can make with fermented tofu? I only know of stir frying with morning glory or eating it with rice. I would love to know more uses. Thank you to you and Daddy Lau 🙏
steam eggplant and mash up the fermented tofu with a squeeze of lime, spread tofu onto steam eggplant and eat with rice!
Daddy Lau is the best!🙏
LOVVVEE fermented tofu! Such a flavor bomb for any dish and so little goes a long way!
Thanks for this video!! I didn’t even think about to use romaine lettuce to replace Chinese lettuce for this dish!! Now I’m definitely going to get some to make stir fry lettuce!! ❤
I would love to have such family.
i had this with my mum and nan in a restaurant and they ordered loads of different meats and noodles. but this was the only thing i wanted to eat after i tried it 😂
I am Yan from Malaysia, i enjoy all uncle's video. And it is so useful of his tips to me. Where cantonese cooking is not strange to us but understanding more is only u can learn from experience chef.
i just try the recipe, i must say I love it!
Always a joy to watch this family enjoying Each other at the table- God bless you all
Spicy fermented tofu is wonderful. No comparison with regular tofu.
Aw, my mom is a vegetarian and I love stir fried lettuce; it was a staple. My favorite is iceberg. =D
Romaine lettuce has more nutritional food value than Iceberg lettuce.
Love this! Will cook this and try! Thanks thanks for sharing. More more dishes pls
i usually use the fermented bean curd with plain rice or plain porridge. simples and easiest tbh
I made it! It was pretty good. Thank you! I’ll try again soon. Much better than raw, uncooked lettuce.
One of the things my wife craves when shes in a funk is Chou Zhou/Teo Chew/ tong ho fun. Theres a restaurant in Oakland, CA called Vien Huong that we absolutely love. Now we’ve moved to Portland we’ve lost access to one of her comfort foods. I’ve been searching for recipes online but it’s difficult to find any english recipes. Would love to understand how to make this from papa Lau!
I am surprised that Made with Lau have not hit 1 Million subscribers yet.
People what are you waiting for? 😅
Lau sifu makes awesome healthy dishes. Try it for yourself!
I love your channel. Could Mr. Lau do a video of various Chinese greens. I love them but I’m overwhelmed when I go to the market. Also how does he keep them such a vibrant green! Thank you so much!
My favorite way to eat lettuce! This is not the only Chinese cheese. Yunnan currently has its own cheese. Look it up. I'm sure there's more since ancient Chinese consumed cheese and many dairy products. There are ancient texts with record.
I thought I was crazy about doing stir fried lettuce... this is great!
Never had it this way but looking forward to trying it! I use fu yu with spinach and green beans. Sometimes I just eat it with plain rice 😋
Thank you so much
腐乳炒生菜小時候家境清貧對這款餸菜非常熟識, 現在也間中煮給家人食, 簡單又容易.
非常感謝您的支持！老劉㊗️您及家人健康快樂！
I luv your videos!
I love your chef father Mr Lau
I love lettuce cooked this way!
❤Wonderful home cooking 💕
Thank you Daddy Lau ! 👍👍
Thanks for your recipe!I liked it!
Ah, we cook spinach this way, too! Yum!
came here to know how to use the overstock of lettuces we have right now, but omg that baby is so cute😍
Love the wok!!!
Oh, I love that fermented tofu. One of my favorites growing up is water spinach cooked with fermented tofu. I've not tried it with the lettuce, but that's something I want to try.
Same here, only tried with water spinach (is it aka morning glory?) Will try with lettuce. I also like with plain rice 🙂
椒丝腐乳通心菜
omg yes i cook this all the time too for my family. this taste amazing
Thanks ❤
Love this family!
Awesome dishes!
Cool, I loved to eat this at my chinese friends home years ago. Tried to prepare it myself many times, but it never turned out the same. I will retry with the new knowledge :)
One of my favourite vege dish!
Awesome recipe!🌟😋 Thank u!💕🙏
Yum. Looks and sounds good. I like cooking lettuce; never tried fermented tofu. I’ll go around the corner and get some later today.
Thanks.
Yes cooked leaf lettuce is very good but try to get organically grown, with no pesticides and no herbicides.
~If you can 'not' get organic leaf lettuce then boil "totally submerged" (keep pushing lettuce under the water with a utensil) in a huge pot of salted water for only about 1 or 2 minutes before frying.
Question: do you have a Lau Cookbook?
Brilliant!
Looks delicious 😋
I have to believe that spinach, kale even beet greens would work with this :)
This looks delicious and simple! I think I'm going to have to try it!
I love fu jyu so much and I definitely love finding more ways to use it. This looks fantastic. My stomach is growling!
Very good.
awesome! I've been wanting to try fermented tofu but didn't know what to make with it.
man i suck at making vegetable dishes and rarely like vegetables, but this was amazing.
One small suggestion, i've made a bunch of your recipies, and love how easy the prtion thing on yuor website is, but i try to count calories vaguely, and would be nice to have the calorie count per portion as wel
Yesss I want that as well. I count calories too. definitely on the horizon!
It looks really tasty❤
gotta try this one
Thanks!
Thank YOU so much!
劉師傅，多謝你教我哋煮餸。
我想問啲生菜點解要烚過先？我可唔可以直接用生菜同蒜蓉，腐乳一齊炒？Thanks for your channel. Great job!!!
生菜先烚過水會讓生菜更青綠爽脆，當然，你也可以直接炒。好多謝您嘅支持！老劉祝福您闔家平安健康幸福快樂！
I love your dad’s cooking. Reminds me of home 😊
did you know us toisanese are probably the only people with the most stir fry vegetable dishes. LOls. I have yet to see other restaurants offer that. They just serve salad. LOLs. haha
腐乳上加黃糖及少許麻油可以送白飯
識食，味道很好。好多謝您嘅支持！老劉祝福您和家人平安健康！
Does cooking the fermented tofu change the taste?
Ok ! I will cook this dish for tonight 😂
i was looking for the recipe just a week ago. hehe
I have a question unrelated to this video. Have you ever cooked or heard of a dished Pressed Almond Duck? If you have, do you know why it is no longer available anywhere?
I feel regret to watch this video at midnight
Hungry af now
Why do you blanched the lettuce? Thank you.
Is miso different from the fermented bean paste?
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍谢谢你的食谱！看起来真的很好吃！我一定会尝试的，我相信我会喜欢的
不客氣，非常感謝您的支持！老劉㊗️您和家人平安快樂！
腐乳炒通菜食得多了，腐乳炒生菜从来都未试过😋
試下啦，腐乳可以配好多菜。非常感謝您的支持！老劉祝福您同家人平安快樂！
請問劉老爺係咪祖家是“台山” 有機會 做一碟家香菜 其樂無窮 祝老爺身體健康 多謝 !
唔好客氣，在下祖藉台山。遲b按排時間吧，其實早前做過台山咸湯圓和咸肉粽。好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！
@@MadeWithLau 我好欣賞湯圓 但鹹肉粽 因要太多 而我只想做幾隻 所以無造 而家鄉餸 晚餐用 最式合 ！
Lettuce cooks very easily… so why is there a need to blanch first before frying? I normally just fry it without blanching?
Two purposes. First is to keep better colour of the lettuce. Second is to preserve better the crispyness. It is a personal choice and I also do it your way.
amazing old man hehehe, may I, the beginner, learn from you?
Stop by my beginner channel
請問劉師傅可以教我們做椒鹽魚片（椒鹽班球）嗎？ 🙏🙏
遲些按排時間吧，非常感謝您的支持！老劉㊗️您和家人健康快樂！
Does is help f we cooked the stem first?
So is there a brand of 乳扇 you'd suggest for salads?
Jar: Chinese Cheese
Me: Lol, what, I'm gonna spread it on crostini?
Me, later: HOLY MOLY I WANNA SPREAD THIS ON CROSTINI!
It's my favorite ingredient right now. It's so delicious.
鴻仔去了那裡 ⋯⋯ 劉師傳週末愉快！
非常感謝您的支持和祝福！老劉㊗️及家人健康快樂！
I have only have red fermented tofu, may I ask what difference this makes @madewithlau?
Different taste. I believe red fermented tofu goes better with meat.
Each to their own, many people have different tastes. 😄
🌱❤️
Have always loved East Asian food, now I can cook it!😋
I think my dad used to make this dish but with Chinese spinach.
Yes. That's a classic. Fu yiu chow ong choi.
LOOKS GREAT LOVE FERMENRTED TOFU ,CURIOUS IS IT THE SAME AS THE SMELLY TOFU ,I WAS AT A FESTIVAL ONCE AND WOW NEVER TRIED IT ,BUT THE SMELL WAS SHALL WE SAY INTERESTING THERE WAS A LINE UP FOR IT LOL !!!!!!!!
this isn't the same as smelly tofu, smelly tofu is very smelly haha
@@MadeWithLau smelly tofu isn’t fermented , they are deep fried !
Why is little Baby Cam missing in this Video?!
he was sleeping 😴
Please explain What is the difference between nam Yee and foo Yee? Thanks
Nam yee is the red one, bigger blocks, nobody I know of eats it straight from the can and it's mainly used for braising meats like lamb and pork. Some people also use it to make char siu (including me - the result is good).
@@robertleung4221 thanks Robert. Yes, I have used Nam Yee for making Siew yoke! Was very good. I was wondering what was the difference in the 2. Thanks
@@jennifertan7079 Nam yee is fermented bean curb or taro curb using red yeast (Monascus spp.). So it has the red colour.
who saw the original thumbnail picture say “chinese cheese” and now it’s “umami lettuce”
me too hahaha
why do u not eat with rice bowls? is it not hard to pick up the rice with the chopsticks from the plates?
👍
准备工夫细致，不过好像不太够锅气，炒出太多水
👏👏👏👏👏👏👏👏👍👍👍
I am just thinking that the lettuce will be smushy. Isn’t it
Hunrgy
Dear Auntie, This is michelle感到榮幸繼續與您保持聯繫你的的孫子們也很可愛大女兒很漂亮愛心你的家人是天使如果你有時間帶你的孫子去公園玩，他們會非常喜歡你的妻子內心很美，即使退休了也是一個非常專業的護士你兒子老婆中文真好我感謝你繼續照顧你永遠是我的彩虹和陽光!
非常感謝您的支持和讚美！老劉衷心㊗️您闔家平安健康！幸福快樂！
腐乳豆角🤓
腐乳炒豆角都好好味，遲b按排時間吧。非常感謝您的支持！老劉㊗️您及家人健康快樂！幸福平安！