Join the Canto Cooking Club - bit.ly/3XYDABd Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/steamed-egg-minced-pork What’d you think of Daddy Lau’s recipe?
I'm so excited my husband is going to cook this for me tonight but may I ask what did you serve with it that is on the table with you guys besides the greens?
This is unironically a great video format, because while Daddy Lau is great at giving instructions, there's only so much he can do when he's not over our shoulder telling us what we're doing wrong, so having you as a stand in is really helpful.
I think this Randy learning how to cook from Daddy Lau is great where we can see the torch is being pass down the family line and if Randy can do these dishes, we should be able to do them too.
@@MadeWithLau Yes! This was a very fun video. You did great! Tbh, I thought you'd have had more confidence in the kitchen since that's your channel, but that's okay! It'll be especially interesting to see your confidence grow as you continue to cook and get kitchen time with your father, and get more exposure in front of the camera!
I really like how you describe things, it is very detailed and the choice of words are very accurate. You've put a lot of heart in the voice over script (and everything else), i really like your content.
A few years ago, I went through a phase when I was trying to find the best way to make steamed eggs that were as silky as tofu. After a lot of trial and error and reading countless recipes, I arrived at the same water:egg ratio that you and Daddy Lau have: 1.5 water: 1 egg, or a 3:2 water/egg ratio. One great tip I learned was to use the egg shell itself to measure water. Once you crack the egg into the container, you can use one of the broken half egg shells to measure out the water. 3 half shells of water per egg gets you to a 3:2 water/egg ratio. For 3 eggs, add 9 half shells of water, etc. etc.
This is so wholesome; definitely one of my favorite videos on the channel in a while. Congrats on the high ratings! Really wanna see more of this format!
This was spectacular! I can imagine you being a bit nervous Randy. Daddy Lau was very patient with his student! As I've said before it is so enjoyable watching your videos and we get a revipe for dinner too. Cam is getting so big & he gave you a 2! That's 10 in baby talk😄 Thanks so much Lau family🤗😎🇺🇸🌻🇺🇦🇺🇸
Good on you Randy for taking the time to learn the recipes hands on. If you don't mind my asking, how have you remained so adept with your Cantonese despite being raised in the US? Did you learn just from listening to your parents in the home or was there specific Chinese school involved? Do you plan to teach your kids? I'm from Hong Kong so I speak as a native, but since 2006 I've lived in the UK I do wonder about the possibility of kids and passing on our Cantonese culture. Cheers for great content as always, very well cooked dish.
Thank you! My parents spoke Cantonese to me exclusively until I was about 4, and then I started learning English in school. I wouldn't really say my Cantonese is adept (but I appreciate the kind words!) but I do plan on having our kids learn it too :)
Randy, first time on your website and am blown away with how beautiful and professional everything looks. I know (I can see) how much work went into it and I wanted to thank you for giving everyone access to such great information. These are all the recipes that I grew up eating and loving. Now I am salivating just thinking about it. Please thank your Dad for sharing his wealth of experience, knowledge and information with everyone. He reminds me of my own Dad who had passed on. Typical loving Chinese Dad!
This is how I feel whenever I cook with my mum watching! I'm adequate, but even with her very specific instructions my cooking never tastes anywhere near as good as hers! I'm also a much messier cook than her, so I'm rarely allowed into the kitchen unsupervised haha! I do hope we see more of Randy cooking, it's great to see how a 'normal' person's efforts making these dishes provides more 'realistic' results than when the experts do it :)
I need more of randy cooking with daddy Lau! Informative, entertaining, and mainly because it reminds me of those times when my dad was teaching me how to cook. This one got the feels for me
Daddy Lau's hands of steel are goals! But I'll probably still stick to my steamer tongs hahaha. I hope to see more collabs like this! It's one thing to film and document Daddy Lau's amazing recipes, but another to get right into it and cook them with him by your side. Bravo, Randy!
Love this format with Randy cooking with Daddy Lau. I just tried cooking this dish today and it tasted so good! I'd love to see what my Chinese grandmother thinks of this dish.
I love steamed eggs (and egg custard and gyeran-jjim and... just anything like this) and this was chock full of great tips to up my game. I related so hard at pulling things out of a steamer. It really does make you feel like a champ when you stick the landing.
Great, it's time for Randy to start cooking as he is the 2nd generation Daddy Lau with two lovely kids... Greeting from Singapore... More videos from you on your cooking classes
It also works with chicken stock instead of water, just don’t add salt to the eggs if you’re using the Chinese canned soup. First I I took out the steamed eggs I did what you did using cloth oven mitts, difference if the tips dipped into the hot water and I burned myself anyways. The tips about the clamps is no joke, after the burned fingers I never take anything out of a steamer without clamps! Thanks Papa Lau for the tutorial!
I absolutely loved this video - esp the part where you said to daddy lau not to help you (so real hahah)!! And your parents were so encouraging awww 💕💕 more of you and your lovely fam pls!
Great channel. Glad I found it. I worked as a nanny caring for a Chinese toddler and learnt to make this for the boy. Loved to eat myself! Thank you for reminding me of the recipe
My mom steamed eggs with ground pork in the rice cooker as the rice is cooking. I don’t know exactly when she puts it in so I don’t know for how long she would cook it. It was always a treat to find the plate of deliciousness when I lift the lid off the rice cooker. This video warmed my heart with laughs and made me miss my mom. Thank you for sharing the love with your viewers!
@@sdqsdq6274 nope since there is a compartment depending on what type of rice cooker you have that separates the rice bowl from the other dish in the rice cooker
I just stumbled across this channel yesterday, and i must say your dad is truly incredible! Just wondering if your dad also knows how to make chinese soup, would be great to learn some from the master!
Learnt this dish when i was 12 because it was and is still my favorite dish,when my mum gave me the recipe,she told me just take the biggest egg shell filed with water and repeat the process based on the total amount of eggs x2 and add 1 more for smoother texture,and i normally garnished it with a layer of soy sauce(allergic to spring onion)
Brought back memories of my mom and dad making this dish too. Besides minced pork, they would add glass noodles, dried shrimp and sometimes a salted egg yolk! I remember using super thick oven mitts to remove dishes from a steamer - I would get the tips wet!
Great video. Reminds me of learning to cook with my late mother. You are blessed to be able to do this. Hopefully you can pass all this down to your children
My family never makes it with minced pork on the bottom, I'm going to try that!! My texture never comes out right either so will sure try the warm water method. Also I love how your dad gets so excited when you get something right! It reminds me a lot of my grandma 😊
I grew up eating this, it is cheap and nutritious. These days I like to make it in a cup with some chopped mushroom, crab stick and peas, Japanese chawanmushi style.
Awesome video! This sure brings back fond memories of my late father teaching me how to cook his favorite dishes for him. I used to cook for my father a lot.
Thank you! I love, love this dish! You brought back lovely memories of my dearly departed Ba-ba. Great way to make more memories w/ Papa Lau! Way to go Randy. 💯
I usually use salty soy sauce instead of salt to make it more fragrance. Put a teaspoon of cooking oil to make it more smoother. It would be best if you use sesame oil because it will be more fragrance and appetizing. Also a pinch of pepper powder to get rid of the egg's natural stench...
Thank you so much for making this. This is one of my favorite foods as a child, and I have always wanted to know how to make it for my children. My other favorite dishes as a child are the fried fish with tomato sauce and abalone porridge
haha that burn! i love steamed eggs, and its something i regularly make at home too! For my family, the minced pork is mixed with the egg and just cooked all together instead of being at the bottom!
Family Lau .. very happy to meet your lovely family. I saw first the Ginger -Scallion mix and said , "Ah, medicine". It also makes many foods more delicious too. I was born in Brooklyn, NY on Halloween, 1951 in Brighton Beach near Coney Island! At that time there were very few restaurants. There was a Deli, some Polish people selling delicious rotisserie chicken, a young large Italian man selling pizza and Mrs Stahls Knishes. The knishes were great, everybody ate Mrs Stahls knishes. In the summer people would line up to buy a bag and take to the beach! Then Mr Jen opened the first Chinese-Take Out. My Grandma and I went in bought a container of egg-drop soup, went around the corner and bought some knishes and then walked to the boardwalk sat by the beach and the ocean and ate lunch. Grandma liked the egg drop soup so we often went in to eat that. Grandma noticed there were very few people buying Chinese food so she told Mr Jen that there were many jewish people in the neighborhood and they didn't eat pork or eat food where pork was prepared. So she took him to the Polish chicken place and introduced Mr Jen and he started to buy Kosher chicken at a wholesale price. Then my Grandma made a small sign Mr Jen put in the window "Only Kosher Chicken"! And business picked up! Grandma bought a container of egg-drop soup, went around the corner and gave it to Mrs Stahl who she knew, and Mrs Stahl gave her a bag of knishes for Mr Jen. And Mr Jen often went around the corner to buy knishes and Mrs Stahl went to Mr Jen too she liked his food! I remember Mr Jen coming from the subway with a bag of food he purchased in the city, meeting Mrs Stahl on the street. He gave Mrs Stahl a mango and she gave him the bag of knishes she was on her way home with. It made me very happyI to see them walking down the street together numerous times, Mrs Stahl holding on to Mr Jen's arm. It was a great lesson in my life that people could be friends with other people no matter where they came from or how different they looked, or how different their food was . I was only a little boy! I watched Mr Jen cut his food with a cleaver like Father Lau does.I found it intriguing and so I would stand on a chair and watch him over the counter. Then Mr Jen invited me to sit down with him and watch. Sometime Grandma left me with him when she needed to do some shopping nearby. Then Mr Jen put a cloth around me and let me wash some vegetables. My Grandma was very happy when she saw me working and thanked Mr Jen with a big smile.When he would eat, he also gave me the same soup for example and point to different ingredients and say, "You like, you eat. No like, no eat". It made eating simple! My Grandma offered to buy things in NYC when she was going there. Mr Jen said no thank you but Grandma insisted. And she would come home with bottles of sauces Mr Jen needed. Then Mr Jen asked Grandma if he could take me into the city to Chinatown. And she said yes! So we took the subway across the B'klyn Bridge. And we both got on our knees crossing the bridge to look out the window at the boats and the river. The first time I went into Chintown I thought I had traveled to another world. I had never seen that part of NYC before it was a great adventure. Chinatown was very old fashioned then and very Chinese! We went to the fish lady. Wooden barrels with eals and fish flopping around and crabs. I remember the smell I had never experienced before. And we went in the back and fish lady gave us a bowl of soup with things in it I didn't know existed. And Mr Jen said calmly "You like you eat, no like, no eat," simple rules. Then the fish lady said in Chinese to him, "who is the little boy? And Mr Jen walked behind me, put his fingers on the corners of my eyes and pulled them out like asian eyes and said in english, "he is my Son from Brooklyn". Everybody laughed even me! I loved Mr Jen. He would hold my hand when we crossed the street and on the train when it was very cold to keep me warm. Mr Jen didn't speak a lot of english but neither did I, I was young. But we talked, he asked me many questions and I asked him too. Mrs Stahl recommended his food to many people who would come in and say Mrs Stahl said your food is good! The big young Italian Pizza man would come in to eat too. One day he was there at the same time Mrs Stahl and my Grandma and they were all talking together which was comical to listen to. The Italian had an Italian accent, and Mrs Stahl had an eastern European accent and my Grandma came to America from Russia when she was just a baby but her family didn't stay in NYC like many immigrants. They moved to Arkansas so my Grandma had a southern accent when she spoke english! And then suddenly I heard Mr Jen say a word I had never heard him say before, in fact I didn't know he knew such words. He said "MISHAGAS" which is an old jewish language word which means something like 'someone is crazy or he's crazy'! When I heard him say it I fell on the floor laughing. He came over to tickle me, everyone was laughing. all of these foreign people who looked completely different from each other and sounded different, were laughing and then Mr Jen said in a questioning voice. So 'my son from brooklyn' "You are a Yente" then everyone was laughing because that was a completely wrong word to use. So he picked me up and held me on his lap with his arms around me, and I was holding his arms very happy, very happy indeed. I use a cleaver to cut my food. I bought a cleaver in Bali. It is not stainless steel or as wide but heavier. The handle fell off and someone glued the handle on incorrectly so the knife has a bend in it. Nevertheless I use it well without any problem because I watched Mr Jen use his hands and fingers to cut food. I can even cut a tomato ultra thinly for example. So I was so happy to see Father Lau cutting vegetables and preparing a meal. I miss Mr Jen and grateful to him I have learned so much, and have been inspired. I am a licensed acupuncturist in New York ninteen years. But I only pass through NY occaisionaly. I live in Denmark but not very often! The passed twenty five years I have given acupuncture treatments and effective structural body work with my hands in Brasil, India, Thailand, Bali, Cambodia, Vietnam.. I have worked in the poorest places and never took more than fruit or a lunch in payment. (oh and sometimes in NYC). I have also been with a great acupuncturist in Beijing, which is a long story! So the son, of Father Lau how can you be so clumsy cutting food , preparing food or picking up a hot plate from a bath? How lucky you are that your father has prepared food for you all your life, didn't you watch him do it and learn the technique well? I'm not trying to be rude to you really, your a nice guy, but you have picked up many american personality traits. But thats what happens and your still youn enough to learn it well ... unless you expect your wife to cook for you!!! I send you all lovely greetings and a warm hug for your baby who is growing fast. Must be all the good food! I am SebastianSabatt@gmail.com/ sebastiansabatt - fcbk
Cutest video ever! Loved it! We make steamed eggs with chicken broth instead of water with salt, our Goong’s secret. All of our babies grew up on steamed eggs/rice no meat. At least once a week! Thank you Lau’s!
I learnt from my grandma that the reason the plate is put on top is so that the egg is silky. I've tried covered and uncovered with plate, covered with a plate has a silkier top
Excellent tips on getting the perfect silky egg texture. Worked like a gem. But the salt could be reduced significantly. It turned out quite salty, both the meat and the egg. Since there is salt in the oyster sauce, perhaps it is not necessary to add salt to the meat and 1/4 teaspoon salt for the egg should be good enough.
I made this last night and it was SOOOO good! My package of minced meat was double of the recipe so I doubled everything but it did NOT fit in my plate 😂😂 but it got my partner doing the happy dance so 10/10 recipe! 💕
Love this. Like your dad, my dad was also a Chinese cook and steamed eggs were a part of my growing up. I remember we used to have rice vermicelli, dried shrimp and green onions mixed in with the egg. So good!
My family always said "if you don't know how to stir-fried, cook noodles and steam eggs, how are you gonna survived?" They didn't mention cook rice because they assumed everyone knows how to do so.
This video was hilarious! Especially the extra comments appearing off on the side. You did great, Randy. It was quite comical. I would love to see more of these!
Oh, steamed eggs ... that was a childhood dish for me. My grandmother made them for me, this dish always reminds me of her. I'm happy and nostalgic and sad at the same time now. I was never able to make it as good as she did, lol... I will try again :D
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Get the full recipe here - madewithlau.com/recipes/steamed-egg-minced-pork
What’d you think of Daddy Lau’s recipe?
How come your family never have steam rice with your foods??? 😯
Please make more meatless meals ❤️
@@dynastygaming100k definitely more coming!
ive always had a question ? who the fuck is this random lau, reknown chef or just some guy at a takeaway shop ?
I'm so excited my husband is going to cook this for me tonight but may I ask what did you serve with it that is on the table with you guys besides the greens?
This is unironically a great video format, because while Daddy Lau is great at giving instructions, there's only so much he can do when he's not over our shoulder telling us what we're doing wrong, so having you as a stand in is really helpful.
I think this Randy learning how to cook from Daddy Lau is great where we can see the torch is being pass down the family line and if Randy can do these dishes, we should be able to do them too.
MORE RANDY COOKING WITH DADDY LAU! I haven't even watched the whole episode yet but MORE RANDY COOKING WITH DADDY LAU!!!
Awwww thank you!! Yes definitely more to come!
@@MadeWithLau Yes! This was a very fun video. You did great! Tbh, I thought you'd have had more confidence in the kitchen since that's your channel, but that's okay! It'll be especially interesting to see your confidence grow as you continue to cook and get kitchen time with your father, and get more exposure in front of the camera!
Only watching this to learn from Daddy Lau, not really about the beginner stuff. Please keep it simple and only show @made with lau Daddy Lau
Only watching this to learn from Daddy Lau, not really about the beginner stuff. Please keep it simple and only show @made with lau Daddy Lau
I really like how you describe things, it is very detailed and the choice of words are very accurate. You've put a lot of heart in the voice over script (and everything else), i really like your content.
A few years ago, I went through a phase when I was trying to find the best way to make steamed eggs that were as silky as tofu. After a lot of trial and error and reading countless recipes, I arrived at the same water:egg ratio that you and Daddy Lau have: 1.5 water: 1 egg, or a 3:2 water/egg ratio. One great tip I learned was to use the egg shell itself to measure water. Once you crack the egg into the container, you can use one of the broken half egg shells to measure out the water. 3 half shells of water per egg gets you to a 3:2 water/egg ratio. For 3 eggs, add 9 half shells of water, etc. etc.
Your dad is so patient and such an encourager. Your mother too. What sweet parents.
This is so wholesome; definitely one of my favorite videos on the channel in a while. Congrats on the high ratings! Really wanna see more of this format!
Thanks very much for your video! I like the father and son interaction! The food tasting part is so heart warming. A lovely family! 😊
This was spectacular! I can imagine you being a bit nervous Randy. Daddy Lau was very patient with his student! As I've said before it is so enjoyable watching your videos and we get a revipe for dinner too. Cam is getting so big & he gave you a 2! That's 10 in baby talk😄 Thanks so much Lau family🤗😎🇺🇸🌻🇺🇦🇺🇸
Your dad is awesome. Hopefully you make more recipe videos from him with him. So informative.
Part of what I enjoy about these videos is the father-son relationship. So great!
I agree
jacques pepin said the best way to judge a chef was by their omlette. lau knows its a dish where technique would shine
Good on you Randy for taking the time to learn the recipes hands on.
If you don't mind my asking, how have you remained so adept with your Cantonese despite being raised in the US? Did you learn just from listening to your parents in the home or was there specific Chinese school involved? Do you plan to teach your kids? I'm from Hong Kong so I speak as a native, but since 2006 I've lived in the UK I do wonder about the possibility of kids and passing on our Cantonese culture.
Cheers for great content as always, very well cooked dish.
Thank you! My parents spoke Cantonese to me exclusively until I was about 4, and then I started learning English in school. I wouldn't really say my Cantonese is adept (but I appreciate the kind words!) but I do plan on having our kids learn it too :)
One of the reasons I love this channel is because Uncle Lau speaks in Cantonese!
Randy, first time on your website and am blown away with how beautiful and professional everything looks. I know (I can see) how much work went into it and I wanted to thank you for giving everyone access to such great information. These are all the recipes that I grew up eating and loving. Now I am salivating just thinking about it. Please thank your Dad for sharing his wealth of experience, knowledge and information with everyone. He reminds me of my own Dad who had passed on. Typical loving Chinese Dad!
This is how I feel whenever I cook with my mum watching! I'm adequate, but even with her very specific instructions my cooking never tastes anywhere near as good as hers! I'm also a much messier cook than her, so I'm rarely allowed into the kitchen unsupervised haha!
I do hope we see more of Randy cooking, it's great to see how a 'normal' person's efforts making these dishes provides more 'realistic' results than when the experts do it :)
Randy's lifting the steamed eggs out of the wok and his expression at the 13:38 mark was a truly triumphant moment. I mean, that look says it all.
Dad looks for protection for your hand. 🤣🤣🤣 And he 's touching the plate, and grabbing it right out of the fire. MASTER👨🎤👨🎤👨🎤🙇♀️
I need more of randy cooking with daddy Lau! Informative, entertaining, and mainly because it reminds me of those times when my dad was teaching me how to cook. This one got the feels for me
kudos daddy for being such a great teacher & mentor to Randy & all of us! i've tried daddy's recipes many times & so successful each time! ❤️❤️❤️
Best Chinese cooking channel! Authentic recipes and charming presentation w your Daddy Lau and your entire family!
I really enjoyed watching this! Please do more side by side recipes with your dad.
Daddy Lau's hands of steel are goals! But I'll probably still stick to my steamer tongs hahaha. I hope to see more collabs like this! It's one thing to film and document Daddy Lau's amazing recipes, but another to get right into it and cook them with him by your side. Bravo, Randy!
Love this format with Randy cooking with Daddy Lau. I just tried cooking this dish today and it tasted so good! I'd love to see what my Chinese grandmother thinks of this dish.
I love steamed eggs (and egg custard and gyeran-jjim and... just anything like this) and this was chock full of great tips to up my game. I related so hard at pulling things out of a steamer. It really does make you feel like a champ when you stick the landing.
OMG yes 100% lol. So glad you liked it!
It’s great to see Daddy so proud of Randy!!
You and your father are so good together
I love his recipes 😋❣️
And this steamed eggs and pork look so good!
Thank you
Great, it's time for Randy to start cooking as he is the 2nd generation Daddy Lau with two lovely kids... Greeting from Singapore... More videos from you on your cooking classes
It also works with chicken stock instead of water, just don’t add salt to the eggs if you’re using the Chinese canned soup. First I I took out the steamed eggs I did what you did using cloth oven mitts, difference if the tips dipped into the hot water and I burned myself anyways. The tips about the clamps is no joke, after the burned fingers I never take anything out of a steamer without clamps! Thanks Papa Lau for the tutorial!
It’s always a great feeling when your parents thumbs up a dish that they taught you how to make.
Im sur dad is best cook. Learning takes time .thank you
Taty is likeable, love him and love how he spoke Cantonese 😊😊long life taty
I absolutely loved this video - esp the part where you said to daddy lau not to help you (so real hahah)!! And your parents were so encouraging awww 💕💕 more of you and your lovely fam pls!
Great channel. Glad I found it. I worked as a nanny caring for a Chinese toddler and learnt to make this for the boy. Loved to eat myself! Thank you for reminding me of the recipe
The Lau's men cooking together. Too cute!
My mom steamed eggs with ground pork in the rice cooker as the rice is cooking. I don’t know exactly when she puts it in so I don’t know for how long she would cook it. It was always a treat to find the plate of deliciousness when I lift the lid off the rice cooker. This video warmed my heart with laughs and made me miss my mom. Thank you for sharing the love with your viewers!
smart, i find steaming food is like a waste of gas , but wont the rice be smash down or something ?
My mom uses a steamer i think 🤔
@@sdqsdq6274 nope since there is a compartment depending on what type of rice cooker you have that separates the rice bowl from the other dish in the rice cooker
I just stumbled across this channel yesterday, and i must say your dad is truly incredible! Just wondering if your dad also knows how to make chinese soup, would be great to learn some from the master!
Learnt this dish when i was 12 because it was and is still my favorite dish,when my mum gave me the recipe,she told me just take the biggest egg shell filed with water and repeat the process based on the total amount of eggs x2 and add 1 more for smoother texture,and i normally garnished it with a layer of soy sauce(allergic to spring onion)
and yeah man dont use glove,just take off the shirt and fold it😎
Omg thanks for this tip!!! I completely forgot but that’s how my grandpa made this dish, using the egg shells
@@x3Blastz lol , some people has thicker skin or less sensitive touch
Brought back memories of my mom and dad making this dish too. Besides minced pork, they would add glass noodles, dried shrimp and sometimes a salted egg yolk!
I remember using super thick oven mitts to remove dishes from a steamer - I would get the tips wet!
Great video. Reminds me of learning to cook with my late mother. You are blessed to be able to do this. Hopefully you can pass all this down to your children
honestly though is this randy's first time in the kitchen, his dad's techniques are practically universal
My family never makes it with minced pork on the bottom, I'm going to try that!! My texture never comes out right either so will sure try the warm water method. Also I love how your dad gets so excited when you get something right! It reminds me a lot of my grandma 😊
It’s nice that you’re cooking with your father. Enjoy it while you still have the opportunity. I beat my eggs with chopsticks. Thanks for sharing!
Congratulations!! 💝🙏💝 the egg dishes looked so delicious 😋 made with love by Lau!!
Love the new video format Randy! Great job on the dish.
Thanks brotha!
Randy Tries It are my favorite videos! Also the editing is next level funny this time! If Randy can do it, so can I! I am going to try this ASAP.
awww thank you so much Courtney!! That's exactly what I hoped people would get out of this :)
I tried this recipe today and it turned out fabulous! The egg mixture is silky smooth and the minced pork is umami! :) Thank you!
I cheered when Randy removed the plate successfully. Yey!!!!! That was such a relatable scene.
I love that food is your families lovelanguage. I need to cook this recipe 🤞
Thx 3 sharing.
I love watching your dad. You are so blessed with him at your side!!!
I grew up eating this, it is cheap and nutritious. These days I like to make it in a cup with some chopped mushroom, crab stick and peas, Japanese chawanmushi style.
I absolutely loved this video! It was hilarious and I loved the little extra captions!
it was so cute watching Randy cook with daddy lau 🥰 wholesome
I LOVE your parents. Daddy Lau is super sweet. Your parents remind me of mine.
Awesome video! This sure brings back fond memories of my late father teaching me how to cook his favorite dishes for him. I used to cook for my father a lot.
I love how Hong Doy is your harshest critic
Thank you! I love, love this dish! You brought back lovely memories of my dearly departed Ba-ba. Great way to make more memories w/ Papa Lau! Way to go Randy. 💯
Hi there from England randy and family your dad and mum are adorable going to make steamed tomorrow!
“Smoother than your face” hahaha. Love it
I usually use salty soy sauce instead of salt to make it more fragrance. Put a teaspoon of cooking oil to make it more smoother. It would be best if you use sesame oil because it will be more fragrance and appetizing. Also a pinch of pepper powder to get rid of the egg's natural stench...
Thank you so much for making this. This is one of my favorite foods as a child, and I have always wanted to know how to make it for my children. My other favorite dishes as a child are the fried fish with tomato sauce and abalone porridge
Cooked this dish following instructions and it turned out superbly.
I really love this video ❤ I want to make steamed eggs and I have a few ounces of ground pork left, so glad I watched this video. Thank you!
This was wonderful to watch, thank you! 😊
haha that burn! i love steamed eggs, and its something i regularly make at home too! For my family, the minced pork is mixed with the egg and just cooked all together instead of being at the bottom!
LOL! your Dad has the same sense of humor!! "It's smoother than you face!" lol!! And iron hands as well!
Family Lau .. very happy to meet your lovely family. I saw first the Ginger -Scallion mix and said , "Ah, medicine". It also makes many foods more delicious too. I was born in Brooklyn, NY on Halloween, 1951 in Brighton Beach near Coney Island! At that time there were very few restaurants. There was a Deli, some Polish people selling delicious rotisserie chicken, a young large Italian man selling pizza and Mrs Stahls Knishes. The knishes were great, everybody ate Mrs Stahls knishes. In the summer people would line up to buy a bag and take to the beach! Then Mr Jen opened the first Chinese-Take Out. My Grandma and I went in bought a container of egg-drop soup, went around the corner and bought some knishes and then walked to the boardwalk sat by the beach and the ocean and ate lunch. Grandma liked the egg drop soup so we often went in to eat that. Grandma noticed there were very few people buying Chinese food so she told Mr Jen that there were many jewish people in the neighborhood and they didn't eat pork or eat food where pork was prepared. So she took him to the Polish chicken place and introduced Mr Jen and he started to buy Kosher chicken at a wholesale price. Then my Grandma made a small sign Mr Jen put in the window "Only Kosher Chicken"! And business picked up! Grandma bought a container of egg-drop soup, went around the corner and gave it to Mrs Stahl who she knew, and Mrs Stahl gave her a bag of knishes for Mr Jen. And Mr Jen often went around the corner to buy knishes and Mrs Stahl went to Mr Jen too she liked his food! I remember Mr Jen coming from the subway with a bag of food he purchased in the city, meeting Mrs Stahl on the street. He gave Mrs Stahl a mango and she gave him the bag of knishes she was on her way home with. It made me very happyI to see them walking down the street together numerous times, Mrs Stahl holding on to Mr Jen's arm. It was a great lesson in my life that people could be friends with other people no matter where they came from or how different they looked, or how different their food was . I was only a little boy!
I watched Mr Jen cut his food with a cleaver like Father Lau does.I found it intriguing and so I would stand on a chair and watch him over the counter. Then Mr Jen invited me to sit down with him and watch. Sometime Grandma left me with him when she needed to do some shopping nearby. Then Mr Jen put a cloth around me and let me wash some vegetables. My Grandma was very happy when she saw me working and thanked Mr Jen with a big smile.When he would eat, he also gave me the same soup for example and point to different ingredients and say, "You like, you eat. No like, no eat". It made eating simple!
My Grandma offered to buy things in NYC when she was going there. Mr Jen said no thank you but Grandma insisted. And she would come home with bottles of sauces Mr Jen needed. Then Mr Jen asked Grandma if he could take me into the city to Chinatown. And she said yes! So we took the subway across the B'klyn Bridge. And we both got on our knees crossing the bridge to look out the window at the boats and the river.
The first time I went into Chintown I thought I had traveled to another world. I had never seen that part of NYC before it was a great adventure. Chinatown was very old fashioned then and very Chinese! We went to the fish lady. Wooden barrels with eals and fish flopping around and crabs. I remember the smell I had never experienced before. And we went in the back and fish lady gave us a bowl of soup with things in it I didn't know existed. And Mr Jen said calmly "You like you eat, no like, no eat," simple rules.
Then the fish lady said in Chinese to him, "who is the little boy? And Mr Jen walked behind me, put his fingers on the corners of my eyes and pulled them out like asian eyes and said in english, "he is my Son from Brooklyn". Everybody laughed even me! I loved Mr Jen. He would hold my hand when we crossed the street and on the train when it was very cold to keep me warm. Mr Jen didn't speak a lot of english but neither did I, I was young. But we talked, he asked me many questions and I asked him too.
Mrs Stahl recommended his food to many people who would come in and say Mrs Stahl said your food is good!
The big young Italian Pizza man would come in to eat too. One day he was there at the same time Mrs Stahl and my Grandma and they were all talking together which was comical to listen to. The Italian had an Italian accent, and Mrs Stahl had an eastern European accent and my Grandma came to America from Russia when she was just a baby but her family didn't stay in NYC like many immigrants. They moved to Arkansas so my Grandma had a southern accent when she spoke english! And then suddenly I heard Mr Jen say a word I had never heard him say before, in fact I didn't know he knew such words. He said "MISHAGAS" which is an old jewish language word which means something like 'someone is crazy or he's crazy'! When I heard him say it I fell on the floor laughing. He came over to tickle me, everyone was laughing. all of these foreign people who looked completely different from each other and sounded different, were laughing and then Mr Jen said in a questioning voice. So 'my son from brooklyn' "You are a Yente" then everyone was laughing because that was a completely wrong word to use. So he picked me up and held me on his lap with his arms around me, and I was holding his arms very happy, very happy indeed.
I use a cleaver to cut my food. I bought a cleaver in Bali. It is not stainless steel or as wide but heavier. The handle fell off and someone glued the handle on incorrectly so the knife has a bend in it. Nevertheless I use it well without any problem because I watched Mr Jen use his hands and fingers to cut food. I can even cut a tomato ultra thinly for example.
So I was so happy to see Father Lau cutting vegetables and preparing a meal. I miss Mr Jen and grateful to him I have learned so much, and have been inspired.
I am a licensed acupuncturist in New York ninteen years. But I only pass through NY occaisionaly. I live in Denmark but not very often!
The passed twenty five years I have given acupuncture treatments and effective structural body work with my hands in Brasil, India, Thailand, Bali, Cambodia, Vietnam.. I have worked in the poorest places and never took more than fruit or a lunch in payment. (oh and sometimes in NYC). I have also been with a great acupuncturist in Beijing, which is a long story!
So the son, of Father Lau how can you be so clumsy cutting food , preparing food or picking up a hot plate from a bath?
How lucky you are that your father has prepared food for you all your life, didn't you watch him do it and learn the technique well?
I'm not trying to be rude to you really, your a nice guy, but you have picked up many american personality traits. But thats what happens and your still youn enough to learn it well ... unless you expect your wife to cook for you!!!
I send you all lovely greetings and a warm hug for your baby who is growing fast. Must be all the good food!
I am SebastianSabatt@gmail.com/ sebastiansabatt - fcbk
Cutest video ever! Loved it! We make steamed eggs with chicken broth instead of water with salt, our Goong’s secret. All of our babies grew up on steamed eggs/rice no meat. At least once a week! Thank you Lau’s!
Am I hearing things or did Cam say, yeh yeh?? So cute!! Great job Randy!!
This is a good platform/series since it shows common mistakes or ways you can improve the recipe for people doing it the first time
I learnt from my grandma that the reason the plate is put on top is so that the egg is silky. I've tried covered and uncovered with plate, covered with a plate has a silkier top
Wow, I love this video. Such a wonderful family!
15:30 a true Asian mum right there
Excellent tips on getting the perfect silky egg texture. Worked like a gem. But the salt could be reduced significantly. It turned out quite salty, both the meat and the egg. Since there is salt in the oyster sauce, perhaps it is not necessary to add salt to the meat and 1/4 teaspoon salt for the egg should be good enough.
I made this last night and it was SOOOO good! My package of minced meat was double of the recipe so I doubled everything but it did NOT fit in my plate 😂😂 but it got my partner doing the happy dance so 10/10 recipe! 💕
This episode was so fun! Love the idea, it’s very heartwarming. Love from Costa Rica
Love this. Like your dad, my dad was also a Chinese cook and steamed eggs were a part of my growing up. I remember we used to have rice vermicelli, dried shrimp and green onions mixed in with the egg. So good!
I think it is green bean vermicelli. Rice vermicelli's texture is different. That is the one used in garlic steam scallop.
Love your videos, keep it going!
OMG the "Nooo let me do it!!!" is such a mood! I totally did that with my grandparents 😭😭
I was waiting to see you cook haha glad you made it possible
I'd love to see more cooking challenges like this.
It was fun watching, more please, thanks
Randy you make me feel nostalgic for the times I cooked for my father, which made this video really wholesome.
Awwww what an honor to hear! I bet those were some amazing times!
Loved this. Please do more of the Randy cooking with Dad!
Removing from the wok-classic. Such a fun episode!
My family always said "if you don't know how to stir-fried, cook noodles and steam eggs, how are you gonna survived?" They didn't mention cook rice because they assumed everyone knows how to do so.
So beautiful and warm! That’s how I learn cooking from my mum too ❤️💪🏼
This video was hilarious! Especially the extra comments appearing off on the side. You did great, Randy. It was quite comical. I would love to see more of these!
So glad you liked it! Thanks for the encouragement as we try new things! Definitely more to come 🙌🙌
看刘爷爷视频，我也是要煮这个菜，好吃又营养健康又简单，配饭一流...😍😍😍
再次感謝您支持！多謝🙏！
9.9 from daddy Lau. That's a very supportive daddy.
Excellent job! Look delicious!! Your dad is a pro.
Oh, steamed eggs ... that was a childhood dish for me. My grandmother made them for me, this dish always reminds me of her. I'm happy and nostalgic and sad at the same time now. I was never able to make it as good as she did, lol... I will try again :D
Yes randy cooking! Randy is the next Jedi master. You got this!
Please make Ma Lai Gao (sponge cake in dimsum) I’ve always wanted to learn how to make it
I like how there is Chinese translation built in 很好👍
make this a series!!
Another great dish from the master, thank you daddy Lau! 🙏 oh gosh and the editing, love it! 😍
I have Xmas mitts too! And placemats, kitchen towels, etc. My mom always loves a good sale after Christmas haha
Good job Randy! Can't wait to try this unusual dish.
Toppings : 2 Tbp light soy sauce, 1 tbsp fried garlic oil, 1 tsp fried garlic & green scallion. OMG cutting green onion is child easy. Wah! You test my patient.
Fun video! Looks delicious. Thank you for sharing the process.