Wouldn't be better to.soak mushrooms is vegetable stock instead bland water? Or atlest add all the MSG and soya sauce to soaking water, all spices that yiu put later into wok... And after soaking you already have mushrooms stock and mushrooms infused with flavours all the way trough... did you try like this?
I just love how detailed the descriptions are (amount of times washing, squeezing out the water etc), the vegan tips and the history lesson. this channel is such a gem
I'm Irish, living in Ireland. I lived in SE Asia for many years. I never learned to cook the food I loved to eat while I was there. There were so many great places to eat that were so affordable I never felt the need to. Now that I'm back in Ireland I can't find the dishes I loved. There are many, good Asian restaurants here, but they cook for their audience, they cook what people here believe to be Chinese or Malaysian or Indonesian or Indian food, but I know isn't always true to the cuisine. Your Dad is wonderful. He cooks simply, makes his recipes and techniques accessible to even a basic cook like me. And it's so obvious that he enjoys cooking, that it's not a chore. He's inspired me. I'm a regular to the Asian shop near my home. I'm slowly building up my store of spices and ingredients. I'm so looking forward to cooking one of his dishes and seeing how it turns out. I hope I do him justice. So, thank you. Thank your Dad for sharing his knowledge. Thank you for sharing your Dad with all of us.
What a beautiful plate! I have never tried using whole shitake mushrooms in a dish but now I have a recipe for one. Thanks for the little tips about turning down the heat when cooking the ginger and garlic. That makes so much sense instead of watching them turn black on high heat, especially in a carbon steel wok that gets mad hot. What inspired me most is to keep regulating the heat of the wok as you are cooking and to pay close attention to how you add ingredients when doing so, i.e., lowering or raising the heat at the right time for maximum and amazing results. Be advised that I have been cooking for many years, come from a restaurant family, and cook a lot of Asian food, and yet you are still teaching an old dog new tricks! As always, I look forward to your recipes. When I think you can't possibly come up with anything I haven't heard of, you surprise me. Thanks so much, Daddy Lau!
We just made this today at home, following the indications step by step and with all the proper ingredients (which we managed to order from Amazon). And it was amazing. Hats off! Thank you sincerely for sharing this treasure with the world:) greetings from Germany
Your Dad reminds me of my late father who also worked as a chef at a New York Chinatown Chinese restaurant when he immigrated here 1940s. Love the cooking videos. Thanks to the Lau Family.
Simply fabulous! What a generous family - to share all the good tips and details will make it easier for all of us to create something similar to your magnanimous DAD! Oh and I also love and respect you for educating Cam to already appreciate what's put on his plate n not take anything for granted! He's gonna grow up to be like you Randy!! Lovely Blessed family! I love your mum to bits too!
Thank you for sharing your recipes. My family is toisan so it’s really nice to watch recipes that I grew up eating! I love watching your dad recipes. He’s so articulate when sharing.
Just chanced upon this rare gem 💎of a channel the other day and I just can't stop watching..it's so perfect in every way especially love the history bits.. your dad's cooking also reminds me of my late grandma's dishes ..she is also Cantonese..miss all her cooking ..will make this braised mushrooms for dinner tomorrow
Seeing Daddy Lau cook this dish takes me right back to Lunar New Year dinners with the family! I love having it with bokchoy and even fat choy. Plus, that mushroom liquid is pure gold!
I can cook a few different kinds of cuisine but Chinese cuisine eludes me. I'm so glad to have found your channel. Followed Daddy Lau's instructions and my braised mushrooms with bokchoi tasted authentically Chinese... Cantonese! Thank you Daddy Lau.
Hey! Just wanted to drop in and share how much I enjoy these videos. They're so well produced and the simple recipes give me lots of hope that I too can recreate these dishes while living far away from home. Thank you guys!
That's saying 'all' with a taishaness 台山 background, not northern CA. The older generation who came to USA earlier & stayed around Chinatown likes saying it this way.
I'm basically addicted to this dish now. I make it every 4-5 days once and eat it with rice or dry noodles or egg noodles or stir fry flat noodles. It's so good. The mushrooms are juicy umami bombs in the mouth.
Ha! After living between Hong Kong and Guangzhao for close to 30 years it was great to hear your dad speak Cantonese. I live now in Cebu where there are very, very few Cantonese speakers - so that sound and the mannerisms made me nostalgic! Additionally - I now have a great heads up for making this tasty Canto dish! 🤩
Just tried the recipe. Delicious! I loved the bite of the mushrooms. I added broccoli in addition to bok choy. It was very straighforward thanks to the great video.
I spotted this dish on your dining table a week or two ago and I was hoping you would show us how to make this. Thank you. This is one of our favourite mushroom dishes. I didn't know how to make it as Mum used to make it for us years ago. I've tried making it before but wasn't sure if I was doing it correctly and I wasn't.
I remember my mom teaching me how to make it. In addition to a little oil she used chicken fat (1-2 tablespoons) to stir fry the mushrooms. That was supreme umami flavor! We would use iceberg lettuce instead of baby boy choy. Thanks for a great recipe!!
I just made up a Chinese inspired Broccoli with Shitake. Fried with butter andSeasoned with oyster sauce, light soy sauce, fish sauce and garlic. Probably doesn't even taste Chinese but it's good. Now I need to try the real thing.
Growing up, my mom always made braised mushrooms, but sliced turnip was included with the braising portion, and it was tossed with roasted peanuts at the end. I'd love to try it with bok choi someday.
Back in the late 1940s until the mid 1960's we collected Morel Mushrooms in our woods, brush cleaned them, and dried them. Later we used them. They were restored using about the same method you used.
Makes me proud of myself realising this is almost how I cooked the leftover boi choy and Paris mushroom I had in my fridge yesterday. Channels such as yours have built me into a quite proficient cook of Chinese cuisine nearly from scratch, and that is really cool ! There was one difference in what I did though : I didn't cook the bok choy separately : I added them to the braising mushrooms. Of course the result was less pretty than your dressing though !
A great video. I made it this week and it was WOW and pretty easy. Thanks to your Dad for teaching me what my mom never did - apply the cornstarch slurry on LOW heat. Always wondered why I had so much trouble getting the gravy right. This is a banquet-worthy dish (and I have have had it many times, but never made it).
9:43 here you can see the bok chois are put so the thick part enters water first. Leaves cook faster so this way the leaves and stems won't be undercooked or overcooked
Thanks for this precious Cantonese recipe, I was missing my late 嫲嫲 braised mushrooms dish and will try to cook this 😅. Sending regards from Singapore 🇸🇬
thank you for the recipe - I will have to try cooking with dried mushrooms! and thank you for always including substitutions so I can make vegetarian for me
It sure looks appetizing. The recipe/s are a goldmine. Thank you. I just wonder how many of those dishes stay nice and warm, or being kept warm? I dislike lukewarm or cold foods.
I made this dish today. Very delicious. It tasted like the one My grandma used to make me. I’ve tried a few mushroom recipes online and so far this one is my favorite. Thank you so much. 😊
Another awesome video, these recipes make me so nostalgic! To be honest my household used to make a lot more traditional chinese food but recently we've been making a lot of generic european-aussie food and I really miss the chinese food.
my mom spoke cantonese and i love the sound very much....what is interesting about the language is it seems that with any careless or silly question, the answer is always seeming to be like 'don't ask stupor things' or 'of course' or what are you cheeseen or what
This was SO GOOD. I made it with your Mapo Tofu (though I substituted ground beef and used some ssamjang and my homemade Szechuan chili oil for extra spice). But it very nicely offset the extra spice I added to the mapo tofu.
Because the 'flower' mushroom grade generally cost more, some unscrupulous growers/sellers will get the cheaper all-dark ones when they are fresh and slice shallow cuts to produce a 'flower' pattern on them. If you look carefully, you should see some that look suspiciously manmade. 😉
Great channel for Canton cooking! Remembered my mom always add some melted chicken fat in cooking this dish. Since it's a staple dish for Chinese New Year when chicken is also a staple.
Finally I’ve been waiting for this recipe. Brings back memories when our family goes to Sunday church and have lunch at my aunts favorite Chinese restaurant. We always order this dish and hot & soup soup. Yum.
This looks like a delicious recipe BUT won't the book chow be very cold, since you've soaked it in ice water and simply set it aside for 20 minutes or so?
Going to try this, but with fresh shitaki mushrooms that I couldn't resist from a local supermarket. I have to wait till Monday when I get my delivery from my favorite Asian website. Looks so beautiful. Do you think the fresh shitaki will change it too much? Love your videos. Will be making your eggplant in garlic sauce later in the week.
Fresh one is similar as dried one except a lot less shitaki mushrooms flagrance. Moreover you do not need to braise as much time as dried ones. Fresh one does have an advantage of more tender. Usually this is a banquet dish and thus use thick dried shitaki mushrooms. Because it is thick and you need to braise them.
Join the Canto Cooking Club: bit.ly/3XpO8YO
Get the full recipe: madewithlau.com/recipes/braised-mushrooms-with-bok-choy
Wouldn't be better to.soak mushrooms is vegetable stock instead bland water? Or atlest add all the MSG and soya sauce to soaking water, all spices that yiu put later into wok... And after soaking you already have mushrooms stock and mushrooms infused with flavours all the way trough... did you try like this?
18.52
I just love how detailed the descriptions are (amount of times washing, squeezing out the water etc), the vegan tips and the history lesson. this channel is such a gem
Too bad his dad hates him because he didn’t become a doctor.
@@sheldoncooper0 Weird comment, but ok
I think it is an Uncle Roger (comedian) reference.@@ziraffen
I'm Irish, living in Ireland. I lived in SE Asia for many years. I never learned to cook the food I loved to eat while I was there. There were so many great places to eat that were so affordable I never felt the need to. Now that I'm back in Ireland I can't find the dishes I loved. There are many, good Asian restaurants here, but they cook for their audience, they cook what people here believe to be Chinese or Malaysian or Indonesian or Indian food, but I know isn't always true to the cuisine. Your Dad is wonderful. He cooks simply, makes his recipes and techniques accessible to even a basic cook like me. And it's so obvious that he enjoys cooking, that it's not a chore. He's inspired me. I'm a regular to the Asian shop near my home. I'm slowly building up my store of spices and ingredients. I'm so looking forward to cooking one of his dishes and seeing how it turns out. I hope I do him justice. So, thank you. Thank your Dad for sharing his knowledge. Thank you for sharing your Dad with all of us.
What a beautiful plate! I have never tried using whole shitake mushrooms in a dish but now I have a recipe for one. Thanks for the little tips about turning down the heat when cooking the ginger and garlic. That makes so much sense instead of watching them turn black on high heat, especially in a carbon steel wok that gets mad hot. What inspired me most is to keep regulating the heat of the wok as you are cooking and to pay close attention to how you add ingredients when doing so, i.e., lowering or raising the heat at the right time for maximum and amazing results. Be advised that I have been cooking for many years, come from a restaurant family, and cook a lot of Asian food, and yet you are still teaching an old dog new tricks! As always, I look forward to your recipes. When I think you can't possibly come up with anything I haven't heard of, you surprise me. Thanks so much, Daddy Lau!
It is very nice of you to keep your fathers knowledge and legacy permanently before it becomes too late. Thank you for sharing.
We just made this today at home, following the indications step by step and with all the proper ingredients (which we managed to order from Amazon). And it was amazing. Hats off! Thank you sincerely for sharing this treasure with the world:) greetings from Germany
Thank you so much for this channel., these are all the foods I grew up eating, and now family is all gone.
Your Dad reminds me of my late father who also worked as a chef at a New York Chinatown Chinese restaurant when he immigrated here 1940s. Love the cooking videos. Thanks to the Lau Family.
Simply fabulous! What a generous family - to share all the good tips and details will make it easier for all of us to create something similar to your magnanimous DAD! Oh and I also love and respect you for educating Cam to already appreciate what's put on his plate n not take anything for granted! He's gonna grow up to be like you Randy!! Lovely Blessed family! I love your mum to bits too!
Best descriptions ever.
Love Daddy Lau and Mommy Lau.
Thank you for sharing a treasured gift.
Thank you for sharing your recipes. My family is toisan so it’s really nice to watch recipes that I grew up eating! I love watching your dad recipes. He’s so articulate when sharing.
Just chanced upon this rare gem 💎of a channel the other day and I just can't stop watching..it's so perfect in every way especially love the history bits.. your dad's cooking also reminds me of my late grandma's dishes ..she is also Cantonese..miss all her cooking ..will make this braised mushrooms for dinner tomorrow
Thank you for this channel. It’s really heart warming hearing the your dad speaks, reminds me of my mum before she passed away.
Seeing Daddy Lau cook this dish takes me right back to Lunar New Year dinners with the family! I love having it with bokchoy and even fat choy. Plus, that mushroom liquid is pure gold!
白菜燜冬菇 簡單而唔複雜 實際係應該每星期都煑一餐餸 物有所值 多謝劉老爺教導 👍🙏
唔好客氣，好多謝您嘅支持！老劉祝福您和家人平安健康！幸福快樂！
I especially love how Daddy Lau adjusts on the fly. Also I will always remember the episode which talks about the "bok'" sound of bok choy.
God bless your dad for sharing this wonderful cooking knowledge with us
I can cook a few different kinds of cuisine but Chinese cuisine eludes me. I'm so glad to have found your channel. Followed Daddy Lau's instructions and my braised mushrooms with bokchoi tasted authentically Chinese... Cantonese! Thank you Daddy Lau.
Cant believe this channel grew to a million! Its heartwarming too see the passion in your family
Simply Beautiful! Thank you for shàring your father with us. Clapping from Norfolk, Va.❤🎉😊
I hope your dad lives a healthy and long life
Thank you for sharing your dad with us !
Hey! Just wanted to drop in and share how much I enjoy these videos. They're so well produced and the simple recipes give me lots of hope that I too can recreate these dishes while living far away from home. Thank you guys!
Thank you so much for the love!! We really appreciate it :) Hope you enjoy!!
I loved the extra tips on what to look for if you want the best quality dried mushrooms.💜
1st class tutorial for a home-cooking meal. Salute
I love when Daddy Lau says “aw law.” Such a Northern California thing!
That's saying 'all' with a taishaness 台山 background, not northern CA. The older generation who came to USA earlier & stayed around Chinatown likes saying it this way.
Thanks for sharing, I grow both mushrooms and Dwarf Bok Choy in my garden can't wait to try this recipe.
I'm basically addicted to this dish now. I make it every 4-5 days once and eat it with rice or dry noodles or egg noodles or stir fry flat noodles.
It's so good. The mushrooms are juicy umami bombs in the mouth.
Ha! After living between Hong Kong and Guangzhao for close to 30 years it was great to hear your dad speak Cantonese. I live now in Cebu where there are very, very few Cantonese speakers - so that sound and the mannerisms made me nostalgic! Additionally - I now have a great heads up for making this tasty Canto dish! 🤩
this is absolutely my fav vege dish during a banquet. give it a try if you haven't tried it before
Just tried the recipe. Delicious! I loved the bite of the mushrooms. I added broccoli in addition to bok choy. It was very straighforward thanks to the great video.
Knowing how to do shiitake mushrooms is such a MUST in Chinese cooking!
Amazing!! Love this dish. Daddy Lau plated it so beautifully too 😍
Oh my God I love braised mushrooms and bok choy is my favourite dish
Gracias, me encanta la comida y la forma tan generosa y clara como enseña. Les deseo felicidad por siempre. Abrazo desde Venezuela
I spotted this dish on your dining table a week or two ago and I was hoping you would show us how to make this. Thank you. This is one of our favourite mushroom dishes. I didn't know how to make it as Mum used to make it for us years ago. I've tried making it before but wasn't sure if I was doing it correctly and I wasn't.
I remember my mom teaching me how to make it. In addition to a little oil she used chicken fat (1-2 tablespoons) to stir fry the mushrooms. That was supreme umami flavor! We would use iceberg lettuce instead of baby boy choy. Thanks for a great recipe!!
Good idea with the lettuce 👍
I just made up a Chinese inspired Broccoli with Shitake. Fried with butter andSeasoned with oyster sauce, light soy sauce, fish sauce and garlic. Probably doesn't even taste Chinese but it's good. Now I need to try the real thing.
Growing up, my mom always made braised mushrooms, but sliced turnip was included with the braising portion, and it was tossed with roasted peanuts at the end. I'd love to try it with bok choi someday.
This is a beautiful dish. I've had it many times and I can just imagine the taste watching this video.
Back in the late 1940s until the mid 1960's we collected Morel Mushrooms in our woods, brush cleaned them, and dried them. Later we used them. They were restored using about the same method you used.
I wish you would translate as your father speaks, I miss a lot by starting and stopping so I can read what he is saying. The man is amazing!!
simple and beautiful dish
Makes me proud of myself realising this is almost how I cooked the leftover boi choy and Paris mushroom I had in my fridge yesterday. Channels such as yours have built me into a quite proficient cook of Chinese cuisine nearly from scratch, and that is really cool !
There was one difference in what I did though : I didn't cook the bok choy separately : I added them to the braising mushrooms. Of course the result was less pretty than your dressing though !
A great video. I made it this week and it was WOW and pretty easy. Thanks to your Dad for teaching me what my mom never did - apply the cornstarch slurry on LOW heat. Always wondered why I had so much trouble getting the gravy right. This is a banquet-worthy dish (and I have have had it many times, but never made it).
Canto Cooking Club!!! Love the sound of that. Congrats !
9:43 here you can see the bok chois are put so the thick part enters water first. Leaves cook faster so this way the leaves and stems won't be undercooked or overcooked
Thank you for all the. Great info!! Your father is a master cook!! Great family!!
Thanks for these Bok Choy 🥬 recipes. I’m hoping to try some soon.
Both shiitake mushroom and bok choy are my absolute favs! So happy about this video!
I absolutely adore this channel. Awesomeness incarnate. Thank you very sincerely and kindly for sharing these treasures with us. ❤
I love all your videos! Would you ever consider a series on Chinese soups and broths? (Especially all of the dried ingredients!)
Thanks for this precious Cantonese recipe, I was missing my late 嫲嫲 braised mushrooms dish and will try to cook this 😅. Sending regards from Singapore 🇸🇬
thank you for the recipe - I will have to try cooking with dried mushrooms! and thank you for always including substitutions so I can make vegetarian for me
You gotta be kidding me. That looks bomb af. Your dad is a treasure.
Biting into the mushroom cooked in this dish releases flavor soaked into the mushroom. The mushroom exterior is smooth and velvety.
Wow❤ how lucky to get to share in such a delicious looking meal
Thank you Uncle Lau
Спасибо ! обязательно попробую и такой способ приготовления!👍👍 Thanks ! I will definitely try this cooking method! 👍👍👍
Just made this dish. It is an umami bomb and so easy to make! Definitely adding this to my weekly rotation.
Genuinely feels like I am learning from an uncle I never had.
It sure looks appetizing. The recipe/s are a goldmine. Thank you. I just wonder how many of those dishes stay nice and warm, or being kept warm?
I dislike lukewarm or cold foods.
Thanks for the advice of pressing down the washed shiitake when in warm water ! Game changer ! 🤗❤✌
I made this dish today. Very delicious. It tasted like the one My grandma used to make me. I’ve tried a few mushroom recipes online and so far this one is my favorite. Thank you so much. 😊
Thank you for all your videos!!! Bravo!!❤❤❤
Another awesome video, these recipes make me so nostalgic! To be honest my household used to make a lot more traditional chinese food but recently we've been making a lot of generic european-aussie food and I really miss the chinese food.
my mom spoke cantonese and i love the sound very much....what is interesting about the language is it seems that with any careless or silly question, the answer is always seeming to be like 'don't ask stupor things' or 'of course' or what are you cheeseen or what
I literally have a surplus of both. Godsend
Adam Ragusea did a good video on why dried mushrooms are different to fresh (aside from water content, obviously). There's some nuance there.
This was SO GOOD. I made it with your Mapo Tofu (though I substituted ground beef and used some ssamjang and my homemade Szechuan chili oil for extra spice). But it very nicely offset the extra spice I added to the mapo tofu.
Because the 'flower' mushroom grade generally cost more, some unscrupulous growers/sellers will get the cheaper all-dark ones when they are fresh and slice shallow cuts to produce a 'flower' pattern on them. If you look carefully, you should see some that look suspiciously manmade. 😉
Thank you Yeh Yeh! ❤
So well instructed and detailed ingredients! Great for beginner cooks like me. Love this dish, thank you!❤
I love bok choy. I will try this recipe
尊業的爺爺👍
非常感謝您的支持！老劉㊗️您和家人平安健康快樂！
Love Cantonese food:)
Great channel for Canton cooking! Remembered my mom always add some melted chicken fat in cooking this dish. Since it's a staple dish for Chinese New Year when chicken is also a staple.
Is there a behind.the scenes somewhere?
Your dad is such a good performer
Just made this dish based on your father’s excellent recipe. We have access to fresh shiitake mushrooms. Turned out incredible! Thank you!
Yum! One of my favorites! Can your dad do the tripe side dish the one that's white that's usually topped with scallions please?
多謝劉伯伯的教導，我一定會試餸！
非常感謝您的支持！老劉㊗️您和家人平安健康快樂！
@@MadeWithLau 多謝！
Real professional cook practices
I have made the NYT version of this for several years. Great dish!
刘师傅用的应该是矮脚白菜，加州华人超市都能买到的
是的，非常感謝您的支持！老劉祝福您闔家平安健康快樂！
Finally I’ve been waiting for this recipe. Brings back memories when our family goes to Sunday church and have lunch at my aunts favorite Chinese restaurant. We always order this dish and hot & soup soup. Yum.
This looks like a delicious recipe BUT won't the book chow be very cold, since you've soaked it in ice water and simply set it aside for 20 minutes or so?
We use arrowroot starch to thicken sauces. Great video and practicing my Toisan wah too
Going to try this, but with fresh shitaki mushrooms that I couldn't resist from a local supermarket. I have to wait till Monday when I get my delivery from my favorite Asian website. Looks so beautiful. Do you think the fresh shitaki will change it too much? Love your videos. Will be making your eggplant in garlic sauce later in the week.
Fresh one is similar as dried one except a lot less shitaki mushrooms flagrance. Moreover you do not need to braise as much time as dried ones. Fresh one does have an advantage of more tender. Usually this is a banquet dish and thus use thick dried shitaki mushrooms. Because it is thick and you need to braise them.
Best to pull all the leaves apart to get all the sand out and snap off the stems before soaking them.
You're my favourite channel 👏👏👏
Healthy n delicious combo
Oh my mom
Does this too! But I Don’t take notes and I watch but can’t quite make it… thx for documenting
Oh man this is one of my favorites from when I lived in China
Looks so good.🤤
haha its a must to put this on a clear glass dish
Dude your sister takes after your dad. You on the other hand is a mommys boy. The woman you married is buit like your mom.
cheers man.
Thank you for sharing 😊
I will try cook this for new year, thanks so much for the tips!!
great content, Chinese cooking is my favourite style (although some of the traditional stuff e.g. offal, chicken feet etc isn't :) )
this looks so delicious! thanks so much