I love that in a lot of the Asian channels I follow give an honourable place to your elders. Either by giving a beautiful platform to them like you or by giving them the food to test like in a Pakistani channel that I follow. Elders are wealth and I hope your dad knows how much we appreciate and how useful is what he is sharing with us. Thank you both very much. May your family always be blessed 💖
Thank for sharing these recipes and documenting them. I’ve looked all over the internet for Cantonese recipes with the Toisan influences of my parents and your dad’s are spot on! I showed my family your videos and they said “that’s how we do it”-that’s high praise! Thank you, thank you!
How your dad gives cooking instructions in Cantonese really reminds me of my late grandma, who used to cook for us daily, albeit her instructions were usually A LOT more vague. Coincidentally, we also share the same surname!
ah yes my grandmother makes this for my birthday, it is one of my favourite dishes. Thank you for showing us how to make this. This brings back so much nostalgia to me. When I was kid I used to get so excited when she makes this.
The grandkids are getting so big and they are blessed to know their grandparents. I love Chinese curry chicken, but I’ve never braised it like this so definitely have to give this a try.
Oh, I miss this dish. I mean, I tend to make Japanese curry and Thai curries often, but my grandma used to make this specific version when I was growing up. Sometimes she would just do curry potatoes, if we already had cooked meat already (BBQ pork or roast pork from the market). She didn't use coconut milk, though, from what I remember, since I never saw the can when she was cooking, but there was definitely the ever-present cornstarch slurry. These days, I do like making Thai curries because they use the coconut milk, but this one is so close to my heart.
OMGosh, this was such a delight to watch! And the UA-cam Grammy goes to MADE WITH LAU! I discovered Thai Green Curry Chicken at Anong's of WY. One of my top favorites. So I had to learn to cook it myself, their style as other places cook it differently... I loved this whole video from beginning to end. Totally agree on the coconut milk, it does tame the heat/spice, adds the creamy and to me, it's just a key ingredient! Well done Father, Son & the cream on top was the whole family at the end! What a great team effort! UA-cam Gold! Thank you for sharing and best wishes to you all! Cheers!
Watching this video brought back memories of me watching my mom making curry. The "heaty" explanation was a nice nugget of info about how Chinese looks at food in the 'cool' and 'hot' affects to the body. Love the details on how coconut milk helps tame the 'heatiness' of the curry. A little culinary journey with some medicinal wisdom, love it.
This style of Curry Chicken is an absolute staple of my Mom's home cooked meals that I adored. My mom cooked with Malaysian Curry with Coconut Milk for the chicken dish.
I am from Macau and I believe that curry was probably brought up to China via Macau by the Portuguese. Portuguese used to rule Goa, India and Malacca, Malaysia and both Indian and Malaysian cuisine use many curry. Portuguese came to Macau far more earlier than British came to Hong Kong. And local street food in Macau use more curry than in Hong Kong. There are many noodles restaurants in Macau serving 咖喱腩 beef brisket with curry.
Curry brought in to Malaysia by Indian and yeah now we have so many varieties of curry. Even the Malaysian Chinese got their own version of curry dishes.
This is a dish I have had at home. I can’t recall ever being able to order a curry dish in a Canto Chinese restaurant apart from Singapore noodles here in Australia. What is popular though is Thai curry in Thai restaurants. Also Malaysian curry. Once in a blue moon you see Japanese curry. And of course Indian and Pakistani curry.
Thanks for the detailed tips, really appreciate. i will try cooking Cantonese curry one day as it looks really delicious! (Ive tasted japanese, malay, indian, thai, and indonesian curry (in singapore hehe) so far and all are really good too..each has its own unique tastiness, (especially the Indonesian green one i cant forget its taste!)
This is one of my favorite dishes. My grandma and old restaurant friend use to make this dish every couple of weeks for the crew. They'd even add a touch of sugar to give it that ever slight sweet flavor.
It's not specific to curries. It's a standard technique we use for cutting vegetables quite often on pretty much all dishes. I think it's mostly about keeping the volume of each piece about the same so that they cook evenly.
i would say a good way to start is to measure/weigh your beans by shot or doubleshot. get fresh beans from a roaster or vacuum sealed like illy whole bean online once opened, put it in the fridge and take it out only when making a cup and consume within 1 month. . then make sure to check on milk steaming tips, it's difficult to explain so best to search for videos
@@jw6451 Yes, I have gone through all that and am pretty good at it now. Just not an easy process:) but we enjoy the coffee from this machine very much.
I do want to make this myself (been obsessed with chicken dishes during my diet), but what would I replace the oyster sauce with since I'm allergic to shell fish?
"Yeet hay" is the cantonese way of saying "hot air" or "heat". You can read the wiki page at en.wikipedia.org/wiki/Shanghuo to get an understanding. It's related to Chinese traditional medicine, and essentially ties into yin and yang. Yin = cold, Yang = hot. Traditionally, when one eat too much food with "yeet hay", then there's an imbalance, and one should do something to balance it out. An interesting example related to western food is fried chicken and coleslaw. Fried chicken is "hot"/"Yang", and coleslaw is "cold"/"Yin". I couldn't tell you scientifically why that combo is so great (well, at least to me), but it just works, and it balances the fried chicken so much.
If you have some applesauce on hand, that works well too. My grocery shopping is somewhat weather dependant, so I tend to keep a good supply of shelf-stable items on hand
Lol, I ate so much curry growing up in Hong Kong, I swear I thought curry was Chinese until I was 10. Great recipe, Daddy Lau knows what's up using only wings! Here in UK you can get a pack like 10 wings (wing and drumette) for £1 in some supermarkets.
One teaspoon of curry powder seem too little as the color of the sauce is not golden yellow as some like more of a intense curry taste... but I guess that's depend how each person like it. Overall the cooking process is very good and detailed.
Don't worry la, if you are afraid heaty effect of curry, then just drink a beer (In Hong Kong, we call it Westerners' herbal tea). Better than using coconut milk
This recipe utilizes toasted sesame oil as a finishing touch. Having already been toasted, it is highly aromatic. Adding it during cooking would heat it up further, making it taste bitter and lose its aroma.
Hello Mr thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 💓💞🟥🟥🟠🟧🟧❣️🔴🟩🟩💚💗♥️🟣🟣🟣🟣🟣💙💙♥️❤️❤️🎈🟦🟧🟧🔵🟡🟡💟💟♦️💟💟💟🟨🟨🟪🟢💓💕💓🟥🟥🟢🧡💙💙🧡💜🔵🟧🟦🟦🎈❤️♥️♥️🟣🟣🛑
Another thing that answers your question: "Curry" comes from the word Kari, which means gravy. The Brits started using the term "curry" for anything that came in gravy. All the different regional gravies in India have their own specific spice blends in order to make them stand out from each other. "Madras curry powder" is a British thing invented during the British Raj from the 1850s until the division of India/Pakistan in 1947. Brits started using "Madras curry powder" when they wanted to recreate Indian flavours. If you add "curry powder" to every dish, every dish will turn one-dimensional and boring. It's a British adaptation of a concept that is originally Indian. Much like American Chinese food, or Indo-Chinese food vs regional authentic cuisine of China.
This is like a watered down version of “real” curry. It is more of chicken stew. To most people who are used to the real stuff, it would taste very bland.
Join the Canto Cooking Club: bit.ly/43tXZ4b
Get the full recipe: madewithlau.com/recipes/curry-chicken
@MadeWithLau please do a video on Chicken and Salted Fish Fried Rice 鹹魚雞粒炒飯
You should make it clear that the cutting board and cook's hand should be sanitized after handling raw chicken.
I love that in a lot of the Asian channels I follow give an honourable place to your elders. Either by giving a beautiful platform to them like you or by giving them the food to test like in a Pakistani channel that I follow. Elders are wealth and I hope your dad knows how much we appreciate and how useful is what he is sharing with us. Thank you both very much. May your family always be blessed 💖
It’s all fake. The guy clearly has no relationship with his parents. As with all Asian parents, they are dissapointed that he didn’t become a doctor.
@@sheldoncooper0very stereotypical
@@sheldoncooper0 Maybe you’re projecting. Sorry for you 😔
@@kaktusdesiberie7196 get outta here gook. I’m a hetero alpha straight white male.
@@sheldoncooper0 Maybe that's your case unfortunately
Thank for sharing these recipes and documenting them. I’ve looked all over the internet for Cantonese recipes with the Toisan influences of my parents and your dad’s are spot on! I showed my family your videos and they said “that’s how we do it”-that’s high praise! Thank you, thank you!
How your dad gives cooking instructions in Cantonese really reminds me of my late grandma, who used to cook for us daily, albeit her instructions were usually A LOT more vague.
Coincidentally, we also share the same surname!
ah yes my grandmother makes this for my birthday, it is one of my favourite dishes. Thank you for showing us how to make this. This brings back so much nostalgia to me. When I was kid I used to get so excited when she makes this.
The grandkids are getting so big and they are blessed to know their grandparents. I love Chinese curry chicken, but I’ve never braised it like this so definitely have to give this a try.
Oh, I miss this dish. I mean, I tend to make Japanese curry and Thai curries often, but my grandma used to make this specific version when I was growing up. Sometimes she would just do curry potatoes, if we already had cooked meat already (BBQ pork or roast pork from the market). She didn't use coconut milk, though, from what I remember, since I never saw the can when she was cooking, but there was definitely the ever-present cornstarch slurry. These days, I do like making Thai curries because they use the coconut milk, but this one is so close to my heart.
OMGosh, this was such a delight to watch! And the UA-cam Grammy goes to MADE WITH LAU! I discovered Thai Green Curry Chicken at Anong's of WY. One of my top favorites. So I had to learn to cook it myself, their style as other places cook it differently... I loved this whole video from beginning to end. Totally agree on the coconut milk, it does tame the heat/spice, adds the creamy and to me, it's just a key ingredient! Well done Father, Son & the cream on top was the whole family at the end! What a great team effort! UA-cam Gold! Thank you for sharing and best wishes to you all! Cheers!
Watching this video brought back memories of me watching my mom making curry. The "heaty" explanation was a nice nugget of info about how Chinese looks at food in the 'cool' and 'hot' affects to the body. Love the details on how coconut milk helps tame the 'heatiness' of the curry. A little culinary journey with some medicinal wisdom, love it.
7:06
This style of Curry Chicken is an absolute staple of my Mom's home cooked meals that I adored. My mom cooked with Malaysian Curry with Coconut Milk for the chicken dish.
I am from Macau and I believe that curry was probably brought up to China via Macau by the Portuguese. Portuguese used to rule Goa, India and Malacca, Malaysia and both Indian and Malaysian cuisine use many curry. Portuguese came to Macau far more earlier than British came to Hong Kong. And local street food in Macau use more curry than in Hong Kong. There are many noodles restaurants in Macau serving 咖喱腩 beef brisket with curry.
Curry brought in to Malaysia by Indian and yeah now we have so many varieties of curry. Even the Malaysian Chinese got their own version of curry dishes.
Thanks for this information!
Since when is Macau a country? 😂 You mean it’s brought up from Macau to Guangdong
@@yifeihuang9293 你會不會太敏感？我哪裡說澳門是國家？經澳門傳入中國
In macau gastronomy we have galinha a africana and galinha a portuguesa
That looks fantastic! Your Dad is a natural teacher. I love the step by step instructions.
Thank you for sharing your recipes, techniques and your lovely family.
This is a dish I have had at home. I can’t recall ever being able to order a curry dish in a Canto Chinese restaurant apart from Singapore noodles here in Australia. What is popular though is Thai curry in Thai restaurants. Also Malaysian curry. Once in a blue moon you see Japanese curry. And of course Indian and Pakistani curry.
劉師傅，真係好多謝您個頻道，因為跟住丈夫在外國工作好多年，有時候想食家鄉菜就只有去餐廳，通常都唔多滿意，自從‘’發現‘咗您個頻道日日换菜譜。😊誠心多謝。敬祝您和府上都身體 健康和快樂。
唔好客氣，好多謝您嘅支持同祝福！老劉都衷心祝福您闔家平安！健康快樂！
Best chef in this cuisine ive seen on youtube👏🏽👌🏽
Ive learned so much watching Daddy Lau, its changed the way I prepare and cook
I love how Daddy Lau acknowledges that all curries from around the world are beautiful. They sure are! 🤩
Lol. Loved how your son kept repeating " thanks for watching" lol.
Thanks fkr teaching how to cut chicken wings your Dad is the most awesome teacher
Thanks for the detailed tips, really appreciate. i will try cooking Cantonese curry one day as it looks really delicious! (Ive tasted japanese, malay, indian, thai, and indonesian curry (in singapore hehe) so far and all are really good too..each has its own unique tastiness, (especially the Indonesian green one i cant forget its taste!)
Mr Lau your grand children are so adorable. Love from Malaysia
This is one of my favorite dishes. My grandma and old restaurant friend use to make this dish every couple of weeks for the crew. They'd even add a touch of sugar to give it that ever slight sweet flavor.
Thanks Randy and Family. Wonderful recipe. Love from Singapore.
My parents cooked this dish and I miss eating it. I'm so happy to see this posted. Thank you. I will try this out
Brilliant techniques I’ve been cooking for years and everything your dad teaches is spot on ❤❤❤
Thank you for sharing a full pot of golden tips for making the most tasty dishes! Highly recommend!
I love it when he says at 16:11 "Mm, tasty!" 😀
好棒的頻道～劉爸爸的廚藝真的超讚的！
非常感謝您的支持！老劉㊗️您同家人健康快樂！
Every dish that he makes always look delicious
Love your videos, they're the most authentic on UA-cam! 👍👍
great recipe. In a chinese cafe, we order curry beef stew. Maybe that can be on video soon ( if not already done already) :)
Your Dad should receive a medal or recognition of some sort for his work.
聽到廣東話好親切，未見過教煮餸仲一家大细坐埋一齊食飯~好温馨的家庭樂！！
好多謝您嘅支持！現代社會節奏快、緊張，一家老小在一起食飯好難哦，所以我希望朋友們都要盡量爭取這珍貴嘅時光。老祝福您闔家平安健康幸福快樂！！！
剛才應該寫老劉祝福您闔家平安健康！幸福快樂！
Where did you buy the round bottom wok adapter for the butane burner? Been looking for a good one!
thankbyou so much master chef..i leqrned a lot from you...thank you handsome Randy for translating to English...i understand clearly...
I love your family! Looking forward to trying your recipe, too.
A Great Art by a Great Master
Looks so delicious I definitely have to give it a try
looks yum, I have recently been cooking more food from China. Your channel is wonderful!!
只有做過日式咖哩（蘋果、洋蔥、可可粉、雞腿塊），口味偏甜，劉爸融合印度咖哩風泰式風味椰漿的咖哩雞感覺很棒，下次來做看看！
非常感謝您的支持！老劉祝福您闔家健康快樂！
Uncle Lau's curry is chinese style. Indian ones don't usually have coconut milk
I enjoy your content and videos. Dad makes it look so easy. Would love to see egg foo yong.
In the US most chicken is also washed in chlorine at the factory.
Thank you for sharing 👍❤️
Yum yum! Add coconut milk to Canto curry to become Portugese curry (Macau). Its so yummyyy
Looked tasty must try to cook, by the way may I know what type of wok you are using ? Thanks
Hi Mr Lau,I love the way your dad cooked curry chicken.looks delicious 😋 Malaysian Chinese.
Now I am starving for you curry chicken 😋
I also like the version with deep fried potatoes
Thank you for this tips.❤
Could you use chicken stock instead of water? That way it'd be tastier and probably thicken without the corn flour at the end?
5:36 😆NOOOOOOOOOO!❤
亞叔大家都係行家，多謝你包容。
Wow
Looks so yummy
how about curry fishballs? I miss those curry fishballs from HK 7-11s
I'm sure same process just replace wings with fish balls.
Chinese takeaway curry sauce recipe?
I wonder why Chinese and Japanese curries use triangular shaped vegetables. In India it's either halved, quartered or roughly cubed.
It's not specific to curries. It's a standard technique we use for cutting vegetables quite often on pretty much all dishes. I think it's mostly about keeping the volume of each piece about the same so that they cook evenly.
@@Duiker36 也應該是比較容易入味和不容易煮爛
What gas stove does daddy use?
This is a vey classical Mammy‘s dish in Hong Kong ~ 咖喱薯仔紋雞翼 😛
非常感謝您的支持！燜雞與燜雞翼大同小異，只需把雞翼兩邊煎到金黃色，再把視頻中的配料放入鍋中，燜至適合自己的口味便成。老劉㊗️您和家人健康快樂！
I noticed that Daddy Lau has exact same coffee machine like ours. Does he use it to make latte? It is not an easy thing to master
i would say a good way to start is to measure/weigh your beans by shot or doubleshot. get fresh beans from a roaster or vacuum sealed like illy whole bean online once opened, put it in the fridge and take it out only when making a cup and consume within 1 month. . then make sure to check on milk steaming tips, it's difficult to explain so best to search for videos
@@jw6451 Yes, I have gone through all that and am pretty good at it now. Just not an easy process:) but we enjoy the coffee from this machine very much.
Brilliant video
I do want to make this myself (been obsessed with chicken dishes during my diet), but what would I replace the oyster sauce with since I'm allergic to shell fish?
I believe there is a vegetarian/vegan "oyster " sauce you could look into. I know Mr Lau has mentioned it in other videos. Good luck!
16:00 IS this traditional?
Are you planning to do a cola chicken dish ?
Important! Dry the potatoes, when you add them in to the wok, add water!
He said he dries the potatoes so it doesnt splatter in the oil when he puts them in.
the classiest of curries
What is yeet hay and heaty?
The Chinese believes foods contain heat and cooling properties. You're suppose to have a balance of both to keep your body healthy.
"Yeet hay" is the cantonese way of saying "hot air" or "heat". You can read the wiki page at en.wikipedia.org/wiki/Shanghuo to get an understanding. It's related to Chinese traditional medicine, and essentially ties into yin and yang. Yin = cold, Yang = hot. Traditionally, when one eat too much food with "yeet hay", then there's an imbalance, and one should do something to balance it out. An interesting example related to western food is fried chicken and coleslaw. Fried chicken is "hot"/"Yang", and coleslaw is "cold"/"Yin". I couldn't tell you scientifically why that combo is so great (well, at least to me), but it just works, and it balances the fried chicken so much.
For example, having too much choc drinks can make you yeet hay.
Can I request for a Chicken with Pork Mami Recipe next time? ❤❤❤
亞叔水濕氣入晒鹽糖鑵內，要用餐館爐頭做法。
好多謝您嘅關注與提醒！老劉祝福您同家人健康快樂！
14:10 #looksyummy #tasty.
酒在这里最好用花雕。椰浆的话，金牌高达或者水妈妈果然是能入手的最佳量产品。
personally I love adding thin chopped apple in it
If you have some applesauce on hand, that works well too. My grocery shopping is somewhat weather dependant, so I tend to keep a good supply of shelf-stable items on hand
that's Japanese style?
@@Y3llow_Submarin3 some authentic Cantonese curry chicken add them as well, not sure if it was originated from japan
I wish His Father come visit Sabah. And Enjoy Hakka(Hoppo dialect) Delicacies. And as for me, to show off/flex my Cooking skill with him 😂
I always wondered what Yeet Hay means in english.
Sweet. As an outsider to both India and China, this looks good. 😋
Gosh the ending was just adorable!
Love the small little tips your dad throws in, "In the US, all chicken wings were frozen at one point" - would've never known that
Except that isn't true at all. Not sure where he got that idea from. But its false.
Plz can you cook Hainan chicken rice ur next video 😊
Lol, I ate so much curry growing up in Hong Kong, I swear I thought curry was Chinese until I was 10.
Great recipe, Daddy Lau knows what's up using only wings! Here in UK you can get a pack like 10 wings (wing and drumette) for £1 in some supermarkets.
cool!
One teaspoon of curry powder seem too little as the color of the sauce is not golden yellow as some like more of a intense curry taste... but I guess that's depend how each person like it. Overall the cooking process is very good and detailed.
想更金黃色應該要加黃姜粉吧
@@pang1171 use real turmeric, taste much better !!
"This is crazy"
Welcome to life with kids, my man
Don't worry la, if you are afraid heaty effect of curry, then just drink a beer (In Hong Kong, we call it Westerners' herbal tea). Better than using coconut milk
I don’t remember the last time I’ve had frozen anything. That’s why you buy from a butcher and not a supermarket
先点赞。
大厨跟我是一个品味喜欢鸡翅哈哈哈哈
非常感謝您的支持！老劉祝福您闔家健康快樂！
Hấp dẩn quá chú ơi,chúc sức khõe chú,❤❤❤🤝🔔🤝😀😀😀😍😍😍
that's crazy, in india it's kari, in china it's gaa lei. in indonesia it's gulai/kare/kari, literally everything lmao
劉叔你文武雙全，又有位醒目仔，有福氣。
在台山，饮水都热气😂
好多謝您嘅支持！老劉祝福您及家人健康快樂！
Whats the point of adding the oil at the end?
This recipe utilizes toasted sesame oil as a finishing touch. Having already been toasted, it is highly aromatic. Adding it during cooking would heat it up further, making it taste bitter and lose its aroma.
Hello Mr thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 💓💞🟥🟥🟠🟧🟧❣️🔴🟩🟩💚💗♥️🟣🟣🟣🟣🟣💙💙♥️❤️❤️🎈🟦🟧🟧🔵🟡🟡💟💟♦️💟💟💟🟨🟨🟪🟢💓💕💓🟥🟥🟢🧡💙💙🧡💜🔵🟧🟦🟦🎈❤️♥️♥️🟣🟣🛑
My only issue with this video is that 'The Cantonese Way' would not have been such a catchy Level 42 tune.
Another thing that answers your question: "Curry" comes from the word Kari, which means gravy. The Brits started using the term "curry" for anything that came in gravy. All the different regional gravies in India have their own specific spice blends in order to make them stand out from each other. "Madras curry powder" is a British thing invented during the British Raj from the 1850s until the division of India/Pakistan in 1947. Brits started using "Madras curry powder" when they wanted to recreate Indian flavours. If you add "curry powder" to every dish, every dish will turn one-dimensional and boring. It's a British adaptation of a concept that is originally Indian. Much like American Chinese food, or Indo-Chinese food vs regional authentic cuisine of China.
Ya you won't find curry in Indian restaurant.
My parents never cooked or order any Chinese curry dishes
阿仔話吸過鷄翼的毛巾同其他衫一齊用洗衣機洗？🤭成機衫都有鷄味？其實可以用厨用紙代替毛巾。
好多謝您支持我哋！其實用廚房紙亦好好，用乾淨毛巾更能吸乾水份。用過嘅毛巾不會用洗衣機和衣服一起洗。老劉祝福您闔家平安健康！
gonna start screaming at the end of videos instead of saying plz subscribe
This is like a watered down version of “real” curry. It is more of chicken stew. To most people who are used to the real stuff, it would taste very bland.
又学到嘢
好多謝您嘅支持！老劉㊗️您闔家健康快樂！
this one is better than stephen curry
Should use curry powder with curry paste. It is gonna be tasteless