So very expensive. It's like you think the ingredients are cheap but asian cuisine is like now add 9 dollars worth of oil. we will pour that out later. lol
I really appreciate that you don't shy away from showing all the steps of butchering an animal, or omit/sanitize the more "icky" parts of the process. It indicates a deep respect for the fact that we are consuming a previously living creature, and not trying to pretend otherwise. Thanks for educating viewers on where our food comes from!
im overusing the word, but this stuff is legit. i think i followed the spring roll recipe from this channel and they were so good. this isnt fake, you learn how to make it for real. top tier cooking content
It might sounds like pouring cold water over it but Cantonese ppl (Chinese cruise in general, I’m from Hong Kong) prefer the ingredients fresh and whole. The whole frozen one in the video is not the best but is still better than the frozen pack. If it is possible I’m sure he’d hv bought one alive and kill and butcher it on the countertop
This is how people have cooked their food for thousands of years. Even Americans used to cook food from scratch. Modernization and urbanization have separated humans from the nature.
This comment can't be more american, i mean do you guys really have everything prepared when you want to cook? Seriously i don't get why would anyone make a decision to cook then shy away from butchering raw ingredients?
What a lovely man. What a wonderful family. What great recipes. How he swirled the cooking wine in at the end with a flick of the wrist. A MASTER CHEF GENUIS.
WOW your dad teaches really good!! you dont see this teaching in any other famous channels. He explains every detail to why and how. many channels just skipped these as if everyone is a chef
Really loved his explanations for why you should and shouldn’t do things that come as “common sense” helps understand and correct any problems that might come up in the process
Your dad is the best! Mr. Lau's teaching skills are some of the best I've found on YT, he has a "no nonsense" charm! His instruction always extends way beyond Cantonese cooking, to general cooking skills. Great refresher on cleaning squid, and I always leave hungry! 🦑 🦑 🦑 🦑
Your dad is an excellent teacher. He’s very patient and thorough, and explains why he does everything, which is very important. Very professional. I’m looking forward to making this wonderful dish. Thank you, and tell your dad how much we appreciate his instructions. You’ve got a new subscriber!
i have tried some of the less complicated dishes from this channel and they are legit as hell. this looks really good and super legit. i love my new wok and wok cooking.
Tried this for dinner tonight and it turned out great! I've always failed in frying calamari and finally succeeded today after following this recipe. Thank you so much for sharing the knowledge and recipe.
Daddy Lau should've shown this sooner! I attempted this dish a few months ago for my wife and failed quite miserably (way overcooked). The steps Daddy Lau showed here are much cleaner and simpler than what I saw. I am going to attempt this again
I’m so happy I found your channel. It makes me feel closer to my heritage. Especially since I’m not super close with my parents. But I love practicing my Cantonese and that you don’t shy away from it either. And mostly because I’m a huge foodie. This channel is a gold mine ❤
@lapissakura4653: You'd like Souped Up Recipes, Chinese Cooking Demystified, Chef Wang. Also check out Blondie in China, you'll learn more about the diverse food of China.
@@violetviolet888 yes! I love souped up recipes! I wished she’d use some Chinese. But also, as I mentioned here, I love that they speak Cantonese. I hope it doesn’t become a dead language
Thank you for sharing your family tradition and values. As an African loving Asian cuisine, I Hope and Pray your platform will be one of the many teaching our future generation Cultural Inclusiveness where we all come together regardless of our Origine or Preferences 💕🙋🏾♀️🇨🇩🇺🇸
My dad was a chef for many years as well but we both didn’t have patience with each other. Or else I learned a great deal from my father. I watched this show for many years and I love the low barrier approach of daddy Lau. Very patient and well explained. Good job guys. Greetings from The Netherlands ❤
Thank so much your father for teaching me how I clean fresh calamari, before I am always scared ,now I know they have already prepared Calamari, I'm glad I understand. Cantonese I love his cooking and teaching show. Thanks.
I am really a huge fan of the Lau family video !! The salt an pepper shrimp which is my wife favorite, i made it for her and she said: »better than in restaurants » !! So please keep up !!
I just discovered your channel a few days ago and i cant get enough!!!! I live on the border with Mexicali Baja California Mexico and Chinese food is one of the best in the world there due to their humingous chinese heritage dating back to the 1800s. i know your dads dishes are going to be delicious because the food looks exactly like that here. I cant wait to start cooking some of your dishes regularly maybe even daily. I can eat chinese food every day. I am so glad to have run into this channel, im trying to make some fried rice today and orange chicken as well maybe lol. Thanks again!!
Great video, and great demonstration on how to prepare fresh squid! I noticed that afrer deep frying you combined the fresh and frozen squids to the same stir fry. Is there a reason you prefer fresh squid vs frozen? The frozen looks so easy to prepare!
This is great! I used to be my Mom's sous chef (aka the guy who prepped everything). She cooked mostly Filipino food. Unfortunately we never got squid that size before and we could only get the small whole frozen ones they sell in boxes in the Asian Market. They were so small, that the only thing to remove really was the beak, and if you could find the protruding plastic like spine. I was curious about prepping the large ones, like the one your video shows. It was very informative. Looking forward for the chance to try this recipe.
@@arg888 Oh God yes! Yes it did. She loved using those because they "looked" better, but I was over it and just wanted to use the half cooked frozen ones.
Can papa Lau teach us how to roast duck or goose? Your channel has helped me understand chinese cuisine better and I would love to test my skill on duck with some nice crispy golden brown skin! Thank you for sharing
@NSResponder this is common for chefs from many countries. Triple fried french fries, twice fried french fries, twice fried - fried chicken, fish n chips, often food is pre-fried for service to reduce time when an order is placed, the second fry finishes the dish.
My mother in law is from Laos and after 40 years in the USA she switches between multiple languages frequently. I'm the only one who married into the family who can speak Lao (artifact of a previous job), so I often get looks from my fellow brother-in-laws (and sometimes her daughters) when she just swaps in Lao for English. As she gets older, it all kinda blends into one language in her head. And just for fun, she drops in Spanish pretty frequently, because she learned it years ago living in the city. Can get hilarious sometimes. I suspect there are times she doesn't even know what she is saying.
Thank you so much for the priceless pearls that you so generously bestow upon us. I can’t even begin to tell you how greatly my cooking skills have improved. Plus seeing such a healthy and loving family eat together is deeply satisfying.
Thank you! I have learned so much from your videos. I have specific dietary needs and use stirfry often. I can now have excellent results using your techniques. It also allows me to push my limits.
Hello from Japan. This is my favorite seafood dish. It’s a lot of work. The spider strainer is a good idea, but the ‘all at once’ didn’t materialize in the video, so maybe using 2 spider strainers, a big one for holding and a smaller one for scooping the pieces into the bigger strainer.
Love the videos and recipes, intend to try them on my own one day, just watching them makes me hungry :D Can papa lau make har cheong gai (prawn paste chicken) and show us how to make it?
Your dad is awesome! My favorite dish! So difficult to find restaurant that does it well, even in Chinatown NYC. Many have a thick fry coating on it, which I don’t like as much.
It's one of my favorites when I go to a Cantonese restaurant! This dish tastes so good but I am careful every time I say its Chinese name because as your dad said, it carries an unlucky meaning. Don't call it 'stir-fried calamari' (which means being sacked/fired by an employer). Call it salt and pepper calamari instead. :)
You absolutely can scrape the skin off. You also can wipe it dry before peeling the skin off rather than handling wet slicky squid. Better yet use a dry towel and scrape the skin off with it. This trick works best.
I was nervous about using the frozen squid because that's all that is available here. It's good to know that you can use that, and the methods are fairly simple in that respect. That being said, I will definitely have to attempt this one day!
What the.... DaddyLau at 4:32being Badass doing it with eyes closed Haha😂😂😂. Well it's true, if you do your cutting long enough, you can cut anything with eyes closed. I guess Daddy Lau Is a great example. 😂😂
I love watching your vids! Man, I wish I could make this but I'm reatricting my cals right now... My guess is that an sor fryer won't do the trick right? 😢 Love from HK ❤
Кальмары с солью и перцем, вкусная и диетическая еда! Вкусна приготовлено, мясо сочное , не резиновое! Спасибо Шеф ! 👍👍椒盐鱿鱼，美味又健康！煮得很好吃，肉质多汁，而且没有橡胶味！谢谢酋长！👍👍
I ate before a cookie thin type biscuit. This lady fried her squid until dried up. But it was so good. Does Chef Lau knows this . Batter but very hard and don’t soggy even after hours. Next day. But can eat . My dog loved it too
OOhh I used to get salt and pepper squid in Chinatown when I lived in NYC in the 80's. Sadly I moved away and have neer had anything close to it! 😭 I'll give this a try! 😊
Join the Canto Cooking Club: bit.ly/3rqVGAD
Get the full recipe: madewithlau.com/recipes/salt-pepper-squid
So very expensive. It's like you think the ingredients are cheap but asian cuisine is like now add 9 dollars worth of oil. we will pour that out later. lol
I'll always watch you're videos
im working in hongkong as a helper,i cooked for my employer all you're recipe thanks dor the very good dish everyday
I really appreciate that you don't shy away from showing all the steps of butchering an animal, or omit/sanitize the more "icky" parts of the process. It indicates a deep respect for the fact that we are consuming a previously living creature, and not trying to pretend otherwise. Thanks for educating viewers on where our food comes from!
im overusing the word, but this stuff is legit. i think i followed the spring roll recipe from this channel and they were so good. this isnt fake, you learn how to make it for real. top tier cooking content
It might sounds like pouring cold water over it but Cantonese ppl (Chinese cruise in general, I’m from Hong Kong) prefer the ingredients fresh and whole. The whole frozen one in the video is not the best but is still better than the frozen pack.
If it is possible I’m sure he’d hv bought one alive and kill and butcher it on the countertop
I couldn't say better than this. Thanks for commenting what I wanted to say!!!
This is how people have cooked their food for thousands of years. Even Americans used to cook food from scratch. Modernization and urbanization have separated humans from the nature.
This comment can't be more american, i mean do you guys really have everything prepared when you want to cook? Seriously i don't get why would anyone make a decision to cook then shy away from butchering raw ingredients?
What a lovely man. What a wonderful family. What great recipes. How he swirled the cooking wine in at the end with a flick of the wrist. A MASTER CHEF GENUIS.
I absolutely love your father. He is so sweet and knowledgeable. Such a family man. I would be like Randy. Eat half the fried squid. Lol.
WOW your dad teaches really good!! you dont see this teaching in any other famous channels. He explains every detail to why and how. many channels just skipped these as if everyone is a chef
Really loved his explanations for why you should and shouldn’t do things that come as “common sense” helps understand and correct any problems that might come up in the process
Pretty much Australia's national dish! On every pub menu everywhere.
Great video, thanks.
Your dad is the best! Mr. Lau's teaching skills are some of the best I've found on YT, he has a "no nonsense" charm!
His instruction always extends way beyond Cantonese cooking, to general cooking skills. Great refresher on cleaning squid, and I always leave hungry! 🦑 🦑 🦑 🦑
Love how attentive you always are and subsequently always ask the right questions that may be too obvious for a cook to explain
Your dad is an excellent teacher. He’s very patient and thorough, and explains why he does everything, which is very important. Very professional. I’m looking forward to making this wonderful dish. Thank you, and tell your dad how much we appreciate his instructions. You’ve got a new subscriber!
Your dad got so much wisdom... Thats why we always listen to our parents... Gray hair equals wisdom...
Another winner! Thanks for all the hard work! Great to see the whole family involved.
Your dad is phenomenal! Lucky Family! Loved that I actually understand Cantonese & of course your sub in English with Chinese.❤
Your dad is the master chef! What a great and vast knowledge he always shares with us, home cooks. Thank you very much!
i have tried some of the less complicated dishes from this channel and they are legit as hell. this looks really good and super legit. i love my new wok and wok cooking.
Tried this for dinner tonight and it turned out great! I've always failed in frying calamari and finally succeeded today after following this recipe. Thank you so much for sharing the knowledge and recipe.
your dad is a real chef! and perfect old traditional style!
Best channel hands down for chinese cooking!
Thank youuuu
Always love watching OG Uncle cooking authentic Asian food!
Daddy Lau should've shown this sooner! I attempted this dish a few months ago for my wife and failed quite miserably (way overcooked). The steps Daddy Lau showed here are much cleaner and simpler than what I saw. I am going to attempt this again
Your father is just great. Thankyou my friend for sharing your experience. God bless
All I heard was salt and pepper squid and I clicked thumbs up. I know this will be like the restaurants or even better.
Love your family! Thank you. Seeing you all around the table is heart warming. Wanna be with my kids and grandkids like this when Im old.
Your dads language is beautiful. I am thankful that I get to listen to him and read along. Happy Thanksgiving!🙏
I’m so happy I found your channel. It makes me feel closer to my heritage. Especially since I’m not super close with my parents. But I love practicing my Cantonese and that you don’t shy away from it either. And mostly because I’m a huge foodie. This channel is a gold mine ❤
@lapissakura4653: You'd like Souped Up Recipes, Chinese Cooking Demystified, Chef Wang. Also check out Blondie in China, you'll learn more about the diverse food of China.
@@violetviolet888 yes! I love souped up recipes! I wished she’d use some Chinese. But also, as I mentioned here, I love that they speak Cantonese. I hope it doesn’t become a dead language
Thank you for sharing your family tradition and values. As an African loving Asian cuisine, I Hope and Pray your platform will be one of the many teaching our future generation Cultural Inclusiveness where we all come together regardless of our Origine or Preferences 💕🙋🏾♀️🇨🇩🇺🇸
My dad was a chef for many years as well but we both didn’t have patience with each other. Or else I learned a great deal from my father. I watched this show for many years and I love the low barrier approach of daddy Lau. Very patient and well explained. Good job guys. Greetings from The Netherlands ❤
Thank so much your father for teaching me how I clean fresh calamari, before I am always scared ,now I know they have already prepared Calamari, I'm glad I understand. Cantonese I love his cooking and teaching show. Thanks.
I am really a huge fan of the Lau family video !! The salt an pepper shrimp which is my wife favorite, i made it for her and she said: »better than in restaurants » !! So please keep up !!
This is one of my favorite dishes I always used to get at this specialty Chinese restaurant that closed. Thanks for showing us how to make it.
I just discovered your channel a few days ago and i cant get enough!!!! I live on the border with Mexicali Baja California Mexico and Chinese food is one of the best in the world there due to their humingous chinese heritage dating back to the 1800s. i know your dads dishes are going to be delicious because the food looks exactly like that here. I cant wait to start cooking some of your dishes regularly maybe even daily. I can eat chinese food every day. I am so glad to have run into this channel, im trying to make some fried rice today and orange chicken as well maybe lol. Thanks again!!
Great video, and great demonstration on how to prepare fresh squid! I noticed that afrer deep frying you combined the fresh and frozen squids to the same stir fry.
Is there a reason you prefer fresh squid vs frozen? The frozen looks so easy to prepare!
Using a batter in this application is definitely a game changer. Great recipe, thank you.
This is great! I used to be my Mom's sous chef (aka the guy who prepped everything). She cooked mostly Filipino food. Unfortunately we never got squid that size before and we could only get the small whole frozen ones they sell in boxes in the Asian Market. They were so small, that the only thing to remove really was the beak, and if you could find the protruding plastic like spine. I was curious about prepping the large ones, like the one your video shows. It was very informative. Looking forward for the chance to try this recipe.
The small squid takes forever to prep. Glad he threw in the frozen to show us a short cut.
@@arg888 Oh God yes! Yes it did. She loved using those because they "looked" better, but I was over it and just wanted to use the half cooked frozen ones.
man i feel you about the sous chef, and then mom got angry because you are too slow to prep 🤣
this is my favorite food. my number 1. my final supper. my go to. my every day for the rest of my life.
I love your dad, great guy. My brother-in-law is from Hong Kong. He ran his own restaurant her, in Ireland.
Thank YOU Sir,, I do appreciate your Instruction and your sharing of your knowledge ....Thank YOU ..
That looks soooooo good! I can't wait to try it. I love watching your videos. I get to brush up on my Cantonese as well.
Can papa Lau teach us how to roast duck or goose? Your channel has helped me understand chinese cuisine better and I would love to test my skill on duck with some nice crispy golden brown skin! Thank you for sharing
I never heard of the technique of frying twice at different temperatures. Very informative.
@NSResponder this is common for chefs from many countries. Triple fried french fries, twice fried french fries, twice fried - fried chicken, fish n chips, often food is pre-fried for service to reduce time when an order is placed, the second fry finishes the dish.
Thank you sir. You are a perfect teacher ❤️
At the end was the first time I heard him speak English! “No more for Randy, he ate too much” 😂😂
My mother in law is from Laos and after 40 years in the USA she switches between multiple languages frequently. I'm the only one who married into the family who can speak Lao (artifact of a previous job), so I often get looks from my fellow brother-in-laws (and sometimes her daughters) when she just swaps in Lao for English. As she gets older, it all kinda blends into one language in her head. And just for fun, she drops in Spanish pretty frequently, because she learned it years ago living in the city. Can get hilarious sometimes. I suspect there are times she doesn't even know what she is saying.
Being in Malaysia, swapping between 3-4 languages in one sentence is pretty normal, haha It can get confusing in our household for non-Malaysians.
I learned so much technique in this video. Great teacher.
son: you are absolutely blessed to have a legendary dad!
Fabulous. Merry Xmas to the Made with Lau team🎄
💖you asking your dad’s questions ! 💖 your dad’s clear instructions! 😋🙏.
Thank you so much for the priceless pearls that you so generously bestow upon us. I can’t even begin to tell you how greatly my cooking skills have improved. Plus seeing such a healthy and loving family eat together is deeply satisfying.
Thank you! I have learned so much from your videos. I have specific dietary needs and use stirfry often. I can now have excellent results using your techniques. It also allows me to push my limits.
wow cool! i love this Cantonese style
Hello from Japan.
This is my favorite seafood dish. It’s a lot of work. The spider strainer is a good idea, but the ‘all at once’ didn’t materialize in the video, so maybe using 2 spider strainers, a big one for holding and a smaller one for scooping the pieces into the bigger strainer.
Great tips for a fluffier crispier batter! Must save this for reference 😊
That picture you got of Mr lau a a young mer self good looking guy in his younger years awww 😮😊
Great job Father and Son 👍👍👍👍👍
解釋得好詳盡，多謝晒
唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！
This is the reason why l am subscribing...
Your videos are bafflingly wonderful.
Love the videos and recipes, intend to try them on my own one day, just watching them makes me hungry :D Can papa lau make har cheong gai (prawn paste chicken) and show us how to make it?
Great vid, solid techniques. This dish has always been a favorite of mine.
vERY EDUCATIONAL AND SO EASY TO FOLLOW. GREAT COOKING!
Thanks for these wonderful videos. Have you ever done one on liangfen? It's one of my favorites and I'd love to know how to make it.
@@stephenbachmann1171
Ah, my bad.
Your dad is awesome! My favorite dish! So difficult to find restaurant that does it well, even in Chinatown NYC. Many have a thick fry coating on it, which I don’t like as much.
好幸福的一家人！
非常感謝您的支持！老劉祝福您闔家健康快樂幸福！
Always been a fan. Looks awesome.
Parents' taste tester for food aka best role ever.😌
It's one of my favorites when I go to a Cantonese restaurant! This dish tastes so good but I am careful every time I say its Chinese name because as your dad said, it carries an unlucky meaning. Don't call it 'stir-fried calamari' (which means being sacked/fired by an employer). Call it salt and pepper calamari instead. :)
聽到Uncle口音就好似係香港咁🥹I definitely want to try this recipe! Thanks for sharing!
好多謝您嘅支持！老劉㊗️您同家人安康快樂！
One of my favorite dishes. I fricken love squid. I must try this recipe, looks amazing. Thanks
my favorite dish!!!! hard to find a restaurant that does it right.
That looks so good. Love grampa.
i love chinese food from philippines.
cool ..... i love calamari ..... my favorite ..... 😁👍
Amazing! thanks for sharing! Seems your Dad has a Jiangmen dialect!?
Looks delicious! Will have to try!
Beautiful food, thanks for sharing!
The tips on buying the squid are great
You absolutely can scrape the skin off.
You also can wipe it dry before peeling the skin off rather than handling wet slicky squid.
Better yet use a dry towel and scrape the skin off with it. This trick works best.
Thanks for the tip!
Great video look so yummy 😋 love
makes me want to buy a squid now😄
I was nervous about using the frozen squid because that's all that is available here. It's good to know that you can use that, and the methods are fairly simple in that respect. That being said, I will definitely have to attempt this one day!
Love your cooking vids
What the.... DaddyLau at 4:32being Badass doing it with eyes closed Haha😂😂😂. Well it's true, if you do your cutting long enough, you can cut anything with eyes closed. I guess Daddy Lau Is a great example. 😂😂
I have some of those bagged frozen squid that I bought on sale. I know what I am cooking next week! Thanks Daddy!
PLEASE MAKE MACAU PORK CHOP BUN NEXT 😍
My last name is also Lau 😂 love the cooking😊
love your videos!! what gas burner is he using for the round bottom woks?
最鍾意食椒鹽鮮魷，但太熱氣，每次食完一定喉嚨痛
係呀，油炸食物會熱氣啲，配啲清潤湯水會好啲。好好謝您嘅支持！老劉㊗️您與家人安康幸福！
I love watching your vids! Man, I wish I could make this but I'm reatricting my cals right now... My guess is that an sor fryer won't do the trick right? 😢
Love from HK ❤
😊I love to cook Chinese food I would like to get some recipes thank you
Кальмары с солью и перцем, вкусная и диетическая еда! Вкусна приготовлено, мясо сочное , не резиновое! Спасибо Шеф ! 👍👍椒盐鱿鱼，美味又健康！煮得很好吃，肉质多汁，而且没有橡胶味！谢谢酋长！👍👍
非常感謝您的支持！老劉祝福您和家人身體健康!生活愉快！
OMG I can't wait to try this.... Thank you so much yum 🙂
He is extremely skilled and a fantastic cook, it's a miracle you don't weigh 100 kilos😂
I love this channel. What brand of Wok burner does your talented father use?
One of my favorite dishes!
Cool!! Can any other starch be used with the squid? Did Cam enoy any of the squid?
kat's a great mum
A squeeze of lemon is all its missing ❤
I ate before a cookie thin type biscuit. This lady fried her squid until dried up. But it was so good. Does Chef Lau knows this . Batter but very hard and don’t soggy even after hours. Next day. But can eat . My dog loved it too
Man, this looks good! I have to look for frozen, whole squid and try this! 😛
OOhh I used to get salt and pepper squid in Chinatown when I lived in NYC in the 80's. Sadly I moved away and have neer had anything close to it! 😭 I'll give this a try! 😊
Hello looks very delicious thanks mr
很喜欢你的节目，父子两合作更是难得，从节目还可以中英文对照，是学习中文或英文的好教材！
非常感謝您的支持！老劉祝福您與家人安康快樂！