I love that you show your family eating a delicious meal! So important to show family together like that and I’m sure the kids would love looking back on it
When I rehydrate shiitake or other dried mushrooms, I use the water from them for cooking. If I don't need it for the current dish, I just freeze it. Use it in soups, stocks, sauces, w/e. Doesn't add a huge amount of flavor, but definitely some!
OH MAN!!! I so enjoy watching Mr. Lau's amazing talent to make delicious dishes in his beautiful spacious kitchen. Thank you so much for sharing his recipes, but his knowledge also as to how to bring out the flavors and prepare everything to make the most delicious and beautiful dish of food. I know I can never be able to make them, but I never miss an episode to watch his amazing gift and talent. You are so blessed to have such a wonderful family and a father that passes on the traditions and culture so you can pass on to your children.
Get 50% off your first order of CookUnity meals - go to cookunity.com/madewithlau and use my code MADEWITHLAU50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
If you want low sodium, there are soy sauces that are lower in sodium compared to full-salt soy sauces, and to further cut down on sodium, you can skip adding plain salt if there's already sodium contained in other ingredients for the meal. For low carbohydrates, you can replace grain/potato based noodles with other vegetable based noodles or noodles made directly from zucchini or spaghetti squash. You could also likely use beansprouts in place of noodles as well. For rice alternatives, you could always try riced cauliflower, quinoa, or shirataki rice, a type of rice made from the konjac root.
Nice family setup. Where's Cam and Maya? Is it important to have the chicken/meat slightly or fully frozen to cut? When will you have the entire family enjoying on of your dad's cooking? That would be three kids, Daddy&Mommy Lau, Your sister, her husband?
Hello thank you for your sharing wonderful super delicious amazing wonderful incredible yummy Recipe and thank you for your beautiful video enjoy 💛🟣💕🟨🟡🟠🟠🟡🟣💕💕💛💛🟧💙🟦🟦🩵🟢🥰🟥🟥💟💟🛑💓🛑💟💓💗💞🧡❣️❣️💗♥️❤️🩷🩷 and ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
isn't this a repost? yes. see, i know your channel Preserving my dad's Lo Mein (蔬菜捞麺) (+ 75TH BIRTHDAY PARTY!) 2 years ago is this recipe/video different? i guess i should just watch
I have travelled over 50 yrs. When I reach a new area, I enter the establishment respectfully and quietly, and approach the order taker and inquire if they are serving. When handed a menu, I smile and reply with a slight nod/bow: "HOUSE SPECIAL" "LO MEIN" ("Sticks please") At this point the magic begins. If you want to know the rest, simply employ this introduction and make it your own. I'm a tall, modest occidental, and will thus be asked to be seated. Here is where you learn the reveal. If embarked upon by curious employees and staff, then you are in for a treat. IF: Tsingtao (ding hao) or the like is available, demand politely to your preferred serving temperature. Immediately. If served, finish like an occidental and keep them coming. Cold. Regardless, you have presented yourself as a very unique customer worthy of further considerations as to why you're here. Presentation: At this point you should be appointed the finest product of the house. If it's "watery", simply thank them and never look back. Walk away If it's NOT watery, thank them jovially and introduce yourself fully to your new extended family. This is NOW one of your new home bases. This is your place These are your people And it works both ways. Do your part and stay true when in the area. Never abandon your new friends. Cheers!
@@riffmeisterkl ohhh okay, that is insightful thank you. The variety of dialects can be easily missed by those trying to pick up cantonese, I am mostly exposed to hong kong.
@@BoHorn it’s not an easy language to learn, especially if you didn’t learn it at a young age. Too many different tones, and I suppose HK canto has a lot of slang as well.
I think you should clarify that there are two very different types of "lo mein." As a fellow Cantonese person, lo mein to me is basically the tsukemen version of a bowl of wonton noodles. A dry plate of egg noodles, veggies, and wontons and/or pig trotters. Soup served on the side. This one here is the American Chinese version that's associated with the takeout and Chinatown style dishes this channel and chef specializes in. I know a lot of Americans call this lo mein, but to me, this dish is under the category of "chow mein," which to me means stir fried noodles or the sauce toppings over the crispy noodles. The stir fried version being more commonly eaten at home since it's not deep fried. There also seems to be US east/west coast differences in terminology. en.wikipedia.org/wiki/Lo_mein
I love that you show your family eating a delicious meal! So important to show family together like that and I’m sure the kids would love looking back on it
It's always cathartic to watch a master at work.
It’s always cathartic to watch a master at wok
When I rehydrate shiitake or other dried mushrooms, I use the water from them for cooking. If I don't need it for the current dish, I just freeze it. Use it in soups, stocks, sauces, w/e. Doesn't add a huge amount of flavor, but definitely some!
Lo mein is one of my favorite take out foods. Bless your Papa for sharing with us!
跟你老豆學到煮家常便飯做法...正啊正啊, 劉老師傅😍😍😍. In case you don't know how to read Chinese. I gave your old man a great compliment. Keep it up.
感恩有您嘅支持！老劉㊗️您同家人安康快樂！
You know, I'd love to see your Dad try some other cuisines - would love to see his reaction to Mexican or Middle Eastern food.
Love your format !
OH MAN!!! I so enjoy watching Mr. Lau's amazing talent to make delicious dishes in his beautiful spacious kitchen. Thank you so much for sharing his recipes, but his knowledge also as to how to bring out the flavors and prepare everything to make the most delicious and beautiful dish of food. I know I can never be able to make them, but I never miss an episode to watch his amazing gift and talent. You are so blessed to have such a wonderful family and a father that passes on the traditions and culture so you can pass on to your children.
Very helpful.Thank you.
Please make braised tofu with vegetable!! I can never find a recipe and it’s my favorite thing in the whole world
you have already given the recipe. it is braised tofu with vegetables!!
There you go , he actually named the cooking oil in the recipe! Bravo 👏
In the Lo Mein recipe, can you use liquid chicken stock instead of bouillon powder/cubes ?
Those bean sprouts look so much better than I can get locally
I love this so much!
Yummy, thank you, Poppa!
Thanks for the recipe master language❤❤
I’ve been waiting for the master to reveal his secrets to Lo Mein 👌🏻🙌
Super delicious recipe ❤️
I'm so glad that I found this channel
Get 50% off your first order of CookUnity meals - go to cookunity.com/madewithlau and use my code MADEWITHLAU50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
Hello I'm in Philippines ,I'm always watching your channel ,,❤❤
For frying the vegetables and noodles, did you use stainless steel or aluminium nonstick wok?
our markets here in the east package seafood mushrooms as enoki’s
Instant Noodles (Gong Zai Mien) next please!
Does anyone know what kind of wok (the one the chicken a noodles were boiled in) was used in this video? Would like to get one.
@QuickQuips, carbon steel
Надо попробовать и этот рецепт ! Выглядит очень вкусно ,! Спасибо Вам за рецепт !👍你也必须尝试这个食谱！看起来很好吃，！谢谢你的食谱！👍
不要客氣，非常感謝您的支持！老劉祝福您闔家健康快樂！
鴻仔大個仔！孫女靚靚！
Is it possible for chef Lau make the dish of steamed beef balls (山竹牛肉)？ thanks
Wonder if you can reuse the noodle water Italian style to reduce sticking.
Where can I buy lomein?
thank you, grandfather Lau!!
Yummy😷☺️
I just discovered your channel, love your dad. Does he have any recipes for low, sodium or low carbohydrate diabetic - heart meals ?
If you want low sodium, there are soy sauces that are lower in sodium compared to full-salt soy sauces, and to further cut down on sodium, you can skip adding plain salt if there's already sodium contained in other ingredients for the meal. For low carbohydrates, you can replace grain/potato based noodles with other vegetable based noodles or noodles made directly from zucchini or spaghetti squash. You could also likely use beansprouts in place of noodles as well. For rice alternatives, you could always try riced cauliflower, quinoa, or shirataki rice, a type of rice made from the konjac root.
Nice family setup. Where's Cam and Maya? Is it important to have the chicken/meat slightly or fully frozen to cut? When will you have the entire family enjoying on of your dad's cooking? That would be three kids, Daddy&Mommy Lau, Your sister, her husband?
Subscriber here, ❤ all your videos and your family. How does your father keep all his knives so sharp?
Hello thank you for your sharing wonderful super delicious amazing wonderful incredible yummy Recipe and thank you for your beautiful video enjoy 💛🟣💕🟨🟡🟠🟠🟡🟣💕💕💛💛🟧💙🟦🟦🩵🟢🥰🟥🟥💟💟🛑💓🛑💟💓💗💞🧡❣️❣️💗♥️❤️🩷🩷 and ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
How do you recommend to get the garlic smell off of your fingers?
Did he make two batches and double the ingredients, or did he make one batch and stir fry the sauce half at a time?
- Cut along the chicken grain or against it?
- Did the noodles come in as precooked or steamed. Why would it take 14 mins to cook. Long time.
He is a genius. Can he come to indiana and cook? I'll buy food.
why can i not find where to buy good lo mien noodles... please someone help haha
can you make 鸡丁腰果
遲些按排時間吧，非常感謝您的支持！老劉㊗️您及家人健康快樂！
isn't this a repost?
yes. see, i know your channel
Preserving my dad's Lo Mein (蔬菜捞麺) (+ 75TH BIRTHDAY PARTY!) 2 years ago
is this recipe/video different? i guess i should just watch
Thanks for watching! It's generally the same category of dish but the recipe is fairly different.
I have travelled over 50 yrs. When I reach a new area, I enter the establishment respectfully and quietly, and approach the order taker and inquire if they are serving.
When handed a menu, I smile and reply with a slight nod/bow:
"HOUSE SPECIAL"
"LO MEIN"
("Sticks please")
At this point the magic begins.
If you want to know the rest, simply employ this introduction and make it your own.
I'm a tall, modest occidental, and will thus be asked to be seated.
Here is where you learn the reveal.
If embarked upon by curious employees and staff, then you are in for a treat.
IF: Tsingtao (ding hao) or the like is available, demand politely to your preferred serving temperature. Immediately.
If served, finish like an occidental and keep them coming. Cold.
Regardless, you have presented yourself as a very unique customer worthy of further considerations as to why you're here.
Presentation: At this point you should be appointed the finest product of the house.
If it's "watery", simply thank them and never look back.
Walk away
If it's NOT watery, thank them jovially and introduce yourself fully to your new extended family.
This is NOW one of your new home bases.
This is your place
These are your people
And it works both ways.
Do your part and stay true when in the area.
Never abandon your new friends.
Cheers!
All of this is true.
Hoong Doy and mui mui will be happy to eat the noodles. Toisanese dialect rules …
What is toisanese?
@@BoHorn a common Cantonese dialect in Guangdong province in China. Doy is a Toisanese word for “little boy or little son
Toisan is another sub-province/region within Guangdong, or something like that
@@riffmeisterkl ohhh okay, that is insightful thank you. The variety of dialects can be easily missed by those trying to pick up cantonese, I am mostly exposed to hong kong.
@@BoHorn it’s not an easy language to learn, especially if you didn’t learn it at a young age. Too many different tones, and I suppose HK canto has a lot of slang as well.
I think you should clarify that there are two very different types of "lo mein." As a fellow Cantonese person, lo mein to me is basically the tsukemen version of a bowl of wonton noodles. A dry plate of egg noodles, veggies, and wontons and/or pig trotters. Soup served on the side. This one here is the American Chinese version that's associated with the takeout and Chinatown style dishes this channel and chef specializes in. I know a lot of Americans call this lo mein, but to me, this dish is under the category of "chow mein," which to me means stir fried noodles or the sauce toppings over the crispy noodles. The stir fried version being more commonly eaten at home since it's not deep fried. There also seems to be US east/west coast differences in terminology.
en.wikipedia.org/wiki/Lo_mein
👍
🥰🥰🥰🥰🥰🥰
He slurped from the ladle
Got a sweet Asian chick she gon
Jesus is Alive he love us all you heard a loud voice that you couldn't see get white and look up to heaven
He sure is and sure does!!! ❤
Get white?
Oh you mean get right
Way about God?
I guess you really like lo mein?