Our Cantonese feast course: club.madewithlau.com/feast Join the Canto Cooking Club: bit.ly/3HmYjb6 Get the full recipes: madewithlau.com/recipes/siu-yuk-crispy-pork-belly madewithlau.com/recipes/white-cut-chicken madewithlau.com/recipes/steamed-fish
The best thing I like about your videos are that your Dad explains well why he does what he does. He clearly has a reason for everything he does and if you question him, he can back up the ‘why’ to his methods. This man is so smart because of having so much experience. Thank you for sharing your family with us. 😃
Can you ask your Dad if I can move in? I'm 55 and house trained, I'm more than willing to do all the runs to the market and do all the washing up, and any other chores/errands . I'd happily pay to move in with your lovely parents.
I love how your dad does everything with minimal cookware and a single small butane cooker. Proving that anyone with even the most basic kitchen (even in a camper or a dorm room), one can cook awesome food. I found your channel a couple years ago and its my goto for chinese cooking. Thank you and your father for that.🎉😊
I agree, you want to see how they cook just down the road from China in Nepal in the villages. Very basic yet the food they produce is first class, so much skill here.
@@stever456hi Steve and Willy. Yes. So humbling. I have seen how Chinese cook one vegetable - say a celery stick- and make a dish from it. Nothing wasted. I have not been to Nepal but imagine the ability to extract max flavours from minimal ingredients and herbs etc. One heat source. We could learn a lot. I have from my darling wife who grew up in Xian in the shadows of the walls of the ancient city. One tap. One toilet block. 200 families. Amazing stuff. Always great flavours in the food when they could get any food. 1970’s.
Lau is an absolute treasure trove of traditional culinary knowledge, kitchen lore, practice and skill. He knows and clearly explains the science (why plunge the boiled chicken in ice water, why make a cut on the thick back of the fish..). He knows the art of it (the crucial flavour of sesame oil to the scallion-ginger side dish, how scallions cut in such and such a way are pleasing to the eye..) Here is a master in his life's work, and I look on with awe and envy. May his life be blessed always with happiness and the love of his (very lucky) family!
What a sensitive and beautiful way to present a fish or chicken. And so well described. Your dad reminds me of my now departed father in law. He was from Xian in central China. He died two years ago. Really miss him. A knowledgeable and gentle soul. Like your dad here. Great video. Thank you.
This just reminds me of my grandpa who'd single handedly prepared the whole Chinese new year dinner spread..he didnt study culinary,but just seems to be able to come out with so many dishes,in chinese sayings,this is just how the older Chinese generation learn to live
I love watching your dad cook. It brings back so many wonderful memories of watching my late grandma cook when I was very young. My grandma was a Hakka from Canton, her dipping sauce is slightly differerent, she calls hers Salt Wine Chicken 盐酒鸡，she would make her own rice wine, and mix it with lots of finely minced ginger and salt.
In a pinch buy a jar of puree ginger for the sauce. Combine with salt, scallion and microwave for 30 seconds in oil. I've made this with 1/4 chicken: leg and thigh in the rice cooker on top of the rice. Quick, healthy, and delicious.
Thank you Lau Pak for taking the time to explain the purpose of each step! This makes it easy for the most beginner cook to follow along! Love the sound of that crunch! We bow!
I think it would be a fun video idea to show us dishes that you that you make regularly at home when your dad isn’t cooking and show what you have learnt from your dad.
This is the most informative cooking video I've ever seen. And I watch A LOT. Your dad truly explains the why and how and the meaning (!) behind the process. Love his passion; it's contagious. Thank you!
Your Dad should be knighted or something like that with all the Skills and talents he possess.. thank you for sharing his Wisdom .. and the great supporting crew too.. miss the kids 🥺🙏🙏
Your family is fab! Your dad really reminds me of my grandma (who's also from Toi Shan) similar mannerisms and the way they talk! Another brilliant video, thank you!
I love this video, it's like I'm back in my family's kitchen during Chinese New Year with my uncles and aunties and they preparing the dishes for the reunion dinner while the whole family is hanging out and helping and having fun. Thank you for another fantastic video! Wishing Master Lau and your family a very very happy and prosperous Chinese New Year in advance, 恭喜发财，新年快乐！
Lau is a timeless treasure, rhese videos are amazing and ive loved getting a chance to try all the recipes. But i still have even mkre to try 😅 thanks to both of you for all the work and sharing. It really does mean a lot 🙏
Hello! I absolutely love your Dad's recipes, and sincerely appreciate the content you guys create. Does your dad know how to do a good Peking Duck or some kind of duck recipe? Been trying to figure that one out, was kinda hoping to find it on your channel! 😊
I do that to the skin too but use a tbs vodka or gin instead of rice vinegar it works really well too. I don’t season like that though I’m about to try it it looks so delicious. Thank you your dad is lovely xx
You should allow your dad to make the traditional Chinese New Year’s food 😂. Do you guys make the Shrimp chips on the 2nd day just eating vegetables 🥦 😅 too and dip it in a ginger and black bean sauce 😅.
I'd love to see an episode where Daddy Lau tries to make fried recipes like Ham Sui Gok or Salt and Pepper Squid in the Air Fryer. Even if they don't turn out well, it would be an interesting episode of trial and error!
If I use the air fryer to make the roast pork, what is the temperature n fry for how long.? Please advise. I can’t wait to make it. Liu爸爸. 多謝你教我們煮餸. 請問做燒肉. 如果用air fryer. 溫度是多少及要Air fry多久呢.
Thank you for making this video, especially for making the roast pork. I grew up eating Cantonese food and I am so grateful for your dad explaining it in Cantonese! Regarding the chicken, why not just steam the chicken vs. poaching it? What would be the taste difference? And I love the ginger sauce.
@@sharmishthabanerjee6852 If you are referring to Shrimp Tempura, that is a Japanese preparation, not Chinese. This channel focuses on Chinese cuisine.
@@eatlikealocal you run the channel? why you calling it tempura, dnt u hve any thing else to do? i dnt wanna knw, i dnt like interfering others bussiness like you
I followed the exact instructions and the pork skin is still hard and chewy (doesn’t pop). I tried many times with similar recipes and still couldn’t get the skin to pop. I’m using a small oven like the video, I tried air fryer before too. Any tricks and tips to get the skin pop?
These well explained videos seem genuine and makes us want to try but seeing your comment has me backed off ... especially since he doesn't reply ...anyway good luck in your cooking ! God bless you
Great to have the subtitle but sometimes it blocked the view of what your dad was doing on the chopping board. Maybe better to get rid of the background shape of the subtitle.
Hi, I'm trying to cancel my subscription with the cooking club, and no one is returning my emails or messages. There is no ability on your website to cancel. Please assist me with this.
If I may comment, your son is speaking very fast . Could we request him to slow down his speed a little so that those who do not live in USA can also easily follow. Thank you.
Our Cantonese feast course: club.madewithlau.com/feast
Join the Canto Cooking Club: bit.ly/3HmYjb6
Get the full recipes:
madewithlau.com/recipes/siu-yuk-crispy-pork-belly
madewithlau.com/recipes/white-cut-chicken
madewithlau.com/recipes/steamed-fish
劉師傅好😊家也用這小焗爐，請問可否下放盤水，上reheat/翻熱食物飯菜？还是一定要用微玻爐？Thx😊
Happy New Year 🎊🎉🥳🇨🇳🐲
Thank you for the recipe, God bless your family 🙏🏻😌
The best thing I like about your videos are that your Dad explains well why he does what he does. He clearly has a reason for everything he does and if you question him, he can back up the ‘why’ to his methods. This man is so smart because of having so much experience. Thank you for sharing your family with us. 😃
Can you ask your Dad if I can move in? I'm 55 and house trained, I'm more than willing to do all the runs to the market and do all the washing up, and any other chores/errands . I'd happily pay to move in with your lovely parents.
Thanks for this. Truly entertaining.
@@vernelledouglas1801 You’ve misspelled “disturbing”.🤷♂️
@@spanqueluv9erlearn to take a joke.
😂😂😂😂😂😂😂😂😂
If he doesn’t take you, I’m next in line mate
每次看到Daddy Lau 便想起我爸爸和藹可親的樣子。Daddy Lau看著兒子，孫仔和老伴的眼神都充滿著愛，面上有溫暖的笑容。他是用愛心去煑每一餐給他愛的親人🥰在這個頻道，除了看到美食，還感到濃濃的親情👍🏻
非常感謝您的支持和贊賞！老劉衷心祝福您闔家安康！新年快樂！萬事如意！
I love how your dad does everything with minimal cookware and a single small butane cooker. Proving that anyone with even the most basic kitchen (even in a camper or a dorm room), one can cook awesome food. I found your channel a couple years ago and its my goto for chinese cooking. Thank you and your father for that.🎉😊
I agree, you want to see how they cook just down the road from China in Nepal in the villages. Very basic yet the food they produce is first class, so much skill here.
@@stever456hi Steve and Willy. Yes. So humbling. I have seen how Chinese cook one vegetable - say a celery stick- and make a dish from it. Nothing wasted. I have not been to Nepal but imagine the ability to extract max flavours from minimal ingredients and herbs etc. One heat source. We could learn a lot. I have from my darling wife who grew up in Xian in the shadows of the walls of the ancient city. One tap. One toilet block. 200 families. Amazing stuff. Always great flavours in the food when they could get any food. 1970’s.
多謝你的爸爸，媽媽，多謝你和太太和小兒子。預祝你們新年快樂，老少平安，身體健康！
唔好客氣，好多謝您嘅支持和祝福！老劉衷心祝福您闔家安康！新年快樂！萬事如意！多謝🙏！
Lau is an absolute treasure trove of traditional culinary knowledge, kitchen lore, practice and skill. He knows and clearly explains the science (why plunge the boiled chicken in ice water, why make a cut on the thick back of the fish..). He knows the art of it (the crucial flavour of sesame oil to the scallion-ginger side dish, how scallions cut in such and such a way are pleasing to the eye..) Here is a master in his life's work, and I look on with awe and envy. May his life be blessed always with happiness and the love of his (very lucky) family!
What a sensitive and beautiful way to present a fish or chicken. And so well described. Your dad reminds me of my now departed father in law. He was from Xian in central China. He died two years ago. Really miss him. A knowledgeable and gentle soul. Like your dad here. Great video. Thank you.
Chef Lau is amazing Chef. I m Cantonese so warm to listen our language. Thank you Chef Lau😊😊
Randy, you are so lucky to have such an amazing dad! I love everything he cooks!
Bought tears to my eyes while watching. Wish I still have my parents with me 😢😢😢
This just reminds me of my grandpa who'd single handedly prepared the whole Chinese new year dinner spread..he didnt study culinary,but just seems to be able to come out with so many dishes,in chinese sayings,this is just how the older Chinese generation learn to live
I love watching your dad cook. It brings back so many wonderful memories of watching my late grandma cook when I was very young. My grandma was a Hakka from Canton, her dipping sauce is slightly differerent, she calls hers Salt Wine Chicken 盐酒鸡，she would make her own rice wine, and mix it with lots of finely minced ginger and salt.
In a pinch buy a jar of puree ginger for the sauce. Combine with salt, scallion and microwave for 30 seconds in oil. I've made this with 1/4 chicken: leg and thigh in the rice cooker on top of the rice. Quick, healthy, and delicious.
Thank you Lau Pak for taking the time to explain the purpose of each step! This makes it easy for the most beginner cook to follow along! Love the sound of that crunch! We bow!
Almost cried to see this. Missing my days in Hong Kong so much.
新年快乐，年年有余，最重要身体健康！
非常感謝您的支持和祝福！老劉祝福您和家人安康！新年快樂！萬事如意！
劉爸爸真的是一位很棒的廣東粵菜老師傅!!很會真慶幸你有這麼好的爹地!!最後祝福..新年快樂..萬事如意!
非常感謝您的支持和祝福！老劉衷心祝福您闔家新年快樂！身體健康！萬事如意！
Thank you, Uncle Lau. Wishing you great health so that we have more videos from you. Love from Singapore
I think it would be a fun video idea to show us dishes that you that you make regularly at home when your dad isn’t cooking and show what you have learnt from your dad.
I'm always so happy to see you mention Seafood Watch in your videos. Thank you for bringing resources for responsible living to your audience.
Yes! They’re amazing!
I crave the white cut chicken with scallion ginger sauce. I grew up eating that so often ❤️
and a nice big bowl of white rice 👌
This is the most informative cooking video I've ever seen. And I watch A LOT. Your dad truly explains the why and how and the meaning (!) behind the process. Love his passion; it's contagious. Thank you!
Wow, thank you!
Seriously dont know why i watch this late at night, makes my mouth water and stomach ache 😅
Your Dad should be knighted or something like that with all the Skills and talents he possess.. thank you for sharing his Wisdom .. and the great supporting crew too.. miss the kids 🥺🙏🙏
我最近開始學習中文，我喜歡煮食（同埋食），這個組合令我發現咗你嘅頻道。但係留住我唔走嘅，係圍住飯桌嘅片段，尤其係同你嘅囝仔嘅互動，以及見到佢同祖父母嘅交流。如果呢個真係能夠代表廣東人嘅飯桌文化嘅話，嗰種動態真係令人驚嘆，我哋喺西方真係可以從中學到好多。我哋完全同用餐時間作為家庭團聚嘅機會脫節。繼續保持你嘅出色工作。
非常多謝您嘅支持與認可！老劉衷心祝福您闔家安康！新年快樂！萬事如意！多謝🙏！
I could eat an entire pot of plain white rice with just the ginger scallion sauce
Thank you Lau’s Family for the sharing.
I am so going to be cooking these dishes for reunion dinner this CNY! Thank you, Uncle Lau, blessings to you and your family :)
mouth-watering.
I'm drooling while watching.
I love the teaching and explanations in these videos!
Good thing restaraunt owners and families are thankful to both farmers and grocers too.
Your family is fab! Your dad really reminds me of my grandma (who's also from Toi Shan) similar mannerisms and the way they talk! Another brilliant video, thank you!
I love this video, it's like I'm back in my family's kitchen during Chinese New Year with my uncles and aunties and they preparing the dishes for the reunion dinner while the whole family is hanging out and helping and having fun. Thank you for another fantastic video! Wishing Master Lau and your family a very very happy and prosperous Chinese New Year in advance, 恭喜发财，新年快乐！
Thanks Randy for these vids of your Dad. He reminds me so much of my dearly departed father who enjoyed cooking for his family too! 🙏❤️
Lau was my favorite character in virtual fighter he also was a chinese chef
Lau is a timeless treasure, rhese videos are amazing and ive loved getting a chance to try all the recipes. But i still have even mkre to try 😅 thanks to both of you for all the work and sharing. It really does mean a lot 🙏
I got so hungry looking at those delicious food of daddy Lau.
Does your Dad do desserts. Can he make “boot jai go”? The round white, almond flavored desert?
Very enjoyable video. I found myself laughing with your family a lot at the table. I'm ready to eat now. That looks good.
I don't appreciate your commercials , but I sure do respect and enjoy your Dad and His skills .
Hello! I absolutely love your Dad's recipes, and sincerely appreciate the content you guys create. Does your dad know how to do a good Peking Duck or some kind of duck recipe? Been trying to figure that one out, was kinda hoping to find it on your channel! 😊
Excellent! Thank you, you are the best!!
Pleasseeee post his 9 dish feast!!! I would love to see how he does it all in one day such hard work
多谢刘师傅无私的分享。祝你们新年快乐，万事如意。
不要客氣，非常感謝您的支持！老劉衷心祝福您闔家安康！新年快樂！萬事如意！
Happy new year for all family.
An option for mandarin peel is sour plum; a Hokkien variety
Happy Blessed New Year to Daddy n Mummy Lau and the whole family. Count you blessings Randy and Kat💓💓
好喜歡劉爸爸的口音吖。。。同我嫲嫲一樣，聽到好有親切感❤
好多謝您嘅支持！老劉祝福您闔家安康！新年快樂！萬事如意！
Happy New Year Randy and the family. Thanks to you for bringing us such valuable teachings!
THANKYOU MASTER...GOD BLESS YOU.-greetings from indonesia
This was a wonderful way of instructing on cantonese cooking! I really enjoyed it.
This episode is a keeper
I do that to the skin too but use a tbs vodka or gin instead of rice vinegar it works really well too. I don’t season like that though I’m about to try it it looks so delicious. Thank you your dad is lovely xx
the crispy roast pork!!!! I'm drooling all over my laptop!!
I never had pork belly much growing up but family had plenty of Bak Chit Gai and Steamed Fish
Merci pour les plats
You should allow your dad to make the traditional Chinese New Year’s food 😂. Do you guys make the Shrimp chips on the 2nd day just eating vegetables 🥦 😅 too and dip it in a ginger and black bean sauce 😅.
新年快乐 Xīn nián kuài lè
Happy New Year! 🎊🎋🎆🧧🎉
非常感謝您的支持和祝福！老劉㊗️您同家人新年快樂！身體健康！
I love that this is in Cantonese 😭
ikr. Really reminds me of when I visit my own family
I love the pork one
I'd love to see an episode where Daddy Lau tries to make fried recipes like Ham Sui Gok or Salt and Pepper Squid in the Air Fryer. Even if they don't turn out well, it would be an interesting episode of trial and error!
Nope.👎💩🤦♂️
If you want to learn how to make these using an air fryer, please check out other channels. Uncle Lau is a master of old-school techniques. 😅
Been watching your vids for a long time…your dad is a legend for making these recipes.
The true power of the iron hand
ХОРОШАЯ ПОДБОРКА РЕЦЕПТОВ !Спасибо Вам !👍精选食谱！谢谢你！👍GOOD SELECTION OF RECIPES! Thank you!👍👍
不要客氣，非常感謝您的支持！老劉祝福您和家人幸福快樂！
If I use the air fryer to make the roast pork, what is the temperature n fry for how long.? Please advise. I can’t wait to make it. Liu爸爸. 多謝你教我們煮餸. 請問做燒肉. 如果用air fryer. 溫度是多少及要Air fry多久呢.
Thank you for making this video, especially for making the roast pork. I grew up eating Cantonese food and I am so grateful for your dad explaining it in Cantonese!
Regarding the chicken, why not just steam the chicken vs. poaching it? What would be the taste difference? And I love the ginger sauce.
Happy new year daddy lau and family. Great video. Thx.
Looking forward to these chinese new year videos!!!
when would you make a recipe book?
Educational information thanks
Thank you 👍
Thank you劉爸爸！原來燒肉先飛水塊皮好㓤啲 好想知道要整開年飯 一日嘅日程rundown應該點安排 事前有邊樣預備功夫可以先做
唔好客氣，團年飯或開年飯，先要計劃幾個人嘅份量，八至九人，有七道菜就差不多啦，以上三道菜再加上一個煎或蒸蝦、炒菜或蠔油芥蘭、鮑魚、一道湯就足夠了。燒肉或叉燒可隔夜腌好，白切雞可在當天早上浸熟，放涼後切好擺碟用保鮮膜封好開飯時上枱，薑蔥油亦可先做好，其餘菜式在下午一時開始吧（假如六時開飯），先焗烤燒肉或叉燒，同時用浸雞湯煮湯，順序：鮑魚、青菜、煮飯、最後用蒸鍋蒸魚，煎鍋煎蝦可同時進行，一同上枱，一起開飯。一個完美嘅團年飯或開年飯便成。老劉衷心祝福您闔家安康！新年快樂！萬事如意！多謝🙏！
老劉，多謝指點流程，要幾多幫廚？
You guys should really have sponsored links for buying gear like woks, oil dispensers, and laser thermometers.
節目很棒，父親手藝很高，建議中文字幕能否不要蓋過英文字幕
台山劉 過年 做一個家鄉付足湯 請問如何 做 有什麼材料？ 我媽媽 以前是 那些湯 有付足 冬菇 蠔士𧎚 然後 將隻雞放入湯𥚃慢火煮卄五分鐘 取出 放涼 拜神用 還有那副雞什。請問 劉師父 如何做呢？ ㊗️各位新年快樂 身體健康。
您好，在家鄉過年，我們多用冬菇、蠔豉、腐竹、發菜、紅棗煲湯，這個湯是用浸過拜神雞的湯煲的，如果你一邊用以上的材料一邊煲湯一邊浸雞，雞皮的顏色就不美觀了。如果要落發菜，最好在湯煲好前5分鐘才放入，這個湯很易做，冬菇、蠔豉、紅棗先煲，30分鐘後放入腐竹，（腐竹要溫水浸泡過，切段），直到你認為夠軟滑就可以調味了。非常感謝您嘅支持！老劉祝福您闔家安康！新年快樂！萬事如意！
awesome recipe chef, please show tempura denzongpa recipe please
What are you referring to? What is "tempura denzongpa"?
@@eatlikealocal shrimp dish
@@sharmishthabanerjee6852 If you are referring to Shrimp Tempura, that is a Japanese preparation, not Chinese. This channel focuses on Chinese cuisine.
@@eatlikealocal you run the channel? why you calling it tempura, dnt u hve any thing else to do? i dnt wanna knw, i dnt like interfering others bussiness like you
I followed the exact instructions and the pork skin is still hard and chewy (doesn’t pop). I tried many times with similar recipes and still couldn’t get the skin to pop. I’m using a small oven like the video, I tried air fryer before too. Any tricks and tips to get the skin pop?
These well explained videos seem genuine and makes us want to try but seeing your comment has me backed off ... especially since he doesn't reply ...anyway good luck in your cooking ! God bless you
thank you uncle Lau ❤❤❤
白切雞要煮到生鷄熟肉，骨頭帶點血水為好吃😋
好多謝您嘅關注和分享！老劉祝福您與家人平安！新年快樂！身體健康！
How about the water from the poached chicken is there any use..?
Great to have the subtitle but sometimes it blocked the view of what your dad was doing on the chopping board. Maybe better to get rid of the background shape of the subtitle.
The roast pork asmr 😭
谢谢刘爸爸！
不要客氣，非常感謝您的支持!老劉祝福您闔家安康！新年快樂！萬事如意！
I love your dad, he knows best., I appreciate your videos and posts...ty
I saw one of those piercing tools at Ikea of all places. I haven't tried it yet
ty for the video
Cook tgat for me flo it's look delicious
請問在英國那裡可以買到有頭和腳的雞呢？？
老刘，其实如果你有蒸鸡留翻嘅鸡汁，用鸡汁煮姜葱系更佳。
非常多謝您嘅關注與分享！老劉衷心祝福您闔家安康！新年快樂！萬事如意！
真希望大師能教我們已經很少有人做的蠔油蜜黃豆
非常感謝您的支持！你們遲些按排時間吧。老劉祝福您與家人安康！新年快樂！萬事如意！
Is there any significance of someone born on the Chinese New Year?
THIS IS AMAZING! the fish tutorial is so incredibly special, i cannot thank you enough for this
Hi, I'm trying to cancel my subscription with the cooking club, and no one is returning my emails or messages. There is no ability on your website to cancel. Please assist me with this.
Kong Hei Fatt Choi 🥂🥂🥂
专业！
非常感謝您的支持！老劉祝福您和家人安康！新年快樂!萬事如意！
👍👍
Hay....guy how are you , i frome indonesia. I frome island belitung lepat kajang belitung temur . My nama is indoviriano
!!!!!!!!!!!!!!!!!!!!!!!!
If I may comment, your son is speaking very fast . Could we request him to slow down his speed a little so that those who do not live in USA can also easily follow. Thank you.
Asmr, lol 😂