Click here bit.ly/3qNZW8Y to start cooking healthier with Yóu Yóu 🙌 🙌 Use our code MADEWITHLAU for 10% off your order and indulge in the amazingness that is their Tea Seed Oil! Join the Canto Cooking Club -bit.ly/3JH78Pn
With respect to extra gravy in filling, it wouldn't work becuz sometimes the dough could open up and gravy leak out. Water and hot oil don't marry well. Just think of the times u add wet food to frying pan, hot oil spits out everywhere. I just finished watching Rachel Ray frying chicken. She said to use dry hands to pick up battered chicken and drop in hot oil. If u use wet hands, oil would boil over the side and lead to kitchen fire.
There is another Toisan dumpling. It's brown with sweet peanuts filling. I am not referring to Gok Jai/Yau Gok. Gok Jai has a biscuit texture or cookie texture. This Toisan brown dumpling has a chewy texture like Ham Sui Gok. Randy, does your dad know the name of this dumpling?
@@88digitalelf I know which one you're talking about. I believe it's made with sweet potatoes & I've been trying to get the PorPors that makes these to share the recipe but no luck. Hopefully, Daddy Lau knows of the recipe.
Oh God when Hong Doy said YeYe and everyone cheered I legit teared up a little. You have a wonderful family and I love that you’re sharing the love with us. 🥺
Your dad reminds me so much of my dad, from how he looks to how he talks to his mannerisms. The problem is, I went no contact with my dad a couple years ago due to personal reasons. Watching your videos brings back the more fond memories I have of him, and I can't get through a single video without crying at least once. Thank you for making these videos, I'm both learning new recipes to make at home for my girlfriend and I, and feeling as though I'm still with my dad on his better days at the same time. Thank you for being a second father to me, even if it's only for a few minutes out of the day.
Hi Misty, I hope you and your dad make amends and work through past difficulties. I wish you and your dad all the best and reach a level of understanding and forgiveness on either side. Life is truly short.
I had tears in my eyes. I used to help my late mother make these. It was a multi day process. Making dough and mincing the fillings. Dough had to sit 1 day in frige. Next day was shaping and filling then frying. She loved these things. Thanks for sharing
Hey Randy, just want to say - thank you so much for putting together all these videos. My grandparents were from Guangzhou before they met and got married in Singapore and all the great cantonese dishes that daddy Lau prepares reminded me of my late mah-mah. My ye-ye has joined her two weeks back and in my eulogy to celebrate his life, I remembered the good memories of him getting my favourite egg tarts and ham shui kok from Chinatown every weekend 😢. They may no longer be here, but they would always be with me spiritually in different ways - like the love I feel seeing familiar cuisines in your video. Thank you so much. 💓
Those dumplings are gorgeous, but little Hong Doy stole the show! 😍So cute. I love that Hong Doy is growing up multilingual, surrounded by loving family. 👏
First of all, one of my top dum sum dishes! Second, watching this as a journalist and foodie, I enjoy that you keep asking your father so many questions to things we may not have thought of but wanted to know. Kudos to the cooking and video production quality!
Awwww thank you!! We really appreciate the love! I am a total beginner so I definitely try to approach the editing that way too :) Glad you appreciate it!
Looking at your Daddy, you are so blessed to still be with him and cook and eat all together. I try to not cry even if I remember my father who used to cook for a living and for us. More power to all of you!
Hello!! I love your channel and the intent on carrying on your Ba's cooking legacy. I have wanted to do the same, as my Ba did the cooking in the family and provides an anchoring memory for my childhood and his love for his family through his cooking. Thank you for putting the Chinese in so I can learn how to write them out!!
Your dad is the best Chinese Chef on UA-cam. So easy to follow and precise. Even though I do not understand Chinese, I can feel his deep knowledge and passion in all his tutorial videos. Thank you for sharing.
Love your family😍 Thank you for sharing your recipes. My children and husband are enjoying some of the food I cooked for them with your recipes. I especially adore your dad. He is so sweet to you all.
Luv your dads cooking. Reminded me of my dad when he was still here and cooking yummy food fir our family. Missed him so much. Thank you for showing his luv fir the food and family. His cooking is truly awesome. Stay healthy and strong. Will be watching all his videos 💜
"Our body needs oil, just not too much" was such a healing thing to hear, as someone who grew up with a mother who was constantly dieting and trying to push me to lose weight. Thanks for the wholesome family vibe.
I really enjoyed this video. Your father is so knowledgable and intuitive with his cooking. And his knife skills are pro. Was/is he a chef/cook at a restaurant?
This recipe looks great and I can’t wait to try it! My late aunt used to make a similar gok with potato, sweet potato, and glutinous rice flour. Mr. & Mrs. Lau recommend you don’t use it (@3:30) - you can, and it will still fry up crispy and delicious, but it will have a slightly less chewy texture as the kind you would get at dim sum.
I am always learning new kitchen techniques from your mom and dad (like crushing celery before chopping in another video) and their personal stories just warm my heart! Thank you for making these videos and allowing us to join your family for dinner!
I'm from the Philippines and most of our exposure to restaursnt Chinese food is actually Cantonese food. And these are one of my favorite dim sum dishes but it's been increasingly harder and harder to find at restaurants, it doesn't seem to be a popular menu item. I'm so glad to learn how to make it! Another favorite is taro puff. It takes so much skill to make these. Thank you and to your amazing dad for sharing with us!
Love your web presentations !! I also love the classic recipes of your Dad's. You keep knocking it out of the park ! Keep up the hard work. It really shows. Thank you 😊
Hey Randy, we all know that your dad is the cook. Can we get you in front of the camera to try out an old favorite? Such as which ever video has the most likes, do that one. 😁🙏😁
HI !! Love your Dad Cooking, he is awesome, just like you and the entire family, you have a beautiful and blessed family, Where can I buy the Tea Seed Oil, the one your wonderful Dad is using for this video?, Thanks in Advance, GOD BLESS YOU ALL, KEEP UP THE GREAT WORK DAD, LOVE YOU !!!1
Hi Randy, I love your videos. Your dad being of Toi San background, can he make the Toi San alternative of the Ham Sui Gok ? That is, a Gai Loong. My grandmother used to make it and I wish I had spent more time learning from my grandmother years ago and she has since passed. I would love to see your father in a video making Gai Loong.
My family really enjoyed watching the video. Your dad is awesome! I just wanted to mention that the ratio for the wheat starch and the water seemed a bit off. English translated recipe says 3oz wheat starch and 4 oz hot water, but when we tried that amount, we ended up getting a very soupy mix. I think you may have meant 2 oz hot water instead? Nonetheless, very fun to watch. :D
Thank you for making these videos. I cant visit my grandparents often, and one of my biggest memories of them is eating food that they make for me. I'm scared that I won't be able to record/learn how to cook the dishes I love because of our current language barrier. Your videos make me happy, that my Cantonese heritage is still being recorded, for the people who can't themselves. 🧡
My parents were from Toisan and my mother would make the dumplings shown at the end of this video. Could Daddy Lau please show us how to make the dough for that version? Is it just the step with the rice flour in larger amounts? Maybe you could do a short video explaining how to make the Toisan dumplings. I remember those were delicious and I would eat loads of them!
Thank you so much for sharing this with the world! My YeeMah always made these for every one our family gatherings and they became my husband’s favorite thing to eat. He asked her to share her secret with her favorite “Gwai Loh” and teach him how to make them. She was happy to pass it on, but unfortunately she passed away on Dec 4, 2021 and her recipe died with her. My husband is excited to have found your dad’s tutorial 🥰 Daw-Jeah 💞
OMG! OMG! OMG! I've been waiting patiently for these! My favourite DIm Sum right here. Reminds me of living in a big city where as right now I'm in a small town and there is nowhere within a 5-6 hour drive to get these. Thank you Mr. Lau! 🥰
We love all your recipes!! They are easy to follow and delicious! Not sure if I can ask here. We made this but after frying, the outside was very hard. How do we fix this?
the discussion about making this healthier…..foods like this need to be enjoyed as is! save the calorie, carb, macro counting for another day and enjoy these. my mouth is watering.
Master Lau always gives us techniques and knowledge that cooking books don’t tell. 謝謝劉師傅！ Since the Chinese New Year is coming, it would be great if Master Lau could also show us how to make some CNY food like radish cake or water chestnut cake.
My grandmother used to make the Toisan ones and I’ve been looking for that recipe forever. Can you comment on how the dough is made other than no wheat starch? As I remember it was more savory than sweet.
I prefer the Toisan style hom siu gok as well, or what we call "gai lung". I hope yr father with show that preparation as well. My family used both glutinous rice flour and potato starch to make gai lung. It tastes great fresh, hot and crispy out of the oil, best eaten fresh, but they get soft soon after.
Thank you for the lovely recipe. It's so authentic. But may I please ask why is the pastry harder than normal. What have I done wrong? Apart from that, the flavour is so authentic.
Oo deh thlai Lau Thling Sang! Your recipes are so traditional. I am an ABC from Australia, Toisan ancestry. I grew up with my mum making gai loong and tee doy for the New Year. Now my sister makes the tee doy and I make the gai loong! Could you please share your recipe for gai loong dough and the frying process? Much appreciated 🙏
Hi Chef Lau...i enjoyed watching your video on Ham Sui Kok. I tried making it but after frying, the pastry didn't turn out soft and chewy. Please advise what i had done wrong or did not do. Thank you
thanks for the video! I tried it and substituted wheat starch for corn starch. When mixing it with water, the dough was too wet, I had to add pretty much more flour. I was wondering: the crust wat pretty thick and hard. Is it because I deep fried it too long or because I used too much dough per piece?
Right to my heart with the greatest hits modified for home cooking by a master chef and hearing your dad speak is like being at home. Gonna try all the recipes. Love your channel!
First thank you so much for what your family is doing. I miss Hong Kong and even being with my friends in Vancouver, but your videos make me happy as so much happiness is around the table enjoying great food. I have a question of the Lard. I know it is very flavorful, where did your dad get his or what did you cook to get your Lard. I want to try it as close to recipe before trying different oils other than corn.
Thank you very much for a great video. Also the vegetarian options are much appreciated for us vegetarians. Your dad has such a great personality and kindly shows how things are done in an easy-to-follow way. Lovely also to see you family together at the table: "Have you eaten?"
Hello Made with Lau! I've been watching the channel for a long time and used many of the recipes myself! I tried to make Ham Sui Gok a while ago, but I couldn't get the pieces to stop sticking to each other in the pot. Any tips to prevent this? Thank you!
Love your videos. Your dad is incredible. I used to love in HK and your videos have taught me how to make some of my favorite foods at home with authentic restaurant level flavor. Kudos. My family thanks you for all the yummy food.
Click here bit.ly/3qNZW8Y to start cooking healthier with Yóu Yóu
🙌 🙌 Use our code MADEWITHLAU for 10% off your order and indulge in the amazingness that is their Tea Seed Oil!
Join the Canto Cooking Club -bit.ly/3JH78Pn
Growing up Mama made both kinds too. #Memories but the ones your dad made today is more addictive. The Toisanese ones are good in their own way too.
With respect to extra gravy in filling, it wouldn't work becuz sometimes the dough could open up and gravy leak out. Water and hot oil don't marry well. Just think of the times u add wet food to frying pan, hot oil spits out everywhere. I just finished watching Rachel Ray frying chicken. She said to use dry hands to pick up battered chicken and drop in hot oil. If u use wet hands, oil would boil over the side and lead to kitchen fire.
There is another Toisan dumpling. It's brown with sweet peanuts filling. I am not referring to Gok Jai/Yau Gok. Gok Jai has a biscuit texture or cookie texture. This Toisan brown dumpling has a chewy texture like Ham Sui Gok. Randy, does your dad know the name of this dumpling?
@@88digitalelf I know which one you're talking about. I believe it's made with sweet potatoes & I've been trying to get the PorPors that makes these to share the recipe but no luck. Hopefully, Daddy Lau knows of the recipe.
Y
Oh my heart. Cam saying "ye ye" was adorable and touching.
And GuGu
So sweet to hear Cam Cam say “Ye Ye” and get a big kiss!
Oh yes, Goo Goo too.
Oh my gosh, I don’t know why but I just teared up seeing Daddy Lau’s genuine reaction to Cam calling his name 🥹. Your family is so precious ❤
Oh God when Hong Doy said YeYe and everyone cheered I legit teared up a little. You have a wonderful family and I love that you’re sharing the love with us. 🥺
Your dad reminds me so much of my dad, from how he looks to how he talks to his mannerisms. The problem is, I went no contact with my dad a couple years ago due to personal reasons. Watching your videos brings back the more fond memories I have of him, and I can't get through a single video without crying at least once. Thank you for making these videos, I'm both learning new recipes to make at home for my girlfriend and I, and feeling as though I'm still with my dad on his better days at the same time. Thank you for being a second father to me, even if it's only for a few minutes out of the day.
Hi Misty, I hope you and your dad make amends and work through past difficulties. I wish you and your dad all the best and reach a level of understanding and forgiveness on either side. Life is truly short.
Never too late to reconcile.
Sending you light and love. I hope you and your dad will reconcile.
I had tears in my eyes. I used to help my late mother make these. It was a multi day process. Making dough and mincing the fillings. Dough had to sit 1 day in frige. Next day was shaping and filling then frying. She loved these things. Thanks for sharing
Awwwww what a special memory 😭🙏 I bet your family recipe was amazing! We are so glad we get to share our recipe with you!
Love both Dad and Mum Lau response to "how can you make this healthier?" just being "you can't" 👍
How come the glutinous rice flour and wheat starch were not mix together in the first instance?
Hey Randy, just want to say - thank you so much for putting together all these videos. My grandparents were from Guangzhou before they met and got married in Singapore and all the great cantonese dishes that daddy Lau prepares reminded me of my late mah-mah. My ye-ye has joined her two weeks back and in my eulogy to celebrate his life, I remembered the good memories of him getting my favourite egg tarts and ham shui kok from Chinatown every weekend 😢. They may no longer be here, but they would always be with me spiritually in different ways - like the love I feel seeing familiar cuisines in your video. Thank you so much. 💓
Wonderful memories of their love of family. Perseverance and commitment to family earned our ancestors two thumbs up!
.一
Those dumplings are gorgeous, but little Hong Doy stole the show! 😍So cute. I love that Hong Doy is growing up multilingual, surrounded by loving family. 👏
好钟意听刘爸爸讲白话 好亲切😊
高手！謝謝分享食譜。😊Thanks for sharing this delicious recipe! ☺️
好多謝您嘅支持！老劉祝福您合府平安健康！新年快樂！萬事如意！
Omg! Can you guys do a collab? Prob post-covid when you guys can travel but I love you two foodies!
Cool to see Cheung Mama commented
hello mama cheung iawys chk out your videos and reciipes too😁🥰
First of all, one of my top dum sum dishes! Second, watching this as a journalist and foodie, I enjoy that you keep asking your father so many questions to things we may not have thought of but wanted to know. Kudos to the cooking and video production quality!
Awwww thank you!! We really appreciate the love! I am a total beginner so I definitely try to approach the editing that way too :) Glad you appreciate it!
gateguardian44: You meant "dim sum", not "dum sum"
Kindly Thank Daddy Lau for Sharing His Recipes with Us.
Wishing Both You And All At Home A Wonderful And Blessed Weekend.
Greetings from Trinidad 🇹🇹
Yum! One of my favourites at Yum Cha/Dim Sum. Need more ASMR eating/cutting foods
饮茶时我最喜欢吃咸水角，谢谢刘厨师的分享！现在知道怎么做了❤
非常感謝您的支持！老劉祝福您闔家健康快樂！
Ham Sui Gok!!! My favorite! He makes it look so easy, I have to give it a try!
Looking at your Daddy, you are so blessed to still be with him and cook and eat all together. I try to not cry even if I remember my father who used to cook for a living and for us. More power to all of you!
Hello!! I love your channel and the intent on carrying on your Ba's cooking legacy. I have wanted to do the same, as my Ba did the cooking in the family and provides an anchoring memory for my childhood and his love for his family through his cooking. Thank you for putting the Chinese in so I can learn how to write them out!!
Your dad is the best Chinese Chef on UA-cam. So easy to follow and precise. Even though I do not understand Chinese, I can feel his deep knowledge and passion in all his tutorial videos. Thank you for sharing.
This father & son collaboration always brings a touch of warmth to my heart.
Love your family😍 Thank you for sharing your recipes. My children and husband are enjoying some of the food I cooked for them with your recipes. I especially adore your dad. He is so sweet to you all.
1. Can you replace wheat starch with other types of starch?
2. Can you freeze the uncooked ham sui gok for later?
Luv your dads cooking. Reminded me of my dad when he was still here and cooking yummy food fir our family. Missed him so much.
Thank you for showing his luv fir the food and family. His cooking is truly awesome. Stay healthy and strong. Will be watching all his videos 💜
My all time favorite dim sum. My Mom made the very best ones!!❤❤
"Our body needs oil, just not too much" was such a healing thing to hear, as someone who grew up with a mother who was constantly dieting and trying to push me to lose weight. Thanks for the wholesome family vibe.
Thank you so much Lau sin sang, I love the Tai shan 台山 version. my mom used to cooked it. please make some Taishan cuisine.
I really enjoyed this video. Your father is so knowledgable and intuitive with his cooking. And his knife skills are pro. Was/is he a chef/cook at a restaurant?
i hope you'd show a recipe for fried taro puff (wu gok) some day! it looks so beautiful when served in dim sum restaurants
This recipe looks great and I can’t wait to try it! My late aunt used to make a similar gok with potato, sweet potato, and glutinous rice flour. Mr. & Mrs. Lau recommend you don’t use it (@3:30) - you can, and it will still fry up crispy and delicious, but it will have a slightly less chewy texture as the kind you would get at dim sum.
ครอบครัวน่ารักมากค่ะ ขอให้มีความสุข สุขภาพแข็งแรง อายุยืนยาวนะคะ/ ขอบคุณทีีแบ่งปันความอร่อยค่ะ❤❤❤
I am always learning new kitchen techniques from your mom and dad (like crushing celery before chopping in another video) and their personal stories just warm my heart! Thank you for making these videos and allowing us to join your family for dinner!
Loved watching this! You are so lucky to have a dad that can make ham sui gok!!!
I'm from the Philippines and most of our exposure to restaursnt Chinese food is actually Cantonese food. And these are one of my favorite dim sum dishes but it's been increasingly harder and harder to find at restaurants, it doesn't seem to be a popular menu item. I'm so glad to learn how to make it! Another favorite is taro puff. It takes so much skill to make these. Thank you and to your amazing dad for sharing with us!
Love your web presentations !! I also love the classic recipes of your Dad's. You keep knocking it out of the park ! Keep up the hard work. It really shows. Thank you 😊
HAHA Cam Cam stealing Yeye’s heart at the end 🥰 整得好靚呀﹐劉爸爸！
好多謝您嘅支持和讚賞！老劉祝福您同家人平安健康！新年快樂！萬事如意！
The Ham Sui Got really looks gorgeous, this can't be achieved by using sweet potatoes. Randy is so lucky to have a father that can chef at home.
Thank you for sharing all good foods recipe. I really enjoy watching your video. Can you also teach how to make Toisan style gai loang too. Thank you!
Very good. Very impressed. Very few decent videos on the internet for step by step Haam Shui Gok. Thank you.
Hey Randy, we all know that your dad is the cook. Can we get you in front of the camera to try out an old favorite? Such as which ever video has the most likes, do that one. 😁🙏😁
Definitely want to do that one day! I think it'd be pretty entertaining to watch 🙃
HI !! Love your Dad Cooking, he is awesome, just like you and the entire family, you have a beautiful and blessed family, Where can I buy the Tea Seed Oil, the one your wonderful Dad is using for this video?, Thanks in Advance, GOD BLESS YOU ALL, KEEP UP THE GREAT WORK DAD, LOVE YOU !!!1
I love all the family recipe. Daddy lau is the bomb.
新年快樂祝你全家出入平安百毒不侵老師父有料到
非常感謝您的支持和祝福！老劉祝福您與家人新年快樂！身體健康！萬事如意！
Hi Randy, I love your videos. Your dad being of Toi San background, can he make the Toi San alternative of the Ham Sui Gok ? That is, a Gai Loong. My grandmother used to make it and I wish I had spent more time learning from my grandmother years ago and she has since passed. I would love to see your father in a video making Gai Loong.
Would love to see a video on the Toison version for Gai Loong. That was what my grandma made when I was a kid.
My family really enjoyed watching the video. Your dad is awesome! I just wanted to mention that the ratio for the wheat starch and the water seemed a bit off. English translated recipe says 3oz wheat starch and 4 oz hot water, but when we tried that amount, we ended up getting a very soupy mix. I think you may have meant 2 oz hot water instead? Nonetheless, very fun to watch. :D
This is a deluxe version -- so many tasty ingredients for the filling! Yummy 😋
They never give you that much filling in a dim sum restaurant
I bought these today, barely a spoonful of filling. So now I'm making it myself.
Lucky to meet Lau’s family in Hawaii ! We all enjoy the show which Lau’s production .
Ooo I just learned how to make ham sui gok and testing out different wrappers! I've made them with Korean BBQ beef filings, so good! So customiseable!
YESSS ! I'm so happy this has come out, I've been craving these for ages but it's so hard to go yum cha with older parents now
Ham sui gok is my favorite dim sum! The chewiness of the crust is the best part! I am so happy to see this on Made With Lau!! 多谢！
老劉多謝🙏您的支持！㊗️您新年快樂！身體健康！
Mr. Lau. Thank you sharing this recipe.
The baby looks just like grandpa.
Precious family.
Thank you for making these videos. I cant visit my grandparents often, and one of my biggest memories of them is eating food that they make for me. I'm scared that I won't be able to record/learn how to cook the dishes I love because of our current language barrier. Your videos make me happy, that my Cantonese heritage is still being recorded, for the people who can't themselves. 🧡
Thank you Chef Lau
Wow, not only ham sui gok, on the table, i see daddy Lau also cooked other yummy dishes. Randy, you and your family are so lucky!
Made with Lâu ..hi. The uncooked we can store how long … ( not in the freezer ? ) thanks for sharing
SO WHOLESOME!! Love the recipe and all the love and culture that is shared
Excellent recipe! 🌟 I think I could keep eating these all day!!😋 Thank you for sharing your wonderful family 😊
What do you think of peanut oil? Is it as good as the tea oil?
My parents were from Toisan and my mother would make the dumplings shown at the end of this video. Could Daddy Lau please show us how to make the dough for that version? Is it just the step with the rice flour in larger amounts? Maybe you could do a short video explaining how to make the Toisan dumplings. I remember those were delicious and I would eat loads of them!
I love this type of dumpling! Will try to make it. Thanks!
Thank you so much for sharing this with the world! My YeeMah always made these for every one our family gatherings and they became my husband’s favorite thing to eat. He asked her to share her secret with her favorite “Gwai Loh” and teach him how to make them. She was happy to pass it on, but unfortunately she passed away on Dec 4, 2021 and her recipe died with her. My husband is excited to have found your dad’s tutorial 🥰 Daw-Jeah 💞
OMG! OMG! OMG! I've been waiting patiently for these! My favourite DIm Sum right here. Reminds me of living in a big city where as right now I'm in a small town and there is nowhere within a 5-6 hour drive to get these. Thank you Mr. Lau! 🥰
Most of fathers recipe just love it and followed my husband which is American loves Chinese .thanks for sharing. 😊❤⚘⚘⚘
我是广东人，很喜欢你们做的菜，更喜欢你们家庭氛围！
好多謝您嘅支持同讚賞！老劉祝福您與家人平安健康！新年快樂！萬事如意！
Omg I was craving this today and hoped that you guys would have the recipe. Woo!!! Thank you.
Good program! What can I substitute with wheat flour ? 16:40 Your early reply will be appreciated.
We love all your recipes!! They are easy to follow and delicious! Not sure if I can ask here. We made this but after frying, the outside was very hard. How do we fix this?
Can you freeze ham sui gok (before frying)? If so, do you thaw frozen dumplings before frying?
the discussion about making this healthier…..foods like this need to be enjoyed as is! save the calorie, carb, macro counting for another day and enjoy these. my mouth is watering.
Can you freeze uncooked ham sui gok? Thinking of making this and dumplings and storing them in the freezer.
What kind of wok does your dad use. It looks very sturdy. Thank you.
Your dad has so much finesse when he cooks
Master Lau always gives us techniques and knowledge that cooking books don’t tell. 謝謝劉師傅！
Since the Chinese New Year is coming, it would be great if Master Lau could also show us how to make some CNY food like radish cake or water chestnut cake.
不用客氣，非常感謝您的支持！多謝🙏！
Thank you for the recipe❤ I tried cooking and it’s yummy!
谢谢你的烹饪技巧! 祝新年快乐, 阖家幸福
不客氣，非常感謝您的支持和祝福！老劉同家人都祝福您闔家平安健康！新年快樂！萬事如意！
Thank you so much for these videos! I love this channel! May I ask what kind of wok that is that your dad is using?
未睇先like🥰，我媽特別鍾意呢道茶點
多謝老劉師傅無私分享🙏🏻🙏🏻
唔駛客氣，好多謝您嘅支持！老劉衷心祝福您同家人健康平安！新年快樂！萬事如意！
My grandmother used to make the Toisan ones and I’ve been looking for that recipe forever. Can you comment on how the dough is made other than no wheat starch? As I remember it was more savory than sweet.
介绍中餐烹饪做法，在搅拌、切碎这种环节，用电动工具可以降低难度，也许更适合现代人习惯？😊
非常感謝您的關注與建議！老劉㊗️您與家人健康快樂！
非常期待鹹雞籠的做法，我也是台山人呀，祖母生前做過沒好好學，現在好懷念
D baby never shook his head on everything he's given😁😋😋😋
I prefer the Toisan style hom siu gok as well, or what we call "gai lung". I hope yr father with show that preparation as well. My family used both glutinous rice flour and potato starch to make gai lung. It tastes great fresh, hot and crispy out of the oil, best eaten fresh, but they get soft soon after.
Thank you for the lovely recipe. It's so authentic. But may I please ask why is the pastry harder than normal. What have I done wrong? Apart from that, the flavour is so authentic.
Oo deh thlai Lau Thling Sang! Your recipes are so traditional. I am an ABC from Australia, Toisan ancestry. I grew up with my mum making gai loong and tee doy for the New Year. Now my sister makes the tee doy and I make the gai loong! Could you please share your recipe for gai loong dough and the frying process? Much appreciated 🙏
Hi Chef Lau...i enjoyed watching your video on Ham Sui Kok. I tried making it but after frying, the pastry didn't turn out soft and chewy. Please advise what i had done wrong or did not do. Thank you
Parabéns pelo seu video.. Suas receitas são maravilhosas..
Ohh Wow,Nei how nei how, thats yummy, amazing n interesting recipes too😋😍, thanks for sharing, wishes Kong Hii Fatt Choi to u🥳👲 Cheers..
thanks for the video! I tried it and substituted wheat starch for corn starch. When mixing it with water, the dough was too wet, I had to add pretty much more flour. I was wondering: the crust wat pretty thick and hard. Is it because I deep fried it too long or because I used too much dough per piece?
Hi Thank for sharing this recipe. can i substitute wheat starch with corn starch?
Right to my heart with the greatest hits modified for home cooking by a master chef and hearing your dad speak is like being at home. Gonna try all the recipes. Love your channel!
These are my favorite Dim Sum dish! So happy to see this video
Yay!! My husband’s favourite thing to order when we have dim sum! Now I can surprise him with this 😆☺️
First thank you so much for what your family is doing. I miss Hong Kong and even being with my friends in Vancouver, but your videos make me happy as so much happiness is around the table enjoying great food. I have a question of the Lard. I know it is very flavorful, where did your dad get his or what did you cook to get your Lard. I want to try it as close to recipe before trying different oils other than corn.
Thank you very much for a great video.
Also the vegetarian options are much appreciated for us vegetarians.
Your dad has such a great personality and kindly shows how things are done in an easy-to-follow way.
Lovely also to see you family together at the table: "Have you eaten?"
Hello Made with Lau! I've been watching the channel for a long time and used many of the recipes myself! I tried to make Ham Sui Gok a while ago, but I couldn't get the pieces to stop sticking to each other in the pot. Any tips to prevent this? Thank you!
Love your videos. Your dad is incredible. I used to love in HK and your videos have taught me how to make some of my favorite foods at home with authentic restaurant level flavor. Kudos. My family thanks you for all the yummy food.
Easily my favourite dim sum! Thank you for this video!
My favourite dim sum. Baby is looking more like the grandpa and father. I think he said "good, good"!
Could you please teach us , how to make chilli & bean sauce that you can get it at dim sum places ? Thank you
Love your videos. Wonderful, close family. So sweet!!!