Bro... you destroyed the steaks! How did you get away with that? Regardless. I saw your channel grow over time. I just disagree with how you made steaks.
Stumbled upon your channel several years ago and I always try to watch every cooking video with your dad. I love the Cantonese cooking. Reminds me of my household growing up since my dad was also a Chinese chef. My dad passed away 7 years ago and watching these videos, makes me so happy and reminds me of all the conversations I’d have with him in the kitchen. Please continue the great work!
Yet another delicious recipe for my HK-born husband who misses his native cuisine. He's so pleased I found your channel and we can introduce Cantonese cuisine to our children.
@grabble7605 he doesn't know how to cook it. They had a housekeeper or his mum cooked. He only knows what is tastes like, and sometimes what it is called in Cantonese.
A lot of Asians in Asia in general will want their steak to this doneness in general as the redness of of a medium rare looks raw. But if we’re talking about techniques in general there are a quite a few channels that do the frequent flip to get a even doneness as Daddy Lau would do here. Also, doing the corn starch on the steak allows for a crust and if you choose to make a sauce it will stick to the meat well as I’ve seen this done at many HK cafes.
I must send you a big thanks from germany. I somehow stumbled over a video, where you showed how to cook Broccoli cantonese style. I am an experienced home cook, but i managed it to never hear about the advantage of precooking vegetables before stir frying it. It's absolutely fantastic and will ramp up my veggy consumption. I surely will try that soup too. And the lollipop chicken wings of course. 🙏
How lucky we all are Your brilliant dad and you sharing these fantastic cooking recipes and tips.I have been cooking chinese food on and off for 42 years after first tasting hot and sour soup.Thank you so much for sharing dads life experience of cooking great food.Also love to see the babies taking note of all these cooking skills.
i'LL TRY THIS TOMORROW! Like your video, your dad is the greatest, easy and to the point. Unlike most Western style who talk too much and seem to focus on themselves instead of the cooking.
love watching your dad, reminds me of my Popo who was from Canton. Tried the recipe tonight and the family loved it. It is now a family favorite, thank you for sharing with us.
Your pops is excellent! I like that he uses a medium heat. I'm always medium to low - the crust is thicker and the middle is more tender. Great tips from someone who knows their stuff! 👍
You all eat such incredibly well cooked food. I was a Top Ramen and Mac and Cheese kid. So, people who eat well fascinate me. Thank you for sharing your father's knowledge with us. Good on you all.
When it comes to food, you have to give it to the Chinese. Chinese cuisine has always been number 1 for me. Just the right level of spiciness to complement the food.
There's just so much diversity within what we westerners call "chinese food" compared to other regions. I think most westerners don't even realize the sheer variety of flavors and ingredients because in most western places "chinese food" is only represented by N. American versions of Cantonese/Hong Kong style. And there's nothing wrong with that. I love "real" cantonese food and I love the food that Chinese immigrants created in N. America. It's delicious too. But there is SOO much more from the other regions. I guess that's what happens when you have a couple thousand years head start in cooking in a more sophisticated way....lol.
@phucanhmraz, The same thing happens when frying porkchops; If the outer membrane is not scored or removed (depending on one's preference), the middle of the meat will will buckle up, and it won't fry evenly.
When I saw that he rinsed the meat...that sold me. Never understood when people say not to wash meats as you spread bacteria. My ancestors🇯🇲🇯🇲🇯🇲 been washing meat forever with vinegar and lemons, and we never had any food poisoning or infections. Thanks, chef!
@@maureenspencer1848I personally hate vinegar but even then I wouldn't wash meat like chicken breasts or beef. Fish yes but generally meat is clean in Ireland for the most part
Lau seems like one of the most chill, pragmatic, down to Earth cooking content creators out there, with really good advice 👍 Always finds a way to make the best of the situation - "just buy whats on sale" "even if the cut isnt the best you can always do something to make it better", "you can tenderize with the back of your knife or cut the meat thinner for stir frys". Solid guy ❤
His technique is just the right combination of sophisticated yet accessible innovativeness..so grateful for these videos and recipes and hope I can actually give this fine Ol G a big hug from me and my family. He is a treasure and a gift. Thank you!!!! ❤❤❤❤
It is interesting to see a Chinese method of making steak. The seasonings are essentially the same as I do but with the oyster sauce. I also found it noteworthy that Chinese cooking doesn't serve steak at the rareness that you typically find in Western cuisine. It is good to mention as you did to finish to your own preferred temperature. For me personally, I prefer medium rare steak and that's what I will go for when I try this. Thanks as always for the recipes and touching interaction with your family.
Love ur relationship with ur parents its a blessing to have them here with u. On the other hand not sure if ur empowered western raised wife adds anything here
Thank you! Can’t wait to try this My mom taught me to use corn starch as well to pan fry steak, but I stopped a long time ago in favour of sous-vide into cast iron sear. Ready to experiment some more!
My Chinese grandfather who owned his own restaurant for decades introduced me to the miracle cure known as baking soda! I want to know who figured that one out! It can take the worst steak and in 15 minutes is the tenderest beef you've ever had! I sincerely miss him. Every Christmas he would have a party at the restaurant. He would invite friends and family for Prime Rib. He had the best recipe. Luckily, he came to my restaurant and taught me the secrets to that perfect prime rib. We honor his memory by cooking Prime Rib with his recipe every Christmas. Its just about a month away for the holiday! I can't wait!
Subscribed. I am hooked and binge watching your video tutorials /reading your blog. Thank you 💐 Absolutely down to Earth inspiring advice. I don't care much for the meat, but my family likes it, so I'm learning a lot. I never would have known that pan fried steak could taste juicier, than an old, dried up shoe leather!?😲
This is the proper way to cook juicy, delicious WELL-DONE steaks. Many professional cooks in America don't know these techniques and their steaks past the Medium mark taste like cardboard. They need to watch this video.
I wanna see the look on Guga's face when he sees the first step of rinsing the steak 😂😂 This looks excellent af, gonna try this with the cheapest cut of steak I can find.
i have watched every video since the start, even when you guys had thousands of followers. cheers from a cantonese singaporean, with a guangzhou heritage:)
Really interesting technique, especially folding the steak in half while searing the edges so it stands up better. I just ate dinner but now I want to pan fry a steak...maybe tomorrow :)
Join the Canto Cooking Club: bit.ly/49y1E3P
Get the full recipe: madewithlau.com/recipes/pan-fried-steak
Bro... you destroyed the steaks! How did you get away with that? Regardless. I saw your channel grow over time. I just disagree with how you made steaks.
New to be UA-camr! Really like your background story! Can we share and link to each other?
I can almost see the parasites sticking out form the pork
I love the father and son relationship. Warms my heart to no end!
Loved the moms correction on more affordable cuts not lesser. Humble people!
Mom's a real one for that.
@@MelloYellow2099 I even felt bad. Like, yes ma'am. LOL!
When you leaned on your dad's shoulder and said “it’s so good”, the warmth in your father's smile makes the entire scene feel sweet to me!
I felt the same way
I felt the same way as @lauralau
13:06 Love Dad and the Steak. Done Right.
And the happy lovey high five was perfect!
It's more remarkable to see a sweet relationship like this with a chinese dad than even the cooking
Nice loving family. Nice family.
@Eric-zs6rd, what's remarkable is that they CAN do both 🙂
That's their secret sauce.
Stumbled upon your channel several years ago and I always try to watch every cooking video with your dad. I love the Cantonese cooking. Reminds me of my household growing up since my dad was also a Chinese chef. My dad passed away 7 years ago and watching these videos, makes me so happy and reminds me of all the conversations I’d have with him in the kitchen. Please continue the great work!
Yet another delicious recipe for my HK-born husband who misses his native cuisine. He's so pleased I found your channel and we can introduce Cantonese cuisine to our children.
It's wild that some people go that long without cooking
If he's HK-born, could he not just introduce that using the stuff he knew?
@grabble7605 he doesn't know how to cook it. They had a housekeeper or his mum cooked. He only knows what is tastes like, and sometimes what it is called in Cantonese.
What's even better than the steak is the bond you share with your father :)
As an Indian from Vancouver, I love watching Uncle's instruction. We love our Cantonese family! Do je sai!
I have learned SO MUCH from Daddy Lau. Like he's legit helped level up my cooking game. I appreciate y'all!
That's amazing! We appreciate you :)
@@MadeWithLau Truly surprised you don't have a couple of bitter melon recipes by now. Any hope for one in the future soon?
me too corn starch slury white pepper brown sugar oyster soy sauce is a must now in my Romanian kitchen also THE cleaver
Thanks!
Thank you so much!
i really enjoyed the whole family talking together while you 2 worked it just flows
Love how the cut doesn’t matter. Thank you for this. Means a lot to people like me who don’t have this sweet family bond. Wishing you all much love
I'LL BE FAMILY TO YA FRIEND 🎉😊
@@gotrescuedauto3584Just me in Chicago here! Happy Thanksgiving!
@@MarkW1210 I'M SURPRISED THEY DON'T ADVERTISE ANY SPOTS FOR THANKSGIVING DINNERS
@kandacenoire YOU DON'T HAVE ANY FAMILY EITHER?
A lot of Asians in Asia in general will want their steak to this doneness in general as the redness of of a medium rare looks raw. But if we’re talking about techniques in general there are a quite a few channels that do the frequent flip to get a even doneness as Daddy Lau would do here. Also, doing the corn starch on the steak allows for a crust and if you choose to make a sauce it will stick to the meat well as I’ve seen this done at many HK cafes.
Everyone eating dinner at the table reminds me of my childhood growing up. Such warm nostalgia!
I love this show. Thank you for the mixed language. I like to hear your Dad, and family speak in Chinese. I am learning a lot of very useful tips!
I must send you a big thanks from germany. I somehow stumbled over a video, where you showed how to cook Broccoli cantonese style. I am an experienced home cook, but i managed it to never hear about the advantage of precooking vegetables before stir frying it. It's absolutely fantastic and will ramp up my veggy consumption. I surely will try that soup too. And the lollipop chicken wings of course. 🙏
I love how you’re helping out your Dad. Mine drives me crazy, although I’m thankful for him and compound interest. :D
Bravo Mr. Lau! Thank you to the Lau family for sharing the knowledge and love of cooking.
How lucky we all are Your brilliant dad and you sharing these fantastic cooking recipes and tips.I have been cooking chinese food on and off for 42 years after first tasting hot and sour soup.Thank you so much for sharing dads life experience of cooking great food.Also love to see the babies taking note of all these cooking skills.
Now this is a channel I can get behind! Love the videos!
i'LL TRY THIS TOMORROW! Like your video, your dad is the greatest, easy and to the point. Unlike most Western style who talk too much and seem to focus on themselves instead of the cooking.
Thank you soooo much for not only showing us the method but adding the sub-titles AND reading them out! (sarcasm, if you missed it!)
Grandpa Lau is amazing!! I watch all the time. That smear of oyster sauce is inspired! I'm doing these steaks this week!
I love when Mr. Lau breaks out his Taishanese. My family always watches your videos to compare recipes haha. Heik fan la! 😊
When did he
love watching your dad, reminds me of my Popo who was from Canton. Tried the recipe tonight and the family loved it. It is now a family favorite, thank you for sharing with us.
I love you cooking methods and how you show your family enjoying it!
Your pops is excellent! I like that he uses a medium heat. I'm always medium to low - the crust is thicker and the middle is more tender.
Great tips from someone who knows their stuff! 👍
We love your dad! Thanks for sharing
Father-son dynamic on point
So basically; it's all about knowing how to cook whatever cut of meat you have picked up on sale. Very good advice
I love to watch your happy, hungry, noisy family eat together! And,I'm learning to cook better too.
You all eat such incredibly well cooked food. I was a Top Ramen and Mac and Cheese kid. So, people who eat well fascinate me. Thank you for sharing your father's knowledge with us. Good on you all.
Excellent recipe! I am a Cantonese speaking Chinese, but i am only learning how to make steak this way now. Sure trumps the western method.
When it comes to food, you have to give it to the Chinese. Chinese cuisine has always been number 1 for me. Just the right level of spiciness to complement the food.
There's just so much diversity within what we westerners call "chinese food" compared to other regions. I think most westerners don't even realize the sheer variety of flavors and ingredients because in most western places "chinese food" is only represented by N. American versions of Cantonese/Hong Kong style. And there's nothing wrong with that. I love "real" cantonese food and I love the food that Chinese immigrants created in N. America. It's delicious too. But there is SOO much more from the other regions.
I guess that's what happens when you have a couple thousand years head start in cooking in a more sophisticated way....lol.
scoring the edges to stop steak from shrinking is the best tips. Thank you so much!!
@phucanhmraz, The same thing happens when frying porkchops; If the outer membrane is not scored or removed (depending on one's preference), the middle of the meat will will buckle up, and it won't fry evenly.
I feel like Uncle Roger. "The first step is to rinse the meat." Haiya...how you get first step wrong?
i learn both cooking methodology and cantonese with this vid. its fun to see your translations and my own head's at the same time.
非常詳細👍🏼👍🏼👍🏼
我通常買Ribeye, 但看過你的介紹之後，令我改變對New York Steak又柴又乾的想法。
多謝你🙏🏼
非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！
Wow, this dad cooks very authentic Cantonese dishes!
很喜歡你們－家和睦相處的畫面，讓觀眾有很開心的感覺。
非常感謝您的支持！老劉祝福您和家人健康快樂！
You are blessed to have your father and beautiful family 🙏🏽.
OMG, I'm sitting in a puddle of my own drool here! Looks so good! I'm going to try this next time I cook steak.
Amazing. I will definitely try this at some point as well. Must be delicious. Thank you for the awesome cooking videos!
Your dad is so amazing that's a legendary chef cooks!!
I have never clicked on a video faster lol
Bullshit! How about pornhub?
When I saw that he rinsed the meat...that sold me. Never understood when people say not to wash meats as you spread bacteria. My ancestors🇯🇲🇯🇲🇯🇲 been washing meat forever with vinegar and lemons, and we never had any food poisoning or infections. Thanks, chef!
@@maureenspencer1848I personally hate vinegar but even then I wouldn't wash meat like chicken breasts or beef. Fish yes but generally meat is clean in Ireland for the most part
Fatty
Same bruh
Don't discard the fat cap, render it down in the pan and fry the steak in it.
Lolz I sent this to my mom and it’s great that she can understand in cantonese to try new recipes/ learn new techniques. Thankss!
Truly a master in his art. Thank you for immortalizing his art by making these video's. Much love from Turkey❤️
Lau seems like one of the most chill, pragmatic, down to Earth cooking content creators out there, with really good advice 👍 Always finds a way to make the best of the situation - "just buy whats on sale" "even if the cut isnt the best you can always do something to make it better", "you can tenderize with the back of your knife or cut the meat thinner for stir frys". Solid guy ❤
Tu so much ... I learn so much ... tu for sharing ur knowledge and skill
His technique is just the right combination of sophisticated yet accessible innovativeness..so grateful for these videos and recipes and hope I can actually give this fine Ol G a big hug from me and my family. He is a treasure and a gift. Thank you!!!! ❤❤❤❤
Great to see family cooking, Cantonese style.
Ty for this. Been avoiding those Costco steak bec they come out tough. Now I can try this out.
The children are bigger now!! Watching them grow on UA-cam!! 😂
Thanks sifu Lau!!
It is interesting to see a Chinese method of making steak. The seasonings are essentially the same as I do but with the oyster sauce. I also found it noteworthy that Chinese cooking doesn't serve steak at the rareness that you typically find in Western cuisine. It is good to mention as you did to finish to your own preferred temperature. For me personally, I prefer medium rare steak and that's what I will go for when I try this. Thanks as always for the recipes and touching interaction with your family.
I love cooking at home and I love your Dad's tips and tricks man . . thank you thank you so much for these
LOVE YOUR VIDS! I AM MAKING THIS STEAK ASAP! YUM! 🥰
You guys are my hero. Especially in the pandemic era
Your Dad is an absolute treasure and it's clear you guys have much love for eachother. Subscribed for the Amazing food and the wholesomenes.
Yum!! I'm looking forward to doing this soon- thank you!
Sprinkle starch on both sides 1:38 and Fry steak carefully in the seasoned pan.
thats a great video of cooking with your dad enjoyed the video
I really appreciate the guide on how to pick a good steak, thank you guys :)
Great video - I don't each much steak but now I know how to do it right.
This dude truly is a genius.
Love ur relationship with ur parents its a blessing to have them here with u. On the other hand not sure if ur empowered western raised wife adds anything here
Thank you! Can’t wait to try this
My mom taught me to use corn starch as well to pan fry steak, but I stopped a long time ago in favour of sous-vide into cast iron sear. Ready to experiment some more!
All the sous vide stuff is really for thick restaurant style steaks, not the thin ones you get from the supermarket.
Wow I’m so glad I came across this channel!! awesome
妹妹越來越似媽咪 . She's so cute. Son looks like daddy and daughter looks like mom 一樣此一個
You should make a cook book it would be so good
That steak looks amazing! I will try this at home.
My Chinese grandfather who owned his own restaurant for decades introduced me to the miracle cure known as baking soda! I want to know who figured that one out! It can take the worst steak and in 15 minutes is the tenderest beef you've ever had! I sincerely miss him. Every Christmas he would have a party at the restaurant. He would invite friends and family for Prime Rib. He had the best recipe. Luckily, he came to my restaurant and taught me the secrets to that perfect prime rib. We honor his memory by cooking Prime Rib with his recipe every Christmas. Its just about a month away for the holiday! I can't wait!
Very cool tips thanks for sharing :) I have never thought to tenderize a steak like that thinking it would ruin it's texture.
Will enjoy your videos! Thank you for sharing 😊
I want your dad to teach me how to sharpen knives as well!
Great video!!
Another banger from Mr. Lau 🔥🔥
Omggg yum. My dad use to make steak with oyster sauce too. I thought he was the only one but it’s sooo good!!
Well. Now I know what I will be cooking this weekend!! I too am a fan of medium well steaks
Subscribed. I am hooked and binge watching your video tutorials /reading your blog.
Thank you 💐
Absolutely down to Earth inspiring advice.
I don't care much for the meat, but my family likes it, so I'm learning a lot.
I never would have known that pan fried steak could taste juicier, than an old, dried up shoe leather!?😲
This is the proper way to cook juicy, delicious WELL-DONE steaks. Many professional cooks in America don't know these techniques and their steaks past the Medium mark taste like cardboard. They need to watch this video.
You are a very good UA-camr.
I wanna see the look on Guga's face when he sees the first step of rinsing the steak 😂😂 This looks excellent af, gonna try this with the cheapest cut of steak I can find.
This recipe is soooooo tasty! Love it
The sear is surprisingly excellent and you don’t even needed to add nasty butter in the end like many youtubers are doing lol
Grass fed butter is nasty, but a vegetable oil like canola isn't? Hmm 🤔
Wow! Looks delicious! Perfectly cooked! Just the way I like it!!! Yummm
I rinse my beef too just as your dad does, I find it's better to handle without that slightly slimy coating.
Garlic is beef best friend
As a Korean-American I'm used to eating both well done beef and rare beef and I know both can be absolutely delicious if prepared the right way.
Thx 4 sharing your family's secrets!
I love watching your dad.
That sounds so wrong when I read it 🤨
Thank You for all of these videos
my first look at your videos. I have liked and subscribed and plan on trying this and other recipes
Very well done, keep up the good work.
I love daddy Lau he has taught me so much
完全打開了我對煎牛扒的認知 看得我手癢想自己下廚了 奈何廚房在裝修 沒得施展 下次一定來試試！！！ 感謝你和老父親的不吝嗇！
不要客氣，非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！
i have watched every video since the start, even when you guys had thousands of followers. cheers from a cantonese singaporean, with a guangzhou heritage:)
Really interesting technique, especially folding the steak in half while searing the edges so it stands up better. I just ate dinner but now I want to pan fry a steak...maybe tomorrow :)
A more realistic view of how we buy steaks (not everyone will buy $30+ per steak and now how we can make it taste even better, props to u and ur dad.
Great upload thank you for the tips 🫶🏽
Love seeing your family grow…