😋 Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!
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- Опубліковано 22 тра 2024
- Watch Daddy Lau teach us how to make char siu! Also known as Chinese BBQ Pork, this is a classic Cantonese dish that's extremely popular. If you’re new to char siu, it’s an extremely juicy, sweet, and savory pork dish, and it’s a popular entree on its own - and a pleasant addition to many different types of noodles, rice dishes, and pastries like cha siu bao.
Recipe: madewithlau.com/recipes/char-...
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tongs - amzn.to/3bEKi8v
aluminum foil - amzn.to/2NwJxX3
basting brush - amzn.to/3suYDew
thermometer - amzn.to/3dOXlaa
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📽 WATCH NEXT 📽
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- Zhong Zi: • 🙏 The Ultimate Guide t...
- Red Egg and Ginger: • 👶 Red Egg and Ginger ...
- Hot and Sour Soup: • 🍲 Dad's AMAZING Hot a...
⏲ CHAPTERS ⏲
00:00 - Intro
01:16 - Background on Char Siu
01:45 - Best cuts of meat for char siu?
02:37 - Poke meat before marinating
03:43 - Dad’s special ingredients
04:35 - On five spice powder
05:20 - How to get the red color?
06:30 - Marinate pork
08:05 - Prepare char siu for cooking in oven
08:40 - Overview of oven timing & lathering
09:20 - How does this differ from how restaurants do it?
10:18 - How to make sure it stays moist?
10:56 - How restaurants get away with charging more?
11:54 - Lather with honey, plate, cut
13:39 - Why is pork important for Chinese New Year?
14:19 - Why we feast for Chinese New Year?
15:31 - Passing traditions down to our kids
16:26 - Happy Lunar New Year!
#charsiu #charsiurecipe #bbqpork #chinesefood #cookingathome #chinesechef
🍜 MY DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:
- Kikkoman Soy Sauce - geni.us/kkmsoysauce
- Koon Chun Hoisin Sauce - amzn.to/2RYiFO0
- Kikkoman Oyster Sauce - geni.us/kkmoystersauce
- Shaoxing Cooking Wine - amzn.to/3hY9rMA
- Five Spice Powder - amzn.to/2O2TtHH
- Red Fermented Bean Curd - amzn.to/37MjZfa
Options for Vegetarian Oyster Sauce: geni.us/kkmoystersauceveg
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Subtitles by Arlene Chiu
Your dad is such an amazing teacher! He tells you all the key things most chefs skip over as assumed knowledge, like not letting the pork marinate too long, letting it come up to room temp before roasting and which way to cut at which step in the recipe. Very grateful for you documenting his work and sharing it with us!
Thank you so much for your kind comment SMPersaud! We are so grateful to hear that you enjoy and appreciate dad's teaching style. We can't wait to keep sharing more recipes with you! ❤️
I agree! I love how careful and thorough his lessons are. And I love how sweet the family gatherings are. Best cooking lessons ever.
wasn't he just the chillest guy?? patient and also forthcoming with details of the business and recipe! I wish he taught calculus when I was in school. I needed this kinda chill instructor.
Yes i love your dad hes amazing.So easy to watch. Will try doing this dish tomorrow.
Breathe of fresh air in the kitchen. Teaching all of us
Hearing your dad speak Cantonese is like a warm bowl of soup
It warms my heart to see older children and parents working or cooking together. You are also fortunate to have all these videos to enjoy with your families. This is my first time watching your videos, but it won't be the last. 多謝。
My cousin makes your recipe and the whole family praises him because it tastes better than store bought
Daddy Lau has a great sense of humor. If one understands Cantonese, he really reveals secrets of restaurant or deli cooking. Hope he shows us how to make Roast Pork belly. Thanks
We'd love to make that Lisa! Thank you for the recommendation 🙏🏼 We are so grateful that you found our channel, and we can’t wait to continue sharing many more tips and recipes with you in the future! Happy New Year to you and your family ❤️
you can't make roast pork belly at home like the hanging roasted pig that is hanging in the restaurant window. Residential homes don't have the equipment needed, with the high heat and circulation. You can come close though, and it will taste good with hoisin sauce
@@MadeWithLau where's the roast pork? it's been 3 months. still waiting.
@@pakkagewa4591 The roast pork recipe is available now.
@@cyclopsvision6370 yes you can, but it takes time & patience... boil first, rub/ chill & dry in the fridge, then roast (350°F) in an oven, then crank the high heat on the broiller (watched VERY carefully) to crisp the skin. Definitely for special occasions.... but also definitely worth it... yes, it's faster at work, the first 2 steps are already pre-prepped so I can have it completed in about an hour... at home though, gotta set aside 2 days or start really early the day of...
i love that your videos focus on cantonese (as opposed to mandarin), and make an effort to put the cantonese pronunciation. cantonese representation in popular culture and new media is so small and i am so happy you are filling this void in such a beautiful way, and showing that chinese culture is so diverse
Ahhh thank you for the love on our focus of Cantonese! That really makes my day to read and makes it all worthwhile! Excited to share more with you 😊
@@MadeWithLau Well done!
Actually in America, there is more representation of Cantonese cuisine than Mandarin. It's more rare to find northern Chinese cuisine, but every Chinatown is Cantonese. Not saying either is better; I love almost all Chinese food!
@@hobbes3 That's so not true and I've been to 90% of the states at this point. Most states I've been to have more Northern Chinese cuisine, probably just not in the town you live in.
@@hobbes3 I think it's because of Hong Kong's strong western ties and how far back they reach compared to the not as old ties the West has with the rest of China.
This is the best tasting Char Siu I've ever had. I made it this past Christmas 2023, my family loved it! It came out delicious, juice and tender. I didn't add the food coloring but there is no difference in flavor. Thanks for sharing your recipes.
As much as I enjoy watching your dad cook and learning his outstanding recipes and techniques, I really love it when your mom shares her life experiences and the way your culture celebrates. They are both great storytellers and teachers. Thanks so much for sharing your beautiful family with all of us.
When he gave you the juiciest piece that hit home 😭❤️ how asian parents show love
Thank you for this channel
I thought the same thing. The high-five just sent it home.
Most parents would do that for their children.
Definitely. Growing up, I always wondered why My parents didn't really say things like "I love you" to my sister and I, but they showed it in different ways. Your above statement is one of the ways through food.
😭❤️ Absolutely. Through food is how dad most communicates his love!
@@MadeWithLau My daughter told me the same. She told me when she was younger, she thought I just loved to cook. She said as an adult, she realized that cooking was one of the ways I showed her love.
My grandmother was the same.
Kind regards.
I am from Huizhou Guangdong and manage to cook a dish of Char Siu using this recipe in Germany. My wife and I love it! I am almost crying eating. Such an emotional moment!
Awwww thank you for trying and sharing your kind words! We’re so grateful to have you in our community!!
I love the family atmosphere of your videos, not to mention your dad's wonderful abilities as a cantonese chef. Thank you for all that you do🙂
I have tried 4 different recipes for char sui ... almost gave up, but decided to give it one more try with your father's unique and very cool techniques. And it was SO GOOD. Everyone raved and raved. And your father is adorable and so fun to watch! Can't wait to try more of his recipes! Thanks!
How did you make the char sui?
Your Dad is so cute. You are so lucky to have a Dad like him.
And your dad is blessed to have you to document everything and doing an amazing job to educate people on Chinese cooking :)
Simp
My is totally opposite 🤦♀️
Seriously. I had a set of tiger parents( at least mom) and your dad is so laid back.
I’ve been a professional chef for 30 years. Love to see family members making these dishes! Your father looks like a fun person to be around!
I was thinking the same thing. Nice to see the family working together. I like to cook with my son too.
My parents are restaurant suppliers and I love the Laus ❤❤❤
@@LarryMatter😊😊😊😊😊😊😊😊😊😊😊😊😊
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@@LarryMatter😊😊😊😊😊
Mahalo for putting all of this together and sharing your Dad's recipes! My parents owned several Chinese restaurants in Hawaii and I really never paid much attention to how dishes were created and wished I did as I got older and my parents are gone. Whatever I did remember, brought back quick flashes of memories of seeing the chefs create dishes like your Dad. Best wishes to your Dad and your family for documenting all of his treasured recipes and tips!
I love watching your dads cooking. He seems to be a very grounded down to earth practical guy who uses ingredients which are readily available.
Your father is a priceless gem.
Your channel is partly why I insist there’s better content on UA-cam than traditional TV.
Oh wow 🙇🏻♂️ thank you for the super kind comment. Grateful to be able to share with you on UA-cam 🙏🏼
Absolutely! I rarely watch TV now
I totally agree
Yup totally genuine and so down to earth ❤❤❤❤
This video is not only informative about the cooking, but also the reasoning behind the seasoning! This is amazing, and very thorough! As a budding chef, and a person who has studied both Japanese and Chinese, I appreciate the painstaking work you've put into this video. I have subscribed, for sure!
I really enjoyed watching this chef. Not only he is experienced but he is full of humor. Also, I see his meekness and generosity when he teaches, unlike those bossy masters who talk to their students condescendingly. Most importantly, I really learn some tricks that are used in restaurant that I can never grasp from other cooks. I respect Chef Lau pretty much.
Honestly, there is something so beautiful about this channel. Yes, it's a cooking channel. However, it's so much more than that. I genuinely love what you guys do. Keep up the great work
Wow, thank you! We really appreciate the love Greg!
Totally agree there! I’m half Chinese and from Australia and I grew up eating lots of Chinese style food. Mum would make anything and everything and we loved it. Chicken, pork, beef, fish - we ate it all.
The ironic thing is that, I often cook Chinese meals at home vs other cuisines, but love the authenticity of the videos and the channel!
Pacific Islander here, I grew up loving Chinese cuisine and Chinese restaurants in my island were amazing. Now I'm learning to cook for myself what I love to eat. Thank you and your channel earned a grateful subscriber.
I love your dad and the gentle way he patiently teaches and explains things. I also appreciate the English translations! Great family interactions! Keep it up!👍
Thank you for all these videos. I left Hong Kong decades ago and I love hearing the exchange between you in Cantonese. Learning cooking and mentally reviving my Chinese all at once! The food looks amazing and your father is very good at explaining how it’s done.
This is amazing! My stepfather is half Chinese, half Jamaican. He has taught me how to cook and to be fearless in the kitchen. I am so glad that you have shared your father's recipes with us.
My family lived in Jamaica in the 80’s -some of my best memories are having dinner at our Chinese Jamaican friends home. I tried some of the best food I have ever had there. Jamaica had so much culture and melding of different cultures. I also love Indian Jamaican food. I trying this barbecue pork soon. Looks amazing.
What an awesome family!! So nice to see the elders teaching younger family members their traditions. It's so important to keep these alive.
I’ve watched about four other videos featuring Chinese cooks making char siu. Your video is the BEST!! Why? Your dad explains the WHY!!! Hands down, the only video you need for char siu!! Fun fact: this was the first word I learned to write in Chinese. Mandarin speakers pronounce the it a little different so writing it was easier than my horrible pronunciation. Thank you!!!
Mr. Lau is absolutely adorable and makes me miss my own dad who passed about 4 months ago at age 85. My grandfather owned the Jackson Cafe in SF Chinatown and we spent a lot of time there growing up, watching, learning and eating. Kudos to you for making these videos that preserve our Cantonese culture and family life as well as teaching the world about our delicious food.
Thank you so much Pamela. We are so grateful that you found our channel and that Dad brings back memories of your grandfather, his shop and all of your memories growing up there. We are honored to make these videos and we can't wait to share many more with you!
Listening to your Dad talk about the meat, you can really feel the passion he has for cooking.
I wanted to hit the like button but we are at 88 lucky 👍 likes. Use me as an extra like button. 😅
Made the Char Siu last night with pork belly. Fantastic! I really appreciate how Chef Lau makes it possible to succeed with his recipes, even with no prior experience cooking Cantonese dishes. Love his teaching style and his kind encouragement!
睇到你地一家人咁開心，又有劉師傅既好餸菜，真係幸福，有食神❤
好多謝您嘅支持！老劉祝福您闔家安康！幸福快樂！
This is one of a very few Chinese recipe videos that is truly authentic and generous in sharing the secrets of Chinese cooking. As an Asian and retired restaurant worker I can truly say this is a recipe you can truly trust. Thank you to the Lau family for sharing their recipes..
I was honestly surprised to see a traditional Chinese family's recipe shown given how sacred most things are in Chinese culture.
@@jsinksrolls is basically the same recipe that Chinese Cooking Demystified has had up for a while. I've use theirs and it's great. I'm sure this one is too.
There's a Chinese family in my town that owns a very small take-out style restaurant and they make the absolute best Char Siu pork that is always sold out within hours of opening. I have wanted to try making it myself and this video has inspired me to try making it tonight! Thank you, and your father.
Cantonese cuisine is one of the world's finest traditions! Much respect to your father and all the chefs who practice it!
You really know how to use dialogues to let the audience know more details. You are really the best program to make your father's cooking teachings more effective.
Beautiful! What a wonderful gift to have your parents to pass along the cultural symbols and meanings behind them. And how wonderful it is to have a dad who's a chef!
Using wine instead of red food coloring, your dad is so creative. 😃😃😃
I always wondered why you see all the creative people at AA meetings...now I know.
I made my own small jar of 5 Spice and I'm getting better every time I make this Char Siu recipe! 💖Delicious!💖
Thanks for sharing your parents, family, and your cultural heritage with us. Your Dad is a natural in front of the camera.
I made this for dinner last night and it was delicious. Everyone wanted more! My oven just died so I had to air fry it. I watched it closely and added the honey mixture as instructed by “dad” and it turned out great in much less time. I was extremely pleased that it still came out so tender and juicy despite having to use the air fryer. It must have been due to all the marinating time. I appreciate your dad’s thorough teaching and his honesty. Thank you for a delicious recipe and an excellent video of food and family.
How long did you have it in the air fryer for?
Quick question, the shaoxing wine you used was it red in colour ebcause in the video he has a bottle of lighter colour wine with lemon?
@@Lianne89x Shaoxing wine often has a light brown color, not red. As Mr. Lau shared in the video, the red color would naturally come by the fermented red tofu, or if you have access to, red yeast rice powder. Add about a tbsp of the juice from the red tofu or the red yeast rice powder to the basting sauce when you grill it and the red color should be more obvious
Try cooking it on a charcoal grill sometime 😋
@@josiahjacinto4156 I use the marinade on anything and everything lol it's amazing on chicken.
thank you Daddy Lau for sharing the recipe with all the tips and tricks! My family loves it so much, I can feel so much joy sparks from the meal. Thank you all for saving the heritage to pass on to the next generations.
Hello Van..
How are you doing today and your father is a great cook
this is the best home cooking tutorial video I've seen so far. the knowledge and experience dad shared is so practical. also the culture and history from mom, the vibe and everything feels so right and warm. thanks for sharing and say "多謝" to dad.
I am so truly grateful that you've made this channel of your Dad to share his real recipes. I've followed along and they always turn out delicious. Always simple and soo good.
Love this video. There is so rare a case an asian American is interested in their father's gig and also willing to showcase to the rest of the world.
Thank you so much Autumn. It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture. We appreciate you for watching and supporting!
I just made this almost exactly ingredients (MINUS red wine), 8 hr marinate time, thickness, and cooking time/temp & basting. The fermented red bean curd gave a nice shade of redness. I made double the marinade because I had 4lbs of pork shoulder and froze some in vacuum sealed bags for later use in Wonton egg noodle soup or pork fried rice…. IT WAS DELICIOUS. Thank you Papa Lau for another great recipe.
好中意听阿叔讲野好有亲切感 老一辈的匠人👍🏻👍🏻👍🏻
好多謝您嘅支持！老劉祝福您同家人健康快樂！
Just love your Dad, honest, skilled, smart and such a kind heart!!!
Am so glad my cousin recommended your channel to me.
Your dad sounds like my dad who was also a chef/cook and unfortunately my dad passed away 10 years ago. So hearing him brings back memories and also some regret at not learning how to cook from him when i could.
We are so grateful that your cousin recommend us to you and honored to know that they are reminding you of your dad. We are so sorry for your loss. We hope that as you watch and make some of the recipes you feel like you are remembering and honoring him in the process 🙏🏼❤️
I have never seen a culture with so much knowledge in the arts of cooking...I’m so pleased and wish this family a prosperous and a life of fortune ahead. May your God be with you.
Especially Cantonese food.
I made this without the red wine, added 1/2 table spoon of rice with and cooked at 400 instead of 425, once It was done heated it up to 450 for the char......THIS WAS AWESOME !!!!!!!!!!!!!!!!!!!! I tried 3 Char Siu recipes and this is the WINNER......THIS IS THE ONLY CHAR SIU RECIPE I'LL USE FROM NOW ON....FANTASTIC !!!!!!!!!!!!!!!! i REDUCED THE MARINADE AND MIXED IT WITH HONEY FOR THE GLAZE...AND USED THE LEFT OVER FOR A DIPPING SAUCE
I just love your Dad! He makes my heart feel good. ❤
In the Philippines, restaurants owned by Chinese-Filipinos list Char Siu as Asado in their menus. After the Spanish word for roast. So Char Siu Rice is Asado Rice, etc.
Only recently did restaurants refer to it as Char Siu when Tim Ho Wan, Hawker Chan's, and other Asian brands opened shop.
Regardless of the name, it is still my favorite since I was a child. 👍🏽🙏🏽❤️
Oh super interesting Jason! Thanks so much for sharing that! I we go to the Philippines now we know what to look for 😋😋
Your dad is just so wholesome and reminds me of my own dad. I love seeing this. It makes me so happy. And I’m so glad I came across your channel.
Y’all are the best. Your parents are cute together, your dad is a beast in the kitchen, and the mix of family, food, and love reminds me of my upbringing. We are white, BBQ, southern cooking, but the idea is the same. I bought the same knife as your dad and will start cooking some of these awesome recipes. Best of luck and lots of health and success to your entire family.
I love this. I've lived in Hong Kong since 1999 and thanks to your dad, and to you for this video. Now I can cook one of my all-time favorites at home!
So glad I discovered this channel. Your dad is such a genuine and kind soul full of knowledge! Reminds me of my dad and mom teaching me how to cook as a kid, definitely need to show them these videos too so we can enjoy them together. Can't wait to watch more!
I love that you are documenting your dad's recipe incorporated with stories of Chinese tradition, specifically Toisanese, as my family is too. You have a lovely family. Thank you for sharing ♥️
Thanks very much for sharing. The Char Siu come out great. Everyone love it. I want to make more.
I've come across your channel today. Your dad & family along with all the helpful advice using different cuts of meat, sourcing fresh veg is wonderful. As others have said great you leave dad to explain. I'm happy with subtitles. Born in London 70 years ago & living in France since 2004 cooking worldwide cuisine is a joy for me. I'm pretty knowledgeable so I love learning new skills & the history behind Asian dishes. I may try boar in the char sui
Many blessings to you and your family. Thank you for blessing us with your family's heritage.
Your father is a culinary treasure! I work up an appetite watching him cook. Looks so delicious!
I like to listen to your conversation with your dad in Cantonese too ☺️
Thank you Bessie 🙏🏼🙏🏼 So glad to hear you enjoy our conversations in Cantonese!
I love the easy way you interact with your dad- lovely, and respectfully. He fed you a choice piece, and then you fed him a piece.
I love the website with the measurements and also the options to change for how many servings, usually something I used to struggle with when making UA-cam recipes. Thanks for putting great effort into immortalizing your father's recipes
The best complete recipes I could find. I just LOVE your dad . He explained it so clearly and your translation to English, especially with the ingredients makes it perfect. Thoroughly enjoy watching the video. Thanks so much, regards to your family especially to your dad , good health
Can you interview dad on how he is so fit and youthful? One full episode on his childhood, life values and what made him. Please!! Truly inspiring!!
I'm a helper here in Hong Kong and i do char sui base on your families way and it turned out very good ..my employer love it... specially my employer sister from the US... she missed Chinese traditional food so much and the char sui i make satisfy her dinner in my employer's home..thank u for sharing your family menu🙏🙏🙏
lol respect how simplified you have brought up about "Shang Dynasty" and you made it sound like a peaceful time in history... anyhow, making char siu tonight! great tutorial!!
I grew up in HK and just came across your channel - made the char siu tonight and it was wonderful. Really reminded me of my childhood. Such a great thing you are doing! Keep it up!
Making this again today. Even though I have the recipe memorized, I still watch this video to see the family because they make me really happy. Beside the excellent recipes, the best part of your videos are always the family interactions which are beautiful and priceless!
It is a good policy to document your dad's
Cooking skill. Very few American Borned Chinese have the opportunity to learn from their ancestral past. Mr Lau junior is of good character for documenting such history. Keep it up brother. You are a perfect Chinese gentleman !
Your dad is amazing cook for traditional Chinese food cook he leaves nothing to chance I thank him so much pass on his expertise cooking skills. I am now 80 plus years of age very happy married to my Thai wife Thongjan 24 years younger than myself, I have a passion for learn traditional Chinese cooking I thank your dad pass his knowledge.
I was sold when I heard Chef speaking in Cantonese! 😍
I have my Dad’s recipe, but couldnt figure out how to make it in a home kitchen! (Our restaurants had the steamer/smokers for pi gwut, cha siew, etc)
Also, never knew about sugar/honey soaking/glazing! We didn’t do that.
Thank you so much for sharing Cantonese recipes!
Real Cantonese Food is Nirvana!😍😜
What i like the most is that his revered knife is here wich shows how much he truly loves it
So glad you can see and appreciate how much he cares for his knife ❤️
Delicious 😋. I love that your dad explain everything in detail. I love all his tips, he doesn't keep any secrets. He is a very considerate, generous and humble man
Chinese people love family and cooking . They know a great deal and bring great tasty dishes .
This is my new favorite cooking channel! Watching your dad is very encouraging. He does a great job of explaining things and giving you confidence to try it yourself. I love the stories and educational talks too.
another binge-worthy production! Love all the extra info, history and just the amazing feel of it all. Keep up the awesome work! My new favorite channel!
what a lovely asian family
You are so blessed to have this time with your father! Love the video. I will try this!
He is so amazingly patient !!!! Wishing Mr. Lau a long and healthy happy life ! Really appreciate his teaching !!!! Thank you 🙏
Daddy Lau was a heart throb.....so handesome. The baby is so cute! I love Char Siu it's so tasty and addictive. No leftovers ever lol
So good to see such loving & traditional people! It lifts up my family' spirits & gives us a happy, united feelings. 💞🌷😺🙏
Your Dad and the recipe were amazing! Listening to your Dad speak and your family, in general, was even more amazing! Such a great video, warm, happy, informative, and positive energy! Thanks for sharing! :)
These videos are so wholesome and heartwarming! Thank you for sharing your dad and his recipes with the world. I love how informative these videos are and can tell how much work you put in. Thank you! 🤍
Love you guys! Your family feels like my Italian family. Very family and food focused. Your dad reminds me of my dad. Also love the food
Bro you are lucky to have such a dad , wish you a long good life
No words how you’re dad can shares his techniques without reservations . Thank you very much!!!
One of a kind
Greetings from Malaysia!
Love to watch Daddy Lau cooks. He made everything look so simple. Randy, u are so blessed to have him as dad ! God bless your family.
Papa Lau reminds me of my father who is also a chef.. Love to hear him speaking Cantonese. We are from Philippines Cantonese. Nice video
Thank you so much! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Loved this video-but especially LOVED the Chinese NY family celebration at the end! Couldn’t help smiling and being happy with you all. Such a wonderful family! THANK YOU FOR SHARING! 🥰🥰🥰
Your channel is really special. I love Asian food, and having your dad here speaking his language showing us his home cooking is about as rare as it gets. I love the culture and cross-generation of it. Thanks bunches for sharing.
Your dad is such a wonderful person. He has the kindest and warmest eyes I've seen. You can tell easily that he is a very good person. You are Soo lucky to have him as your father. I wish you and your family the best! Such wonderful people, ALL OF YOU!!
Thank you.
Your Dad's char siew looks delicious - beautiful even.
Your channel brings back so many memories from when I was an early teen until my 30s.
My first job was dish washing in my Uncle's chinese restaurant when I was 5 years old - standing on a chair to reach the sink.
I remember making char siew at my uncle's restaurant. He had a 44 gallon drum with a hole cut near the base to allow us to place a gas wok ring in. The drum sat upright.
The pork was cooked on skewers hanging from twire suspended accross the mouth of the drum with the drum lid replaced to make a sort of barbecue/oven (we also roasted duck and crisp skin roast pork in the same oven).
We also used pork shoulder. When we finished cooking we coated it with maltose which was somewhat sweet and gave it a lovely glazed finish.
At my dad's restaurant we'd just put it in a regular western gas range's oven, but we'd just lay it out on the racks (with a drip tray on the oven floor) and cook it with the temperature pretty much as high as it would go.
I give the edge to my Uncle's char siew - the taste was a bit smokier.
Fresh char sieu and steamed rice served with sliced cucumber is one of my favourite dishes in the restaurant - esepcial,lyt eh really dark almost burnt pieces on the end.
My other favourite dish was siu mai dim sum fresh from the steamer.
I used to hate cutting the cabbage fine for the dim sum, but I could stand there and eat them all day!
I’m so glad I found this channel, there are so many things I want to try and make and with all the tips and tricks your dad teaches as well you don’t mess anything up x❤
I just found your channel. I always enjoy listening to older people, their knowledge is worth gold to me. Thanks for sharing his experience… and the videos are so well made
i've always wanted to try and document my families recipes and traditions, this is amazing.
Dad is a Master Chef!!! All his tips are perfect!!!
Your dad is great 👍 and love the way that you are showing people about our Chinese culture and also Cantonese is a nice touch as it feels like closer to home especially we reside overseas, keep your good work going!!
Your dad is amazing 😭. I'm very thankful to you both ! This is one of my favourite recipes 💓
Love your channel! Learning how these foods came to America is amazing. Watching your dad share cooking secrets is the best, with your mom filling in background. Thanks so much for sharing your family with mine.