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φιλε μου η Κινα δεν εχει τιποτα κοινο με την αμερικανικη ή δυτικη "κουλτουρα". με την μονη "δυτικη" κουλτουρα που εχετε κοινα κ μαλιστα παρα πολλα ειναι της αρχαιας Ελλαδας κ με τους ανθρωπους που την ακολουθουν. κ να λες κι ενα ευχαριστω στον πατερα σου.που και σε βοηθα κ τον εχεις.
It just so happens that 140 years ago today (May 6, 1882) was when the racist law the Chinese Exclusion Act was enacted. Appreciate you sharing the Chinese immigration story.
Big fan both of this channel and of From Here To Sunday, what a dreamy combo 😍 If you don’t know FHTS… best shop to get gifts for all your AAPI friends, plus they’re always fundraising for great causes!
I grew up in Los Angeles and was never taught anything about Chinese immigrant history. I realize that the Chinese were brought to the US to build the railroads and them suffered discrimination later. I am third generation Japanese American and was born just after WWII and am the same age as your father. I really enjoy watching your channel and want to cook some Chinese food.
@@poosaypieandsquirt3666 It's not a competition. Hopefully things changed, i see a rise in violence against Asians in US. There is still long way to go
A lot of Asian/Asian-American history is still overlooked (and at worst, ignored) in basic education, and never gets discussed, unless you're specifically taking classes that specifically focus on Asian Americans (particularly in college). There's still a lot of Anglocentric history being taught. The vast majority of what I know now about Asian American history in the United States has been learned after secondary and post-secondary education by what I run into in media by chance. It's a real tragedy that American history ignores the sacrifices of the Chinese (and Asian) immigrants made in the past that contributed so much towards the prosperity that the United States experiences today, particularly the construction of the American transcontinental railroad, and the resulting immigration exclusion laws to reward the immigrants. I can't speak to the Canadians and how their history is taught, since I did not grow up in Canada, but Canada also did similar things when their Canadian transcontinental railroad was built. Many Chinese immigrants lives were lost to help build the railroad (notably the Western half), which helped unify Canada and also helped Canada be as prosperous as it is today. Canada also passed exclusionary immigration policies at the time. The big difference is that I've noticed that such events have been mentioned, and even highlighted, when I've visited relevant sites in Canada. It is not as easy to find such history being mentioned in the United States.
@@kevinw9507 School history will always be a propoganda initative. There's simply not enough time to explain things in enough detail to understand context in a couple of semesters, but that is more than enough time to selectively teach what you want people to be patriotic about. To my teacher's credit, she did do extra research to elaborate on the half a page's worth of text on Chinese railway workers in Canada, but building a whole railroad across the country could easily be 100 hours' worth of content, not 20 minutes worth, let alone how immigrant cultures developed over time. Even WW1 and WW2 content cuts out everything not on the western front and declares Verdun the biggest battle in WW1 which is nowhere near accurate.
@@poosaypieandsquirt3666 Yes black people do face more prejudice, even perpetuated by some Asian immigrants themselves, but we don't need to have a discrimination Olympics, it is pointless and unhelpful.
discrimination? It was more than just discrimination. They used to block entrances and set buildings on fire to burn thousands of Chinese innocent civilians including women and children to death. They passed laws in the government that was extremely unfair and racist against the Chinese. Why? Because the Chinese are way better preserving their culture and traditions than let's say other Asian minorities in America, and did not conform to American assimilation which in my view is absolutely culture destroying. It saddens me to see 3rd or 4th generation immigrants forgetting their language, culture, history, and traditions. I'm an Armenian American in Los Angeles and was raised here since I was a toddler, the same is happening to my people. I hope we have a chance to go back to our motherland and to correctly honor our ancestors instead of shaming them. For if we don't, all of the cultural preserving efforts over thousands of years would have been for nothing.
I appreciate that your channel offers so much context with historical as well as cultural information and not “just” the recipes. Please keep doing what you do! (I discovered your channel a week or two ago)
Check out the website too.. lots of effort in the recipes. You can changing the servings so the ingredients will scale to how many people are eating… it’s awesome
Agree! Knowing and understanding the history helps in my cooking new cuisines. My food has improved so much watching You tubers like the Lau's. I rarely eat out anymore because I can make it myself. In most cases better than local restaurants.
Thank you for your channel and the HONOR you bring to your family. I am Black, and take respecting others seriously, the burning of Chinese neighborhoods in America is not widely known; I knew but not your typical American. Love it when the food is ready and Dad let's out a hardy "Hong Doy"!!!!! Great Channel Sir.
I already loved your channel before, just for the cooking recipes, but now I'm really digging how you're adding some more historical and social context to it. It's a fine line to balance, but you did it just right, here. And who knows, it might even educate lots of your non-asian fans. And you're totally right. The best first step to make people understand another culture is by their stomach ! Our ancestors knew it already, and this golden rule stands firm even now !
I'm actually an animation filmmaker, and funny enough, I've always made a big parallel between cooking and filmmaking. Both are about how to carefully choose your ingredients (actors, screenwriters, musicians, crew), chop them in different harmonious slices (editing), cook them for a certain amount of time and in various way (framing, lighting, shooting), and add the right amount of spices (vfx & motion graphics) and make sure the whole thing is not only beautiful looking with harmonious colors (color grading) but also delicious (emotions), but also healthy (storytelling) and filling (morality). To me, in order to be a good director, you need to be a good cook first ^^ ! And if your dad is an excellent cook in the kitchen, you definitely inherited his cooking skills and passion behind your camera and in front of your editing computer. We're blessed to have such a passionate & loving family to enjoy online, through both the love of cooking and good food, the love of filmmaking... And the love of family, simply. So thank YOU for bringing us all such "simple" joy, in these needed times. Very glad to see some kind of Renaissance of Asian related content (your channel), shows and movies (Turning Red, Shang Chi) for the popular mainstream audience, especially after a couple of very hard years for the Asian communities all over the world. We kinda all needed it !
@@MadeWithLau I'm glad you put this video out, I'm Black and I learned a lot about Chinese history in America by watching PBS , great channel 🙏🏾 to you and your family.
I made this tonight and it was so good! Even my 92 year old Dad finished his whole plate, which he doesn’t do too often anymore. Thank you Daddy Lau! 😋
In Indonesia, we have a similar dish called Fuyunghai (Chinese: 芙蓉蟹). It originated from Coastal Guangdong which was at the time using "crab meat", but overtimes, people start to substitute it with chicken, beef, or even pork (especially among the Chinese Indonesian community).
@@akwa2273 It's similar, because the sauce is absolutely different. The US version is rather savory and brown, while the Indonesian one is more like the sauce you put on Sweet and Sour pork.
Amazing video!! I'm actually tearing up listening to your family's story and your explanation of how food brings people together through empathy and compassion. You're doing such important work for our community! 💕
I think what I like best about your TH-cam videos is when your family sits down to enjoy the meals together, babies and all! The history of Chinese immigrants is so important for us all to learn. I made this Chinese restaurant dish for my husband tonight (his favorite). He loved it❤
I love listening to Lau Ye Ye’s Cantonese. His dialect reminds me of my already passed grandfather from my Mom’s side. My mom who already passed due to cancer was also the only source of Cantonese in my family. So Made With Lau literally just makes me feel like home. From Malaysia, with lots of love.
Singaporean here, and have got the exact same story as you! ❤ have been living overseas for almost 10 years, and totally agree, Made with Lau videos are so comforting, and instantly transport me back to my childhood (":
You dad reminds me so much of my dad. He also speaks Cantonese and can cook very well. Also, thank you so much for putting the effort to include Chinese Immigrants history in America in your videos. Often times hate comes from ignorance. With more information/history about our community, I really see there will be less ignorance and hate in the future. You are doing a great thing here!!
I love learning about all cultures. The main reason I subscribed to this channel instead of others is because you don't just teach and showcase authentic Chinese cuisine, you also include some info on each dish's origin, history, and regional differences. Bravo! I hope your wonderful family can continue making these high-quality, informative videos for many years to come! Thanks for sharing your recipes, family, and culture with us.
I started watching Made With Lau because I've always loved learning to cook from my elders in my family so I would always look for elders to learn from on TH-cam. Your father reminds me a lot of my own grandfather, my Papa. They both are willing to share what they know, enjoy teaching and watching their loved ones learn from them. Especially seeing your father's garden brought back memories of growing fruits and vegetables with my Papa. My grandparents will often tell us about the time they spent sharecropping as children and how they even had a farm as adults. My grandfather is still going strong with his garden. I hope your father can continue cooking for years to come. 😁
It was Egg Foo Young and Chow Mein at a local Chinese restaurant that got me into Chinese food as a kid. I loved going to Chinese restaurants and I still do! Now that I live in the bay area I've got more opportunities to eat a wider variety of Chinese food as well as other Asian food. I watch this video on Egg Foo Young and I'm immediately brought back to being 5 years old and remembering the great experience I'd have at the Chinese Restaurant. Shoutout to Happy Garden in Chico California for making sure that I ate good food from a great family owned and operated restaurant.
As an suburban Asian American kid growing up, I loved Chinese American food that I grew up eating like a few times a month. When I went to college and discovered real Chinese food, I would always still order one or two "fake" Chinese dishes bc I just loved it so much. My Asian friends would think Im weird or not Asian enough bc I loved it. And some of my favorites was Egg Fu Young, Shrimp Fried Rice, Shrimp with Lobster Sauce, Mongolian Beef, Chicken Wings.....you cannot go wrong with any of these no matter what part of the country you were at.....from small town Minnesota to New York's Chinatown.
My friend has the same problem, so I will say to you what I said to my friend. I told her from now on tell them that “well duh my identity is Chinese American, so I’m familiar with Chinese American food. They are my childhood food.” Chinese American food branch out from Chinese food, and took on new identity in America. It is authentic to Chinese American.
Oh hell yes, cheap takeout Chinese chicken wings are awesome! I remember for years I'd see friends ordering them and wondering why they'd order chicken wings at a Chinese restaurant. "How good could they be?" I thought. When I finally tried them to see what they're like for myself, I finally understood why so many people in the hood get them. They're some of the best wings ever! Crispy on the outside, moist on the inside and flavorful throughout with a similar flavor to certain Latin foods with this kind of garlic, onion, turmeric type taste but different. And that hot sauce they give you with them has this magical nostalgic taste that no other hot sauce has making it even better. Add to it pork fried rice or fries with an ice cold can of Pepsi and you got yourself the lunch/dinner of champions. Man, it's been years since I've had that but this is making me wanna get some wings and fried rice soon. That dish to me is the definition of Chinese American comfort food. I get warm fuzzies thinking of it. Thanks for bringing that into my conciousness. :)
As an immigrant that came here at early age, I have similar experience/feeling with the Chinese American food in every Chinese restaurant. I think it's the use of spice and preparation of food that's so similar to western food like fried chicken or pancakes.
@@RollingAZN To me what makes those wings great is not that they're similar (though that plays a part at the same time) but that they're different. They taste, well, Chinese. It's a very distinct flavor I can't find anywhere else. Even if similar, they're different and that difference is what makes them magical.
I do not consider food cooked by Chinese workers in America from the 1850s to the 21st century as "fake" Chinese food. Unable to obtain products they had in China, they adapted local produce and meat products to create dishes that remind them of their home country. They used Chinese kitchen techniques to create an essence of Chinese home cooking. American Chinese food can be considered a regional cuisine of China. The Chinese in Peru have also created wonderful regional Chinese dishes, among them is Lomo Saltado. They adapted Peruvian products with Chinese kitchen techniques. South African Chinese as well as Chinese in other counties have done the same.
I am Indonesian staying in Singapore. Have been watching your vids for quite some time. Really enjoy the recipes and the stories your share. And the family dinner at the end is so wholesome to watch. Thanks for sharing,
This video was made for me. Thank you for finally getting around to making the video I'll never be able to thank you enough for. Thank you for sharing your message as well. I grew up with one single Asian family in my town (a small one) and sadly the father, who ran a small market on a bad side of town, was murdered at the front counter with his family in the back of the building - their home was attached. One of his sons was my very best friend for many years, but after this incident they moved to California (they had family there). It took me 20 years to get back in touch with him, and sadly, we'd just grown to far apart. This recipe takes me back to a time where I was introduced to a different culture and shared an amazing friendship with someone in a small Mississippi town, surrounded by racism. Alex, if you're reading this, you'll always be my family. I love you and miss you and hope the best for you and yours. Congrats again on the baby!
@@mochichichi2458 Sadly, yes. His fathers store was robbed and after they took the money, they shot him and he eventually passed on later that week. As an apology to everyone, I didn’t mean this to be morbid or bring negativity. I miss my friend and this channel always reminds me of him and his family. Wanted to share a memory but it seems that maybe it wasn’t appropriate.
@@BlameBarky your message was moving and heartfelt. In pain does poetry flow forth and it's from the loss of a friend and empathy over his loss of his father that you write so poignantly. No need to apologise therefore - there is no negativity but only the beauty of your friendship with Alex whom you've so eloquently elucidated in this comment. I hope he sees this. I am sure he would appreciate the sentiment.
@@looyeo thank you for the kind words. They ease my anxiety. Alex and I had been disconnected for over two decades before I found him. Sadly, the friendship moved to “a guy I used to know”, but I’m so grateful for the memories he gave me. He was like me, a kid that wasn’t “popular” in that days sense of the word. I hope he sees the love, but I hope he doesn’t because I don’t want to remind him of loss. He recently had a beautiful child and I hope he never looks back, only into the future for that baby. I wish the best to him and his family. And to you, Loo!
Randy, I learn so much not only about Chinese cooking but about the Chinese-American experience in the US. It is also great that you will have these videos to share with your children and future generations. Thank you and your family for your work and dedication. The one sad thing about racism and discrimination in the US is that all of the groups experiencing this cruelty never united en masse in a single protest. Those in power made sure everyone was fractured and pitted groups against each other. Let's hope Hong Doy's America will be more inclusive than it is today.
I want you to know that your channel has inspired me to become better at Chinese cooking techniques. Many years ago, my wife bought a wok for me--one with a flat bottom. I've used it and used it, but after seeing what can happen with a round-bottom wok, I've decided to order one. Have seen several of your father's videos, and hope to see many more to help me become a better home chef. Thank you very much!
I love the historical take and the story. Telling their story and differences of cultures makes this so worthwile watching. Best to you, and keep up making these awesome videos.
I love the recipes, but I really admire the heart that this channel brings. I love your father-so skilled and generous with his knowledge. Thanks for posting this.
Great job done by mixing in a lesson on the history of Chinese immigrants to America. Also, tried your dad's egg Foo young recipe and it was a hit with the family. Thanks
This is one of my mom's favourite dishes. It was one of the last meals my dad made for her before he passed. Thank you so very much for this recipe. I will make it for Mother's Day. May I please, request a jian dui recipe to be made one day? I've struggled with making them and would love a solid recipe. They're one of my favourite foods of all time.
Wonderful video!!! What a privilege to sit with a 75 year old chef who has made his way in America and is loved by his beautiful family. I am deeply, deeply sorry for the hatred that has been expressed towards the Chineese community by some (but not all!) Americans. I do not suffer from this affliction, but at the same time I benefit tremendously from the culinary and cultural information that is shared here! I think it is a tremendous public service and I can not thank you and your family enough for taking the time to do this. Thank you, thank you!!!!
I love what you and your family are doing , and I love to hear about the struggles and hardships that other ethnicities have gone through, it helps us all no matter where we came from to understand that this country weather you want to hear it or not America is a country of immigrants from the whitest person to the darkest and everyone in between that's what makes us great learning from each other
Thank you for making these videos. It reminds me of my Dad’s Cantonese cooking which brings back a lot of good memories. These videos help me recreate them.
I loved how you combined cooking with a lesson in Chinese diaspora. We live in Southern California, but share a very similar story...even owned a Chinese restaurant at one point, so it all resonates with me 🙂
Love the recipes, love the knowledge sharing. Being from the Netherlands, and of Dutch-Indonesian heritage, our Chinese restaurants often combine Indonesian cuisine with Chinese dishes on their menu, would love to see some reactions to how the Chinese Cuisine has been altered for other countries.
I really like how you make your dad the star in this channel. Love how he taught things in the kitchen. I learned how to cook by myself trying to figure things out by trial and error. My mother did not taught me how to cook. It’s actually my late father who let me watched him cooking fried rice and noodles late at night for us to enjoyed. He’s cooking has been the standard for me although he’s not the cook in the family. I really enjoy your videos, brings back plenty of great memories and I learn how to cook properly.
I don’t know about states or in China. This was my favourite dish when I was small in Hong Kong in the so call cha chaan tang. My mom would always order it for me. When we moved to Canada, she would also buy take out of egg foo Yung for me to eat after school. All now becomes memories but thanks to your video helping me reminisce the time . 👍
I just discovered this channel, I got to tell you that the caption (and it was the first episode) how to make my dad's whole soy chicken I think, was what got my attention! This episode was more historical information what life was like for Chinese immigrants Luke your father, thank God that he is still around to still tell us his story, live your cooking show, your father is a genius in the kitche and you do an excellent job of filming and explaining to us what he says and does
I’m Chinese - and Cantonese was my first language. I was raised in the U.S. and don’t speak Cantonese as well as I used especially because I’m away from home for college and soon, even farther for grad school. This channel is great, I come for the Cantonese, it’s nice to listen to and help me practice haha
This channel has helped me find my love of cooking again. It’s inspired me and my kids are loving the “fancy” food. I love the detail to these videos. They are wonderfully done
I am thankful for you and your family. I love so much about Asian culture and cuisine and really appreciate your ancestors for their contributions to making America what it truly was meant to be, diverse. It makes me sad and embarrassed to know we treated you so badly. The nation has treated so many wonderful cultures so bad it’s so disappointing. So I wanted to say Thank You and send blessings to you for posting these wonderful videos… it’s much more than just a cooking show as it helps teach others of the hardships you have endured and why your culture is so admirable!❤
Thanks for bringing to light the Chinese experience, the first people ever banned from immigrating. It's a sad history, a history that shouldn't be forgotten because other immigrants faced the same form of discrimination throughout the years and to this day. But food was the bridge because it's so relatable, yet so personal. Please, continue to do what you do and show that much of the food that we know as "Chinese" didn't appear out of a vacuum. BTW, Egg fuyung is very similar to Filipino "Ukoy".
I'm a Malaysian living in Malaysia and still even for me, this channel is the best for demystifying chinese (Cantonese) food. People here in Malaysia don't share recipes. It's a sign of weakness to me. All great great chefs have nothing to hide. You can have all the money and fancy apparatus to help you, but skills and a fine palate comes with repetition. Like this Uncle Lau. Look at the way he chops and mince ginger, you ain't gonna be that after 3 videos on TH-cam. And to share it all for free like this? Give that man a medal. It's very true what you said, how would I pick and learn gastronomy tricks from a 70+ year old veteran chinese chef other than here. I've tried many of his recipes, all of em were legit chinese restaurant standard. The presentation, aroma, taste and everything else is a 10/10. Today for dinner i made steamed ginger grouper with the scallion ginger sauce... I was licking and sucking fish bones an hour ago. My dad and mom asked to me to cook it again this week. Hands down Uncle Lau, you're one of the best. To your great health!
I so agree. I have learned so much from TH-cam cooking videos, from family cooks and professional chefs from all over the world. It’s an amazing window on the world.
I love the story of your parents. I immigrated from the Philippines in 1975 along with my Mother, younger brother. I was five years old. Lots of love to your family.
Ive seen egg foo young on menus countless times but ive never really wanted to order it because i thought it was just a boring omelette but this video has showed me just how wrong ive been! This has made the usual, hour long decision making process on what food to get so much more simple for me (I love so many different Chinese dishes that i can never decide on which to get!🤣), i definitely know what im ordering next time! Thank you
I love this channel and I am so glad I found it. Growing up in Hawaii a lot of my closest friends where Chinese and Japanese and I learned to love the food and culture. I am still influenced and inspired by it today as an adult and I look forward to hearing more from Your family.
This was great. I love Egg Foo Young and am amused by its history. I wish everyone in our country realized the importance of diversity and could take strength in the idea that our differences in language and culture are good things, that can bring us together in mutual understanding. Sadly that hasn't always been the case, and still isn't always the case. But now I'm hungry ... :)
I just recently found your channel... and it is sooo informative. I appreciate everything that you bring beyond the recipes and food, which are so amazing. Thanks.
Thank you for sharing your family's experiences. I love hearing the stories; they are so familiar to my family's. Having a needle go through the finger(nail) seems like an unwanted rite of passage for Chinese women America. Many of the women in my own family have had that happen., including my mom and grandmother. Much love to all the parents who sacrificed so much for their kids.
It's odd that here in Australia, with our significant Chinese population and history, Egg Foo Young and Moo Shoo Pork are rarely, if ever, seen on menus!
I live in Canada. I've heard of egg foo young and had a vague idea of what it is, but this is the first time I've actually seen it. The only Chinese restaurants here that offer egg foo young are ones that tend to cater to non-Chinese.
Its basically chicken or prawn omelette here (seen plenty of menus AND... when my parents used to run their own restaurant - same ingredients with gravy etc) etc. For some reasons Egg Foo Young is basically the original chinese american thing :D
In Malaysia, where Chinese are the 2nd largest ethnic group, Egg Foo Yoong or Foo Yoong Taan is a very common dish :) - though this is the first time I have seen it with sauce and not necessarily as burnt
Incredible, how the level of production goes up with every new video you upload. And one can really see the thought process and creativity going into this. Making your channel unique and really standing out.
You've just made me realize, with this video, that "Came here for the recipe, stayed to pick 70 year old chef's brain" needs to be for sale on a shirt or something. Because I'm sure it applies to a lot of people around here besides me. The segment of the video where you discuss breaking down barriers, and how your audience is mostly not Cantonese speakers, got me thinking... I watch your videos, and I watch Chris and Steph over at Demystified, almost NOT for the recipes. . For Chris and Steph, I guess I watch in part to see what that part of the world is like, as seen through the eyes of an expat. In your family's case, it's almost the reverse, learning how you folks, and similar folks, got to be where they are in our American cultural landscape. And don't get me wrong: If I lived near your father, I'd be finding any excuse to appear on his door step and see if he's got something delicious on the stove. And your parents are both a joy and a treasure to listen to, as we can see from those short interviews where you pose each of them questions about the other. As the more modern and progressive (but greatly imperfect) offspring of a long line of small town Midwesterners who not only couldn't cook to save their own lives but had no real exposure to anything further away than their immediate surroundings, I can definitely see the dots that connect their lifestyle with how a restaurant that is "different, but not too different" made certain "exotic" cuisines acceptable. A lot of cultures cook with the same ingredients, but the history and knowledge behind HOW and WHY we see this dish as foreign or that food as 'OK" is truly interesting. Of course, the dark underside to all of this needs to be addressed as well, and the issues that Asian Americans face even today is appalling and 100% needs to be addressed properly.
I really enjoy how you incorporate cooking tutorials with your family's background into your videos! Great information about Chinese immigration. I remember going through that in my Asian American history class. The part about the Chinese Associations was something that wasn't covered in the class though, but I found it interesting how it played a role in Chinese integration in America. Keep up with the videos!
Tell your dad we love him and are so appreciative of his Artistry and grateful for sharing his culinary skills with us. One of the great gifts of TH-cam. Thank you
Thank you so much for your videos and sharing your dad with us he's amazing and not just for his skills in the kitchen he is a loving father and adoring grandpa. You are truly blessed and now because of your videos so are we. Thank you🙏
Love this video not only for the recipe, but also for the historical content and its message of compassion and kindness, especially in these times. Also love how your dad always call your son to eat, and this time he did it in Taishan, which reminds me of my beloved grandparents. Much appreciation for our ancestors that have endured the hardships and struggles. I,too, am grateful for my parents who worked so hard for us so that we can get a good education and hopefully have an easier life.
Thank you so much for the love!! It's an honor to hear that our videos remind you of your grandparents. I couldn't agree with you more. We are blessed!
I love history. Hearing your parents share their story is such an honor.I'm so glad they came to the US and persevered through all their challenges! Terrific video! Love from Vermont
i enjoy watching your dad cook such good wholesome food and your family around the table blesses me. have already gained some good tips from your channel. thank you for sharing the cooking, the culture, and the caring :)
I love this channel. Particularly the stories that go with the recipes. Which is why I wondered at your shirt. 'Where are you from?' is not always a challenge. In fact, it is usually asked when a name sounds different or and interesting dish is served, or just as a starter comment into a discussion of one's roots. While the question is treated as a racist query today, it is most often asked by white people OF white people, and then they talk about where in this country they're from or where their forebears came from and all sorts of information is exchanged and lots of fun is had. When my grandparents came to this country they were asked that question by the Italian immigrants who were here before them. They traded stories and recipes and became fast friends. Our family incorporated a strong Italian flavor into our traditions because of this--despite being from northern and eastern Europe. The question, 'Where are you from?' is a recognition that you, like us, are immigrants from somewhere else, that we share the story, at least in part, of a family moving from a beloved home to a new and strange nation, and our stories are important and worthy of sharing. This is not to deny that the same phrase can be used nastily--but consider your posts here--with each one, you are answering that very question. How sad it would be if no one cared. Please thank your grandfather for this recipe, I have endlessly ruined attempts at this dish, and now I have been shown why. The slurry. I've never added that slurry before. Thank you for your videos, and please continue making them because I certainly want to continue learning where you're from.
As always, thank you so much for sharing the recipe and I love it so much when you family sit and eat together. Growing up I feel lost in a way that I know my ancesters are from China, possibly from Hainan but that’s all I know. Seeing your dad cook and your parents sharing their stories, I feel comforting and I can’t explain why I feel that way but I am thankful that you and your family are sharing these moments with us. ❤️
I understand as a first generation American child that it’s weird when people ask you where you’re from but we know what they mean and I find it even weirder why someone would be offended about someone just being curious. I am very proud of my heritage and am quite happy that other groups of people are intrigued and would like to learn even a little about my heritage. This whole “*gasp* how dare you” attitude is exactly what will keep people ignorant.
I guess it's more of the worry that people just find it hard to believe that there are native non-white US citizens and the whole "go back to your own country" thing that bigots use. Like, I'm more than happy to explain my heritage but if it comes down to the whole "go back to your country" thing, I honestly wouldn't know how to tell them that the Hmong do not have a country lol.
Hi chef Lau and brother Randy. I almost forgot to mention this other Chinese omelet dish, which is not really egg foo young, but the way that was being cooked was almost the same. One of my late grampa's favorites was the Oyster omelet (in the Philippines, we call that oyster cake). In Fujian (Minnan) dialect (閩南話), we call that ô-chian (蚵仔煎) or ô-á-chian (蚵仔煎). My late dad and I also like o-chian. I am not sure if you can cook that, but I am somewhat sure some Cantonese people like that dish since the two provinces (Guangdong and Fujian) are nearby. So quite likely, I hope you can give that a try. :)
Your content is SUPERBLY put together!!! We really enjoy learning the language and customs of Your Heritage! You and Your Family Bless We immensely. Love and Abundance of Blessings upon You and Yours.
It’s so hard to think of the ugly history of How racism and prejudice impacts families like yours. I’m glad your family and so many others stuck it out. Food is such a powerful thing. I became good friends with the owner of a local Cantonese restaurant since I ate there almost every day while working on a site for a few years. I still go down once a week but now his son owns the place. Lovely people.
Same thing happened to the Japanese during WW2, with interment camps. You don't see us asians complaining about it like the blacks & their reparations BS.
@@Vagabond_Etranger The treatment of enslaved African Americans could be considered worse, in that they and their immediate descendants were generationally sold as property.
Thank you for creating such thoughtful and historical context-full videos! Watching these videos brings back wonderful memories of spending time with my grandparents and thinking about how they experienced America when they came over from China!
Thank you so much!!! We really appreciate that you appreciate the creative efforts ❤️❤️❤️ And it’s an honor to help bring remind you of your family and grandparents!
I love you guys so got damn much. Big thank you for the recipes and thoughts shared by Papa and Mama Lau, and your hard work in bringing it all to light. I especially love the bits of history sprinkled in during the episodes. There's so much that I don't know and seeing morsels of valuable perspective and knowledge I'm unfamiliar with is amazing. Do please keep up the great work. Sending you and your loved ones well wishes and lots of love.
Born and raised in Hawaii, our chinese food was always Cantonese, moving to southern Cali meant no more delish chinese food the way I love it. Egg Foo Young was always a fave in the family style restaurants of my youth, so I am thrilled to try this recipe (without the gravy!) Thank you so much for posting it!
Beautiful words Randy, I love these videos and I learned a lot about the struggles of Chinese immigrants to the US here. Thanks for educating me today. Fantastic video as always. - Rick
I wish your father and family many more years with abundant health. Thanks for sharing I just did it and was like I remembered while I was a kid a bunch of good memories.
Your content just keeps getting better and better. I love how you included the historical context as it's really helpful for myself (Asian Canadian) to learn more about our heritage and culture. In Canada, it was a similar story to the states with the Head Tax and Chinese Exclusion Act with lots of Chinese immigrants coming to North America in search of opportunities and building the Canadian Pacific Railway (I think there was something similar happening in the states as well). The tragedies faced in our community was brutal and it's really sad that it's sweeped under the rug and not talked about as much, but I do have faith that ppl are becoming more educated.
I LOVED this video and all you said. “Food being the first point of contact with a culture”. So tru. Thank you for picking daddy Lau’s brain on our behalf’s!!! Love the recipes. ❤️love from sxm
what a fabulous combination of historic story telling and kitchen cuisine. Few cooking demos rarely talk history. This makes one appreciate more the final product.
I recently discovered your channel and glad I did. Enjoyed your father’s expertise in Cantonese food and your detailed explanation of chinese American history.
As a line cook the whole history of Chinese immigrants coming to America I find it very moving. I am also a supporter of the notion that food brings people together. I cook on my free time for friends and family food from other cuisines while trying to bring a piece of history with it. In this quest I find this video very inspiring. Keep up the good work
We have a very similar story in the UK. This was told by my uncle who said that the British in their time used to throw away the ribs or sold them at low prices so the Chinese immigrants took these unwanted cuts of meat this to make a sauce for spareribs and introduced it in their restaurants, the British loved them and to this day spare ribs are still very popular menu item at every single Chinese takeaway.
woah i don’t really speak cantonese anymore but there was a time in my childhood before my grandparents passed away during which it was spoken often and there’s like home videos of me speaking it. these days i only understand some words and phrases and am unable to respond in cantonese but damn it’s so nice to hear it being spoken. great video! makes me miss my parents’ cooking.
Support Asian American artists and get 10% off your order with code MWL10 at www.heretosunday.com/pages/mwl !
Join the Canto Cooking Club: bit.ly/3JFaEKc
如果您愛父親，您會教他英語。他的大腦太虛弱了嗎？
φιλε μου η Κινα δεν εχει τιποτα κοινο με την αμερικανικη ή δυτικη "κουλτουρα".
με την μονη "δυτικη" κουλτουρα που εχετε κοινα κ μαλιστα παρα πολλα ειναι της αρχαιας Ελλαδας κ με τους ανθρωπους που την ακολουθουν.
κ να λες κι ενα ευχαριστω στον πατερα σου.που και σε βοηθα κ τον εχεις.
It just so happens that 140 years ago today (May 6, 1882) was when the racist law the Chinese Exclusion Act was enacted. Appreciate you sharing the Chinese immigration story.
Big fan both of this channel and of From Here To Sunday, what a dreamy combo 😍 If you don’t know FHTS… best shop to get gifts for all your AAPI friends, plus they’re always fundraising for great causes!
@@jtse8675 RACIST COWARD
I grew up in Los Angeles and was never taught anything about Chinese immigrant history. I realize that the Chinese were brought to the US to build the railroads and them suffered discrimination later. I am third generation Japanese American and was born just after WWII and am the same age as your father. I really enjoy watching your channel and want to cook some Chinese food.
@@poosaypieandsquirt3666 It's not a competition. Hopefully things changed, i see a rise in violence against Asians in US. There is still long way to go
A lot of Asian/Asian-American history is still overlooked (and at worst, ignored) in basic education, and never gets discussed, unless you're specifically taking classes that specifically focus on Asian Americans (particularly in college). There's still a lot of Anglocentric history being taught.
The vast majority of what I know now about Asian American history in the United States has been learned after secondary and post-secondary education by what I run into in media by chance. It's a real tragedy that American history ignores the sacrifices of the Chinese (and Asian) immigrants made in the past that contributed so much towards the prosperity that the United States experiences today, particularly the construction of the American transcontinental railroad, and the resulting immigration exclusion laws to reward the immigrants.
I can't speak to the Canadians and how their history is taught, since I did not grow up in Canada, but Canada also did similar things when their Canadian transcontinental railroad was built. Many Chinese immigrants lives were lost to help build the railroad (notably the Western half), which helped unify Canada and also helped Canada be as prosperous as it is today. Canada also passed exclusionary immigration policies at the time. The big difference is that I've noticed that such events have been mentioned, and even highlighted, when I've visited relevant sites in Canada. It is not as easy to find such history being mentioned in the United States.
@@kevinw9507 School history will always be a propoganda initative.
There's simply not enough time to explain things in enough detail to understand context in a couple of semesters, but that is more than enough time to selectively teach what you want people to be patriotic about.
To my teacher's credit, she did do extra research to elaborate on the half a page's worth of text on Chinese railway workers in Canada, but building a whole railroad across the country could easily be 100 hours' worth of content, not 20 minutes worth, let alone how immigrant cultures developed over time. Even WW1 and WW2 content cuts out everything not on the western front and declares Verdun the biggest battle in WW1 which is nowhere near accurate.
@@poosaypieandsquirt3666 Yes black people do face more prejudice, even perpetuated by some Asian immigrants themselves, but we don't need to have a discrimination Olympics, it is pointless and unhelpful.
discrimination? It was more than just discrimination. They used to block entrances and set buildings on fire to burn thousands of Chinese innocent civilians including women and children to death. They passed laws in the government that was extremely unfair and racist against the Chinese. Why? Because the Chinese are way better preserving their culture and traditions than let's say other Asian minorities in America, and did not conform to American assimilation which in my view is absolutely culture destroying. It saddens me to see 3rd or 4th generation immigrants forgetting their language, culture, history, and traditions. I'm an Armenian American in Los Angeles and was raised here since I was a toddler, the same is happening to my people. I hope we have a chance to go back to our motherland and to correctly honor our ancestors instead of shaming them. For if we don't, all of the cultural preserving efforts over thousands of years would have been for nothing.
I appreciate that your channel offers so much context with historical as well as cultural information and not “just” the recipes. Please keep doing what you do! (I discovered your channel a week or two ago)
Check out the website too.. lots of effort in the recipes. You can changing the servings so the ingredients will scale to how many people are eating… it’s awesome
Agree! Knowing and understanding the history helps in my cooking new cuisines. My food has improved so much watching You tubers like the Lau's. I rarely eat out anymore because I can make it myself. In most cases better than local restaurants.
Never heard of it, never tried it
@@LeNoLi. ???
@@LeNoLi. it’s egg foo yung.. most Chinese places will have it.
Thank you for your channel and the HONOR you bring to your family.
I am Black, and take respecting others seriously,
the burning of Chinese neighborhoods in America is not widely known; I knew but not your typical American.
Love it when the food is ready and Dad let's out a hardy "Hong Doy"!!!!!
Great Channel Sir.
I already loved your channel before, just for the cooking recipes, but now I'm really digging how you're adding some more historical and social context to it. It's a fine line to balance, but you did it just right, here. And who knows, it might even educate lots of your non-asian fans.
And you're totally right. The best first step to make people understand another culture is by their stomach ! Our ancestors knew it already, and this golden rule stands firm even now !
WELL SAID!! We really appreciate the kind words. I was nervous to put this kind of video out but I'm glad you like it :) And I couldn't agree more!
I'm actually an animation filmmaker, and funny enough, I've always made a big parallel between cooking and filmmaking.
Both are about how to carefully choose your ingredients (actors, screenwriters, musicians, crew), chop them in different harmonious slices (editing), cook them for a certain amount of time and in various way (framing, lighting, shooting), and add the right amount of spices (vfx & motion graphics) and make sure the whole thing is not only beautiful looking with harmonious colors (color grading) but also delicious (emotions), but also healthy (storytelling) and filling (morality).
To me, in order to be a good director, you need to be a good cook first ^^ !
And if your dad is an excellent cook in the kitchen, you definitely inherited his cooking skills and passion behind your camera and in front of your editing computer.
We're blessed to have such a passionate & loving family to enjoy online, through both the love of cooking and good food, the love of filmmaking...
And the love of family, simply.
So thank YOU for bringing us all such "simple" joy, in these needed times.
Very glad to see some kind of Renaissance of Asian related content (your channel), shows and movies (Turning Red, Shang Chi) for the popular mainstream audience, especially after a couple of very hard years for the Asian communities all over the world.
We kinda all needed it !
@@MadeWithLau I'm glad you put this video out, I'm Black and I learned a lot about Chinese history in America by watching PBS , great channel 🙏🏾 to you and your family.
I made this tonight and it was so good! Even my 92 year old Dad finished his whole plate, which he doesn’t do too often anymore. Thank you Daddy Lau! 😋
In Indonesia, we have a similar dish called Fuyunghai (Chinese: 芙蓉蟹). It originated from Coastal Guangdong which was at the time using "crab meat", but overtimes, people start to substitute it with chicken, beef, or even pork (especially among the Chinese Indonesian community).
It's not a similar dish. It is the same dish with a different name
@@akwa2273 Foe yong hai, as we know it in the netherlands is doused in a rather sweet sauce. so similar aswell
@@thomasdewit6390 Can you provide link to video about the Netherland version? I would like to try making one Netherland version.
We use crab meat here in the philippines as well.
@@akwa2273 It's similar, because the sauce is absolutely different. The US version is rather savory and brown, while the Indonesian one is more like the sauce you put on Sweet and Sour pork.
Amazing video!! I'm actually tearing up listening to your family's story and your explanation of how food brings people together through empathy and compassion. You're doing such important work for our community! 💕
I think what I like best about your TH-cam videos is when your family sits down to enjoy the meals together, babies and all!
The history of Chinese immigrants is so important for us all to learn. I made this Chinese restaurant dish for my husband tonight (his favorite). He loved it❤
I love listening to Lau Ye Ye’s Cantonese. His dialect reminds me of my already passed grandfather from my Mom’s side. My mom who already passed due to cancer was also the only source of Cantonese in my family. So Made With Lau literally just makes me feel like home. From Malaysia, with lots of love.
Singaporean here, and have got the exact same story as you! ❤ have been living overseas for almost 10 years, and totally agree, Made with Lau videos are so comforting, and instantly transport me back to my childhood (":
You dad reminds me so much of my dad. He also speaks Cantonese and can cook very well.
Also, thank you so much for putting the effort to include Chinese Immigrants history in America in your videos. Often times hate comes from ignorance. With more information/history about our community, I really see there will be less ignorance and hate in the future. You are doing a great thing here!!
I love learning about all cultures. The main reason I subscribed to this channel instead of others is because you don't just teach and showcase authentic Chinese cuisine, you also include some info on each dish's origin, history, and regional differences. Bravo! I hope your wonderful family can continue making these high-quality, informative videos for many years to come! Thanks for sharing your recipes, family, and culture with us.
Hi
@@benjaminhernandez1223 👋
@@MoonlitShoreWalk How are you doing
I must try this recipe! Thanks very much for sharing! 😊
Yo mama cheung WASSUP!!
I started watching Made With Lau because I've always loved learning to cook from my elders in my family so I would always look for elders to learn from on TH-cam. Your father reminds me a lot of my own grandfather, my Papa. They both are willing to share what they know, enjoy teaching and watching their loved ones learn from them. Especially seeing your father's garden brought back memories of growing fruits and vegetables with my Papa. My grandparents will often tell us about the time they spent sharecropping as children and how they even had a farm as adults. My grandfather is still going strong with his garden. I hope your father can continue cooking for years to come. 😁
It was Egg Foo Young and Chow Mein at a local Chinese restaurant that got me into Chinese food as a kid. I loved going to Chinese restaurants and I still do! Now that I live in the bay area I've got more opportunities to eat a wider variety of Chinese food as well as other Asian food. I watch this video on Egg Foo Young and I'm immediately brought back to being 5 years old and remembering the great experience I'd have at the Chinese Restaurant.
Shoutout to Happy Garden in Chico California for making sure that I ate good food from a great family owned and operated restaurant.
As an suburban Asian American kid growing up, I loved Chinese American food that I grew up eating like a few times a month. When I went to college and discovered real Chinese food, I would always still order one or two "fake" Chinese dishes bc I just loved it so much. My Asian friends would think Im weird or not Asian enough bc I loved it. And some of my favorites was Egg Fu Young, Shrimp Fried Rice, Shrimp with Lobster Sauce, Mongolian Beef, Chicken Wings.....you cannot go wrong with any of these no matter what part of the country you were at.....from small town Minnesota to New York's Chinatown.
My friend has the same problem, so I will say to you what I said to my friend. I told her from now on tell them that “well duh my identity is Chinese American, so I’m familiar with Chinese American food. They are my childhood food.” Chinese American food branch out from Chinese food, and took on new identity in America. It is authentic to Chinese American.
Oh hell yes, cheap takeout Chinese chicken wings are awesome! I remember for years I'd see friends ordering them and wondering why they'd order chicken wings at a Chinese restaurant. "How good could they be?" I thought. When I finally tried them to see what they're like for myself, I finally understood why so many people in the hood get them. They're some of the best wings ever! Crispy on the outside, moist on the inside and flavorful throughout with a similar flavor to certain Latin foods with this kind of garlic, onion, turmeric type taste but different. And that hot sauce they give you with them has this magical nostalgic taste that no other hot sauce has making it even better. Add to it pork fried rice or fries with an ice cold can of Pepsi and you got yourself the lunch/dinner of champions.
Man, it's been years since I've had that but this is making me wanna get some wings and fried rice soon. That dish to me is the definition of Chinese American comfort food. I get warm fuzzies thinking of it.
Thanks for bringing that into my conciousness. :)
As an immigrant that came here at early age, I have similar experience/feeling with the Chinese American food in every Chinese restaurant. I think it's the use of spice and preparation of food that's so similar to western food like fried chicken or pancakes.
@@RollingAZN To me what makes those wings great is not that they're similar (though that plays a part at the same time) but that they're different. They taste, well, Chinese. It's a very distinct flavor I can't find anywhere else. Even if similar, they're different and that difference is what makes them magical.
I do not consider food cooked by Chinese workers in America from the 1850s to the 21st century as "fake" Chinese food. Unable to obtain products they had in China, they adapted local produce and meat products to create dishes that remind them of their home country.
They used Chinese kitchen techniques to create an essence of Chinese home cooking. American Chinese food can be considered a regional cuisine of China.
The Chinese in Peru have also created wonderful regional Chinese dishes, among them is Lomo Saltado. They adapted Peruvian products with Chinese kitchen techniques.
South African Chinese as well as Chinese in other counties have done the same.
I am so happy to see you bringing the traditional Chinese scripts back for the subtitles! Many thanks and respect!
I am Indonesian staying in Singapore. Have been watching your vids for quite some time. Really enjoy the recipes and the stories your share. And the family dinner at the end is so wholesome to watch. Thanks for sharing,
This video was made for me. Thank you for finally getting around to making the video I'll never be able to thank you enough for. Thank you for sharing your message as well. I grew up with one single Asian family in my town (a small one) and sadly the father, who ran a small market on a bad side of town, was murdered at the front counter with his family in the back of the building - their home was attached. One of his sons was my very best friend for many years, but after this incident they moved to California (they had family there). It took me 20 years to get back in touch with him, and sadly, we'd just grown to far apart.
This recipe takes me back to a time where I was introduced to a different culture and shared an amazing friendship with someone in a small Mississippi town, surrounded by racism. Alex, if you're reading this, you'll always be my family. I love you and miss you and hope the best for you and yours. Congrats again on the baby!
oh my god murdered?
@@mochichichi2458 Sadly, yes. His fathers store was robbed and after they took the money, they shot him and he eventually passed on later that week.
As an apology to everyone, I didn’t mean this to be morbid or bring negativity. I miss my friend and this channel always reminds me of him and his family. Wanted to share a memory but it seems that maybe it wasn’t appropriate.
@@BlameBarky your message was moving and heartfelt. In pain does poetry flow forth and it's from the loss of a friend and empathy over his loss of his father that you write so poignantly. No need to apologise therefore - there is no negativity but only the beauty of your friendship with Alex whom you've so eloquently elucidated in this comment. I hope he sees this. I am sure he would appreciate the sentiment.
@@looyeo thank you for the kind words. They ease my anxiety. Alex and I had been disconnected for over two decades before I found him. Sadly, the friendship moved to “a guy I used to know”, but I’m so grateful for the memories he gave me. He was like me, a kid that wasn’t “popular” in that days sense of the word. I hope he sees the love, but I hope he doesn’t because I don’t want to remind him of loss. He recently had a beautiful child and I hope he never looks back, only into the future for that baby. I wish the best to him and his family. And to you, Loo!
@@BlameBarky I enjoin you in hoping that he looks forward for his child. And warmly wish you and him as well as your families all the best. God bless.
Congratulations on the new baby to come! Have a beautiful Mothers Day to both your wife and mom 💜💜💜
Randy, I learn so much not only about Chinese cooking but about the Chinese-American experience in the US. It is also great that you will have these videos to share with your children and future generations. Thank you and your family for your work and dedication.
The one sad thing about racism and discrimination in the US is that all of the groups experiencing this cruelty never united en masse in a single protest. Those in power made sure everyone was fractured and pitted groups against each other. Let's hope Hong Doy's America will be more inclusive than it is today.
I want you to know that your channel has inspired me to become better at Chinese cooking techniques. Many years ago, my wife bought a wok for me--one with a flat bottom. I've used it and used it, but after seeing what can happen with a round-bottom wok, I've decided to order one. Have seen several of your father's videos, and hope to see many more to help me become a better home chef. Thank you very much!
I love the historical take and the story. Telling their story and differences of cultures makes this so worthwile watching. Best to you, and keep up making these awesome videos.
Your dad is a precious jade! I am humbled by his devotion to his craft. Thank you.
I love the recipes, but I really admire the heart that this channel brings. I love your father-so skilled and generous with his knowledge. Thanks for posting this.
Great job done by mixing in a lesson on the history of Chinese immigrants to America. Also, tried your dad's egg Foo young recipe and it was a hit with the family. Thanks
I love this channel. I appreciate your Dad, you and your family sharing your time and recipes with us. Keep them coming.
Thanks!
Sorry for the late reply -- thank you SO much Alice!!
I particularly enjoyed this video’s mixture of culture, history, and Cooking. Keep up the great work.
The immigrant story shows the resilience of Mr & Mrs Lau, respect.
This is one of my mom's favourite dishes. It was one of the last meals my dad made for her before he passed. Thank you so very much for this recipe. I will make it for Mother's Day.
May I please, request a jian dui recipe to be made one day? I've struggled with making them and would love a solid recipe. They're one of my favourite foods of all time.
What's jian dui?
@@jx22283 en.wikipedia.org/wiki/Jian_dui
@@jx22283 Fried sesame balls (with sweet bean jam), I believe.
I'm from HK, so glad to find this channel. I like to learn how to make food that I grow up with. Thank for making the videos.
Wonderful video!!! What a privilege to sit with a 75 year old chef who has made his way in America and is loved by his beautiful family. I am deeply, deeply sorry for the hatred that has been expressed towards the Chineese community by some (but not all!) Americans. I do not suffer from this affliction, but at the same time I benefit tremendously from the culinary and cultural information that is shared here! I think it is a tremendous public service and I can not thank you and your family enough for taking the time to do this. Thank you, thank you!!!!
I love what you and your family are doing , and I love to hear about the struggles and hardships that other ethnicities have gone through, it helps us all no matter where we came from to understand that this country weather you want to hear it or not America is a country of immigrants from the whitest person to the darkest and everyone in between that's what makes us great learning from each other
I appreciate you incorporating a brief Chinese history in a delicious recipe. Support!
As a new Chinese immigrant in Australia, I love your videos and stories behind them. Keep the vibe! Proud to be Chinese.
Thank you for making these videos. It reminds me of my Dad’s Cantonese cooking which brings back a lot of good memories. These videos help me recreate them.
I loved how you combined cooking with a lesson in Chinese diaspora. We live in Southern California, but share a very similar story...even owned a Chinese restaurant at one point, so it all resonates with me 🙂
Great video and congratulations on the second child! Watching videos like this makes me think of my dad...
Thank you Eric!!!
谢谢！
Thank YOU!
Love the recipes, love the knowledge sharing. Being from the Netherlands, and of Dutch-Indonesian heritage, our Chinese restaurants often combine Indonesian cuisine with Chinese dishes on their menu, would love to see some reactions to how the Chinese Cuisine has been altered for other countries.
I really like how you make your dad the star in this channel. Love how he taught things in the kitchen. I learned how to cook by myself trying to figure things out by trial and error. My mother did not taught me how to cook. It’s actually my late father who let me watched him cooking fried rice and noodles late at night for us to enjoyed. He’s cooking has been the standard for me although he’s not the cook in the family. I really enjoy your videos, brings back plenty of great memories and I learn how to cook properly.
I don’t know about states or in China. This was my favourite dish when I was small in Hong Kong in the so call cha chaan tang. My mom would always order it for me. When we moved to Canada, she would also buy take out of egg foo Yung for me to eat after school. All now becomes memories but thanks to your video helping me reminisce the time . 👍
I just discovered this channel, I got to tell you that the caption (and it was the first episode) how to make my dad's whole soy chicken I think, was what got my attention! This episode was more historical information what life was like for Chinese immigrants Luke your father, thank God that he is still around to still tell us his story, live your cooking show, your father is a genius in the kitche and you do an excellent job of filming and explaining to us what he says and does
Love your videos!! Thanks for educating us with the culture and history, as someone into food it means a lot ♥️
I’m Chinese - and Cantonese was my first language. I was raised in the U.S. and don’t speak Cantonese as well as I used especially because I’m away from home for college and soon, even farther for grad school. This channel is great, I come for the Cantonese, it’s nice to listen to and help me practice haha
This channel has helped me find my love of cooking again. It’s inspired me and my kids are loving the “fancy” food.
I love the detail to these videos. They are wonderfully done
Hi
@@benjaminhernandez1223 hi there!
I am thankful for you and your family. I love so much about Asian culture and cuisine and really appreciate your ancestors for their contributions to making America what it truly was meant to be, diverse. It makes me sad and embarrassed to know we treated you so badly. The nation has treated so many wonderful cultures so bad it’s so disappointing. So I wanted to say Thank You and send blessings to you for posting these wonderful videos… it’s much more than just a cooking show as it helps teach others of the hardships you have endured and why your culture is so admirable!❤
Thanks for bringing to light the Chinese experience, the first people ever banned from immigrating. It's a sad history, a history that shouldn't be forgotten because other immigrants faced the same form of discrimination throughout the years and to this day. But food was the bridge because it's so relatable, yet so personal.
Please, continue to do what you do and show that much of the food that we know as "Chinese" didn't appear out of a vacuum.
BTW, Egg fuyung is very similar to Filipino "Ukoy".
What a joy to watch and learn with your father. Thank you for bringing us into your family and heritage through food!
I'm a Malaysian living in Malaysia and still even for me, this channel is the best for demystifying chinese (Cantonese) food.
People here in Malaysia don't share recipes. It's a sign of weakness to me. All great great chefs have nothing to hide. You can have all the money and fancy apparatus to help you, but skills and a fine palate comes with repetition. Like this Uncle Lau. Look at the way he chops and mince ginger, you ain't gonna be that after 3 videos on TH-cam.
And to share it all for free like this? Give that man a medal. It's very true what you said, how would I pick and learn gastronomy tricks from a 70+ year old veteran chinese chef other than here.
I've tried many of his recipes, all of em were legit chinese restaurant standard. The presentation, aroma, taste and everything else is a 10/10. Today for dinner i made steamed ginger grouper with the scallion ginger sauce...
I was licking and sucking fish bones an hour ago. My dad and mom asked to me to cook it again this week. Hands down Uncle Lau, you're one of the best. To your great health!
I so agree. I have learned so much from TH-cam cooking videos, from family cooks and professional chefs from all over the world. It’s an amazing window on the world.
I love the story of your parents. I immigrated from the Philippines in 1975 along with my Mother, younger brother. I was five years old. Lots of love to your family.
Ive seen egg foo young on menus countless times but ive never really wanted to order it because i thought it was just a boring omelette but this video has showed me just how wrong ive been! This has made the usual, hour long decision making process on what food to get so much more simple for me (I love so many different Chinese dishes that i can never decide on which to get!🤣), i definitely know what im ordering next time! Thank you
Egg foo young is incredible!!!! Try it and report back to us. 😀
I love this channel and I am so glad I found it. Growing up in Hawaii a lot of my closest friends where Chinese and Japanese and I learned to love the food and culture. I am still influenced and inspired by it today as an adult and I look forward to hearing more from Your family.
This was great. I love Egg Foo Young and am amused by its history. I wish everyone in our country realized the importance of diversity and could take strength in the idea that our differences in language and culture are good things, that can bring us together in mutual understanding. Sadly that hasn't always been the case, and still isn't always the case.
But now I'm hungry ... :)
I just recently found your channel... and it is sooo informative. I appreciate everything that you bring beyond the recipes and food, which are so amazing.
Thanks.
Thank you for sharing your family's experiences. I love hearing the stories; they are so familiar to my family's. Having a needle go through the finger(nail) seems like an unwanted rite of passage for Chinese women America. Many of the women in my own family have had that happen., including my mom and grandmother. Much love to all the parents who sacrificed so much for their kids.
Same with my Mom. She had it happen twice and kept working for 15 years. If it were me, I would've had PTSD for life.
I ADORE each and every one of you !!!
So happy you are on this
TH-cam!!!
It's odd that here in Australia, with our significant Chinese population and history, Egg Foo Young and Moo Shoo Pork are rarely, if ever, seen on menus!
I live in Canada. I've heard of egg foo young and had a vague idea of what it is, but this is the first time I've actually seen it. The only Chinese restaurants here that offer egg foo young are ones that tend to cater to non-Chinese.
Its basically chicken or prawn omelette here (seen plenty of menus AND... when my parents used to run their own restaurant - same ingredients with gravy etc) etc. For some reasons Egg Foo Young is basically the original chinese american thing :D
@@nigl2807 Yes, I think it's the name that is uniquely American!
Egg foo young is a popular Chinese food in Indonesia and The Netherlands, so it’s not uniquely American
In Malaysia, where Chinese are the 2nd largest ethnic group, Egg Foo Yoong or Foo Yoong Taan is a very common dish :) - though this is the first time I have seen it with sauce and not necessarily as burnt
Incredible, how the level of production goes up with every new video you upload. And one can really see the thought process and creativity going into this. Making your channel unique and really standing out.
You've just made me realize, with this video, that "Came here for the recipe, stayed to pick 70 year old chef's brain" needs to be for sale on a shirt or something. Because I'm sure it applies to a lot of people around here besides me.
The segment of the video where you discuss breaking down barriers, and how your audience is mostly not Cantonese speakers, got me thinking... I watch your videos, and I watch Chris and Steph over at Demystified, almost NOT for the recipes. . For Chris and Steph, I guess I watch in part to see what that part of the world is like, as seen through the eyes of an expat. In your family's case, it's almost the reverse, learning how you folks, and similar folks, got to be where they are in our American cultural landscape. And don't get me wrong: If I lived near your father, I'd be finding any excuse to appear on his door step and see if he's got something delicious on the stove. And your parents are both a joy and a treasure to listen to, as we can see from those short interviews where you pose each of them questions about the other.
As the more modern and progressive (but greatly imperfect) offspring of a long line of small town Midwesterners who not only couldn't cook to save their own lives but had no real exposure to anything further away than their immediate surroundings, I can definitely see the dots that connect their lifestyle with how a restaurant that is "different, but not too different" made certain "exotic" cuisines acceptable. A lot of cultures cook with the same ingredients, but the history and knowledge behind HOW and WHY we see this dish as foreign or that food as 'OK" is truly interesting. Of course, the dark underside to all of this needs to be addressed as well, and the issues that Asian Americans face even today is appalling and 100% needs to be addressed properly.
why does everything needs to be on a t-shirt? lol
I really enjoy how you incorporate cooking tutorials with your family's background into your videos! Great information about Chinese immigration. I remember going through that in my Asian American history class. The part about the Chinese Associations was something that wasn't covered in the class though, but I found it interesting how it played a role in Chinese integration in America. Keep up with the videos!
Tell your dad we love him and are so appreciative of his Artistry and grateful for sharing his culinary skills with us. One of the great gifts of TH-cam. Thank you
Love your show and the Chinese American history behind it. 👍🏼
I love Baba's recipies. Does he have one for Moo Shu pork? It's one of my favorite dishes.
th-cam.com/video/0ASmeax5t5w/w-d-xo.html
Yes we do actually! In our video library from last year :)
Thank you so much for your videos and sharing your dad with us he's amazing and not just for his skills in the kitchen he is a loving father and adoring grandpa. You are truly blessed and now because of your videos so are we. Thank you🙏
Love this video not only for the recipe, but also for the historical content and its message of compassion and kindness, especially in these times. Also love how your dad always call your son to eat, and this time he did it in Taishan, which reminds me of my beloved grandparents. Much appreciation for our ancestors that have endured the hardships and struggles. I,too, am grateful for my parents who worked so hard for us so that we can get a good education and hopefully have an easier life.
Thank you so much for the love!! It's an honor to hear that our videos remind you of your grandparents. I couldn't agree with you more. We are blessed!
I love history. Hearing your parents share their story is such an honor.I'm so glad they came to the US and persevered through all their challenges! Terrific video! Love from Vermont
嗨. 你好. What a very nice egg foo young. I also gotta try that one. 🙂
您好，非常感謝你的支持！老劉㊗️您同家人健康平安快樂！
i enjoy watching your dad cook such good wholesome food and your family around the table blesses me. have already gained some good tips from your channel. thank you for sharing the cooking, the culture, and the caring :)
I love this channel. Particularly the stories that go with the recipes.
Which is why I wondered at your shirt.
'Where are you from?' is not always a challenge. In fact, it is usually asked when a name sounds different or and interesting dish is served, or just as a starter comment into a discussion of one's roots.
While the question is treated as a racist query today, it is most often asked by white people OF white people, and then they talk about where in this country they're from or where their forebears came from and all sorts of information is exchanged and lots of fun is had.
When my grandparents came to this country they were asked that question by the Italian immigrants who were here before them. They traded stories and recipes and became fast friends. Our family incorporated a strong Italian flavor into our traditions because of this--despite being from northern and eastern Europe.
The question, 'Where are you from?' is a recognition that you, like us, are immigrants from somewhere else, that we share the story, at least in part, of a family moving from a beloved home to a new and strange nation, and our stories are important and worthy of sharing.
This is not to deny that the same phrase can be used nastily--but consider your posts here--with each one, you are answering that very question. How sad it would be if no one cared.
Please thank your grandfather for this recipe, I have endlessly ruined attempts at this dish, and now I have been shown why. The slurry. I've never added that slurry before.
Thank you for your videos, and please continue making them because I certainly want to continue learning where you're from.
As always, thank you so much for sharing the recipe and I love it so much when you family sit and eat together. Growing up I feel lost in a way that I know my ancesters are from China, possibly from Hainan but that’s all I know. Seeing your dad cook and your parents sharing their stories, I feel comforting and I can’t explain why I feel that way but I am thankful that you and your family are sharing these moments with us. ❤️
I understand as a first generation American child that it’s weird when people ask you where you’re from but we know what they mean and I find it even weirder why someone would be offended about someone just being curious. I am very proud of my heritage and am quite happy that other groups of people are intrigued and would like to learn even a little about my heritage. This whole “*gasp* how dare you” attitude is exactly what will keep people ignorant.
I guess it's more of the worry that people just find it hard to believe that there are native non-white US citizens and the whole "go back to your own country" thing that bigots use.
Like, I'm more than happy to explain my heritage but if it comes down to the whole "go back to your country" thing, I honestly wouldn't know how to tell them that the Hmong do not have a country lol.
My wife’s from Hong Kong....and I love your channel to fix food ...not this..but other food she misses.
Hi chef Lau and brother Randy. I almost forgot to mention this other Chinese omelet dish, which is not really egg foo young, but the way that was being cooked was almost the same. One of my late grampa's favorites was the Oyster omelet (in the Philippines, we call that oyster cake). In Fujian (Minnan) dialect (閩南話), we call that ô-chian (蚵仔煎) or ô-á-chian (蚵仔煎). My late dad and I also like o-chian.
I am not sure if you can cook that, but I am somewhat sure some Cantonese people like that dish since the two provinces (Guangdong and Fujian) are nearby. So quite likely, I hope you can give that a try. :)
Your content is SUPERBLY put together!!!
We really enjoy learning the language and customs of Your Heritage!
You and Your Family Bless We immensely.
Love and Abundance of Blessings upon You and Yours.
It’s so hard to think of the ugly history of
How racism and prejudice impacts families like yours. I’m glad your family and so many others stuck it out. Food is such a powerful thing. I became good friends with the owner of a local Cantonese restaurant since I ate there almost every day while working on a site for a few years. I still go down once a week but now his son owns the place. Lovely people.
Same thing happened to the Japanese during WW2, with interment camps. You don't see us asians complaining about it like the blacks & their reparations BS.
I love the Asian people.I would like to visit Asia.I make Asian food because most of the restaurants aren't authentic Chinese or Thailand food.
@@Vagabond_Etranger what the fuck?
@@Vagabond_Etranger hilariously you do now. Remember Asian hate? Because of what CCP doing?
@@Vagabond_Etranger The treatment of enslaved African Americans could be considered worse, in that they and their immediate descendants were generationally sold as property.
So true. I knew about the history but its rarely spoken of so blatantly and so well done. ❤❤❤❤❤❤
Your parents are Americans now. Most food we eat is just dishes from around the world. It's all a matter of perspective.
Thank you for creating such thoughtful and historical context-full videos! Watching these videos brings back wonderful memories of spending time with my grandparents and thinking about how they experienced America when they came over from China!
Thank you so much!!! We really appreciate that you appreciate the creative efforts ❤️❤️❤️ And it’s an honor to help bring remind you of your family and grandparents!
I love you guys so got damn much. Big thank you for the recipes and thoughts shared by Papa and Mama Lau, and your hard work in bringing it all to light. I especially love the bits of history sprinkled in during the episodes. There's so much that I don't know and seeing morsels of valuable perspective and knowledge I'm unfamiliar with is amazing. Do please keep up the great work. Sending you and your loved ones well wishes and lots of love.
Born and raised in Hawaii, our chinese food was always Cantonese, moving to southern Cali meant no more delish chinese food the way I love it. Egg Foo Young was always a fave in the family style restaurants of my youth, so I am thrilled to try this recipe (without the gravy!) Thank you so much for posting it!
Beautiful words Randy, I love these videos and I learned a lot about the struggles of Chinese immigrants to the US here. Thanks for educating me today. Fantastic video as always. - Rick
I REALLY WANT TO THANK YOU ON YOUR QUALITY VIDEOS.. your work and your dad knowledge is amazing
I wish your father and family many more years with abundant health. Thanks for sharing I just did it and was like I remembered while I was a kid a bunch of good memories.
Of all the chinese dialect..I love cantonese . so straight forward easy to communicate with. writing from Singapore. Thank you for sharing .
I am indian. But I love cooking many Asian dishes. And my kids love it as well. Thanks the the awesome dishes. Dad is great. Blessed family
I am enjoying your channel. Growing up we had friends from many cultures and food is a way to get to know their culture.
Your content just keeps getting better and better.
I love how you included the historical context as it's really helpful for myself (Asian Canadian) to learn more about our heritage and culture. In Canada, it was a similar story to the states with the Head Tax and Chinese Exclusion Act with lots of Chinese immigrants coming to North America in search of opportunities and building the Canadian Pacific Railway (I think there was something similar happening in the states as well). The tragedies faced in our community was brutal and it's really sad that it's sweeped under the rug and not talked about as much, but I do have faith that ppl are becoming more educated.
My favorite part whenever Daddy Lau is on screen is when he speaks about food in Cantonese with much enthusiasm.
I LOVED this video and all you said. “Food being the first point of contact with a culture”. So tru. Thank you for picking daddy Lau’s brain on our behalf’s!!! Love the recipes. ❤️love from sxm
what a fabulous combination of historic story telling and kitchen cuisine. Few cooking demos rarely talk history. This makes one appreciate more the final product.
I recently discovered your channel and glad I did. Enjoyed your father’s expertise in Cantonese food and your detailed explanation of chinese American history.
I love your channel and have so much admiration for your parents.
very informative, and inspirational. the meal looks delicious.
劉爸爸和師母講的是實情，我應該比他們年紀大十歲以上，我是一個八十歲老婦，六十年前由廣州偷渡到港至今。
好感恩您嘅支持！我也曾經偷渡，不過被香港水警截到被送回大陆。好在81年申請批准來美至今。老劉祝福您闔府平安健康快樂！
@@MadeWithLau🙏
🙏
As a line cook the whole history of Chinese immigrants coming to America I find it very moving. I am also a supporter of the notion that food brings people together. I cook on my free time for friends and family food from other cuisines while trying to bring a piece of history with it. In this quest I find this video very inspiring.
Keep up the good work
What a fantastic recipe. I will try to make this tonight. Your family is so lovely. Please thank your parents for me!
We have a very similar story in the UK. This was told by my uncle who said that the British in their time used to throw away the ribs or sold them at low prices so the Chinese immigrants took these unwanted cuts of meat this to make a sauce for spareribs and introduced it in their restaurants, the British loved them and to this day spare ribs are still very popular menu item at every single Chinese takeaway.
woah i don’t really speak cantonese anymore but there was a time in my childhood before my grandparents passed away during which it was spoken often and there’s like home videos of me speaking it. these days i only understand some words and phrases and am unable to respond in cantonese but damn it’s so nice to hear it being spoken. great video! makes me miss my parents’ cooking.