Enjoying our content? Join the Canto Cooking Club -bit.ly/3X65GZ Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/cantonese-chow-mein What'd you think of Daddy Lau's recipe?
I use to cook this the same way, except I do not steam the noddles... I guess for me the steaming is done at the point I put the vegetables and sauce (which adds the necessary moisture)
This is a very common mistake but your get the soy wrong character in your subtitle, it should be 豉 not 鼓. ;) EDIT: If you need someone to do a check on your subtitle, I guess I could spare a little time for you. I am willing to do that is because I have upmost respect to all the Chef who doesn't get their recognition they deserve. Also I am a Cantonese, there is no excuse to help out a fellow from the same origin. :D
Daddy Lau is so modest. Even with all his experience, he acknowledges that there is more than one method to do things, and that different approaches are still valid. These videos are precious.
@@anonymouse451 - I called my beloved father Daddy until the day he died, and I was 37 that year. There's no official age cutoff for using terms of affection.
Honestly, the lack of whys could turn a family into a dysfunctional one. Children are super capable of learning and I myself grew up in a family where my parents didn't bother to explain why things are to us. Down the road, everyone harboured a lot of resentment toward each other and it's pretty sad for me.
That's great and it's how everyone should be taught. When i asked my dad why he would just get annoyed and yell at me. Saying stop asking why and just do it!
@VICTORSEVENTV. I, AND NUMEROUS OTHER INDIVIDUALS, ABSOLUTELY, COMPLETELY, FULLY, ADAMANTLY, OVERWHELMINGLY AND THOROUGHLY AGREE WITH YOU IN REGARDS TO YOUR COMMENT!!!!!!!!!!!!. ❤️❤️❤️🌹🌹🌹❤️❤️❤️🌹🌹🌹💯💯💯💯💯💯✅✅✅✅✅✅‼️‼️‼️‼️‼️‼️.
That's what I always find that separates a good teacher from a bad one. A why we do something, not just how. Anyone can show you how to do something, but to explain WHY it is important to follow these steps is more important.
I get so engrossed watching Mr Lau cook that I forget I can't speak Chinese/Cantonese and I stop reading the subtitles! His technique and presenting methods are fantastic.
@sandylewis8897 Trust me, there are millions of them. Many of them in the US like this because they were not allowed to work at any business other than restaurants and laundrymats. Look up NPR: How U.S. Immigration Law Fueled A Chinese Restaurant Boom
Your Dad is sooooo AWESOME!!! So great that he grows his own green onion. 😄 I'm so glad I found your channel. There's not many Cantonese speaking cooking channels like yours! Please let your Dad know my family and I appreciate him sharing his recipes and cooking skills. 🍜
Thanks so much @MimiCheung, @DR, @ChristinaT & @JGLee! Our family is so grateful to you all for watching our channel. It means so much for us to be able to capture these recipes for our family + to be able to share with you ❤️
This is by far the best chow mein recipe I've ever made. It's got that restaurant taste, but much better. I first tried this recipe about 1 month ago, have made it 3 times now. Please thank your father for sharing his knowledge and talent with us. Much love from Canada.
Thank you, Daddy Lau, for this recipe. I made this last night and my family devoured it - and I’m not a great cook. To my even greater surprise, my kids asked me to make your chow menu again the next day! This is a very special TH-cam channel and I will be trying more of Daddy Lau’s famous recipes in the weeks to come. Please continue to post more recipes - I’m a faithful fan! And I just want to add that I love the dinner table talk with the entire family at the end of all the videos - so sweet to see the grandparents enjoying their grandchild! Thank you for letting us into the Lau kitchen - I’m learning so much!!
I’ve tried making this dish at least three times. I could never get it to be crunchy like in the restos. Now I know the secret! Steam the fresh noodles, not boil. The packages all say boil. You’re Dad is an awesome guy, so patient and thorough in his explanations. Love this channel.
Inside secret of restaurant cooks...Hahah... the packages always tell you to run it through boiling water to heat up the noodles. I've never thought about steaming it neither. But I am not much of a cook -follow package instructions or watch TH-cam.
I'm an expat living in HK right now. And I'm very thankful for this channel. Since the dishes are mostly Cantonese and ingredients are easily available here, I get to try these great recipes. Although I like cooking, I don't really cook back home since my wife does all the cooking. But these videos here are so detailed that I even can't believe I cooked something so good just following these videos. I usually have this Chow Mein in a famous fast food here in HK as breakfast + the congee, and I will definitely try this one. Thank you again.
Love how you as a 2nd-gen Chinese American create great content with Cantonese! Graceful mix of Cantonese and English. Thank you for conserving Cantonese!
i really like how your bringing the real good authentic info thats literally impossible for an non chinese person to know. the steaming of the noodles was a great tip!
Glad I found your dad’s videos. He reminds me a lot of my gramps whom was my best friend/soul mate…we were 2 peas in a pod, lol. And as an American born Chinese, I love that I can understand his Cantonese as I really do t have anyone to speak with anymore and find I’m losing the language. I’m glad your capturing his recipes and wisdom…I was too young to think of that with my gramps. 💕
Thank you for adding subtitles - it's a lot of work and very much appreciated! The production value of these videos is fantastic. Cheers from my family to yours!
Just made this and FINALLY after all these years it turned out perfectly. Your treatment of the noodles made all the difference. Thank you so very much, Pangs!
I'm crying!!! my grandma died 20 years ago and now after all those years I learned that her noodles were steamed and not boiled... of course next time I'll make it, I'm going to surprise my family. Thanks Daddy Lau!!!
❤️🙇🏻♂️🙇🏻♀️ so glad that we could share this with you and that dad could help you to learn your grandma's secret. We hope that when you are able to make this dish it tastes just like the one she used to cook for you and it will bring joy to your entire family!
It was also an eye-opener for me! I could only suffer eating those failed Chow Mein noodles that I boiled and then paper towel-dried...haha...how sad. Thank you, Daddy Lau!
I literally stumbled across this channel and feel like I've hit GOLD! I've been trying to teach myself traditional Cantonese cooking, slowly perfecting and learning. Your dad is precious.
As I watch your dad lovingly explain his every step during the videos, I can't help but wonder how quickly he must have worked when at a wok burner station. I imagine a blur of activity!
I can honestly say this is probably the best family style cantonese cooking channel. I think I can make good dishes but this takes it to the next level! Each time I see one of the little details I realise what I have missed.
🙇🏻♂️🙇🏻♀️ so grateful to hear how much you are enjoying the videos! Thanks so much for watching. We can't wait to share many more recipes with you Tony!
This is the best chow mein I've ever had. True restaurant quality. Daddy Lau is a gem! Randy, you did an excellent job with translating the instructions both on video and on your website. It is quite easy to make. Daddy Lau's technique of pan frying the noodles with minimal oil is brilliant.
I didn't understand. I have fresh noodles a friend makes. So should i still steam It before stir frying it? Its like fresh as in, they mix the water & eggs & flout that's it....
@@supergrllondon191 The recipe calls for "unsteamed" noodles which not fully cooked. It feels gummy when you nip a strand with your fingernails. They also have a light dusting of flour to prevent them from sticking. Cooked or "fresh" do not. If you're using fresh noodles and not sure if they need to be steamed, nip a strand. If it nips off clean and doesn't feel sticky, then I don't think you need to steam it.
Watching videos like these is really beautiful. This isn't just about how the meal is prepared and cooked. It's about the family connection, one generation passing on tradition to the next. Thank you for sharing your family with us!
Mad respect for your father and the expertise he’s gained over so many years. Americans frequently fail to grasp the importance of texture and his repeated emphasis on that is compelling...
Thank you for explaining the different noodles and how boiling vs steaming changes the texture! So many great tips that you will never find in a cookbook! Thank you Mr. Lau for sharing your knowledge with us.
I really appreciated this video for several reasons: 1. I have always struggled with making chow mein. 2. My father-in-law, who is also a Cantonese chef, can't really speak English that well so it's difficult/confusing for him to teach me. 3. Your dad explaining the tips on how to properly cook it has been a real eye opener for me. Subscribed.
i love how he picks up the small bits of noodles that have fallen out of the wok or plate and tosses them back in.this really shows how much he doesn't want to waste anything!!
I ADORE your videos. Your dad is the epitome of the best of East Asian culture - he’s talented, hardworking, detail-oriented, and extremely modest. I especially like how you squeezed in the origins of ingredients and Q&As while he’s cooking. Leant a lot! Much respect!
♥️♥️♥️ This is my new favorite channel! I grew up in San Francisco and my most favorite Chinese food is Cantonese! I love your family so much, your Dad and Mom is awesome and Dad cooks so good. I am hungry!!! Your Dad teach me so many simple secrets to make my food better such as steaming the noodle instead of boiling and crisp and flip! Brilliant. During this pandemic time of rising violence against Asian community, it is SO refreshing to see video like this to highlight your wonderful father and mother and Dads supreme cooking style. I am half Asian and very happy to see this video and channel. I susbscribed and will be donating to your Patreon for more excellent creative content. Excellent filming and narratation. Tell your Mom and Dad hello from San Francisco!!!! I love Cantonese
Oh wow DR thank you 🙇🏻♂️🙇🏻♀️ We are so grateful that you found us and are even considering becoming a patron. These can feel like really dark time. We hope we can be a bit of light for individuals and family. Food is something we can all unite behind ❤️
Same! I miss Chinese restaurants and have resulted to making my own Soy Sauce Noodles but I've learned so much about how to dry out those noodles and making them crispy. Thank you Lau Family! :)
I love how you explain the history behind the dishes. It is so beautiful to learn more about the culture behind such wonderful food. Your channel is amazing, my friend. Give my regards to your parents 🩷
I always enjoy 豉油王炒麵 and thanks for your dad demonstrates how to make it. Your editorial notes will help non-Cantonese people to learn about our food culture👏🏼希望劉大廚可以示範炒米粉 & 炒河粉 too
Cantonese is a wonderful culture! I love it so much. So much contribution to San Francisco where I live. Sadly hate crime going up around here but this channel make me feel proud and support our Asian and Cantonese brothers and sisters
Thanks so much @krumel20 🙇🏻♂️🙇🏻♀️ It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture.
@@MadeWithLau My great-grandparents were Cantonese and left China when they were just married in the late 19th century. I always wonder if we still have some family members there. I know only a few Cantonese words, like eating rice 🍚🍚🍚 , but much more Cantonese food 😁.
Hey guys I recently discovered your channel. Just want to say thank you for featuring your dad's cooking and his recipes! There's something really meaningful about watching some of my childhood recipes being recreated on new media and in Cantonese! It's incredibly nostalgic and I feel connected to my culture and heritage whenever I watch your videos. Having migrated away from home and losing touch with families, I'm grateful that I now have the resources to recreate those flavours I've yearned for but never thought I could taste again! My personal favourite is the video on the Zongzi. Man that takes me way back. Keep the videos coming my man, you have a beautiful family! Love from NZ! 🇳🇿
Thanks so much MCHL. It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture. So grateful to hear how much you are connecting with the videos too and that you are enjoying watching + learning how to recreate those flavors of your past. Can't wait to keep sharing more with you!
I like this gong gong so much. He's so genuine, so down to earth, so homely. Gives me the warm feeling of a true Asian family, reminds me of my grandma
I am the 3rd generation of Malaysia Chinese. grandparents Origin from guangdong as well. And we all speak Cantonese. Thanks for the video that we known Cantonese are somewhere around the world.
So glad TH-cam recommended this channel to me! I'm Canto, and it makes me so happy to see Cantonese cooking being promoted (by actual Cantonese people) to an audience that may not be familiar with how diverse Chinese cuisine can be. Your dad seems like such a wholesome person :)
I made this tonight and followed Daddy Lau's instructions. I was a star! I made a 1 pound bag of noodles and there was barely any left. Daddy Lau highlights how technique is so important yet subtle in good chinese cooking. I really appreciate learning about the finer techniques of chinese cooking with him. Thank you so much from Canada.
Your channel is A+++. Thank you for taking the time to explain the origins and the translations. And ending the video with a family meal is so heartwarming. Sending love to your family 💜
It might be fun to see a "reaction" video of Daddy Lau in the corner of the screen watching his son try to make one of the recipes with only a video y'all have already made for guidance! I'll bet he'll have some opinions, and it would also highlight the amazing skill Daddy Lau has that he makes it look so easy.
We would loveeeee to do that! We were thinking at one point it would be cool to do 3 dishes each month and then the last week of the month I have to cook them for mom and dad!
I love watching daddy Lau's hands. He has the hands of a musician. Watching his techniques and listening to him explain every facet of the dish is a great learning experience. Also, I've said it before, your family is AWESOME.
I have learned so much from watching Daddy Lau's recipes. He is a walking encyclopedia of Cantonese cooking. I've made a couple of these recipes and my family was impressed! You can't go wrong following his fantastic recipes.
hearing your dad's cantonese is my nostalgia 😭there ain't many of these cantonese cooking shows so keep them coming, i'll def share these w my family 🥺
I have searched high and low for a good cantonese chow mein recipe and NEVER have I found such thorough instruction so you actually get a restaurant style dish 😍🤤🥲 thank you for sharing so we all can enjoy!!!
I forwarded this video to my family and everyone was drooling and craving these noodles. It’s one of those simple dishes you crave and can never reproduce at home. If I can master it, I’ll be making these noodles for every birthday and Christmas family dinners at my mom’s house!
Thank you for sharing such an authentic Cantonese techniques of making homemade dishes. This is by far the most informative and realistic video I have come across. Other videos are just trying to get views and make their dish look cool. This is the real deal
I've been practicing this recipe the past two months and think I've gotten it down. I make it with the gui lan with mushroom sauce and my own tofu recipe with garlic black bean. The combination is a vegetarian's dream! I made it for my wife last weekend and we were in heaven!
I `m learning a lot about Chinese Culture . You Mom is very cool with Her story`s about coming to America . There is a lot of Chinese History in America we never here from ,That Wrong and Sad. I also am a Chief I do like so thing your Dad does ,good ideas. His Hot and Sour soup Yum Yum
What a marvelous way to make sure that your Dad's legacy continues. I just stumbled across your channel because I love noodles, and your Dad completely charmed me. Subscribed.
2nd gen canto here that sounds like a gwailo when I try to speak cantonese. I'm trying to learn more vocab with your subtitles to follow along with your dad! It's great!
I followed Daddy Lau's directions and care and my chow mein came out beautifully! Everyone loved how fresh, lightly chewy and crispy, and delicious it came out. My brand of pre-steamed chow mein just needed a 2-minute soak in hot water, drain, and steam-off like Daddy Lau did. I split the 1lb amount in half and cooked in two batches. Thank you so much for teaching us this classic dish!
I was able to find fresh steamed chow mein noodles at 99 Ranch in Huston and made this recipe as written but added celery for crunch and sliced BBQ pork (next time I'll add carrots). It turned out so good. I've never had success making chow mein using other recipes (noodles were always too sticky). But Daddy Lau's tips really worked. I added the noodles to boiled water for a few minutes before adding to my hot wok. Drizzling the oil on the side of the wok helped eliminate stickiness. Thank you for another great recipe!
i've learned so much about cantonese cooking and culture watching your channel. i fed my mother fried rice which had daddy Lau's char siu in it today and she was so impressed. thank you so much, from the bottom of my heart.
I learned more about stir-frying noodles from this video than I have for the past 10 years while trying to learn Chinese cooking. Thanks a lot! Nobody ever told me to only steam the noodles and cook until they are crispy.
Me too! I been cooking Cantonese food for myself at home for 20 years and i never thought to steam my noodle lol. Now i will. I am latino and love Cantonese!
Yay we are so grateful to hear that you enjoyed that tip @yokaturr! Hope that you are able to try it out soon and that your noodles turn out perfect 🤞🏼
I love your dad’s cooking so much it remains me of my Chinese HK dad cooking!! I thank you for sharing dad’s gold recipe. Plus it's so nice that he speak cantonese!! Makes me feel at home.
Thanks, the delicate hints your dad provides are really improving my wok cooking, and I treat ingrediants differently now. Also I love your parents fighting to hold the kid. Many more happy family meals
I love it. A man straight from China telling everyone there are many different ways of making these noodles. While Americans sit here thinking they know it all and proclaiming "THAT'S NOT HOW THEY MAKE THEM!". I have gotten into many arguments over how to make authentic Chinese food and the one thing I always tried to drill into their heads is China is a big country with many different provinces and they have many different techniques with how they prepare their food so there is no one right way.
i may be biased but i think the best Chinese food is from Hong Kong / Guang Zhou cuisine. I have been to other asian restauraunts that are cooked by chinese people and they are garbage lol. They have no idea of using good techniques to cook well. Its impossible to find these good dishes in Spain
I feel like crying watching these videos. Having lived in HK for 22 years, I miss Canto food so much, and the city, and the people. Moving to the US I regretted not learning how to cook my favorite dishes from a master chef in HK. Thank you so much Daddy Lau, you are my Guru from today
Great video! Reminds me of the Chow Mein my grand parents use to make. BTW: To keep the noodles from sticking together, rinse them in cold water, after boiling or steaming. You can also add a little oil to the noodles after rinsing.
Thank you for this channel. Being Cantonese too I want to preserve the food that I grew up with by learning how to cook all the traditional food. I want to pass on all these foods to my kids in the future. And your dad is like watching the uncle I never had LOL
I've studied Korean for years and it's really interesting to hear some Cantonese words I know through Korean. I do not claim to understand or or speak Cantonese there are just some words shared/borrowed like the word Gon 건 (dry/dried) is found in both languages and also Chunbi 준비 to prepare.
@@MadeWithLau I'm Filipino so I know there are also a lot of food and words borrowed from Cantonese. I was in Hong Kong a few years ago and a lady was yelling at me because I had dropped my keys. She kept saying the word for key in Cantonese. That's when it clicked, a word that I thought was Filipino was actually Cantonese.
In case you may not be aware, that's because of the Tang Dynasty. The language spoken is NOT Mandarin. It is the forefather of today's Southern Province languages of Cantonese and Hokkien (of Fujian province). As you may not know Hokkien, but Korean - here are some examples. Gold 金 Kim 금 - surname of many Koreans and Hokkien people. Other surnames Kang, Roh (Oh in Hokkien), Lim, Lee (same as Cantonese), Choi (this is more Cantonese). Thank you "Kam Sa" (Korean), "Kam Seah" (Hokkien), even a curve word survived 1500 years - you can figure this out :)
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What'd you think of Daddy Lau's recipe?
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I use to cook this the same way, except I do not steam the noddles... I guess for me the steaming is done at the point I put the vegetables and sauce (which adds the necessary moisture)
This is a very common mistake but your get the soy wrong character in your subtitle, it should be 豉 not 鼓. ;)
EDIT: If you need someone to do a check on your subtitle, I guess I could spare a little time for you. I am willing to do that is because I have upmost respect to all the Chef who doesn't get their recognition they deserve. Also I am a Cantonese, there is no excuse to help out a fellow from the same origin. :D
Love watching your dad cook., Thankyou for sharing the cooking tips.. i watch your cooking channel every day.. 👍🙂
Daddy Lau is so modest. Even with all his experience, he acknowledges that there is more than one method to do things, and that different approaches are still valid. These videos are precious.
I like the fact he has no desire to involve himself in the teaching about the food... It's just useful understanding, never self-promotion.
Indeed!
Did u really call this man daddy? How old r u……
@@anonymouse451 - I called my beloved father Daddy until the day he died, and I was 37 that year. There's no official age cutoff for using terms of affection.
It shows that he is a real master of his business and the fact that he shares his knowledge with us just underlines his mastery
I can't think of anything better than having a dad who's a Chinese food chef.
Same.
Totally!🙃
Yes you can, if you had a dad with enough wealth to hire ten Chinese food chefs like this
...or. .... You may cHoose to stay near to chinese restaurant.....😅
A dad who is an Indian food chef in Taj Banjara🤩
I love how much he explains the "why" of what he does. I feel like part of the family.
Honestly, the lack of whys could turn a family into a dysfunctional one. Children are super capable of learning and I myself grew up in a family where my parents didn't bother to explain why things are to us. Down the road, everyone harboured a lot of resentment toward each other and it's pretty sad for me.
That's great and it's how everyone should be taught. When i asked my dad why he would just get annoyed and yell at me. Saying stop asking why and just do it!
There’s a warmth about this family
@VICTORSEVENTV. I, AND NUMEROUS OTHER INDIVIDUALS, ABSOLUTELY, COMPLETELY, FULLY, ADAMANTLY, OVERWHELMINGLY AND THOROUGHLY AGREE WITH YOU IN REGARDS TO YOUR COMMENT!!!!!!!!!!!!. ❤️❤️❤️🌹🌹🌹❤️❤️❤️🌹🌹🌹💯💯💯💯💯💯✅✅✅✅✅✅‼️‼️‼️‼️‼️‼️.
I love all of the tips...He's not just giving you the ingredients, but explaining the "why" in order to get optimum flavor and textures. Love it.
Yesss
This was an awesome video!
The 50 years of mastery clearly shows. He really knows his stuff. We should record more old people showing their expertise i think.
That's what I always find that separates a good teacher from a bad one. A why we do something, not just how. Anyone can show you how to do something, but to explain WHY it is important to follow these steps is more important.
Your dad’s cooking knowledge is a treasure.
🙇🏻♂️🙇🏻♀️
I get so engrossed watching Mr Lau cook that I forget I can't speak Chinese/Cantonese and I stop reading the subtitles! His technique and presenting methods are fantastic.
same
This channel is a treasure. I can't imagine finding a more knowledgable Chinese chef than your father. God bless him!
@sandylewis8897 Trust me, there are millions of them. Many of them in the US like this because they were not allowed to work at any business other than restaurants and laundrymats. Look up NPR: How U.S. Immigration Law Fueled A Chinese Restaurant Boom
love how you're giving your dad a continuity to his career. i got so knowledgeable just watching him explaining every single detail
Superb Cantonese fried yellowish mee video deserving all these signs....👍👍👍👍👍👌👌👌👌👌🍁🍁🌵🌵🌻🌻🌼🌼🔥🔥🔥🔥🌊💪💪💪💪👈
Your Dad is sooooo AWESOME!!! So great that he grows his own green onion. 😄 I'm so glad I found your channel. There's not many Cantonese speaking cooking channels like yours! Please let your Dad know my family and I appreciate him sharing his recipes and cooking skills. 🍜
💯💯💯 my thought exactly! Love it. Especially during these challenging time for Asian community. This channel is about love
I love this channel. It is so easy to follow and all the helpful tips that your dad gives. Thank you!!!
Each day I marvel at how Randy is building the family treasure. The memories are priceless.
Thanks so much @MimiCheung, @DR, @ChristinaT & @JGLee! Our family is so grateful to you all for watching our channel. It means so much for us to be able to capture these recipes for our family + to be able to share with you ❤️
This is by far the best chow mein recipe I've ever made. It's got that restaurant taste, but much better. I first tried this recipe about 1 month ago, have made it 3 times now. Please thank your father for sharing his knowledge and talent with us. Much love from Canada.
Thank you, Daddy Lau, for this recipe. I made this last night and my family devoured it - and I’m not a great cook. To my even greater surprise, my kids asked me to make your chow menu again the next day! This is a very special TH-cam channel and I will be trying more of Daddy Lau’s famous recipes in the weeks to come. Please continue to post more recipes - I’m a faithful fan! And I just want to add that I love the dinner table talk with the entire family at the end of all the videos - so sweet to see the grandparents enjoying their grandchild! Thank you for letting us into the Lau kitchen - I’m learning so much!!
1 p
I love your dad. You can tell how passionate he is about cooking. Thanks so much for sharing his experiences and wisdom with us.
🙇🏻♂️🙇🏻♀️ thank you so much for you kind words about dad! He and the entire family are so honored to be able to share with you!
I’ve tried making this dish at least three times. I could never get it to be crunchy like in the restos. Now I know the secret! Steam the fresh noodles, not boil. The packages all say boil. You’re Dad is an awesome guy, so patient and thorough in his explanations. Love this channel.
Oh yay! We are so glad that you found this video Consuela! We can't wait to hear how your next batch turns out 😋
Inside secret of restaurant cooks...Hahah... the packages always tell you to run it through boiling water to heat up the noodles. I've never thought about steaming it neither. But I am not much of a cook -follow package instructions or watch TH-cam.
What type of noodles are these??
你好，我是菲律宾人，我认为你父亲是烹饪方面的狂热粉丝之一。 你的视频先生对我很有帮助，因为我是香港的新人。 我赞扬你父亲的厨艺，这表明他在他那个时代真的是一位伟大的厨师，直到现在希望更多的人来帮助这个视频我非常非常感谢你们所有人☺️
非常非常感謝您的支持和讚賞！老劉衷心祝福您闔家平安健康！幸福快樂！
After years of searching, i've finally found the channel! everything in this channel is what i ate when i was a kid, Thanks Mr. Lau.
🙇🏻♂️❤️ Wow that means a lot to hear. So grateful we could deliver on that for you William!
多謝劉爸爸, 等咗好耐啦！祝劉爸爸身體健康、合家平安、生活愉快, 多做些好味食物讓大家學習. 🙏🙏😊🤗
非常感謝🙏您關注我們的視頻。我們會繼續努力，再次感謝您對我們的支持。祝福您和家人健康快樂！
I'm an expat living in HK right now. And I'm very thankful for this channel. Since the dishes are mostly Cantonese and ingredients are easily available here, I get to try these great recipes. Although I like cooking, I don't really cook back home since my wife does all the cooking. But these videos here are so detailed that I even can't believe I cooked something so good just following these videos. I usually have this Chow Mein in a famous fast food here in HK as breakfast + the congee, and I will definitely try this one. Thank you again.
Love how you as a 2nd-gen Chinese American create great content with Cantonese! Graceful mix of Cantonese and English. Thank you for conserving Cantonese!
i really like how your bringing the real good authentic info thats literally impossible for an non chinese person to know. the steaming of the noodles was a great tip!
Thanks so much Matthew! Appreciate hearing that so much. Hope so many will be able to try and enjoy some of these classic Chinese dishes 😋🙌
Glad I found your dad’s videos. He reminds me a lot of my gramps whom was my best friend/soul mate…we were 2 peas in a pod, lol. And as an American born Chinese, I love that I can understand his Cantonese as I really do t have anyone to speak with anymore and find I’m losing the language. I’m glad your capturing his recipes and wisdom…I was too young to think of that with my gramps. 💕
I love how detailed your dad is when giving his instructions, it makes it easy to follow and understand
Thank you for adding subtitles - it's a lot of work and very much appreciated! The production value of these videos is fantastic. Cheers from my family to yours!
Thanks so much Chris! From our family to yours we are so grateful you found our channel 🙏🏼❤️
Just made this and FINALLY after all these years it turned out perfectly. Your treatment of the noodles made all the difference. Thank you so very much, Pangs!
I'm crying!!! my grandma died 20 years ago and now after all those years I learned that her noodles were steamed and not boiled... of course next time I'll make it, I'm going to surprise my family. Thanks Daddy Lau!!!
Me too. I didn’t know that it has to be steamed, not boil. I am glad that I see this video.
❤️🙇🏻♂️🙇🏻♀️ so glad that we could share this with you and that dad could help you to learn your grandma's secret. We hope that when you are able to make this dish it tastes just like the one she used to cook for you and it will bring joy to your entire family!
It was also an eye-opener for me! I could only suffer eating those failed Chow Mein noodles that I boiled and then paper towel-dried...haha...how sad. Thank you, Daddy Lau!
Me too..I missed my grandma's cooking
I literally stumbled across this channel and feel like I've hit GOLD! I've been trying to teach myself traditional Cantonese cooking, slowly perfecting and learning. Your dad is precious.
好可愛孫仔，豉油王炒面，色香味
We are so grateful that you found our channel too Rob! We can't wait to continue sharing many more Cantonese recipes with you! 🙇🏻♂️
Thank you so much Kuen! 🥰❤️
Same here...golden and precious gift we have been given. We must all honor and appreciate it fully.
please consider publishing a cookbook by Made with Lau, eagerly waiting, thank you
As I watch your dad lovingly explain his every step during the videos, I can't help but wonder how quickly he must have worked when at a wok burner station. I imagine a blur of activity!
For real! He's so fast in our kitchen I can only imagine what he was like in a restaurant's kitchen.
I can honestly say this is probably the best family style cantonese cooking channel. I think I can make good dishes but this takes it to the next level! Each time I see one of the little details I realise what I have missed.
100 percent correct! I also agree
I so agree with you😄👍
🙇🏻♂️🙇🏻♀️ so grateful to hear how much you are enjoying the videos! Thanks so much for watching. We can't wait to share many more recipes with you Tony!
This is the best chow mein I've ever had. True restaurant quality. Daddy Lau is a gem! Randy, you did an excellent job with translating the instructions both on video and on your website. It is quite easy to make. Daddy Lau's technique of pan frying the noodles with minimal oil is brilliant.
I didn't understand. I have fresh noodles a friend makes. So should i still steam It before stir frying it? Its like fresh as in, they mix the water & eggs & flout that's it....
@@supergrllondon191 The recipe calls for "unsteamed" noodles which not fully cooked. It feels gummy when you nip a strand with your fingernails. They also have a light dusting of flour to prevent them from sticking. Cooked or "fresh" do not. If you're using fresh noodles and not sure if they need to be steamed, nip a strand. If it nips off clean and doesn't feel sticky, then I don't think you need to steam it.
Watching videos like these is really beautiful. This isn't just about how the meal is prepared and cooked. It's about the family connection, one generation passing on tradition to the next. Thank you for sharing your family with us!
I like the family participation in the process, and the educational part helps non Chinese to know more about Chinese cooking and ingredients.
Thank you so much Bessie! We are so grateful to be able to share our family's videos ❤️
劉伯，您好！
今天無意之間看到您及令郎編錄的合輯視頻，給與小弟極大鼓舞。
小弟雖古稀之年，但除了從劉伯的視頻之中學習到各種廚藝之外，亦領誤到什麼叫天倫之樂，對小弟人生起了積極作用，獲益甚多。再謝！
梁家佑謹呈
梁先生不要客氣，非常感謝您的支持和讚賞！老劉衷心祝福您闔家平安健康！幸福快樂！
Mad respect for your father and the expertise he’s gained over so many years. Americans frequently fail to grasp the importance of texture and his repeated emphasis on that is compelling...
🙇🏻♂️❤️ Thanks so much for the love towards dad. Appreciate hearing how much you respect his teaching 🙏🏼
His steaming method is the difference between a clump of flour or nice crispy noodles.
I am from Hong Kong. Watching your dad’s video brought me back to my childhood! He is so great. I love your dad! Your mom is great too ☺️
Same! + My mom's side is Toisanese. Mr. Lau's accent is so nostalgic to me☺
Thank you for explaining the different noodles and how boiling vs steaming changes the texture! So many great tips that you will never find in a cookbook! Thank you Mr. Lau for sharing your knowledge with us.
I really appreciated this video for several reasons:
1. I have always struggled with making chow mein.
2. My father-in-law, who is also a Cantonese chef, can't really speak English that well so it's difficult/confusing for him to teach me.
3. Your dad explaining the tips on how to properly cook it has been a real eye opener for me.
Subscribed.
i love how he picks up the small bits of noodles that have fallen out of the wok or plate and tosses them back in.this really shows how much he doesn't want to waste anything!!
I ADORE your videos. Your dad is the epitome of the best of East Asian culture - he’s talented, hardworking, detail-oriented, and extremely modest. I especially like how you squeezed in the origins of ingredients and Q&As while he’s cooking. Leant a lot! Much respect!
♥️♥️♥️ This is my new favorite channel! I grew up in San Francisco and my most favorite Chinese food is Cantonese! I love your family so much, your Dad and Mom is awesome and Dad cooks so good. I am hungry!!! Your Dad teach me so many simple secrets to make my food better such as steaming the noodle instead of boiling and crisp and flip! Brilliant.
During this pandemic time of rising violence against Asian community, it is SO refreshing to see video like this to highlight your wonderful father and mother and Dads supreme cooking style. I am half Asian and very happy to see this video and channel. I susbscribed and will be donating to your Patreon for more excellent creative content. Excellent filming and narratation. Tell your Mom and Dad hello from San Francisco!!!! I love Cantonese
Oh wow DR thank you 🙇🏻♂️🙇🏻♀️ We are so grateful that you found us and are even considering becoming a patron. These can feel like really dark time. We hope we can be a bit of light for individuals and family. Food is something we can all unite behind ❤️
This is great, I really appreciate all the questions answered and the detail. These are things I've never learned before.
So grateful to hear that 50sKid! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Same! I miss Chinese restaurants and have resulted to making my own Soy Sauce Noodles but I've learned so much about how to dry out those noodles and making them crispy. Thank you Lau Family! :)
So great.... thank you sooo much 🦋❤️🦋
I am going to cook this this week. It looks so good.I had a Chinese buffet today.
Looks good.
I love how you explain the history behind the dishes. It is so beautiful to learn more about the culture behind such wonderful food. Your channel is amazing, my friend. Give my regards to your parents 🩷
Your dad is wonderful and great to teach you and us all these delightful Cantonese dishes! Please thank your dad for sharing his cooking knowledge!
Thank you so much 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
Highly underrated channel... Uncle Lau is a treasure.
🙇🏻♂️🙇🏻♀️🙏🏼❤️
I always enjoy 豉油王炒麵 and thanks for your dad demonstrates how to make it. Your editorial notes will help non-Cantonese people to learn about our food culture👏🏼希望劉大廚可以示範炒米粉 & 炒河粉 too
I love this channel because it is not just about how to cook the meal, but it is also about a culture.
Cantonese is a wonderful culture! I love it so much. So much contribution to San Francisco where I live. Sadly hate crime going up around here but this channel make me feel proud and support our Asian and Cantonese brothers and sisters
Thank's! 👍
Thanks so much @krumel20 🙇🏻♂️🙇🏻♀️ It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture.
@@MadeWithLau My great-grandparents were Cantonese and left China when they were just married in the late 19th century. I always wonder if we still have some family members there. I know only a few Cantonese words, like eating rice 🍚🍚🍚 , but much more Cantonese food 😁.
Hey guys I recently discovered your channel. Just want to say thank you for featuring your dad's cooking and his recipes! There's something really meaningful about watching some of my childhood recipes being recreated on new media and in Cantonese! It's incredibly nostalgic and I feel connected to my culture and heritage whenever I watch your videos.
Having migrated away from home and losing touch with families, I'm grateful that I now have the resources to recreate those flavours I've yearned for but never thought I could taste again! My personal favourite is the video on the Zongzi. Man that takes me way back.
Keep the videos coming my man, you have a beautiful family! Love from NZ! 🇳🇿
Thanks so much MCHL. It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture. So grateful to hear how much you are connecting with the videos too and that you are enjoying watching + learning how to recreate those flavors of your past. Can't wait to keep sharing more with you!
劉伯，您好！
多謝您及令郎编錄的視頻，小弟從中獲益良多。
小弟按 劉伯的指示，完成了頭一次（豉油王炒麵）的試炒，雖說不上是成功，主要是用錯了全乾的生麵，蒸了二十分鐘尚未熟。但最後還是做出一大碟尚算可入口的妙麵，從中亦領悟了其中可變通的道理。再謝！
梁家佑謹呈
不用客氣，非常感谢您的支持！乾麺是用滚水煮熟捞起用凉水冲一下捞出沥干水份才能炒，下次注意。老劉祝福您和家人健康幸福！
I feel oddly closer to my roots whenever I listen to uncle lau. He's absolutely precious. Thank you so much for these videos.
Awwww what an honor to hear! We're so grateful to be able to share with you!
I feel like I’ve been waiting for your videos for years. Authentic and no BS. Plus your Dad is so lovable 😊 Thank you for all your excellent work!
Just LOVE your history of the condiments and ingredients used as well as the history of the Chinese/Cantonese dishes.
I like this gong gong so much. He's so genuine, so down to earth, so homely. Gives me the warm feeling of a true Asian family, reminds me of my grandma
Much thanks to Daddy Lau for sharing his simple secret recipe. I've been waiting years for something so genuinely authentic.
🙇🏻♂️🙇🏻♀️ so grateful we could bring you dad's recipes!
Everything Chelf Lau says makes so much sense. Thank you.
I am the 3rd generation of Malaysia Chinese. grandparents Origin from guangdong as well. And we all speak Cantonese. Thanks for the video that we known Cantonese are somewhere around the world.
Thank you so much KS Wong! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
So glad TH-cam recommended this channel to me! I'm Canto, and it makes me so happy to see Cantonese cooking being promoted (by actual Cantonese people) to an audience that may not be familiar with how diverse Chinese cuisine can be. Your dad seems like such a wholesome person :)
I made this tonight and followed Daddy Lau's instructions. I was a star! I made a 1 pound bag of noodles and there was barely any left. Daddy Lau highlights how technique is so important yet subtle in good chinese cooking. I really appreciate learning about the finer techniques of chinese cooking with him. Thank you so much from Canada.
Your channel is A+++. Thank you for taking the time to explain the origins and the translations. And ending the video with a family meal is so heartwarming. Sending love to your family 💜
Thank you so much 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
It might be fun to see a "reaction" video of Daddy Lau in the corner of the screen watching his son try to make one of the recipes with only a video y'all have already made for guidance!
I'll bet he'll have some opinions, and it would also highlight the amazing skill Daddy Lau has that he makes it look so easy.
Wow this is a great idea!
We would loveeeee to do that! We were thinking at one point it would be cool to do 3 dishes each month and then the last week of the month I have to cook them for mom and dad!
The fact that a recipe has so much history! We have so much to learn yet. I'm so glad that I came across this channel.
I love watching daddy Lau's hands. He has the hands of a musician. Watching his techniques and listening to him explain every facet of the dish is a great learning experience. Also, I've said it before, your family is AWESOME.
He is a good chef . You are so lucky you have him
I have learned so much from watching Daddy Lau's recipes. He is a walking encyclopedia of Cantonese cooking. I've made a couple of these recipes and my family was impressed! You can't go wrong following his fantastic recipes.
Your dad is such a sweet man and an awesome cook! The way he speaks to you...so caring & loving!
🥰 I love him and am so grateful to him!
hearing your dad's cantonese is my nostalgia 😭there ain't many of these cantonese cooking shows so keep them coming, i'll def share these w my family 🥺
I have searched high and low for a good cantonese chow mein recipe and NEVER have I found such thorough instruction so you actually get a restaurant style dish 😍🤤🥲 thank you for sharing so we all can enjoy!!!
I forwarded this video to my family and everyone was drooling and craving these noodles. It’s one of those simple dishes you crave and can never reproduce at home. If I can master it, I’ll be making these noodles for every birthday and Christmas family dinners at my mom’s house!
Hello from Mongolia 🇲🇳, I love that your dad speaks Cantonese, because I need to practice more Cantonese to not forget, much love ❤️
Yay we are so happy you found our channel Boloro and get to practice Cantonese while listening to dad! ❤️
Thank you for sharing such an authentic Cantonese techniques of making homemade dishes. This is by far the most informative and realistic video I have come across. Other videos are just trying to get views and make their dish look cool. This is the real deal
I've been practicing this recipe the past two months and think I've gotten it down. I make it with the gui lan with mushroom sauce and my own tofu recipe with garlic black bean. The combination is a vegetarian's dream! I made it for my wife last weekend and we were in heaven!
The family meal time portion of these episodes is so great, it really adds something special that other food channels don't have.
I `m learning a lot about Chinese Culture . You Mom is very cool with Her story`s about coming to America . There is a lot of Chinese History in America we never here from ,That Wrong and Sad. I also am a Chief I do like so thing your Dad does ,good ideas. His Hot and Sour soup Yum Yum
2,041,869 views •775K subscribers
What a marvelous way to make sure that your Dad's legacy continues. I just stumbled across your channel because I love noodles, and your Dad completely charmed me. Subscribed.
2nd gen canto here that sounds like a gwailo when I try to speak cantonese. I'm trying to learn more vocab with your subtitles to follow along with your dad! It's great!
I followed Daddy Lau's directions and care and my chow mein came out beautifully! Everyone loved how fresh, lightly chewy and crispy, and delicious it came out. My brand of pre-steamed chow mein just needed a 2-minute soak in hot water, drain, and steam-off like Daddy Lau did. I split the 1lb amount in half and cooked in two batches. Thank you so much for teaching us this classic dish!
I was able to find fresh steamed chow mein noodles at 99 Ranch in Huston and made this recipe as written but added celery for crunch and sliced BBQ pork (next time I'll add carrots). It turned out so good. I've never had success making chow mein using other recipes (noodles were always too sticky). But Daddy Lau's tips really worked. I added the noodles to boiled water for a few minutes before adding to my hot wok. Drizzling the oil on the side of the wok helped eliminate stickiness. Thank you for another great recipe!
I love this channel so much! Your dads excitement and passion for cooking is captivating. Thank you for sharing with us.
i've learned so much about cantonese cooking and culture watching your channel. i fed my mother fried rice which had daddy Lau's char siu in it today and she was so impressed. thank you so much, from the bottom of my heart.
your dads recipes look amazing😍😍
Thanks so much DORI 🥰🙇🏻♂️🙇🏻♀️❤️
I learned more about stir-frying noodles from this video than I have for the past 10 years while trying to learn Chinese cooking. Thanks a lot! Nobody ever told me to only steam the noodles and cook until they are crispy.
Exactly!!! Haha Daddy Lau has the deep secret! So simple and he shared with us
Me too! I been cooking Cantonese food for myself at home for 20 years and i never thought to steam my noodle lol. Now i will. I am latino and love Cantonese!
Yay we are so grateful to hear that you enjoyed that tip @yokaturr! Hope that you are able to try it out soon and that your noodles turn out perfect 🤞🏼
I love your dad’s cooking so much it remains me of my Chinese HK dad cooking!! I thank you for sharing dad’s gold recipe. Plus it's so nice that he speak cantonese!! Makes me feel at home.
Thanks, the delicate hints your dad provides are really improving my wok cooking, and I treat ingrediants differently now. Also I love your parents fighting to hold the kid. Many more happy family meals
when he said 阿仔，阿仔，i can feel he loves you so so much. so lucky you have a great dad
@Valeria Valtierra It means 'son', but it's kind of like an endearing way to say it!
🙇🏻♂️ Every time I hear him say that it means so much to me 🥰
what a beautiful family. Thank you for sharing your family and knowledge with us.
I love it. A man straight from China telling everyone there are many different ways of making these noodles. While Americans sit here thinking they know it all and proclaiming "THAT'S NOT HOW THEY MAKE THEM!". I have gotten into many arguments over how to make authentic Chinese food and the one thing I always tried to drill into their heads is China is a big country with many different provinces and they have many different techniques with how they prepare their food so there is no one right way.
i may be biased but i think the best Chinese food is from Hong Kong / Guang Zhou cuisine.
I have been to other asian restauraunts that are cooked by chinese people and they are garbage lol. They have no idea of using good techniques to cook well. Its impossible to find these good dishes in Spain
He had me when he picked up the hot steamer with his bare fingers! My absolute hero!
😆🙇🏻♂️😎😎
Same! All I could think was "whoa whoa whoa!!"
Tell me you’re a chef without telling me you’re a chef!
I noticed that too! me? i would instantly flinched in pain.
50 years cooking that ain’t hot anymore
Mr. Lau senior is sooo adorable! He is my goto for Chinese cookery ! Thank you 😊
I love your dad!!!! such a wholesome and sweet man!!! Reminds me of my own dad :) thanks for sharing your recipes papa Lau!
I agree 100%. Dad is so cook and Mom is too
Thank you so much @coookei 🙇🏻♂️🙇🏻♀️ We are so grateful that you are enjoying our family's videos and learning from dad!
I just made this tonight and added cabbage and carrot and bok choy and it was amazing! Thank you for sharing your recipes. Bless you all 🙌💕🙏🏽
第一次睇你地的channel, your dad is great! 多谢，我又學倒嘢了，thanks from UK! 廣東話好親切呢!
唔駛客氣，好多謝您嘅支持！亦恳請您向您啲朋友推荐我哋視頻、分享、訂閱。老劉衷心祝福您及家人身体健康！幸福快樂！多謝🙏！
so happy to have discovered your channel. Your dad is awesome.
We are so grateful that you found our channel too! Can't wait to continue sharing many more recipes with you! ❤️
I literally applauded after the noodle tossing. Your Dad, your videos and your family bring me joy. Keep it up :)
I feel like crying watching these videos. Having lived in HK for 22 years, I miss Canto food so much, and the city, and the people. Moving to the US I regretted not learning how to cook my favorite dishes from a master chef in HK. Thank you so much Daddy Lau, you are my Guru from today
Great video! Reminds me of the Chow Mein my grand parents use to make. BTW: To keep the noodles from sticking together, rinse them in cold water, after boiling or steaming. You can also add a little oil to the noodles after rinsing.
Thank you for this channel. Being Cantonese too I want to preserve the food that I grew up with by learning how to cook all the traditional food. I want to pass on all these foods to my kids in the future. And your dad is like watching the uncle I never had LOL
I have seen lots of cooking but your dad is my favourite.
I've studied Korean for years and it's really interesting to hear some Cantonese words I know through Korean. I do not claim to understand or or speak Cantonese there are just some words shared/borrowed like the word Gon 건 (dry/dried) is found in both languages and also Chunbi 준비 to prepare.
Wow! Never knew there were some similarities! So cool to learn that 🙌
@@MadeWithLau I'm Filipino so I know there are also a lot of food and words borrowed from Cantonese. I was in Hong Kong a few years ago and a lady was yelling at me because I had dropped my keys. She kept saying the word for key in Cantonese. That's when it clicked, a word that I thought was Filipino was actually Cantonese.
In case you may not be aware, that's because of the Tang Dynasty. The language spoken is NOT Mandarin. It is the forefather of today's Southern Province languages of Cantonese and Hokkien (of Fujian province). As you may not know Hokkien, but Korean - here are some examples. Gold 金 Kim 금 - surname of many Koreans and Hokkien people. Other surnames Kang, Roh (Oh in Hokkien), Lim, Lee (same as Cantonese), Choi (this is more Cantonese). Thank you "Kam Sa" (Korean), "Kam Seah" (Hokkien), even a curve word survived 1500 years - you can figure this out :)
Your father does a fantastic job at explaining his techniques. Thank you so much for sharing!
Enjoyed watchimg looked so easy, will watch your video daily, thank You. Paula / from New Zealand.