Enjoying our content? Join the Canto Cooking Club - bit.ly/40BBad8 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/ultimate-guide-to-hot-pot Do you have any more questions about knife skills? Also, let us know what other recipes you'd like to see next!
Please have Daddy Lau show us how to chop and break down a cooked poached whole chicken! Every time I heard that knife whacking the counter I knew my parents were chopping chicken! They never let me do it. I would love to learn how! Separating leg and wing joints isn’t that hard but cutting through the breast and back bones to get those perfect portions is a skill I would love to learn!
@@CourtneyinSF Ooo that's a great idea! We were planning to do bak chit gai for our upcoming Chinese New Year series. I think that might involve doing all the things you just mentioned? But if not, we'll definitely cover it!
Would like to know more about the single bevel-ness of his knife. Did he purposefully flatten one side initially? My Chinese chef knife is similar but is double beveled.
I am just a Caucasian who loves sampling dishes from every continent. And when I try to replicate a recipe, I source the best ingredients and techniques to honor it's roots. I am fearless in my kitchen and I love what this channel is doing by selflessly giving itself the viewers...tried and true methods for creating the dishes and the history of the chef's skill. I am humbled by the content from your family. You guys are creating a legacy that has enlightened me to understand tradition more than I previously knew of. Happy New Year to the Lau family!!
@@MadeWithLau Oh, that's interesting. Left handedness is quite rare among women (If roughly 10% of people are left handed, roughly 10% of left handed people are women). My mom is ambidextrous, while I am equally clumsy with both hands. :P
So much of the Chinese kitchen is about the sound, even that crisp sound of metal knife-edge gliding over the rough ceramic bottom of the plate reminded me so much of helping my grandma in the kitchen when I was a kid.
You can tell how much Daddy Lau cares for his family. It's your birthday, we got to make more! Great tips on knife sharpening & love the technique for preparing squid.
He really does! So much love comes through each meal he prepares for us. So incredibly grateful to him ❤️ Thanks for watching another video and taking the time to comment!
I learned so much as usual! I screamed a little when Daddy Lau tested the knife on his thumb nail, lol! I have a couple of chinese knives from my grandmother, they are at least 50 years old and have been sharpened so much that they are half the height they were originally. I really appreciate the detailed instructions on how to take care of them! I would love tips for newbies on how to maintain the right temperature on an electric hot pot cooker and whether I should keep adding water as it evaporates, basic tips like that. Thanks so much! Happy Birthday!
Ahaha yeah I did too! If only you could see my face as I was filming that part. That's crazy that the knives have been sharpened that much! Those are great questions!! Thank you for sharing those. I will definitely write those down and try to address them in our next video!
I agree with your father. That style of knife will replace a whole expensive knife/cutlery set. I have one. I keep it razor sharp just like your pops. Much Love and Respect! 💯
@MadeWithLau thank you for explaining the cai dao. I had always wanted one, for utilitarian reasons, but my wife objected until one of our western knives broke, and I showed her this video and the other on knife skills. We've been happily using our cai dao for over a year now, and look forward to having it as a constant tool in our kitchen
I love your videos so so much. I am a first generation Cantonese in the USA and I don't have anyone here to teach me. Thank you so much, I can learn 💕💕
Oh wow Gwendolyn! We are so grateful to know that you found our channel so that you can learn from Dad & Mom 🙏🏼❤️ Hope you are having a wonderful year and we can't wait to keep sharing more with you!
I’m of pure Mexican decent and didn’t come to learn hot pot but came to learn the ways of the knife meat cutting skills, excellent! I learned SO MUCH from this Dad! I love simple insider tricks that not everyone thinks about, like the nail test for sharpness and sharpening on a plate, very simple yet effective and wise! Also due credit to the son for the awesome editing/filming skills. Thank you for this 🙏🏽
Awesome segment as usual =) I smiled when I heard chef Lau say "it's your birthday, so I'll make more food for you". It's so endearing! Will you be showing us the different type of sauces used for dipping in the 3rd part? Keep up the awesome work!
Awww thank you! That part was so sweet :) Yes! My dad usually just makes one big batch of a single sauce (which is REALLY good) and keeps the soup base pretty simple, but we'll definitely be sharing the recipe!
This is LITERALLY one of the most informative hotpot prep videos I've seen. Thanks for going into such detail. I'm preparing hotpot for my friend's 30th birthday this Friday. Your tips will be implemented!
I'm so glad this channel exists. It reminds me of the cookbook my grandmother left the family so we could make all her recipes. I hope a lot of Cantonese-Americans get the satisfaction from this that I get from watching Brazilian recipes. (Also I'm totally gonna try hot pot this looks delicious. )
Thank you so much for the kind words! What an incredible gift your grandmother left you! I hope to share the same one day with our family. Hope you love trying hot pot!
I love the Good Eats style refrigerator shot, and the tutorial on how to sharpen the knife! It's very satisfying to see the thin slices of near being cut, and scoring the squid will affect it's shape as it cooks
Thank you so much for the kind words! We're so grateful to be able to share the tips and video with you :) The refrigerator shot and especially all the cutting shots - really fun to put together haha. Glad you appreciated it!
生日快樂! That looks like an amazing birthday meal! It's so touching how Daddy Lau kept saying how there needs to be more food because it's your birthday. Considering how him and Mommy Lau mentioned in a previous video about how they would only eat chicken twice a year during a parent's birthday, it definitely makes one appreciate the hard work our parents did as immigrants in order to provide a better future for their families. Thank you for sharing and I hope to be as proficient as Daddy Lau with my knives one day!
Awww thank you so much Michelle! I totally agree - they are true testaments to hard work paying off. Everything I have is because of them! We are so blessed. Thank you for all the love and support!
@@MadeWithLau Also, the Amazon link to Daddy Lau's knife is unavailable but this one looks similar/the same and is in stock! www.amazon.com/Dexter-Outdoors-Chinese-chefs-knife/dp/B00ART3S1M?ref_=ast_sto_dp Sharing so that you can update the link and get a portion of the sales :)
With every word that comes out of your Dad's mouth, I can literally hear the years of experience that he's put into his work. He is definitely a skilled master for his trade. My father was also a chef and restaurant owner when I was growing up but I was very young then (9 years old) and I never learned much from him. Unfortunately he's no longer with us. So listening to your father's advice is very soothing to me. It reminds me of my Dad and his years of wisdom. I like how you throw in questions to him as he's teaching. A great element to your videos. Can you tell me where you are located? I am in the East Bay Area but grew up in San Francisco.
Awww, daddy Lau is so sweet! This reminded me of my upbringing so much. The first generations succeeded through alot of hard graft 🙏 thank you for creating and sharing.
It's great to see the experienced mastery of Mr. Lau. I really have big admiration for Mr. Lau's hard work and years of an experienced chef working for thriving of his family. Wishing you much happiness, health and contentment in your lives. Greetings from the Czech Republic.
I’ve been looking for the perfect do it all knife. Even though your video isn’t just about the knife, it inspired me to get the same one. Your videos are so well put together, keep up the awesome stuff my man!
Master chef, Daddy Lau. Thank you so much for sharing. Randy, keep it up. Thanks for your hard work. Imagine one day, you pass it on to Hong Doy! Watching your videos bring us joy and love. Thank you wholeheartedly :)
I appreciate mom’s tips on chef Lau’s knife skills and she pointed out that he made it look easy since it took him years to craft his skills. Good note for newbie.
great instructional video...amazed you can use the bottom of a ceramic plate as a whewtstone! glad to learn the correct way to sharpen the 2 different edges of the cleaver...and as a bonus, having the subtitles helped me improve my toishan-wa vocabulary!
I love watching your videos with my family and learning more about Chinese cooking. Thank you for the wonderful content and beautiful production/video quality!!
I have a small soup bowl that I picked up at a yard sale when I was a kid about 30 years ago for 10 cents that I use for mixing sauces, drinking tea or using the bottom to sharpen my knife. Nice seeing other people do that.
Happy birthday! Great tip from Daddy Lau about using the bottom of a plate for a quick sharpening. Also appreciate Mommy Lau's story time. By the way, my kid was also a baldy during most of his first year loll
Thank you for the birthday wishes and kind words! We're grateful to share with you :) That's awesome! When did he start growing more hair? Cam has a little smidge of longer hair in the back of his head. So cute.
@@MadeWithLau Awww that is very cute! The little hair that mine had when he was born fell off at around 2-3 months.. Then he stayed pretty bald until I say around 10 months? Being able to move around more (stand/sit/crawl) helped prevent bald spots and from being rubbed off I guess ;P
Western chefs knives never worked well with me, in 2018 I took a trip to China and a few gracious chefs let me try their knives and I was hooked. The handedness for the bevel is something I knew nothing about, many thanks to your father! Got a #3 chefs knife as a gift today and I'm so excited to get a day off to play with it!
I have a lot of respect for your father, an excellent chef alot of knowledge,he cooks from his heart ,I would buy his book , hint hint thank you cheers
This video popped up on my YT feed and I’m glad it did. Amazing skill and a ton of valuable information all from one video. I love the way you put the video together, on par if not better than Chef John.
Oh wow thats awesome! We're so glad you found us! Thank you so much for the kind words and high praise - we really appreciate it. Are there any videos/recipes you want to see next?
Love the Meat Cleaver. It's so convenient for scooping up the veggies after cutting then transferring it into the wok. And watching these chefs cut and dice in such a fast rapid pace in such a safe manner is also impressive. It's a skill that I would like to master to prepare dinner faster and am beginning to learn to adjust my speed now.
Thank you for this wonderful video chock full of stellar technique presented without pretense. Also a shout-out to my fellow lefties discovering chisel-edged blades. My only (small) criticism is that a sharper knife's safety is NOT due to the less number of cuts, but the lack of force required to make each cut AND the higher consistency of that lower force across the entire blade due to a honed (not sharpened) edge. Sharpen as needed, but hone before every use.
Happy birthday! This was so informative and exciting to watch! That meal must have been super satisfying, yum! Can't wait for the content you'll be putting out in the new year!
Generosity and kindly sharing well earned knowledge is one of the nicest and most useful things one can do for others. Hence my gratitude and appreciation goes to you and your family for making these lovely videos . Thank you! :) :) And please especially extend my thanks to your father. Not only for his sharing of knowledge, but also because he greatly reminds me of my own grandfather. Watching him brings back almost forgotten memories of a lost loved one, and perhaps that is as valuable as the techincal lessons in themselves. :) I wish you and your family All the very best! Claus
🙏🏼 Wow thank you so much Claus for the kind comment. We are so grateful that you found our channel and are enjoying the recipes we share. Food is so connected with family and memories. We are grateful to be able to share with you and can’t wait to continue sharing many more with you in the future! ❤️
This video is fantastic! It's my first "Made With Lau" video and you've definitely got me supporting! The information and editing does not go unappreciated, hope you are all well
i've recently Dived into Chinese cooking, partly because i love to cook and also because my partner is chinese and i hope to win over her family with my cooking skills!! i really love the history and backround you put into the vids as it helps with perspective for the techniques and the dishes themselves. You've more than earned my sub and you guys deserve way more than you currently have, hands down best cooking channel i've ever seen
I am so glad to have come across your channel! Your dad is an amazing person and one can see the love of cooking, the joy he got from it, and the love he has for his family. Very enjoyable! Thank you!
Wow, just came across your channel. This is awesome! I've never commented on TH-cam videos before but just had too for this. I just had to order my own cai dao (Dexter but with the synthetic handle) after watching your dad. I would love to see more of your dad's recipes. I'm never able to replicate any of my mom's recipes since she never really measures anything when she's cooking. Videos are such a great way to preserve this.
Wow, thank you so much Tom! We are so happy you found us and honored that you took the time to comment on our video. We can't wait for you to receive your cai dao and start cutting with it. Keep us up to date with how your first dish using our recipes turns out! We hope it tastes similar to your mom's cooking 🙏🏼❤️
Happy birthday! Looking forward to this channel exploding in 2021!! As a Singaporean who grew up on fishballs, I can't wait for the third video! Growing up my dad used to say he made them by hand as a kid and it would be cool to learn the tradition as well.
Awww thanks Kenneth! That means a lot to me and our family :) Hoping to share our stories and recipes with even more people in the New Year!! Excited to share the fishball recipe with you too! It's so good :)
Hello, fellow Singaporean :) once you learn how to make fishballs, you might like checking out Lace Zhang's cookbook. I haven't used her recipe for kway teow tng, but her hae bee hiam recipe is foolproof.
your father is a proffesor in culinary and metals !! i appreciate so much this site !! u have a huge audience !! Genius ! hope u get payed well ! u dont learn sooo much in any university !!
Can’t wait for part 3! By the way could Daddy and/or Mommy Lau share their recipe for ginger and vinegar pigs trotter? I have been wanting to make some for my wife as we are both far away from our families and won’t be able to see them for the foreseeable future
Oh yes definitely! My wife's mother actually made that for us after the birth of our son and it was so tasty. I'd love to learn how my dad makes it too. Will add to our list! 🙌
Thank you, your Dad & family... I learned one side of the knife is to be kept flatter than the dominant hand side! Or at least it can be! I always aim for a convex shape on both sides. I've always wondered why whatever I sliced ends up slanted even though I try my best to prevent it. I laughed; I've been honing knives on dishes, mugs and other stone ware for many years!
Awesome we are so happy to hear that! We just published a new video with additional tips because we had some additional questions. Hope it helps give you even more tips! You can watch here: th-cam.com/video/16Wd5jiu5wA/w-d-xo.html
I'm really looking forward to seeing how this all comes together! We were once at a friend's dumpling-making party that finished with hot pot, but all the ABC's sat at one end of the looooooong table, and the rest of us were at the opposite end, so I didn't get to see much about the right way to do things. I did get pretty good at pleating dumplings, though. ;)
That's too bad. There should have been a demonstration and everyone should have mingled with each other to get everyone involved and comfortable to feel like they are part of the "crew". That's what I would have done if I was the host.
Thanks so much for the kind words Todd! I was super impressed the first time we hit record. He just jumped right in and started talking to the camera like it was no big deal 🙇🏻♂️
That's awesome! All these secrets we've never known haha. Honestly it's more economical because my dad only needs to use his stone a few times a year. But definitely doesn't do the same job either.
If you look at the bottom of any glazed ceramic bowl, you will find the very bottom to be unglazed and this is the part used by a lot of people all over the world to sharpen. The sand used in making the bowl is abrasive enough to sharpen Knives . Not too fine but enough in a pinch
Thank you so much Faith! We're looking forward to sharing with you :) The way my dad makes them, they're not bouncy, but still very tender and delicious!!
You're welcome! We need to do a series on good woks haha. Will get back to you on that! This isn't the same exact brand but pretty similar to the one my dad cooks with for these videos: amzn.to/3aUeo9k
As someone who grew up using western knives it's so much easier using Chinese knives. The good ones are heavy and well balanced so the weight of it carries the chop through for you. I find it's more about placing the cleaver in the right place and letting it do most of the work for me.
Oh wow that's so awesome! Thank you so much for watching :) How did you first find us? He uses a non-stick wok for our videos. I'll have to find the exact brand/model and do a video on that! This is pretty close to what he has though: amzn.to/38eGhXy
@@MadeWithLau I saw that @Chinese Cooking Demystified is subscribed :) Love how your dad's wok has a rivetless/welded handle. If you find the model, please do let me know -- I'd love to get one and match Daddy Lau! (P.S. would love to see a Soy Sauce Chow Mein recipe!)
Ordered the Chinese Chef's knife and was so happy when it came, but had to return it had a nick on the blade. Returning it and waiting for the new one too come.
oh man that's pretty much how i used to make squid when i was working in a resto. The boss was Cantonese but it was a japanese resto. after cutting the squid, i would toss it in baking powder, corn starch and then quickly deep fry it. and then toss it in a mix of salt, chili powder and whatever that other secret ingredients were. so good. Oh the memories.
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Do you have any more questions about knife skills? Also, let us know what other recipes you'd like to see next!
Please have Daddy Lau show us how to chop and break down a cooked poached whole chicken! Every time I heard that knife whacking the counter I knew my parents were chopping chicken! They never let me do it. I would love to learn how! Separating leg and wing joints isn’t that hard but cutting through the breast and back bones to get those perfect portions is a skill I would love to learn!
@@CourtneyinSF Ooo that's a great idea! We were planning to do bak chit gai for our upcoming Chinese New Year series. I think that might involve doing all the things you just mentioned? But if not, we'll definitely cover it!
Would like to know more about the single bevel-ness of his knife. Did he purposefully flatten one side initially? My Chinese chef knife is similar but is double beveled.
@@MadeWithLau YES That is exactly the dish I am talking about!
I am just a Caucasian who loves sampling dishes from every continent. And when I try to replicate a recipe, I source the best ingredients and techniques to honor it's roots. I am fearless in my kitchen and I love what this channel is doing by selflessly giving itself the viewers...tried and true methods for creating the dishes and the history of the chef's skill. I am humbled by the content from your family. You guys are creating a legacy that has enlightened me to understand tradition more than I previously knew of.
Happy New Year to the Lau family!!
I really appreciate your dad mentioning knife directions for us that are left handed! Thank you!
Aww yay! My wife is actually left handed too haha. Important to share!
@@MadeWithLau Oh, that's interesting. Left handedness is quite rare among women (If roughly 10% of people are left handed, roughly 10% of left handed people are women). My mom is ambidextrous, while I am equally clumsy with both hands. :P
This is the same concept of single bevel Japanese chef knife, left hand knife or right hand
is he pressing the knife onto the stone in both up and down motion?
So much of the Chinese kitchen is about the sound, even that crisp sound of metal knife-edge gliding over the rough ceramic bottom of the plate reminded me so much of helping my grandma in the kitchen when I was a kid.
It's such a great sound right? The chopping, the sharp crisp sound, the sizzle... It all brings back a floodgate of memories for me too!
You can tell how much Daddy Lau cares for his family. It's your birthday, we got to make more! Great tips on knife sharpening & love the technique for preparing squid.
He really does! So much love comes through each meal he prepares for us. So incredibly grateful to him ❤️ Thanks for watching another video and taking the time to comment!
I learned so much as usual! I screamed a little when Daddy Lau tested the knife on his thumb nail, lol! I have a couple of chinese knives from my grandmother, they are at least 50 years old and have been sharpened so much that they are half the height they were originally. I really appreciate the detailed instructions on how to take care of them! I would love tips for newbies on how to maintain the right temperature on an electric hot pot cooker and whether I should keep adding water as it evaporates, basic tips like that. Thanks so much! Happy Birthday!
Ahaha yeah I did too! If only you could see my face as I was filming that part. That's crazy that the knives have been sharpened that much!
Those are great questions!! Thank you for sharing those. I will definitely write those down and try to address them in our next video!
I love mommy lau’s sweet explanations, she is an excellent narrator of their history
Just by the way Daddy Lau cares for his knives, you know he’s the real deal.
Yes! So much love :)
I agree with your father. That style of knife will replace a whole expensive knife/cutlery set. I have one. I keep it razor sharp just like your pops. Much Love and Respect! 💯
@MadeWithLau thank you for explaining the cai dao. I had always wanted one, for utilitarian reasons, but my wife objected until one of our western knives broke, and I showed her this video and the other on knife skills. We've been happily using our cai dao for over a year now, and look forward to having it as a constant tool in our kitchen
I love your videos so so much. I am a first generation Cantonese in the USA and I don't have anyone here to teach me. Thank you so much, I can learn 💕💕
Oh wow Gwendolyn! We are so grateful to know that you found our channel so that you can learn from Dad & Mom 🙏🏼❤️ Hope you are having a wonderful year and we can't wait to keep sharing more with you!
I’m of pure Mexican decent and didn’t come to learn hot pot but came to learn the ways of the knife meat cutting skills, excellent! I learned SO MUCH from this Dad! I love simple insider tricks that not everyone thinks about, like the nail test for sharpness and sharpening on a plate, very simple yet effective and wise!
Also due credit to the son for the awesome editing/filming skills.
Thank you for this 🙏🏽
MWL has become my favorite Chinese cooking channel. Thank you, Daddy Lau!
using a plate to sharpen a knife is about the greatest kitchen flex of all time
Awesome segment as usual =) I smiled when I heard chef Lau say "it's your birthday, so I'll make more food for you". It's so endearing!
Will you be showing us the different type of sauces used for dipping in the 3rd part? Keep up the awesome work!
Awww thank you! That part was so sweet :)
Yes! My dad usually just makes one big batch of a single sauce (which is REALLY good) and keeps the soup base pretty simple, but we'll definitely be sharing the recipe!
This is LITERALLY one of the most informative hotpot prep videos I've seen. Thanks for going into such detail. I'm preparing hotpot for my friend's 30th birthday this Friday. Your tips will be implemented!
I'm so glad this channel exists. It reminds me of the cookbook my grandmother left the family so we could make all her recipes. I hope a lot of Cantonese-Americans get the satisfaction from this that I get from watching Brazilian recipes. (Also I'm totally gonna try hot pot this looks delicious. )
Thank you so much for the kind words! What an incredible gift your grandmother left you! I hope to share the same one day with our family. Hope you love trying hot pot!
I love the Good Eats style refrigerator shot, and the tutorial on how to sharpen the knife! It's very satisfying to see the thin slices of near being cut, and scoring the squid will affect it's shape as it cooks
Thank you so much for the kind words! We're so grateful to be able to share the tips and video with you :) The refrigerator shot and especially all the cutting shots - really fun to put together haha. Glad you appreciated it!
生日快樂! That looks like an amazing birthday meal! It's so touching how Daddy Lau kept saying how there needs to be more food because it's your birthday. Considering how him and Mommy Lau mentioned in a previous video about how they would only eat chicken twice a year during a parent's birthday, it definitely makes one appreciate the hard work our parents did as immigrants in order to provide a better future for their families. Thank you for sharing and I hope to be as proficient as Daddy Lau with my knives one day!
Awww thank you so much Michelle! I totally agree - they are true testaments to hard work paying off. Everything I have is because of them! We are so blessed. Thank you for all the love and support!
@@MadeWithLau Also, the Amazon link to Daddy Lau's knife is unavailable but this one looks similar/the same and is in stock! www.amazon.com/Dexter-Outdoors-Chinese-chefs-knife/dp/B00ART3S1M?ref_=ast_sto_dp
Sharing so that you can update the link and get a portion of the sales :)
Oh good tip! Thank you!!
With every word that comes out of your Dad's mouth, I can literally hear the years of experience that he's put into his work. He is definitely a skilled master for his trade. My father was also a chef and restaurant owner when I was growing up but I was very young then (9 years old) and I never learned much from him. Unfortunately he's no longer with us. So listening to your father's advice is very soothing to me. It reminds me of my Dad and his years of wisdom. I like how you throw in questions to him as he's teaching. A great element to your videos. Can you tell me where you are located? I am in the East Bay Area but grew up in San Francisco.
Awww, daddy Lau is so sweet! This reminded me of my upbringing so much. The first generations succeeded through alot of hard graft 🙏 thank you for creating and sharing.
It's great to see the experienced mastery of Mr. Lau. I really have big admiration for Mr. Lau's hard work and years of an experienced chef working for thriving of his family.
Wishing you much happiness, health and contentment in your lives.
Greetings from the Czech Republic.
Thank you for the tips and lessons. I love to prepare and cut meats, veg etc before cooking. It brings joy to my heart.
Thank chef Laos. I learned many techniques from this video. You are so kind and have a beautiful family. Thank you again from Jerry. D.
The family stories/experiences interspersed with the recipie is 🥰💯
Awww thank you so much! That's what it's all about! There's a story behind every dish :)
Your dad is a gem! What an opportunity to learn from a master!
I’ve been looking for the perfect do it all knife. Even though your video isn’t just about the knife, it inspired me to get the same one. Your videos are so well put together, keep up the awesome stuff my man!
Nothing can replace a voice from experience. Thank you for sharing!
Master chef, Daddy Lau. Thank you so much for sharing. Randy, keep it up. Thanks for your hard work. Imagine one day, you pass it on to Hong Doy!
Watching your videos bring us joy and love. Thank you wholeheartedly :)
I appreciate mom’s tips on chef Lau’s knife skills and she pointed out that he made it look easy since it took him years to craft his skills. Good note for newbie.
great instructional video...amazed you can use the bottom of a ceramic plate as a whewtstone! glad to learn the correct way to sharpen the 2 different edges of the cleaver...and as a bonus, having the subtitles helped me improve my toishan-wa vocabulary!
Thank you so much for the love John! We're so grateful to be a resource for you and to hear that you learned a bunch :)
I love watching your videos with my family and learning more about Chinese cooking. Thank you for the wonderful content and beautiful production/video quality!!
Awww that's awesome! Thank you so much for watching with your family :) We really appreciate the love and kind words!
I have a small soup bowl that I picked up at a yard sale when I was a kid about 30 years ago for 10 cents that I use for mixing sauces, drinking tea or using the bottom to sharpen my knife. Nice seeing other people do that.
Love your production skills. These videos are beautifully done!
Thank you so much for the kind words! We're so glad to hear you appreciate the videos :)
Happy birthday!
Great tip from Daddy Lau about using the bottom of a plate for a quick sharpening. Also appreciate Mommy Lau's story time.
By the way, my kid was also a baldy during most of his first year loll
Thank you for the birthday wishes and kind words! We're grateful to share with you :) That's awesome! When did he start growing more hair? Cam has a little smidge of longer hair in the back of his head. So cute.
@@MadeWithLau Awww that is very cute! The little hair that mine had when he was born fell off at around 2-3 months.. Then he stayed pretty bald until I say around 10 months? Being able to move around more (stand/sit/crawl) helped prevent bald spots and from being rubbed off I guess ;P
@@cam7703 Oh wow that's amazing haha. We kept seeing little hairs in his bassinet in the first 2-3 months as well! So cute!
Western chefs knives never worked well with me, in 2018 I took a trip to China and a few gracious chefs let me try their knives and I was hooked. The handedness for the bevel is something I knew nothing about, many thanks to your father! Got a #3 chefs knife as a gift today and I'm so excited to get a day off to play with it!
I have a lot of respect for your father, an excellent chef alot of knowledge,he cooks from his heart ,I would buy his book , hint hint thank you cheers
He's the most charming man! Understand?? Thanks for all your great videos
Man! Those are incredible knife skills!
Thank you!! He is a pro haha.
Thank you so much for these videos! They are a treasure! Happy birthday!
Thank you so much for the kind words and birthday wishes Kimberly! We really appreciate your continued love & support :) Happy New Year!
This video popped up on my YT feed and I’m glad it did. Amazing skill and a ton of valuable information all from one video. I love the way you put the video together, on par if not better than Chef John.
Oh wow thats awesome! We're so glad you found us! Thank you so much for the kind words and high praise - we really appreciate it. Are there any videos/recipes you want to see next?
I would love to see a beef stir fry dish.
Love the Meat Cleaver. It's so convenient for scooping up the veggies after cutting then transferring it into the wok. And watching these chefs cut and dice in such a fast rapid pace in such a safe manner is also impressive. It's a skill that I would like to master to prepare dinner faster and am beginning to learn to adjust my speed now.
Thank you so much for this Chinese chef knife tutorial! It was incredibly well done. And the meat prep lessons were great as well.
Thank you for this wonderful video chock full of stellar technique presented without pretense. Also a shout-out to my fellow lefties discovering chisel-edged blades. My only (small) criticism is that a sharper knife's safety is NOT due to the less number of cuts, but the lack of force required to make each cut AND the higher consistency of that lower force across the entire blade due to a honed (not sharpened) edge. Sharpen as needed, but hone before every use.
Happy birthday! This was so informative and exciting to watch! That meal must have been super satisfying, yum! Can't wait for the content you'll be putting out in the new year!
Thank you so much for your continued support Anadi! The meal was incredible :) Can't wait to share more with you in 2021 and beyond!
Generosity and kindly sharing well earned knowledge is one of the nicest and most useful things one can do for others. Hence my gratitude and appreciation goes to you and your family for making these lovely videos . Thank you! :) :)
And please especially extend my thanks to your father. Not only for his sharing of knowledge, but also because he greatly reminds me of my own grandfather. Watching him brings back almost forgotten memories of a lost loved one, and perhaps that is as valuable as the techincal lessons in themselves. :)
I wish you and your family All the very best!
Claus
🙏🏼 Wow thank you so much Claus for the kind comment. We are so grateful that you found our channel and are enjoying the recipes we share. Food is so connected with family and memories. We are grateful to be able to share with you and can’t wait to continue sharing many more with you in the future! ❤️
@@MadeWithLau Thank you , and i am looking forward to seeing them :) Have a great weekend! :) C
This video is fantastic! It's my first "Made With Lau" video and you've definitely got me supporting! The information and editing does not go unappreciated, hope you are all well
Whoa! that baking soda box daddy lau used had an ad for blockbuster! I havnt seen those in forever.
Haha good eye!! I wonder what year he bought it 😆
Many useful tips! Thank you Lau family! 🙂
Our pleasure! Thank you for the love :) So grateful to be a resource for you!
This was great. Instructive and made me hungry immediately.
Appreciate SO much about this video, can't keep track of what all was interesting/worthy of comment. Thank your family & you for sharing these gems 👌
Thank you so much s m! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
This looks great!😍
Well done!👍🏻
Thank you so much for the love!
i've recently Dived into Chinese cooking, partly because i love to cook and also because my partner is chinese and i hope to win over her family with my cooking skills!! i really love the history and backround you put into the vids as it helps with perspective for the techniques and the dishes themselves.
You've more than earned my sub and you guys deserve way more than you currently have, hands down best cooking channel i've ever seen
I am so glad to have come across your channel! Your dad is an amazing person and one can see the love of cooking, the joy he got from it, and the love he has for his family. Very enjoyable! Thank you!
Wow, just came across your channel. This is awesome! I've never commented on TH-cam videos before but just had too for this. I just had to order my own cai dao (Dexter but with the synthetic handle) after watching your dad. I would love to see more of your dad's recipes. I'm never able to replicate any of my mom's recipes since she never really measures anything when she's cooking. Videos are such a great way to preserve this.
Wow, thank you so much Tom! We are so happy you found us and honored that you took the time to comment on our video. We can't wait for you to receive your cai dao and start cutting with it. Keep us up to date with how your first dish using our recipes turns out! We hope it tastes similar to your mom's cooking 🙏🏼❤️
Love watching your channel. So much to learn.
Happy birthday! Looking forward to this channel exploding in 2021!! As a Singaporean who grew up on fishballs, I can't wait for the third video! Growing up my dad used to say he made them by hand as a kid and it would be cool to learn the tradition as well.
Awww thanks Kenneth! That means a lot to me and our family :) Hoping to share our stories and recipes with even more people in the New Year!! Excited to share the fishball recipe with you too! It's so good :)
Hello, fellow Singaporean :) once you learn how to make fishballs, you might like checking out Lace Zhang's cookbook. I haven't used her recipe for kway teow tng, but her hae bee hiam recipe is foolproof.
@@emmaghows3841 Would love to visit one day!! Have only ever been to the (amazing) airport haha.
@@MadeWithLau Me too LOL, I haven't been back since 2018 ;_; they've probably added more fountains to Changi Airport or something...
@@emmaghows3841 hahaha we actually slept in their theater during a long layover. it's crazy how nice the airport is.
knowledge is key for life.Thanks for all the tips will use it for my family prosperity blessing to you and your family.
such a great video. i prefer the idea of just one knofe for everything
Great video!! Now I want to practice my knife skills! :D
Thank you!! Hope you have a ton of fun practicing :)
Awesome for you guys to share more on the Chinese chef knife, underrated in the western kitchen for sure!
your father is a proffesor in culinary and metals !! i appreciate so much this site !! u have a huge audience !! Genius ! hope u get payed well ! u dont learn sooo much in any university !!
Can’t wait for part 3! By the way could Daddy and/or Mommy Lau share their recipe for ginger and vinegar pigs trotter? I have been wanting to make some for my wife as we are both far away from our families and won’t be able to see them for the foreseeable future
Oh yes definitely! My wife's mother actually made that for us after the birth of our son and it was so tasty. I'd love to learn how my dad makes it too. Will add to our list! 🙌
I was great seeing these simple techniques taught and carried on. I appreciate you and your family sharing as well. I have subscribed.
Thank you, your Dad & family... I learned one side of the knife is to be kept flatter than the dominant hand side! Or at least it can be! I always aim for a convex shape on both sides. I've always wondered why whatever I sliced ends up slanted even though I try my best to prevent it. I laughed; I've been honing knives on dishes, mugs and other stone ware for many years!
So glad to be able to share! Thanks so much for taking the time to comment and share your experience!
Very well thought through and informative video. You don't find that love for details often. Bravo!
he is a really good teacher
Advices given by Daddy Lau are the same advices I hear from the chefs!! (i assume your dad is a chef, a very experienced chinese cook!)
Yes! He's been a chef and former-restaurant owner for 50 years :) Great minds think alike!
Thank you for sharing this valuable skill, learn much things by watch this video! Once again, Thank you!
Learned something new about sharpening, thanks!
Awesome we are so happy to hear that! We just published a new video with additional tips because we had some additional questions. Hope it helps give you even more tips! You can watch here: th-cam.com/video/16Wd5jiu5wA/w-d-xo.html
Just bought that exact same knife after watching your video. It’s excellent
I'm really looking forward to seeing how this all comes together! We were once at a friend's dumpling-making party that finished with hot pot, but all the ABC's sat at one end of the looooooong table, and the rest of us were at the opposite end, so I didn't get to see much about the right way to do things.
I did get pretty good at pleating dumplings, though. ;)
Thank you! We're excited to share the rest with you! That's a great story haha. I would love to learn how my parents make dumplings as well!
That's too bad. There should have been a demonstration and everyone should have mingled with each other to get everyone involved and comfortable to feel like they are part of the "crew". That's what I would have done if I was the host.
Your dad is a natural on camera!
Thanks so much for the kind words Todd! I was super impressed the first time we hit record. He just jumped right in and started talking to the camera like it was no big deal 🙇🏻♂️
look that technique
dope. thank you for sharing
Carefully. Thanks for another great video
Wow Daddy lau! Happy belated birthday!
Thank you!!
Thanks a lot for this content! Do you have a video with some vegetable cutting skills as well?
That Baking soda @ 13:01 has a FREE BLOCKBUSTER MOVIE RENTAL CODE!!😂😂 💀💀
production so good! thanks for creating this!
Awww thank you so much! It's our privilege to share with you :)
Happy birthday! Uncle Lau should do a dumpling video. Some good must come out of the latest Bon Appetit food crime, yes?
Ahaha thank you! We will definitely be adding dumplings to our list of things to make!
Dude!!! my mom sharpens her knives with our bowls and I'm always like... what does that do??? lol
That's awesome! All these secrets we've never known haha. Honestly it's more economical because my dad only needs to use his stone a few times a year. But definitely doesn't do the same job either.
Same here. My grandma and my mom used to do that or the big stone/clay water vessel we had.
If you look at the bottom of any glazed ceramic bowl, you will find the very bottom to be unglazed and this is the part used by a lot of people all over the world to sharpen. The sand used in making the bowl is abrasive enough to sharpen Knives . Not too fine but enough in a pinch
I just received my Dexter S5198 Chef’s knife. I can’t wait to use it.
Left and right hand bevels are next level. So simple but easily overlooked. I only thought to sharpen Japanese knives this way.
I've learned a lot from this!
That's awesome! So glad to hear and so grateful to be a resource for you :)
Happy Birthday!
I plan to have hot pot at home for the first time later this week and this is very helpful :)
Thank you so much! I hope you have a great time with your first DIY hot pot!! So glad we're able to be a resource for you :)
@@MadeWithLau I saw your post on SAE and added a picture of my hot pot set up there. Your videos really help made it happen 🥰🥰🥰
@@weilixu1 Awww yay! Thank you so much again for trying the recipe and watching our video :)
I actually just picked up that exact knife a couple weeks ago at a Asian market for $30! Quickly becoming my favorite knife at work
I love watching your videos but I would forward it whenever your dad test the sharpness of the knife on his fingernails.
Happy Birthday! Enjoy......looking forward to fish balls and are curious to know if they're as bouncy as the ones i've had eating out.
Thank you so much Faith! We're looking forward to sharing with you :) The way my dad makes them, they're not bouncy, but still very tender and delicious!!
@@MadeWithLau sounds great. that texture always throws me off.
it's so informative!! also for recipes, maybe any soup, such as herbal/healing soup? :)
Yay so glad to hear that Michelle! YES we definitely want to make some herbal/healing soups in the future 🙌 Thanks so much for the suggestion.
your pops is goalss
Thanks for this informative video! Do you have a recommendation for a good wok?
You're welcome! We need to do a series on good woks haha. Will get back to you on that! This isn't the same exact brand but pretty similar to the one my dad cooks with for these videos: amzn.to/3aUeo9k
@@MadeWithLau yes! Would love to see all the equipment used.
As someone who grew up using western knives it's so much easier using Chinese knives. The good ones are heavy and well balanced so the weight of it carries the chop through for you. I find it's more about placing the cleaver in the right place and letting it do most of the work for me.
Thanks for show me how to prepare squid!
Thank you this can be useful 👍
Just discovered your channel & watched almost half of your videos! They're great. What kind of wok does he use?
Oh wow that's so awesome! Thank you so much for watching :) How did you first find us?
He uses a non-stick wok for our videos. I'll have to find the exact brand/model and do a video on that!
This is pretty close to what he has though: amzn.to/38eGhXy
@@MadeWithLau I saw that @Chinese Cooking Demystified is subscribed :)
Love how your dad's wok has a rivetless/welded handle. If you find the model, please do let me know -- I'd love to get one and match Daddy Lau!
(P.S. would love to see a Soy Sauce Chow Mein recipe!)
Thanks Jeremy! I will keep you posted :) Added that recipe to our list of things to make next! It's so good :)
Amazing!! Just subscribed!
Awww yay thanks for subscribing! We're so grateful to have you with us :) Are there any recipes or videos you want to see next?
Love the Dau 刀 x Lau 劉 tips - this was killer 🔥🔪! Keep up the amazing content!
Awww thank you so much Chantel!! We appreciate the love :)
Ordered the Chinese Chef's knife and was so happy when it came, but had to return it had a nick on the blade. Returning it and waiting for the new one too come.
Where did you buy the knife?
@@kenlamfung7480 through Lau Family link.
Your parents are funny and cute together!
oh man that's pretty much how i used to make squid when i was working in a resto. The boss was Cantonese but it was a japanese resto. after cutting the squid, i would toss it in baking powder, corn starch and then quickly deep fry it. and then toss it in a mix of salt, chili powder and whatever that other secret ingredients were. so good. Oh the memories.
这个磨刀手法讲究：二八开，根据惯用手，选好角度以后强手侧开八分，弱手侧开二分或纯平磨（纯平磨chisel grind磨损太快不适合家用）。推磨的时候从低角过渡到高角，二次刃刃（secondary bevel）和刃后一段都磨到，形成连续而薄的文蛤刃（convex grind）。刀的刃线也很好看，刀腹有深有浅，还有平刃，用途广泛。
Thank you so much for taking the time to watch our video and share your valuable experience with the Lau family + other viewers 🙏🏼