I tried this and it was DELICIOUS!!! I really know my eggs and eat scrambled eggs several times a week. This was another level. Soooo gooood! Who thought? SUGAR??! Thank you!
Really love this combination of you and your dad because I realized you’ll ask very basic simple questions (a lot of them could be asked by amateur home cook viewers ) and your dad will explain them with full of patience. This can only be done by someone who’s full of love, respect and the sincerity to teach. Thanks for starting this channel and persevering until now.
These videos ignited my passion into Chinese cooking. Of course there have been thousands of recipes and videos before your channel even started, but something about the way your dad teaches these dishes inspired me. I cooked several of these dishes according to your videos, and they all turned out amazing. My family and friends rave about my cooking now.
It doesn't hurt that he has decades of experience and makes it all so accessible for the home cook with a regular burner..not a jet burner like they have in restaurants.
I love asian cuisine, primarily Japanese and Korean, because I lived in both countries. I only knew Chinese food from the American restaurants. Thanks to your father, I have several of his recipes in my main rotation. Definitely expanded my ideas about Chinese cuisine.
The finesse of your Dad's hands is a great reminder that most of us watching are just home cooks! He's real professional.... I am grateful that you are sharing his techniques. Thank you.
Hands down the best shrimp and egg recipe ever. I made this two days ago - the shrimps tasted like lobster texture and the eggs cooked with the stacking method of stirring came out light, silky and fluffy. Thank you Daddy Lau for the all time delicious yet simple recipe!
The grandpa I didn't know I was looking for. Watching him cook and hearing him patiently explain everything ❤ it feels so comforting, it feels like home, thank you to you both ❤❤❤
You'll find similar joy with Feed Me Bubbe, right here on TH-cam. That's a twenty-something kid and his 80-year old Jewish grandma making food. She tells how to do everything, and also shares her Yiddish word-for-the-day, along with some delightful stories about growing up in Atlantic City a long time ago. Utterly charming, and those old kosher recipes are something else. My favorite quote from Bubbe: "I use vegetable oil now, but in the old days we used chicken fat for everything - you couldn't get away from the flavor."
Cam is so so cute, such a blessed child born into a family filled with so much love, surrounded by good food all the time and enjoying the adoration of two loving dedicated grandparents!! A model family yours is, Randy!!
This channel is the best! Not only do we get to learn how to cook like a Cantonese master chef, but we also get to sort of hang out with your dad, who seems like a wonderful person. Thanks for all your efforts and for sharing these recipes with the world.
Your father sounds like a great guy, someone I wouldn't mind knowing. In my journey to try and understand Chinese cooking I watch a lot of people who don't speak English, and that's fine. Often times the process is the key to understanding the dish, and I appreciate their efforts even though I have to guess at some of the ingredients. It's nice to watch a chanel where the star is from the country I want to learn about and is a cook, but I can still easily understand what's going on. Thanks!
@@violetviolet888 I watch her too as well as Chinese cooking demystified. Those are both very good. I have others that I couldn't even tell you the name of the chanel :)
Your dad is a World Heritage Human Being. There is no dumb question with him. He answers seemingly mundane questions with the most complete answers imaginable. That is passion. That is sincerity. That is honesty. THAT is integrity. No channel on TH-cam comes close. Thanks, Chef Lau! You're truly one of a kind.
I’m so happy to run into this channel. Your dad is awesome. He explains so much when cooking to understand the procedures of why do certain things. I feel like I’m in culinary school. Can you ask him to do a video about cutting boards, care and use?
I might be biased since I'm from Chinese ancestry, but compared to a classic omelett which is flat and monotextured hard, or a french omelette which is just wet and runny, chinese layer stacked stir fried eggs is my favorite way of cooking eggs, since it's pretty versatile in its consistency : it has multiple layers of semi-solid cooked egg, and with some silky runny parts between the layers, which add to the variety of textures. It basically has it all, which is awesome.
Made this tonight and it is delicious! Thank you for the wonderfully detailed videos. My mom loves listening to the Cantonese, it is the same dialect she grew up speaking. I also love your Dad’s dizu playing - I play too and he sounds great!
Dear Mr. Lau, I would like to thank you for sharing amazing vedios. Last weekend I made this dish for my wife's family. Everybody loved it a lot. Thank you.
Hi,I’m from Australia,I have done dishes according to your dad.It’s now become my fav Chinese cooking as I love your food.Funny as you guys don’t know me but I feel part of the family.😊.It’s all about the little tips your dad teaches that gets me over the line.😎👍👌😇
I love watching your father cook. It's like when my maternal Grand father who was French Canadian taught me to cook French cuisine I have learned several things from your father. He is a master chef.
I so enjoy watching your father cook. Thank you so much for sharing his recipes and showing us all what a cool dad and family you have! I eat the ketogenic diet so there is lots of things I can’t eat that he makes but this egg and shrimp would be perfect. Can you ask him is it’s necessary to add the sugar and cornstarch? Those are two no no’s on my diet but I think I could get around it.
This looks great! Thanks for all the tips that an accomplished chef may do automatically but a less experienced one may not know to do. As always I enjoy your dad's enthusiasm and love for not only food, but his family. It really makes the videos enjoyable and wholesome in addition to being a good learning experience.
I've been watching this channel over the years, and I love how yeye Lau is so much more comfortable teaching us online how to make his recipes now compared to when this started. He used to be so stiff and uncomfortable early on. Now his love for cooking & teaching, and his natural personality really shines through. What a lovable youtube personality. Thank you to your family, now I've also begun cooking chinese cuisine because of you and this channel. 🙏🙏
Thank you, Dad for sharing your passion of cooking delicious food with us . I will try making some of recipes. I love y’all sitting at table enjoying each other.
My son loves to eat prawn scrambled eggs. I could never get the texture right as served in the restaurants. Glad that Mr Lau has shared (as always so generously) the techniques (though simple but precious tips). Hope I'll be able to plate it deliciously from now. Tq so much Mr Lau and you too Randy...😃😃😃
I'm a huge fan of Chinese cuisine and always watched videos to try and recreate them at home. I stumbled across your channel few months ago but only recently have been watching it on a regular. I love your videos and can really see and feel the love and passion you have for each meal you cook starting from prep time right through to sitting and eating with your family. It's so beautiful to see and inspires me to want to follow your recipes as I find them easy and simple to follow. I look forward to watching more n more videos as they come out. Thank you again, all the way from Palmerston North, NEW ZEALAND 🇳🇿
Thanks for sharing the recipes as always. This is one channel where the recipes and instructions are practical but the results are remarkable. It's easy to get lost in celebrity cook books, 5 hour recipes, and michelin grading. But the recipes here are fundamentally what makes dishes great.
You and your dad and family are amazing. I love this food and the way he teaches is best. True master. I have been cooking for my parents and they love it. Really appreciate your dad sharing the true ways of cooking. It gives me hope and also is a good lesson to all to teach as much as you can. Wisdom to one’s own is good but to teach to all is great. Thanks again.
This was delicious. I had a bit of difficulty stacking the layers but will get better with practice. A simple and tasty dish thank you. I watch you and Chinese Cooking Demystified. Both of you have made me appreciate Chinese cooking and taught me much xxx
wow wow wow what a wonderful recipe, as per usual! Thank you! I tried this out and it's nothing short of amazing! Had to watch again just to see if I missed anything lol
I am a huge fan of you from Malaysia. The way you explain is simple and easy to understand. Hope you can make a video on how to make my favourite dish 佛砵鸡丁 (Yam Basket with Gong Po Chicken) 😄
I LOVE Cantonese style eggs. I'm so glad you shared this! I'm actually a little upset I didn't know how to make these until recently. and the peeling shrimp, too. I think a lot of people just don't know the easiest way to do things. So many people have been conditioned to think that everything is hard, or time consuming. Or that the temperature of their stove or oven might not be correct, and how to find out, if you can't afford to fix it, they don't know how to compensate for that. Ex: you bake something according to directions. The temperature of the oven isn't correct, but they don't know that. They assume they did something wrong, it's their fault, and they can't cook, and they just can't do it right.its not their fault! Bad oven! It happens a lot! And probably your landlords oven, not yours.
Thank you for your videos, I was a missionary in Hong Kong over 40 years ago. Listening to your dad speak is helping me brush up on my Cantonese. I would like to know what kind of cooktop burner you are using. It looks perfect for wok cooking. I presently have a flat bottomed wok because our stove top is flat. I would rather be using a traditional round bottomed wok cooking with gas. I would appreciate it if you would give out that information. Thanks.
A new subscriber watching from AUSTRALIA 🇦🇺. Thanks to your video more home made cooking and savings to no longer eating out. Really appreciate easy to understanding simple, least ingredients with learning info recipes. Chinese recipes no longer to seem difficult and intimidating, thank you so much. Your videos are now my Go to reference for cooking. Thank you so very much.
I didn't have any shrimp but, made the eggs with scallions for the first time this morning. The eggs were amazing. This is now my favourite method for scrambled eggs.
@@MadeWithLau Lol...and the recipes look amazing. Think I'm going to start with steamed eggs. There is so much and I enjoy how your dad gives thoughts on different ingredients and shows the step by step. It's just a really great channel!
I just made this per the instructions and this is legit. Only wished the video is shorter and straight to the point as I was trying to fast forward with my messy fingers!
God I miss living in HK! This is one of my staple breakfasts in Ireland BUT I'm now going to try this method. Wish your Dad would adopt me 😜 Thanks to him my Cantonese cooking is far superior to what it was. Love to you all xxx
I actually made this for my parents after I saw your original Short video. Worked very well, although my wok doesn't get hot enough to get that puffy fluff. Still really came out great.
Again, a favorite dish of my late mother. She would add bamboo shoots and leftover fun see. Crab instead of shrimp was a favorite also. Thanks. Best wishes for the new addition to your family
Is this regular burner from Asian market? Looks like it does the job for Asian cooking. Any recommendations where can I get a wok that easy to maintain? Just a beginner cook and would like to get a wok without spending too much.
Visit partner.bokksu.com/madewithlau & use code MWL15 for $15 off your first order!
Join the Canto Cooking Club - bit.ly/3JD6TVr
I tried this and it was DELICIOUS!!! I really know my eggs and eat scrambled eggs several times a week. This was another level. Soooo gooood! Who thought? SUGAR??! Thank you!
OMG..... I live in America and I never knew what those numbers on the bag of shrimp meant. 🤣Thanks......
Really love this combination of you and your dad because I realized you’ll ask very basic simple questions (a lot of them could be asked by amateur home cook viewers ) and your dad will explain them with full of patience. This can only be done by someone who’s full of love, respect and the sincerity to teach. Thanks for starting this channel and persevering until now.
These videos ignited my passion into Chinese cooking. Of course there have been thousands of recipes and videos before your channel even started, but something about the way your dad teaches these dishes inspired me. I cooked several of these dishes according to your videos, and they all turned out amazing. My family and friends rave about my cooking now.
It doesn't hurt that he has decades of experience and makes it all so accessible for the home cook with a regular burner..not a jet burner like they have in restaurants.
That’s amazing! We’re so glad to be able to help spark this passion!! So glad your friends and family get to enjoy your cooking :)
I love asian cuisine, primarily Japanese and Korean, because I lived in both countries. I only knew Chinese food from the American restaurants. Thanks to your father, I have several of his recipes in my main rotation. Definitely expanded my ideas about Chinese cuisine.
My wife also follows Daddy Lau's (yes, we call him daddy Lau) recipe and all of them are amazing
The finesse of your Dad's hands is a great reminder that most of us watching are just home cooks! He's real professional.... I am grateful that you are sharing his techniques. Thank you.
Hands down the best shrimp and egg recipe ever. I made this two days ago - the shrimps tasted like lobster texture and the eggs cooked with the stacking method of stirring came out light, silky and fluffy. Thank you Daddy Lau for the all time delicious yet simple recipe!
The grandpa I didn't know I was looking for. Watching him cook and hearing him patiently explain everything ❤ it feels so comforting, it feels like home, thank you to you both ❤❤❤
You'll find similar joy with Feed Me Bubbe, right here on TH-cam. That's a twenty-something kid and his 80-year old Jewish grandma making food. She tells how to do everything, and also shares her Yiddish word-for-the-day, along with some delightful stories about growing up in Atlantic City a long time ago. Utterly charming, and those old kosher recipes are something else. My favorite quote from Bubbe: "I use vegetable oil now, but in the old days we used chicken fat for everything - you couldn't get away from the flavor."
Cam is so so cute, such a blessed child born into a family filled with so much love, surrounded by good food all the time and enjoying the adoration of two loving dedicated grandparents!! A model family yours is, Randy!!
This channel is the best! Not only do we get to learn how to cook like a Cantonese master chef, but we also get to sort of hang out with your dad, who seems like a wonderful person. Thanks for all your efforts and for sharing these recipes with the world.
Your father sounds like a great guy, someone I wouldn't mind knowing. In my journey to try and understand Chinese cooking I watch a lot of people who don't speak English, and that's fine. Often times the process is the key to understanding the dish, and I appreciate their efforts even though I have to guess at some of the ingredients. It's nice to watch a chanel where the star is from the country I want to learn about and is a cook, but I can still easily understand what's going on. Thanks!
You'd like Souped Up Recipes - she's authentic Chinese.
@@violetviolet888 I watch her too as well as Chinese cooking demystified. Those are both very good. I have others that I couldn't even tell you the name of the chanel :)
@@mackdog3270 What are the others? Copy and paste the channel titles here. Here is another: 小高姐的 Magic Ingredients
"In my journey to try and understand Chinese cooking" Look up "Blondie in China"
Thanks very much for sharing your tips and recipe. 😊炒得好美。好味。讚 👍🏻
omg Mama Cheung! Now this is the TH-cam collab I need!!
Thanks Auntie Cheung!!! We love your videos ❤️❤️❤️
好多謝您嘅支持！老劉衷心㊗️您闔家平安健康！多謝🙏！
Wow. Two professionals I subscribe to. You both are amazing cooks are remind me how much I miss my parents cooking. Good work to both!
I have so much love and respect for your family. Especially your dad. He's everyone's dad haha he is so passionate about his recipes and it shows
Your dad is a World Heritage Human Being. There is no dumb question with him. He answers seemingly mundane questions with the most complete answers imaginable. That is passion. That is sincerity. That is honesty. THAT is integrity.
No channel on TH-cam comes close.
Thanks, Chef Lau! You're truly one of a kind.
And this was how Cantonese cooking changed my family’s mind about scrambled eggs. Thanks Daddy Lau and Randy!
I’m so happy to run into this channel. Your dad is awesome. He explains so much when cooking to understand the procedures of why do certain things. I feel like I’m in culinary school. Can you ask him to do a video about cutting boards, care and use?
Your channel and your dad is helping me heal my inner child. Thanks for the great recipes!
I love the layer-stacking method with this scramble. It's so clever! This looked gorgeous with the shrimp and green onions. Nicely done Lau family!
I might be biased since I'm from Chinese ancestry, but compared to a classic omelett which is flat and monotextured hard, or a french omelette which is just wet and runny, chinese layer stacked stir fried eggs is my favorite way of cooking eggs, since it's pretty versatile in its consistency : it has multiple layers of semi-solid cooked egg, and with some silky runny parts between the layers, which add to the variety of textures. It basically has it all, which is awesome.
Made this tonight and it is delicious! Thank you for the wonderfully detailed videos. My mom loves listening to the Cantonese, it is the same dialect she grew up speaking. I also love your Dad’s dizu playing - I play too and he sounds great!
Dear Mr. Lau, I would like to thank you for sharing amazing vedios. Last weekend I made this dish for my wife's family. Everybody loved it a lot. Thank you.
Hi,I’m from Australia,I have done dishes according to your dad.It’s now become my fav Chinese cooking as I love your food.Funny as you guys don’t know me but I feel part of the family.😊.It’s all about the little tips your dad teaches that gets me over the line.😎👍👌😇
I love watching your father cook. It's like when my maternal Grand father who was French Canadian taught me to cook French cuisine I have learned several things from your father. He is a master chef.
I’ve seen a thousand egg videos before…and still learned something new here! Adding oil to the scramble is a slick idea! Definitely trying this one
Appreciated you have great father who cook with precious heart and clear explanation. Thank you for sharing
I so enjoy watching your father cook. Thank you so much for sharing his recipes and showing us all what a cool dad and family you have! I eat the ketogenic diet so there is lots of things I can’t eat that he makes but this egg and shrimp would be perfect. Can you ask him is it’s necessary to add the sugar and cornstarch? Those are two no no’s on my diet but I think I could get around it.
Maybe try erythritol and arrow root powder?
This looks great! Thanks for all the tips that an accomplished chef may do automatically but a less experienced one may not know to do. As always I enjoy your dad's enthusiasm and love for not only food, but his family. It really makes the videos enjoyable and wholesome in addition to being a good learning experience.
Your dad is a wonderful chef! Thanks for all the recipes
Just tried this recipe today. The whole family loved it!!! Thanks for sharing your recipes.
i've cooked this three consecutive days. got to say this is fantastic!! tastes so good, so good.
Watching your dad cook and you explaining it makes these recipes so easy to make.
I've been watching this channel over the years, and I love how yeye Lau is so much more comfortable teaching us online how to make his recipes now compared to when this started. He used to be so stiff and uncomfortable early on. Now his love for cooking & teaching, and his natural personality really shines through. What a lovable youtube personality. Thank you to your family, now I've also begun cooking chinese cuisine because of you and this channel. 🙏🙏
My mom cooked this dish very often when I was at home and thank you so much for sharing this recipe! I'll definitely try it.
I tried this recipe for the first time today. It was delicious & plan to add this to our meal rotation. Thank you!
LOVE Chef Lau! I have learned a lot. He also reminds me of my dad. 好有亲切感！
非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！
Your dad’s recipes are the best. All of them work out great even if you’re a regular home cook.
Love Daddy Lau! Such a great teacher chef I’ve learned so much x thanks family x a fab great effort! Baby is a joy to see! ❤🎉
Hello again from Sydney, Australia. As mentioned before my dad came from the same village as yours did. Definitely cook this dish.
looks absolutely amazing. Thank you so much for sharing your recipes/knowledge with the world!
Thank you, Dad
for sharing your passion of cooking delicious food with us .
I will try making some of recipes.
I love y’all sitting at table enjoying each other.
My son loves to eat prawn scrambled eggs. I could never get the texture right as served in the restaurants. Glad that Mr Lau has shared (as always so generously) the techniques (though simple but precious tips). Hope I'll be able to plate it deliciously from now. Tq so much Mr Lau and you too Randy...😃😃😃
I'm a huge fan of Chinese cuisine and always watched videos to try and recreate them at home. I stumbled across your channel few months ago but only recently have been watching it on a regular. I love your videos and can really see and feel the love and passion you have for each meal you cook starting from prep time right through to sitting and eating with your family. It's so beautiful to see and inspires me to want to follow your recipes as I find them easy and simple to follow. I look forward to watching more n more videos as they come out.
Thank you again, all the way from Palmerston North, NEW ZEALAND 🇳🇿
Thanks for sharing the recipes as always. This is one channel where the recipes and instructions are practical but the results are remarkable. It's easy to get lost in celebrity cook books, 5 hour recipes, and michelin grading. But the recipes here are fundamentally what makes dishes great.
You and your dad and family are amazing. I love this food and the way he teaches is best. True master. I have been cooking for my parents and they love it. Really appreciate your dad sharing the true ways of cooking. It gives me hope and also is a good lesson to all to teach as much as you can. Wisdom to one’s own is good but to teach to all is great. Thanks again.
There are two styles of this dish, one that uses a gravy with less egg, any chance you could do that one as well?
your dad is a real treat..good job on the video..thanks..
Keep these fantastic dishes coming! My family is in love. Bless you and yours!
This was delicious. I had a bit of difficulty stacking the layers but will get better with practice. A simple and tasty dish thank you. I watch you and Chinese Cooking Demystified. Both of you have made me appreciate Chinese cooking and taught me much xxx
This is beautiful. Thankyou Chef Lau for another great recipe..
wow wow wow what a wonderful recipe, as per usual! Thank you! I tried this out and it's nothing short of amazing! Had to watch again just to see if I missed anything lol
I am a huge fan of you from Malaysia. The way you explain is simple and easy to understand. Hope you can make a video on how to make my favourite dish 佛砵鸡丁 (Yam Basket with Gong Po Chicken) 😄
I LOVE Cantonese style eggs. I'm so glad you shared this! I'm actually a little upset I didn't know how to make these until recently. and the peeling shrimp, too. I think a lot of people just don't know the easiest way to do things. So many people have been conditioned to think that everything is hard, or time consuming.
Or that the temperature of their stove or oven might not be correct, and how to find out, if you can't afford to fix it, they don't know how to compensate for that.
Ex: you bake something according to directions. The temperature of the oven isn't correct, but they don't know that. They assume they did something wrong, it's their fault, and they can't cook, and they just can't do it right.its not their fault! Bad oven! It happens a lot! And probably your landlords oven, not yours.
Made this for dinner last night. Absolutely delicious. Perfect and easy comfort food at the end of a long workday.
One of my favorite dish. Thanks for sharing the recipe
Thank you much for the recipe.. it really helps me with hong kong home food craving and i can make it here abroad..
Oh this is one of my favorite! The ingredients are simple yet very nice dish~
Thank you for your videos, I was a missionary in Hong Kong over 40 years ago. Listening to your dad speak is helping me brush up on my Cantonese. I would like to know what kind of cooktop burner you are using. It looks perfect for wok cooking. I presently have a flat bottomed wok because our stove top is flat. I would rather be using a traditional round bottomed wok cooking with gas. I would appreciate it if you would give out that information. Thanks.
These instructions are so wonderful! What a treasure!
A new subscriber watching from AUSTRALIA 🇦🇺. Thanks to your video more home made cooking and savings to no longer eating out. Really appreciate easy to understanding simple, least ingredients with learning info recipes. Chinese recipes no longer to seem difficult and intimidating, thank you so much. Your videos are now my Go to reference for cooking. Thank you so very much.
It's amazing what you can do with eggs... this just reminds me so much of my dad's cooking... Thank you for all your effects and sharing....
Oh my. It looks so tasty and easy. Definitely going to give this a try. Thanks, Daddy Lau!
Ur videos r always so inspiring! Thank you for sharing w us! 🤗🙏
I made this by following this recipe… it turned out to be just perfect.
Thank you, sir!
I watched so many of your videos. Thank you so much for all the recipes and tips. Have a wonderful day!!
感謝劉爸爸的廚藝示範,即使會做菜的我,也學到不少技巧跟知識!!!👍👍👍
不要客氣，非常感謝您的支持！老劉祝福您闔家平安健康！幸福快樂！
I didn't have any shrimp but, made the eggs with scallions for the first time this morning. The eggs were amazing. This is now my favourite method for scrambled eggs.
Thank you so much. It looks delicious. What kind of wok does your dad use/recommend? We do a lot of stir fry but our wok needs to be replaced.
Will definitely give this a try. Love this dish!!! Thanks for sharing !
audience from hong kong, like your recipe and channel, 睇落好好味！
劉爸爸，多謝你教導煑蝦仁炒蛋，這餸是我家人的最愛👍👍👍👍
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康、幸福快樂！
My family love this dish! Thank you for sharing all the tips 😊
Mr. Lau, for Chinese cooking, is carbon steel work makes the difference? Thanks.
I look forward to every upload, thank you for the recipe!!
I will try this way of cooking shrimp eggs!!! Thank you for sharing! 🙏🙏🙏❤️
This is a really great channel. I love the blog too and how you interact with the family. I'm a new follower for sure!
Thank you so much for the love!!! Hope you love our recipes and content :)
@@MadeWithLau Lol...and the recipes look amazing. Think I'm going to start with steamed eggs. There is so much and I enjoy how your dad gives thoughts on different ingredients and shows the step by step. It's just a really great channel!
This is one of the best received Shanghai style dishes. Again, easy to make but not easy to make it good. Cheers, mate.
Now I know the technique! Everything is easy when you know how 🤔. Looks like this will be served at dinner, tonight 😋. Thank you for sharing.🙏
Actually, Randy is so great in translating all uncle’s techniques (Including those tiny but essential tricks!) in the video. You’re ace man👍👍
So lucky to have a dad that's a chef.
好正👍，有幸在大師父身上學習一下。 謝謝🙏
吾使客氣，非常感謝你的支持！老劉㊗️您同家人健康快樂！
Easy and yummy, thank you for sharing this wonderful recipe!
滑蛋蝦仁 : 這是最愛吃的菜之一. 100%美味. 讚爆 ! 👍
Do you think you could show how your dad preps and cooks multiple dishes and still gets everything hot on the table?
I just made this per the instructions and this is legit. Only wished the video is shorter and straight to the point as I was trying to fast forward with my messy fingers!
I love the videos. Especially when dad announces that the dish is complete!
My best friend, OMG! So wonderful! I really love this! Thank you so much!
Oh I LOVE this dish! Thanks for giving this dish a shoutout. So many lovely memories associated with this dish :)
These look delicious, can you tell me what type of oil you use?
God I miss living in HK! This is one of my staple breakfasts in Ireland BUT I'm now going to try this method. Wish your Dad would adopt me 😜
Thanks to him my Cantonese cooking is far superior to what it was. Love to you all xxx
Watching my first video on your channel… I love it liked and followed !!!! Have a bless day
I’m definitely going to try this. And my Cantonese is coming back to me listening to your dad
I actually made this for my parents after I saw your original Short video. Worked very well, although my wok doesn't get hot enough to get that puffy fluff. Still really came out great.
Love your family. A beautiful family.
Love this! When I was younger, my parents made this all the time. So simple, but sooo 🤤!
Do you have to use a wok? And what kind of oil does your dad use?
very clear instructions. I will attempt to make it! thks for the video!!
This looks so good and easy to make.
Thanks for the video!!!
Those eggs really remind me of Cantonese style scrambled eggs. Yum 🤤
Thanks for the detailed information and lovely recipe
I’ve finally learned how to cook the perfect scrambled eggs. Thank you! ❤❤
Cute baby tricking Grandpa 👍👏
Amazing!!! I just made this for dinner with a bowl of steam rice. Soooooooo good and easy!!!
Again, a favorite dish of my late mother. She would add bamboo shoots and leftover fun see. Crab instead of shrimp was a favorite also. Thanks. Best wishes for the new addition to your family
Is this regular burner from Asian market? Looks like it does the job for Asian cooking. Any recommendations where can I get a wok that easy to maintain? Just a beginner cook and would like to get a wok without spending too much.