I love your channel because I could understand what your dad is saying. I didn’t grow up with great toisanese parents. They didn’t treat me like a human being. I am thinking of going no contact with them and I will miss my parent’s cooking. Now that I found this channel, I no longer need to stay in contact with my narcissistic and toxic parents to get home made food. Suffering through each meals was extremely hard. The constant verbal abuse. So glad this channel exist ❤ Your channel is doing more than your family ever know ❤
My heart goes out to you my internet friend. TH-cam makes up for a lot of what I didn't grow up learning or experiencing. Food in particular was scarce. I hardly remember sitting down to eat together. I learn how to cook for videos like this.
This is a super nutrition filled soup/ meal. Spinach has both vitamin K and potassium in it which are kind of hard to get in the regular American/western diet. Loads of protein and iron too. I'm going to try it soon brother ! Tell your Dad , Jimbo from Georgia says Thanks and a big thumbs up!
Chef Lau and his videos are great! Thank you so much. Sometimes, I cook for Buddhist monastics and my fellow lay practitioners. Coming up with ideas to flavor soup can be challenging. How does one make a good soup base without using onion, garlic, coriander, and meat? I wonder if Chef Lau would consider doing a video of the food that he would prepare if he were cooking for Chan Buddhist monks (nothing from the onion family: onion, garlic, shallots, leeks, and green onion, no animal meat or eggs, nothing in the coriander family, and no alcohol)? The shifus like soups and eat it often and with cold weather finally here, it would be awesome to cook something delicious and comforting for them.
Just made this soup now, and it's amazing. I used Taiwanese spinach instead of regular spinach because that's what the Asian grocery store had, but it was still delicious.
This looks good! I have a tip for using baby spinach in soup: don’t add it to the pot. Place it in the bowl and when the soup is ready, ladle the soup on top of the baby spinach. The heat from the soup cooks the spinach enough without causing it to disintegrate.
That's the results from a dish washer. Putting hard anodized cookware in the dishwasher is generally not recommended as the harsh chemicals and high heat of the dishwasher cycle can damage the anodized surface, potentially causing warping, discoloration, and loss of its non-stick properties over time; it's best to hand wash hard anodized cookware with mild soap and a soft sponge. Meanwhile cooking on raw aluminum surface is a whole different conversation. Aluminum cookware isn't considered to be harmful, however, the long-term effects of consuming aluminum aren't known and some recommend avoiding it. Aluminum exposure can be harmful to those with kidney problems, the elderly, and children.
@@collintan7858 I think that's true for any aluminium pots or tools. I have a plain aluminium pot that is very old but still looks nice and shiny, simply because I don't have a dishwasher so I always wash everything by hand. Same with smaller alu implements like garlic presses, nut crackers and ice cream scoops-mine still look good. But when I visit friends with dishwasher machines, those things look terrible.
Thank you for the recipe! I use silken tofu a lot but sometimes struggle with finding good recipes for the firmer kind, so this was very intriguing. I'm going to try using swiss chard instead of spinach, since I grow it myself and it tolerates our cold climate better. And maybe switch out the pork for chicken thighs since it's hard to find pork fillet in smaller cuts here. Also there are so many food scare myths that people heard once and believe for the rest of their life whether they were proved correct or not. Like cooking with aluminium, eating too many eggs, using msg, etc. I never heard the one about spinach and tofu, though!
@@chrisgj1927 Not sure why you're asking me, but looking at the recipe, there's also chicken broth, fish sauce, sesame oil, and the meat is marinated with oyster sauce and white pepper, so I think that (in combo with the ingredients themselves) should add some flavour? But it doesn't seem to be a strongly flavoured kind of dish.
When you place packages of food like tofu on your cutting board, you are contaminating your cutting board with the shelf dirt from the store the tofu came from, dirt collected at the register, and then more from your fridge shelf that has dirt from other containers from the supermarket, now transferred to your cutting board surface.
Paraphrasing what I’ve heard Jacques Pépin say when addressing how some cooks claim that one should wash their onions after cutting them with their skins on, “whatever germs there are won’t survive what I’m going to put this through” Ever since hearing him say that, I’ve always been far less concerned about any outside germs in my soups and cooked foods. If it’s a garnish, or served uncooked- I would probably cut it on a fresh board with a fresh knife. Nevertheless, I typically cut tofu in my hand anyhow. I feel like this is an Asian kitchen norm as I’ve seen several friends do the same thing.
@@pewpiepies problem is called cross contaimination, and if a cook is doing that, then they are cross contaminating in other ways as well. This can happen pre and post cooking and is an overall general health and hygene issue, considered a bad practice.
This recipe is amazing. Super simple. So healthy and clean with such a nice rich taste. Lau is the real deal. My wife and I love your recipes. Your relationship with Randy and the family is so beautiful to watch. Thank you!!! Hong Doy!!!
I'm reading the recipe and I have a question about "one block of tofu". Where I live tofu comes in packages of many different sizes. Which size do you mean when you say "one block"? Specifying how much tofu by weight in the recipe would be very helpful for those of us who live in other places. Thank you!
Thanks for another great recipe. Two questions for us vegetarians: - Can we replace the pork with something else to maintain the balance e.g. mushroom(s). - Same with the fush sauce? Thanks again.
Maybe try using mushrooms in place of meat. Shitaki, button, whatever you find. In place of fish sauces in recipes, I've seen the chefs or cooks in TH-cam videos suggest using a bit more soy sauce. Hope it works for you.
You can make it vegan. Common replacements for the meat is mushrooms or miso paste if you don't mind it being less traditionally Chinese. Fish sauce is harder to substitute. Usual suggestions are soy sauce or liquid aminos but fish sauce brings it's own unique funk to it, if you will. The miso paste also being a fermented food helps a bit here as well as adding msg and/or liquid aminos
There was kinda a belief going around that one should not cook spinach and tofu. Consumer Council in Hong Kong did a study on it. Obviously that didn't bother Chef Lau.
It's a total myth that msg is bad for your health. It has been disproved over and over. Msg occurs naturally in several foods like seaweed, cheese, mushrooms etc. In fact, using msg means you don't have to add as much salt and sugar for flavour. The exception is if you have a sensitivity to msg but that is true for any ingredient.
We are all blessed to have your dad sharing his dishes with us. Please tell him its valuable treasure he is imparting.
Your dad has a great wealth of knowledge when it comes to food ❤
I love your channel because I could understand what your dad is saying. I didn’t grow up with great toisanese parents. They didn’t treat me like a human being. I am thinking of going no contact with them and I will miss my parent’s cooking. Now that I found this channel, I no longer need to stay in contact with my narcissistic and toxic parents to get home made food. Suffering through each meals was extremely hard. The constant verbal abuse. So glad this channel exist ❤ Your channel is doing more than your family ever know ❤
My heart goes out to you my internet friend. TH-cam makes up for a lot of what I didn't grow up learning or experiencing. Food in particular was scarce. I hardly remember sitting down to eat together. I learn how to cook for videos like this.
The kids are growing up so quickly, I’m glad they get to have Daddy Lau’s cooking to enjoy!
This is a super nutrition filled soup/ meal. Spinach has both vitamin K and potassium in it which are kind of hard to get in the regular American/western diet. Loads of protein and iron too. I'm going to try it soon brother ! Tell your Dad , Jimbo from Georgia says Thanks and a big thumbs up!
I hope that you and your dad continues to share these traditional recipes! I enjoy watching and making them. 😊
Soup looks yummy, but baby boy was adorable at 8:20
I know it wasn't part of the dish, but your wife KILLED the partnership ad!! 👏🏼👏🏼👏🏼
Thanks
8:16 搶鏡 可愛
Chef Lau and his videos are great! Thank you so much.
Sometimes, I cook for Buddhist monastics and my fellow lay practitioners. Coming up with ideas to flavor soup can be challenging. How does one make a good soup base without using onion, garlic, coriander, and meat?
I wonder if Chef Lau would consider doing a video of the food that he would prepare if he were cooking for Chan Buddhist monks (nothing from the onion family: onion, garlic, shallots, leeks, and green onion, no animal meat or eggs, nothing in the coriander family, and no alcohol)? The shifus like soups and eat it often and with cold weather finally here, it would be awesome to cook something delicious and comforting for them.
Daddy Lau really reminds me of my grandpa! Pure Okinawan man who came to America with a wealth of knowledge! 💪🏼
This is the best cooking channel on all of TH-cam by miles. The world is better because this exists.
Thanks for posting these quick and easy home style recipes. More please.
謝謝你Chef Lau. 亦都解開了豆腐跟菠菜不能一起吃的迷思😊
Very impressed with Mrs Lau
Another of my childhood favorite along with Choy Gone Tong
Just in time for soup season!
Just made this soup now, and it's amazing. I used Taiwanese spinach instead of regular spinach because that's what the Asian grocery store had, but it was still delicious.
This looks good! I have a tip for using baby spinach in soup: don’t add it to the pot. Place it in the bowl and when the soup is ready, ladle the soup on top of the baby spinach. The heat from the soup cooks the spinach enough without causing it to disintegrate.
lol grandpa so cute 🥰 bless him
That pot has been through The Soup Wars ✋🏻🤛🏻
That's the results from a dish washer.
Putting hard anodized cookware in the dishwasher is generally not recommended as the harsh chemicals and high heat of the dishwasher cycle can damage the anodized surface, potentially causing warping, discoloration, and loss of its non-stick properties over time; it's best to hand wash hard anodized cookware with mild soap and a soft sponge.
Meanwhile cooking on raw aluminum surface is a whole different conversation.
Aluminum cookware isn't considered to be harmful, however, the long-term effects of consuming aluminum aren't known and some recommend avoiding it. Aluminum exposure can be harmful to those with kidney problems, the elderly, and children.
@@collintan7858 I think that's true for any aluminium pots or tools. I have a plain aluminium pot that is very old but still looks nice and shiny, simply because I don't have a dishwasher so I always wash everything by hand. Same with smaller alu implements like garlic presses, nut crackers and ice cream scoops-mine still look good. But when I visit friends with dishwasher machines, those things look terrible.
That OG pot has been through dynasties! Love it
How did this comment made me laugh
The oven can damage the outer layer too.😅
thank you Uncle, i know what soup for tonight now❤
Thank you for the recipe! I use silken tofu a lot but sometimes struggle with finding good recipes for the firmer kind, so this was very intriguing. I'm going to try using swiss chard instead of spinach, since I grow it myself and it tolerates our cold climate better. And maybe switch out the pork for chicken thighs since it's hard to find pork fillet in smaller cuts here.
Also there are so many food scare myths that people heard once and believe for the rest of their life whether they were proved correct or not. Like cooking with aluminium, eating too many eggs, using msg, etc. I never heard the one about spinach and tofu, though!
Heard the one about too much salt, “do the taste test to see if flavoursome, if not , just add more salt”. So this soups flavour is all salt is it?
@@chrisgj1927 Not sure why you're asking me, but looking at the recipe, there's also chicken broth, fish sauce, sesame oil, and the meat is marinated with oyster sauce and white pepper, so I think that (in combo with the ingredients themselves) should add some flavour? But it doesn't seem to be a strongly flavoured kind of dish.
Thank you ! Also do you have video for fish soup ? Thanks 🙏🏻
Looked so yummy
Guangzhou is the land of amazing food. It’s famous in China for its delicious dishes haha. Glad you guys are sharing the culture and food!!
This looks so easy. I love spinach, but not tofu. I'm willing to give a try with this though. Thank you and Daddy Lau.
When you place packages of food like tofu on your cutting board,
you are contaminating your cutting board with the shelf dirt from the store
the tofu came from, dirt collected at the register, and then more from your fridge shelf
that has dirt from other containers from the supermarket,
now transferred to your cutting board surface.
Paraphrasing what I’ve heard Jacques Pépin say when addressing how some cooks claim that one should wash their onions after cutting them with their skins on, “whatever germs there are won’t survive what I’m going to put this through”
Ever since hearing him say that, I’ve always been far less concerned about any outside germs in my soups and cooked foods.
If it’s a garnish, or served uncooked- I would probably cut it on a fresh board with a fresh knife.
Nevertheless, I typically cut tofu in my hand anyhow. I feel like this is an Asian kitchen norm as I’ve seen several friends do the same thing.
@@pewpiepies problem is called cross contaimination, and if a cook is doing that, then they are cross contaminating in other ways as well. This can happen pre and post cooking and is an overall general health and hygene issue, considered a bad practice.
Thank you for your work
Thanks, making it tonight!
Looks healthy 😊
holding your lav mic to appear spontaneous and casual ---> OUT
clipping your mic directly to your glasses ---> IN
hahahah 🤓
I have all the ingredients, will cook today!! Thanks for the recipe~
Yum, just in time for soup season 😊
How wholesome 💖😋
Saving to my recipe list. Mahalo!
This recipe is amazing. Super simple. So healthy and clean with such a nice rich taste. Lau is the real deal. My wife and I love your recipes. Your relationship with Randy and the family is so beautiful to watch. Thank you!!! Hong Doy!!!
Can I borrow him for like 2 weeks....just two weeks. lol. Best dad ever.
This video was super fun to watch, right down to the partnership! I can't wait to make this! Your whole family has so much charisma!
Thanks to uncle Lau I be eating good
Do you have any recipes for 芋頭炆鴨 ?
可以教煮燒鴨嗎？❤
can I add chicken slices instead of pork slices?
Hi just curious is it possible to add eggs into this dish? or will it destroy its overall taste
It's goin' alright, little dude! Thanks for asking :)
Can you make beancurd soup?
Must trythis
Do you have any recipes that use red yeast rice?
这是好食物有豆腐有菠菜真有用对身体只看您的视频就味道香了。。从泰国人评论总是看您的视频
can i use chicken instead?
Nice to know. Could any other meat be used?
Up to you depending on flavor preference. A lot of Chinese recipes use pork because pork is important to Chinese cuisine.
How about instead of pork slices use pork spare ribs that have been simmered for while so that the bones and cartilage is soft?
I'm reading the recipe and I have a question about "one block of tofu". Where I live tofu comes in packages of many different sizes. Which size do you mean when you say "one block"? Specifying how much tofu by weight in the recipe would be very helpful for those of us who live in other places. Thank you!
Can you substitute pork with pork bones or pig feet?
youre more than welcome to but it won't be the 20 minute recipe
菠菜好似唔可以同豆腐一齊煮？
That's what I thought too!
@ 好多年前喺香港知道咗，已經好多年冇人煮。以前成日菠菜滾豆腐㗎⋯
I've heard of spinach shouldn't be mixed to eat with tofu due to some chemical reaction of these two elements after digested, is that really true?
You didn't actually watch the video, did you? They literally address that at the beginning of the video.
The chinese name in the title is wrong
EDIT: it is correct now
Yes. I was so confused lol
i clicked in for “節瓜粉絲蝦煲” and exited...this is 菠菜豆腐汤and with pork (so i exited in seconds)
secret seems to be a can of chicken stock, chicken bouillion, and fish sauce
Thanks for another great recipe.
Two questions for us vegetarians:
- Can we replace the pork with something else to maintain the balance e.g. mushroom(s).
- Same with the fush sauce?
Thanks again.
Maybe try using mushrooms in place of meat. Shitaki, button, whatever you find. In place of fish sauces in recipes, I've seen the chefs or cooks in TH-cam videos suggest using a bit more soy sauce. Hope it works for you.
You can make it vegan. Common replacements for the meat is mushrooms or miso paste if you don't mind it being less traditionally Chinese. Fish sauce is harder to substitute. Usual suggestions are soy sauce or liquid aminos but fish sauce brings it's own unique funk to it, if you will. The miso paste also being a fermented food helps a bit here as well as adding msg and/or liquid aminos
菠菜不能同豆腐一齊食，會肚瀉
comment for Lau family and the Algorithm
❤❤❤ ❤❤❤ ❤❤❤ ❤❤
❤
菠菜豆腐湯。
That pot tho...😅
There was kinda a belief going around that one should not cook spinach and tofu. Consumer Council in Hong Kong did a study on it. Obviously that didn't bother Chef Lau.
we talk about this in the vid :)
If this were true half the raw vegan yuppies in Cali would have serious medical conditions lol
Um.. are you sure? Have been hearing that tofu and spinach should never cook together since I was a kid
They literally address that in the beginning of the video
FYI: Chicken Bellions often have MSG which many doctors don't recommend! Many viewers now aday prefer eating "Health Foods"!
It's a total myth that msg is bad for your health. It has been disproved over and over. Msg occurs naturally in several foods like seaweed, cheese, mushrooms etc. In fact, using msg means you don't have to add as much salt and sugar for flavour. The exception is if you have a sensitivity to msg but that is true for any ingredient.
Spinach and Tofu can't mix together! Chemical reaction 😢Kidney Stones!!!!!
why don’t you watch the video
It's actually the opposite. Eating foods with calcium can neutralize the oxalates.
I've heard of a negative reaction between tofu and honey, but not tofu and spinach.
Tofu is disgusting, tastes like crap
And now that you've interacted with this video you will get more recommendations about tofu recipes