So very expensive. It's like you think the ingredients are cheap but asian cuisine is like now add 9 dollars worth of oil. we will pour that out later. lol
I really appreciate that you don't shy away from showing all the steps of butchering an animal, or omit/sanitize the more "icky" parts of the process. It indicates a deep respect for the fact that we are consuming a previously living creature, and not trying to pretend otherwise. Thanks for educating viewers on where our food comes from!
im overusing the word, but this stuff is legit. i think i followed the spring roll recipe from this channel and they were so good. this isnt fake, you learn how to make it for real. top tier cooking content
It might sounds like pouring cold water over it but Cantonese ppl (Chinese cruise in general, I’m from Hong Kong) prefer the ingredients fresh and whole. The whole frozen one in the video is not the best but is still better than the frozen pack. If it is possible I’m sure he’d hv bought one alive and kill and butcher it on the countertop
This is how people have cooked their food for thousands of years. Even Americans used to cook food from scratch. Modernization and urbanization have separated humans from the nature.
This comment can't be more american, i mean do you guys really have everything prepared when you want to cook? Seriously i don't get why would anyone make a decision to cook then shy away from butchering raw ingredients?
Your dad is the best! Mr. Lau's teaching skills are some of the best I've found on YT, he has a "no nonsense" charm! His instruction always extends way beyond Cantonese cooking, to general cooking skills. Great refresher on cleaning squid, and I always leave hungry! 🦑 🦑 🦑 🦑
Your dad is an excellent teacher. He’s very patient and thorough, and explains why he does everything, which is very important. Very professional. I’m looking forward to making this wonderful dish. Thank you, and tell your dad how much we appreciate his instructions. You’ve got a new subscriber!
Tried this for dinner tonight and it turned out great! I've always failed in frying calamari and finally succeeded today after following this recipe. Thank you so much for sharing the knowledge and recipe.
Daddy Lau should've shown this sooner! I attempted this dish a few months ago for my wife and failed quite miserably (way overcooked). The steps Daddy Lau showed here are much cleaner and simpler than what I saw. I am going to attempt this again
i have tried some of the less complicated dishes from this channel and they are legit as hell. this looks really good and super legit. i love my new wok and wok cooking.
Great video, and great demonstration on how to prepare fresh squid! I noticed that afrer deep frying you combined the fresh and frozen squids to the same stir fry. Is there a reason you prefer fresh squid vs frozen? The frozen looks so easy to prepare!
What a lovely man. What a wonderful family. What great recipes. How he swirled the cooking wine in at the end with a flick of the wrist. A MASTER CHEF GENUIS.
It's one of my favorites when I go to a Cantonese restaurant! This dish tastes so good but I am careful every time I say its Chinese name because as your dad said, it carries an unlucky meaning. Don't call it 'stir-fried calamari' (which means being sacked/fired by an employer). Call it salt and pepper calamari instead. :)
Thank you! I have learned so much from your videos. I have specific dietary needs and use stirfry often. I can now have excellent results using your techniques. It also allows me to push my limits.
Кальмары с солью и перцем, вкусная и диетическая еда! Вкусна приготовлено, мясо сочное , не резиновое! Спасибо Шеф ! 👍👍椒盐鱿鱼，美味又健康！煮得很好吃，肉质多汁，而且没有橡胶味！谢谢酋长！👍👍
I’ve had good luck with Bob’s Red Mill gluten free flour in the past (I was on a very restrictive diet for a bit after surgery for Crohn’s disease). You might try that here. They add in a type of non-wheat flour product that helps for a fluffier batter. Also, you may consider reducing the cook time a bit if using fresh squid, as it will lose a bit more moisture with gf flours. I hope this helped!
Nothing beats thieng hong in Portland Oregon. The best hands down of ANY salt and pepper squid anywhere. I want a copy cat recipe of the salt and pepper squid.
Uncle Lau, can you share where can I get the same wok as in your videos? This dish just look so amazing. Thank you for showing your thorough cooking steps.
One of my favorite dishes served at our local dim sum place. Can't wait to try it at home - thanks for including instructions for both fresh and frozen squid!
WOW your dad teaches really good!! you dont see this teaching in any other famous channels. He explains every detail to why and how. many channels just skipped these as if everyone is a chef
Really loved his explanations for why you should and shouldn’t do things that come as “common sense” helps understand and correct any problems that might come up in the process
Can papa Lau teach us how to roast duck or goose? Your channel has helped me understand chinese cuisine better and I would love to test my skill on duck with some nice crispy golden brown skin! Thank you for sharing
This is great! I used to be my Mom's sous chef (aka the guy who prepped everything). She cooked mostly Filipino food. Unfortunately we never got squid that size before and we could only get the small whole frozen ones they sell in boxes in the Asian Market. They were so small, that the only thing to remove really was the beak, and if you could find the protruding plastic like spine. I was curious about prepping the large ones, like the one your video shows. It was very informative. Looking forward for the chance to try this recipe.
@@arg888 Oh God yes! Yes it did. She loved using those because they "looked" better, but I was over it and just wanted to use the half cooked frozen ones.
I’m so happy I found your channel. It makes me feel closer to my heritage. Especially since I’m not super close with my parents. But I love practicing my Cantonese and that you don’t shy away from it either. And mostly because I’m a huge foodie. This channel is a gold mine ❤
@lapissakura4653: You'd like Souped Up Recipes, Chinese Cooking Demystified, Chef Wang. Also check out Blondie in China, you'll learn more about the diverse food of China.
@@violetviolet888 yes! I love souped up recipes! I wished she’d use some Chinese. But also, as I mentioned here, I love that they speak Cantonese. I hope it doesn’t become a dead language
My mother in law is from Laos and after 40 years in the USA she switches between multiple languages frequently. I'm the only one who married into the family who can speak Lao (artifact of a previous job), so I often get looks from my fellow brother-in-laws (and sometimes her daughters) when she just swaps in Lao for English. As she gets older, it all kinda blends into one language in her head. And just for fun, she drops in Spanish pretty frequently, because she learned it years ago living in the city. Can get hilarious sometimes. I suspect there are times she doesn't even know what she is saying.
Hello from Japan. This is my favorite seafood dish. It’s a lot of work. The spider strainer is a good idea, but the ‘all at once’ didn’t materialize in the video, so maybe using 2 spider strainers, a big one for holding and a smaller one for scooping the pieces into the bigger strainer.
Thank you for sharing your family tradition and values. As an African loving Asian cuisine, I Hope and Pray your platform will be one of the many teaching our future generation Cultural Inclusiveness where we all come together regardless of our Origine or Preferences 💕🙋🏾♀️🇨🇩🇺🇸
I just discovered your channel a few days ago and i cant get enough!!!! I live on the border with Mexicali Baja California Mexico and Chinese food is one of the best in the world there due to their humingous chinese heritage dating back to the 1800s. i know your dads dishes are going to be delicious because the food looks exactly like that here. I cant wait to start cooking some of your dishes regularly maybe even daily. I can eat chinese food every day. I am so glad to have run into this channel, im trying to make some fried rice today and orange chicken as well maybe lol. Thanks again!!
Thank so much your father for teaching me how I clean fresh calamari, before I am always scared ,now I know they have already prepared Calamari, I'm glad I understand. Cantonese I love his cooking and teaching show. Thanks.
You absolutely can scrape the skin off. You also can wipe it dry before peeling the skin off rather than handling wet slicky squid. Better yet use a dry towel and scrape the skin off with it. This trick works best.
I am really a huge fan of the Lau family video !! The salt an pepper shrimp which is my wife favorite, i made it for her and she said: »better than in restaurants » !! So please keep up !!
I was nervous about using the frozen squid because that's all that is available here. It's good to know that you can use that, and the methods are fairly simple in that respect. That being said, I will definitely have to attempt this one day!
I love watching your vids! Man, I wish I could make this but I'm reatricting my cals right now... My guess is that an sor fryer won't do the trick right? 😢 Love from HK ❤
MMmmmm, I guess we all do things differently.. Our squid supply is only 4 minutes away (swimming in the ocean). We would never use fresh water to wash our squid, as a matter of fact if cleaned properly it never needs washing. I also notice you use Arrow squid, we catch Calamari squid here for eating and only use Arrow squid for fish bait........ Thanks for sharing...........
My dad like to use his hand to mix up the contents... Oddly, a whisk would not suit the mixing process for this particular recipe. Except that your Dad mixes lots of things with his hand...
Don't reuse frying oil - all the oxidized compounds lead to high blood pressure and all sorts of health problems down the line. It's not worth it, use new oil every time!
Love the videos and recipes, intend to try them on my own one day, just watching them makes me hungry :D Can papa lau make har cheong gai (prawn paste chicken) and show us how to make it?
Join the Canto Cooking Club: bit.ly/3rqVGAD
Get the full recipe: madewithlau.com/recipes/salt-pepper-squid
So very expensive. It's like you think the ingredients are cheap but asian cuisine is like now add 9 dollars worth of oil. we will pour that out later. lol
I'll always watch you're videos
im working in hongkong as a helper,i cooked for my employer all you're recipe thanks dor the very good dish everyday
I really appreciate that you don't shy away from showing all the steps of butchering an animal, or omit/sanitize the more "icky" parts of the process. It indicates a deep respect for the fact that we are consuming a previously living creature, and not trying to pretend otherwise. Thanks for educating viewers on where our food comes from!
im overusing the word, but this stuff is legit. i think i followed the spring roll recipe from this channel and they were so good. this isnt fake, you learn how to make it for real. top tier cooking content
It might sounds like pouring cold water over it but Cantonese ppl (Chinese cruise in general, I’m from Hong Kong) prefer the ingredients fresh and whole. The whole frozen one in the video is not the best but is still better than the frozen pack.
If it is possible I’m sure he’d hv bought one alive and kill and butcher it on the countertop
I couldn't say better than this. Thanks for commenting what I wanted to say!!!
This is how people have cooked their food for thousands of years. Even Americans used to cook food from scratch. Modernization and urbanization have separated humans from the nature.
This comment can't be more american, i mean do you guys really have everything prepared when you want to cook? Seriously i don't get why would anyone make a decision to cook then shy away from butchering raw ingredients?
I absolutely love your father. He is so sweet and knowledgeable. Such a family man. I would be like Randy. Eat half the fried squid. Lol.
Your dad is the best! Mr. Lau's teaching skills are some of the best I've found on YT, he has a "no nonsense" charm!
His instruction always extends way beyond Cantonese cooking, to general cooking skills. Great refresher on cleaning squid, and I always leave hungry! 🦑 🦑 🦑 🦑
Your dad is an excellent teacher. He’s very patient and thorough, and explains why he does everything, which is very important. Very professional. I’m looking forward to making this wonderful dish. Thank you, and tell your dad how much we appreciate his instructions. You’ve got a new subscriber!
Your dad is phenomenal! Lucky Family! Loved that I actually understand Cantonese & of course your sub in English with Chinese.❤
Your dad is the master chef! What a great and vast knowledge he always shares with us, home cooks. Thank you very much!
Love how attentive you always are and subsequently always ask the right questions that may be too obvious for a cook to explain
Tried this for dinner tonight and it turned out great! I've always failed in frying calamari and finally succeeded today after following this recipe. Thank you so much for sharing the knowledge and recipe.
Daddy Lau should've shown this sooner! I attempted this dish a few months ago for my wife and failed quite miserably (way overcooked). The steps Daddy Lau showed here are much cleaner and simpler than what I saw. I am going to attempt this again
i have tried some of the less complicated dishes from this channel and they are legit as hell. this looks really good and super legit. i love my new wok and wok cooking.
Your dads language is beautiful. I am thankful that I get to listen to him and read along. Happy Thanksgiving!🙏
your dad is a real chef! and perfect old traditional style!
All I heard was salt and pepper squid and I clicked thumbs up. I know this will be like the restaurants or even better.
Great video, and great demonstration on how to prepare fresh squid! I noticed that afrer deep frying you combined the fresh and frozen squids to the same stir fry.
Is there a reason you prefer fresh squid vs frozen? The frozen looks so easy to prepare!
What a lovely man. What a wonderful family. What great recipes. How he swirled the cooking wine in at the end with a flick of the wrist. A MASTER CHEF GENUIS.
Using a batter in this application is definitely a game changer. Great recipe, thank you.
It's one of my favorites when I go to a Cantonese restaurant! This dish tastes so good but I am careful every time I say its Chinese name because as your dad said, it carries an unlucky meaning. Don't call it 'stir-fried calamari' (which means being sacked/fired by an employer). Call it salt and pepper calamari instead. :)
Thank YOU Sir,, I do appreciate your Instruction and your sharing of your knowledge ....Thank YOU ..
Thank you! I have learned so much from your videos. I have specific dietary needs and use stirfry often. I can now have excellent results using your techniques. It also allows me to push my limits.
I love your dad, great guy. My brother-in-law is from Hong Kong. He ran his own restaurant her, in Ireland.
That looks so good. Love grampa.
Fabulous. Merry Xmas to the Made with Lau team🎄
Your videos are bafflingly wonderful.
Always been a fan. Looks awesome.
my favorite dish!!!! hard to find a restaurant that does it right.
好幸福的一家人！
非常感謝您的支持！老劉祝福您闔家健康快樂幸福！
son: you are absolutely blessed to have a legendary dad!
This is the reason why l am subscribing...
Parents' taste tester for food aka best role ever.😌
Looks delicious! Will have to try!
Hello from Sydney
I have some of those bagged frozen squid that I bought on sale. I know what I am cooking next week! Thanks Daddy!
My most favourite dish.
kat's a great mum
Thank you , Thank you, Thank you
A squeeze of lemon is all its missing ❤
My last name is also Lau 😂 love the cooking😊
I need to try this 😍
I could devour the entire wok full of his exquisitely prepared squid.
Man, this looks good! I have to look for frozen, whole squid and try this! 😛
Hello looks very delicious thanks mr
One of my faves
What ingredients i should change for cooking wine? I dont use any alcohol ingredients
Кальмары с солью и перцем, вкусная и диетическая еда! Вкусна приготовлено, мясо сочное , не резиновое! Спасибо Шеф ! 👍👍椒盐鱿鱼，美味又健康！煮得很好吃，肉质多汁，而且没有橡胶味！谢谢酋长！👍👍
非常感謝您的支持！老劉祝福您和家人身體健康!生活愉快！
Always best to clean any seafood (if necessary) in salt water to preserve the best taste and texture
Wow, hong dou is so big and handsome now
Could you please adjust : the gas burner , the wok, an the media to put the wok on the burner , the links does not point to a product on amazon
Thank you for this recipe. Do you think it would work with replacing the plain flour with rice flour? My kids can't take gluten
I’ve had good luck with Bob’s Red Mill gluten free flour in the past (I was on a very restrictive diet for a bit after surgery for Crohn’s disease). You might try that here. They add in a type of non-wheat flour product that helps for a fluffier batter. Also, you may consider reducing the cook time a bit if using fresh squid, as it will lose a bit more moisture with gf flours. I hope this helped!
Hi, May I know if I can skip the cooking wine or is there any substitute for that? I'm a Muslim and would love to try the recipi..
Skip or use a little bit of non alcoholic white wine vinegar. Not the same taste, but will also elevate the fragrance!
love your videos!! what gas burner is he using for the round bottom woks?
now I want squid from a hole in wall mainland restaurant.
Best tasty white pepper powder (ajinomoto)
Can i use regular salt,i Don have garlic salt
Don't forget to add the garlic powder!
Nothing beats thieng hong in Portland Oregon. The best hands down of ANY salt and pepper squid anywhere. I want a copy cat recipe of the salt and pepper squid.
Rude! Go and ask them for the recipe yourself
your father legend
Salt and pepper chicken?
Just from watching your videos I have learned the difference between ChaChi and TangChi, not knowing the Chinese language at all :)
Uncle Lau, can you share where can I get the same wok as in your videos? This dish just look so amazing. Thank you for showing your thorough cooking steps.
好耐以前打工係包食宿，每人都會有一張草𥱊，當老闆炒你嘅時候
返宿舍收搭會卷埋張草𥱊，個形態就好似卷埋嘅魷魚，所以d人被老闆辭退慢慢就叫炒魷魚🦑
nipa choi cha la la la ja ka ma gar pa ola mila go gayat mola dokea
One of my favorite dishes served at our local dim sum place. Can't wait to try it at home - thanks for including instructions for both fresh and frozen squid!
Salt,pepper dish is the chef skill. If its in thick soggy batter the whole place is junk.
So yummy. Thanks for sharing you craft ❤
Can your dad be my dad?
Looks like balls
Like
Cumin lamb rack
Cls想講正宗到傻，even一啲BGS都解釋得好好。完全唔係ABC風格，我香港人都可以喺度學返一兩款做撚手小菜🤣
非常感恩有您嘅支持！老劉衷心祝福您闔家平安喜樂！
young dude is annoying
Talking too much
WOW your dad teaches really good!! you dont see this teaching in any other famous channels. He explains every detail to why and how. many channels just skipped these as if everyone is a chef
Really loved his explanations for why you should and shouldn’t do things that come as “common sense” helps understand and correct any problems that might come up in the process
Pretty much Australia's national dish! On every pub menu everywhere.
Great video, thanks.
Can papa Lau teach us how to roast duck or goose? Your channel has helped me understand chinese cuisine better and I would love to test my skill on duck with some nice crispy golden brown skin! Thank you for sharing
This is great! I used to be my Mom's sous chef (aka the guy who prepped everything). She cooked mostly Filipino food. Unfortunately we never got squid that size before and we could only get the small whole frozen ones they sell in boxes in the Asian Market. They were so small, that the only thing to remove really was the beak, and if you could find the protruding plastic like spine. I was curious about prepping the large ones, like the one your video shows. It was very informative. Looking forward for the chance to try this recipe.
The small squid takes forever to prep. Glad he threw in the frozen to show us a short cut.
@@arg888 Oh God yes! Yes it did. She loved using those because they "looked" better, but I was over it and just wanted to use the half cooked frozen ones.
man i feel you about the sous chef, and then mom got angry because you are too slow to prep 🤣
I’m so happy I found your channel. It makes me feel closer to my heritage. Especially since I’m not super close with my parents. But I love practicing my Cantonese and that you don’t shy away from it either. And mostly because I’m a huge foodie. This channel is a gold mine ❤
@lapissakura4653: You'd like Souped Up Recipes, Chinese Cooking Demystified, Chef Wang. Also check out Blondie in China, you'll learn more about the diverse food of China.
@@violetviolet888 yes! I love souped up recipes! I wished she’d use some Chinese. But also, as I mentioned here, I love that they speak Cantonese. I hope it doesn’t become a dead language
At the end was the first time I heard him speak English! “No more for Randy, he ate too much” 😂😂
My mother in law is from Laos and after 40 years in the USA she switches between multiple languages frequently. I'm the only one who married into the family who can speak Lao (artifact of a previous job), so I often get looks from my fellow brother-in-laws (and sometimes her daughters) when she just swaps in Lao for English. As she gets older, it all kinda blends into one language in her head. And just for fun, she drops in Spanish pretty frequently, because she learned it years ago living in the city. Can get hilarious sometimes. I suspect there are times she doesn't even know what she is saying.
Being in Malaysia, swapping between 3-4 languages in one sentence is pretty normal, haha It can get confusing in our household for non-Malaysians.
Another winner! Thanks for all the hard work! Great to see the whole family involved.
Hello from Japan.
This is my favorite seafood dish. It’s a lot of work. The spider strainer is a good idea, but the ‘all at once’ didn’t materialize in the video, so maybe using 2 spider strainers, a big one for holding and a smaller one for scooping the pieces into the bigger strainer.
How did the defrosted squid compare with the fresh squid?
I also want to know!
Thank you for sharing your family tradition and values. As an African loving Asian cuisine, I Hope and Pray your platform will be one of the many teaching our future generation Cultural Inclusiveness where we all come together regardless of our Origine or Preferences 💕🙋🏾♀️🇨🇩🇺🇸
He is extremely skilled and a fantastic cook, it's a miracle you don't weigh 100 kilos😂
I just discovered your channel a few days ago and i cant get enough!!!! I live on the border with Mexicali Baja California Mexico and Chinese food is one of the best in the world there due to their humingous chinese heritage dating back to the 1800s. i know your dads dishes are going to be delicious because the food looks exactly like that here. I cant wait to start cooking some of your dishes regularly maybe even daily. I can eat chinese food every day. I am so glad to have run into this channel, im trying to make some fried rice today and orange chicken as well maybe lol. Thanks again!!
Great vid, solid techniques. This dish has always been a favorite of mine.
PLEASE MAKE MACAU PORK CHOP BUN NEXT 😍
Thank so much your father for teaching me how I clean fresh calamari, before I am always scared ,now I know they have already prepared Calamari, I'm glad I understand. Cantonese I love his cooking and teaching show. Thanks.
You absolutely can scrape the skin off.
You also can wipe it dry before peeling the skin off rather than handling wet slicky squid.
Better yet use a dry towel and scrape the skin off with it. This trick works best.
Thanks for the tip!
I am really a huge fan of the Lau family video !! The salt an pepper shrimp which is my wife favorite, i made it for her and she said: »better than in restaurants » !! So please keep up !!
I was nervous about using the frozen squid because that's all that is available here. It's good to know that you can use that, and the methods are fairly simple in that respect. That being said, I will definitely have to attempt this one day!
I love watching your vids! Man, I wish I could make this but I'm reatricting my cals right now... My guess is that an sor fryer won't do the trick right? 😢
Love from HK ❤
Im going to try this with frozen squid...because watching this, I fainted a couple of times...lol
MMmmmm, I guess we all do things differently.. Our squid supply is only 4 minutes away (swimming in the ocean). We would never use fresh water to wash our squid, as a matter of fact if cleaned properly it never needs washing. I also notice you use Arrow squid, we catch Calamari squid here for eating and only use Arrow squid for fish bait........
Thanks for sharing...........
Great tips for a fluffier crispier batter! Must save this for reference 😊
This is one of my favorite dishes I always used to get at this specialty Chinese restaurant that closed. Thanks for showing us how to make it.
My dad like to use his hand to mix up the contents...
Oddly, a whisk would not suit the mixing process for this particular recipe.
Except that your Dad mixes lots of things with his hand...
This was recommended to me after playing baldur's gate 3. I wonder why...
After dumping all the seasoning in the wok and making the dish unedible, I noticed that you didn't use all of it🤦🏻♂️
Amazing! thanks for sharing! Seems your Dad has a Jiangmen dialect!?
Don't reuse frying oil - all the oxidized compounds lead to high blood pressure and all sorts of health problems down the line. It's not worth it, use new oil every time!
Love the videos and recipes, intend to try them on my own one day, just watching them makes me hungry :D Can papa lau make har cheong gai (prawn paste chicken) and show us how to make it?
That looks soooooo good! I can't wait to try it. I love watching your videos. I get to brush up on my Cantonese as well.