Join the Canto Cooking Club - bit.ly/3RtNloh Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/dried-scallop-and-chicken-soup What’d you think of Daddy Lau’s recipe?
They also have artificial shark fin which is even better. It imitates the same texture has large shark fins. Kinda crunchy like cartilage in chicken wings.
Thank you for spreading the awareness about how unsustainable shark fin soup is. Always disappoints me seeing shark fin soup sold by either super fancy Chinese banquet restaurant or ultra-exclusive seafood suppliers in my country, even though Indonesia already put bans on shark fin sales.
Are you sure they’re actually using real shark fin though? A lot of SEAsian countries still call it “shark fin” soup but in reality there is no actual shark fin, just seafood and imitation shark fin.
@@chromeaces actual shark fin, cartilage and all. I can even tell it comes from pelvic fin of some Carcharinid sharks (e.g. tigers, bulls, or the ilks).
I’ve been binging your videos all day! I went to culinary school. Your fathers knowledge is top notch. I’ve learned quite a lot. I’m grateful! We didn’t cover much Asian Cuisine in school. But it’s my favorite. I’ve tried to learn a bit on my own. Discovering your channel has my love for it re-emerging! I cannot wait to begin trying some of these recipes for my family and friends! Thank you for sharing your culture and knowledge with everyone here! I appreciate it!
I had sharks fin soup in 1991 and it remains to this day the single most beautiful food I have ever eaten. I didn't know about the cruelty of course at that time, but still, it was so unbelievably good I can see why it's so revered.
After watching this video at work, I went home and immediately tried it right away. It was delicious. I'll bring some over to my parents tomorrow if I don't finish it all. Thank you so much for sharing!
I remember having shark fin soup at a wedding banquet as a child and loving it. When I was in my teens I discovered how shark fin was harvested, and I was so appalled I haven't eaten it since. Thank you for sharing a delicious and much more humane alternative.
as a chinese guy i'm gonna say shark fin is literally the dumbest ingredient ever used in a dish. it has NO taste, it's only used for its texture. so shark fin soup is essentially some tasteless jelly in chicken soup. and somehow THAT is considered "luxurious" and "high class". yeah right...this soup looks so much better.
One Chinese guy to another, it’s because shark fin makes you healthier (allegedly). It’s to 补气 (increase your body’s strength/health? 气 as a concept doesn’t translate very well.) The taste part isn’t that important, it’s like spamming Ginseng as a child, the whole point is that it’s supposed to make you stronger, and it’s more expensive because of its rarity, which is why only the richer people eat it more often. Now, ang moh kia (westerners) may not share the same beliefs as us, but it’s wrong to say it’s only used for texture - in intent at least, even if we agree to disagree on whether it actually makes your body stronger.
Its not dumb. Its traditional signature soup in high end restaurants loves by many including me is my favourite soup since young. This is not everyday dish but only once in a year in CNY dinner.
OMG! That looks terrific! I’m going to the store tomorrow to get some dried scallops to make this soup. Talk about inspiration & encouragement to try new & familiar recipes. You guys rock! Glad to be a Patreon supporter.
I think snow mushroom(银耳) would make a good alternative to the sharks fin for the crunchy gelatinous texture despite Uncle Lau saying mushrooms are not commonly added into the soup.
I remember having the "last of the legal stuff" (shark's fin) during a relative's 70th birthday banquet. Honestly, it doesn't taste like anything, but the texture was kind of cool. Given how it was harvested, yeah, would never want to have it anymore, even if it, somehow, became legal again (which I highly doubt). Horrifying documentary images will not leave my brain. Honestly, I loved dried scallops. I like it better than fresh scallops, to be honest, as I'm more used to eating it. For some reason, scallops, especially really large ones, make me kind of gag. Or maybe I had a bad experience with it the first time I had it cooked in a non-Asian restaurant.
I grew up eating dried scallops as well and when I first tried fresh scallops it just tasted kinda like… nothing and the texture was too rubbery for my liking.
@@cameronschyuder9034 if you’re used to the real thing you can tell the difference easily, but no matter it’s similar or not it should be banned, it’s way too cruel
As a kid, I found there were some types of sharkfin in soup I preferred to others. The ones I hated were sandy and gristly, while the ones I did like were clear and had a sort of pop factor. Turns out I hated genuine sharkfin but LOVED the imitation fin made of.. some kind of noodle? So I'm glad my favourite sharkfin soup doesn't involve actual sharks.
I'm so impressed by your your dad's knife skills. I love the recipes but it's honestly great just watching him cook too. Love watching an expert do what they do best.
I'm going to try this recipe. I like how you and Daddy Lau present the method for making this Dried Scallop and Chicken Soup because it is surprising simple and clear.
Just made it today, and even though I forgot some stuff like reserving the dried scallop water and chicken broth, it turned out pretty good! But this definitely serves more than 4. Thanks for the recipe!
I have only cooked with dried scallop once, but loved them. Definitely a different experience from fresh scallops which I also love, but the dried form's funky umami is a whole other thing! Got advice from an older Chinese gentleman not unlike Daddy Lau, who shared his wealth of experience on a foodie forum I belonged to a couple of decades ago. On his suggestion I checked the Chinese herbalist store behind the big 99 Ranch Market where I was living in San Diego and they had them, easy peasy. Thanks for reminding me of that fine foodie adventure!
Have you ever thought of creating a cook book. I think this would be a great a Idea. Your fathers style of cooking is fanastic especial when I am not asian, but I am married to one. Thank you for sharing your recipes. They are all very good. My hushand loves them and that finial my dish comes good by learning from your father.
Nice thought, shark fin fishing is very destructive. Killing a fish for one small piece and dumping the corpse is pretty messed up. I like how your dad says people don't make shark fin anymore, that's sweet, don't disabuse him of that thought.
I’m surprised you guys didn’t add any imitation shark fin. The crunchiness of shark fin is nostalgic for me, so I’d probably add the imitation shark fin. Thanks for sharing this recipe! One thing I always remember was adding a dash of cognac to the soup at wedding banquets.
Great dish, a definite favorite soup. Thanks for pointing out the availability of "imitation shark fin" as a substitute for the actual shark fin. Have made "shark fin soup" using it, and it's close to the real deal. As Randy, and Anthony Bourdain pointed out, shark fin doesn't really have a taste, it's all about the texture. Add some dried scallops, or some crab meat and wah lah, just like the shark fin soup we remember from those banquets. Available in the frozen food section of some Chinese markets, and from 99 Ranch.
Besides this banquet luxurious version,please also try to make another Hong Kong street food version碗仔翅 with green bean noodle (粉絲) substituted for shark s fin and 木耳。
This is such a beautiful family. And i really liked that they adapted from the closing of shark hunts. I also think that scallops soup tastes way better than shark soup, actually shark doesnt taste at all.
Daddy Lau is the BEST!!! I've been wanting to make this soup and he makes it look so EZ!!! I was always worried about adding to much starch, but now I know that's how it is if you want it thick like at the restaurant :) Thx for sharing the recipe.
Yes, my mum make similar soup for me too. But the ingredients we put is more simple, crab stick, enoki mushrooms, sliced shiitake mushrooms, and sometimes chicken meat. I can skip meals and only drink this soup for the entire day XD I add a bit vinegar to my soup~~ nom nom thanks for sharing this recipe, we'll try it out!
Saving this. Thanks for teaching it to us! I've always wondered how you make this but never got around to asking my parents. If you added imitation shark fin, would it basically be the same soup as the real stuff, or is the base broth substantially different than this?
It’s the same flavor. The shark fin gives it a bit of crunchy texture but that’s it,it has no flavor. I do wonder if one can substitute it with undercooked (or frozen shocked) rice noodle (fanzi)
I've always been saying that you can just get a similar enough texture to shark fin from glass noodles. When I found out how truly horrifying the de-finning situation was, never ate another bowl of that stuff again. Glad to find some alternatives, and thank you for showing us how easy it can be!
Used to have the sharkfin soup as one of my late grandma birthday menu every year .. its been more then 30 years since the last time I ate that.. I miss the taste of it.. taste of that thick flavorful soup.. not the shark fin.. now this recipe shared by your dad will sure be one of my list.. thank you Uncle..
My grandma makes a vegetarian version using sharks fin melon / spagehtti squash for the lunar new year dinner. It's more affordable & fits the requirement for a vegetarian dish.
I would never expect how cornstarch could be in used to that kind of soup. And it was amazing! I would like to try it with mushrooms and fish fillet probably. Scallops quiet rare in my nearest marketplace.
I am very curious how this would compare to the shark’s fin soup we used to eat at special occasion banquets. I am definitely going to give this a try. Thank you for posting this and all the other recipes in your channel. They are invaluable as they hold such fond memories of our childhood as well.
I think that might work. The scallops are mainly for the ocean flavour which kelp could provide. Not sure about mushrooms and vermicelli replacing chickens though, the textures are different. But what's most important is the taste of the broth itself
I live in Asia and used to drink Sharks Fin Soup at wedding banquets when I was little. Fortunately, it is a downwards trend now. Ingredients are replaced by scallops, abalones, crabmeat, etc. And still tastes the same!
Wow. I’m so excited to make this. Many years ago when I was little, I used to eat shark fin soup. I’ve only ever had it 4 or 5 times in my life but I’m excited to see if this recipe is like what I had when I was Lori’s.
Maybe you can put some Korean glass noodles to replace the shark"s fin and after the soup is serve you can put a few drop of Chinese black vinegar to enhance the taste of real Chinese soup. Yummy. Thank you for sharing a nice video.
I remember only eating shark fin soup once as a child. I believe it was in a year end banquet for teachers. It was very delicious, but of course it is banned now(for good reason). Having an exchange that is far less harmful to the environment is for the better. I look forward to recreating this when scallops are in season.
Hi Randy, many thanks to you and your family especially to your daddy for sharing his love for cooking, knowledge and experience with us. I was wondering if he will teach us how to cook fish. What i am asking is which fish is best for what dish. Also, which part of the fish is best for a particular dish. I am not sure which part of the fish i should choose to cook a certain dish, belly or tail. 🙄 Best wishes 😊
Even though shark fin soup is definitely very bad, I have so many fond memories of having it at Chinese traditional weddings. They tasted soo good and I wish there would be a way to enjoy this very traditional food without harming such beautiful creatures
Comparing the amount of scallop your dad put in his soup vs. how much my mom used to put in hers... I have questions for my mom hahaha (jk her soups were good, I think she did scallop combined with other flavors) By the way, if Uncle Lau can show an easy way to use Chinese rose wine (mei gui lu), that would be much appreciated... I bought a bottle to make mei cai kou rou, realized I don't like the flavor as much as I thought I would, and have been trying to use up the bottle in drips and drops since last year XD PS: shark fin soup is sadly still legal and common in Singapore, though there is a movement to ban shark fin. As others have mentioned, it's a way to show off your wealth and generosity. (You see this with abalone too.) The last time I had it served was at a relative's 80th birthday, and my brother and I refused it... hopefully more and more people refuse it and keep pressuring the government to ban it.
As a singaporean, I have to say, you legit have balls of steel to refuse shark fin soup at somebody’s 80th birthday. I could live to be 50 and I’d still get my ass beaten into next week for doing something like that lmao Idk if we just suck at imitations, but the fake shark fin we get in Singapore just doesn’t feel the same. Don’t say the pasar malam one ah, the crystal jade fake soup also not quite right. My parents laugh when I mention eating imitation shark fin - “like eating ginseng or cordyceps for the taste”, so maybe we’d have to wait for the aging population thing to settle first ah
Glad you’re showing your family’s take on the soup. Shark Fin has no flavour. It’s just a subtle flex for the guests or events. Unfortunately, many use imitations for both fins and bird nests nowadays which defeats the purpose of the rarity flex😢
I remember trying real Shark Fin soup as a kid in Puerto Rico. The broth blew me away but the fin itself was good but not worth the hype. So I will definitely try this recipe.
I’m so glad they used this to spread awareness if your aware of shark market finning and want sharks to live this video is worth the cost to saving sharks I do not support finning thank you to those who watch this
Wondering if your dad is familiar with a kind of Chinese cookie/biscuit that has chopped char siu and nuts in it? A friend purchased it in one of the SF Chinatown shops and shared it. So different; yet so delicious! Thanks!
Was it maybe a special version of char siu soh? (The flaky char siu pastry that's pretty common in dim sum.) I've never heard of it with nuts, but sometimes people fancy it up with sprinkling sesame seeds on top.
I really enjoyed shark fin fish. that was before I found out how the fins were acquired. I'm happy that there is another way to make this soup without killing off all the sharks. especially as inhumanly as it been all these years.
Here in Malaysia we add black vinegar and it tastes a lot better. How come you don't add that? It's a must here but some don't like it so it is added after the non vinegar portion have been distributed.
Damn, I can almost smell the dried scallops from here. Makes me miss Hong Kong hella. Keep up the good work, I’m telling all my friends about your channel 🙏
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What’d you think of Daddy Lau’s recipe?
希望你哋個標題日後可以提供返繁體中文 英文同繁體中文共存會更好 會讓人容易睇得明
@@waiyimhongwai好多謝您嘅支持和寶貴意見，我會向工作人員提出來。老劉衷心㊗️您闔家平安健康！幸福快樂！
sharks are so vital to the ecosystem, this is AWESOME to see an alternative! I'd love to try this out!!
They really are! So beautiful and majestic as well
yes so happy you made this video after seeing gorden ramseys doc about finning
They also have artificial shark fin which is even better. It imitates the same texture has large shark fins. Kinda crunchy like cartilage in chicken wings.
But its such a shame people won't stop catching sharks for their fins to sell or keep.
But western is still hunting them for their liver and oil
Would Mr. Lau consider starting a series on traditional medicinal Chinese soups (or Chinese soups cooked over hours)?
Thank you for spreading the awareness about how unsustainable shark fin soup is. Always disappoints me seeing shark fin soup sold by either super fancy Chinese banquet restaurant or ultra-exclusive seafood suppliers in my country, even though Indonesia already put bans on shark fin sales.
Are you sure they’re actually using real shark fin though? A lot of SEAsian countries still call it “shark fin” soup but in reality there is no actual shark fin, just seafood and imitation shark fin.
@@chromeaces actual shark fin, cartilage and all. I can even tell it comes from pelvic fin of some Carcharinid sharks (e.g. tigers, bulls, or the ilks).
@@AntoniusTyas how can you tell it then? No offence but I don’t think you’ve tried a fin soup before. 🤨
@@dongxuzhou4661 It used to be served in rich Chinese marriage parties in Indonesia.
@@chromeaces I saw some sharks carcasses without fin on my local indo beach back then, so it's probably true.
I’ve been binging your videos all day! I went to culinary school. Your fathers knowledge is top notch. I’ve learned quite a lot. I’m grateful! We didn’t cover much Asian Cuisine in school. But it’s my favorite. I’ve tried to learn a bit on my own. Discovering your channel has my love for it re-emerging! I cannot wait to begin trying some of these recipes for my family and friends! Thank you for sharing your culture and knowledge with everyone here! I appreciate it!
I had sharks fin soup in 1991 and it remains to this day the single most beautiful food I have ever eaten. I didn't know about the cruelty of course at that time, but still, it was so unbelievably good I can see why it's so revered.
Thanks very much for sharing this recipe! I love making soup.
After watching this video at work, I went home and immediately tried it right away. It was delicious. I'll bring some over to my parents tomorrow if I don't finish it all. Thank you so much for sharing!
Amazing! So glad you were able to try it immediately :) Hope your parents love it!!
I remember having shark fin soup at a wedding banquet as a child and loving it. When I was in my teens I discovered how shark fin was harvested, and I was so appalled I haven't eaten it since.
Thank you for sharing a delicious and much more humane alternative.
as a chinese guy i'm gonna say shark fin is literally the dumbest ingredient ever used in a dish. it has NO taste, it's only used for its texture. so shark fin soup is essentially some tasteless jelly in chicken soup. and somehow THAT is considered "luxurious" and "high class". yeah right...this soup looks so much better.
One Chinese guy to another, it’s because shark fin makes you healthier (allegedly). It’s to 补气 (increase your body’s strength/health? 气 as a concept doesn’t translate very well.)
The taste part isn’t that important, it’s like spamming Ginseng as a child, the whole point is that it’s supposed to make you stronger, and it’s more expensive because of its rarity, which is why only the richer people eat it more often.
Now, ang moh kia (westerners) may not share the same beliefs as us, but it’s wrong to say it’s only used for texture - in intent at least, even if we agree to disagree on whether it actually makes your body stronger.
@@eravar2831 I don’t know i just prefer eating shark fin over any substitute overall.
Its not dumb. Its traditional signature soup in high end restaurants loves by many including me is my favourite soup since young. This is not everyday dish but only once in a year in CNY dinner.
@@mannsengshoo1657 yes it is, and it's also destructive and wasteful. look it up if you don't believe me.
@@mannsengshoo1657 still dumb and cruel to sharks. Just because it’s tradition doesn’t make it ok. It’s stupid.
OMG! That looks terrific! I’m going to the store tomorrow to get some dried scallops to make this soup. Talk about inspiration & encouragement to try new & familiar recipes. You guys rock! Glad to be a Patreon supporter.
Awwww thanks for your support Sabrina!! We really appreciate the love :) Hope you love trying the recipe!! It is amazing.
don’t forget to get some glass noodles to make it look like sharkfin soup
I love this channel bc you pay homage to your father. You are keeping the family as a legacy alive
I love your dads recipes and the information behind the dish. God bless your family!
I think snow mushroom(银耳) would make a good alternative to the sharks fin for the crunchy gelatinous texture despite Uncle Lau saying mushrooms are not commonly added into the soup.
I remember having the "last of the legal stuff" (shark's fin) during a relative's 70th birthday banquet. Honestly, it doesn't taste like anything, but the texture was kind of cool. Given how it was harvested, yeah, would never want to have it anymore, even if it, somehow, became legal again (which I highly doubt). Horrifying documentary images will not leave my brain.
Honestly, I loved dried scallops. I like it better than fresh scallops, to be honest, as I'm more used to eating it. For some reason, scallops, especially really large ones, make me kind of gag. Or maybe I had a bad experience with it the first time I had it cooked in a non-Asian restaurant.
Yeah dried scallops are amazing! So much umami. Personally I've never had shark fin soup and probably great that I haven't haha.
There is imitation shark fin from plant based material! It mimics the texture of shark fin
I grew up eating dried scallops as well and when I first tried fresh scallops it just tasted kinda like… nothing and the texture was too rubbery for my liking.
@@cameronschyuder9034 if you’re used to the real thing you can tell the difference easily, but no matter it’s similar or not it should be banned, it’s way too cruel
謝謝分享這個食譜！
好多謝您嘅支持！多謝🙏！
As a kid, I found there were some types of sharkfin in soup I preferred to others. The ones I hated were sandy and gristly, while the ones I did like were clear and had a sort of pop factor. Turns out I hated genuine sharkfin but LOVED the imitation fin made of.. some kind of noodle? So I'm glad my favourite sharkfin soup doesn't involve actual sharks.
支持劉爸爸，您真係正宗廣東老師傅！難得！難得！
好多謝您嘅支持！老劉㊗️您闔家平安健康！幸福快樂！
Uncle is a gem. Nowadays the new generation knows jack squat, we need all the tips and tricks from the lou cheok like uncle!
true true, saving and raising a whole new generation of cooks.
So happy I have this channel for traditional Chinese food and jetbentlee for the lord Susur Lee on high end modern Chinese Michelin.
Lord Susur Lee!
I'm so impressed by your your dad's knife skills. I love the recipes but it's honestly great just watching him cook too. Love watching an expert do what they do best.
劉師父厨藝了得。講解詳盡。喜歡你的影片。
非常感謝您的支持！老劉祝福您同家人平安健康！生活愉快！
I'm going to try this recipe. I like how you and Daddy Lau present the method for making this Dried Scallop and Chicken Soup because it is surprising simple and clear.
Just made it today, and even though I forgot some stuff like reserving the dried scallop water and chicken broth, it turned out pretty good! But this definitely serves more than 4. Thanks for the recipe!
This is exactly the content I've been looking for - to share with my parents and to try out for myself and my loved ones. Thanks!!
You and your family are awesome. Keep up the good work
I have only cooked with dried scallop once, but loved them. Definitely a different experience from fresh scallops which I also love, but the dried form's funky umami is a whole other thing! Got advice from an older Chinese gentleman not unlike Daddy Lau, who shared his wealth of experience on a foodie forum I belonged to a couple of decades ago. On his suggestion I checked the Chinese herbalist store behind the big 99 Ranch Market where I was living in San Diego and they had them, easy peasy. Thanks for reminding me of that fine foodie adventure!
Have you ever thought of creating a cook book. I think this would be a great a Idea. Your fathers style of cooking is fanastic especial when I am not asian, but I am married to one. Thank you for sharing your recipes. They are all very good. My hushand loves them and that finial my dish comes good by learning from your father.
Have try this soup ,it's really good ,thanks for sharing lao family!!
Looks (?) delicious! That is something I could make, 'nice to see the little fella growing big around all of this yummy food and love! Thank you ...
Yes we are very blessed! I never grew up with my grandparents so I'm glad our kids get to :)
Nice thought, shark fin fishing is very destructive. Killing a fish for one small piece and dumping the corpse is pretty messed up.
I like how your dad says people don't make shark fin anymore, that's sweet, don't disabuse him of that thought.
The soup itself is very nice without the shark. the shark does not add any additional taste people should wake the hell up
I’m surprised you guys didn’t add any imitation shark fin. The crunchiness of shark fin is nostalgic for me, so I’d probably add the imitation shark fin. Thanks for sharing this recipe! One thing I always remember was adding a dash of cognac to the soup at wedding banquets.
I was surprised too. Dry scallops is overpowering.
Thank you so much for the show how. Made it with great success. Many compliments from the family. 🥰
Great dish, a definite favorite soup. Thanks for pointing out the availability of "imitation shark fin" as a substitute for the actual shark fin. Have made "shark fin soup" using it, and it's close to the real deal. As Randy, and Anthony Bourdain pointed out, shark fin doesn't really have a taste, it's all about the texture. Add some dried scallops, or some crab meat and wah lah, just like the shark fin soup we remember from those banquets. Available in the frozen food section of some Chinese markets, and from 99 Ranch.
I think you mean "voilà".
@@Default78334 French obviously not my forte :)
Thanks for sharing this alternative! Your family is so lovely 🥰 love your videos!!
2:08 would you please film a video showing us how to make dried scallop and egg white fried rice?
Besides this banquet luxurious version,please also try to make another Hong Kong street food version碗仔翅 with green bean noodle (粉絲) substituted for shark s fin and 木耳。
It's so sweet how much he loves his father!
I need to try this, thank you!
Love this recipe and I will try to cook this soup.
This is such a beautiful family.
And i really liked that they adapted from the closing of shark hunts.
I also think that scallops soup tastes way better than shark soup, actually shark doesnt taste at all.
Daddy Lau is the BEST!!! I've been wanting to make this soup and he makes it look so EZ!!! I was always worried about adding to much starch, but now I know that's how it is if you want it thick like at the restaurant :) Thx for sharing the recipe.
This look delicious. I’m going to make this next week. Thank you for the recipe! 😊
Yes, my mum make similar soup for me too. But the ingredients we put is more simple, crab stick, enoki mushrooms, sliced shiitake mushrooms, and sometimes chicken meat. I can skip meals and only drink this soup for the entire day XD I add a bit vinegar to my soup~~ nom nom thanks for sharing this recipe, we'll try it out!
I agree. It’s the broth that’s important. I would have mine with chicken and mushrooms plus other ingredients that work well with dark soup.
Saving this. Thanks for teaching it to us! I've always wondered how you make this but never got around to asking my parents.
If you added imitation shark fin, would it basically be the same soup as the real stuff, or is the base broth substantially different than this?
It’s the same flavor. The shark fin gives it a bit of crunchy texture but that’s it,it has no flavor. I do wonder if one can substitute it with undercooked (or frozen shocked) rice noodle (fanzi)
I've always been saying that you can just get a similar enough texture to shark fin from glass noodles. When I found out how truly horrifying the de-finning situation was, never ate another bowl of that stuff again. Glad to find some alternatives, and thank you for showing us how easy it can be!
Used to have the sharkfin soup as one of my late grandma birthday menu every year .. its been more then 30 years since the last time I ate that.. I miss the taste of it.. taste of that thick flavorful soup.. not the shark fin.. now this recipe shared by your dad will sure be one of my list.. thank you Uncle..
Authentic Chinese cooking with the help of a microwave…..love it! The blending of cultures….
My grandma makes a vegetarian version using sharks fin melon / spagehtti squash for the lunar new year dinner. It's more affordable & fits the requirement for a vegetarian dish.
My boyfriend's mom grows shark fin melon and we make shark fin melon soup and it's so nice and has a fun interesting texture.
This is so interesting! Love this channel
I tried making this, it was amazing. So simple to make too! 👌
I would never expect how cornstarch could be in used to that kind of soup. And it was amazing!
I would like to try it with mushrooms and fish fillet probably. Scallops quiet rare in my nearest marketplace.
I am very curious how this would compare to the shark’s fin soup we used to eat at special occasion banquets. I am definitely going to give this a try. Thank you for posting this and all the other recipes in your channel. They are invaluable as they hold such fond memories of our childhood as well.
Having tried both, my dad’s soup base tastes just as good, with less seafood than a banquet. Adding crab would be 👌👌👌
I wonder if we could substitute the dried scallops with kelp to make it vegetarian? (And substituting the chicken with mushrooms and vermicelli)
I think that might work. The scallops are mainly for the ocean flavour which kelp could provide. Not sure about mushrooms and vermicelli replacing chickens though, the textures are different. But what's most important is the taste of the broth itself
Yes, if you replace all the ingredients you could make something else.
I live in Asia and used to drink Sharks Fin Soup at wedding banquets when I was little. Fortunately, it is a downwards trend now. Ingredients are replaced by scallops, abalones, crabmeat, etc. And still tastes the same!
nice , i will try to make this soup , love your video even tho its first time
Wow. I’m so excited to make this. Many years ago when I was little, I used to eat shark fin soup. I’ve only ever had it 4 or 5 times in my life but I’m excited to see if this recipe is like what I had when I was Lori’s.
Second time cooking it. Enjoyable soup for every family member 😊
I never seen or heard of dried scallops but i bet it would make for a great ingredient
YUM I just made this soup today and it was DELICIOUS!!!!
This one I gotta try. Now to find some dried scallops. lol
Personally I love to have this soup with a hint of red vinegar, definite enhancement of the taste!
謝謝劉師傳，令酒樓菜式亦可帶回家👍🏻
不客氣，非常感謝您的支持！老劉祝福您同家人健康快樂！
Red vinegar and pickled green chilies
Thank for your recipe i like it
Love this video! I clicked right away! Can we do a 清湯牛腩麵 in the future please?
If I want to add imitation shark fin, when would be a good time to add it to the soup?
Maybe you can put some Korean glass noodles to replace the shark"s fin and after the soup is serve you can put a few drop of Chinese black vinegar to enhance the taste of real Chinese soup. Yummy. Thank you for sharing a nice video.
I never liked the shark fins in shark fin soup but I really liked the soup itself so you can see how happy I was to stumble upon this video
Amazing soup!! I would usually add a few drops of vinegar into as well, as well as enoki mushrooms.
I remember only eating shark fin soup once as a child. I believe it was in a year end banquet for teachers. It was very delicious, but of course it is banned now(for good reason). Having an exchange that is far less harmful to the environment is for the better. I look forward to recreating this when scallops are in season.
Hi Randy, many thanks to you and your family especially to your daddy for sharing his love for cooking, knowledge and experience with us. I was wondering if he will teach us how to cook fish. What i am asking is which fish is best for what dish. Also, which part of the fish is best for a particular dish. I am not sure which part of the fish i should choose to cook a certain dish, belly or tail. 🙄 Best wishes 😊
I like it with white wine. Taste nice.
Great recipe! What is Hong Doy that your dad always say.?
"Shark Fin Soup, without the Shark"
My brain: Fin Soup
This soup looks so good.
This looks SOOOO GOOOOOODDDD
i would kill do get a sip of that soup
Even though shark fin soup is definitely very bad, I have so many fond memories of having it at Chinese traditional weddings. They tasted soo good and I wish there would be a way to enjoy this very traditional food without harming such beautiful creatures
Comparing the amount of scallop your dad put in his soup vs. how much my mom used to put in hers... I have questions for my mom hahaha (jk her soups were good, I think she did scallop combined with other flavors)
By the way, if Uncle Lau can show an easy way to use Chinese rose wine (mei gui lu), that would be much appreciated... I bought a bottle to make mei cai kou rou, realized I don't like the flavor as much as I thought I would, and have been trying to use up the bottle in drips and drops since last year XD
PS: shark fin soup is sadly still legal and common in Singapore, though there is a movement to ban shark fin. As others have mentioned, it's a way to show off your wealth and generosity. (You see this with abalone too.) The last time I had it served was at a relative's 80th birthday, and my brother and I refused it... hopefully more and more people refuse it and keep pressuring the government to ban it.
Ahh thank you for sharing I didn't know! Will add mei gui lu to our list of topics!
Have the old recipe for sharks fin soup.!
As a singaporean, I have to say, you legit have balls of steel to refuse shark fin soup at somebody’s 80th birthday. I could live to be 50 and I’d still get my ass beaten into next week for doing something like that lmao
Idk if we just suck at imitations, but the fake shark fin we get in Singapore just doesn’t feel the same. Don’t say the pasar malam one ah, the crystal jade fake soup also not quite right.
My parents laugh when I mention eating imitation shark fin - “like eating ginseng or cordyceps for the taste”, so maybe we’d have to wait for the aging population thing to settle first ah
Lol, my relative was a few tables over, and my family's quite liberal with this kind of thing anyway, so I wasn't worried :)
Glad you’re showing your family’s take on the soup. Shark Fin has no flavour. It’s just a subtle flex for the guests or events. Unfortunately, many use imitations for both fins and bird nests nowadays which defeats the purpose of the rarity flex😢
Yeah! Also we didn't mention this but some imitation shark fins are toxic or made in less admirable ways :[
@@MadeWithLau What type(s) of imitation shark fin should I avoid?
Mh, I love thick soups like that. Does your dad know any good recipes for ox tail soup? That's also a favourite of mine.
I remember trying real Shark Fin soup as a kid in Puerto Rico. The broth blew me away but the fin itself was good but not worth the hype. So I will definitely try this recipe.
I will take a scallop and mushroom soup over shark fin soup any day. Great video.
I’m so glad they used this to spread awareness if your aware of shark market finning and want sharks to live this video is worth the cost to saving sharks
I do not support finning thank you to those who watch this
Wondering if your dad is familiar with a kind of Chinese cookie/biscuit that has chopped char siu and nuts in it? A friend purchased it in one of the SF Chinatown shops and shared it. So different; yet so delicious! Thanks!
Was it maybe a special version of char siu soh? (The flaky char siu pastry that's pretty common in dim sum.) I've never heard of it with nuts, but sometimes people fancy it up with sprinkling sesame seeds on top.
@@emmaghows3841 …actually, the bits of char siu were mixed in the chewy cookie. 😍
@@chaka3084 that sounds great!
can you ask her which shop?
hey, I used the same kind of plier to open oysters!
我喜歡魚翅羹的湯,但是不吃魚翅,謝謝介紹這份食譜.
不客氣，非常感謝您的支持！老劉祝福您與家人平安健康！幸福快樂！
I really enjoyed shark fin fish. that was before I found out how the fins were acquired. I'm happy that there is another way to make this soup without killing off all the sharks. especially as inhumanly as it been all these years.
Can you use fresh scallop🤔
Off topic, any chance you can do a video on dim sum tripe? There’s no videos on TH-cam of it. It’s one of my dim sum go to’s.
Why did Daddy Lau add the seasoning AFTER adding the corn starch slurry? Won't the seasoning mix more easily before the slurry is added?
Finally where I can eat something tastier, more edible and more legal than shark fins
Great!!! My mom gave me so many dry scallops, I don’t know use it.
Now you have a recipe :)
You can put it in congee, turnip cake, stir fry glutinous rice... Oh so many things.
thanks, one of my childhood favourite street food (bowl of fake shark fin). was thinking to learn how to make for a while.
我係香港嘅觀眾 由 我喺youtube搵 乾炒牛河食譜 就搵到你個頻道
一直支持到宜家 同埋好喜歡你個頻道影片 最喜歡就係你吹笛聲嗰啲音樂🎶
我覺得整個影片嗰啲笛聲音樂🎺🎵係主要嘅靈魂 加埋主廚 我很喜歡❤
多謝🙏非常多謝您一直咁支持我哋！老劉祝福您闔家健康平安！幸福快樂！
Here in Malaysia we add black vinegar and it tastes a lot better. How come you don't add that? It's a must here but some don't like it so it is added after the non vinegar portion have been distributed.
You can use spaghetti squash or korean sweet potato noodles (dan myung) as vegetarian sharks fin.
Damn, I can almost smell the dried scallops from here. Makes me miss Hong Kong hella. Keep up the good work, I’m telling all my friends about your channel 🙏
I would meld this recipe with 碗仔翅。 There's textural value behind using mushroom.
Yes can't wait
Since dried scallops r quite pricey, is it ok if i replace some with bottled scallop stock?