Enjoying our content? Join the Canto Cooking Club - bit.ly/3l96pfz Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/steamed-pork-patty What'd you think of Daddy Lau's recipe?
My family usually make this with dried shiitake mushrooms, lop cheung, and top it with salted fish or dried scallops. Definitely Cantonese comfort food!
I admire the way Mr. Lau cooks everything from scratch. He controls how much ingredient he adds or which ingredients he adds. Just great watching him cook!
My family's comfort food. It's nice to see Lau's family eating together sharing these family dishes, it's so heartwarming. Thanks for making this channel, watching the videos making me missing my mom a lot, cause my mom used to cook these dishes for us. I'll try recreate them with your tutorials. ❤️
People may think steamed meat doesn’t sound appealing but trust me, it’s really surprisingly amazing. Daddy Lau makes the bling bling version! This is great comfort food. BTW, thanks for the soaking tip. I usually soak and rinse my meats before I fry, bbq, etc.. but never thought of doing it with this. Thanks again.
Its because they are thinking of the lean meat, health craze that doesnt allow flavor. The restaurants I worked in when it was a teen would all poach the bird, fish and pork in bone stock befor they cooked it to add flavor. I think its an old upper class club house prep technique, and it may be forgotten or discarded as being inefficient. But if you have ever had a simple roast chicken that has been poached and then slow basted on a rotisserie with a bouquet of fresh herbs and Demiglace and finished with truffle butter you will never want another again. I will be trying this for sure!
The only steamed meat I don't like is the beef meatballs you get at dim sum restaurants. But that may be because I hate coriander (cilantro). I grew up eating steamed pork patty and it's one of my favourite dishes.
@@BomberFletch31 OMG! That was the dish I hated as well. I found it overpowering. Since I gotten older I don’t mind it as much. Something about the combination of flavours even today I hate. I love cilantro that I can eat it raw and pile it on my Vietnamese food but something about those meatballs were terrible even today. Maybe it’s was too traumatic for me. Lol
Randy, you and your family are so lucky. Your dad, not only a good chef, but is also health- conscious. He knows which part of the pork is good for this dish. And he cares about the amount of oil to be used (in previous vlogs) You know, traditional Chinese chef always cook over-oily food.
Thank you! This is the kind of home style cooking that I miss and it's wonderful seeing Papa Lau's version! The best part is drizzling the juicy liquid over the rice!
Love the fact that your cooking traditional Cantonese dishes from Toishan. Cantonese meals almost always include soups with every meal when I grew up. Can you provide traditional soup recipes and comment on their nutritional benefits? There are soups that cool the body when too hot, warm when too cold, soups to heal and build the immune system, soups for beautiful skin, etc. I understand many of these soups have traditional herbs and spices, but it's well worth the effort. Healing soups have become a lost art and would love for Lau to share more soup recipes. Thank you.
Oh wow yes I absolutely agree. I remember having soups all the time when growing up. It is definitely a lost art in my view. There is a certain soup I am thinking about at this moment, you buy the package of dried ingredients which have like 6 or 7 did things in it and you cook it with whatever soup bones you can get a hold of. I'm sure it is good for health as well as very delicious.
Thank you very much. My husband is from Xinhui. I’d cooked many dishes from many chef from TH-cam. This is the first one that he ate it all. He said it make him feel like home.
Thank you for sharing your father and culture with us. I am beyond grateful for your bond with your parents. It's absolutely magnificent. It often brings me to tears. My dad passed when I was quite young and I sometimes feel very lost with my Egyptian side. My mom does her best but I wish i would've been able to know his favorite foods or how he made things for mom. I wear my Nigerian and Egyptian heritage with pride and honor. I am grateful for that to have been bestowed upon me. Please be kind, loving and patient with your parents if able. You only get them once and if they are and have been good to you please be even better to them. Cherish them with your entire being. I would give almost anything for just an hour with my grandpa and father.
Thank you for this. Brings back fond memories of childhood. My grandmother would make this. She was from Hoiping/Kaiping. She just passed away at 107! We miss her cooking and appreciate your videos. Keep it up!
YAY this makes me SO HAPPY - another pork patty recipe to try! My grandmother made this all the time when I was growing up, she'd use Tianjin preserved vegetables (tung chye), and even diced cuttlefish sometimes, and yes, the water chestnuts for crunch! This is another recipe to try in the next few weeks, to add to my collection of pork patty recipes!
Absolutely one of the best videos I've ever seen about cooking! So much fantastic information during the Q&A segment! Such a simple, yet technical dish, but I've learned so much from this and I don't think you'd get this kind of detail anywhere! Thank you for sharing your father's/sifu knowledge with us!
Today, I cooked this. My hubby who is not eating pork ate this. In fact, he is almost fighting with me to eat this as I did not cook much. Thank you very much, Senior and Junior Lau for this video. I learned to do this differently and it is so soft, tender and juicy.
This dish will always remind me of my Cantonese grandmother and the first proper dish I learnt to make as a child as I really love it. My grandmother was a great cook but I was not old enough to learn from her proper before she passed away. I'm thankful for your channel as it helps in the techniques as I try to recreate some of my grandmother's dishes from the flavours that I remember. Thank you, Lau family!
My late grandma would make salted fish steamed pork very often and it was one of the most savoury, delicious things I had growing up. I was craving for it while studying overseas and tried to recreate it with the salted fish my mom packed but I didn’t spread the salted fish evenly so there were extremely salty and extremely bland patches 😂 Your dad reminds me so much of my grandma in terms of mannerisms, speech, and cooking style. Really miss her. Love this video!
Man does this bring back memories of childhood. Daddy Lau reminds me so much of my own dad, and that adorable moment at 10:46 where he kissed Hong Doy's tiny hand, hit me right in the feels 🥺❤️
Grew up eating the same, except it was topped with a little bit of tung choi. Not too much, otherwise it'll be salty. The patty was made from ground pork, mix in 1 tbsp soy sauce, cornstarch slurry while chopping. Add a bit of chicken broth to keep the meat moist, and for more juice. Then steam. Lots of recipe variations. Definitely, a traditional homestyle dish. Won't find this in a restaurant. Brings back memories.
Thanks so much for these recipes. Particularly this one. I worked in a Cantonese restaurant in the 70s and this was often served for family meal - really loved this!
This was wonderful!!! After experiencing so many restaurants and take-out places I really want to know what people eat at home and it seems this steamed pork patty is very common. I recently tried one version but I used ground pork - not much fat and came out dry and tough). I like the idea of addiing some vegetable elements to it in the form of water chestnuts, scallion and mustard root. Tips that stuck I will try next time - Cut up a piece of meat instead of using ground. Mash the water chestnuts instead of cutting (never thought of this!!!). Rinse the meat. I did instinctually add some extra oil to the meat, oiled the bowl and spread a bit on top before cooking - just made sense to me. I'm pretty sure I steamed it for to long also.
This is literally what I grew up with. My mom used ground meat and didn't put in water chestnuts and ja choi, but it's good to know this dish is also enjoyed someplace else. 😊
Your videos are great cos Daddy Lau gives reasons as to why he's cooking it a certain way e.g. fill water in the kuali so that it just touches the bottom of the plate (so patty cooks faster). And love it that Daddy Lau's cooking is health conscious too e.g. use pork shoulder and not pork belly as its pork belly is too fat. I'm a fan!!
I ate this when I was a kid.... Still eat this now and I feed my kids this recipe...... Leftover can be combine with eggs and broth..... And amazingly become new dish...... Amazing
Just tried this recipe with Mui Choi and pieces of pork chop I found in the fridge. The result is amazing. My kids love it. Pork chop wasn't the best cut for this dish but it was still amazing for the kids. There were 2 interesting things in this video. 1. Daddy Lau used the expression " faau chai". Goodness, it has been eternity since I heard someone use this to describe "not a big city". Reminds me of how my grandmother used to speak. 2. Mummy Lau said this dish isn't a dish that requires a lot of technique 😅. Just like every Cantonese family, we will always have that someone who will be able to say the "one needle and blood will seen" expressions. That's Mummy Lau for us😂
The way Daddy Lau interacts with Hong Doi and Randy got me in tears. I'm very happy for you all that there's so much love and genuineness in your family 💕💕💕
One of my favorites! I've never had it with mustard. Usually the Tianjin cabbage in the clay pot (someone will know what I mean lol) other times I add in homemade pickled beans. All the same principles, but it's neat to see variations. ❤️
I love this dish but was afraid to try. But after watching this video, I have the courage to try. I really appreciate the discussion and tips sharing at the end. I learn so much from the Lau family! Thank you!
Thank you Lau Pak Pak. I just discovered your channel. This is one of my favorite dishes growing up. I followed your recipe and made it today with pork butt and pickled green beans since I didn’t have jah choi. It was soo good. Cooking and eating homey dishes like this make me feel more connected to my Canto heritage. Thanks again.
Guys I love your channel!! Your dad is a great chef and funny too. I like how well he explains!! Even I have to be reading the captions to understand it lol!! Please keep posting more!! Thanks. Loving family!!
Still enjoy this dish, in my 60’s now, old habits are hard to break. I like the version using sweet mui choy instead. When I was growing up, can go through 4 bowls of white rice easily. Stay healthy!
Another great dish - simple and for everyone of all ages. We love this dish and we can also add an egg (not salted egg) and red cut chilli (remove the seeds) for that little spicy taste.
Thank you for sharing this recipe! It's become a saviour for my little family because it's very easy to prepare and cook and turn out really delicious! My husband, toddler, and baby, even our guests really like it! Thank you so much, please keep sharing wonderful chinese/cantonese recipe please! God bless you.
Hi! I just wanted to say I made your dad's wonton recipe this week, and even though it was a bit harder to fill them than he makes it look, they turned out amazing! I made a soup with some and deep fried the others. I can't thank him enough for sharing his knowledge with us.
Thank you for the video. My husband followed the instructions and our pork patty came out delicious 😋. I took a picture of our pork patty since I was so proud of my hubby.
You’re my go-to for proper Chinese cooking like my grandmother. I’m 70 and I love your content and love watching your baby grow up! Can you recommend a wok, and steamer set up? I realize nothing I have at home is ideal for steaming eggs or pork patty.
Thanks so much for this content! I believe my parents are from the same area or very close. It is kind of hard finding the variations of Chinese food specific to that region. When your dad talks about recipes it feels a lot like when my dad taught me how to make this dish (although way less fancy because he would just do the meat and sauce and it'd be for congee). Whenever your dad is teaching it makes me nostalgic of when I am home and encourages me to go see my family. I pull up this channel whenever I miss home. Throughout life I think my daily meals have been getting progressively more western (especially since my partner is of European descent) so it is such a beautiful thing to taste the meals of my childhood breakfasts and lunches again
When I was a kid, my family would make this every second day for the supper meal. My grandmother would rough cut the pork and give it to me on a cutting board with 2 Chinese cleavers, and I had to chop it into minced meat. Using 2 cleavers alternating like a drum roll is a classic Chinese cooking technique. Nowadays, I use store bought ground pork as it is more convenient, though the texture is a little different. Still tasty regardless.
Man, I grew up eating this stuff. I made it at least once a week during college and post grad work. It may not sound appetizing, but I think the better equivalent is to think of this as a meatloaf. And even then, that doesn’t quite capture it. If you like Chinese flavor generally, You’ll like this. It’s definitely a comfort food for us Southern Chinese.
Today I learned a new way from Daddy Lau the method to cook my favorite steamed minced meat with chestnut and ja choi. I enjoy your show along watching your chai chai (boy) he is so lively today, Thank you.
This takes me back to when I was a kid (1960s) and used to get this with salted fish and fermented tofu at a little place in Sacramento. It was my fathers favorite dish.
Thanks, love listening to him. I speak some Cantonese so this is great to hear and love his cooking. You definitely need Ja Choi. I also like it with salty fish and sometime with a Duck egg.
I been making this but my version of it. Won't matter how you make it, it turn out good. Just making sure you get everything prep is the best way. Have other ingredients or side dish will make the stream pork taste so tasty. Never never eat by itself with just rice, could be salty because the ratio of ingredients to the meat.
We tried this at home during this pandemic stay home lockdown and it was really delicious and pairs well with piping hot steamed rice. Thanks for sharing such classic evergreen timeless Cantonese recipe.
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What'd you think of Daddy Lau's recipe?
Thank you 👍
Please 📍
We usually add 🥚
Sometimes mushrooms
Please do the fish 🐟🐠 version too 💗
My family usually make this with dried shiitake mushrooms, lop cheung, and top it with salted fish or dried scallops. Definitely Cantonese comfort food!
Great, remind me of my mom's cooking. We usually add eggs too
😅
I just love they way you can actually feel the love from this family interacting. Such proud Grandparents it is lovely...
I admire the way Mr. Lau cooks everything from scratch. He controls how much ingredient he adds or which ingredients he adds. Just great watching him cook!
My family's comfort food. It's nice to see Lau's family eating together sharing these family dishes, it's so heartwarming. Thanks for making this channel, watching the videos making me missing my mom a lot, cause my mom used to cook these dishes for us. I'll try recreate them with your tutorials. ❤️
People may think steamed meat doesn’t sound appealing but trust me, it’s really surprisingly amazing. Daddy Lau makes the bling bling version! This is great comfort food. BTW, thanks for the soaking tip. I usually soak and rinse my meats before I fry, bbq, etc.. but never thought of doing it with this. Thanks again.
Its because they are thinking of the lean meat, health craze that doesnt allow flavor.
The restaurants I worked in when it was a teen would all poach the bird, fish and pork in bone stock befor they cooked it to add flavor. I think its an old upper class club house prep technique, and it may be forgotten or discarded as being inefficient. But if you have ever had a simple roast chicken that has been poached and then slow basted on a rotisserie with a bouquet of fresh herbs and Demiglace and finished with truffle butter you will never want another again.
I will be trying this for sure!
The only steamed meat I don't like is the beef meatballs you get at dim sum restaurants. But that may be because I hate coriander (cilantro).
I grew up eating steamed pork patty and it's one of my favourite dishes.
@@BomberFletch31 OMG! That was the dish I hated as well. I found it overpowering. Since I gotten older I don’t mind it as much. Something about the combination of flavours even today I hate. I love cilantro that I can eat it raw and pile it on my Vietnamese food but something about those meatballs were terrible even today. Maybe it’s was too traumatic for me. Lol
Dude just think of it as meatloaf just steamed instead of baked.
As a German, i also thought "hm not sure about this" when my gf cooked it for the first time but it was so good and it doesn't make shanghuo 上火 xD
Randy, you and your family are so lucky. Your dad, not only a good chef, but is also health- conscious. He knows which part of the pork is good for this dish. And he cares about the amount of oil to be used (in previous vlogs) You know, traditional Chinese chef always cook over-oily food.
Thank you! This is the kind of home style cooking that I miss and it's wonderful seeing Papa Lau's version! The best part is drizzling the juicy liquid over the rice!
Love the fact that your cooking traditional Cantonese dishes from Toishan. Cantonese meals almost always include soups with every meal when I grew up. Can you provide traditional soup recipes and comment on their nutritional benefits? There are soups that cool the body when too hot, warm when too cold, soups to heal and build the immune system, soups for beautiful skin, etc. I understand many of these soups have traditional herbs and spices, but it's well worth the effort. Healing soups have become a lost art and would love for Lau to share more soup recipes. Thank you.
Oh wow yes I absolutely agree. I remember having soups all the time when growing up. It is definitely a lost art in my view. There is a certain soup I am thinking about at this moment, you buy the package of dried ingredients which have like 6 or 7 did things in it and you cook it with whatever soup bones you can get a hold of. I'm sure it is good for health as well as very delicious.
I'm enjoying seeing your beautiful little boy growing up as much as I'm enjoying watching Daddy Lau sharing his wisdom!
Thank you very much. My husband is from Xinhui. I’d cooked many dishes from many chef from TH-cam. This is the first one that he ate it all. He said it make him feel like home.
Love the OG toi San recipes . My grandmother used to make this all the time.
Thank you for sharing your father and culture with us. I am beyond grateful for your bond with your parents. It's absolutely magnificent. It often brings me to tears.
My dad passed when I was quite young and I sometimes feel very lost with my Egyptian side. My mom does her best but I wish i would've been able to know his favorite foods or how he made things for mom.
I wear my Nigerian and Egyptian heritage with pride and honor. I am grateful for that to have been bestowed upon me.
Please be kind, loving and patient with your parents if able. You only get them once and if they are and have been good to you please be even better to them. Cherish them with your entire being.
I would give almost anything for just an hour with my grandpa and father.
From a Lau in Singapore- Thank you so much to document all these. You are are preserving a piece of our culture .Cheers
What a goldmine of information, technique, and taste. Very lucky to have these videos on youtube
Thank you for this. Brings back fond memories of childhood. My grandmother would make this. She was from Hoiping/Kaiping. She just passed away at 107! We miss her cooking and appreciate your videos. Keep it up!
So sorry for your family's loss.
YAY this makes me SO HAPPY - another pork patty recipe to try! My grandmother made this all the time when I was growing up, she'd use Tianjin preserved vegetables (tung chye), and even diced cuttlefish sometimes, and yes, the water chestnuts for crunch! This is another recipe to try in the next few weeks, to add to my collection of pork patty recipes!
This is such a classic dish for us Cantonese. One of my favorite childhood dishes
Absolutely one of the best videos I've ever seen about cooking! So much fantastic information during the Q&A segment! Such a simple, yet technical dish, but I've learned so much from this and I don't think you'd get this kind of detail anywhere! Thank you for sharing your father's/sifu knowledge with us!
爸爸真心話:你個仔和.老婆新抱.阿孫.真係有福❤👍成日 食到你煮嘅美食！有口福😋😋😋😋😋😋😋😋
好多謝您嘅支持！讓家人有好嘅生活係我責任，退休前少于照顧家人，現在可以更多補嘗，好應該。一家人開心就好。老劉亦祝福您合府幸福快樂！
@@MadeWithLau 👍🏡😘🌷
I miss my grandmother's yook Beng. She used pickled mustard in her pork patty as well. Your family is lovely 💕
Another great video. My late mom would make this with salted egg yokes or Chinese sausage or dried salted fish. I really like the dining part.
Wonderful food. I love it. Your father is a super chef and a living God
Today, I cooked this. My hubby who is not eating pork ate this. In fact, he is almost fighting with me to eat this as I did not cook much. Thank you very much, Senior and Junior Lau for this video. I learned to do this differently and it is so soft, tender and juicy.
This dish will always remind me of my Cantonese grandmother and the first proper dish I learnt to make as a child as I really love it. My grandmother was a great cook but I was not old enough to learn from her proper before she passed away. I'm thankful for your channel as it helps in the techniques as I try to recreate some of my grandmother's dishes from the flavours that I remember. Thank you, Lau family!
My late grandma would make salted fish steamed pork very often and it was one of the most savoury, delicious things I had growing up. I was craving for it while studying overseas and tried to recreate it with the salted fish my mom packed but I didn’t spread the salted fish evenly so there were extremely salty and extremely bland patches 😂 Your dad reminds me so much of my grandma in terms of mannerisms, speech, and cooking style. Really miss her. Love this video!
这道传统的蒸猪肉是我从小至今的最爱！感恩刘大厨的好介绍和无私的教法，精心设计，出炉幸福大餐，愿你乐享烹饪，合家开心幸福！
非常感谢您的支持和祝福！老劉㊗️您和家人 平安快乐！
✌👏
Randy's English narration is excellent & essential to the show.
劉爸爸看见你孙仔真是大的好快自己食東西好叻仔凑仔好快过转眼小孩就长大好幸福一家人真开心快乐
好多謝黃生支持我哋，老劉衷心祝福您同家人開心快樂！謝謝🙏！
Such a wholesome family 😊
This brings me back to my childhood!!! OMG I didn't know you could crush water chestnuts like that, an amazing pro tip!!! Thanks
Can this be done with beef as well? I don't eat pork.
Thank you! I'm going to try making this for my parents! I love the Q & A at the end of your video too, because I wondered the same questions.
My grandfather always added chopped Chinese sausage. So good. This is one of my favourite dishes.
Man does this bring back memories of childhood. Daddy Lau reminds me so much of my own dad, and that adorable moment at 10:46 where he kissed Hong Doy's tiny hand, hit me right in the feels 🥺❤️
Thank you so much for posting these videos. Reminds me of my dad cooking for us when we were small, good times ❤️
Grew up eating the same, except it was topped with a little bit of tung choi. Not too much, otherwise it'll be salty. The patty was made from ground pork, mix in 1 tbsp soy sauce, cornstarch slurry while chopping. Add a bit of chicken broth to keep the meat moist, and for more juice. Then steam. Lots of recipe variations. Definitely, a traditional homestyle dish. Won't find this in a restaurant. Brings back memories.
I steam the minced pork with Tung choi. It’s excellent too
i can literally smell this video. this is home for so many people. what an absolute classic
Thanks so much for these recipes. Particularly this one. I worked in a Cantonese restaurant in the 70s and this was often served for family meal - really loved this!
This was wonderful!!! After experiencing so many restaurants and take-out places I really want to know what people eat at home and it seems this steamed pork patty is very common. I recently tried one version but I used ground pork - not much fat and came out dry and tough). I like the idea of addiing some vegetable elements to it in the form of water chestnuts, scallion and mustard root. Tips that stuck I will try next time - Cut up a piece of meat instead of using ground. Mash the water chestnuts instead of cutting (never thought of this!!!). Rinse the meat. I did instinctually add some extra oil to the meat, oiled the bowl and spread a bit on top before cooking - just made sense to me. I'm pretty sure I steamed it for to long also.
Childhood memories 😭 I love this channel also because I can understand legitimately everything 😊
My grandparents passed 5 years + ago. Your videos brings back awesome memories of my Gong Gong cooking for us. Thank you for sharing. ❤️
This is literally what I grew up with. My mom used ground meat and didn't put in water chestnuts and ja choi, but it's good to know this dish is also enjoyed someplace else. 😊
Yeah, usually only the meat.
My mom did the same! One difference is she would use two cleavers to move the pork.
Same here. With ground beef or pork.
As a professional cook i find these videos very useful
Your videos are great cos Daddy Lau gives reasons as to why he's cooking it a certain way e.g. fill water in the kuali so that it just touches the bottom of the plate (so patty cooks faster). And love it that Daddy Lau's cooking is health conscious too e.g. use pork shoulder and not pork belly as its pork belly is too fat. I'm a fan!!
This is wonderful. Love your dad and family.
This dish brings back so much memory....
I ate this when I was a kid.... Still eat this now and I feed my kids this recipe...... Leftover can be combine with eggs and broth..... And amazingly become new dish...... Amazing
I love this dish and you presented it so well. Your dad is the best.
I am so thankful for your channel because I'd love to make this for my kids and hopefully they can make it for generations to come.
AHH! I am screaming for joy! I requested for this a few videos ago and it is actually posted! Thank you! I'll definitely be making this.
Yummylicious. Thank you Uncle Lau for sharing this. Adding preserved mustard and water chestnut makes the steam meat more delish!
Oh my gosh!! Mom used to make this dish for us all the time, when we were kids .. even my eldest daughter remembers
The questions and answers at the end of the video were so helpful! Thank you!
Old village recipes are super nostalgic for me. Ate tons of this growing up, as both sides of my family are Toisan
Just tried this recipe with Mui Choi and pieces of pork chop I found in the fridge. The result is amazing. My kids love it. Pork chop wasn't the best cut for this dish but it was still amazing for the kids.
There were 2 interesting things in this video.
1. Daddy Lau used the expression " faau chai". Goodness, it has been eternity since I heard someone use this to describe "not a big city". Reminds me of how my grandmother used to speak.
2. Mummy Lau said this dish isn't a dish that requires a lot of technique 😅. Just like every Cantonese family, we will always have that someone who will be able to say the "one needle and blood will seen" expressions. That's Mummy Lau for us😂
I love watching you Mr. Lau. Most of your recipes I know, but I don't know the name of it before. Thank you Mr. Lau for sharing.
Made this for dinner. Awesome results. The meat is very tender, just perfect. I substituted the mustard with salted fermented black bean. Thanks ❤❤
The way Daddy Lau interacts with Hong Doi and Randy got me in tears. I'm very happy for you all that there's so much love and genuineness in your family 💕💕💕
Love this dish. Brings back memories of my childhood. ❤
This is one of my husband's favorite dishes my mom made.
Love this channel, love the recipes and the patience Mr and Mrs Lau have in answering the questions. Health and happiness to you and your family❤
This was my favourite dish growing up, thanks for posting the recipe!
I found this channel recently and I just love the intro with the dad playing the flute
you can tell dad got skillz from just his cutting. certified!
One of my favorites! I've never had it with mustard. Usually the Tianjin cabbage in the clay pot (someone will know what I mean lol) other times I add in homemade pickled beans. All the same principles, but it's neat to see variations. ❤️
I love this dish but was afraid to try. But after watching this video, I have the courage to try. I really appreciate the discussion and tips sharing at the end. I learn so much from the Lau family! Thank you!
Thank you for these yummy recipes. Im going to make them. And the baby is adorable . Beautiful family. You are blessed.
Thank you Lau Pak Pak. I just discovered your channel. This is one of my favorite dishes growing up. I followed your recipe and made it today with pork butt and pickled green beans since I didn’t have jah choi. It was soo good. Cooking and eating homey dishes like this make me feel more connected to my Canto heritage. Thanks again.
Guys I love your channel!! Your dad is a great chef and funny too. I like how well he explains!! Even I have to be reading the captions to understand it lol!! Please keep posting more!! Thanks. Loving family!!
Still enjoy this dish, in my 60’s now, old habits are hard to break. I like the version using sweet mui choy instead. When I was growing up, can go through 4 bowls of white rice easily. Stay healthy!
Another great dish - simple and for everyone of all ages. We love this dish and we can also add an egg (not salted egg) and red cut chilli (remove the seeds) for that little spicy taste.
Steam pork patty is delicious. One of my favorites growing up.
Thank you. Ur dad reminds me so much of my dad.
Thank you for sharing this recipe! It's become a saviour for my little family because it's very easy to prepare and cook and turn out really delicious! My husband, toddler, and baby, even our guests really like it! Thank you so much, please keep sharing wonderful chinese/cantonese recipe please! God bless you.
Hi! I just wanted to say I made your dad's wonton recipe this week, and even though it was a bit harder to fill them than he makes it look, they turned out amazing! I made a soup with some and deep fried the others. I can't thank him enough for sharing his knowledge with us.
I just fold it in half resulting in triangular shaped wonton.
Thank you for the video. My husband followed the instructions and our pork patty came out delicious 😋. I took a picture of our pork patty since I was so proud of my hubby.
Ah…. this dish reminds me of my childhood. It’s so delicious over rice. Thanks for posting these videos! Greetings from San Francisco!
You’re my go-to for proper Chinese cooking like my grandmother. I’m 70 and I love your content and love watching your baby grow up!
Can you recommend a wok, and steamer set up? I realize nothing I have at home is ideal for steaming eggs or pork patty.
Thank you for showing this again and now U am confident to make it at home. Thank you.
Ty for myoglobin explanation
To be honest, I watch this not because I want to make food, just because I miss home.
Man, I love your channel. This is the kind of recipes that my childhood was made of! You should do braised pork belly and egg!
Thanks so much for this content! I believe my parents are from the same area or very close. It is kind of hard finding the variations of Chinese food specific to that region. When your dad talks about recipes it feels a lot like when my dad taught me how to make this dish (although way less fancy because he would just do the meat and sauce and it'd be for congee). Whenever your dad is teaching it makes me nostalgic of when I am home and encourages me to go see my family. I pull up this channel whenever I miss home.
Throughout life I think my daily meals have been getting progressively more western (especially since my partner is of European descent) so it is such a beautiful thing to taste the meals of my childhood breakfasts and lunches again
Same too, just like grandma's cooking, Cantonese style, love, love love.
great dish, love, love,
love, taste just like my mummy's cooking, adding fresh water chestnut makes it perfect .. ❤
When I was a kid, my family would make this every second day for the supper meal. My grandmother would rough cut the pork and give it to me on a cutting board with 2 Chinese cleavers, and I had to chop it into minced meat. Using 2 cleavers alternating like a drum roll is a classic Chinese cooking technique. Nowadays, I use store bought ground pork as it is more convenient,
though the texture is a little different. Still tasty regardless.
Love your Dad’s recipes, learning a lot🤗👍🏻👏
Man, I grew up eating this stuff. I made it at least once a week during college and post grad work.
It may not sound appetizing, but I think the better equivalent is to think of this as a meatloaf. And even then, that doesn’t quite capture it.
If you like Chinese flavor generally,
You’ll like this. It’s definitely a comfort food for us Southern Chinese.
This is such a great channel and I've shared it with all my family members, thank you for all your hard work!
Your dad is a great cook . I always watch the video.😊👍
Today I learned a new way from Daddy Lau the method to cook my favorite steamed minced meat with chestnut and ja choi. I enjoy your show along watching your chai chai (boy) he is so lively today, Thank you.
Omg, even though we are spread all over, I feel like we all grew up with the same roots
This takes me back to when I was a kid (1960s) and used to get this with salted fish and fermented tofu at a little place in Sacramento. It was my fathers favorite dish.
Thanks, love listening to him. I speak some Cantonese so this is great to hear and love his cooking. You definitely need Ja Choi. I also like it with salty fish and sometime with a Duck egg.
Another great Cantonese dish is almost the same but flavored with salted dried fish. 鹹魚肉餅 Salt Fish Pork Patty
I tried to cook this for my filipino roommate and he likes it so much! Thanks a lot for sharing this recipe with us :D
This steamed pork over rice is the ultimate Chinese comfort food!
The steam pork look very yummy I Food Leveling
I been making this but my version of it. Won't matter how you make it, it turn out good.
Just making sure you get everything prep is the best way. Have other ingredients or side dish will make the stream pork taste so tasty. Never never eat by itself with just rice, could be salty because the ratio of ingredients to the meat.
We tried this at home during this pandemic stay home lockdown and it was really delicious and pairs well with piping hot steamed rice. Thanks for sharing such classic evergreen timeless Cantonese recipe.
My Mom used to make this all the time when I was a kid. ❤
OMG that photo at the beginning - your dad was SO handsome when he was young! Of course even now he's so good-looking too
I worked in Chinese restaurant for 18 years and this was one of my favorite things they made us for dinner! We jokingly called it Chinese pizza.