One of the many things I love about your channel is listening to Daddy Lau talk. I’m starting to recognize some of the words/phrases without the help of the subtitles.
Fabulous. My family is Malaysian-Cantonese. We have a heritage of Cantonese Cooking method. Because we have a line of chefs in our midst. Your video brings back a lot of sweet and beautiful memories of them. I enjoyed everyone of them. Thank you for documenting these methods. They are gems
@@kalnitez many populous parts Malaysia are a huge cross roads of many different cultures, Indian, Chinese, more traditional Malay, just to name a very few, are elements that have strong roots and enclaves in cities like Kuala Lumpur and others. When you go to a place like this, you see these cultures represented very strongly. I can't think of another place that holds different cultures together as well as Malaysia.
I love how your dad cut and slice with his cleaver. It must be sharpened often. I have been watching your TH-cam for sometimes now. Your is great and love to see your family grow.
It's a favorite among Mauritians. We have what we call "Bowl 5", you just choose whatever you want among all stuffs, all steamed: - Fish ball (the usual small round shape) - Fish long (fish ball in a long oval shape) - Stuffed tofu - Meatball (Either beef or lamb) - Boulette chouchou or Nioukyen (Chayote ball) - Siu mai, both meat and vegetarian one (Funny for the vegetarian siu mai, we just use nioukyen as filling) - Shrimp wrap There's a lot more. You can eat without broth as a 'salad' or with broth
These are one of my favorite fried foods. There’s just something magical about the crispy tofu jacket and soft fish paste filling. It’s kind of messy to prepare at home, but it isn’t a difficult recipe to follow. You definitely need to dry the tofu as much as possible, along with using a deep pot to heat the oil. Otherwise you’ll get hot oil spattering everywhere and that’s dangerous. Even when I do both, I still use a splatter guard when the tofu first hits the oil. It’s a precaution. It’s a great recipe - I’ve used cod, pollock, haddock, whatever cold water fish is freshest at the fish market.
We actually have the same stuffed tofu in Indonesia except that we put rice vermicelli, bakso, shredded carrot, lettuce and some spices. In Malaysia, we have something similar but using dry tofu but stuff with potatoes and mince meat, parsley. Im trying this Cantonese stuff tofu recipe, since tofu is my favorite protein.
@@janeneoliviere1160 One of my favorite street food 😊 The ones in Semarang are made with meat and sometimes are rectangular. Probably they packed better, as it's usually bought as souvenir (omiyage). The ones from Tegal are vegetarian, made only with spiced flour and starches. They call it tahu aci.
Really glad that we found your channel, so we can really learn how to make chineese food right and yummy, after 35 years in the US mow we just open utube to cook any thing we want to cook, thank you chef.
@@alexaez2946 it is about the origin, never said that only the hakka can cook it ! No need to be italian to be able to make pizza . But it is still italian !
Interesting! I like ur dad talk in cantonese bcos I m. This is my favourite n my best childhood dish too! Suprendo👏👏👏Love to watch this video🎉🎉🎉 So blessed family! Daddy Lau is the best chef❤❤❤! My mama used to cook this and she bought the raw yong tau fu. We loves it so much! Nostalgia childhood...I just eat with green vege, rice n this... just fill my day with great satisfaction🥰!
This fried stuff toufo is so delicious, I tell you. I used to make it once in a while for my family. They love it so much, but it's not everyday snack😊
These are delicious and pretty easy to make. I had my folks over for these, some shrimp fried rice and green beans I made with a garlicky teriyaki sauce and toasted sesame seeds. Everyone loved it and they were especially pleased with the stuffed tofu which they had never had before.👍
I look to your dad's videos all the time even if I'm not making what's in the videos. Just reference to how to make meat tender and juicy. Thank you for posting your experiences.
Ah man, Loving this recipe! I always get excited to watch whenever you drop a new recipe! We make tofu like this in a similar way at home. Except it is not in a singular dish like this one. But we add it in our ‘Bakso’ Basically it is chicken soup with meatballs, Radish, mushroom, chicken pieces and spring onions. We add our tofu into the soup, so it is cooked within the soup, instead of being fried. Serve this stew over a bowl of rice vermicelli, sprinkle some fried shallots on top, and that’s our home-made Bakso!
Wow, this is my favorite meal when i was living in San Francisco, now in Vancouver i can't find any restaurants have it in the menu, thanks so much for sharing, i definitely will try to make it !
Still remembered my grandpa making his own fishballs from scratch and smashing the fish meat with a cleaver as shown. My grandma would be annoyed as we would have to clean the mess he made everytime he smashes it 😅 Great memories!
Chinese are huge on herbs!! And I learn so much from your dad! I was wondering … if you guys could cover cooking w Chinese herbs (ie soups etc). Like black chicken herbal soup etc
Laing Tofu, a popular hawker food in Singapore ! I am particularly hooked to the Hakka restaurant recipe as I believe they include finely minced pork belly into the mix.
My mom's bugging me to make this now :,) guess I have no excuse! And Randy! It's time to update the Family page on your website to include your daughter!
I just made this. Tofu need more spice. It taste so blend even though soak in salt water. Maybe the filling was too little. Great side dish or snack to chew on.😊
I have been looking for recipes for the filling of the street food "three treasure" that you mentioned. The version in this video seems a bit too luxurious compare to how they make in street stores. I think they add some sort of flour / powder to lower the cost by increasing the volume. Can you ask your dad on how to make the "cheap street version"? I just miss that texture and taste. I don't really care how much fish or scremp is in it just want to replicate that street taste.
Hello Mr thank you for your sharing super delicious yummy wonderful incredible Recipe and thank you for your beautiful video enjoy 💕💕💓💓💓💓💓🟨🟨🧡🧡🟢♦️♦️♦️♦️♦️💞💕💕💕💕💕💓🔵♦️
Join the Canto Cooking Club: bit.ly/3MhkyRQ
Get the full recipe: madewithlau.com/recipes/fried-stuffed-tofu
Quick question! Can I make a bunch and freeze it? Lovely video!
One of the many things I love about your channel is listening to Daddy Lau talk. I’m starting to recognize some of the words/phrases without the help of the subtitles.
❤❤❤❤❤❤❤❤❤❤
Fabulous. My family is Malaysian-Cantonese. We have a heritage of Cantonese Cooking method. Because we have a line of chefs in our midst. Your video brings back a lot of sweet and beautiful memories of them. I enjoyed everyone of them. Thank you for documenting these methods. They are gems
Hai orang Malaysia. Awak tau tak cara nak marinate tauhu.
Malaysian is malayasian , what Chinese you talking about
@@kalnitez many populous parts Malaysia are a huge cross roads of many different cultures, Indian, Chinese, more traditional Malay, just to name a very few, are elements that have strong roots and enclaves in cities like Kuala Lumpur and others. When you go to a place like this, you see these cultures represented very strongly. I can't think of another place that holds different cultures together as well as Malaysia.
Thanks!
Thank YOU Steven!
I love Daddy Lau, listening to him giving all the nuggest on how to cook better, as a Cantonese, this is the real thing!!!! Way to go !!!!
I love how your dad cut and slice with his cleaver. It must be sharpened often. I have been watching your TH-cam for sometimes now. Your is great and love to see your family grow.
Amazing!!! If it wasn't for the fact that it is 23.21 here in London I would be rushing out to get the ingredients right now. Will try this next week
It's a favorite among Mauritians. We have what we call "Bowl 5", you just choose whatever you want among all stuffs, all steamed:
- Fish ball (the usual small round shape)
- Fish long (fish ball in a long oval shape)
- Stuffed tofu
- Meatball (Either beef or lamb)
- Boulette chouchou or Nioukyen (Chayote ball)
- Siu mai, both meat and vegetarian one (Funny for the vegetarian siu mai, we just use nioukyen as filling)
- Shrimp wrap
There's a lot more. You can eat without broth as a 'salad' or with broth
That sounds amazing
These are one of my favorite fried foods. There’s just something magical about the crispy tofu jacket and soft fish paste filling. It’s kind of messy to prepare at home, but it isn’t a difficult recipe to follow. You definitely need to dry the tofu as much as possible, along with using a deep pot to heat the oil. Otherwise you’ll get hot oil spattering everywhere and that’s dangerous. Even when I do both, I still use a splatter guard when the tofu first hits the oil. It’s a precaution. It’s a great recipe - I’ve used cod, pollock, haddock, whatever cold water fish is freshest at the fish market.
Master Lau is very professional and cook many difference kind of delicious dishes. I learnt a lot from you.thank you
I am such a big fan of the channel. I love all the food that you guys make. I would love to learn how to make tofu putting.
We actually have the same stuffed tofu in Indonesia except that we put rice vermicelli, bakso, shredded carrot, lettuce and some spices. In Malaysia, we have something similar but using dry tofu but stuff with potatoes and mince meat, parsley. Im trying this Cantonese stuff tofu recipe, since tofu is my favorite protein.
That sounds delicious as well
its called bakso tahu or bakso tahu goreng aka batagor.
@@janeneoliviere1160 One of my favorite street food 😊
The ones in Semarang are made with meat and sometimes are rectangular. Probably they packed better, as it's usually bought as souvenir (omiyage).
The ones from Tegal are vegetarian, made only with spiced flour and starches. They call it tahu aci.
I've been waiting for this recipe for years!! I love this and have never been able to make it.
Your father and mother are priceless!
Mom used to make these with the fermented soy beans. Yes it reminds me of my childhood. Thank you!❤
Really glad that we found your channel, so we can really learn how to make chineese food right and yummy, after 35 years in the US mow we just open utube to cook any thing we want to cook, thank you chef.
This a hakka dish which is said to replace jiaozi as they were not able to find flour to make dumping in southern China !
it is said that the rectangle shape is typical from Meizhou .
Also Hakka! Stuffed tofu I think is one of our famous dishes along with the salt baked chicken.
What about the rectangle shaped one ?
Not true, most of the south china people know how to cook this, everything hakka also wanted to claim
@@alexaez2946 it is about the origin, never said that only the hakka can cook it ! No need to be italian to be able to make pizza . But it is still italian !
Mr. Lau, you are the best. Thank you.
Omg hong doy at the end is fantastic!!
Interesting! I like ur dad talk in cantonese bcos I m. This is my favourite n my best childhood dish too! Suprendo👏👏👏Love to watch this video🎉🎉🎉 So blessed family! Daddy Lau is the best chef❤❤❤! My mama used to cook this and she bought the raw yong tau fu. We loves it so much! Nostalgia childhood...I just eat with green vege, rice n this... just fill my day with great satisfaction🥰!
This fried stuff toufo is so delicious, I tell you. I used to make it once in a while for my family. They love it so much, but it's not everyday snack😊
im going to try this.. tofu lover i am.. this really looks very delicious
I love this! No waste so smart man and I love tofu too
很開心的一家人，香港台山人上😊
好多謝鄉里嘅支持！老劉祝福您闔家安康！幸福快樂！
These are delicious and pretty easy to make. I had my folks over for these, some shrimp fried rice and green beans I made with a garlicky teriyaki sauce and toasted sesame seeds. Everyone loved it and they were especially pleased with the stuffed tofu which they had never had before.👍
I look to your dad's videos all the time even if I'm not making what's in the videos. Just reference to how to make meat tender and juicy. Thank you for posting your experiences.
Absolute professionalism with the video and websites.
粵菜傳統小食：煎釀三寶😊
好多謝您嘅支持！老劉祝福您同家人平安健康快樂！
Thank you for uploading this dish recipe. 👍👍👍
Ah man, Loving this recipe! I always get excited to watch whenever you drop a new recipe!
We make tofu like this in a similar way at home. Except it is not in a singular dish like this one. But we add it in our ‘Bakso’
Basically it is chicken soup with meatballs, Radish, mushroom, chicken pieces and spring onions. We add our tofu into the soup, so it is cooked within the soup, instead of being fried. Serve this stew over a bowl of rice vermicelli, sprinkle some fried shallots on top, and that’s our home-made Bakso!
Wow, this is my favorite meal when i was living in San Francisco, now in Vancouver i can't find any restaurants have it in the menu, thanks so much for sharing, i definitely will try to make it !
I’m excited for this video
I love Mr. Lau's cooking tutorials. He reminds me so much of my own father, except he speaks CXantonese and mines speak Toisan..
Our family makes the same stuffed tofu, but we pan fry them. Glad to see another way to cook them. Will definitely try deep frying.
Steaming works as well
Thank you for sharing this yummy recipe 😋😋😋.
More power!
More videos to watch.😊
I Love this recipe. Thank you from Florida
I ABSOLUTELY LOVE THIS ❤️, THANK YOU FOR SHARING.
This is the kind of food I grew up..Missed those days😢.. I'm glad now, I can follow this recipe..
In Indonesia it's called Batagor (Baso Tahu Goreng) the simple translation is fried tofu meatball, made mainly from fish.
Thanks for the best Recipe
In Singapore, we use either fish paste or pork for the stuffing. Great video as always :)
❤ I like all his recipe it's delicious
Thank you ! your tips and recipe are amazing 👍👍
I love this dish! It's a lot of work with the prepping but it is worth it. Cam is adorable, playing with his soup. What a lovely family!
bro you guys need to make a cook book , I would buy that in 2 seconds !!!
It looks delicious.
Great cook!
Gracias por compartir bendiciones 🙏❤
Still remembered my grandpa making his own fishballs from scratch and smashing the fish meat with a cleaver as shown. My grandma would be annoyed as we would have to clean the mess he made everytime he smashes it 😅 Great memories!
刘师傅做菜很卫生, 手指没碰到馅料, 讚！
非常感謝您的支持！老劉㊗️您和家人健康快樂！
Woah!
Giving these a try for sure!
Thank You🙏🙏👨👩👧👧
多谢刘叔叔分享美味😊
唔好客氣，好多謝您嘅支持！老劉㊗️您同家人健康快樂！
Chinese are huge on herbs!! And I learn so much from your dad! I was wondering … if you guys could cover cooking w Chinese herbs (ie soups etc). Like black chicken herbal soup etc
Вкусно Всё и просто в приготовлении! 👍Delicious and easy to prepare!
I only use shrimp in my stuffing and pan fried the tofu. I use oyster sauce as the dipping sauce.
You made it so easy to follow. Love it 👍🏻
Love this dish
Laing Tofu, a popular hawker food in Singapore ! I am particularly hooked to the Hakka restaurant recipe as I believe they include finely minced pork belly into the mix.
We first had this in South China and have been replicating it purely by taste since!
I do the same thing with the carved out tofu by adding back into my filling. Didn't know it was a thing for others lol
I will try it
I love this dish for dim sum. Though rarely does my family make this at home.
Never, ever in my life would I have thought of stuffing tofu and then deepfrying it. Looks DEEEELICIOUS!!!!
正，谢谢分享。
不要客氣，非常感謝您的支持！老劉㊗️您同家人健康快樂！
I’m going to try this. I’m SURE it won’t be as good but I still want to try. Wish me luck. 🤞🏽Thank you for sharing your dad with us😊
Delicious. My father used to love this dish 🙏🏾💙🇧🇷
Yay!! A dish from Toishan!!
Would it be possible to do a veggie version?
bravo!!!!
My childhood fav❤
Sesame Oil is the “bacon” of cantonese cuisine… it makes everything taste better!
But it is more a hakka dish
I watch, not wanting to even blink…. But All the while, only thing I continue to hear in my head, “I WANT that CLEAVER!!!”
I need to make this!
So yummy
love deep fried tofu both plain or stuffed, maybe home made stinky tofu or fried wonton next time please uncle Lau?
I will do this in the future but I will try to steam it instead of fry. I think it will also amazing
Very good content. 😁
do delicious 😊😊😊
I want to try this with ground or minced beef in the filling.
Hi! Can you make a video about chopping boards and how Mr Lau selects his?
My mom's bugging me to make this now :,) guess I have no excuse!
And Randy! It's time to update the Family page on your website to include your daughter!
My family does the steamed version
Yum!!! Did Cam and May have a taste?
Can I use air fryer to fry it, please?
請問可唔可以用氣炸鍋炸呀？謝謝 😅
唔好客氣，應該可以，但我未試過，唔知効果與口感如何。好多謝您嘅支持！老劉祝福您闔家健康快樂！
@@MadeWithLau 劉師傅，前兩天學你整鴛鴦炒飯，非常美味，多謝你既教學。😊😊😋😋
yum
wondering if you can alternatively air fry it
That is a very famous hakka dish
I just made this. Tofu need more spice. It taste so blend even though soak in salt water. Maybe the filling was too little. Great side dish or snack to chew on.😊
Lovely video as usual! Quick question! Can I make a bunch and freeze it?
Hey, is there a traditional veggie version too?
真是好吃
it is called "Batagor" in our country, Indonesia
I have seen my late aunt used a stone mortar and pestle to smash the fish
I have been looking for recipes for the filling of the street food "three treasure" that you mentioned. The version in this video seems a bit too luxurious compare to how they make in street stores. I think they add some sort of flour / powder to lower the cost by increasing the volume. Can you ask your dad on how to make the "cheap street version"? I just miss that texture and taste. I don't really care how much fish or scremp is in it just want to replicate that street taste.
Congrats to your family to have such an awesome Chef at home &
ability to maintain your body weights . 😋😋😋
Hello Mr thank you for your sharing super delicious yummy wonderful incredible Recipe and thank you for your beautiful video enjoy 💕💕💓💓💓💓💓🟨🟨🧡🧡🟢♦️♦️♦️♦️♦️💞💕💕💕💕💕💓🔵♦️
In Indonesia we called it Tahu Isi
In Indonesia we call it batagor
He tasted the sauce with his spoon and put the spoon back into the sauce!
I imagine you could make the filling in a food processor, too.