As a Toisan (新宁）person who grew up in Singapore, I truly enjoy your Dad's cooking as it reminds me of all my mother's cooking in the 1960s to 1980s. My regards to Grandpa Lau and gratitude for his sharing all his skills and tradition through your very clear videos all these years! "Hoong Toi, hiak fan lor!"😁🇸🇬
This is such a great video! Your dad is a teacher and an expert in the culinary field. Thanks for passing on the knowledge accurately. This is such a great way to ensure that his vast knowledge doesn’t get lost. Thank you for your work on this. It’s truly recognized and appreciated.
Master Lau shows the very detail to teach us how to make the delicious dishes , very enjoy with the Lau’s family ，cooking Chinese food for fifty years now know the trick is use the egg york is more better than use egg white to mix the corn starch better . Thank you Randy , you do very good job !
Just learnt a new way of identifying fresh fish! I didn't know about pressing into the fish flesh and waiting for it to bounce back. Grandma has always shown me the eyes and the gills method, but now I know another one 😁 Thanks, Daddy Lau! Love Salt and Pepper Fish with rice. The saltiness pairs perfectly with faan! My husband especially loves the stir fried aromatics that come with it. We can eat rice with just that alone! 🤩
Thank you for your detailed tips. I am learning so much. Also love the family atmosphere of different generations creating memories together. Being an immigrant in a foreign land with parents who have passed on, it is heartwarming to see this bond. All the best.
I'm so glad that all the tips my mom taught me about selecting fresh fish at the market was corroborated by Daddy Lau and not just some urban legend. I mean, yeah, all of it sounds plausible on its face, but I like to hear the voice of veteran experience.
Love watching you and your family! And a lot of my dinners come from your dad. Thank you so much for helping me feed my family with delicious food. I have also passed on your channel to my older sister who is learning to cook for her family as well. We grew up eating a lot of Vietnamese and Chinese/Cantonese dishes in restaurants and never had them home cooked and I’m glad I can now make it from home. ❤
YAY! The recipe I've been wanting for ages! I am going to buy some sole or hake ASAP and try this! Thank you for always coming through with all the comfort food! I hope I can do this well with just deboned fillets.
Im glad youtube recomended me the salt and pepper wings you did with your dad. It was thw most wholesome thing ive ever seen. This is only the 2nd video ive ever watched from this channel...but i clicked subscribe and the bell so fast, i scared myself
I absolutely love this channel every recipe I've followed has turned out perfect, the teaching is simple and precise, and authenic Cantonese Food is always delicious no matter the meal
Thank you for the delicious fish video. Unfortunately I can’t get good fresh fish where I live. I could only depend on frozen or can. Frozen fish usually taste bland and not very good. But your dad gave me a great idea. I will marinate the fish with the wonderful marinade of ginger, green onions, etc. I will try it soon. Thank you!
I've loved every video you've released and I noticed that your recipes don't often use the MSG I see in so many other chinese chefs on youtube. Is there a specific reason you don't add it in seasoning mixes?
I made this today, and it came out _perfect_. We were both really impressed at the result, but next time... I'll skip the red pepper. It was maybe a _little_ bit to hot :-).It was also fun to make!
The older I get, the more I began to appreciate asian cooking coming from a traditional chinese household rather than craving for Westernized American Mcdonald's fried food when you were a kid. It made me realized how nutritious your mom's home made authentic recipe cooking is.
I love watching your dad cook, and your translation is so helpful. The description as your dad is talking is really small. Maybe a larger font? Thank you!
Even it looks easy, but the devil is in the details!! Like the seasoning, Master Lau just casually pour some oil to the wok to wake-up the spice. But the oil amount is just right enough for the spice to absorb. So, when the seasoning stirs with the fish, the fish won't be too oily. The control of fire temperature are also amazing, since when you first adding the fish, oil temperature will drop and he keeps the fire in medium, later he turns it to small to maintain the oil temperature evenly. Although I live in HK, nowadays you can't enjoy a good quality authentic 椒鹽龍利魚 every where.
Interesting! I typically use a mixture of 2 parts flour 1 part corn starch. I never thought to try and use pure cornstarch. And I need to try the second fry next time 👌
I am not Chinese in any shape or form..but a half Latin half white living in the US. Yet Chinese/Canton culture, traditional cooking, everything has absorbed me. Slowly I started realizing how I'm falling into the trap...first it was cooking, then it was using remedies and medicine, then it was learning the language (which I am still trying! Ive mastered some words!) now I got into Chinese politics and hang around the Chinese markets near my home. Collecting Chinese surplus and decorating my house with Chinese decorations. I even want to go to China one day and explore. This wasn't by choice either. I didn't choose to get so absorbed, it just sorta naturally stuck to me. My mom says it's probably because similar to how white she is, she absorbed herself into Latin culture (once again not by choice) that it may just be a calling from the soul. Before i knew it, here I am! Why? I dont know. Im not even supposed to be here..
There's other "powders" for frying too... Panko as used in Japanese tempora or one of my favorites -waterchestnut powder. Can also fry in avocado oil which is much healthier. Cheers.
Love your videos! But after spending that much time and effort to make it crispy, why add liquid at the end? Maybe it would be even crispier if the wine was added to a marinade instead?
Adding Chinese wine at the last step is to create wafts of winey aroma which increases the appetite. Doesn't affect the crispness much as it evaporates eventually.
Join the Canto Cooking Club: bit.ly/3Zbk8AX
Get the full recipe: madewithlau.com/recipes/salt-pepper-fried-sole-fish
I hate to say this mate, but your dad is a pimp to your black momma
As a Toisan (新宁）person who grew up in Singapore, I truly enjoy your Dad's cooking as it reminds me of all my mother's cooking in the 1960s to 1980s. My regards to Grandpa Lau and gratitude for his sharing all his skills and tradition through your very clear videos all these years! "Hoong Toi, hiak fan lor!"😁🇸🇬
This is such a great video! Your dad is a teacher and an expert in the culinary field. Thanks for passing on the knowledge accurately. This is such a great way to ensure that his vast knowledge doesn’t get lost. Thank you for your work on this. It’s truly recognized and appreciated.
Master Lau shows the very detail to teach us how to make the delicious dishes , very enjoy with the Lau’s family ，cooking Chinese food for fifty years now know the trick is use the egg york is more better than use egg white to mix the corn starch better . Thank you Randy , you do very good job !
I’m British/American but grew up in HK…love this authentic cooking! Thanks!
I love seeing the family enjoy the food. I especially appreciate the babies always being around and a part of the action
I only watch your father for these Chinese dishes
He really understands and knows
Thank you for your channel!
Frying secrets revealed! Great to see theLau family eating together. Jenn and Ken’s baby is adorable. ☺️
Just learnt a new way of identifying fresh fish! I didn't know about pressing into the fish flesh and waiting for it to bounce back. Grandma has always shown me the eyes and the gills method, but now I know another one 😁 Thanks, Daddy Lau! Love Salt and Pepper Fish with rice. The saltiness pairs perfectly with faan! My husband especially loves the stir fried aromatics that come with it. We can eat rice with just that alone! 🤩
Thank you for your detailed tips. I am learning so much. Also love the family atmosphere of different generations creating memories together. Being an immigrant in a foreign land with parents who have passed on, it is heartwarming to see this bond. All the best.
Your father should be on PBS. His skills and knowledge tower above the other so-called ‘cooks’ on PBS.
I'm so glad that all the tips my mom taught me about selecting fresh fish at the market was corroborated by Daddy Lau and not just some urban legend. I mean, yeah, all of it sounds plausible on its face, but I like to hear the voice of veteran experience.
Daddy Lau makes my heart soar!
I love your dad already even though I havent met him yet.
You are so lucky to still have him.
Love watching you and your family! And a lot of my dinners come from your dad. Thank you so much for helping me feed my family with delicious food. I have also passed on your channel to my older sister who is learning to cook for her family as well. We grew up eating a lot of Vietnamese and Chinese/Cantonese dishes in restaurants and never had them home cooked and I’m glad I can now make it from home. ❤
I absolutely salivate as Mr. Lau cooks the fish. It makes me so hungry!
YAY! The recipe I've been wanting for ages! I am going to buy some sole or hake ASAP and try this! Thank you for always coming through with all the comfort food! I hope I can do this well with just deboned fillets.
Simple ingredients with refined method!❤
The dads chopping skills are excellent I'm going to go to the Asian market and get this so I can make it with chicken and fish
Thank you, I wasn't looking for this exact recipe but the fish frying technique is priceless!
Im glad youtube recomended me the salt and pepper wings you did with your dad. It was thw most wholesome thing ive ever seen. This is only the 2nd video ive ever watched from this channel...but i clicked subscribe and the bell so fast, i scared myself
Air fryer! Although I haven’t tried it with this recipe I have tried crispy tofu in the air fryer. Works like a charm.
Ohhhh Hong Zai has grown up so much. Feel so happy to see you all, been following Master Lau since this channel in it's nascent stage. Hugs❤
You're so blessed to have your daddy. Thanks for all your time dear Chef Lau.
Could you make youtiao please? Thanks
❤❤i love this ...now i know how the fish at chinese restaurants is so crispy! Thank you!
Looks so good....have to try it 😋
Love uncle's cooking...so cool !
Love the channel. Love the video as always guys.
I love trying out all your recipes! ✨
非常多謝劉師傅的詳盡解，獲益良多！！！
不客氣，好多謝您嘅支持！老劉祝福您同家人健康快樂！
That was great! Thanks for sharing the recipe. Looking forward to making.
I absolutely love this channel every recipe I've followed has turned out perfect, the teaching is simple and precise, and authenic Cantonese Food is always delicious no matter the meal
Thank you for the delicious fish video. Unfortunately I can’t get good fresh fish where I live. I could only depend on frozen or can. Frozen fish usually taste bland and not very good. But your dad gave me a great idea. I will marinate the fish with the wonderful marinade of ginger, green onions, etc. I will try it soon. Thank you!
I bet this recipe with salt eggs would be amazing!
One of my all time fav dishes, thank you uncle
好菜全家人分享太幸福的生活了❤🎉
非常感謝您的支持！老劉祝福您和家人健康快樂！
Man, just watching this video is making my mouth water!🤣🤣🤣
Cool video! Fish looks great
I've loved every video you've released and I noticed that your recipes don't often use the MSG I see in so many other chinese chefs on youtube. Is there a specific reason you don't add it in seasoning mixes?
Thanks!
Thank YOU so much!
Love this recipe. Thanks so much
Very good guide, I feel useful for myself...it's true that Chinese people have a very rich food culture!
I made this today, and it came out _perfect_. We were both really impressed at the result, but next time... I'll skip the red pepper. It was maybe a _little_ bit to hot :-).It was also fun to make!
The older I get, the more I began to appreciate asian cooking coming from a traditional chinese household rather than craving for Westernized American Mcdonald's fried food when you were a kid. It made me realized how nutritious your mom's home made authentic recipe cooking is.
太好了，so great so details , very good show !
非常感謝您的支持！老劉㊗️您和家人健康快樂！
I'm 1/4 Chinese but have no connection to that part of my family. Watching these videos makes me feel a little more connected to Chinese culture.
What the hell is 1/4 😂😂😂😂
@@debradunkley1753 when either of yo grandma or grandpa is Chinese
omg.........so cute at the end when the kid finishes the song.
多謝你的用心教学，非常詳細，令我学到好多野！我也在美國，買吾到新鮮魚，買到急凍龙利柳，炸魚比小朋友食一流呀！
唔好客氣，好多謝您嘅支持！老劉祝福您闔家平安健康幸福！
You make such a beautiful Videos, and also explain so well in Chinese, 👍👍👍🙏🙏🙏🍜🍜🍜
Great video, seems like the last step of swishing the fish in the aromatic veggies would make the crispy coating wet and more soft.
he is Master of Chinese cooking!
大廚在我們的中國人文化中，一女一子=好你很幸福大女兒長大了還是聽父母的，你女婿也不錯多麼溫馨的家!
非常感謝您的支持和讚美！老劉祝福您闔家平安健康！幸福快樂！
I love watching your dad cook, and your translation is so helpful. The description as your dad is talking is really small. Maybe a larger font? Thank you!
I could smell your dad's cooking masterclass from here
It was so perfecto quick and precise, I could almost taste it!
I've also found using rice flour is a great option for frying fish
Great video! My only question how to get rid of frying smells in house. 😂 i frying outdoor
Thank you chef Lau 🙏🏻可以用䱽魚代替嗎？
如果您想嘗試用䱽魚也可以，非常感謝您的支持！老劉㊗️您和家人健康快樂、！
Thanks to your dad. Yum yum ❤❤❤
lmao this guy turned his dad into a business. well done lao 老師 got mad skills
Best way to pick fresh fish is from the ocean! I live by the Atlantic and catch my own fish during Spring to Fall. 😊
Even it looks easy, but the devil is in the details!!
Like the seasoning, Master Lau just casually pour some oil to the wok to wake-up the spice. But the oil amount is just right enough for the spice to absorb. So, when the seasoning stirs with the fish, the fish won't be too oily. The control of fire temperature are also amazing, since when you first adding the fish, oil temperature will drop and he keeps the fire in medium, later he turns it to small to maintain the oil temperature evenly. Although I live in HK, nowadays you can't enjoy a good quality authentic 椒鹽龍利魚 every where.
Always a pleasure watching daddy Lau cook. And very informative too. Thanks for explaining thoroughly, I learned a lot.
I just made (and failed) making fried fish last night. This video would've saved me 😅
Time to redo!
Interesting! I typically use a mixture of 2 parts flour 1 part corn starch. I never thought to try and use pure cornstarch.
And I need to try the second fry next time 👌
What kind of wok is the second wok? How do you choose a good wok?
You all are legit I made his mapu tofu recipe and it was fire
I am not Chinese in any shape or form..but a half Latin half white living in the US. Yet Chinese/Canton culture, traditional cooking, everything has absorbed me. Slowly I started realizing how I'm falling into the trap...first it was cooking, then it was using remedies and medicine, then it was learning the language (which I am still trying! Ive mastered some words!) now I got into Chinese politics and hang around the Chinese markets near my home. Collecting Chinese surplus and decorating my house with Chinese decorations. I even want to go to China one day and explore.
This wasn't by choice either. I didn't choose to get so absorbed, it just sorta naturally stuck to me.
My mom says it's probably because similar to how white she is, she absorbed herself into Latin culture (once again not by choice) that it may just be a calling from the soul.
Before i knew it, here I am! Why? I dont know. Im not even supposed to be here..
Мастер своего дела ! Вкусно! 👍Master of his craft! Yummy!👍他的手艺大师！好吃！
非常感謝您的支持！老劉㊗️您和家人健康快樂！
We don’t have sole where I live, could a well deboned Tilapia work?
Also! What could I use instead of cooking wine?
Yes and shorten the cooking time to 2 minutes. And you can use dry sake or Savino blanc.
Pls share some stewing , steaming etc recipes instead of frying / deep frying
I do enjoy your channel and can identify with what u cook
Thanks
Yum!!! Did Cam try the fishes?
椒鹽好百搭 我就最中意用椒鹽整瀨尿蝦 真係一流!
Beautiful family ❤
Looks delicious
Amazing!❤
Omg, baby so cute
Very nice family😊
请问刘师傅，剝了皮的龙利鱼能这样炸吗？
剝了皮的魚也能炸，上粉底時多沾點粉効果會更好。非常感謝您的支持！老劉㊗️您和家人健康快樂！
There's other "powders" for frying too... Panko as used in Japanese tempora or one of my favorites -waterchestnut powder. Can also fry in avocado oil which is much healthier. Cheers.
I love how they say you have to eat around the bones i grew up in the middle east and we fry fish whole you just eat around the bones... 👍👍
I love a good fish fry 🤤
7:55 throw a popcorn kernel in and when it pops, oil should be ready, just dont stare at it too close
劉師傅教吓我哋補身湯水、宴會菜、甜品、廣東點心！🙏🙏🙏
好，遲b按排時間吧。好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！
@@MadeWithLau 🙏
In Louisiana we use rice flour for a crispy crust.
mmmm I wonder if i do this in an airfyer ?
Yummy Yummy 😋
Yum. Yum
I definitely cook it
I'm in the UK and _THE_ best Fish and Chips are from Chinese owned shops ❤❤❤❤
They just know how to fry. 😊
Everyone knows their favourite "Chinese Chippy" 😅
Love your videos! But after spending that much time and effort to make it crispy, why add liquid at the end? Maybe it would be even crispier if the wine was added to a marinade instead?
Adding Chinese wine at the last step is to create wafts of winey aroma which increases the appetite. Doesn't affect the crispness much as it evaporates eventually.
Can you let me know what gas stove your dad is cooking on please
i think every asian persons house ive been to has that same granite counter. You know when you see that counter top youre gonna be eatn goood.
我们普通的油炸品喜欢用精炼大豆油，或者葵花籽油。高级一些的食材会用红花籽油或者胡麻油。玉米油烟点很低，一般不用来炸东西。橄榄油价格较高，一般也不太用。❤
非常感謝您的支持和分享！老劉祝福您闔家平安健康快樂！
I spy Ken enjoying his food
经常油炸食物的话，可以考虑使用电加热且带温度控制的锅（一般是不锈钢制，长方体箱，底部有加热棒），油温会控制得更准确。
非常感謝您的支持和分享！老劉祝福您與家人健康快樂！
谢谢
不要客氣，非常感謝您的支持！老劉㊗️您同家人健康快樂！
When preparing deep fried fish, is it possible also to buy frozen fish fillet for the supermarket?
that’s the one thing about eating fish with bones: you never want to be SUPER hungry because if you try to just inhale it, you’ll choke on bones 😭
Can he do a video in steam bun. Looks like he covered mostly everything but steam buns