Your dad is such an amazing teacher! He tells you all the key things most chefs skip over as assumed knowledge, like not letting the pork marinate too long, letting it come up to room temp before roasting and which way to cut at which step in the recipe. Very grateful for you documenting his work and sharing it with us!
Thank you so much for your kind comment SMPersaud! We are so grateful to hear that you enjoy and appreciate dad's teaching style. We can't wait to keep sharing more recipes with you! ❤️
wasn't he just the chillest guy?? patient and also forthcoming with details of the business and recipe! I wish he taught calculus when I was in school. I needed this kinda chill instructor.
I am from Huizhou Guangdong and manage to cook a dish of Char Siu using this recipe in Germany. My wife and I love it! I am almost crying eating. Such an emotional moment!
Daddy Lau has a great sense of humor. If one understands Cantonese, he really reveals secrets of restaurant or deli cooking. Hope he shows us how to make Roast Pork belly. Thanks
We'd love to make that Lisa! Thank you for the recommendation 🙏🏼 We are so grateful that you found our channel, and we can’t wait to continue sharing many more tips and recipes with you in the future! Happy New Year to you and your family ❤️
you can't make roast pork belly at home like the hanging roasted pig that is hanging in the restaurant window. Residential homes don't have the equipment needed, with the high heat and circulation. You can come close though, and it will taste good with hoisin sauce
@@cyclopsvision6370 yes you can, but it takes time & patience... boil first, rub/ chill & dry in the fridge, then roast (350°F) in an oven, then crank the high heat on the broiller (watched VERY carefully) to crisp the skin. Definitely for special occasions.... but also definitely worth it... yes, it's faster at work, the first 2 steps are already pre-prepped so I can have it completed in about an hour... at home though, gotta set aside 2 days or start really early the day of...
It warms my heart to see older children and parents working or cooking together. You are also fortunate to have all these videos to enjoy with your families. This is my first time watching your videos, but it won't be the last. 多謝。
i love that your videos focus on cantonese (as opposed to mandarin), and make an effort to put the cantonese pronunciation. cantonese representation in popular culture and new media is so small and i am so happy you are filling this void in such a beautiful way, and showing that chinese culture is so diverse
Actually in America, there is more representation of Cantonese cuisine than Mandarin. It's more rare to find northern Chinese cuisine, but every Chinatown is Cantonese. Not saying either is better; I love almost all Chinese food!
@@hobbes3 That's so not true and I've been to 90% of the states at this point. Most states I've been to have more Northern Chinese cuisine, probably just not in the town you live in.
@@hobbes3 I think it's because of Hong Kong's strong western ties and how far back they reach compared to the not as old ties the West has with the rest of China.
Definitely. Growing up, I always wondered why My parents didn't really say things like "I love you" to my sister and I, but they showed it in different ways. Your above statement is one of the ways through food.
@@MadeWithLau My daughter told me the same. She told me when she was younger, she thought I just loved to cook. She said as an adult, she realized that cooking was one of the ways I showed her love. My grandmother was the same. Kind regards.
Mahalo for putting all of this together and sharing your Dad's recipes! My parents owned several Chinese restaurants in Hawaii and I really never paid much attention to how dishes were created and wished I did as I got older and my parents are gone. Whatever I did remember, brought back quick flashes of memories of seeing the chefs create dishes like your Dad. Best wishes to your Dad and your family for documenting all of his treasured recipes and tips!
This is amazing! My stepfather is half Chinese, half Jamaican. He has taught me how to cook and to be fearless in the kitchen. I am so glad that you have shared your father's recipes with us.
My family lived in Jamaica in the 80’s -some of my best memories are having dinner at our Chinese Jamaican friends home. I tried some of the best food I have ever had there. Jamaica had so much culture and melding of different cultures. I also love Indian Jamaican food. I trying this barbecue pork soon. Looks amazing.
Honestly, there is something so beautiful about this channel. Yes, it's a cooking channel. However, it's so much more than that. I genuinely love what you guys do. Keep up the great work
Totally agree there! I’m half Chinese and from Australia and I grew up eating lots of Chinese style food. Mum would make anything and everything and we loved it. Chicken, pork, beef, fish - we ate it all. The ironic thing is that, I often cook Chinese meals at home vs other cuisines, but love the authenticity of the videos and the channel!
I have tried 4 different recipes for char sui ... almost gave up, but decided to give it one more try with your father's unique and very cool techniques. And it was SO GOOD. Everyone raved and raved. And your father is adorable and so fun to watch! Can't wait to try more of his recipes! Thanks!
Pacific Islander here, I grew up loving Chinese cuisine and Chinese restaurants in my island were amazing. Now I'm learning to cook for myself what I love to eat. Thank you and your channel earned a grateful subscriber.
This is one of a very few Chinese recipe videos that is truly authentic and generous in sharing the secrets of Chinese cooking. As an Asian and retired restaurant worker I can truly say this is a recipe you can truly trust. Thank you to the Lau family for sharing their recipes..
@@jsinksrolls is basically the same recipe that Chinese Cooking Demystified has had up for a while. I've use theirs and it's great. I'm sure this one is too.
if you learning recipe if the chef didn't speak local language, hard to believe them. I once seen video of teaching sushi and the chef is Japanese but speak engish (US Born) I have trust issue
@@SonwuGoldTradingonly problem is that you have to trust them. You also go by referrals just like looking for real estate agent. If you don't do this but aleast take some risk especially in Cantonese cooking, all Cantonese cooking going to go out of business. Do is due to all the attitude from other chefs that don't know to teach, they love to rub insults in your face. Alot of racist remarks. Cantonese cooking, not just chinese but Cantonese kitchens is literally a dying industry, even western chinese food are dying too cause no one wants to teach it, it requires alot of cleaning cause you using gas ranges, alot of prep work. Everything very technical. So when his father laughed at him for mentioning the thermometer. He's being nice about it. Real Cantonese cooks will never use that garbage stuff. You have 5-6 senses, you use it. Also I get offended when people call western chinese food expensive now. The amount of work we have to do. Prep the wok, cook the meal and clean the wok for the next dish are insane. Everyone wants to be like Gordon Ramsay, but don't want to work, everyone wants to eat good, but don't want to pay. Also when he mentioned the sugar being weighted, you better expect businesses to charge for that extra sugar or syrup. That stuff ain't some toxic corn syrup like bubble tea places uses. If you ever see those 20kg bags of sugar in Costco, imagine lifting that shit 3 times a week. Placing on the cart, and placing in your car, and lifting it to put in the restaurant. The labour itself more expensive than the bag of sugar.
There's a Chinese family in my town that owns a very small take-out style restaurant and they make the absolute best Char Siu pork that is always sold out within hours of opening. I have wanted to try making it myself and this video has inspired me to try making it tonight! Thank you, and your father.
I really enjoyed watching this chef. Not only he is experienced but he is full of humor. Also, I see his meekness and generosity when he teaches, unlike those bossy masters who talk to their students condescendingly. Most importantly, I really learn some tricks that are used in restaurant that I can never grasp from other cooks. I respect Chef Lau pretty much.
Mr. Lau is absolutely adorable and makes me miss my own dad who passed about 4 months ago at age 85. My grandfather owned the Jackson Cafe in SF Chinatown and we spent a lot of time there growing up, watching, learning and eating. Kudos to you for making these videos that preserve our Cantonese culture and family life as well as teaching the world about our delicious food.
Thank you so much Pamela. We are so grateful that you found our channel and that Dad brings back memories of your grandfather, his shop and all of your memories growing up there. We are honored to make these videos and we can't wait to share many more with you!
Beautiful! What a wonderful gift to have your parents to pass along the cultural symbols and meanings behind them. And how wonderful it is to have a dad who's a chef!
I made this for dinner last night and it was delicious. Everyone wanted more! My oven just died so I had to air fry it. I watched it closely and added the honey mixture as instructed by “dad” and it turned out great in much less time. I was extremely pleased that it still came out so tender and juicy despite having to use the air fryer. It must have been due to all the marinating time. I appreciate your dad’s thorough teaching and his honesty. Thank you for a delicious recipe and an excellent video of food and family.
@@Lianne89x Shaoxing wine often has a light brown color, not red. As Mr. Lau shared in the video, the red color would naturally come by the fermented red tofu, or if you have access to, red yeast rice powder. Add about a tbsp of the juice from the red tofu or the red yeast rice powder to the basting sauce when you grill it and the red color should be more obvious
As much as I enjoy watching your dad cook and learning his outstanding recipes and techniques, I really love it when your mom shares her life experiences and the way your culture celebrates. They are both great storytellers and teachers. Thanks so much for sharing your beautiful family with all of us.
Am so glad my cousin recommended your channel to me. Your dad sounds like my dad who was also a chef/cook and unfortunately my dad passed away 10 years ago. So hearing him brings back memories and also some regret at not learning how to cook from him when i could.
We are so grateful that your cousin recommend us to you and honored to know that they are reminding you of your dad. We are so sorry for your loss. We hope that as you watch and make some of the recipes you feel like you are remembering and honoring him in the process 🙏🏼❤️
This is the best tasting Char Siu I've ever had. I made it this past Christmas 2023, my family loved it! It came out delicious, juice and tender. I didn't add the food coloring but there is no difference in flavor. Thanks for sharing your recipes.
I love the way your dad teaching and speaks in Cantonese. So worry that Cantonese will disappear one day, so we must keep practising all the good things. Give you and dad a like. good jobs!
I love your dad and the gentle way he patiently teaches and explains things. I also appreciate the English translations! Great family interactions! Keep it up!👍
thank you Daddy Lau for sharing the recipe with all the tips and tricks! My family loves it so much, I can feel so much joy sparks from the meal. Thank you all for saving the heritage to pass on to the next generations.
I’ve watched about four other videos featuring Chinese cooks making char siu. Your video is the BEST!! Why? Your dad explains the WHY!!! Hands down, the only video you need for char siu!! Fun fact: this was the first word I learned to write in Chinese. Mandarin speakers pronounce the it a little different so writing it was easier than my horrible pronunciation. Thank you!!!
I just made this almost exactly ingredients (MINUS red wine), 8 hr marinate time, thickness, and cooking time/temp & basting. The fermented red bean curd gave a nice shade of redness. I made double the marinade because I had 4lbs of pork shoulder and froze some in vacuum sealed bags for later use in Wonton egg noodle soup or pork fried rice…. IT WAS DELICIOUS. Thank you Papa Lau for another great recipe.
So glad I discovered this channel. Your dad is such a genuine and kind soul full of knowledge! Reminds me of my dad and mom teaching me how to cook as a kid, definitely need to show them these videos too so we can enjoy them together. Can't wait to watch more!
I have never seen a culture with so much knowledge in the arts of cooking...I’m so pleased and wish this family a prosperous and a life of fortune ahead. May your God be with you.
Making this again today. Even though I have the recipe memorized, I still watch this video to see the family because they make me really happy. Beside the excellent recipes, the best part of your videos are always the family interactions which are beautiful and priceless!
You really know how to use dialogues to let the audience know more details. You are really the best program to make your father's cooking teachings more effective.
I made this today and it was amazing! I had to use a few substitutes though. Regular salt instead of garlic salt (reduced the amount), no red wine, sake instead of Shaoxing wine, and no red bean curd. It still came out great!! Thank you for the recipe :)
I love that you are documenting your dad's recipe incorporated with stories of Chinese tradition, specifically Toisanese, as my family is too. You have a lovely family. Thank you for sharing ♥️
Thank you for all these videos. I left Hong Kong decades ago and I love hearing the exchange between you in Cantonese. Learning cooking and mentally reviving my Chinese all at once! The food looks amazing and your father is very good at explaining how it’s done.
The best complete recipes I could find. I just LOVE your dad . He explained it so clearly and your translation to English, especially with the ingredients makes it perfect. Thoroughly enjoy watching the video. Thanks so much, regards to your family especially to your dad , good health
I was sold when I heard Chef speaking in Cantonese! 😍 I have my Dad’s recipe, but couldnt figure out how to make it in a home kitchen! (Our restaurants had the steamer/smokers for pi gwut, cha siew, etc) Also, never knew about sugar/honey soaking/glazing! We didn’t do that. Thank you so much for sharing Cantonese recipes! Real Cantonese Food is Nirvana!😍😜
Thank you so much Autumn. It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture. We appreciate you for watching and supporting!
Made the Char Siu last night with pork belly. Fantastic! I really appreciate how Chef Lau makes it possible to succeed with his recipes, even with no prior experience cooking Cantonese dishes. Love his teaching style and his kind encouragement!
I love this. I've lived in Hong Kong since 1999 and thanks to your dad, and to you for this video. Now I can cook one of my all-time favorites at home!
In the Philippines, restaurants owned by Chinese-Filipinos list Char Siu as Asado in their menus. After the Spanish word for roast. So Char Siu Rice is Asado Rice, etc. Only recently did restaurants refer to it as Char Siu when Tim Ho Wan, Hawker Chan's, and other Asian brands opened shop. Regardless of the name, it is still my favorite since I was a child. 👍🏽🙏🏽❤️
My respects to your family, keeping their culture alive and teaching the other generations is very important. As a Spanish I do the same thing with my family.
I grew up in HK and just came across your channel - made the char siu tonight and it was wonderful. Really reminded me of my childhood. Such a great thing you are doing! Keep it up!
Besides his wonderful skills in cooking, he is a skilled flautist which is quite impressive! His teaching style of cooking is very informative and explanative, I really enjoy this channel.
Love the channel. Brings back memories of my dad’s cooking. He passed away a long time and have the same feeling of wanted to learn his cooking trade. Would love to see a method of Sui yuk home edition. I can never get the skin dry out properly, so the skin is nice and crackling. Hopefully your dad can give some tips on it. Gong hei fat Choi.
I tried making siu yuk a long time ago and if I remember correctly, I rubbed salt on the skin of the belly pork and it always turns out crispy and crackling.
Thanks so much for taking the time to share Yue 🙏🏼 It's an honor to hear that our videos remind you of your dad. Food is so connected with family and memories. We can’t wait to continue sharing many more recipes with you including Sui Yuk!! Wishing you and your family a Happy New Year ❤️
@@MadeWithLau Thank you for the time to replying. Food is always the cure for homesickness for me and watching the yummy food your dad makes is amazing. 😍 Can't wait for more videos. Keep it up, you're great. 👍 Much love to the channel and family.
I tried this recipe yesterday and it turned out SOOO DELICIOUS!!!! It was my first time making char siu and I was pleased with the results. Thank you for sharing!
Delicious 😋. I love that your dad explain everything in detail. I love all his tips, he doesn't keep any secrets. He is a very considerate, generous and humble man
Your dad ROCKS!! This was delicious! I have had the BEST results from all of his instructions that I've followed! Thanks sooo much to both of you for sharing his skills! (and your editing skills are A1!!)
another binge-worthy production! Love all the extra info, history and just the amazing feel of it all. Keep up the awesome work! My new favorite channel!
Y’all are the best. Your parents are cute together, your dad is a beast in the kitchen, and the mix of family, food, and love reminds me of my upbringing. We are white, BBQ, southern cooking, but the idea is the same. I bought the same knife as your dad and will start cooking some of these awesome recipes. Best of luck and lots of health and success to your entire family.
Your father is so cool! Love seeing family traditions and you learning from him. I will try your father’s recipe. It looks great! Amazing job guys! Thank you! 🤙🏾
Great video. My wife of 20 years is from the guangdong province of China and understood most of your Father. I read sub titles because I'm Lofan. Very helpful recipe, because I do ALL the cooking (not a joke...wife hates cooking). My amazing wife wants me to make your father's recipe. Next week it will be attempted.
Love your channel! Learning how these foods came to America is amazing. Watching your dad share cooking secrets is the best, with your mom filling in background. Thanks so much for sharing your family with mine.
Just came across your channel yesterday and been really enjoying watching your videos. Not only do I pick up many new techniques, they also bring fond memories of my family 🥰. I also think your dad is like an older version of Donnie Yen 😀
Oh wow both of those men are such compliments to dad! So glad the videos bring back fond memories with family. Grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
I thought making char siu was very intimidating until I watched this video. I just made my first one and only have the last 10 minutes in the oven to go! Thank you Daddy Lau for all the helpful tips on marination time and what to look out for
Greats Leonel! Thanks for watching from Mexico 🙌 We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
These videos are so wholesome and heartwarming! Thank you for sharing your dad and his recipes with the world. I love how informative these videos are and can tell how much work you put in. Thank you! 🤍
i love how the son interacts with his father and high five after taste, great video skills and this food is so good as i like many many asian recipes. I would go to dim sum places alot but i like to try cooking many foods at home for my boys.
You know it's authentically Chinese because the honey was sourced for free from the fast food restaurants (dipping cups). 😆😃 Thumbs up and subscribed!!
I'm a helper here in Hong Kong and i do char sui base on your families way and it turned out very good ..my employer love it... specially my employer sister from the US... she missed Chinese traditional food so much and the char sui i make satisfy her dinner in my employer's home..thank u for sharing your family menu🙏🙏🙏
Thank you. Your Dad's char siew looks delicious - beautiful even. Your channel brings back so many memories from when I was an early teen until my 30s. My first job was dish washing in my Uncle's chinese restaurant when I was 5 years old - standing on a chair to reach the sink. I remember making char siew at my uncle's restaurant. He had a 44 gallon drum with a hole cut near the base to allow us to place a gas wok ring in. The drum sat upright. The pork was cooked on skewers hanging from twire suspended accross the mouth of the drum with the drum lid replaced to make a sort of barbecue/oven (we also roasted duck and crisp skin roast pork in the same oven). We also used pork shoulder. When we finished cooking we coated it with maltose which was somewhat sweet and gave it a lovely glazed finish. At my dad's restaurant we'd just put it in a regular western gas range's oven, but we'd just lay it out on the racks (with a drip tray on the oven floor) and cook it with the temperature pretty much as high as it would go. I give the edge to my Uncle's char siew - the taste was a bit smokier. Fresh char sieu and steamed rice served with sliced cucumber is one of my favourite dishes in the restaurant - esepcial,lyt eh really dark almost burnt pieces on the end. My other favourite dish was siu mai dim sum fresh from the steamer. I used to hate cutting the cabbage fine for the dim sum, but I could stand there and eat them all day!
I am so truly grateful that you've made this channel of your Dad to share his real recipes. I've followed along and they always turn out delicious. Always simple and soo good.
Im absolutely crying, im chinese too and the dad chuckling is the best part, i cant. Im the only one who cooks in my family and though i havent made char siu yet, i do use the food thermometer to be safe.
So happy you found and enjoying this video Darian! I means a lot to capture dad and I'm grateful that it meant a lot to you to watch too 🙏🏼 Can't wait for you to try this recipe and enjoy!
Thanks so much for you and your dad. Learning my own cantonese heritage through this. He's a natural in front of the camera. This is legit. Oh - subscribed.
Your father is obviously very knowledgeable about cuisine and I drooled the whole way through this video. I’m very excited to make char siu this way but most of all I can’t get over how AWESOME your father is and how happy he must be (as much as all of us) to have you document all of this so carefully and share it with the world! Thank you 👏❤
I really appreciate you sharing us dad's lifelong skill together with our culture. I'll be practicing Daddy Lau's recipes, treat them as if it was from my family. 中秋節快樂
Wonderful 任海洋! We are so happy to hear that. We can't wait to hear how your dishes turn out 😋 Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! ❤️
I love watching your videos!! Your dad’s Chinese reminds me of my family and makes me so happy. Plus I love that so many of your recipes are traditional and/or typical family recipes I grew up with. Thank you so much for capturing this .. not only for your family but for ours
I love all the recipe that your dad teach ! What an amazing and great chef 👨🍳 ! 目前看過最棒的粵菜教學， 喜愛chef Lau 的粵語教學，親切又可愛❤ , 和許多不藏私小技巧， 謝謝你 用影片紀錄了這ㄧ切 詳細的說明和後製 非常棒！ fans from Taiwan 🇹🇼
Your dad is such an amazing teacher! He tells you all the key things most chefs skip over as assumed knowledge, like not letting the pork marinate too long, letting it come up to room temp before roasting and which way to cut at which step in the recipe. Very grateful for you documenting his work and sharing it with us!
Thank you so much for your kind comment SMPersaud! We are so grateful to hear that you enjoy and appreciate dad's teaching style. We can't wait to keep sharing more recipes with you! ❤️
I agree! I love how careful and thorough his lessons are. And I love how sweet the family gatherings are. Best cooking lessons ever.
wasn't he just the chillest guy?? patient and also forthcoming with details of the business and recipe! I wish he taught calculus when I was in school. I needed this kinda chill instructor.
Yes i love your dad hes amazing.So easy to watch. Will try doing this dish tomorrow.
Breathe of fresh air in the kitchen. Teaching all of us
I am from Huizhou Guangdong and manage to cook a dish of Char Siu using this recipe in Germany. My wife and I love it! I am almost crying eating. Such an emotional moment!
Awwww thank you for trying and sharing your kind words! We’re so grateful to have you in our community!!
Daddy Lau has a great sense of humor. If one understands Cantonese, he really reveals secrets of restaurant or deli cooking. Hope he shows us how to make Roast Pork belly. Thanks
We'd love to make that Lisa! Thank you for the recommendation 🙏🏼 We are so grateful that you found our channel, and we can’t wait to continue sharing many more tips and recipes with you in the future! Happy New Year to you and your family ❤️
you can't make roast pork belly at home like the hanging roasted pig that is hanging in the restaurant window. Residential homes don't have the equipment needed, with the high heat and circulation. You can come close though, and it will taste good with hoisin sauce
@@MadeWithLau where's the roast pork? it's been 3 months. still waiting.
@@pakkagewa4591 The roast pork recipe is available now.
@@cyclopsvision6370 yes you can, but it takes time & patience... boil first, rub/ chill & dry in the fridge, then roast (350°F) in an oven, then crank the high heat on the broiller (watched VERY carefully) to crisp the skin. Definitely for special occasions.... but also definitely worth it... yes, it's faster at work, the first 2 steps are already pre-prepped so I can have it completed in about an hour... at home though, gotta set aside 2 days or start really early the day of...
It warms my heart to see older children and parents working or cooking together. You are also fortunate to have all these videos to enjoy with your families. This is my first time watching your videos, but it won't be the last. 多謝。
i love that your videos focus on cantonese (as opposed to mandarin), and make an effort to put the cantonese pronunciation. cantonese representation in popular culture and new media is so small and i am so happy you are filling this void in such a beautiful way, and showing that chinese culture is so diverse
Ahhh thank you for the love on our focus of Cantonese! That really makes my day to read and makes it all worthwhile! Excited to share more with you 😊
@@MadeWithLau Well done!
Actually in America, there is more representation of Cantonese cuisine than Mandarin. It's more rare to find northern Chinese cuisine, but every Chinatown is Cantonese. Not saying either is better; I love almost all Chinese food!
@@hobbes3 That's so not true and I've been to 90% of the states at this point. Most states I've been to have more Northern Chinese cuisine, probably just not in the town you live in.
@@hobbes3 I think it's because of Hong Kong's strong western ties and how far back they reach compared to the not as old ties the West has with the rest of China.
When he gave you the juiciest piece that hit home 😭❤️ how asian parents show love
Thank you for this channel
I thought the same thing. The high-five just sent it home.
Most parents would do that for their children.
Definitely. Growing up, I always wondered why My parents didn't really say things like "I love you" to my sister and I, but they showed it in different ways. Your above statement is one of the ways through food.
😭❤️ Absolutely. Through food is how dad most communicates his love!
@@MadeWithLau My daughter told me the same. She told me when she was younger, she thought I just loved to cook. She said as an adult, she realized that cooking was one of the ways I showed her love.
My grandmother was the same.
Kind regards.
I’ve been a professional chef for 30 years. Love to see family members making these dishes! Your father looks like a fun person to be around!
I was thinking the same thing. Nice to see the family working together. I like to cook with my son too.
My parents are restaurant suppliers and I love the Laus ❤❤❤
@@LarryMatter😊😊😊😊😊😊😊😊😊😊😊😊😊
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@@LarryMatter😊😊😊😊😊
Mahalo for putting all of this together and sharing your Dad's recipes! My parents owned several Chinese restaurants in Hawaii and I really never paid much attention to how dishes were created and wished I did as I got older and my parents are gone. Whatever I did remember, brought back quick flashes of memories of seeing the chefs create dishes like your Dad. Best wishes to your Dad and your family for documenting all of his treasured recipes and tips!
This is amazing! My stepfather is half Chinese, half Jamaican. He has taught me how to cook and to be fearless in the kitchen. I am so glad that you have shared your father's recipes with us.
My family lived in Jamaica in the 80’s -some of my best memories are having dinner at our Chinese Jamaican friends home. I tried some of the best food I have ever had there. Jamaica had so much culture and melding of different cultures. I also love Indian Jamaican food. I trying this barbecue pork soon. Looks amazing.
Your Dad is so cute. You are so lucky to have a Dad like him.
And your dad is blessed to have you to document everything and doing an amazing job to educate people on Chinese cooking :)
Simp
My is totally opposite 🤦♀️
Seriously. I had a set of tiger parents( at least mom) and your dad is so laid back.
Honestly, there is something so beautiful about this channel. Yes, it's a cooking channel. However, it's so much more than that. I genuinely love what you guys do. Keep up the great work
Wow, thank you! We really appreciate the love Greg!
Totally agree there! I’m half Chinese and from Australia and I grew up eating lots of Chinese style food. Mum would make anything and everything and we loved it. Chicken, pork, beef, fish - we ate it all.
The ironic thing is that, I often cook Chinese meals at home vs other cuisines, but love the authenticity of the videos and the channel!
I have tried 4 different recipes for char sui ... almost gave up, but decided to give it one more try with your father's unique and very cool techniques. And it was SO GOOD. Everyone raved and raved. And your father is adorable and so fun to watch! Can't wait to try more of his recipes! Thanks!
How did you make the char sui?
Pacific Islander here, I grew up loving Chinese cuisine and Chinese restaurants in my island were amazing. Now I'm learning to cook for myself what I love to eat. Thank you and your channel earned a grateful subscriber.
This is one of a very few Chinese recipe videos that is truly authentic and generous in sharing the secrets of Chinese cooking. As an Asian and retired restaurant worker I can truly say this is a recipe you can truly trust. Thank you to the Lau family for sharing their recipes..
I was honestly surprised to see a traditional Chinese family's recipe shown given how sacred most things are in Chinese culture.
@@jsinksrolls is basically the same recipe that Chinese Cooking Demystified has had up for a while. I've use theirs and it's great. I'm sure this one is too.
Your channel is partly why I insist there’s better content on TH-cam than traditional TV.
Oh wow 🙇🏻♂️ thank you for the super kind comment. Grateful to be able to share with you on TH-cam 🙏🏼
Absolutely! I rarely watch TV now
I totally agree
Yup totally genuine and so down to earth ❤❤❤❤
What is the red wine?
Hearing your dad speak Cantonese is like a warm bowl of soup
if you learning recipe if the chef didn't speak local language, hard to believe them. I once seen video of teaching sushi and the chef is Japanese but speak engish (US Born) I have trust issue
@@SonwuGoldTradingonly problem is that you have to trust them. You also go by referrals just like looking for real estate agent. If you don't do this but aleast take some risk especially in Cantonese cooking, all Cantonese cooking going to go out of business. Do is due to all the attitude from other chefs that don't know to teach, they love to rub insults in your face. Alot of racist remarks. Cantonese cooking, not just chinese but Cantonese kitchens is literally a dying industry, even western chinese food are dying too cause no one wants to teach it, it requires alot of cleaning cause you using gas ranges, alot of prep work. Everything very technical. So when his father laughed at him for mentioning the thermometer. He's being nice about it. Real Cantonese cooks will never use that garbage stuff. You have 5-6 senses, you use it.
Also I get offended when people call western chinese food expensive now. The amount of work we have to do. Prep the wok, cook the meal and clean the wok for the next dish are insane.
Everyone wants to be like Gordon Ramsay, but don't want to work, everyone wants to eat good, but don't want to pay.
Also when he mentioned the sugar being weighted, you better expect businesses to charge for that extra sugar or syrup. That stuff ain't some toxic corn syrup like bubble tea places uses. If you ever see those 20kg bags of sugar in Costco, imagine lifting that shit 3 times a week. Placing on the cart, and placing in your car, and lifting it to put in the restaurant. The labour itself more expensive than the bag of sugar.
With that logic, you're Asian, but you're typing in English, so I don't trust you.
Yes I also understand to Cantonese
I love watching your dads cooking. He seems to be a very grounded down to earth practical guy who uses ingredients which are readily available.
There's a Chinese family in my town that owns a very small take-out style restaurant and they make the absolute best Char Siu pork that is always sold out within hours of opening. I have wanted to try making it myself and this video has inspired me to try making it tonight! Thank you, and your father.
Listening to your Dad talk about the meat, you can really feel the passion he has for cooking.
I wanted to hit the like button but we are at 88 lucky 👍 likes. Use me as an extra like button. 😅
I really enjoyed watching this chef. Not only he is experienced but he is full of humor. Also, I see his meekness and generosity when he teaches, unlike those bossy masters who talk to their students condescendingly. Most importantly, I really learn some tricks that are used in restaurant that I can never grasp from other cooks. I respect Chef Lau pretty much.
Mr. Lau is absolutely adorable and makes me miss my own dad who passed about 4 months ago at age 85. My grandfather owned the Jackson Cafe in SF Chinatown and we spent a lot of time there growing up, watching, learning and eating. Kudos to you for making these videos that preserve our Cantonese culture and family life as well as teaching the world about our delicious food.
Thank you so much Pamela. We are so grateful that you found our channel and that Dad brings back memories of your grandfather, his shop and all of your memories growing up there. We are honored to make these videos and we can't wait to share many more with you!
Beautiful! What a wonderful gift to have your parents to pass along the cultural symbols and meanings behind them. And how wonderful it is to have a dad who's a chef!
I made this for dinner last night and it was delicious. Everyone wanted more! My oven just died so I had to air fry it. I watched it closely and added the honey mixture as instructed by “dad” and it turned out great in much less time. I was extremely pleased that it still came out so tender and juicy despite having to use the air fryer. It must have been due to all the marinating time. I appreciate your dad’s thorough teaching and his honesty. Thank you for a delicious recipe and an excellent video of food and family.
How long did you have it in the air fryer for?
Quick question, the shaoxing wine you used was it red in colour ebcause in the video he has a bottle of lighter colour wine with lemon?
@@Lianne89x Shaoxing wine often has a light brown color, not red. As Mr. Lau shared in the video, the red color would naturally come by the fermented red tofu, or if you have access to, red yeast rice powder. Add about a tbsp of the juice from the red tofu or the red yeast rice powder to the basting sauce when you grill it and the red color should be more obvious
Try cooking it on a charcoal grill sometime 😋
@@josiahjacinto4156 I use the marinade on anything and everything lol it's amazing on chicken.
As much as I enjoy watching your dad cook and learning his outstanding recipes and techniques, I really love it when your mom shares her life experiences and the way your culture celebrates. They are both great storytellers and teachers. Thanks so much for sharing your beautiful family with all of us.
Your father is a priceless gem.
睇到你地一家人咁開心，又有劉師傅既好餸菜，真係幸福，有食神❤
好多謝您嘅支持！老劉祝福您闔家安康！幸福快樂！
Am so glad my cousin recommended your channel to me.
Your dad sounds like my dad who was also a chef/cook and unfortunately my dad passed away 10 years ago. So hearing him brings back memories and also some regret at not learning how to cook from him when i could.
We are so grateful that your cousin recommend us to you and honored to know that they are reminding you of your dad. We are so sorry for your loss. We hope that as you watch and make some of the recipes you feel like you are remembering and honoring him in the process 🙏🏼❤️
This is the best tasting Char Siu I've ever had. I made it this past Christmas 2023, my family loved it! It came out delicious, juice and tender. I didn't add the food coloring but there is no difference in flavor. Thanks for sharing your recipes.
I love the way your dad teaching and speaks in Cantonese. So worry that Cantonese will disappear one day, so we must keep practising all the good things. Give you and dad a like. good jobs!
I love your dad and the gentle way he patiently teaches and explains things. I also appreciate the English translations! Great family interactions! Keep it up!👍
thank you Daddy Lau for sharing the recipe with all the tips and tricks! My family loves it so much, I can feel so much joy sparks from the meal. Thank you all for saving the heritage to pass on to the next generations.
Hello Van..
How are you doing today and your father is a great cook
I’ve watched about four other videos featuring Chinese cooks making char siu. Your video is the BEST!! Why? Your dad explains the WHY!!! Hands down, the only video you need for char siu!! Fun fact: this was the first word I learned to write in Chinese. Mandarin speakers pronounce the it a little different so writing it was easier than my horrible pronunciation. Thank you!!!
I just made this almost exactly ingredients (MINUS red wine), 8 hr marinate time, thickness, and cooking time/temp & basting. The fermented red bean curd gave a nice shade of redness. I made double the marinade because I had 4lbs of pork shoulder and froze some in vacuum sealed bags for later use in Wonton egg noodle soup or pork fried rice…. IT WAS DELICIOUS. Thank you Papa Lau for another great recipe.
the best tutorial on char siu - period. that's it.... making this this weekend. wish me luck.
Hope you love it!!
Oh, knives out in the house!
How was it?
Update 😁 how'd it go???
@@flclub54
I was thinking the same thing
So glad I discovered this channel. Your dad is such a genuine and kind soul full of knowledge! Reminds me of my dad and mom teaching me how to cook as a kid, definitely need to show them these videos too so we can enjoy them together. Can't wait to watch more!
My cousin makes your recipe and the whole family praises him because it tastes better than store bought
I have never seen a culture with so much knowledge in the arts of cooking...I’m so pleased and wish this family a prosperous and a life of fortune ahead. May your God be with you.
Especially Cantonese food.
Making this again today. Even though I have the recipe memorized, I still watch this video to see the family because they make me really happy. Beside the excellent recipes, the best part of your videos are always the family interactions which are beautiful and priceless!
I love the family atmosphere of your videos, not to mention your dad's wonderful abilities as a cantonese chef. Thank you for all that you do🙂
You really know how to use dialogues to let the audience know more details. You are really the best program to make your father's cooking teachings more effective.
Your dad is just so wholesome and reminds me of my own dad. I love seeing this. It makes me so happy. And I’m so glad I came across your channel.
I made this today and it was amazing! I had to use a few substitutes though. Regular salt instead of garlic salt (reduced the amount), no red wine, sake instead of Shaoxing wine, and no red bean curd. It still came out great!! Thank you for the recipe :)
Did you use regular bean curd instead?
Using wine instead of red food coloring, your dad is so creative. 😃😃😃
I always wondered why you see all the creative people at AA meetings...now I know.
I love your dad's teaching of his amazing recipes and his calm voice. He's a typical Cantonese elderly that brings back memories for me. THANK YOU!!!
I love that you are documenting your dad's recipe incorporated with stories of Chinese tradition, specifically Toisanese, as my family is too. You have a lovely family. Thank you for sharing ♥️
Thanks very much for sharing. The Char Siu come out great. Everyone love it. I want to make more.
Thank you for all these videos. I left Hong Kong decades ago and I love hearing the exchange between you in Cantonese. Learning cooking and mentally reviving my Chinese all at once! The food looks amazing and your father is very good at explaining how it’s done.
The best complete recipes I could find. I just LOVE your dad . He explained it so clearly and your translation to English, especially with the ingredients makes it perfect. Thoroughly enjoy watching the video. Thanks so much, regards to your family especially to your dad , good health
好中意听阿叔讲野好有亲切感 老一辈的匠人👍🏻👍🏻👍🏻
好多謝您嘅支持！老劉祝福您同家人健康快樂！
I was sold when I heard Chef speaking in Cantonese! 😍
I have my Dad’s recipe, but couldnt figure out how to make it in a home kitchen! (Our restaurants had the steamer/smokers for pi gwut, cha siew, etc)
Also, never knew about sugar/honey soaking/glazing! We didn’t do that.
Thank you so much for sharing Cantonese recipes!
Real Cantonese Food is Nirvana!😍😜
Love this video. There is so rare a case an asian American is interested in their father's gig and also willing to showcase to the rest of the world.
Thank you so much Autumn. It's an honor to do these videos and be able to capture not only the food, but also my parents stories and culture. We appreciate you for watching and supporting!
Made the Char Siu last night with pork belly. Fantastic! I really appreciate how Chef Lau makes it possible to succeed with his recipes, even with no prior experience cooking Cantonese dishes. Love his teaching style and his kind encouragement!
I love this. I've lived in Hong Kong since 1999 and thanks to your dad, and to you for this video. Now I can cook one of my all-time favorites at home!
Papa Lau reminds me of my father who is also a chef.. Love to hear him speaking Cantonese. We are from Philippines Cantonese. Nice video
Thank you so much! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
In the Philippines, restaurants owned by Chinese-Filipinos list Char Siu as Asado in their menus. After the Spanish word for roast. So Char Siu Rice is Asado Rice, etc.
Only recently did restaurants refer to it as Char Siu when Tim Ho Wan, Hawker Chan's, and other Asian brands opened shop.
Regardless of the name, it is still my favorite since I was a child. 👍🏽🙏🏽❤️
Oh super interesting Jason! Thanks so much for sharing that! I we go to the Philippines now we know what to look for 😋😋
My respects to your family, keeping their culture alive and teaching the other generations is very important. As a Spanish I do the same thing with my family.
I just love your Dad! He makes my heart feel good. ❤
I grew up in HK and just came across your channel - made the char siu tonight and it was wonderful. Really reminded me of my childhood. Such a great thing you are doing! Keep it up!
i've always wanted to try and document my families recipes and traditions, this is amazing.
Thanks for sharing your parents, family, and your cultural heritage with us. Your Dad is a natural in front of the camera.
Besides his wonderful skills in cooking, he is a skilled flautist which is quite impressive! His teaching style of cooking is very informative and explanative, I really enjoy this channel.
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Love the channel. Brings back memories of my dad’s cooking. He passed away a long time and have the same feeling of wanted to learn his cooking trade. Would love to see a method of Sui yuk home edition. I can never get the skin dry out properly, so the skin is nice and crackling. Hopefully your dad can give some tips on it. Gong hei fat Choi.
I tried making siu yuk a long time ago and if I remember correctly, I rubbed salt on the skin of the belly pork and it always turns out crispy and crackling.
Thanks so much for taking the time to share Yue 🙏🏼 It's an honor to hear that our videos remind you of your dad. Food is so connected with family and memories. We can’t wait to continue sharing many more recipes with you including Sui Yuk!! Wishing you and your family a Happy New Year ❤️
@@meiwunoviatt1526 hey. Yeah I tried that method and it was too salty for my liking. Had to cover it with sugar and drank lots of water. Lol.
@@MadeWithLau Thank you for the time to replying. Food is always the cure for homesickness for me and watching the yummy food your dad makes is amazing. 😍
Can't wait for more videos. Keep it up, you're great. 👍 Much love to the channel and family.
@Yue Lee thank you so much 🙇🏻♂️🙇🏻♀️❤️ We are so grateful you found us and are enjoying the videos!! We can't wait to share many more with you 🙌
I tried this recipe yesterday and it turned out SOOO DELICIOUS!!!! It was my first time making char siu and I was pleased with the results. Thank you for sharing!
I'm envious of the relationship you have with your father. What a great way to spend time together.
Delicious 😋. I love that your dad explain everything in detail. I love all his tips, he doesn't keep any secrets. He is a very considerate, generous and humble man
Your dad ROCKS!! This was delicious! I have had the BEST results from all of his instructions that I've followed! Thanks sooo much to both of you for sharing his skills! (and your editing skills are A1!!)
another binge-worthy production! Love all the extra info, history and just the amazing feel of it all. Keep up the awesome work! My new favorite channel!
Can you interview dad on how he is so fit and youthful? One full episode on his childhood, life values and what made him. Please!! Truly inspiring!!
Y’all are the best. Your parents are cute together, your dad is a beast in the kitchen, and the mix of family, food, and love reminds me of my upbringing. We are white, BBQ, southern cooking, but the idea is the same. I bought the same knife as your dad and will start cooking some of these awesome recipes. Best of luck and lots of health and success to your entire family.
I like to listen to your conversation with your dad in Cantonese too ☺️
Thank you Bessie 🙏🏼🙏🏼 So glad to hear you enjoy our conversations in Cantonese!
Your father is so cool! Love seeing family traditions and you learning from him. I will try your father’s recipe. It looks great! Amazing job guys! Thank you! 🤙🏾
Great video. My wife of 20 years is from the guangdong province of China and understood most of your Father. I read sub titles because I'm Lofan. Very helpful recipe, because I do ALL the cooking (not a joke...wife hates cooking). My amazing wife wants me to make your father's recipe. Next week it will be attempted.
Oh yay! We are so glad both of you enjoyed watching and want to try out some of our recipes soon. We can't wait to hear how they turn out!
What an awesome family!! So nice to see the elders teaching younger family members their traditions. It's so important to keep these alive.
Thanks for sharing your Dad’s skill to us . I’m going to make one the way he does😉. Your Dad is awesome
Thank you so much! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Please put all ingredients down below thanks
Love your channel! Learning how these foods came to America is amazing. Watching your dad share cooking secrets is the best, with your mom filling in background. Thanks so much for sharing your family with mine.
Just came across your channel yesterday and been really enjoying watching your videos. Not only do I pick up many new techniques, they also bring fond memories of my family 🥰. I also think your dad is like an older version of Donnie Yen 😀
Yen Can Cook lol, remember that show on PBS? (Yan Can Cook “so can you”)
Oh wow both of those men are such compliments to dad! So glad the videos bring back fond memories with family. Grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
@@yorilamaz lol yes! Though i was not into cooking at that time.
Cantonese cuisine is one of the world's finest traditions! Much respect to your father and all the chefs who practice it!
I thought making char siu was very intimidating until I watched this video. I just made my first one and only have the last 10 minutes in the oven to go! Thank you Daddy Lau for all the helpful tips on marination time and what to look out for
Your family is so wholesome. Greetings from Mexico, can't wait to try to make your dad's recipes. Thank you for this channel.
Greats Leonel! Thanks for watching from Mexico 🙌 We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
I fell like I’m apart of your family now that I’m leanings your dads recipes .I’m very grateful to cook them
Just love your Dad, honest, skilled, smart and such a kind heart!!!
These videos are so wholesome and heartwarming! Thank you for sharing your dad and his recipes with the world. I love how informative these videos are and can tell how much work you put in. Thank you! 🤍
i love how the son interacts with his father and high five after taste, great video skills and this food is so good as i like many many asian recipes.
I would go to dim sum places alot but i like to try cooking many foods at home for my boys.
I love that your dad can cross language barriers with his expressions and personality.
I made my own small jar of 5 Spice and I'm getting better every time I make this Char Siu recipe! 💖Delicious!💖
You know it's authentically Chinese because the honey was sourced for free from the fast food restaurants (dipping cups). 😆😃
Thumbs up and subscribed!!
Hahaha comment of the week 🙇🏻♂️🙇🏻♀️ That's the OG way to do it 😆
As we use to say in Hong Kong, 'sik duk mm ho sai' (if it can be eaten, then don't waste it)
lol my dad does the same thing. Saves all the sauce packets. They do come in handy when all you need is a small amount for recipies.
Love you guys! Your family feels like my Italian family. Very family and food focused. Your dad reminds me of my dad. Also love the food
What i like the most is that his revered knife is here wich shows how much he truly loves it
So glad you can see and appreciate how much he cares for his knife ❤️
I'm a helper here in Hong Kong and i do char sui base on your families way and it turned out very good ..my employer love it... specially my employer sister from the US... she missed Chinese traditional food so much and the char sui i make satisfy her dinner in my employer's home..thank u for sharing your family menu🙏🙏🙏
There should be a warning on these videos. Don't watch if you're remotely hungry.
Hahahaha awesome. So glad you enjoyed that much 😆🙌
Lol. I wasn't hungry but after watching this video my mouth is watering to taste it and I'm hungry
Man the sauce is so versatile. Sometimes I mix it directly with steamed rice when I feel like I’m not getting enough of it. Great vid!
Thank you.
Your Dad's char siew looks delicious - beautiful even.
Your channel brings back so many memories from when I was an early teen until my 30s.
My first job was dish washing in my Uncle's chinese restaurant when I was 5 years old - standing on a chair to reach the sink.
I remember making char siew at my uncle's restaurant. He had a 44 gallon drum with a hole cut near the base to allow us to place a gas wok ring in. The drum sat upright.
The pork was cooked on skewers hanging from twire suspended accross the mouth of the drum with the drum lid replaced to make a sort of barbecue/oven (we also roasted duck and crisp skin roast pork in the same oven).
We also used pork shoulder. When we finished cooking we coated it with maltose which was somewhat sweet and gave it a lovely glazed finish.
At my dad's restaurant we'd just put it in a regular western gas range's oven, but we'd just lay it out on the racks (with a drip tray on the oven floor) and cook it with the temperature pretty much as high as it would go.
I give the edge to my Uncle's char siew - the taste was a bit smokier.
Fresh char sieu and steamed rice served with sliced cucumber is one of my favourite dishes in the restaurant - esepcial,lyt eh really dark almost burnt pieces on the end.
My other favourite dish was siu mai dim sum fresh from the steamer.
I used to hate cutting the cabbage fine for the dim sum, but I could stand there and eat them all day!
I am so truly grateful that you've made this channel of your Dad to share his real recipes. I've followed along and they always turn out delicious. Always simple and soo good.
How is this channel only ~70k subscribers? This content is amazing. Thank you both for sharing and teaching; such a good channel!
Wow, thanks so much Hack0128. Appreciate hearing how much you are enjoying our video 🙇🏻♂️🙇🏻♀️
Im absolutely crying, im chinese too and the dad chuckling is the best part, i cant. Im the only one who cooks in my family and though i havent made char siu yet, i do use the food thermometer to be safe.
So happy you found and enjoying this video Darian! I means a lot to capture dad and I'm grateful that it meant a lot to you to watch too 🙏🏼 Can't wait for you to try this recipe and enjoy!
Thanks so much for you and your dad. Learning my own cantonese heritage through this. He's a natural in front of the camera. This is legit. Oh - subscribed.
Yay, welcome to our channel! We are so grateful that you found us and we can’t wait to share many more recipes with you! ❤️
Your father is obviously very knowledgeable about cuisine and I drooled the whole way through this video. I’m very excited to make char siu this way but most of all I can’t get over how AWESOME your father is and how happy he must be (as much as all of us) to have you document all of this so carefully and share it with the world! Thank you 👏❤
Dad is a Master Chef!!! All his tips are perfect!!!
I really appreciate you sharing us dad's lifelong skill together with our culture.
I'll be practicing Daddy Lau's recipes, treat them as if it was from my family.
中秋節快樂
Wonderful 任海洋! We are so happy to hear that. We can't wait to hear how your dishes turn out 😋 Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! ❤️
I love watching your videos!! Your dad’s Chinese reminds me of my family and makes me so happy. Plus I love that so many of your recipes are traditional and/or typical family recipes I grew up with. Thank you so much for capturing this .. not only for your family but for ours
Ahhh thank you Becky!!! We really appreciate the love ❤️ We also just saw a Patreon pledge from Becky Siu - was that you?! Thank you so much!!
@@MadeWithLau yep! That was me!
I love all the recipe that your dad teach ! What an amazing and great chef 👨🍳 ! 目前看過最棒的粵菜教學， 喜愛chef Lau 的粵語教學，親切又可愛❤ , 和許多不藏私小技巧， 謝謝你 用影片紀錄了這ㄧ切 詳細的說明和後製 非常棒！ fans from Taiwan 🇹🇼
好多謝您嘅支持和肯定！老劉祝福您闔家平安健康！幸福快樂！