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I stumbled upon your channel looking for some HK recipes. It's great you're vlogging with your dad and getting sage advice from him. I wish I did this with my dad before he passed. Keep it up!

Thank you so much! This is the best recipe

自己個女整既就乜都好食架嗱

Must add a bit of sugar to soy sauce .

what is the size of the plate and steaming basket and pot?

He has some really good life advice!! 😮

Looks great! Also one of my faves. Can you let me know why some recipes add ketchup? Is it for the sugar?

Love this Cantonese dish!!! ❤❤

Where do you buy the raw salted egg?

Love your channel, love your recipes ❤❤ keep up the good work. 👍

🥬 BEEF & GAI LAN (芥蘭牛) RECIPE 1.5 lb gai lan 芥蘭 12 oz beef 牛肉 SAUCE 1 tsp garlic 蒜蓉 1 tsp ginger 姜 2 tbsp Kikkoman® Oyster Sauce 萬字®蠔油 1/2 tbsp Kikkoman® Soy Sauce 萬字®醬油 1/8 tsp salt 鹽 1/2 tbsp 水 1 tsp cornstarch 粟米粉 2 tbsp wine 紹興酒 BEEF MARINADE 1/4 tsp baking soda 蘇打粉 2 tsp cooking wine 酒 1 tsp Kikkoman® Soy Sauce 萬字®醬油 1/4 tsp white pepper 胡椒粉 1 tbsp corn starch 粟米粉 2 tbsp water 水 1 tbsp oil 油

Love your channel and enjoy your dad's easy to follow recipes that are also unique from other mainstream Cantonese classics!

stir fry with Fermented bean curd.

perfect after eating deep fried goods

Always need more recipes for this

Fermented bean curd sauce (foo yiu) with pork strips

my mom made this too

I like the idea of using both salted fish and fish sauce. I am korean so I am not familiar with cantonese Looks very good delicious

love seeing him so happy and proud

Sliced thinly and fry with eggs

Fermented long beans

His clams look beautiful and I bet delicious!, thank you! both of you keep healthy and safe! xo

Yum I love bitter melon! I'll have to try this!

Wish i can make any type of food with my dad once more. I miss him so much.

Mmmm reminds me of my childhood! I love peanut butter noodles!

Love this, but I don't think it's silken tofu because it would disintegrate from all the hard handling. I would use firm tofu. How about adding some douchi?

I see some people submerge the eggs. These look a lot easier to do.

How is this "Hong Kong Style" because I see other Asian countries producing the same recipe with same ingredients. It just gets very confusing for me who is trying to learn about different food from different countries.

My favorite dim sum.. still served at a dim sum restaurant in Florida.

Just comment to support

The skin is the hardest part!

This looks so good! ❤🤤

This looks delicious 🤤 TY for sharing your recipes 🌟

Looks delicious!

Why I never thought of cutting the mellon up first before stuffing the meat in? I've always tried to stuff the meat into whole mellons which is much harder to do...

I cant wait to try this recipe and make it for my dad

Wow, thanks for sharing

Very Good!

Thank you for the recipe

Do you have a written recipe?

Must try this!

Looks so good!

Great😮

Nice 😮

Cruelty

👀👌😋👍🏻🐙🦈 THANKS FOR YOUR VLOG! 💝🍓🍨

What kind of tofu do you use? Soft? Silken?

please do Cantonese fried chicken 🙏

that looks incredible 🤯

Uncle Roger will have a heart attack when he sees your dad stirring the nonstick pan with the metal whisk 🤣 But great recipe nonetheless =)