Join the Canto Cooking Club - bit.ly/3HwPcnH Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/mapo-tofu-pork What’d you think of Daddy Lau’s recipe?
Don't be so timid like your disarming a bomb. Your cooking in a wok with likely the best teacher you could find. You should be confident, your Dad is an excellent chef I've cooked in many restaurants and your Dad is truly the ideal teacher, show him you've been paying attention by being more confident in your actions. I've been watching since the beginning of the channel and I knew it was going to be a hit because your parents are proof you can have anything you want if you just invest yourself.
You don't cook often Randy, do you? And you made so many videos with your dad, I thought you'd learn a thing or two by now 😛 EDIT: I use the Gluten sponge as a meat substitute. You'll have to rinse the starce out or it'll stick on the pan
Never heard these words from my Cantonese parents. Telling that it was in English. I wonder if there is even a phrase "I'm proud of you" in Cantonese because it is obviously never used :P
.....could you do like a "basic pantry" video? as in like go over the "basics" you keep in your pantry all the time, and maybe even go into the "why" of each one (for instance why you would choose brand X bean paste, over brand Y, or brand Z, be it cost, or flavor, or what have you), i think that would be REALLY HELPFUL for anyone looking to try to make this kind of food regularly.
oh wow, i fugured it would be a popular suggestion, but i had no clue it would be THIS popular! like we know or own "staples", and why we get them, but when trying to do things unfamiliar, we can be locked by fear or indecision, like what if i get the wrong brand of bean paste, and its more "fake" or has way too much sugar in it, or is too expensive for what it gives you, what have you, we don't know any of that stuff, about most of these new ingredients, like we do with the things we get all the time, and that breeds a fear of messing up the dish, simply because we got the wrong thing at the store.
There were so many times during the prepping that I thought Daddy Lau would just push Randy over and say, “Just let me do it.” Don’t worry, Randy, cooking is just like everything else. The more you cook, the more proficient you’ll be and in no time, you’ll be Jr. Daddy Lau!
Swear, my dad would usually get fed up with me when I start royally screwing up or taking too long and just says "Ah let me do it, you watch and try after me."
I think I really like this new series cooking as a beginner and watching a pro do at the same time so we could see the mistakes we make as beginners and do you have a pro correct you on the spot. We can see the similar mistakes we would make. I think you keep this new series going thank agian Sifu Law
I'm just a home cook, nothing fancy, untrained etc. After seeing the Chinese Cooking Demystified video (which I think is very much the traditional Sichuan version with the Sichuan peppercorns, fermented bean paste etc.) I ordered all the proper ingredients online - it just looked so good and like something I could actually do myself. Well, it worked and a friend's husband, who is Chinese, said it was the best Chinese cooking he ever had from a white person. So proud! Also, for any other ppl out there who think tofu is bland and boring, make this dish. It's in my Top 5 of all time now, just absolutely delicious and changed my mind about tofu forever. The version I made is spicy so this version from Lau may be better for those who don't like it super spicy.
yea it's wild how my perception of tofu (growing up in a korean household) is so different from the culture at large (not just white folks) and it boils down to what you're saying: preparation. Chicken and pork can definitely be boring and bland if you don't really season it in any intentional way.
Love your videos. I feel so at home listening to your Dad talking and in this video "scolding" you on how you chop or stir. LOL I feel so at home. I love this format..."beginner" vs "expert". Great job!
It’s so heart warming to see you learning how to cook from your dad. How you acknowledge his experiences and humble yourself to learn. It’s refreshing to hear your 廣東話 conversations too! 你估你係我？ 😂😂😂😂
It’s good to perfect a family dish. My grandmother made a special sauce/gravy for thanksgiving. She came up with the recipe herself and taught me how to make it. For years I’d help her and each time would let me do more. She passed away 22 years ago but I had enough practice with her, I’m almost as good as she was. I can never say I’m as good because of the respect and love I had for her.
All this time I thought gege Lau could cook. I teach culinary arts at Thurgood Marshall in SF. We just got a brand new kitchen and I would love to have you and your dad come by and demonstrate wok cookery if you both are amenable.
Omg the slow-mo of your mother's "I'm so proud of you~" had me dying 😭 The only praise an Asian child craves lmao 💖 Your dish looked great Randy! And I loved the kitchen banter with your dad! Gonna have to try this recipe out some time, need to go look for the bean sauce now lol, there's a Sichuan style mapo tofu place near me that I usually go to but something about the saucy Cantonese version feels very homey to me ☺️
I have very fond memories of mapo tofu as a child. My grandmother swore a lot and one time while I was very young and impressionable when the whole family was out at a restaurant for dinner I cried out, "I really want Batt-po tofu" (literally translated as B*tch tofu). My parents were horrified, but my grandmother cracked up laughing and never stopped telling that story to people and teasing me about it even when I grew up to adulthood.
I love the interaction in your family. As a cantonese seeing how your dad teaches you just gives me flashback of my parents controlling my behavior, almost got a heart attack seeing that. But the evaluation and eating-together part is really warm.
I can’t get enough of Chinese culture and cuisine. Thanks for showing me how to make the most underrated food in the entire world!!! Chinese (true authentic) food!!!!
This video is both funny and heart warming. No idea why it’s funny but it just is with your interaction with Chef Lau but heart warming that Chef Lau is so patient with you!
hahaha Randy, I LUV IT! You're so lucky to come from such good stock, your parents love you so much and look at how you turn out to be ...you're honest, have integrity, is not afraid to laugh at yourself, is humourous by nature...your whole family including Kat n Cam (yr little guy) is just BEAUTIFUL!! Keep it up, I love the fact that you're moving the programme on this way, for starters and Chinese cooks wannabees 😜
Your dad has been cooking for many, many years. As for you young man, learning to cook with and around him, you will become a master cook. Keep up the good work.
...chef's pro tip for knife skills...curl your fingertips under your knuckles so the flat of your knife rests on the flat of your fingers between the first and second knuckle...when cutting slide the knife up and down along the flat of your fingers and you can't cut them (as long as you don't raise the knife too high)...walk your fingertips holding the food back from your knife so you have the flat between your knuckles as a guide...
To get a good red color, you have to fry your doubanjiang or chili sauce in oil until it "blooms" and turns the oil red. About a minute on medium heat.
You obviously do not have any kitchen skills, but those come with time and repetition Randy, even your father had to start from scratch at one point in his life. God bless you folks, and thanks to you and your great father for sharing with the world...
Nice To see the master and learner side by side, we can appreciate the master’s skill more. I’m like randy - earnest, careful, and still gaining experience
Love to see the improvement since day 1... I am sure your Cantonese has improved since then... I took up learning Chinese during the pandemic and feel I too learned a lot these two years... Congrats on your hard work to keep our culture alive...🎉
Thank you for this video. It really hits home as a Malaysian international student living in Australia because it’s so relatable and reminds me of when my mom teaches me to cook.
I feel like people who can’t or rarely cook takes people who can so much for granted lol. That’s why when we teach ppl how to do things, we get snazzy like how do you not know how to prepare garlic? lol. I’m a strong believer of anybody should be able to cook for others and themselves. Props for anyone aspiring to be a competent amateur or home cook.
Thank you daddy Lau, I'm a freelance graphic designer and a stay home dad I like to cook for my family, I have a daughter and a son, I've been visiting your channel from time to time for inspiration and today I tried this recipes and it's a huge success, it's been rough lately with my mental health and it affect my cooking, even simple omelette taste horrible and it greatly affect my confident in cooking, I made a few modification with the recipe with ingredients I have at the moment, no chilies, I use soy bean paste instead of red bean paste and I add white pepper (we like spices) also I add carrots (my daughter love carrots) and bok choi for additional green, even my son who use to fuss over greens had no complain and eat them, again, thank you so much really appreciate this...🙏 I hope you and you're family always in good health and happy...
This is seriously amazing what you re doing. Can I get your dad to convince my dad to do this for me? I've begged my parents for years to write down recipes so I can share with my son now that he is 11 weeks old now! Keep up the great work and passing down the family history!
My parents owned two Chinese restaurants when I was growing up so I am pretty picky about my Chinese food. I just made your Ma Po Tofu recipe and i'll tell you, it was exactly how I remembered it! It was absolutely delicious! Two thumbs up!!!!
As an Asian, I can also agree that the only way to learn cooking is to have an older member of the family breathe down your neck and scold you whole doing it.
Love this video! The captions were hilarious "too slow", right way/wrong way, and Daddy Lau is waaaay too patient with you. 😆 Can't believe you tasted the cornstarch slurry LOL
The red color comes from chili oil as your mom said. It's really interesting to hear your dad speak Cantonese, all the other mainland Chinese RUclipsrs I follow all speak some version of Mandarin, and the words are considerably different. These head-to-head videos are fun, and yes, you really need to curl your fingers in for chopping!
Yeah, this is the only type of Cantonese I can understand. I never understood Cantonese news readers because it's like Cantonese learned from a book and the grammar and words seem completely different.
Exactly. Use of chinese vegetable knife (chinese cleaver) is more or less the same as western chef knife. Knuckes to contact the knife body with finger tips curl inward. Knife should be vertical to the chop board. Otherwise it will be very easy to cut yourself. When my mum trained me as her backup as the home cook, the first thing she taught me was knife technique. She left me cutting vegetables and meat for more than a month before the actual wok stuff. Safety first.
Mama cheung cooks has been posting lots of canto dishes too if you want to check it out. My mom recommended her to me before made with lau came out! She has more traditional style recipes and daddy lau has more restaurant style. Both good!
Oh well done, Randy korkor, this was such a cute video! This is exactly how it feels like learning to cook with my Asian mom and oma. Your dad was so much nicer - my oma would have asked if you were planning to eat today if you moved that slowly in the kitchen 😬
I’ve heard/read that the original Sichuan version was made with beef. Chinese restaurant cooks in the west adapted it to pork since it’s cheaper. I’ve also tried it with Beyond Meats and it’s pretty good. Also- Randy’s first “but first, long yau”.
MaPo bean curd is not a specific restaurant dish. It is a casual dish at home always. The meat is used the left meat after main dishes made. So, no matter beef, pork, Sichuan people use too. And, they mince the meat usually.
Love this comparison between father and son🤣 Randy, you were lucky by not having to cook at all. I immigrated to the US when i was 15, and volunteered to cook for my entire family on most days ever since. Those early days in the US trained me well in cooking and cutting, and picking fresh food items in supermarkets :)
Reminds me of when my grandma teaches me stuff in the kitchen, keep it up man! The skills and memories are priceless and they get better with time. I would love to see more videos like this! Thanks for the trip down memory lane lol
Your dad is such a great tracher and so patient My asian (HK) mum tried to teach me to 'bo tong', she gave hardly any instructions and gradually just took over. Think it was too painful for her to watch me at minus 1000 her speed 😂 Well done on the dish 👏🏻
Geez, you weren't kidding when you said you were spoiled by your dad's cooking! Honestly, you did amazing for an amateur, because I can tell just from how you hold the knife - let alone how you try to use it, how you hold the food you're chopping, and generally how hesitant your movements are - that you're _very_ inexperienced, and that it's not just inexperience with the choi dou and wok but a lack of cooking experience in general. That said, with how well your final dish came out, I can tell you have not only an experienced mentor but an eager and skilled teacher in your father, and that you're willing and able to take the lessons and turn them into real skill and experience. So, keep learning from Daddy Lau, and someday (hopefully far in the future, since it'll mean Daddy Lau is no longer there), you'll be the one everyone in the family hopes will be making dinner!
You made me so nervous with your chopping but practice makes perfect! I also died a little bit when you tasted the slurry with your finger. I guess you won't make the mistake again. Glad you're learning to cook from your dad! I hope this becomes a regular part of your channel.
0:45 "And this is how the master does it". The first thing "Dad" should do is to show "Son" how to use the wide-bladed knife properly. Notice how Dad rests the knuckle of a finger on his left hand against the edge of the knife blade as he chops, using it as a guide to keep his fingertips away from the sharp cutting edge of the knife. He then "walks" the other fingers away from the blade as he chops. A few seconds earlier, "Son" was not doing that (very dangerous). That's one thing I love about these super wide bladed Chinese knives. I lived in China for 7 years and learned quickly to love these knives (for lots of reasons... but certainly their safety was one of them.)
This dish is so addictive that I ate it for lunch and dinner 4 days straight and now decided to make it at home and weird thing is I usually don't like tofu that much 😂😂😂
Thanks for sharing your dad's recipe, I made my first ever Mapo tofu yesterday for 6 people and I wish I seen your recipe before. I will try your dad's next time since I am hooked now. Cheers from Vancouver
Your slow, tentative chopping reminds me of one of my favorite things that Julia Child said: you have to be fearless! Not literally, of course. But you have to trust yourself, and that trust comes through practice and experience. You’ll get there! (And if you need practice chopping, you can also follow Julia’s lead and chop a mountain of onions. Make French onion soup for the… neighborhood? 😂)
First heard of this dish watching Shokugeki no Soma. I've eaten it at a few restaurants since then and it's a really tasty dish! Your dad has God-tier patience waiting for you to chop that garlic 😂😂😂
My dad was a butcher ,he taught me, you always curl your fingers, cutting anything.... the knuckles serves as a guide for to blade to slice up and down, so you dont cut yourself, never ever stick your fingers straight out, always curve them so the fingertips touch to cutting board, this way you will never cut yourself! Great recipe!
I love this channel. I'm not sure how I stumbled onto it but I love the family and the recipes look so good! Every video makes me a little happy. Thanks for making great videos like these :)
Hahaha this vid brought back many memories of my late Grandma teaching me how to cook Nyonya dishes... Grandma definitely wasnt as patient with me as Sifu Lau was with u 😂. Thank u for this video
Just 😂watched this. Had me laughing out loud while you were cutting ingredients. I could feel your dad's frustration. Was on the same level of mine!! 😂😂😂😂. Good for you learning tho. 😂😂😂
Cornstarch does not dissolve into the water. It just distributes throughout the water, which is why it is called a slurry. When you leave it on the counter for a time after mixing it, it will settle to the bottom and leave the water clear again. Many of your Dad's recipes remind me of my childhood, and my own father's cooking.
We just made this for dinner tonight, following your recipe. Yummm! Thanks so much for the cooking lesson. And watch you fingers, Randy, when using that cleaver!
This is so funny. My husband is an executive chef and has been for 14 years, and i grew up cooking southern food In the kitchen with my mema since I was an Infant. We just naturally had our kids in the kitchen with us when they were little, teaching them and letting them "help". Now, my oldest son is 17, soon to be 18, and is working his very first job....as a line cook, lol. He LOVES it and he's already been promoted even though he's only been working there for a month....he has a passion for cooking, since he was always In the kitchen with us, and my husband basically trained him up as his own personal sous chef at home. It just blows my mind how you weren't exposed to cooking the same way....because most passionate chefs LOVE to teach their kids how to cook and share their knowledge. Our kitchen is where our family gathers the most, and where we have the best memories together.
I just have to say wow to growing shallots. Do you have any secrets on griwing the shallots? Ive tried a few times and only had 5 make it to size. Id love to learn more from you and your family. I deeply appreciate your way of teaching. Thank you for your time.
This is comedy GOLD. I cannot wait to see more videos of this sort on the MWL channel--the Spongebob asides, the "what is taking so long" and "do you think you are me?"--bahahahaaha. Great job!
I think the cutting tip is useful for any kitchen knife, not just the cleaver. I used to cut like you did with push and pull, but for most things what you want is the tip of the knife pointing down at an angle so that when you cut down, you're using the momentum of the motion to help you cut. Push and pull cutting is what I use to cut homemade bread because that relies on strength to make some not too thin but not too thick pieces of bread. Sometimes because I grew up with a cleaver, I would take other kitchen knives and cut with them like I would a cleaver, it was a little awkward before I adapted to the other cutting trick.
I really enjoy watching your Dad's videos. He is very patient and funny!! In one of your videos, (I can't remember which one), you talked about the model of vent hood which you had installed over the stove in your kitchen. I am very interested in getting the same kind of exhaust hood. Would you please provide the information, and where I could purchase it. Thanks!!
FUchsia Dunlop, a British woman who studied cooking in Sichuan, says it was originally made with ground beef. I suspect that ground turkey or chicken would work
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Get the full recipe here - madewithlau.com/recipes/mapo-tofu-pork
What’d you think of Daddy Lau’s recipe?
New subscriber here,luv to learned how to cooked chinese food..
Don't be so timid like your disarming a bomb. Your cooking in a wok with likely the best teacher you could find. You should be confident, your Dad is an excellent chef I've cooked in many restaurants and your Dad is truly the ideal teacher, show him you've been paying attention by being more confident in your actions. I've been watching since the beginning of the channel and I knew it was going to be a hit because your parents are proof you can have anything you want if you just invest yourself.
You don't cook often Randy, do you? And you made so many videos with your dad, I thought you'd learn a thing or two by now 😛
EDIT: I use the Gluten sponge as a meat substitute. You'll have to rinse the starce out or it'll stick on the pan
I thoroughly enjoy your videos on RUclips.
Please bring back ONLY daddy lau, appreciate his skills that’s how we learn. We are all newbies already, WHY watch another newbie?
"Do you think you're me?"
This roast so good it fed a whole family.
Daddy Lau throwing shade! Rofl!
🤣🤣🤣
Yup. Chinese dads. No matter how big or old the sons get, old Chinese dads will take em out.
Dude the biggest difference of these two is how confident his dad is and how unsure the son is
For any Cantonese parent to say they're proud is an achievement in itself. Well done randy!
Any Asian Parent really 😆
@@heartsandaces3440 i can only relate to Cantonese, my sister is a doctor. I work on engines and have no degree, so I feel pretty inferior.
@wed3k there's absolutely no reason to feel inferior. No job is useless or inferior. As long as you are happy, that's the most important.
Really cute family
Never heard these words from my Cantonese parents. Telling that it was in English. I wonder if there is even a phrase "I'm proud of you" in Cantonese because it is obviously never used :P
.....could you do like a "basic pantry" video? as in like go over the "basics" you keep in your pantry all the time, and maybe even go into the "why" of each one (for instance why you would choose brand X bean paste, over brand Y, or brand Z, be it cost, or flavor, or what have you), i think that would be REALLY HELPFUL for anyone looking to try to make this kind of food regularly.
That's an awesome idea
YES, PLEASE!
oh wow, i fugured it would be a popular suggestion, but i had no clue it would be THIS popular!
like we know or own "staples", and why we get them, but when trying to do things unfamiliar, we can be locked by fear or indecision, like what if i get the wrong brand of bean paste, and its more "fake" or has way too much sugar in it, or is too expensive for what it gives you, what have you, we don't know any of that stuff, about most of these new ingredients, like we do with the things we get all the time, and that breeds a fear of messing up the dish, simply because we got the wrong thing at the store.
I feel the same! Thanks for asking them!
@@stapuft calm down mate, 0.2% of people who watched the video liked your comment.
I was one of them, though 😅
There were so many times during the prepping that I thought Daddy Lau would just push Randy over and say, “Just let me do it.” Don’t worry, Randy, cooking is just like everything else. The more you cook, the more proficient you’ll be and in no time, you’ll be Jr. Daddy Lau!
Swear, my dad would usually get fed up with me when I start royally screwing up or taking too long and just says "Ah let me do it, you watch and try after me."
I think I really like this new series cooking as a beginner and watching a pro do at the same time so we could see the mistakes we make as beginners and do you have a pro correct you on the spot. We can see the similar mistakes we would make. I think you keep this new series going thank agian Sifu Law
As a one off it's probably fine, but the ineptitude was so difficult to watch. Please just more videos of dad cooking.
I'm just a home cook, nothing fancy, untrained etc. After seeing the Chinese Cooking Demystified video (which I think is very much the traditional Sichuan version with the Sichuan peppercorns, fermented bean paste etc.) I ordered all the proper ingredients online - it just looked so good and like something I could actually do myself. Well, it worked and a friend's husband, who is Chinese, said it was the best Chinese cooking he ever had from a white person. So proud! Also, for any other ppl out there who think tofu is bland and boring, make this dish. It's in my Top 5 of all time now, just absolutely delicious and changed my mind about tofu forever. The version I made is spicy so this version from Lau may be better for those who don't like it super spicy.
yea it's wild how my perception of tofu (growing up in a korean household) is so different from the culture at large (not just white folks) and it boils down to what you're saying: preparation. Chicken and pork can definitely be boring and bland if you don't really season it in any intentional way.
Yay!!!! Congratulations!! Well done. Well done. 😍😃
Every master was once a student. Randy, you'll get better and better over time. One day you'll be teaching your own kids how to cook.
Yes, I agree. Practice makes progress. Randy already knows what and how to improve!!
100%
Unless he stops cooking all together.
Daddy Lau, you've got so much patience teaching. And Randy, what fun watching you learn how to cook. Haha.
And that infectious laugh. 😆
Love your videos. I feel so at home listening to your Dad talking and in this video "scolding" you on how you chop or stir. LOL I feel so at home. I love this format..."beginner" vs "expert". Great job!
It’s so heart warming to see you learning how to cook from your dad. How you acknowledge his experiences and humble yourself to learn. It’s refreshing to hear your 廣東話 conversations too! 你估你係我？ 😂😂😂😂
It’s good to perfect a family dish. My grandmother made a special sauce/gravy for thanksgiving. She came up with the recipe herself and taught me how to make it. For years I’d help her and each time would let me do more. She passed away 22 years ago but I had enough practice with her, I’m almost as good as she was. I can never say I’m as good because of the respect and love I had for her.
All this time I thought gege Lau could cook. I teach culinary arts at Thurgood Marshall in SF. We just got a brand new kitchen and I would love to have you and your dad come by and demonstrate wok cookery if you both are amenable.
Omg the slow-mo of your mother's "I'm so proud of you~" had me dying 😭
The only praise an Asian child craves lmao 💖
Your dish looked great Randy! And I loved the kitchen banter with your dad! Gonna have to try this recipe out some time, need to go look for the bean sauce now lol, there's a Sichuan style mapo tofu place near me that I usually go to but something about the saucy Cantonese version feels very homey to me ☺️
"I'm so proud of you" the rarest asian praise from parent to child
I have very fond memories of mapo tofu as a child. My grandmother swore a lot and one time while I was very young and impressionable when the whole family was out at a restaurant for dinner I cried out, "I really want Batt-po tofu" (literally translated as B*tch tofu).
My parents were horrified, but my grandmother cracked up laughing and never stopped telling that story to people and teasing me about it even when I grew up to adulthood.
I love the interaction in your family. As a cantonese seeing how your dad teaches you just gives me flashback of my parents controlling my behavior, almost got a heart attack seeing that. But the evaluation and eating-together part is really warm.
The kids are so cute! I love that you are making the dishes with your Dad. What a great legacy.
I love this format! You and your dad are hilarious together. Your parents are just so cool.
I love the comparison of u and dad! Thx for spending the extra time editing, I had so much fun and laughing out loud. Teachable moments are the best!!
So sweet family and your parents are really love you 😂 劉媽媽說以你為驕傲，看出母愛的偉大❤
I can’t get enough of Chinese culture and cuisine. Thanks for showing me how to make the most underrated food in the entire world!!! Chinese (true authentic) food!!!!
This video is both funny and heart warming. No idea why it’s funny but it just is with your interaction with Chef Lau but heart warming that Chef Lau is so patient with you!
hahaha Randy, I LUV IT! You're so lucky to come from such good stock, your parents love you so much and look at how you turn out to be ...you're honest, have integrity, is not afraid to laugh at yourself, is humourous by nature...your whole family including Kat n Cam (yr little guy) is just BEAUTIFUL!! Keep it up, I love the fact that you're moving the programme on this way, for starters and Chinese cooks wannabees 😜
Your dad has been cooking for many, many years. As for you young man, learning to cook with and around him, you will become a master cook.
Keep up the good work.
With such high scores, Randy has no choice but being the one making Mapo Tofu for ever.
...chef's pro tip for knife skills...curl your fingertips under your knuckles so the flat of your knife rests on the flat of your fingers between the first and second knuckle...when cutting slide the knife up and down along the flat of your fingers and you can't cut them (as long as you don't raise the knife too high)...walk your fingertips holding the food back from your knife so you have the flat between your knuckles as a guide...
Great video - love to see Father and Son cooking together !!!
To get a good red color, you have to fry your doubanjiang or chili sauce in oil until it "blooms" and turns the oil red. About a minute on medium heat.
You obviously do not have any kitchen skills, but those come with time and repetition Randy, even your father had to start from scratch at one point in his life. God bless you folks, and thanks to you and your great father for sharing with the world...
Nice To see the master and learner side by side, we can appreciate the master’s skill more. I’m like randy - earnest, careful, and still gaining experience
Love to see the improvement since day 1... I am sure your Cantonese has improved since then... I took up learning Chinese during the pandemic and feel I too learned a lot these two years... Congrats on your hard work to keep our culture alive...🎉
Thank you for this video. It really hits home as a Malaysian international student living in Australia because it’s so relatable and reminds me of when my mom teaches me to cook.
I feel like people who can’t or rarely cook takes people who can so much for granted lol. That’s why when we teach ppl how to do things, we get snazzy like how do you not know how to prepare garlic? lol. I’m a strong believer of anybody should be able to cook for others and themselves. Props for anyone aspiring to be a competent amateur or home cook.
Thank you daddy Lau, I'm a freelance graphic designer and a stay home dad I like to cook for my family, I have a daughter and a son, I've been visiting your channel from time to time for inspiration and today I tried this recipes and it's a huge success, it's been rough lately with my mental health and it affect my cooking, even simple omelette taste horrible and it greatly affect my confident in cooking, I made a few modification with the recipe with ingredients I have at the moment, no chilies, I use soy bean paste instead of red bean paste and I add white pepper (we like spices) also I add carrots (my daughter love carrots) and bok choi for additional green, even my son who use to fuss over greens had no complain and eat them, again, thank you so much really appreciate this...🙏
I hope you and you're family always in good health and happy...
Love dad’s classic Chinese snarky humor.
This is seriously amazing what you re doing. Can I get your dad to convince my dad to do this for me? I've begged my parents for years to write down recipes so I can share with my son now that he is 11 weeks old now! Keep up the great work and passing down the family history!
Another GREAT video! Well done guys! Love your channel
My parents owned two Chinese restaurants when I was growing up so I am pretty picky about my Chinese food. I just made your Ma Po Tofu recipe and i'll tell you, it was exactly how I remembered it! It was absolutely delicious! Two thumbs up!!!!
As an Asian, I can also agree that the only way to learn cooking is to have an older member of the family breathe down your neck and scold you whole doing it.
The jeopardy music paired with you slowly lining up each pepper... 😂 As a chaotic fast cook, I understand dad Lau's hurrying
Love this video! The captions were hilarious "too slow", right way/wrong way, and Daddy Lau is waaaay too patient with you. 😆 Can't believe you tasted the cornstarch slurry LOL
Not only do I enjoy your videos, but I absolutely adore how you are as a family. It really warms my heart :3
The red color comes from chili oil as your mom said. It's really interesting to hear your dad speak Cantonese, all the other mainland Chinese RUclipsrs I follow all speak some version of Mandarin, and the words are considerably different. These head-to-head videos are fun, and yes, you really need to curl your fingers in for chopping!
Yeah, this is the only type of Cantonese I can understand. I never understood Cantonese news readers because it's like Cantonese learned from a book and the grammar and words seem completely different.
Exactly. Use of chinese vegetable knife (chinese cleaver) is more or less the same as western chef knife. Knuckes to contact the knife body with finger tips curl inward. Knife should be vertical to the chop board. Otherwise it will be very easy to cut yourself. When my mum trained me as her backup as the home cook, the first thing she taught me was knife technique. She left me cutting vegetables and meat for more than a month before the actual wok stuff. Safety first.
Mama cheung cooks has been posting lots of canto dishes too if you want to check it out. My mom recommended her to me before made with lau came out! She has more traditional style recipes and daddy lau has more restaurant style. Both good!
Very accurate asian father and son😂😅❤
Oh well done, Randy korkor, this was such a cute video! This is exactly how it feels like learning to cook with my Asian mom and oma. Your dad was so much nicer - my oma would have asked if you were planning to eat today if you moved that slowly in the kitchen 😬
I’ve heard/read that the original Sichuan version was made with beef. Chinese restaurant cooks in the west adapted it to pork since it’s cheaper. I’ve also tried it with Beyond Meats and it’s pretty good.
Also- Randy’s first “but first, long yau”.
MaPo bean curd is not a specific restaurant dish. It is a casual dish at home always. The meat is used the left meat after main dishes made. So, no matter beef, pork, Sichuan people use too. And, they mince the meat usually.
You guys are too funny making the Maop Tofu. Love your video -- got a good laugh.
Good job, Randy. Your family is so funny. Love your dad's cooking expertise. I am learning a lot. Thank you, Mr. Lau for sharing. ❤
Love this comparison between father and son🤣 Randy, you were lucky by not having to cook at all. I immigrated to the US when i was 15, and volunteered to cook for my entire family on most days ever since. Those early days in the US trained me well in cooking and cutting, and picking fresh food items in supermarkets :)
The mapo tofu recipe that I loved watching. The very first videot I still watch today when i make it.
Thank you for sharing. You have a lovely family. I’ve been looking for a channel like this for a long time. Please keep the content coming.
Reminds me of when my grandma teaches me stuff in the kitchen, keep it up man! The skills and memories are priceless and they get better with time. I would love to see more videos like this! Thanks for the trip down memory lane lol
Your dad is such a great tracher and so patient My asian (HK) mum tried to teach me to 'bo tong', she gave hardly any instructions and gradually just took over. Think it was too painful for her to watch me at minus 1000 her speed 😂
Well done on the dish 👏🏻
lol just like me watching me my 6 yo cut veggies while we cook together 😅
It's always refreshing to hear Cantonese, every Chinese I hear around me that's not my family is Mandarin
Geez, you weren't kidding when you said you were spoiled by your dad's cooking! Honestly, you did amazing for an amateur, because I can tell just from how you hold the knife - let alone how you try to use it, how you hold the food you're chopping, and generally how hesitant your movements are - that you're _very_ inexperienced, and that it's not just inexperience with the choi dou and wok but a lack of cooking experience in general. That said, with how well your final dish came out, I can tell you have not only an experienced mentor but an eager and skilled teacher in your father, and that you're willing and able to take the lessons and turn them into real skill and experience. So, keep learning from Daddy Lau, and someday (hopefully far in the future, since it'll mean Daddy Lau is no longer there), you'll be the one everyone in the family hopes will be making dinner!
作為菲華人, 我試過了川式和粤式麻婆豆腐. 為了我無論如何兩樣的都是真的很好吃. 🙂
非常感謝您的支持！老劉祝福您闔家健康快樂！幸福和美！
You made me so nervous with your chopping but practice makes perfect! I also died a little bit when you tasted the slurry with your finger. I guess you won't make the mistake again. Glad you're learning to cook from your dad! I hope this becomes a regular part of your channel.
0:45 "And this is how the master does it". The first thing "Dad" should do is to show "Son" how to use the wide-bladed knife properly. Notice how Dad rests the knuckle of a finger on his left hand against the edge of the knife blade as he chops, using it as a guide to keep his fingertips away from the sharp cutting edge of the knife. He then "walks" the other fingers away from the blade as he chops. A few seconds earlier, "Son" was not doing that (very dangerous). That's one thing I love about these super wide bladed Chinese knives. I lived in China for 7 years and learned quickly to love these knives (for lots of reasons... but certainly their safety was one of them.)
This dish is so addictive that I ate it for lunch and dinner 4 days straight and now decided to make it at home and weird thing is I usually don't like tofu that much 😂😂😂
Thanks for sharing your dad's recipe, I made my first ever Mapo tofu yesterday for 6 people and I wish I seen your recipe before. I will try your dad's next time since I am hooked now. Cheers from Vancouver
Your slow, tentative chopping reminds me of one of my favorite things that Julia Child said: you have to be fearless!
Not literally, of course. But you have to trust yourself, and that trust comes through practice and experience. You’ll get there!
(And if you need practice chopping, you can also follow Julia’s lead and chop a mountain of onions. Make French onion soup for the… neighborhood? 😂)
Love the realism and just all of the candid comparison 💛💛💛💛💛💛 keeps things so relatable
When you licked the slurry.. and the slow-mo 'I'm so proud of you'🤣
First heard of this dish watching Shokugeki no Soma. I've eaten it at a few restaurants since then and it's a really tasty dish!
Your dad has God-tier patience waiting for you to chop that garlic 😂😂😂
Would love to see a clams in black bean sauce! Grew up eating this dish so it would be cool to try to make it. Love your dad's recipes!
Growing up in an Asian household, my parents almost never cook mapo tofu, but it’s even rarer to hear the words “I’m proud of you”
Same. The only time there is mapo tofu is from takeout.
I LOL'ed so hard when you tasted the cornstarch and water 😂
麻婆豆腐，很美味。謝謝
好多謝您嘅支持！多謝曬！
作为江苏人，我想我会喜欢这种广东改良版本，四川原版的麻辣口，对我来说过于口重。视频真的详细而且对小白友好，给您点赞。
非常感謝您的支持!老劉祝福您闔家健康快樂！
My goodness, I can't stop laughing when you put those funny "rookie" music and cutscenes 🤣🤣🤣
The way you cut and hold the knife and vegetables is like decorating a garnish 🤣🤣
I rather have your Dad demonstrated us of how the dish is made from start till end. Thks!!!
劉爸很棒 有耐心的教兒子做菜 傳承
非常感謝您的支持！老劉祝福您和家人健康快樂！
@@MadeWithLau 謝謝劉爸造福大家 也祝劉爸全家健康快樂
My dad was a butcher ,he taught me, you always curl your fingers, cutting anything.... the knuckles serves as a guide for to blade to slice up and down, so you dont cut yourself, never ever stick your fingers straight out, always curve them so the fingertips touch to cutting board, this way you will never cut yourself! Great recipe!
I love the content and am learning a lot. What I love most is the interaction with the family.
I love this channel. I'm not sure how I stumbled onto it but I love the family and the recipes look so good! Every video makes me a little happy. Thanks for making great videos like these :)
Excellent narration. Leave the prep and actual cooking to your dad. ❤
😅😅🙌dad's frustration with you is hilarious
Hahaha this vid brought back many memories of my late Grandma teaching me how to cook Nyonya dishes... Grandma definitely wasnt as patient with me as Sifu Lau was with u 😂. Thank u for this video
Brings back memories, my daddy used to make this for us 🤗🤗🥰 such a warming dish great over the winter 😋 thanks for sharing!
Just 😂watched this. Had me laughing out loud while you were cutting ingredients. I could feel your dad's frustration. Was on the same level of mine!! 😂😂😂😂. Good for you learning tho. 😂😂😂
Your comments are hilarious! 😂 and your Dad is so encouraging! ❤️
It is very refreshing to see someone cook.
You can tell this is a beginner dish by seeing the son cook lmao
The way you glide and hold your knife feels like standing on the edge of a cliff without safety harness lol ..
Cornstarch does not dissolve into the water. It just distributes throughout the water, which is why it is called a slurry. When you leave it on the counter for a time after mixing it, it will settle to the bottom and leave the water clear again. Many of your Dad's recipes remind me of my childhood, and my own father's cooking.
We just made this for dinner tonight, following your recipe. Yummm! Thanks so much for the cooking lesson. And watch you fingers, Randy, when using that cleaver!
感謝您的視頻，看了您的麻婆豆腐，有如下信息跟你分享:
1.豆腐切塊后，在放入食用鹽的熱水機煮2-3分鐘，出來冷水沖洗，去除豆腥味
2.您的絞肉不夠碎，需要將肉沫切的再細一些，炒鍋內放入多一些的油來炒肉沫，需要炒酥脆
3.即使不用豆瓣辣醬，改為桂林辣椒醬，也要將辣椒醬用油炒至足夠的時間，出來味道
4.最後勾芡的時候，需要分3次加入澱粉水，讓芡汁燒至合適的濃稠都，防止加熱時間過長導致過度勾芡
非常感謝你的關注與分享！老劉㊗️您和家人安康快樂！
This is so funny. My husband is an executive chef and has been for 14 years, and i grew up cooking southern food In the kitchen with my mema since I was an Infant. We just naturally had our kids in the kitchen with us when they were little, teaching them and letting them "help". Now, my oldest son is 17, soon to be 18, and is working his very first job....as a line cook, lol. He LOVES it and he's already been promoted even though he's only been working there for a month....he has a passion for cooking, since he was always In the kitchen with us, and my husband basically trained him up as his own personal sous chef at home. It just blows my mind how you weren't exposed to cooking the same way....because most passionate chefs LOVE to teach their kids how to cook and share their knowledge. Our kitchen is where our family gathers the most, and where we have the best memories together.
I just have to say wow to growing shallots. Do you have any secrets on griwing the shallots? Ive tried a few times and only had 5 make it to size. Id love to learn more from you and your family. I deeply appreciate your way of teaching. Thank you for your time.
This is comedy GOLD. I cannot wait to see more videos of this sort on the MWL channel--the Spongebob asides, the "what is taking so long" and "do you think you are me?"--bahahahaaha. Great job!
I feel that your dad has great patience than mine.. If I was your dad, I will start to do it myself.. LOL
I think the cutting tip is useful for any kitchen knife, not just the cleaver. I used to cut like you did with push and pull, but for most things what you want is the tip of the knife pointing down at an angle so that when you cut down, you're using the momentum of the motion to help you cut. Push and pull cutting is what I use to cut homemade bread because that relies on strength to make some not too thin but not too thick pieces of bread. Sometimes because I grew up with a cleaver, I would take other kitchen knives and cut with them like I would a cleaver, it was a little awkward before I adapted to the other cutting trick.
I really enjoy watching your Dad's videos. He is very patient and funny!!
In one of your videos, (I can't remember which one), you talked about the model of vent hood which you had installed over the stove in your kitchen.
I am very interested in getting the same kind of exhaust hood. Would you please provide the information, and where I could purchase it.
Thanks!!
Huge props to put yourself out there online with something you're not pro at. Although I think the people who watch your video are normally lovely ☺️
Just discovered this channel, what a heartwarming concept, can’t wait to dive into the rest of your videos!
FUchsia Dunlop, a British woman who studied cooking in Sichuan, says it was originally made with ground beef. I suspect that ground turkey or chicken would work
Yes, I’ve cooked this dish with ground chicken before many times, a bit like some Thai dishes where chicken is more accessible and cheaper than beef.
3:23 my god the scoop looked so satisfying. One of the reasons to use a large chopping knife like this.
The dad is so cute and funny 😂😂
Keep learning from your dad and sharing your videos with us
Awesome video, keep learning fron your dad. Happy cooking.