Watching your dad cook is like watching Bob Ross paint. He makes everything seem so simple and straightforward, yet you can tell every technique has been practiced and refined over and over again. It's really cool just watching a master at work.
The fact that this was both a tutorial on how to make the recipe and a historical education is beautiful. I love how intergenerational it is too. I’m looking forward to cooking your family recipe. Thank you for sharing!
Thank you for sharing. As a fellow Cantonese, I love to cook food that I've had during childhood and sometimes we forget where some food originates from. So thank you for reminding where this dish would have been from and what it resembles 😊
Love that the little one liked it! I grew up in a non-Chinese Western home, but I was introduced to tofu at a pretty young age. Literally as long as I can remember. And I've liked it since. I've never made it this way before, nor anything like it. I'm super intrigued to try this.
Thank you so much for sharing. I recently cared for a dying Chinese man for his last six weeks of life. He was a passionate cook and eater, but he couldn't cook any longer. I watched your videos, to cook for him. Your sharing of the recipes and techniques brought joy to his final days as I prepared your dishes. He kept smiling and telling me you are such a good cook. His favorite was the Congee! 💛💛💛 The irony is your kitchen looks just like his. Chris may you rest in peace.
Daddy Lau is such a pro. I just noticed he blanched the bok choy stem ends down since they're harder to cook than the leafy end. Then he kept them all lined up during the cook, so it'll easier to pick up multiple ones with just chop sticks. Then, he shocked the veg in ice bath leaf end down to stop the cooking on that side first. Finally, even evacuating to a plate, he kept them all lined up, so it'll be easier to plate nicely later on. All the motions make sense and maximizes efficiency. Total chef moves.
Great recipe! In Indonesia, we call this "Bakwan Tahu", probably brought in by Chinese immigrants back then and localized as a snack, rather than a dish. My mom made this with Tempeh as a twist and the texture is quite similar to meat (she's vegetarian).
I love this channel and all the amazing recipes shared by your dad. I’ve been following the channel for awhile and am Cantonese, but my Cantonese isn’t great. It’s so nice to have subs and to hear Cantonese on this little corner of the internet. Hopefully my Canto can also improve a little!
I had pipa tofu at a restaurant while studying in College and have been missing it. Just tried this recipe and it was soooo delicious, more so than i remembered. I can't believe it's so simple to make. You have to tey this recipe🎉
Thank you very much for posting this recipe. This was my favorite tofu recipe when I was young. This dish is difficult to find in restaurants nowadays.
Legit. Every dish I have followed was on point. Taste just as good if better than my Chinese/Hong Kong restaurants and that’s saying a lot because Toronto has a lot of good Chinese Hong Kong food
Aqueous Transmission by incubus has been popping up a lot lately for me in videos and conversations..... i loved that song when cd came out.... already 22 years ago.... i feel old now lol
Instead of second fry process, i wonder if similar result can be achieved using a convection oven or air fryer set at 400F instead (for those who doesnt have a IR temp reader)
This looks so good! I love your videos - my son and I can’t eat fried food, so I’m going to attempt to make (w/gluten free flour for my celiac son) this in an air fryer. I’ll see how well they hold together - if I have to, I’ll coat them with some cornstarch. Thank you!
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
This is my favourite dish. But we've been told not to expect it on weekends, because it was too labour intensive for the cooks to do on their busiest nights. Thank you.
Someone in the comments said their mum used to add in shitake mushrooms and I think Chinese sausage. I imagine they would taste great as an alternative!
The instrument was originally named after the fruit, so I'm sure there's some general confusion as to what the name of this dish is with regards to the pipa part as it's pronounced the same way.
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
Can y’all make fried milk? I remember my parents ordering this dish whenever we ate at a family-style Cantonese restaurant. Sadly, I haven’t seen it anywhere these days. It was one of my childhood favorites.
Hola! Soy hija de inmigrantes chinos y recuerdo que mi mamá hacía un plato que me gustaba mucho. Era una torta cocida al vapor con base en harina de arroz y agua, luego la rellenaba con repollo, carnes, chorizo o salchicha china. Me gustaría una receta echa por su papá. Fonéticamente mis papás le llamaban a ese plato "Poá". No sé si estará bien pronunciado. Saludos desde Costa Rica! Gracias. Choiquin!
Can u initially pan fry them to get a par-cooked crust and then use an airfryer later to properly finish cooking it. Also KFC copycat recipes missing secret ingredient is actually the White Pepper and Celery Salt. Corporate KFC recipe after 2005 has less sodium in it which means less or no salt in them like regular salt and garlic salt as it's likely that they kept the celery salt in the recipe. Jollibee's spicy ChickenJoy uses habanero chili powder to give that slow burn spicy taste.
@@pakkagewa4591 Vegetarianism is more of a spectrum than a hard no meat. For example, many vegetarians eat eggs or fish. Pescatarian is technically more correct, but at least in my region the word has fallen out of favor.
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
I'm just curious, I want to make this but don't know if I'll get the opportunity any time soon, but can it be made without the shrimp? I have family members who are allergic to fish.
I think this dish is very universal, you can use the shrimp to something else of your liking. Chicken? OK. Or even veggies such as carrots? OK. Cooking should be fun, try cook according to your liking and situation 👍
thanks for sharing the recipes , however , with the pak choi being blanched & dip in cold water , wouldn’t it be cold to eat without reheating them prior to serving ? or the pak choi is solely serve as decoration? 🧐
@@VladamireD we asians don’t eat the pak choi cold , in general practise , when Daddy Lau make the sauce , the pak choi would go into the wok to re heat , then serve together with the tofu ,, this is how i grew up from eating this dish !
I know it maybe not the same but can I use something else to replace shrimp so it turns to vegetarian dish? My partner doesn't eat seafood. 😢 Also please make a video to cook 免治牛肉飯🙏🏻🙏🏻
My friend's restaurant uses mushrooms and fermented vegetables to substitute for the umami and texture. It's gonna taste different but imo it still works.
Hello thank you for your sharing wonderful super delicious amazing yummy incredible Recipe and thank you for your beautiful video enjoy 🟨💕💕🟪♦️♥️💗🟩🩵💛❣️🔴🔴🔴💟💟🩷🩷🩵🩵💛❣️❣️🟡🟥🟥🟠🟠🟠🟠💞💞♦️♥️❤️💕💓💓💓♥️
I think the chicken bouillon choice is simply because it's more accessible to more people, no? Dashi is a little harder to come by in different areas :)
ShoutOut To The Awesome #Chef@ ..And Fellow RUclipsr Content Creator ..💙#MadeWithLau@💚 >>>Simply Awesome My Friend ,...You Are A Chef Master ...Congratulation On Your #Tofu** Recipe Creation>>> This #Tofu** Is Looking Very Tasty😋 And Delicious😋😋😋
Join the Canto Cooking Club: bit.ly/47gysNA
Get the full recipe: madewithlau.com/recipes/pipa-tofu
I am allergic to seafood, would it be okay to replace the shrimp with chicken or pork instead?
Looks so yummy! I have the same question as below: I can't eat shrimp; what can I replace the ingredient with? Thank you!
Can you please teach us how to make tofu? I will be migrating to a country where tofu will be very hard to obtain but I really like tofu.
Watching your dad cook is like watching Bob Ross paint. He makes everything seem so simple and straightforward, yet you can tell every technique has been practiced and refined over and over again. It's really cool just watching a master at work.
The fact that this was both a tutorial on how to make the recipe and a historical education is beautiful. I love how intergenerational it is too. I’m looking forward to cooking your family recipe. Thank you for sharing!
Thank you for sharing. As a fellow Cantonese, I love to cook food that I've had during childhood and sometimes we forget where some food originates from. So thank you for reminding where this dish would have been from and what it resembles 😊
I'm not Cantonese but Cantonese food is my favourite cooking style. The flavors and textures are so complex. An art form.
Love that the little one liked it! I grew up in a non-Chinese Western home, but I was introduced to tofu at a pretty young age. Literally as long as I can remember. And I've liked it since. I've never made it this way before, nor anything like it. I'm super intrigued to try this.
Thank you so much for sharing. I recently cared for a dying Chinese man for his last six weeks of life. He was a passionate cook and eater, but he couldn't cook any longer. I watched your videos, to cook for him. Your sharing of the recipes and techniques brought joy to his final days as I prepared your dishes. He kept smiling and telling me you are such a good cook. His favorite was the Congee! 💛💛💛 The irony is your kitchen looks just like his. Chris may you rest in peace.
You're a good human. I'm sure the man appreciated your efforts more than words could say.
Thank you for giving him that kindness at the end ❤️ I hope that my family is given the same human kindness should I not be around for them.
@emmehouston Absolutely they were kind, generous, and thankful.
awww omggg
Daddy Lau is such a pro. I just noticed he blanched the bok choy stem ends down since they're harder to cook than the leafy end. Then he kept them all lined up during the cook, so it'll easier to pick up multiple ones with just chop sticks. Then, he shocked the veg in ice bath leaf end down to stop the cooking on that side first. Finally, even evacuating to a plate, he kept them all lined up, so it'll be easier to plate nicely later on. All the motions make sense and maximizes efficiency. Total chef moves.
Great recipe! In Indonesia, we call this "Bakwan Tahu", probably brought in by Chinese immigrants back then and localized as a snack, rather than a dish. My mom made this with Tempeh as a twist and the texture is quite similar to meat (she's vegetarian).
Your Dad's recipes are my go to for all my Chinese dishes. It'd be amazing to have a cookbook. 😊
Just so you know, the instrument pipa is additionally named after the fruit pipa based on its shape, also more commonly known as loquats.
Mum used to put lup cheong or shitake mushroom in them as well when were kids - really good, thank you for showing these
I always forget that tofu is not only a vegetarian ingredient. This recipe looks great and I really need to try it
This looks really good! Used to make with chinese sausage instead of shrimp, with a sauce and that was really good too!
Yes! Thank you for sharing this recipe. I absolutely love pipa tofu!
I love this channel and all the amazing recipes shared by your dad. I’ve been following the channel for awhile and am Cantonese, but my Cantonese isn’t great. It’s so nice to have subs and to hear Cantonese on this little corner of the internet. Hopefully my Canto can also improve a little!
Sounds and looks fabulous. Thank you.
I had pipa tofu at a restaurant while studying in College and have been missing it. Just tried this recipe and it was soooo delicious, more so than i remembered. I can't believe it's so simple to make. You have to tey this recipe🎉
I love tofu! This looks absolutely amazing! Can't wait to make it.
Thank you very much for posting this recipe. This was my favorite tofu recipe when I was young. This dish is difficult to find in restaurants nowadays.
Legit. Every dish I have followed was on point. Taste just as good if better than my Chinese/Hong Kong restaurants and that’s saying a lot because Toronto has a lot of good Chinese Hong Kong food
Love these videos! ❤🙏💯
Aqueous Transmission by incubus has been popping up a lot lately for me in videos and conversations..... i loved that song when cd came out.... already 22 years ago.... i feel old now lol
Instead of second fry process, i wonder if similar result can be achieved using a convection oven or air fryer set at 400F instead (for those who doesnt have a IR temp reader)
Wows - that information on the second fry at 400 degrees is cool.
Love your channel! Much Love from Hong Kong❤
I never thought to cook tofu that way. Thanks for the recipe. BTW , will you show how you made those other dishes on the table?
Awesome reciepe! Delicious made it tonight.
I was looking for a new tofu recipe. This looks doable, thanks!
I love this dish as a child, unfortunately a lot of Chinese restaurants don't make it anymore. Thank you so much for sharing!
Love you!!! Thanks again :)
Looks good and uncle so talented in cooking homefood. Tq for showing your recipe...
I’m floating down a River….
Randy knows what I’m taking about 😁
This looks so good! I love your videos - my son and I can’t eat fried food, so I’m going to attempt to make (w/gluten free flour for my celiac son) this in an air fryer. I’ll see how well they hold together - if I have to, I’ll coat them with some cornstarch. Thank you!
What can I use to replace the shrimps?
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
劉爸爸，很喜歡睇您的節目，因為您每－步驟都很清𥇦，很易明白😉謝謝你🙏
唔好客氣，感恩有您嘅支持！老劉祝福您闔家安康幸福！
This is my favourite dish. But we've been told not to expect it on weekends, because it was too labour intensive for the cooks to do on their busiest nights. Thank you.
😍 Dady's cooking 😊
I can’t wait to make this for dinner tonight. That looks so good. I know what I’m gonna be eating.
that actually looks so good
Aqueous Transmission is legit!
A Master Class in the Art of Cooking. Subscribed.
Thank you.I will try this soon.
Is there anything other than shrimp that can be used? I’m so allergic to seafood but love tofu.
Probably chicken or pork finely minced. Maybe mushrooms or eggplant for vegetarian option but I'd saute those first to remove some of the water.
@@acatnamedm4529All good options. And removing water from veggies, a must if you want crispy tofu.
Someone in the comments said their mum used to add in shitake mushrooms and I think Chinese sausage. I imagine they would taste great as an alternative!
loved it
Hi I been watching your channel for awhile amazing videos & food of course can you please do a video on salmon please!!
Thank you for this fantastic recipe, I love tofu!
Look soo goodd 🤤 I’m gonna try this out with air fryer
I always thought it was called 枇杷豆腐 as in named after the 枇杷 fruit (loquat) because of the shape, rather than the instrument
The instrument was originally named after the fruit, so I'm sure there's some general confusion as to what the name of this dish is with regards to the pipa part as it's pronounced the same way.
Can the shrimp be omitted or substituted with something else?
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
That chopping knife is so versatile. I need to get it.
Can y’all make fried milk? I remember my parents ordering this dish whenever we ate at a family-style Cantonese restaurant. Sadly, I haven’t seen it anywhere these days. It was one of my childhood favorites.
as always, darned good.
I miss my grandma Cantonese dishes. I'm glad I can get some recipes here as reference that may help me cook some of her dishes that I miss.🥲
i absolutely love fish tofu so i know im going to love this
Any suggestions for temp and time if using an air fryer?
Would also like to know!
I would like to know this also.
Hola! Soy hija de inmigrantes chinos y recuerdo que mi mamá hacía un plato que me gustaba mucho. Era una torta cocida al vapor con base en harina de arroz y agua, luego la rellenaba con repollo, carnes, chorizo o salchicha china.
Me gustaría una receta echa por su papá. Fonéticamente mis papás le llamaban a ese plato "Poá". No sé si estará bien pronunciado.
Saludos desde Costa Rica! Gracias. Choiquin!
Can the shrimp be substituted for something else should someone not be able to eat seafood?
i will make this at home ❤
nice
that incubus shout took me out lmao did not expect that
I have a question .. if you can’t use eggs for the batter to glue things together… what can you use ???
@emmehouston thanks 😊
Looks tasty
could this same mixture be steamed?
想問問劉爸爸，如果用氣炸鍋的話，時間同度數會是多少？what is the temperature and time if we want to fry the tofu with the air fryer?
如果是氣炸鍋，温度是華氏375度左右，時間20分鐘，先12分鐘翻轉8分鐘，如果顏色不滿意，可再加一、兩分鐘吧。貼士是用噴壺噴上一點食油在表面。非常感謝您的支持！老劉祝福您闔家安康！新春快樂！
多謝，下氣炸鍋的時候需要再用麵粉包一包個豆腐先再掃油？豆腐會不會散？
It's hard for me to get fresh shrimp in my area. Does it also work with pork instead of shrimp?
Can u initially pan fry them to get a par-cooked crust and then use an airfryer later to properly finish cooking it. Also KFC copycat recipes missing secret ingredient is actually the White Pepper and Celery Salt. Corporate KFC recipe after 2005 has less sodium in it which means less or no salt in them like regular salt and garlic salt as it's likely that they kept the celery salt in the recipe. Jollibee's spicy ChickenJoy uses habanero chili powder to give that slow burn spicy taste.
The best
Thanks for sharing - why add some oil to the boiling water when cooking the bok choy?
In another video Daddy Lau cooks Chinese broccoli the same way. The oil adds a sheen to the vegetable.
Thank you for the vegetarian foods that you show. ❤
lol that's not vegetarian.
You can use maybe mushed eggplant or boiled, chopped shiitake mushrooms instead of shrimp.
@@pakkagewa4591 Vegetarianism is more of a spectrum than a hard no meat. For example, many vegetarians eat eggs or fish. Pescatarian is technically more correct, but at least in my region the word has fallen out of favor.
@@ebenezer659 Chicken bouillon in there too, though.
@@MrFastXX you can replace it with vegetable bouillon powder. It's a non-vegetarian recipe as is, but can easily be tweaked to be vegetarian.
what can be substituted for shrimps? my kids are allergic to shrimps.
I've used finely minced chicken before and it worked out fine. Other commenters mentioned using Chinese sausage, tempeh, and shitake mushrooms instead of shrimp. I'm sure anything that'd work in similar recipes would work in this (clam, crab, corn come to mind).
I’m vegan, so don’t use shrimp for me. I would substitute it with bean paste or something.
Can I use chicken thighs instead of shrimp?
Please give metric measurements also for the rest of us in the world!
I'm just curious, I want to make this but don't know if I'll get the opportunity any time soon, but can it be made without the shrimp? I have family members who are allergic to fish.
I think this dish is very universal, you can use the shrimp to something else of your liking. Chicken? OK. Or even veggies such as carrots? OK. Cooking should be fun, try cook according to your liking and situation 👍
How can I make this vegetarian? Just skip the shrimp or replace it with something else?
thanks for sharing the recipes , however , with the pak choi being blanched & dip in cold water , wouldn’t it be cold to eat without reheating them prior to serving ? or the pak choi is solely serve as decoration? 🧐
You can eat it cold, like salad.
@@VladamireD we asians don’t eat the pak choi cold , in general practise , when Daddy Lau make the sauce , the pak choi would
go into the wok to re heat , then serve together with the tofu ,, this is how i grew up from eating this dish !
4:16
Is there a vegetarian version? I don't eat meat or fish and won't even try it due to health reasons.
I must never eat shrimp, because of a violent allergy. What other shellfish could I use instead? Scallop? Oyster?
Crab (like in crab cakes) or clam could be used.
The tofu is delicious.
Is your dad/family from Toishan (台山)？he speaks like my grandma/grandpa 😊
I know it maybe not the same but can I use something else to replace shrimp so it turns to vegetarian dish? My partner doesn't eat seafood. 😢
Also please make a video to cook 免治牛肉飯🙏🏻🙏🏻
My friend's restaurant uses mushrooms and fermented vegetables to substitute for the umami and texture. It's gonna taste different but imo it still works.
Yan can cook(新會鄉俚)與劉哥哥各有千秋。撈鹹稍覺撈劉的演繹更實際稍勝一籌。😁👍
好多謝您嘅支持與肯定！Yan Can Cook成名已久，在下不能與他相比。老劉祝福您闔家健康快樂！
I don’t eat shrimps. I am going to attempt the recipe with fresh fish filet
alas, i do like steamed soft tofu with a bit of ponzu and that's it.
fried tofu is the best tofu
Hello thank you for your sharing wonderful super delicious amazing yummy incredible Recipe and thank you for your beautiful video enjoy 🟨💕💕🟪♦️♥️💗🟩🩵💛❣️🔴🔴🔴💟💟🩷🩷🩵🩵💛❣️❣️🟡🟥🟥🟠🟠🟠🟠💞💞♦️♥️❤️💕💓💓💓♥️
no bang bang bang, indeed
Can read that as "nuggets butt of u"
Tofu fritters.
To-ters
Amazing! Making this asap
Bb大個了❤
As a chef I think kombu dashi (seaweed bouillon) would work better than chicken bouillon in a marine dish. But what do I know.
I think the chicken bouillon choice is simply because it's more accessible to more people, no? Dashi is a little harder to come by in different areas :)
@@Momo_0_o possibly so. But HE definitely would have access to some. Any kind of seafood stock is readily available anywhere.
They look great. But I just hate the taste of tofu
第一次聽 琵琶豆腐
非常感謝您關注我們！老劉㊗️您及家人健康快樂！
👍👍
The title is so triggering, i had to watch 😂
Perkedel tahu
NUUUUMY
Tofu is one of those crap thing s that you have to scam people to eat it
ShoutOut To The Awesome #Chef@ ..And Fellow RUclipsr Content Creator ..💙#MadeWithLau@💚 >>>Simply Awesome My Friend ,...You Are A Chef Master ...Congratulation On Your #Tofu** Recipe Creation>>> This #Tofu** Is Looking Very Tasty😋 And Delicious😋😋😋