Thank you so much for sharing. I have grown up eating this type of chinese cooking. Unfortunately these recipes were lost to me at a very young age for various reasons. I am glad I can now cook this kind of food for my family and reminisce the beautiful flavors I once enjoyed as a child. Eternally grateful to daddy Lau and the family for sharing these wonderful recipes. Subscribed.
In the stuffed peppers video, Daddy Lau mentioned that eggplant can be used as well. Bell peppers are expensive where I live, so I tried that recipe with eggplant instead. It was delicious, of course. I cut the eggplant differently though. I had segments about 3 cm long, cut in half lengthwise, then made radial cuts along the eggplant axis so that I can open the eggplant up. It formed wedges that ran parallel to the length of the eggplant, connected by skin, and the stuffing went between the gaps of the wedges (if you can picture it). The end result was a nugget about 3cm x 3cm, and 1.5 cm thick.
One of my all time favourite dishes. We used to have this for lunch weekly at a previous work location. It’s been years and I have wondered how it was made as I have never seen it elsewhere. So thrilled to see it being made so I can try recreate myself. I always thought it was just prawn stuffing.
Join the Canto Cooking Club: bit.ly/3wX7Xf6 Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/chinese-stuffed-eggplant What’d you think of Daddy Lau’s recipe?
My late mum made a similar dish. She used pork instead of fish, but instead of pan frying it she used to dip it in batter and deep fry it and we loved it. I’ve tried recreating her dish a couple of times. I didn’t know exactly what she added to the pork so when I made Daddy Lau’s sui mai pork mixture I made extra and used the pork mix as the filling.
I love eggplant, I'm always looking for new ways to cook it! I will definitely be making this, especially since eggplant is in season right now where I live.
Hi Lau family, very kind of you to share this recipe. Thank you. I made it with pork and shrimp and it was delicious! Used one of those stout eggplants. Cut it in half and sliced the middle open for the stuffing. Just need to sear the bottom too. It sat like a taco so worked, not as pretty as your dad's of course.
I last had this dish at my favorite local dim sum restaurant in late February 2020. The place was packed and the owner brought a plate to each table saying “Thank you for supporting us.” I didn’t find out until later that Chinatowns were seeing a dip in visitors and a rise in hate crimes because of COVID. I wouldn’t eat in a crowded restaurant again until literally this past summer. 😢 Like you, I’m not a huge eggplant fan but if I see this on the menu again I’ll order it. 😋
He burnt or rather over browned the egg plant in places but still a lovely looking dish I’m going to try. I’ll use fresh meat as not sure where to get fresh fish that doesn’t smell like unwashed fanny 😂
in my region of south east asia, this is called yong taufu because it's not just eggplant, but also tofu, red chilli, bitter melons and lady finger, they tend to cook in a soup with several fish balls and fish cake.... the most difficult part is making the fish paste which is time consuming, my grandma uses a type of fish call kau yuu (膠魚) which i'm have no idea what type of fish is it in english... this fish have alot of tiny bone in it, so while you kneed the fish after mincing it, you also need to pick out the bones with your finger... the fish paste is ready to be inserted into the vegetables or made into fish balls once it look like a dough but very sticky to the touch.. after it cook, the fish paste feel very springy.
We call this yong tau fu in Singapore and Malaysia. Basically we stuff vegetables like chili, eggplants, lady's fingers, tofu, bitter gourd, mushrooms, tofu skin (long long list) with fish/minced meat/prawns/water chestnuts/salted fish.
Hey can you and your dad make a Chinese Thanksgiving recipe video??? PLEASE I have a Thanksgiving dinner coming up and really want to impress some family with recipes I learned from you guys and this channel!!!
This looks amazing! I love eggplant recipes, but fish is a little expensive for me. This'll definitely a dish I'll keep in mind for next time I get to splurge on a celebration of some kind!
Absolutely amazing! I really love stuffed eggplants, specifically one with pork and shrimp as their filling. Will definitely try the fish and shrimp version though. If you guys worry about making a vegan one that won't hold, you can add a small amount of xanthan gum to the mix. We do 1/4 teaspoon per 1/2kg of meat. If it still doesn't hold, add 1/4 t at a time. Don't use too much as you should only consume about 15 grams of it a day.
A restaurant near me had this on the menu. It was so good. We always got at least one order of stuffed eggplant whenever we went. Unfortunately, the restaurant didn’t survive the pandemic. So long, Chef Liu’s Table. I miss you everyday.
Here in Malaysia we call it "yong taufu" ..some fried & some boiled fishie & porky stuff, including stuffed eggplant, ladyfingers, red chilies, taufu & bitter gourd.
One day, can you guys make salted fish congee?? I used to get it at a local Chinese restaurant but I no longer live near them and no one near me has it.
@Made With Lau Just wanted to let you know that the knife brand that you're promoting does not sell high quality knives. From some research the brand upsells very cheap knives by using the japanese heritage as a marketing tactic. Other than that, the video is great
This is my favourite at dim sum. I can eat more than one plateful. I've got the ingredients, making the paste tonight, in anticipation of a delicious breakfast tomorrow! I can't find tonguefish, so I'm using sole. Hope that'll wprk.
Can I say, I'm glad I come from somewhere where you can buy 酿茄子 (and 酿豆腐）from supermarkets/wet markets/food stalls. It tastes great but is way too much effort to make yourself 😅
I am not a fan of eggplant, either...especially the style most often associated with Italian cooking. The one time I had amazing eggplant was actually at a Dim Sum restaurant in Sacramento - it was fried with shrimp dumpling, very oily and salty with the shrimp, and I loved it. I've never encountered it again, though!!
Eggplant absorbs a lot of oil. That's why he keeps adding oil. Basically the amount of oil he used is no different than the amount of oil use for deep frying. It's best if you sweat or steam the eggplant before panfrying
this actually looks quite straightforward to make. Especially the cooking process. The only tedious part I think is mashing the fish and the shrimp. Other than that, definitely easy to make.
I want to try this, but as I'm on a Keto diet, I should avoid corn starch. Can i use Xanthan Gum in its place, as my thickener? If the corn starch is used for its velveting properties, I could use baking soda instead, in addition to the Xanthan Gum?
由於我長期居留美國，廣東話越來越差，所以特別喜歡你哋嘅youtube影片。
不但可以學煮嘢食，同時亦可以提高我嘅中文水準。
希望劉爸爸一家人身體健康！繼續加油努力做出更好嘅作品比大家欣賞：）
好多謝您嘅支持鼓勵和祝福！老劉衷心祝福您闔家平安健康！幸福快樂！
I hope daddy lau can teach us how to make Fish maw soup, chicken soups, and other Chinese soups!
One of my favourite dishes! In Malaysia, we call them ‘Yong Tau Fu’- we ‘yong’ eggplants, tofu, chilli (and more!).
ya, it's not underrated here at all! It's also become part of Malay street food.
@@eggizgud oooh! Is the Malay version exactly the same? Or with a different sauce? Sounds like it could be interesting.
bitter gourd is also a very popular one
Thank You Daddy Lau for the cooking lesson for one of my HKG absolute favorites . Aways great to hear Cantonese spoken . Jason
Thank you so much for sharing. I have grown up eating this type of chinese cooking. Unfortunately these recipes were lost to me at a very young age for various reasons. I am glad I can now cook this kind of food for my family and reminisce the beautiful flavors I once enjoyed as a child. Eternally grateful to daddy Lau and the family for sharing these wonderful recipes. Subscribed.
My parents make this occasionally but deep fried and with a spicy black bean sauce. Love it.
Every home should be blessed with a daddy Lau. Thank you to share him with us and your children as well.
Thank you to Daddy & Mommy Lau for being there and teaching us to be a good cooks and responsible families. Happy New Year, 2023
love this 釀茄子 dish, so delicious, thanks for sharing Papa Lau !
In the stuffed peppers video, Daddy Lau mentioned that eggplant can be used as well. Bell peppers are expensive where I live, so I tried that recipe with eggplant instead. It was delicious, of course. I cut the eggplant differently though. I had segments about 3 cm long, cut in half lengthwise, then made radial cuts along the eggplant axis so that I can open the eggplant up. It formed wedges that ran parallel to the length of the eggplant, connected by skin, and the stuffing went between the gaps of the wedges (if you can picture it). The end result was a nugget about 3cm x 3cm, and 1.5 cm thick.
Thanks so much for showing us. This is my favourite food and is why I love eggplant so much. I look forward to trying out the recipe! ❤
One of my all time favourite dishes. We used to have this for lunch weekly at a previous work location. It’s been years and I have wondered how it was made as I have never seen it elsewhere. So thrilled to see it being made so I can try recreate myself. I always thought it was just prawn stuffing.
wow perfect timing! i've had some eggplants in the fridge for a bit that i've been wondering how to cook. this looks like it'll be great!
I love how Daddy Lau appreciates the knives. :)
Actually watching his dexterity with the Chinese cleaver has convinced me that I also need one. You can do so much! It’s like a manual food processor!
Join the Canto Cooking Club: bit.ly/3wX7Xf6
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Get the full recipe here - madewithlau.com/recipes/chinese-stuffed-eggplant
What’d you think of Daddy Lau’s recipe?
My late mum made a similar dish. She used pork instead of fish, but instead of pan frying it she used to dip it in batter and deep fry it and we loved it. I’ve tried recreating her dish a couple of times. I didn’t know exactly what she added to the pork so when I made Daddy Lau’s sui mai pork mixture I made extra and used the pork mix as the filling.
Neither am I a fan of eggplant. But my hubby loves it. I think I'll give this a try. Thank you!
I love eggplant, I'm always looking for new ways to cook it! I will definitely be making this, especially since eggplant is in season right now where I live.
Yeah I also got headache honestly everytime my husband bring egg plant from grocery, need to learn new menu 😂
I think the word is mince
Wow !I Loved this dish Mr Lau dear thank you so much for your sharing ! I use to do this with fish paste mix with dill!
I love watching Papa Lau with the huge blade making it look so effortless. Those are some well seasoned hands!
Hi Lau family, very kind of you to share this recipe. Thank you. I made it with pork and shrimp and it was delicious! Used one of those stout eggplants. Cut it in half and sliced the middle open for the stuffing. Just need to sear the bottom too. It sat like a taco so worked, not as pretty as your dad's of course.
When this comes out at dim sum, it's one of my must haves. Thank you!
I last had this dish at my favorite local dim sum restaurant in late February 2020. The place was packed and the owner brought a plate to each table saying “Thank you for supporting us.” I didn’t find out until later that Chinatowns were seeing a dip in visitors and a rise in hate crimes because of COVID. I wouldn’t eat in a crowded restaurant again until literally this past summer. 😢 Like you, I’m not a huge eggplant fan but if I see this on the menu again I’ll order it. 😋
He burnt or rather over browned the egg plant in places but still a lovely looking dish I’m going to try. I’ll use fresh meat as not sure where to get fresh fish that doesn’t smell like unwashed fanny 😂
Yong tau foo is my favourite hawker dish when in Singapore.
in my region of south east asia, this is called yong taufu because it's not just eggplant, but also tofu, red chilli, bitter melons and lady finger, they tend to cook in a soup with several fish balls and fish cake....
the most difficult part is making the fish paste which is time consuming, my grandma uses a type of fish call kau yuu (膠魚) which i'm have no idea what type of fish is it in english... this fish have alot of tiny bone in it, so while you kneed the fish after mincing it, you also need to pick out the bones with your finger... the fish paste is ready to be inserted into the vegetables or made into fish balls once it look like a dough but very sticky to the touch..
after it cook, the fish paste feel very springy.
I would love to see papa Lau to make Cantonese style 萝卜牛腩!
We call this yong tau fu in Singapore and Malaysia. Basically we stuff vegetables like chili, eggplants, lady's fingers, tofu, bitter gourd, mushrooms, tofu skin (long long list) with fish/minced meat/prawns/water chestnuts/salted fish.
Hey can you and your dad make a Chinese Thanksgiving recipe video??? PLEASE
I have a Thanksgiving dinner coming up and really want to impress some family with recipes I learned from you guys and this channel!!!
Thanks Daddy Lau for this amazing recipe!🙏 You always make it look easy so we're not afraid to try it at home!🍆🐟🦐🍆🥢👏🌟😋💕
Chef uses very good stuff to fill the eggplant. Very nice indeed.
Im fn Singapore, we loves spices so I loves Uncle Lau whatever dish he cook,
I love eggplant and fish and shrimp. Oh my, this sounds amazing along with the peppers and tofu stuffed. Thank you.
This look so yummy. My mouth is watering thank you for the recipe. Much love from Oregon ❤❤❤
This looks amazing! I love eggplant recipes, but fish is a little expensive for me. This'll definitely a dish I'll keep in mind for next time I get to splurge on a celebration of some kind!
Absolutely amazing! I really love stuffed eggplants, specifically one with pork and shrimp as their filling. Will definitely try the fish and shrimp version though.
If you guys worry about making a vegan one that won't hold, you can add a small amount of xanthan gum to the mix. We do 1/4 teaspoon per 1/2kg of meat. If it still doesn't hold, add 1/4 t at a time. Don't use too much as you should only consume about 15 grams of it a day.
Please show us Chinese soup recipes too!! 😋
This is my favorite dish at dim sum! thank you for sharing. Love your videos, and your dishes are a staple in our home!
A restaurant near me had this on the menu. It was so good. We always got at least one order of stuffed eggplant whenever we went. Unfortunately, the restaurant didn’t survive the pandemic. So long, Chef Liu’s Table. I miss you everyday.
I recently had this at a Chinese restaurant. Yummy, been looking for the recipe since 😍
I tried this and my family loved it! Thank you Laus!
Here in Malaysia we call it "yong taufu" ..some fried & some boiled fishie & porky stuff, including stuffed eggplant, ladyfingers, red chilies, taufu & bitter gourd.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍谢谢你的食谱！看起来真的很好吃！我一定会尝试的，我相信我会喜欢的
非常感謝您的支持！老劉㊗️您和家人平安健康快樂！
Thank you! My favourite dish at yum cha! I will definitely make this now!
家有一老 如有一宝! Thanks for sharing this!
非常感謝您的支持！老劉㊗️您及家人健康平安快樂！
What kind of oil is being used to pan fry the eggplant?
Daddy Lau needs to show us his bread recipes - bao, youtiao, etc
Fantastically delicious! Prep (stuffing) can be messy for beginners 😅
Chopped with Lau. Love this recipe. Thanks for sharing. Hibb
Can you guys make a recipe video on “fok gin fried rice?” It makes me so happy to see you guys make videos on my childhood dishes
His technique is just amazing,👏🙌
One day, can you guys make salted fish congee?? I used to get it at a local Chinese restaurant but I no longer live near them and no one near me has it.
This is an OG dish. We used to have it all the time but it's not very common nowadays
My favorite dish at dim sum!!! Thanks for sharing!!❤
My favorite version, thanks for this guys ❤
It looks delicious.
@Made With Lau Just wanted to let you know that the knife brand that you're promoting does not sell high quality knives. From some research the brand upsells very cheap knives by using the japanese heritage as a marketing tactic.
Other than that, the video is great
If you were to sub this for beef or pork, which cuts would you use?
Watching from Philippines,
This is one of my favorite dishes!
One of my favorite dish
Does your dad have a Peking Duck recipe? Thank you.
so good!
Thanks!
Thank YOU!
This is my favourite at dim sum. I can eat more than one plateful. I've got the ingredients, making the paste tonight, in anticipation of a delicious breakfast tomorrow!
I can't find tonguefish, so I'm using sole. Hope that'll wprk.
Japanese / Chinese battered deep fried eggplant cut into coin size and in a sweet n hot sauce is GREAT
Looks delicious and simple to make.👍
Can I say, I'm glad I come from somewhere where you can buy 酿茄子 (and 酿豆腐）from supermarkets/wet markets/food stalls.
It tastes great but is way too much effort to make yourself 😅
I am not a fan of eggplant, either...especially the style most often associated with Italian cooking. The one time I had amazing eggplant was actually at a Dim Sum restaurant in Sacramento - it was fried with shrimp dumpling, very oily and salty with the shrimp, and I loved it. I've never encountered it again, though!!
Eggplant absorbs a lot of oil. That's why he keeps adding oil. Basically the amount of oil he used is no different than the amount of oil use for deep frying. It's best if you sweat or steam the eggplant before panfrying
this actually looks quite straightforward to make. Especially the cooking process. The only tedious part I think is mashing the fish and the shrimp. Other than that, definitely easy to make.
Most of us use ready fish paste that's all, from where I'm from we don't add prawn, cos it's expensive. But well, his looks elevated.
This is a great recipe !
Can't wait to try this, thank you^_^!!
This looks awesome
What will happen if you steam the stuffed eggplant before putting them into the frying pan. I want to reduce the oil. Thanks.
Looks good
This look amazing
can I make a big batch of fish and shrimp paste and freeze in freezer? After defrost will it still have the bounciness/sticky kind of texture?
I want to try this, but as I'm on a Keto diet, I should avoid corn starch. Can i use Xanthan Gum in its place, as my thickener? If the corn starch is used for its velveting properties, I could use baking soda instead, in addition to the Xanthan Gum?
Thanks for the recipe, can you replace fish and shrimp by another filling…I’m allergic😢
Delicious.😀👍👍👍👍🇩🇪 What kind of fish? Can't wait to watch dad's Chee Cheong Fun recipe 😀
As a Cantonese speaker I wish there wasn’t an English voice narration
Can your father show us how to make 枝竹羊腩煲(lamb stew)? TIA.
being a native Hongkonger, I feel so amazed that Randy's translation is so accurated
Hi from a fellow Hongkonger :D
will soon show my support soon in your Patreon
Yes, I’m Cantonese
What temperature would I need if Fried the Stuffed Eggplant instead?
My favourite dimsum dish.
I looked for your cook book and could not find it. Do you have a cookbook?
Not yet! Probably not for a few years, it takes 2 years from start to finish. Some other things we want to do first!
He adds 1/2 tsp of chilli sauce, on the website you tell us to use FIVE.
what about other eggplants? Did Cam enjoy?
I'm allergic to shrimp.
Can I substitute scallops?
...I'm totally getting stuffed eggplant for dinner
What is tonguefish and is there a substitute for it?
Can I use shrimp instead of fish?
I would order it when I used eat dim sum
Can I do it only fish?
Can the filling be bought
My Baba said that you know you cooked egg plants wrong if your guests are frowning. Because eggplant cooked incorrectly is very bitter 😑
Of course… it’s LAU
I never cared for eggplant, but I think it's because of the way my mother made it. I've not tried my hand at it as an adult.