How Daddy Lau fixed the sweet and sour sauce and dried the fish fillets were exactly what I saw from other professional chef. How blessed to have such a energetic, passionate and skilled pop and can eat nice meals cooked by him. Daddy Lau is a legend!!
I'm going to be completely transparent here. My old man isn't as young as he used to be, but Chinese food is in his top 5 favorite cuisines, and he was born to an English Lancaster pilot in 1955. You, your family, Chef Daddy Lau, Mommy Lau... You've allowed me the chance to explore dishes he might never have heard of, and broaden his horizons. I know things have been stressful with the awards, the cookbook, and of course the new baby. But from the bottom of my heart, thank you. Thank you for sharing your culture in such a wonderful way. You make a difference in ways you don't even realize. ❤❤❤
@@user-oq3hr4ct2w guessing TeamTimeRiders used machine translation from chinese and the term "see your organs" is similar to the english phrase "pour your heart out" or "show your feelings"
l am glad you have filmed all your dad's way of cooking Cantonese dishes for future keepsakes way of cooking. l can look all this up for future cooking good eats and the bonus for me is l understand everything he is saying in Cantonese
I enjoyed this video, love the interaction with your family and your dad can really cook. Made this recipe right after I watched it. Easy and delicious. (I used 4T sugar and it was sweet enough for me). Thanks!
Very good content and production. Thanks for sharing your culture with me. Very interested to try one of these recipes, so many options and well explained. Good vibes to your family
Love this cooking series every time, Chef Lau!😋 This looks so delicious. Wonder what the next episode will be like though. Can't wait to see! It would be great if you could check your inbox by the way. We've sent you one!😍
Definitely take his tip on not using glass.. I used a glass bowl the first time I was making rice in my stainless steel steamer, and it cracked within a few minutes. Ceramic is the way to go.
Hey! This dish made me miss my grandpa's cooking so much. I heard some Toisan when you described the dish as delicious. Am I correct that you speak both Toisan and Canto?
Flour in the USA is different to the uk. Here (in uk) we have plain and self raising flours. Self raising is plain with the addition of baking powder (sodium bicarbonate and cream of tartar). So if we, in the uk, use self raising flour, can we ignore adding extra baking powder?
I’m a big fan of desserts. I was wondering if he can make a dessert video maybe like the Chinese Jell-O video or how to make moon cakes or maybe a pandan dessert
or more towards Cantonese desserts or tong sui😋although I made my own classic green bean, red bean, ginko nut bean curd, sweet potato longan ginger soup.. Would like to see his versions. And dim sum like char siew baos, lo mai gai, ma lai gou
After trying chef Lau's recipe using chicken thighs, and twice cooked pork (both turned out delicious!), I'm going to try this one next for sure. It sounds too great to not to try!
There’s a Cantonese restaurant in my city that makes “General Tso” chicken with an amazing vinegary spicy sauce. I hope I find a place in Kentucky that puts those delicious funky flavours in their food. I’ll have to build all new relationships.
I always thought of sweet-sour dishes as completely westernized and unauthentic...what is your take on that? Love the channel though and I liked every other recipe I saw here and even more so the vibe of your family 🙌
HI, sorry off topic but can you guys recommend any good widely available Chinese tea? It just started to get cooler where I live and I want to get into Chinese tea. I'm close to Chicago and there is a decent Chinatown there. Thanks!!
Does your dad use more healthy cooking oil, like : Avocado 🥑 Oil, Olive 🫒 Oil, Soybean Oil, Peanut 🥜 Oil and Canola Oil ? These oil are all high in monounsaturated fatty acids, making them more stable to use for frying.
All these years later and rosetta stone still doesn't offer Cantonese. So insulting. I won't give them my business. Especially not to promote the extinction of my heritage by learning mandarin.
Seriously off tangent, upon hearing your product endorsement for Rosetta Stone, i.e., describing how much you want to learn to speak 'actual'/'proper' Chinese, i.e., Mandarin, I honestly wondered if you've been keeping aware of what's been counterintuitively going on with the narrative of being, 'Chinese,' i.e., since the 2019 Hong Kong uprising, there's been a lot more chatter/spreading further open, the Overton Window if the Cantonese were EVER Chinese to begin with--or more controversially, if there's EVER such a thing as, THE Chinese, if China as we know it, is actually ethnically homogeneous, if there's far too many lingual, cultural, ethnic, even civilizational diversity, to justify China's current borders as we speak, hence cynically why, China have so many, 'dialects,' a.k.a., a dialect is a language with its own army & navy--especially when you hear about crypto-secessionist movements from Tibet, Shanghai, 'Xinjiang,' a.k.a., East Turkestan, Szechuan, Canton (especially Hong Kong--even Macau), even the northern likes Inner/Southern Mongolia, Manchuria, it's only a matter of time until the bold prophecies of China's impending collapse (by one Peter Zeihan--and even one billionairess, Zhang Xin), shows how much plausible merit there is by 2030... And I haven't even brought up how Mandarin is slowly but surely being fallen out of favor worldwide since COVID19 (revealing how awful Xi Jinping & HIS China is)...
Join the Canto Cooking Club: bit.ly/3MLBXTn
Get the full recipe: madewithlau.com/recipes/sweet-sour-fish
Thanks
Thank you so much!
How Daddy Lau fixed the sweet and sour sauce and dried the fish fillets were exactly what I saw from other professional chef.
How blessed to have such a energetic, passionate and skilled pop and can eat nice meals cooked by him.
Daddy Lau is a legend!!
I'm going to be completely transparent here. My old man isn't as young as he used to be, but Chinese food is in his top 5 favorite cuisines, and he was born to an English Lancaster pilot in 1955. You, your family, Chef Daddy Lau, Mommy Lau... You've allowed me the chance to explore dishes he might never have heard of, and broaden his horizons. I know things have been stressful with the awards, the cookbook, and of course the new baby. But from the bottom of my heart, thank you. Thank you for sharing your culture in such a wonderful way. You make a difference in ways you don't even realize. ❤❤❤
Thanks for being transparent. Hope too many people don’t freak out when they see your organs!
@@TeamTimeRiders ????
@@user-oq3hr4ct2w he’s transparent!
@@user-oq3hr4ct2w guessing TeamTimeRiders used machine translation from chinese and the term "see your organs" is similar to the english phrase "pour your heart out" or "show your feelings"
I'm just so amazed inspite of Daddy Lau's age, he is still so active with cooking! Thanks for this delicious s&s fish recipe.
oh my..... I'm envious that you get to eat such good food done by your dad everyday!!!!
l am glad you have filmed all your dad's way of cooking Cantonese dishes for future keepsakes way of cooking. l can look all this up for future cooking good eats
and the bonus for me is l understand everything he is saying in Cantonese
❤❤❤ for helping preserve my Cantonese! 👏 🙏
要煮得這個糖醋魚柳好味道，也有好多學問，出外吃真是太值得了，多謝劉師傅的示範。
Wow. This recipe was BOMB. Tasted like Chinese restaurant in America quality. Thank you so much.
That looks delicious! We love fried fish when we go out. Now I will be able to make it myself!
I enjoyed this video, love the interaction with your family and your dad can really cook. Made this recipe right after I watched it. Easy and delicious. (I used 4T sugar and it was sweet enough for me). Thanks!
Daddy Lau deserves a spot on the Mt Rushmore of wholesome with Bob Ross, Mr. Rogers, and Steve Irwin.
Very good content and production. Thanks for sharing your culture with me. Very interested to try one of these recipes, so many options and well explained. Good vibes to your family
I'm watching this in bed & i wish i hadn't, I'm going to be too hungry to sleep now! This looks utterly delicious ❤
好想立即食飯！
I absolutely hate any seafood, shellfish, all of it, but I'll still watch your father. I'd watch him cook dirt 😊
try it, you're missing out
@@alexsoe9955 I never said I've never tried seafood. I said I absolutely hate seafood. I am not missing out on anything!!
Love your videos. Thanks for teaching us!
Thank you for the insight!
This looks so delicious 😋 Your dad makes everything look easy. He's such a excellent chef 👨🍳 👏
I love this entree. Its what I request from my father-in-law for my birthday every year.
this is my favorite variation compared to the pork version. If you have the perfect sauce and the fish is flaky, it hits the spot
I love this meal.
my dad made sweet and sour fish whole, battered and fried. It made the tails edible!
The most goated dish 😍
Love this cooking series every time, Chef Lau!😋 This looks so delicious. Wonder what the next episode will be like though. Can't wait to see! It would be great if you could check your inbox by the way. We've sent you one!😍
I just made this. Really really good.
個芡收得咁靚
Definitely take his tip on not using glass.. I used a glass bowl the first time I was making rice in my stainless steel steamer, and it cracked within a few minutes. Ceramic is the way to go.
Would Daddy Lau have any bitter melon recipes? I understand it’s a superfood, but it takes getting used to thank you.🇨🇦💕
very good, thanks
please document the china family trip!
Hey! This dish made me miss my grandpa's cooking so much. I heard some Toisan when you described the dish as delicious. Am I correct that you speak both Toisan and Canto?
Yes. He's from taishan.
Flour in the USA is different to the uk. Here (in uk) we have plain and self raising flours. Self raising is plain with the addition of baking powder (sodium bicarbonate and cream of tartar). So if we, in the uk, use self raising flour, can we ignore adding extra baking powder?
I’m a big fan of desserts. I was wondering if he can make a dessert video maybe like the Chinese Jell-O video or how to make moon cakes or maybe a pandan dessert
or more towards Cantonese desserts or tong sui😋although I made my own classic green bean, red bean, ginko nut bean curd, sweet potato longan ginger soup.. Would like to see his versions. And dim sum like char siew baos, lo mai gai, ma lai gou
Great recipe, as usual! I wanted to ask, does your dad have any recipes for boneless duck?
好美味
After trying chef Lau's recipe using chicken thighs, and twice cooked pork (both turned out delicious!), I'm going to try this one next for sure. It sounds too great to not to try!
Love❤
There’s a Cantonese restaurant in my city that makes “General Tso” chicken with an amazing vinegary spicy sauce. I hope I find a place in Kentucky that puts those delicious funky flavours in their food. I’ll have to build all new relationships.
I always thought of sweet-sour dishes as completely westernized and unauthentic...what is your take on that?
Love the channel though and I liked every other recipe I saw here and even more so the vibe of your family 🙌
Is there any dishes that the sauce doesn't work with?
好想看師父仔仔做一次，然後你再做一次正確教學，睇下有咩要提點
HI, sorry off topic but can you guys recommend any good widely available Chinese tea? It just started to get cooler where I live and I want to get into Chinese tea. I'm close to Chicago and there is a decent Chinatown there. Thanks!!
Does your dad use more healthy cooking oil, like : Avocado 🥑 Oil, Olive 🫒 Oil, Soybean Oil, Peanut 🥜 Oil and Canola Oil ? These oil are all high in monounsaturated fatty acids, making them more stable to use for frying.
煮醋要落鹽
What is 生粉in English ? 😅thank you
It says potato starch on the bag
14:46 Potato starch
956 Tillman Stravenue
294 McCullough Orchard
All these years later and rosetta stone still doesn't offer Cantonese. So insulting. I won't give them my business. Especially not to promote the extinction of my heritage by learning mandarin.
👏❣😋
Seriously off tangent, upon hearing your product endorsement for Rosetta Stone, i.e., describing how much you want to learn to speak 'actual'/'proper' Chinese, i.e., Mandarin, I honestly wondered if you've been keeping aware of what's been counterintuitively going on with the narrative of being, 'Chinese,' i.e., since the 2019 Hong Kong uprising, there's been a lot more chatter/spreading further open, the Overton Window if the Cantonese were EVER Chinese to begin with--or more controversially, if there's EVER such a thing as, THE Chinese, if China as we know it, is actually ethnically homogeneous, if there's far too many lingual, cultural, ethnic, even civilizational diversity, to justify China's current borders as we speak, hence cynically why, China have so many, 'dialects,' a.k.a., a dialect is a language with its own army & navy--especially when you hear about crypto-secessionist movements from Tibet, Shanghai, 'Xinjiang,' a.k.a., East Turkestan, Szechuan, Canton (especially Hong Kong--even Macau), even the northern likes Inner/Southern Mongolia, Manchuria, it's only a matter of time until the bold prophecies of China's impending collapse (by one Peter Zeihan--and even one billionairess, Zhang Xin), shows how much plausible merit there is by 2030...
And I haven't even brought up how Mandarin is slowly but surely being fallen out of favor worldwide since COVID19 (revealing how awful Xi Jinping & HIS China is)...
Food = Chinese proud
No bs plating scam
Basa fillet is a Vietnamese catfish NOT sole fillet. read the label and do your research. it is NOT a good fish.
I would love to see Uncle Roger pay you a visit. I think he’ll be impressed.
im starting to think that whatever experience he had as a chef was limited to like 50 or so dishes so now hes just doing the same shit over and over
Definitely believe you… a Chinese chef only knows around 50 dishes. Probably a lot of recipes not on his channel yet
What is the point of this comment? 50 dishes is a lot.
To bad. I can’t follow. I can not read the directions and I can not understand your. Dad
Did you try turning on the Closed Captions? They should show up a bit larger than the ones that came with the video.
Everything is on their website
祝你家人个个中秋节快乐开心平安
既然視頻有中英語字幕的，那師傅兒子就無須一再言語重複解釋步驟和介紹了， 感覺這樣非常影響觀看