Enjoying our content? Join the Canto Cooking Club - bit.ly/3DDpNYn Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/beef-lo-mein What’d you think of Daddy Lau’s recipe?
Can I just say that finding this channel has been a huge encouragement for me to try more Chinese cooking. I'm a 44 year-old Ohioan who never really cooked any Asian recipes beside the occasional Pad Thai, but I got a wok recently and started looking for good recipes. After trying some very poor ones (General Tso's recipe with no batter or frying -- what?) I found your channel and immediately knew it was my perfect source. After nailing General Tso's three times and loving the process, I now have 9 other Papa Lau recipes that I intend to try and I think that will just be the start. Please send my respect to the cook!
After making this dish the second time and watching this video all the way to the end again, I really want to say your mom and dad are both good role model as a couple. Your mom showed gratitude by asking your dad to eat first because she said he worked so hard, followed by your dad, who said she also worked very hard. This is the best example to a good marriage!!!
In the 80's we lived in Repulse Bay. There was this seafood restaurant at the beach we went to very frequently. They had a dish called "Beef Chinese Style". It was with big, juicy chunks of beef and onions, ( I think with a few peas) in a kind of sweet and sour sauce. Very delicious. Never seen that kind of dish anywhere else again. Remembering our time in HongKong, I'll also never forget the trips to Lantau Island with their many seafood resaurants. It was great! Thanks for your videos, I enjoy them a lot. Greets from Germany.
I miss Hong Kong so much. My last visit there I wandered around the old Kai Tak airport. It’s a park and cruise terminal now. I worked up such an appetite, I took the metro to yau ma tei and had this dish from a street vendor.
In Vietnamese culture, it's call "bo luc lac", which means shaken beef. But we don't have peas, just cubes of beef & onions, stir fry. I miss HK, especially the Star Ferry to Macau, Lantau. But I didn't live there, just a tourist for a few weeks.
It is not Chinese style. It is a Hong Kong invention and thus should be called "Beef Hong Kong Style'. Here is the recipe for the sauce: Worchestershire or Worchester sauce (a kind of British sauce) 1 teaspoon, water 2 tea spoon, corn starch 2 tea spoon, little bit of sugar, HP sauce (a kind of British brown sauce), 1 teaspoon of soy sauce, 2 teaspoon of Ketchup. Of course you need to cook it and make it thick.
I really love Mr. Lau, he is the finest example of a humble, hard working, loving, caring man… He is what all men on earth should strive be become, the world would be a much better place… Thanks as always Mr. Lau!!!
I really enjoy your videos. Your father is a great chef. I love to watch him make dishes and share them with your family. He treats his craft with reverence. It makes me look at food as something to enjoy but also treat with the gratitude your parents do. I have great respect for your dad and mom to be brave enough to move to a country with the hopes of a better life. Learning about your heritage is almost more important than the recipes passed on. For white people to see Chinese-Americans’s history and heritage makes us want to know more. Your videos do much more than show recipes. Thank you. All you people out there, join the Patreon group to continue the videos
I am so happy that I discovered your channel. I have adopted Lau as my other dad. I'm white, I'm American but I love this man so much. My real dad is okay with it Lau LOL! He's a BBQ man too. So we're good. He loves you too. My dad's BBQ is so amazing it would probably make Lau cry
This is another Made with Lau recipe that really hits. I couldn't find fresh Lo Mein noodles at my local Asian food store (very surprising), but was able to get some thin egg noodles. I was concerned that the noodles wouldn't have enough flavor to do the recipe justice, but the sauce is so tasty and bright that even the noodles alone would have been delicious. That's two of this channel's recipes under my belt and I've got the stuff to make two more in the fridge. Thanks for making my new Chinese food kick go so well. I even bought a Chinese chef's knife so I can follow Daddy Lau's instructions exactly. Thanks to you and your family, Randy!
It's not my new favourite noodle dish but it's going to be my new favourite recipe for it! I love your dad's tips and tricks, and the part where your parents answer questions also provides additional info an amateur simply wouldn't guess
I have made several of these dishes and the recipes and seasonings are spot on. My sisters have been wondering how I learned to make meals that are far better than our local Chinese restaurants take out. I finally told them last night and they are hooked. Thank you for all the amazing and delicious recipes. Your father is a true National Treasure!
I am a 70 year old black American and I keep my weight normal .I believe it's because I eat a lot of Chinese food ,the recipe have small portions of meat lots of vegetables. I love the soups, dumplings and wontons there's really not a lot of frying more sauteing this channel is over my head but I pick up a few things here and there looking for the uploads.
if you dig deep down, its so much harder than you think. Temperature control is super hard, heat inductor just doesn't get hot enough, and there are so many dishes are not available to make at home like 炸子雞. Watch LaoFanGu, they are celebrity cooks in China, it can be quite complicated.
Plan on making this tomorrow. If other recipes are any indication, it will be great. I can't thank you and your father enough. There are so many junk recipes out there (books or web) that always seem to miss the mark, leaving out the most important aspects. I have been working on Cantonese cooking for over a year now and your father's videos and recipes are priceless to me! To my mind he is the "Jaques Pepin" of Cantonese cooking. Thank you!
Love ur dad and ur mom u are a blessed son I have a great respect 🙏 cos u respect ur parents ur dad is kind and a man of wisdom 💖 I am from Tigray in Africa we r now in war but I can watch ur videos from u.s.a much love 💖 to u and ur parents
We just tried this recipe! Both my husband and 2yo son love it. Thank you for sharing tasty Chinese recipe which I missed very much now that am living in US.
@@ethelwai This was a play on words. I called it Beef Lau Mein In honor of this youtube channel "Made With Lau" Because he is a very good and his dishes are yummy 🙂
Family is everything, congratulations on your Childs birth. I pray for the continued health of your elderly. You have a beautiful village raising that child. He will grow up well rounded surrounded by all hat love!!! Thank you so much for sharing your culture.:)
I watched this video a day after you released it. That same day, I bought a wok on Amazon, determined to make this dish. I made it yesterday and yes, I can confirm, it’s my new favorite noodle dish. Now that I have the wok, I’m going down the line and making Chinese food at home a few times a month. The prep time was the most time consuming part but if you’re like me and find cutting vegetables kind of therapeutic, it’ll be a breeze! Thank you for what you do, especially the website, as a written recipe made an already easy recipe that much simpler!
WHEN will a recipe book be available??? perhaps with a DVD copy of the recipe included so we can SEE the process as well as have a handy written description.......sign ME UP!
it's interesting, watching several videos, and understanding the foundations. the beef is prepared a certain way, the marinade, and sauce is basically identical to broccoli beef, and a handful of other stirfry dishes. there's the variations on the theme, what with snow peas and noodles incorporated, but I see the common elements, too. That said, it's also good to know what varieties there are, like do you cook beef with ONLY that "brocoli beef" type marinade and sauce pair? what are some alternatives? maybe it's time for a few that are SPICY.
Randy, your video keeps getting better!! I love that instructions about cutting the beef in particular. Btw, can you please ask your dad to make Pei Par Tofu next? Thank you.
Watching 2 of your cooking videos give me way more info and techniques compared to watching hundreds of other cooking videos I watched before glad I found your page now I'm one of your avid followers!😉
That was the most delicious beef mein that I've ever made. I changed up the veggies a bit to use up the last small broccoli crown and half a red bell pepper that I had in the fridge. I was down to the very last dregs of dark soy sauce so I used some soy paste to make up the difference. I think I'll make it the same way the next time since it was so yummy.
Wow, I learned the technique of how noodles absorb flavor from the wet vegetables. - You don’t want the noodles to be over soft (it’s becomes over absorbed from water) and won’t absorb flavors from vegetables to get the tastiness of the noodles.
I was wondering if you had a Moo Goo Gai Pan recipie you could show? I know it is also considering a more Western dish, but I am curious how you would or have prepared it.
I don’t know if you guys did a video on what types of soy sauce you use. I’m very interested because all soy sauce taste different. But great video. Definitely giving this a try. Keep up the great work.
Was steamed or dry noodles was used? I don’t find thick noodles. Filipino markets sells the dry ones but it’s made with coconut oil which alters the taste.
Thank you for your recipe,is it the wok in this video non-sticky? I found the style is different from the description link in the video. Much appreciated if you can share the type of wok in the video using🙏🏻
Thank you for this! Two questions, please: Would potato starch work instead of corn starch? And would rice noodles, bean thread noodles, or sweet potato starch noodles work okay? I have a family member who cannot have wheat or corn, but would love a dish like this!
Potato starch will work the same. When marinating meat, it is the same. When thickening the sauce, it is also the same. When coating the meat for deep frying, the starch does matter. Otherwise starch will work. I haven't tried but I think your suggestion also works. We have local restaurants here to use instant noodles for these type of recipe. It works too.
I really like ordering when i see lemongrass vegetables chicken vermicelli noodles.. or ginger fried vegetables.. any chance your Dear dad could help a girl out? 🥰🥰
So excited to see this video and decided to try out this . But I wanna ask your dad: why every time I put the beef in the wok , it starts to become so watery ? It won’t get away but gets more water as long as the beef in the wok ,😭I have no idea why and the beef don’t look good either eventually. Can anyone tell me why it is ?????!!!!
his mom is probably from Hong Kong where English was mandatory and his dad strictly from the mainland. Or her job required her to learn vs his dad who was in the kitchen.
Noooo, the real star of the show is the sesame seed oil at the end. That bad boy will bring Asian influence to almost any dish. Makes any bad stir fry taste decent.
Does your father know the original recipe for Sampan congee or known as Tang Jai Jook. My father swears no one knows the original recipe from his childhood anymore.
Enjoying our content?
Join the Canto Cooking Club - bit.ly/3DDpNYn
Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/beef-lo-mein
What’d you think of Daddy Lau’s recipe?
*Good video brother*
Could you do a video on 粽子 (zongzi) i think it would be fitting because it is close to the dragonboat festival
(Edit) nevermind, i foundthe video
Can I just say that finding this channel has been a huge encouragement for me to try more Chinese cooking. I'm a 44 year-old Ohioan who never really cooked any Asian recipes beside the occasional Pad Thai, but I got a wok recently and started looking for good recipes. After trying some very poor ones (General Tso's recipe with no batter or frying -- what?) I found your channel and immediately knew it was my perfect source. After nailing General Tso's three times and loving the process, I now have 9 other Papa Lau recipes that I intend to try and I think that will just be the start. Please send my respect to the cook!
His dad should be protected at all cost … I wish him long life and prosperity
After making this dish the second time and watching this video all the way to the end again, I really want to say your mom and dad are both good role model as a couple. Your mom showed gratitude by asking your dad to eat first because she said he worked so hard, followed by your dad, who said she also worked very hard. This is the best example to a good marriage!!!
In the 80's we lived in Repulse Bay. There was this seafood restaurant at the beach we went to very frequently. They had a dish called "Beef Chinese Style". It was with big, juicy chunks of beef and onions, ( I think with a few peas) in a kind of sweet and sour sauce. Very delicious. Never seen that kind of dish anywhere else again. Remembering our time in HongKong, I'll also never forget the trips to Lantau Island with their many seafood resaurants. It was great! Thanks for your videos, I enjoy them a lot. Greets from Germany.
I miss Hong Kong so much. My last visit there I wandered around the old Kai Tak airport. It’s a park and cruise terminal now. I worked up such an appetite, I took the metro to yau ma tei and had this dish from a street vendor.
In Vietnamese culture, it's call "bo luc lac", which means shaken beef. But we don't have peas, just cubes of beef & onions, stir fry. I miss HK, especially the Star Ferry to Macau, Lantau. But I didn't live there, just a tourist for a few weeks.
I wanna know that dish name!
It is not Chinese style. It is a Hong Kong invention and thus should be called "Beef Hong Kong Style'. Here is the recipe for the sauce: Worchestershire or Worchester sauce (a kind of British sauce) 1 teaspoon, water 2 tea spoon, corn starch 2 tea spoon, little bit of sugar, HP sauce (a kind of British brown sauce), 1 teaspoon of soy sauce, 2 teaspoon of Ketchup. Of course you need to cook it and make it thick.
I really love Mr. Lau, he is the finest example of a humble, hard working, loving, caring man… He is what all men on earth should strive be become, the world would be a much better place… Thanks as always Mr. Lau!!!
The technique for meat cutting alone makes this a 5-star video! Thank you so much- this was immensely helpful! ❤️
I really enjoy your videos. Your father is a great chef. I love to watch him make dishes and share them with your family. He treats his craft with reverence. It makes me look at food as something to enjoy but also treat with the gratitude your parents do. I have great respect for your dad and mom to be brave enough to move to a country with the hopes of a better life. Learning about your heritage is almost more important than the recipes passed on. For white people to see Chinese-Americans’s history and heritage makes us want to know more. Your videos do much more than show recipes. Thank you. All you people out there, join the Patreon group to continue the videos
I am so happy that I discovered your channel. I have adopted Lau as my other dad. I'm white, I'm American but I love this man so much. My real dad is okay with it Lau LOL! He's a BBQ man too. So we're good. He loves you too. My dad's BBQ is so amazing it would probably make Lau cry
This is another Made with Lau recipe that really hits. I couldn't find fresh Lo Mein noodles at my local Asian food store (very surprising), but was able to get some thin egg noodles. I was concerned that the noodles wouldn't have enough flavor to do the recipe justice, but the sauce is so tasty and bright that even the noodles alone would have been delicious. That's two of this channel's recipes under my belt and I've got the stuff to make two more in the fridge.
Thanks for making my new Chinese food kick go so well. I even bought a Chinese chef's knife so I can follow Daddy Lau's instructions exactly. Thanks to you and your family, Randy!
Big kisses for the visual on the grain of the beef, the how and why !!!
It's not my new favourite noodle dish but it's going to be my new favourite recipe for it! I love your dad's tips and tricks, and the part where your parents answer questions also provides additional info an amateur simply wouldn't guess
This looks amazing and the font is fine, don't listen to haters
agreed
That meat-cutting explanation was clutch! Definitely needed that. Thank you!
I have made several of these dishes and the recipes and seasonings are spot on. My sisters have been wondering how I learned to make meals that are far better than our local Chinese restaurants take out. I finally told them last night and they are hooked. Thank you for all the amazing and delicious recipes. Your father is a true National Treasure!
I love beef lomein, I been eating for so many years.. please do spring or egg roll video
*Assalamualaikum how are you all thank you all for giving me a very nice video*
I am a 70 year old black American and I keep my weight normal .I believe it's because I eat a lot of Chinese food ,the recipe have small portions of meat lots of vegetables. I love the soups, dumplings and wontons there's really not a lot of frying more sauteing this channel is over my head but I pick up a few things here and there looking for the uploads.
I love Chinese cooking. So simple and easy yet ungodly delicious. This dish looks amazing.
if you dig deep down, its so much harder than you think. Temperature control is super hard, heat inductor just doesn't get hot enough, and there are so many dishes are not available to make at home like 炸子雞. Watch LaoFanGu, they are celebrity cooks in China, it can be quite complicated.
Delish. Great presentation as usual. Papa Lau is a great teacher!!
Plan on making this tomorrow. If other recipes are any indication, it will be great. I can't thank you and your father enough. There are so many junk recipes out there (books or web) that always seem to miss the mark, leaving out the most important aspects. I have been working on Cantonese cooking for over a year now and your father's videos and recipes are priceless to me! To my mind he is the "Jaques Pepin" of Cantonese cooking.
Thank you!
I love watching this happy family
Your dad is the star if this show.
I always learn something from him, such as how he cut the carrot strips in this episode.
Say hi to grandpa from a very happy fan that cooks Chinese food since I was 12 yrs old now I’m 55 and still learning, your dad is the best
I like to add the sesame oil to the noodles while their in the strainer to keep them from sticking together
You can finish the noodles by drizzling sesame oil. Sesame oil taste can be a bit over powering, don’t add too much
That's one lucky kid, getting to eat all these amazing dishes.
Love ur dad and ur mom u are a blessed son I have a great respect 🙏 cos u respect ur parents ur dad is kind and a man of wisdom 💖 I am from Tigray in Africa we r now in war but I can watch ur videos from u.s.a much love 💖 to u and ur parents
We just tried this recipe! Both my husband and 2yo son love it. Thank you for sharing tasty Chinese recipe which I missed very much now that am living in US.
Oh my gosh this recipe is so delicious Such a good dish You guys are excellent another delicious one on the books
I wish Lau was my neighbor. I'd be at his house with the Saki every day man.....
Saki?
@@caseygreyson4178, are you trying to correct me here???
@@phnyxteqadmin8482 I’m asking what saki is. If you meant to say sake, then yes, I suppose I am correcting you. I was just confused.
@@caseygreyson4178 yes I meant sake. Thanks
I learned so much and the dish was so colorful and flavorful. Can you do a video on how to wash or take care of your wok?
This is not Beef Lo Mein. It is Beef Lau Mein I had everything but the snow peas so I added brean sprouts instead. It was very Yummy 👍👍🍜🍙🥟
In Cantonese spelling, it is "Lo"
@@ethelwai This was a play on words. I called it Beef Lau Mein In honor of this youtube channel "Made With Lau" Because he is a very good and his dishes are yummy 🙂
@@animered1986 Thank you.
the amount of details this video provides is mind blown!
Family is everything, congratulations on your Childs birth. I pray for the continued health of your elderly. You have a beautiful village raising that child. He will grow up well rounded surrounded by all hat love!!! Thank you so much for sharing your culture.:)
I watched this video a day after you released it. That same day, I bought a wok on Amazon, determined to make this dish. I made it yesterday and yes, I can confirm, it’s my new favorite noodle dish. Now that I have the wok, I’m going down the line and making Chinese food at home a few times a month. The prep time was the most time consuming part but if you’re like me and find cutting vegetables kind of therapeutic, it’ll be a breeze! Thank you for what you do, especially the website, as a written recipe made an already easy recipe that much simpler!
I just made this dish and it tasted delicious! Thank you and your dad for the fantastic recipe. Keep up the good work.
Thank you very much for very detailed explanations of how to cut beef
Can you tell me the exact kind of noodles you used in this recipe? Thanks so much!
My dad immigrated from HK in the late 60s and has a very similar cooking style! I love showing him every new video that you guys put out 🤩
WHEN will a recipe book be available??? perhaps with a DVD copy of the recipe included so we can SEE the process as well as have a handy written description.......sign ME UP!
it's interesting, watching several videos, and understanding the foundations. the beef is prepared a certain way, the marinade, and sauce is basically identical to broccoli beef, and a handful of other stirfry dishes. there's the variations on the theme, what with snow peas and noodles incorporated, but I see the common elements, too.
That said, it's also good to know what varieties there are, like do you cook beef with ONLY that "brocoli beef" type marinade and sauce pair? what are some alternatives? maybe it's time for a few that are SPICY.
Randy, your video keeps getting better!! I love that instructions about cutting the beef in particular. Btw, can you please ask your dad to make Pei Par Tofu next? Thank you.
Great content as usual 👌🏽
Woooow
Watching 2 of your cooking videos give me way more info and techniques compared to watching hundreds of other cooking videos I watched before glad I found your page now I'm one of your avid followers!😉
Great recipe. Adding the snow peas and bell peppers is a great idea. Will try it next time I have beef in the fridge
I love that I came across this channel. I can't wait to try some of these recipes -- big thanks to you and your dad!
Glad you asked about the cuts of meat to use. I was thinking skirt steak or as we call it in Texas, fajita meat.
Sirloin
好食!!
非常感謝您的支持！老劉㊗️與家人平安健康快樂！
真正的㕑師
Unfortunately it will not be my new favorite noodle dish since I cannot consume beef. I will be making it with tofu though🤗
Dang it is delicious! Best lo mein❤ i have ever had. Made it to today and even though i messed up the meat, it was delicious. So easy
That was the most delicious beef mein that I've ever made. I changed up the veggies a bit to use up the last small broccoli crown and half a red bell pepper that I had in the fridge. I was down to the very last dregs of dark soy sauce so I used some soy paste to make up the difference. I think I'll make it the same way the next time since it was so yummy.
I love his recipes. Could you enlarge the translation letters to read much better, please?
Wow, I learned the technique of how noodles absorb flavor from the wet vegetables.
- You don’t want the noodles to be over soft (it’s becomes over absorbed from water) and won’t absorb flavors from vegetables to get the tastiness of the noodles.
Looks so good!
This concept it so great. I wish i had done this with my grandparents ten years ago
Appendix: cut beef perpendicularly, cut pork parallelly, cut chicken diagonally
Can you please differentiate teaspoon and table spoon with T and t in your sub.
I was wondering if you had a Moo Goo Gai Pan recipie you could show? I know it is also considering a more Western dish, but I am curious how you would or have prepared it.
Love the kirkland Chocolate almonds
Thanks for showing me how to cut the beef
Thanks for the super advices !
wow i learned something today. chow and lo mein aren’t the same thing
Looks good! Does your dad have a recipe for chee cheong fun? (hope that's correct) Its the steamed flat rice noodles with fillings. Thank you!
Can u make a pumpkin dish, celery and squish dish ty
I don’t know if you guys did a video on what types of soy sauce you use. I’m very interested because all soy sauce taste different. But great video. Definitely giving this a try. Keep up the great work.
Love it!! Thank you again for sharing… will try this soon ;) subscribed to your channel 😀☺️
Love! I grew up with this dish!
NY Strip is expensive. No Chinese restaurant that I know would use it. Can Master Lau explain how to use cheaper cuts of meat?
From the recipe link, it says 8 cup of water minimum. I dont see in the video where water is applied. Do u add to the wok when mixing the low mein?
Was steamed or dry noodles was used? I don’t find thick noodles. Filipino markets sells the dry ones but it’s made with coconut oil which alters the taste.
Thank you for your recipe,is it the wok in this video non-sticky? I found the style is different from the description link in the video. Much appreciated if you can share the type of wok in the video using🙏🏻
How to prevent the noodles from sticking to the wok? Use non stick wok!
I would love to see recipes made with shirataki noodles OR if I can sub them in for these egg noodles
Thank you for this! Two questions, please: Would potato starch work instead of corn starch? And would rice noodles, bean thread noodles, or sweet potato starch noodles work okay? I have a family member who cannot have wheat or corn, but would love a dish like this!
Potato starch will work the same. When marinating meat, it is the same. When thickening the sauce, it is also the same. When coating the meat for deep frying, the starch does matter. Otherwise starch will work. I haven't tried but I think your suggestion also works. We have local restaurants here to use instant noodles for these type of recipe. It works too.
I really like ordering when i see lemongrass vegetables chicken vermicelli noodles.. or ginger fried vegetables.. any chance your
Dear dad could help a girl out? 🥰🥰
where do we get this kind of noodle? my asian store only carries the refrigerated cooked noodles
I love this kind of noodles but really hard to find in Chinese supermarket. May I ask which brand of noodle your dad is using %?
Is it possible to make a video on Cha Cheong lo mein?
Thank you
How to achieve “wok hei”?
So excited to see this video and decided to try out this . But I wanna ask your dad: why every time I put the beef in the wok , it starts to become so watery ? It won’t get away but gets more water as long as the beef in the wok ,😭I have no idea why and the beef don’t look good either eventually. Can anyone tell me why it is ?????!!!!
Is the wok a cast iron one? Where did you buy it?
劉師傅， 請問你, 你煮這碟是不是油麵？或者伊麵？長壽麵？你可否給我看什麼牌子？謝謝你！
煮這種麵任何麵條都可以，也不分牌子的，我個人認為粗麵口感會更好一些。非常感謝您的支持！老劉㊗️您同家人平安健康快樂！
the Master
Thanks!
Sorry for the late reply -- thank you SO much!!
其实现在的“捞”这个食物 已经不限粗面了，无论大小粗细，还有河粉米粉都可以捞，或者说拌面 粉等等？
您說得對，不論粗細粉都可以＂撈＂，口感各異而已，隨意就好。非常感謝您的支持！老劉㊗️您闔家平安健康快樂！
.. Cheers to you ..
Why is pops using light soy as the main flavoring soy in this dish?
0:00 - Hi MWL. 👋 13:33 - 78th like from me. 👍 Cheers.
劉先生叻仔
好多謝您嘅支持和誇奬，老劉衷㊗️您同家人平安健康快樂！
Woooow cooking girls 🇱🇰
How come your Dad does not speak English like your Mom?
Hoii
I always wonder how much English Randy's dad knows and how much Chinese Randy's wife knows.
his mom is probably from Hong Kong where English was mandatory and his dad strictly from the mainland. Or her job required her to learn vs his dad who was in the kitchen.
Isn’t the real name of Napa cabbage Chinese cabbage?
Noooo, the real star of the show is the sesame seed oil at the end. That bad boy will bring Asian influence to almost any dish. Makes any bad stir fry taste decent.
less is more though careful
We just wish Sijo Lau used wok, like really get it in! .... but we understand showing practical method
I bet mom knows a lot to
Does your father know the original recipe for Sampan congee or known as Tang Jai Jook. My father swears no one knows the original recipe from his childhood anymore.
Subscribed ✔ Liked ✔...
This i what yall been eating for 30years already hahah noodlez beef veggies and oystersauce bruh
你爸爸喺專業㕑師識控溫，但教普通人最好拉油/過油，用菲力/里脊/黃瓜條炒最好，嫩口好多而且比其它部位容易，炒過熟有筋唔好食。