Enjoying our content? Join the Canto Cooking Club - bit.ly/3RCcdu8 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/buddhas-delight What’d you think of Daddy Lau’s recipe?
LOL More mushrooms like the bamboo fungus. There are always so many options but then I go here on RUclips to look them up and all I find is quack medicine.
恭賀新禧！萬事如意！龍馬精神！嘩!高興又夠熱鬧，張媽媽都來賀年，有意思！😍 I love all the ingredients Chef Lau used. Being a Christian I too use garlic (lots 😁) to cook this dish, since most Chinese Buddhists would never consume garlic.
*@Mama Cheung, To be hinest, that is the worst "Buddha's Delight" dish on RUclips. I have seen much better, using tastier traditional Buddhist vegetarian ingredients.* 🇺🇸🗽
I miss my late grandmother who was an expert in making this CNY dish, although with slightly different ingredients of her time. I am overjoyed your father can share his ingredients and taught how to make this wonderful dish to the audience. Thank you so much for publishing this video and I wish the entire Lau family another prosperous and joyful new year.
Gong Hei Fatt Choi to Pappa Lau & Family ! Please continue to show us how to cook all those traditional dishes so we can preserve the Cantonese heritage .
We had this tonight in order to clean out the freezer and threw just about anything vegetarian in it. We actually ended up with 18 different ingredients!
Wishing everyone and the Lau Family 新年快乐，健康平安! Just had this dish today and yes this is like the tradition for many Chinese to have this dish on the first day of Chinese New Year. Btw, 鸿仔 has grown so much! So adorable.
Thank you for explaining the vegetarian only tradition! Growing up my family has the same tradition yet with no clear explanation, your explanation makes sense and so helpful in understand my own culture! My family eats meat & seafood on the 2nd day of NY with a huge yummy feast 😋😋 They call it “開年飯” - to “open/ begin” the new year.
In my opinion, garlic may not be commonly used for 羅漢齋, as it is a member of the 五辛, which forbitten in Buddhism cuisine. Also I would prefer using vegetarian oyster sauce. Anyway, great video and lovely family! Wish you all a happy and healthy Luna New Year 2023!
I made this after watching this video a few times. The only ingredient I could not find was corn fungus so I used white fungus instead. My tofu sheet did not puff as much but is an interesting flavor! I thought I overcooked the dish a little and felt bad but everyone seemed to really like it. I need to try making it again. Things get away from you when entertaining!
Daddy Lau's recipes and his cantonese accent brings me back fond memories of my late grandfather who also hailed from Guangzhou but emigrated to Malaysia in the 1940s. He was also a chef and have cooked many memorable dishes that I will never forget, many of which are similar to Daddy Lau's. It is amazing that while we are a world and a generation apart, ingredients, tastes, traditions are preserved to such detail. I find your channel truly a gem, which doesn't just reinforce the importance of preserving recipes and traditions, but also illustrate the pure joy of having simple daily meals with family. Of course, i've cooked several of Daddy Lau's recipes for CNY and they all turned out great. Thank you!
I'd love to see a recipe for sachima (沙琪瑪) please - our local guy who used to make it from scratch is gone! The ones from the factory is never the same as the fresh hand made ones! Thanks
according to chinese buddhist tradition, garlic (along with several aromatics e.g. onions, garlic chives, green onions) are not considered “vegetarian” (齋/素食). also alcohol would be avoided.
Daddy Lau stopping mid sentence talking about mushrooms to talk to the little one made my whole week. I love that wonderful man. Thanks so much for sharing your beautiful family with everyone here. You guys brighten so many days
Happy Lunar New Year! Thank you for the video. I was wondering if I should share, then I noticed a few comments on 素 and 斋，and on the use of leeks instead of garlic and onions. So pardon for sharing, for strict 斋食 (based on religious practice, so if you are going for taste then this does not matter) there is no use of five alliums, 五辛，namely garlic, onion, leek, shallots and chives. Usually no cooking wine is used due to the alcohol, though most likely the alcohol would have evaporated in the cooking. For 素食, usually it means only vegetables are used. So this is less restrictive as compared to 斋菜。 I am glad your father used a oyster sauce that is vegetarian for this dish! Sorry for this long text. 新年快乐！身体健康！
It looks great. Just one thing: garlic isn’t really considered as “vegetable” by Buddhist. Real Buddhist vegetarian does not eat onion, garlic chives etc,. They are considered “五辛”.
I recently moved to NYC and am literally one bus ride away from Flushing Main St. and literally any Chinese ingredients I could ever need, suffice to say I'm super excited to cook as many things from your channel as I can! :D
I like you say happy Chinese New Year's, like today most people say happy lunar New Year,i don't know why change, we Chinese should be celebrated Chinese New Year's, is our tradition culture, we have a lot meaning .Happy Chinese New Year's to you!!
This year is our 1st year without my grandmother who used to cook this dish every Chinese New Year for our family. Thanks for the recipe will try this later.
Just found your channel and I’ve been binge watching all your videos. Your dad reminds me of my grandfather who fled China when young. He was a great cook but sadly none of his kids got to learn from him. I’m glad to see you get to learn from your own dad. Keep on cooking! 💖
I think a good time saving tip would be to get a handful of ingredients from the salad bar at the grocery store. Baby corn, peppers, mushrooms, bamboo shoot, onions etc. all are cut up and ready to go.
I tried this Buddha delight long time ago and i always love it. I was so young back then and a family friend cook this. This is recommend to those who are vegetarian. Very delicious and very healthy as well. Thank you for the recipe
Another favourite dish which my late dad prepared every year during CNY eve. Your channel reminds me of my dad. Not just the foods but also the cantonese with a slight Hoi San / Sze Yap accent
There's an article that was published not too long ago where some people are opting not to use fat choy and substitute lettuce (saang choy) instead because fat choy contributes to deteriorating land.
China has not allowed the harvest or sale of real 'fat choy' for over 20 years now. The ones you can buy in a store is likely imitation. The real ones, if one can find it, will cost you thousands of dollars for an ounce.
Thank you so much for the recipe! I will try to make this for my family. I have a question for your dad. At what point in the cooking process do you add the black moss fungus/fat choy to the wok? My husband’s late grandmother used to make this delicious dish and I never got a chance to learn from her. I’m so grateful to find this recipe! 🙏 She used to add chestnuts and fat choy to the dish so I would really appreciate if you could provide the answer. Thank you for sharing this video. Happy New Year to you and your lovely family. I wish you all good health, happiness and prosperity.
Would the seafood mushrooms in this video be the same as white shimeji mushrooms? They look like they could be the same but I can't find anything confirming that. My local source for east Asian ingredients is mainly Chinese, with a selection of foods from other countries, but the fresh mushrooms are labelled with either English (e.g oyster) or Japanese (enoki, shimeji) names.
Anyone know a restaurant where I can order Buddha’s delight near Los Angeles or San Gabriel area? I had the real monk made buddhas delight from a temple in Hawaii before, and I never had anything like it since. It had the most interesting mushrooms and spices. I’m craving any buddhas delight now.
Please kindly tag me in the video if Daddy Lau ever want to make the traditional Buddha Jumps Over The Wall dish one day ya❤ (I know there are other videos out there but they are either simplified or not exactly how I imagined or read because the real quality ingredients are expensive and it also took such a long time to make).
Isn't garlic and ginger shunned by strict Buddhists? Their intense flavours are believed to interfere with one's emotions. I assume for people's cooking it's common to add them though.
I love this dish. My late grandfather used to make this on Chinese New Year Day 1. I know how to make it, but I think your dad’s way is more assuring and definitive. I will use his method. Thanks for sharing. 🙏🏻
People may not know the name "bamboo fungus" but If you said stinkhorn I would have known. Always heard it was edible but the smell always turned me off.
Buddha's Delight it's nothing more that a veg. stir fry in most places. Your father makes it the right way I guess restaurants want to take short cuts. I 'm a vegan an your dad is the chef I bin wanting to see it done right !
May I suggest that you make your comments on various ingredients right after your Dad shows us. It’s easier to remember and doesn’t break our concentration with the cooking. The section with questions and answers is distracting.
Even tho I'm not Asian or anything like that but I might just start making this every day on the first day of the Chinese New Year. If that is allowed?
I am glad to see no Fat Choy was used. Cantonese people can be so absurd sometimes (note: I am cantonese). The harvest of Fat Choy causes an environmental disaster in Manchuria, and yet we insist of eating it not because of taste but because its name sounds similar to getting rich!
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What’d you think of Daddy Lau’s recipe?
love he makes cooking look so easy..
Have a happy and prosperous New year! Thank you for sharing the recipe! Many blessings to your family !
LOL More mushrooms like the bamboo fungus. There are always so many options but then I go here on RUclips to look them up and all I find is quack medicine.
新年快樂! Your dad's version is quite similar to my mama's. The red beancurd is the secret to great tasting Buddha's delight
I wish I had a dad like yours 🙂❤️
Happy Lunar New Year! I always make this on New Year’s Day. Thanks very much for sharing your recipe.😊 恭賀新禧，身體健康
I follow both your channels. Cantonese cooking is superb. 👌
恭賀新禧！萬事如意！龍馬精神！嘩!高興又夠熱鬧，張媽媽都來賀年，有意思！😍
I love all the ingredients Chef Lau used. Being a Christian I too use garlic (lots 😁) to cook this dish, since most Chinese Buddhists would never consume garlic.
Between both your channels i am not so homesick as I'm able to enjoy amazing Cantonese food away from home! 🥰🥰🥰
Happy Lunar New Year to you and your family!! ❤️❤️❤️
*@Mama Cheung, To be hinest, that is the worst "Buddha's Delight" dish on RUclips. I have seen much better, using tastier traditional Buddhist vegetarian ingredients.* 🇺🇸🗽
i’ve actually never had this dish growing up as a cantonese american but i’m super excited to try this out! thanks so much for sharing :)
I miss my late grandmother who was an expert in making this CNY dish, although with slightly different ingredients of her time. I am overjoyed your father can share his ingredients and taught how to make this wonderful dish to the audience. Thank you so much for publishing this video and I wish the entire Lau family another prosperous and joyful new year.
Order of adding vegetables and other ingredients is something I'm still learning, so nice seeing videos like this.
I love watching your videos, I grow up with 95% of your dad’s dishes from my mom. Feel like home just by watching your videos, thank you.
Happy Tiger ROAR year to you all. Have a healthy, happy & prosperous 2022
👍👍👍👏👏👏💐喔…！這個小朋友好好笑！跟爺爺爭著介绍食材！🏋️♂️🏋️♂️🏋️♂️🙏🙏🙏
非常感謝您的支持！老劉祝福您和家人平安健康！新年快樂！
Happy New Year!! ❣️❤️🎈
Gung Hay Fat Choy to the Lau Family! Many more joyous years of cooking delights.
Gong Hei Fatt Choi to Pappa Lau & Family ! Please continue to show us how to cook all those traditional dishes so we can preserve the Cantonese heritage .
感谢分享，老人家做的真好！新年快乐！
不客氣，非常感謝您的支持！老劉祝福您同家人平安健康！新年快樂！
Made with Lau. Happy, Healthy n Prosperous new year
We had this tonight in order to clean out the freezer and threw just about anything vegetarian in it. We actually ended up with 18 different ingredients!
This really is a special dish. All you meat-eaters need to try this anyway! It's been years since I had it.
1 Seafood mushroom
2 Shitake
3 Woodear fungus
4 Carrots
5 Celery
6 Baby corn
7 Beancurd sheets
8 Nappa cabbage
9 Glass noodles
10 King oyster mushroom
11 Snow peas
12 Bamboo fungus (chook sum)
13 Red fermebted beancurd
14 Garlic
15 Ginger
Sauce:
Light soya sauce
Dark soya
Oyster sauce vegan
Sesame oil
( Tb contd)
Love the beautiful carrots! Like decorative flowers.
Next gen approves!
So much work but looks very delicious! HNY!
Wishing everyone and the Lau Family 新年快乐，健康平安! Just had this dish today and yes this is like the tradition for many Chinese to have this dish on the first day of Chinese New Year. Btw, 鸿仔 has grown so much! So adorable.
非常感謝您的支持和祝福！老劉㊗️您合家新快樂！身體健康！
Love that baby!
Your Amazing Daddy Lau ~ Love all the way from Australia 🇦🇺 ❤️
I make this every year on Chinese New Year following my Mother’s recipe .
My mom always cook this on the first day of CNY, I really love this! Thanks for sharing the recipe!
Really excited to make this for my family this year :)
🎉🎉 Thanks for sharing🎉🎉 i'll practice to cook it for them.
Happy Lunar New Year
I love Daddy Lau he reminds me of my father and he is so chill!!! I love the recipes! Keep up the amazing videos!!!!
thank your family for sharing this to us i will use daad lau‘s way and make for my family
Thank you for explaining the vegetarian only tradition! Growing up my family has the same tradition yet with no clear explanation, your explanation makes sense and so helpful in understand my own culture! My family eats meat & seafood on the 2nd day of NY with a huge yummy feast 😋😋 They call it “開年飯” - to “open/ begin” the new year.
In my opinion, garlic may not be commonly used for 羅漢齋, as it is a member of the 五辛, which forbitten in Buddhism cuisine. Also I would prefer using vegetarian oyster sauce.
Anyway, great video and lovely family!
Wish you all a happy and healthy Luna New Year 2023!
鴻仔而家識講好多野啦! 恭賀新喜，如意吉祥!
好多謝您嘅支持與祝福！鴻仔好聰明，多謝關心！老劉祝福您闔家平安健康！新年快樂！如意吉祥！
Happy new year. Thanks for a great year of cooking!
happy cny errbody
Daddy Lau is a national treasure at this point. Protect this man by all costs
Just found and subbed.
I have Cantonese background and no family left. Thank you ❤️
Thank you for the great techniques!
Thank you for sharing the recipe! I eat Buddha's Delight many times and finally know how to make it now thanks for your video!
just ate this yesterday and the other day 😊
smart smart eat good eat great nice live very luxry festiveal yessss
Yessss this is THE dish i crave around lunar new year!
I love this dish! Thank you for cooking this delicious dish!
omg sooo delish looking.your dad is so cool
Gong Hei Fat Choy!!!
the buddha's delight i have in Malaysia usually comes with lotsa "soup" which goes really well with rice!
湯即是汁吧？
正！
😋
🥳🎊🐅🧧Sun Leen Fai Lok! Gung Hei Fat Choi! 🧧🐅🎊🥳 #HappyLunarNewYear #YearOfTheTiger
Thank you so much!! Happy New Year to you and yours!
Can you make stir fried clam with black bean and jalapeño
Love Uncle Lau's recipes, any chance of sharing Pen Cai 盆菜？a dish extremely important during CNY in Singapore 😎
盆菜一般客家人比較重視去做這道菜
好耐都未吃過齋啦
好多謝您嘅支持！老劉㊗️您及家人健康平安！新年快樂！
Is it anyway you can make few air fry dish ?
Thanks
👍👍👍👍👍
Yummmmm ❤️❤️❤️❤️❤️
Yo, here's an idea for some videos, film you and your wife, cooking your dad's dishes.
❤❤👍
Garlic should be omitted as Buddhist vegetarians are not permitted to consume it along with onions leeks chilli etc
Tasty 👍
I made this after watching this video a few times. The only ingredient I could not find was corn fungus so I used white fungus instead. My tofu sheet did not puff as much but is an interesting flavor! I thought I overcooked the dish a little and felt bad but everyone seemed to really like it. I need to try making it again. Things get away from you when entertaining!
🤤❤️🙏👏
0:00 - Hi MWL. 👋 16:34 - 589th like from me. 👍 Cheers.
How come you never accompany your meals with a beverage?
Order of adding vegetables and other ingredients is something I'm still learning, so nice seeing videos like this.
Daddy Lau's recipes and his cantonese accent brings me back fond memories of my late grandfather who also hailed from Guangzhou but emigrated to Malaysia in the 1940s. He was also a chef and have cooked many memorable dishes that I will never forget, many of which are similar to Daddy Lau's. It is amazing that while we are a world and a generation apart, ingredients, tastes, traditions are preserved to such detail. I find your channel truly a gem, which doesn't just reinforce the importance of preserving recipes and traditions, but also illustrate the pure joy of having simple daily meals with family. Of course, i've cooked several of Daddy Lau's recipes for CNY and they all turned out great. Thank you!
,
Baby Cam is becoming a star in this series. Lovely to see him growing to be such a delightful child, surrounded by love. Happy new year, everyone!
My parents make this dish every year for CNY day. I can't imagine not having it!!
for those wondering, nam yue (red fermented bean curd) is not spicy at all, it's just umami so don't be put off by how it looks!
I'd love to see a recipe for sachima (沙琪瑪) please - our local guy who used to make it from scratch is gone! The ones from the factory is never the same as the fresh hand made ones! Thanks
ruclips.net/video/DCzIQR99_y4/видео.html
Here's a Cantonese video on how to make it with english subs
Yep definitely the first dish of the CNY for us!
according to chinese buddhist tradition, garlic (along with several aromatics e.g. onions, garlic chives, green onions) are not considered “vegetarian” (齋/素食). also alcohol would be avoided.
Daddy Lau stopping mid sentence talking about mushrooms to talk to the little one made my whole week. I love that wonderful man. Thanks so much for sharing your beautiful family with everyone here. You guys brighten so many days
Happy Lunar New Year!
Thank you for the video.
I was wondering if I should share, then I noticed a few comments on 素 and 斋，and on the use of leeks instead of garlic and onions.
So pardon for sharing, for strict 斋食 (based on religious practice, so if you are going for taste then this does not matter) there is no use of five alliums, 五辛，namely garlic, onion, leek, shallots and chives. Usually no cooking wine is used due to the alcohol, though most likely the alcohol would have evaporated in the cooking.
For 素食, usually it means only vegetables are used. So this is less restrictive as compared to 斋菜。
I am glad your father used a oyster sauce that is vegetarian for this dish!
Sorry for this long text.
新年快乐！身体健康！
It looks great. Just one thing: garlic isn’t really considered as “vegetable” by Buddhist. Real Buddhist vegetarian does not eat onion, garlic chives etc,. They are considered “五辛”.
u can skip it la.. we dont bother as not vegetarian
Yes, you are correct. I was about to say this.
I recently moved to NYC and am literally one bus ride away from Flushing Main St. and literally any Chinese ingredients I could ever need, suffice to say I'm super excited to cook as many things from your channel as I can! :D
Thank you so much daddy Lau!!! This is my favourite dish in Chinese New Year! It’s super easy to make 😍
Happy Chinese New Year to the Lau family!!!!
I like you say happy Chinese New Year's, like today most people say happy lunar New Year,i don't know why change, we Chinese should be celebrated Chinese New Year's, is our tradition culture, we have a lot meaning .Happy Chinese New Year's to you!!
Fax
@@ellylee6178 because the korean and vietnamese are bitching about it. We will always called it Chinese New Year in Asia.
Kong Hee Fatt Choy to the Lau Family!
This year is our 1st year without my grandmother who used to cook this dish every Chinese New Year for our family. Thanks for the recipe will try this later.
So sorry to hear about your loss 🙏 I bet her food was incredible. We’re grateful we get to share with you this CNY!!
Just found your channel and I’ve been binge watching all your videos. Your dad reminds me of my grandfather who fled China when young. He was a great cook but sadly none of his kids got to learn from him. I’m glad to see you get to learn from your own dad. Keep on cooking! 💖
No garlic is much better
I think a good time saving tip would be to get a handful of ingredients from the salad bar at the grocery store. Baby corn, peppers, mushrooms, bamboo shoot, onions etc. all are cut up and ready to go.
I tried this Buddha delight long time ago and i always love it. I was so young back then and a family friend cook this. This is recommend to those who are vegetarian. Very delicious and very healthy as well. Thank you for the recipe
Another favourite dish which my late dad prepared every year during CNY eve. Your channel reminds me of my dad. Not just the foods but also the cantonese with a slight Hoi San / Sze Yap accent
台山
喜歡劉師父的影片。祝你們一家虎年身體健康。恭喜發財。父慈子孝。
非常感謝您的支持與祝福！老劉合家祝福您闔家平安健康！新年快樂！萬事如意！
There's an article that was published not too long ago where some people are opting not to use fat choy and substitute lettuce (saang choy) instead because fat choy contributes to deteriorating land.
China has not allowed the harvest or sale of real 'fat choy' for over 20 years now. The ones you can buy in a store is likely imitation. The real ones, if one can find it, will cost you thousands of dollars for an ounce.
Thank you so much for the recipe! I will try to make this for my family. I have a question for your dad. At what point in the cooking process do you add the black moss fungus/fat choy to the wok? My husband’s late grandmother used to make this delicious dish and I never got a chance to learn from her. I’m so grateful to find this recipe! 🙏 She used to add chestnuts and fat choy to the dish so I would really appreciate if you could provide the answer. Thank you for sharing this video. Happy New Year to you and your lovely family. I wish you all good health, happiness and prosperity.
Would the seafood mushrooms in this video be the same as white shimeji mushrooms? They look like they could be the same but I can't find anything confirming that.
My local source for east Asian ingredients is mainly Chinese, with a selection of foods from other countries, but the fresh mushrooms are labelled with either English (e.g oyster) or Japanese (enoki, shimeji) names.
Can the garlic be ommitted? Some Buddhists don't eat Garlic, Onions, Chives, Leeks, and Shallots.
Tks for sharing this yummylicious 羅漢齋 . I thought vegetarian food cannot add garlic, onion & wine. Can put ginger only.
Anyone know a restaurant where I can order Buddha’s delight near Los Angeles or San Gabriel area? I had the real monk made buddhas delight from a temple in Hawaii before, and I never had anything like it since. It had the most interesting mushrooms and spices. I’m craving any buddhas delight now.
Huh. As an amateur mycologist, I wonder if there's any benefit to growing the bamboo fungus fresh. Texture difference, maybe?
Please kindly tag me in the video if Daddy Lau ever want to make the traditional Buddha Jumps Over The Wall dish one day ya❤
(I know there are other videos out there but they are either simplified or not exactly how I imagined or read because the real quality ingredients are expensive and it also took such a long time to make).
Isn't garlic and ginger shunned by strict Buddhists? Their intense flavours are believed to interfere with one's emotions. I assume for people's cooking it's common to add them though.
Wow! Looks great. Thank you for sharing. I would also add black fungus and some sesame oil in the end . Happy Lunar New Year everyone 😊🧧🧧🧧🍜
I love this dish. My late grandfather used to make this on Chinese New Year Day 1. I know how to make it, but I think your dad’s way is more assuring and definitive. I will use his method. Thanks for sharing. 🙏🏻
People may not know the name "bamboo fungus" but If you said stinkhorn I would have known. Always heard it was edible but the smell always turned me off.
answer to question at the end if someone has 20 minutes to cook this? DON"T COOK IT - this is the best answer, these things are about CARING
Buddha's Delight it's nothing more that a veg. stir fry in most places. Your father makes it the right way I guess restaurants want to take short cuts. I 'm a vegan an your dad is the chef I bin wanting to see it done right !
May I suggest that you make your comments on various ingredients right after your Dad shows us. It’s easier to remember and doesn’t break our concentration with the cooking. The section with questions and answers is distracting.
鄉里很抱歉刚才我的评論說五種暈菜是错了個字《暈菜》是要改正《五辛調味菜料》即是蒜頭.洋蔥..韭菜.乔頭另一味是興渠這樣物仅在印度有.這五辛食物是佛教忌用的.
Those "meaning" is actually just packaging the healthy measure behind it: We had to much food the dinner before, so eat lighter the next day.
Even tho I'm not Asian or anything like that but I might just start making this every day on the first day of the Chinese New Year. If that is allowed?
I am glad to see no Fat Choy was used. Cantonese people can be so absurd sometimes (note: I am cantonese). The harvest of Fat Choy causes an environmental disaster in Manchuria, and yet we insist of eating it not because of taste but because its name sounds similar to getting rich!