🤤 How Chinese OGs like their Beef Chow Fun (濕炒牛河)
HTML-код
- Опубликовано: 24 июл 2024
- Watch Daddy Lau teach us how to make this saucy version of beef chow fun, also called beef chow fun with black bean sauce. This dish is an tasty and comforting addition to any meal!
Potato starch: amzn.to/3ylm7Ia
------
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3juzTEe
------
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/beef-...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
/ madewithlau
/ madewithlau
------
🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
🔗 LINKS MENTIONED 🔗
MWL Beef Chow Fun: • 😊 Dad's ADDICTIVE Bee...
------
⏲ CHAPTERS ⏲
00:00 - Cut beef
00:37 - Cutting against the grain
01:36 - Soak black beans
01:57 - Cut bell peppers & onion
02:42 - Mince garlic & ginger
03:12 - Marinate beef
04:05 - Prepare black beans
04:43 - Prepare noodles
05:36 - Noodles prep Q&A
06:12 - On beef chow fun with gravy
06:50 - Prepare sauce
08:00 - Stir-fry noodles
08:54 - Why noodles mushy or lumpy?
09:36 - How to prevent noodles from sticking or breaking
10:28 - Add soy sauce to noodles
11:16 - Cook beef
12:28 - Cook everything together
------
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
-----
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
I hope Daddy Lau writes a cookbook, because I would definitely buy it in a heartbeat ☺️
Same here!!
@@ChuckieT266 Me2.
They have a website of all these recipe
@@jedidiah710 I know but I would like a physical copy
That's the point at which we start calling him Lau Sifu, right?
I’ve learned so much about cooking from this man and have been able to add Chinese dishes to my repertoire. Thank you. Good health and happiness to you all.
Mostly because it the _authentic_ dishes you see in Hong Kong and the Pearl River part of southern China--the first region of really authentic Chinese food known to Americans. It wasn't until the late 1980's on that Chinese cooks from the other regions of China started showing up in the USA and opened restaurants with other types of Chinese food.
My all time favourite dish! Thank you Daddy Lau for sharing this with us!
I don’t speak or understand Chinese or Mandarin, if that’s what dad is speaking, but I have to say your dads voice is very soothing and relaxing. I enjoy his native tongue and explaining what he’s doing in each step. Thanks for bringing us authentic and high quality content. You and your family are blessed and we are too to be enjoying these recipes. Thank you!
Daddy Lau is speaking Cantonese. As a semi-fluent Mandarin speaker myself, I wish I could understand him, but alas…
There are quite a few similar-sounding words between them, though.
He speaks Cantonese which is his native tongue. He is a fantastic cook.
He speaks Cantonese, both Mandarin and Cantonese are dialects of Chinese.
he's speaking cantonese with a slight toisan accent
COOKBOOK definitely needed from Daddy Lau! Definitely learned so much from these videos! Can't wait to try some of these recipes!
First time making this and OMG! Amazing, thank you so much for your channel. After nearly 30 years of Chinese cooking at home, I am learning new and exciting dishes. All thanks to you guys, keep up the excellent content.
This beef chow fun looks amazing! I will have to try in! I really respect your dad's cooking knowledge. He had to have spent most of his life cooking and he seems to still enjoy it. Thank you, Randy for bringing this to us. I have made several of the recipes and they were wonderful. Your family is delightful.
This looks SO YUMMY! I can’t wait to make this one day. Thank you for sharing your amazing family recipes. All the love to you and your family ❤️
I love the comment identifying the difference between a restaurant wok vs an at home wok. Unless you have that giant fire set up for an at home wok, you'll need to modify the way you cook to get that restaurant level of finish. thanks for sharing all these recipes and techniques!~
You can buy an outdoor propane wok burner that gets way closer to the temperature at a restaurant. But you'll need an outdoor area to set it up and not everyone has that. You can use the same tank as your grill if you already have one. Also, cooking with that much heat is a learning curve. Don't expect restaurant results on your first dish. Making sure your mise en place is fully prepped and at arm's length is crucial to not messing around and burning your food.
My favorite dish! Love his tips and tricks. Thank you Lau Family!
I love the way Daddy Lau answered the questions...
Another amazing way of doing this, and i love the explanations. I really need to do this again and do it your dads way. Thanks!
Cannot go wrong with either dry or wet hor fun. Thank you for all of the cooking tips, Daddy Lau! Your dish looks outstanding as usual. I am definitely going to try this recipe out and have your red bean soup for dessert. ❤
Yummy. I am so inspired by Dad Lau to make these Chinese dishes.
Love this dish and now I'm going to make it. Thanks for sharing Chef Lau and family!
I love this dish! Your dad is awesome. Please keep it up!
Join the Canto Cooking Club - bit.ly/3JzhUak
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/beef-chow-fun-with-gravy
What’d you think of Daddy Lau’s recipe?
I don't know how to store and prepare chowfun when taking it out of the freezer. please make a specific video to guide people. My chow, after being frozen during stir-fry, often sticks together and becomes mushy.
Omg I can't believe you made this video...one of my fav dishes. About 20+ years ago back in Boston Chinatown, I used to go upstairs to a food court and one stall made the best of this. Sadly, that court no longer exists, but if your viewers can remember, feel free to me or remind us. Thanks Lau again and again.
It's probably the same stall that made the roasted chicken leg rice plate - the Boston chinatown dai pai dong was the best.
This a wonderful recipe as per usual. I tried your dried Chow Fun recipe, it was so delicious! Thank you very much for sharing your wonderful recipes.
OMG looks so delicious!!! Definitely going to make this! Daddy Lau, you are such a pleasure to watch! Love all your videos! :) Thank you!!!
My favorite dish thus far!
I would like to see Daddy Lau take on Salt and Pepper shrimp!
this is one of my favorite dishes! i also like it with the fish fillets.. amazing!! thank you
My mom could cook everything I've seen Daddy Lau prepare. This was absolutely my favorite, but I didn't know exactly how to make it. I want to try Chef Lau's version 👍
sup caau ngau ho is my absolute favorite dish in the world. growing up in san francisco, we would measure the greatness of your local chinese restaurant by this dish. in my opinion, this is a top 5 quintessential cantonese comfort food... and jee yook bang too!
A Big Thank You to Daddy Lau n Randy for amazing yummy food and teaching us all how to cook and appreciate Chinese cooking !! Keep Wok-ing !! 🔥 We love it ❤️💕 Cheers 🎉🎉👍
I will definitely try this. I even may try it with pork! Thanks Dad!
ill give this a try thankyou
This reminds me of the dim sum restaurant I used to go with my parents when I was younger. After eating dim sum, we always ordered this dish. Now I make it for my family. Passing on the tradition but the memory stays only with me.
YES!!🌟Chow Fun with GRAVY!😋👏💕
Daddy Lau is a god among men. I have cooked rice noodles for years and never, EVER, knew or saw that trick for separating them. I SALUTE YOU SIR🫡🫡🫡🫡🫡
50 years ago, when you went to Chinatown for beef chow fun, this was the dish you got 😊
YESSSSSSSSSSSSSS!!
Thank you! Was waiting for this when you first did the non-gravy one. :D
Ahhh looks delicious 🥰Thanks for sharing the video
Made this twice in the last 10 days for family and friends.
Amazing dish. I just need to get faster.
Thanks
Excellent. The best version
劉師傅煮得出色，活得精彩！
Thank you for the recipe! My sibling loves Beef Chow Fun! gotta make this for him soon haha
One of my favorites!! 😋😋😋
This is one of my favourite Cantonese noodle dishes. Black bean green peppers ho fun or on crispy yellow noodles.
one of my favorite comfort foods 😍😍😍
One of my favorite!
Underrated dish. You can find this in some restaurants and it's good.
Randy: So how do you heat up the oil in the pan?
Daddy Lau: Turn on the fire...
Wow that’s look so delicious 😋
Awesome! This is my favorite version and my favorite noodle dish of any nationality. But the version of this I prefer doesn't have the black beans and peppers, instead it comes with bok choi, mushrooms, carrots, ginger and garlic.
Also on the subject of the wok sticking. I was told by a friend that it needs to be a high carbon steel wok which are usually found in Asian grocery stores and not ones you buy off Amazon or Williams Sonoma. You then need to "cure" it with very high heat for some time like at a Chinese restaurant were the burners look like jet engines on afterburner. It creates a surface which is non stick similar to a well seasoned cast iron skillet.
我十分喜歡這樣做 一定要慢慢來做 便好啦
非常感謝您的支持！老劉祝福您和家人健康快樂！
My father would always order...Sop Chow
Love ❤️ beef chow fun
Wow yummy food watching from uk
I love zee jiu ngao fun
Thank you Sir
What fast & expert hands, Lau-Shifu !!
For us Chinese, we usually say cut the beef with vertical to the line, cut the pork along the direction of the line, and cut the chicken diagonally to the line.
When I order beef chow fun, I invariably get the dry version (gawn chow ngau haw). It's not that I don't like gravy; but, it's that, over the years, I've come to associate the dry version with wok hei and have come to think of the wet version as somehow dampening that possibility. But, that's really an erroneous assumption. Even Nicole, at the end, spoke of the "smoky" flavor of the noodles as she enjoyed what Daddy Lau had just prepared. Key factors include the nicely seasoned finish on that carbon steel wok that Daddy Lau used and the prongs on that portable burner that properly holds the wok in place. That wok allows for charring the noodles without the risk of quick burning because the concave bottom allows for easy agitation and stirring (to prevent sticking). Also, the version in the video is helped out immensely by the quality of the noodles. They're fresh and apparently pre-cut. Most people will only have access to the refrigerated haw fun in Asian grocery stores that's sold like a brick...consisting of a cold sheet of haw fun that's been folded over onto itself. That stuff is notoriously hard to work with.
the good places stir fry the hor fun before they put the gravy on. so you get that wok hei + the good sauce. but most places are too busy or too lazy to do that now, especially outside of asia or in the west
Where did your dad buy that wok? Been looking for one for a while. Love your family and channel!
Actually I never used baking soda on flank... It's perfectly tender for a Chinese stirfry.
now you know why your flank is never as tender as everywhere else
Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁结果很棒！就是这样，非常感谢，我会做的！
非常感謝您的支持！老劉㊗️您及家人平安快樂！
This looks great! Do you have a link to the gas burner he's using?
If I put baking soda after massaging the marinade in, do i wash it afterwards? and how much baking soda do i put for 300g beef. thanks!
Can your dad teach us how to make Shanghai noodles with pork and shrimp?! 😊
One of my fav hor fun dish...it's just missing some chili oil 😉🤣...thx daddy Lau for sharing a great childhood memory with all your viewers 😘🤗💙
I don’t think Kikkoman makes chili oil.
No idea what he is saying but I recognize mastery when I see it
I dont have access to fermented black beans but to the black bean sauce. Can I substitute the black beans with it?
刘老先生 你这个视频很好，有问有答，我们更清楚。谢谢你
不客氣，非常感謝您的支持和肯定！老劉㊗️您和家人健康快樂！
Here in the Philippines, a fast food outlet sells Chow Fun. But, it's made of rice mixed with some pork or beef and some green stuff. Actually, it's very tasty, and it's almost complete, meaning, one can eat it without any other viands like lumpiang shanghai, sio mai, fried chicken, etc. I don't know what is chow fun. Is it your version, or is it otherwise?
For better tasting horfun, use lard to stirfry the rice noodles to bring out the wok-hei
A question for chefs out there, should I really squeeze all the juice (blood) out of the beef before marinating them? I live in the U.S. If looking at it from western cooking's perspective, beef's natural juice inside is often seen as a good thing. Does squeezing all liquid out of the beef prior to marinating makes a better stir-fry in terms of flavor? I hope y'all wouldn't mind my skepticism. And how about pork for stir-frying?
Yes. Cookbook pls. Love the recipes. Very doable!!!
Can teach traditional black chee cheong fun sauce ?
Mrs (daughter-in-law) Lau has a key comment: "...smoky flavour of the noodles is really good..." Home cooked, but with wok-hei!
劉爸爸終於解答左我一直吾明嘅「逆紋切」牛肉👍👍
好多謝您嘅支持！老劉㊗️您及家人健康快樂！
YUUUUUUUUUM
这属于湿炒河粉吗
是的，濕地炒有兩種炒法，一種是混炒，即是將河粉與菜、肉漿汁混在一起炒勻上碟，另一種是我在影片所做的。在下炒了多年，這種炒法佔多數。非常感謝你的關注！老劉㊗️您和家人安康快樂！
How about a seafood chow fun with clear gravy? 🤤🤤🤤 we tried it at a restaurant and fell in love with it
What cut of steak did you use?
劉師傅合府平安 ！
非常感謝您的支持和祝福！老劉衷心祝福您闔家平安健康！幸福快樂！
Can the rice noodles be substituted with vermicelli?
it can but then it's not the same dish. the dish specifically calls for "hor fun" or the flat rice noodle. tho the toppings would really be good with any noodle! try it out :D
Daddy Lau looks great. 👍👍👍👍👍👍
Wok Hei ALL DAY
If my hor fun is bought from wet market, so I need to wash it first?
Has Daddy Lau ever used ginger juice to tenderise beef or even lamb/mutton? It does make the meat very tender. Does Daddy Lau have any comments?
I have been watching your videos for a couple years now and must say I love them all. I am going to have a tough time making this recipe Keto friendly to suit my dietary needs, but, dammit, a man's gotta do what a man's gotta do. I just hope my keto friendly molecular gastronomy egg noodles will work for this if I make them into sheets and cut them like wide rice noodles (rice noodles = carbs = a big no-no on keto). As I'm waiting for a new blender to arrive from Amazon, I'll have to wait to try this, but it'll be the first thing I make with the new noodles. The steak's already in the freezer, waiting. Thanks, all of you, for doing this. My father and I really love what I've made from your father's offering, so far, and I hope this continues for years to come.
i love the one with bitter melon!!
Why do I have a feeling papa lau speaks taishanese
We would love to contribute & support, but we live in Spain where money is very tight. 🙏
Looks good except for green pepper- takes over.
I don't know how to store and prepare chowfun when taking it out of the freezer. please make a specific video to guide people. My chow, after being frozen during stir-fry, often sticks together and becomes mushy.
Wonderful 😃
Can this recipe be used with sliced (prepared) SUKIYAKI beef bought in supermarket, so to safe time slicing the meats slice by slice ?
This is how my Cantonese grandma makes beef stir fry as well, she is also "Lau" (Liu in Mandarin Chinese). As most Cantonese does, she cooks to relieve stress LOL.
The ingredients are not really Chinese (bell peppers - American origin), so this is clearly a modern take.
One thing that must be taken with caution is how you fry the kway teow (flat rice noodle). In our old house, we have outdoor kitchen that has that 250,000+ Btu rated burner that can burn kerosene like rocket engine. For environmentally friendlier solution, you can use Japanese binchotan charcoal that burns white hot.
The heat will quickly polymerise (season) the wok with oil, turning it anti-stick, and produce wok hay quickly without burning the ingredients you are stir frying. Asian foods, especially Indochinese & Southern Chinese one is rich with aroma and smell, thus wok hay is very important giving your char kuey teow that unmistakeable oily smokiness smell that is surprisingly good even without seasoning. In Siantar, Indonesia (mostly Hokkien folks), they only fry the kuey teow with vegetable oil and a bit of MSG for seasoning without salt! They just serve it with stir fried bean sprouts, choy sum, or bok choy - and voila instant savoury low sodium vegetarian meal.
For normal home cook without that outdoor burner or when using western saucepan, we have to overcompensate with the sauce game.
👏👍🙏
I’ve been told smashing the black beans with the butt end of the cleaver handle in a bowl adds to the wok hay.
👏👏👏👍👍👍❤️❤️❤️❤️❤️
Thks how which way to cut beef
I made Chinese chicken last night. 😋
記得兜亂
does Daddy Lau know know to make Jajangmyeon (자장면) the Chinese version called Zhajiangmian (炸醬面)
would love to see Daddy Lau make Zhajiangmian (炸醬面)
Hi can you show how to make 甜酸齋面根，please pretty please
What brand of noodles is it?
fyi at 6:42, the canto romanization does not match what you say, and the "literally" part does not match what you say or what the romanization states. then the english translation below that does not match the romanization or the explanation below. si = dou si, ziu = the peppers......
also it might help if you have a guangdong or hk person verify some of the things you say before saying such.. and a mandarin pronunciation person maybe
my comment above specifically has to do with the "shahe" part of the video, especially the pronunciation.. and maybe a guangdong person could explain a bit of detail about the area, even 5 seconds would be great. the part where you said "sha hey".. does not match the cantonese (like saying sand river) or the mandarin.......
just my 2 cents