😊 Dad's ADDICTIVE Beef Chow Fun (乾炒牛河)!
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- Опубликовано: 12 июн 2024
- Get 50% OFF your first 6-bottle box by clicking here: bit.ly/BrightCellarsWithLau Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
Watch Daddy Lau teach us how to make this Beef Chow Fun. I can personally vouch that my dad's recipe is absolutely AMAZING!
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👩🍳 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/3l9fUvb
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🍴 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
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🍳 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!
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🔗 LINKS MENTIONED 🔗
Guga Foods: I tried BAKING SODA on $1 Steak and this happened!
• I tried BAKING SODA on...
Alec Steele: MAKING A MEAT TENDERISER WITH ALEX FRENCH GUY COOKING!!!
• MAKING A MEAT TENDERIS...
Angel Island - A Story of Chinese immigration
• Angel Island - A Story...
The Immigrants of Angel Island
• The Immigrants of Ange...
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⏲ CHAPTERS ⏲
00:00 - Start
00:11 - Intro
00:30 - Cut & wash beef
01:00 - Prepare vegetables
01:21 - How do I make this vegetarian?
01:45 - Create beef marinade
02:02 - Baking soda to tenderize meat
03:00 - Blog Callout
03:12 - Mix beef into marinade
04:34 - Prepare rice noodles
04:52 - History of chow fun
05:28 - How do you store the noodles so it stays fresh?
06:01 - Create chow fun sauce
06:28 - Final mix of beef with oil
07:01 - Stir-fry beef
08:16 - Stir-fry vegetables
08:38 - Add noodles
10:13 - Add chow fun sauce
11:05 - Add beef back in
11:40 - Taste test & plate
12:18 - Meal time!
12:25 - Did you have this growing up?
12:45 - Daddy Lau brings noodles
12:57 - What else are you planning to make with these noodles?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Grace Phan-Nguyen
Editing by Willard Chan
Chinese Subtitles by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Thanks again to Bright Cellars for sponsoring this video! Click here bit.ly/BrightCellarsWithLau to get 50% off your first 6 bottle box.
Join the Canto Cooking Club - bit.ly/3Ys4GAf
What non-stick wok he's using? Thanks
You are the reason for this ruclips.net/video/LQRAfJyEsko/видео.html
I'm curious. Until when are you going to stop using your own parents and make content and earn a living for yourself?
Do you take recipe request?im looking for eggplant chicken and salty fish casserole?it’s apparently a canto cuisine though the salty fish can be a bit strong
Your dad is the like the bruce lee of chinese food he is awsome. love the videos bro
Daddy Lau reminds me so much of my own dad who has been gone 30 years now. Listening to him speak a similar dialect of Chinese that I grew up with is so heartwarming. And, watching him prepare all these wonderful dishes makes me crave both the foods and memories of my past. Thank you so much! These videos always bring a smile to my face and to my heart. Bless you all!
Obviously Lau is a regional name, otherwise the name would be Liu.
Youre Chinese??
Me too. My dad has been gone for 3.5 years... i really miss him 😞 ... listening to daddy lau really makes my heart melt. Thank u.
He's making all of us miss our dads. You can see how happy he was when his son loved his food. Made me tear up.
I couldn’t agree more. He reminds me of my dad as well. My dad passed away when I was very young.
I love your relationship with Daddy Lau! I know he is teaching us how to cook in the video but you can see he is really doing it for you! Your can see the love in his eyes as he looks at his son!
My dad is nothing like his
True 😭❤️ Beautiful family!
My dad is the same! It's awesome
especially when he calls him son🥺
@@NukaColaQuantum me too bro, can’t be all lucky. I had an amazing mum but my dad is a shitty father
The moment Daddy Lau feeding his son is so heart-warming.
Indeed , heart melting
And when he called him son (zai) in Cantonese, my heart just melts.
You can truly see the joy in dad's face when he is cooking, and providing nourishment for his family. It's his love language.
Your channel is awesome. I appreciate your dad's original audio in Cantonese (his cooking is already super authentic, the Canton audio and his voice makes it even more real, which lacks in RUclips community imo). You as an Asian American producing, translating and getting sponsored is what got this channel successful. As a Chinese Canadian who lives in a very white American city now, I appreciate your content very much and kudos to your family for making this sustainable!
Papa Lau is adorable.
Bruh you’re everywhere in the food world I love it.
Omg he's so adorable
He is ❤❤❤
My family’s absolute favourite dish! I can’t say if my dad made this particular dish even though we owned a restaurant for several years. I love listening to Daddy Lau as he has the same dialect and accent as my own dad who passed away 6 years ago. When he said “Okay! Sik fan!” I almost cried.
I never learned to cook my dad’s dishes so I appreciate the hard work of Daddy Lau teaching everyone these precious recipes ❤️
one of the things that impressed me most while watching your video is the image of your father feeding you after he finished cooking. A picture full of love of a father for his son. Thank you and your dad for sharing these videos. I followed and was very pleased with your father's recipe.
Solid video! I really like the fact that despite your dad's experience, he used a non-stick coated wok to make this dish instead of a commercial grade carbon steel wok. Definitely makes the video more relatable and lets the audience know that this is a dish that can be easily replicated in any home kitchen without fancy commercial cookware.
You can get a “fancy” commercial grade carbon steel for 20 bucks. A non-stick wok costs more. Plus non-stick had chemicals and you will not get true wok hei. I threw out all my non stick cookware years ago. Could not pay me to use those.
Father is an excellent chef. He explains everything and why to do it that way. He's always eager to cook.🥰
Dad Lau is like a person you can hang out and chill and give you amazing wisdom and cooking techniques.
the relationship between you and your dad is just adorable
there's nothing better than a family eating together.
This is the greatest dish of Cantonese cuisine, easy to make but hard to make it good. Thankyou so much for showing us how to make it good.
yes i had my best experience in rotterdam. The restaurant was packed! Like in hong kong xDD The best cantonese restaurant i have tried thus far in my life. I really need to try making this myself.
Same here. That is one dish I can not cook well at home. We order Chow Fun every time when we are dinning in Cantonese restaurant.
Ideally need a wok for this to have that smokey wok flavour while making the noodles less oily
@@MyAura
Also a >100,000 BTU propane gas cooker.
Unless you work in a restaurant, I think it's almost impossible to make it great - a chef that cooks at least 20 plates per day
I'm about a year too late, but, everytime, when I see Lau sifu and his son, their interactions always warms my heart.
I’m addicted to this channel. Thankyou all for your time in putting these beautiful videos together. 🙏🏼
I love his dad's passion he puts into his cooking and the level of personal instructions he gives. 💯% would love to try his dishes! Thanks for sharing.
it's so friggen cute and wholesome when the dad goes "仔啊“ and the way he fed his son and how his face lit up while watching his son eat asfalsfjafs
I just love watching the "table time"! The interaction reminds me of my family and exactly how we are during dinner time! Thank you Yei Yei! 😍
As a teenager, and through college, I worked for a Chinese/Taiwan family- who became like my own family. Listening to Lau is like listening to Pappa, my Chinese chef mentor. After 10 years of working for them- I finally got to go to China! Although I can speak very little Chinese, I understand a great deal of it. Your videos make me feel like I’m home again, with beloved family- still trying to figure out everything Pappa was saying ❤. What a gift!
I'm not sure what I'm more impressed with. The recipe or the love of a father for his son.
I AM SO HAPPY TO HAVE KNOW
YOUR DAD FOR THE LAST 8
MONTHS. I HAVE LEARN SO MUCH ABOUT COOKING.
MY FAMILY LOVES ALL THE DISHES YOU HAVE TAUGHT ME.
AN THERE FRIENDS ALSO.
KNOW MORE STANDING IN THE
KICHEN FOR. HOURS💃💃💃💃💃
this is the second time Ive watched your daddy cook...he does it soo tidely and eloquent...lovely gentleman....
Your dad deserves all happiness in the world! His eyes will tell you everything!!!! ♥️♥️♥️♥️🌹🌹🌹
Just a lil info. In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok.
Because fresh ho fun(rice noodles) is very easy to break and stick in the wok, and restaurant wok is big-sized and heavy cast iron with a super high heat burner. So a good chef is able to use minimal oil but make the ho fun not stick together or to the wok, can be light-handed so not break the ho fun, good at time control so can caramelized the noodle but not burn it, strong in wrist can do wok-spinning to distribute the sauce evenly, if not careful everything would be ruined in a short time.
So a good beef ho fun should be not oily at all, dry in the body, no break or stick, everything distributed evenly, full of wok hey aroma(caramelization in a short period of time).
Yep, the "licence dish" 👍
How fortunate you are to have your Dad around, & share his valuable knowledge of tasty Cantonese cuisine. God bless your parents ❤️
Thank-you for sharing your Dad with us!
Really love seeing how his father is passing all his cooking experience to his son and he’s sharing it with us. Just Beautiful
I love the father and son relationships at the end. love it.
My dad was a chef for about 50 years before he passed away and we used to own our Chinese restaurant for about 30 years. Good to see you working with your dad to bring these recipe videos. I agree with how your dad mentioned that cooking from home versus the restaurant is different. Maybe a great thing to gift to your dad is one of those big wok so he can use the hotter fire for his cooking?
Papa Lau is such a lovely man, so wholesome.
Dad certainly puts his love into cooking & feeding his family. Congratulations on a great cooking show. Love the authenticity.
I'm Asian but grew up in a very Westernised culture, so I only knew how to cook western dishes. Thanks for teaching me some authentic asian dishes! :)
OMG IM SO STOKED FOR THIS! Literally one of my favorite dishes that I’ve forgotten about! Thanks 劉師父!
不用客氣，非常感谢您的支持！
I’m not Chinese but after discovering this channel , I keep watching it and following uncle Lau recipes in cooking because the food turns out to be great , recipes are easy and time taken is minimal. Thank you for your channel :)
Listening to your father takes me right back to my childhood growing up in Hong Kong. Whats especially amazing to me is how muchI can understand of what he says! Thank you so much for posting these videos ♥️
The best part about your channel is watching the loving relationship you and your family have with each other. Especially you and your dad! Reminds me of what I had with my father before his passing. 😢Heartwarming! ❤
07:03 a tip for knowing if the wok is hot enough, is to splash a few drops of water onto the wok. if the water droplets immediately sizzle and evaporates off, then the wok is hot enough. be sure to allow all the water to evaporate before adding your oil.
I love this channel. Chinese cooking has so many inexpensive meals, one-pot meals and Chinese cleavers are the knife and the bench scraper all in one.
Delicious ! Made this recipe 4 times now and every time it has come out amazing.
For the meat marinade, I add:
- 1tsp ginger
- 1tsp onion paste
- 0.5tsp chili flakes for spice
I use dry Rice Noodles. Cover them with boiling water for 15mins (250g) - 30mins (500g) before you want to use them. Drain them and add a bit of oil to prevent sticking.
@gassittiii , thanks for the tip 🙂I've never made them before but would like to try.
Your dad is so adorable! His face when he is giving you a taste is priceless! Love, Love, Love what you are all doing!
This is my absolute favorite noodle dish and watching your dad make it was an absolute joy. You can see how much he loves cooking as he cooks with his whole body and is so insightful when explaining the steps. Cooking for loved ones and friends always makes it taste better. 💖💖
I made this dish tonight and it was excellent. For years, we’ve wondered how they get the beef so tender in Chinese restaurants. Now I know. I had fun cooking this dish and learned a ton. Kudos to dad.
Such a lovely family! Can feel how much you care each other from the tiny little interaction between you and your dad! That makes me smile 😊
11:46 was beautiful. Such happiness in his face seeing his family enjoy his food. ❤️ loved the video thank you 👍
This dish is the GOAT. I can never get enough of it.
At about 11:27, to see Daddy Lau’s eyes light up to call the son’s attention to the almost mythical presence of Wok Hei… magic
Uncle Roger: Wok Hei 😂
Love watching Daddy Lau's mastery at cooking delicious chinese dishes!!
So authentic & it all looks good!!
Adorable family too!
So glad you all get to enjoy his cooking!!
Your father is golden. I enjoy watching him cook some masterfully. It would never get older watch him cook. Beef chow fun is absolutely one of my most favorite dishes in the entire world. Your dad's techniques make all the little difference in the world. I like my chocolate also with shiitake mushrooms, black bean sauce and chilis.
This is so exciting getting to walk through this whole dish with your father. What an amazing process and a perfect recipe, and I loved learning about the baking soda treatment of meat. Such a great tip! Thank you so much for this Lau family!
Another thing the baking soda does is it raises the pH, which enhances browning from the Maillard Reaction. This is really important for stir frying at home because most people don't have a powerful burner.
It’s a trick to caramelize onions faster
You are blessed with this father…he is blessed with you. It’s so nice to see you get to spend so much time as a family. The food looks amazing.
Great video! I'll try your dad's technique on my next attempt. I also wanted to say you're very blessed (and blessing the rest of us) to have your dad around to pass his years of accumulated cooking knowledge down to you and to all of us on the internet. Keep up the great work and content!
I love watching this family together. You can tell this home has so much love. Love these recipes. Fresh, whole foods that dont take much time either.
I'm always looking forward for more videos with Uncle Lau
I appreciate your dad sharing his knowledge and talent making these dishes. Its also great to see the family enjoying the meal at the end. Well done!
Absolutely beautiful! The cooking, the father son relationship, the nostalgia, whats not to love about this content?!
Not only love your dad's recipes, appreciate your secret tips and the food science behind them! Great channel!
Your dad has improved a number of our favourite dishes (I make myself we don’t order out!) please send big thank yous to him ❤
You can definitely trust daddy Lau for exquisite authentic Chinese cooking. Thank you daddy Lau for sharing your yummy recipes online.❤️
I followed this recipe and OMG , its so delicious . Its even better than the one I had in the China Town. All my family love it ! Thank you Mr Lau for sharing the technique and little Mr Lau for making this great video . Thank you very mich !!!!
Thank you so much for sharing these beloved dishes and making them so accessible. My dad was also a chef and I wish I had the opportunity to record all of his recipes before he passed. Many of them are featured on your channel and I can't wait to try out a bunch of these! Keep up the amazing work ❤
This is one of my favorite dishes but the "wet" version with gravy is my favorite dish out of all cuisines. Can you have your dad show the gravy version for an upcoming vlog? Thank you and keep up the great content!
Agree that is our family ‘a favorite version too!
@Sparty79 there is a wet version using bean sauce
Yes, there is another wet or gravy version using black bean, beef, bell pepper, onions and spring onion. It's also one of my favorite Cantonese rice noodle
@@sunartotinor7868 no not the black bean bell pepper version. There’s a version with just the beef, noodles, Chinese broccoli, carrots and a thick gravy covering it all.
I second this, i like the one with the cantonese gravy
loving this father and son connection. You have something special there!
Your dad seems like such a sweet and kind man! Thanks for sharing his recipes!
hearing him say “son” in between and then feeding you. makes me tear up ❤️
This is what I order first to gauge the quality of a Cantonese restaurant / dinner; we have many here in Vancouver, BC. Only a few (in my opinion) really deliver. Great video for an all time favourite dish!
I'm from Van too!! Any reccomendations?
Gosh, you are right! In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok.
curious who do you recommend for chow hor fun in YVR I am here too!
I don’t know about you but whenever a restaurant adds something extra and unnecessary to the noodles like cabbage, I get really offended.
@@hkbenedictma Aberdeen food court lol Mambo cafe
Your interactions with your dad makes me smile.
Daddy Lau is so affectionate ♥️ lovely family. Thank you for making our days brighter and tastier! Love from the Philippines
This dish is like my litmus test every time I try a new Canto spot. As a Canadian Chinese growing up speaking Cantonese, watching this feels like such a great entry point to reconnect with my roots, thank you for this :) also love the editing 🙌🙌
This is one of my favorite dishes. Growing up in HK as a child and now in the US. This is my go to to know if a place is worth it's weight. That and HK style pan fried noodles. If a place can't get those right out isn't worth my time or money.
I made it last night, I made it again tonight.... It's indeed addictive and wonderful.
Thank you for the recipe!!
This is one of my favourite Cantonese dishes. I really appreciate that Daddy Lau teaches us how to cook it! Cheers!
Daddy Lau reminded me so much of my own dad. Seeing how relaxed he is in the video cooking with such heart is very comforting and encouraging. This dish and many other videos bring back a lot of memories from my days in Hong Kong. Please keep them coming and thank you so much. I can't wait to try my hands in making chow fun...and more
It's been years wondering how to make the tender beef for 乾炒牛河, now it works just like resto, thanks so much for the tip
Thank you 劉師父 for such a detailed but easy understand instructions. I can't wait to try this recipe.
Thank you for posting these videos! So nice to listen to your dad talking in Cantonese, love the Q&A, and the feeling of sharing a meal with your family. This dish in particular I have been telling my friends is the kind that is best ordered from a restaurant because it is so difficult to make at home. After watching this video, I decided to give it a try again with my lowly non-stick wok and glass stovetop. The verdict: didn’t look pretty but tasted great. Some of the noodles stuck together and broke into really small pieces but I feel inspired to try again, minding the comments your dad said about flipping too often and too much moisture in the wok.
This is definitely one of the best Chinese cooking channels on RUclips. So descriptive and wholesome and the food is unbelievably delicious. It's a surprise that this channel hasn't reached a million subscribers already.
I would love too cook with your dad!!! Glad I found the channel
I LOVE the history lessons. Always great to learns one culture more. Thank you for those. Thank you also for this recipe! Never knew to spread the noodles before refrigerating. My favorite Cantonese dish since I was 8. :D
I’ve just found your channel and I love watching you cook authentic healthy not overcooked Chinese food. I’m learning a lot.
Even though I’ve only watched some videos here and there on this channel, every time I check back in to a slightly more recent video, his dad has definitely gotten more excited in his voice making these videos. 😊
I love all the videos, but this one is special to me because Daddy Lau got up to his speed in the kitchen. So lucky to see a master at work 😊
Welcome back! Hope everyone has some much needed rest/vacation. Delicious looking dish as always. I can almost smell and taste it! Again, love when you and your dad hug; that is not very Chinese, nor the high five... hahaha... But I do miss the family meal discussion time -some history on the dish or questions people have. But otherwise, another perfect video!
How Chef Lau prepped and cooked the beef is tremendous. It can be done for other recipes and other dishes. Velveting meats properly is so important in stir fry dishes. Thanks Chef for showing us how...
I luv the interconnection the son has with his dad. I envy you,, Daddy Lau. You inspire me, I will attempt to cook your beef chow fun.
Randy, you and your dad make an excellent combination and when combined with your patron's questions, you are providing an excellent service to cooking.
One idea for some of the videos you do is to do ones on the ingredients that your dad uses. Take this episode, a break down on rice noodles would be very helpful to those of us that did not grow up with these. (Fresh rice noodles in Boise, ID? Even here in Sonoma County fresh rice noodles are item that we have to go to SF or Oakland for.)
Awww 🤗 I love your bond w/ your dad! So beautiful to see how much he enjoys cooking & it looks incredibly delicious! Chow fun is my top favorite Chinese dish!!!
Thank you for sacrificing your kitchen! That chow fun must have smoked to the house. Delicious!
My favoite dish.
This is literally what I have been waiting for!!! I bought all the ingrediants today amd can!t wait to follow along. Thank you guys always for the amazing content!!❤️
It’s so beautiful how you are capturing the amazing culinary skills of your dad. So lovely to see 🌼
Love listening to your Dad speak Cantonese! As an ABC, his videos are super helpful! 💯
I wish you would do the wet gravy version also. That ones my favorite style. I’ve never been able to replicate it at home
Imagine one day Mr.Lau’s grandson will grow up cooking his Grandfather’s recipes
I love watching your Dad cook. I'm learning so much. Thank you for sharing this.
Thank you so much for making these videos! My dad doesn't have a lot of cooking knowledge but making these dishes for him brings him back to good memories of his childhood in Hong Kong. These videos are really helpful!
oh..... they are back in action....... it is going to be a tasty weekend
When this dish is executed well and the textures are perfect, it speaks to the knowledge and skill of the chef. The freshly made noodles are light a cloud and gently springy while the meat is melts in your mouth due to velveting and not overcooking. Add a vegetable that is blanched for a crunch (usually broccoli) and these usually mundane ingredients in untrained are elevated to the highest level of mouthfeel pleasure. Thanks for sharing this video.
非常感谢您的支持！祝福您和家人健康快乐！
I love your dad! Love the way he called you “Jay” even though you’re a grown man. So sweet and nostalgic!
Hei at home... I love it! This dish is extraordinarily simple yet one of the best things on the planet.