Join the Canto Cooking Club - bit.ly/3JDyLJa Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipes here - madewithlau.com/recipes/ginger-scallion-sauce madewithlau.com/recipes/eggplant-with-garlic-sauce madewithlau.com/recipes/homemade-chili-oil What’d you think of Daddy Lau’s recipe?
Say can your dad do the sauce for one of my favourite dishes? " Gai Lan Yu Piin". 芥兰,魚片 I always order " Gai Lan Yu Pin fan ( over rice ) in NYC's Chinatown. The usual white sauce has lots of ginger ( I ask for it ) it compliments the white flesh fish. ( I would think Tilapia? or whatever he thinks is good ) I also love Seee Jup 乾炒牛河 and sing jia pwo cau mai fun (新加坡炒米粉)
I want to thank Daddy Lau and your family for these recipes and videos! I live away from family and so I don't get to speak Cantonese with anyone. Hearing Daddy Lau teach in Cantonese really warms my heart and makes me a lil bit homesick 🥹❤
The best gluten-free oyster sauce is from Megachef in Thailand. While I'm not gluten intolerant, or have coealic I use it because of it's divine flavour. I see a lot of these Chinese home cooks use the cheaper Panda brand oyster sauce from LLK. Why not spend the extra few dollars on the premium one? it has more flavour, more oysters and fewer cheap ingredients in it. By the way, great recipes as always.
I often cook for vegetarians and I appreciate you bringing up mushroom sauce as an oyster sauce replacement. It's not quite the same, but it adds that wonderful flavor that always gets an appreciated eyebrow raise around the table.
I recently purchased some baht cheet gai from an Asian grocery. And, I made Daddy Lau's ginger scallion sauce, following his recipe closely, to accompany the chicken. The sauce was fantastic, of course, and really was an essential part of the meal. I think I want to try the sauce on different kinds of chicken preparations.
Thanks for sharing all your recipes. How is the second sauce used? In it you mentioned a "Ground Bean Paste"? What is this? Can we use miso(Japanese bean paste)? Thank you.
I just wanted to give grapeseed oil a shout-out since it didn't make your list. Smoke point is up there with corn & soy (fully/chemically processed) oils, but my research has pointed to its health benefits over those oils. I'll still use lard or soy oil to deep fry (I'm not Mr money bags), but for all other methods I use grapeseed 👍 it's much cheaper than other popular less processed high smoke oils (*cough* avocado*cough*)
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!
Is making the sauce different in concept to the ginger scallion oil? I was alway taught to salt the scallions first and to sit and then pour the oil on top when making an oil. What ratio would you use for more of an oil than a sauce. I love this just on noodles and just eyeball everything and sometimes it’s better than others. I have only even made szechuan chili oil so excited to try this chilli oil!
He said, Uze a cooming with a HIGH heating point. VEGETABLE OIL, AVOCADO, any way you an look at charts to find that out. Sesame oil is an important flavor inhancer. It won't taste right witho ut it. From my experience Chinese Sesame oil is, much darker, it has a stronger almost burnt/ smoky flavor. I preffere KOREAN SESAME OIL that is tan.( instead of brown. ) A. Sells it online. Be sure and compare prices of the same oil. I got fooled once. They have a small and a large size in a tin that looks EXACTLY the same The Larger one is priced only $10. CHEAPER THAN THE 1/2 gallon size. It is shelf stable and lasts for along time. I use about 1-2 per year. I use it in most Asian dishes I cook. I am well known, since 1985 for my fried rice. I neber could get the seasoning quite right. Atablespoon of the light sesame oil made a big difference. It was the taste that was missing. Always add it at the end with the burner off. It has a low heat point. It would burn if it was used for frying. If you buy some taste it. It has a nutty smoky flavor. I cleans out out arteries and veins. I leave a container at the table and drink a shot glass everday. My vitals, BP, are better than when i was 20. ( i am.70 YO) . It tastes great!
Will have to try these sauces. Always looking for different dipping sauces and a good hot (mild) chili sauce. Nothing better to add to a dish to taste like cashew chicken just to add a little spice to it.
It's important to note, ginger scallion sauce cannot be made ahead of time. It has to be eaten inside an hour. A microplane makes fast work of the ginger too.
BTW Chinese chilli oil doesn't have one recipe, this is the probably the Cantonese one, among the Sichuan the easiest and simplest one is where you add hot oil to dried chilli flakes and that's all
Love your channel and recipes, but the chili oil recipe is ripe for botulism risk, always a risk when using fresh garlic and oil, thoroughly cooking the aromatics does not eliminate the risk or kill the spores. I'd be careful with recommending it to be stored it for several months, when I make my own I always try to make smaller batches and use up as soon as I can, never stored past 1 month.
Chili oil-ridonkidonk. Have a jar in my fridge . Love it! I love the ginger scallion sauce too, make it all the time. But…..How did I miss that garlic sauce?? Must. Make. Garlic. Sauce.
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madewithlau.com/recipes/homemade-chili-oil
What’d you think of Daddy Lau’s recipe?
YeYe’s neck is looking better.
Edit: I’d make the first two sauces.
Say can your dad do the sauce for one of my favourite dishes? " Gai Lan Yu Piin". 芥兰,魚片 I always order " Gai Lan Yu Pin fan ( over rice ) in NYC's Chinatown. The usual white sauce has lots of ginger ( I ask for it ) it compliments the white flesh fish. ( I would think Tilapia? or whatever he thinks is good ) I also love Seee Jup 乾炒牛河 and sing jia pwo cau mai fun (新加坡炒米粉)
I want to thank Daddy Lau and your family for these recipes and videos! I live away from family and so I don't get to speak Cantonese with anyone. Hearing Daddy Lau teach in Cantonese really warms my heart and makes me a lil bit homesick 🥹❤
PS I'm watching this as I eat my 番茄豆腐湯 ☺
Feels, missing my goon goon cooking🥰😭
Omg yes! My partner introduced me to the ginger scallion sauce and I can’t get enough of it!
The best gluten-free oyster sauce is from Megachef in Thailand. While I'm not gluten intolerant, or have coealic I use it because of it's divine flavour. I see a lot of these Chinese home cooks use the cheaper Panda brand oyster sauce from LLK. Why not spend the extra few dollars on the premium one? it has more flavour, more oysters and fewer cheap ingredients in it.
By the way, great recipes as always.
I love your Dad's recipies. I have Scallions and Ginger at home and start to cook the first dipp right now.
Greetings from Germany :
It's ready now and really tasty. But I'm glad I took one instead of 2 tsp of salt only.
I often cook for vegetarians and I appreciate you bringing up mushroom sauce as an oyster sauce replacement. It's not quite the same, but it adds that wonderful flavor that always gets an appreciated eyebrow raise around the table.
thank you for these, this channel is a gold mine of some great culinary ideas, techniques, & much more
7:01 - love the way he says it. Style!
Thanks guys and lots of blessings to ur family. Will definitely give these a try especially the Chilli oil and ginger scallion
I recently purchased some baht cheet gai from an Asian grocery. And, I made Daddy Lau's ginger scallion sauce, following his recipe closely, to accompany the chicken. The sauce was fantastic, of course, and really was an essential part of the meal. I think I want to try the sauce on different kinds of chicken preparations.
Enjoyed learning recipes and language with your Dad and family, thank you take care
wow.. this really happy family
Your video is great as usual. My favourite would be the ginger & scallion one. Have a good weekend family Lau 😊🙋🏻♀️
What brand of knife does your father use ? It looks to do the job quite well. Love watching him and all of his dishes .
I love your dad. It reminded me of my dad. He cooked for the President of USA once.
All are amazing!🌟 Thank u!🙂💕
All these recipes are amazing! The chili oil is my favorite! Thank you for sharing🙏🏿❤️🔥🔥🔥🔥🔥🔥🔥
Thanks for sharing all your recipes. How is the second sauce used? In it you mentioned a "Ground Bean Paste"? What is this? Can we use miso(Japanese bean paste)? Thank you.
Maraming salamat.
Masarap ang ginger scallion oil.
Those all look wonderful! Thank you very much!
Good sauces to know thank you for the recipes ☺️🙋🏼♀️❤
I learned so much from this cooking show.
Thank you guys..
多謝劉師傅教我哋整啲中式餸，有時掛着屋企都可以自己煮下
唔駛客氣，好多謝您嘅支持！老劉祝福您阖家健康快乐！
thank you mr lau I follow your recipe all is trueeee🎉😊
Always love your videos
I always enjoy watching your dad prepare and cook Cantonese dishes. 👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😋😋😋😋😋😋
What does Lau think of induction hobs and cookware?
Your Dad is a LEGEND!
I just wanted to give grapeseed oil a shout-out since it didn't make your list. Smoke point is up there with corn & soy (fully/chemically processed) oils, but my research has pointed to its health benefits over those oils. I'll still use lard or soy oil to deep fry (I'm not Mr money bags), but for all other methods I use grapeseed 👍 it's much cheaper than other popular less processed high smoke oils (*cough* avocado*cough*)
Ginger Scallion Sauce is amazing! Nothing better in the world to put on cold poached chicken breast!
Worddd
God... I love that sound...3:44
What brand is that wok? Love watching your videos!
Hi, where can you purchase the blade your dad always uses?
THANK YOU SO MUCH!!!!
I love ginger scallion sauce,the best
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!
Make a video on how to make Chinese brown sauce used for stir fry please.
Is making the sauce different in concept to the ginger scallion oil? I was alway taught to salt the scallions first and to sit and then pour the oil on top when making an oil. What ratio would you use for more of an oil than a sauce. I love this just on noodles and just eyeball everything and sometimes it’s better than others. I have only even made szechuan chili oil so excited to try this chilli oil!
I also make the ginger scallion sauce the same way as you. It turns out just as good. I feel making it this way gives it a more aromatic flavor.
劉爸爸好手藝!三代同堂好幸福!
非常感謝您的支持！老劉祝福您和家人健康快樂！
Love this recipe. But, if I may ask. Can I use another oil instead of corn oil? Thank you…
He said, Uze a cooming with a HIGH heating point. VEGETABLE OIL, AVOCADO, any way you an look at charts to find that out.
Sesame oil is an important flavor inhancer. It won't taste right witho ut it. From my experience Chinese Sesame oil is, much darker, it has a stronger almost burnt/ smoky flavor.
I preffere KOREAN SESAME OIL that is tan.( instead of brown. )
A. Sells it online. Be sure and compare prices of the same oil. I got fooled once. They have a small and a large size in a tin that looks EXACTLY the same
The Larger one is priced only $10. CHEAPER THAN THE 1/2 gallon size. It is shelf stable and lasts for along time. I use about 1-2 per year.
I use it in most Asian dishes I cook. I am well known, since 1985 for my fried rice. I neber could get the seasoning quite right. Atablespoon of the light sesame oil made a big difference. It was the taste that was missing. Always add it at the end with the burner off. It has a low heat point. It would burn if it was used for frying.
If you buy some taste it. It has a nutty smoky flavor. I cleans out out arteries and veins. I leave a container at the table and drink a shot glass everday. My vitals, BP, are better than when i was 20. ( i am.70 YO) . It tastes great!
Gotta try these sauces one day!
👍👍👍👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
刘先生很厉害。祝福你们家人幸福美满。
非常感謝您的支持！老劉祝福您闔家健康快樂！
Omg your fathers knowledge is so impressive!
Can you also point us to 'June' from 'delish' please? Thank you
om hy! Thank you!.. I've been thinking of something new recently.
I love your dad
劉师傅祝福你家人中秋节快乐本人喜欢收看你视频祝你粉丝多多行好運
非常感謝您的支持和祝福！老劉與家人祝福您闔家身體健康！中秋節快樂！
Wow i like that all sauce
Could you let us know what kind of oil is used to fry the ginger and scallion? Thx
The link to the recipe is posted in the video's description section.
He said corn oil in the video too. But any neutral flavor oil will work. I've made it with vegetable oil and peanut oil and it's just as good.
thanks dady lau from indonesian with love
Do you have a recipe book that I could buy online?
This is great, thank you! Can you request your father to make Dapanji please? Thank you!
Does your dad have a dumpling/potsticker sauce recipe?
Will have to try these sauces. Always looking for different dipping sauces and a good hot (mild) chili sauce. Nothing better to add to a dish to taste like cashew chicken just to add a little spice to it.
Hi, can you do a pork liver with pepper dish?
How is Mr Lau’s health condition? As I was very very worried seeing the bulb in the neck in his last video. Pls take your best care! 🥰
Went and bought ginger and spring onions (scallions) game ON! 💖
Does Daddy Lau have an XO sauce recipe?
Can you show the best ways to use soy curls
Please do Lemon Chicken sauce. Thnx.
I like your dad. „Use the right amount, not the white amount”
@@fortnite88146 it’s „uncle roger’s” catchphrase. It’s a persona of a thai comedian Nigel Ng. It’s very popular with the youth these days
whoa, ginger scallion!
also, going to chop them like that. i literally square carrots up into milimeters. this looks better way.
I'm so hungry now!!
A ceramic wok. Oooo. I want one. I've had a cheap one I bought from an Asian surplus supermarket a long time ago and it's...it's okay
劉師傅新抱同我加州個親戚真好似樣 ^_
係嗎？非常感謝您的支持！老劉㊗️您及家人健康平安！中秋節快樂！
@@MadeWithLau 樣同身材都似大概七成咁上下 ^_
Love this! Can your dad teach us how to make 燒雞？Oven Roasted soy sauce chicken?
he did but without an oven which is easier
Images I can definitely smell.
❤️❤️❤️
Love listening to Daddy Lau speaking in Cantonese
It's important to note, ginger scallion sauce cannot be made ahead of time. It has to be eaten inside an hour. A microplane makes fast work of the ginger too.
Can Chef Daddy Lau make braised duck with mushrooms>
Can anyone tell me if this would be good (though different) with Nira instead of green onion?? They just don’t agree with me.
I put chili oil on almost everything!
Mmm bak chit gai 🤤
That baby so cute he like baby Yoda.
How about traditional hot mustard.
Chinese mustard powder and water get it the consistency you want cover it and leave it for at least an hour.
BTW Chinese chilli oil doesn't have one recipe, this is the probably the Cantonese one, among the Sichuan the easiest and simplest one is where you add hot oil to dried chilli flakes and that's all
Love your channel and recipes, but the chili oil recipe is ripe for botulism risk, always a risk when using fresh garlic and oil, thoroughly cooking the aromatics does not eliminate the risk or kill the spores. I'd be careful with recommending it to be stored it for several months, when I make my own I always try to make smaller batches and use up as soon as I can, never stored past 1 month.
👍
刘爸爸会看王刚的视频吗
王刚很出色，偶尔看看。非常感谢您关注我们！謝謝🙏！
🐉🐺🐉🇺🇸🌟🌟🌟🇺🇸
Second.
this is a food channel no one cares lol
will mr roger aprove?
dis niga is ethentic AF
lmao
Chili oil-ridonkidonk. Have a jar in my fridge . Love it! I love the ginger scallion sauce too, make it all the time. But…..How did I miss that garlic sauce??
Must. Make. Garlic. Sauce.
I don't understand him
Pass your recipes over before you fun gow gow 😴