Chef Lau works with details and I’m so thankful that he is generous enough to share all these little but vital cooking and preparation tips with us. What is even better is to hear he explains all in Cantonese. As a Hongkonger, I feel so blessed! Thank you so much for your videos and I’m going to cook my mum a wonderful dinner on the Mother’s Day. God bless you all!❤
I just made this dish! Literally, just finished eating it. My mouth is still tingling! Delicious! So good. I cook clams often in the western way where the flavor in the liquor released when they open is gold. I was concerned about the ingredients in the sauce overwhelming the clams, but it worked. More umami forward, but the clam flavor infused it. So good. I also realized I can choose to balance the flavors how I like. More clam liquor in the sauce if I want more to balance it out. In other words, I didn’t just learn a (delicious) recipe, I learned principles and techniques I can apply in other contexts. Thank you.
Being western taught chef we was always told to put the onions in first then the chilly garlic ginger etc so it doesn't burn. So interesting learning different styles!
Yup! Some things we were taught are completely opposite in other cuisines. Love it! That's why I cross-trained with Chinese Chefs. All knowledge is good. 🔪🔪🔪
Heat management. In spending time with Indian friends, I learned many other ways of preparing and tempering spices to produce the different flavors of their cuisine with the same aromatics.
The textures and flavor profiles are basically the opposite. For asian stir fries the peppers and onions should be barely cooked and crunchy, while western cuisine prizes cooking until soft and translucent to release sweetness.
Great dish, some questions: I know it's best to cook and eat it right afterwards, but.. is it possible to prepare the sauce and toppings one day in advance? Or it would not be as good? Or another question: is it possible to prepare the dish and store it and then eat it the next day by just re-heating? Many thanks!
I cooked these clams when i got the chance. Learnt from restaurant, I would add more water to create more of the sauce, use little slurry not to make it gloopy as your dad said. Then separately u fried some chopped chinese doughnuts or char kwei, serve these 2 dishes together, the diners can soak the char kwei with the clam sauce and enjoy the flavours more
Might be worth it to steam the clams in a very minimal amount of water. Clams release tons of flavorful juice that you can incorporate into your sauce - especially cockles! That way, the juice won’t be diluted.
I think his purpose for using all that water was to really ensure that there's no grit in the clams. Perhaps it could be done your way by extending the purging process before cooking.
I find blanching the clams first to be overkilling. Nonetheless, when a chef cooks for his family with love, there are elements in this recipe I trust. Really appreciated.
Hi, we have pippies here in Oz, how can you get rid of the sand that may be inside flesh of the clam? Soaking in water sometime don’t make them spilt out the sand.
Gah, now I'm even more mad that my local Fri/Sat market's fishmonger that was excellent has quit... I cannot get any decent shellfish anymore at all, and this looks _so_ good!
Hello Mr thank you so much for the most amazing wonderful super delicious yummy incredible Recipe and thank you for your Beautiful video enjoy 🟦🟡🟡💟💟🩵🩵🩶🩶🩶♦️🩵💟💟💟🟦💕❣️💕💕💕💕💞💞🟦🟦🟦🟦🟩🟩🟩🟩💗💙💙🩷❤️❤️💜💜🟠🟠🟠🟠🟪💛🟧🟧🟠🟧🟧💓🧡🧡🟥🟥🧡🧡🧡🔴🟧💜❤️💛💛💛🧡🧡🧡🧡💛💜💚♥️♥️♥️♥️💚💗💗💞💕💙💙💙💙🩷🩷❣️💕💕🩶🩶🩶💕
I have a bag of frozen clams, they all look closed, when I cook them I am assuming they will all open, if some don't open do I assume they are bad? Since well, I am thinking they are already dead since they have been at around -17 degree's Celsius for over a month. (I am 99.99% sure they are :)
Clams should be purchased TIGHTLY closed! If one is opened and still alive, a tap with a spoon will cause it to close. Otherwise, an open clam is DEAD! It usually will smell also.
Clam juice went in the drain. Also clams are not fishy but clamy. Whoever asked the stupid question of how to get rid of the taste i say just eat something else .
in Korea they have clams in lots of things, and if they aren't open, i will discard it. i am very OCD and i cant seem to get past that fear of eating a bad clam. not just clam, a lot of other things also. it drives me crazy. i wish i could just eat and drink in peace. the only thing that calms my OCD and negative thoughts is alcohol. fml
Join the Canto Cooking Club: bit.ly/3LDPUDc
Get the full recipe: madewithlau.com/recipes/clams-with-black-bean-sauce
Glad to see people putting so much effort to preserve the Cantonese culture, 加油。
Chef Lau works with details and I’m so thankful that he is generous enough to share all these little but vital cooking and preparation tips with us. What is even better is to hear he explains all in Cantonese. As a Hongkonger, I feel so blessed! Thank you so much for your videos and I’m going to cook my mum a wonderful dinner on the Mother’s Day.
God bless you all!❤
The family is spouting, beautiful time in your lives, truly the Golden years for Mr Lau and his wonderful wife.
劉師父，你真係好好人，教我地煮餸多謝你👍👍👍👍👍👍👍💯💯💯💯💯💯💯
唔好客氣，好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
I just made this dish! Literally, just finished eating it. My mouth is still tingling! Delicious! So good. I cook clams often in the western way where the flavor in the liquor released when they open is gold. I was concerned about the ingredients in the sauce overwhelming the clams, but it worked. More umami forward, but the clam flavor infused it. So good. I also realized I can choose to balance the flavors how I like. More clam liquor in the sauce if I want more to balance it out. In other words, I didn’t just learn a (delicious) recipe, I learned principles and techniques I can apply in other contexts. Thank you.
廣東話旁述 好有親切感 師傅厲害👍
好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
Being western taught chef we was always told to put the onions in first then the chilly garlic ginger etc so it doesn't burn. So interesting learning different styles!
Yup! Some things we were taught are completely opposite in other cuisines. Love it! That's why I cross-trained with Chinese Chefs. All knowledge is good. 🔪🔪🔪
Heat management. In spending time with Indian friends, I learned many other ways of preparing and tempering spices to produce the different flavors of their cuisine with the same aromatics.
@@egjundis yes definitely, you notice he gentle cooks them in oil. Where normally you would think pedal to the metal with the gas and stir fry all.
The textures and flavor profiles are basically the opposite. For asian stir fries the peppers and onions should be barely cooked and crunchy, while western cuisine prizes cooking until soft and translucent to release sweetness.
This is my boyfriend's favorite! Thank you so much for posting this. I'm very excited to make this one for him!
The kids are absolutely adorable!!
I always enjoy watching my Uncle Lau cooking.
You guys should make a cookbook! I would love to buy one if you did!
+10000000000. we need this.
Love the recipe so simple and so delicious. I’m going to make it. Thank you so much.
Followed his instructions and it came out great! will make it again. it was super easy to make and i had most of the ingredients already! thank you!
Love the video! Reminds me of home. What brand of black bean sauce do you recommend?
Those are New Zealand cockles! Very good tasting! Hard to find outside of the west coast though😢 love it when you use more exotic seafood ❤❤❤
I remember going out into the surf at low tide and feeling for them with my feet, can't beat our seafood.
hola la verdad una excelente elaboracion ademas muy rica me encanta como disfrutan en familia
A true classic dish.
Great upload!
Thank you for sharing all the wonderful knowledge.
Cam Cam is just the cutest!
Clams this way are phenomenal.
OMG!! the family keeps getting bigger and bigger 😎
A lovely family and of course a lovely dish to share! Yum and see you at your next video!
Great dish, some questions: I know it's best to cook and eat it right afterwards, but.. is it possible to prepare the sauce and toppings one day in advance? Or it would not be as good? Or another question: is it possible to prepare the dish and store it and then eat it the next day by just re-heating? Many thanks!
I cooked these clams when i got the chance. Learnt from restaurant, I would add more water to create more of the sauce, use little slurry not to make it gloopy as your dad said. Then separately u fried some chopped chinese doughnuts or char kwei, serve these 2 dishes together, the diners can soak the char kwei with the clam sauce and enjoy the flavours more
Clams are a comfort food for me 😋
thank you for sharing friend and love your family. I'd wish I had a family like that
Вкусно , приготовлено, . Большое спасибо, что поделились.👍Delicious, cooked. Thank you very much for sharing.👍好吃，熟了。非常感谢您的分享。
So we have to pay or sign up to get the detailed written instruction?
Hi! No, you can just go to our blog for the recipe :)
Never mind, I'm an idiot. Found it.
劉爸的芶芡，大部份是用玉米澱粉，如果沒有玉米澱粉可以用太白粉還是樹薯粉嗎？
完全可以，非常感謝您的支持！老劉祝福您同家人健康快樂！
Might be worth it to steam the clams in a very minimal amount of water. Clams release tons of flavorful juice that you can incorporate into your sauce - especially cockles! That way, the juice won’t be diluted.
I think his purpose for using all that water was to really ensure that there's no grit in the clams. Perhaps it could be done your way by extending the purging process before cooking.
The "oyster sauce" took care of that. It is basically made from fermented concentration of clam juice.
then you just reduce it by boiling it for a while. the flavours will get more stronger the more it has reduced.
Tried this recipe on 26/07/2023, parents loved it🥰 Thanks
Love from Canada! ❤
Thanks I love this dish, we eat this back when I was little in Hong Kong, we usually eat this on the street, kinda a fish food
this is the best way to make clam
I find blanching the clams first to be overkilling. Nonetheless, when a chef cooks for his family with love, there are elements in this recipe I trust. Really appreciated.
請問我剩係得易潔鑊，適唔適合整呢味蜆？我怕整花個塗層......
Can I still make this clam dish if I only have nonstick pots and pans? Will I damage the coating?🤔
好多謝您嘅支持！但係我唔敢肯定會否整花塗層。對唔住。老劉㊗️您同家人健康快樂！
I love this dish!
I wish you could do a travel segment with your Dad to HK
While there are many ways to cook claim, Stir Fried Black Beans Clam is probably the best clam dish to accompany beer.
Sambal clams w
what brand is the spatula? I've been trying to find something similar to what they use stainless steel with the silicon tip and all 😫
Can you used mussels instead clams
Suggest to add some cooking wine while frying the clams
I would steam the clams instead of blanching, because I wouldn't want to lose all that wonderful clam juice!
Good chef
Hi, we have pippies here in Oz, how can you get rid of the sand that may be inside flesh of the clam? Soaking in water sometime don’t make them spilt out the sand.
Those pippies are probably dead and not fresh if they're not spitting out sand
Steam them in a little bit of water, that's how we did it growing Up in NZ.
The website with all the ads is really really buggy, can't scroll through the receipts without 2 3 videos playing and can't scroll after 😢
Thanks for the feedback and sorry! Will work on this!
Kind of new here but could we please get a yeung hai kim video? 😊
What is a yeung hai Kim video?
I am the first! I m gonna make this at Monday😊😊
Woohoooo hope you love it!
Definitely will
Wonderful
Mmmm, clams! 😊
“Don’t constantly stir it”… and Daddy Lau doesn’t stop stirring 😅😂
Gah, now I'm even more mad that my local Fri/Sat market's fishmonger that was excellent has quit... I cannot get any decent shellfish anymore at all, and this looks _so_ good!
Good to see I'm not the only one parents use as guinea pigs!
广东话太亲切了天呐
好多謝您嘅支持！老劉祝福您同家人健康快樂！
Mmmm! Steamed clams!
daddy lau, i am about to cook this after i finish this comment. thanks for the video, hope it will come out good.
Never seen someone so unsure of themselves but just sitting still starting at the clam. 🤣🤣🤣
点解我系德州无见过有卖蚬
蜆是中、西人都鐘意食，德州嘅中、西超市唔應該冇得賣吧。奇怪。好多謝您嘅支持！老劉祝福您闔家健康快樂！
有花蚬，唔系同你地蚬
Those babies are so cute, I could eat them up!!! Thumbs up to you baby! LOL.
Hello Mr thank you so much for the most amazing wonderful super delicious yummy incredible Recipe and thank you for your Beautiful video enjoy 🟦🟡🟡💟💟🩵🩵🩶🩶🩶♦️🩵💟💟💟🟦💕❣️💕💕💕💕💞💞🟦🟦🟦🟦🟩🟩🟩🟩💗💙💙🩷❤️❤️💜💜🟠🟠🟠🟠🟪💛🟧🟧🟠🟧🟧💓🧡🧡🟥🟥🧡🧡🧡🔴🟧💜❤️💛💛💛🧡🧡🧡🧡💛💜💚♥️♥️♥️♥️💚💗💗💞💕💙💙💙💙🩷🩷❣️💕💕🩶🩶🩶💕
Did Cam enjoy?
I have a bag of frozen clams, they all look closed, when I cook them I am assuming they will all open, if some don't open do I assume they are bad? Since well, I am thinking they are already dead since they have been at around -17 degree's Celsius for over a month. (I am 99.99% sure they are :)
COOL. How about a pig's liver recipes ?? in a claypot, fried etc.
whats the gas range he’s using
One important thing, do not use a non stick wok for this. They clam shell scratch it up!
Are you guys based in Seattle? I heard grandma mentioned 99 ranch Safeway, and Costco. Lol
I think they live in California. Not sure if it is L.A. or San Franciso.
If I recall they're based out of San Francisco
adding salt to the water will help them spit out a lot more sand.
Aren't you loosing all the natural juice when boiling them
I wish they have a pill for allergies for shell fish 😢😢😢
Clams should be purchased TIGHTLY closed! If one is opened and still alive, a tap with a spoon will cause it to close. Otherwise, an open clam is DEAD! It usually will smell also.
Your are your father look
Is that your sister? She looks so done with life 😂😂😂
Clam juice went in the drain. Also clams are not fishy but clamy. Whoever asked the stupid question of how to get rid of the taste i say just eat something else .
Avoid killing animals - cook fruits and vegetables. 知错能改
in Korea they have clams in lots of things, and if they aren't open, i will discard it. i am very OCD and i cant seem to get past that fear of eating a bad clam. not just clam, a lot of other things also. it drives me crazy. i wish i could just eat and drink in peace. the only thing that calms my OCD and negative thoughts is alcohol. fml
your title for your video is disappointingly arrogant and disrespectful to people who may bee interested in learning from Mr. Lau.
Tags of the sort " ... for Dummies" are offensive and belittling. Maybe you should find another way?
You can't believe I subscribe your channel to learn my Enlish
I love this dish!