Enjoying our content? Join the Canto Cooking Club - bit.ly/3YrnxLZ Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/ginger-scallion-sauce What'd you think of Daddy Lau's recipe?
Hiya, can you and your dad teach us how to cook beef brisket noodles. I miss that dish so much. I tasted that dish while in HK and fell in love with it. Tried a few similar recipes on YT but just can't get that same taste as in HK. BTW do you know what those noodles are called? The texture is bit bit rubbery and very thin. Went to an Asian supermarket can't seem to find them.
Great if you can let us know whether it's young ginger or old ginger to be used. Have you tried using ginger powder or ginger essential oils? Wonder if it works.
I will never tire of hearing Mr. Lau say to his son, "try it son." The son part is always so endearing, it's full of love. It makes me happy every time I hear it. Thank you, Mr. Lau for the depth of your love for your family. You bring beauty into this world.
Yes and thank you for passing on the traditions and knowledge! I also love Mrs. Lau. Such a sweet mother and grandma. Always telling stories and explaining things towards the end.
Chef speaks Cantonese, son explains in English, and caption in English and Chinese. Half of the world can probably understand the recipe. At least I know I will be trying to make the sauce. Dad rocks! That kitchen knife rocks! It’s just heartwarming. Thank you Lau family.
I love that your dad is speaking in Cantonese, and the way he explains everything reminds me so much of my dad teaching me to cook specific dishes....he was an American chef so he taught us both American food and some Chinese dishes. Watching your Dad brings back so good memories. Thank you!
I love how your dad always say “do it like this, it’s very simple, it’s very easy!”. It is so reassuring especially coming from a chef, when many other chefs will say things like “of course it’s not easy, you think it is so easy to be trained as a chef?” Love your dad!
Centre the video's attention on when he teaches though: @4:46 - 'It's already done, see?' Better to focus the camera & editing on the instruction - "look" when told "see" - instead of setting the recording up to prettify imagery the teacher doesn't deem important.
As a little girl I would watch my Yeye (grandpa) make this sauce all the time. I make it again from time to time especially when I miss him. I just found this channel and I am so glad. I moved away from home a few years ago and I miss my Cantonese grandma's cooking all the time. She instilled in me a love for the kitchen and food.
"My dad spent about 4 minutes total mincing the ginger and scallions." Ok, so watching his knife skills, and knowing my own, I should set aside a good 30-40 minutes 😂 That frivolity aside, I love the simplicity of this sauce and definitely the flavours. I will most definitely be making this one, and soon! Thanks so much for sharing with us ❤
This has become one of my favorite cooking channels. Was always curious what ingredients are used in Asian cuisine. I love how he explains every little detail and why he does it. Unfortunately the ingredients in Greece are not easily found but I’ll do my best!
I absolutely love this sauce. We in Hawai'i, call it "Cold Ginger Chicken Sauce." I literally eat this sauce with everything, even with just plain rice. 😋😋😋 Thank you for sharing your recipe. ❤❤❤
I could listen to him speaking Cantonese all day! I was this poor little white kid that was essentially adopted by a Chinese family (well they just let me hang out with them for endless hours) all through the years of my youth. I was immersed in the culture and language. It was the most incredible experience for me. Now that I am very much older watching this family on RUclips videos feels like going home again for me. I miss those early days and the wonderful Lew family. I used to understand most everything that was spoken in Cantonese and could speak it fairly fluently, but as they say you lose what you do not use. Anyway my love for Chinese people is deeply ingrained. I never thought I would live to see such anti Asian sentiment in our society as it is these days. Makes me want cry. If the haters only knew what loving and kind people that they are rejecting and missing out on. SMH
Thanks for your lovely, touching story. When our government prepares for aggression towards another country, one important step is to turn us into haters. Because of course we would never consent to aggression towards good people. We must never fall for the propaganda. Or the aggression. People everywhere are just like us.
Even though as Randy mentioned viewership drops off during mealtime, I always enjoyed it to have more wisdom passed along by elders. I am sure many of us that stay on for the full video feel the same way. My parents and many of their siblings have passed so mealtime brings back many endearing memories. Thank you for the time and effort to capture your dad's wisdom and sharing it with all of us.
I enjoy the mealtime parts too. But I often replay just the recipe parts to learn the cooking techniques. It could be one of the reasons why viewership drops off during mealtimes.
love for this family, I always thought grocery stores should have contest or submit your relatives recipe to win some groceries but the best part would be to have them shop and cook in the store to show me how to use some fun ingredients for exotic foods. I think it would help make neighbors more friendly
From another Lau, thank you so much for sharing these recipes! For me, my Cantonese is deteriorating so it's great to hear your dad speak and read the subs to augment. Really appreciate the channel. Will be making this and the ginger fried rice tomorrow! Can't wait to see more.
Randy - your cantonese pronunciation seems to be getting better! I've been really brushing up hard on my canto this quarantine so I just wanna commend you on your progress! Thank you SO MUCH For this channel, its literally one of my favorite programs ever created.
As a HongKonger, I feel so warm to heard Uncle Lau teaching his receipts in Cantonese. It's much clear than most cooking TV shows in Hong Kong. Hopefully you can use Traditional Chinese subtitles to make your family cooking show perfectly.
I can only read simplified Chinese, so I appreciate that they use simplified, but adding it to the cc option is great too for the ppl who like traditional
My family makes this all the time. Our secret ingredient is we add a spoonful of sand ginger (lesser galangal) powder to the mixture along with the salt. This is amazing with everything included just some plain egg noodles or white rice!
My goodness, thank you! I never knew what that "mysterious" ingredient was. I speak Cantonese, but cannot read. So, I can buy at the store by asking. Love this stuff!
I love this. So nice to see how the whole family is involved. I will add the spring onion and also give the ginger and spring onion a quick fry (which I havent been doing). Thank you, Mr Lau! I especially love how Mom came on at the end soliciting Likes, Comments and Follow! So cute and sweet. Thanks for sharing and brightening up our day.
As an Irish guy with Malaysian and Taiwanese in laws, I can definitively say that this stuff is the best topping I'm human history. I would put it on pizza if my MIL would let me. It's incredible.
@@Nunyabizn3ss It is. Cantonese and Mandarin are about as different as Portugeuse and Italian. Cantonese is famously crude, loud, and obnoxious. It's a wonderful language. It's the kung fu movie language!
@@seanluke3052 Thanks. I recently watched something on RUclips that stated the Cantonese have a written form, which is mutually intelligible with Mandarin, and one that is in line with their spoken form. Boggles the mind, where I live most people are monolingual English speakers, and yet are unable to master basic grammar.
DE-LI-CIOUS! Finger licking good! Yes, it's addictive and yes, I want it on EVERYTHING! I love how you feature your mom at the end. She does a great job promoting your channel!
Thank you Lau family. Really enjoyed your Dad's cooking and yes it's delicious... I'm learning new recipes from your Dad so I can surprise my wife and sons by cooking for them... 😀
Mr. Lau, i am 56 yo and have been cooking since the age of 14. I cook japanese and cantonese food a lot, I cant believe that I never ran into this succulent sauce!!! I made as huge amoubt this weekend and will be using it for the rest of my life. THANK YOU for the gift you give us on a daily basis.
I've made this sauce twice so far this week and am in love! Used it for dumplings, rice, noodles, veggies and shrimp. So simple and easy but packed with flavor. Will definitely be making a weekly jar of this! Thanks so much for sharing.
I made this shortly after the video came out and have been making it at least once a fortnight since. Thank you. It's probably my favourite recipe of the year and it's so simple. Having it on hand means that I'm happy to have tofu, greens and rice that take almost no effort to prepare because this sauce makes them taste so good.
👍👍👍 awesome, thanks for sharing this recipe! I love love love ginger scallion sauce! Aww… your parents are adorbs!! Love this content! Keep up the great work! 🤗🤗🤗👍👍👍
Thank you for all you do to improve the health and wellness of people like me. You videos are really well done. I love the picture of your Dad playing the flute years ago. Very attractive young man!!
Made this tonight and I have to say it is INCREDIBLE! This went great on lightly seasoned oven baked chicken breast and tofu. Served it with a side of rice and your Egg Flower Soup. Thank you for sharing and preserving these recipes!
Chicken with spring onion and ginger sauce is my favourite comfort food, it’s so simple yet so tasty! I love watching your dad cook and explain everything in Cantonese 😄
I love you! I keep this video bookmarked, and not because I need reminding of the recipe (which is quite simple) but because I just love watching your dad explain it with such joy 🥰. And, it is DELICIOUS!!!
My dad actually uses the chef’s knife to smash the ends of the ginger to get like a small chunks of the ginger, it leaves behind these little strings or strands inside the ginger which we throw away. My dad minces the ginger finely right after. The way you guys do it is very similar to how my dad does it, great video.
Love watching, hearing Mr. Lau, I speak cantonese, too and am watching from Europe. Take care and thank you for passing on such precious knowledge and techique.
Hai Randy...writing to say that I appreciate your work n your dad's/ family's work to preserve these authentic Cantonese food.My mum was Cantonese but I had limited chances to learn from her as she worked much away from home.Enjoyed her dishes when she came home.Now I'm happily learning from your dad! Thank you so much Ah Pak! Jesus bless you richly the work of your hands!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
This has become one of my favorite cooking channels. Was always curious what ingredients are used in Asian cuisine. I love how he explains every little detail and why he does it. Unfortunately the ingredients in Greece are not easily found but I’ll do my best!
I love this sauce so much!!! I tried to make at the first time and i get addicted with it already. Thanks for sharing such lovely recipes and method. I got no experience in cooking at all but this really give me a lot of confidence in cooking. 😁 And must thanks to Sifu for everything need to precise. 🤭辛苦了
Hi how are you I really enjoy watching your dad cooking that's really classic cooking thank you for sharing your recipes I follow your recipes and I try some of them and they came out really good thank you so much
I must tell you, when you said it was addicting, I thought, sure. So I made some three nights ago. It was very easy to make. I ate it on toast for breakfast, then craved it the rest of the day. I put it on everything. I had to make another batch last night ! YES, IT IS ADDICTING! ! ! Thank you for sharing this recipe with us !
so thankful for your channel for sharing such authentic Chinese recipes!! Hearing you guys speak in cantonese is also so reassuring and comforting 🥺❤️Keep up the great work!
Living in the UK away from all my family in NZ (I'm Chinese) this makes me miss them so much! But makes me feel as if I'm at home again. Thanks for the video, keep them rolling please! Do more Cantonese classics and Cantonese narration!
As a western guy trying hard to learn about Chinese foods, the first condiment I encountered was Sichuan chili oil. This seems almost the exact opposite, gentle and subtle, and very Cantonese. It's absolutely delicious. Thanks to Daddy and Son Lau!
Actually, when Sichuan Red Oil (Sichuanese people don't call it chili oil, but red oil) is made correctly, "gentle and subtle" are also required. For instance, within the so called red oil there are at least three different types of dry red chilies. And each type needs to be "cooked" at different time and with different oil temperature. The ratio of each type of chili needs to be exact. Of cause, the taste of different sauces/oils are totally different. One is spicy and the other is salty. But both needs to be "香".
Thank you Mr. LAU for teaching one of the most delicious sauce. Steam chicken is not the same without this aromatic, flavorful sauce. Again, thanks. ANDY.
I'm so used to hearing mandarin it's nice to hear cantonese again. Dad is also tanned and handsome!!!!! Also something i don't get to see much anymore. In my city all the chinese, south east asian and korean people have bleached themselves pink. Consider me subscribed.
@@maiy8786 because Chinese is split into Mandarin and Cantonese they are kinda like two different languages!! And depends on where you go each area has a different dialect and accents
I hear ya! So many mandarin speakers where I live, but it used to be mainly Cantonese. It took me a while to get used to, but I’m still not completely there! Lol
@@nadine4034 yes, the idea being that the more pale you are, the less likely it is that you are a farm worker and assumed to be poor. Unlike in westernized culture where a tan denotes wealth showing that there is time to laze about on the beaches or by a pool.
Love watching your dad cook. I used to cook with my gong gong all the time before he passed. I don’t speak Cantonese as often anymore. I love listening to your dad talk about food!
Wow! This has an amazing flavor profile. The delicious aroma filled my home. I used olive oil instead of corn oil, it's my go to oil and currently I'm in Greece. The only problem I had was the sauce was ready before my chicken, it was hard to wait. Thank you, I love it! It will definitely be made many more times throughout my life!
I print out all your recipes for quick reference. But I've been making Daddy Lau's dishes so often, I already know the ingredients by heart. Can't thank you enough for these free content and resources. Watching your family's interaction is such a joy to watch.
Growing up I would always tell my parents to make extra scallion ginger oil whenever we had white cut chicken for dinner so I could use the oil days after on rice and noodles. Thank you to you and your dad for making and maintaining this channel and it’s content. It’s important to keep these recipes alive and it’s so great to you all sharing them with everyone. Keep it up! 👏🏼
I made this tonight. It was good, really good. Now I know that gingery dipping sauce that I had eons ago at a hotel which was paired off with hainanese chicken rice. For years, I have been researching for this dipping sauce. Thank you very much!
So happy to find Made with Lau on RUclips and facebook. The chef explains it so well and makes the cooking seem so easy. I also love the wok he uses. I wonder what brand is that wok?
Well I am off to the grocery store to get these ingredients! Such a simple dish to make and you know it's going to be very flavorful. I just love how your Dad is all business when he's making a recipe😁. Thank you all! Kathi 😎🇺🇸
I just made this version and its electrifying, please thank your dad from a happy Scotsman My wife is chinese her version uses shallots which is more sweet her's is 10/10 your fathers 11/10 , must have been great growing up with him 😀 👍
Dad made that look pretty easy! I have never had this sauce, but I love the ingredients individually. I’m going to give this recipe a try, and also try to find a spot to try some and get a point of reference. Thank you for including the weights of the scallion and ginger, and thank you for the video!
@@j565tyty This is a super late reply, but from what I've heard, olive oil is not advised for a lot of wok-based stir-frying dishes, because we like to let the oil get super hot in the wok (e.g. in the video he lets the oil heat before adding the ginger) and olive oil has a lower smoke point.
Hi Randy, I am from Malaysia. Glad to see you and your dad passing down the Cantonese heritage to everyone who is interested to cook the Cantonese cuisine. For the ginger-scallion sauce, I have tasted how a friend cooked it and it was absolutely heavenly. She makes it slightly different from your dad's. She actually uses the blend of the chicken oil and stock that accumulates when one steams the chicken (known as 'Kai jap') as the base with sesame oil and salt to flavour it. Maybe your family can try it out to see the difference. Another side dish we add to our chicken rice is a local tangy delicacy we called acar. It enhances the chicken rice to a new level. All the best!
This is how it's traditionally done in cantonese cooking, but yes, you can do variations to this recipe that are done in other asian regions. I have heard of the ginger-scallion sauce being prepared in the style you describe from a Singaporean chef for Hainanese Chicken Rice.
Part of what makes these videos so good is not only your Dad's expertise but also seeing the way you would cut things as a professional because sometimes thats what really does the trick for me
thanks so much for this channel! just saw your channel and it is really informative! cantonese food is really fantastic. I used to live in HK and missing the food a lot. Keep it up, Chef Lau!
Thank you both for sharing!! I’ve been following your recipes, and learning how to cook better chinese food. It seems like it used to be so much harder to find recipes like these.
Isn't it cool to learn! 😊 If you don't watch it already I highly recommend Chinese Cooking Demystified, they go into an impressive level of detail about the ingredients which as an Australian I find very helpful in choosing the right things to cook the recipes with.
My mums version of this is amazing, she doesn’t use sesame oil as we find the taste overpowering. You can’t eat “bak gai “ without it. And surely there’s not enough sauce for a family meal, need it to spread over rice too 😋
Super stokes I found this page! Wishing you and your family the best ! ❤ also thank you for sharing the family recipes that is a big deal we greatly appreciate it!
For some reason it never occurred to me to slice the green onions lengthwise first and every time I made this I ended up crying like an idiot while inefficiently whacking around a pile of onion. Thanks Daddy Lau for the tip!
There's just something about the way Cantonese sounds that just says... "Hey man, let's hang out." So inviting and, embracing almost. Maybe it's the southern thing? Perennial warm weather and high humidity? Because I sense something a little similar here in United States - southern accents are just so damn friendly.
Ohmigosh, it's true in China, too? It's also that way in Germany with Bavarians being the invite EVERYONE to the party folks! When you move from south to north in the USA, they mostly keep to themselves and/or claim they can't understand your accent. And forget trying to find good BBQ! I wonder if it is the same in more countries, too?
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What'd you think of Daddy Lau's recipe?
Amazing! Learned to make this from my mom but did not know that you could add sesame oil at the end for that extra aroma and flavor.
Incredible, as usual the video quality is top notch and the sauce looks delicious.
Hiya, can you and your dad teach us how to cook beef brisket noodles. I miss that dish so much. I tasted that dish while in HK and fell in love with it. Tried a few similar recipes on YT but just can't get that same taste as in HK. BTW do you know what those noodles are called? The texture is bit bit rubbery and very thin. Went to an Asian supermarket can't seem to find them.
Great if you can let us know whether it's young ginger or old ginger to be used. Have you tried using ginger powder or ginger essential oils? Wonder if it works.
Thank you so much for this post. I've always loved this sauce!!!
I will never tire of hearing Mr. Lau say to his son, "try it son." The son part is always so endearing, it's full of love. It makes me happy every time I hear it. Thank you, Mr. Lau for the depth of your love for your family. You bring beauty into this world.
Yes and thank you for passing on the traditions and knowledge!
I also love Mrs. Lau. Such a sweet mother and grandma. Always telling stories and explaining things towards the end.
Chef speaks Cantonese, son explains in English, and caption in English and Chinese. Half of the world can probably understand the recipe. At least I know I will be trying to make the sauce. Dad rocks! That kitchen knife rocks! It’s just heartwarming. Thank you Lau family.
他的家人真幸福有這位慈祥和藹的爸爸👍👍
非常感謝您的支持和讚美！老劉衷心祝福您闔家平安健康快樂！
Your dad is an absolute treasure! It's nice to see your family working to keep your culture alive.
Hello Pam how are you doing?
I love the internet sometimes I would have never purposefully looked for this video. But now I’m going to be making some ginger scallion sauce.
How did it taste?
same here
Good l like it for a fried fish!!!
same here
@@thatWonKrnGuy pppppp}
I love that your dad is speaking in Cantonese, and the way he explains everything reminds me so much of my dad teaching me to cook specific dishes....he was an American chef so he taught us both American food and some Chinese dishes. Watching your Dad brings back so good memories. Thank you!
I love how your dad always say “do it like this, it’s very simple, it’s very easy!”. It is so reassuring especially coming from a chef, when many other chefs will say things like “of course it’s not easy, you think it is so easy to be trained as a chef?” Love your dad!
It is easy if you are in a restaurant, you have staff, and commercial sized meat grinders, just shove all the ginger and scallion into the grinder.
Centre the video's attention on when he teaches though: @4:46 - 'It's already done, see?'
Better to focus the camera & editing on the instruction - "look" when told "see" - instead of setting the recording up to prettify imagery the teacher doesn't deem important.
...Zoom beyond making faces visible, and get the pan's food's sights & sounds.
Yes. It's true. It's easy once you keep at it. After 5 to 10 times in about 2 months. It will become natural.
Mr Lau is a very humble and generous man
As a little girl I would watch my Yeye (grandpa) make this sauce all the time. I make it again from time to time especially when I miss him. I just found this channel and I am so glad. I moved away from home a few years ago and I miss my Cantonese grandma's cooking all the time. She instilled in me a love for the kitchen and food.
Here's a Cantonese Grandma ruclips.net/video/_Z_Unq5xzPs/видео.html
"My dad spent about 4 minutes total mincing the ginger and scallions." Ok, so watching his knife skills, and knowing my own, I should set aside a good 30-40 minutes 😂
That frivolity aside, I love the simplicity of this sauce and definitely the flavours. I will most definitely be making this one, and soon! Thanks so much for sharing with us ❤
This has become one of my favorite cooking channels.
Was always curious what ingredients are used in Asian cuisine.
I love how he explains every little detail and why he does it.
Unfortunately the ingredients in Greece are not easily found but I’ll do my best!
I know he’s talking to his son, but when he goes, “remember, ok?” It makes me feel like my own parent is talking to me 🥰
Bless him he wants to pass it down!
Love how you adore n proud of your father. What a perfect n warmth family you are! We will continously support you 🥰
I absolutely love this sauce.
We in Hawai'i, call it "Cold Ginger Chicken Sauce." I literally eat this sauce with everything, even with just plain rice. 😋😋😋
Thank you for sharing your recipe. ❤❤❤
I could listen to him speaking Cantonese all day! I was this poor little white kid that was essentially adopted by a Chinese family (well they just let me hang out with them for endless hours) all through the years of my youth. I was immersed in the culture and language. It was the most incredible experience for me. Now that I am very much older watching this family on RUclips videos feels like going home again for me. I miss those early days and the wonderful Lew family. I used to understand most everything that was spoken in Cantonese and could speak it fairly fluently, but as they say you lose what you do not use. Anyway my love for Chinese people is deeply ingrained. I never thought I would live to see such anti Asian sentiment in our society as it is these days. Makes me want cry. If the haters only knew what loving and kind people that they are rejecting and missing out on. SMH
Damn that’s a cool story
I feel the same, I married into a HK Chinese family.
Thanks for sharing your story.
I am the opposite. I use to hang out with a white family as a child 😮
Thanks for your lovely, touching story. When our government prepares for aggression towards another country, one important step is to turn us into haters. Because of course we would never consent to aggression towards good people. We must never fall for the propaganda. Or the aggression. People everywhere are just like us.
I wish I could understand their beautiful language, his fathers voice is very caring and soothing.
i love how your dad referred to the viewers as his friends - fellow Cantonese here so it was especially endearing to hear it spoken
Even though as Randy mentioned viewership drops off during mealtime, I always enjoyed it to have more wisdom passed along by elders. I am sure many of us that stay on for the full video feel the same way. My parents and many of their siblings have passed so mealtime brings back many endearing memories. Thank you for the time and effort to capture your dad's wisdom and sharing it with all of us.
I enjoy the mealtime parts too. But I often replay just the recipe parts to learn the cooking techniques. It could be one of the reasons why viewership drops off during mealtimes.
Actually meal time is my favorite part of the video
love for this family, I always thought grocery stores should have contest or submit your relatives recipe to win some groceries but the best part would be to have them shop and cook in the store to show me how to use some fun ingredients for exotic foods. I think it would help make neighbors more friendly
From another Lau, thank you so much for sharing these recipes! For me, my Cantonese is deteriorating so it's great to hear your dad speak and read the subs to augment. Really appreciate the channel. Will be making this and the ginger fried rice tomorrow! Can't wait to see more.
Here's a Cantonese Grandma ruclips.net/video/_Z_Unq5xzPs/видео.html
Thank you Daddy's Lau to teach us how to make the ginger scallion sauce. This is my favors sauce!!!
I always wanted to know how to make ginger scallion sauce. Thank you so much for the video. God bless.
Randy - your cantonese pronunciation seems to be getting better! I've been really brushing up hard on my canto this quarantine so I just wanna commend you on your progress! Thank you SO MUCH For this channel, its literally one of my favorite programs ever created.
As a HongKonger, I feel so warm to heard Uncle Lau teaching his receipts in Cantonese. It's much clear than most cooking TV shows in Hong Kong. Hopefully you can use Traditional Chinese subtitles to make your family cooking show perfectly.
Agree with you the suggestion of using Traditional Chinese subtitles.
I can only read simplified Chinese, so I appreciate that they use simplified, but adding it to the cc option is great too for the ppl who like traditional
My family makes this all the time. Our secret ingredient is we add a spoonful of sand ginger (lesser galangal) powder to the mixture along with the salt. This is amazing with everything included just some plain egg noodles or white rice!
Excellent idea!
I use it in my hot oil recipe normally. 🍻
My goodness, thank you! I never knew what that "mysterious" ingredient was. I speak Cantonese, but cannot read. So, I can buy at the store by asking. Love this stuff!
Do you add it to cooked meat? I want to try it.
Do you know if the ginger in the recipe should be young ginger or old ginger? Can ginger essential oils or powder replace the ginger? Thanks
@@pbear7814 The sauce is usually eaten with steamed chicken so it could work with meats. But probably better as a sauce for plainer items
好正! 劉爸爸, 多謝你專業, 耐心的教導與分享! 很出色的頻道!! 祝你及你家人身體健康 😀
好多謝您嘅支持、讚賞和祝福！老劉亦衷心祝福您合府平安吉祥！節日快樂！多謝🙏！
I love this. So nice to see how the whole family is involved. I will add the spring onion and also give the ginger and spring onion a quick fry (which I havent been doing). Thank you, Mr Lau!
I especially love how Mom came on at the end soliciting Likes, Comments and Follow! So cute and sweet. Thanks for sharing and brightening up our day.
As an Irish guy with Malaysian and Taiwanese in laws, I can definitively say that this stuff is the best topping I'm human history. I would put it on pizza if my MIL would let me. It's incredible.
Hainanese Chicken pizzas sounds awesome!!
Glad to hear Cantonese teaching authentic Canton dishes.
For the culture
Not that I understand any Mandarin, but this sounds like a completely different language to my untrained ears.
Couldn’t agree more
@@Nunyabizn3ss It is. Cantonese and Mandarin are about as different as Portugeuse and Italian. Cantonese is famously crude, loud, and obnoxious. It's a wonderful language. It's the kung fu movie language!
@@seanluke3052 Thanks. I recently watched something on RUclips that stated the Cantonese have a written form, which is mutually intelligible with Mandarin, and one that is in line with their spoken form. Boggles the mind, where I live most people are monolingual English speakers, and yet are unable to master basic grammar.
DE-LI-CIOUS! Finger licking good! Yes, it's addictive and yes, I want it on EVERYTHING! I love how you feature your mom at the end. She does a great job promoting your channel!
Thank you Lau family. Really enjoyed your Dad's cooking and yes it's delicious... I'm learning new recipes from your Dad so I can surprise my wife and sons by cooking for them... 😀
Thankyou for bringing cantonese cooking to youtube!! Love it!
Mr. Lau, i am 56 yo and have been cooking since the age of 14. I cook japanese and cantonese food a lot, I cant believe that I never ran into this succulent sauce!!! I made as huge amoubt this weekend and will be using it for the rest of my life. THANK YOU for the gift you give us on a daily basis.
11 bn
mii880
Sorry, but you haven’t been paying very close attention.
56 year old and still so stupid?
@@rjlee818 😑
I've made this sauce twice so far this week and am in love! Used it for dumplings, rice, noodles, veggies and shrimp. So simple and easy but packed with flavor. Will definitely be making a weekly jar of this! Thanks so much for sharing.
I made this shortly after the video came out and have been making it at least once a fortnight since. Thank you. It's probably my favourite recipe of the year and it's so simple. Having it on hand means that I'm happy to have tofu, greens and rice that take almost no effort to prepare because this sauce makes them taste so good.
👍👍👍 awesome, thanks for sharing this recipe! I love love love ginger scallion sauce! Aww… your parents are adorbs!! Love this content! Keep up the great work! 🤗🤗🤗👍👍👍
Thank you for all you do to improve the health and wellness of people like me. You videos are really well done. I love the picture of your Dad playing the flute years ago. Very attractive young man!!
Made this tonight and I have to say it is INCREDIBLE! This went great on lightly seasoned oven baked chicken breast and tofu. Served it with a side of rice and your Egg Flower Soup. Thank you for sharing and preserving these recipes!
Chicken with spring onion and ginger sauce is my favourite comfort food, it’s so simple yet so tasty! I love watching your dad cook and explain everything in Cantonese 😄
I love you! I keep this video bookmarked, and not because I need reminding of the recipe (which is quite simple) but because I just love watching your dad explain it with such joy 🥰. And, it is DELICIOUS!!!
多謝將廣東滋味帶出世界,令更多人了解我哋嘅飲食文化。
Made this tonight for dinner. Delicious and addictive. Easy, healthy and full of flavor.
Thank you for making these videos. I love hearing your Dad speaking in Cantonese. As an ABC it makes me feel at home.
Thank you for sharing your father’s recipe. The sauce is now part in our daily meal. Thank you!
My dad actually uses the chef’s knife to smash the ends of the ginger to get like a small chunks of the ginger, it leaves behind these little strings or strands inside the ginger which we throw away. My dad minces the ginger finely right after. The way you guys do it is very similar to how my dad does it, great video.
That’s very interesting! I’ve always wanted to remove the strands.
@@st33nb3an4 it gets rid of the strands very easily, the strands in my opinion aren’t very fun to eat so it does make a nicer experience.
Love watching, hearing Mr. Lau, I speak cantonese, too and am watching from Europe. Take care and thank you for passing on such precious knowledge and techique.
Hai Randy...writing to say that I appreciate your work n your dad's/ family's work to preserve these authentic Cantonese food.My mum was Cantonese but I had limited chances to learn from her as she worked much away from home.Enjoyed her dishes when she came home.Now I'm happily learning from your dad! Thank you so much Ah Pak! Jesus bless you richly the work of your hands!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
All the recipes look incredible and your dad is just genuinely so kind and entertaining to watch, he doesn’t even have to try
This has become one of my favorite cooking channels.
Was always curious what ingredients are used in Asian cuisine.
I love how he explains every little detail and why he does it.
Unfortunately the ingredients in Greece are not easily found but I’ll do my best!
I love this sauce so much!!! I tried to make at the first time and i get addicted with it already. Thanks for sharing such lovely recipes and method. I got no experience in cooking at all but this really give me a lot of confidence in cooking. 😁 And must thanks to Sifu for everything need to precise. 🤭辛苦了
That's is good to know that you have improve in your cooking skill. How are you doing
Hi how are you I really enjoy watching your dad cooking that's really classic cooking thank you for sharing your recipes I follow your recipes and I try some of them and they came out really good thank you so much
Love this presentation I will try this recipe ; thanks so much and congratulations on the retirement of your dad
I love this channel. I appreciate the cultural context and the recipes are great. Cheers.
I must tell you, when you said it was addicting, I thought, sure. So I made some three nights ago. It was very easy to make. I ate it on toast for breakfast, then craved it the rest of the day. I put it on everything. I had to make another batch last night ! YES, IT IS ADDICTING! ! ! Thank you for sharing this recipe with us !
Yes, it's deliciously addicting. I love it on hot steaming rice!
Yes. Addictive
so thankful for your channel for sharing such authentic Chinese recipes!! Hearing you guys speak in cantonese is also so reassuring and comforting 🥺❤️Keep up the great work!
Thank you for sharing the recipe with us, we just followed it and the taste is reallllly awesome. ❤
感謝老劉！！！ 我最近按照老爹的食譜，煮了"豉汁排骨" & "蔥油雞" 給家人吃。( 雖然我們祖籍不是廣東，但是家人都很喜歡"港式"、"廣式"料理。結果大獲好評！！) 真開心！！！ 謝謝你無私的分享！！
我自己是很喜歡"脆皮燒肉"，過一陣子也想自己嘗試煮煮看。
再次祝福您 闔家平安健康、萬事如意！！
非常感谢您的支持、讚賞和祝福！老劉亦㊗️您和家人平安幸福！
Your dad is a legend! Thank you for sharing your delicious recipes I really enjoy and appreciate it! 😊
Living in the UK away from all my family in NZ (I'm Chinese) this makes me miss them so much! But makes me feel as if I'm at home again. Thanks for the video, keep them rolling please! Do more Cantonese classics and Cantonese narration!
As a western guy trying hard to learn about Chinese foods, the first condiment I encountered was Sichuan chili oil. This seems almost the exact opposite, gentle and subtle, and very Cantonese. It's absolutely delicious. Thanks to Daddy and Son Lau!
Actually, when Sichuan Red Oil (Sichuanese people don't call it chili oil, but red oil) is made correctly, "gentle and subtle" are also required. For instance, within the so called red oil there are at least three different types of dry red chilies. And each type needs to be "cooked" at different time and with different oil temperature. The ratio of each type of chili needs to be exact. Of cause, the taste of different sauces/oils are totally different. One is spicy and the other is salty. But both needs to be "香".
@@lovice ？
@@lovice Thank you
You can learn how to make white sliced chicken with mashed ginger. It's a classic Cantonese dish. It's super delicious
Thanks for watching your show CHEF. ITS SO YUMMY 🥰🤗
Thank you Mr. LAU for teaching one of the most delicious sauce. Steam chicken is not the same without this aromatic, flavorful sauce. Again, thanks. ANDY.
I'm so used to hearing mandarin it's nice to hear cantonese again. Dad is also tanned and handsome!!!!! Also something i don't get to see much anymore. In my city all the chinese, south east asian and korean people have bleached themselves pink. Consider me subscribed.
@@maiy8786 Yes. Theres lots of chinese that dont even speak Cantonese.
@@maiy8786 because Chinese is split into Mandarin and Cantonese they are kinda like two different languages!! And depends on where you go each area has a different dialect and accents
I hear ya! So many mandarin speakers where I live, but it used to be mainly Cantonese. It took me a while to get used to, but I’m still not completely there! Lol
Wait, what? Do yo mean people are bleaching their skin with chemicals? Why?
@@nadine4034 yes, the idea being that the more pale you are, the less likely it is that you are a farm worker and assumed to be poor. Unlike in westernized culture where a tan denotes wealth showing that there is time to laze about on the beaches or by a pool.
Love watching your dad cook. I used to cook with my gong gong all the time before he passed. I don’t speak Cantonese as often anymore. I love listening to your dad talk about food!
Wow! This has an amazing flavor profile. The delicious aroma filled my home. I used olive oil instead of corn oil, it's my go to oil and currently I'm in Greece. The only problem I had was the sauce was ready before my chicken, it was hard to wait. Thank you, I love it! It will definitely be made many more times throughout my life!
Very nice .. love that sauce! Thanks for sharing!!!
beautiful family! thanks for all the recipes!!
I print out all your recipes for quick reference. But I've been making Daddy Lau's dishes so often, I already know the ingredients by heart. Can't thank you enough for these free content and resources. Watching your family's interaction is such a joy to watch.
Growing up I would always tell my parents to make extra scallion ginger oil whenever we had white cut chicken for dinner so I could use the oil days after on rice and noodles.
Thank you to you and your dad for making and maintaining this channel and it’s content. It’s important to keep these recipes alive and it’s so great to you all sharing them with everyone.
Keep it up! 👏🏼
I never ate the chicken, and I still don't. 😈
I made this tonight. It was good, really good. Now I know that gingery dipping sauce that I had eons ago at a hotel which was paired off with hainanese chicken rice. For years, I have been researching for this dipping sauce. Thank you very much!
So happy to find Made with Lau on RUclips and facebook. The chef explains it so well and makes the cooking seem so easy. I also love the wok he uses. I wonder what brand is that wok?
Hi, Big thanks to you and your Dad I am loving your channel. I made the sauce this evening Woow beautiful. and so simple
Well I am off to the grocery store to get these ingredients! Such a simple dish to make and you know it's going to be very flavorful. I just love how your Dad is all business when he's making a recipe😁. Thank you all! Kathi 😎🇺🇸
I love how he emphasized what's important and what can be done according to your own desire. And the baby at the end 😍
Made the sauce for a Filipino dish for my family, absolutely a hit! Eternally grateful 🙏for the recipe and step by step instructions.
I made this sauce first time today and it came out really Good. Best sauce for steamed chickens Thanks for simple and amazing Recipe.
I just made it for the first time and it was exactly how I like it. Your Dad is the man 🤙
That look your dad gave you when you pulled out the thermometer is priceless.
david
🤣🤣🤣
I just made this version and its electrifying, please thank your dad from a happy Scotsman
My wife is chinese her version uses shallots which is more sweet her's is 10/10 your fathers 11/10 , must have been great growing up with him 😀 👍
Dad made that look pretty easy! I have never had this sauce, but I love the ingredients individually. I’m going to give this recipe a try, and also try to find a spot to try some and get a point of reference. Thank you for including the weights of the scallion and ginger, and thank you for the video!
Have you ever tried this with olive oil?
@@j565tyty This is a super late reply, but from what I've heard, olive oil is not advised for a lot of wok-based stir-frying dishes, because we like to let the oil get super hot in the wok (e.g. in the video he lets the oil heat before adding the ginger) and olive oil has a lower smoke point.
Wonderful, so wonderful beautiful family!
Thank you. I love it when your family visits.💝
Hi Randy, I am from Malaysia. Glad to see you and your dad passing down the Cantonese heritage to everyone who is interested to cook the Cantonese cuisine. For the ginger-scallion sauce, I have tasted how a friend cooked it and it was absolutely heavenly. She makes it slightly different from your dad's. She actually uses the blend of the chicken oil and stock that accumulates when one steams the chicken (known as 'Kai jap') as the base with sesame oil and salt to flavour it. Maybe your family can try it out to see the difference. Another side dish we add to our chicken rice is a local tangy delicacy we called acar. It enhances the chicken rice to a new level. All the best!
This is how it's traditionally done in cantonese cooking, but yes, you can do variations to this recipe that are done in other asian regions. I have heard of the ginger-scallion sauce being prepared in the style you describe from a Singaporean chef for Hainanese Chicken Rice.
Made this several times since the original video. It’s pure crack, can’t have enough of it. Thank you for posting this. Young ginger tastes best IMO.
OMG! I didn’t know this is what it’s called, it’s my favorite! Will definitely make one tomorrow! Thanks for posting this! 😍
Part of what makes these videos so good is not only your Dad's expertise but also seeing the way you would cut things as a professional because sometimes thats what really does the trick for me
thanks so much for this channel! just saw your channel and it is really informative! cantonese food is really fantastic. I used to live in HK and missing the food a lot. Keep it up, Chef Lau!
Thank you both for sharing!! I’ve been following your recipes, and learning how to cook better chinese food. It seems like it used to be so much harder to find recipes like these.
Isn't it cool to learn! 😊 If you don't watch it already I highly recommend Chinese Cooking Demystified, they go into an impressive level of detail about the ingredients which as an Australian I find very helpful in choosing the right things to cook the recipes with.
My mums version of this is amazing, she doesn’t use sesame oil as we find the taste overpowering. You can’t eat “bak gai “ without it. And surely there’s not enough sauce for a family meal, need it to spread over rice too 😋
Having lived in Hongkong for a decade, I miss Canto food so much. Watching your father make this reminds me of those delicious meals.🤩🙏❤
I love the channel. I love food and how it brings people together.
Super stokes I found this page! Wishing you and your family the best ! ❤ also thank you for sharing the family recipes that is a big deal we greatly appreciate it!
For some reason it never occurred to me to slice the green onions lengthwise first and every time I made this I ended up crying like an idiot while inefficiently whacking around a pile of onion. Thanks Daddy Lau for the tip!
Never knew green onions to cause watery eyes. It has never happened to me.
Green onions make you cry? Usually it's the bulbing onions.
There's just something about the way Cantonese sounds that just says... "Hey man, let's hang out." So inviting and, embracing almost.
Maybe it's the southern thing? Perennial warm weather and high humidity? Because I sense something a little similar here in United States - southern accents are just so damn friendly.
I know right? I feel like going "Lau Si Fu! Sek Fan Mei?" then sit down and learn from him, recipes and life lessons.
Love these comments.
Ohmigosh, it's true in China, too? It's also that way in Germany with Bavarians being the invite EVERYONE to the party folks! When you move from south to north in the USA, they mostly keep to themselves and/or claim they can't understand your accent. And forget trying to find good BBQ! I wonder if it is the same in more countries, too?
Here's a Cantonese Grandma ruclips.net/video/_Z_Unq5xzPs/видео.html
Your Dad is a beast with that knife. Skills!
First time I've watched your video, but I already love the family. Dad is great!
Thank you for the recipe! God bless!
envious of those chopping skills!
I don’t know how he forced his dad to use measuring spoons.... 🤣
I didn’t notice until you said it. My mom would think me weird for using them but I don’t know how to cook.
He must really love you all and us all🇨🇦🙋🤗❤✌🙏
I feel his dad's pain. I never measure Asian food, on principle. It does not make sense, but I do it anyway.
i came here to say the exact same thing. Every asian knows... we just fucking know LOL
When you're sharing a recipe you need to have measurements.
Your dad's chopping skills are formidable!! Can you have him make an ASMR video of him just chopping stuff up?!?! Please dad?
Thank you for sharing this recipe. Your dad is a great cook.