Enjoying our content? Join the Canto Cooking Club - bit.ly/3DL9Lf0 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/homemade-fish-balls What'd you think of Daddy Lau's recipe?
Your dad has such a lovely way of teaching. He's so gentle about how he explains things and the whys behind them. His passion for food really comes through in how he teaches and it's so nice to watch.
Amazing as usual, i just love it all and your dad speaking in a language i don't understand but hearing the way he talks he loves cooking and explaining and wanting to make sure we understand what he's saying. I think this one is going in my recipe book, can't wait to do it. Thanks again!
Hi Randy, thanks for sharing your dad’s recipes with us. It’s great to see your dad cooking in the kitchen and he’s so passionate about it. It’s inspiring to see your dad breaking Asian gender norms that normally would be a woman’s job to be in the kitchen. He was definitely ahead of his time. I grew up in a household where my dad was also in the kitchen and it was so weird for others to see him cooking meals for us. If you ever come across this, please let your dad know how awesome he is for being an example that cooking isn’t necessarily for women only.
I always wanted to learn how to make this, especially shrimp or octopus flavoured versions. Also, your dad's canto sounds the same as my mum with similar nuances and slang. Since I live across the globe from her, this is great watching this. Very nostalgic. I'm also part Lau.
Always enjoy watching your Dad cooks . Thanks to 刘叔叔 for your generous sharing . Love it even more that he shares in Cantonese which I learned when I was little from elderly neighbours who spoke only this dialect . My family speaks another dialect . Looking forward to more videos . Once again thank you .
I really appreciate him saying that whatever works for each of us is good. Much less restrictive! Any chance your dad has a recipe for beef tendon balls?
Language is amazing. Bola-bola is just a blanket term for stuff that are balls, literally ball-ball. I never knew that gāau was borrowed. In the Philippines, we have some called gawgaw (it's powdered starch), which is a sticky paste that is used as glue or when thinned out can be used to stiffen clothes.
Good job Randy! Daddy Lau has such an easy-going spirit. He is not particular and that motivates the next gen to try different variations and be innovative!
its no exaggeration to say that fishball saved me from many hungry school days decades ago..not this Daddy Lau's version fit for a king, with all that generous amount of green garnishings and seasoning but the basic street food version that"s basically fried flour ball with some hint of a fish flavor. Evokes a lot of distant memories.
I like the way you translate traditional receipe in such clean and easy to understand English. The subtitle also helps us non-Cantonese speaking person. NO time is wasted in the entire vedio, every detail is explained clearly and incorporated smoothly in each step. The best cooking RUclips vedio I have ever seen.
Hi Randy, my wife and I enjoy watching your shows. Thanks for all the great videos! You have a great voice and it's quite deep. However, there's a weird resonant frequency that's causing your voice to sound boomy on certain speakers. I tried watching your videos on various different speakers. While some speakers are better, that resonant frequency is there. Maybe play around with the EQ in your video editor to reduce the resonant frequency. My wife will thank you for it. Thanks again!
Thank you Randy and Daddy Lau for another great video! I will definitely try this filling for 3 Stuffed Treasures. Spread the fish paste onto vegetable slices (traditionally eggplant, bell peppers, and tofu), then either deep fried or shallow fry in a pan. Nom nom nom 😋
Love your videos! It's so clear your parents worked so hard to get you where you are today and are so proud of what you've accomplished! And the fact that they're both so happy and delighted to share their knowledge, getting more joy knowing people are enjoying learning from them :)
Thank you so much for sharing this! I love it when you guys post some of the more intricate Cantonese recipe like fish ball!! Light, flavourful, and absolutely fantastic 😍😍😍😍😍
I have never liked curry. But I decided to try these noodles and had (for whatever reason) bought some curry powder a couple of weeks ago so I had everything needed for this in my kitchen. OMG, this came out fantastic!!! the combination of the char sui and the curry and the rest was just phenomenal. And I agree with the below comments about "dad". Such a seemingly gentle and kind man and he seems to really want people to catch the important (but not complicated) nuances. Xie xie nin Lau jiaren!!
I absolutely love watching your father cook and how he explains each detail, I'm spanish but I love chinese food and I almost always follow your father recipes, they're my favourite. You have a treasure of a father and family, hugs from Spain !
Thanks for doing this man! When I was in high school, I had a few close friends who were Cantonese, mostly from Vietnam. They took me to some amazing late night cafes in San Gabriel valley in SoCal where we would drink Oolong and eat fish balls and dare each other who can handle the spiciest. I usually won cuz I'm Indian I guess. That was the last time I was able to enjoy my health and be carefree. I lost touch with those guys. We used to talk about our dream jobs and owning big homes. The typical immigrants dreams. I miss those guys and the time we had. This took me down memory lane.
Your dad is awesome!!!! I love the way he speaks, so authentic & practical!!!! He is real professional. Thank you for recording this treasure & share. Bless your dad with great health & your family with Abundance 💐 What's your home village 郷下？
Wow thank you for a wonderful instructional. Your dad is inspiring as always. I also want to especially thank you for all of the links in the description. You go above and beyond with the indexing, etc. It is appreciated
I love your videos! Few things are more fulfilling to see than your father’s expertise in cooking simple dishes for his family from his years of cooking 💗 the fluidity of his movements reminds me of my grandpa, who was a ramen chef! I would really love to see his take on 葱油饼 (chinese scallion pancake) ❤️
Love the way Chef Lau is okay with mixing up his recipe and invites the viewer to prepare the recipe to their own taste. Sadly i am unable to eat eggs, will the Fish paste, after the beating, still hold together without it? Are there maybe recommendation what i could add instead to "glue" it better together?
Your dad reminds me so much of my late grandfather. He immigrated to the Philippines from China to escape the famine and war only to get caught in the WW2 and was forced to become a guerilla soldier fighting for the PH. He often cooks fresh fishballs by hand like this (sometimes with a bit of bone stuck)
Thank you for this!!! My dad made these for me as a child, and it was always so tasty! He passed a long time ago, and I've been searching for this recipe.....must try it soon!!!!!
Have made fishballs from scratch a lot of times but from hereon I'm definitely following your dad's technique. Good to know I can use tilapia, which is so abundant here in PH🇵🇭. So glad I found this channel!😍
Boa Noite. Mestre LAU, muito boa sua aulas de preparo e cozinha Chinesa, vem enriquecer nossa qualidade cozinha chinesa no Brasil, aqui fora de São Paulo não tem restaurante de qualidade,. Obrigados Felicidades para todos. Curitiba, 01 de Julho de 2021.
Love you, Mr. Lau! You are the Rock Star of this type of cooking! :) Thank you Randy for preserving the precious recipes, and Blessings to your whole family.
I am smiling every time i see your dad is cutting something. The knife is so close to his fingers! He is so PRO :) i won't dare..gee..hehe..else i ll be making my own finger ball :)
Thank you so much for this video Chef Lau! I gave up after my first attempt when it turned out to be disastrous😂. Now that I finally understand the techniques , I look forward to be trying soon. 加油💪🏽
Another great recipe. I have a question. How critical is the dried orange peel to this recipe? I want to make these but dont have that ingredient. Thanks so much!
Hey I love the recipe, so far i've cooked about 6 of your recipes (the steamed ribs and taro is the family favorite). if I was to do this in a food processor what would i do differently?
This is similar to how my family makes the fish ball. But we would pound the fish with our stone mortar and pestle for that bouncy texture. Low key it's a good way to work through your aggression. 😅
I love this! I love American Chinese food. only had authentic Chinese a few times in my life. But American Chinese I can eat everyday. I cook a lot on my own and can make most American Chinese dishes.......but your channel has improved my skills. this looks like the American Chinese I was used to when I was a kid. today everything from most carryouts all taste the same. veggies all cut the same. same taste, same sauce..overly sweet and just loaded with onions and broccoli..just different color and price. I was upset one day I went to a carryout and they served me Sichuan chicken and there were huge chunks of broccoli everywhere. thank you so much for the info. tonight rice noodles.
HY RANDY . ITS REALLY WONDERFUL SKILL SHARED BY GRAND MASTER. THATS RIGHT WHAT DAD SAYS . WHAT HE HAS HE USE THOSE INGREDENTS. THATS APON THE SKILL FOR YRS. AS A CHEF LIKE DAD HAVE EXPERIENCE IN COOKING . FOR DAD NOTHING IS IMPOSSIBLE . ITS A MATTER OF ART AND SKIL. YES ABOUT EGG WHITE IN THE RST.THEY SEPERATE WHITE AND YELLOW . FOR HOUSE NORMAL WE ADD FULL EGG. THATS TRUE RANDY MASTER IS ALWAYS A GRAND MASTER.HOPE YOU HAVE STEP INTO YOUR DAD ART AND SKILL RANDY.KEEP IT UP THE GENERATIONS ART AND SKILL OF COOKING OF GRAND MASTER DADDY LAU.. HOPE AND WISH TO SEE YOUR COOKING SKILL IN FETURE RANDY. TAKE CARE BE SAFE STAY HOME SAFE LIFE. ALWAYS KEEP BLESS.
This is great! I’m curious: do most places in Hong Kong (e.g., restaurants, wet markets) make their fishballs like this? Or do they chemically ferment them?
Oh!! I remember eating this when I was little. My parents come from Surinam (South America) where I spend parts of my youth. There are a lot of Chinese immigrants who brought their delicious recipes over as well, but I remember their fish balls in particular. I can almost taste it again 😭
Great!! Its a pleasure to know more about Chinese food 🔥 Love it Maybe next time, can you tell us how to make pecking duck dipping sauce? Thanks before
Enjoying our content?
Join the Canto Cooking Club - bit.ly/3DL9Lf0
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Get the full recipe here - madewithlau.com/recipes/homemade-fish-balls
What'd you think of Daddy Lau's recipe?
Your dad has such a lovely way of teaching. He's so gentle about how he explains things and the whys behind them. His passion for food really comes through in how he teaches and it's so nice to watch.
A proper Chinese gentleman, he reminds me of my beloved Father. What a lovely family!
Yeah very relaxed! He’s like, everything is ok, nothing is wrong 😁
No rules, use what you have on hand, use whatever tools you like...I love your Dad!
Amazing as usual, i just love it all and your dad speaking in a language i don't understand but hearing the way he talks he loves cooking and explaining and wanting to make sure we understand what he's saying. I think this one is going in my recipe book, can't wait to do it. Thanks again!
Hi Randy, thanks for sharing your dad’s recipes with us. It’s great to see your dad cooking in the kitchen and he’s so passionate about it. It’s inspiring to see your dad breaking Asian gender norms that normally would be a woman’s job to be in the kitchen. He was definitely ahead of his time. I grew up in a household where my dad was also in the kitchen and it was so weird for others to see him cooking meals for us. If you ever come across this, please let your dad know how awesome he is for being an example that cooking isn’t necessarily for women only.
Thank you so much Jenny!! Will definitely share this with the family ❤️❤️❤️
I always wanted to learn how to make this, especially shrimp or octopus flavoured versions. Also, your dad's canto sounds the same as my mum with similar nuances and slang. Since I live across the globe from her, this is great watching this. Very nostalgic. I'm also part Lau.
Always enjoy watching your Dad cooks . Thanks to 刘叔叔 for your generous sharing . Love it even more that he shares in Cantonese which I learned when I was little from elderly neighbours who spoke only this dialect . My family speaks another dialect . Looking forward to more videos . Once again thank you .
I really appreciate him saying that whatever works for each of us is good. Much less restrictive! Any chance your dad has a recipe for beef tendon balls?
Omg! That sounds awesome!
Hi, can I have the recipe and video for beef and beef tendon balls please? Thank you
Thank you for showing us the best recipes of China! 👍
Daddy Lau is amazing ❤️
I’m from Trinidad an I really enjoy the food style thank you Lau family
Language is amazing. Bola-bola is just a blanket term for stuff that are balls, literally ball-ball.
I never knew that gāau was borrowed. In the Philippines, we have some called gawgaw (it's powdered starch), which is a sticky paste that is used as glue or when thinned out can be used to stiffen clothes.
Thanks for teaching us about gawgaw!
The reason he’s mixing it so much or why restaurants traditionally slap it for the texture is to align the proteins similar to sausage making.
My mom also told me to do the same with minced pork mixture for dumplings / meat rolls
Good job Randy! Daddy Lau has such an easy-going spirit. He is not particular and that motivates the next gen to try different variations and be innovative!
Can’t get enough of Daddy Lau…. Love watching him cook and speaking Cantonese.
its no exaggeration to say that fishball saved me from many hungry school days decades ago..not this Daddy Lau's version fit for a king, with all that generous amount of green garnishings and seasoning but the basic street food version that"s basically fried flour ball with some hint of a fish flavor. Evokes a lot of distant memories.
I like the way you translate traditional receipe in such clean and easy to understand English. The subtitle also helps us non-Cantonese speaking person. NO time is wasted in the entire vedio, every detail is explained clearly and incorporated smoothly in each step. The best cooking RUclips vedio I have ever seen.
Love your dad's comments. No blender, just chop it, no exact portions. I learn a lot. Keep it up.
Hi Randy, my wife and I enjoy watching your shows. Thanks for all the great videos!
You have a great voice and it's quite deep. However, there's a weird resonant frequency that's causing your voice to sound boomy on certain speakers. I tried watching your videos on various different speakers. While some speakers are better, that resonant frequency is there. Maybe play around with the EQ in your video editor to reduce the resonant frequency. My wife will thank you for it. Thanks again!
Thank you Randy and Daddy Lau for another great video! I will definitely try this filling for 3 Stuffed Treasures. Spread the fish paste onto vegetable slices (traditionally eggplant, bell peppers, and tofu), then either deep fried or shallow fry in a pan. Nom nom nom 😋
Love your videos! It's so clear your parents worked so hard to get you where you are today and are so proud of what you've accomplished! And the fact that they're both so happy and delighted to share their knowledge, getting more joy knowing people are enjoying learning from them :)
Thank you so much for sharing this! I love it when you guys post some of the more intricate Cantonese recipe like fish ball!! Light, flavourful, and absolutely fantastic 😍😍😍😍😍
Randy your Dad is so mellow and what a great teacher!!!
I love listening to your dad. Reminds me of the way I grew up and watched aunts and uncles cook .
Finally, this fish ball recipe rocks. Just finished my bowl, signed up patreon, and cannot express my appreciation enough.
Thanks again Jason!!!
劉师傅❤❤❤
I have never liked curry. But I decided to try these noodles and had (for whatever reason) bought some curry powder a couple of weeks ago so I had everything needed for this in my kitchen. OMG, this came out fantastic!!! the combination of the char sui and the curry and the rest was just phenomenal. And I agree with the below comments about "dad". Such a seemingly gentle and kind man and he seems to really want people to catch the important (but not complicated) nuances. Xie xie nin Lau jiaren!!
I like the way he explained things, the why and how, and his reasoning in doing so.
He deserves many 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I absolutely love watching your father cook and how he explains each detail, I'm spanish but I love chinese food and I almost always follow your father recipes, they're my favourite. You have a treasure of a father and family, hugs from Spain !
Loved it…reminds me of learning to make these with my grandparents. Egg whites only and slapping the fish paste into the bowl like your dad. Thanks!
Thanks for doing this man! When I was in high school, I had a few close friends who were Cantonese, mostly from Vietnam. They took me to some amazing late night cafes in San Gabriel valley in SoCal where we would drink Oolong and eat fish balls and dare each other who can handle the spiciest. I usually won cuz I'm Indian I guess. That was the last time I was able to enjoy my health and be carefree. I lost touch with those guys. We used to talk about our dream jobs and owning big homes. The typical immigrants dreams. I miss those guys and the time we had. This took me down memory lane.
Daddy Lau's knife skill is another level 🔥 I really like your channel, stay safe!
knife skill is basic skill for every Chinese chef
Love the way Daddy Lau explains his recipe! Do we need to cook it in boiling water first if I’d like to deep fry the fish balls?
Your dad is awesome!!!! I love the way he speaks, so authentic & practical!!!! He is real professional. Thank you for recording this treasure & share. Bless your dad with great health & your family with Abundance 💐
What's your home village 郷下？
Respect for your dad chef 🙏✅
I see him and remind me of my Dad 🙏🙏🙏
Wow thank you for a wonderful instructional. Your dad is inspiring as always. I also want to especially thank you for all of the links in the description. You go above and beyond with the indexing, etc. It is appreciated
Your dad made me wants to be a chef... Thank U for all his videos. Great job...
Papa Lau reminds me so much of my Dad. I love watching your Videos
Why do I feel like that would make excellent “shrimp toast “?
Fun fact: it does!
I love your videos! Few things are more fulfilling to see than your father’s expertise in cooking simple dishes for his family from his years of cooking 💗 the fluidity of his movements reminds me of my grandpa, who was a ramen chef! I would really love to see his take on 葱油饼 (chinese scallion pancake) ❤️
My favorite! I usually just buy frozen. Thank you, Uncle for showing us your recipes and methods.
Love the way Chef Lau is okay with mixing up his recipe and invites the viewer to prepare the recipe to their own taste.
Sadly i am unable to eat eggs, will the Fish paste, after the beating, still hold together without it? Are there maybe recommendation what i could add instead to "glue" it better together?
Your dad reminds me so much of my late grandfather. He immigrated to the Philippines from China to escape the famine and war only to get caught in the WW2 and was forced to become a guerilla soldier fighting for the PH. He often cooks fresh fishballs by hand like this (sometimes with a bit of bone stuck)
Thank you for this!!! My dad made these for me as a child, and it was always so tasty! He passed a long time ago, and I've been searching for this recipe.....must try it soon!!!!!
Thanks for the great recipe and helping preserve a great set of traditions.
came here on youtube bc the chinese drama Go Ahead got me craving Li Haichao's fish balls served with noodles. hope that i could try these someday
Have made fishballs from scratch a lot of times but from hereon I'm definitely following your dad's technique. Good to know I can use tilapia, which is so abundant here in PH🇵🇭. So glad I found this channel!😍
Yay! Home made fish balls, imma gonna try this. We call them fish ball/s here in Philippines
Mr. Lau, I really enjoyed your cooking method . It's very traditional. Thank you for sharing
Thank you for sharing 🙂 this looks doable. It doesn't have a weird ingredient that I can't seem to find anywhere 👍
Aww, miss the end with the family eating. Hope you are all well
Boa Noite. Mestre LAU, muito boa sua aulas de preparo e cozinha Chinesa, vem enriquecer nossa qualidade cozinha chinesa no Brasil, aqui fora de São Paulo não tem restaurante de qualidade,.
Obrigados Felicidades para todos. Curitiba, 01 de Julho de 2021.
Again, a revelation of culinary mastery- or -that guy can really cook! Thanks for sharing.
I love this so so muchhh!! Really makes me appreciate my canto roots❤️ can’t wait to try these recipes!!
Love you, Mr. Lau! You are the Rock Star of this type of cooking! :) Thank you Randy for preserving the precious recipes, and Blessings to your whole family.
Lovely to see your dad’s recipe, my mother in law is also from Taishan. And my husband speaks the dialect. So funny to see him speak Taishan dialect
Finally! the REAL Cantonese dish I've been waiting for!
love traditional Cantonese cooking
Thanks for sharing all.thw recipes and techniques.
作为一个自己阿妈唔识整餸嘅广东人，学到嘢啦。多谢嗮你同你屋企人！
唔驶客氣，年轻時学業、事業忙，很多人都唔識煮餸，宜家学煮多几次就得啦。好多谢您的支持！老刘㊗️您同家人健康快乐！幸福和諧！
Trying this right now. Hope it turns out good 😊
Miss your family at the table and especially Hong Doy!
274k subs. Well done Laus!!
Thank you so much for the translation, learning cooking and Chinese at once 😆🙏
It's a good thing I'm not watching this episode late at night when I am hungry, LOL!!!!! :D
Very nice. I miss my dad's cooking.
Thanks for the videos, very well presented and instructed, it totally reminds me of my dad.
I am smiling every time i see your dad is cutting something. The knife is so close to his fingers! He is so PRO :) i won't dare..gee..hehe..else i ll be making my own finger ball :)
Wow your dad has so much patience making this the old way 👍
Thank you so much for this video Chef Lau! I gave up after my first attempt when it turned out to be disastrous😂. Now that I finally understand the techniques , I look forward to be trying soon. 加油💪🏽
Another great recipe. I have a question. How critical is the dried orange peel to this recipe? I want to make these but dont have that ingredient. Thanks so much!
I love this recipe too. Tqvm Chef Lau
Hey I love the recipe, so far i've cooked about 6 of your recipes (the steamed ribs and taro is the family favorite). if I was to do this in a food processor what would i do differently?
I am so glad that I found your channel. I love chinese food and I wanted cook it at home! Guess now I can try. ❤❤❤
u help ur dad to be a star,bro,thanks,best wishes from malaysia
I love spread on toast and deep fried, my boss used to make it with shrimp paste and fish paste. Thank you so much I will definitely give it a try
This is similar to how my family makes the fish ball. But we would pound the fish with our stone mortar and pestle for that bouncy texture.
Low key it's a good way to work through your aggression. 😅
I love this! I love American Chinese food. only had authentic Chinese a few times in my life. But American Chinese I can eat everyday. I cook a lot on my own and can make most American Chinese dishes.......but your channel has improved my skills. this looks like the American Chinese I was used to when I was a kid. today everything from most carryouts all taste the same. veggies all cut the same. same taste, same sauce..overly sweet and just loaded with onions and broccoli..just different color and price. I was upset one day I went to a carryout and they served me Sichuan chicken and there were huge chunks of broccoli everywhere. thank you so much for the info. tonight rice noodles.
Long time I want this recipe. Thanks so much.
Man your dad’s knife game is still on point
HY RANDY .
ITS REALLY WONDERFUL SKILL SHARED BY GRAND MASTER.
THATS RIGHT WHAT DAD SAYS .
WHAT HE HAS HE USE THOSE INGREDENTS.
THATS APON THE SKILL FOR YRS.
AS A CHEF LIKE DAD HAVE EXPERIENCE IN COOKING .
FOR DAD NOTHING IS IMPOSSIBLE .
ITS A MATTER OF ART AND SKIL.
YES ABOUT EGG WHITE IN THE RST.THEY SEPERATE WHITE AND YELLOW .
FOR HOUSE NORMAL WE ADD FULL EGG.
THATS TRUE RANDY MASTER IS ALWAYS A GRAND MASTER.HOPE YOU HAVE STEP INTO YOUR DAD ART AND SKILL RANDY.KEEP IT UP THE GENERATIONS ART AND SKILL OF COOKING OF GRAND MASTER DADDY LAU..
HOPE AND WISH TO SEE YOUR COOKING SKILL IN FETURE RANDY.
TAKE CARE BE SAFE STAY HOME SAFE LIFE.
ALWAYS KEEP BLESS.
Oh fantastic. Am readying to prepare fishballs. But of course learning more from Chef Daddy Lau would most probably improve my output. :D
Thank you for sharing! God bless!
Thank you, again! If you are making patties,what sauce would you suggest?
This is great! I’m curious: do most places in Hong Kong (e.g., restaurants, wet markets) make their fishballs like this? Or do they chemically ferment them?
Thanks for the video!! My family is doing hot pot tonight and have those ingredients at home. Will definitely try this out for tonight 😊
Hello. We are new fans of your dad and your channel. Will be taping the scallion ginger sauce.
If you use blender, remember to add ice. It will prevent the heat cook the fish meat during blending.
Thanks
Those look REALLY good! I need to try this!
Could we mince the fish and shrimp using a mixer?
glad i have a mixer for this, throw everything in and mix
Another enjoyable video, thanks!
I d love to watch your dad making curry fish ball that I ate in Hong Kong. If s one of my favorite Chinese food.
Thank you!! Love fish balls in soups and noodle soups!
I love fish balls. Nice one!
Nice. Looks good. Muy buena pinta. Yum yum 😋😋😋..
Fish ball is my all time favourite!
Thankyou this is precious
Oh!! I remember eating this when I was little. My parents come from Surinam (South America) where I spend parts of my youth. There are a lot of Chinese immigrants who brought their delicious recipes over as well, but I remember their fish balls in particular. I can almost taste it again 😭
Hi can I use chicken mince instead for this recipe?
I was curious, how do you control the texture of fishballs? What can you do to make them have a softer texture?
Great!! Its a pleasure to know more about Chinese food 🔥
Love it
Maybe next time, can you tell us how to make pecking duck dipping sauce? Thanks before
Amazing techniques ♥️
Very skilled dad chef.
The fresh fishball must be nice taste and chewy I Food leveling