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I love every single videos. As a Cantonese living abroad, parents are living in China with similar age, all your recipes remind me my life living with my parents. Tears in my eyes.
I love that your dad speaks in Cantonese. As a Cantonese who can understand a little but can't really speak, he's indirectly helping me with my Mother Tongue. My late grandmother always said that as a Cantonese, we must be able to speak Cantonese. Ties us in with our roots. Also, the lo mai gai is so different from the one I usually eat in Singapore!
@@thihal123 it's literally chicken on top of glutinous rice. No char siew or mushroom or egg yolk. And the rice is mixed with soy sauce or something, it's darker
@@sueshien Tbh, I don't remember whether got mushroom or not 😅 I had it as a child, it was my favourite. But I haven't eaten it for many years (like 5 or more), not exactly the HEALTHIEST BREAKFAST you know.
I don’t know how to express my appreciation for your channel. Preserving your culture through your family tradition while teaching us the cooking knowledge accumulated over many decades, if not a century. Of this particular lo mai gai recipe, I have made it two times within a week but my children and grand children keep asking for more. They said it was the best, better than going to dim sum restaurants. Love from Houston Tx.
What an amazing recipe 🌟 Very labor intensive. Lots of steps. But as usual, Daddy Lau makes it easy by taking us through each step and explaining everything, so we're not afraid to try!😊 Then, watching the family enjoy the meal and listening to everyone's input, helps make it all come together 👏 Thank you Lau Family ❣️🙏
The hands of Steel from Daddy Lau… it reminds me of my Dad, Opa Chan. Our family had a Chinese Restaurant in Australia for 20 years. And Dad was the chef, mum was the manager at the front with the customers. The boss duo, and my Dad also had Hands of Steel from years of Cooking like a boss in the kitchen, he also had sandpaper hands in which we used to joke about together. But we both know that his hands are not only powerful and has many battle scars so to speak. They have raised 4 wonderful daughters. And we are called 四千金, the 4 thousand gold or 4 flowers of the 4 seasons for our parents. Thanks for your videos and sharing your food of love, and your story and your voice resonates with so many of us. When I see Daddy Lau cook, I think of my Dad or even my grandfather a lot. As our family is separated in 3 countries, I am in Germany with my new born baby and little girl. Dad is in Australia and Grandma is in Hong Kong. Our family loves your videos as everyone in our family can relate to your voice and recipes. And it brings comfort and love as I cook your recipes, I can taste our family’s history as well. And to now share the recipes with my kids now in Germany. Stay healthy and well Lau Family. Thank you! 🫂💟🌌🤱🏻🌙🌅🌏🍚🥟🍜 Diana @SumBodyArt
This is hands-down, my all time favorite Chinese dish, and thanks to Daddy Lau et al, I can now make it at home! To the entire Lau family, Thank You, Thank You, Thank You for your wonderful videos!!!
Hi Randy from Sydney, Australia. I've just discovered your channel and have been bingeing your videos ever since. Your dad is amazing with how he explains and simplifies the recipes, and his knife and cooking techniques are inspiring. I also love how your mom always has something valuable to add. I love learning about and cooking Chinese and particularly Cantonese food, and your channel is helping me learn more. But what I love the best is when your family sits around the table eating the meal, answering questions, and discussing the details. I feel like I'm sitting at the table with you. This is what food is about - sharing and enjoying with people you love. Give your dad (and mom!) a big hug from me.
Your dad is such a patient person to allowing you to do cooking videos on RUclips for every one to learn about Chinese cuisine 👍👍👍👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤤🤤🤤🤤🤤🤤🤤😋😋😀😀😀😀
I made this lo mai gai an hour ago! But I use half egg with egg white and I don't have lotus leaves and so I assembled every portion in a small bowl and wrap it with aluminium foil and steam it. Still taste great !!! My dad loved it so much!!! Thanks Chef!!
When I was in university, I spent one summer working in my uncle's chinese restaurant in Lake Tahoe. It was 3.5 months of my uncle and cousins yelling at me, but it was worth it - I learned how to cook chinese food and feed myself through university and my bachelor years. I also found out how much hard work it is to work in the kitchen of a busy restaurant! That little restaurant (Ming's in South Lake Tahoe) put my 5 cousins through university.
Fantastic! As a Caucasian originally from Vancouver B.C., I’ve been eating, learning and cooking authentic Chinese food (and Dim Sum) since the late 1970’s, but back then it was so hard to find Cantonese recipes, much was word of mouth or written only in Chinese (with lots of assumptions made). Years later there has been an explosion of English cookbooks, but each has, of course, their own regional bent. Lo Mai Gai (although we tend to get it mostly with ground pork) is one of my favourites but also one that I have only ever tried to make one time before with limited success. Fortuitously I had picked up some lotus leaf recently, intent on trying again… and lo and behold I am so lucky to have found this video out of the blue! I’ve always shied away from video as a learning method because it’s often haphazard. Your Dad’s gentle teaching, the excellent videography and subtitles, the clear instructions (and for some reason the range of recipes completely suits my tastes and experience) make yours the most excellent resource collection I have come across to date. Thank you! (I laughed when I saw your Dad clean the rice three times. I was taught that by a partner three decades ago as the superstitious key to success cooking rice and it’s stuck with me ever since, and I share it with anyone who cares to watch me cook! Lol)
I love this video and all of your videos! I’m Japanese but grew up going to Ranch 99, and to learn about the history and the techniques of the dishes I grew up with but never knew how to put together is so amazing. Thank you to you and your dad, he’s so great!
It is always a father's pride to pass his knowledge to his son...just like a kungfu master passing on techniques to his student. Thank you Chef Lau for sharing his knowledge on the favorite cantonese cuisine. Although watching how he prepared and cooked the meals -it looks hard and so most probably i wont try my hand at all because i am not too savvy with wok and spatula...Randy enjoy these precious moments because these will give you treasured memories -of course you have the videos to look back to...Both of the Laus are indeed blessed to share and have fun along the way...Appreciate all the secrets of cooking tasty cantonese cuisine in the comfort of our homes.
Have made 5 packets (miscounted my presoaked leaves) and am keeping them cool and moist for a bit to steam up at dinner time. So exciting! I did salted yolks in soy, mirin, ginger, and seaweed and added a teaspoon of that "jam" to each. Didn't have any char sui but used plenty of mushrooms and added some dry baby shrimp after soaking! Got lotus leaves online (have used banana leaves in the past and it's much more difficult!). Hugs to your Dad, it was lovely to watch and listen to him at work. I grew up in Chinatown in Toronto (downtown) and used to get these from street vendors. I miss that.
This is my favourite dish when I go out with family and friends for yum cha. I will definitely be trying this recipe soon. Your dad's method to deboning chicken drumstick just blew my mind! I will definitely will be doing this method from now on to help save money. Drumsticks are by far the cheapest cut of chicken, but I never knew how to efficiently debone them to use the meat in other dishes.
Your dad is AMAZING. This is the best Lo Mai Gai recipe on u tube . I plan on making this and checked various recipes and your dad’s is the best . Thank you to your dad . May he keep on teaching us for a long long time
Im a filipina and i love your dad speaking in cantonese it refresh my mind on your language which i learned to spoke when i live and became DH in hongkong for 4years. .now i can learn from your dad the chinese dishes i love to eat before. .thank you and more power. .😊
My late mother-in-law, who lived with me until she died,was Cantonese. She was so happy to share her culture with me and teach me about her favorite treats, so that I can now make them for her son and grandsons. I will try to not let her traditions become forgotten. These videos give me good techniques and a better glimpse into her culture. Thank you!
My family can't get enough of these. I always spray the lotus leaves w/ olive oil to get all the rice/fillings to release. I make dozens and keep them in the freezer :) Making these is the Asian equivalent to Hispanic families making tamales! Everyone pitches in!
I grew up in Hong Kong in the 60's and I am probably the age of your parents. I was more or less fluent in Cantonese at the time, but have forgotten it a long time ago. I love watching your videos because your father's speaking is just so familiar to me. His voice and manner give me comfort. Oh, but the baby steals the show - every time!
You & your family are very warm, gracious & honorable. Thank you to Chef Lau for his wisdom & expertise with foods. I'm so happy to know you are taking time away for yourself, friends, family, plans & a well deserved rest. We look forward to your return.
Yes, Randy tries segment! Love that you are working with your dad (yes, all these videos are you both teaming up), but literally -working hand to hand to wrap the sticky rice chicken! It's a beautiful sight. And when your dad said "good" and even high fiving you... hahaha... You don't see that much in traditional Chinese families. Now you have these on film and can cherish them!
I started watching before you hit 10K subscribers. I'm so happy that even with your enormous success, you and your dad continue to have a close bond. What a great way to preserve tradition and the occasional use of Taishanese/Toisanese is a treasure. Keep going.
I've been watching your videos for a while. Your dad's cooking skill is really amazing. I like the way he improvised to fix and patch that broken lotus leaf. It really showed his experience!
Love watching your Dad preparing and offering his expertise every step of the way! He’s adorable coupled with the content and menu offered!! Thank you!! 🙏🏻🙏🏻👍🏼👍🏼🙌🏻🙌🏻🙌🏻❤️❤️😘
Hi! My husband is Chinese and his all time favorite dish is Ho Fun (wide noodle stir fry) and mines is Mei Fun (Thin noodle stir fry), I’m not that good at making it the way he likes 😭, could Chef Daddy Lau teach us how to make it!? Lol ❤️❤️ I hope you’re healthy and safe! ❤️
Thank you, Lau family, for the great content that brings me back to my childhood. I just showed my mom this video. She really appreciated the Chinese subtitles.
Im a cantonese grew up in Germany, my dad is also a chef running a Chinese Restaurant.. Your dad sounds like mine that's so funny :DDD. These dads turn everything into a lesson. But they cook like gods, that's the one thing im most proud of :D
I just found this RUclips and watched about 7 shows. I love this. I'm Cantonese and love all the foods your father is teaching us how to make. I did not get to learn from my parents and I feel like I'm a part of the Lau family. Lol. Great videos. It's wonderful to capture your dad's skills and let him shine. My dad was a chef too but passed away young so I really love your videos.
Sending my gratitude to you and your Daddy Lau. Just made this with my daughter, and the result was so much better than at the restaurant. Thank you! ❤
I've been eating this since childhood.... never knew how it was made... My grandparents passed away before I was born and we never made them at home and got store bought ones... Thanks to your dad for the history and information given.
Hi Lau family, that’s my sons favorite sticky rice dish when we have dim sum. I’m with auntie, my favorite is joong. I used to help my mom make joong when I was younger. It’s a lot of work preparing. Now I buy my at the market or restaurant. 😀
I like listening to his banter - I can pick up some words with my limited Cantonese vocabulary. I believe I could learn Cantonese if I watched all these videos.
If you're having the rice stick to the leaves, make sure you have the right side of the leaves. Same goes for tamales you have to make sure you're using the right side of the corn husk.
I use the instaPot to cook the joong. 70 mins high, natural vent for 30min. Done! Excellent channel and the Cantonese your dad speaks is a dialect I understand.
Love your vids. Happy for you to have time to be able to do this..spending time with your dad....as a former chef myself....we are always in the back. Its nice that he is highlighted as the star he is. Im sure he feels complete when he teaches you. First timebI had this dish was at my chinese- bahamian friend's house. I was mesmorized...flavor ..texture...thT "green" essence of the lotus leaf...yummm. Thank you for sharing!
My husband is so excited about this…I also love the part of the video when your Dad gets excited about lifting the lid on the finished product. I love how much he seems to enjoy sharing his recipes…for which I am very thankful!
i really like this lesson of yours ..am so interested in learning how to cook joong and feel good when i saw your yutube vlog the lau's about chinese dimsum foods..thank you for sharing the way how to make it properly and good tips..i really spend time at night watching your vlog
This is one of the first foods I ever ate and to this day is still my most favourite food ever. The fragrance and flavour of the lotus leaf is indescribably delicious.
I found you guys on TikTok and it makes me so happy there’s English translations so it’s easier for me to understand as I’m a slight intermediate speaker in Cantonese bc of my family. Lo Mai Gai was always my favorite ever since I was small and I’m so happy to find someone who can make this and sound like my grandfather while doing it. It’s connecting me to my culture in ways I couldn’t before and it brings me peace as I mentally prepare myself to be possibly disowned from my family because I’m a lesbian and identifies such as that aren’t exactly accepted. I don’t mean to make it sad when I say this, it’s bittersweet, but I know I’ll still be able to cook the food I grew up eating so maybe I won’t be so disconnected from my family.
Thank you so much for sharing this with us. It's an honor to hear that these videos help you connect with your culture. I hope that some day your family accepts you for who you are 🙏
Its great that your dad gives us the measurements and your dad is such a patient teacher. My popo makes canto dishes but she didnt use measuring spoons so my family could never recreate the dish the way she makes it. She always just said a little bit of this and a spoonful of that lol
I've just discovered your channel. Awesome. Am looking forward to shopping tomorrow for the ingredients. What a lovely family you have--a treasure to share meals! Thank you so much.
Yayy!!!!!! Am Ojibwe. My mom would take us to dim sum and it was one of my fav dining experiences ever, hands down. I moved abroad and honestly, the closest dim sum restaurant is miles away, so I'm thrilled for these recipes!!!
Thank you so much for sharing this video. Your dad has a treasure trove of knowledge... I love it. I now know the name of my favorite dim sum dish... Lo Mai Gai. Usually the ladies with the dim sum cart will ask if I want Mochi Rice, so I always call it mochi rice. Anyway that is what they call it here in Hawaii for non Chinese speaking folks. I like your dad's version of lo mai gai (mochi rice) because it's hardier. The lo mai gai I get at the dim sum restaurants here are less hardy but the favor is still delicious. Thank you again for an excellent video.🤙🤙🤙
Thank you for your videos and I especially like the family sharing. My late dad was a chef and from Taishan as well. Happy memories evoked whilst watching the channel
I enjoy the cooking and I surley will try to make some (swedish) versions of some of them, but HEY! That kid of yours? ADORABLE! And loved, that you can tell by his happyness! Thank you SO much, both for the amazing food and for letting us see the dynamic in your family. /Catta
Lo mai gai!! Dim sum is easily one of the things I miss the most amongst all of this. Thanks so much to you and your amazing family for the video. I had no idea about all those facts with tamari and soy sauce. That's amazing to know!
yooooooooooo i love this channel!! thank you for teaching us how to cook these amazing chinese recipes from our culture! i love it! this video is going to make a lot of abc families make good chinese food!!
This is another great recipe my picky eaters will love. So far they've loved the turnip cake, the lo mein. I will order lotus leaves and sticky rice! This recipe is a great way to use up some of my 27 lap cheong....Thank you!
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@@jkkay477 m
Understand
Your dad is a treasure. Please thank Chef Lau for sharing his knowledge and experience with us.
I love every single videos. As a Cantonese living abroad, parents are living in China with similar age, all your recipes remind me my life living with my parents. Tears in my eyes.
非常感谢您的支持！老劉祝福您和家人平安喜乐！
Dad is a hell of a chef. He doesn't skip a step and very detailed. I'm sure the customers miss his dishes.
I love that your dad speaks in Cantonese. As a Cantonese who can understand a little but can't really speak, he's indirectly helping me with my Mother Tongue. My late grandmother always said that as a Cantonese, we must be able to speak Cantonese. Ties us in with our roots.
Also, the lo mai gai is so different from the one I usually eat in Singapore!
How is the Lo Mai gai in Singapore? What is it made of?
@@thihal123 it's literally chicken on top of glutinous rice. No char siew or mushroom or egg yolk. And the rice is mixed with soy sauce or something, it's darker
@@Lynslife , ah I see. That a very simple version. The darker color may have to do with the use of dark soy or oyster sauce.
@@Lynslife wah ..
in Malaysia still got mushroom
@@sueshien Tbh, I don't remember whether got mushroom or not 😅 I had it as a child, it was my favourite. But I haven't eaten it for many years (like 5 or more), not exactly the HEALTHIEST BREAKFAST you know.
Please thank your dad for his kindness and patience to give us the skills to taste these amazing dishes!😊
Thank you for your support and love! Grateful to share with you!
God bless your Dad for so patiently and kindly sharing his great recipes
I don’t know how to express my appreciation for your channel. Preserving your culture through your family tradition while teaching us the cooking knowledge accumulated over many decades, if not a century.
Of this particular lo mai gai recipe, I have made it two times within a week but my children and grand children keep asking for more. They said it was the best, better than going to dim sum restaurants. Love from Houston Tx.
What an amazing recipe 🌟 Very labor intensive. Lots of steps. But as usual, Daddy Lau makes it easy by taking us through each step and explaining everything, so we're not afraid to try!😊 Then, watching the family enjoy the meal and listening to everyone's input, helps make it all come together 👏 Thank you Lau Family ❣️🙏
Awwww thank you for the love! We really appreciate that!
Bro, your pops was so proud of you for wrapping the lotus leaf so well even I became proud of you
AHHH thank you!! This made my night! ☺️☺️
@@MadeWithLau I hope my Chinese parents are proud of me too. 😅
You're very blessed to have parents like this. I hope you're grateful. I think you are.
The hands of Steel from Daddy Lau… it reminds me of my Dad, Opa Chan. Our family had a Chinese Restaurant in Australia for 20 years. And Dad was the chef, mum was the manager at the front with the customers. The boss duo, and my Dad also had Hands of Steel from years of Cooking like a boss in the kitchen, he also had sandpaper hands in which we used to joke about together. But we both know that his hands are not only powerful and has many battle scars so to speak. They have raised 4 wonderful daughters. And we are called 四千金, the 4 thousand gold or 4 flowers of the 4 seasons for our parents. Thanks for your videos and sharing your food of love, and your story and your voice resonates with so many of us. When I see Daddy Lau cook, I think of my Dad or even my grandfather a lot. As our family is separated in 3 countries, I am in Germany with my new born baby and little girl. Dad is in Australia and Grandma is in Hong Kong.
Our family loves your videos as everyone in our family can relate to your voice and recipes. And it brings comfort and love as I cook your recipes, I can taste our family’s history as well. And to now share the recipes with my kids now in Germany.
Stay healthy and well Lau Family. Thank you! 🫂💟🌌🤱🏻🌙🌅🌏🍚🥟🍜 Diana @SumBodyArt
Thank you so much for the love and for sharing your stories!! We are so grateful to have you in our community and to share with you ❤️❤️❤️❤️
This is hands-down, my all time favorite Chinese dish, and thanks to Daddy Lau et al, I can now make it at home! To the entire Lau family, Thank You, Thank You, Thank You for your wonderful videos!!!
Can you do a tour of your garden please? I like that your dad grows lots of plants and spices that can be used in Chinese dishes! :D
Hi Randy from Sydney, Australia. I've just discovered your channel and have been bingeing your videos ever since. Your dad is amazing with how he explains and simplifies the recipes, and his knife and cooking techniques are inspiring. I also love how your mom always has something valuable to add. I love learning about and cooking Chinese and particularly Cantonese food, and your channel is helping me learn more. But what I love the best is when your family sits around the table eating the meal, answering questions, and discussing the details. I feel like I'm sitting at the table with you. This is what food is about - sharing and enjoying with people you love. Give your dad (and mom!) a big hug from me.
Your dad is such a patient person to allowing you to do cooking videos on RUclips for every one to learn about Chinese cuisine 👍👍👍👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤤🤤🤤🤤🤤🤤🤤😋😋😀😀😀😀
I made this lo mai gai an hour ago! But I use half egg with egg white and I don't have lotus leaves and so I assembled every portion in a small bowl and wrap it with aluminium foil and steam it. Still taste great !!! My dad loved it so much!!! Thanks Chef!!
Mmm I love ordering lo mai gai...now I wanna try making it at home!!
YESSSS SO GOOD! And teach me how to turn it into a few shorts 😎
When I was in university, I spent one summer working in my uncle's chinese restaurant in Lake Tahoe. It was 3.5 months of my uncle and cousins yelling at me, but it was worth it - I learned how to cook chinese food and feed myself through university and my bachelor years. I also found out how much hard work it is to work in the kitchen of a busy restaurant! That little restaurant (Ming's in South Lake Tahoe) put my 5 cousins through university.
it's so heart warming to see father and son wrapping the Lo Mai Gak. You have a treasure at home! Lucky family!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
Fantastic! As a Caucasian originally from Vancouver B.C., I’ve been eating, learning and cooking authentic Chinese food (and Dim Sum) since the late 1970’s, but back then it was so hard to find Cantonese recipes, much was word of mouth or written only in Chinese (with lots of assumptions made). Years later there has been an explosion of English cookbooks, but each has, of course, their own regional bent. Lo Mai Gai (although we tend to get it mostly with ground pork) is one of my favourites but also one that I have only ever tried to make one time before with limited success. Fortuitously I had picked up some lotus leaf recently, intent on trying again… and lo and behold I am so lucky to have found this video out of the blue! I’ve always shied away from video as a learning method because it’s often haphazard. Your Dad’s gentle teaching, the excellent videography and subtitles, the clear instructions (and for some reason the range of recipes completely suits my tastes and experience) make yours the most excellent resource collection I have come across to date. Thank you!
(I laughed when I saw your Dad clean the rice three times. I was taught that by a partner three decades ago as the superstitious key to success cooking rice and it’s stuck with me ever since, and I share it with anyone who cares to watch me cook! Lol)
😂😂😂
I love this video and all of your videos! I’m Japanese but grew up going to Ranch 99, and to learn about the history and the techniques of the dishes I grew up with but never knew how to put together is so amazing. Thank you to you and your dad, he’s so great!
It is always a father's pride to pass his knowledge to his son...just like a kungfu master passing on techniques to his student. Thank you Chef Lau for sharing his knowledge on the favorite cantonese cuisine. Although watching how he prepared and cooked the meals -it looks hard and so most probably i wont try my hand at all because i am not too savvy with wok and spatula...Randy enjoy these precious moments because these will give you treasured memories -of course you have the videos to look back to...Both of the Laus are indeed blessed to share and have fun along the way...Appreciate all the secrets of cooking tasty cantonese cuisine in the comfort of our homes.
Have made 5 packets (miscounted my presoaked leaves) and am keeping them cool and moist for a bit to steam up at dinner time. So exciting! I did salted yolks in soy, mirin, ginger, and seaweed and added a teaspoon of that "jam" to each. Didn't have any char sui but used plenty of mushrooms and added some dry baby shrimp after soaking! Got lotus leaves online (have used banana leaves in the past and it's much more difficult!). Hugs to your Dad, it was lovely to watch and listen to him at work. I grew up in Chinatown in Toronto (downtown) and used to get these from street vendors. I miss that.
This is my favourite dish when I go out with family and friends for yum cha. I will definitely be trying this recipe soon.
Your dad's method to deboning chicken drumstick just blew my mind! I will definitely will be doing this method from now on to help save money. Drumsticks are by far the cheapest cut of chicken, but I never knew how to efficiently debone them to use the meat in other dishes.
Very interested in your dad’s salted egg recipe-hope u post a video of this in the future
Your dad is AMAZING. This is the best Lo Mai Gai recipe on u tube . I plan on making this and checked various recipes and your dad’s is the best . Thank you to your dad . May he keep on teaching us for a long long time
Im a filipina and i love your dad speaking in cantonese it refresh my mind on your language which i learned to spoke when i live and became DH in hongkong for 4years. .now i can learn from your dad the chinese dishes i love to eat before. .thank you and more power. .😊
My late mother-in-law, who lived with me until she died,was Cantonese. She was so happy to share her culture with me and teach me about her favorite treats, so that I can now make them for her son and grandsons. I will try to not let her traditions become forgotten. These videos give me good techniques and a better glimpse into her culture. Thank you!
I love this channel. One of my absolute favorites at this moment. Appreciate the work you put into these!
My family can't get enough of these. I always spray the lotus leaves w/ olive oil to get all the rice/fillings to release. I make dozens and keep them in the freezer :) Making these is the Asian equivalent to Hispanic families making tamales! Everyone pitches in!
So good!!!
Thanks for the tip Sherry!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
@@kwandouglas6710 非常感謝您的支持和讚美！老劉衷心祝福您合府平安吉祥！幸福快樂！謝謝🙏！
I grew up in Hong Kong in the 60's and I am probably the age of your parents. I was more or less fluent in Cantonese at the time, but have forgotten it a long time ago. I love watching your videos because your father's speaking is just so familiar to me. His voice and manner give me comfort. Oh, but the baby steals the show - every time!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
Thanks for sharing your recipes. I look forward to seeing Hong Doy as much as learning to cook the dish. He is adorable.
You & your family are very warm, gracious & honorable. Thank you to Chef Lau for his wisdom & expertise with foods. I'm so happy to know you are taking time away for yourself, friends, family, plans & a well deserved rest. We look forward to your return.
Your dad is so cute! I love the questions you ask and the detailed answers he gives ❤
Yes, Randy tries segment! Love that you are working with your dad (yes, all these videos are you both teaming up), but literally -working hand to hand to wrap the sticky rice chicken! It's a beautiful sight. And when your dad said "good" and even high fiving you... hahaha... You don't see that much in traditional Chinese families. Now you have these on film and can cherish them!
Thank you Mr. Lau, wishing you good health and a very long life, you are a treasure to the cookery world !!
I started watching before you hit 10K subscribers. I'm so happy that even with your enormous success, you and your dad continue to have a close bond. What a great way to preserve tradition and the occasional use of Taishanese/Toisanese is a treasure. Keep going.
I've been watching your videos for a while. Your dad's cooking skill is really amazing. I like the way he improvised to fix and patch that broken lotus leaf. It really showed his experience!
I'm Cantonese myself and these recipes are just so good! Very nostalgic when we eat at dim sums
Wishing your beautiful family a Happy New Year! Thanks for sharing your dad’s knowledge!
Love your videos and family. I don’t just watch these videos I actually cook the recipes. Thank you❤
Love watching your Dad preparing and offering his expertise every step of the way! He’s adorable coupled with the content and menu offered!! Thank you!! 🙏🏻🙏🏻👍🏼👍🏼🙌🏻🙌🏻🙌🏻❤️❤️😘
Hello Mia
How are you doing today?
Hi! My husband is Chinese and his all time favorite dish is Ho Fun (wide noodle stir fry) and mines is Mei Fun (Thin noodle stir fry), I’m not that good at making it the way he likes 😭, could Chef Daddy Lau teach us how to make it!? Lol ❤️❤️ I hope you’re healthy and safe! ❤️
Thank you, Lau family, for the great content that brings me back to my childhood. I just showed my mom this video. She really appreciated the Chinese subtitles.
Very yummy Daddy Lau! I remember when my grandmother used to make this for us back in the village.
Thanks Uncle Lau for teaching us how to debone a chicken drumstick so articulately!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
Im a cantonese grew up in Germany, my dad is also a chef running a Chinese Restaurant..
Your dad sounds like mine that's so funny :DDD.
These dads turn everything into a lesson.
But they cook like gods, that's the one thing im most proud of :D
I just found this RUclips and watched about 7 shows. I love this. I'm Cantonese and love all the foods your father is teaching us how to make. I did not get to learn from my parents and I feel like I'm a part of the Lau family. Lol. Great videos. It's wonderful to capture your dad's skills and let him shine. My dad was a chef too but passed away young so I really love your videos.
Sending my gratitude to you and your Daddy Lau. Just made this with my daughter, and the result was so much better than at the restaurant. Thank you! ❤
Wow your dad was such a handsome guy (靓仔）when he was young! Love his Cantonese dialog!
I've been eating this since childhood.... never knew how it was made... My grandparents passed away before I was born and we never made them at home and got store bought ones... Thanks to your dad for the history and information given.
Hi Lau family, that’s my sons favorite sticky rice dish when we have dim sum. I’m with auntie, my favorite is joong. I used to help my mom make joong when I was younger. It’s a lot of work preparing. Now I buy my at the market or restaurant. 😀
This channel deserves waaay more views! Also your dad is so cute!
I like listening to his banter - I can pick up some words with my limited Cantonese vocabulary. I believe I could learn Cantonese if I watched all these videos.
多謝劉師父教絡！
非常感謝您的支持！老劉祝福您和家人健康快樂！
Your entire family is so cool abs your relationship with your dad is really cute!!!! Love it!
I'm very grateful that your guys did this video. This dish is one of my most favourite from dim sum. Massive love from the UK xxx
Uncle Lau. Thanks for sharing your recipes. I can feel alot of love from your sharings.
If you're having the rice stick to the leaves, make sure you have the right side of the leaves. Same goes for tamales you have to make sure you're using the right side of the corn husk.
I use the instaPot to cook the joong. 70 mins high, natural vent for 30min. Done!
Excellent channel and the Cantonese your dad speaks is a dialect I understand.
Thank you so much for sharing your dad's yummy dishes. I learned a lot. My thanks to him. God bless you all.
Love your vids. Happy for you to have time to be able to do this..spending time with your dad....as a former chef myself....we are always in the back. Its nice that he is highlighted as the star he is. Im sure he feels complete when he teaches you. First timebI had this dish was at my chinese- bahamian friend's house. I was mesmorized...flavor ..texture...thT "green" essence of the lotus leaf...yummm. Thank you for sharing!
Drool-worthy episode! I was craving this and it popped up on my feed! How timely!
Hello Jeanne
How are you doing today?
Hello Jeanne how are you doing?
I feel like my parents would get along well with your parents man, just similar lives/backgrounds. Love the video 😁
Maybe we are all related
I learns a lot from watching you video... from dads cooking to china history.... thank you...
My husband is so excited about this…I also love the part of the video when your Dad gets excited about lifting the lid on the finished product. I love how much he seems to enjoy sharing his recipes…for which I am very thankful!
That's one of my favorite parts!
i really like this lesson of yours ..am so interested in learning how to cook joong and feel good when i saw your yutube vlog the lau's about chinese dimsum foods..thank you for sharing the way how to make it properly and good tips..i really spend time at night watching your vlog
I'm an aspiring chef, and I'm glad I discovered this place, I'm learning from a very humble master
What a CUTE loving family! Thanks for bringing me into your dining room ❤
I love these video demonstrations, I’ve learned so much. Many thanks.
Hi Randy, your son Cam is so cute! Congratulations on your baby daughter. Go Bruins!
Your young son takes after your dad and you so much! What a strong paternal gene!
This is one of the first foods I ever ate and to this day is still my most favourite food ever. The fragrance and flavour of the lotus leaf is indescribably delicious.
I found you guys on TikTok and it makes me so happy there’s English translations so it’s easier for me to understand as I’m a slight intermediate speaker in Cantonese bc of my family. Lo Mai Gai was always my favorite ever since I was small and I’m so happy to find someone who can make this and sound like my grandfather while doing it. It’s connecting me to my culture in ways I couldn’t before and it brings me peace as I mentally prepare myself to be possibly disowned from my family because I’m a lesbian and identifies such as that aren’t exactly accepted. I don’t mean to make it sad when I say this, it’s bittersweet, but I know I’ll still be able to cook the food I grew up eating so maybe I won’t be so disconnected from my family.
Thank you so much for sharing this with us. It's an honor to hear that these videos help you connect with your culture. I hope that some day your family accepts you for who you are 🙏
Lo Mai Gai brings me memories of myself in Primary school when I ate this almost everyday!
I am now a fan. Just made some tonight and was amazed with the results. Thank you so much!!!!💖💖💖
Its great that your dad gives us the measurements and your dad is such a patient teacher. My popo makes canto dishes but she didnt use measuring spoons so my family could never recreate the dish the way she makes it. She always just said a little bit of this and a spoonful of that lol
I really enjoy lau pa pa’s cooking channel, thanks so much 😊❤️❤️🙏
I've just discovered your channel. Awesome. Am looking forward to shopping tomorrow for the ingredients. What a lovely family you have--a treasure to share meals! Thank you so much.
Yayy!!!!!! Am Ojibwe. My mom would take us to dim sum and it was one of my fav dining experiences ever, hands down. I moved abroad and honestly, the closest dim sum restaurant is miles away, so I'm thrilled for these recipes!!!
Wow! So much work goes into making these! And I can tell- much love too!
Thank you so much for sharing this video. Your dad has a treasure trove of knowledge... I love it.
I now know the name of my favorite dim sum dish... Lo Mai Gai. Usually the ladies with the dim sum cart will ask if I want Mochi Rice, so I always call it mochi rice. Anyway that is what they call it here in Hawaii for non Chinese speaking folks.
I like your dad's version of lo mai gai (mochi rice) because it's hardier. The lo mai gai I get at the dim sum restaurants here are less hardy but the favor is still delicious.
Thank you again for an excellent video.🤙🤙🤙
Always love video from madefromlau! Authentically Chinese n made with love!
Thank you for your videos and I especially like the family sharing. My late dad was a chef and from Taishan as well. Happy memories evoked whilst watching the channel
Bones and tendons for other soups! Thank you for all the hard work your family puts into these videos!
This is one of my favorite foods of all time thank you so so so much for this recipe.
Dad is cute and nice. Love his cooking...
I enjoy the cooking and I surley will try to make some (swedish) versions of some of them, but HEY! That kid of yours? ADORABLE! And loved, that you can tell by his happyness! Thank you SO much, both for the amazing food and for letting us see the dynamic in your family. /Catta
I binge watched every video in a night. These are all the recipes of foods I ate as a kid. Now I can make them for my kids. Thank you!!!
This is one of my favorite things thank you so much for making this video. Hope you and your family stay in good health.
I've made three so far. The Laus are on point.
Lo mai gai!! Dim sum is easily one of the things I miss the most amongst all of this. Thanks so much to you and your amazing family for the video. I had no idea about all those facts with tamari and soy sauce. That's amazing to know!
Best video! The wrapping itself is a great lesson!
劉师傅自己会做点心家人有口福孙仔大的好快一家人好幸福快乐开心多谢分享
非常感谢您的支持！老劉祝福您合家幸福快乐！
yooooooooooo i love this channel!! thank you for teaching us how to cook these amazing chinese recipes from our culture! i love it! this video is going to make a lot of abc families make good chinese food!!
I want to share these recipes with someone so bad! All of them are delicious and filled with such history!
Awww thank you!!!
I’m a new subscriber. Saw your videos on my recommendations and so glad I did!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒c
He represents so many Chinese chefs & cooks who works in the back kitchen ... : )
Excellent PRODUCTION!!! I'm learning a lot about Chinese food, and you do it such an interesting and professional manner, THANK YOU!
This is another great recipe my picky eaters will love. So far they've loved the turnip cake, the lo mein. I will order lotus leaves and sticky rice! This recipe is a great way to use up some of my 27 lap cheong....Thank you!