Enjoying our content? Join the Canto Cooking Club - bit.ly/3JLDuIz Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/siu-mai What'd you think of Daddy Lau's recipe?
Wow, 😳 I can’t stop watching your videos! Mr Lau explained everything about the food and I’m amazed by the knowledge that he has learned throughout his career! Thanks for sharing all these amazing recipes ~ Keep up the hard work guys! #subscribed ✅
@@sngjoolian English description on most menus I’ve seen has it as “spicy salt and pepper pork” or some other derivation. Basically, it’s deep fried thin sliced pork chops/ribs tossed in a ton of garlic, chilli peppers, and green onions
I thank you so much because I love Chinese food. I enjoy watching your video and that you took time out of your life to share your recipes . So many wonderful recipes are lost . And it’s sad people don’t want to share their. Those good recipes are gone forever. God bless you and you family..
这个频道不仅让我我学会了怎么煮菜还学会了很多知识跟英文！谢谢你们。 as an immigrant, grownup eating Cantonese food, your video really make me feel like home, like your family, specially your dad, because my dad used to work in a Chinese restaurant for many years.
Your dad is an amazing cook. I do enjoy siomay sometimes at weekend (i am from indonesia btw). Both indonesian style and cantonese style are my favorit. But for cantonese siomay, i'd prefer chicken or beef filling because i cant eat pork due to my religion's prohibition. But still, siomay is one of my favorite chinese dishes.
I am born and raised in San Francisco. I know exactly what she was talking about living on top of the wal greens. I had a friend in elementary school who lived there. Just one tiny room for a family of 4. One bunk bed for all 4. Shared restroom and kitchen. Yup I know exactly what you mean.
YES I love the historical context and the Q & A - I am in the process of discovering my ethnic heritage - I am Chinese but was not raised with the culture
I think "dumpling" wrapping should be a tradition for all families. May it be a pierogi, ravioli, siu.mai, gyoza, manju, momo, lumpia, egg roll, tamales or whatever equivalent there is in other cultures.
Production is so impressive. The way you present your dad’s cooking and cutting into it the Q & A is a great idea. I also appreciate you taking the time to add scientific explanations. Thank you for the fire content!
This is by far the best production on Chinese traditional cooking programmes ever on You Tube.Very succinct and vivid in all aspects from sharing of knowledge through to the final presentation.Kudos to the Lau family, brilliant and unique👍🏻👍🏻👍🏻
I've been in hongkong for 24 years, and your dad is look alike my Yeye, he is good in cooking too 😊,we speak Cantonese, I will never forget to speak Cantonese 😁have a blessing day to your family, choikin
Do what I did. Go to the blog and donate! I signed up for the 1 yr, $10/month (which includes the dim sum recipes)...it's soooooo worth it and easier than clicking "like" on every video.
很耐心地教細節，多謝劉大師，令我們可以學到精湛的廚藝！祝這個節目長壽，給我的兒孫們也可以享用！要去買了學習了。Thank you for letting us learn such meticulous cooking skills. This program is really top-notch. Thank you Randy for sharing Dad Lau’s cooking skills. Sometimes Mama Lau also adds some tips, which is very interesting!
I nearly choked when Mommy Lau mentioned Peony Seafood Restaurant in Oakland. I have so many childhood memories of dimsum there. Didn't realize that you guys are based in the bay! Discovered your channel just a couple days ago since my 2022 resolution has been to learn how to cook Cantonese dishes! Your content is next-level and fulfills such a special niche. Daddy Lau's Cantonese with the Taishanese accent, your voiceovers explaining scientific concepts like myoglobin water, and the clips of your sweet family all eating together make for the perfect feel-good tutorials.
I havent made siu mai (with my dad) since I was a little girl. Dad passed away this year & your video inspired me to give making siu mai another try, thank you. It turned out delicious. My entire family loved it & asked me to make more.
Your Dad is spot on for soaking/rinsing the meat in water prior to marinating or cooking. Because home cooking elements can never match the intensely high output of commercial/restaurant kitchens, the frying pans/woks will never get to that high searing temperature. Because of this, even after preheating the pans, once the meat hits the pan and the "sizzle" is over, the heat has been sapped out and the meat starts to steam and the left over, excess moisture starts to bleed out of it. The quick stir-fry to seal and and crisp the meat is lost. By soaking out the excess blood/juice/myoglobin, the process is much, much better. God bless and I enjoy watching your Dad cook and more importantly, seeing your family eating it together and making memories.
Never made any chinese food myself and this video was excellent. Not only is the recipe tasty and easy, but the wrapping technique demonstration was spot on. Got it first try. Thank you Mr Lau for sharing your technique!
Thank you guys for your channel and these recipes. My parents are Hong Kong chinese and I was born in UK and married to Englishman. We are very connected to our culture and visit HK each year just to eat! Now that I am a mother I want to make chinese recipes all the time. Plus my daughter looooves Dim Sum. So I am showing her her heritage a recipe at a time. Thank you so much. Plus following a chinese recipe in Cantonese is spot on! Hearing 5 faa laam and pork chop mm duck! ❤❤❤
Totally agree. He is passionate in what he does, sincere. People of his generation are so trust worthy. I totally immensed with what he was explaining.. Lol
This is amazing and informative. Most recipes just skip over the little details but sometimes the little details are the steps which are the most important in chinese cooking.
at 13:04 he said “Heung Pinn” (Xiang Pian) 香片、茉莉花茶 which is jasmine green tea made from unfermented tea leafs (Camelia Sinesis). It’s completely different from “Po Yee” (Pu’er) 普洱茶, which is a dark tea made from fermented tea leafs (Camelia Sinesis). Both are extremely popular though. Edited to be super-specific.
@@ProfX501 um lol how about both correct. tea leafs are all made from the tea plant. But there are teas that don’t use tea leafs. Chinese people just don’t use a separate term for these “tisanes”. We call them all “tea”. 🌼🍵
I love how your dad is telling us the important techniques on how to make it tastse perfect and how to make it look perfect with regards to the texture specifically, I feel amaze by looking at his hands while he do it, I can see the decades of experience and speciality in his profession.. you are amazing for putting this up to share your authentic chinese culinary. Keep it up. More healthy years to your parents and godbless you all.
Thanks Papa Lau! As usual, I always enjoy watching you sharing your recipe step by step and explaining why you are doing certain things. Most of all, I really enjoy your family sitting down together enjoying the food and sharing Papa Lau and Mama Lau's stories! Thanks again. Bless your family abundantly 😇🙏!
I just stumbled onto this channel today and I have to say the level of detail and thought surrounding every ounce of this channel and associated things is absolutely astounding. There is clearly a lot of love put into your work and we can see that dripping from every corner. I look forward to binging everything. From the father's kitchen expertise to (I'm assuming) the son's technical knowledge on camerawork and all else digital its nothing but 110% effort. Thank You Lau Family!!! p.s. thank you for including both US and metric
Enjoyed watching your Dad cook, even though I hardly understand a word of any Chinese dialect. Watching somebody teach something they enjoy is always a treat, even if you don't understand a word they're saying. Pity there's so many ingredients in a lot of Asian recipes that aren't gluten free; my wife is one of those with Celiac Disease. We have found a lot of gluten free alternatives, but many still leave us stumped. BTW, I love Siu Mai, but with my wife being a Celiac, unfortunately dim sum is a thing of the past for us. Best to all of you; Keep having fun doing these with your Dad!
If instant ramen is the ultimate college food in north america, siomai must be for filipinos. Every corners in college campuses have either stall or sit in "karinderia" have siomai. The fact that it is so cheap here and can fill you up pretty much for the day makes it the ultimate college food for striving college students. The siomai itself doesn't need to be good, it is the toyo mansi with chili that suffice the lacking flavor of cheap siomais
Thank you so much for these videos! I love hearing your dad speak, his accent reminds me so much of dad and family! I love all the tips. I have tried to make Siu mai from written recipes and never could make them perfect. Now I can’t see I was missing all these tips!
I've really enjoyed your RUclips series. It is wholesome to watch you and your father interact and then watching your family enjoy the wonderful food you are teaching us to make. Keep it up. It's great to learn from someone who doesn't take shortcuts and explains each step thoroughly
So impressive to see a family like yours. Your dad is a good cook and a teacher. Mum so supportive and teaches well too. I watched only two videos and am enjoying it so much.
Love these videos. I love the English subtitles while listening to Chef Lau speaking Cantonese as it is giving me a deeper understanding of the common words I hear but not 100% sure of. My level of Cantonese is that of a 4 year old that left Hong Kong to a new alien world of Australia.
I survived high school eating four of these over Java rice for T-Th (M-W I got katsudon, Fridays we get out at 1pm so we go to a dimsum buffet for tea). Always one teaspoon of chili oil all over each piece, then we followed it up with ice cold Milo or coffee. Other kids can't believe we don't end up destroying our digestive systems with this combo (kimchi and Yakult probably helped).
It is always a pleasure to see an experienced chef cook something. The skill on display is incredible. Thank you for sharing the video and showing the cooking process.
i made these and they were beyond amazing! so mouth watering and delicious! Also thank you for subtitles i thoroughly enjoyed the video and listening to Lau and all the tips he gave throughout the video.
Thanks for sharing your dad’s siu-mai recipe. I tried it & it was a big hit on our table! It is the closest to our favourite Chinese restaurant in the Philippines. Please tell him that this is the best siu-mai recipe that I found on YT. I’m excited to try his other recipes!
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Get the full recipe here - madewithlau.com/recipes/siu-mai
What'd you think of Daddy Lau's recipe?
@Norman Yeung thank you so much Norman!! He's a legend indeed!
Awesome channel!!! By the way, what kind of shrimp is in the recipe? Also, do you already have a show about making siopao or pork pao?
I hit the like button the minute I heard daddy Lau said to cut the meat yourself. That shows how much thought and effort in each dim sum item.
Wow, 😳 I can’t stop watching your videos! Mr Lau explained everything about the food and I’m amazed by the knowledge that he has learned throughout his career! Thanks for sharing all these amazing recipes ~ Keep up the hard work guys! #subscribed ✅
@@MadeWithLau you
I was gonna humbly request his recipe for “jiu yihm pai gwut”, but now I’m a bit more interested in a dim sum series!
Ooooh I like this idea too
omg yes please make jiu yim pai gwut
Omg please make this!!!
What's this ?
@@sngjoolian English description on most menus I’ve seen has it as “spicy salt and pepper pork” or some other derivation. Basically, it’s deep fried thin sliced pork chops/ribs tossed in a ton of garlic, chilli peppers, and green onions
You; do you have to weigh each of them?
Dad; NOOOOOOO...I just want to show off how good I am at making them consistently 😁
Me; Yes chef!
I thank you so much because I love Chinese food. I enjoy watching your video and that you took time out of your life to share your recipes . So many wonderful recipes are lost . And it’s sad people don’t want to share their. Those good recipes are gone forever. God bless you and you family..
这个频道不仅让我我学会了怎么煮菜还学会了很多知识跟英文！谢谢你们。 as an immigrant, grownup eating Cantonese food, your video really make me feel like home, like your family, specially your dad, because my dad used to work in a Chinese restaurant for many years.
不用客氣，非常感謝您的支持！謝謝🙏！
My daughter loves❤️ this.
Every time we’re visiting her she would take us to Chinatown Philadelphia...
Thank you very much Mr. Lao, you are very helpful, wish everyone all the best.
Who else was eyeing that nai wong bao (steamed egg custard bun) that Daddy Lau had in his hand at the end? Would love to see him make this next!!
Your dad is an amazing cook. I do enjoy siomay sometimes at weekend (i am from indonesia btw). Both indonesian style and cantonese style are my favorit. But for cantonese siomay, i'd prefer chicken or beef filling because i cant eat pork due to my religion's prohibition. But still, siomay is one of my favorite chinese dishes.
劉伯伯~好犀利~~講解清晰~~好易明白~~謝謝分享~食譜
好感謝您的讚賞和支持！老劉祝您生活愉快！身體健康！
@@MadeWithLau 劉伯伯和兒子拍攝好詳盡同時感到你們一家好溫馨~~祝福妳們~幸福美滿~~孫兒快高長大~~
thank you so much for sharing your dads recipe
Your dad is one cool cucumber. This came out incredible! Thanks.
Love this recipe, but I was wondering if you need to put parchment paper or oil the steamer tray to keep the sui mai from sticking to it.
Depends on you
I'm new subscriber... Watching from Dubai
very detailed video about siu mai recipe and how to make it... i just dont understand why does it have dislikes (-_-)
Perfect so much love ❤❤❤
夜晚睇會肚餓
非常感謝您的支持！老劉祝您平安吉祥！
can these be made in advance and frozen then cooked later?
Looks like I'm going to take my family to China town and hit the restaurants..
Lumpiang shanghai naman lods
I just wanna appreciate your moms translation skills😩
I am born and raised in San Francisco. I know exactly what she was talking about living on top of the wal greens. I had a friend in elementary school who lived there. Just one tiny room for a family of 4. One bunk bed for all 4. Shared restroom and kitchen. Yup I know exactly what you mean.
Father was handsome in his younger days..
Chicken Bouillon is MSG, if you haven't tried it, your missing out.
That explains it😀
I love how you explain why things are done rather than just giving instructions! Thanks!
Awwww you are so welcome! Glad we're able to help shed light on the purpose behind things!!
Same!! Amazing quality content. The video was so fun to watch and educational!
YES I love the historical context and the Q & A - I am in the process of discovering my ethnic heritage - I am Chinese but was not raised with the culture
Right???? Ive learned a lot. And yes, I successfully made my dimsum, my first attempt and it was a success thanks to this video
刘爸不愧是资深大厨，制作这种酒楼点心都游刃有余、手法娴熟。非常喜欢刘爸的讲解方式，简单明了，把所有的小窍门都毫无保留地呈现给大家。
非常感謝您的讚賞和認可，讓大家明白做法是我應該做的。十分感謝您的支持！老劉衷心祝您及家人平安吉祥！身體健康！
It s so good for home made recipe.
Siu Mai is one of my favourite Dim Sum. Thanks for sharing your recipe!
Mama Cheung your dim sum recipe is awesome too!!
Mama Cheung our youtube star is here! love your recipes
Awww thank you! Our parents are big fans of your channel! Would love to connect with you!
非常感謝您関注我哋嘅視頻！老劉衷心祝您及家人平安吉祥！
Mama Cheung 😍
“Dad just retired as Chef”
And got a new job as RUclipsr lol 😂 JK...
I absolutely love 烧卖 as it’s a must have for every yumcha session with family!
So encouraging to hear him say "it's ok if it's not pretty, you'll get better next time, it'll come with experience"
I think "dumpling" wrapping should be a tradition for all families. May it be a pierogi, ravioli, siu.mai, gyoza, manju, momo, lumpia, egg roll, tamales or whatever equivalent there is in other cultures.
for sure! on holidays its the best thing to do with many hands available and lots to talk about!
I'm so glad that I can understand Cantonese. It feels like papa Lau is teaching me directly !
Production is so impressive. The way you present your dad’s cooking and cutting into it the Q & A is a great idea. I also appreciate you taking the time to add scientific explanations. Thank you for the fire content!
This is by far the best production on Chinese traditional cooking programmes ever on You Tube.Very succinct and vivid in all aspects from sharing of knowledge through to the final presentation.Kudos to the Lau family, brilliant and unique👍🏻👍🏻👍🏻
I've been in hongkong for 24 years, and your dad is look alike my Yeye, he is good in cooking too 😊,we speak Cantonese, I will never forget to speak Cantonese 😁have a blessing day to your family, choikin
I love this guy. Cantonese food is so good when done right. I would weigh 600 pounds if he was my dad. You guys are so lucky.
Can I just set an auto “like” for every video that you produce? 😄
Do what I did. Go to the blog and donate! I signed up for the 1 yr, $10/month (which includes the dim sum recipes)...it's soooooo worth it and easier than clicking "like" on every video.
we all know the wife won the siu mai wrapping battle. The video's lighting gotten better on this one. Production is getting better each time.
Wow amazing as always. Your dad is so patient to explain everything in detail such a great dad! Keep up with the great work.
Thank you for generously sharing your recipe/culture!!
If he made Siu Mai every Sat/Sun for 52 weeks a year, and he's been a chef for 50 years.. He would have made Siu Mai at least 5000 times..
Can't you just enjoy the video without making an algebra problem out of it?? :-)
This must be what a fathers love feels like.
i love how the family sits and celebrates eating together, an awesome family for sure and father cooking is such a bonus.
很耐心地教細節，多謝劉大師，令我們可以學到精湛的廚藝！祝這個節目長壽，給我的兒孫們也可以享用！要去買了學習了。Thank you for letting us learn such meticulous cooking skills. This program is really top-notch. Thank you Randy for sharing Dad Lau’s cooking skills. Sometimes Mama Lau also adds some tips, which is very interesting!
I can’t tell you how happy this recipe makes me! I was just thinking about how much I miss eating Siu Mai. Thank you :)
I nearly choked when Mommy Lau mentioned Peony Seafood Restaurant in Oakland. I have so many childhood memories of dimsum there. Didn't realize that you guys are based in the bay! Discovered your channel just a couple days ago since my 2022 resolution has been to learn how to cook Cantonese dishes! Your content is next-level and fulfills such a special niche. Daddy Lau's Cantonese with the Taishanese accent, your voiceovers explaining scientific concepts like myoglobin water, and the clips of your sweet family all eating together make for the perfect feel-good tutorials.
I havent made siu mai (with my dad) since I was a little girl. Dad passed away this year & your video inspired me to give making siu mai another try, thank you. It turned out delicious. My entire family loved it & asked me to make more.
Your Dad is spot on for soaking/rinsing the meat in water prior to marinating or cooking. Because home cooking elements can never match the intensely high output of commercial/restaurant kitchens, the frying pans/woks will never get to that high searing temperature. Because of this, even after preheating the pans, once the meat hits the pan and the "sizzle" is over, the heat has been sapped out and the meat starts to steam and the left over, excess moisture starts to bleed out of it. The quick stir-fry to seal and and crisp the meat is lost. By soaking out the excess blood/juice/myoglobin, the process is much, much better. God bless and I enjoy watching your Dad cook and more importantly, seeing your family eating it together and making memories.
After seeing all the cutting and wrapping, you all understand why a dish of “Siu Mai” is not cheap in Chinese restaurant!😜🤔😀
Never made any chinese food myself and this video was excellent. Not only is the recipe tasty and easy, but the wrapping technique demonstration was spot on. Got it first try. Thank you Mr Lau for sharing your technique!
Thank you guys for your channel and these recipes. My parents are Hong Kong chinese and I was born in UK and married to Englishman. We are very connected to our culture and visit HK each year just to eat! Now that I am a mother I want to make chinese recipes all the time. Plus my daughter looooves Dim Sum. So I am showing her her heritage a recipe at a time. Thank you so much. Plus following a chinese recipe in Cantonese is spot on! Hearing 5 faa laam and pork chop mm duck! ❤❤❤
Looks delicious! Can your dad make soup dumplings? I would love to see and learn how to make those. 😋
I just made siu mai following your dad's instructions. They turned out SO amazingly delicious. They taste perfect! Thank you posting these recipes!
I can tell how much love and care exists between your family members
Daddy Lau singing when revealing the finished siu mai was so cute hahah
😍 Sounds like grandma and grandpa. there’s a bit of Taishanese in the Cantonese.
There's a level of care and explanation in this video that could never be covered by typical cooking channels. Thanks for sharing.
Totally agree. He is passionate in what he does, sincere. People of his generation are so trust worthy. I totally immensed with what he was explaining.. Lol
Love Daddy Lau. You can see after so many years of cooking how precise and efficient he is in the kitchen. What a skill!
Precisely that each siu Mai is 1 oz !!
Seeing them Eat this without any sauce proves it's really good.
you don't need sauces for (good) dim sum!
This is amazing and informative. Most recipes just skip over the little details but sometimes the little details are the steps which are the most important in chinese cooking.
at 13:04 he said “Heung Pinn” (Xiang Pian) 香片、茉莉花茶 which is jasmine green tea made from unfermented tea leafs (Camelia Sinesis). It’s completely different from “Po Yee” (Pu’er) 普洱茶, which is a dark tea made from fermented tea leafs (Camelia Sinesis). Both are extremely popular though.
Edited to be super-specific.
btw. Differnt shapes btw these 2. Pu'er = made from Yunnan "large leaf" en.wikipedia.org/wiki/Camellia_sinensis
All tea is camelia sinensis, just processed differently
@@ProfX501 not necessarily. I drink herbal and flower teas all the time.
@@玉生煙-o8q Herbal teas are not true teas. The proper classification would be tisanes
@@ProfX501 um lol how about both correct. tea leafs are all made from the tea plant. But there are teas that don’t use tea leafs. Chinese people just don’t use a separate term for these “tisanes”. We call them all “tea”. 🌼🍵
I love how your dad is telling us the important techniques on how to make it tastse perfect and how to make it look perfect with regards to the texture specifically, I feel amaze by looking at his hands while he do it, I can see the decades of experience and speciality in his profession.. you are amazing for putting this up to share your authentic chinese culinary. Keep it up. More healthy years to your parents and godbless you all.
Thanks Papa Lau! As usual, I always enjoy watching you sharing your recipe step by step and explaining why you are doing certain things. Most of all, I really enjoy your family sitting down together enjoying the food and sharing Papa Lau and Mama Lau's stories! Thanks again. Bless your family abundantly 😇🙏!
Units for weight lbs oz hongkongers before 1997 used to that ways 🕺💖💝💗💓❤️🧡💛💚💙💜💃🌏🌍🌎🌏🌍🌎🌏🌍🌎text by lady moon hill 2022
Mr. Lau is one of the best teachers in the kitchen. This is the best siu mai video. Thank you so much for the detailed explanation.
I just stumbled onto this channel today and I have to say the level of detail and thought surrounding every ounce of this channel and associated things is absolutely astounding. There is clearly a lot of love put into your work and we can see that dripping from every corner. I look forward to binging everything. From the father's kitchen expertise to (I'm assuming) the son's technical knowledge on camerawork and all else digital its nothing but 110% effort. Thank You Lau Family!!!
p.s. thank you for including both US and metric
劉爺爺，看到其手勢， 肯定是資深的大厨， 纍積不少實戰的經驗， 劉爺爺能毫無保留的把一生經驗記錄下來，絕對值得一贊
非常感謝您的支持和讚賞！老劉祝福您闔家健康快樂平安幸福！
Enjoyed watching your Dad cook, even though I hardly understand a word of any Chinese dialect. Watching somebody teach something they enjoy is always a treat, even if you don't understand a word they're saying.
Pity there's so many ingredients in a lot of Asian recipes that aren't gluten free; my wife is one of those with Celiac Disease. We have found a lot of gluten free alternatives, but many still leave us stumped.
BTW, I love Siu Mai, but with my wife being a Celiac, unfortunately dim sum is a thing of the past for us.
Best to all of you; Keep having fun doing these with your Dad!
If instant ramen is the ultimate college food in north america, siomai must be for filipinos. Every corners in college campuses have either stall or sit in "karinderia" have siomai. The fact that it is so cheap here and can fill you up pretty much for the day makes it the ultimate college food for striving college students. The siomai itself doesn't need to be good, it is the toyo mansi with chili that suffice the lacking flavor of cheap siomais
Wow, i love how they explains everything from chopping to filling up to cooking... It surely is delicious!
WOW! Your dad is a Genius. I am a Chef and find his methods incredibly clear and concise, Thanks dad Lau!!! This is invaluable.
I love your family. And I appreciate you sharing the authentic recipes with such detailed information. Thank you so much.
Love Papa Lau, he reminds me of my late dad. I miss his cooking. Thank you for spreading Chinese traditional food!
In Hawai'i we say "Sishiu ma"
You have ta say both makinng it MAMAFUFU. ( niethr a horse nor tiger)
Thank you so much for these videos! I love hearing your dad speak, his accent reminds me so much of dad and family! I love all the tips. I have tried to make Siu mai from written recipes and never could make them perfect. Now I can’t see I was missing all these tips!
My god I don’t even read the subtitles as he cooks! His charisma translates very well!
as a chef myself, I think all experienced Dim Sum ShiFus are all national treasure...
Having a chef dad is such a blessing ❤️
WOW looks delicious watching from Philippines with love and thanks for sharing your recipe new subcriber here
I love the look on the master's face as you two attempt to stuff the wrappers. These are cool, much thanks!
Need to make a playlist that's just pure yum cha/dim sum dishes!
I've really enjoyed your RUclips series. It is wholesome to watch you and your father interact and then watching your family enjoy the wonderful food you are teaching us to make. Keep it up. It's great to learn from someone who doesn't take shortcuts and explains each step thoroughly
I like your channel a lot, 01:13 but please take away Taiwan form CHINA's territory. i'm here to see some good homemade dishes, not propaganda
You are a lucky dude to have a father that is such an excellent chef.
Your recipe calculator is off. The meat to sauce mixture is way too salty. Go over the numbers with your dad.
Watching and learning fr9m your Dad is a pleasure and a gift.
So impressive to see a family like yours. Your dad is a good cook and a teacher. Mum so supportive and teaches well too. I watched only two videos and am enjoying it so much.
Love these videos. I love the English subtitles while listening to Chef Lau speaking Cantonese as it is giving me a deeper understanding of the common words I hear but not 100% sure of. My level of Cantonese is that of a 4 year old that left Hong Kong to a new alien world of Australia.
My favorite dim sum 😍 you are doing such a great job!!!
So good!! Thank you so much Lien :)
I can see Bourdain sitting with y'all, thanks for the video.
Even at his age, he still got skills! He's a good reference! And I love the life lesson he gave "Your skills will improve with experience".
Thank you for sharing your dad's recipies with us. When I watch the videos and see your dad cooking it makes me remember my own dad.
I survived high school eating four of these over Java rice for T-Th (M-W I got katsudon, Fridays we get out at 1pm so we go to a dimsum buffet for tea). Always one teaspoon of chili oil all over each piece, then we followed it up with ice cold Milo or coffee. Other kids can't believe we don't end up destroying our digestive systems with this combo (kimchi and Yakult probably helped).
OOoooOOOooo... just from the thumbnail, I already know this one's gonna be gooooood!
Me waiting for the chicken feet
Lol! Adding to our list!!
@@MadeWithLau wowowowow! Love the comments interaction ❤
It is always a pleasure to see an experienced chef cook something. The skill on display is incredible. Thank you for sharing the video and showing the cooking process.
It was fun watching you all and learning as well. I love sui Mai and dumplings. Will definitely try this.Thanks
i made these and they were beyond amazing! so mouth watering and delicious! Also thank you for subtitles i thoroughly enjoyed the video and listening to Lau and all the tips he gave throughout the video.
Really love ur dad, 伯伯💝💝💝love this video, thankyou for sharing👍🏽👍🏽👍🏽👍🏽👍🏽
Burst out laughing at 10:19, when Randy asked if measurements were required.
Yes, that was funny!!!
Isn't there some Chinese saying about not needing measurements because your ancestors will tell you when to stop? 😂
@@TheLadyLuck523 oh my god i love that lol
Love that moment. Daddy Lau sounded almost defensive. 😆
Thanks for sharing your dad’s siu-mai recipe. I tried it & it was a big hit on our table! It is the closest to our favourite Chinese restaurant in the Philippines. Please tell him that this is the best siu-mai recipe that I found on YT. I’m excited to try his other recipes!