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@adriennefloreen
Жыл бұрын
I have never seen that system of writing Cantonese spelled that way with the numbers to indicate the tones. I had to look that up. Can you please explain what those numbers mean to your subscribers and also put a third subtitle line under the English and Cantonese in characters that you have with the Cantonese written out in English letters in that system? That way people could read along with what you are saying and learn more than they would pick up from just hearing it and reading a translation. Also, you should call fermented Tofu "Bean curd" not Tofu because it's not the same thing and some Americans don't realize that.
@stex5026
Жыл бұрын
Thank you for continually producing these helpful, practical, and endearing videos! And I am sure they have helped a lot of people making tastier dinners at home! One little feedback or gripe... Fermentation is a universal practice across almost all cultures: Chinese, European or others. There is absolutely no reason why you had to make a far fetched analogy of calling 腐乳 the Chinese cheese. The only thing they have in common is the fact they have both gone through fermentation process; but one is made from tofu while the other one is made from milk. While I understand the pressure for you to elicit familiarity and reduce any trepidation from your viewers, I also think that you can never appeal to everyone. There are plenty of Westerners who will never touch 腐乳 with a ten foot pole (though my sample base suggested 腐乳 with vegetable has delighted North/South Americans, Europeans, and Middle Easterners), just as there are Asians who will never embrace cheese. The point is that if they can't bother making a mental leap of imagining the viability of fermenting a wide range of ingredients, then it's more than likely they are not your target audience. Best,
@elsielimth
Жыл бұрын
Made With Lau, Chef Lau do u mind to share how to fry bitter gourd with pork ribs. Thank you so much. 🙏🙏🙏🙏🙏
@adriennefloreen
Жыл бұрын
@@elsielimth I am frying bitter gourds with beef today. I just cut them up, remove the seeds, and fry them. They can be eaten raw, lightly roasted, or cooked to mush, it doesn't really matter how much they are cooked, depending on whether you like your veggies crunchy or mushy you decide when to throw them in the pan. As long as your pork, or my beef, is cooked, they'll be fine.
@elsielimth
Жыл бұрын
@@adriennefloreen thank you so much. 🙏🙏🙏🙏🙏🙏
@luia3911
Жыл бұрын
Love listening to your dad speaking in Cantonese 🙂🙂 feels so warm and soothing, being living overseas for many years, miss hearing the Cantonese language, hearing it brings back childhood memories 🙂 🇦🇺
@user-te7zz8mv3x
6 ай бұрын
thanks! i have just bought a jar of the white fermented bean curd and can’t wait to try this recipe!
@amandashamanda9479
Жыл бұрын
I love your channel so much! Mommy and Daddy Lau are such absolute treasures - i have learned so much that otherwise I would have no idea about. I’d love to see if Daddy Lau has some lotus root recipes he could share, and something with daikon, too! Thank you for producing such a fantastic channel enjoyed by so many people!
@flightdeck9116
Жыл бұрын
Hi Randy one day could Daddy Lau do a video on making Roasted Pork Belly with the crackling skin.
@absumption894
Жыл бұрын
much easier to go out and buy it. This dish is not ideal for home kitchen cooking.
@beanieazuki
Жыл бұрын
I think he has posted the recipe on his website.
@tlbm9604
Жыл бұрын
A bowl of rice with fermented tofu is a must
@lillianlouie4284
Жыл бұрын
Yep - my father would have a tofu cube with a sprinkle of sugar and a bowl of rice. During his childhood in China when food was scarce during WWII, he said this was they had to eat.
@tlbm9604
Жыл бұрын
@@lillianlouie4284 never heard about adding sugar before. But for me the meat thing to mix with rice is ginger and spring onion oil and a bit of soy sauce
@rachelmanman
Жыл бұрын
幾好喎,你爸爸一路煮一路講廣東話,好有親切感😊👍🏻
@MadeWithLau
Жыл бұрын
好多謝您嘅支持!老劉祝福您闔家平安健康幸福快樂!
@joulsw3739
Жыл бұрын
Randy, can you ask your dad what other things I can make with fermented tofu? I only know of stir frying with morning glory or eating it with rice. I would love to know more uses. Thank you to you and Daddy Lau 🙏
@reedle600
Жыл бұрын
steam eggplant and mash up the fermented tofu with a squeeze of lime, spread tofu onto steam eggplant and eat with rice!
@qcspt
Жыл бұрын
Aw, my mom is a vegetarian and I love stir fried lettuce; it was a staple. My favorite is iceberg. =D
@royjohnson465
Жыл бұрын
Romaine lettuce has more nutritional food value than Iceberg lettuce.
@arvinyu424
Жыл бұрын
As someone that is from Kaiping, I am happy that Chef Liu mentions about the Kaiping fermented beans curds.
@MadeWithLau
Жыл бұрын
they're so good~!
@hermanchow1405
Жыл бұрын
Every region has their own popular ( famous) cooking seasoning , kaiping( 開平)is no exception 腐乳(bean curd) is one of the many , well received in the surrounding area !
@cherie4665
Жыл бұрын
Thanks! I will be making this for lunch because I have all the ingredients - I was thinking hard about how to use them up until I saw this recipe! Daddy Lau's recipe has helped me made so many nice dishes after I started living on my own recently!
@user-te7zz8mv3x
6 ай бұрын
by the way, i recently met up with my friend from germany and when we chatted about cooking chinese food, we both mentioned your fantastic channel for learning. so many thanks 😍
@TomeRodrigo
Жыл бұрын
I would love to have such family.
@lincolnlau3890
Жыл бұрын
Great recipe. It is traditionally done with tung choy aka morning glory greens in Cantonese cuisine, although the Cantonese also love boiled lettuce with oyster sauce.
@calvinwong365
Жыл бұрын
that vegetable is very expensive though. the typical crowd if this video is focused on the american audience wont know what that vegetable is. only real canto people know it. literally my favorite vegetable. when i was in richmond vancouver. one of the late night restaurants even mention to us they dont sell it cause that vegetable is very tough to store longterm. if you dont cook it the same day or next two days. probably just wasted like $5-$10 worth of food. for business, sometimes you just gotta stick with the vegetable in the market and not be restricted to specifics. its something chinese restaurants will always struggle with.
@lincolnlau3890
Жыл бұрын
@@calvinwong365Thanks, I used to live in Vancouver, best Chinese food outside of Asia
@royjohnson465
Жыл бұрын
Is this the same one you guys are talking about.??-> Water Morning Glory, ong choy 蕹 菜 or tung choy, water spinach or Chinese spinach.
@juif4642
Жыл бұрын
@@royjohnson465 Yes
@lincolnlau3890
Жыл бұрын
@@royjohnson465 Yes tung choy aka ong choy. Very tasty and worth trying. Can get it in any Asian grocery.
@adriennefloreen
Жыл бұрын
If you grow lettuce, you can make this with the bitter, tough leaves that grow on it when it's going to seed.
@susanstewart1402
Жыл бұрын
Spicy fermented tofu is wonderful. No comparison with regular tofu.
@chietattoos
Жыл бұрын
Daddy Lau is the best!🙏
@WokandKin
Жыл бұрын
LOVVVEE fermented tofu! Such a flavor bomb for any dish and so little goes a long way!
@DebellaBe-uy4tt
Жыл бұрын
Thank you so much
@MrsArchenemy
Жыл бұрын
Thanks for this video!! I didn’t even think about to use romaine lettuce to replace Chinese lettuce for this dish!! Now I’m definitely going to get some to make stir fry lettuce!! ❤
@535Salomon
Жыл бұрын
I thought I was crazy about doing stir fried lettuce... this is great!
@deusx.machinaanime.3072
Жыл бұрын
I am surprised that Made with Lau have not hit 1 Million subscribers yet. People what are you waiting for? 😅 Lau sifu makes awesome healthy dishes. Try it for yourself!
@hoyoyi
Жыл бұрын
I am Yan from Malaysia, i enjoy all uncle's video. And it is so useful of his tips to me. Where cantonese cooking is not strange to us but understanding more is only u can learn from experience chef.
@hoyoyi
Жыл бұрын
i just try the recipe, i must say I love it!
@headgamesbeauty8605
Жыл бұрын
Always a joy to watch this family enjoying Each other at the table- God bless you all
@mariaphan5766
8 ай бұрын
Thanks ❤
@corislee8219
Жыл бұрын
❤Wonderful home cooking 💕 Thank you Daddy Lau ! 👍👍
@pinkpotatoes9849
Ай бұрын
Ah, we cook spinach this way, too! Yum!
@cristinagoh7639
Жыл бұрын
Love this! Will cook this and try! Thanks thanks for sharing. More more dishes pls
@wtiffany2010
Жыл бұрын
One of the things my wife craves when shes in a funk is Chou Zhou/Teo Chew/ tong ho fun. Theres a restaurant in Oakland, CA called Vien Huong that we absolutely love. Now we’ve moved to Portland we’ve lost access to one of her comfort foods. I’ve been searching for recipes online but it’s difficult to find any english recipes. Would love to understand how to make this from papa Lau!
@intensehummingofevil
Жыл бұрын
i had this with my mum and nan in a restaurant and they ordered loads of different meats and noodles. but this was the only thing i wanted to eat after i tried it 😂
@laurenebejer5718
Жыл бұрын
Never had it this way but looking forward to trying it! I use fu yu with spinach and green beans. Sometimes I just eat it with plain rice 😋
@laskatz3626
Жыл бұрын
I made it! It was pretty good. Thank you! I’ll try again soon. Much better than raw, uncooked lettuce.
@caelisan
Жыл бұрын
I love lettuce cooked this way!
@easyvideo3298
Жыл бұрын
Thanks for your recipe!I liked it!
@hidifung9234
Жыл бұрын
腐乳炒生菜小時候家境清貧對這款餸菜非常熟識, 現在也間中煮給家人食, 簡單又容易.
@MadeWithLau
Жыл бұрын
非常感謝您的支持!老劉㊗️您及家人健康快樂!
@juneyoung5503
Жыл бұрын
I love your chef father Mr Lau
@mynvision
Жыл бұрын
Oh, I love that fermented tofu. One of my favorites growing up is water spinach cooked with fermented tofu. I've not tried it with the lettuce, but that's something I want to try.
@joulsw3739
Жыл бұрын
Same here, only tried with water spinach (is it aka morning glory?) Will try with lettuce. I also like with plain rice 🙂
@kotaku46
Жыл бұрын
椒丝腐乳通心菜
@sebbstarr7453
Жыл бұрын
i usually use the fermented bean curd with plain rice or plain porridge. simples and easiest tbh
@lisamessiana1032
Жыл бұрын
Awesome recipe!🌟😋 Thank u!💕🙏
@cookiescream548
Жыл бұрын
My favorite way to eat lettuce! This is not the only Chinese cheese. Yunnan currently has its own cheese. Look it up. I'm sure there's more since ancient Chinese consumed cheese and many dairy products. There are ancient texts with record.
@wtfface.8790
Жыл бұрын
Very good.
@jennifertye4437
Жыл бұрын
Love this family! Awesome dishes!
@colby_247
Жыл бұрын
One of my favourite vege dish!
@OptimumServices416
Жыл бұрын
This looks delicious and simple! I think I'm going to have to try it!
@carlcouture1023
Жыл бұрын
I love fu jyu so much and I definitely love finding more ways to use it. This looks fantastic. My stomach is growling!
@standleyinez8006
Жыл бұрын
I luv your videos!
@ac-lo6dt
Жыл бұрын
Brilliant!
@oumunfeiholeto6885
Жыл бұрын
I love your dad’s cooking. Reminds me of home 😊
@chunyinu7008
Жыл бұрын
omg yes i cook this all the time too for my family. this taste amazing
@Ssspaceform
Жыл бұрын
Love the wok!!!
@Rei.Eatsfoods
Жыл бұрын
awesome! I've been wanting to try fermented tofu but didn't know what to make with it.
@franug
Жыл бұрын
came here to know how to use the overstock of lettuces we have right now, but omg that baby is so cute😍
@StevenTsoi
Жыл бұрын
腐乳上加黃糖及少許麻油可以送白飯
@MadeWithLau
Жыл бұрын
識食,味道很好。好多謝您嘅支持!老劉祝福您和家人平安健康!
@Hagelnot
Жыл бұрын
Cool, I loved to eat this at my chinese friends home years ago. Tried to prepare it myself many times, but it never turned out the same. I will retry with the new knowledge :)
@karigunnarsson6350
7 ай бұрын
man i suck at making vegetable dishes and rarely like vegetables, but this was amazing. One small suggestion, i've made a bunch of your recipies, and love how easy the prtion thing on yuor website is, but i try to count calories vaguely, and would be nice to have the calorie count per portion as wel
@MadeWithLau
7 ай бұрын
Yesss I want that as well. I count calories too. definitely on the horizon!
@edna3236
Жыл бұрын
Looks delicious 😋
@Owlkisses88
Жыл бұрын
Thanks!
@MadeWithLau
Жыл бұрын
Thank YOU so much!
@royjohnson465
Жыл бұрын
Yes cooked leaf lettuce is very good but try to get organically grown, with no pesticides and no herbicides. ~If you can 'not' get organic leaf lettuce then boil "totally submerged" (keep pushing lettuce under the water with a utensil) in a huge pot of salted water for only about 1 or 2 minutes before frying.
@jojosmith1097
Жыл бұрын
I have to believe that spinach, kale even beet greens would work with this :)
@boazchan9609
Жыл бұрын
I feel regret to watch this video at midnight Hungry af now
@honeyhani
Жыл бұрын
It looks really tasty❤
@Derbnage
Жыл бұрын
gotta try this one
@panicpills1777
Жыл бұрын
Have always loved East Asian food, now I can cook it!😋
@suk4412
Жыл бұрын
Why do you blanched the lettuce? Thank you.
@GigiStar01
Жыл бұрын
Does cooking the fermented tofu change the taste?
@RahmatR17
Жыл бұрын
amazing old man hehehe, may I, the beginner, learn from you?
@RahmatR17
Жыл бұрын
Stop by my beginner channel
@jennifertan7079
Жыл бұрын
Lettuce cooks very easily… so why is there a need to blanch first before frying? I normally just fry it without blanching?
@catchnkill
Жыл бұрын
Two purposes. First is to keep better colour of the lettuce. Second is to preserve better the crispyness. It is a personal choice and I also do it your way.
@msshirleyng7418
Жыл бұрын
劉師傅,多謝你教我哋煮餸。 我想問啲生菜點解要烚過先?我可唔可以直接用生菜同蒜蓉,腐乳一齊炒?Thanks for your channel. Great job!!!
I have a question unrelated to this video. Have you ever cooked or heard of a dished Pressed Almond Duck? If you have, do you know why it is no longer available anywhere?
@chrisandersen5635
Жыл бұрын
Yum. Looks and sounds good. I like cooking lettuce; never tried fermented tofu. I’ll go around the corner and get some later today. Thanks.
@broadsk8tr
Жыл бұрын
i was looking for the recipe just a week ago. hehe
@pittypatt3
Жыл бұрын
who saw the original thumbnail picture say “chinese cheese” and now it’s “umami lettuce”
why do u not eat with rice bowls? is it not hard to pick up the rice with the chopsticks from the plates?
@haileybalmer9722
Жыл бұрын
Jar: Chinese Cheese Me: Lol, what, I'm gonna spread it on crostini? Me, later: HOLY MOLY I WANNA SPREAD THIS ON CROSTINI! It's my favorite ingredient right now. It's so delicious.
@ЛюдаБурцева-й7с
Жыл бұрын
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍谢谢你的食谱!看起来真的很好吃!我一定会尝试的,我相信我会喜欢的
@MadeWithLau
Жыл бұрын
不客氣,非常感謝您的支持!老劉㊗️您和家人平安快樂!
@MsWeiCube
Жыл бұрын
Does is help f we cooked the stem first?
@deathpyre42
Жыл бұрын
So is there a brand of 乳扇 you'd suggest for salads?
@alex8214997
Жыл бұрын
准备工夫细致,不过好像不太够锅气,炒出太多水
@natnat5082
Жыл бұрын
I have only have red fermented tofu, may I ask what difference this makes @madewithlau?
@msshirleyng7418
Жыл бұрын
Different taste. I believe red fermented tofu goes better with meat. Each to their own, many people have different tastes. 😄
@jennifertan7079
Жыл бұрын
Please explain What is the difference between nam Yee and foo Yee? Thanks
@robertleung4221
Жыл бұрын
Nam yee is the red one, bigger blocks, nobody I know of eats it straight from the can and it's mainly used for braising meats like lamb and pork. Some people also use it to make char siu (including me - the result is good).
@jennifertan7079
Жыл бұрын
@@robertleung4221 thanks Robert. Yes, I have used Nam Yee for making Siew yoke! Was very good. I was wondering what was the difference in the 2. Thanks
@catchnkill
Жыл бұрын
@@jennifertan7079 Nam yee is fermented bean curb or taro curb using red yeast (Monascus spp.). So it has the red colour.
@nancytantamco211
Жыл бұрын
Why is little Baby Cam missing in this Video?!
@MadeWithLau
Жыл бұрын
he was sleeping 😴
@jasonreviews
Жыл бұрын
did you know us toisanese are probably the only people with the most stir fry vegetable dishes. LOls. I have yet to see other restaurants offer that. They just serve salad. LOLs. haha
@bayareacowboy4410
Жыл бұрын
鴻仔去了那裡 ⋯⋯ 劉師傳週末愉快!
@MadeWithLau
Жыл бұрын
非常感謝您的支持和祝福!老劉㊗️及家人健康快樂!
@marieronrancesvlog
Жыл бұрын
I am just thinking that the lettuce will be smushy. Isn’t it
@richardm239
Жыл бұрын
LOOKS GREAT LOVE FERMENRTED TOFU ,CURIOUS IS IT THE SAME AS THE SMELLY TOFU ,I WAS AT A FESTIVAL ONCE AND WOW NEVER TRIED IT ,BUT THE SMELL WAS SHALL WE SAY INTERESTING THERE WAS A LINE UP FOR IT LOL !!!!!!!!
@MadeWithLau
Жыл бұрын
this isn't the same as smelly tofu, smelly tofu is very smelly haha
@hermanchow1405
Жыл бұрын
@@MadeWithLau smelly tofu isn’t fermented , they are deep fried !
@nijinokanata111
Жыл бұрын
🌱❤️
@tonidill5197
Жыл бұрын
Romaine lettuce tastes better though, and has more nutrition! I use it in everything
@bach4603
Жыл бұрын
Dear Auntie, This is michelle感到榮幸繼續與您保持聯繫你的的孫子們也很可愛大女兒很漂亮愛心你的家人是天使如果你有時間帶你的孫子去公園玩,他們會非常喜歡你的妻子內心很美,即使退休了也是一個非常專業的護士你兒子老婆中文真好我感謝你繼續照顧你永遠是我的彩虹和陽光!
@MadeWithLau
Жыл бұрын
非常感謝您的支持和讚美!老劉衷心㊗️您闔家平安健康!幸福快樂!
@mi55y29
Жыл бұрын
Why is it necessary to blanch the veges first? They cook quick just by stirfrying them.
@restaurantman
Жыл бұрын
👍
@ciyaj2704
Жыл бұрын
Hunrgy
@jofoong1493
Жыл бұрын
👏👏👏👏👏👏👏👏👍👍👍
@TamTander
Жыл бұрын
腐乳豆角🤓
@MadeWithLau
Жыл бұрын
腐乳炒豆角都好好味,遲b按排時間吧。非常感謝您的支持!老劉㊗️您及家人健康快樂!幸福平安!
@indiekiduk
Жыл бұрын
how about cooked liz truss?
@NetarAlt
Жыл бұрын
As a Roman Lettuce Fan, I am Offended!
@Ceciliaccc882
Жыл бұрын
chinese do not toast the plate like the westerner does. just in case any of you thought it's part of the Chinese culture.
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