Honorable son, please help your Chef Dad compile a cooking book or binder of his years of tecipes, Thank you!

kzbin.info/www/bejne/iXmtnpxqaNushLM

In total how many cups of water are used?

And this was how Cantonese cooking changed my family’s mind about scrambled eggs. Thanks Daddy Lau and Randy!

ITS THE VEGETABLE OILS NOT MSG, I experienced all that ill feeling when i ate at chinese buffer, first time my bp got to 140/90 i am, 23 y/o,, i found out that they poired lots of vegetable oils in their foods,, they love oik, since then i never eat in chinese restaurant till now, im 58 y)o

I can't take the distraction of him speaking in Chinese. Too much. Not for me.

Good

Thank you Daddy Lau for the recipe. I followed the video and it’s my first time to make char siu. My family even my mother in law loves it ❤ huge success 😊 My hubby and his mum are very good at cooking but I never cook. Two days later my hubby asked me to do this char siu again. He really loves it. Using air fryer is very convenient for me to make it too.

I love your dad and his recipes They never disappoint I’ll be going to Costco to grab cod and make this thank you ❤

Good

Well yeah, if you dump enormous amounts of a substance into anything you consume it will be bad for you. Even water become toxic for the body if you consume too much in a short time, and it's arguably the least harmful substance there is.

Definitely take his tip on not using glass.. I used a glass bowl the first time I was making rice in my stainless steel steamer, and it cracked within a few minutes. Ceramic is the way to go.

You’re my go-to for proper Chinese cooking like my grandmother. I’m 70 and I love your content and love watching your baby grow up! Can you recommend a wok, and steamer set up? I realize nothing I have at home is ideal for steaming eggs or pork patty.

Doesanyone know what number whet stone he is using?

Yummy 💕

Thanks, I just buy it from Chinatown.

MSG is pure poisson.

Ooo I can easily do a Coeliac-safe version! I’m excited 🤩 I’ll make it tomorrow! 😁

Can i ask, What kind of cooking wine preferably for pork chop marination? And for siomai too? Thanks! More power to your video.

I buy at winco 10 lb frozen chicken leg quarters 8 dollars 0.80/ lb

Lower the heat before you add the chicken. Thanks! I always burn the outside with uncooked inside for pan fry😊

Your dad sounds like my grandpa who passed around a year ago

nmmmmm gracias 👁️👁️ varios videos de esta preparacion, Tu Papa uso ingredientes de calidad y se ve riquisimo saludos de Guatemala =Lugar de Arboles!

Just did this tonight! Guangdong wife says: APPROVED!

I'd really like to try this recipe, but due to mobility issues, I can't get around my kitchen like I used to.

I am a retired diesel mechanic who is not only a good diesel mechanic and a great chef for my Italian family ever since I have been retired I always like to try and make different things. I already made Chinese pork fryer rice chicken and broccoli and white rice. They enjoy so far all of my dishes. I am definitely going to try this dish.

Randy, these awards are well deserved, by you and your parents. Your Dad's cooking expertise is second to none, and you have shared this with the world, thank you for recognizing this need. Besides all the great food, the sacrifices your parents made with all the long hours of grueling work in hot kitchens and providing a safe home for you to grown up in says so much about what family means. You have expressed this in a most extraordinary way, you will never have regrets about honoring your parents, bless you and your family.

Mushroom

Which wok is the best?

Your family is adorable! 😊 Thank you for teaching me a Chinese classic dish that my family has not been able to teach me growing up! 🙏🏻

In Australia we call all shrimp as prawn

❤ Thank you...

This was a revelation of how to cook a childhood favourite I'd eaten only in restaurants until now. Many thanks.

You speak too fast that the audiences feel you are not serious

You speak too fast showing you are not care

陈枝记

This looks good! I have a tip for using baby spinach in soup: don’t add it to the pot. Place it in the bowl and when the soup is ready, ladle the soup on top of the baby spinach. The heat from the soup cooks the spinach enough without causing it to disintegrate.

white trash Cruise, Ford, Cooper, Cage etc The list goes on and on with trashy Titanic.

they are called white trash.

飯太多，火太小，炒不開的

i got exactly the same wok nice

One of my favorite dishes, that seems so hard to find. Thank you.

lho Pak GANJAR??

I love how you had the courage and fortitude to shift your life direction these past five years. I appreciate what you have shared with the world. Since I was a young kid, I longed to be an observer in a Chinese restaurant kitchen and learn the secrets of the trade. Secrets not taught in our city culinary institutes (NAIT in Edmonton , Alberta, Canada)

I love Yu Choy , more than Gai lan in fact, but i often feel it needs mushrooms to be enjoyable.

Man I love listening to elder people talk. When they talk I sit down, shut my mouth and listen and learn. They have so much knowledge to teach. They are so valuable.

That "edible yield" stat from the USDA is pretty nonsensical. If you're actually throwing away the skin, you're probably more in the 55% range on your rate of return. If you're lucky, you might get 60% of the weight back. If you go really cheap with where you buy - aka Costco - nowadays, they're $1.79 for the fryer thighs and $2.99 for the boneless/skinless. So it's basically a push, or you should just buy the latter if that's what you want. There are some dishes where the fryer thighs are preferable, though. Maybe other locales have a better price split than I've seen for the last 2-3 years.