🤤 Dad's JUICY Homemade Fish Balls (鱼丸)!

[@MadeWithLau]

Enjoying our content? Join the Canto Cooking Club - bit.ly/3DL9Lf0 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/homemade-fish-balls What'd you think of Daddy Lau's recipe?

[@merlynnthegreat]

Your dad has such a lovely way of teaching. He's so gentle about how he explains things and the whys behind them. His passion for food really comes through in how he teaches and it's so nice to watch.

[@yewliekoo2631]

A proper Chinese gentleman, he reminds me of my beloved Father. What a lovely family!

[@AbcAbc-qu6dl]

Yeah very relaxed! He’s like, everything is ok, nothing is wrong 😁

[@marnimacleod4507]

No rules, use what you have on hand, use whatever tools you like...I love your Dad!

[@stever456]

Amazing as usual, i just love it all and your dad speaking in a language i don't understand but hearing the way he talks he loves cooking and explaining and wanting to make sure we understand what he's saying. I think this one is going in my recipe book, can't wait to do it. Thanks again!

[@jennyleeyang1909]

Hi Randy, thanks for sharing your dad’s recipes with us. It’s great to see your dad cooking in the kitchen and he’s so passionate about it. It’s inspiring to see your dad breaking Asian gender norms that normally would be a woman’s job to be in the kitchen. He was definitely ahead of his time. I grew up in a household where my dad was also in the kitchen and it was so weird for others to see him cooking meals for us. If you ever come across this, please let your dad know how awesome he is for being an example that cooking isn’t necessarily for women only.

[@MadeWithLau]

Thank you so much Jenny!! Will definitely share this with the family ❤️❤️❤️

[@redelephantsafari9217]

Always enjoy watching your Dad cooks . Thanks to 刘叔叔 for your generous sharing . Love it even more that he shares in Cantonese which I learned when I was little from elderly neighbours who spoke only this dialect . My family speaks another dialect . Looking forward to more videos . Once again thank you .

[@MissMerc007]

I always wanted to learn how to make this, especially shrimp or octopus flavoured versions. Also, your dad's canto sounds the same as my mum with similar nuances and slang. Since I live across the globe from her, this is great watching this. Very nostalgic. I'm also part Lau.

[@kls7359]

Can’t get enough of Daddy Lau…. Love watching him cook and speaking Cantonese.

[@exmousse]

I really appreciate him saying that whatever works for each of us is good. Much less restrictive! Any chance your dad has a recipe for beef tendon balls?

[@serenabussell8489]

Omg! That sounds awesome!

[@oasisjo6109]

Hi, can I have the recipe and video for beef and beef tendon balls please? Thank you

[@annielam2249]

Good job Randy! Daddy Lau has such an easy-going spirit. He is not particular and that motivates the next gen to try different variations and be innovative!

[@craiglang8908]

The reason he’s mixing it so much or why restaurants traditionally slap it for the texture is to align the proteins similar to sausage making.

[@yvonnedelrosario3894]

My mom also told me to do the same with minced pork mixture for dumplings / meat rolls

[@genehammond7239]

Randy your Dad is so mellow and what a great teacher!!!

[@jillmiranda07]

Language is amazing. Bola-bola is just a blanket term for stuff that are balls, literally ball-ball. I never knew that gāau was borrowed. In the Philippines, we have some called gawgaw (it's powdered starch), which is a sticky paste that is used as glue or when thinned out can be used to stiffen clothes.

[@priscillalwong]

Thanks for teaching us about gawgaw!

[@Andrew-nu8ez]

Love your dad's comments. No blender, just chop it, no exact portions. I learn a lot. Keep it up.

[@renishii6834]

its no exaggeration to say that fishball saved me from many hungry school days decades ago..not this Daddy Lau's version fit for a king, with all that generous amount of green garnishings and seasoning but the basic street food version that"s basically fried flour ball with some hint of a fish flavor. Evokes a lot of distant memories.

[@glin1987]

I like the way you translate traditional receipe in such clean and easy to understand English. The subtitle also helps us non-Cantonese speaking person. NO time is wasted in the entire vedio, every detail is explained clearly and incorporated smoothly in each step. The best cooking KZbin vedio I have ever seen.

[@BestofChina]

Thank you for showing us the best recipes of China! 👍 Daddy Lau is amazing ❤️

[@CFBklyn12]

I’m from Trinidad an I really enjoy the food style thank you Lau family

[@ssp242]

Love your videos! It's so clear your parents worked so hard to get you where you are today and are so proud of what you've accomplished! And the fact that they're both so happy and delighted to share their knowledge, getting more joy knowing people are enjoying learning from them :)

[@antheasam6510]

I love listening to your dad. Reminds me of the way I grew up and watched aunts and uncles cook .

[@douglastucker7892]

I have never liked curry. But I decided to try these noodles and had (for whatever reason) bought some curry powder a couple of weeks ago so I had everything needed for this in my kitchen. OMG, this came out fantastic!!! the combination of the char sui and the curry and the rest was just phenomenal. And I agree with the below comments about "dad". Such a seemingly gentle and kind man and he seems to really want people to catch the important (but not complicated) nuances. Xie xie nin Lau jiaren!!

[@t0nyxgq]

Hi Randy, my wife and I enjoy watching your shows. Thanks for all the great videos! You have a great voice and it's quite deep. However, there's a weird resonant frequency that's causing your voice to sound boomy on certain speakers. I tried watching your videos on various different speakers. While some speakers are better, that resonant frequency is there. Maybe play around with the EQ in your video editor to reduce the resonant frequency. My wife will thank you for it. Thanks again!

[@knightsofneeech]

Wow thank you for a wonderful instructional. Your dad is inspiring as always. I also want to especially thank you for all of the links in the description. You go above and beyond with the indexing, etc. It is appreciated

[@pathua7692]

Thank you so much for sharing this! I love it when you guys post some of the more intricate Cantonese recipe like fish ball!! Light, flavourful, and absolutely fantastic 😍😍😍😍😍

[@Honey-nn2wy]

Thank you Randy and Daddy Lau for another great video! I will definitely try this filling for 3 Stuffed Treasures. Spread the fish paste onto vegetable slices (traditionally eggplant, bell peppers, and tofu), then either deep fried or shallow fry in a pan. Nom nom nom 😋

[@falensiakarlina]

Daddy Lau's knife skill is another level 🔥 I really like your channel, stay safe!

[@ohmyivan]

knife skill is basic skill for every Chinese chef

[@celineng8703]

Your dad made me wants to be a chef... Thank U for all his videos. Great job...

[@mchaoster66]

Papa Lau reminds me so much of my Dad. I love watching your Videos

[@b.c.h.u.a]

Thanks for sharing all.thw recipes and techniques.

[@tknmn]

Loved it…reminds me of learning to make these with my grandparents. Egg whites only and slapping the fish paste into the bowl like your dad. Thanks!

[@jasonyyz2693]

Finally, this fish ball recipe rocks. Just finished my bowl, signed up patreon, and cannot express my appreciation enough.

[@MadeWithLau]

Thanks again Jason!!!

[@paultham8746]

劉师傅❤❤❤

[@ongtangcofamily2846]

Your dad reminds me so much of my late grandfather. He immigrated to the Philippines from China to escape the famine and war only to get caught in the WW2 and was forced to become a guerilla soldier fighting for the PH. He often cooks fresh fishballs by hand like this (sometimes with a bit of bone stuck)

[@FredRedFrred]

Thanks for the great recipe and helping preserve a great set of traditions.

[@RustyShackleford-]

Thanks for doing this man! When I was in high school, I had a few close friends who were Cantonese, mostly from Vietnam. They took me to some amazing late night cafes in San Gabriel valley in SoCal where we would drink Oolong and eat fish balls and dare each other who can handle the spiciest. I usually won cuz I'm Indian I guess. That was the last time I was able to enjoy my health and be carefree. I lost touch with those guys. We used to talk about our dream jobs and owning big homes. The typical immigrants dreams. I miss those guys and the time we had. This took me down memory lane.

[@thecookingcouple-foodtravel]

Nice. Looks good. Muy buena pinta. Yum yum 😋😋😋..

[@winniew1430]

Mr. Lau, I really enjoyed your cooking method . It's very traditional. Thank you for sharing

[@caroline.ch2008]

I like the way he explained things, the why and how, and his reasoning in doing so. He deserves many 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@dellvenue2011]

Respect for your dad chef 🙏✅ I see him and remind me of my Dad 🙏🙏🙏

[@linmaslaw]

作为一个自己阿妈唔识整餸嘅广东人，学到嘢啦。多谢嗮你同你屋企人！

[@MadeWithLau]

唔驶客氣，年轻時学業、事業忙，很多人都唔識煮餸，宜家学煮多几次就得啦。好多谢您的支持！老刘㊗️您同家人健康快乐！幸福和諧！

[@erikhaw7313]

Aww, miss the end with the family eating. Hope you are all well

[@nocturnalartist03]

Yay! Home made fish balls, imma gonna try this. We call them fish ball/s here in Philippines

[@BG-os7sh]

Miss your family at the table and especially Hong Doy!

[@tanyasealark]

My favorite! I usually just buy frozen. Thank you, Uncle for showing us your recipes and methods.

[@maricelpiaoan]

Thank you for sharing! God bless!

[@elisahera3640]

Thank you so much for the translation, learning cooking and Chinese at once 😆🙏

[@scottrhodes8160]

Again, a revelation of culinary mastery- or -that guy can really cook! Thanks for sharing.

[@boonhinglim6670]

u help ur dad to be a star,bro,thanks,best wishes from malaysia

[@lengsophia8087]

I love this recipe too. Tqvm Chef Lau

[@TheCleads]

Your dad is awesome!!!! I love the way he speaks, so authentic & practical!!!! He is real professional. Thank you for recording this treasure & share. Bless your dad with great health & your family with Abundance 💐 What's your home village 郷下？

[@joechan4447]

Thanks for the videos, very well presented and instructed, it totally reminds me of my dad.

[@superwendyworld]

Long time I want this recipe. Thanks so much.

[@2Tone-x8h]

Why do I feel like that would make excellent “shrimp toast “?

[@canuckkat]

Fun fact: it does!

[@AbcAbc-qu6dl]

Lovely to see your dad’s recipe, my mother in law is also from Taishan. And my husband speaks the dialect. So funny to see him speak Taishan dialect

[@bobbyho4586]

HY RANDY . ITS REALLY WONDERFUL SKILL SHARED BY GRAND MASTER. THATS RIGHT WHAT DAD SAYS . WHAT HE HAS HE USE THOSE INGREDENTS. THATS APON THE SKILL FOR YRS. AS A CHEF LIKE DAD HAVE EXPERIENCE IN COOKING . FOR DAD NOTHING IS IMPOSSIBLE . ITS A MATTER OF ART AND SKIL. YES ABOUT EGG WHITE IN THE RST.THEY SEPERATE WHITE AND YELLOW . FOR HOUSE NORMAL WE ADD FULL EGG. THATS TRUE RANDY MASTER IS ALWAYS A GRAND MASTER.HOPE YOU HAVE STEP INTO YOUR DAD ART AND SKILL RANDY.KEEP IT UP THE GENERATIONS ART AND SKILL OF COOKING OF GRAND MASTER DADDY LAU.. HOPE AND WISH TO SEE YOUR COOKING SKILL IN FETURE RANDY. TAKE CARE BE SAFE STAY HOME SAFE LIFE. ALWAYS KEEP BLESS.

[@angelabeauty98]

I love this so so muchhh!! Really makes me appreciate my canto roots❤️ can’t wait to try these recipes!!

[@mitastarr9974]

Trying this right now. Hope it turns out good 😊

[@kinshingfung9520]

Boa Noite. Mestre LAU, muito boa sua aulas de preparo e cozinha Chinesa, vem enriquecer nossa qualidade cozinha chinesa no Brasil, aqui fora de São Paulo não tem restaurante de qualidade,. Obrigados Felicidades para todos. Curitiba, 01 de Julho de 2021.

[@Goatdad-gy7dk]

Those look REALLY good! I need to try this!

[@lucy_zey]

came here on youtube bc the chinese drama Go Ahead got me craving Li Haichao's fish balls served with noodles. hope that i could try these someday

[@Pauline_cheong]

love traditional Cantonese cooking

[@jakel3424]

Very nice. I miss my dad's cooking.

[@osmia]

8:50 making the dough / fish mixture

[@jojozee3747]

Love you, Mr. Lau! You are the Rock Star of this type of cooking! :) Thank you Randy for preserving the precious recipes, and Blessings to your whole family.

[@WanderingKusina]

Hello. We are new fans of your dad and your channel. Will be taping the scallion ginger sauce.

[@margarets4610]

Amazing techniques ♥️

[@roseagrenier6463]

I love your videos! Few things are more fulfilling to see than your father’s expertise in cooking simple dishes for his family from his years of cooking 💗 the fluidity of his movements reminds me of my grandpa, who was a ramen chef! I would really love to see his take on 葱油饼 (chinese scallion pancake) ❤️

[@julianamohammed3936]

Thank you for this!!! My dad made these for me as a child, and it was always so tasty! He passed a long time ago, and I've been searching for this recipe.....must try it soon!!!!!

[@Silver-yb4ve]

Love the way Daddy Lau explains his recipe! Do we need to cook it in boiling water first if I’d like to deep fry the fish balls?

[@SaphsContainerGarden]

Thank you!! Love fish balls in soups and noodle soups!

[@nnguyen1010]

oh. my favorite. Thanks for the video

[@rachellesapp3177]

Thank you for sharing 🙂 this looks doable. It doesn't have a weird ingredient that I can't seem to find anywhere 👍

[@ingeforman6140]

Wow your dad has so much patience making this the old way 👍

[@deannaad5429]

So good. Thank you.

[@yauyuso]

I love fish balls. Nice one!

[@L_Leocel]

Have made fishballs from scratch a lot of times but from hereon I'm definitely following your dad's technique. Good to know I can use tilapia, which is so abundant here in PH🇵🇭. So glad I found this channel!😍

[@juhu7899]

I am so glad that I found your channel. I love chinese food and I wanted cook it at home! Guess now I can try. ❤❤❤

[@sdla690]

Another enjoyable video, thanks! I d love to watch your dad making curry fish ball that I ate in Hong Kong. If s one of my favorite Chinese food.

[@simonwong2346]

Can you freeze the fish paste for later use?

[@rahayuhandan]

I am smiling every time i see your dad is cutting something. The knife is so close to his fingers! He is so PRO :) i won't dare..gee..hehe..else i ll be making my own finger ball :)

[@nexusyang4832]

It's a good thing I'm not watching this episode late at night when I am hungry, LOL!!!!! :D

[@dhyanmukta]

Thankyou this is precious

[@riffmeisterkl]

274k subs. Well done Laus!!

[@limzeeyin7207]

Fish ball is my all time favourite!

[@Mrs.VonChin]

Another great recipe. I have a question. How critical is the dried orange peel to this recipe? I want to make these but dont have that ingredient. Thanks so much!

[@mia1997108]

Love the way Chef Lau is okay with mixing up his recipe and invites the viewer to prepare the recipe to their own taste. Sadly i am unable to eat eggs, will the Fish paste, after the beating, still hold together without it? Are there maybe recommendation what i could add instead to "glue" it better together?

[@michelemarch8606]

Thank you, again! If you are making patties,what sauce would you suggest?

[@huil490]

Thanks for the video!! My family is doing hot pot tonight and have those ingredients at home. Will definitely try this out for tonight 😊

[@jakehuang3545]

Finally! the REAL Cantonese dish I've been waiting for!

[@bcatbb2896]

glad i have a mixer for this, throw everything in and mix

[@alfblack2]

Oh fantastic. Am readying to prepare fishballs. But of course learning more from Chef Daddy Lau would most probably improve my output. :D

[@bennyyeung2172]

劉師傅有冇教做墨魚滑？

[@MadeWithLau]

非常感謝您嘅支持！遲啲吧。老劉㊗️您同家人平安喜樂！

[@priscillalwong]

我都想學

[@Rich-fg9vj]

Love these recipes! Can you do a fried/steamed dumpling video?? Please & Thank you!

[@eugenedavid450]

I love this! I love American Chinese food. only had authentic Chinese a few times in my life. But American Chinese I can eat everyday. I cook a lot on my own and can make most American Chinese dishes.......but your channel has improved my skills. this looks like the American Chinese I was used to when I was a kid. today everything from most carryouts all taste the same. veggies all cut the same. same taste, same sauce..overly sweet and just loaded with onions and broccoli..just different color and price. I was upset one day I went to a carryout and they served me Sichuan chicken and there were huge chunks of broccoli everywhere. thank you so much for the info. tonight rice noodles.

[@vichua5489]

Hi can I use chicken mince instead for this recipe?

[@MinnicogLife]

Hey I love the recipe, so far i've cooked about 6 of your recipes (the steamed ribs and taro is the family favorite). if I was to do this in a food processor what would i do differently?

[@petercha3387]

Man your dad’s knife game is still on point

[@foodleveling]

Very skilled dad chef. The fresh fishball must be nice taste and chewy I Food leveling

[@diewlaylomei]

Could we blender this and use puree setting

[@MinkiLoveable]

Yes. He said as long as it’s smooth or to the texture you want

[@mssuezee6178]

I love spread on toast and deep fried, my boss used to make it with shrimp paste and fish paste. Thank you so much I will definitely give it a try

[@ramyaraj8761]

Could we mince the fish and shrimp using a mixer?

[@jessicaguillergan479]

Hi there. Can we use a food processor to mince the fish, shrimps or squid?

[@yensnow8202]

Yes. I make fish paste using blender. Cut up fish fillet into small pieces, add salt, ice cold water (bec blender generate heat) , egg white, white pepper , corn flour . Mix n put in to blend till it is a sticky paste. Remove and add cilantro, chopped carrots, etc as u wish. Must add sufficient salt bec it is the salt reaction with fish meat that makes it bouncy.

[@florkwan8472]

thanks 😑