Hi! My name is Michael Lau. I have 2 passions, photography and food - particularly Chinese & Asian food. I'm a pro photographer by trade but both my parents were chefs so food has always been a huge part of my life.
I never became a chef partly because of the loooooong hours & also because, well I wanted to be a photographer! So having a KZread channel dedicated to showing people how to make delicious Chinese and Asian food is probably my perfect dream come true.
Here I will show you how to make classic take out & restaurant food as well as more traditional Chinese recipes. I often come up with my own tasty original ideas and I like to do non Chinese/Asian dishes too ,so watch out for those! My goal is to show you how to make all these amazing dishes in easy, step by step guides. No complicated techniques or ridiculously hard to get ingredients. Just easy to follow tutorials and mouth watering food! Everything you need to go on your own culinary journey to the Far East.
Enjoy!
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I am with you all the way......accept using baking soda.....this is where we part ways man.......nasty tasting. Even the dog won't eat it.
@@tomlewis632 Thanks for your honest comment. I do feel that people get the aftertaste when they use too much baking soda/sodium bicarbonate. But obviously people have different taste tolerances. Thanks for sharing your thoughts though.
Justcame across this one buddy. Definitely gonna give one a try. Made many dishes you have made and they never fail. Thank you.
@@pattiboychannel311 You’re welcome! This is a 2 part recipe because it’s showing how to make the concentrate and the second video demonstrates how to use it to make actual curry dishes. My biggest tip is when it comes to making the actual dishes, is to taste as you make so you can adjust seasoning and sweetness to make it right for you. Let me know how it goes for you 😊
@@ChowWithLau thank you buddy
@@pattiboychannel311 You’re welcome!
I live in the U.S. and every time I get beef bone broth from this Vietnamese pho restaurant by my work (which tastes amazing by the way) I start feeling numbness or tightness around my cheekbones before I've even had 1/4 of the quart size container it comes in. This is the only time I've ever experienced this cheekbone facial tightness/numbness and the only pattern I noticed was that I had this broth just prior to the feeling. I also feel like I get brain fog, and a headache as well as feeling weak and tired and I always need to go lay down. I had no idea anyone used MSG anymore. Thanks for the video. I'm never going to buy bone broth again.
@@evelcrazycanevel Thanks for sharing your experiences. MSG is commonly used in many foods both freshly prepared and processed. My research leads me to believe that it is broadly safe. HOWEVER there are too many anecdotal stories (including mine) that seem to suggest that msg has some side effects. I think more research should be done but my opinion (and it is only an opinion) is that it is not harmful to most people but some are more sensitive to it than others. Thanks again for sharing 🫶
I bought a used commercial induction wok cooker and wow, my cooking is amazing. I use this technique and make my own sauces too. My food is now as good as ever. Cheaper too.
That’s great! I want to get my hands on one of those induction wok hobs.
cook some more bok choy
@@PhoebeHillstone I will 😊
💋
🫠
BADDIEEEEEE
I try not to be 😉
I LOVE U MICHEAL CHOI
Thank you ☺️ lol!
I LOVE U MICHEAL CHOI
I LOVE U MICHEAL CHOI
I LOVE UR SON
He’s great, isn’t he? 🫶
I LOVE U MICHEAL CHOI
I LOVE U MICHEAL CHOI
I LOVE U MICHEAL CHOI
I LOVE U MICHEAL CHOI
I LOVE U MICHEAL CHOI
@@PhoebeHillstone Thank you! 😊🫶
Ur so cool. Ur voice is warming, love how u go step by step n mske it seem eo easy to mske anything. Im hooked lol 😂😂😂❤
Thank you! I’m always careful to make sure I give as much detail as I can to make sure people can get it right. That’s why a lot of my videos are quite long. I’m very happy you like them 😊🫶 I used to hate my voice on video but I think I’m actually ok with it now 😅
What type of oil do u use
I use any good cooking oil that has a high smoke point. I usually use vegetable oil or corn oil. Peanut and avocado oil are really good but quite expensive.
Corn flour or corn starch?
Hi Sarah, I believe they’re the same thing. It’s cornflour in the UK and cornstarch in the US. Hope that helps 😊
There is absolutely nothing wrong with MSG. Don't listen to uneducated scaremongers. I am a food scientist, not a self proclaimed MSG expert.
I did some more research after this video and made another one about msg. I would appreciate it if you took a look at it and maybe share your thoughts on that one. Thanks 🙏 🙏🙏
From my experience the bluing process stops the carbon steel from rusting and doesn't have any impact on non-stickiness. To achieve a non-stick cooking surface you'd have to season the carbon steel pan
How long do I marinate,before cooking it
2-3 hours is usually enough. Sometimes I leave it overnight, but you don’t have to. Hope that helps 😊
What the hell is “brown sauce?”
In the US the equivalent is A1 Steak sauce 👍
Brown sauce?????
wrong, e621 is a furry porn website
I bow to your greater wisdom.
Great vid.. When you say chilli powder do you mean cayenne powder?
Thank you! The chilli powder I used was just marked ‘chilli powder’. Cayenne is probably just fine. Obviously the hotter the powder, the hotter the curry. You can definitely choose one that suits your palate. Hope that helps 👍
I live in a small town. There is only one Chinese restaurant. He uses spaghetti. It just doesn't taste right.
It’s one thing for us to use spaghetti at home, in a pinch. But a bit weird for a restaurant to use it all the time. I wonder if they have difficulty getting supplies?
I loved your video, you explain every detail so we do not have any problem recreating the recipe, thank you so much for that, I will be cooking this for my family
@@rollingdeep8058 Thank you! I always try to put in as much detail into my videos as possible. This probably hurts the amount of views I get because my videos are a bit longer, but I’d feel that I’d be short changing people if I left things out. I’m very happy you like the way I do it. And please come back to let me know how this goes for you when you try it. Thank you 🫶
I intend to try the velveting technique next stir fry. I love Asian food, but lately the food from takeout places is horrible. Don't know if it's the oil being used or what. ☮️💖🌻
I think takeout Chinese food is not as good as it used to be. Maybe it’s because of all the delivery companies like just eat, Deliveroo, Uber because the restaurants don’t rely on loyal customers anymore. Just my humble opinion. Anyway, please let me know how it goes when you do it. And thanks for your comment 😊🫶
All non stick protections are Toxic no matter what the company's say.
Where is the recipe?
Ingredients are in the description 👍
What kind of beef?
I tend to use silverside because it’s cheap, but I velvet it to make sure it’s nice and tender. If you don’t know how to velvet meat I’ve got 2 videos showing how to do it on my channel 😊
is this 32 or 34 Cm?
No way thanks Mike 😎you always a clever one hope the family good 👍
The more I looked into this, the stranger it got. All good thanks! Hope you are too 😊🫶
@@ChowWithLau yes all good 👍
Yes please👏🏻👏🏻👏🏻👏🏻😎
@@Hammertime054 Definitely a crowd pleaser ☺️
Wow, looks the b.....ox im on this one for sure👍🏻👍🏻👍🏻
You won't be disappointed! :)
Do you ever use red food colouring for this dish ? Just wondering as some do and some dont
No, I don't. I think they're generally safe to use but I don't feel it necessary and also I just don't have any to hand in the kitchen 😜
Can I dry out undon noodles too? I find them very mushy in my stir fry
@@mcm.walnuter3479 That would certainly help. Try to get your pan/wok really hot before you add your ingredients and don’t put in too much at once. Cook smaller amounts and use the heat to do it fast and your ingredients should stay nice and intact. Hope that helps 😊
@@ChowWithLau thank you so much!
@@mcm.walnuter3479 You’re very welcome! ☺️
I going to try this, but I'm going to velvet it first, wash it, then add the spices etc and let it sit for a bit.
@@mcm.walnuter3479 That should work really well. Please let me know how it goes 🫶
Do you ever use red food colour for this recipe?
No, I don’t have anything against food colouring per se as it’s pretty safe these days, but I don’t use it because I generally don’t have any in the kitchen.
👍🏻👍🏻👍🏻😎
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they look so good. i can’t wait to make them. thanks for showing me how to make a childhood favorite.
You're very welcome! Let me know when you make them. I wanna hear that CRUNCH!!!😅
Asteroid balls🤣🤣👍🏻brilliant, im on this👍🏻😎
Any food that comes in balls is good with me!🤣 These are really good though
Asteroid balls🤣👍🏻brilliant stuff, im on this👍🏻😎
I agree with your final thought, totally,
Thanks Bubba 😊
Yes 👍
YES! Say it louder 📣📣📣📣
MSG IS ACTUALLY NOT ALL BAD!!!!!!!🤣
Made this last night. Had the vid on in the kitchen and made sure I was all set. Fantastic recipe. Thank you, Lau. Subscribed.
@@tpsvaughan4978 That is so great! Thank you so much for sharing this. I’m so happy this has worked for you 🙏🙏🙏🫶
I always rinse the bicarb off. I can always taste it.
That’s fair enough. Do whatever works for you. Thanks for your feedback 👍
Made this last night and will be making again. The water trick worked a treat really did make a difference. The sauce is so easy to make and tastes amazing in fact put this dish in a foil container & anybody would think it came straight from the chinese takeaway.👍
@@MelissaJoynes That’s fantastic, Melissa! Thanks for your feedback. The spray bottle trick really works, doesn’t it? You’ll be able to open your own restaurant soon! 😄🫶
Wow I am making this one tonight, I have already made the sauce in advance to save time. The sauce is absolutely perfection just as I would expect from a good resurant. Thank you I will let you know how it gose. Serving this dish with plain rice.
@@MelissaJoynes Thanks Melissa! Plain rice - excellent choice. 👏👏👏