A recipe by Daddy Lau
My dad's been cooking Chinese food for over 50 years- as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.
Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!
- Randy
FAQs
Born and raised in Guangzhou, China, Jenny and Chung Sun ("Daddy Lau") came to America in the early 1980s and raised Jennifer and Randy in California.
Where is made with Lau from? ›
Born and raised in Guangzhou, China, Jenny and Chung Sun ("Daddy Lau") came to America in the early 1980s and raised Jennifer and Randy in California.
What kind of wok is made with lau? ›
This is the one cooking pan Daddy Lau uses most: a round-bottom carbon steel wok. Learn more all about it and other essential cookware in our new course, the Canto Cooking Club 🤩 Visit club.madewithlau.com to sign up now!
What is Hawaiian lau lau made of? ›
What is Hawaiian Lau Lau? An essential dish in any Hawaiian traditional meal or it can also be a side dish, basically lau lau is a fatty pork with fish which is typically butter fish (black cod or any other soft and boneless thick fish) that is wrapped in taro leaf called lu'au and then steamed to perfection.
Is Henry Lau from China? ›
Henry Lau(III)
He is mostly known as a Chinese member of Super Junior-m. He is musically talented with the violin, piano, guitar, electric violin, and percussion. Lau is from Toronto, Canada, and his native language is English, but he is also fluent in Mandarin and Korean.
Is wok Chinese healthy? ›
In conclusion, steaming is generally the healthier wok cooking method compared to frying or stir-frying. However, with modifications like those discussed, stir-frying can still be part of a nutritious diet.
Is wok Chinese or Korean? ›
A wok (Chinese: 鑊; pinyin: huò; Cantonese Yale: wohk) is a deep round-bottomed cooking pan of Chinese origin.
Why do Chinese use a wok? ›
A wok is most commonly used for stir-frying, but because of its unique design, it has several other potential uses as well. Since it's so deep, it can be filled with water and used to boil foods, or filled with oil for deep frying. If it comes with a lid, the wok can also be used for steaming vegetables or seafood.
Can you microwave lau lau? ›
Preparation: Thaw on the counter top or in the microwave (usually two minutes for one lau lau). Reheat the lau lau in the microwave for 3 minutes each or use a double broiler or chafing dishes with sterno flames (these seem to work the best) and steam for 15-20 minutes.
Do you eat the leaves with lau lau? ›
There are two types of leaves used in lau lau. The inside leave is a taro leaf (pictured on the right). Your goodies get wrapped in the taro leaves (which you eat), then that little packet is wrapped up in a ti leaf (cordyline fruticosa), which you do not eat.
The inner leaf wrapping for Lau Lau is made of a taro leaf, and you can eat this since it's both nutritious and delicious. They're packed with vitamins, antioxidants, and essential minerals to help boost your immunity and general health.
Where is Cao Lau from? ›
The dish is called cao lau, and it hails from Hoi An, a town in central Viet Nam. Hoi An is a special place for many reasons.
