❤️ Dad's Traditional Steamed Pork Patty (榨菜蒸豬肉餅)!
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- čas přidán 9. 07. 2024
- Watch Daddy Lau teach us how to make his amazing Steamed Pork Patty (榨菜蒸豬肉餅), a traditional classic Cantonese homestyle dish!! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/steam...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Buying pickled mustard:
- amzn.to/2VBWOkv
- amzn.to/3rWwOMU
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⏲ CHAPTERS ⏲
00:00 - Intro & Ingredients
01:11 - How my parents grew up eating this
01:43 - Prepare pork
03:28 - Why is pork red?
04:13 - Prepare vegetables
05:49 - Create flavors
06:38 - Create patty mixture
07:21 - Prepare plate for steaming
08:10 - Boil water & steam patty
08:32 - How to make it tender, not rough?
08:53 - What kind of fish are good for this dish?
09:46 - Reveal & garnish!
10:15 - Meal Time!
10:47 - How my parents ate this growing up
11:37 - How do you keep the meat moist?
12:36 - Can you use other types of meat?
13:01 - Why you shouldn’t use store-bought ground meat?
13:25 - What kind of chicken is best?
13:52 - Do you need to wash store-bought ground meat?
14:47 - How do you keep it from clumping or breaking apart?
14:58 - On mixing superstitions, overmixing
15:49 - What other ingredients work well here?
16:04 - Is there a proper ratio of meat to ingredients?
16:39 - On clotted blood?
16:58 - How to reduce the porky/fishy taste?
17:28 - On steaming times, materials
17:53 - What to do with leftover mustard roots?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Directed & Produced by Randy Lau
Edited by Randy Lau & Nicole Cheng
Chinese Subtitles by Gan Ying Zhi & Arlene Drew
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Get the full recipe here - madewithlau.com/recipes/steamed-pork-patty
What'd you think of Daddy Lau's recipe?
Thank you 👍
Please 📍
We usually add 🥚
Sometimes mushrooms
Please do the fish 🐟🐠 version too 💗
My family usually make this with dried shiitake mushrooms, lop cheung, and top it with salted fish or dried scallops. Definitely Cantonese comfort food!
Great, remind me of my mom's cooking. We usually add eggs too
😅
I'm enjoying seeing your beautiful little boy growing up as much as I'm enjoying watching Daddy Lau sharing his wisdom!
I admire the way Mr. Lau cooks everything from scratch. He controls how much ingredient he adds or which ingredients he adds. Just great watching him cook!
I just love they way you can actually feel the love from this family interacting. Such proud Grandparents it is lovely...
People may think steamed meat doesn’t sound appealing but trust me, it’s really surprisingly amazing. Daddy Lau makes the bling bling version! This is great comfort food. BTW, thanks for the soaking tip. I usually soak and rinse my meats before I fry, bbq, etc.. but never thought of doing it with this. Thanks again.
Its because they are thinking of the lean meat, health craze that doesnt allow flavor.
The restaurants I worked in when it was a teen would all poach the bird, fish and pork in bone stock befor they cooked it to add flavor. I think its an old upper class club house prep technique, and it may be forgotten or discarded as being inefficient. But if you have ever had a simple roast chicken that has been poached and then slow basted on a rotisserie with a bouquet of fresh herbs and Demiglace and finished with truffle butter you will never want another again.
I will be trying this for sure!
The only steamed meat I don't like is the beef meatballs you get at dim sum restaurants. But that may be because I hate coriander (cilantro).
I grew up eating steamed pork patty and it's one of my favourite dishes.
@@BomberFletch31 OMG! That was the dish I hated as well. I found it overpowering. Since I gotten older I don’t mind it as much. Something about the combination of flavours even today I hate. I love cilantro that I can eat it raw and pile it on my Vietnamese food but something about those meatballs were terrible even today. Maybe it’s was too traumatic for me. Lol
Dude just think of it as meatloaf just steamed instead of baked.
As a German, i also thought "hm not sure about this" when my gf cooked it for the first time but it was so good and it doesn't make shanghuo 上火 xD
Randy, you and your family are so lucky. Your dad, not only a good chef, but is also health- conscious. He knows which part of the pork is good for this dish. And he cares about the amount of oil to be used (in previous vlogs) You know, traditional Chinese chef always cook over-oily food.
Thank you! This is the kind of home style cooking that I miss and it's wonderful seeing Papa Lau's version! The best part is drizzling the juicy liquid over the rice!
From a Lau in Singapore- Thank you so much to document all these. You are are preserving a piece of our culture .Cheers
Love the OG toi San recipes . My grandmother used to make this all the time.
My family's comfort food. It's nice to see Lau's family eating together sharing these family dishes, it's so heartwarming. Thanks for making this channel, watching the videos making me missing my mom a lot, cause my mom used to cook these dishes for us. I'll try recreate them with your tutorials. ❤️
YAY this makes me SO HAPPY - another pork patty recipe to try! My grandmother made this all the time when I was growing up, she'd use Tianjin preserved vegetables (tung chye), and even diced cuttlefish sometimes, and yes, the water chestnuts for crunch! This is another recipe to try in the next few weeks, to add to my collection of pork patty recipes!
Absolutely one of the best videos I've ever seen about cooking! So much fantastic information during the Q&A segment! Such a simple, yet technical dish, but I've learned so much from this and I don't think you'd get this kind of detail anywhere! Thank you for sharing your father's/sifu knowledge with us!
This brings me back to my childhood!!! OMG I didn't know you could crush water chestnuts like that, an amazing pro tip!!! Thanks
Can this be done with beef as well? I don't eat pork.
Wonderful food. I love it. Your father is a super chef and a living God
AHH! I am screaming for joy! I requested for this a few videos ago and it is actually posted! Thank you! I'll definitely be making this.
Man does this bring back memories of childhood. Daddy Lau reminds me so much of my own dad, and that adorable moment at 10:46 where he kissed Hong Doy's tiny hand, hit me right in the feels 🥺❤️
What a goldmine of information, technique, and taste. Very lucky to have these videos on youtube
Thank you so much for posting these videos. Reminds me of my dad cooking for us when we were small, good times ❤️
Another great video. My late mom would make this with salted egg yokes or Chinese sausage or dried salted fish. I really like the dining part.
This dish will always remind me of my Cantonese grandmother and the first proper dish I learnt to make as a child as I really love it. My grandmother was a great cook but I was not old enough to learn from her proper before she passed away. I'm thankful for your channel as it helps in the techniques as I try to recreate some of my grandmother's dishes from the flavours that I remember. Thank you, Lau family!
Guys I love your channel!! Your dad is a great chef and funny too. I like how well he explains!! Even I have to be reading the captions to understand it lol!! Please keep posting more!! Thanks. Loving family!!
My late grandma would make salted fish steamed pork very often and it was one of the most savoury, delicious things I had growing up. I was craving for it while studying overseas and tried to recreate it with the salted fish my mom packed but I didn’t spread the salted fish evenly so there were extremely salty and extremely bland patches 😂 Your dad reminds me so much of my grandma in terms of mannerisms, speech, and cooking style. Really miss her. Love this video!
This is wonderful. Love your dad and family.
I miss my grandmother's yook Beng. She used pickled mustard in her pork patty as well. Your family is lovely 💕
Thank you! I'm going to try making this for my parents! I love the Q & A at the end of your video too, because I wondered the same questions.
Love this channel, love the recipes and the patience Mr and Mrs Lau have in answering the questions. Health and happiness to you and your family❤
Thank you for sharing your father and culture with us. I am beyond grateful for your bond with your parents. It's absolutely magnificent. It often brings me to tears.
My dad passed when I was quite young and I sometimes feel very lost with my Egyptian side. My mom does her best but I wish i would've been able to know his favorite foods or how he made things for mom.
I wear my Nigerian and Egyptian heritage with pride and honor. I am grateful for that to have been bestowed upon me.
Please be kind, loving and patient with your parents if able. You only get them once and if they are and have been good to you please be even better to them. Cherish them with your entire being.
I would give almost anything for just an hour with my grandpa and father.
I love this dish and you presented it so well. Your dad is the best.
Love the fact that your cooking traditional Cantonese dishes from Toishan. Cantonese meals almost always include soups with every meal when I grew up. Can you provide traditional soup recipes and comment on their nutritional benefits? There are soups that cool the body when too hot, warm when too cold, soups to heal and build the immune system, soups for beautiful skin, etc. I understand many of these soups have traditional herbs and spices, but it's well worth the effort. Healing soups have become a lost art and would love for Lau to share more soup recipes. Thank you.
Oh wow yes I absolutely agree. I remember having soups all the time when growing up. It is definitely a lost art in my view. There is a certain soup I am thinking about at this moment, you buy the package of dried ingredients which have like 6 or 7 did things in it and you cook it with whatever soup bones you can get a hold of. I'm sure it is good for health as well as very delicious.
YASSSSSS!! My request fulfilled! Looks delicious and I'm hungry now. Thanks
Today, I cooked this. My hubby who is not eating pork ate this. In fact, he is almost fighting with me to eat this as I did not cook much. Thank you very much, Senior and Junior Lau for this video. I learned to do this differently and it is so soft, tender and juicy.
Thank you for this. Brings back fond memories of childhood. My grandmother would make this. She was from Hoiping/Kaiping. She just passed away at 107! We miss her cooking and appreciate your videos. Keep it up!
So sorry for your family's loss.
This is literally what I grew up with. My mom used ground meat and didn't put in water chestnuts and ja choi, but it's good to know this dish is also enjoyed someplace else. 😊
Yeah, usually only the meat.
My mom did the same! One difference is she would use two cleavers to move the pork.
Same here. With ground beef or pork.
The questions and answers at the end of the video were so helpful! Thank you!
Thank you for these yummy recipes. Im going to make them. And the baby is adorable . Beautiful family. You are blessed.
This is such a great channel and I've shared it with all my family members, thank you for all your hard work!
Oh wow! I forgot about this dish! That looks so good. Thank you 🙏🏼
Thanks so much for these recipes. Particularly this one. I worked in a Cantonese restaurant in the 70s and this was often served for family meal - really loved this!
🙏🏼❤️thank you!! This is one of my dad’s favorite dishes.
I am so thankful for your channel because I'd love to make this for my kids and hopefully they can make it for generations to come.
My grandparents passed 5 years + ago. Your videos brings back awesome memories of my Gong Gong cooking for us. Thank you for sharing. ❤️
This was my favourite dish growing up, thanks for posting the recipe!
Love your Dad’s recipes, learning a lot🤗👍🏻👏
Yummylicious. Thank you Uncle Lau for sharing this. Adding preserved mustard and water chestnut makes the steam meat more delish!
I love watching you Mr. Lau. Most of your recipes I know, but I don't know the name of it before. Thank you Mr. Lau for sharing.
Thanks so much for this content! I believe my parents are from the same area or very close. It is kind of hard finding the variations of Chinese food specific to that region. When your dad talks about recipes it feels a lot like when my dad taught me how to make this dish (although way less fancy because he would just do the meat and sauce and it'd be for congee). Whenever your dad is teaching it makes me nostalgic of when I am home and encourages me to go see my family. I pull up this channel whenever I miss home.
Throughout life I think my daily meals have been getting progressively more western (especially since my partner is of European descent) so it is such a beautiful thing to taste the meals of my childhood breakfasts and lunches again
Same too, just like grandma's cooking, Cantonese style, love, love love.
Childhood memories 😭 I love this channel also because I can understand legitimately everything 😊
This was wonderful!!! After experiencing so many restaurants and take-out places I really want to know what people eat at home and it seems this steamed pork patty is very common. I recently tried one version but I used ground pork - not much fat and came out dry and tough). I like the idea of addiing some vegetable elements to it in the form of water chestnuts, scallion and mustard root. Tips that stuck I will try next time - Cut up a piece of meat instead of using ground. Mash the water chestnuts instead of cutting (never thought of this!!!). Rinse the meat. I did instinctually add some extra oil to the meat, oiled the bowl and spread a bit on top before cooking - just made sense to me. I'm pretty sure I steamed it for to long also.
My grandfather always added chopped Chinese sausage. So good. This is one of my favourite dishes.
This recipe looks soooo good, excited to try it out!
Ah…. this dish reminds me of my childhood. It’s so delicious over rice. Thanks for posting these videos! Greetings from San Francisco!
Such a wholesome family 😊
Looking forward to trying this dish. Thank you for sharing.
Yum!!! I haven't had this in a long time.... it's one of my comfort foods. I need to make this soon. Thank you for featuring this dish.
YOO this throws me all the way back!!! My grandma would always make this (with chicken). It's so so good, and so nostalgic. Thank you for posting this! Do1 ze3!!!
This is such a classic dish for us Cantonese. One of my favorite childhood dishes
Old village recipes are super nostalgic for me. Ate tons of this growing up, as both sides of my family are Toisan
Got to try this ..Thank you !
Thank you very much. My husband is from Xinhui. I’d cooked many dishes from many chef from CZcams. This is the first one that he ate it all. He said it make him feel like home.
Yummy! I’m making this tomorrow. Thank you for sharing! 🙏
Your dad is a great cook . I always watch the video.😊👍
Man, I love your channel. This is the kind of recipes that my childhood was made of! You should do braised pork belly and egg!
I love this dish but was afraid to try. But after watching this video, I have the courage to try. I really appreciate the discussion and tips sharing at the end. I learn so much from the Lau family! Thank you!
Thank you Lau Pak Pak. I just discovered your channel. This is one of my favorite dishes growing up. I followed your recipe and made it today with pork butt and pickled green beans since I didn’t have jah choi. It was soo good. Cooking and eating homey dishes like this make me feel more connected to my Canto heritage. Thanks again.
Grew up eating the same, except it was topped with a little bit of tung choi. Not too much, otherwise it'll be salty. The patty was made from ground pork, mix in 1 tbsp soy sauce, cornstarch slurry while chopping. Add a bit of chicken broth to keep the meat moist, and for more juice. Then steam. Lots of recipe variations. Definitely, a traditional homestyle dish. Won't find this in a restaurant. Brings back memories.
I steam the minced pork with Tung choi. It’s excellent too
Another great dish - simple and for everyone of all ages. We love this dish and we can also add an egg (not salted egg) and red cut chilli (remove the seeds) for that little spicy taste.
i can literally smell this video. this is home for so many people. what an absolute classic
Thank you for showing this again and now U am confident to make it at home. Thank you.
Thank you! I had this dish all the time growing up.
Just tried this recipe with Mui Choi and pieces of pork chop I found in the fridge. The result is amazing. My kids love it. Pork chop wasn't the best cut for this dish but it was still amazing for the kids.
There were 2 interesting things in this video.
1. Daddy Lau used the expression " faau chai". Goodness, it has been eternity since I heard someone use this to describe "not a big city". Reminds me of how my grandmother used to speak.
2. Mummy Lau said this dish isn't a dish that requires a lot of technique 😅. Just like every Cantonese family, we will always have that someone who will be able to say the "one needle and blood will seen" expressions. That's Mummy Lau for us😂
OMG that photo at the beginning - your dad was SO handsome when he was young! Of course even now he's so good-looking too
My mouth is watering now. It’s sooo good. Grew up with this delicious dish
great dish, love, love,
love, taste just like my mummy's cooking, adding fresh water chestnut makes it perfect .. ❤
Hi! I just wanted to say I made your dad's wonton recipe this week, and even though it was a bit harder to fill them than he makes it look, they turned out amazing! I made a soup with some and deep fried the others. I can't thank him enough for sharing his knowledge with us.
I just fold it in half resulting in triangular shaped wonton.
I enjoy making this dish with salted duck egg and often serve it in the Autumn. Thank you for sharing this wonderful dish, Uncle Lau!
Another awesome recipe guy's 😎👌🏻
Thanks for the video. I'm learning a lot of home style techniques.
The way Daddy Lau interacts with Hong Doi and Randy got me in tears. I'm very happy for you all that there's so much love and genuineness in your family 💕💕💕
i love ur video. Cooking & eating with family
Made this tonight☺️ liked & subscribed 👍 keep up the good content. I enjoyed the Cantonese-English conversation from the parents. Reminds me of growing up in Vancouver.
I've never made this, but it's next on my list! Looks great!
This steamed patty pork reminds me to my childhood. I'll cook this for my daughter tmrw. Thanks for inspiring.
Love this dish. Brings back memories of my childhood. ❤
❤️❤️love this channel!❤️
Yesss I like this menu. Thank you 🙏⚘❤🇳🇱⚘
I enjoyed watching your blog..make more recipe please ...
Oh so yummy yummy yummy!!! My mom used to make this common dish and it was one of our favorite dish😍👍😍👏🏼👍💯💯
Classic dish yet amazing ! Mum always made this serve with congee during my chidhood and still ones of my favorite dish all the time....yumm !
Ooo I love these so much! I forgot they existed as I haven't had them for years.
Another recipe to check out!
I can tell your ba ba is a tradition chef . My old lo ban is from guang doung, over the ten years i worked with him I picked up so many skills to cook authentic Cantonese food. Any guests always leave ho bou la, and happy. Subscribed and look forward to watching more of your videos.
Brilliant thank you! Inspired me to try again 👏
One of my favorites! I've never had it with mustard. Usually the Tianjin cabbage in the clay pot (someone will know what I mean lol) other times I add in homemade pickled beans. All the same principles, but it's neat to see variations. ❤️
Today I learned a new way from Daddy Lau the method to cook my favorite steamed minced meat with chestnut and ja choi. I enjoy your show along watching your chai chai (boy) he is so lively today, Thank you.
Thank you. Ur dad reminds me so much of my dad.
I tried to cook this for my filipino roommate and he likes it so much! Thanks a lot for sharing this recipe with us :D
a classic delicious dish..what a winner!
Thank you for the video. My husband followed the instructions and our pork patty came out delicious 😋. I took a picture of our pork patty since I was so proud of my hubby.
I havent had this dish in years.
Excellent video.
This takes me back to when I was a kid (1960s) and used to get this with salted fish and fermented tofu at a little place in Sacramento. It was my fathers favorite dish.
Awesome family awesome content love from New Zealand
Thank you for sharing this recipe! It's become a saviour for my little family because it's very easy to prepare and cook and turn out really delicious! My husband, toddler, and baby, even our guests really like it! Thank you so much, please keep sharing wonderful chinese/cantonese recipe please! God bless you.