🤨 Dad’s Beef Chow Fun WITH GRAVY?!
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Watch Daddy Lau teach us how to make this saucy version of beef chow fun, also called beef chow fun with black bean sauce.
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Get the full recipe here – https://madewithlau.com/recipes/beef-chow-fun-with-gravy
What’d you think of Daddy Lau’s recipe?
Has Daddy Lau ever used ginger juice to tenderise beef or even lamb/mutton? It does make the meat very tender. Does Daddy Lau have any comments?
Daddy Lau is a god among men. I have cooked rice noodles for years and never, EVER, knew or saw that trick for separating them. I SALUTE YOU SIR🫡🫡🫡🫡🫡
Isn't this chow mein?
Wok Hei ALL DAY
I have a lot of gas tonight
This beef chow fun looks amazing! I will have to try in! I really respect your dad's cooking knowledge. He had to have spent most of his life cooking and he seems to still enjoy it. Thank you, Randy for bringing this to us. I have made several of the recipes and they were wonderful. Your family is delightful.
材料太贵，还是大排档炒牛河便宜
Can the rice noodles be substituted with vermicelli?
I love zee jiu ngao fun
This looks great! Do you have a link to the gas burner he's using?
劉爸爸終於解答左我一直吾明嘅「逆紋切」牛肉👍👍
My favorite dish! Love his tips and tricks. Thank you Lau Family!
This a wonderful recipe as per usual. I tried your dried Chow Fun recipe, it was so delicious! Thank you very much for sharing your wonderful recipes.
YES!!🌟Chow Fun with GRAVY!😋👏💕
For better tasting horfun, use lard to stirfry the rice noodles to bring out the wok-hei
My all time favourite dish! Thank you Daddy Lau for sharing this with us!
This reminds me of the dim sum restaurant I used to go with my parents when I was younger. After eating dim sum, we always ordered this dish. Now I make it for my family. Passing on the tradition but the memory stays only with me.
one of my favorite comfort foods 😍😍😍
劉師傅合府平安 ！
Wow that’s look so delicious 😋
I don’t speak or understand Chinese or Mandarin, if that’s what dad is speaking, but I have to say your dads voice is very soothing and relaxing. I enjoy his native tongue and explaining what he’s doing in each step. Thanks for bringing us authentic and high quality content. You and your family are blessed and we are too to be enjoying these recipes. Thank you!
My father would always order…Sop Chow
ill give this a try thankyou
I hope Daddy Lau writes a cookbook, because I would definitely buy it in a heartbeat ☺️
YUUUUUUUUUM
刘老先生 你这个视频很好，有问有答，我们更清楚。谢谢你
I love this dish! Your dad is awesome. Please keep it up!
👏👏👏👍👍👍❤️❤️❤️❤️❤️
When I order beef chow fun, I invariably get the dry version (gawn chow ngau haw). It's not that I don't like gravy; but, it's that, over the years, I've come to associate the dry version with wok hei and have come to think of the wet version as somehow dampening that possibility. But, that's really an erroneous assumption. Even Nicole, at the end, spoke of the "smoky" flavor of the noodles as she enjoyed what Daddy Lau had just prepared. Key factors include the nicely seasoned finish on that carbon steel wok that Daddy Lau used and the prongs on that portable burner that properly holds the wok in place. That wok allows for charring the noodles without the risk of quick burning because the concave bottom allows for easy agitation and stirring (to prevent sticking). Also, the version in the video is helped out immensely by the quality of the noodles. They're fresh and apparently pre-cut. Most people will only have access to the refrigerated haw fun in Asian grocery stores that's sold like a brick…consisting of a cold sheet of haw fun that's been folded over onto itself. That stuff is notoriously hard to work with.
This is not a Beef Chow Fun, you should change the title of this dish to black bean pepper beef chow fun. What your father making is that and if it is just beef chow fun there is no peppers and black beans.
Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁结果很棒！就是这样，非常感谢，我会做的！