芋頭糕

Taro Cake

Wash and rehydrate dried shrimp

Chop ingredients

Cut taro

Heat wok, prepare flour

Cook garlic, ginger, shrimp, Chinese sausage

Boil water, start cooking taro

Add flavors to wok

Add water, cover the wok, bring to boil

Coat plate with oil

Uncover wok, add flour mix, sesame oil

Transfer to plate, smooth out the cake

Start steaming the taro cake

Uncover wok, add garnish, and cool

Slice the taro cake, pan fry

Taro Cake (芋頭糕)

雞湯

Easy Chicken Broth

A foundational technique in my dad’s cooking arsenal: how to make Chicken Broth

Learn a foundational technique in my dad’s cooking arsenal: how to make Chicken Broth

Easy Chicken Broth (雞湯)

蒜薑蠔

Garlic & Ginger Oysters

Garlic & Ginger Oysters are an extremely simple, savory snack you can make for your next feast or party!

Garlic & Ginger Oysters (蒜薑蠔)

香煎全魚

Pan-fried Whole Fish

This is a classic saucy Chinese whole fish, an appropriate showstopper for holidays and feasts!

Pan-fried Whole Fish (香煎全魚)

煎腸粉

Pan-fried Rice Rolls

These are some of the most addictive, simple, chewy delectable bites of rice you'll ever have!

Pan-fried Rice Rolls (煎腸粉)

什錦炒麵

Combo Chow Mein

This is a masterclass in making chow mein with what's in your fridge! 

Combo Chow Mein (什錦炒麵)

菠菜豆腐湯

Spinach Tofu Soup

This easy and comforting soup is filled with spinach, tofu and pork. It comes together in less than half an hour, making it a wonderful weeknight recipe.

Spinach Tofu Soup (菠菜豆腐湯)

An easy, comforting soup that's ready in less than 30 minutes.

糖醋魚柳

Sweet and Sour Fish

This seafood twist on the classic Chinese sweet and sour dish features flaky, crispy sole filet. The pieces are smothered in a sweet and sour sauce with pineapple, red bell pepper and onions.

Sweet and Sour Fish (糖醋魚柳)

A seafood twist on the classic Chinese-American dish.

Learn how to recreate the Cantonese flavors you love by demystifying and mastering a handful of core, traditional ingredients

Understanding Flavor

Made this yesterday, although I didn't handle the flour and liquid mix well so my cake turned out a bit too loose, the flavor was extremely good.  It hit home with me of the Cantonese food my parents used to make for us growing up but they've been long gone.  Thanks Daddy Lau and Randy so much for these wonderful videos.  I can continue to enjoy my childhood comfort food again and again.

I love all the dishes that Daddy Lau cooks. He is such a nice family man with good nature and made everything look so simple and easy. 👍👍👍👍👍👍👍🤜👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

Aloha from Nuuanu, Hawaii, thanks for producing this taro cake recipe it's the best. Refer to it whenever I harvest Chinese taro from my yard and make taro cake, which I love to eat and reminds me of my mom's taro cake that she made over half a century ago. Unfortunately, she is gone and so is her recipe. The rice pounder also reminds me of the one that my grandmother had and all my uncles had to pound rice to make the floor for gau.

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Dad's : A Chinese Chef's Secrets

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