Made With Lau

BIG NEWS! We are hosting our first ever dinner feast, partnering with Platform by the James Beard Foundation!
www.platformbyjbf.org/event/dinner-lunar-new-year-…

If you've ever wanted to meet and taste my dad's food in real life, this is your chance :) We'd love to ring in the Lunar New Year with you!

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Event Details: Lunar New Year Feast with Made With Lau Presented by Capital One

WHEN: January 23, 7:00 P.M. EST
WHERE: 25 11th Ave, New York, NY 10011, USA

MENU:
Honey Walnut Shrimp
Dried Scallop Chicken Soup
Crispy Skin Chicken
Ginger Scallion Steamed Fish
Chinese Broccoli with Oyster Sauce
Soy Sauce Chow Mein
Sweet Tong Jyun Soup

BOOK HERE: www.platformbyjbf.org/event/dinner-lunar-new-year-…

Space is very limited! As of this writing there are only 31 spots left.
Use the code chefjan10 for 10% off tickets

Hope to see you all there!

With love,
Randy & the Lau family

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5 months ago | [YT] | 1,525

Made With Lau

Hi! What questions do you have about cleaning / caring for a wok?

5 months ago (edited) | [YT] | 111

Made With Lau

TWO THINGS:

1) Our family is absolutely floored by all of the love that's been pouring in after we published our most recent video. It would probably be a full time job for a week or two to reply to every single comment but just know I am still reading through everything. I am eternally grateful to all of you! THANK YOU SO MUCH!

2) I've been doing a lot of brainstorming on content ideas. What kinds of non-recipe content do you want to see from us?

7 months ago | [YT] | 2,053

Made With Lau

Any questions on making Air Fryer Char Siu Chicken Leg (汽炸鍋叉燒鸡肶)?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 175

Made With Lau

Any questions on making Spinach Tofu Soup (菠菜豆腐湯)?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 170

Made With Lau

Any questions on making Fuzzy Melon w/ Bean Vermicelli and Shrimp Claypot (节瓜粉丝虾煲)?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 92

Made With Lau

Any questions on making Scrambled Eggs with Chives?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 168

Made With Lau

Any questions on making Sweet & Sour Fried Fish?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 137

Made With Lau

Any questions on making Pineapple Fried Rice?

Comment below and we'll try to answer them during Meal Time!

9 months ago | [YT] | 166

Made With Lau

BIG UPDATE: we are finally starting the process of making a cookbook, and I'd love your feedback!

After the James Beard Awards, we were approached by almost every major publisher, and I'm now writing a book proposal to refine what the idea is and get a sense of what the appetite is amongst the world of cookbook publishers.

From what I've learned, part of the publisher's evaluation process usually involves some sort of number crunching to determine how many copies they think an author might sell.

So, I'm very curious -

First question (a poll): Would you buy a Made With Lau cookbook?

Second question (comment below): What would you like to see in our cookbook?

Thank you for your support and feedback!

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Here's a snippet of our draft proposal:

It’s always been part of my vision for Made With Lau to develop a cookbook. There’s no algorithm that can influence my ability to literally pass a book down to my kids, and to their kids, and so on.

However, I know cookbooks take a lot of energy. But as my parents and I were basking in the glow of winning two James Beard Awards, I couldn’t help but feel inspired standing alongside some of the greatest minds in food, many of whom have dedicated decades to their craft.

Just like when we first started, in spite of limited time and resources, my parents still aren’t getting any younger. They’re still in great health, but life is short, and it’d be one of my deepest regrets in life if I kept pushing off this project until it was too late.

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And another snippet:

First and foremost, even if this book sells zero copies, I’m writing this for myself and for my kids to deeply understand what it means to be Cantonese and to learn how to cook the incredible food that my dad made for us every single day. It is important for me to write regardless of how many copies it sells.

My larger vision is for this cookbook to be a timeless, iconic guide for the Cantonese diaspora to keep our culinary traditions alive in our families for generations to come. It will be relevant for centuries. In Year 2125, the book will sit alongside cultural classics in the Library of Congress or Smithsonian (notably, at least in their digital storefront, there are no Asian or Chinese cookbooks as of June 2024). In Year 2225, pages of our book are still being tattered and stained with soy sauce and Shaoxing wine by home cooks.

Just like our videos, the cookbook will be much more than recipes. It will celebrate my parents’ legacies with tear-jerking memoirs. It will showcase Cantonese cuisine’s most nostalgic dishes and addictive takeout orders with detailed instructions and photography. It will include cheat sheets on how to pay respect to Chinese tradition for specific occasions or how to navigate the dizzying array of names to use to respectfully greet each of your paternal grandparents, cousins, parents of friends, etc.

10 months ago | [YT] | 611