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.
'” 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.
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!
Lau lau, which translates to “leaf, leaf,” is technically is a way of cooking, but it's also the name of a traditional Native Hawaiian dish prepared by wrapping pork and/or fish in taro leaves and steaming it over an imu–an underground fire. Today the dish is prepared with any protein and steamed in the oven.
It permits stir-frying foods over medium-high heat using minimal oil for a lighter cooking method. 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.
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.
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.
May be stored in the refrigerator up to 3 days or freezer 1 month. TO THAW: Thaw product in bag; keep refrigerated while thawing. (May take up to 2 days to completely thaw from fully frozen. Product may be reheated while frozen but will impact reheating time significantly.)
The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn) and french word for "fried". It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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