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.
Traditional carbon steel woks are strong and light. They enable excellent heat conduction, allowing food to sear quickly, which is crucial for stir-frying. The carbon steel wok is unquestionably the most popular. Many seasoned Asian chefs would never contemplate using anything else.
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.
There are two choices for handles. Cantonese-style woks have two small handles on either side, while Northern-style have a single long handle and sometimes a smaller helper-handle on the opposite side. The large handle facilitates flipping and stir-frying, while the short handle makes it easy to lift.
There are two types of leaves used in lau lau. The inside leave is a taro leaf (pictured on the right). Your goodies get wrapped in the taro leaves (which you eat), then that little packet is wrapped up in a ti leaf (cordyline fruticosa), which you do not eat.
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.
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.
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Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.
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