Made With Lau newsletter.madewithlau.com

Become a better Chinese chef (and help shape our cookbook) as I distill my dad's 50+ years of Cantonese cooking into weekly newsletters.

Down the Noodle Rabbit Hole: A Cookbook Update
newsletter.madewithlau.com
·3w
Plant-Based Cooking: A Chinese Chef's Masterclass!
newsletter.madewithlau.com·20w
Dad's Chinese Spaghetti! (Ginger Scallion Lo Mein)
newsletter.madewithlau.com·21w
A peek into our cookbook drafts!
newsletter.madewithlau.com·21w
Dad's ADDICTIVE Salt & Pepper Tofu!
newsletter.madewithlau.com·22w
My Dad's Char Siu! (Chinese BBQ Pork)
newsletter.madewithlau.com·22w
How a Chinese chef fries Pork Belly!
newsletter.madewithlau.com·24w
Dad's Fried "Purse" Eggs!
newsletter.madewithlau.com·24w
Our Top 3 Pork Recipes!
newsletter.madewithlau.com·25w
My Dad's Fried "Metallic Dumplings"
newsletter.madewithlau.com·25w
🍲 My Dad's Super Simple "Old Fire Soup" (老火湯)!
newsletter.madewithlau.com·26w
Dad's Braised Pork Belly & Lotus Root
newsletter.madewithlau.com·26w
😭 My mom's words made me cry
newsletter.madewithlau.com·27w
Dad's FINGER-LICKIN Popcorn Chicken!
newsletter.madewithlau.com·27w
Chow Mein, with Instant Noodles!
newsletter.madewithlau.com·28w
Demystifying Daikon, and my mom's favorite: Pickled Daikon!
newsletter.madewithlau.com·28w
My dad's Universal Stir Fry Sauce!
newsletter.madewithlau.com·29w
My dad's Lotus Root Soup: A Warm Bowl of Comfort
newsletter.madewithlau.com·29w
How a Chinese Chef stocks his fridge!
newsletter.madewithlau.com·30w
The Bold Flavor Behind My Dad’s Signature Dishes
newsletter.madewithlau.com·30w

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