Cooking with fermented beans
Small beans, big flavor. Get to know fermented bean products and learn how to choose, store, and cook with them.
Funk & Fermentation: The Elements of Flavor
Those bold-smelling pantry ingredients have a lot to offer. Learn how fermented beans, vegetables, and sauces bring deeper flavor to your cooking.
Included with all 21 courses. Learn at your pace. Lifetime access.
Inside the course
Red vs white fermented bean curd
Curious about those jars of fermented tofu? Meet fuyu and laam yu and learn how their bold flavors fit into Cantonese dishes.
Understanding fish sauce
That strong-smelling bottle can add welcome depth. Learn how to use fish sauce and balance its flavor in your cooking.
Cooking with preserved vegetables
Give preserved vegetables a place in your pantry. Explore their flavors and textures, and learn where to use them.
Member access also includes printouts and additional resources.
Try a lesson with Daddy Lau.
A free preview of “Cooking with fermented beans”. Get a feel for the teaching before you join.
Watch, pause, and practice with Daddy Lau.
Watch at your own pace, pause to practice, and revisit the lesson as you build your skills.
Explore this lessonPrint it. Keep it close. Refresh what you learned.
Your membership includes printable lesson transcripts and written Mastery Recipe instructions for “Funk & Fermentation: The Elements of Flavor”. Read along, cook from the printed recipe, or refresh a technique without replaying the video.
A peek inside this course’s PDF. Full-size documents are included with Club access.
Put it into practice.
Bring the techniques together in this Mastery Recipe.
Steamed Eggs with Coi Pou
Bring a taste of home to the table. Pair steamed eggs with coi pou and explore what preserved vegetables add to a simple dish.
Our food, passed on across generations & languages.
“the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!”
Ann YoungBorn in Hong Kong, raised in Ireland
Read Ann’s full story
Not only is this THE place for me, a Hong Kong born Cantonese who grew up in Ireland, to relearn all the cooking skills my own Cantonese Mom and Dad taught me years ago, the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!
Know what to do and why it works.
Learn the techniques behind the recipe, then bring them to your own kitchen. Your membership includes the whole course library.
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One payment gives you lifetime access to the prerecorded courses. Pause, practice, and return whenever you need a refresher. Already a member? Log in to your lessons.
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You can request a refund within 30 days of purchase. Email club@madewithlau.com for help.