Відео

Love it! I wish I could eat it off your screen! Yum!!! 😄

Hallo , what kinda of wok you are using ? And could you please share the brand of the salt ? I tried today but i made a hole in my steel wok when stir frying the salt ( more like corrosion caused by the salt ) , then i add aluminium foil as an extra layer , and it melt to pieces when in contact with the salt , and produce strong chemical odor , thank you😊

Easy and nice tutorial, thank you

i put potato early cuz i prefer soft potato xD😁

This is one of my fav Peranakan dish! ❤

Hi Pamelia. This is simply incredible. What a labour of love! Thanks for sharing it. Now let me summon up the courage and patience to cook it for CNY

So I'll just add some unril my ancestors tells me to stop or do we have some measurements? 😅

Hi, many thanks for the recipe. What is the size of the pan?

Hi can you please tell me what brand is your blender? I have used so many but they all leave big pieces of the dried chilli?

🎉🎉🎉😊

Thanks for the post ma'am it's amazingly soft and lovely and it's a universal recipe. It's known as parata, parrota, roti canai, farata in different countries but the flavors are same. Medical student Malaysia God bless 🙏👍

What's everything that's going into this?

I'm from Singapore living overseas. So I thrill and appreciates you recipe and video. Good instructions. Would like to know how long it'll last in storage.

Itu cumi-cumi pak bukan sotong, beda spesies. Sotong ndak ada tulang plastik seperti cumi, tapi dia ada cangkang nya yg keras, & teksturnya lebih kenyal cumi

Thanks for sharing this recipe. I tried baking it, awesome, taste nice and very fragrance. The shortcrust pastry I only add a bit of water and flaky pie crust no water added, the texture came out perfect. 😊

No way you make fishball with basa

too much talkung

excellent well said info keep it going

just found your channel cause i bought some spz and wonder how it was made. really enjoyed it! 10/10 video!! props to ahma-in-law 😊

Oh my gosh, I love this dish so much! And this recipe is perfect🌟👌🏼

Hmmmm... Looks good, BUT, I don't like the wet, soft texture with moist juices. I am looking for the Original Kakka Salted Chicken, which is like the Hainanese Poached Chicken, and then rubbed salt on imthe whole chicken... in and out... then put into an Oven to burnt it, to get a drier texture... and it has a slightly Brownish Yellow look, compared to the White Hainanese Chicken. Hope one of you can recommebd where to get in Singapore..( it is all over Guangzhou, China )

Hi, your website link led me to some weird webpages. Can you please advise? Really want to try to make the sugee cake! Thank you!

dont be stingy..... ha ha!

MsPam a newbie here… thank u for a great teaching video… kids had fun making this,a wonderful bonding moment n most important is knowing their culture…with mucho gusto n love fr California❤❤ ps: the Sambal was a hit ( just want u to know that ur hard work is highly appreciated..keep more videos coming)

I mix the chicken essence with Sri Racha, lime juice and a bit of sugar as sauce. Umph !

Can use other fish for make it?

Why not bring the water to a boil before adding the tendons?

Thanks you, so simple and easy to follow :)

Well done. Thank you.

I've just found you on YT and I'm really happy that I have. Your videos are brilliant, I've learned so much because you speak clearly, show each step and add little tips as you go. Thank you so much for making my week !!!

It's so sad that you stopped making recipes. I found your channel yesterday and this is what I had been looking for a long time. I'm from Europe and wanna try authentic Asian dishes. Thanks for all your recipes I'll definitely try them all.

Good

Hi can I know how long to bake it at, and how many degrees?

I've been making this dish since the 80s but it's been much simpler. I can't wait to try your recipe!! Excited!

Most recipes get you to make 2 pieces of toast but yours is more authentic. And the texture and balance of flavours is much better when you split it. This is what I do but wasn't sure why! So many recipes are just not quite right.

Please recreate recipe of Chocolate Tart From Dona Manis Cake Shop . Thanks in advance

Ngomong opo

Thank you. I steamed this without frying the ginger and garlic. Will try your recipe. Looked so yummy, oishii!

Greetings from Malaysia. Your sambal tumis looks so tempting and delectable. Thanks for sharing this great recipe.

Thank you. I didn’t know the little amber color rock-like resins are peach tree gum. Was given a bagful but didn’t know how to use it. Thank you. I’m in a Midwestern state USA.

Knp tk letek bahan2 nya..

i dont get it, why the salt not melted ?

Can i use other kind of fungi?

Thanks both so much for sharing your vid. Although it's 3 years ago, I managed to catch it only today. Across continent collaboration WoW!! Mama Zi is so sincere to teach accurately with all her wise tips. Able to learn it this way. 😃

❤

What type of salt should i use best?

Hi your website doesn’t show the full recipe. Tks.

At least i have someone to explain to me how the honeycomb is formed. Otherwise i need to try ammonia

Hello there! Thank you for such a informative video. May I ask if I use panda extract will it taste the same?

"remove some of the stench/odor" average chinese govt oversight quality.