Відео

Opo..matigas po pag direktang ffry..para ma sure din po na luto ang laman ng paotsin mo..thank you for watching 😊

Pwede namn po un..depende po sa preference nyo..thank you for watching 😊

Hndi po ako gumamit ng preservative..lutuin lang po ng maige at pagmantikain nyo po..makakatulong po para tumagal ang sinantol..in my case po pag d naubos nilalagay ko po sa freezer then dedefrost lang pag ngcrave na ulet 😊 thank you for watching

Kung hndi nyo pa po nababalot sa dahon ng saging pwede nyo pa ihabol ang lihiya..pero kung nabalot na po..magiging normal na suman lang po..advice ko sawsaw nlng po sa sugar..parang ibus..expect nyo po na matabang kc po nilaga lang namn un alang gata ang malagkit kaya d malinamnam

Sa palengke po meron..even sa mga asian grocery stores po na mag pinoy goods 😊

Pwede nyo po lagyan..depende po sa inyo..thank you for watching 😊

Ganyan po kc talaga ang version ko..pwede ka po gawa ng version mo un pong walang cheche bureche..😊 thank You for watching 😊

Tumagal nmn po ang akin di nmn po napanis agad basta tama po pgkaluto..pwede nyo po gawin ang way nyo..kung san po kau mas comportable..thank you for watching 😊

i have'nt trief APF in kimchi..You can use either regular rice flour or glutinous rice flour 😊

Kung saan po kau mas nadadalian pwede namn po..thank u for watching 😊

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

@@ToNyAnGsTV190520 Thank you so very much for you help :) I have tried making it with a recipe I found on a webside in Denmark, tasted very good, but looking forward to experiment with different recipes :)

Hello po..dpo ako naglagay..ayos nmn po ang lasa..ung aroma din kc ng dahon ng saging mabango..thank you for watching 😊

😘

It is caused by a very active fermentation and an increase in the brine.As the kimchi ferments, it will let off gases that create pressure under the lid. Fermented Kimchi, much like champagne, has a tendency to pop and overflow out of the jar.thank you for watching 😊

Pwede namn po if like nyo na ala lihiya..pero parang regular lng na suman po cya..D na po magging suman sa lihiya..may ibang taste po kc pag may lye water..Salamat po sa panonood

Pwede namn po ung regular sea salt lang (for preservation po ng meat)..un lang po dpo cya mgkukulay pink same ng ginawa ko 😊 thank you for watching po 😊

Kung wala pong pink salt na ilalagay, need pa rin po ba i-cure overnight before steaming? Thanks po for sharing this :)

opo..un din po gamit ko 😊

Dpo cya maalat..dark soy sauce po kc ang ginamit ko kya ganyan po ang kulay dark 😊 thank you for watching 😊 adjust k nlng po sa salt incase naalatan ka po😊

Hi po..try to use 2 tablespoon po of turmeric powder and ½ cup of water dissolve it po..thank you for watching 😊

Thank you for watching 😊

Salamat din po..happy po ako at ngustuhan nyo..God Bless po 😊

Thanks po..try nyo po cya..na satisfiy nmn po cravings ko dyan 😊thank you for watching po

Thanks for watching!

Thanks for watching ❤

Luto namn po ang sa akin..sa dami po ng ginawa ko na yan dpo makakain kung dpo luto..bka po kulang pa kau sa pakulo ung sakin po kc 1 ½ hrs ko na pinapakuluan..possible din po sa klase ng malagkit na gamit nyo..thank you for watching.

@@ToNyAnGsTV190520 ok po,,siguro nga Po sa bagbalot ko siguro baka MAKAPAL lng Ang gitna Ng tikman ko kasi malambot na Ang gilid tas Ang gitna pra bigas pa Yun sa akin Kya pinakulian ko ulo Isang Oras pa 😊✌️

It is called sharksfin dumpling not because it has shark meat in it,rather it is shaped like a shark fin .Thank u for watching 😊

Yes po pwede po ang tapioca starch 😊

ayos nmn po..firm nmn po ung mismong noodles kya dnmn po mlabsa at di durog..thank u for watching 😊

Doblehin nyo lang po..bale mgging 4 tsp po ng lye water ilalagay nyo kung 2kilos na malagkit....ung ginamit ko po kc 1kg magkit 2 tps lye water..thank u for watching 😊