I don't know why you don't have more subscribers!!! You upload so frequently with such amazing recipes and the video filmography/editing is always beautifuly done! I really appreciate all the time and effort you must be putting into creating all of this wonderful content!! I particularly loved this recipe, it's so simple but extremely delicious!
love that your recipe doesn't involve pre-salting and oil fry! saving time and ingredients! i love eggplant but never tried cooking it before, your recipe is the one i want to try :)
Once again Marion, you have shared yet another delicious but oh so easy to prepare culinary masterpiece with your viewers! This recipe is a keeper for sure. Lots of big, bold, warm and inviting flavors here. Thank you for sharing. Cheers Marion!
Childhood right there! I'd prefer having the eggplant fried off and caramelized first for extra nutty flavour to boost up the umami-ness of the dish. But either way, your take on it looks pretty delish still. Thanks Marion!
I made this tonight and it was DELICIOUS! My husband doesn’t like eggplant so more for me! 😆 I’ve tried several of your recipes and all of them have made it on to my weekly dinners! Thank you so much.
Your recipes really saves me a lot.. We love home cooked meals and obviousky i am the one who is in charge including the marketing especially the cooking. We love all your flavors and recipes including mama Noi's.. Thank you so much and continue sharing more recipes 💕😊🇵🇭
i just made this for the first time and WOW! what a sensation in my mouth. sweet, salty and spicy, and I DEFINITELY feel the numbing. the Taste was something i have never experienced before. Amazing!!
Just tried this! It was sooo good. This was my first time cooking with Sichuan peppercorns. What a weird weird taste and feeling 😁 loved this recipe! Keep it coming ❤️
I made this recipe yesterday, I have been wanting to make it for quite some time, I love aubergines and I had found asian aubergines at the supermarket. The dish turned out very tasty and quite spicy😊. Thank you for this lovely recipe
I’m currently eating spicy chicken fried rice for lunch, while sailing across the Pacific Ocean, like I always comment, have to eat when I watch your videos or I get hungry. Luck the Navy has wifi aboard now ;)
Marion you are badass at cooking everytime like literally EVERYTIME i look at your videos, i always drool. Because of the amazing food that you produce.
Hi Marion ! Why you are adding chicken stock to pork ? What does it do special with pork ? Just curious about the flavours .. thank you for your awesome dishes.
Marion!!! I have an idea!!! Can you recreate the dishes you made on Masterchef? Or anyone's that inspire you, especially those that come from masterclasses 😍
I literally made this dish one hour ago, I used your recipe Thai Basil and pork stir fried, I switched the basil for the eggplant 🍆!!!!! It was delicious, Thanks Marion!!!!!!!!
[If I might jump in here] Marion usually recommends an unflavoured vegetable oil such as canola, sunflower, rice bran or peanut. The important thing is not having too much flavour in the oil, so maybe not oils such as mustard oil (too pungent), olive oil (expensive, especially virgin) and also has a high smoke point for stir-frying and deep-frying. If you and your loved ones have no peanut allergy, the latter has a nice, slightly nutty flavour is very compatible with Chinese dishes when combined with sesame oil. I was told that years ago, the US Navy used peanut oil in its frying as it has a high smoke point and doesn't catch fire as easily as other oils, an important thing when in confined places like ships and submarines (!). Personally, I'm fond of rice bran oil as it's not too expensive, a neutral and pleasant taste, has a high smoke point and is produced (refined) right here in Malaysia or in neighbouring Thailand, so it has a smaller eco "footprint".
traditional ma la powder contains other elements aside from just the ground peppercorns, but it depends where you're getting it from. it's always better to toast and grind them fresh rather than using pre-ground powder though, because it goes stale quite quickly and will lose a lot of its flavour and numbing power.
Ok Marion I have a ? I have eggplant ready to pick so this recipe looks devine. The red chillies look like plastic to me. Do they soften when cooked? What is the texture?
These colonizer wipipo will literally whinge over anything to distract from and disempower BIPOC/ Asian people doing their thing. Amazing that's all she got out of the entire video..... gaslighting her over her damn shirt. I'm amazed that Becky/ Karen/ Crystal hasn't called the police yet to get Marion arrested. Crystal your lack of a display picture is giving me aNxIeTy. Why are you always commenting on UA-cam without a display picture? Just because you have a pointless opinion, doesn't mean the whole world wants to see you type it. #Narcissism
I don't know why you don't have more subscribers!!! You upload so frequently with such amazing recipes and the video filmography/editing is always beautifuly done! I really appreciate all the time and effort you must be putting into creating all of this wonderful content!! I particularly loved this recipe, it's so simple but extremely delicious!
love that your recipe doesn't involve pre-salting and oil fry! saving time and ingredients! i love eggplant but never tried cooking it before, your recipe is the one i want to try :)
Once again Marion, you have shared yet another delicious but oh so easy to prepare culinary masterpiece with your viewers! This recipe is a keeper for sure. Lots of big, bold, warm and inviting flavors here. Thank you for sharing. Cheers Marion!
Dear Marion, thank you for sharing your delicious eggplant recipe with pork mince. ❤️
Thank you for taking the mystery out of all your recipes. We absolutely love hot, spicy food, especially Thai and Szechuan food.
Childhood right there! I'd prefer having the eggplant fried off and caramelized first for extra nutty flavour to boost up the umami-ness of the dish. But either way, your take on it looks pretty delish still. Thanks Marion!
I made this tonight and it was DELICIOUS! My husband doesn’t like eggplant so more for me! 😆 I’ve tried several of your recipes and all of them have made it on to my weekly dinners! Thank you so much.
I’d love to see you make the Chinese aubergine dish with salted fish in black bean sauce.... Amazing with rice!
Your recipes really saves me a lot.. We love home cooked meals and obviousky i am the one who is in charge including the marketing especially the cooking. We love all your flavors and recipes including mama Noi's.. Thank you so much and continue sharing more recipes 💕😊🇵🇭
Simple and excellent. Thank you
I’m making this for dinner tonight.
Your recipes never fails
Hi Marion, You sold me on two of your eggplant dishes; Superb !!. New follower 🌟👍
i just made this for the first time and WOW! what a sensation in my mouth. sweet, salty and spicy, and I DEFINITELY feel the numbing. the Taste was something i have never experienced before. Amazing!!
I've made this several times; really delicious and simple. Thank you Marion!
Bought an aubergine and pork mince today so I'm making this dish for dinner tonight 😁 Looking forward to it. Yum!
I love watching your videos, do you have any Burmese recipes? Would love if you post more Burmese cuisine.
Look so yummy. Will try tomorrow. Thanks for sharing
Wow. This would be great over rice, noodles or even potatoes. Yummy
Just tried this! It was sooo good. This was my first time cooking with Sichuan peppercorns. What a weird weird taste and feeling 😁 loved this recipe! Keep it coming ❤️
I made this recipe yesterday, I have been wanting to make it for quite some time, I love aubergines and I had found asian aubergines at the supermarket. The dish turned out very tasty and quite spicy😊. Thank you for this lovely recipe
This was FABULOUS!!! 😊 TY
I’m currently eating spicy chicken fried rice for lunch, while sailing across the Pacific Ocean, like I always comment, have to eat when I watch your videos or I get hungry. Luck the Navy has wifi aboard now ;)
Omg same here
@@joshuanabuta1643 me too
Love this recipe Marion
Another awesome recipe thank you Marion.
Love all those eggplant dishes..why no thai eggplant use?
I'm making this right now! And I got the black vinegar and shaoxing wine!
Can you make a video of the Korean salted squid? Would love to see how you make it 😍
If the eggplant was deep-fried it would remind me of yu xiang qie zi. But I love Sichuan cuisine too and this looks amazing!
Exactly. This dish is texture-less mush. Also no pixian dobanjiang?
Marion you are badass at cooking everytime like literally EVERYTIME i look at your videos, i always drool. Because of the amazing food that you produce.
looks amazing and actually pretty easy to make even for a non cook like me
Thanks for the recipe❤️❤️❤️
Thank you this is my favourite ❤️and I didn’t have a recipe for it, but now I do 🙌🏾
My grandpa who passed away now, used to make this all the time without the Szechuan part 😅
Hi Marion ! Why you are adding chicken stock to pork ? What does it do special with pork ? Just curious about the flavours .. thank you for your awesome dishes.
thank you for your recipes it's so cool
Marion!!! I have an idea!!! Can you recreate the dishes you made on Masterchef? Or anyone's that inspire you, especially those that come from masterclasses 😍
That looks scrumptious! Minus the eggplant I’ll make it!
I literally made this dish one hour ago, I used your recipe Thai Basil and pork stir fried, I switched the basil for the eggplant 🍆!!!!! It was delicious, Thanks Marion!!!!!!!!
So it has nothing to do with her recipe.
Rex Oper it is her recipe!!!!!!!!! 🙄
Joy & Zech’s World u eliminated the major ingreident.
Rex Oper go bother someone else with your childish comments!
@@cjzhworld8395 thats not v nice
I just made this... I might have over done t on the Sichuan pepper and chili's... Was delicious but I nearly blew my head off 😆😆😆
u r simply amazing! i have so many in the fridge 2 make omgn : )
Wish my stomach from pain tomorrow after eating this dish. Dried chilli cut up in piece made the dish EXTREMELY hot 😭.
You have to deep fry the eggplant prior to adding it into the pan
What is the oil you commonly use?
[If I might jump in here] Marion usually recommends an unflavoured vegetable oil such as canola, sunflower, rice bran or peanut. The important thing is not having too much flavour in the oil, so maybe not oils such as mustard oil (too pungent), olive oil (expensive, especially virgin) and also has a high smoke point for stir-frying and deep-frying.
If you and your loved ones have no peanut allergy, the latter has a nice, slightly nutty flavour is very compatible with Chinese dishes when combined with sesame oil. I was told that years ago, the US Navy used peanut oil in its frying as it has a high smoke point and doesn't catch fire as easily as other oils, an important thing when in confined places like ships and submarines (!). Personally, I'm fond of rice bran oil as it's not too expensive, a neutral and pleasant taste, has a high smoke point and is produced (refined) right here in Malaysia or in neighbouring Thailand, so it has a smaller eco "footprint".
Unfortunately I'm not a fan of the Sichuan peppercorn flavor. Can I substitute with Korean red pepper flakes? Or would you recommend something else?
Shouldn't you drain the excessive fat from the pork or does it eventually evaporate. Or can you replace it with a little bit of cooking oil.
amazing!
Yum!
does it matter not to remove the little seed from inside the schuan corn . as this makes it gritty?
Is the Sichuan peppercorn the same with Mala powder? I’m just wondering
Poca B it might just be grounded up peppercorns?
traditional ma la powder contains other elements aside from just the ground peppercorns, but it depends where you're getting it from. it's always better to toast and grind them fresh rather than using pre-ground powder though, because it goes stale quite quickly and will lose a lot of its flavour and numbing power.
🤯yummm!
What kind of wine is that? Can u pls link something similar i can get at yhe grocery store?
#EggplantSquad
(Will not be using the emoji)
thats my fav. blouse u r pretty in it chef! YUM a must make soonnnn. : ) yes eggplant yes. " ur radiant : )
Come and cook for me please y
Alcohol evaporates within a few seconds when heated. Even at a temperature of about 70 C so the dish will be alcohol free anyway.
Ok Marion I have a ? I have eggplant ready to pick so this recipe looks devine. The red chillies look like plastic to me. Do they soften when cooked? What is the texture?
what oil is she using. i know she doesnt use olive oil :-) Peanut oil?
Stalkingwolf vegetable oil
30 minutes???? No way.
Immense and invaluable beauty you possess, What's the name? Like to meet you gorgeous 😍 I like you.
💕💕🌹🌹
love your recipes.....are you planning any vegan takes soon?....and btw I'm 54 yrs old and have never experienced bitter eggplant
Gado gado from Indonesia food, healty
Omg calm down I cant keep up. Too many recipes and not enough time in between
Why are u always wearing white when you cook? You are giving me anxiety. Don’t you make a mess on it ?
"You are giving me anxiety" lmao what a drama queen
These colonizer wipipo will literally whinge over anything to distract from and disempower BIPOC/ Asian people doing their thing.
Amazing that's all she got out of the entire video..... gaslighting her over her damn shirt.
I'm amazed that Becky/ Karen/ Crystal hasn't called the police yet to get Marion arrested.
Crystal your lack of a display picture is giving me aNxIeTy.
Why are you always commenting on UA-cam without a display picture?
Just because you have a pointless opinion, doesn't mean the whole world wants to see you type it.
#Narcissism
I know what you mean, Crystal. I'd have it all over me! Doesn't cause me anxiety, but I get what you mean!