Ah Pa: Sir, Thank you for the recipe of cooking Kikiam that it is called 5 spice meat. In the Philippines they use an innard from a cow like a lace to wrap the meat like a sausage, but now I learn topu sheets could be use . Sir,thank you again and have a good day.
Gong xi fa cai. I'm so excited to try this tomorrow on Canada. The tofu sheet I bought from supermarket feel very dry and hard. Should I dip into water to soften them?
Stay Safe Ah Pa. Always watching your video's. Watching from Philippines.
Thank u
I love Lobak! I am looking forward to celebrations this year. 🤤
Waiting nice recipe... From you sir.. Thnx
Ah Pa: Sir, Thank you for the recipe of cooking Kikiam that it is called 5 spice meat. In the Philippines they use an innard from a cow like a lace to wrap the meat like a sausage, but now I learn topu sheets could be use . Sir,thank you again and have a good day.
The most authentic way in china is using fat webs from pig to wrap the meat. But more commonly to use beancurd sheets nowadays.
@@CookingAhPa Thank you Sir, oh so it calls fat webs from the pig.
Thank you. i missed this dish.
Old flavour
God bless you always...
Thank u so much
Thank you so much I've always enjoyed this now I can make it!
Happy trying
1
Gong xi fa cai. I'm so excited to try this tomorrow on Canada. The tofu sheet I bought from supermarket feel very dry and hard. Should I dip into water to soften them?
If it’s dry and hard, then it’s different type, not suitable to wrap.
can i use all porpose flour instead of cornstarch?
Shud be fine