วีดีโอ

Very good recipe thank you very much 👍👏

I am ayam

I just made these for everyone while camping. Everyone loved them. Delicious

I am a beef tendon 🐄🐄🐮🐮🤠🤠

Great video. You are underrated, liked this recipe.

Bruh gon make this now

I made it yesterday! It was great!

what is mgs?

❤the tips of using slightly dehydrated fresh chillies for non soggy sambal belacan paste! Super duper thanks! SUbscribed!

Came for the barra, stayed for the tune.

Perfection

Hi, thanks for the nice recipe..may i know if we were to keep the belacan sambal recipe or make beforehand, can keep for how many days?

Looks great! Gonna try this soon!

Wow! I tried this recipe it was really good and authentic!!

Wow… yours comes with a wood sleeve. Mine didn’t…. But I had my name engrave on it

Missed a vital ingredient : ginger juice or grated ginger.

Made this and it was so good! Exactly like I had from a street vendor in KL. In case it helps anyone else, I wrote up the recipe for this so you don't have to go back/forward through the video while preparing this! -- Satay Skewers ---- Ingredients 1kg Chicken Meat (skin on) 1 x Handful fresh turmeric 1 x Thumb of Galangal 2 x Sticks Lemongrass 2tbsp Sugar 1tbsp Turmeric Powder 1tsp Salt Bamboo Skewers ---- Method 1. Combine fresh turmeric, galangal, and lemongrass in a blender 2. Cut the chicken into bite sized pieces (roughly 1” / 2.5cm) 3. In a bowl, mix the blended marinade with the chicken, ensuring good coverage 4. Add the sugar, turmeric powder and salt to the bowl and mix well to combine 5. Cover and place chicken in the fridge to marinate for at least 2 hours, but ideally overnight 6. Remove the chicken from the fridge and thread onto bamboo skewers, using roughly 3-4 chunks of meat per skewer 7. Light a BBQ for direct cooking 8. Cook the skewers over a medium heat until nicely charred and cooked through 9. Serve! -- Peanut Sauce ---- Ingredients ½tsp Kicap Manis / Sweet Dark Soya Sauce ½tsp Sea Salt 5 x Dried Chillis (Rehydrated) 5 x Garlic Cloves 2 x Shallots (Chopped) 30g Gula Melaka** 60g Peanuts (Skin On) ** Gula Melaka can be substituted with sugar if unavailable ---- Method 1. Pour 5tbsp cooking oil into pan or wok and toast peanuts for 10-20 seconds, then remove from oil with a slotted spoon 2. Add the peanuts, dried chillis, garlic cloves, and half a cup of water to a blender and combine 3. Reheat the oil and lightly sizzle the chopped shallots 4. Add the blended peanut paste to the pan and stir to combine 5. Once the oil is incorporated with the paste, add 1 cup of water to the pan and mix 6. Add the Gula Melaka and sea salt to the pan and leave to reduce to a thick consistency 7. Add the sweet dark soya sauce and gently mix 8. Serve!

Ngajieun rempeyek eta mah

Fish looking hella sexy👨‍🍳

Italian style oxtails

What kind of pan is that?

lee kum lee soy is one of the worse brands to use regardless of their 'grade'. explore other brands and you wont have to use msg.

You did not include the temperature in oven

Thank you. Very nice!

This was AMAZING. Thanks for sharing!

Can I replace with Hua tiao jiu

Ugh

Love the way you cooked this. Would you cook it the same way if the shin beef was on the bone (Osso bucco) ?

Greetings from Malaysia... Your banana cake looks awesome & so tempting... thanks for sharing, love this recipe, will try it soon...

Lovely 😊

Of all things, I liked the sound the sheath made when you slid it from the knife the first time the most.

Bravos! Finally, got to know the authentic way of preparing "SAMBAL BELACAN CHILLI" the Malaysian Hokkien way with precise details. Thanks so much!!!

I was looking for recipe to steam a red grouper, so came across your video. I was much attracted by the music. May I know what the name and artist of the music are?

Uncle Roger would be proud!

may I know approximately how many grams of belacan cos mine already in fragments

Thank you for a wonderful video. I believe that the proper way to cook tempeh is to steam or bake it for 15 minutes (I am not a fan of frying anything; its' less healthy). I am vegan and enjoy organic tempeh with lemon juice or tahini sauce. Because it is fermented, I believe the healthiest soy is fermented soy-- such as tempeh, natto, or soy sauce (salty).

ok

Very tasty but also very leceh troublesome to make

Watch this video in 1.5x speed

Hi a beautiful recipe. Back in Malaysia & S’pore, we get readymade tempeh; when fried, it’s absolutely crispy. Here in Australia, we don’t get those ones but in supermarkets, we get local produce but it’s soggy! Any alternative to tempeh starter? Not sure we can get the starter here??any suggestion please?

Hi, recently i steam coral trout but the flesh turns out mushy. May I know whats the cause? Is it because i freeze the fish too long or the fish itself is not fresh?

Be nice with commentary

Yummy fish idol.. love it

Looks awesome. Hope we can be good friends.

They are mold not yeast

When you put the milk?

👍👍

I just bought the fish but not sure how to cook it 🤔, thanks for sharing 👍.

May i know what is the purpose of the oil. I see that you pour quite a bit of oil. If I reduce the oil, will it still taste nice?

well, yess this is the best recipe I hv ever have..thank you for sharing