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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.

thnak you for sharing this... I'm Indonesian chinese... Nice to know cultural recipe... 😊👍

May I know what is the liquid u drizzled on the cake ?

can u share the blender brand?

I hv the same prob. The paste is very watery. I followed yr ingredients but turned up very watery. Can’t make into ball.

no need to create some pie that is not nice at all

Wow this seems like a simpler version of the original version of cooking sesame oil chicken yummy 🤤

So delicious ! Thank you ❤️

Great video, thank you

Love this ❤ I will be right there to help you eat 😊

I like this chanel

Can I use chili powder without soaking it?

buy this dessert at gaya street night market. then i love it. thanks for the sharingg

Is there any alternative to Belacan? I cant find it here in the Philippines...

The recipe is illustrated horrendously.

When flattening the dough with your hands, have to press thinner around the edges

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Bánh Bao Thịt Bằm

Interesting....First time seeing red bean wrap ard caul fat in hokkien Chang. Thanks for sharing🎉

Steamed uncovered?

awesome awesome awesome !!!! thank you so much!!!!

im not really good at baking, but this video really helped out they came out almost exactly the same thank you 🙌 !!

We usually add a few slices of ginger n star anise.