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Singapore Noodles
Netherlands
เข้าร่วมเมื่อ 16 เม.ย. 2020
I’m Pamelia Chia, a Singaporean currently living in Breda, the Netherlands. Though I was formerly a professional cook with a background in food science, I am now a writer whose work celebrates Asia’s culinary traditions. I’ve written two cookbooks that have become national bestsellers in Singapore - Wet Market to Table and Plantasia: A Vegetarian Cookbook Through Asia. If you’re Singaporean like me, your first reaction to the title of this channel might be, “Singapore noodles? What even is that!” I had the same reaction when I spotted the dish on menus of Asian restaurants in Melbourne, where I lived for five years. Observing how the dish symbolises how poorly understood Asian food is on a global level, I decided to create a platform to share about Asian culinary traditions and food cultures and cheekily named it after that pseudo-Singaporean dish. Sign up for my newsletter on sgpnoodles.substack.com or follow me on Instagram @pameliachia for more recipes and updates.
Teochew bak zhang (glutinous rice dumplings) 肉粽 | Dumpling festival
My husband's grandma makes *the best* dumplings - they’re refined over decades of practice - and they are unlike any I’ve tried in that they have, tucked away in one corner of the pyramid, red bean paste wrapped in caul fat.
In glutinous rice dumplings, caul fat’s function is to keep the red bean paste from smearing all over the other ingredients, consolidating it in one spot for a sweet hit. It might sound odd to have sweet bean paste in a savoury pork dumpling, but it seems that the boundary between sweet and savoury has always been a fluid one in Asian cuisines.
Recipe: sgpnoodles.substack.com/p/its-nearly-dumpling-festival
Newsletter: sgpnoodles.substack.com
IG: @sgpnoodles
In glutinous rice dumplings, caul fat’s function is to keep the red bean paste from smearing all over the other ingredients, consolidating it in one spot for a sweet hit. It might sound odd to have sweet bean paste in a savoury pork dumpling, but it seems that the boundary between sweet and savoury has always been a fluid one in Asian cuisines.
Recipe: sgpnoodles.substack.com/p/its-nearly-dumpling-festival
Newsletter: sgpnoodles.substack.com
IG: @sgpnoodles
มุมมอง: 4 486
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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)
So happy to hear that! I've taken a pause on the videos but I post about Singaporean food regularly on my newsletter at sgpnoodles.substack.com :-)
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 !!!
You're welcome! If you like, I write a newsletter on Singaporean food too (sgpnoodles.substack.com) :-)
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.
Hello!! I've stopped making videos but I'm still actively sharing recipes on my newsletter: sgpnoodles.substack.com. You can check it out if you're keen 🙂
@sgpnoodles, I'm happy to see this. I'll definitely check out your recipes there. Thanks
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!
Thank you!! I hope you like my version :)
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.
You're welcome! They can be soaked and cooked with berries in a pot with some sugar to make a quick compote 🙂
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
You can read this for more info too: sgpnoodles.substack.com/p/taro-croquettes-part-i
Hello there! Thank you for such a informative video. May I ask if I use panda extract will it taste the same?
Nope! Pandan extract is too concentrated for this recipe. You can just omit it :)
"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 ?
Brandy :)
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...
You can use bagoong! :)
The recipe is illustrated horrendously.
When flattening the dough with your hands, have to press thinner around the edges
Bạn có biết nấu ăn không
Bánh Bao Thịt Bằm
Interesting....First time seeing red bean wrap ard caul fat in hokkien Chang. Thanks for sharing🎉
Yes these type of dumplings are very rare these days. You're welcome!
This is teochew Chang if red bean paste is added. Hokkien chang does not have red bean paste
@@lilyng6533 yes this is Teochew zhang! :)
Where can I find the recipe?
Steamed uncovered?
Steam covered!
awesome awesome awesome !!!! thank you so much!!!!
Welcome!
im not really good at baking, but this video really helped out they came out almost exactly the same thank you 🙌 !!
Oh my gosh thanks so much for leaving such a sweet message! 🙏
We usually add a few slices of ginger n star anise.
A couple potatoes are perfect as well, the potato starch makes the sauce a bit thicker so it sticks to the rice like gravy and helps make it less salty. And a tiny tiny bit of xiaoxing/rice wine at the end really brings out more flavour of the spices and makes it taste not so heavy, literally as small as you can put, less than a teaspoon just to twist the flavour a little like lemon on a creamy fish pasta 😚