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Thank you for your comment. Please give it a try! 💖

I'm so glad you liked it. Thank you.💖

Hi. Thank you for your comment. I often use brown sugar too. I made cotton candies with this chuzarato in my childhood. 😀

Thank you for your comment. Yes, my fish was small. It was my first cutlassfish, so I ate it. 😄 It seems like there's a bumper catch of cutlassfish everywhere this year. Good luck for your fishing too. 👍🏻

Hi. Thank you for watching. When I Googled "smelt" some results came back, and this online seafood shop sells them. oceansideseafood.market/products/smelt It is Michigan based, so I think there are smelts in America too. I hope you'll find them. 😄

Thank you! 😊

You're welcome! Thank you for leaving me a comment.😊

Hi. You are my Australian goodwill ambassador. Thank you. So far I checked Coles. I noticed the word "Obento" in your comment, so I checked what it is. I'm glad such a thing exists in your country. I kind of want to try their Obento Sushi Kit.🤣 I didn't know what chicken schnitzel was so I googled it. I guess the western type of bread crumbs are finely crushed. If you haven't tried Panko yet, please do so. It's so crispy!👍🏻😄 I'll check Woolworths and other products later. Thank you so much for your information! 💖

@@SinaponCooks As I understand it, western breadcrumbs are made from bread baked normally in an oven, and are finer, darker and harder than panko, which are made from bread cooked by passing electricity through the dough, which makes a lighter, larger and crispier crumb. I actually only buy panko nowadays, because I like the crispiness!

I didn't know so much about breadcrumbs. I checked other Australian sites. It seems that salmon and barramundi are the most commonly consumed fish, right? Then I guess fried salmon with panko should be great. I think you've tried that already.😊

Hi. Thank you very much for your nicest comment I've ever received.😊 I'll do my best to keep you interested.

Thank you.😀

You are welcome.😄

Thank you for your comment. I hope I didn't ruin your salmon. 😅 And thank you for letting me know about Daiso. 👍🏻💖

​@@SinaponCooksI haven't yet tried it, but I've bought a bottle of white dashi for it, because I've noticed you use it in a lot of your recipes. One question I have: do you find the salmon goes cold while you're cooking the vegetables?

You made a good point. Because I was taking videos, my salmon got colder than if I cook it without video shooting. I try to make my cooking simple, so I used one pan, but you can use two pans. Thank you for watching my videos. Yes, I use white dashi quite often. White dashi may be salty, so please read the lable.😊

Thank you very much! 😄

Thank you for your word!😄

That's right! You are correct! 🤣

I almost forgot how it ended. Thank you for your comment. 😀

Thank you for your advise.

Thank you. It was tasty! 😀

Hi. Thank you for subscribing to our channel. I hope you like my other cooking videos.😀

Thank you very much for taking your time to leave a comment for me. When I was a child, my father did it like him in the documentary, so to me, yakitori was those birds. I forgot about that. Thank you for reminding me. You are right. Commercial yakitori use chicken, but they became the yakitori now.

Thank you very much💖

@@hellolindasau Hi. Thank you for asking. I've never done putting raw fish in fish rice, so I cannot compare. But you know how slimy the salmon's skin is? The slimy thing and the smell should go away after baked or grilled. I hope this helps. Thank you.😊

@@SinaponCooksthank you!

You're welcome❤

Thank you for your comment. That's an interesting perspective. I guess both the butterflies and aji wear the black spots to trick their predators.😉

Thank you for the comment. 😉

Olá. Obrigado por seu comentário. Camarão é popular. Acho que frango ou cordeiro também seriam bons. Eu traduzi com o Google, então me desculpe se houver algum erro.

@@SinaponCooks Gracias!!!!❤️❤️

@@heloisacifuentes5234 De nada!😉

Hi. Buying one that is still green is a great idea! How do you keep them at home? Room temperature? 👍🏼😊

@@SinaponCooks Yes, at room temperature on the bench or in my fruit bowl. I'd like to have a way to support the bottom of the avocado so it doesn't bruise under its own weight, but I haven't thought of anything yet, apart from maybe taking a bit of their cardboard from the supermarket.

@@robertgraham6481 You are very gentle to your food.💖 OK, I'll make a bed for avocados. I only buy one or two at a time, so a dish sponge would do. 😉 Thank you for your advice.

Thank you for your comment.😄 If over scorched, it's not good. Last night, I cooked white rice in Kikka. I over cooked 1 minute, but there was no scorched rice... So you may need to try it a few times to know how much your pot makes scorch. Please enjoy! 😄

I love your comment. You may be the first and only one who cared about my side dish and its nutrients. Thank you.😄👍🏼

I made the carrot and snowpea omelette for lunch with a slice of buttered toast and it was delicious. Are there other combinations of vegetables you like to use?

@@robertgraham6481 Hi. You are more creative than I am. 😄 I often make omelet with carrot and something. Carrot and green pepper, mushrooms, onion, can of tuna, asparagus and so on. Mix of mushrooms with butter. I think you'll see them in my coming videos.😄

@@SinaponCooks Those all sound great! Thanks for the ideas

@@robertgraham6481 You are welcome! 😄

Hi. Do you mean who am I? I'm no one, who enjoys cooking. Thank you for watching my video😄

Oh, the pink head is just me, Sinapon. Thank you for asking.😄

You're very welcome. Thank you for leaving nice comment. 😊

Thank you for leaving some comments. 😄 And I'm glad you liked them. You might have watched this video below link, but this one is rice cooked with salmon filet that might be similar to what you like to try. I hope you enjoy it. Thank you. th-cam.com/video/L_zrLEjR0y8/w-d-xo.html

@@SinaponCooks I did see that, thank you! It inspired me to buy a 菊花 土鍋 6号 to make it for myself.

I checked Kikka #6. That is a cute little earthenware pot.😊 I have similar ones for single serving. They are pretty shallow. From my personal experience, it's easy to overflow when cooking sticky rice. It might be good for other rice though. I use those small pot for single serving soup-type meal in winter. So if kikka #6 wasn't good for cooking fish rice, you can make use of it for something else.😊

@@miwanco thanks for sharing your insights! I appreciate it

Thank you😄

Your teapot must be lovely😊 The rice was really good.👍🏼

Hi. Thank you for leaving a comment.😊 The noodle itself is the same thing. The Japanese love to eat this chilled ramen during summer. So the soup is sour.

Thank you so much! 😊

Hi. I used to make this sauce with sake. Now I use very cheep wine that Suntory makes, probably for cooking. The label says "slightly dry." Thank you for your comment. 😊

I'm flattered. Thank you.😅

Thank you for your comment.

Thank you very much! I'm glad you like it. 😄

Hi Seven, Thank you so much for your kind comment. I'm glad you like it.😄

Thank you very much for your kind comment. I'm so glad you like it.😄

Wow, that's a huge compliment. A comment like yours keeps me going! Thanks a lot! 😄👍🏼

You're very welcome. Thank you for your kind comment.😊

Salamat sa panonood 😊

Salamat sa panonood 😊

Thank you for the compliment. 😊

I'm flattered. Thank you so much! 😻