The most amazing stuff in this video is how Auntie Liz is operating in the street food kitchen in a beige hoodie, pouring sambal and soy sauce all around, and still staying clean after 30 minutes of shots. My respect.
@@MarskOng you learn to eat neatly if you have aunti with a wood spoon smacking you when you made a mess. God help tou if you got her table cloth dirty.
Hi Liz! I am a Singaporean, and I really wanna say you're doing a great job! this recipe is so accurate to the one we have here, and really kudos to you for bringing the taste of South East Asia to the UK! If i ever have the chance to visit the UK, I'll be sure to drop by your restaurant!
Hi, Liz! I'm from S'pore and love watching you and Uncle Roger. I am so inspired by you! I only started to cook more at home due to WFH and I think I can cook more dishes than my mum now thanks to power of internet!
The sauce looks way off actually. Way too watery. She also did not elaborate the recipe of her sambal chili. Sambal chili is a generic term and everybody's different. She might want to show us how she put hers together.
I’m Thai and my husband is Japanese. I often have noodle for breakfast, full option like your Bak chor mee, meat ball, fried shallot, chili oil etc my husband is always so amazed how I can have such heavy dish for breakfast
to your editor: swearing is fine but put it towards the end/middle of video. swearing at the beginning usually hurts algorithm. can't wait to see more from your channel!
See how she cut the spring onions using her left hand? I was amazed! This is the first time I’ve seen a chef that is left handed! Auntie Liz more videos to come!! I saw you in sorted video and automatically became your fan and Uncle Roger! 💛
I can honestly say as a born and bred Singaporean that that bowl of Bak Chor Mee looked real good! And I agree with you that "Mee Pok" is the preferred choice of noodle, though the occasional "Mee Kia" is pretty bomb too. Keep it up Chef Elizabeth! I hope to be able to patronise your place when I go over to the UK some day.
I found mee pok funny looking, funny texture, funny springy and uncontrollable, cause sauces flying to your clothes. Not sure why people like mee pok. Mee kia > mee pok. Mee kia definitely taste better
Love the fact your cooking in your actual restaurant with active customers and workers behind you no bullshit studio just raw talent keep up the great videos
I really like this style of presentation. Especially in lockdown times really. The video is very immersive. You could even feel the hurry which is typical of a kitchen.
Great to see you Auntie Liz! Love wonton noodles but I need vegan alternatives for all the delicious flavourings and sauces to share this my wife. That's what i want...
Might be easier to find something else to share with your wife. It won’t be the same without the pork mince and pork meatballs, not to mention subbing out the oyster sauce and fish sauce.
Made it for dinner tonight, was great! Thanks for the recipe, Antie Liz! Heres how I made my lard oil: 1-1.5 in pork belly in largish lardon pieces (you can use speck, lard, maybe even (uncured) bacon) in a pot, heat on medium to medium low to render the fat out, make sure not to burn it or the oil will taste burnt. Remove pork pieces once enough fat has rendered out, pour hot oil into bowl with sambal in imitation of lao gan ma, then act surprised when hot oil and sambal spatter everywhere. Once the mixture has cooled, add dash fish sauce, black vinegar (I used balsalmic, cause that's what I had) and light soy sauce. Done! I also sliced the crispy pork belly into thin slices and added it to my Bak Chor Mee in lieu of crackling.
Your pretty authentic Bak Chor Mee complete with pork lard “croutons” gets an instant Like and Subscribe from this Singaporean, who just had this dish for breakfast! Btw you could easily shave off a couple more minutes by cooking the pork mince and the meat balls together in the noodle basket, and drop in the lettuce too at the last few seconds, as our local hawkers do. :)
Though I guess the shallots are unnecessary for this dish as the local hawkers here don't have that 😅. But correct me if I'm wrong if shallots are really a good combo with this dish lol
@TravelerPat I'm of Hokkien and Hakka descent, living abroad. Shallots are used a lot in Malay cooking, although often incorporated into sambals or minced, so might pass unnoticed. Also often used in fried rice (both Malay and Chinese). I have seen deep fried shallots used as garnish like Auntie Liz did at some hawker stands in Penang and Singapore, but the Hokkiens have been in Malaysia/Singapore for over 500 years, so have probably absorbed a lot of local culinary ingredients and practices. Don't see fried shallots used much in Chinese food in America, but I also rarely eat Chinese food at restaurants here as I prefer my home-cooked flavor (just made Siu Yuk to go with Auntie Liz's Bak Chor Mee for lunch). Interestingly, in Hokkien, wouldn't one call it 'Chor Bak Mee'? It's not something I ate much when growing up, so not sure if it would have a different name, or if the Teochew name gets adopted universally. What did Alex say (or was it Chef Lee on his channel)? Ingredients are local, technique is universal.
I've been watching how the Bak Chor Mee hawkers put it together in SG & like to share that after the noodle goes into the sauced bowl, they give it a stir to mix the sauce into the noodles. Next add the braised mushrooms, minced pork & ball, pork lard crisp & greens. So we have got a favoured noodle with all the nice stuff on top to be seen. Yum Yum 😋👍
She’s like most of us Lefties, hard to notice because we use both hands almost equally 😆 Took me a minute too and then I realized she was doing more dominant tasks with her left hand. Although I still surprise myself. I use a knife with my right but if I’m cutting up herbs or cutting a pizza? The knife is in my left hand 🤣 Didn’t even realize until about a year ago and I’m in my 30s.
I saw you firstly on the uncle roger channel and I was amazed as a chef how wonderful you were, I am a chef too, I also think you are amazing. You are so good in front of camera, it's like you were born to star in front of camera. I loved this dish, I don't know a lot about Asian cuisine but I guess i'm going to learn. I'm just glad you are the teacher
I had to order ur book from Amazon since u didnt have shipping to the usa from ur website. so I cant wait for it to be released and arrive. so excited. it is on preorder and I am counting the days. :) I normally dont buy modern cooking books(I only buy ones from 1800s and earlier, normally) but I couldn't resist to buy urs!!! so stoked!!!! :)
Hi Chef Elizabeth. Greetings from Singapore. You have a very accurate interpretation of the Bak Chor mee. Singaporeans like our Bak Chor Mee spicy, so we use way more Sambal. Looking forward to your future videos
Just found your channel, excellent, young ,fresh,straightforward & takes me back to my travels & i love Singaporean & asian cooking in general. Nice one 👌👌
Amazing dish, will try it out for sure! Liz, you'd be happy to know here in Brazil that crispy pork crouton is a very popular appetizer called torresmo à pururuca. We actually eat it while drinking cold light beer or pair it with some good black feijoada, which is a black bean pork hot pot.
The only chef I've been following is Gordon Ramsay, but now I have another one to follow, just realized that both of them are left-handed as well. Thanks Auntie Liz. Keep it up !
@@relaxwhc what, singaporean food is singaporean food and malaysian food is malaysian food. food like nasi lemak and bak kut teh is malaysian but we sell in Singapore whereas chicken rice is singaporean. understand?
It might take 5 mins to put it together, but the preparations take hours -- fried crispy shallots, fried pork fat, let cold and dry, overnite marinated minced pork, if you are specific, you make your own fresh fish/beef/pork balls, and in the process you need to have above average knife work because you chop up all the ingredients....
marinating might take time but fairly low manual effort. The other things can all be bought, or easily replaced with bought stuff. So all in all 15min of actual manual effort should be enough, a beginner should still be able to knock the whole thing out with an hour of work.
I'm from Singapore and this is one of my favourites. Mee pok is one of the most difficult noodles to cook and Liz in my opinion over cooked it. Mee pok is usually soaked is room temperature water after being boiled, to stop it from over cooking.
Hi! Auntie Liz, i love how in-depth the tutorial/video is and what i think we can do better is a background music while cooking then maybe the steady cam can act as the camera A and the moving one is your B. I felt connected to the video because of the background of your store feels more authentic and not a tv show. Thanks for a great vid
Thanks, the idea was to shoot one continuous video with no do overs, warts and all so you can experience what it’s like in the kitchen. Challenged ourselves to do it during lunch service and edit it after a 12hr day. Was hard; lots of mistakes we can correct next time, ps bought a gimbal yesterday though yeowww :-)
I'm amused at all the comments giving tips to Elisabeth on how to make this better. This is a Michelin starred chef and hugely successful restaurateur. 😂
That logic isn't sound, every dish can be made better. Just because someone has a Michelin star doesn't mean they're infallible. Gordon Ramsay has made a ton of crap dishes before.
No I'm not saying she can't be bettered, I'm just pointing out that given her achievements she's unlikely to be needing to pick up tips on how to cook from random underachievers on TH-cam.
Thanks Auntie Liz. Your video inspired me to cook my own version of your dish today. Wok fried the pork mince rather than blanching. And used Western greens (baby spinach) instead of bok choy leaves (Haiyaa!!!) But in your words "It was fkn delicious". Love from Australia.
Love the video! Amazing work. Just something I observed, having the video at 50fps is kinda distracting because all the little shakes that happen when the A cam is moving, is exaggerated. 23\30 fps would be a much more cinematic\pleasing experience esp for the type of content you are focusing on
Excellent Liz I am impressed that u can bring this Singapore kopi tiam food to UK.. the best part is the pork fat.. because without it Bak Chor mee mean nothing
Yes , you are the first ang mo that does an authentic job of making ba Cho mee. I think we could be friends cause I could eat BCM from breakfast till supper lol . I Iike how authentic you make them without any act smart move like Jamie Oliver . By the way , for the mushroom and mince meat part , you could get a slow cooker throw all mushroom and minced meat inside with that same marinated minus fish sauce add Hua tiao wine. Cook over night , that will be the sauce for BCM . For a perfect bowl of BCM , you need blanch pork liver and slice pork( lean meat) . Great job. Thanks for doing BCM justice .
@@AuntieLiz If you are in town , try this store Parklane Teochew Mushroom Minced Meat Mee maps.app.goo.gl/CoA5aBHuoN3pqtTB8 Teo chew alternative version. Tangy vinegar favour bouncy noodles with assortment of ingredients, including teo chew dumplings. Old school favour hard to come by.
Looks real legit! The ingredients for the sauce, the braised mushrooms, minced meat marinated with pepper and light soy sauce, you got it all, down to the last detail. U may want to try it with mee pok. Mee pok is the chinese version of fettuccine. Most people I know go for bak chor mee pok by default.
As a home cook I am glad Uncle Roger introduced you to me. The only ethnic foods my wife likes are Italian and Asian Dishes. I can't wait to make her one of your recipes.
One of my favourite dishes from my Singaporean childhood- Bak Chor Mee! The meat (coming from a great butcher in London) probably tastes even better than what you would get in Singapore.....
being a typical sg lang, came in to nick pick something about our pride and joy and was very pleased to find almost none. well done and thank you for showcasing this under appreciated local favorite. one thing thou, from a chef's point, that it might be better to separate the fat (sambal, lard oil etc) from the liquid (fish sauce, soy sauce etc) condiments, as they will never stay in a stable state of emulsification no matter much or how often we stir it upon order. the local stalls separate them to custom taste to request but a professional kitchen might consider it too for sake of liquid to fat ratio and taste consistency. but i would understand everything went in just for this video because you will not be serving it on the menu.
Thanks. Yes we mainly sent these out as meal kits. When warmed through it holds up nicely and has a good flavour but I love that you can customise it in sg, nice idea!
@@AuntieLiz the hawker and food stalls can only manage to customize orders because they typically have only a couple of items in the menu. do the same in the restaurant the chefs will probably roll the eyes so far back they can see their brains pulsing in disgust... can you imagine "one bak chor mee, tabao, less chilli, less oil, no lard, no bean sprout, less salty, more noodles"... and every few other orders is yet a different permutation. Mad respect to our hawkers!
![新加坡【香菇肉脞面】7分钟完整学会小贩秘方 | Singapore Bak Chor Mee | 肉脞麵 [广东话 cc Eng Sub]](/img/n.gif)
If you enjoyed this video, raise your hand to show Auntie Liz your never ending support 🙋✋
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i can't find the emote
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The most amazing stuff in this video is how Auntie Liz is operating in the street food kitchen in a beige hoodie, pouring sambal and soy sauce all around, and still staying clean after 30 minutes of shots. My respect.
Even when she's half through eating it she doesn't have any spots.
Never wear white when eating noodles. Black tees are the key!
@@MarskOng you learn to eat neatly if you have aunti with a wood spoon smacking you when you made a mess. God help tou if you got her table cloth dirty.
@@thehammerman4436 That's why we have table placemats for that! Or if you're truly asian, transparent thick plastic over your tablecloths!
@@MarskOng oh hush. Obviously a rich kid :p
Hi Liz! I am a Singaporean, and I really wanna say you're doing a great job! this recipe is so accurate to the one we have here, and really kudos to you for bringing the taste of South East Asia to the UK! If i ever have the chance to visit the UK, I'll be sure to drop by your restaurant!
Not exactly accurate lah maybe 90% accurate. But yes good job, it's hard to find the exact same ingredients over in the UK!
@@MarskOng Missing some tee poh.. and I think she's good :)
@@MarskOng singaporean ah? got lah one
Hi, Liz! I'm from S'pore and love watching you and Uncle Roger. I am so inspired by you! I only started to cook more at home due to WFH and I think I can cook more dishes than my mum now thanks to power of internet!
The sauce looks way off actually. Way too watery. She also did not elaborate the recipe of her sambal chili. Sambal chili is a generic term and everybody's different. She might want to show us how she put hers together.
I love how confident/intentional you are while you cook, the economy of movement is spectacular!
This video makes me appreciate the hard work by all hawkers in Singapore. Auntie Liz, I will have bak chok mee for breakfast in 7hrs time!
I'm at 85 now eating BCM, lmfao
I’m Thai and my husband is Japanese. I often have noodle for breakfast, full option like your Bak chor mee, meat ball, fried shallot, chili oil etc my husband is always so amazed how I can have such heavy dish for breakfast
to your editor: swearing is fine but put it towards the end/middle of video. swearing at the beginning usually hurts algorithm. can't wait to see more from your channel!
See how she cut the spring onions using her left hand? I was amazed! This is the first time I’ve seen a chef that is left handed! Auntie Liz more videos to come!! I saw you in sorted video and automatically became your fan and Uncle Roger! 💛
I'm pretty sure Gordon Ramsay is left-handed, or am I tripping? lol
Gordan Ramsay not lefthanded? Maybe u didn't live long enough 😆😆
Sorry, Bank and Zulfikran, I didn’t notice.
Thanks uncle Roger for recommending auntie Liz
So impressed to see Chef Liz perfectly replicate and respect one of my favourites of my country! Waaaaaaaaow!
i sometimes have noodles for breakfast, and i can say this looks really good!! i really wanna eat it now..
In some area in Asia the only time you can get noodle soup is in the morning.
I eat this for breakfast most of the time! And for lunch and for dinner!
I can honestly say as a born and bred Singaporean that that bowl of Bak Chor Mee looked real good! And I agree with you that "Mee Pok" is the preferred choice of noodle, though the occasional "Mee Kia" is pretty bomb too. Keep it up Chef Elizabeth! I hope to be able to patronise your place when I go over to the UK some day.
I found mee pok funny looking, funny texture, funny springy and uncontrollable, cause sauces flying to your clothes. Not sure why people like mee pok. Mee kia > mee pok. Mee kia definitely taste better
I can't stop laughing when seeing Liz, all my head is full of "pounding" jokes
SDFJKAHASDFA NO 😭😭😂
HAHA
a little bit faster haha
Fr😂😂😂
uncle roger: sorry children
Love the fact your cooking in your actual restaurant with active customers and workers behind you no bullshit studio just raw talent keep up the great videos
I really like this style of presentation. Especially in lockdown times really. The video is very immersive. You could even feel the hurry which is typical of a kitchen.
As a Singaporean, that is a generous amount of meatballs.
Weijio: *Starts*
Liz: *Swears* Oh! I can't swear on my channel can't I?
weijio. please
i love how aunty Liz prepare the food individually with care and love
Great to see you Auntie Liz! Love wonton noodles but I need vegan alternatives for all the delicious flavourings and sauces to share this my wife. That's what i want...
maybe replace the pork with tofu, fried and/or blanched, hth
or as Uncle Rogar says, replace the wife. so weak, soo weak...
No pork in the wan ton is like no soul in the body ....
It's like eating fish and chips without fish lol ..
Might be easier to find something else to share with your wife. It won’t be the same without the pork mince and pork meatballs, not to mention subbing out the oyster sauce and fish sauce.
Made it for dinner tonight, was great! Thanks for the recipe, Antie Liz!
Heres how I made my lard oil:
1-1.5 in pork belly in largish lardon pieces (you can use speck, lard, maybe even (uncured) bacon) in a pot, heat on medium to medium low to render the fat out, make sure not to burn it or the oil will taste burnt.
Remove pork pieces once enough fat has rendered out, pour hot oil into bowl with sambal in imitation of lao gan ma, then act surprised when hot oil and sambal spatter everywhere.
Once the mixture has cooled, add dash fish sauce, black vinegar (I used balsalmic, cause that's what I had) and light soy sauce.
Done! I also sliced the crispy pork belly into thin slices and added it to my Bak Chor Mee in lieu of crackling.
Your pretty authentic Bak Chor Mee complete with pork lard “croutons” gets an instant Like and Subscribe from this Singaporean, who just had this dish for breakfast! Btw you could easily shave off a couple more minutes by cooking the pork mince and the meat balls together in the noodle basket, and drop in the lettuce too at the last few seconds, as our local hawkers do. :)
Though I guess the shallots are unnecessary for this dish as the local hawkers here don't have that 😅. But correct me if I'm wrong if shallots are really a good combo with this dish lol
@@Lolisweat Some hawkers do include fried shallots although I think mostly they just use its oil to add more flavour and fragrance.
@TravelerPat I'm of Hokkien and Hakka descent, living abroad. Shallots are used a lot in Malay cooking, although often incorporated into sambals or minced, so might pass unnoticed. Also often used in fried rice (both Malay and Chinese). I have seen deep fried shallots used as garnish like Auntie Liz did at some hawker stands in Penang and Singapore, but the Hokkiens have been in Malaysia/Singapore for over 500 years, so have probably absorbed a lot of local culinary ingredients and practices. Don't see fried shallots used much in Chinese food in America, but I also rarely eat Chinese food at restaurants here as I prefer my home-cooked flavor (just made Siu Yuk to go with Auntie Liz's Bak Chor Mee for lunch). Interestingly, in Hokkien, wouldn't one call it 'Chor Bak Mee'? It's not something I ate much when growing up, so not sure if it would have a different name, or if the Teochew name gets adopted universally.
What did Alex say (or was it Chef Lee on his channel)? Ingredients are local, technique is universal.
I've been watching how the Bak Chor Mee hawkers put it together in SG & like to share that after the noodle goes into the sauced bowl, they give it a stir to mix the sauce into the noodles. Next add the braised mushrooms, minced pork & ball, pork lard crisp & greens. So we have got a favoured noodle with all the nice stuff on top to be seen. Yum Yum 😋👍
Yes I subbed. I like you on Nigel's channel. You're now famous Liz! 🙂
You are literally a Marco Pierre White in how you conduct your recipe and ingredients! I love it! Chef chef!
The food looks delicious, but as well as being talented she is stunning.
She really is. I've never seen anyone that looks like her.
@@Amero2323 she's Eurasian after all. Mixed kids of Asian and European descent always have stunning features
It is really good to see cooking like this done in a kitchen that isn't a studio.
I never noticed you were a lefty until today! Lefty chefs unite!! That food looks fantastic
Ay is she? I’m a lefty & I didn’t notice
You’re right I just checked lmao
She’s like most of us Lefties, hard to notice because we use both hands almost equally 😆 Took me a minute too and then I realized she was doing more dominant tasks with her left hand. Although I still surprise myself. I use a knife with my right but if I’m cutting up herbs or cutting a pizza? The knife is in my left hand 🤣 Didn’t even realize until about a year ago and I’m in my 30s.
I saw you firstly on the uncle roger channel and I was amazed as a chef how wonderful you were, I am a chef too, I also think you are amazing. You are so good in front of camera, it's like you were born to star in front of camera. I loved this dish, I don't know a lot about Asian cuisine but I guess i'm going to learn. I'm just glad you are the teacher
I had to order ur book from Amazon since u didnt have shipping to the usa from ur website. so I cant wait for it to be released and arrive. so excited. it is on preorder and I am counting the days. :) I normally dont buy modern cooking books(I only buy ones from 1800s and earlier, normally) but I couldn't resist to buy urs!!! so stoked!!!! :)
Finally a decent Singaporean-Malaysian Food Channel... And from such a great chef like Liz! Fuiyoh!
The dislikes are from the failed chefs hating on Auntie Liz 😂
Just like some chilli jam guys
Maybe sorted guys..hahaha 🤭🤭
Chef's get angry when Michelin stars are given to the one's who show outstanding craft, execution, and talent. Auntie Liz for the win!
Or who dared to use chilli jam or no wok
most dislikes are from bots that youtube added.idk why they added that it makes no sense. some are haters
I subscribed to Auntie Liz's channel, found great stuff to try to cook AND found out she puts good music in her videos. What a wonderful Sunday!
I'd give this a perfect 5/7, would definitely eat for breakfast on my next day off
There is a 1000% chance I will never eat this dish. With that said, love the skill and talent you have. So glad you started a channel!
Auntie Liz is criminally gorgeous and it is a crime,she is married to weak peanut allergy guy.
Lucky peanut allergy guy
So weak! So weak!
Haiyaaaa
More pounding jokes
Hi Chef Elizabeth. Greetings from Singapore. You have a very accurate interpretation of the Bak Chor mee. Singaporeans like our Bak Chor Mee spicy, so we use way more Sambal. Looking forward to your future videos
Fuiyoo ! Aunty Liz is amazing 🥺
Just found your channel, excellent, young ,fresh,straightforward & takes me back to my travels & i love Singaporean & asian cooking in general.
Nice one 👌👌
Amazing dish, will try it out for sure!
Liz, you'd be happy to know here in Brazil that crispy pork crouton is a very popular appetizer called torresmo à pururuca. We actually eat it while drinking cold light beer or pair it with some good black feijoada, which is a black bean pork hot pot.
Besides being Aunty Lizz, your channel is AWESOME. Very entertaining and educational. Love it cant wait for more videos!
I just watched uncle Rogers video talking about this channel and I love it
Same
I'm a simple man... I see untie Liz I press play and leave a like
I lovvvve you chef liz just dont be shy to show yr beautiful smile 😍
The only chef I've been following is Gordon Ramsay, but now I have another one to follow, just realized that both of them are left-handed as well.
Thanks Auntie Liz. Keep it up !
Masterclass' next course:
Malaysian food by Chef Liz
“Sorry children”
Haiyaa... Auntie Liz not Malaysian
@@tinhoyhu singaporean food is malaysian food by default
@@relaxwhc what, singaporean food is singaporean food and malaysian food is malaysian food. food like nasi lemak and bak kut teh is malaysian but we sell in Singapore whereas chicken rice is singaporean. understand?
@@relaxwhc Bak Chor Mee is 100% Singaporean... There's no Bak Chor Mee in Malaysia. Get educated.
Feeling Shiok! Thank you so much for promoting and teaching Sg dishes to the world! Sedap!
If the whole Covid is over, i will fly over to eat at Mei Mei.
buy for me a ticket can? i big fan of mei mei
Auntie Liz makes cooking food look so effortless. Fuiyoo .
It might take 5 mins to put it together, but the preparations take hours -- fried crispy shallots, fried pork fat, let cold and dry, overnite marinated minced pork, if you are specific, you make your own fresh fish/beef/pork balls, and in the process you need to have above average knife work because you chop up all the ingredients....
marinating might take time but fairly low manual effort. The other things can all be bought, or easily replaced with bought stuff. So all in all 15min of actual manual effort should be enough, a beginner should still be able to knock the whole thing out with an hour of work.
@@bryanye4490 ye if ur new in the kitchen the preparations do be taking 1 hour but it gets easier but cooking is still a gamble to me.
I'm from Singapore and this is one of my favourites. Mee pok is one of the most difficult noodles to cook and Liz in my opinion over cooked it. Mee pok is usually soaked is room temperature water after being boiled, to stop it from over cooking.
Hi! Auntie Liz, i love how in-depth the tutorial/video is and what i think we can do better is a background music while cooking then maybe the steady cam can act as the camera A and the moving one is your B. I felt connected to the video because of the background of your store feels more authentic and not a tv show. Thanks for a great vid
Thanks, the idea was to shoot one continuous video with no do overs, warts and all so you can experience what it’s like in the kitchen. Challenged ourselves to do it during lunch service and edit it after a 12hr day. Was hard; lots of mistakes we can correct next time, ps bought a gimbal yesterday though yeowww :-)
Hi auntie liz it's taste very delicious 😋 keep it up. Well done 👍
Auntie Liz shaking her head when the chopping board isn't where it's supposed to be
haha was wondering why she was shaking her head
@@ddr80 5:07 for those who missed it
Haiyaaaaaa
I love that you are doing your own thing. I like to actually learn to cook Asian cuisine.
Those are some real "thick" noodles 😉
Btw, I just made noodles with fish for breakfast. Noodles is love 😍
Great videos please keep this up! Best cook book I’ve got in the last year!!! Thank you!!!
Hmmm…this or a stale doughnut for breakfast? Why can’t I get this every damn day?!?! Looks fantastic and pretty straightforward to make as well.
This is sooo legit with the meepok and chili! Well done Liz!!
Can’t wait for the next video!! Greetings from Indonesia. :D
i did not expect this to be actually authentic, well done
"No colander needed" Quality 😂😂
Timestamp
Clean, precise and looks amazing. Aunty liz, well done
I'm amused at all the comments giving tips to Elisabeth on how to make this better. This is a Michelin starred chef and hugely successful restaurateur. 😂
That logic isn't sound, every dish can be made better. Just because someone has a Michelin star doesn't mean they're infallible. Gordon Ramsay has made a ton of crap dishes before.
Haha more like people advising how 2 make better video edits like uncle roger😄😆
No I'm not saying she can't be bettered, I'm just pointing out that given her achievements she's unlikely to be needing to pick up tips on how to cook from random underachievers on TH-cam.
I've always refused to go to england, but your food have made me change my mind. I need your food.
She's ssoooo charming! And her chemistry with uncle Roger is.... 😂
As strong like the spatula that my mother beat me with
@@snifey7694 🤣🤣🤣🤣
Look so yummy from the chef to the dish!
The auntie at the back is literally licking her fingers! Must be good food!
Wonder what they ate
Yes, but I don't want to eat pork balls !! lol
hahahahaha..saw it too..finger lickin good huh...haha
Looks properly legit! Quibblers will say cook the meat first before the noodles so they don't clump up, but the soup will thin them out nicely.
This camera man making me spin my head right round~
Chef Liz is so badass she's doesn't even bother with an apron! You go girl 😎
Hello just watched your collaboration with uncle Roger of spaghetti carbonara nice
Yes!
Same
They were pounding
Same
@@svidyut4402 obviously you haven't watch that video 😂
Thanks Auntie Liz. Your video inspired me to cook my own version of your dish today. Wok fried the pork mince rather than blanching. And used Western greens (baby spinach) instead of bok choy leaves (Haiyaa!!!) But in your words "It was fkn delicious".
Love from Australia.
Customer: Is pork ball halal?
Uncle Roger: Yes
Cannot wait to visit Mei Mei next weekend! Auntie Liz knows her food :)
Love the video! Amazing work. Just something I observed, having the video at 50fps is kinda distracting because all the little shakes that happen when the A cam is moving, is exaggerated. 23\30 fps would be a much more cinematic\pleasing experience esp for the type of content you are focusing on
Lel and that’s what they call a mansplain 😂
Auntie liz channel growing so fast .at least im gonna be the earliest subscriber to this channel .lots of love from malaysia .
Breakfast takes 5 minutes to prepare.... Providing you did a lot of foodprep yesterday.
I enjoy this video a lot, especially Auntie Liz intro it so well.
please make uncle roger review this 🤣🤣🤣
Having just moved to London from Singapore, this video is really Helpful! Thank you so much 🙏
Aunty liz, keep your hair safe, you never know when a wild can anoy come and kidnap your hair. (Lmao, I'm so unfunny)
As a business owner myself... I liked the wezo alots, you got my support auntie Liz
Excellent Liz I am impressed that u can bring this Singapore kopi tiam food to UK.. the best part is the pork fat.. because without it Bak Chor mee mean nothing
Yes , you are the first ang mo that does an authentic job of making ba Cho mee. I think we could be friends cause I could eat BCM from breakfast till supper lol . I Iike how authentic you make them without any act smart move like Jamie Oliver . By the way , for the mushroom and mince meat part , you could get a slow cooker throw all mushroom and minced meat inside with that same marinated minus fish sauce add Hua tiao wine. Cook over night , that will be the sauce for BCM . For a perfect bowl of BCM , you need blanch pork liver and slice pork( lean meat) . Great job. Thanks for doing BCM justice .
Sounds delish. I love livers in mine, not sure London would be ready for this though 😂
@@AuntieLiz If you are in town , try this store
Parklane Teochew Mushroom Minced Meat Mee
maps.app.goo.gl/CoA5aBHuoN3pqtTB8
Teo chew alternative version.
Tangy vinegar favour bouncy noodles with assortment of ingredients, including teo chew dumplings. Old school favour hard to come by.
Aunty liz is always a delight to watch, love from India ❤️
I ❤ Auntie Liz and that dish looks delicious!
As a Singaporean I recommend Liz to put the pork lard what she calls crouton's at the bottom of the bowl with the sauce so it's more flavorful
This is my favorite Singaporean dish! I miss Bak Chor Mee so much! Thank you for sharing your recipe with us.
Looks real legit! The ingredients for the sauce, the braised mushrooms, minced meat marinated with pepper and light soy sauce, you got it all, down to the last detail. U may want to try it with mee pok. Mee pok is the chinese version of fettuccine. Most people I know go for bak chor mee pok by default.
Looks legit, only thing missing is the Zhu gan and chilli padi on the side
As a home cook I am glad Uncle Roger introduced you to me. The only ethnic foods my wife likes are Italian and Asian Dishes. I can't wait to make her one of your recipes.
One of my favourite dishes from my Singaporean childhood- Bak Chor Mee! The meat (coming from a great butcher in London) probably tastes even better than what you would get in Singapore.....
omg... that looks crazy delicious... and best of all, so simple!
If I ever go to London, I will make sure I'll go to mei mei and eat all the foods they have on the menu!
Yassssss Chef Liz!!! Absolutely love you!
Singaporean here and I have to say her Bak Chor mee is pretty on point, and yayy to mee pok heh 👍🏻
Wonderful ! 👍. I would like to try your version ! 😁
manshes so pretty and at the same time such a good cook, whoever marries her'd be so blessed.
Peanut allergy guy is her husband
Great Video Quality, great Editing (clipping), great food, Great job Chef
being a typical sg lang, came in to nick pick something about our pride and joy and was very pleased to find almost none. well done and thank you for showcasing this under appreciated local favorite.
one thing thou, from a chef's point, that it might be better to separate the fat (sambal, lard oil etc) from the liquid (fish sauce, soy sauce etc) condiments, as they will never stay in a stable state of emulsification no matter much or how often we stir it upon order. the local stalls separate them to custom taste to request but a professional kitchen might consider it too for sake of liquid to fat ratio and taste consistency.
but i would understand everything went in just for this video because you will not be serving it on the menu.
Thanks. Yes we mainly sent these out as meal kits. When warmed through it holds up nicely and has a good flavour but I love that you can customise it in sg, nice idea!
@@AuntieLiz the hawker and food stalls can only manage to customize orders because they typically have only a couple of items in the menu. do the same in the restaurant the chefs will probably roll the eyes so far back they can see their brains pulsing in disgust...
can you imagine "one bak chor mee, tabao, less chilli, less oil, no lard, no bean sprout, less salty, more noodles"... and every few other orders is yet a different permutation. Mad respect to our hawkers!
This is as authentic as hawker food gets. **subscribed**