Hi Ah Pa, I’m in Sabah. We do have pucuk sayur manis (the tender shoots) here but we don’t fry it with eggs. Usually with belacan or garlic only. Love it!
I love this cakok manis. Back in Sarawak, we used to tear the leaves so that you can taste the sweetness. You can add in fried vermicelli too. Argh! I miss home already.
Hi Ah Pa😊I’m ur fan from Kuching Sarawak. Surprised to see this dish bcos as i know mostly west malaysia only eat this in pan mee. Actually this cangkuk manis got a few types, this type whr ah pa using is the one use in pan mee or soup, in Kuching we normally search for the type which its leaves are more crunchy and chewy, it has more taste when stir fry with egg. And ya like others say normally we squeeze it and let dry before fry. Ah pa keep up the good work bcos i really love your channel. ❤️
I don't think that you talk too much in your videos. In fact I find them very informative like this video, besides using sayur manis for ban mian, I have no idea that it can be cooked the way you did. I will definitely try this out because it's so easy. Thanks for sharing your home recipes.
Cangkok manis. Commonly cook with eggs, chili and garlic, or stir fry with belacan, added into pumpkin soup or mee hoon. So many different styles of cooking this vege. So tasty🤤 and nutrious
@@CookingAhPa good morning Ah Pa. Glad to share with you here. This vege - few types of leaves, thick leaves, thin leaves and big leaves. I myself prefer thick leaves as it leaves also more crunchy. Yes after remove the leaves from the stems, and wash and squeeze it inside the dry container and let the leaves and the chlorophyll or juice go together and fry the leaves together as you did last night. Fry the leaves first for a while and then pour in the juice. You can can try this way see which way the best. 🙏💪💪
Your kitchen...your rules!!! I enjoy what you talk about, for me it's information. Thank you for sharing. There are other channels ASMR, more to the quiet person's taste.
Ah Pa cooking is this vegetables that u r cooking is call Ti Wan Chye. Emperor vegetables.. according to my helper In Indonesia it’s call Daun Katuk but not too sure it’s correct. This Ti Wan Chye in SG is quite expensive. It was quite sometimes I’ve not been taking it coz I seldom see in my market here. Thank u look forward to see ur next cooking video recipe!
I love when you talking. I can understand every step of your cooking.
U r definitely one of the odds, many laughs at Ah Pa’s language instead here. But happy to hear from u, tq.
Hi Ah Pa, I’m in Sabah. We do have pucuk sayur manis (the tender shoots) here but we don’t fry it with eggs. Usually with belacan or garlic only. Love it!
I love this cakok manis. Back in Sarawak, we used to tear the leaves so that you can taste the sweetness. You can add in fried vermicelli too. Argh! I miss home already.
Thanks for sharing
Hi Ah Pa😊I’m ur fan from Kuching Sarawak. Surprised to see this dish bcos as i know mostly west malaysia only eat this in pan mee. Actually this cangkuk manis got a few types, this type whr ah pa using is the one use in pan mee or soup, in Kuching we normally search for the type which its leaves are more crunchy and chewy, it has more taste when stir fry with egg. And ya like others say normally we squeeze it and let dry before fry. Ah pa keep up the good work bcos i really love your channel. ❤️
Thanks for sharing
I don't think that you talk too much in your videos. In fact I find them very informative like this video, besides using sayur manis for ban mian, I have no idea that it can be cooked the way you did. I will definitely try this out because it's so easy. Thanks for sharing your home recipes.
Thanks Charmaine
Has a repetoire of dishes.
Cook into a soup dish....very sweet & tasty 👍
Oh yes definitely
Cangkok manis. Commonly cook with eggs, chili and garlic, or stir fry with belacan, added into pumpkin soup or mee hoon. So many different styles of cooking this vege. So tasty🤤 and nutrious
We tear leaves into small pieces then fried same as u did but not adding watèr. These leaves growing in southern part of Thailand.
Hi Ah Pa
Yeah one of Sarawakian dish. Normally call cangkuk manis. Normally we slightly squeeze the leaves before cooking. 😀😀
Will u keep the vege juice after squeezing?
@@CookingAhPa get rid of the squeezed juices
Thanks for sharing
@@CookingAhPa good morning Ah Pa. Glad to share with you here. This vege - few types of leaves, thick leaves, thin leaves and big leaves. I myself prefer thick leaves as it leaves also more crunchy. Yes after remove the leaves from the stems, and wash and squeeze it inside the dry container and let the leaves and the chlorophyll or juice go together and fry the leaves together as you did last night. Fry the leaves first for a while and then pour in the juice. You can can try this way see which way the best. 🙏💪💪
Sure, will give it a try
Your kitchen...your rules!!!
I enjoy what you talk about, for me it's information. Thank you for sharing. There are other channels ASMR, more to the quiet person's taste.
Thank u
Super
Ah Pa cooking is this vegetables that u r cooking is call Ti Wan Chye. Emperor vegetables.. according to my helper In Indonesia it’s call Daun Katuk but not too sure it’s correct. This Ti Wan Chye in SG is quite expensive. It was quite sometimes I’ve not been taking it coz I seldom see in my market here. Thank u look forward to see ur next cooking video recipe!
It's correct. We called it daun katuk
Yummy my favorite dish
最怀念的家乡菜。期待。
Ah Pa whai is sayur manis called in Cantonese? Pls. advise. Tq🤗
In singapore and Malaysia they call it 树仔菜😄
Shu zai Choi
Like already
Hi ah pa, where do u find it in old Klang road area?
U mean the mani cai? I got it from De Market at Taman Desa
@@CookingAhPa thanks ah pa!
In Indonesia Jawa called the Daun Katu.....
In sarawak..they crush the leaves with hands.the taste much better.
Thx for sharing
If no garlic oil or fried garlic, will the flavour be adequate?
Fry some garlic first then
@@CookingAhPa Noted, Tq
Sarawakian dish