On my! Another yummilicious traditional recipe! Very tedious, indeed! I often buy it from the indonesian cakeshop but nothing beats homemade pulut panggang udang Thank you, Chefs Shers and Ani
Came across Nonya recipes that use winter melon the fruit instead of gula melaka for the sweetness which is a healthier option for those on sugar restriction. Also, it’s better to use bamboo rice holder to steam glutinous rice, something I learned from a Thai chef. In fact, he said never cook glutinous rice in direct contact with metal. Alternatively, we can also use a muslin cloth between the rice and the metal container in my opinion.
Great video overall. Didn't know that one of the signs that a paste has properly pecah minyak is the frothing. May I suggest though that you linger a little bit on/zoom in on some tricky steps that we amateur cooks are not so familiar with, such as how you pin the sides with toothpick at 10.53 time stamp? Thanks a lot!
Great chemistry between Anis & Sherson and recipe. But u hv left lots of the fillings. Maybe share the quantity required? Is the preparation of the rempah require the pestle mortar works or can a blender be an alternative. Like Anis method of flattening the rice and Sherson idea of using the wooden toothpick or lifi instead of staples..
Yes I made extra fillings because I wanted to have it as a topping over when I have rice and dishes. If you want to make a more exact ratio then I suggest you cut the recipe by half or use 1/3 of the filling recipe. And as for the pestle and mortar it is the traditional way of doing it. However you can use a food processor to make it if you want to save time. :)
I used to pound all the rempah for my mum using mortar & pestle. I hated it but love her cooking & all her nyonya spicy dishes. So I obidiently did it for her (me?) 😂 This recipe is way too laborious.
I always say that, if I want to impress a date or in-laws I'll pound it and make it all from scratch, is it just me and some friends eating I'll "cheat" and use shortcuts like a blender or a good spice mix.
Sherson, being a lone-ranger show for sometime now; a feminine twist is just wonderful ~ more relax n “flowing on the water”. 👍 👍 👍
Sherson I love all your recipes I'm going to make for my friends for Christmas
Utara panggil pulut udang, sedap! Tq for the sharing shers!
Betoi... sejak kecil saya kenali kuih ini sebagai "Pulut Udang"..
Looks Yummy and delicious😋🤤
Watching here from Jeddah KSA sending support without skipping ads🙏💪
Thank you so much 🤗
Wow the best rempa udang I will try n make for my children n friends thank you Sherston
anis is so cutee ,love her very much xoxo
Ah, the sweet, prawn version of the Indonesian lemper ayam.
On my! Another yummilicious traditional recipe! Very tedious, indeed!
I often buy it from the indonesian cakeshop but nothing beats homemade pulut panggang udang
Thank you, Chefs Shers and Ani
We want more!!!
Came across Nonya recipes that use winter melon the fruit instead of gula melaka for the sweetness which is a healthier option for those on sugar restriction. Also, it’s better to use bamboo rice holder to steam glutinous rice, something I learned from a Thai chef. In fact, he said never cook glutinous rice in direct contact with metal. Alternatively, we can also use a muslin cloth between the rice and the metal container in my opinion.
W❤w....Amazing Duo!
Yummylicious 😋
Thank you Chef Sherson & Chef Anis Nabilah Comel 💐
Akak Gombak hadir 🙂🍃🌺🍃
no word can describe pecah minyak accurately
The little nyonya Singapore drama,ju xiang do for mama
these two good looking chefs look good together.....😊
terbaik.....recipe 111111111
Thank you 😋
Thank you for sharing. May I know what is the brand of the charcoal grill that you are using here?
🤤🤤🤤 absolutely delicious
Great video overall. Didn't know that one of the signs that a paste has properly pecah minyak is the frothing. May I suggest though that you linger a little bit on/zoom in on some tricky steps that we amateur cooks are not so familiar with, such as how you pin the sides with toothpick at 10.53 time stamp? Thanks a lot!
Thank you!!! And noted on the suggestion, will keep it in mind for our future contents :)
Hi Sherson saya dari Kota Belud Sabah ingin mengucapkan Selamat Hari Malaysia 🇲🇾😊
Selamat Hari Malaysia!
Great chemistry between Anis & Sherson and recipe. But u hv left lots of the fillings. Maybe share the quantity required? Is the preparation of the rempah require the pestle mortar works or can a blender be an alternative. Like Anis method of flattening the rice and Sherson idea of using the wooden toothpick or lifi instead of staples..
Yes I made extra fillings because I wanted to have it as a topping over when I have rice and dishes. If you want to make a more exact ratio then I suggest you cut the recipe by half or use 1/3 of the filling recipe. And as for the pestle and mortar it is the traditional way of doing it. However you can use a food processor to make it if you want to save time. :)
1 Tablespoon of salt added to the rice appeared to be a lot? Could it be 1 teaspoon?
Wahhh how tall is chef Shers?😮
I used to pound all the rempah for my mum using mortar & pestle. I hated it but love her cooking & all her nyonya spicy dishes. So I obidiently did it for her (me?) 😂
This recipe is way too laborious.
Hahhahaha thanks for sharing, but yes you’re right it is laborious. Buttt you did love it didn’t you??? 😆 so yes somethings require special love lol 😂
mantap, dua2 host feberet
❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉
＂
I always say that, if I want to impress a date or in-laws I'll pound it and make it all from scratch, is it just me and some friends eating I'll "cheat" and use shortcuts like a blender or a good spice mix.
Hahahhaha you’re absolutely right!! But it does help to know and make it from scratch form time to time to not loose touch of our traditions:)
@@ShersonLianTV Yeah, even if one doesn't do some parts, because lazy, one should still know how to do it from scratch 🙂
sorry Hanis should careful with her dressing its sexy
Ni bg aku ok je.. Dulu lagi sexy haha masa kecik2 tgk dia memasak dkt tv3 tu 😂