My mother made this. It was one of my favorite food when I was little. I feel emotional just looking at this food. You’re calming to watch, great video and nice background music! Thank you so much for sharing! I now know how to make it!
Love your batik table cloth. Reminds me of my mom's sarong that she used to wear around the house all the time. I'm from Penang too. Love that you are making a video of all your nyonya recipes.
Hi, what type of mung bean flour do you use? The type used for making desserts with vanillin added in already or just plain mung bean flour? Thanks in advance.
Usually if the pork is fresh, it doesn’t smell. For Sliced meat/ bigger chunk of meat, u may wash them with flour and water to get rid of the smell, or blanch them before cooking. But for Minced meat, I’m afraid that’s not possible Bcs adding ginger juice into the mixture will change the taste
Halli mammy Secrete.. Good show and so delicious and tasty, jika u beli di hawker rm2.0 se batang, tetapi semua tepong dan isi sedikit, bau wangi pun tak ada, ini lah Asli.. Law Bak or Bak Kean.. Gd job, dunia no satu yah. ! Tadi ada show di YouvTube, dia cakap Nyonya Laksa dari Tok dia resipe, bahan yg dia bubuh ( santa, curry pop, dan fish ball dan udang dan bahan dia saya lihat seperti rojak ya. ) itu bukan Nyonya, Laksa.. Itu adalah Singapura Hocken Mee, di Penang mereka panggil Curry mee.. Ok.. Kam Sia. !
From.. CO Chef, Taipei Taiwan, dan sekarang balik ke Negara Asal, Oenang Malaysia, harap u setiap hari masak dengan gembira, cekap, tergas bagi pelanggan You Tube.. Ok.. Hockhoonkup ( Kam Sia)
Thank you for sharing your secret recipes so future generations will keep our traditional cuisine
My mother made this. It was one of my favorite food when I was little. I feel emotional just looking at this food.
You’re calming to watch, great video and nice background music!
Thank you so much for sharing! I now know how to make it!
Thanks so much it is a very delicious recipe keep on cooking greatly appreciated
I like your skill so methodically.Thanks for sharing!
Love your batik table cloth. Reminds me of my mom's sarong that she used to wear around the house all the time. I'm from Penang too. Love that you are making a video of all your nyonya recipes.
Thank you so much for sharing your recipe
Wow! Thanks fr the idea!
Thank you for share they look delicious
Don't have try confirm delicious every dish you cook look yummy now a days we can hardly find someone to cook so well
Thank you Lee ❤️
Thank you for the wonderful recipe. May I know what is purpose of sprinkling tapioca or corn flour in the hot oil before frying?
To prevent the oil from splashing
Good sharing
May I know why do you sprinkle flour on the oil before frying the bak kean? Tqvm!
Thanks for sharing. May I know why you use mung bean flour for the filling? Won’t cornflour do?
Thanks for the recipe. What flour could we use to substitute for mung bean flour?
Tapioca flour
@@JennLiProductions 👌Tqvm! 😀
Why must add cornflour to the oil before frying the bak kean?
To prevent oil from splashing when in contact with water/ juice/ moist from the meat. It’ll also make the skin more crispy
Thk u for yr reply..
Wow yummy , thanks ,
Do you add oil on your tray to prevent fr sticking it to the tray ,
Yes I do
Yummy
Hi, what type of mung bean flour do you use? The type used for making desserts with vanillin added in already or just plain mung bean flour? Thanks in advance.
Just the plain mung bean flour 🤗
@@JennLiProductions Thanks.
Well done Aunty Amy
You are a good cook 👍
Boleh pake bangkoang ganti nya Water chasenut
Thank 4 sharing. Usually people add ginger juice to her rid of gamy smell of pork. Is it a good idea?
Usually if the pork is fresh, it doesn’t smell. For Sliced meat/ bigger chunk of meat, u may wash them with flour and water to get rid of the smell, or blanch them before cooking. But for Minced meat, I’m afraid that’s not possible Bcs adding ginger juice into the mixture will change the taste
@@JennLiProductions noted
Why steam it first? Some lot bak recipes deep fry straight after wrapping?
Steaming it first is to cook the meat n help lock/retain the moisture so when frying it need less time to cook n also to prevent oil from splattering.
Smart cooking👍
Halli mammy Secrete.. Good show and so delicious and tasty, jika u beli di hawker rm2.0 se batang, tetapi semua tepong dan isi sedikit, bau wangi pun tak ada, ini lah Asli.. Law Bak or Bak Kean.. Gd job, dunia no satu yah. ! Tadi ada show di YouvTube, dia cakap Nyonya Laksa dari Tok dia resipe, bahan yg dia bubuh ( santa, curry pop, dan fish ball dan udang dan bahan dia saya lihat seperti rojak ya. ) itu bukan Nyonya, Laksa.. Itu adalah Singapura Hocken Mee, di Penang mereka panggil Curry mee.. Ok.. Kam Sia. !
Mung bean flour is the hoen kwe flour?
Hoen Kwee flour’s main ingredient is Mung Bean flour. But if you do not have mung bean flour, best substitute is Hoen Kwee flour
@@JennLiProductions the one you used is what brand?
I don’t rmber the brand anymore. I just got them from my regular seller
@@JennLiProductions No worries. Thks for replying..Happy cny.
Same to you, GXFC!
From.. CO Chef, Taipei Taiwan, dan sekarang balik ke Negara Asal, Oenang Malaysia, harap u setiap hari masak dengan gembira, cekap, tergas bagi pelanggan You Tube.. Ok.. Hockhoonkup ( Kam Sia)
Terima Kasih Cheah Huat. Suami sy juga org Penang. All the best to you too in Malaysia
Marvelous.❤❤❤
Why stop doing cooking video?
Busy with grandchildrens now. 🤣
@@JennLiProductions At least once a week or a month..please.
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