I appreciate that the recipes are simple and basic in nature, and that English is not Ah Pa's primary language. The timings of the pressure cooker and the stove top cooking timings seem to be at odds. I was of the opinion that pressure cooking would be a lot faster.
A very important advise when cooking dishes with vinegar. Do not cook vinegar in a wok or metallic pot, including stainless steel type. You may also want to include teflon coated pots. The best cooking container for vinegar dish is clay (claypot / traditional clay soup pot / slowcooker inner pot) or china casserole (C******ware). Cooking in pots or wok made of metal or similar, the chances for the hot vinegar to 'pull' out the harmful metallic substance is high and such substance is harmful to your health.
From my research, as long as it’s cooked in non-reactive cookware, then it’s fine. Stainless-steel wok comes under non-reactive. But i agree that clay or china casserole is the best for this dish. Thanks for commenting.
@@CookingAhPa You are welcome Towkay. Thank you for sharing the new term -- reactive. Nonetheless, in the current market, there are fake stainless steel, the material looks like stainless steel but very light in weight plus low in price, these ought to be avoided. People of the past were smart to never use metallic cookware for long hour cooking. Metal work is only for quick fry and boiling fresh water for quick steaming.
We are all for water conservation, its been drummed into us and we really get it. However when it comes to washing our food, alternative is to go look for a river to wash your pork trotters. Yuks! hehehe
Maybe you can reserve the water used to rinse the meat and put them in your potted plants or vegetable patch if you have one. Best way to reuse the water.
The environmentalists are one kind. Ask them dont eat in restaurants or dont do cooking. This is malaysia, a tropical country, we dont live in or near dessert. All used water will evaporate and return to earth aa rain.
Water use for rinsing meat is laden with animal fat, water to the plant and the plant will die. To conserve water there are many ways, compare to the amount use for meat rinsing, the latter amount is too minute.
Yes he did mention that in his video, he said he was going to move his to the pressure cooker, but if you want to cook on the stove in the same pan Just keep cooking there on low😊
I like to eat and cook pork trotter but when i cook the chopped trotter there are a lot of crushed bone and interferred with the texture despite I wash the pork trotter. Can u advice if there is a remedy?
@@CookingAhPa The shop chopped for me somehow always a lot of crushed bone. Would it be better to cook uncut? I am only concern if uncut...the taste does not seep so well.
U can cut into bigger pieces so there will not be crushed bones etc... If u use pressure cooker the bones will be totally squashed... Yummy Have fun... They will be so soft to the bite 🖕
Woooo..... Ah Pa, watching your bouncing pork leg, make me hungry, thanks again for sharing this GREAT recipe, using pressure cooker still the best and convenience.
Endless repetition....told FIVE times to add the pork pieces to COLD water. We can follow you, and you can be more direct. The end product - pig trotters with sweetened vinegar and boiled eggs - looks good.
When one venture to cooking pork trotter, they should have some knowledge of basic cooking, thanks but not to mention too mundane steps like putting them on a plate after washing, cut it short and clear ,after watching your program I was afraid to try.
I think after you use it a few times it no longer has such a strong pungent odor 😁 I have come to Love using a good fish Or Squid sauce💕 it's so Yummy in Thai, Vietnamese, and even Korean foods as well as Chinese🙋
I love learning new dishes and you have a pleasing voice, but this is my opinion: 1. I cannot stand the stock jaunty piano music. 2. If you arrange your instructions chronologically, stop repeating everything, then your video would take half the time and be twice as effective.
Don't understand using a normal pot takes 45 mins while with a pressure cooker takes an hour. If this is correct, then no point investing in a pressure cooker.
Exactly hehe Pressure cooking need only 20 mins Ah PA say one HR because need wait for water to boil etc... Let the pressure heat then you can count the timing 👌 For ME I'll wait for the water to boil then close cover n boil for 20-25 mins Normal boiling if want meat to be very soft More then one HR needed test n check after one HR etc.... It should b super soft If not boil longer... Don't advise to out eggs in pressure cooker.... Enjoy 👍😁
Cook a rendang lamb (get lamb from australia or new zealand. They are less gaming. Dun get from local market. Most are goat meat. Am sure yr family will like it, maybe not loving it. By the way, i still dont understand why most chinese dont eat lamb.
Bored? Then I predict you are someone who usually does selective reading and listening. Cooking Ah Pa is trying to be precise in his knowledge sharing so that viewers who follow the recipe later will not commit any mistake but success at the first try.
My goodness me, this is laborious, and his teaching almost made me go to sleep😴😴😴😴. I stopped the video as my boredom got the better of my concentration.
To very honest ... First of all I only be able to understand very little of what he said in English . No other reason !!! I just can't catch what he trying to explain .... Secondly why not explain it in mandarin ? It will be easier for himself and other to understand what he's trying to say .
@@ginatse12 well ....In my opinion , I still think is awful . In other hand I suggest to you may have to clean your ass before someone else stick their opinion in to it ...... Have fun and enjoy it while it last .
![[TH] VCT Pacific Stage 2 - Week 1 Day 1 // DRX vs ZETA | BLD vs TS](http://i.ytimg.com/vi/AWaOqaxN6Y0/mqdefault.jpg)
Absolutely perfect video. Thanks for the blanching procedure.
Thank you Ah Pa for showing the blanching process, was unaware that this needed!
It will help remove the gaminess of the meat, do give it a try
I see it also helps to get rid of the yucky stuff on the meat too! 😊
Very nice recipe Juan
Thank you so much😁
Looks very yummy💗
I think use sesame oil to fry ginger and the pork leg, it taste better with nice aroma in it..
love it when u explain ... thanks
Thanks
My 16-year old daughter can cook. She learns great tips from you. As I do, too. Thank you so much, Ah Pa.
Wow, ah pa started cooking at very young age too, 13yo to be more exact, after my mother passed away
This has to be one of the best dishes I have ever tasted. I havent cooked it myself but will give it ago. Thanks
Hi Ah Pa! Thanks for sharing. Can I use slow cooker?
Thanks for sharing the recipe with us. :)
Welcome
thanks for the great lesson; great and easy to understand
U r welcome
Cooking Ah Pa p
Yummy!!!!!! Thank You So Very Much!!!!!
U r very much welcome
Excellent. Thank you!
thank you 🙏🏻
Welcome
A great cook with very clear instructions.
Thank u
I used white vinegar, balsamic vinegar, and dark brown sugar. Recipe came out tasty.
Thank for ur respond, i will buy one.
Looks so good yummy
Great instructions and explanations. However, why ‘oi’ instead of oil, ‘boi’ instead of boil? Totally respect his home style cooking! 👍
i love pork leg! i make a lot in dark soy and 5 spice, this recipe is great!
Thanks!
Add 5 spice? 1 tsp? How much?
Ejmatt Delacruz can add one teaspoon
I appreciate that the recipes are simple and basic in nature, and that English is not Ah Pa's primary language. The timings of the pressure cooker and the stove top cooking timings seem to be at odds. I was of the opinion that pressure cooking would be a lot faster.
Very fair comment, tq
Recipes easy peasy though. Terima kaseh.
Will you please send me the complete recipe? Is there a link?
T oo much sauce. The sauce should be thick from the pig skin and tendons,that’s why it is best to slow cook this particular dish
My favourite food 😊
Mine too
Is it true that pork trotters vinegar cannot be cooked in an induction pot bec vinegar cannot be cooked in stainless steel pot?
A very important advise when cooking dishes with vinegar.
Do not cook vinegar in a wok or metallic pot, including stainless steel type. You may also want to include teflon coated pots.
The best cooking container for vinegar dish is clay (claypot / traditional clay soup pot / slowcooker inner pot) or china casserole (C******ware).
Cooking in pots or wok made of metal or similar, the chances for the hot vinegar to 'pull' out the harmful metallic substance is high and such substance is harmful to your health.
Thanks for the comment
From my research, as long as it’s cooked in non-reactive cookware, then it’s fine. Stainless-steel wok comes under non-reactive. But i agree that clay or china casserole is the best for this dish. Thanks for commenting.
@@CookingAhPa You are welcome Towkay.
Thank you for sharing the new term -- reactive. Nonetheless, in the current market, there are fake stainless steel, the material looks like stainless steel but very light in weight plus low in price, these ought to be avoided.
People of the past were smart to never use metallic cookware for long hour cooking. Metal work is only for quick fry and boiling fresh water for quick steaming.
Really appreciate ur sharing ya
@@CookingAhPa Sama sama, have a great weekend
Yum!!!
My fav!
Long time haven’t seen u, do come over for dinner sometime
@@CookingAhPa Thank you Ah Pa! I think your fans gonna be jealous of me! Lol
Can we cook instead in soya sauce
It will then becomes braises pork, u may search for my braised pork video
Yummy
We are all for water conservation, its been drummed into us and we really get it. However when it comes to washing our food, alternative is to go look for a river to wash your pork trotters. Yuks! hehehe
Hi, are you using bentong ginger
Probably not in this video which was shot 4 years ago. But nowadays i only use Bentong ginger.
Hmmm...Yummy love your cooks Ah Pa...😘👌 terima kasih from Bali
Ah Pa loves Bali, thanks
Ah Pa your English is superb. Do you also speak Cantonese? Just curious.
Not really
Cooking ah pa are you hakka???
Teochew
@@CookingAhPa s
Bc u
Where can I find the recipe? Need a shopping list
U only need 4 ingredients, 1 bottle of sweet dark vinegar, similar amount of water, 100grams of old ginger crushed and 2 tbsp of sugar.
Can i use slow cooker?
Yes u can
Thanks!
If slow cooker, high level with 45 mins?
good lesson on cooking pig legs
U should put the malacca rock sugar
I love cooking ah pa yeety
I really wanted to cook this recipe but cannot find such type of vinegar here in Philippines.... misss that food.. more food to cook Ah Pa..
Yes i concur. Sweeten vineger is hard to find overseas.
So with dark vinegar.
Yeah it's only available in Chinese people
You definitely wont find this in the neighbourhood fellow Pinoy grocery stores. Try China Town, high chance you can get them.
Sir its very far from my hometown reaching China town just to buy Chinese vinegar.
Use courier service or find someone who is going there to help you find and buy.
Maybe you can reserve the water used to rinse the meat and put them in your potted plants or vegetable patch if you have one. Best way to reuse the water.
The environmentalists are one kind. Ask them dont eat in restaurants or dont do cooking.
This is malaysia, a tropical country, we dont live in or near dessert. All used water will evaporate and return to earth aa rain.
Haha
Thanks for the suggestion
Water use for rinsing meat is laden with animal fat, water to the plant and the plant will die. To conserve water there are many ways, compare to the amount use for meat rinsing, the latter amount is too minute.
Do not save water that meat's been in to water plants. It is full of raw pork bacteria.
Subbed !!!!!!!!!!!
Thanks
Is black vinegar = sweetened vinegar?
Different
Add sugar if yours is not sweetened vinegar
Black vinegar is not sweetened unless stated OK .. Enjoy 👍
You don't have to add sugar too
Supposed to be sourish because it's vinegar
Unless u feel it's bitter then add some rock sugar or normal sugar OK 👍
豆腐
If i don't have pleasure cooker, how can i cook? Please
Just bring everything to a boil, them use medium low heat to simmer for 45mins using normal pot.
Yes he did mention that in his video, he said he was going to move his to the pressure cooker, but if you want to cook on the stove in the same pan
Just keep cooking there on low😊
Yammy .❤️❤️❤️❤️
Super
Thanks benji
@@CookingAhPa hi are u Singaporean or malaysian? Just curious to know
Dont put chillies. Can?
No problem
no salt?
Not necessarily
The eggs are hardboiled not poached.
I like to eat and cook pork trotter but when i cook the chopped trotter there are a lot of crushed bone and interferred with the texture despite I wash the pork trotter. Can u advice if there is a remedy?
Usually i get the shop to chop for me
@@CookingAhPa The shop chopped for me somehow always a lot of crushed bone. Would it be better to cook uncut? I am only concern if uncut...the taste does not seep so well.
U did blanch the pork legs right? Remove the broken bones right after the blanching process. Not advisable to do whole leg at home uncut.
@@CookingAhPa Thank you. I will try another time.
U can cut into bigger pieces so there will not be crushed bones etc...
If u use pressure cooker the bones will be totally squashed... Yummy
Have fun...
They will be so soft to the bite 🖕
Nice recipe but could've 10 mins maybe more without repeating what was already said. Thanks.
No cinnamon stick or star anise or bay leaf?
I thought i did put in?
Ops! Did i miss seeing it? I wl watch the video again✌️
Teddy Blue no wait, this is not braised pork, this is pork vinegar, no need to put those 3 items
Cooking Ah Pa sorry for the confusion. I will cook and follow your instructions properly
My mother's favorit.
My family’s favourite too
Woooo..... Ah Pa, watching your bouncing pork leg, make me hungry, thanks again for sharing this GREAT recipe, using pressure cooker still the best and convenience.
U r welcome
I hv watched both the braised CNY trotter and this vinegar one and noticed the nail of the leg still there. I think better remove n discard. 😅
I thought front leg is more preferable than hind leg.
Up to u to choose
The eggyolk is overcooked. It would be black.
Sir Ah Pa,can i use the red vinegar? And dark soy sauce to add some color,the brand is Pearl River bridge..
No
@@CookingAhPa thanks
What is tee ka cho?
That’s hokkien for pork leg vinegar
Cooking Ah Pa oh! I see! Thanks! Jesus bless you!
Those are hard boiled eggs not poached.
Endless repetition....told FIVE times to add the pork pieces to COLD water. We can follow you, and you can be more direct. The end product - pig trotters with sweetened vinegar and boiled eggs - looks good.
The benefit of cheong hei video is we can go away and look at other things and come back later and not miss too much :)
I found this new grandmother. We need 48hours a day to follow
Ah Pa, those are hard boiled eggs and not poached eggs
Thanks for correcting ah pa
Perhaps "soft boiled" eggs, since the eggs will continue cooking in the hot pot?
too much explanation in a very simple recipe and yet you consumed too much time, too many sauce....
When one venture to cooking pork trotter, they should have some knowledge of basic cooking, thanks but not to mention too mundane steps like putting them on a plate after washing, cut it short and clear ,after watching your program I was afraid to try.
Ah Pa always seem so "unscripted" ! Perhaps some dry run or rehearsal might help to smoothen the presentation.
I kind of like it actually!
Will you give us the names of the vinegars and spices that you are using especially in this recipe of pork leg you are using.
Sweetened dark vinegar is the only and most important ingredient u need to find, any brands will do. The rest is normal ginger and dried chilli.
Cooking Ah Pa
Can I buy it at my local grocery store like Walmart or Chinese specialty store?
Ada Goins higher chance to find the sweetened dark vinegar in the chinese specialty store
kekekke, the environmentalist will never make kimchi then, cause you need to triple rinse all your cabbage. :)
Fish sauce, wow that stuff stinks oh, but it makes the food taste delicious
I think after you use it a few times it no longer has such a strong pungent odor 😁 I have come to
Love using a good fish
Or Squid sauce💕 it's so
Yummy in Thai, Vietnamese, and even Korean foods as well as
Chinese🙋
That’s right
Fish sauce made from Chinese are not real fish sauce so how can this artificial stuff make your food healthy and taste good no way
@@ellenhodges7668 bigots should stick to their own kind of food. Can be sure their own ppl made it and it is pure. So pure.
Give us an alternative for wine
Just omit the wine
SAMSU..👍
I love learning new dishes and you have a pleasing voice, but this is my opinion:
1. I cannot stand the stock jaunty piano music.
2. If you arrange your instructions chronologically, stop repeating everything, then your video would take half the time and be twice as effective.
Thanks for the comment
Too much talk.
Don't understand using a normal pot takes 45 mins while with a pressure cooker takes an hour. If this is correct, then no point investing in a pressure cooker.
Exactly hehe
Pressure cooking need only 20 mins
Ah PA say one HR because need wait for water to boil etc...
Let the pressure heat then you can count the timing 👌
For ME I'll wait for the water to boil then close cover n boil for 20-25 mins
Normal boiling if want meat to be very soft
More then one HR needed test n check after one HR etc....
It should b super soft
If not boil longer...
Don't advise to out eggs in pressure cooker....
Enjoy 👍😁
Get to the point
😂environmentalist scolded you for wasting water😂😂😂
Oh yes
G
Aren’t you supposed to be familiar With your utensils before doing the video?
talk almost half of the video
ah pa can you cook a chinese lamb dish please :)
All my videos are my family’s dinner, and my family doesn’t eat lamb, so it will be harder ya
Cook a rendang lamb (get lamb from australia or new zealand. They are less gaming. Dun get from local market. Most are goat meat.
Am sure yr family will like it, maybe not loving it.
By the way, i still dont understand why most chinese dont eat lamb.
Wilchee Thong mostly due to its gamey smell, but i love lamb 😂
@@CookingAhPa Towkay, do it when you cook for your fellow Towkay kakis gathering.
too much talking
He talks too much of common sense and obvious staff.
You notice he has a Nigerian accent?
省略前言吧, 煩死了。
talk 2much
Thanks for commenting
So rude. No respect . No appreciation
Lots of talk, lots of simple explanations. I'm bored.
Agree. Made me go to another channel...
That's why it's a cooking channel
You talk to much I'm bored
Thanks for watching
Bored? Then I predict you are someone who usually does selective reading and listening.
Cooking Ah Pa is trying to be precise in his knowledge sharing so that viewers who follow the recipe later will not commit any mistake but success at the first try.
Get lost!
Seet Kee Eng Colin thank u
@@CookingAhPa She is out of line.
Too long winded....
Too much talking...
Keep repeating.......👿👿👿
Rude 😈
So rude.
My goodness me, this is laborious, and his teaching almost made me go to sleep😴😴😴😴. I stopped the video as my boredom got the better of my concentration.
To very honest ... First of all I only be able to understand very little of what he said in English . No other reason !!! I just can't catch what he trying to explain .... Secondly why not explain it in mandarin ? It will be easier for himself and other to understand what he's trying to say .
But what about us who do not speak Mandarin?
@@ranstra12 what you mean you do not speak Mandarin ??? Shocking !!!
He spoke English clearly you may want to clean your ears or get some English and listening lessons.
@@ginatse12 well ....In my opinion , I still think is awful . In other hand I suggest to you may have to clean your ass before someone else stick their opinion in to it ...... Have fun and enjoy it while it last .
@@chicolatima8636you're an animal. Embarrassing. Ghetto
I could listen to Ah Pa's accent all day. Thanks for sharing this recipe.
U r very kind, thank u