What I like abou about your channel, Rik, we get plenty of bang for our buck. You teach us loads of simple recipes with your own twist here and there, but the huge bonus is the entertainment value. You always leave me smiling like the proverbial Cheshire Cat😊
Some folks don't know that almost all brassica leaves are edible. Rutabaga (Swede) being one of the best tasting. Most gardeners chuck them into the compost pile...NOOOO lol. A big pot of rutabaga and collard greens (or even nettles) boiled up with a ham hock and onions/spices, dumped over a piece of cornbread is life changing. I agree, don't waste the broccoli stem, it's actually the best part. I'm a frugal cook, can you tell :) There is no clear origin of "Waste not, want not" but the wisdom is obvious. All that said...this is a good dish, thanks Rik.
Yes Chef! I actually made this for dinner yesterday and after watching you, I think I need to make it again!! One of my absolute favorite dishes and you nailed it.
Broccoli and cauliflower stems are wonderful. I also always cook the heart of cabbage. It seems that the flavor of those is even more concentrated. Not familiar with the cuts over there, I'm thinking a nice chuck roast would work just fine. The dish looks wonderful! I've tried and failed more than once. Really believe I'll find success in the future. Thanks Chef!
Bought beef and some broccoli yesterday at the store to make beef and broccoli and all I needed was a simple recipe which I now have. Thanks Rik. Cheers mate
With various ailments on the go I am supposed to eat more vegetables and cauli and broc are two of the few that I like and what better way than a bit of beef and a tasty sauce :).
Loving it Rik! Two of my favourites! Beef and broccoli. Thanks for all the tips ! You’re very a generous chef. As a chef I believe in sharing recipes and tips as well. Kindred spirits there! 🙌🏼♥️🙌🏼, spread the joy! 😊
It's a delicious dish, that I make quite frequently. Because without the rice it fits in perfectly with the low carb diet that I'm following at the moment. For me the ginger and garlic and also the red chili are an absolute must!
This has come at the perfect time. I actually made it a few weeks ago, I used scotch fillet steak. It was all very tender and tasty, but I just felt like it was missing something. "The Girls " enjoyed it but this looks much nicer. I worked in a Chinese restaurant for a couple of years , but dear lord it was loud, I only worked the kitchen for about 8 months, and I told them that I needed service experience..I praised the heavens they allowed it. I loved waitressing, they made me Hostess so I was in charge...keep in mind I'd never served a table in my life before this, but it was a lot less noisy so I was very keen to learn how to serve and direct the girls and fella that worked there, even balancing the till at the end of the night I found relaxing, and I loved chatting to our clients. They were great employers....just loud!! 😂
Very loud kitchens and very loud if you all go out for a meal - I loved it though! It gave me experience and the courage to change the standard dishes. I had a great teacher Sang. Long long ago now! Thanks for sharing your memories liked reading. Thank you. Best, Rik
Broccoli in a stir fry is so good and it's great to see you use the stalks, and as you said contain lots of goodness (and no waste). Sometimes have raw broccoli in a salad which is great and something I learned from the Americans who have it in their salads. Lovely with some French or other dressing drizzled over it.
Since we're mostly veg and I'm lazy I'll be using air-fried tofu cubes and pouring boiling water from the kettle over the chopped broccoli but I'll be using your outstanding sauce recipe. I also have a sweet bell pepper that's not quite salad crisp anymore and we love onion so they'll likely end up in there. Thanks for the inspiration.
THANK YOU SO MUCH! This is my favorite dish. I've not found an easy and tasty recipe until this one. My local Chinese food delivery is $25 for this single serving. Now I can make it anytime I want for a fraction of the price. I love your manner and accent as well. You make such relaxed and enjoyable videos. I appreciate your time and effort. Thank you again. May God richly bless y'all! 💞🙏✝️
Another delicious looking meal Rik, great tip about adding in some beef stock, will remember that for future reference when I give this a go!👌 Congratulations on hitting another milestone on your channel 🎉 160K well deserved subscribers 🍻👍, onwards & upwards my friend! My thanks 🙏 as always for sharing, & hope you have a great weekend. 👨🍳🥩🥦🧄🫚🌶️😋👌
That just looked amazing. Omg Rik one of my favourites. Who am I kidding most food is my favourite lol. I share your same enthusiasm about food. Thanks as always take care
I'm going out to the kitchen right now to try this one! I think I'll add a bit of onion as well. Okay, I did it! made a few changes, as we were out of a few items, but it turned out well! I was especially interested in the baking soda tenderizing the beef - it did exactly as you told us, Rik! And this was the first time I've used Oyster Sauce in my final serving sauce, and it was excellent as well! This recipe/technique is going into my keeper file! By the way, I'm a believer in Graham Kerr's philosophy that a recipe and technique is really a springboard to bigger and better things, and is meant as a guide to learning as much as a guide to a unique dish.
I know you would like us to try your recipes, but although I don't usually order beef you have inspired me to order beef and broccoli and beef with oyster sauce the next time I order take out!🤩
I always use the stalk of broccoli as it is both filling and possibly the most beneficial part! I often grate mine! I do have to ask Rik, Where did you find that knife you use? I would love one of those! Great recipe as always mate.
Hi Rik , I have a very elderly aunt who is 95 years old and we was wondering after your Maids of Honour video if you would consider making Queen of Tarts!! Which apparently was a cake mix/ batter in a Yorkshire pudding tins, put mixture in , then make a hole in the middle of each cake with jam placed in , covered up by the cake mix / batter then covered with coconut and baked!! These were apparently called Queen of Tarts!! But didn't want to start a riot !!! 😅😅😅😅😅
Just made this largely following your video and it turned out absolutely awesome, all I did differently (apart from going much easier on the ginger) was add sesame seeds instead of just the sesame oil and threw in a bunch of roughly chopped snow pea pods as well at the frying stage. And until now I've always been wasting the main large broccoli stems, I really like how it turned out when sliced that way.
I love broccoli stir fry dishes,in fact I love broccoli,I steamed it for a few minutes,and used it in my salad this week.I too love the stalks,but seems most supermarkets by me now remove the stalk,perhaps I will ask them to save the stalks for me.I need to get a piece of London broil so I can make this dish.😊
That looks so lush Rik and thank you for the secret ingredient I will try it next stir fry I do , we had your Chinese chicken curry last night 👌Amanda xx
Rik, I'm not familiar with the term "topside". Do you know what that cut is called in the States? I have a top round London broil in the fridge as we speak, and its what I'd typically use for stir fry. (It's less expensive than flank or sirloin.) Love beef with broccoli, and have all the ingredients on hand (including shaioxing AND fino sherry). Another yummy one!
I’m quite sure they are the same cut Patricia, recall following a recipe a few years back that called for top round ct beef & my Scottish butcher advised I used topside. Good luck with your stir fry & enjoy your meal. 😊
Topside meat is commonly known as "top round" in the USA. This cut comes from the inner thigh of the cow, which is part of the round section. It is a lean cut of beef and is often used for roasting, making beef jerky, or slicing into thin pieces for sandwiches. Thank you. Best, Rik
Damn you Rik !!! Is there nothing you can’t do man. Just kidding of course 😂😂 recently came across your channel and loving it. What an extensive array of dishes and variety of cuisine you create. I think you’ve covered all corners of the globe along with the ages to go with it. From old traditional Scottish, English classics to Asian, American the list goes on. The hardest part for me is seeing one of your dishes and saying “ I’m making that” then seeing another one and getting excited about that one, too many choices haha. Loving it here in Australia, thanks mate.
Love your channel new suscriber i would love too see some new recipes almost caught up do you know how to prepare boneless sparerib tips and pork fried rice
What I like abou about your channel, Rik, we get plenty of bang for our buck. You teach us loads of simple recipes with your own twist here and there, but the huge bonus is the entertainment value. You always leave me smiling like the proverbial Cheshire Cat😊
Wow! Thank you. Best, Rik
Agreed
👏👏👏
Lovely meal right there. Always tasty and great to get veggies in ya gob 😘🥰👍🏼❤️
Oh yes! Thank you. Best, Rik
Oh my ! What a great Chef! That is classic "beef and Broccoli stir fry". Well done!
Thank you. Best, Rik
I love beef with broccoli. It was in the regular menu rotation when I cooked for a family. That baking soda tenderizer is a game changer. Thanks Rik🎉
Sounds great! Thank you. Best. Rik
That looks absolutely delicious. I picture myself making this with the addition of diced mushroom sauteed with the garlic and ginger. ❤
Thank you. Best, Rik
Yum, good idea
Got some lovely organic, grass-fed beef in the freezer. Going to look for a suitable piece because I've got some lovely broccoli. Dinner sorted.
Sounds like a plan. Thank you. Best, Rik
Oh YES....thank you very muchly it looks delicious.
My pleasure 😊Thank you. Best, Rik
Some folks don't know that almost all brassica leaves are edible. Rutabaga (Swede) being one of the best tasting. Most gardeners chuck them into the compost pile...NOOOO lol. A big pot of rutabaga and collard greens (or even nettles) boiled up with a ham hock and onions/spices, dumped over a piece of cornbread is life changing. I agree, don't waste the broccoli stem, it's actually the best part. I'm a frugal cook, can you tell :) There is no clear origin of "Waste not, want not" but the wisdom is obvious. All that said...this is a good dish, thanks Rik.
Here's a 👍 for the brassica leaves!🥬🥦
Agreed! Thank you. Best, Rik
Yes Chef! I actually made this for dinner yesterday and after watching you, I think I need to make it again!! One of my absolute favorite dishes and you nailed it.
Thank you. Best, Rik
Another quick, easy and delicious recipe! One for the making and the eating. Thanks Rik
Hope you enjoy. Thank you. Best, Rik
Broccoli and cauliflower stems are wonderful. I also always cook the heart of cabbage. It seems that the flavor of those is even more concentrated. Not familiar with the cuts over there, I'm thinking a nice chuck roast would work just fine. The dish looks wonderful! I've tried and failed more than once. Really believe I'll find success in the future. Thanks Chef!
Thank you. Best, Rik
I agree.. My kids love them too
Bought beef and some broccoli yesterday at the store to make beef and broccoli and all I needed was a simple recipe which I now have. Thanks Rik. Cheers mate
Hope you enjoy. Have you been on holiday again? Thank you. Best, Rik
@@BackyardChef no just got back from 11 state 5500 mile road trip. Going to put down roots and stay home a bit and do some cooking. Cheers
That looks deliciously meaty, flavoursome and gravyfied!!!! Mmmm
Thank you. Best. Rik
Broccoli is so underrated, as is cauliflower. I am making this tomorrow night. Cheers Rik!😊👍
Hope you enjoy. Thank you. Best, Rik
With various ailments on the go I am supposed to eat more vegetables and cauli and broc are two of the few that I like and what better way than a bit of beef and a tasty sauce :).
@@PaoloBanke Yes, being told to eat more veg is one thing, but finding ones you love can be tricky. Take care. 😊👍
Broccoli and cauliflower are my favorites.
We love brocolli and cauliflower in our house. We have both 3 meals per week
Wow. That looks so delicious. The beef looks particularly delicious. 👌. Have a great evening and weekend, Rik.
Thank you. Same to you. Best, Rik
Just had breakfast but I have room for some Beef and Broccoli.
Thank you. Best, Rik
Wow , that looks amazing, it’s on my ever growing “to do list “ , you should write a recipe book 😊
Thank you. Best, Rik
I'd buy a book of Ric's recipes but still love watching, at 71 this old Aussie is learning heaps 👍🇦🇺💜
@@missymurphy9002 Ditto, totally agree 👍
Love broccoli, love beef😋 win win. Looks fantastic Rik👌without a doubt you are my all time favourite chef 🤗
Thank you. Best. Rik
Loving it Rik! Two of my favourites! Beef and broccoli. Thanks for all the tips ! You’re very a generous chef. As a chef I believe in sharing recipes and tips as well. Kindred spirits there! 🙌🏼♥️🙌🏼, spread the joy! 😊
Thanks so much. Best, Rik
I love stir fry and this looks so delicious. Thank you Rik for another great recipe.❤
Thank you. Best, Rik
Looks absolutely wonderful.
Thanks for sharing.
Have a great weekend. 👍
Thank you. Same to you. Best, Rik
It's a delicious dish, that I make quite frequently. Because without the rice it fits in perfectly with the low carb diet that I'm following at the moment. For me the ginger and garlic and also the red chili are an absolute must!
Thank you. Best, Rik
Ahhhh nice 👌 yum yum
Thank you. Best, Rik
One of my absolute favourites. Tasty and tender, the red chili makes it pretty.
Thank you. Best, Rik
Lovely, colourful and appealing!...
Thank you. Best, Rik
I didn't try broccoli until I was about 27😂 lovely stuff! fantastic dish Rikmeister! lovely colours
A late starter - Thank you. Best, Rik
Your videos make me so hungry. 😛
Thank you. Best, Rik
This has come at the perfect time. I actually made it a few weeks ago, I used scotch fillet steak. It was all very tender and tasty, but I just felt like it was missing something. "The Girls " enjoyed it but this looks much nicer. I worked in a Chinese restaurant for a couple of years , but dear lord it was loud, I only worked the kitchen for about 8 months, and I told them that I needed service experience..I praised the heavens they allowed it. I loved waitressing, they made me Hostess so I was in charge...keep in mind I'd never served a table in my life before this, but it was a lot less noisy so I was very keen to learn how to serve and direct the girls and fella that worked there, even balancing the till at the end of the night I found relaxing, and I loved chatting to our clients. They were great employers....just loud!! 😂
Very loud kitchens and very loud if you all go out for a meal - I loved it though! It gave me experience and the courage to change the standard dishes. I had a great teacher Sang. Long long ago now! Thanks for sharing your memories liked reading. Thank you. Best, Rik
Broccoli in a stir fry is so good and it's great to see you use the stalks, and as you said contain lots of goodness (and no waste).
Sometimes have raw broccoli in a salad which is great and something I learned from the Americans who have it in their salads. Lovely with some French or other dressing drizzled over it.
Thank you. Best, Rik
So yummy 😋 ❤️ 👍
Thank you. Best. Rik
160k subs🎉🎉👍. Well deserved Rik
Thank you. Best, Rik
Awesome 👍👍🇦🇺💜
160k!! Woohooo!! 🥳🎉
Thank you. Best, Rik
Just the job Rik. Will give it a go next week
Thank you. Best, Rik
Oh boy, one of my favorites! Thank you so much!
Thank you. Best, Rik
This is a great way to include Broccoli.
Thank you. Best, Rik
Where you been all my life ❤👏
Thank you. Best, Rik
Good recipe
Thank you. Best, Rik
Omg 😍. Thats amazing❤goes straight im ny todo list❤️👍👋🇫🇮
Thank you. Best, Rik
Rik the chef look amazing Chinese food you are incredible hey in England 🏴 🍺🍺🍺🍺🍺🍺🍺🍺🐐🇨🇦🇬🇷🇦🇺🐐🍺🍺🍺
Thank you. Best, Rik
Looks divine 😋
Thank you. Best, Rik
I think the stalk of broccoli is the best bit!
Thank you. Best, Rik
I agree!
I love Chinese broccoli and broccolini as less florets and more stem.
Agreed. I used to throw it away until I found out how yum it was
That looks delicious. ❤
Thank you. Best, Rik
Since we're mostly veg and I'm lazy I'll be using air-fried tofu cubes and pouring boiling water from the kettle over the chopped broccoli but I'll be using your outstanding sauce recipe. I also have a sweet bell pepper that's not quite salad crisp anymore and we love onion so they'll likely end up in there. Thanks for the inspiration.
Thank you. Best, Rik
Oh don't that look nice and what a great way to get a bit of veg into the diet :).
Thank you. Best, Rik
THANK YOU SO MUCH! This is my favorite dish. I've not found an easy and tasty recipe until this one. My local Chinese food delivery is $25 for this single serving. Now I can make it anytime I want for a fraction of the price. I love your manner and accent as well. You make such relaxed and enjoyable videos. I appreciate your time and effort. Thank you again. May God richly bless y'all!
💞🙏✝️
Thank you. Best, Rik
Good stuff! I'm curious, what is the name of that beautiful red chili please?😎
I have no idea - we know it as big red chili. Thank you. Best, Rik
@@BackyardChef 🤣🤣🤣🤣thank you!
@@AZ-Sharon I Always tell the truth. Thank you. Best, Rik
Another delicious looking meal Rik, great tip about adding in some beef stock, will remember that for future reference when I give this a go!👌 Congratulations on hitting another milestone on your channel 🎉 160K well deserved subscribers 🍻👍, onwards & upwards my friend! My thanks 🙏 as always for sharing, & hope you have a great weekend. 👨🍳🥩🥦🧄🫚🌶️😋👌
Thanks for watching. Thank you. Best, Rik
@@BackyardChef Always a pleasure 👍
That looks beautiful 😍
Thank you. Best, Rik
Tonight’s dinner. 👍🇦🇺
Thank you. Best, Rik
Love beef and brocolli
I'm with you on that! Thank you. Best, Rik
Yum, yum, yummo!! I love Chinese food. I love beef and I love broccoli so I’ll be making this. It looks so darn good Rik. TFS?
It is a real winner, Enjoy! Thank You. Best, Rik
Love it
Thank you. Best, Rik
You are an amazing chef! Wonderful dish.
Thank you. Best, Rik
Looks fabulous thank you
Thank you. Best, Rik
That looks so dang good. I like the way you prepared the beef. Another one of your great recipes on my rotation! Mmm hmm.
Thank you. Best, Rik
Looks easy to make, thanks for sharing
My pleasure 😊Thank You. Best, Rik
Thanks Rick I do love your approach to cooking and the hints you give as to what to cook.
Thank you. Best, Rik
Another yummy dish, thanks Rik my friend 👍
Thanks for watching. Thank you. Beef and bell peppers tonight (I think, all scheduled ) Best, Rik
I'm looking forward to some 'bog standard sauce'! 😆
Great name - Thank you. Best, Rik
It’s my housemates birhday next week, so Im giving him your channel to pick out his birthday dinner 😋
I will try and squeeze up a cake with a difference we used to make - Thank you. Best, Rik
Another most excellent recipe!!! Thank you, Rik!!!! Love your stuff!!!
Thank you. Best, Rik
Is the baking soda and water what makes the beef tender? Chinese food is my favorite, and I appreciate the recipes.
It is indeed! Thank you. Best, Rik
@@BackyardChef That's a tip I wish I had known years ago when I was cooking for my family.😊
So tasty looking, my mouth was eating it with you.
Thank you Rik for another fantastic recipe 👏🏻👏🏻👏🏻👏🏻👏🏻
Hope you enjoy. Thank you. Best, Rik
Very interesting cooking tips! I've been cooking for over 60 years and haven't come across some of these techniques before! Just subscribed!
Thank you. Best, Rik
Rik............. Well done.......... again mate........... 11 outta 10!
Thank you. Best, Rik
That just looked amazing. Omg Rik one of my favourites. Who am I kidding most food is my favourite lol. I share your same enthusiasm about food. Thanks as always take care
Ha ha ha Thank you. Best, Rik
I really must try this and master a beef stir-fry. Looks fantastic Rick.
Thank you. Best, Rik
Magic x
Thank you. Best, Rik
Looks tasty, i am trying this dish tonight. Good Man!
Hope you enjoy. Thank You. Best, Rik
Master chef …made this today for dinner … toasted to you…❤
Thank you. Best, Rik
I'm going out to the kitchen right now to try this one! I think I'll add a bit of onion as well.
Okay, I did it! made a few changes, as we were out of a few items, but it turned out well! I was especially interested in the baking soda tenderizing the beef - it did exactly as you told us, Rik! And this was the first time I've used Oyster Sauce in my final serving sauce, and it was excellent as well! This recipe/technique is going into my keeper file!
By the way, I'm a believer in Graham Kerr's philosophy that a recipe and technique is really a springboard to bigger and better things, and is meant as a guide to learning as much as a guide to a unique dish.
Lovely! Thank you. Best, Rik
brocolli my favourite green veg 😋
Thank you. Best, Rik
I usually keep a couple packages of cube steak (tenderized top round) to slice for fajitas or pepper steak. It makes a super quick stir fry.
Lovely! Thank you. Best, Rik
You are the best!
Thank you. Best, Rik
Looks yummy, thank you!
Thank you. Best, Rik
My absolute favorite. Thank you, Rik!
Thank you. Best, Rik
Im drooling 😋🤤 blooming lovely
Thank you. Best, Rik
I know you would like us to try your recipes, but although I don't usually order beef you have inspired me to order beef and broccoli and beef with oyster sauce the next time I order take out!🤩
Hope you enjoy. Thank you. Best, Rik
Love this. Thanks Rik
Love your videos thank you😊
You are so welcome! Thank You. Best, Rik
I always use the stalk of broccoli as it is both filling and possibly the most beneficial part! I often grate mine! I do have to ask Rik, Where did you find that knife you use? I would love one of those! Great recipe as always mate.
John I have have an old one - here you go amzn.to/3yT78J4 Best, Rik
@@BackyardChef Time tested - Just like your recipes Rik! Thank you!
@@BackyardChef Is it easy to sharpen?
@@Carol_in_Spain Yes no probs. Thank you. Best, Rik
Yeah more take away ❤🤤😋
Thank you. Best, Rik
Hi Rik , I have a very elderly aunt who is 95 years old and we was wondering after your Maids of Honour video if you would consider making Queen of Tarts!! Which apparently was a cake mix/ batter in a Yorkshire pudding tins, put mixture in , then make a hole in the middle of each cake with jam placed in , covered up by the cake mix / batter then covered with coconut and baked!! These were apparently called Queen of Tarts!! But didn't want to start a riot !!! 😅😅😅😅😅
Thank you. I've listed to make, great suggestion , nice straightforward recipe to make these. Best, Rik
Sorry about the terrible spelling Rik I'd had a bit of a tipple and didn't have my glasses on !!!!!😅😅😅😅😅
Just made this largely following your video and it turned out absolutely awesome, all I did differently (apart from going much easier on the ginger) was add sesame seeds instead of just the sesame oil and threw in a bunch of roughly chopped snow pea pods as well at the frying stage. And until now I've always been wasting the main large broccoli stems, I really like how it turned out when sliced that way.
Fantastic! Thank you. Best, Rik
I made the carbonara casserole you did a couple of days ago. It went down a storm luvly jubly. Thanks Rik for your lovely recipes
Thanks for sharing. Thank you. Best, Rik
Like deployed 👍
Thank you. Best, Rik
I love broccoli stir fry dishes,in fact I love broccoli,I steamed it for a few minutes,and used it in my salad this week.I too love the stalks,but seems most supermarkets by me now remove the stalk,perhaps I will ask them to save the stalks for me.I need to get a piece of London broil so I can make this dish.😊
Sounds great! Thank you. Best, Rik
one of my favorites thanks Rik!
Thank you. Best, Rik
Absolutely brilliant well explained mate what is that pan you're using?
That looks so lush Rik and thank you for the secret ingredient I will try it next stir fry I do , we had your Chinese chicken curry last night 👌Amanda xx
Sounds great! Thank you. Best, Rik
Great video
Thank you. Best, Rik
Delicious
Thank you. Best, Rik
Not overly keen on broccoli florets but love the stems, I try to buy chinese broccoli or broccolini. Looks yummy 😋. Best from Australia 🇦🇺💜
Thank you. Love to down under. Best, Rik
Thank you brother 🙏🙏 more blessings 🙏🙏🙏🙏
Thank you. Best, Rik
Rik, I'm not familiar with the term "topside". Do you know what that cut is called in the States? I have a top round London broil in the fridge as we speak, and its what I'd typically use for stir fry. (It's less expensive than flank or sirloin.) Love beef with broccoli, and have all the ingredients on hand (including shaioxing AND fino sherry). Another yummy one!
I’m quite sure they are the same cut Patricia, recall following a recipe a few years back that called for top round ct beef & my Scottish butcher advised I used topside. Good luck with your stir fry & enjoy your meal. 😊
Topside meat is commonly known as "top round" in the USA. This cut comes from the inner thigh of the cow, which is part of the round section. It is a lean cut of beef and is often used for roasting, making beef jerky, or slicing into thin pieces for sandwiches. Thank you. Best, Rik
Cheers, mate. Thank you. Best, Rik
@@BackyardChef 👍
awesome
Thank you. Best, Rik
Thanks i will try the receip
Also...most brassica leave make a good stuffing for.......well.......anything.
Thank you. Best, Rik
Damn you Rik !!! Is there nothing you can’t do man. Just kidding of course 😂😂 recently came across your channel and loving it. What an extensive array of dishes and variety of cuisine you create. I think you’ve covered all corners of the globe along with the ages to go with it. From old traditional Scottish, English classics to Asian, American the list goes on. The hardest part for me is seeing one of your dishes and saying “ I’m making that” then seeing another one and getting excited about that one, too many choices haha. Loving it here in Australia, thanks mate.
Cheers, mate. Thank you. Best, Rik
Love your channel new suscriber i would love too see some new recipes almost caught up do you know how to prepare boneless sparerib tips and pork fried rice
Thank you. Best, Rik