The culinary adventures of a home cooking enthusiast based in the food capital of Malaysia, Penang. I'm a self-taught and I love fusion food, often inspired by Mediterranean and Asian cuisine. I try to publish videos every week or as my schedule allows. Hope you find my content useful and beneficial. Thanks for your support in liking and subscribing to my channel.
There is a certain kind of laksa for every state in malaysia, but to me sarawak laksa is the one and only,well besides penang laksam or asam laksa,nevertheless do enjoy msian tastes guys
Put fried garlic is better. Fried garlic will infuse better taste on the gravy. Put 2 tbsp of abalone sauce, some rock sugar (1 tbsp). Gravy have better depth flavour.
You missed putting it to steam & you should not cook the coconut milk on its own because you will release oil from cooking on its own. Mix well the coconut milk with the egg mixture then put it to double boil and stir occasionally until mixture looks less viscous then steam
Okay, nice dish and thank you for sharing the recipe! ...on the other hand, you should take into account that in Spain there's two main kinds of rice dishes: the so called "rice with..." and the Paella. Whilst on the first kind you could find any ingredients you would like to add, on the paella ones ingredients are more restricted so to speak. So usually chorizo, bay leaves, garlic and onion for example are not to be expected. By the way, when coocking with chorizo I usually don't use garlic but that's my personal taste :)
One of the trouble of people cooking lor mee is emphasizing on the ingredients. The gravy above is slightly watery. So it boils down to this, the gravy, the vinegar, the al dente noodle. They are what matters most, the rest of the ingredients are distractions for what matter most.
Maybe the Boil 2 min instruction at timeline 4.34 is typo. Since the phase in video that followed the gravy level dropped significantly. Did you remove some gravy somewhere else?
I don't care what kind of rice you use, brown-white-basmati-anything you like just soak it for 15 minutes in room temperature water to get the talc and arsenic out of it, rinse and cook. It tastes better, too. This was a cute little video, nice to see a mini-Staub, Staub is top-of-the-line!
Tepong ubi kayu 50 gm campur tepong Beras 20 gm, Dosikan 1 spoon, gula 1 spoon, Serbuk lada putih half tea spoon.. Air Filter 120 ml vs 130 ml.. Set Adide. !
A los que no les gusta el pescado salado pueden sustituirlo por pollo o pescado agridulce...tienen otra opción, solo utilicen su imaginación y no critiquen destructivamente a la persona que con tanto esmero realizó el video para darles una idea de lo que podrian cocinar. Saludos desde Nicaragua
