Hello I'm Chef Sam from Lucky House Cantonese Private Kitchen, based in Singapore. I'm setting up this channel to chronicle my cooking recipes and the fun and joy of home cooking in the city. Hope you enjoy the videos and share the taste of Cantonese cooking! :)
Uncle, just came across your video. And I subscribe to your channel. I like when you speak you add in a few words of Cantonese. And you speak with a bit of Cantonese accent. And you are quite jovial. Thanks for the humor.
Thank you for sharing this… granny so strong 💪. After scoop out from wok, how much water to put ? The water must cover the rice ? Coz every time I cook the rice undercooked one
i love wet markets too and lucky to stay in an old estate that have wet markets and food centers. hoope the stall owners can continue to hang on their businesses for more years to come
I watched many, many RU-vid on cooking and I found out they copied one another with a little bit of modification, copycat, Every one of them eats his or her food, acting and pretending that his or her food is the most beautiful and the tastiest in the world. They all are lying, bull shit. They are the ones who do not own a restaurant. They never cook for anyone outside their family members. All of them are actors and actresses. Anyway, I like your cast iron wok. Your cast iron wok is very beautiful, very Tok Kong, so damned Tok Kong.
I watched many, many RU-vid on cooking and I found out they copied one another with a little bit of modification, copycat, Every one of them eats his or her food, acting and pretending that his or her food is the most beautiful and the tastiest in the world. They all are lying, bull shit. They are the ones who do not own a restaurant. They never cook for anyone outside their family members. All of them are actors and actresses. Anyway, I like your cast iron wok. Your cast iron wok is very beautiful, very Tok Kong, so damned Tok Kong.
I watched many, many RU-vid on cooking and I found out they copied one another with a little bit of modification, copycat, Every one of them eats his or her food, acting and pretending that his or her food is the most beautiful and the tastiest in the world. They all are lying, bull shit. They are the ones who do not own a restaurant. They never cook for anyone outside their family members. All of them are actors and actresses. Anyway, I like your cast iron wok. Your cast iron wok is very beautiful, very Tok Kong, so damned Tok Kong.
Hi there, thank you for this recipe! I had a friend from Toisan that made a similar soup without all the veggies and instead they put in a hard dark bean instead that didn't soften in the hours and hours this stock boiled. Would you happen to know what this soup is and what the ingredients may have been? I've lost touch with this friend and have never forgotten this wonderful fished broth we would have.
