Hello Sarah, a fans from HK since MCA. Happy to watch your videos. Questions about this recipe, if I use a pan to make it, same portion of ingredients, low medium heat, 3 mins perside. How long does it take to perfection? I always got in too charcoal due to the honey 😅
Good follow up to the Red Thai paste video. Some ingredients may not be available here in England but some Pak choy will replace the big green one. Sorry I forgot what it's called.
Great video. No 10 minute ramble before etc. Very much just the info you need well demonstrated with good suggestions for alternative ingredients. I'll hop over to the other two videos now. Thanx very much for your effort.
I just got tofu for the first time in life and was flummoxed what to do with it, so this came at the best time possible! Will give this one a go, looks amazing!
I’m a first time watcher of your channel. I stir fry all the time and your version makes more sense because you explain why things may be crunchy or soggy. Thank you, can’t wait for more videos. Gonna make this today but with cabbage since I have no bok choy.
This looks amazing! Of course, I have all the ingredients on hand except I'm all out of kimchi 😭...I will wait till I get it and surely make it. My mouth is watering just thinking of it.
Sarah, so glad you made a channel! Watched your masterchef journey and anyways enjoyed your food. I’ve made this broccoli recipe like 5 times now and it’s my new go to. It works perfectly for Bok choy too. Thank you!
I tried this recipe and the base tasted like it was there but there was no punchy flavor. Any idea how I could improve it? I tried adding a dash of tomato paste because my tomatoes aren't super flavorful. Also increase tamarind paste and jaggery. It was certainly edible but didn't have the "omg I want a second serving" type flavor.
Sarah your videos give me LIFE. I love your enthusiasm. I tried to comment on the first video I watched, which was your delicious crispy pork belly, but I've noticed lots of your earlier videos have comments turned off. I really hope you're not getting any hate. I've been struggling a lot with asian hate and racism over the past few years. Keep going with your passionate cooking and I look forward to more of your videos! You are so talented and beautiful. Much love from across the world *hugs*
I LOVE that you called it a snicky snack! I've never heard anyone else say that before, also I think we may have gone to the same high school! I've been in the US for a few years and see that you were on MasterChef, very cool!! So happy you're doing well and spreading delicious food recipes to everyone! Can't wait to try this recipe
hello sarah, its always nice to see you making meat dishes. I admire the ways your seasoning the dishes and cant wait to try for the MARINADE. But as my family always buy the boneless chicken thigh, should I cut the MARINADE to half if I make for about 1 KG chicken thigh? thank you!
