[🙋♀ABOUT ME] Hi, I’m Jean, a Chinese Malaysian married to a Chindian & had 2.5 years’ experience in Malay tv shows & campaigns. As a self-declared multi-cultural person, I’m extremely passionate with Malaysian food & kitchen is my playground. With zero culinary training, I started this channel in hope of sharing my cooking journey & knowledge with everyone. Sometimes I keep the recipe as authentic as possible, but I do alter some due to ingredient availability or ‘fusion-kan’ it, usually it turned out delicious!
[🌱WHY JEAN BEAN STUDIO] I added the word ‘Bean’ as it rhymes with my name, it also symbolizes the process of me making sure my passion is being nurtured well- from a bean sprouting into a, hopefully, fruitful tree that benefits a lot of people. Studio was added because ‘Jean Bean’ was registered by somebody else haha! But also, because I do everything (record, script, edit, photoshoot, Photoshop) on my own and at home, as if I have my own studio.
Like de Manglish narration and your simple to follow recipes. But I suggest you add English subtitles. Maybe Spanish for South Americans and Spaniards? Or French for Francophone Africans and French? That way hope you get international views too
❤ thank u for sharing this - also so sweet when you thought of your late dad. It’s my mum’s chinese bday tmr and im gonna try to make her red eggs for a change (it’s always her making for us). So this was perfect ❤
Add on these items won't go wrong. Roast Pork, Roast Chicken vs Chicken ginger oyster mushroom sauce (buy in economy rice restaurant & put lots of free gravy. Can Sardins (big) with all gravy, Can Black Beans Fish, Can Braised Pork Belly (China) with all gravy, 5 nos chicken feet (cut half). Seasoning: Oyster Sauce, Sugar, Light Soy Sauce, Abalone Sauce, Tadmarine Paste, 1 Tbsp Fried Garlic. When you start saute the ingredients, start with chilli boh and lots of oil. You want the red oil, then add in everything. Cook every thing in the black wok, to taste and then transfer to the pot to braise till soft. Pressure Cooker at least 1 hour or more till vegetables is soft and final taste. You want to add some corn starch so that gravy not so watery.
thanks so much for this post, always nice to see different takes on this amazing dish!!! sent me an invite and the address so i can be timely for dinner☺♥♥♥
I think I bought the low quality premium one. I soak the gum 1 morning. When noon, I wanted to get rid of the dirt. I found that they have lots of dirt. 😆 Next time I will soak for 1 hr only and see how it goes. BTW I get rid of gums that are hard and has dirt in it. 😂😂😂
