Terima kasih boss Victor.. Last I Cuba masak ur recipe curry nyonya kapitan very good taste.. I try also try rendang ayam also very good taste.. My all family happy... I'm from tg bungah penang
@Sarah Lim…thank you! I am glad you like this video and recipe. Let me know if you try out this recipe and whether you will change anything to suit your own taste. Cheers, Victor
Thanks. I don’t have sambal Ilan billis recipe. I have seen others doing it. You need to fry the raw ikan billis first in either a dry wok or little oil on low-medium heat until they’re dried and crispy. Let the cool down. Make your sambal paste and let cool down. Then add your fried ikan billis and gently toss and mix with the sambal paste. I’m just imagining this in my mind as I typed to you. Cheers, Victor
Wow, Rendang. There are so many variations and styles of Rendang in Malaysia and Indonesia, not to mention individual homes. To me, I really enjoy all the differences. Looking at your family version of Rendang, I know it is delicious. I wonder if the Australians love your Rendang?
Hi @Syed Barakbah…thanks. I haven’t had a rendang I didn’t like. The Indonesian’s Padang food beef rendang dry version is one of my favorite. But when I cooked myself, I like the gravy to go with rice or even noodle 😋. Well..I do hope my Aussie viewers like my rendang. I haven’t met anyone who has tried rendang and not like it. But that doesn’t mean I won’t get a thumb’s down for this video. Down to personal preference and taste. Cheers, Victor
Hi Victor, thank you so much for your family chicken rendang recipe. Your video illustrations are so interesting and your step by step explanation throughout each segment of the preparation and the cooking process are easy to follow and rather motivating . Yesterday i cooked this recipe and my family enjoyed it very much . My family does not take too spicy food and great to have your recipe that is less spicy too. I have also tried your family traditional chix curry kapitan recipe and it was a real delight for the whole family to feast on it again for the second time . Thank you so much for your sharing. God bless you and your family.
Thank you @Lim Helena for leaving me such a wonderful comment and feedback on two of my chicken curry recipes. I am so grateful that you’ve tired them and your family enjoyed both the dishes. Cheers, Victor
Hi..Not all my cooking videos has a written recipe on my website. In this video, if you fast track to time segment 2.33 you will see all the ingredients I used in this recipe.
Thanks for sharing your recipe for chicken rendang. Correct me if I am wrong, in your Satay sauce video, you showed us the French shallots as a huge , brown not so round shape , whereas in this video the French shallots look like small red onions, typically like what you get in Asia, except it looks tiny bit bigger.
Hi @emerald garnet…I use the French shallots and Asian shallots interchangeably depending on where I was and which variety I could get at the time, and what I have in stock at home. My preference is the Asian shallots but this is not commonly available in most western cities. The Asian shallots is round in shape like the variety I used in this video, which I got it wrong when I said it is French shallots. Asian shallots are slightly smaller in Asia. The characteristics are the same. Round with crimson red skin. Whereas the french shallots have brown skin and slightly elongated like the one I showed in my Satay sauce video. Thanks for picking this up. Cheers, Victor
@Mohd Khushairi Mohd Rejab…that sounds really nice. Thanks for sharing what you will do differently by adding the extra ingredients to make your rendang spicier, more flavoursome and more fragrant with the turmeric leaves. Yummy! Cheers, Victor
My lao bu said wan the samba or rampa eat nice, must use 'cheng ku' . So my job is doing this hahaha 🤣 bila cook ur asam hu , coz I stay Butterworth we eat asam hu is like asam laksa style. No like nyonya style, I think mind land n Butterworth still a lot different in food
Oh yes…even Butterworth is part of Penang state, the food is quite different. Even Bukit Mertajam. I definitely would like to explore and learn more of the mainland side of Penang food 😊😋
Hi @Alex Miller…to cook a curry, we normally take time to cook to get the best flavours from the different spices, and the meat will become more tender and soft. It’s not rapid boiling but simmering to infuse all the flavours. However, if you don’t want to cook your meat too long, you could always stop the cooking process once you know the meat has cooked through properly. Cheers, Victor
@@foodtripwithvictor cuz I know the more you cook something the less nutritious it is isn't it? Also, I hope you try cooking with drinking water. I only use drinking water.
If it is leafy vegetables or the likes, sure you will loose its nutritions if cooked for a long time. There is no leafy vegetable here, the kaffir lime or tumeric leaves used in rendang is for flavour and never consumed as main vegetable in any cooking throughout Sout east asia where it originated @Alex Miller
Hii Victor, evening try looking through all the videos can't find penang assam laska plssss me craving for it can u do a video of tht also if have can send me the link hahahha me can't find lei hahahha many tks Victor ... take care and GB ..🤩😛😋
