@@AuntieLiz ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d8tJHQlxZrU.html @ 10:52 . I think I might be just a bit of a sore loser that they voted/picked Brazil's chicken over the Malaysian ones haha
malaysian here. there are quite a few good recipes for the marinate, but still, this recipe looks LEGIT ! Londoners, please go and try this at MeiMei and experience another level of deliciousness.
@Dapur-0073 I know😊, I just can't find the time. Juggling between work and my kid is a bit of a challenge since I am a single father.. want to bring my kid there to visit Genting Highland and Sunway Lagoon.. I had so many great memories when I was in my teenage years. I'm sure there are a lot more new places and stuff to do now. I am just so much in love with the country and culture, I am worried that I wouldn't want to return back to Norway 😅😅
Not sure what it is but Aunti Liz really reminds me of Claire Saffitz. Cant quite put my finger on it 🤔… anywho this chicken looks fire! Will be trying.
This is the second video I've seen where the starch was added to the marinade instead of removing the chicken and then coating. Next time I make karaage (because it's so easy to do), I might try this. Because I saw someone add starch to a karaage marinade after the marinating time just before frying. Thanks for doing this trick. It sure cuts down on mess, that's for sure.
Auntie Liz, do you have the recipe on the site? If so can you share a link? Want to know specifically what peppers you're using to get the heat! Love the recipe and will definitely try making this.
Grumpygrandparumpa. Love it. Would it crisp up like that without the starch? You mentioned you added it to thicken the batter, but the marinade wouldn't fry like that without the starch, right?
Great video Aunty Liz... I knew you were going to over fill that blender... I have noticed in previous videos yo over fill different pans etc etc... Love your clips and will def visit your place at Mei Mei when im in London in June!
yum..strangeley ive been looking at this dish recently, to try out etc., so its a definite yes now. Can you make Ayum Betutu next, im going to Bali later this year and would like to try that before i do :)
its auntie liz and i dont even get annoyed how she speaks the malay name in such a british way auntie liz is the best, no bulshit and good malaysian/singaporean shit all the way to my knowledge, ayam goreng berempah dont need to be spicy i think.. just auntie liz loving the heat haha
Hello! I am visiting your place on 11th May! I am going on a day trip to London (from Leeds). Will your new dish be halal? If not i am sure i will enjoy another dish like the nasi lemak. I visit the market every year so i am super excited to eat at mei mei ❤
have you found the answer ? i look up at another malaysian recipes, they done it with 180C for 20 minutes, turn over the chicken, fry for another 10 minutes. another recipe goes with 170°C for 15 minutes 1st round, turn over the chicken then 170° another 10 minutes. maybe you can try which one is better. :))
It's a mamak (Muslim Indian) dish. Funnily enough SG don't even have enough local Indian cooks to sell roti canai (reffering to the job ads offering SGD 5K /mth for roti canai cooks)
I never get how "karivepalla" got named as curry leaves by british ..its only seen in south indian curries not north indian curries as it only grow naturally there .neither does curry leaves give taste of curry.none the less love to see chola empire cusine influence in southest asian cusines.the culture exchange is happening in reverse heavily now
They can be bitter if large - and for some reason this garlic had massive cloves - so i removed them. Normally you cant tell so much but these stalks were big!
@@AuntieLiz Ah. I probably don't need to do this as I have never seen any garlic that's any bigger than what we consider normal here in the Philippines and I have never tasted any bitterness. Thanks for the explanation and all the delicious content!
