Was about to try this dish from another recipe using my already in stock Bovril ( have only used this brand since forever ). Now having second thoughts from what you said. Do you think there will be a vast difference in taste ? Great recipe. Will try nevertheless. Thank you.
Hi Lai Karsei, we've not tried coating meat with bovril before even though we've always been using it to flavour up plain porridge, white bread, plain ramen noodles and what not. We love bovril. Maybe we should try coating meat with bovril soon just to see if it's as versatile as marmite. THanks for the idea!
Roland, you're the chef. This is so good looking. I'm sure it's very delicious recipe. Double fried pork ribs technique is well told. Thanks.👏 I just didn't know what marmite was until after video 😂
Thank you so much for your kind words :)) Hope you'll enjoy marmite -- you may not enjoy it on its own since you have never eaten it before. You will grow to like it over time (i hope).
Hi Grace. Yes we are. Usually we use the oil for around 3 times before we discard it. We bought an oil canister that comes with a sieve to trap food reminiscences from each fry. Hope this helps.
Good morning Shann. Please use the colourless wine which is made from white rice. The brown one is made from glutinous rice. Both wine has different uses. For this recipe, white rice wine is more suitable. Hope this helps.
Hi Will mam. It wasn’t as dark as it looked on screen. I believe it’s the pan that makes you think it’s dark. We usually reuse our frying oil for maximum 3 times. After that, the oil is thrown away.
No worries, I just thought a cleaner oil when doin demonstrations will make the food looks more delicious (on top of your already delicious food)....hehe....just a comment to help you win more viewership.....
