So many happy memories from my time living in Malaysia are flooding back watching you make these recipes. I am facing a temporary move due to renovations but as soon as I’m back in my own place this is exactly the type of menu I’ll be making. These are the flavours of my teenage years. This is the kind of food my daughter has grown up on. For five years now my partner gets to enjoy these flavours on a regular basis and since a little more than half a year, so does my daughter’s boyfriend. And yes, yes, YES: the scallion and ginger sauce is VERY important! You can never make enough! Edit: regarding the Chinese sausages: I have to drive for close to an hour to get to my closest Asian supermarket, which by European standards is quite far for groceries. What I do is stock up on these, separate them out into individual sausages, pop them in a big zipper bag and freeze them. You can slice them whilst still frozen and use as if they weren’t frozen in stir-fries. No need to worry about them staying food-safe any more than other frozen meats. Same goes, by the way, for pandan leaves. Either knot them as you would if using fresh and freeze knotted, or cut to a manageable size for turning into extract like for pandan cake, dessert etc. Take out as needed. Fresh might be better but frozen sure beats not having any! Edit 2: Whenever I start heating up the wok at my SO’s house he grabs the broomstick and readies himself at his smoke alarm. It’s a sensitive one and I always seem to set it off. I never burn anything though. His grin every time is priceless! 😂 Edit 3: Regarding the Rendang… A lot of brands of coconut milk now contain emulsifiers and stabilisers that prevent the oil from separating out during cooking. If this is the case, don’t worry. You’re doing nothing wrong and your dish will taste just as good. If you do want the look and feel of a curry with the oil separating out or want to remove sole of the oil for dietary reasons, look for organic coconut milk or check the ingredient list on the can. It took me ages to find out about this and I was convinced it was my mistake. Nope. It’s the coconut milk.
I made and loved those green beans! I couldn't find the Belacan shrimp paste but did find some that came in a pink plastic cup shrink wrapped. It also has a definite bouquet! I keep it in the icebox in a quart ziplock-type bag! Thanks for another great one!
I made the green beans a few nights ago, and they were delicious! I was concerned about the dried shrimp and the shrimp paste, but I can’t wait to make it again.
Thank you Flo, as a celiac I find I can adjust these dishes to GF free . Glad to see you using the air fryer for the chicken, it looks delicious. I ‘m looking forward to making this dish. 😉
Where can i go to get the home noodles, please? I love watching your programs as they give me inspiration to cook. I left Penang for school and university and settled in London now.
And, the "t" is totally silent - at least in American English - "pess-uhl." Best I can do! TFS. Edited to add, love the conversation from your cat! I LOVE a talking cat! I would have to answer, even if not in the script ...
Love the feast , even though I cannot get all the items here , and that’s too much to prepare for one person ,but I hope to try them for sure , I especially like the chicken leg ,recipe, this has certainly leaves me hungry , Have a Happy Sunday everyone .🙏🙏🏽
Love this one, with the ketjap manis and the sambal. ( when you go to a toko in the Netherlands you can find 40 different sambals ) Btw, ABC is the best brand ketjap manis ( that is what the Indonesian people say )
Heavenly look delicious 😋 Thanks you Flo 🙏for another yummy recipe and all your clever techniques for marinating the chickens 👍🥰 I’m planning your recipe for tomorrow’s dinner👌
11 yrs ago, I was in Richmond for a Convention. I was asked, no make that, I was told, to go to a specific Asian Butcher Shop, by a bunch of Asian women, to bring back a bunch of Chinese Sausage to Edmonton. It turned out the Shop was within walking Distance of my Hotel. I ended up bringing 20 lbs of it, in my checked Luggage. When I was at the Shop, one action, really torqued me. One of the Butchers dropped a clump of Raw Chicken directly on to the Scale, with no Barrier, removed it, and didn't clean it. I demanded that it be washed, before anything I was Buying was weighed, and a double Barrier was used. Once I got home, I phoned the Health Authorities in the Vancouver Area, and reported what had happened. in 2015, I was once again there for another Convention, and was under the same Orders to get Sausage
I have gone thru several garlic presses the handles break off the metal press part...have you had the same problem and do you have a suggestion for a good brand to buy......btw...ya'll are one of my faves.....Blessing.....
I was glad to see these are in the new cookbook which I have, it was also nice to see all the different hair do's. Most of all I missed Dude's taste! Thanks for the reminders ❤
I know that you love your wok... I can't find it anywhere... do you have recommendations on a second-best type of metal... or a type that is a do not use... just wondering
I’m sorry I have not found another wok that is similar. The one I have is hand crafted stainless steel that I bought in our local Chinatown over 20 years ago. Most authentic would be carbon steel but requires care like cast iron.
Thank you Flo I like your recipes and how you present them. Easy to follow. And Dude has the best job. Watching from Sydney Australia. Not Sydney, Canada. Hehehe
I’m sorry but when camera dude comes on we have to change channels. You should make this just YOUR channel. You are fabulous!! He’s not a fit n ruins your brand it seems. I’m sorry but it’s the truth. I’ve wanted to say this for so long now. You deserve SO very much in recognition for your cooking. You are… YOU are fabulous!! 🎉
