Just finished cooking this dish. Very delicious. Thanks for sharing and teaching cooking. ❤
@pinweiham4885
2 жыл бұрын
Very detailed in your explanation and cutting the kangkong
@emary28
10 ай бұрын
Agreed to the above comment or.. Madam shld speak nyonya to have the real peranakan feels🤗
@jeffreypereira3881
Жыл бұрын
Super wz sambal belachan. Cutting of the kangkong is the same way my mum use to do. Thumbs up. Class.
@pherdauzjivrailishmael7078
Жыл бұрын
Cakap melayu nyonya...baru real nyonya baba
@elainetay1880
Жыл бұрын
Very good, but how do you make your sambal belacan? 😅
@Wanyann
2 жыл бұрын
Thank you for sharing this yummy recipe. I need to know something, if you don't mind, in this recipe I don't see you fry the rempah? if yes, may I know why it doesn't need to fry?is it the normal way for all titek lemak we don't fry the rempah? Thank you auntie.
@nyonyamelakaflavours3316
2 жыл бұрын
Hi Vivienne, the rempah for titik lemak dont need to fry as there is no oil used.
@sitmengchue4077
Ай бұрын
Hello Aunty The moment I skin the sweet potato, it turns black. Actually it turns black as i am skinning it. How to prevent this, please? Thank you.
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