Just finished cooking this dish. Very delicious. Thanks for sharing and teaching cooking. ❤

Very detailed in your explanation and cutting the kangkong

Agreed to the above comment or.. Madam shld speak nyonya to have the real peranakan feels🤗

Super wz sambal belachan. Cutting of the kangkong is the same way my mum use to do. Thumbs up. Class.

Very good, but how do you make your sambal belacan? 😅

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.

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.

Cakap melayu nyonya...baru real nyonya baba