Пікірлер

• 
  @user-mi1hd5lu5b16 күн бұрын

  I like the way you cook but the background music is so noisy ... will try your recipe thank you

• 
  @ALECtomoveitАй бұрын

  Chiu Ching Soy Sauce is really hard to come by even online. Is there an alternative?

• 
  @ddcookfood28 күн бұрын

  hi! yes it is very hard to find one as very few manufacturers are making it now. You may opt to use Light Soy Sauce like Kikkoman's, but the pork will become a bit sweeter than usual, so adjust accordingly :)

• 
  @user-bq1mf9zx2tАй бұрын

  Where can I buy lumpia Wrapper?

• 
  @ddcookfood28 күн бұрын

  here in the Philippines its always available in wet markets. If there is no wrapper available on your place, you may opt to use crepe egg wrapper :)

• 
  @kikay_ako3 ай бұрын

  Ha Yuan was the best. They have stalls in SM food courts in the 80s and 90s. My favorite childhood food! Hope they still have stalls or restos somewhere.

• 
  @ddcookfoodАй бұрын

  Ha Yuan is an institution ;) one of the best!

• 
  @cristinaco79524 ай бұрын

  I made this and it's perfect,my family love it. Ty

• 
  @ddcookfoodАй бұрын

  thank you! glad you liked it :D

• 
  @SylviaG544 ай бұрын

  Im chinese and just want to state that this about as authentic as the way i make lumpia. Just want to add a tip to others attèmpting to cook this. Cook each component separately (easier on the arms). As each ingredient is cooked, add to a big pot or basin When all are cooked, mix everything together. Note that I cook veggies first , shrimp and meat last. I then add everything back to the pot on stove to complete final adjustment to seasoning.

• 
  @ddcookfoodАй бұрын

  thank you! thats a good technique to try , thanks for the additional tip ;)

• 
  @genag40824 ай бұрын

  Is it just me? I want to try this dish, but scared of the salt volume. 2 tablespoons of dark soy in the meat/mushroom, 1 tablespoon salt in rice plus 2 tablespoons light soy sauce plus 1 cup dark soy sauce. Seems like too salty.. Am i wrong?

• 
  @ddcookfoodАй бұрын

  yes the rice will be a bit salty :) hence "kiam" which means salty in fookien. The dish is usually eaten on its own or partnered with savory dishes that are not salty to balance the taste :) give it a try, its really good! you can adjust the soy sauce depending on your preference :D

• 
  @ronreyes7295 ай бұрын

  ❤

• 
  @ddcookfoodАй бұрын

  thank you :)

• 
  @RodelDelrosario-cf6if5 ай бұрын

  I remember eating maki with my mom way back 90's in manosa restaurant in ongpin ,its so good

• 
  @ddcookfoodАй бұрын

  that place is classic!

• 
  @MrCelestetan215 ай бұрын

  Can you replace cornstarch slurry instead of cassava?

• 
  @kurtdominicgeva78415 ай бұрын

  Ff

• 
  @ddcookfoodАй бұрын

  yes you can, but cornstarch slurry tends to lose its "thickness" and "stickiness" when the dish gets cold :)

• 
  @mace238 ай бұрын

  Ano po pwede ipamalit sa Jicama?ty

• 
  @ddcookfoodАй бұрын

  jicama is singkamas :) you may omit it and replace with more cabbages and carrots :)

• 
  @thessiereyes270810 ай бұрын

  Nami miss k yn maki dba yun pork nilalagyan ng ngoyong pra may amoy cia aroma ? Konting konti lng kc matapang yun at yun pancit nia pancit canton

• 
  @ddcookfoodАй бұрын

  its a comfort food, nakakamiss din talaga hehe yes pwede po lagyan ng ngoyong, pero may iba po kasi ayaw yun amoy ng ngoyong :) yun pancit po is yun egg noodles po na mga old style. pwede din canton pero mas malambot na variant po :)

• 
  @ozkaar528710 ай бұрын

  It will be nice to list down the ingredients. Easier to follow the instructions. Keep up the good work!

• 
  @ddcookfoodАй бұрын

  thank you for the suggestion :) ill do that! thanks for watching :)

• 
  @xandeexandee651311 ай бұрын

  Yan ang chinese pares maki soup with kiampong

• 
  @ddcookfoodАй бұрын

  hehe classic partner dish :)

• 
  @FilipinosaAmericavlog11 ай бұрын

  I love maki soup . From Houston

• 
  @ddcookfoodАй бұрын

  thank you :)

• 
  @ragdeallidap641511 ай бұрын

  No exact measurement of ingredients

• 
  @ralmonina111 ай бұрын

  That’s too much cooking I’ll just buy 😂

• 
  @ddcookfoodАй бұрын

  haha this batch in the video was good for 40-50 servings :)

• 
  @mytyhor11 ай бұрын

  I always ordered this when i go to my home town cebu there's a chinese restaurant that caters to this add pork siopao and presto lunch time

• 
  @ddcookfoodАй бұрын

  oh wow, whats the name of the restaurant? ill visit the place for sure :)

• 
  @litomesina915511 ай бұрын

  No flour?

• 
  @ddcookfoodАй бұрын

  no flour :)

• 
  @tomlee928911 ай бұрын

  This Maki vlog held several recipe secrets.

• 
  @ddcookfoodАй бұрын

  thank you :) we tried to adhere to our 50 year old heirloom recipe by my great grandmother ;)

• 
  @carlotabaker738111 ай бұрын

  If there is pork maki, is there also fish maki? I found this shop in the ground floor or basement 1 of a mega mall. I tried it once and I started liking it. I wan5 to think it was fish and not pork. Unluckily, after a number of years, I came back and it was not there anymore. I hope you can feature fish maki next time. Thanks ever so much.

• 
  @ddcookfoodАй бұрын

  yes there is also fish maki :) not many restaurants sell fish maki anymore because the "special" ingredients (which is a type of fish) if very difficult to acquire. ill try to make a fish maki soon :)

• 
  @ParkJimin-ec7zr11 ай бұрын

  sarap niyan! ganyan pala ang pagluto niyan.mahirap gawin ,matagal na proseso

• 
  @ddcookfoodАй бұрын

  thank you po :) madami po talaga yun proseso, hindi pwede ishortcut, pero worth it po yun lasa ;)

• 
  @stephendc160111 ай бұрын

  I missed this all time fave Chinese authentic Maki soup when used to eat or take out in Chinatown , Ongpin, the best ever I had during my teens ......my dad cooks it perfectly well similar to this technique but with a secret ingredient he learned from his dad.......love it 😍💙💙💙

• 
  @ddcookfoodАй бұрын

  awww thank you for watching ;) to be honest, we have 1 secret recipe we did not show in this video as it is an heirloom recipe hehe most older cooks know of this secret ;) cheers to your dad!

• 
  @herminiapineda889311 ай бұрын

  use pork lomo, has lean meat unlike you're using, with fats 👎

• 
  @ddcookfoodАй бұрын

  hello :) yes you can use the lean meat. depending on the variant :) lean meat is used for the softer type circular maki. we're making the 50 year old heirloom recipe of my great grandmother, which tends to have that "extra bite" in the meat and elongated shape :)

• 
  @herminiapineda8893Ай бұрын

  ​@@ddcookfoodpork lomo is porkloin

• 
  @Deguzmanluis11 ай бұрын

  I thought he would throw eggs at the food and overfill with noodles

• 
  @betlog52911 ай бұрын

  Great recipe, easier than the traditional Maki-mi. But in my opinion, it still can't beat Mañosa's or Chuan-Ki's Ma-ki. wherein instead of potato starch they used "fish ball coating" - flour mixture for making fishballs. I wonder if chuan ki or Mañosa is still around...Haven't been in Manila, especially Ongpin, for 16 years now... Missing Philippines...

• 
  @michaelpancho17 ай бұрын

  Mañosa is still around. I had my bowl of maki last week :)

• 
  @mr.freddie7 ай бұрын

  chuan kee and mañosa are still around.but for me the best makimi are delicious redtaurant and ha yuan

• 
  @ddcookfoodАй бұрын

  hi thank you for watching :) apologies we did not show some of the "additional" recipes as it is an heirloom recipe ;) you're correct the fish ball coating will make the maki even more delicious and bouncy when eaten. Chuan ki is still here and going strong, as is Manosa. :)

• 
  @alexandercooks352711 ай бұрын

  Excellent recipe..looks so yummy..😋 subs done host..551👍

• 
  @ddcookfoodАй бұрын

  thank you for watching :)

• 
  @Sir.denntv62111 ай бұрын

  mmmmmm 😋👌

• 
  @ddcookfoodАй бұрын

  thank you :)

• 
  @88Goldilucks8811 ай бұрын

  Na amazed ako sa talim ng kutsilyo😮

• 
  @ddcookfoodАй бұрын

  hehe thank you po :) kaya need ng proper technique para di masugatan hehe

• 
  @lolitafegalquin663911 ай бұрын

  Now i know how to cook maki My favorite

• 
  @ddcookfoodАй бұрын

  let us now po how it went :) would love to hear your feedback :)

• 
  @anabelenbaring892411 ай бұрын

  wow ang sarap nyan kaibigan❤️❤️

• 
  @ddcookfoodАй бұрын

  maraming salamt po hehe

• 
  @amorevans863311 ай бұрын

  Missed this dish last time I had it at Chinatown more than 30 yrs ago

• 
  @ddcookfoodАй бұрын

  awww come back and have a taste po :)

• 
  @albertteng119111 ай бұрын

  The recipe ive been looking for over 20 yrs, finally found it. Many thanks

• 
  @ddcookfoodАй бұрын

  thank you very much :) hope you enjoyed it!

• 
  @judithgotan653411 ай бұрын

  Sorry po hindi malinis ang gawa ninyo kasi walang globe sa hand mo kaya nag covid kasi hindi gamit globe hand

• 
  @dougmerc406011 ай бұрын

  Eh di mag smart sya next time. Mahal daw kasi sa globe. 😅

• 
  @lenorssweets768911 ай бұрын

  ​@@dougmerc4060😅😅😅

• 
  @ddcookfoodАй бұрын

  hehe pasensya na po. but we practice proper hygiene po when in the kitchen, we are very strict with it. may part po ng proseso na hindi talaga magamit yun gloves po, kasi kailangan 'kapain' yun texture ng meat - part of the traditional process :) but rest assured that all the food is properly cooked po to prevent contamination :)

• 
  @ArysMedia11 ай бұрын

  what do you mean boiling water so why is so dark. what is the mixture of that

• 
  @ddcookfoodАй бұрын

  apologies we did not specify it - we add dark soy sauce in the boiling water. 1 cup for every 3 liters :)

• 
  @dextersayon775311 ай бұрын

  I wat this long time ago in Cebu City, Snow Sheen restaurant along Osmeña Blvd

• 
  @eagleseye439611 ай бұрын

  Maki Mi. Mukang masarap.

• 
  @ddcookfoodАй бұрын

  thank you po ;) try niyo po

• 
  @rohitkumar-wh2ig11 ай бұрын

  Maki is my childhood favorite food Every week we always eat this food in ongpin manosa restaurants has very delicious maki

• 
  @ddcookfoodАй бұрын

  manosa is still going strong after so many decades ;)

• 
  @jeremysy546711 ай бұрын

  Now, I know that it is not an easy dish to prepare. This is why my pork dont stick with the corn starch.

• 
  @ddcookfoodАй бұрын

  you can use cassava or potato starch and remove the corn starch altogether :) it will also work.

• 
  @alyssastropicalfruittrees575411 ай бұрын

  Looking beautiful and delicious 🥰

• 
  @ddcookfoodАй бұрын

  thank you very much ;)

• 
  @berklyng177311 ай бұрын

  Saan nabili ang chiu ching soy sauce ?

• 
  @ddcookfoodАй бұрын

  sa mga old chinese grocery po sa ongpin / binondo :)

• 
  @pssst_cute11 ай бұрын

  Wow.. looks delicious

• 
  @ddcookfoodАй бұрын

  thank you :)

• 
  @leilaongchangco3592 Жыл бұрын

  Where can i buy chui ching soy sauce?

• 
  @ddcookfood11 ай бұрын

  It's normally available in Chinese grocery stores in Chinatown. Chiu ching is not a brand, but a type of soy sauce that's saltier than usual. As a substitute, you can also use LeeKumKee Premium Soy Sauce 😁

• 
  @leilaongchangco359211 ай бұрын

  Thank you po!

• 
  @parwil426 Жыл бұрын

  Thank you for sharing your great recipes. God Bless you more.

• 
  @ddcookfoodАй бұрын

  thank you glad you liked it :)

• 
  @jhinniebie Жыл бұрын

  My favorite❤

• 
  @Minty9967 Жыл бұрын

  Yum!

• 
  @ddcookfood Жыл бұрын

  Thank you ❤

• 
  @Minty9967 Жыл бұрын

  Np!

• 
  @gvmercado Жыл бұрын

  Keep it up! Love your technique

• 
  @ddcookfood Жыл бұрын

  Thank you po 😊 making more food vids soon

• 
  @felipevalencia512410 ай бұрын

  I love the way you cooked... Hope u make videos on steamed fried rice Ang dimsum dumplings.. ❤😊

• 
  @user-tg8no1eo4o Жыл бұрын

  Panlasang Pinoy ☑️ Panlasang chinoy❤

• 
  @ddcookfood Жыл бұрын

  Thank you :) more contents to follow 😊

• 
  @jhinniebie Жыл бұрын

  👍👍👍

• 
  @ramonitopitogo2130 Жыл бұрын

  What if we dont have cassava slurry

• 
  @ddcookfood Жыл бұрын

  Hi! You can use Potato Starch as substitute :)

• 
  @betlog52911 ай бұрын

  Use cornstarch.