Пікірлер

• 
  @larraamadeo53013 күн бұрын

  My favorite! Marcie. Smart cook you are!

• 
  @Dan141823 күн бұрын

  This is NOT Hong Kong style milk tea at all!

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  @dedengvillamor581026 күн бұрын

  I dont like your recepe no taste

• 
  @nerycruz64562 ай бұрын

  Loved this

• 
  @redroseabc50992 ай бұрын

  Nice! I can’t wait to cook this favorite Thai dish at home! Thank you for sharing this recipe! 🍜🦐🇹🇭

• 
  @dayanasalascastro20933 ай бұрын

  Wow que sencillo, lo intentaré❤

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  @marinabristot97383 ай бұрын

  good morning Jessie, thanks for the video and the recipe, could you send me all the ingredients you included in this video, I'm Italian but I want to eat this specialty again even if I'm no longer in the East! thanks I hope you answer me

• 
  @wendykonopelky81123 ай бұрын

  Sorry, my ignorance, but does rock sugar the same as the regular white sugar?

• 
  @danishpastry28854 ай бұрын

  Excellent

• 
  @durthvander4 ай бұрын

  is there any substitute for condensed milk? have most of the ingredients just no condensed milk

• 
  @WhatIsYourMalfunction5 ай бұрын

  link for the recipe is bad

• 
  @Clydeluxe.076 ай бұрын

  this is basically adobo

• 
  @nissaperbillo91726 ай бұрын

  Thanks ❤

• 
  @azamarabear6 ай бұрын

  Wow thx😮

• 
  @Algorithmicgeneratedwordsalad7 ай бұрын

  Thank you I'm trying to look up Ramen recipes and all I'm getting is white ladies put in peanut butter and stuff I say this as a Fed Up white woman

• 
  @dakota29398 ай бұрын

  I’ve been doing this recipe for 2 years since I found it and my family still loves it to this day :)

• 
  @wildwildwest16629 ай бұрын

  I like to eat them with my sticky rice , yummy 🤤.

• 
  @bonsaibaby82579 ай бұрын

  Was this recipe for only one loaf pan?

• 
  @XiShuoWang9 ай бұрын

  不是红烧肉，是黑烧肉了😅

• 
  @ccauset79569 ай бұрын

  Where can I find the recipe? The page no longer exists.

• 
  @walterwojtasiak397710 ай бұрын

  Where you can get a rice wine..??? I look every store in the city and nobody ever seen rice wine in the live..😪

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  @jamessmith577410 ай бұрын

  This is not Hong Kong Style Milk Tea 亂咁黎

• 
  @ayoCanada092110 ай бұрын

  It's so delicious I can smell it

• 
  @susanehlava380811 ай бұрын

  Looks so delicious ❤

• 
  @yorttroy11 ай бұрын

  What an amazing channel, thank you for your hard work!

• 
  @carolinadipierro11 ай бұрын

  yummy

• 
  @louiseallen274511 ай бұрын

  The recipe is no longer available when you click on "print recipe here". The volume of ingredients is not in the youtube. Could someone please share the ingredients amounts? thanks

• 
  @robertsmith313211 ай бұрын

  Somebody told me about this recipe

• 
  @Gin8159311 ай бұрын

  Are the greens bok choy?

• 
  @Righteous1ist Жыл бұрын

  Yummmmmmmm

• 
  @evelyntaymeolian6202 Жыл бұрын

  Ur cucumber Bes of Al others I lov so much super Bes wondefu pickle so gd yumy my favorit ,u ad chin Klang vinegar super nice Bes vinegar,bravo

• 
  @alyssaschlicher4530 Жыл бұрын

  I am hoping this recipe will be back up on your website soon... it's a weekend favorite at our house!

• 
  @ITTGIrL2.1 Жыл бұрын

  Yes

• 
  @txbuitrong Жыл бұрын

  I I just subscribed to your channel I want to learn how to make Chinese food. But my only problem is that I am visually impaired and I would prefer for you to say how much or amount and what you were adding instead of putting it in words on the bottom on other videos the words r too small for me to see will keep looking.

• 
  @higurashianduminekoconnect1702 Жыл бұрын

  I don't like sugar creamer or milk in my espresso, and I don't like it in my match either. So what I end up doing is I take straight matcha powder and put it in a matcha green tea bowl, and instead of using hot water, I use the hot liquid of the coffee, and I whisk it. Surprisingly, it turns out very good.

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  @higurashianduminekoconnect1702 Жыл бұрын

  I usually put ice after it's done to make it into a straight non-sweet, no milk or creamer matcha straight espresso, no sugar, no milk, or creamer fusion. I like to call it a straight matcha espresso fusion.

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  @Apollo440 Жыл бұрын

  In ancient Hong Kong, silk stocking tea flavor varied from household to household, depending on the leg shaving routine of the lady of the house.

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  @NessaRossini... Жыл бұрын

  I can't buy pork belly. What other cut would be second best?

• 
  @trallalallalah Жыл бұрын

  Great recipe! Came out perfect. Only thing is I subbed Brown Sugar for the Rock Sugar. Enjoyed with a small side of steamed Jasmine Rice. Will definitely make this again. Thank You.

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  @dirceualves351 Жыл бұрын

  This is zha paigu

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  @areare361 Жыл бұрын

  I don't have condensed milk but i have powdered milk. Can i sub it? By how much?

• 
  @Itdontmatter69 Жыл бұрын

  No ginger ?

• 
  @paulanderson779619 күн бұрын

  I am a bit of a fan of ginger as well. I'd definitely incorporate a good quantity.

• 
  @user-ou9qy8fz9r Жыл бұрын

  Где перевод на русский язык

• 
  @gj-yeh702 Жыл бұрын

  Would you mind sharing the brand of flour you use?

• 
  @areesiragusa6720 Жыл бұрын

  I'm Thai. First time that I have seen real Pad Thai and teaching all of correct ingredients by Foreigners 👍😊❤. By the way, I'm from that Era in your clips video. Keep up with your good work's 👍😊❤เป็นคนไทยรึเปล่าเพราะไม่มีสำเนียวไทยเลย?

• 
  @snoopypp73913 ай бұрын

  ถ้าเป็นคนไทยก็น่าจะเรียก 'ผัด ไทย' ไม่ใช่ 'แผด ไทย' แถมยังแนะนำให้ใช้ น้ำปลาเวียดนาม แทนที่จะแนะนำให้ใช้ น้ำปลาไทย

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  @georgehowell5863 Жыл бұрын

  I really don't know how you can call this food 😕 really really I think you can do better trust me on it please

• 
  @annef3842 Жыл бұрын

  The link to your recipe is not working.

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  @john-hj5cx Жыл бұрын

  Great video. Thanks

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  @SainiBadwalUSA Жыл бұрын

  You explain very well. Love your recipes

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  @superdave292 Жыл бұрын

  Why is it the pork ribs doubled in volume and weight after cutting? You a magician?

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  @stanmaria6743 Жыл бұрын

  😂😂😂😂

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  @hurley31 Жыл бұрын

  Hi. I notice your pork isn't completely submerged. Is the aim to get it mostly under liquid or totally? Thanks for the recipe it looks great.

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  @NichollBros Жыл бұрын

  It’s better not to be completely submerged! This is so the meat braises instead of boils. The residual heat/moisture trapped under the lid will cook the top of the meat anyway :)

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  @hurley31 Жыл бұрын

  @@NichollBros thanks.