and two collections of essays: Home Cooking and More Home Cooking
I have been watching your videos for a long time. I like the spirit in your heart about cooking. I like to hear you speak Cantonese, especially I found you live in Germany over 30 years. I live in Canada for 8 years and I missed Cantonese Dim Sum. Thankfully I found some recipes from you. Thanks a lot! I try to build my own website and learning because I got the inspiration from you. Thanks!
Merry Christmas and have a warm winter with your family. Canada’s winter is really chili.
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I love your comprehensive videos and lessons.
Just wanted to say I’m a huge fan and I attempt your recipes often with great pleasure.
I hope happiness and peace are guests in your home.
I saw your recipe for char siu bau and i followed it.. It tasted nice but the dough was yellow and not fluffy.. any ideas?
By the way… You are a very very special cook… i am a chef by profession. I worked in the peninsula hotel in hong kong as western chef so never learnt dim sum chinese and i find your ways of teaching very good with ease and good quality..
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I love the way you teach in the video. It is very easy to understand and I am glad to learn more authentic Cantonese recipes. When I miss homecook food, I will always try out your recipes. Thank you again!
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I am glad to hear from you. Nowadays, many use bread yeast as raising agent to proof the half cooked rice powder, in making pak ton koh. Let me have your email if you can, so that i can send you a photo of my home made pak tong koh, we used wine yeast as raising agent. My dad was a skilled hand in Cantonese cuisine, I did not learn much form him at young age. I would like to have some discussions with you if possible.
I am not sure if you demonstrated Pak tong koh on you tube ?
If you do, let me know where to look for it on you tube.
I love Cantonese foods ! I did ever since I was a kid.
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I enjoyed watching your videos very much – find them very useful! It’s great to see you show a lot of authentic Cantonese recipes. I don’t live in the same country as my parents (in America) now, so it’s hard to see how they cook real Cantonese food. But I’m glad I found your channel so I can use it as a guide to cook homemade Cantonese food. I have subscribed to your YouTube channel and blog, look forward to seeing more videos. About me, I also have a food blog and upload recipes whenever I have time, my cooking style is more fusion with lots of recipes done with an AirFryer, pressure cooker and etc. I’m very impressed that you have so many subscribers on your channel, I need to put more time into making videos (but I only do it as hobby and not a source of income, to be honest)