Woohooz!! Thank you so much for using our recipe, Oma. We really appreciate your sweet comments. 😘😘😘

And with the 'beautiful' descriptions just right, not overdone!

Awesome!! We’re so happy that they enjoyed it. Thank you sooo much for using our recipe, Sulis

Yum!!!

Woohooz!!

Thank you so much 🙏🙏🤓🤓

Happy cooking!!

Happy cooking

Good luck, Trang. I think you’ll enjoy this dish as much as we did. Cook more rice ok 🤓🤓🤓🤓

You’re so blessed. Yes this is delicious. Comfort food

Thank you so much ☺️

Thank you so much 🤓🤓🤓🤓

Haiz. So sad right. Gotta cook at home to make ourselves happy. Happy cooking!

Hihi. It’s the dried mustard. Hope this recipe is close to what you’ve tried when you were young. Happy cooking!

Thank you so much

Finally I made this dish for dinner. It is sooo good. I’m glad that I found your recipe. Thank you!

Okie dokie. Thanks so much for your request 🤓🤓🤓🙏

Thank you so much too.

Hehe. High five, David. Don’t we all have the same problem.

Hi Elaine. You can omit them but I tell you a secret, your friend won’t notice there’s shallots inside. Hehe. Cut them into really small pieces. Shhh don’t tell your friend.

Spice N' Pans thank you for your reply! 😄Hehehe yeah true indeed! When I was trying this dish the first time, I cut them into super small pieces and I couldn’t find them in my dish when I ate it 😂

@@elainewong3888 I dislike onions and won’t eat anything with onions or spring onions. So for this dish, I’ll give onions a miss but will use store bought shallots oil instead. What’s the point of cooking something that I won’t even eat?

Hi Mike. Found one on amazon Spring Farm Dried Mustard Leaf, 3.5 Ounces 梅干菜 www.amazon.com/dp/B01A71GVK4/ref=cm_sw_r_cp_api_i_Qr.SDbBJ1K0Z3 for your reference. Happy cooking!

Hi Penny. The wok is manageable. It looks very nice right. Shiok!

Hihi. Here’s a link kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html

@@spicenpans thank you so much, have an amazing weekend.

Thanks so much. It’s raw

Yes can no problem. Just reduce the salty ingredients until much later so that you can adjust the saltiness level of the dish accordingly. Happy cooking!

Hi CL yes we did. It was shown in the front part of the video. Happy cooking

instead of simmering it for 40 minutes throw everything in the pressure cooker on high for 20 minutes or more, put less water if use pressure cooker, dont over the pork, then put on stir fry until sauce thickens, i tried it and i like it just that i used only small portion on the herbs ( very little of all 3 cos i like the taste of mei chai more _)))

Hi we buy the Macau Hongkong Sun Fat Yuen brand. It is sweet preserved mustard cabbage without preservative. This is the best we can get in Singapore as others either too sweet n salty or with fragrance.

The longer you cook, the more tender the meat will be.

Galangal is blue ginger. Young ginger is a lot milder than normal old ginger. If you can’t get young ginger, you can use old ginger. Reduce the amount by half. Happy cooking

Hihi. It’s 白米酒

Hi Jim. They’re only sold in Singapore and Malaysia at the moment. Here’s a link: kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html

Good morning. Yes it’s non stick

Hahaha. Yes.

Hi Tuty. They’re about 5g each with skin on so total about 30g. Happy cooking!!

Thank you so much, Margaret. Have a great weekend

Hi Pat. I Guess it’s about 1kg. That’s my guess only though. Hope this helps.

Tq 😊

Hi Gina. Thanks so much for your request 🤓🤓 I believe the colloquial name of the dish is “Cai Buay”. This recipe uses salted vegetables (marketfresh.com.sg/products/salted-vegetable-400g) which we can easily get them ready made from stores. May I know if you’re able to get salted vegetables from your local stores because this will determine the extent of our recipe? Thanks

I didnt know that its ready made. Thank you so much for response.. Actually its my boss favorite thats why im trying to find recipe and do my own for her. Thanks again.

You ask your boss to buy salted vegetables. Then soak then for a while - say 15-20 mins. Test to see if thé salted vegetables are still very salty. You want it to be salty but not too salty. You don’t want it to be tasteless either otherwise the dish won’t be nice. Cut them into small pieces like squares. Put them in a pot. Add some water. Add some cloves of garlic. Bring to boil. Add a little sugar to balance out the taste. It’s very simple. The trick is not to oversoak the salted vegetables in the beginning.

I also grab the fragrance of my fart and share with my wife. I also cannot stop that too.

Can I know what sour are you talking about? I don’t understand you at all.