2020 10月25日Live 中英對照食譜 再一次謝謝義工團，好彩有你地， 完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘 ---------------------------------------------------------- 📌燒乳鴿 材料: 鴿王，乳鴿，BB 鴿 共三隻 醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙 上色料: 老抽，生抽，酒各一湯匙 脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙 做法: 1 鴿洗淨索乾水後用醃料內外塗勻 2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘 3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘 備註: 鴿王需時15分鐘轉身再焗15分鐘 鴿腳不要關節位剪(會縮) English Version Fried Pigeon (KZfaq video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 - 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 - 15 minutes and reduce heat to 160C (320F). Adjust the time according to the size of your pigeons. ------------------------------------------------------------- 📌韓國泡菜 大白菜 1棵 白蘿蔔 少許(切絲) 紅蘿蔔 少許(切條） 蔥 1 棵 中國韭菜 數條 鹽 1 茶匙 (調味用); 大量 (用來醃大白菜及蘿蔔條) 蘋果 1/4 個 (切大粒） 雪梨 1/4 個 (切大粒） 蒜頭 1個(去衣) 洋蔥 1/4 (橫切幾刀） 白醋 2-3湯匙 魚露 2湯匙 黃糖 2至4茶匙（隨個人口味加減） 生薑蓉 1湯匙 韓國辣椒醬 2湯匙 韓國辣椒粉 4湯匙 芝麻 (炒香）大約1/4s杯 做法： 1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用. 2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內. 3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內. 4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，. 5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味 Kimchi (KZfaq video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. __________________________________ 甜品_沙翁 📌高筋麵粉 50克 📌低筋麵粉 50克 📌糯米粉 20克 📌牛奶150克 📌水 50克 📌菜油 4湯匙 📌蛋4 隻 📌糖 1 茶匙 📌肉桂粉 *如不喜歡可以不用* 📌鹽 半茶匙 做法： 1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾 2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽 3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌 4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪) 5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆 6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻 7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙 8.再將#7剛炸完的麵球放回鑊中炸至爆開 9.炸完再洒上砂糖和肉桂粉-沙翁完成! Chinese Sugar Egg Puffs (KZfaq video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

肥媽！你好 看你煮餸就是開心😃，今天的裝扮好🉑️愛，有顆年輕的心，永遠青春 美麗，💕❤️你！

大家好肥媽祝你老公早日出院身體健康願你們一家人生活美滿幸福肥媽我喜歡你的樂觀人生多多向你、學習尤其你的廚藝更要向你學習多謝你👍👍👍👍👍👍👍👍👍👍👍

感謝你無私的敎導我們煮咁多美食。多多保重保重。

肥媽，好好聽👍🏻👏👏👏又唱得，又薏得👍🏻👍🏻👍🏻🤗🤗

祝願爸爸身體健康💪💪💯💯😘😍😅快D全部康复哂🌹💕💅💅🙏🙏

肥媽，祝你先生身體健康！如果方便，可否影下你廚房的全景比我們看下呀？比我地恨下都好，買吾起，看下也好⋯⋯，謝謝！

肥妈!你好，祝你和你的家人个个身体健康！开心快乐每一天。好多谢你的义工团体，是我们的食谱，我想要着好久了，终于有了.好开心，因为我是在三藩市居住，有时不知醒，就要看重播，我一有时间就重看，因为我也是一个老人，记性差，所以要重看，肥妈，好多谢你，给我们带来好多快乐!多谢！

祝你老公早日康复！我觉得沙翁感觉似泡芙多过Donut😝。不停在看你的节目😀

😋I made it tonight and it’s exactly what I had when I was a kid. Thank you so much for sharing the recipe! You are the best!! 😘

Thank you fei ma. I made this last week and it's so yummy.

支持肥妈 💕💕💕

亞媽，我是在溫哥華列治文你忠實的崇拜者，我名叫Selina 。你煮所有餸我都好鍾意，有部分我已經學識煮了，因你的教導我得到很多讚賞的聲音，多謝你。這是我第一次鼓起勇氣寫comments 。你是一個直得我們尊重的女性，我在三十四歲時老公己過世，心同感受，你真的很堅強，支持你，你是我的英雄。保重身體，每天都要笑，你的笑聲和歌聲都是最好聽的❤️❤️❤️

早晨好！肥媽！醒來就看見你，你毎日陪伴我及我太太，尤其我太太最喜欢睇你！祝贺你老公下星期出院！澳洲雪梨彼得刘

肥媽,我們從小都叫"沙翁" 因外邊撲滿白砂糖,吃時在口裏有沙沙聲,外皮是脆的,裏面是軟的,非常好吃.

好嘢 Uncle Rick可以返屋企啦🥳🥳同狗狗🐕玩要小心啲啦！😆記住乖乖聽肥媽話啦！😍祝身體健康！😊

呀妈沙翁系小孩子時候最爱👍👍💯💯🌹💕❤️😅😂😘

How great it is, your husband is going home soon!

肥媽，你好好保重呀！盡量釋懷，事實己成，節哀順變，堅強面對，相信你丈夫更不想你太伤心的。

有肥媽超幸福❤️❤️❤️❤️

兩餸一甜品剛好吖，多謝阿媽用 如黃鶯的美妙嗓子 介紹好聽的英文歌。😍😍😍

肥媽：你緊要身體健康。你面對果境的正面態度，好值得我學習。

泡菜要放一段時間才食，是因為要讓泡菜產生酵素，對身體有益。

肥妈，您好叻!家人有口福

沙翁份量： 水 50ml 奶 150ml 菜油 4湯匙 高根粉 50g 低根粉 50g 糯米粉 20g 蛋 4隻 半茶匙 鹽 1茶匙 糖

I love your video which is so family oriented, full of fun and laughters. You look younger and younger; so cute and pretty with beautiful voice! 我小時叫它沙翁

Love Maria's stove, esp with the cover.

辛苦你了、但真的好有用！Thank you!

可以用手提攪拌機的螺旋棒混和蛋球粉糰

祝肥媽 老公早日出院身體健康

不會太多,梗有一樣啱你心意,多謝肥媽！

肥妈见到第 3 条芋头鱼😮😂😅😊❤🎉

沙翁is zeppole in Italy. it is choux pastry fried.

阿媽今日好靚(❁´◡`❁)*✲ﾟ*

今曰的打扮好靚呀

肥媽，恭喜你先生身體健康，非常感謝你的節目。

Thank You. Love u 😘😘

肥媽， 您好! 在視頻看到大白菜用水喉水(生水)沖洗2-3次，然後放進脫水器脫水，之後就可直接加汁料醃製；是否因已脫水足夠，所以不怕會發霉變壞呢! 因為坊間有說最後一次清洗，最好用食用水，可免變壞，煩請賜教!

燒乳鴿，my favorite

When you sing, I think of my mom who sang 周嫙的四季歌when she put wet clothes on a pole after laundry in old days.

不用加醋，只要在室温發酵三至四天就會有酸味

💪🏻💪🏻👍🏻👍🏻💖❤️

Fei mah. Look at u do is so easy. 🤗

Actually a little Indian chili powder does sound good!!!

Please add more dishes, we love to see you cook and sing

肥媽多才多藝

好钟意肥妈今天的造型，让你看起来很年轻！当你提到你老公星期一可以出院时那个神态就像个小女孩一样！希望你老公出院后更要好好照顾自己，不要再让肥妈你太辛苦去医院照顾他了！

good

正確來說，糖沙翁是香港人的高級甜品。

請問肥媽乳鴿可以用風筒吹乾表皮才放入氣炸鍋嗎？

Hello from San Francisco 😘

好想食40年前澳門街邊的炸糭,肥媽可否教教呢?😊

good show

Original Chinese Pao Choi, origine root base in China Not Korea!! I Love "Chinese" Pao Choi, Little spicy litte sweet and sour and crunchy!!! ❤️❤️❤️

肥媽 Maria Cordero KZfaq Live - October 24, 2020 Recipe English Version Kimchi (KZfaq video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. 肥媽 Maria Cordero KZfaq Live - October 24, 2020 Recipe English Version Chinese Sugar Egg Puffs (KZfaq video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve. 肥媽 Maria Cordero KZfaq Live - October 24, 2020 Recipe English Version Fried Pigeon (KZfaq video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 - 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 - 15 minutes and reduce heat to 160C (320F). Adjust the time according to the sizes of your pigeons.

以前肥妈的助理，钟意食肥妈整的洋葱炒蛋。

肥媽請問盛載泡菜的玻璃盒在哪裡買

肥媽，可否教整客家黃酒、黃酒雞、黃鱔飯😄？

肥媽戴頭菇，和花圍裙好靚，好鐘意你呀！

Pigeon is actually called squab in the UK, Europe and America

新加坡都冇沙翁，是听我妈妈讲过，前年去香港大澳，第一次看到，第一次吃。大澳這一档不错。新加坡也没有听过蛋球。

請問可否做賽螃蟹。

肥媽,謝謝分享！我想請問妳！如果我想買些東西給 Barney狗bb和牠的兄弟姊 妹及狗爸爸狗媽媽全家！ 但我要打電話給妳,問妳的 地址！用妳頻道上的電話號碼打給妳可以嗎？ 對了！到時打電話給妳的人, 會是我購買東西的店舖職員！又或者會是我的朋友的 呢！謝謝！ 祝生活快樂！身體健康！

冰花蛋球

流口水

韓式辣椒醬在759有得買！

Welcome back Uncle Rick!!!

相思風雨中

Hoping for video with individual recipe...so difficult to look a particular recipe instead of clicking on the timeline to search

傳統是叫沙翁； 其他地方照形叫蛋球

👍🏻👍🏻👍🏻👏🏻👏🏻

肥媽，你啲油炸小小野就起泡？用菜花籽幾好架，不過我住係英國，唔知同唔同香港啲油呢？我在英國買啲油炸好多野都唔會起泡，。

沙翁等於像外国的Honey Cruller

如果冇记错马来西亚怡保好多面包店都写沙翁。

好聽肥媽:雪中情

請問係咪買凍肉嗰間舖頭叫做啖啖肉呀

What can replace if I don’t put fish sauce because I am a vegetarian

香港人是叫糖沙翁!

媽,蛋球攪到咩狀態先得,可形容咩狀態？

可否再给我泡菜的用料和份量？谢谢 ！

沙翁同蛋球是兩欵不同的

沙翁又叫蛋球

不是蛋球…马来西亚也是叫沙翁…以前在 茨廠街有的买…现在就不知道了…

肥媽，我已經買了蘋果膠，妳可以教我如何食用或者什麼時候食，因為我早上都要食幾種西藥，不知道可以一起食用嗎？好希望你可以比意見，謝謝妳。

燒肉在哪裏買

肥媽！妳好 請問我想買黑松露還有嗎？

請用saffron 煮的paella， thank you.

肥媽煮越多妳越身苦嗎?旦涕到妳煮我都流😢囗水真身苦妳了

Uncle Rick addoil💪💪💪

肥媽燒肉在哪裏買

Thai prawns with bean thread in pot

肥媽，想問你個洗衣粉咩牌子呀？幾錢呀？ 噴油嗰支嘢幾錢？喺邊度買？

肥媽可唔可以用黃糖唔用沙糖嗎？

又名: 蛋球沙翁

Chinese donut is 油條

多謝肥媽! 但音量不平均，同埋肥媽突好大聲，我用耳機聽會好嘈! 請肥媽保持冷靜

肥媽，請問你厨房放調味料細雪櫃在那裡買可以說嗎？thanks u😘

肥媽下次教下斑蘭糕啦！

肥妈你好，我想买你教煮餐的一套 cookingwere 在哪个网络买呢

In korean this is called mak kimchi (emergency kimchi). It can last in a jar in the refrigerator as long as 3-4 months