Відео

How do you store it where do you store it and how long can you store it thank you😊

Thanks for making this video. I started my cooking channel six months ago, and the growth has been slow. I guess i am still experimenting and learningas i go.It's really hard work, and I hope that it pays off with time.

What, no MSG?

Dang, I loved the stuffed tofu at South Wind. It brings back memories.

Two people?? HA!! 😁

I read in a book about plants in the northwest and lily bulbs were also boiled and eaten!!!!! Cool I want to go hunting for some now

Yum thank you! Just bought red beans from the Asian grocery store I love red bean desserts

Hello, from South Africa. Love your mehod, I'm going to try I it

What temperature do you have the oil get to before you put the chicken in?

Looking fwd to Malaysian recipes! Malaysian and Indonesian foods are my fave 🤤

Now i know how to make wat tan sauce. I think they call this wat tan sauce over rice wui fan in Singapore n Malaysia. THANK YOU!

what's the difference between lo mein and chow mein

I like the moon but am scared of raw egg. Will compromise by using fried egg sunny side up. Thanks!

Thanks for recipe. Will try making them🙏😋😘☺️

Ca phe soda:)))

Thank you!

I have those same chopsticks. I'm not a fan, I ended up ordering a square set.

Wally please please come back. It's 2024 already and we haven't see you on UA-cam. We miss you.

This is by far the best recipe for Zeppoles! ❤

Bbro flew from Malaysia to Malaysia

How are you cooking the camels?

Lol i cant imagine what horlicks fried chicken would taste

I love all your recipes. I will make this for Father’s Day this Sunday. I love Cantonese cooking which is not available in San Diego, like it is on the east coast. 😋

Do you have pineapple chicken video? I love your videos. The family gets excited when they see me buy chicken thighs. Your recipes are amazing.

those wings look perfect

My absolute favorite treat! Thank you! I will make these for sure!❤

I appreciated you sharing your journey. You have earned a sub. All the best Wally and fam, don't stop! Watching from Trinidad in the West Indies 😊

Hi, Wally, I love this beef bhow fun; except I take the liberty of pastured organic veal because the farmer is near to me in Northern California. Actually, all your recipes are on our family recipe file. No fooling! Do you publish a recipe book to sell? You instructions and side notes are so instructive. Finally, I haven't seen your channel appear for months. Please resume teaching, if you can. I hope all is well. G. Linm

cooking tonight with shrimp also great thanks

OMG Tabasco really sacrilege

Excellent recipe!! 🩷

Wally..can you make Honey Chicken? It was always my favorite Cantonese restaurant dish in Miami🏝 But they don"t make it here in Las Vegas, or Chinatown either? I find that very strange? It's really a favorite for people who live in South Florida! I know how to make it good at home! Most recipes on YT are made with ketchup? I make mine with oyster sauce & rice vinager? I just wanna see your version? (My other favorite is Sesame Chicken, I noticed you have a good one on the Channel) 👌

I'm glad I found your Channel!! You got some good food!!👌🩷🩷🩷

Add a little orange zest.

Will try this recipe, you made it simple and easy to understand. Thanks 😊

Yes, you are right

Easy on the Thai pepper or your next generation will feel it.

Really enjoy your videos. Thank you

I think as a Cantonese and English speaker, the most proper translation would be "silken eggs and beef over rice" based on how English speakers use "silken" as a food descriptor word (like silken tofu), but not "smooth". It just comes from the word in Cantonese meaning "silken" in terms of mouthfeel as well as texture and tactility. Ah well. Chinese is hard to translate to English sometimes as there's words in Chinese that have no English analogue.

needs to fry the prawns, not boil

Thank you it came out delicious!

Can the cooking wine be omitted or substituted?

Thank you Wally, I’ll definitely will give it a try. I like this portion size recipe cause I have a weakness for sesame balls lol, 12 count is good for sharing & not much left for me(lol).

Hii❤❤❤❤❤❤❤

👋😂👍❤️ Hi Wally!! I just came across your awesome videos & am now subscribed!! Love how you make them easy to do & look so yummy! We're from Hawaii & grew up on spam too, so eating it is also nostalgic for us! At the end of this video where you commented about people who never tried spam & it maybe being made of lips & assholes, I was laughing so hard I was crying! LOL!! You are frickin hilarious & am looking forward to watching the rest of your videos! You're family is also beautiful, enjoyed seeing them in the other breakfast video! Please take care, stay safe and God bless always!! Mahalo nui loa!!

I've never seen anyone smoosh the peppers to cut them

I have tried this twice now (following the instructions explicitly) and have not been successful. I don’t know what I’m doing wrong, everything looks exactly like what’s in the video - fermenting to big bubbles, etc.) but after steaming it, it turns a light brown color and without the honeycomb texture.

I am also a Chef who enjoys good home made Wanton Soup. I am also a world traveler who five years ago spent a month in Bannock where I discovered Salmon Sussi loved it. For my soups I do not use powered chicken mixes or Bullion as most contain MSG. Not sure if you can get this in Thailand and I do not remember a Castro. I use a product called Better Than Bullion it is real stock and one teaspoon =1cup of broth your soup with remine noodle and Wanton will I guarantee knock your sox off. Happy Food Happy Chef. Have A GREAT REST OF YOUR DAY AND A BETTER TOMORROW Loren

Ma t thanks Wally for such a delicious dinner. Must try it!❤😂😅😊

Singaporean style is Tapioca + corn Hong Kong Cantonese style is potato starch and baking powder Chinese restaurant style is raising flour + corn flour All are crunchy and delicious, depends on your taste