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Ha..ha...I really enjoy listening to you,you sound so excited to show us the secret of the recipe...the onions,ginger ,garlic and lemon grass in the rice might be a bit of a bother if you forgot to remove them...😂

Amazing looking dish and we really appreciate the education!

Love the vibrant colors and your explanation of the meaning of everything.

Scrumptious Meal 😊

Excelente 🎉

Hello many thanks for you sharing and very well teaching

These look perfect!

Love this! It has me hypnotized and hungry at the same time.

Mesmerizing!

This was awesome! Really amazing to watch. Wow!

Absolutely amazing to watch ❤

Nul😢 je m'attendais à mieux

漂亮🎉

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Enjoyed it ❤

Happy New Year 2025

Pandan leaves, lemongrass bulb, ginger slice, santan check. Approved. This is such a good variation using basmati rice and olive oil.

I have never thought of cutting chilis with scissors. Makes sense. The chili sauce looked great.

Printout recipe is available at my Blog ➡︎ www.hankerie.com/malaysian-hainanese-chicken-rice-chilli-sauce-recipe/ Hainanese Chicken Rice is a dish with a rich history, but it's not complete without its fiery soul: the chili sauce. In this video, I'm sharing a personal story about my mum's influence and diving deep into the world of Malaysian Hainanese Chicken Rice Chili Sauce. We'll learn why homemade is so much better, explore the key ingredients, and follow a simple recipe that will transform your chicken rice experience. Join me on this culinary journey!

This is so cool! Thank you for sharing!

These are awesome! What exactly is the green powder?

Wow! Super!

oh my goodness, that is the most beautiful bread i have seen.

Hagababasoy 😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊to hankerie from Walter😊😅😮🎉😂❤🎉🎉🎉😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

🎉❤😮😅😊 bouncing 😊😊😊😊😊😊😊21/12/2024

All his hard work and only three likes

Printout recipe is available at my Blog ➡︎ www.hankerie.com/how-to-decorate-christmas-cookies-with-easy-made-royal-icing/

Waw i would love to make those cookies 🍪 yummy

😇 👍👍👍

🥰 👍

So creative! ❤

Printout recipe is available at my blog now ➡︎ www.hankerie.com/how-to-make-fluffy-sourdough-sausage-flower-blossom-buns/ Who says sourdough has to be tough and chewy? These Fluffy Sourdough Sausage Flower Blossom Buns are here to change the game! Soft, pillowy, and brimming with flavor, they’re the perfect blend of tangy sourdough and the comforting sweetness of Japanese-style bread. Each bite offers a delightful surprise: a savory sausage wrapped in a tender bun, topped with the nutty crunch of sesame seeds. Let these buns bloom in your kitchen and bring joy to your table! 🌸

Super Creative

What a nice and fresh bread, surprised the comment section is empty😢

Looks like a zipper

❤

🤍🤍

Ingredients: For the Pork Marinade: 200g pork loin (Lean) 1 tsp light soy sauce 1 tsp Chinese ShaoXing wine Dash White Pepper 1/2 tsp cornstarch For Coating and Frying: 3 tsp cornstarch 2 tsp wholemeal self-raising flour Dash of Nutmeg Powder Dash of white pepper 1 egg 2-3 cups olive oil For the Sweet and Sour Sauce: 1/4 cup tomato sauce 1/4 cup water 2 tbsp rice vinegar 3 tbsp pineapple juice (from canned pineapple pieces) pinch sea salt 1 tsp Worcestershire sauce 1 tsp soy sauce 1tsp oyster sauce 2 TBSP white sugar 1 tsp oyster sauce 1/2 tbsp cornstarch For Stir-Frying: 1 garlic clove, finely chopped 1 slice red onion, cut into small cubes 1/2 red bell pepper, cut into small cubes 1/2 green bell pepper, cut into small cubes 2 slices pineapple pieces Printout Full Recipe at my Blog ➡︎ www.hankerie.com/cook-sweet-and-sour-pork-recipe-at-home-a-nostalgic-culinary-journey/ 😊

🤎

Super

Oh! Mum🎉❤😮😅😊❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

Printout recipe is available here > www.hankerie.com/cook-sweet-and-sour-pork-recipe-at-home-a-nostalgic-culinary-journey/ Some dishes are more than just food-they’re memories wrapped in flavor. For me, Malaysian-style sweet and sour pork is a bite of nostalgia, a dish that takes me back to the bustling hawker stalls of my childhood. Picture this: open-air dai pai dong (大牌檔) stalls with smoky woks blazing, the clatter of spatulas against iron, and that unmistakable aroma of tangy-sweet sauce caramelizing over crispy, golden pork. Now living in Sydney, far from Malaysia, I found myself longing for those flavors. Could I recreate that wok-fired magic at home? Armed with my family’s beloved recipe and the versatility of HexClad cookware (amzn.to/4cTLOC8), I took on the challenge. The result? A dish that tastes like home-crispy pork with a perfectly balanced sweet and sour sauce, stir-fried with vibrant bell peppers and juicy pineapple chunks. Each bite captures the smoky essence of wok cooking, even in a modern kitchen. This isn’t just a recipe; it’s a journey. Join me as I share the secrets to mimicking dai pai dong flavors at home, from crafting the perfect marinade and crispy pork coating to achieving that glossy sauce that clings to every piece. Whether you’re chasing your own food memories or discovering the magic of Malaysian cuisine for the first time, this recipe promises a taste of authenticity-and a touch of nostalgia.

Yumm... Miss this dish.

Wow😮

Cinnamon Bread Rolls recipe Ingredients For the Dough: • 250 ml (1 cup) warm milk • 7 g (2 tsp) instant yeast • 50 g (1/4 cup) granulated sugar • 1 large egg • 60 g (1/4 cup) unsalted butter, softened • 1/2 tsp salt • 400 g (3 1/4 cups) all-purpose flour For the Filling: • 60 g (1/4 cup) unsalted butter, softened • 100 g (1/2 cup) light brown sugar • 1 1/2 tsp ground cinnamon • 1/2 tsp ground cardamom Instructions 1. Prepare the Dough: 1. In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy. 2. Add the egg, softened butter, and salt. Mix until combined. 3. Gradually add flour, mixing until a sticky dough forms. 4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5-7 minutes). 5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. 2. Make the Filling: 1. Mix the softened butter, brown sugar, cinnamon, and cardamom in a small bowl until it forms a spreadable paste. 3. Assemble the Rolls: 1. Punch down the dough and roll it out into a rectangle (about 30x40 cm or 12x16 inches). 2. Spread the filling evenly over the dough, leaving a 1 cm (1/2 inch) border. 3. Roll the dough tightly from the long edge to form a log. Cut into 12 equal pieces. 4. Proof the Rolls: 1. Arrange the rolls in a greased 9x13-inch baking dish or round pan. Cover and let them rise for 30-40 minutes until puffy. 5. Bake the Rolls: 1. Preheat your oven to 180°C (350°F). 2. Bake for 20-25 minutes or until golden brown. Serving Suggestions: • Serve warm with a side of butter or cream cheese if desired. • Pair with a cup of spiced chai or coffee to complement the cardamom flavor.

Yummy, they look good! #VRAFamily