The most amazing stuff in this video is how Auntie Liz is operating in the street food kitchen in a beige hoodie, pouring sambal and soy sauce all around, and still staying clean after 30 minutes of shots. My respect.
@@MarskOng you learn to eat neatly if you have aunti with a wood spoon smacking you when you made a mess. God help tou if you got her table cloth dirty.
Hi Liz! I am a Singaporean, and I really wanna say you're doing a great job! this recipe is so accurate to the one we have here, and really kudos to you for bringing the taste of South East Asia to the UK! If i ever have the chance to visit the UK, I'll be sure to drop by your restaurant!
Hi, Liz! I'm from S'pore and love watching you and Uncle Roger. I am so inspired by you! I only started to cook more at home due to WFH and I think I can cook more dishes than my mum now thanks to power of internet!
The sauce looks way off actually. Way too watery. She also did not elaborate the recipe of her sambal chili. Sambal chili is a generic term and everybody's different. She might want to show us how she put hers together.
I’m Thai and my husband is Japanese. I often have noodle for breakfast, full option like your Bak chor mee, meat ball, fried shallot, chili oil etc my husband is always so amazed how I can have such heavy dish for breakfast
to your editor: swearing is fine but put it towards the end/middle of video. swearing at the beginning usually hurts algorithm. can't wait to see more from your channel!
I can honestly say as a born and bred Singaporean that that bowl of Bak Chor Mee looked real good! And I agree with you that "Mee Pok" is the preferred choice of noodle, though the occasional "Mee Kia" is pretty bomb too. Keep it up Chef Elizabeth! I hope to be able to patronise your place when I go over to the UK some day.
I found mee pok funny looking, funny texture, funny springy and uncontrollable, cause sauces flying to your clothes. Not sure why people like mee pok. Mee kia > mee pok. Mee kia definitely taste better
See how she cut the spring onions using her left hand? I was amazed! This is the first time I’ve seen a chef that is left handed! Auntie Liz more videos to come!! I saw you in sorted video and automatically became your fan and Uncle Roger! 💛
I really like this style of presentation. Especially in lockdown times really. The video is very immersive. You could even feel the hurry which is typical of a kitchen.
Love the fact your cooking in your actual restaurant with active customers and workers behind you no bullshit studio just raw talent keep up the great videos
Your pretty authentic Bak Chor Mee complete with pork lard “croutons” gets an instant Like and Subscribe from this Singaporean, who just had this dish for breakfast! Btw you could easily shave off a couple more minutes by cooking the pork mince and the meat balls together in the noodle basket, and drop in the lettuce too at the last few seconds, as our local hawkers do. :)
Though I guess the shallots are unnecessary for this dish as the local hawkers here don't have that 😅. But correct me if I'm wrong if shallots are really a good combo with this dish lol
@TravelerPat I'm of Hokkien and Hakka descent, living abroad. Shallots are used a lot in Malay cooking, although often incorporated into sambals or minced, so might pass unnoticed. Also often used in fried rice (both Malay and Chinese). I have seen deep fried shallots used as garnish like Auntie Liz did at some hawker stands in Penang and Singapore, but the Hokkiens have been in Malaysia/Singapore for over 500 years, so have probably absorbed a lot of local culinary ingredients and practices. Don't see fried shallots used much in Chinese food in America, but I also rarely eat Chinese food at restaurants here as I prefer my home-cooked flavor (just made Siu Yuk to go with Auntie Liz's Bak Chor Mee for lunch). Interestingly, in Hokkien, wouldn't one call it 'Chor Bak Mee'? It's not something I ate much when growing up, so not sure if it would have a different name, or if the Teochew name gets adopted universally. What did Alex say (or was it Chef Lee on his channel)? Ingredients are local, technique is universal.
I saw you firstly on the uncle roger channel and I was amazed as a chef how wonderful you were, I am a chef too, I also think you are amazing. You are so good in front of camera, it's like you were born to star in front of camera. I loved this dish, I don't know a lot about Asian cuisine but I guess i'm going to learn. I'm just glad you are the teacher
I had to order ur book from Amazon since u didnt have shipping to the usa from ur website. so I cant wait for it to be released and arrive. so excited. it is on preorder and I am counting the days. :) I normally dont buy modern cooking books(I only buy ones from 1800s and earlier, normally) but I couldn't resist to buy urs!!! so stoked!!!! :)
Made it for dinner tonight, was great! Thanks for the recipe, Antie Liz! Heres how I made my lard oil: 1-1.5 in pork belly in largish lardon pieces (you can use speck, lard, maybe even (uncured) bacon) in a pot, heat on medium to medium low to render the fat out, make sure not to burn it or the oil will taste burnt. Remove pork pieces once enough fat has rendered out, pour hot oil into bowl with sambal in imitation of lao gan ma, then act surprised when hot oil and sambal spatter everywhere. Once the mixture has cooled, add dash fish sauce, black vinegar (I used balsalmic, cause that's what I had) and light soy sauce. Done! I also sliced the crispy pork belly into thin slices and added it to my Bak Chor Mee in lieu of crackling.
Great to see you Auntie Liz! Love wonton noodles but I need vegan alternatives for all the delicious flavourings and sauces to share this my wife. That's what i want...
Might be easier to find something else to share with your wife. It won’t be the same without the pork mince and pork meatballs, not to mention subbing out the oyster sauce and fish sauce.
She’s like most of us Lefties, hard to notice because we use both hands almost equally 😆 Took me a minute too and then I realized she was doing more dominant tasks with her left hand. Although I still surprise myself. I use a knife with my right but if I’m cutting up herbs or cutting a pizza? The knife is in my left hand 🤣 Didn’t even realize until about a year ago and I’m in my 30s.
Amazing dish, will try it out for sure! Liz, you'd be happy to know here in Brazil that crispy pork crouton is a very popular appetizer called torresmo à pururuca. We actually eat it while drinking cold light beer or pair it with some good black feijoada, which is a black bean pork hot pot.
Hi Chef Elizabeth. Greetings from Singapore. You have a very accurate interpretation of the Bak Chor mee. Singaporeans like our Bak Chor Mee spicy, so we use way more Sambal. Looking forward to your future videos
Just found your channel, excellent, young ,fresh,straightforward & takes me back to my travels & i love Singaporean & asian cooking in general. Nice one 👌👌
@@relaxwhc what, singaporean food is singaporean food and malaysian food is malaysian food. food like nasi lemak and bak kut teh is malaysian but we sell in Singapore whereas chicken rice is singaporean. understand?
I've been watching how the Bak Chor Mee hawkers put it together in SG & like to share that after the noodle goes into the sauced bowl, they give it a stir to mix the sauce into the noodles. Next add the braised mushrooms, minced pork & ball, pork lard crisp & greens. So we have got a favoured noodle with all the nice stuff on top to be seen. Yum Yum 😋👍
Hi! Auntie Liz, i love how in-depth the tutorial/video is and what i think we can do better is a background music while cooking then maybe the steady cam can act as the camera A and the moving one is your B. I felt connected to the video because of the background of your store feels more authentic and not a tv show. Thanks for a great vid
Thanks, the idea was to shoot one continuous video with no do overs, warts and all so you can experience what it’s like in the kitchen. Challenged ourselves to do it during lunch service and edit it after a 12hr day. Was hard; lots of mistakes we can correct next time, ps bought a gimbal yesterday though yeowww :-)
It might take 5 mins to put it together, but the preparations take hours -- fried crispy shallots, fried pork fat, let cold and dry, overnite marinated minced pork, if you are specific, you make your own fresh fish/beef/pork balls, and in the process you need to have above average knife work because you chop up all the ingredients....
marinating might take time but fairly low manual effort. The other things can all be bought, or easily replaced with bought stuff. So all in all 15min of actual manual effort should be enough, a beginner should still be able to knock the whole thing out with an hour of work.
The only chef I've been following is Gordon Ramsay, but now I have another one to follow, just realized that both of them are left-handed as well. Thanks Auntie Liz. Keep it up !
I'm amused at all the comments giving tips to Elisabeth on how to make this better. This is a Michelin starred chef and hugely successful restaurateur. 😂
That logic isn't sound, every dish can be made better. Just because someone has a Michelin star doesn't mean they're infallible. Gordon Ramsay has made a ton of crap dishes before.
No I'm not saying she can't be bettered, I'm just pointing out that given her achievements she's unlikely to be needing to pick up tips on how to cook from random underachievers on RUclips.
Thanks Auntie Liz. Your video inspired me to cook my own version of your dish today. Wok fried the pork mince rather than blanching. And used Western greens (baby spinach) instead of bok choy leaves (Haiyaa!!!) But in your words "It was fkn delicious". Love from Australia.
Love the video! Amazing work. Just something I observed, having the video at 50fps is kinda distracting because all the little shakes that happen when the A cam is moving, is exaggerated. 23\30 fps would be a much more cinematic\pleasing experience esp for the type of content you are focusing on
I'm from Singapore and this is one of my favourites. Mee pok is one of the most difficult noodles to cook and Liz in my opinion over cooked it. Mee pok is usually soaked is room temperature water after being boiled, to stop it from over cooking.
Looks delicious! I love it whenever black vinegar and oyster sauce get together. I wonder can I reuse the liquid the mushrooms sat in overnight? I imagine it would taste dynamite.
As a home cook I am glad Uncle Roger introduced you to me. The only ethnic foods my wife likes are Italian and Asian Dishes. I can't wait to make her one of your recipes.
If you enjoyed this video, raise your hand to show Auntie Liz your never ending support 🙋✋
🤗
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i can't find the emote
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The most amazing stuff in this video is how Auntie Liz is operating in the street food kitchen in a beige hoodie, pouring sambal and soy sauce all around, and still staying clean after 30 minutes of shots. My respect.
Even when she's half through eating it she doesn't have any spots.
Never wear white when eating noodles. Black tees are the key!
@@MarskOng you learn to eat neatly if you have aunti with a wood spoon smacking you when you made a mess. God help tou if you got her table cloth dirty.
@@thehammerman4436 That's why we have table placemats for that! Or if you're truly asian, transparent thick plastic over your tablecloths!
@@MarskOng oh hush. Obviously a rich kid :p
Hi Liz! I am a Singaporean, and I really wanna say you're doing a great job! this recipe is so accurate to the one we have here, and really kudos to you for bringing the taste of South East Asia to the UK! If i ever have the chance to visit the UK, I'll be sure to drop by your restaurant!
Not exactly accurate lah maybe 90% accurate. But yes good job, it's hard to find the exact same ingredients over in the UK!
@@MarskOng Missing some tee poh.. and I think she's good :)
@@MarskOng singaporean ah? got lah one
Hi, Liz! I'm from S'pore and love watching you and Uncle Roger. I am so inspired by you! I only started to cook more at home due to WFH and I think I can cook more dishes than my mum now thanks to power of internet!
The sauce looks way off actually. Way too watery. She also did not elaborate the recipe of her sambal chili. Sambal chili is a generic term and everybody's different. She might want to show us how she put hers together.
I love how confident/intentional you are while you cook, the economy of movement is spectacular!
Thanks uncle Roger for recommending auntie Liz
I’m Thai and my husband is Japanese. I often have noodle for breakfast, full option like your Bak chor mee, meat ball, fried shallot, chili oil etc my husband is always so amazed how I can have such heavy dish for breakfast
This video makes me appreciate the hard work by all hawkers in Singapore. Auntie Liz, I will have bak chok mee for breakfast in 7hrs time!
I'm at 85 now eating BCM, lmfao
So impressed to see Chef Liz perfectly replicate and respect one of my favourites of my country! Waaaaaaaaow!
to your editor: swearing is fine but put it towards the end/middle of video. swearing at the beginning usually hurts algorithm. can't wait to see more from your channel!
I can honestly say as a born and bred Singaporean that that bowl of Bak Chor Mee looked real good! And I agree with you that "Mee Pok" is the preferred choice of noodle, though the occasional "Mee Kia" is pretty bomb too. Keep it up Chef Elizabeth! I hope to be able to patronise your place when I go over to the UK some day.
I found mee pok funny looking, funny texture, funny springy and uncontrollable, cause sauces flying to your clothes. Not sure why people like mee pok. Mee kia > mee pok. Mee kia definitely taste better
i sometimes have noodles for breakfast, and i can say this looks really good!! i really wanna eat it now..
In some area in Asia the only time you can get noodle soup is in the morning.
I eat this for breakfast most of the time! And for lunch and for dinner!
As a Singaporean, that is a generous amount of meatballs.
See how she cut the spring onions using her left hand? I was amazed! This is the first time I’ve seen a chef that is left handed! Auntie Liz more videos to come!! I saw you in sorted video and automatically became your fan and Uncle Roger! 💛
I'm pretty sure Gordon Ramsay is left-handed, or am I tripping? lol
Gordan Ramsay not lefthanded? Maybe u didn't live long enough 😆😆
Sorry, Bank and Zulfikran, I didn’t notice.
I really like this style of presentation. Especially in lockdown times really. The video is very immersive. You could even feel the hurry which is typical of a kitchen.
I can't stop laughing when seeing Liz, all my head is full of "pounding" jokes
SDFJKAHASDFA NO 😭😭😂
HAHA
a little bit faster haha
Fr😂😂😂
uncle roger: sorry children
i love how aunty Liz prepare the food individually with care and love
Weijio: *Starts*
Liz: *Swears* Oh! I can't swear on my channel can't I?
weijio. please
Love the fact your cooking in your actual restaurant with active customers and workers behind you no bullshit studio just raw talent keep up the great videos
The food looks delicious, but as well as being talented she is stunning.
She really is. I've never seen anyone that looks like her.
@@Amero2323 she's Eurasian after all. Mixed kids of Asian and European descent always have stunning features
You are literally a Marco Pierre White in how you conduct your recipe and ingredients! I love it! Chef chef!
Your pretty authentic Bak Chor Mee complete with pork lard “croutons” gets an instant Like and Subscribe from this Singaporean, who just had this dish for breakfast! Btw you could easily shave off a couple more minutes by cooking the pork mince and the meat balls together in the noodle basket, and drop in the lettuce too at the last few seconds, as our local hawkers do. :)
Though I guess the shallots are unnecessary for this dish as the local hawkers here don't have that 😅. But correct me if I'm wrong if shallots are really a good combo with this dish lol
@@Lolisweat Some hawkers do include fried shallots although I think mostly they just use its oil to add more flavour and fragrance.
@TravelerPat I'm of Hokkien and Hakka descent, living abroad. Shallots are used a lot in Malay cooking, although often incorporated into sambals or minced, so might pass unnoticed. Also often used in fried rice (both Malay and Chinese). I have seen deep fried shallots used as garnish like Auntie Liz did at some hawker stands in Penang and Singapore, but the Hokkiens have been in Malaysia/Singapore for over 500 years, so have probably absorbed a lot of local culinary ingredients and practices. Don't see fried shallots used much in Chinese food in America, but I also rarely eat Chinese food at restaurants here as I prefer my home-cooked flavor (just made Siu Yuk to go with Auntie Liz's Bak Chor Mee for lunch). Interestingly, in Hokkien, wouldn't one call it 'Chor Bak Mee'? It's not something I ate much when growing up, so not sure if it would have a different name, or if the Teochew name gets adopted universally.
What did Alex say (or was it Chef Lee on his channel)? Ingredients are local, technique is universal.
I saw you firstly on the uncle roger channel and I was amazed as a chef how wonderful you were, I am a chef too, I also think you are amazing. You are so good in front of camera, it's like you were born to star in front of camera. I loved this dish, I don't know a lot about Asian cuisine but I guess i'm going to learn. I'm just glad you are the teacher
I had to order ur book from Amazon since u didnt have shipping to the usa from ur website. so I cant wait for it to be released and arrive. so excited. it is on preorder and I am counting the days. :) I normally dont buy modern cooking books(I only buy ones from 1800s and earlier, normally) but I couldn't resist to buy urs!!! so stoked!!!! :)
Made it for dinner tonight, was great! Thanks for the recipe, Antie Liz!
Heres how I made my lard oil:
1-1.5 in pork belly in largish lardon pieces (you can use speck, lard, maybe even (uncured) bacon) in a pot, heat on medium to medium low to render the fat out, make sure not to burn it or the oil will taste burnt.
Remove pork pieces once enough fat has rendered out, pour hot oil into bowl with sambal in imitation of lao gan ma, then act surprised when hot oil and sambal spatter everywhere.
Once the mixture has cooled, add dash fish sauce, black vinegar (I used balsalmic, cause that's what I had) and light soy sauce.
Done! I also sliced the crispy pork belly into thin slices and added it to my Bak Chor Mee in lieu of crackling.
Great to see you Auntie Liz! Love wonton noodles but I need vegan alternatives for all the delicious flavourings and sauces to share this my wife. That's what i want...
maybe replace the pork with tofu, fried and/or blanched, hth
or as Uncle Rogar says, replace the wife. so weak, soo weak...
No pork in the wan ton is like no soul in the body ....
It's like eating fish and chips without fish lol ..
Might be easier to find something else to share with your wife. It won’t be the same without the pork mince and pork meatballs, not to mention subbing out the oyster sauce and fish sauce.
It is really good to see cooking like this done in a kitchen that isn't a studio.
Yes I subbed. I like you on Nigel's channel. You're now famous Liz! 🙂
I subscribed to Auntie Liz's channel, found great stuff to try to cook AND found out she puts good music in her videos. What a wonderful Sunday!
Fuiyoo ! Aunty Liz is amazing 🥺
Finally a decent Singaporean-Malaysian Food Channel... And from such a great chef like Liz! Fuiyoh!
I'd give this a perfect 5/7, would definitely eat for breakfast on my next day off
Besides being Aunty Lizz, your channel is AWESOME. Very entertaining and educational. Love it cant wait for more videos!
I never noticed you were a lefty until today! Lefty chefs unite!! That food looks fantastic
Ay is she? I’m a lefty & I didn’t notice
You’re right I just checked lmao
She’s like most of us Lefties, hard to notice because we use both hands almost equally 😆 Took me a minute too and then I realized she was doing more dominant tasks with her left hand. Although I still surprise myself. I use a knife with my right but if I’m cutting up herbs or cutting a pizza? The knife is in my left hand 🤣 Didn’t even realize until about a year ago and I’m in my 30s.
I'm a simple man... I see untie Liz I press play and leave a like
Amazing dish, will try it out for sure!
Liz, you'd be happy to know here in Brazil that crispy pork crouton is a very popular appetizer called torresmo à pururuca. We actually eat it while drinking cold light beer or pair it with some good black feijoada, which is a black bean pork hot pot.
Hi Chef Elizabeth. Greetings from Singapore. You have a very accurate interpretation of the Bak Chor mee. Singaporeans like our Bak Chor Mee spicy, so we use way more Sambal. Looking forward to your future videos
I lovvvve you chef liz just dont be shy to show yr beautiful smile 😍
Just found your channel, excellent, young ,fresh,straightforward & takes me back to my travels & i love Singaporean & asian cooking in general.
Nice one 👌👌
I just watched uncle Rogers video talking about this channel and I love it
Same
Auntie Liz makes cooking food look so effortless. Fuiyoo .
Auntie Liz is criminally gorgeous and it is a crime,she is married to weak peanut allergy guy.
Lucky peanut allergy guy
So weak! So weak!
Haiyaaaa
More pounding jokes
There is a 1000% chance I will never eat this dish. With that said, love the skill and talent you have. So glad you started a channel!
The dislikes are from the failed chefs hating on Auntie Liz 😂
Just like some chilli jam guys
Maybe sorted guys..hahaha 🤭🤭
Chef's get angry when Michelin stars are given to the one's who show outstanding craft, execution, and talent. Auntie Liz for the win!
Or who dared to use chilli jam or no wok
most dislikes are from bots that youtube added.idk why they added that it makes no sense. some are haters
I love that you are doing your own thing. I like to actually learn to cook Asian cuisine.
Masterclass' next course:
Malaysian food by Chef Liz
“Sorry children”
Haiyaa... Auntie Liz not Malaysian
@@tinhoyhu singaporean food is malaysian food by default
@@relaxwhc what, singaporean food is singaporean food and malaysian food is malaysian food. food like nasi lemak and bak kut teh is malaysian but we sell in Singapore whereas chicken rice is singaporean. understand?
@@relaxwhc Bak Chor Mee is 100% Singaporean... There's no Bak Chor Mee in Malaysia. Get educated.
I've been watching how the Bak Chor Mee hawkers put it together in SG & like to share that after the noodle goes into the sauced bowl, they give it a stir to mix the sauce into the noodles. Next add the braised mushrooms, minced pork & ball, pork lard crisp & greens. So we have got a favoured noodle with all the nice stuff on top to be seen. Yum Yum 😋👍
Hi! Auntie Liz, i love how in-depth the tutorial/video is and what i think we can do better is a background music while cooking then maybe the steady cam can act as the camera A and the moving one is your B. I felt connected to the video because of the background of your store feels more authentic and not a tv show. Thanks for a great vid
Thanks, the idea was to shoot one continuous video with no do overs, warts and all so you can experience what it’s like in the kitchen. Challenged ourselves to do it during lunch service and edit it after a 12hr day. Was hard; lots of mistakes we can correct next time, ps bought a gimbal yesterday though yeowww :-)
Feeling Shiok! Thank you so much for promoting and teaching Sg dishes to the world! Sedap!
If the whole Covid is over, i will fly over to eat at Mei Mei.
buy for me a ticket can? i big fan of mei mei
i did not expect this to be actually authentic, well done
It might take 5 mins to put it together, but the preparations take hours -- fried crispy shallots, fried pork fat, let cold and dry, overnite marinated minced pork, if you are specific, you make your own fresh fish/beef/pork balls, and in the process you need to have above average knife work because you chop up all the ingredients....
marinating might take time but fairly low manual effort. The other things can all be bought, or easily replaced with bought stuff. So all in all 15min of actual manual effort should be enough, a beginner should still be able to knock the whole thing out with an hour of work.
@@bryanye4490 ye if ur new in the kitchen the preparations do be taking 1 hour but it gets easier but cooking is still a gamble to me.
This is sooo legit with the meepok and chili! Well done Liz!!
Can’t wait for the next video!! Greetings from Indonesia. :D
Look so yummy from the chef to the dish!
Auntie Liz shaking her head when the chopping board isn't where it's supposed to be
haha was wondering why she was shaking her head
@@ddr80 5:07 for those who missed it
Haiyaaaaaa
Clean, precise and looks amazing. Aunty liz, well done
Those are some real "thick" noodles 😉
Btw, I just made noodles with fish for breakfast. Noodles is love 😍
Great videos please keep this up! Best cook book I’ve got in the last year!!! Thank you!!!
Hello just watched your collaboration with uncle Roger of spaghetti carbonara nice
Yes!
Same
They were pounding
Same
@@svidyut4402 obviously you haven't watch that video 😂
The only chef I've been following is Gordon Ramsay, but now I have another one to follow, just realized that both of them are left-handed as well.
Thanks Auntie Liz. Keep it up !
She's ssoooo charming! And her chemistry with uncle Roger is.... 😂
As strong like the spatula that my mother beat me with
@@snifey7694 🤣🤣🤣🤣
I've always refused to go to england, but your food have made me change my mind. I need your food.
I'm amused at all the comments giving tips to Elisabeth on how to make this better. This is a Michelin starred chef and hugely successful restaurateur. 😂
That logic isn't sound, every dish can be made better. Just because someone has a Michelin star doesn't mean they're infallible. Gordon Ramsay has made a ton of crap dishes before.
Haha more like people advising how 2 make better video edits like uncle roger😄😆
No I'm not saying she can't be bettered, I'm just pointing out that given her achievements she's unlikely to be needing to pick up tips on how to cook from random underachievers on RUclips.
Thanks Auntie Liz. Your video inspired me to cook my own version of your dish today. Wok fried the pork mince rather than blanching. And used Western greens (baby spinach) instead of bok choy leaves (Haiyaa!!!) But in your words "It was fkn delicious".
Love from Australia.
"No colander needed" Quality 😂😂
Timestamp
Auntie liz channel growing so fast .at least im gonna be the earliest subscriber to this channel .lots of love from malaysia .
Hmmm…this or a stale doughnut for breakfast? Why can’t I get this every damn day?!?! Looks fantastic and pretty straightforward to make as well.
I enjoy this video a lot, especially Auntie Liz intro it so well.
The auntie at the back is literally licking her fingers! Must be good food!
Wonder what they ate
Yes, but I don't want to eat pork balls !! lol
hahahahaha..saw it too..finger lickin good huh...haha
Cannot wait to visit Mei Mei next weekend! Auntie Liz knows her food :)
This camera man making me spin my head right round~
This looks amazingly delicious! 😋
Love the video! Amazing work. Just something I observed, having the video at 50fps is kinda distracting because all the little shakes that happen when the A cam is moving, is exaggerated. 23\30 fps would be a much more cinematic\pleasing experience esp for the type of content you are focusing on
Lel and that’s what they call a mansplain 😂
Hi auntie liz it's taste very delicious 😋 keep it up. Well done 👍
Customer: Is pork ball halal?
Uncle Roger: Yes
I'm from Singapore and this is one of my favourites. Mee pok is one of the most difficult noodles to cook and Liz in my opinion over cooked it. Mee pok is usually soaked is room temperature water after being boiled, to stop it from over cooking.
Breakfast takes 5 minutes to prepare.... Providing you did a lot of foodprep yesterday.
Aunty liz is always a delight to watch, love from India ❤️
please make uncle roger review this 🤣🤣🤣
Looks delicious! I love it whenever black vinegar and oyster sauce get together. I wonder can I reuse the liquid the mushrooms sat in overnight? I imagine it would taste dynamite.
Aunty liz, keep your hair safe, you never know when a wild can anoy come and kidnap your hair. (Lmao, I'm so unfunny)
She's incredible wow
Just made it, it's so fast and easy and delicious! Thought it would take a lot longer
This is my favorite Singaporean dish! I miss Bak Chor Mee so much! Thank you for sharing your recipe with us.
the best Singapore dishes ever!
I ❤ Auntie Liz and that dish looks delicious!
Yes, you are a cook!! not a poser 'chef' and a love that
omg... that looks crazy delicious... and best of all, so simple!
As a singaporean i rlly love my bar chor mee it is the best dish ever
Chef Liz is so badass she's doesn't even bother with an apron! You go girl 😎
As a home cook I am glad Uncle Roger introduced you to me. The only ethnic foods my wife likes are Italian and Asian Dishes. I can't wait to make her one of your recipes.
the noodle looks good
As a business owner myself... I liked the wezo alots, you got my support auntie Liz
Wonderful ! 👍. I would like to try your version ! 😁
Thanks for the videos. Looks like a delicious hearty flavour bomb. Yum! Good inspiration to cook for the family.
Looks properly legit! Quibblers will say cook the meat first before the noodles so they don't clump up, but the soup will thin them out nicely.
Having just moved to London from Singapore, this video is really Helpful! Thank you so much 🙏
Yassssss Chef Liz!!! Absolutely love you!
I’m here to see Elizabeth. I admire her ❤️
I must say She is One 😍beautiful Cheff