I absolutely love zongzi and this is a wonderful simple recipe, as always. Please please do another more involved version of this with more ingredients!
I’ve tried dozens of your recipes now & they’ve all turned out amazing. So much better than takeaway! My family now ask me to make Chinese food at least once a week. Thank you so much for your teaching
This is, hands down one of the best beginner friendly recipes I have sourced. The other long format recipes are great too but not everyone has the time or hands to coordinate that😅. Thank you Mandy for thinking of those of us just starting out on our culinary adventure through Chinese cuisine 😄
Happy Dragon Boat Festival, i am teow chew, we call it chang, stuffed sticky rice with marinated pork, pork sausage, peanut, chesnut, mushroom and salted egg yolk,eat with chili garlic sauce and sweet soy sauce. Love the small version of chang as well, sticky rice soaked with alkaline water, eat that with powder sugar or coconut egg paste (kaya) and drink coffee 👍. By the way, thanks for sharing technique how to wrap🙏, will try to do my own next year
Love these! First time I tried them was over 30 yrs ago and I bought one from the grannies selling them on the street in our local Chinatown. It was delicious and I would always go back to get more. I have never forgotten the first taste. After a couple of years, the city stopped the grannies from selling. Still the best ones I ever had.
Many times I try already the sticky rice and very yummy food I'm to much like to eat that I try before in HK ,Brunei and Malaysia it's very nice food .
I didn't know how the presentation of the video could be improved but I love this format! The floating camera and different camera angles make it feel like a food network show. I really like the classic end where you're eating the food and describing it as you are eating it. It makes me feel like I'm eating it too and having a conversation about why it's so good. Great video and it seems very simple just a little time consuming but I can't wait to give this recipe a shot!
Having ADHD makes it difficult (dangerous) for me to cook anything that takes more than 5~10min (without ending up burning the house down), but watching your videos while I eat greatly overhauls anything I wrangled together! And it's so interesting and inspiring! I love the cultural details!
"Hi, everyonnnnnnnnnnne!" ☺️ Hi, Mandy! This reminds me of making Mexican tamales - seasoned carb and meat wrapped in fragrant leaves, and cooked slowly for a long time. So delicious! I cannot wait for Arizona to cool down again (five-and-a-half months until mid-November, sadly enough!) so I can try this. (Cuz ain't NO WAY I am turning that stove on for more than ten minutes these summer days! Ha!) Your videos always help me to learn something new, and every single one of your videos' recipes that I have tried has been delicious, and I am sure this one will be the same. Thank you, Mandy!
Love this. I had zongzi but did not make it myself; bought it in the Asian Market in Antwerp (Belgium). I always bought a ton, so I could freeze them and every once and a while I boiled one or two and enjoyed it so much. However, they also stuffed it with shi take and nuts, not only meat. I would love to try yours, thanks to explain it so clearly. You are the best teacher!
I first tried this dish in a dim sum restaurant. Didn't know what they were, but decided to be adventurous. Some day I might decide to be adventurous again, and try making my OWN. Thanks for showing me how to do it!
I like the step by step direction and close up the details such as when she points the smooth side of the bamboo leave. Because bamboo leaves are not smooth on both sides to begin with which will make some people confused.
I like your glut rice n bamboo leaves preparation short cuts. Never thought of soaking the rice in hot water or of boiling the leaves. We just soak these 2 items overnight. THANK YOU!
Miss, thank you so much for your sharing, especially the wrapping part. My leaves were a little short this time round. I tried your wrapping method and that really saved my day. Thank you so much again
In South India, we make sweet rice dumplings with jackfruit wrapped up in Indian bay leaves and steam it. This is the first time I am hearing about this. But looks delicious.
I love Zongzi! My friends gave me a lot of them for the Dragon Boat Festival, haha! They have pork, peanuts, shiitake mushrooms, and a salted duck egg yolk! Yum!
I used to sit next to my grandma as a small kid, watching her wrapping zongzi for me, I remember it looked very magicalXD. She left me a few year ao:( but I will always remember her with this nice memory with zongzi! btw, I'm from the north China, we don't use meat, but only with sweet dates or beans paste. I thought it was weird when I heard they use meat in the south, but when I tried them brought by a friend, it was DELICIOUS!thank you for making this video and letting more people know about this traditional food!:D
Excellent video! Your instructions are very clearly explained and the procedure is very well presented!! I really appreciate that you show all the important detailed small steps which other videos do not show 😊❤ Thanks so much for your hard work in teaching the often very difficult technique! 😌🙏 Love all your videos !!
I moved to North Carolina last year and isn’t any Asian market here. we can no longer go to the Asian market to get the pre made zongzi to eat, so this video is very helpful. We are making this today!
I made this today, I coudn't get bamboo leaves so I used Corn Husks, Folding the parcels was very tricky, but I got better as I went along. It didn't seem to affect the end result anyways. It was delicious, and super filling, thank you for the video!
Mandy! My mommy spent hours upon hours making this utterly delicious dumplings!!! oh, she'd make so many of them that it is an event! we all love her sticky rice dumplings!! it is also an occasion too! thank you for showing how to make it!
You are an excellent teacher, this is probably one of the best videos I’ve followed along with. I used to live in China and I crave the food so often. You’ve just helped me so much lol
I LOVE THIS DISH SO MUCH! I wanted to learn how to make it myself for years- thank you so much for sharing. My home houses exchange students all the time and I made a point to diversify my cooking knowledge in order to make the kids feel like homesick. At this point o know how to make some dumplings, jade parcels, squirrel fish, congee, and other kinds of steamed and stir fry vegetable dishes- I really wanted to add this particular dish to my knowledge as well! So thank you! 💕
It’s interesting that so many cultures have some sort of dish like this! I instantly thought of tamales! I was curious how to make zongzhi so I looked up Mandy’s recipe… I knew she was the one to go to for simplification of authentic Chinese cooking!!!! it makes me feel like I could try this dish!!!
You are such a wonderful teacher. Your explanations are very detailed, yet very clear and easy to understand. And your food is so delicious! Thank you for this channel.
Hi Mandy, I love Zongi, any variety, any time. Much thanks for this "Short Cut" Recipe that yields great results as those longer "slaved all day and night" ones. 🙂😋💜
Gonna have to make these. In my hometown (Kuching) we wrap them in rehydrated dried screwpine (if I remember their name correctly) leaves -- extra fragrance. My uncle adds colouring made from blue pea flowers -- he's a cook and nyonya, but most of the recipe should be the same. Haven't made these since I was a wee kid. Hope they work out. lol Recipe saved.
In a way this reminds me of tamales, leaves wrapped around carbs and meat and the family sits around together making them ☺️ I absolutely want to give this recipe a try!
Very nice. I already cooked sticky rice, but plain without any flavouring. Only after soaking, I steamed it rather than boil it. I didn't know this way. Thanks for sharing.
Your channel it’s the best thing I ever found in RUclips 🔥🔥🔥🤯🤯🤯 I’m from Venezuela and the Cantonese food it’s almost popular as our traditional food from Venezuela 😂
I love these dumplings. My boss used to make them once a year as well and would always bring me one or two. I have been craving them for years! I will give your recipe a try. cannot wait.
I love you, I love you , I love you. I have been searcher for years for this dish!! It was a childhood favorite that my dad's friend would give him to bring to us. I never knew how to pronounce the name right so i was never able to find it!!! Zongzi!!!!!!!!!!
I can't because my hands are crippled up to make pasta, so I bought a pasta maker, and cut your pasta recipe in half and made the best ever rice noodles, thank you so much for sharing your recipes with the world.
This reminds me of the tamale making process where it is done during Christmas holiday season among Latin culture in Mexico and California. The similarity is especially regarding family and friends gathering in the kitchen to pitch in while making lots of them. The ingredients are different but the processing is similar enough. I want to go to Chinatown in Los Angeles to try this dish, because I’m curious and it looks delicious. This is my second time in a while looking at the video. Yum 😋
My taishanese mom makes it with peanuts, salted egg yolk, dried shrimp, Chinese sausage, and lapyuk. I never liked any of these fillings growing up lol. She also makes an alkaline one. It has a red wooden stick inside. The zhong itself is bitter and we eat it with sugar or syrup.
Hi Mandy, Thank you for sharing this wonderful recipe. These look amazing. I can't wait to make them. I actually had the benefit of being in a dragon boat race when I lived in Asia. I have to admit, it was the rice dumplings I always looked forward too this time of year. Happy Cooking, UB
When working in China during the early 2000's we would spend a lot of time on the road. When stopping at a highway rest stop, they would almost always have zongzi there for purchase as a snack. Delicious.
Hello, there! Thanks for sharing this recipe. I tried zongzi for the first time with Taiwanese friends, and I'm addicted to it! I have one question: since the cooking time is fairly long, could I use a pressure cooker to cut the time in half?
It was so nice to watch the recipe of this wonderful dish, just want to know that , is there any other alternative for BAMBOO LEAF , because bamboo does not grow in our area
I'm from Hoisan background and we call it Doong and it usually has water chestnuts, Chinese sausage(fong chieng) preserved duck egg. Also there's a sweeter version too.
Your family story of creating these darling sweet bundles is one to cherish, Mandy! I would love to try this one - love the shape, and stickiness of that rice! =]
I love the dragon festival with both sweet and savory zhongzi. Any updates on your cookbook? Please include lots of photos. As you've said, the look of the food is why you'd want to eat it :)
You can. You have any options that can mimic the methods Mandy has shared. Just switch it up, mix and match, choose the combos you like and give it a go. Just keep the rice to filling ratio the same.
Thank you 🙏🏼 We all Family like So much Your Receipe , Simple Easy to understand, but please We Request The veggie one no meat, because our Family Pescatarian and Vegetarian
He'll Mandy 🖐 I enjoy watching your channel channel. I'm not a cook but I enjoy cooking. I'm just a guy who likes grilling and cooking some in the kitchen. Your recipes look so delicious and your step-by-step instructions make it look so easy. Some day I will have to give it a go and stop replying on Chinese take out. This recipe reminds me of tamales. Looks really good!
Happy Dragon Boat Festival! Let me know have you had Zongzi before? If so, what is your favorite Zongzi?
Love You Sweet Heart😘🥀😍
Fatty pork and salted egg yolk filling.
Those are so good! Thank you for showing the recipe !!! ❤️
With pork, mung beans and chestnut!
I absolutely love zongzi and this is a wonderful simple recipe, as always. Please please do another more involved version of this with more ingredients!
I’ve tried dozens of your recipes now & they’ve all turned out amazing. So much better than takeaway! My family now ask me to make Chinese food at least once a week. Thank you so much for your teaching
This is, hands down one of the best beginner friendly recipes I have sourced. The other long format recipes are great too but not everyone has the time or hands to coordinate that😅. Thank you Mandy for thinking of those of us just starting out on our culinary adventure through Chinese cuisine 😄
Happy Dragon Boat Festival, i am teow chew, we call it chang, stuffed sticky rice with marinated pork, pork sausage, peanut, chesnut, mushroom and salted egg yolk,eat with chili garlic sauce and sweet soy sauce. Love the small version of chang as well, sticky rice soaked with alkaline water, eat that with powder sugar or coconut egg paste (kaya) and drink coffee 👍. By the way, thanks for sharing technique how to wrap🙏, will try to do my own next year
What kind of sausage
@@prisillalalnunsiami4414 pork sausage, "lap chiong"
I remember watching my grandmother make these back in the 1960’s. They were always a mystery to me, but you make them look so much easier.
Love these! First time I tried them was over 30 yrs ago and I bought one from the grannies selling them on the street in our local Chinatown. It was delicious and I would always go back to get more. I have never forgotten the first taste. After a couple of years, the city stopped the grannies from selling. Still the best ones I ever had.
Now i understand how to wrapped properly, after watched this video for many times thanks for sharing,love from indonesia
Many times I try already the sticky rice and very yummy food I'm to much like to eat that I try before in HK ,Brunei and Malaysia it's very nice food .
Love watching your presentation, always. Very well spoken and very typically Chinese. Jiayou mei nu.
I didn't know how the presentation of the video could be improved but I love this format! The floating camera and different camera angles make it feel like a food network show. I really like the classic end where you're eating the food and describing it as you are eating it. It makes me feel like I'm eating it too and having a conversation about why it's so good.
Great video and it seems very simple just a little time consuming but I can't wait to give this recipe a shot!
Having ADHD makes it difficult (dangerous) for me to cook anything that takes more than 5~10min (without ending up burning the house down), but watching your videos while I eat greatly overhauls anything I wrangled together! And it's so interesting and inspiring! I love the cultural details!
hi it’s been 2 years since you made this comment. but I recommend a pressure pot to cook things that take forever :)
"Hi, everyonnnnnnnnnnne!" ☺️ Hi, Mandy! This reminds me of making Mexican tamales - seasoned carb and meat wrapped in fragrant leaves, and cooked slowly for a long time. So delicious! I cannot wait for Arizona to cool down again (five-and-a-half months until mid-November, sadly enough!) so I can try this. (Cuz ain't NO WAY I am turning that stove on for more than ten minutes these summer days! Ha!) Your videos always help me to learn something new, and every single one of your videos' recipes that I have tried has been delicious, and I am sure this one will be the same. Thank you, Mandy!
Love this. I had zongzi but did not make it myself; bought it in the Asian Market in Antwerp (Belgium). I always bought a ton, so I could freeze them and every once and a while I boiled one or two and enjoyed it so much. However, they also stuffed it with shi take and nuts, not only meat. I would love to try yours, thanks to explain it so clearly. You are the best teacher!
I love zhong zi and this recipe looks quite easy ! And love the new setting for this video, it's gorgeous !
minor correction on the name:p zongzi
Thanks for the very simple and clear steps in folding the leaves.
I first tried this dish in a dim sum restaurant. Didn't know what they were, but decided to be adventurous.
Some day I might decide to be adventurous again, and try making my OWN.
Thanks for showing me how to do it!
I used to eat this when I was younger and living with my grandfather and grandmother. I miss them.
I like the step by step direction and close up the details such as when she points the smooth side of the bamboo leave. Because bamboo leaves are not smooth on both sides to begin with which will make some people confused.
I like your glut rice n bamboo leaves preparation short cuts.
Never thought of soaking the rice in hot water or of boiling the leaves.
We just soak these 2 items overnight.
THANK YOU!
Miss, thank you so much for your sharing, especially the wrapping part. My leaves were a little short this time round. I tried your wrapping method and that really saved my day. Thank you so much again
In South India, we make sweet rice dumplings with jackfruit wrapped up in Indian bay leaves and steam it. This is the first time I am hearing about this. But looks delicious.
You mean banana leaves. In Odisha we do it too and sometimes we use turmeric leaves
Hey what's the name of the dish? I'm curious and want to try
I love Zongzi! My friends gave me a lot of them for the Dragon Boat Festival, haha! They have pork, peanuts, shiitake mushrooms, and a salted duck egg yolk! Yum!
I used to sit next to my grandma as a small kid, watching her wrapping zongzi for me, I remember it looked very magicalXD. She left me a few year ao:( but I will always remember her with this nice memory with zongzi! btw, I'm from the north China, we don't use meat, but only with sweet dates or beans paste. I thought it was weird when I heard they use meat in the south, but when I tried them brought by a friend, it was DELICIOUS!thank you for making this video and letting more people know about this traditional food!:D
You've come such a long way, Mandy, so very proud of you and wish you blessings! I love your recipes and instructions, you're the cutest ever! 🥰
从来没包过粽子，按照你的教程又是一次就成功，Mandy 果然是教做饭的小天才😘👌
Excellent video!
Your instructions are very clearly explained and the procedure is very well presented!! I really appreciate that you show all the important detailed small steps which other videos do not show 😊❤
Thanks so much for your hard work in teaching the often very difficult technique! 😌🙏
Love all your videos !!
I moved to North Carolina last year and isn’t any Asian market here. we can no longer go to the Asian market to get the pre made zongzi to eat, so this video is very helpful. We are making this today!
I made this today, I coudn't get bamboo leaves so I used Corn Husks, Folding the parcels was very tricky, but I got better as I went along. It didn't seem to affect the end result anyways.
It was delicious, and super filling, thank you for the video!
Mandy! My mommy spent hours upon hours making this utterly delicious dumplings!!! oh, she'd make so many of them that it is an event! we all love her sticky rice dumplings!! it is also an occasion too! thank you for showing how to make it!
You are an excellent teacher, this is probably one of the best videos I’ve followed along with. I used to live in China and I crave the food so often. You’ve just helped me so much lol
I get a kick out of watching her eat the foods she prepares. Makes my mouth water!!!
I bought this from my colleague. It was delicious but very very filling. One was enough for me.
I LOVE THIS DISH SO MUCH! I wanted to learn how to make it myself for years- thank you so much for sharing. My home houses exchange students all the time and I made a point to diversify my cooking knowledge in order to make the kids feel like homesick. At this point o know how to make some dumplings, jade parcels, squirrel fish, congee, and other kinds of steamed and stir fry vegetable dishes- I really wanted to add this particular dish to my knowledge as well! So thank you! 💕
It’s interesting that so many cultures have some sort of dish like this! I instantly thought of tamales! I was curious how to make zongzhi so I looked up Mandy’s recipe… I knew she was the one to go to for simplification of authentic Chinese cooking!!!! it makes me feel like I could try this dish!!!
You are such a wonderful teacher. Your explanations are very detailed, yet very clear and easy to understand. And your food is so delicious! Thank you for this channel.
I agree 100%.
Thank you so much!
in the Philippines we called it MA-CHANG and there’s also with mushroom and chestnuts in it for the special variety and more expensive.
You're recipes are so helpful. They really demystify chinese cooking. Thank you. 🙏
Hi Mandy, I love Zongi, any variety, any time. Much thanks for this "Short Cut" Recipe that yields great results as those longer "slaved all day and night" ones. 🙂😋💜
Gonna have to make these.
In my hometown (Kuching) we wrap them in rehydrated dried screwpine (if I remember their name correctly) leaves -- extra fragrance. My uncle adds colouring made from blue pea flowers -- he's a cook and nyonya, but most of the recipe should be the same.
Haven't made these since I was a wee kid. Hope they work out. lol Recipe saved.
In a way this reminds me of tamales, leaves wrapped around carbs and meat and the family sits around together making them ☺️ I absolutely want to give this recipe a try!
I was gonna ask if this wasn't a tamal, because it looks just like it
In Southern California, we routinely refer to zongzi as "Chinese Tamales" (even in Chinese eateries).
When someone makes a dish that is complicated and time consuming, you can taste the love they put into it. 💗
The simplest recipe but tutorial on how to wrap is very helpful. My wrapping always turns out of shape. I guessed I need constant practice.
Absolutely one of my favorites! I can eat a million of these. Now I will try to make my own.
one of the best channels on youtube
Very nice. I already cooked sticky rice, but plain without any flavouring. Only after soaking, I steamed it rather than boil it.
I didn't know this way. Thanks for sharing.
This is one of my favorite when i work in taiwan and i really miss this speCial rice dumpling 😘😘
Your channel it’s the best thing I ever found in RUclips 🔥🔥🔥🤯🤯🤯 I’m from Venezuela and the Cantonese food it’s almost popular as our traditional food from Venezuela 😂
I love these dumplings. My boss used to make them once a year as well and would always bring me one or two. I have been craving them for years! I will give your recipe a try. cannot wait.
Zongzi is really good. I love them.
I have been watching your videos from almost the beginning. You have only gotten better with time.
Love these. Lotsa’ slight variations for different Chinese or other Asian families…..a little surprise package
Another great video with easy to follow explanation for all us newbies! Thanks :)
I love you, I love you , I love you. I have been searcher for years for this dish!! It was a childhood favorite that my dad's friend would give him to bring to us. I never knew how to pronounce the name right so i was never able to find it!!! Zongzi!!!!!!!!!!
I can't because my hands are crippled up to make pasta, so I bought a pasta maker, and cut your pasta recipe in half and made the best ever rice noodles, thank you so much for sharing your recipes with the world.
I just love your channel, hard work and no-failure recipes. Wonderful 🥰🥰🥰🥰
This reminds me of the tamale making process where it is done during Christmas holiday season among Latin culture in Mexico and California. The similarity is especially regarding family and friends gathering in the kitchen to pitch in while making lots of them. The ingredients are different but the processing is similar enough. I want to go to Chinatown in Los Angeles to try this dish, because I’m curious and it looks delicious. This is my second time in a while looking at the video. Yum 😋
i always soak in hot water. it really helps.
OK always is wrong, but if i cant wait over night i will do it.
I will definetly try this out!
In Tripura, from North-East India, we cook something similar called Bangwi. You can check it out. Ours is a conical shape though. ✨
Love your outfits, Mandy! Happy Dragon Boat Festival!
she is so sweet,,, thanks for this and other great EASY recipe's!!
That looks sooo good. You made my mouth water.
My taishanese mom makes it with peanuts, salted egg yolk, dried shrimp, Chinese sausage, and lapyuk. I never liked any of these fillings growing up lol.
She also makes an alkaline one. It has a red wooden stick inside. The zhong itself is bitter and we eat it with sugar or syrup.
You are so lovely. I like the way you presented. Thank you for making the recipe looks easy
Gonna try to make it this weekend. Thanks for the video.
thank you for the great videos! my dad loves these but we use banana leaves instead of bamboo leaves
I hope you can also share with us the traditional version of this, just like your family make! ❤
Hi Mandy,
Thank you for sharing this wonderful recipe.
These look amazing. I can't wait to make them.
I actually had the benefit of being in a dragon boat race when I lived
in Asia. I have to admit, it was the rice dumplings I always looked
forward too this time of year.
Happy Cooking,
UB
Thank you for sharing this rice dumpling recipe.
When working in China during the early 2000's we would spend a lot of time on the road. When stopping at a highway rest stop, they would almost always have zongzi there for purchase as a snack. Delicious.
My favorite savouries from my childhood memories ...
Thank you very much for your kindness
Looks delicious! 🥰😋
Thanks for sharing. 😘
Yummy - that looks sooo good!!! The rice alone looks heavenly!! TFS!💖
I haven't had zongzi since I moved out of Shanghai, now I feel like I actually might be able to make them myself!
Hope you do give it a try. They are delicious. Good luck.
Hi there. This is my first time making them...really a nice experience. Your video is good. I want to make some more again. So delicious 😋
we have mooncake mold, but we don't use mold to make zongzi. It gets the shape by wrapping.
Thank you for the amazing recipe!
Si los eh comido me encantan nunca los eh echo pero está receta Seve fácil y deliciosa
Hello, there! Thanks for sharing this recipe. I tried zongzi for the first time with Taiwanese friends, and I'm addicted to it!
I have one question: since the cooking time is fairly long, could I use a pressure cooker to cut the time in half?
Thank you ,This year I will try to make sticky rice dumplings .
Awesome show thank you for sharing. A lot of work, but very delicious great job 👏
It was so nice to watch the recipe of this wonderful dish, just want to know that , is there any other alternative for BAMBOO LEAF , because bamboo does not grow in our area
Loving the production quality in this video
Interesting recipe! It's different than the Cantonese ones I grew up eating, which have a salted duck egg yolk and Chinese sausages in it.
I'm from Hoisan background and we call it Doong and it usually has water chestnuts, Chinese sausage(fong chieng) preserved duck egg. Also there's a sweeter version too.
It’s look so yummy and delicious
This looks so delicious.. I can almost smell it!!!
Your family story of creating these darling sweet bundles is one to cherish, Mandy! I would love to try this one - love the shape, and stickiness of that rice! =]
Mindy that looked so good I love Zongzi !!!
I love the dragon festival with both sweet and savory zhongzi. Any updates on your cookbook? Please include lots of photos. As you've said, the look of the food is why you'd want to eat it :)
BRAVO - I always make sure I get one when I go to Yum Cha. Now I'm going to make my own - Thanks
I wish we could do this with tofu and vegetables. This look so good..
You can. You have any options that can mimic the methods Mandy has shared. Just switch it up, mix and match, choose the combos you like and give it a go. Just keep the rice to filling ratio the same.
@@angelad.8944 thank you so much I will do that very soon as I love the rice and spices.
We Chinese Indonesian have a version of Zongzi that have no filling at all. We call it Kue Chang, its Hokkien Chinese name.
Thank you for the lovely recipe Ma'am.
Love from India. 🙏🏻
Love your recipes and how you incorporate Chinese cooking history. I will be making these and i will let you know i turn out.
Hope you enjoy
I'm not about to cook this right now....but I really want to eat right now!
You are so pretty in your cheongsam n you made this dumplings look so easy
Thank you 🙏🏼 We all Family like So much Your Receipe , Simple Easy to understand, but please We Request The veggie one no meat, because our Family Pescatarian and Vegetarian
you clearly had so much fun making this video
Yumm I would like to try this recipe thank you '
I’m excited to try this out
my favorite Chinese rice dumpling 😍😋
Thank you for this recipe 💕
love from Philippines 💖
He'll Mandy 🖐
I enjoy watching your channel channel. I'm not a cook but I enjoy cooking. I'm just a guy who likes grilling and cooking some in the kitchen.
Your recipes look so delicious and your step-by-step instructions make it look so easy. Some day I will have to give it a go and stop replying on Chinese take out. This recipe reminds me of tamales. Looks really good!