Wow! Thank you for the recipe and the video. I had these in a Chinese buffet here in my area and I tried looking up the recipe, but could not find anything. The Chinese place called them lobster rolls, so that's what I was looking up for and I keep on getting the American sandwich recipe... THANK YOU!
Your: “Do Not Envy Me” statement got me really envious... hahaha! Thanks for sharing step by step, explaining everything in detailed. I really appreciate it.
Thank you so much for sharing your recipes . My family has enjoyed many delectable dishes from your recipes. They are so easy to follow. We look forward to watch more videos from you. Please keep them coming. Well done, Roland! You are an amazing cook.
if in Indonesia it is called hekeng, it really tastes good, my aunt often makes it during Chinese New Year celebrations. Nice, thanks for sharing this menu.
I am teochew and my grandmother makes this once in awhile esp during Chinese new year. My favorite dish! Thank you for sharing this recipe my brother from another mother hahaha. Much blessings😊
Thank you Roland, my late mum used to made this Prawn Roll for our dinner. Now I pick up cooking just about 10yrs ago. Your cooking inspired me to cook for myself my non Chinese hubby. I seldom eat at Hawker centre , they are not so hygenic and not so tasty. Homecooking is the Best. Thumbs up for Ngoh Hiang/ Prawn Rolls 👍👏🤤😋
Yes I envy you. Looks really delicious tofu sheet rolls. Good idea to do this dish for the cny. Hope I can find the tofu sheets. Thank you for the recipe sir.
I like your cooking, they're simple, clear....and I can learn a lot about cooking. Also, your ingredients are so familiar and easy to find.. I've been wanting to cook this, and your video gives me confident 👍🏻👍🏻 thank you!
Thank you for your the recipe it look delicious I am going to try do make it, I am a third-generation Teochew living in America I'm sure you probably familiar with heritage lost , I do appreciate it once again thank you.
OMG, I was exactly thinking of this yesterday!! You read my mind?.....lol... I definitely will make in the next few days. Just bought the skin from Chinese Mart . Thank you so much
Hey chef, I accidentally came across to your channel, love all your recipes, had followed quite a few now and successful so far, thank you so much for sharing them with us, appreciated! 😁
Thank you so much for this Singapore style hay cho. I can't have hay cho without the crispy cornflour coating. The Thai one doesn't have the cornflour coating. There're not many recipes out there for this Singapore style one. Cheers.
amazing that after so many years cooking different styles of Asian food, this is the first time I have come across fish powder. Was mystified at first. Doubt I can find this here where I live, but from other comments below I see bonito flakes can be used. Any thoughts on adding fish sauce as another alternative? Itching to try this. I know it would not be authentic but its what I can find locally. I live in Central America and while there are numerous Asian markets around, I have never come across fish powder in any of them. Thank you for your amazing recipes!!
Thank you so much. Used to have them at the old Hokkien restaurant Teck Lim in Singapore (now already closed). Very addictive. I prefer this so much more to the loh bak, which tends to be drier.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
Thanks for the video Chef Roland! I tried this recipe today and everyone says it's really good!
Glad that everyone enjoyed it. Thank you so much for using our recipe 🤓🤓🙏🙏
@@spicenpans 12222222222²²2222222222222222222222222222222222²22222222222222222222222211111121122111111222222 the price of the game
Chef Roland, thank you for the best and easiest-to-prepare recipes on the internet.
This dish brings back fond memories of my late grandma as she used to prepare it during Chinese New Year. Thanks.
This is the best Hei Zho recipe. I have made Hei Zho at least 5 times since watching this. Thank you Roland.
I cooked this for this year's reunion My family says yummy. Thank you for the recipe
Hi chef
Good day tq the yummy recipe your share 👍
Thanks for the video Spice N’ Pans
You’re most welcome 😊
thank you very much for your recipe sir
My grandpa makes his variation of these for me and I absolutely love them. I would recommend everyone make these.
This taste so good! Thanks for the great recipe
whenever am homesick, your videos are everything
Awwwww....sayang sayang
It is one of the great treasures by Chau Zhou people. My favourite.
Happy cooking!
Just by the looks i can tell that they would taste superb!
I’m just getting into Tofu Skin…I’m excited!
Your prawn rolls so 👍... I will try making them..thanks Ronald for sharing.
Wow! Thank you for the recipe and the video. I had these in a Chinese buffet here in my area and I tried looking up the recipe, but could not find anything. The Chinese place called them lobster rolls, so that's what I was looking up for and I keep on getting the American sandwich recipe... THANK YOU!
Hi Roland, thank you for this recipe. Simple n straight forward. Step by step.
Will definitely do this.
Your: “Do Not Envy Me” statement got me really envious... hahaha! Thanks for sharing step by step, explaining everything in detailed. I really appreciate it.
Hehe. Thanks so much!!
Love this channel he makes all these foods look so easy to make. So excited to use all these recipes. Thanks
This is the must have dish for all our family celebrations. Love it!
We love it too! 🤓🤓🤓🤓
I tried your recipe too. It was good 👍 Thank you for the recipe 😋
nyummy..look delicious.. Jamie and Roland please upload more originally Chinese cuisine..I love it..thank u
Yes, I love your simplified recipes of the old Chinese dishes - so wholesome for our daily nourishment
Thank you so so much too
Thank you so so much Oma!
👍👍👍👍👍👍👍👍.
Good chef.
Thank you for your video.
You’re most welcome. Happy cooking
Totally envious! The slowing down to explain how to wrap the rolls was excellent. Will be attempting to make these for the lunar new year! Thank you!
I'm so glad you do your video in english so we can understand, you are a great chef. Greetings from Italy.
Thank you so much for your kind words 🙏🙏🙏 Happy cooking!
Tq . U are honest with your recipes . I like most of them
One of the hardest things to make but you make it look easy !
Nice, thanks for sharing.
Thanks for sharing looked yummy🤤🙏
❤ very nice 🌼🦐
Thank you so much for sharing your recipes . My family has enjoyed many delectable dishes from your recipes. They are so easy to follow. We look forward to watch more videos from you. Please keep them coming. Well done, Roland! You are an amazing cook.
I ate this at a restaurant. ...is one of my favorite specialty dish.
your cooking videos are so easy to follow😍😍thankyou🙏
if in Indonesia it is called hekeng, it really tastes good, my aunt often makes it during Chinese New Year celebrations. Nice, thanks for sharing this menu.
You’re most welcome. Happy cooking
Actually Pontianak hekeng is without pork meat , it’s just prawn and pork lard
Very good instructions and easy to follow. Thank you for sharing another great recipe.
Excellent! Looks exactly like my local TeoChew noodle restaurant! 👏
I watch all you recipes you should do a kick starter recipe book I love the recipes and have tried most I would buy it all the best 😀
Thank you so much, Ry Bolt. That’s a great boost of our confidence 🙏🙏🙏🙏
I just cooked this on Sunday and it turn out good and delicious 👍
Glad that you enjoyed it. Thank you so much for using our recipe 🤓🤓🤓
I like the combination of prawns 🍤, pork, and water chestnuts 🌰. You presented it in a very methodical manner for your subscribers. Thanks 🙏!
Dear chef tk for sharing this wonderful recipe.. It's more or less like penang loh bak maa... 😁😁👍👍
nice choice of food I Love your recipe for your cooking.
I am teochew and my grandmother makes this once in awhile esp during Chinese new year. My favorite dish! Thank you for sharing this recipe my brother from another mother hahaha. Much blessings😊
wow so delicious, I LOVE this food
My favorite 😍 I love it 😋😋😋😋😋 thank you for your recipe.
my fav Teochew food :)
Another great dish many thanks for sharing mate
Thanks for the vdo. It looks yummy.
Very nice Thank you for the receipt
Thanks for sharing....💖💝
Thank you Roland, my late mum used to made this Prawn Roll for our dinner. Now I pick up cooking just about 10yrs ago. Your cooking inspired me to cook for myself my non Chinese hubby. I seldom eat at Hawker centre , they are not so hygenic and not so tasty. Homecooking is the Best. Thumbs up for Ngoh Hiang/ Prawn Rolls 👍👏🤤😋
You’re most welcome Rebeklim! Now you can continue your moms tradition 👍🏻👍🏻👍🏻
Yes I envy you. Looks really delicious tofu sheet rolls. Good idea to do this dish for the cny. Hope I can find the tofu sheets. Thank you for the recipe sir.
Wow,Thnks Po Sir😊😊😊I Love it😍😍😍
Thank you for sharing. So our next generation can enjoy this.😍
Looks very yummy, tks for sharing
another great recipe,looks delicious 😋
GOOD WAY! Nice tip n trick on smashing the prawns! Since I don’t have a blender at home!!
Your explanation is all thumbs up. Thank you
Your food video so good for me. Thank's a lot!
😢Can’t help but envy you 😋😋😋
I like your cooking, they're simple, clear....and I can learn a lot about cooking. Also, your ingredients are so familiar and easy to find.. I've been wanting to cook this, and your video gives me confident 👍🏻👍🏻 thank you!
Thank you for your the recipe it look delicious I am going to try do make it, I am a third-generation Teochew living in America I'm sure you probably familiar with heritage lost , I do appreciate it once again thank you.
Looks sooo good 😍
Power💪💪💪yummy 😋 😋 😋
Thanks chef 🙏 🙏 🙏
Thank you so so much too!!
Hello i love all your recipes. It inspires me to try new tastes for me from around the world and expand my world view. Very thankful for your videos.
Thank you so much. We’re very thankful to have you too. Happy cooking!
OMG, I was exactly thinking of this yesterday!! You read my mind?.....lol... I definitely will make in the next few days. Just bought the skin from Chinese Mart . Thank you so much
Hehe. That’s amazing. Hope you’ll enjoy this recipe. Happy cooking, Shuzhen!
Shuzhen Labrum cereal
One of my favourite dishes on our family dining table during CNY
Wants to eat look yummy yummy
Hehe thank you!!
You are wlcom friend
Very detailed and systematic teaching! Gum Xia Sifu❣
Thank you so much 🙏🙏🙏
Wow yummmy big like
Wow😍😍😍 super yummy
Thank you sooo much 🙏🙏🙏
大哥，谢谢你的分享👍👌
Wow so nice
Thank you so much 😋😋😋 happy new year to you!
Hey chef, I accidentally came across to your channel, love all your recipes, had followed quite a few now and successful so far, thank you so much for sharing them with us, appreciated! 😁
Great recipe!! Glad you call it by it’s proper Teochew name. It’s a traditional teochew dish
It's a traditional Hokkien dish.
Wow... Delicious...
I like your cooking
Thank you so so much, Maloom 🙏🙏🙏
Thank you so much for this Singapore style hay cho. I can't have hay cho without the crispy cornflour coating. The Thai one doesn't have the cornflour coating. There're not many recipes out there for this Singapore style one. Cheers.
Hello,早晨呀，我是香港的一个婆婆，刚刚睇到你的宝贵視频，好想跟住来做，好想食呀！旡奈你說英文，字幕也是英文，其实这个应该是中国好香口的食物，你是外国住的吗？是中国人吗？我为有慢慢杳字典学英文了。祝你和家人健康，平安快乐！
哈咯吴婆婆。妳好。多谢妳看我们的视频。是啊。我大部分的祖先是中国人。外祖父是韩国人。不过我从细只学讲普通话和福建话。也因为看港剧而学会一点粤语。我好佩服妳不断学习的精神。真的很令人佩服。希望妳身体健康，幸福快乐。
Hi,非常感谢你回复我，好开心❤️呀！如果你在外国，应该是晚上吗？何解会咁快回复我？我是73 岁的婆婆，我是潮州人，福建话有点似潮州话的，现在手机有很多功能，婆婆会用番譯功能，将英文轉中文咁就明白了，谢谢你没有討厭我这个婆婆，很快给回复信息，你很有禮貌，再次感谢你，有机会再联系啦！拜拜👋🏻
Hi 吴婆婆。我忘了同你讲我是新加坡人。在疫情爆发之前，我和老婆都经常过去香港公干。吴婆婆，你那么有心留言给我们，我们看到的话一定还会回答。❤️ 妳是潮州人。在香港有得吃虾枣吗？新加坡很多地方都有卖。下次你来这里旅游，可以试一试。
We always do this every Chinese New year ☺️
amazing that after so many years cooking different styles of Asian food, this is the first time I have come across fish powder. Was mystified at first. Doubt I can find this here where I live, but from other comments below I see bonito flakes can be used. Any thoughts on adding fish sauce as another alternative? Itching to try this. I know it would not be authentic but its what I can find locally. I live in Central America and while there are numerous Asian markets around, I have never come across fish powder in any of them. Thank you for your amazing recipes!!
I envy you. Doing some today for Chap Goh Mei 2021 ! :-)
Excellent! I do very similar ones but call them Ngoh Hiang. Usually made for CNY dinner. Tks Roland for your straight forward recipe.
Yum! We love ngoh hiang too. Yum yum!!
❤️❤️❤️
Very tasty, with English and the video to easily follow I can make these, awesome thank you for sharing my friend take care
Awesome 👏
My favourite dish
Thank you so much. Used to have them at the old Hokkien restaurant Teck Lim in Singapore (now already closed). Very addictive. I prefer this so much more to the loh bak, which tends to be drier.
Thank you for the sharing. Looks delicious. Will try making your version. Easy to follow.
Thanks sir, always enjoy your video. my favourite snack, now i can make it myself
my favorite yummy ,thank u
You’re most welcome
Yummy ! I love it
Thank you for sharing chef; look yummy.
Hi I love this recipe. Thank you so much
Looks so yummy! I’m going to make some soon
I tried this just now and it's yummy. I couldn't find the sole fish powder near my place so substitute with japanese bonito powder.
Look nice
Thank you so much. Merry Christmas!
Thanks for sharing this
You’re most welcome, Dot! 🤓🤓
This looks super yummy 🤤
Thank you so much, lisa 🙏🙏
Hahaha, very funny at start of video, hot and got burnt, thanks for sharing, Happy New Year 2020 !
That looks so Yum. Those roll sheet might be hard for me to get. But I'll remember this when I get my hands on it. Thanks Roland.
You are awesome bro 🤙🤙🤙🤙🤙
Thank you so so much, bro!