Good suggestion, unless they speak Teochew at homes with their respective family members all the time; otherwise, I don't think they can have conversation with one another.
I visit Rosemead all the time but from NYC, there was a restaurant on valley that had teochew food and I wasn’t aware, very refreshing to hear people speaking teochew, I don’t hear people speaking teochew often
@@user-qz2os3ml2f pue ki mue is the term used only in my hometown Pontianak Indonesia. Basically its TC mue (congee). All parts of pig are cooked in special TC herb. TC called it Phak Lou.
@@user-qz2os3ml2f if u dont mind.. Send me ur email address. I will take some pictures of TC food in my hometown and send it to u. Maybe u can share it with ur frens :)
Lou neng is written as 鹵卵 Chinese characters. 鹵 is a specific Chinese braising technique, not soaking. I know of pue ki mue too, but never heard of Phak Lou. I'm also from Indonesia :)
Can you guys make a video where you’re having a conversation with one another?
Good suggestion, unless they speak Teochew at homes with their respective family members all the time; otherwise, I don't think they can have conversation with one another.
Thanks for bringing up the Netflix Flavorful Origins. Will have to watch that now.
I visit Rosemead all the time but from NYC, there was a restaurant on valley that had teochew food and I wasn’t aware, very refreshing to hear people speaking teochew, I don’t hear people speaking teochew often
I think the second teochew restaurant y’all mentioned in sgv/rosemead is kim chuy, it’s still my fav restaurant to this day lol
pls keep working on it, I follow y'all and support by shraing it .
I smash my egg yolk into my rice
me too
Can i have their ig? 😬
They are speaking in English about Teochew food. None of them can speak Teochew. What a shame.
what do you call only the eggs? "lou neng"? Do you also know something call "phue-ki mue"? literaly translate to Airplane porridge?
I mean the brown egg that is already soaked in soy sauce (in japanese=tamago egg)
@@user-qz2os3ml2f pue ki mue is the term used only in my hometown Pontianak Indonesia. Basically its TC mue (congee). All parts of pig are cooked in special TC herb. TC called it Phak Lou.
@@user-qz2os3ml2f if u dont mind.. Send me ur email address. I will take some pictures of TC food in my hometown and send it to u. Maybe u can share it with ur frens :)
Lou neng is written as 鹵卵 Chinese characters. 鹵 is a specific Chinese braising technique, not soaking. I know of pue ki mue too, but never heard of Phak Lou. I'm also from Indonesia :)