hi sarah I'm Firwandy from Jakarta...greeting, just from Malaysia last week, but haven't had the chance to do KL, culinary, thank you for your vlog for helping me on my next visit, I already subscribed to your channel, thanks
I have some questions about the plants in your broth. Where do you get Acanthopanax trifoliatus? I Googled that species name and the search results were a bunch of scientific articles about it's health benefits, which is interesting, but not what I expected. You should try that though, it actually brought up articles from the USA's NIH official website about it's health benefits which really surprised me, my government studied that plant. I expected to see dried herbs, plants, or seeds for sale. My second question is about the Mugwort because you have me looking at leaves from my garden and pictures of plants. You said it's the mugwort used in Japan to flavor rice cakes and the one called ai ye in Chinese and that it's Artemisia Vulgaris. I am pretty sure you actually have Yomogi which is the Japanese one and it's Artemisia Princeps, but ai ye is Artemisia Argyi or Chinese mugwort. This is why I am staring at pictures and leaves from my garden, because I have Yomogi and a 4th very similar looking variety of mugwort also. You can use them all the same way in cooking, by the way. So it doesn't matter. I just wanted to tell you that kind of interesting information about what you said and ask which one it was for sure. The Yomogi one is taking over a big patch in my yard in California in the USA and nobody knows what to cook with it!
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I've always wanted to properly record this traditional recipe. Have you tried this dish? Tell me!
First time I had Lei Cha was in Johor.....acquired taste
Mom's red dress with shoulder ruffles was soooo cool!
Long time no blogs?
Hakka from Canada!
hi sarah I'm Firwandy from Jakarta...greeting, just from Malaysia last week, but haven't had the chance to do KL, culinary, thank you for your vlog for helping me on my next visit, I already subscribed to your channel, thanks
Looks so delicious ❤
Hi Sara , how are you? From USA 🇺🇸 wishing you and your mom have beautiful day. 🤗🤗🤗
Watching from USA ! Didn’t know Chinese in Malaysia speak Cantonese .
No abc here🤭 we are real Chinese not fake , we can speak mandarin n dialect English oso bahasa melayu 🆗 not just face oni😁
Hey. Why u disappear from RUclips ?
Sara, when are you going to show us making Chinese rice wine?
Hi, I am Hakka moi 🤗
Where have y been Sara
I have some questions about the plants in your broth. Where do you get Acanthopanax trifoliatus? I Googled that species name and the search results were a bunch of scientific articles about it's health benefits, which is interesting, but not what I expected. You should try that though, it actually brought up articles from the USA's NIH official website about it's health benefits which really surprised me, my government studied that plant. I expected to see dried herbs, plants, or seeds for sale. My second question is about the Mugwort because you have me looking at leaves from my garden and pictures of plants. You said it's the mugwort used in Japan to flavor rice cakes and the one called ai ye in Chinese and that it's Artemisia Vulgaris. I am pretty sure you actually have Yomogi which is the Japanese one and it's Artemisia Princeps, but ai ye is Artemisia Argyi or Chinese mugwort. This is why I am staring at pictures and leaves from my garden, because I have Yomogi and a 4th very similar looking variety of mugwort also. You can use them all the same way in cooking, by the way. So it doesn't matter. I just wanted to tell you that kind of interesting information about what you said and ask which one it was for sure. The Yomogi one is taking over a big patch in my yard in California in the USA and nobody knows what to cook with it!
Adding the choi pou, har mai might just make start liking lei cha 😅
Oh yes! That’s how I tolerated Lei Cha before I started loving it 🙊
❤️❤️❤️❤️❤️
💜💜👍👍💜💜👍👍💜💜👍👍
Hello beautiful girl 💕😍😘 Sara Khong good night 😘