16:53
This method changed the way I make Sambal
18:46
I tried 7 ways to make Roast Chicken
14:07
Hainanese āChicken Riceā Burger with Soy Sesame Mayo
17:06
28 Hours Hainanese Chicken Rice
13:50
How to debone Hainanese Chicken like the hawkers pro
18:31
Secrets of poaching Singaporeās Hainanese Chicken
13:11
Chicken rice sauces made from scratch
15:39
Make the best rice of Hainanese chicken rice: 15 flavour tests for 1 recipe
06:42
How to get chicken oil from 1 chicken
09:58
3 Levels of Chicken stock
13:42
Choosing the best ingredients for Korean kimchi ft. Maangchiās Kimchi
10:21
Challenges of making Chinese Pork Belly (boil, deep fry, steam)
07:40
Rainbow Kueh Lapis Sagu with real fruit juice
06:34
Making Jay Faiās crab omelette at home
12:45
Challenges of making beef wellington by Gordon Ramsay
12:22
Can we make kaya even better?
03:56
Kaya from fresh ingredients
06:19
Comparing soy milk brands
09:11
Making 2 weeks of fresh soy milk at home
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About
Not a chef, just a curious home cook to discover what makes food taste good.
I try to answer that using experiments and analyse the key drivers of flavour, texture, and appearance.
I make fresh home-cooked food to make her happy and keep us healthy, including our wallets
I believe we should eat as close to nature, freshest as possible
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