🤣🤣🤣..thanks. That’s my intention 🤭

Wow, this is excellent information for me and my viewers. Thank you 🙏. You’ve given us a guide on the power range knob. Based on the percentages on optimal settings, I have converted the percentage to the heat power range. The heat power ranges from digit 0 to 99 with maximum heat of 2100 watts. 588 watts = 27-28 672 watts = 31-32 882 watts = 41-42 Excellent tips! Thanks. Cheers, Victor

@@foodtripwithvictor most important thing is to use "always on start" lid on pots or pams for fastest heat up. I am glad I could help. Brilliant review from you btw. Keep doing like this....cheers

Thank you 🙏 😊

True…eating bitter gourd is good for us

Thank you 😊

@@foodtripwithvictor you are welcome Chef, looking forward to have more delicious recipes

Yes you should be able to do the same with radish cake 😊

Thank you 🙏 I am glad you can see similarities in Nyonya food with Indian influences in some the ingredients. It is a cultural mix of Chinese, Malay and Indian. Thanks for taking the time to watch my videos 😊🙏

You are welcome. Thanks for watching my videos 😊🙏

😂😂😂 ….actually someone told me he couldn’t find anything to eat except Sushi so he went to eat at Big Mac! 😂

I’m not sure. I suppose the others may have used a different kind of frying pan, which can stick to the bottom.

Hmm…that is a nice tip. But I’ve not even seen a CKT hawker do that, except a “sar hor fun” hawker.

I got it many years ago at a pop up stall on LG of Gurney Plaza in Penang. It is a Japanese brand, but I can't remember the name as it is back in Australia, and I have not seen it at Gurney anymore. Maybe the company has discontinued this blender.

You’re welcome. Thanks for watching 😊

Thanks ☺️

Celery..I’ve never tried that before. I’ll keep that in mind to try with celery 😊

Thank you 😊

Thank you 🙏☺️

Morocco

Hi…thanks for subscribing to my channel. Generally if you’re using a non fan forced oven, you will use a higher temperature. Maybe try 10-20 degrees higher. You may have to practice a couple of times by adjusting the temperature and time setting which also depends on the size of the meat. I have not tried soda on the skin. Although I’ve tried brushing the skin with vinegar to make the skin crispier after the first stage of roasting. Some people brush with cooking oil. Cheers, Victor

😂😂😂 I guess it’s an acquired taste

It’s flat rice noodles with pork mince patties, fish balls and chicken livers. I usually asked for no liver

Hi @josephlai9759…good question. It’s just a habit of mine. Either I rinse and wash the vegetables first before cutting/using them or in this case, I cut the beans first and then soak in water (with a sprinkle of salt) to soak and wash off any teeny insects and dirts 😂 oh..and it’s just tap water. Not hot water.

@@foodtripwithvictor Thanks!

@@josephlai9759 ..welcome

Wow..thank you. That is wonderful to hear 🙏

Thank you. That is very kind of you to say that. Although I’m still testing for the most ideal temperature and timing with this air fryer. Cheers, Victor

@@foodtripwithvictor The only issue I have with the (h)air fryer is the size of meat it can accommodate. We usually prepare 2, sometimes 3 pieces to distribute to friends and relatives so it's not as practical as I keep telling the missus.

@@richardlau395 I know what you mean. Mine is 5.6L. Sufficient size to make for 1-2 persons only. I saw a larger size at Harvey Norman. Maybe it’s time for you to upgrade 🤭

​@@foodtripwithvictor Are you referring to air fryer or the wife? 😅

@@richardlau395 🤣🤣🤣

Yes..it is my home interpretation of Vietnamese lemongrass beef noodle 😊

@@foodtripwithvictor cool

Thank you 🙏☺️

450gm

Oui 😊🇫🇷

🤣🤣🤭…thanks ☺️

Thank you for your comment and feedback. Very nice to hear. Cheers, Victor

Thanks Steve 😊

Not sure if I can get that 5 spice here though, been looking. Ever thought of going into export?😂😂 To be honest I’d love to buy the Malaysian version, makes it authentic then and not pretend.

@@stever456 🤣🤭 I know what you mean. I don’t think they export yet because it’s a small family business. We can’t get it in Melbourne too. Have to ask friends or families who come from Malaysia to bring in some 🤣 but need to declare at custom because it’s spices.

@@foodtripwithvictor if you ever want to post me some I’ll cover all the costs 😋

@@stever456 …if you want my advice. It’s not worth sending. The postage will cost a lot lot more 🤣

Thank you ☺️ 🙏

Thanks..total cooked time 45 minutes so same but temperature setting different. I will definitely try next time at 185 and see how the skin turns out as I’ve also tried previously at 160 for 25 minutes and then 180 for another 10 minutes. It turns out the meat was a bit too dry but skin was crunchy too.

Thanks for letting me know. I have updated the link with the correct url now. Please try again.

This is the magunatip dance of the murut ethnic from Sabah😐😐

Yup.. SG no culture booo

Yumm..I always like eating pad thai and the thought of cooking that with duck egg and pork lard sounds so similar to CKT. I could almost imagine the taste. This is making me hungry 🤣

I’m glad to hear you’ve tried my recipe and like it. Cheers 😊

Yes..it sure is. Thai food is yummy 😋

Hmmm…mungkin kedai sunyi tak berapa customers terlalu mahal 🤭

Yeah me too. So glad to come across some of the locals and be able to converse with them in Hokkien.

Nice…thanks for the tips 😋