This is NOT bubble and squeak.

Gorgeous combo!

Question...is Sago same as topioca?

Beautiful and finally a soup with potatoes 🥰. And things i have already ❤ thank u

to fast😂

Sichuan hot pot is such a great memory for me of eating with my friends from China. I look forward to prepare this myself

beautiful!

exact measurements?

I definitely enjoyed your tutorial. And I will try this out the next holiday. Watching from Nigeria. Thanks

Am definietly going to try cooking this. Looks SO TASTY!!❤

One of my favourite desserts

Really 😋 yummy

Can I reduce sugar like half of your recipe? Thank you

Thank You. Can I use fresh coconut milk without warming it up?

Nice

Terima kasih for the delicious recipe. Love it

This looks good. How long can I keep the chili oil in the fridge?

Did i just missed 😭

Can i prepare a day in advance? And store in fridge until the next day?

Just made it today! Soooo good!

Hye ili..boleh tak sye nk knal dengan awk??

Thanks Illi. So generous of you to share you're chilli recipe. Selamat Hari Raya

What stove and you using please

Başarılı güzel❤

Is it okay to soak the beans at least 24 hours?

That's not bubble and squeak that's a bloody soup!! That's nothing like bubble and squeak!!

🍜 Spicy Sichuan Mao Cai Hot Broth 冒菜 3 minute simmer: 6 Tablespoons of Chili Garlic Oil 12 Dried Red Chilies 1 tsp Ginger powder 1 tsp Cinnamon 1 tsp nutmeg 1 Tablespoon of Sichuan Peppercorns 2 Tablespoons red chili powder Add 4 cups of Chicken Stock and boil Add 2 pounds sliced beef Bak Choi/Lemongrass Wanton Noodles 1 onion, sliced Szechuan Dynasty: Authentic Sichuan Noodle Soup Braised Beef Noodles Soup 红烧牛腩面 Stewed Beef Noodles Soup 清汤牛腩面 Zha-Jiang Ground Pork Noodles Soup 清汤杂酱面 Braised Pork Ribs Noodles Soup 红烧排骨面 Seafood Noodles Soup 海味面 Stewed Chicken Noodles Soup 清炖鸡汤面 Authentic Beef/Chicken/Pork Beef In Sichuan Chili Broth 水煮牛肉 Cumin Beef 孜然牛肉 Chung King Spicy Beef/Chicken/Shrimp重庆辣子牛 Gong Bao Beef 宫保牛柳 Beef & Tofu in Hot Sauce 豆花牛柳 Stewed Beef Brisket 味烧牛腩 Chicken with Smoked Dry Tofu 香干鸡片 Spicy Pork Sichuan Style 盐煎肉 Shredded Pork with Garlic Sauce 鱼香肉丝 Shredded Pork wtih Fresh Hot Pepper 青椒肉丝 Twice Cooked Pork Belly 回锅肉 (smoked and braised) Ma La Spicy Fish Fillet & Tofu 麻辣豆花鱼 Fish in Sichuan Chili Broth 水煮鱼 Authentic Sichuan Ribs Cumin Pork Ribs 孜然小排骨 Cumin & Spicy Lamb Ribs 孜味羊排 Garlic Pork Ribs 蒜香小排骨 Chung King Spicy Pork Ribs 重庆辣子排骨 Sweet & Sour Pork Ribs 糖醋排骨 Steamed Spare Ribs with Ground Rice 粉蒸排骨 Sichuan Black Bean Sauce Style with green bell pepper, onion, mushrooms Chicken/Beef/Shrimp/Lamb Black in Bean Sauce 豆豉鸡 Sichuan Specialty Dishs: 1) Mao Cai Hot Broth 冒菜 With vegetables. Add vermicelli. Combination (Beef, Pork Intestine, Fish Fillet & Sliced Blood) Mao Cai is the Chairman of Sichuan Food. Mao Cai (冒菜) is similar to hotpot in that it involves various meats and vegetables floating in an amazing spicy broth 2) Dry Hot Pot 干锅 Cooked with vegetable in spicy sauce. Chicken Shrimp Sichuan Spicy Hot Pot Broth Beef tallow (aka beef dripping). This key ingredient serves two purposes: It makes the broth rich and aromatic; It solidifies at room temperature so it combines all the other ingredients into a block for easy storage. Dried chili pepper & Sichuan pepper. Together they create the Mala flavor. Other spices, such as star anise, cassia cinnamon, bay leaves, tsao-ko (Chinese black cardamom), etc. They lend aroma to the oil, just like how they function in making Chinese chili oil. Aromatics, such as scallions, onion, coriander (aka cilantro), garlic and ginger. Sichuan chilli bean paste & fermented black beans. These two fermented ingredients appear in many Sichuan classics, e.g. Mapo Tofu, Twice-cooked Pork Belly. Shaoxing rice wine & sugar for balancing the flavor For the spicy broth ( For 2-4 hot pot meals) 50 g dried chilies - about 2 cups 3 tablespoon Sichuan pepper - red, green or a mixture of both 2 tablespoon Shaoxing rice wine 110 g neutral cooking oil - about ½ cup 350 g beef tallow (aka beef dripping) - about 12oz 2 star anise 4 small pieces cassia cinnamon 1 Tsao-ko (aka Cao Guo/Chinese black cardamom) 1 onion - sliced 5 stalks scallions - cut into sections 1 handful coriander (aka cilantro) 120 g Sichuan chilli bean paste - about ½ cup 1 tablespoon fermented black beans - rinsed and coarsely chopped 1 head garlic - minced 1 teaspoon minced ginger 1 tablespoon sugar Water or stock For the mild broth (for 1 hot pot meal) 1 free-range chicken, - or 4 chicken legs/6 chicken thighs 5 slices ginger 5 shiitake mushroom 3 stalks scallions - cut into sections Dried Chinese dates (aka jujube) - optional Goji berries - optional 1 pinch ground black pepper Salt - to taste

I just mix flakes with sweet condense milk and that's it

Bubble and squeak ???? A dout it.

Hmmmm I’m going to socially distance myself from this recipe

Thats really yummy, thanks for sharing this tempting and mouthwatering recipe.

Thank you!

Looks good. Not bubble and squeak though

Excellent...🥰🥰🥰

can I use gochujang chili paste instead of chili oil?

Thank you ❤

This is an Australian recipe called Honey Joys except we'll use some golden syrup or crushed nuts sometimes

Can we have the recipe listed?

Wow great

❤ no MSG!!!

Thank you

Looks really good, uncle roger would love this 😆

This is bubble and squeak in name only

Can't we blend the spices?

I fikir you nak rebus batang pisang tu first, tak gatal kah di mulut?

where can i get the recipe I can't find it on your site.

Sounds delicious

Yummy ❤❤❤

Boleh X jngn cmpur bahasa Tu BM eng ngade ii bunyi nya.eeeee

What kind of chili oil to use? I don’t see one near me