OK finally l found a recipe that l like it😊 Thank u Koh Chieng Mun ❤

I make it last Year it was very good, this Year my family wants me to make it again. Thk you was easy to follow very well done. Happy New Year 2024.

May I have the recipe? TY.

شكرا لك أختي

Wonderful presentation 🥰 will try 😊

Very impressive and detailed, thank you for your recipe. I am now more motivated to give it a go. Slowly waning and lost my cultural identity over the last 45 years. Tiong Baru rings the bell but cant remember where it is - KL, Johore or Penang? By the way, here is wishing you and your folks "Koong Hei Fatt Choy".

Do we need to soak the carrot? Just like the radish?

More wonderful dishes pls. I just tried out using the prawn stock looks n delicious. Thank you for tips

Thank You for sharing. This is my first try, though it has a lot of work, it's not as difficult as i thought. Thanks again and Wishing you & your Family Kong Hee Fat Choy!

The background music is distracting and competing with your voice . Can you upload one without the background music ?

Always love that episode of you and Moses romance in under one roof! Excellent cooking show too!

hi.Madam Kok.i enjoy watching your yee sheng .at 6.15am Mon.thanks so so much .i m going to try your recipe this new year,apprecited your kindness heart to share with us.GBU HAPPY NEW YEAR.

Very nice yusheng

Banyaknya you pakai asam keping,slalu kita pakai satu atau dua saja sbb klw dah lepas masak keesokan harinya laok akan masam ,dgn asam keping tu .

Thanks for the tip on fried prawn shells. I made this today. It was Yummy ++.

OMG I stumbled upon your Chanel here by accident and did not know my Fav Auntie of Under One Roof is not only a star but a good cook as well…!!!!! And your narrative & diction is such a welcome relief to others out there who get the description/ingredients/process wrong. Did not know you’re Peranakan as well…so pronounced in the Malay words you’ve used. Keep this up Ms Koh…!!!

most detailed yusheng from scratch video on youtube i've ever seen!

Hi Ms Koh, oil use in YuSheng should be raw or cooked one? Any oil will do? Thank you

Good job

I only watching. This few years so alone no one to celebrate CNY and eat Yee Sang together 😹

The Price of Peace

Thanks for the tip regarding the sac.

Tq gong xi fa cai

My MIL makes this without coconut milk too. This dish doesn’t usually use coconut milk. :)

Is santan missing in this dish ?

Thank you so much this was soo yummy!

Should add coconut milk will bring out ultimate flavour of true Peranakan cuisine!

Beautifully presented thank you for sharing.

Thank you so very much for this wonderful video on how to make Yusheng, Ms Koh! Trying to make this abroad :)

Yee Sang Saladin

Nice... Thanks for sharing... ❤️❤️

Excellent! Thank you for sharing. I just subscribed. Hope there are much videos coming.

shoulda took advantage of that role and do a cooking channel as aunt neenah!!!! Full on Singlish, personality and wardrobe and everything LOL!

wait wtf. Isn't this Auntie Neenah from freaken Crazy Rich Asians? WHY isn't this channel huge? WTF.

This looks like a very tasty dish to serve up at CNY ! Do show us some more videos on Cantonese cooking. U have such good enunciation, Cheng Mun. Keep them coming.....

Fantastic video Koh Chieng Mun :D My Chinese is not good but may I ask what the Chinese characters are or how to say it to my local Cantonese Chinese supply store: 1. Preserved ginger 2. Preserved sweet and sour leeks 3. Preserved candied winter melon This is just in case I can't find the produce labelled in English. Thanks

Hi Ms Koh liked your YuSheng very much. Just a question - where did you get your white carrot shedder? Thank You very much.

Oh this makes me yarn back to my seven years in Singapore. Thank you Koh China Mun for this yummy and informative video.

KCM, this is awesome. Extremely informative articulate, succulent, succinct, and sweet (your presentational quality)...BOOM