Ana Yuni

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@citizenkent1223 Ай бұрын

NOT worth it!

@senfulsarah6663 Ай бұрын

You removed so many videos. My vidro shout out,,, forever gone 😂😂

@williamashman5548 2 ай бұрын

Great job!

@ana_yuni 2 ай бұрын

Thank you!

@mehruthomas 2 ай бұрын

i got scared when i made pandan crepes and the final product caame out a bit bitter... so i got confused... cos the pandan kaya jam and pandan bread or kwei lapis etc dont have any bitterness... so i was totally confused... then someone said dont add any white part of the pandan leaves or it will be even more bitter. then i stuffed the crepes with shredded coconut sweetened with jaggery and cardamom and it was great... but had a bitter lil bit... after taste...truth be told... so i think ready made bread and jam has tons of sugar to balance out the bitterness i suppose... i love it though... its really wonderful... i have kept chopped pandan in my freezer for a rainy day when i want to crush it another day.

@ana_yuni 2 ай бұрын

Hey it's so crazy you left this comment because my friend made Pandan ice cream a week ago and it was also bitter! Google is also saying the same thing about the white part, which I didn't have because I cut the leaves from my own plant. Maybe it has something to do with the type of Pandan or if it's frozen? Interesting thing to note about using fresh Pandan leaves though!

@mehruthomas 2 ай бұрын

@@ana_yuni haha... first i thought my flour had gotten spoiled... so i was scared as i made a big batch of crepe batter for my whole fam. and i was scared that i had done something wrong with the pandan.

@aladdins6192 4 ай бұрын

Do you have an Instagram so I can follow you? I miss watching you explore !

@kibapoohead4633 6 ай бұрын

You lost me at Wedding ring and Californian Influencer Headshake crossed with a Dash of Karen.

@duncanmcloed1 6 ай бұрын

Thank you Ana that's informative! I'm Halim from Singapore, I'm starting my CELTA course on 1st July after my teaching grammar & pronunciation course on 1st May. Only fully online course is available here. My CELTA course is 3 times a week for 7 weeks, 9am to 5pm.

@stevethea5250 6 ай бұрын

3:30

@stevethea5250 6 ай бұрын

1:50

@stevethea5250 6 ай бұрын

1:50

@stevethea5250 6 ай бұрын

4:50

@marwanwael2014 8 ай бұрын

How to be a CELTA tutor?

@hannahschaefer588 8 ай бұрын

loved this vlog so much and wow soooo many yummy foods! can't wait to try all these restaurants when I move to NYC! 🌆❤

@anijoybermuda8985 9 ай бұрын

You make New York look sooooo good!! lol!!

@ana_yuni 9 ай бұрын

we’ve gotta go back together next year! 🤗

@catokeeffe 9 ай бұрын

Yay! Always love seeing a vid from you ❤

@ana_yuni 9 ай бұрын

Thank you! 💕

@sofiatjatradiningrat7845 9 ай бұрын

I MADE IT HERE ❤❤❤❤

@ana_yuni 9 ай бұрын

So happy you did 🥰

@saejhun2292 9 ай бұрын

1st

@ana_yuni 9 ай бұрын

💪🏽

@r.d.donovan2243 Жыл бұрын

I just finished my CELTA training at International House Bangkok and I loved it there! I didn't know what I was in for until I watched this video right before the course but I managed to pull through with a Pass B which I'm thankful for 😅. It's true that the course brings together a diverse mix of people that you normally wouldn't associate with-- our ages ranged from 23 to 65. The great thing about the course was that it served as an equalizer of sorts, where in some cases the experienced trainees were on the same level as the inexperienced ones as they were also unfamiliar with the CELTA framework. Informative video!

@TheCybird Жыл бұрын

yuck gelatin,,,,,, animal bone marrow extract.....no thank you🫣

@florenciabelenochoa Жыл бұрын

What a great video! Thanks for sharing!!

@chethanforyou Жыл бұрын

I recently discovered Pandan for the first time and it was described as a more Asian vanilla plus maple syrup. Really love it. Thank you for showing us how to use real pandan leaves in recipes. Looking forward to trying making something with them

@DanielJMadden Жыл бұрын

I watched this but just not on YT so I decided to come watch it through again. And I must say I fell in love with the video all over again! I love the way you tell stories.

@ana_yuni Жыл бұрын

This is such a nice comment 🥹 Thanks, Daniel!

@nerineri7083 Жыл бұрын

I judge a Thai restaurant based on their Pad Thai. I'm very picky about the noodles and sauce.

@aladdins6192 Жыл бұрын

Learning more about the places you go is awesome! Feels like it was only last week you were hanging out with Caroline in SK ❤

@DionTheCreative Жыл бұрын

Omg Ana!!!! Yes!!! We 👏🏽 need 👏🏽 more 👏🏽 videos 👏🏽 just 👏🏽 like 👏🏽 this 🥳

@ana_yuni Жыл бұрын

Thanks Dion !! 💙

@hannahschaefer588 Жыл бұрын

ahhh love fall in bermuda! this video was so comforting to watch bb!

@ana_yuni Жыл бұрын

Thanks bb 💛

@LucyBurnsScotland Жыл бұрын

I finished my CELTA last week and it was such a rewarding experience. I just wanted to return to this video to thank you for encouraging me. Your advice was very realistic.

@CasaFassa 2 жыл бұрын

But but Bangkok is a huuuuuuge distraction!

@itsmeanne 2 жыл бұрын

To me, Pandan has a nutty vanilla flavour. Mmmmmmm delicious!!

@cartalksmoneywalks 2 жыл бұрын

This is exactly my predicament I grew up in Thailand but I still love me some good ol Pad Thai (to my Thai friends dismay) But there is SUCH a wide difference in sauces!!! Good video!!

@ana_yuni Жыл бұрын

Haha why are they dismayed? Is it like going to NYC and wanting a hot dog?

@cartalksmoneywalks Жыл бұрын

@@ana_yuni hashtag TRUTH! lol... now I want a hotdog... in NYC (I just realized I'm so basic)

@walteracurti 2 жыл бұрын

Great video. We need more and more teachers to get the CELTA. It makes a huge difference in a teaching career! Congrats on the channel!

@focalratio456 2 жыл бұрын

I’ve heard it put like this, an earthy vanilla flavor.

@cottonj9 2 жыл бұрын

Not only is the dish delicious but the Chef is very easy on the eyes.

@rafski-travels-1984 2 жыл бұрын

Been teaching in China for years, you put me off

@JennySimon206 2 жыл бұрын

Hot Thai kitchen chick carmalizes the sugar before adding the rest of the sauce ingredients

@Toomuchbullshitt Жыл бұрын

Yes! And by doing that it also intensifies the color to be more of an amber orange color as well as an improved caramel flavor.

@stevesurprenant1005 2 жыл бұрын

This was superbly informative.

@taqnidomoalte 2 жыл бұрын

The bottled buko pandan you have is a combination extract of YOUNG COCONUT and pandan

@zachparker1787 2 жыл бұрын

In Thailand I’ve seen street guys with an orange sauce oh no

@Toomuchbullshitt Жыл бұрын

The shrimp head oil is a well kept secret ingredient 🤫

@monocore 2 жыл бұрын

god the sass is so cringey

@minerallady 2 жыл бұрын

There are 2 natural leaves that I usually use (I did the same way as you did to extract from the pandan leaves) for baking & drink. 1) Pandan leaves for the flavor but the color is not as bright as the leaves. 2) Suji leaves for natural green color (I used only for baking/ cooking). I use this both leaves when making drink and baking. It will give a good strong pandan flavor while the suji give me a very night medium dark green color. Hope this helps.

@ana_yuni 2 ай бұрын

Yes, I think we also use Suji leaves in Indonesia. Thanks for the extra info!

@IamMagsB 2 жыл бұрын

Or the color orange might be from annatto..

@bobgreen8676 2 жыл бұрын

hello

@markliu8208 2 жыл бұрын

同学们大家好

@aangmels 2 жыл бұрын

Use the yolks only

@mercirais6525 2 жыл бұрын

I'm glad it's growing here in Suriname, South America. I wish you would have made pandan cake instead to compare. But I'll try the cake out to compare. I don't like pudding that much but I'll also try the pudding out with pandan. Thank you and happy new year 👍🙏