នំនេះធ្វើភ្លាមញុំាភ្លាមស្រួយល្មមឆ្ងាញ់។ អរគុណ 🙏

អរគុណ 😊❤️

Thank you and hope you like it. 😊

Thank you very much! 😊🥰🙏

អរគុណច្រើន 😊🙏

Thank you! 😊

Thank you too! 😊

Haha, I wish I could share! It’s too good to keep to myself. 😄

My pleasure! Hope you enjoy. 😊

Hello there! 👋 Thank you for your kind word. It really means a lot for me. One of the main goal with my channel is to help people to cook Khmer food. 😄

Thank you 😊

Thank you 🙏 😊

It really is! Thank you.

Hi there, Khatiya! 👋 To be frank with you, I’ve never kept the sauce more than 1 week in a mason jar. The crushed and roasted peanut cannot stay fresh for long time. Thank you for your support. 😀😀😀

Thanks for liking

ចាអូន ឆៃប៉ូវផ្អែម

Yes, you can use an Instant Pot to speed up the cooking process for this recipe. To adapt the cooking time, you'll need to adjust the Instant Pot settings accordingly. I haven't tried making this particular dish in an Instant Pot. You may want to experiment a bit to find the perfect timing for your preferred meat tenderness. Thank you. Happy cooking!

thank you. Also, is there a brand for that dried round pepper? I looked around in the asian stores but they don't have the round kind. Just the regular dried pepper in the shape of the usual peppers. @@flavourfullygood

The ideal choice and exact ingredient for this recipe is dried red bell pepper. I used dried round pepper as that's the only variety I could find. Sometimes, when the dried round pepper is no longer available in the stores, I occasionally use chili seedless crushed flakes that are not spicy and soak in hot water. Thank you.

Adding rice flour to the dough because it helps soften the cake after deep-frying. When compared to glutinous rice flour, rice flour is more similar to wheat flour and produces a consistency similar to cake. Glutinous rice flour creates a sticky and chewy texture to the donuts. Thank you.

@flavourfullygood Thank you for responding! I'm going to make it today. Hopefully it turns out good! 🙏

No yeast is required.

Thank you.

សូមអរគុណច្រើនសម្រាប់ការសរសើរ 🙏 និង អរគុណដែលបានទស្សនាវីដេអូខ្ញុំ អរគុណ 🙏

Thanks you 🙏🙏🙏☺️

Thank you!

ខ្ញុំសូមអរគុណច្រើន

Thanks you!

ចាសួស្តីអូន នេះជារូបភាពដបម្សៅមេដែលបងប្រើ លីញរូបភាព៖ facebook.com/photo.php?fbid=530730905360618&set=p.530730905360618&type=3

Thank you!

ចា៎អូន បងអរគុណសម្រាប់សំណួរ បើប្អូនបំពងហើយសាច់ខាងក្នុងជប់ខ្លាញ់អាចមកពីកំដៅខ្លាញ់មិនក្តៅគ្រប់ កំដៅខ្លាញ់ត្រូវតែ ១៨០ºC អង្សារសេ ដូចនៅក្នុងវីដេអូបានសរសេរ ឯចំណែកភ្លើងគឺក្តៅល្មម។ បើប្អូននៅមិនច្បាស់ បងរីករាយឆ្លើយសំនួរប្អូនបាន។

អរគុណបង ខ្លាញ់ក្តៅល្មម នៅតែជាប់ខ្លាញ់ សាច់នំខាងក្នុងជប់ខ្លាញ់ ខ្ញុំញុំនំឆាខ្វៃលក់តាមផ្សារ សាច់នំខាងក្នុងប្រហោងក្នុងស្ងួត អត់ជប់ខ្លាញ់ ហេតុអីឆាខ្វៃខ្ញុំធ្វើជប់ខ្លាញ់ ខ្លាញ់ក្តៅល្មមហើយនៅតែជប់ខ្លាញ់ សូមបងជួយពន្យល់់បន្តិចបានទេ អរគុណបង។

ចា៎អូន! ខ្លាញ់មិនមែនក្តៅល្មមទេអូន គឺខ្លាញ់ត្រូវមានកំដៅក្តៅ ១៨០ºC អង្សារសេ។ បងនឹងរៀបរាប់ពីការបំពងដូចខាងក្រោម៖ - ដំបូង បើកភ្លើងអោយក្តៅល្មម (ចំណាំ៖ ភ្លើងគឺក្តៅល្មម) - បន្ទាប់មកដាក់ខ្ទះ ចាក់ខ្លាញ់ចូល - រងចាំអោយខ្លាញ់ក្តៅ ១៨០ºC អង្សារសេ រឺ ប្អូនអាចយកចង្កឹះឈើដាក់ចូលក្នុងខ្លាញ់ បើមានពពុះក្តៅហើយ អាចដាក់នំចូលបាន វិធីដែលបងបានចែករំលែកក្នុងវីដែអូ គឺបងតែងតែធើ្វបែបនឹង សាច់ខាងក្នុងឆាខ្វៃស្ងួតល្អណាស់ហើយទន់ ខាងក្រៅស្រួយតិចៗ មិនធំក្លិនឆ្អេះ ព្រោះបងប្រើគ្រឿងតិច បងចូលចិត្តខ្លាំង ទើបបងធ្វើវីដេអូទុកមើលខ្លួនឯង ហើយក៍ចែករំលែកដែរ។ បងសង្ឈឹមថាប្អូនអាចធើ្វបាន អរគុណប្អូន។

Thanks you for viewing.

Thanks you!

Delicious! 😁👍

Oh yes! It sure is! Thanks you!

Hope you enjoy

So glad you love them! Thank you.

You're welcome!

Hi, sorry to keep you waiting. I'm working on it. Thank you very much for your support.

You are a good cook ❤️

Thank you 😊 ❤️

Hi, chicken soup is posted. Thanks you.

@@flavourfullygood thank you so much

Thank you very much for your support.