Thank you, Auntie for your enthusiasm and down to earth cooking presentation! Always learning things! Avoid the cling wrap and the sieving steps by laying a chopstick over a small corner of the wok while steaming egg mixture over medium heat at 8-10 minutes. The standard measurement is 4 standard large eggs, use 2 cups/500 ml of warm water. Add half tsp of salt, dashes of chicken stock and white pepper plus a bit of olive oil/oil; whisking well. Line the steaming steel plate with a bit of oil for easy cleaning. This formula works very well turning jelly like shaking eggs! Best!
Hi Aunty Liew, wishing you happy Sunday and happy days!!! I always enjoy watching your channel. You are a natural. Very interesting and entertaining. Most important of all i learn a lot from you to cook better. I have a request. May I have the recipe for chee cheong fun and sauce? 😊
@nancykoh39664 ай бұрын
蛤蜊蒸蛋,真特别,只有安娣才會出此招 !
@KLLIEW4 ай бұрын
Tq Nancy ❤
@nancykoh39664 ай бұрын
@@KLLIEW 啦啦蒸蛋,里面的蛋一定很甜,好味,看安娣吃的样子就知道了 !
@sallyteoh64144 ай бұрын
Aunty Liew .. u like magic..suddenly in Dubai and suddenly in KL..😂😂😂
@KLLIEW4 ай бұрын
Still in Saudi ❤
@janetyew69134 ай бұрын
Aunty Liew is so funny When Uncle sat down to eat Aunty blinked her eye ...
Finally l can do it !!! Thank you Aunty !!! 😘 Greeting from Germany:) One question, does it help to prevent stickiness if we apply oil at the bottom of the plate before pouring the egg inside ?
@KLLIEW4 ай бұрын
Sorry 😔 auntie never try b4
@liannoh6414 ай бұрын
Is alright. Always looking forward for your videos:)