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Hello and thank you for the reply Maria,
Hi yoan wong, you are welcome. I live in Germany. I use normal natural all purpose flour and water. If you like more white colour, put in the milk instead of water it’s help. When the bau wasn’t fluffy, put some more dry yeast or baking powder. Place the bau on steam rack, cover with the lid and allow the bau rest for 20 mins before steaming it’s help fluffy too. The char siu bau in restaurant mostly use special Hongkong flours to keep it white. Thank you for trying my recipe. Please tell me how the recipe worked out. Thank you ^^
Your files will contain not just the plots of results and pages of calculations, but all sorts of old notes, references, calibration curves, suppliers' addresses, specifications, speculations, notes from colleagues etc., which will suddenly strike you as relevant to one chapter or other.
Of course you write down the title, authors, year, volume and pages.
I enjoyed your videos so much! Can’t wait to try some of them…my baby (18 month old) loved Chunjuan back in China…can’t find it here in US, and then I saw your video! would try to make that for him Thank you so much for clear demo!
Maria, I am so glad that I found your website. My mom alway said I should watch her when she cooked and that she will not be here forever. Taking life for granted, I lost my mom in 5 months to cancer. All our comfort food gone with regrets, however you are so great for teach us by video reminds me of our mom and I thank you. The video real helps a lot. Paula
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Thank you so much for uploading all of your easy to understand and simple to follow recipes! I am not a good cook, so I am always trying to find easy and simple chinese recipes to experiment on =P… I have tried some of your recipes already, and my husband and I love them (ex. pork stuffed turnip, ma po tofu, and steam egg dessert=P)! I am sure our little 14 month old will love them as well, when she is old enough to try them=) I really appreciate all of your effort in making these recipes! Keep up the awesome work!
I would like to thank you for the following recipe: Har Gao, Crispy Roast Pork Belly, and Steamed Spareribs in Black Bean Sauce. Your step by step video presentation was very helpful. I know this is a lot to ask, but, what do you think about making Cantonese Style Roast Duck? Even though there are many recipes available online, the flavor is just not consistent enough with the restaurant (something is missing) when I tried to perfect it.
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Thank You For Smoking Thesis Statement
Hi Carol, You are welcome. Thank you so much for trying my recipes. I am very happy the recipes worked out for you as well and your husband loving them. Best regards to your family and thank you ^^
do you know how I can make the page ..
I love your cooking shows. I’m glad to find your web site now. I wish I had found your videos earlier. But there is no English version on this. Your technique is so clear. You are the best. Thank you for sharing
a 200-page thesis, unless you really want to cite the whole content.
Once your thesis has been assessed and your friends have read the first three pages, the only further readers are likely to be people who are seriously doing research in just that area.
Your thesis title page should state: ..
I love the way you teach in the video. It is very easy to understand and I am glad to learn more authentic Cantonese recipes. When I miss homecook food, I will always try out your recipes. Thank you again!
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Thank you for making all of the cooking videos! I love to watch your station. I live in Hawaii. My grandfather is Hakka. Unfortunatley, I never learned how to speak chinese. My great-grandmother used to cook all kinds of chinese food, but she died before I was old enough to learn. So I am learning a lot from you. I want to make
Chinese Tea Cookies (Kong Sui Ban). Do you have a recipe? I can’t find an authentic one. I know it is made with Wong tong (Hong Xing Pai), lard, and flour…not too sure what the other ingredients are. Thank you !
25.02.2011 · Page Numbering for Your Thesis
Hi thanks so much for sharing your moon cake recipe. Your video is great and very easy to follow. Thanks so much for posting the recipe in English I will definitely try making this for the coming festival. Please continue the good work
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Hi Johnny, you are welcome. Thank you for cooking my recipes. Please tell me how the recipes worked out. Thank you so much. Same to you and your family too
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