In this episode of How-To, Abby Lee, head chef of Mambow in East London, walks us through her dark soy sauce & coriander braised pork belly meal called Babi Chin. A traditional Peranakan Chinese meal with vibrant flavours, that anybody can make.
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That looks serious!
not gonna lie, she’s the dish..Yeah im thirstin’
Weirdo
She looks like a guy
Check out the full recipe: https://www.vice.com/en/article/how-to-make-babi-chin-pork-belly-malaysian-food-recipe/
This made me instantly hungry. Need to hit up Mambow 🙌
She’s so beautiful
Thank you for this ❤❤❤
Well done ❤
SAMBAL BELACAN 💯
I’m in love!!!
so flat the walls are jealous LOL
well done 👍
Well done Abby
I heard “a bit salty” in uncle rodger voice
Everything about Abby puts me in a better mood. I heart her.
Taking about how you got where you are,it helps everyone understand the style of chef,the ingredients looked great,you showed how you could make everything work together as one amazing dish.
“too salty” is a classic Asian Mum thing to say.
I’ve never had Malaysian food before, but chef Abby Lee does a good job explaining it and talking about the preparation of the dish. I’m sure it must taste excellent. Well done chef.
Well done🎉🎉🎉
I’ve only done crackling pork belly. This looks absolutely delicious. I’m going to start looking for the ingredients now and have this within the next couple of weeks.
I just have to figure out what sides to have with it. Broccoli and rice seems the safest.
Looks incredible. Going to make this. Thank you.