@mattshoetravel: $1 Syomai #usa #foodreview #food #streetfood

mattshoetravel
mattshoetravel
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Region: PH
Tuesday 10 December 2024 07:31:39 GMT
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dhikagumisenja
dhiaa :
bapak nya murah senyum bgt🥰🥰
2024-12-10 07:44:59
6073
vtmin.chi
Ann~ :
Dia doyan bgt sama somay keknya ya😂
2024-12-10 08:34:16
1857
dododo_87
Faldo🦤 :
that's the cheap one, the expensive one can cost $1 per piece and its made from kackerel or pork
2024-12-10 08:38:37
58
abc4r6
良い人 :
itu bukn dari ikan salmon tapi ikan tenggiri
2024-12-10 08:16:11
289
tih_1281
unlocked :
i like this broo
2024-12-10 08:12:28
7
farhan25009
Farhan😨 :
yes, you finally buy 1 portion than 1 piece
2025-01-02 08:40:43
11
abcd_ekaaa1
.iceamericanoOo :
MashaAllah bapakny positif vibes bgt✨
2024-12-10 10:08:44
48
pria_misterius_096
‍‍‍￶ :
malah keinget siomay 16rb 1 biji😹
2024-12-11 05:02:00
678
s.nggi05
Boneng :
hy 🗿🗿🗿
2024-12-10 07:34:35
7
_haruharu_365
haruharu :
beneran ternyata banyak yg kismin indo ini wkkwkwkw. 15k/porsi gtu mahal dibilang.
2025-01-21 13:28:02
59
im.cimmy
Om Cimmy :
nah gitu, latihan manggil yang lebih tua (pak/anda) kalo perempuan ya (bu/anda) jangan semua kamu. kamu itu kalo sama umurnya denganmu atau lebih dikit
2024-12-10 11:17:37
259
abengsaja18
AFANABEL⭐ :
try ayam geprek matt
2024-12-10 09:45:47
7
dukungaming8
Afdal Alfitraa :
Murah bnget cuman 1 dolar doang
2025-01-23 17:51:48
2
pebri.tamvan
pebri tamvan :
pertama
2024-12-10 07:35:32
2
zraaaa_id
Fazzz :
mahal bet co siomay 15 rebu🗿
2024-12-24 11:04:07
7
al_nihhh9
AL :
hallo mister 😳
2024-12-10 07:35:28
7
rvldy.st
R :
Mahal banget sih, disini tinggal bayar pake daun
2024-12-10 09:38:17
165
hokage.119
HOKAGE 1 :
15 mending nasi goreng
2025-01-22 07:31:03
1
hobbyjajanonline
lunavelle :
Im so embarrassed seeing the comment section filled with low iq people from indonesia how debate about price, 10 years effect joko widodo
2024-12-13 11:48:22
4
ssie274
Sm💃🦊 :
Betah yahh dia di indo 😀
2024-12-10 08:13:48
4
worang2
Pokz Worang :
bos pliss coba gultik
2024-12-10 17:59:17
2
hyaqiinn_
YAQUEEN :
Bartoo 🗣️: "Bartoo, konn"
2024-12-12 00:22:06
2
ririn71397
Ririn :
bapak penjual nya ramah dan bersih☺️
2024-12-10 07:45:07
2
nuno2845
nuno123 :
diaduk dulu supaya rasa bumbunya merata👍
2024-12-10 09:04:05
3
To see more videos from user @mattshoetravel, please go to the Tikwm homepage.

Other Videos

This is everything I made using food science 🥕 By @wendythefoodscientist Preserving food isn’t just something our ancestors did  it’s a powerful toolkit that still makes sense today. It saves waste, deepens flavour, and lets us eat seasonal produce all year long. I used five ancient techniques to preserve my favourite summer veggies and fruits and each one is backed by fascinating science. In upcoming posts, I’ll explain exactly how they work and how you can try them too. If you are looking for ways to preserve your harvest, stay tuned! Here are the 5 techniques, and what I made👇 1️⃣ Lacto-fermentation: I made kimchi and dill pickles. Friendly bacteria convert sugars into lactic acid, which lowers the pH and preserves the veggies while building flavour and probiotics. I eat kimchi everyday to keep my gut healthy and happy. 2️⃣ Acid pickling: This is what my family uses to make Đồ Chua: sweet-sour Vietnamese pickled carrot and daikon, a classic for for bánh mì. I used the same technique, but different recipe for red onions. It’s quick and tangy, preserved in vinegar. 3️⃣ Wild fermentation: Berries from my garden, fermented by itself. Their natural yeast and bacteria did the work! It’s a slow, wild, and sometimes unpredictable process but deeply rewarding. 4️⃣ Sugar + acid preservation: I made a shrub, which is an old-school vinegar-based syrup that preserves fruit through osmosis and acidity. It’s tangy, sweet, and makes the best mocktails. 5️⃣ Dehydration: I slow-dried tomatoes to lock in all their umami. You can use a dehydrator, oven, or even sun-dry if it’s hot enough! (Sun)drying removes water, making it one of the oldest preservation methods. 💬 Which one are you most curious to learn more about?  Follow allong to see my next videos highlighting the 5 techniques! #fermentation #pickles
This is everything I made using food science 🥕 By @wendythefoodscientist Preserving food isn’t just something our ancestors did it’s a powerful toolkit that still makes sense today. It saves waste, deepens flavour, and lets us eat seasonal produce all year long. I used five ancient techniques to preserve my favourite summer veggies and fruits and each one is backed by fascinating science. In upcoming posts, I’ll explain exactly how they work and how you can try them too. If you are looking for ways to preserve your harvest, stay tuned! Here are the 5 techniques, and what I made👇 1️⃣ Lacto-fermentation: I made kimchi and dill pickles. Friendly bacteria convert sugars into lactic acid, which lowers the pH and preserves the veggies while building flavour and probiotics. I eat kimchi everyday to keep my gut healthy and happy. 2️⃣ Acid pickling: This is what my family uses to make Đồ Chua: sweet-sour Vietnamese pickled carrot and daikon, a classic for for bánh mì. I used the same technique, but different recipe for red onions. It’s quick and tangy, preserved in vinegar. 3️⃣ Wild fermentation: Berries from my garden, fermented by itself. Their natural yeast and bacteria did the work! It’s a slow, wild, and sometimes unpredictable process but deeply rewarding. 4️⃣ Sugar + acid preservation: I made a shrub, which is an old-school vinegar-based syrup that preserves fruit through osmosis and acidity. It’s tangy, sweet, and makes the best mocktails. 5️⃣ Dehydration: I slow-dried tomatoes to lock in all their umami. You can use a dehydrator, oven, or even sun-dry if it’s hot enough! (Sun)drying removes water, making it one of the oldest preservation methods. 💬 Which one are you most curious to learn more about? Follow allong to see my next videos highlighting the 5 techniques! #fermentation #pickles

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