I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it.
I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork. I boil the watercress first, then chop it and fry it with c
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir
I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to ma
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces
I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authe
I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody kn
I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and
In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John.
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. Any tips to buy it. During my reading, peop
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and
My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternat
I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this
I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian colesla