Every time I try to make crispy orange beef, I try to integrate orange(juice, concentrate, zest) so that orange flavor stands out, but it never does. Does the
I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I prope
If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with
Does anybody know what the bright red bbq sauce served in Chinese restaurants is called? I'm trying to find a recipe for it but don't know what to look for. It
One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in
This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception,
Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. M
I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cook
The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in
Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch
I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong: Texture of rice Browning of rice I've been
Common recipes for potsticker/wonton-style (thin wrapper) dumplings use egg as a binder for the filling, to make it easier to work with and to displace air. For
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than
I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for
I'm trying to understand what is it about day old rice that makes it better for fried rice, and how exactly to store day old rice for fried rice. Specifically,
I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few year
I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and
I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of