August 29th, 2011 |
kimthuy238 |
Ingredients:
4 medium sized zucchinis
2 carrots, peeled
1 bunch of basil
1 avocado
2 tbs red miso (mixed with 2 tbs water)
½ cup extra ripe mango
15 sprigs of mint
2” nub of fresh ginger
1 tsp rice wine vinegar
1 tsp shoyu or Bragg’s Aminos
May 6th, 2011 |
kimthuy238 |
Have you ever tried grilled chicken with pineapple yet? A very special taste and style of Asian cuisine.
April 16th, 2011 |
kimthuy238 |
Use rock cod, trout, ocean bass — the freshest fish you’ll be able to get a hold of. don’t need to cook whole fish? attempt fillets however watch the cooking time! this is often a brilliant speedy
March 20th, 2011 |
kimthuy238 |
This dish is tasty as it is hot and spicy whilst at the same time, has a hint of sourness to it (due to the vinegar / lime used). It is also very fragrant due to the quite liberal use of chinese cooking wine. It is a variant of Kung Po Chicken, I believe but tastes slightly different.
March 20th, 2011 |
kimthuy238 |
Egg Flower Minced Pork Soup is a simple soup with only 3 ingredients – eggs, minced pork and onions. If you have these three ingredients, you are all set to roll. Cooking time is basically measured by the time taken to bring water to boil and cooking the minced pork. So, it is a soup which can be cooked in a jiffy.
March 20th, 2011 |
kimthuy238 |
The rice cooker is a very useful kitchen equipment and is present in many Asian households. Whilst it is primarily designed to cook rice, newer versions of the rice cooker has enable cooks to use it for steaming and even boiling soup.
February 19th, 2011 |
kimthuy238 |
Depending on where you live and the time of year, crabmeat – even canned crabmeat – can be quite expensive. This recipe replaces the crabmeat in traditional crab rangoon with salmon, and adds teriyaki sauce and lemon juice for flavor.
Yields about 60 appetizers
February 9th, 2011 |
kimthuy |
Crack the eggs in a bowl; whisk them together. Add 1⁄2 to 1 cup of sugar and coconut milk and mix it up well. Transfer mixture to a glass bowl, add knotted pandan leaves, then perch that bowl atop a steaming rack in a wok.
February 6th, 2011 |
kimthuy238 |
Bring to boil a pot of water, add 1 teaspoon of salt and 1 teaspoon of palm oil before adding siew pak choy. Allow the leaves to turn dark green before draining it. Set aside to cool and arrange on plate.