A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...
There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that is added when frying the rice in the ...
I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in sodium. Is ...
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you ...
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I add to cut back the saltiness?
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more ...
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, people mentioned thick/thin soya sauce. But ...
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, but I HATE peanut butter. So when I ...
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 are so dark? Does it have something to ...