I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience. It's so ...
I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles ...
Possible Duplicate: Parsley substitute So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving. Most of the necessary ...
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I ...
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to ...
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What I do is just remove the liner from the ...
I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were still curled up after I cleaned them ...
Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat ...
I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a ...