Char Siu (Chinese BBQ Pork Recipe) It’s incredibly hard to turn down a proper Char Siu (叉燒) / Cha Shao. For those of you who live in big metropolises with a China Town nearby, you have your pick of Char Siu – over rice, over ramen, in a sandwich, along side veggies, in a bun, stir-fried … Continue reading Char Siu Recipe
Yes, there are of course many variations of Thai Boat Noodle soup, but generally every stall in Thailand has the same basic elements. This Thai soup is great particularly for women. Lots of good stuff for the joints, bones and blood. Continue reading Thai Boat Noodle Soup Recipe (ก๋วยเตี๋ยวเรือ)
The Three Commandments of Stir-Fry: 1. When you make a true stir-fry, you add the sauce at the end, after the food is pretty much done*. Why? Because stir-fry sauces can burn or over-reduce quickly causing a soggy, soupy product. Blah…meh. 2. You also cook on medium-high to very high heat. Why? You want to … Continue reading A Guide to Stir-Fry Sauces
A tasty Chengdu (similar to the traditional Mala sauce) dipping sauce for cold poached chicken. I prefer a cut in the amount of Sichuan powder used. I love this taste and I love chicken or duck. I want to taste them. Continue reading Sichuan Dipping Sauce
It’s just this simple. 1 1/3 cups the best all-purpose flour you can find 1/2 teaspoon salt 1/2 cup well-chilled Crisco® All-Vegetable Shortening 3 to 6 tablespoons ice cold water (seriously, make it ice cold) Put everything in a food processor or whip it real goooood. You havE DOUGH. If there was anything I learned … Continue reading Easy Pie Crust Wha?