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 fl
I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have t
I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. The specific kin
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a
I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfor
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
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 amou
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, n
I find it difficult to source rice wine vinegar for recipes. I can usually find “rice vinegar“, “rice wine”, and “white wine vineg
What exactly is pho? I know it's a type of vietnamese cuisine. What does a bowl of pho typically consist of? What are the bare requirements to consider it p
I've been making spring rolls (the deep-fried variety) for some time now, and they are really good, but I've noticed some Asian restaurants use something else f
I'm curious for some ideas on what to make with seaweed salad.
It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything co
A friend went to Cambodia for vacatation, and brought back many packets of dried lemon grass. Can someone tell me what its uses are, and me
For those people that don't know, vietnamese pho is usually a beef broth with noodles as the very basic; variations of pho will include beef, beef meatballs, et
I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, n
In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special techniq
I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the dire