While shopping at the local Asian store, I found a funny, green cake that looked interesting, so I bought a piece. It looks like this: I discovered that it h
My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste. We would like to still use the puree if possible
Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch
I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard
Can someone knowledgeable about Asian cuisine and cooking culture please give me a reason why it's safe to use old steamed rice in a recipe? I know people in As
Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "b
My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽):
I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few year
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
I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump
I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce call
I have visted the Philippines twice and had many delicious dishes served with the most amazing slightly-sticky rice. Which type/variety of rice, which is readi
I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a
A local restaurant serves an unusual satay sauce that I love. Where the satay sauces I see in most places are essentially liquid peanut butter theirs is much li
Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using
Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the s
The other night I made the "Bejing-Style Meat Sauce and Noodles" from the most recent (May-June 2018) issue of Cooks Illustrated. Usually their recipes come out
I've seen Salsola in buffets, but don't know how to prepare it. How do I prepare it, because I can't seem to find a recipe anywhere?
Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly