I work with woks at work and know about the wok pit used to cook on for heat, to hold the rounded bottom, and to toss the food. Is there a tool or way to use my
I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is dif
I had these spring rolls at a restraunt, but as you can see the outside was quite different to the 'normal' spring rolls I usually see. The texture is light an
I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is g
Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In or
More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And
More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things h
My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be lookin
I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my loc
When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead o
I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sou
I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. W
Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes
There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a
I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking. I was in Singapore
I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes)
While in Phra Khanong market, the only Burmese market I know of in Bangkok I bought the following seemingly-to-me similar products of Brown to Black dried tea l
I bought a pack of pork hopia from the store. Pre-made. How do I prepare it? Goldilocks brand. I don’t remember if it was frozen or refrigerated. There
I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat
When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling