Originally Posted by shalinee
Yoddy, a lot of the Chinese or Malaysian dishes can freeze well. It depends on the types of dishes. In fact some dishes taste better after freezing. I often freeze mine. I have some Chinese recipes on my blog that can freeze well, for eg, the Chinese dumplings which is very easy to make. I learned from my Chinese friends to make and freeze them to save work. Anytime when you feel like eating, you just take out some and cook from frozen. Let me know if you need further help.
hey there. I just noticed this thread and reading your posts I thought
that maybe you could give me a pointer or two if you don't mind.
I love chicken with cashew nuts, but as you said every restaurant does
it differently and I've been trying to perfect my recipe to match the dish
a certain way. virtually every restaurant serves this dish in a heavy
soy sauce (thick, a bit too heavy-handed with the soy sauce) with
cooked chicken and a pile of carrots and celery in it. but the way I
first had it and used to eat it until about 5 years ago it was a totally
different style, with lightly breaded chicken pieces, a lighter sauce
and a garnish of cashew nuts and green onion. I have yet to even
come close to that and I have yet to find another restaurant that
serves it in this way. I MUST HAVE IT!!!!!
any tips? also a
tip for chinese dumplings would be awesome.