Recent content by kfeng

College_cook..don't want to be rude. Judging from the picture, looks a bit dried. I think a little bit more sauce would make it nicer. Perhaps it's just the picture. Aside from the cucumber, I'll probably add a bundle of carrot strings to brighten it up. Certainly looks pleasing thus far.

Callisto, Ironchef, College_cook. Thanks for the idea. There is a lot of good mix to go with. I was thinking about this one most of my day at work, should be working though. Let me run it through you guys. Generally we associated Curry with Chicken. What do think of marinating curry (powder)...

:lol: hmm...Tattrat..are we still talking about the same thing? Rice/vinegar I will tried. Nothing too silly..hope the stomach can take it. :smile: I am actually thinking about sugar to muffle the bitterness, at least the initial bite. I do some experiment.

Anyone know any secret to cut down on the bitterness? I try washing with salt and that didn't do too much? Seems to be one of the tough squash sweeten? :mad:

My Quest here Already feeling the friendliness of the site. I think I am already enjoying my stay here. Well...cantonese cooking consisted of 4 primary ingredients, Soy sauce, Oyster sauce, Sugar, and Cooking wine. What can I combined with these ingredients from a western (not too familiar...

Thanks Hope to pick some brains and spark new ideas. :wink:

Cantonese Style? Ginger strips Sugar - 1 tablespoon Oyster sauce - 1 tablespoon Cooking wine - 2 tablespoon Red Wine vinegar - 1 tablespoon Corn starch - 2 teaspoon Ginger powder - 1/2 teaspoon Marinate above with wings for 10 minutes and stir fry.

I cook mainly cantonese style food. In the past few years I have been playing around with the western and Eastern cultures to come up with new food excitement. Anyone know of a good combo that I can tried? :chef: