Recent content by Savory

Well said! Education and passion about food. After all, it's that we care about the life itself. I'm sure there are enough population who live on the junk food from gas station convenience stores out there, so that the business still continues on. Sad, isn't it.

Hoisin sauce is perfect for marinating meat (beef, pork ribs, etc.), which you can then bake or broil. I found it working so well when I use it on ribs. A typical marinade that I use include: garlic, ginger, soy sauce, hoisin sauce, chili sauce, and sugar.

Thanks for this! Gonna try it. I love avocado salsa. A sandwich place, which I usually go for lunch, makes avocado salsa as a spread for the bread. For most of the time, I ask for avocado salsa, although they have several other spreads too. I just can't resist its temptation!

Looks wonderful spork! I love the enoki mushroom soup. In fact I always like enoki mushroom no matter how it's cooked.

Make sure you don't put too much filling, because when you roll it up, the filling is somehow squeezed up. My favourite is vanilla-flavoured whipped cream with small bits of fresh strawberries.

Thanks Charlie. Greg, indeed this is one of the dishes that I serve guests with! It's well received among my guests. Thank you!

In Asian recipes, in addition to using corn starch and soy sauce for marinade, another way to keep beef tender is to add a few drops of water and/or oil to the meat during marinade. Mix and blend the liquid well with meat. Leave for 20 minutes, or until the liquid is completely absorbed by meat...

Thanks spork. Yes, 30 minutes steaming is enough since the chicken legs are cut in pieces, so they cook quicker than whole chicken legs. If you use thighs, you might want to cut them smaller; or steam for longer, like 40 minutes.

Kayelle, yes I the drumsticks in pieces. Steaming generates lots of broth. And the broth tastes very good.

Can you see it now?

This is what it looks like!

Thanks Dawgluver!

As I have mentioned in another post, I would like to share this recipe where chicken is marinated with soy sauce and corn starch first, then steamed with shitake mushroom. Hope you will find it interesting. Steamed Chicken with Shitake Mushroom and Ham This is one of my favourite ways to cook...

I should apologize if I have sounded arbitrary. I did not mean to, though. Maybe my English is not perfect. Sorry. I definitely agree soy sauce is used very common in many types of dish in Asian especially Chinese cooking. And as long as it's used in a correct way, it is lovely. In fact, I...

I think it's the mushroom's problem then. Next time if you pass by some Asian grocery market, grab a bag of dried shitake mushroom from there. Those are normally good quality.