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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.

Shrimp dumpling - Ha Gao Chicken feet - Feng Zua

How long did you soak the shitake mushroom? And did you use cold water or warm water? With warm water, it takes about 20 minutes. With cold water, it takes longer.

Charlie, sure, everyone has his/her own preference, and there is no right or wrong. I was talking about my own experience and preference, which, I think, contributes to the discussion just equally well as someone who might hold an opposite view.

Happy Birthday to your little girl!!! That reminds me of the days when my daughter was that little. But she won't care or remember anything. It's really for the parents. So have fun with whatever you like!

Tim - your comments about soy sauce is very thorough! I would like to add a few lines about soy sauce. Light soy sauce, as the name suggests, is lighter in color and milder in taste. However, it is actually more salty than the Dark one. Light soy sauce is commonly used in stir-fry. It...

I would say the soup would come out better without soy sauce. Soy sauce is great when you make stir-fry, or stew. But in soup - not so great. The soy flavour is too strong and it overwhelms the chicken and shitake's flavours. And I don't think corn starch marinade is necessary. From this...

Totally. Rice should be dry, dry, dry. The moist in warm rice will ruin the stir-fry. I usually cook extra rice on the day before, keep in fridge, and use it for fried rice after leaving it in fridge overnight.

You're so COOL!!! :lol:

This recipe calls for chicken in fried rice. However, you can certainly use shrimp if you like. Indeed I personally prefer shrimp. Another great one to include is bacon. Bacon certainly adds flavour to fried rice. With fried rice, you can be really creative!

You are right, Greg. You can always make use of leftovers in fried rice. Just need to make sure the flavours match.