kfeng
Assistant Cook
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?
To add to IC's list - we used to reduce soy sauce (quite a bit) and add it to our beurre blanc - it was quite tasty!
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) with steak and a touch of Michu (cooking wine), a little soy, sugar, salt and pepper.
Well...cantonese cooking consisted of 4 primary ingredients, Soy sauce, Oyster sauce, Sugar, and Cooking wine.