kathrynb23
Assistant Cook
- Joined
- Oct 30, 2011
- Messages
- 30
I recently made a Pandan Creme Brulee(I didn't come up with this, it's been around for sometime already).
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, studying it) to created another flavor. Does this make sense?
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) with steak and a touch of Michu (cooking wine), a little soy, sugar, salt and pepper. I'll definitely give all the suggestion a tried. From the words of the Terminator: I'll be BACK!
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.
Greg you should start your asian recipe thread.