I can answer basically anything pertaining to Asian cuisine, Thai, Burmese, Vietnamese, Chinese, and Indian food.
I was born in Rangoon Burma, and have a flair for Asian cooking which has been past down through the generations. I have learned to cook and prepare all type of South East Asian Cuisine for my friends and family.
Hi My new cookbook "Shortcuts to Asian Cooking" is available now at http://www.barnesandnoble.com http://www.amazon.com http://www.borders.com Just search for "Shortcuts To Asian Cooking" and get your advanced copy.
|Johnnie||02/19/14||10||10||10||I had done the wet paper towels .....|
|Mike||01/14/12||10||10||10||Thank you Terri, for your prompt reply .....|
|Alice||03/30/11||10||10||10||Thank you so much for both of .....|
Hi James, Here is my one of my favorite sauces I use for dipping etc. 1/2 cup Low sodium soy sauce 3 tablespoons brown sugar 2 tablespoons Freshly grated ginger 2 table spoons cup rice wine vinegar
Hi James, Thank you for your questions regarding Asian sauces. There are many types of Asian sauces. Were you looking for something soy sauce based or cream based ie yogurt etc ? Let me know and
Hi Johnnie, Thank you for your question. The most I would make them in advance is the night prior. What I do is lay a damp paper towel over the fresh spring rolls and then cover them in plastic
Hi Mike, Thank you for your question about Kimchi. Believe it or not the Korean people eat kimchi with almost every meal. Breakfast, lunch and dinner. It is a main side dish for every meal. Not only
Hi Alice, Thank you for your question, I know exactly what type of recipe you are looking for. Let me go into my files and see if I can find something similar to what you are looking for. I should have