Terri Estrada - Thai & Vietnamese Cooking - Southeast Asian Cuisine - Food/Drink

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You are here: AllExperts > Food/Drink > Southeast Asian Cuisine > Thai & Vietnamese Cooking

Expert Profile: Terri Estrada

Expertise: I can answer basically anything pertaining to Asian cuisine, Thai, Burmese, Vietnamese, Chinese, and Indian food.

Experience in the area
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.

Education/Credentials
College

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Something interesting about this subject that others may not know: 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.

Average Ratings
Prestige Points: 250
Knowledge	9.50 Best of the best
Clarity of Response	9.88 Best of the best
Timeliness	10.0 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		24

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
8	10	10	10	08/18/08
10	10	10	10	06/04/08
10	10	10	10	01/25/08
8	9	10	10	01/16/08
10	10	10	10	04/11/07

User Comments

I appreciate your prompt efforts in answering this.
(Tina on 08/18/08)

I saw that one but it seemed a little different as it didn't have julienned snow peas and this vietnamese style one (Hu Tieu Xao Thai Lan) is more red
(Kathey on 06/04/08)

terrific your the only one who knew what I was talking about Thank You
(Chris Kenny on 01/25/08)

I appreciate your prompt reply. Interestingly, I have learned that the tamarind seeds are actually roasted. That may be the secret to the lovely smo
(Nicole on 01/16/08)

Thank you ever so much for the info.
(Niloufer on 04/11/07)

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Recent Answers from Terri Estrada

2008-08-18 ingredient in Indonesian food: Hi Thank you for your question, to the best of my knowledge "genetum genemon" is a type of oat. The oat part makes it crispy. I do believe you might be able to find this type of OAT in a Asian speciality...

2008-06-02 Vietnamese Pad Thai or Xao Thai Lan: Hi Here is a link I found that might be helpful. Someone from All Experts submitted it. http://en.allexperts.com/q/Thai-Vietnamese-Cooking-1431/Pad-Thai-recipe.htm let me know if thats what...

2008-01-27 kim chee: Hi Yes I have a very easy recipe for Kim Chee, the longer you let it sit in the refridgerater the better the flavor marries. Recipe follows: 3 tablespoons plus 1 teaspoon pickling salt 6 cups...

2008-01-24 receipe for Fur: Hi the soup dish you are looking for is called PHO , and it is very easy to make. If you want a shortcut way I can give you that recipe: I have a cookbook out now called "shortcuts to asian cooking"...

2008-01-14 A REAL challenge!: I will try and do my best to answer your question. You would make the tea first ,just as if you were making fresh coffee. That part I believe is considered curing. Then you would grind the tamarind seeds...

More Answers for "Thai & Vietnamese Cooking"

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