Julienne Peeler
Here’s a nifty tool for slicing cucumber, radish and carrot for a lot of Chinese cold dishes and for garnish. I use it to slice cucumber for my Liang Mian…
Browsing Author mk
Ayam Kunyit – Turmeric Chicken
I found a bottle of Sambal Chili, one of my favorite chili condiments, at the Chinese grocery store near me! It’s made in Malaysia so I trusted it, and it…
Sambal Belachan – Chili Paste
Sambal belachan is a Malay chili paste that is eaten as an accompaniment to fish, chicken, egg, vegetables or mixed in with white rice or with soup or fried noodles.…
Oven Broiled Salmon
A healthful and delicious way to cook fish, broiling is less messy than frying and a fuss free way to cook for large groups. This broiled salmon is one of…
Fried Garlic
A family favorite, we love it over grilled salmon. It’s not only yummy but serves as a garnish as well. It looks beautiful on the fish. Also great over soup…
Master Garlic Soy Dipping Sauce
This, above, is the basic sauce. It’s not very photogenic, I’m afraid, but it is a simple and tasty way to pep up soy sauce with aromatics. Chopped garlic is…
The Chopstick Thermometer Test
Look closely, there are bubbles at the tip. This is my Uncle Hock’s foolproof method of using a wooden chopstick to measure when oil is ready for deep frying. It’s…