Comments on: How this food adventure all started… http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/ Modern Asian recipes that are fast, fresh and simple enough for tonight's supper Sun, 12 Oct 2008 06:08:00 +0000 http://wordpress.org/?v=2.6.2 By: Nilmandra http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29879 Nilmandra Wed, 26 Mar 2008 13:09:49 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29879 What an inspiration :) I wish I read this a year ago (or longer) because I so feel like contacting the local community centre now to do a cooking class lol. But we're moving across the Atlantic in a few months... oh well, we'll see. Btw, the husband used to dislike sweet and sour pork (soooo overdone in Chinese restaurants here in the UK, and usually in a funky radioactive pink/orange/red colour too) until I took him to a proper Cantonese restaurant in Singapore. Unfortunately, now that he likes it, it's difficult to find somewhere that do it right in the UK, heh. Any recipes with prawns is a winner to me. *drools at screen* What an inspiration :) I wish I read this a year ago (or longer) because I so feel like contacting the local community centre now to do a cooking class lol. But we’re moving across the Atlantic in a few months… oh well, we’ll see.

Btw, the husband used to dislike sweet and sour pork (soooo overdone in Chinese restaurants here in the UK, and usually in a funky radioactive pink/orange/red colour too) until I took him to a proper Cantonese restaurant in Singapore. Unfortunately, now that he likes it, it’s difficult to find somewhere that do it right in the UK, heh.

Any recipes with prawns is a winner to me. *drools at screen*

]]> By: Coco http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29861 Coco Wed, 26 Mar 2008 03:50:41 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29861 Thanks happy readiks for the inspiration Jaden. I felt so happy reading this post. :) Thanks happy readiks for the inspiration Jaden. I felt so happy reading this post. :)

]]> By: Justina http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29840 Justina Mon, 24 Mar 2008 16:18:01 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29840 but Mongolia is not China! anyway, love your blog ! but Mongolia is not China! anyway, love your blog !

]]> By: bee http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29839 bee Mon, 24 Mar 2008 15:56:10 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29839 jaden, you are the best!!! yes, you can cook. and write. and take pics. you must be a great teacher too. i love all your recipes, even though i'm vegetarian. they just smell and look awesome, even across a computer screen. jaden, you are the best!!! yes, you can cook. and write. and take pics. you must be a great teacher too. i love all your recipes, even though i’m vegetarian. they just smell and look awesome, even across a computer screen.

]]> By: Telegraph Hill http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29827 Telegraph Hill Mon, 24 Mar 2008 02:55:31 +0000 http://steamykitchen.com/blog/2008/03/19/how-this-food-adventure-all-started/#comment-29827 Ok, I have half as much house inches from my neighbors, for three (four?, five?) times as much money, but I walk to work and cannot imagine not living in SF. Poor you! More to the point: I make a similar dish with tequila instead of brandy, lose the cornstarch, and finish with a shot of lime and cilantro. Trader Joe's frozen shrimp are always in the freezer, tequila is always in the liquor cabinet, and -- you're right -- dinner can always be ready in less than a half hour (I usually make some rice to go with it). Very good, and very impressive to a new guest. Ok, I have half as much house inches from my neighbors, for three (four?, five?) times as much money, but I walk to work and cannot imagine not living in SF. Poor you!

More to the point: I make a similar dish with tequila instead of brandy, lose the cornstarch, and finish with a shot of lime and cilantro. Trader Joe’s frozen shrimp are always in the freezer, tequila is always in the liquor cabinet, and — you’re right — dinner can always be ready in less than a half hour (I usually make some rice to go with it). Very good, and very impressive to a new guest.

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