Back when I was a working girl, doing the 9-5 office thing, my first and last stop of the day was a just steps away away from the San Francisco BART subway station. There was not only a Starbucks right there, but another one kitty-corner across the street and another...
Why you should ALWAYS exfoliate your chicken before cooking! Â It gets rid of: bone fragments loose outer membrane that you don’t want to eat (yuck) small feathers dried blood Watch short video on how I exfoliate my chicken before cooking: Exfoliate Chicken...
This Huy Fong copycat Sriracha Hot Sauce recipe is from the “ASIAN PICKLES” Cookbook, and is the closest homemade version I’ve ever tasted. The secret is a simple fermentation! Why This Aged Sriracha Hot Sauce Recipe Works: If you love the store...
I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by...
This Clay Pot Rice is slathered in a delicious homemade Chinese Sweet Soy Sauce. Everything is super-easy to make, the Chinese Pork Belly and Chinese Sausage cook in the same pot as the rice, so delicious! Why This Clay Pot Rice Is So Good Easy to make ...
