Asian cooking
- Pork and mushrooms noodle soup
- Hot chicken salad
- White (Hainanese) chicken
- Where-is-the-rice fried rice
- Sweet and sour boneless tilapia fillets
- Nasi goreng (fried rice)
- Pho Hoa wins over Pho Bac
- Ma Po tofu
- Beef and hofan soup
- Tofu with three sauces… and cilantro
Asian Pantry
- Assorted beans and peppercorn melange
- Sayote (chayote)
- Vegetable cooking oil, olive oil and peanut oil
- Katsuo dashi (?)
- Food color
- Patani
- Firm tofu
- Jars of dried herbs and spices
- Mirin
- Bragg Liquid Aminos
Recent Comments
Flavor extracts
There used to be just a bottle of vanilla. But since I started baking in earnest, these little bottles have multiplied. They don’t really add all that much flavor. You use a few drops to enhance the aroma. In baking, aroma is a big thing. Hence, the few drops of vanilla or lemon essence can spell the difference between very good and great.
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