It is said that one of the things that distinguishes a good cook from a great one is the quality of their sauces. A well made complementary sauce can transform an ordinary meal into something exceptional. It can spice things up, add creamy richness, enhance the flavor of a dish’s main ingredient, balance texture and […]
I have done some studies on Korean food and here are my findings from Korean food experts.
When asked about the taste of their food, Korean eagerly recite the phrase “Hanguk umsikun sackom, dalkom, maekom hago olkun, tchahtchal, ssubssul, kkosohan masida” – Korean food is pleasantly sour, sweet, hot, burning hot, salt, bitter and nutty.
Sourness derives […]
Being raised in a Chinese family, Chinese food is very much a part of me. Chinese cooking uses various methods, such as stir-fry, deep-fry, simmer, boil, steam and so on, with no less than twenty ways. The most commonly used method is still stir fry or ‘chao’ in mandarin.
Stir fry is not limited by any […]
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