Grandma's KitchenReturn to List of Archives or Return to Current Issue TOC
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Grandma's Kitchen Return to List of Archives or Return to Current Issue TOC |
 Grandma's Kitchen: Suggested Asian Cookbook The Good-For-Your-Health All-Asian Cookbook, featuring over 220 easy-to-follow recipes, with ingredients that can be bought at most local food stores, will please all lovers of Asian food. |
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Grandma's Kitchen: Chicken Adobo Cebu-Style! I always have a feeling of being home every time my mother would cook a certain dish from the Philippines. Nothing reminds me of home more than the aroma of garlic and vinegar wafting from the kitchen from a bubbling pot of adobo. It is a dish that is distinctly Filipino. Ask any Filipino about adobo and you'll get a smile every time. It's the one dish you will always find in family gatherings. |
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Grandma's Kitchen: Hot Pot Party! One of the wonderful things about a hot pot is that you can add almost any meat or vegetable, creating a unique eating experience each time! A great party idea - definitely different from your usual dinner party! |
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Renegade Wok: The Making of Ingredients This is the beginning of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. Our philosophy here is to teach the beginner and review with the connoisseur, on how to obtain the best flavor from the ingredients used. The knowledge gained here is the self confidence in one's ability to prepare any conventional and innovative wok food with a master chef's touch. |
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Renegade Wok: Food Preparation Hi-Lites This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. In this issue we concentrate on how to prepare meats from fowl to fish. |
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Renegade Wok: Preparing Vegetable Stuffings, Vegetable Wrappings and Bean Cakettes This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. This time we concentrate on how to prepare vegetable stuffings, vegetable wrappings, and bean cakettes. |
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Renegade Wok: The Oil Well This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. In this issue we concentrate on how to cook with oils. |
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Renegade Wok: Good Stir-frying Techniques Learn good stir-frying techniques in this continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. |
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Renegade Wok: Using Your Wok Hardware Learn how to use your wok hardware in this continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok: New Dimensions in Wok Cooking. |
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Renegade Wok: Condiments for the Wok This article stresses the importance of understanding and using condiments for controlling taste. If you do not use condiments in the correct quantities, and in a timely manner, your quality control may be out of control. Another very important aspect of wok cooking! Excerpts from Renegade Wok: New Dimensions in Wok Cooking. |
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Adventures in Thai Cooking Join one reader as she travels to Thailand to experience true Thai cooking at a Thai cooking school. Also included are a few of her favorite recipes. |
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Miso Soup for Everyone!!! Miso is a Japanese soup-paste made from any one of a variety of combinations of "fermented" rice and bean. The possibilities for miso-soup making are as infinite as your imagination. Find out more about the possibilities in this article. |
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Prosperity for the New Year Reprinted due to popular demand... Try out two of Connie Hom's favorite Chinese New Year's recipes: Village Style Mung Bean Threads and Eight Treasure Rice Pudding. |
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Renegade Wok: Deep Frying in the Wok In this article we focus on how to deep fry in a wok. Deep frying provides you with all the crispness and flavor that you demand in fried chicken, shrimp, oysters, pork, noodles, and vegetables. |
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Renegade Wok: Steaming, Dim Sum, and Tea In this article we focus on steaming with your wok, dim sum, and tea. Renegade Wok: The Basis to Sticking Together (Rice) Rice is the dominant staff of life (staple diet) in the Orient. Being neutral in flavor, it is a natural foundation to put many of our wok creations over or along side of it (bachelor style). Discover the various ways you can enjoy this versatile staple. |
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