Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy...
The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage". Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. As one of the most...
There are quite a number of Filipino noodle varieties: from the popular Malabon, sotanghon and bihon guisado to the lesser-known alanganin, alahoy and cabagan. Each has its own distinct characteristic, influenced by foreign visitors or locally available ingredients. So...
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with...
Clam can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves. "Clam" has also given rise to the metaphor "clamming up", meaning refusing to speak so the pearl won't get destroyed, at least on...
Ingredients:
500 g spareribs
1 whole turnip
2 pieces star anise
cassia bark few
2-3 slice of ginger
Seasoning:
2 tbsps oyster sauce
2 tsp of dark soy sauce
1/2 tsp salt
2 tbsps sugar
1 light soy sauce
Method:
Peel and wash turnip. Slice into big cubes. Blanch for ginger a...
