brooke

I got mine from Kam Sam in Annandale, but have seen it at Grand mart (Little River Turnpike & Beauregard) also.

I recently discovered Toro (fatty tuna). My $50-food-related-spend would definitely go to that. I'm drooling just from typing this

Me too

Paul exactly the reason why I picked this recipe to try first!

I only tried one recipe from the book (the spinach, catalan-style) and it came out pretty good For the next recipe to try, I'm thinking Gazpacho.

Stir-fry Ong Choi Ong choi (clean, cut into 2" length .. approximately, of course) garlic cloves - smashed red chilli - cut in half length-wise - Then pour over the vegetables with a mixture of ... + light soy sauce + sugar + oyster sauce + Chinese cooking wine (shao xing) + a bit of water + soy bean paste. - Wok + oil on high heat until smoke starts to come out then throw the ong choi in. - Stir quickly til the ong choi looks almost done and turn the heat off. really really good with steamed jasmine rice...

For pork butt, I usually stew it with five-spice to be served with steamed jasmine rice, poached Chinese broccoli and chili and garlic vinegar. Pictures below: If anybody is interested, pm me (just in case I forgot to check this thread) and I'll translate the recipe

This is my first time here Nice to meet everyone! Right now I'm 'tasting' my latest experiment: saffron & pistachio cookies. I'm working on a low-(sat.)fat recipe that use no butter and yolk It came out pretty nice.. though not all the spices came through (saffron was too powerful, perhaps?).