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?).