|
Originally Posted by Mucknuggle
So I can't cook, like, at all. I really like asian food, and it looks like it's relatively simple. So, can I get some tips/recipes, step by steps a la Cooking with Q?
|
http://www.nsknet.or.jp/~tomi-yasu/index_e.html
http://www.bob-an.com/recipe/English/index_e.html
those are two sites that i get the majority of my japanese recipes from, others you can usually find on the packet of one of the main ingredients. you can usually adjust japanese recipes into chinese ones as lots of them actually originated from china.
|
Quote:
1 - what kind of rice should I buy at the asian market?
|
there are three main types of rice, long grain, medium and short:
long - stuff usually used in asian dishes <-- what i'd recommend
medium - stuff the japanese use mainly
short - sticky rice
|
Quote:
2 - what are the different kinds of asian rice and flour noodles? Ho fun is the wide rice noodle, shanghai/udon noodles are the thick flour ones? What else is there?
|
there's also soba, which is has buckwheat and is a browny-grey colour, wonton noodles, which is basically another type of egg noodle though when you make it with wonton you usually just stick in boiling water for a very little while and then put it under cold water and then serve with the soup.
|
Quote:
3 - what are the typical spices used in Thai, Chinese and Indian foods?
|
depends entirely on what you're making and how you want it to taste, just because a recipe says use 'this' doesn't mean you can't use 'that'. how else would you get family recipes?
|
Quote:
6 - What are the essential cooking techniques that I will need to master?
|
none ^^ well just the ability to not start a fire i guess
Jam it back in, in the dark.
85242
35212
xuemin