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What if I don’t wana use wine , what’s the substitute
Hi can you please do a vid on malaysian chicken curry
whats wrong john? you dont sound as happy as usual 🙁 x
My go-to for stir fry. I tweak the sauce each time depending if I want it
more spicy or sweet.
Actually, ketchup started in china in 300 BC where it was a fermented fish
sauce. It moved to indonesia then eventually to the british who thoroughly
enjoyed its salty flavor. The british, who were attempting to recreate the
stuff back at home, eventually used tomatos as a base, where we now get
Tomato Ketchup
triangle veges = illamanati cuntfirmde
This mans amazing
mum’s gonna be proud. Competition in the kitchen very soon >:D
yummy delicious
Traditionally, corn starch goes after you turn off the fire, its is way to
easy to make the sauce too thick when the heat is on. But then you are
using a frying pan, so it is prolly ok.
The difference with using the wok, is that the heat is being retain much
better and evenly, so you actually get a better caramelization. So if you
are using a wok, mostly likely you will want to do corn starch after fire
is off.
Anyways, love your cooking!
haha you had some Dr Seuss rhyming going on there
Rock the wok! Im subscribed!
I use an iron skillet and a chicken fryer OUTSIDE because for this to work
right, It HAS to be VERY HOT and will smoke up your kitchen. And on this
subject, (Chinese) brown rice is actually better for fried rice, just make
it a day in advance.
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