Recetas (9)
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- 13 PCs fish
- Ginger strip 6-7
- 4-5 Red chill
- 3 tb soy sauce
- 5 tb water
- 1.5 tsp msg
- 1.5 tsp sugar
- Spring onion
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- 500 g pork rib
- 1 Tb sx wine
- 2 Tb black beans
- 1 thumb ginger
- 1 tsp garlic
- 1 Tb cornstarch
- 2 tsp sugar
- 1 tsp msg
- 1/4 tsp salt
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- 350 g chicken
- 1 Chinese sausage
- 6-7 ginger strips
- Chinese shiitake mushrooms
- 1 Tb soy sauce
- 1/2 Tb oyster sauce
- 1 Tb sx wine
- 1/4 tsp salt
- 1/2 tsp msg
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- 800 g water
- 280 g tomato sauce
- 240 chilli sauce
- 500 g sugar
- 300 g plum sauce
- 20 g salt
- 160 g red vinegar
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- 90 g Ginger
- 30 g Garlic
- 20 ml Chicken broth
- 1/4 tsp salt
- 20 ml oil
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- 2 tb Light soy sauce
- 1 tb Dark soy sauce
- 2 tb Chicken broth/ stock
- 1/2 tb Oyster sauce
- 1 tsp Sesame oil
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- 100 g Red chilli
- 3 pcs Chilli padi
- 25 g Ginger
- 30 g Garlic
- 1/2 tsp Salt
- 2 tsp Sugar
- 80 g Chicken broth from blanched chicken
- ? Msg/chicken stock
- 1 Lemon/4 lime
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- 6 cup rice
- Chicken Fat from chicken
- Minced garlic
- leaf Pandan
- 100 g Ginger
- 6 cup Chicken stock from blanching chicken
- Try : lemon grass, lemon leaf, fish sauce, salt
- Ginger
- 6 tsp Chicken stock powder
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- 1 Chicken 1-1.3kg
- 4 L Water
- 200 g Ginger
- 3 Spring onions
- Sesame oil for rubbing to prevent drying
- Ice bath to cool for 15 min
- half Garlic cloves, cut into