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skip to content latest popular rcp recipes chinese recipes how to make char siu (cantonese bbq pork) 叉燒 crispy roasted pork belly (siu yuk) fujian ban mian (noodles) hot and sour soup kong xin cai 空心菜 (water spinach) peking duck taiwanese-style soy sauce chicken thighs 台湾油雞 how to make green onion pancake (scallion pancake) 蔥油餅 how to make pan-fried dumplings w/ wing (鍋貼, yaki gyoza) 焼き餃子 how to make pork mei fun (rice noodles) how to make spring rolls with shrimp and pork eggplant with garlic sauce（鱼香茄子) semi-authentic sichuan kung bao chicken 宫保雞丁 (kung pao chicken) how to make siu mai how to make mapo tofu (authentic) 麻婆豆腐 chinese-american recipes appetizer cream cheese wontons how to make beef with broccoli chicken bourbon chicken general tso’s chicken how to make sweet and sour chicken how to make moo goo gai pan (chicken with mushrooms) how to make teriyaki chicken on a stick how to make honey chicken how to make yellow fried rice (pork fried rice) chinese brown sauce, base sauce, mother sauce or kung po sauce how to make lo mein shrimp with lobster sauce how to make walnut shrimp japanese recipes how to make seaweed salad beef sushi japanese teriyaki sauce pork belly (kakuni/ かくに ) sushi rice tebasaki (japanese chicken wings) teriyaki chicken sushi western recipes oven baked cheese mussels salt and pepper shrimp miscellaneous how to process top round how to make stir fry vegetables (yasai itame) how to make duck sauce image gallery faq tools i used food made by viewers donation about the art of cooking » home page what ingredients makes food taste good? january 11, 2015 - 11:49 pm latest post so what ingredients make food taste good? taking its name from japanese, umami is a pleasant savoury taste imparted by glutamtae, a type of amino acid and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. as the taste of umami … continue reading share this: facebook google twitter pinterest email reddit how to make shogayaki 豚肉の生姜焼き video february 16, 2016 - 5:59 pm japanese , latest post how to make shogayaki 豚肉の生姜焼き pork shogayaki 豚肉の生姜焼きis a popular japanese dish that is very easy to make at home. it is rank number 2 among pork recipes in japan, behind tonkatsu (fried pork cutlet). buta means pork, shoga means ginger and yaki is to fry or grill thus the name panfried ginger-flavored pork. if you ever traveled to japan, you will see this dish at many locals and chain restaurants like ootoya 大戸屋 . ootoya is one of my favorite chains to eat beside pepper lunch, mos burger, coco ichiban, yoshida, sukiya and mutsuya all of which have their own tastes and specific food categories with the exception of yoshida, sukiya and mutsuya which they served similar food but i like them all. of course, i also eat out at local mom and pop restaurants as well izakaya (japanese pub) with friends. pork shogayaki, the meat can either be thin or thick depending on how you like your meat. if it is thin, the meat will cook very fast, less than 1 min 30 seconds of cooking and anything more than that the meat will turn hard ==>read more share this: facebook google twitter pinterest email reddit how to make spicy cucumber salad video january 29, 2016 - 12:08 am japanese , latest post how to make spicy cucumber salad this spicy cucumber salad recipe is my twist to the simple japanese cucumber salad by adding a little bit of chinese hot chili oil and one chili pepper. in japanese cuisine, spicy food plays a very limited role due to the lack of trade between other countries other than china and korea until the late 1800s when japan first opened read more==> share this: facebook google twitter pinterest email reddit how to make chinese red chili oil（红油） video october 23, 2015 - 8:58 pm chinese recipes , latest post chinese red chili oil （红油） this chili oil is a spicy oil infusion made by adding dried chili flakes to a hot oil (neutral oil). it is often used as a condiment, especially in sichuan cuisine, and it can also be used as the base for a sauce or sautéed dish as well as cold dish such as cucumber salad for example. when used as a condiment, chili oil generally enhances the spiciness of a dish it is used on. when used as a base, this oil will greatly enhance the spiciness of a dish, since the temperature of cooking will bring out the heat. many grocery stores carry this oil, especially in asian supermarket or the specialty foods aisle. recently, there has been many new varieties of this chili oil, for example, in japan there is a new product called “ taberu rayu ( 食べるラー油 or -辣油 , literally, “rāyu for eating “). this has become a trend in 2010; this variety is known for reduced spiciness and less aromatic but more savory as it includes chunks of food such as fried garlic read more==> share this: facebook google twitter pinterest email reddit 1 2 3 › » google search youtube subscribe to blog via email enter your email address to subscribe to this blog and receive notifications of new posts by email. email address facebook like recent posts how to make shogayaki 豚肉の生姜焼き how to make spicy cucumber salad how to make chinese red chili oil（红油） top posts & pages how to make char siu (cantonese bbq pork) 叉燒 how to make teriyaki chicken on a stick about recipes chinese brown sauce, base sauce, mother sauce or kung po sauce copyright © 2014 the art of cooking llc all rights reserved. no part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission. powered by parabola & wordpress. copy protected by chetan 's wp-copyprotect . send to email address your name your email address cancel post was not sent - check your email addresses! email check failed, please try again sorry, your blog cannot share posts by email. skip to toolbar about wordpress wordpress.org documentation support forums feedback log in register search x x

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http://www.theartofcooking.org/wp-login.php?redirect_to=http%3a%2f%2fwww.theartofcooking.org%2f
http://www.theartofcooking.org/register/
http://www.theartofcooking.org/chinese-recipes/taiwanese-soy-sauce-chicken/
http://www.theartofcooking.org/chinese-american-recipes/shrimp-lobster-sauce/
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http://www.theartofcooking.org/japanese-recipes/make-seaweed-salad/
http://www.theartofcooking.org/2015/10/23/make-chinese-red-chili-oil%ef%bc%88%e7%ba%a2%e6%b2%b9%ef%bc%89/
http://www.theartofcooking.org/japanese-recipes/tebasaki-japanese-chicken-wings/
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http://www.theartofcooking.org/page/2/
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http://www.theartofcooking.org/chinese-recipes/kong-xin-cai-%e7%a9%ba%e5%bf%83%e8%8f%9c-water-spinach/
http://www.theartofcooking.org/category/latest-post/
http://www.theartofcooking.org/chinese-recipes/
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