Read In : ENG | 中文 Jump to Recipe Jump to Video Let me get this straight, it is confusing – lard, lardon, pork crackling, crunchy pork fats? Here is what they stand for; lard is the liquid fats of animal fats, lardon is a cube or strip of pork fats, pork...
Read In : ENG | 中文 Jump to Recipe Jump to Video Cast Iron Wok was very common back in the days in the early 1900s, but as time goes, due to it being heavier than carbon steel wok, the popularity for its decline and as a result of that many current generations do...
Read In : ENG | 中文 Jump to Recipe Jump to Video Do you actually know that for an egg itself, there are multi ways to cook it, and each different technique I am about to demonstrate to you will produce a different egg dish, that can be used for a wide variety of...
Read In : ENG | 中文 Jump to Recipe Jump to Video Often we see silky smooth steamed egg done by restaurants, the Japanese famous steamed egg – Chawanmushi. They are smooth and without any rough surface even if they are kept for long hours in the steamer. And...
Read In : ENG | 中文 Jump to Recipe Jump to Video Making noodles at home is actually very easy and requires very simple ingredients, they are wheat flour, egg, water, salt, and oil. The best thing about homemade noodles is, you know what ingredients you are using,...
White Meat, Red Meat, and Game Meat Meat is a form of food to us from animal flesh. In general, meat is considered a protein source, but it is also composed of water and fats. During prehistoric times, meat is consumed raw, but today it is usually eaten after it is...
