Thursday, August 03, 2006


The cafes at work are really good, so I only cook maybe once or twice a week. When I do, I usually end up cooking Japanese, Italian, American, or other Western cuisine. For some reason I can't seem to do regular Chinese food at all.

I recently dug up an old recipe book that my mom had given me. It's written in Chinese and English with photos, and has instructions for making a bunch of simple Chinese dishes. My new project (starting this week) is to master at least a few of these recipes. So far, I've tried three of them, with varying degrees of success. Anyone know how to properly tenderize meat?

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