Category Archives: Culinary

I made it once. For Church Potluck. Many loved it. Will do it again this Christmas. Maybe I'll make it less salty and put a salt, since some cannot talk too much saltiness. I think I noted to myself in … Continue reading →

Tastes close to the 'bak guk teh' of Malaysia. Content: 黨參, 當歸, 桂皮, 白芍, 白術, 熟地, 甘草, 北苠/黃苠, 茯苓, 川芎     In General: 《十全大補湯》 【出典】　和劑局方 【組成】　人參、熟地黃、黃蓍、白朮、當歸、芍藥、川芎、茯苓、甘草、肉桂、生薑、大棗 【功能】　大補氣血 【藥材功效】 人參 性味--甘微苦溫 適用--崩漏暴脫，肺虛喘促，脾胃虛弱，驚悸健忘，消渴 類別--補養劑 白朮 性味--甘溫無毒 適用--脾虛泄瀉，浮腫，脹滿。 類別--補養劑 茯苓 性味--甘平 適用--小便不利，泄瀉，水腫，停飲。 … Continue reading →

Using 阿基師 's youtube cooking show, I followed his recipe to make the Taiwan fame dish: 三杯雞. Though, since I cannot differentiate the difference between 香油 and 麻油, I just used 麻油 as 香油. Result: Okay. Good sauce. But I … Continue reading →

A good non-stick pan is rather important especially for frying. Gordon mentioned "heavy" too.