Click the image on the left to view the cookbookI had the pleasure of hosting Martha Ma, a second generation American, who's an educator, health counselor, media maker, producer, artist, designer and a hard core foodie. A Chinese, born in Korea and settled in New York, she was able to cut across cuisines. I wasted no time in getting her to help me put down 3 blogs on Chinese dipping sauces, Soy sauce pickles and Kimchi. I never realised how simple Chinese sauces and pickles can be !
One tip - use the best possible Soya sauce ( brewed & not synthetic) and anything you cook up would be delicious !
Useful info.
ReplyDeletethe technique of home brewing soya sauce is not adeauately explained? will you consider this request
Hi Sridaran,
ReplyDeleteOne page cookbooks are for the first time cook. The info on soy sauce brewing is just to demystify it - not to encourage first time cooks to try brewing it !
WOW (impressed look). Your version looks so great.
ReplyDeleteHere I bought a sauce pack for mapo tofu so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
Great
ReplyDeleteRamki
When r u going to post a indo-chinese sheet
waiting eagerly