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Delicious and Healthy Recipes from the World Cuisine

How to Cook Pancit Lomi

Pancit lomi is a Filipino noodle soup that has as many variations as there are cooks preparing it. The main ingredients which make this rich and savory soup different from other chicken soups are the thick, sticky noodles, thin slices of…

Mirin Substitutes

A form of sake with high levels of residual sugar, mirin imparts a signature touch to many Japanese dishes. It lends sauces a nicely balanced combination of sweetness, acidity and alcohol, just as dessert wines and fortified wines do in…

How to Cook Chinese Water Spinach

Water spinach grows vigorously and abundantly and cooks quickly, so you find it in numerous Chinese and Asian dishes, hot and cold. You simply have to toss a few handfuls of rinsed Chinese water spinach, or kingkang, into a soup or stir-fry…

What Is a Lychee Fruit?

If you’ve had the good fortune to travel in Southeast Asia, you’ve discovered the ubiquitous and subtle fresh lychee right in its native habitat, available for sale in loose, clear plastic bags at roadside markets. Its knobby, red skin can…

How to Blanch Beef

Beef soup with clear broth, beef braises cooked in translucent braising liquid and beef consomme free of cloudiness are a few dishes made possible by blanching beef.When beef cooks, liquid proteins make their way to the surface of the…

How to Double Saute Sliced Pork

Double sauteed sliced pork, or twice-cooked pork, is a popular Sichuan dish often featured on Chinese restaurant menus that can be successfully replicated at home with a little know-how.Called huiguo rou in Chinese, twice-cooked pork is…