Chinese and asian

FIRST TIME TRIED SCALLOPS EXCELLENT RECIPE, ADD A FRESH CHILLI FOR KICK. WORTH TRYING

This is very quick and tastes properly Thai, but you need to serve it with rice noodles to serve 4-6, otherwise it's just enough for 2

This recipe is the traditional way of deep frying ribs! Its so easy to prepare and tastes absolutely delicious!

Would love to try this recipe, but what is Mooli?
Answer
A long white Japanese vegetable of the radish family, also known as daikon. It's crunchy, with a mild peppery flavour, similar to watercress. Unlike other radishes it's as good cooked as it is raw. In Chinese and Japanese cookery it's used for vegetable carving as well as cooking. Mooli is sometimes available in larger supermarkets, but you're more likely to find it in Asian or Caribbean food shops.

I made this tonight. It is very easy to make and looks good, although I'd say it is more the sort of dish for comfort eating than dinner parties.

Rice to water should be 1 to 3 proportions, otherwise the rice will end up uncooked

How to cook rice without measuring how much water or how many cup of rice in the measuring cup. This is too sciencetific.

There is a simple way.
Now you can cast your measurement cup away. Professional cook do not use measurement. It's a waste of time and safe you from washing your dishes.

1) put rice inside your cooking pot
2) pull lots of cold water into the pot with rice and start to squeez the starch out of the rice in the pot. Then drain it. Repeat over again about 2 or 3 times until you hardly see any milky liquid in the rice. You know it's ready.

3) pull cold water over the rice about an inch(just picture water cover your finger nail) Remember do not over drown your rice otherwise you get gluey and sticky rice.

4) put your rice pot on the stove with lid on and turn on high heat. keep an eye on the pot, as soon as the water in to pot start boiling, sim it right away, as low heat as possible. 15-20 minutes later you get perfect non stick rice.

Remember the more water you put in the pot the rice become sticky. Make sure you rinse the rice in cold water several times. It's the starch and the more water put, the rice become gluey or sticky.

Great recipe (one of my favourites), so here's a quick version for the sauce (serves 2-4)

1 Jar smooth peanut butter
Chilli to taste
1 tbsb sesame oil
Juice of 1 lime
Finely chopped fresh ginger
Soy sauce to taste

Blend together. Simple as that. Don't worry about the proportions too much, it's mostly a matter of taste, as long as there's enough fluid to make it 'dippable'. It benefits from sitting in the fridge overnight if you can wait that long. If you leave out the peanut butter it's a fantastic marinade.

For the batter:- 300ml is shown as 1/4 cup - doesn't make sense!
Which measurement is the correct one to use?

Answer
There all the same, first is metric, second U.K, third is U.S measurements.

Very simple and quick to make, tastes very nice and packs a punch with the chillies.