Chinese New Year, fish always means good sign, so fish dish is always welcomed by Chinese!
My copycat version of the top secret famous A1 Steak Sauce.
This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.
An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.
My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.
A Tibetan style sauce for momos (Tibetan dumplings).
Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.