I go through phases with my food shopping habits; if you’re part of my Live Asian Kitchen community you’ll know that for awhile I bought and cooked a lot of lamb casserole pieces because it was the cheapest cut of lamb available at my local butcher. That was until my butcher overcharged me on one…
I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) – more evidence of how gloriously splintered Malaysia can be…
I thought I might start with an ingredient that almost everyone is familiar with, but which is nonetheless somewhat confusing. There are 3 broad types of soya (aka soy) sauce – sweet soya sauce salty soya sauce – for this exercise I’ll call it “regular soya sauce” thick soya sauce aka caramel sauce Growing up…