Comments for melonoat

Comment on San Tung Fried Chicken Wings and Sauce by Jim

Jim — Wed, 16 May 2012 08:44:09 +0000

Great recipe! Thanks. Tried it and it was a slam dunk. For the sauce to thicken easier and faster, try using a large surface frying pan. Don’t mix the sugar with the rest of the sauce ingredient beforehand. Put the sugar in the pan first and pour the sauce mixture slowly onto it while stirring at the same time. I found sugar better than honey – and closer to the original San Tung taste. And instead of pouring the sauce over the wings, I put the fried wings into the pan and stir and toss them quickly in the sauce (

Comment on San Tung Fried Chicken Wings and Sauce by Elsa

Elsa — Tue, 15 May 2012 07:47:53 +0000

How about the recipe for the sautéed green beans

Comment on San Tung Fried Chicken Wings and Sauce by Elsa

Elsa — Tue, 15 May 2012 07:47:00 +0000

How about the recipe for the sautéed green beans. Do you have the recipe for it?

Comment on Turnip pastry (蘿蔔絲餅) by ellen

ellen — Mon, 14 May 2012 14:28:04 +0000

yay! let me know how they turn out!

Comment on Honey Nut Cereal Chicken Sticks by Jessica

Jessica — Tue, 08 May 2012 16:32:41 +0000

mmm these looks so delicious!

Comment on Turnip pastry (蘿蔔絲餅) by suki

suki — Fri, 04 May 2012 16:49:25 +0000

we just tried these at a place in SSF! now we can make our own. YAYYYY

Comment on Cilantro Yogurt Dipping Sauce by melonoat » Honey Nut Chicken Sticks

melonoat » Honey Nut Chicken Sticks — Thu, 03 May 2012 21:59:27 +0000

[...] Honey Nut Chicken Sticks posted by ellen under food 05/03/12 Sometimes the last thing I want to do when I come home after a long day’s work is to cook so I can eat. However, I discovered this quick 30 minute recipe watching Rachel Ray’s 30 minute meals one day on TV. I could easily take frozen chicken, a few ingredients from my pantry and a few spices and have a delicious (and healthy) meal in 30 minutes! Thanks rayray! By the way, these go awesomely well with the Cilantro Yogurt Dipping Sauce. [...]

Comment on Chinese vegetable: On-Choy, 空心菜 by Ellen

Ellen — Tue, 03 Apr 2012 21:43:16 +0000

Debbie,
Make sure your pan is hot… after you sautee the garlic, wait for the pan to heat again before adding the vegetables. It really should not take more than 5 minutes to cook. Don’t add salt until the very end, as it will turn vegetables darker. Make sure to taste so to not overcook. They should be tender. Once you take them off the heat, and put them on a plate, they will continue to cook a little, so take off earlier rather than later.