Light soy sauce is a fundamental ingredient in Asian cuisine, particularly in Chinese and Southeast Asian cooking. It is a thin, salty sauce that is lighter in color and less viscous than its counterpart, dark soy sauce. Light soy sauce is made by fermenting soybeans and wheat, then brewing the mixture with specific molds and…
Yu Choy/ 油菜 / Choy Sum/ Cai Xin/ Chinese Flowering Cabbage The name Yu Choy literally translates “oil vegetable”, which makes sense. If you see something green and leafy in your stir fry, chances are, it’s Yu Choy. Part of the mustard family, it’s been cultivated in China since at least the 1400s, and been…
The name Namprik Maesri has been a special name to all food lovers in Thailand as well as in foreign countries. Thus, it is not surprising that once youhave tried brand “Maesri” becomes your favorite
Chinese Napa Cabbage / 大白菜 / Siu Choy / dàbáicài The Big White Vegetable originated near Beijing sometime before the 15th century, and has become a major staple across all of asia. This versatile vegetable is used in everything from soups to stir fries, for “lettuce” wraps, as the basis of Korean Kimchi, as a…
Excellent to for soups and stir fries, this quintisential chinese vegetable is packed with both nutrition and flavor that will get you hooked on greens.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so…