Pasta
Basic dried pasta is made with durum wheat semolina and water, then pass through a die to make shaped pastas or long pasta like spaghetti. It is the staple foods in many countries and regarded as the major source of carbohydrates in the meal. It is rich in carbohydrates, which... more
Read moreRice
Rice comes in many colors (black, white, brown, red), sizes (short, long, medium and round), consistencies (sticky and glutinous) and forms (whole, millled popped, flaked and grounded). Different kinds of rice varies in cooking time and serving directions. As a kind of bread and cereal choice, it is... more
Read moreCorn
In old days, corn may be referred to any type of grain in Europe, but it refers to maize in America. It now means maize usually. It usually comes in yellow, but can also be in blue, red, white and orange. When buying sweet corn, choose the freshest one –... more
Read moreDurian
Durian is a large fruit with an armour of hard spines. It is sticky, creamy colored and with putrid odor. It is native to Southeast Asia and also called “King of Fruits”. When buying durians, look for fruits with undamaged skin and yellowish rind. If the knife comes out... more
Read moreAvocado
A soft, buttery flesh fruit with milk slightly nutty flavor. Avocado can be eaten raw – you may cut in half and serve with vinegar; slice and add to salad; or may even be puree for use in dips. Avocado turns brown when cut, so cut it just... more
Read morePineapple
A fruit which is juicy and sweet, but sometimes with tart-fragrant flavor. It is best to be eaten fresh with a slight dip in the prune powder. It is rich in dietary fiber, organic acid, vitamins (especially in B1 and C), b-carotine and potassium. The vitamin C in pineapple... more
Read morePeach
A fragrant, juicy stone fruit with pink, white or yellow flesh. Among the many varieties, white-fleshed peaches are considered to be the best in taste. Peaches spoil quickly. They usually last 3 to 4 days in room temperature. They taste better when a little bit ripped, but it... more
Read moreBeef
Have you ever experienced the “brontosaurus” rib at Mighty Quinn’s in Manhattan? How about the 8-inch long beef plate ribs at La Barbecue Cuisine Texicana in Austin? Or the pastrami beef ribs elucidated in the amazing five-volumeModernist Cuisine cookbook by Nathan Myhrvold. I hope so—you should. After decades of... more
Read more