hong kong's top culinary stars going ... read more q&a with james o'donnell, head of bord bia's shanghai office by mark godfrey published on september , james o'donnell runs the shanghai office of bord bia, the irish food promotion board. he talked to seafoodsource on the sidelines of the seafood expo...
tikka chicken, red lentils, spinach and lemon juice cooked together with thick sweet and sour sauce. topped up with fried garlic, mushroom and peppers. £ bengal kodhu tender pieces of lamb cooked with authentic herbs and spices and bay leaves in a fairly hot spicy sauce. consisting of garlic and ginger...
fish maw plays the role of a texture ingredient like the sea cucumber in chinese food. it is the commercial term for the dried swim bladders of large fish. it has no fishy taste and absorbs the flavor of other ingredients it is cooked with. for the chinese, it is considered one of the big four precious...