Welcome to Simple Asian Cooking. My goal is to share some of my recipes on Home-style Cantonese cooking. I enjoy eating a lot and started to cook small items at a young age. I remembered cooking for my brothers and sister; I realized cooking was really fun, creative and enjoyable, but what transpired was the beginning in my venture to experiment with food.
I can probably pride myself that I have cooked over 20 years in Home-style cooking. As I mixed many different ingredients, Asian cooking becomes more interesting. The change in the amount of ingredient changes the taste totally. If you watch some of the cooking shows, they throw salt and peppers like adding water. I wonder sometimes if that's what you are supposed to do. I have tasted my food ethnic over the years traveling the states in the US, some I find to be really tasty, but the price can be outrageous. Some, not too bad, that just explains the price difference. Overall, I enjoy Home-style cooking; it represents family unity and closeness with important people in my life.
I have selected some of the Home-style recipes to post on my site that I thought it's less time consuming, simple to follow and quick to cook. I have cooked all these meals (not at the same time) under 30 minutes with screaming 4 kids. I can assure you that you can achieve the same success. Personally I timed myself and my wife watches the clock. Keeping me honest. That what wife are for, right! Kidding. (She chops onions too. ;-))
I want to reiterate that my site is strictly gear toward Asian Home-style cooking recipes. This is very different than your neighborhood Asian restaurant. If you have not noticed, the Wok and flame in the restaurant is much greater, therefore there is no way to produce the same effect within a home stove unless you have a Viking (maybe). By the way, if anyone (within the US) said their cooking is authentic, leaved. To be honest, unless I am in China (the country), your neighborhood restaurant food cannot be authentic. So, we just get this myth out the way.
I can probably pride myself that I have cooked over 20 years in Home-style cooking. As I mixed many different ingredients, Asian cooking becomes more interesting. The change in the amount of ingredient changes the taste totally. If you watch some of the cooking shows, they throw salt and peppers like adding water. I wonder sometimes if that's what you are supposed to do. I have tasted my food ethnic over the years traveling the states in the US, some I find to be really tasty, but the price can be outrageous. Some, not too bad, that just explains the price difference. Overall, I enjoy Home-style cooking; it represents family unity and closeness with important people in my life.
I have selected some of the Home-style recipes to post on my site that I thought it's less time consuming, simple to follow and quick to cook. I have cooked all these meals (not at the same time) under 30 minutes with screaming 4 kids. I can assure you that you can achieve the same success. Personally I timed myself and my wife watches the clock. Keeping me honest. That what wife are for, right! Kidding. (She chops onions too. ;-))
I want to reiterate that my site is strictly gear toward Asian Home-style cooking recipes. This is very different than your neighborhood Asian restaurant. If you have not noticed, the Wok and flame in the restaurant is much greater, therefore there is no way to produce the same effect within a home stove unless you have a Viking (maybe). By the way, if anyone (within the US) said their cooking is authentic, leaved. To be honest, unless I am in China (the country), your neighborhood restaurant food cannot be authentic. So, we just get this myth out the way.