Asian Food and Cooking

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Comment by Felix on December 8, 2009 at 12:25am

pig skipped with a touch of garlic, ginger and hot chilis in hoisin sauce and a ration of poku fungi , black fungi, oysters fungi, white fungi, mushrooms, big ears fungi , and a little bread, is very very waoooo

Comment by Felix on October 27, 2009 at 1:22am

the asia food is... waaaoooo, it leaves me without words

Comment by Allan Rush on September 8, 2009 at 11:23pm

Hi Laksmita,
My recipes are all desighned for use in our Portable Slow Cookers.....have a look at www.ThermalCookware.com to understand our cookers

Comment by lakshmita on September 8, 2009 at 10:41pm

im new in cooking world, is there any simple recipes that you can share?

Comment by Allan Rush on September 6, 2009 at 5:40pm

Hi Songporn,
Thai food is excellent in our slow cookers and we have lots of Thai customers asking us for more recipes so I would appreciate any recipes you have that would work in our Thermal Cookers.
Have a look at our web site www.ThermalCookware.com to understand how our portable slow cookers work.
regards
Allan

Comment by Songporn Pirabun on September 6, 2009 at 9:43am

Hello everyone, I would like to join with you. Hope you accepted me to your friend.
Hope you advice me about some food. I can cook Thai Food.

Comment by Allan Rush on August 24, 2009 at 5:51pm

Here in Australia we have a huge Asian community and we have been inundated with requests for both traditional and modern Asian recipes, unfortunately it is difficult to obtain many of the more traditional ingredients, so we are looking for slightly more modern recipes that I can offer to my many customers.
Hoping we can create some delicious recipes and make many new friends.

regards
Allan

Comment by NikkitheFoodie on August 6, 2009 at 1:36pm

Hey everyone! I'm really looking forward to learning some great new Asian recipes and sharing the ones I already love.

Comment by ChefCommons Chief Chef on July 8, 2009 at 11:55pm

Welcome Joseph!

Comment by Joseph Suffoletti on July 6, 2009 at 7:01pm

Hello
Joseph here i am a chef of 40 yrs i enjoy writing & creating new fresh recipes of South East Asia from Mongolian, Chinese, Vietnam, Philippine & Thai Cuisine.
I look forward to sharing what i have learned in my stay in SE Asia.

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