Tony and Karen Kitchen

What is custard powder?

2012-02-23T14:58:00.000-05:00

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.: Intro :.

Custard powder is a powdered mix used to make custard. It contains flavorings and light yellow coloring. According to the Wikipedia, the powder is a mix of corn flour, vanilla extract, and annatto coloring and other flavorings. Combine it with water, it can then create a imitated custard sauce

Custard powder formula is found by Alfred Bird in 1837, because his wife was allergic to eggs.

.: Characteristic :.

1- Flavoring: Custard powder contains many different flavoring and vanilla extract
2- Coloring: Custard powder will enhance the color of the food
3- Thickening: Custard powder contains cornflour which can be use to thicken the sauce

.: Usage :.

Custard powder is broadly use in Western dessert. For example, it can use to make the filling of the pastries, cakes, breads, pudding.

Hong Kong style Cuisine like to use custard powder too. A lot of Dim Sum will use custard powder like egg tarts or some steam sponge cakes. It is also used to make the lemon sauce or orange sauce

However, over use the custard powder will destroy the flavor of other ingredient, especially the seafood.

[Tony's Creation]Fried Ribs with special salt and pepper

2012-02-22T11:16:00.001-05:00

[Prep: 20 minutes | Cook: 25 minutes | Make: 4 people | Calories: 1350 Estimated) ]

Print Recipes

Password: tony

.: Ingredients :.

1- 650g of pork ribs, cut into pieces
2- 1/2 onion, peeled, cut into pieces
3- 1 tbsp of minced garlic
4- 1/2 green pepper, seed removed, diced
5- 1/2 green pepper, seed removed, diced
6- 1 lotus root, about 100g, peeled, cut into pieces
7- 1-2 cup of flour
8- 1/2 tsp pepper salt
9- 1/2 tsp of white pepper
http://tonykarenkitchen.com/

.: Seasoning :.
[just for reference only]

Group A:
1- 2 tsp pepper salt
2- 1 tsp 5 spices powder
3- 1 tsp of white pepper
4- 1/2 tsp of chicken powder
5- 1 tsp of paprika powder
6- 1 tsp of cinnamon powder
http://tonykarenkitchen.com/
Group B:
1- 1 tsp pepper salt
2- 1 tsp of white pepper
3- 1/2 cup of flour

.: Steps :.

1- Dry the ribs well. Marinade the ribs with Group A seasoning for 15-30 minutes. Dry the lotus roots. Marinade with Group B seasoning and put it aside.		2- Coat evenly the ribs with the flour. Heat the non-sticky pan with 3 tbsp of oil over medium high heat. Pan-fry the ribs until one side is brown. Turn the heat to medium-low. Turn the ribs to the other side. Pan-fry it until done. Put it into sieve over a bowl to drain. Set it aside.
3- Reheat the pan with medium-high heat. Add in the lotus root. Stir-fry it with the remaining oil in the pan. Continue to stir-fry it until it is dried and crispy (about 3-5 minutes). Put it into sieve over a bowl to drain. Set it aside.		4- Keep about 1 tbsp of oil in the pan. Heat the pan with medium-high heat. Add in the garlic and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft. Add in the green and red pepper along with the pepper salt and white pepper. Stir-fry all the ingredients for 2 minutes. Add in the ribs and lotus roots. Mix it well and dish it up. Serve it in hot.

.: Tips :.

http://tonykarenkitchen.com/
1- It will be better if you can deep fried the ribs and the lotus root instead of pan-frying it.
2- Skip the step 4 and its related ingredients if you want it simple.
3- Pepper salt is not the same taste as regular salt. You can get it in most of the chinese super market.

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

My 2nd cook book is available now in HK. You can find it in most of the well know book store in HK. The price is only 48$ HK. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never been disclosed in the website. If you live outside of hong kong, you can buy my book in YesAsia For more detail, Please click here for detail.

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[Tony's Creation]Crispy Sole with eggplants in black pepper sauce)

2012-02-15T22:01:00.001-05:00

[Prep: 15 minutes | Cook: 20 minutes | Make: 4 people | Calories: 950 (Estimated)]http://tonykarenkitchen.com/

.: Info :.

A common mistake that beginner always make is to flip the fish too often and too early.

Fish is easy to break at the beginning. Always brown one side of the fish before flip it over. Usually, flipping the fish 3 times are more than enough.

Another mistake is over cook the fish. The heat is easy to go through the fish. Once it is about 80% done, it is time to set it aside and let the remaining heat to cook through the fish. This way, the texture of the fish will be moist and smooth.

With more practice, everyone can make cook the fish perfectly.

Print Recipes

Password: tony

.: Ingredients :.

1- 350g of frozen sole, cut into pieces

2- 1/2 onion, peeled, cut into piece)
3- 1 tbsp of minced garlic
4- 350g of eggplants, cut into pieces
5- 1 green pepper, seed removed, cut into pieces
6- 1 tbsp of black pepper flakehttp://tonykarenkitchen.com/

.: Sauce Mixture :.
[just for reference only]

1- 1 tsp of black soy sauce
2- 1/2 tbsp sugar
3- 200 ml of hot water
4- 1/2 tsp of chicken powder
5- 2 tbsp corn starch mix with 2 tbsp of cold waterhttp:/tonykarenkitchen.om/

.: Steps :.

1- Dry the fish well. Marinade the 1/2 tsp of white pepper and salt for 10 minutes. Coat the fish with flour or corn starch lightly. Heat the pan with 1/4 cup of oil over medium high heat. Fry the fish until both side is golden and well done. Put it aside and drain it well		2- Clean non-sticky pan and dry it well. Heat the non-sticky pan with 1 tbsp of oil over medium high heat again. Add the minced garlic, black pepper and the onion with 1/3 tsp of salt. Stir-fry all the ingredient until the onion is soft.
3- Add in the green pepper and eggplants. Turn the heat to medium. Add in 5 tbsp of hot water. Cover and simmer until the eggplants are soft (about 3 minutes). Turn the heat back to medium high heat. Stir-fry the ingredients until the water is evaporated.		4- Add in the sauce mix. Stir the sauce mixture until it is thicken. Add in the cooked fish and mix all the ingredient together gently. Dish it up and serve it in hot.

.:Tips :.

1- Cut the eggplants into medium size or it will hard to cook through.
2- Be patience to pan fry the fish. Coat the fish with corn starch or flour will help to hold the fish together while pan-frying. Brown one side of the fish before flip it over to other side. If you flip the fish too early, fish will break easily.
3- Adjust the thickness of the sauce mixture before adding the cooked fish. If the sauce is too thick, add some hot water to dilute it.

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[Valentine]Duck Breast with red wine sauce and garlic shrimps

2012-02-10T21:15:00.001-05:00

Click here for English Recipe

[Prep: 20 minutes | Cook: 20 minutes | Make: 2 people | Calories: 800 (Estimated) ]he

Ingredients

1- 250-300g of boneless duck breast, thawed
2- 8 large shrimps, size U15 or larger

Garlic shrimps seasoning
1- 1 tbsp of parsley flake
2- 1 tbsp of butter, melted
3- 4 tbsp of minced garlic
4- 1/3 tsp of salt
5- 1/2 cup of breadcrumb

Duck breast seasoning
1- 1 tsp of black pepper
2- 1 tsp of salt
http://tonykarenkitchen.com/
Sauce
[just for reference only]
1- 250ml of red wine
2- 2 tbsp of sugar
3- 1 tbsp of butter
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Steps

1- Rinse and clean the duck breast 15 minutes before cooking. Wrap it with the paper towel to dry it well. Slice the shrimps in half like the image above (Do not cut all the way through the shrimps).		2- Put the shrimps on the baking rack. Mix the shrimps seasoning and top it evenly on each shrimp. Press it gently. Pre-heat the oven with 200 Celsius. Meanwhile, cut incisions through the skin in a checkerboard pattern. marinade the breast with the duck breast seasoning.
3- Bake the shrimp in the oven for 20-25 minutes. Pre-heat the non sticky pan over medium to high heat. Brown the breast skin for 2 minutes. Remove the fat from the pan. Sear for an additional of 2 to 3 minutes.		4- Turn the medium-low heat. Turn the breast once. Cover with aluminum paper and cook 7-8 minutes or until internal temperature reach 63 Celsius. Wrap the duck with the aluminum paper. Let it stand 5 minutes. Remove the shrimps from oven and put it on the dish. Drain all the fat from the pan. Add the sauce mixture and let it simmer over medium heat until it reduces to 50 ml. Slice the duck and dish it up. Pour the sauce over. Serve it in hot.

Tips
1- Do not slice the meat too thin when serving. Otherwise, it will lose its juiciness and dry out quickly.
2- You can pan-fry the shrimps over medium heat if you do not have oven.
3- Like the steak, do not slice duck breast right after it is cooked. Otherwise, it will lost its juiciness.

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[Tony's Creation] Frozen Tofu in Korean chili sauce

2012-02-08T19:57:00.001-05:00

[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories : 950 (Estimated) ]he

Info

It is my first time to try the "Frozen tofu". A lot of bloggers recommend me to try it.

After thaw the "Frozen tofu", the tofu's texture is similar to a sponge. It is really funny.

Korean chili sauce is sweet but it is not too spicy. I am high recommended everyone to try it. It tastes really good.

Click there to print recipe

(Password): tonykarenkitchen.com

Ingredients
1- 400g of minced pork
2- 350g of soft tofu, been frozen, thawed
3- 2 tbsp of minced green onion
4- 1/2 onion, peeled, diced
5- 2 tbsp of minced garlic
6- 1 red bell pepper, cored, diced
7- 1 tbsp of garlic chili sauce
http://tonykarenkitchen.com/
Sauce
[just for reference only]
1- 150ml of chicken broth
2- 2 tbsp of Korean chili sauce
http://tonykarenkitchen.com/
Steps

1- Marinade the pork with "Tony marinade method" for 15 minutes. Heat the pan with 1/2 tbsp of oil over high heat. Stir-fry the pork until fully cooked. Drain it in a sieve over a bowl and set it aside.		2- Heat the pan with 1 tbsp of oil over medium heat. Add in the garlic chili sauce, minced garlic and green onion. Stir-fry until it is fragrant (about 2 minutes). Add in the onion with 1/3 tsp of salt. Stir-fry all the ingredients until the onion is soft
3- Add in the red pepper and stir-fry it for 2 minutes. Add in the sauce mixture and bring it to boil.		4- Add in the tofu and cooked pork. Cover and simmer for 5 minutes. Dish it up and serve it in hot.

Tips
1- Frozen the soft tofu in freezer. Put it back to the fridge 2 days in advance to thaw. Tofu after frozen will absorb more the sauce mixture like a sponge.
2- Replace the Korean chili sauce with regular chili sauce. Adjust the portion accordingly .
3- Before stir fry the pork, make sure the pan is hot enough. Once you add the pork into the pan, do not stir them too often. Let pan-fry until both side of the pork turn brown before string them.

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[Tony's Recipe]Beef Shin in Chinese Marinade

2012-01-31T21:50:00.001-05:00

Click here for English Recipe
http://tonykarenkitc
[Prep: 20 minutes | Cook: 120 minutes | Make: 4 people | Calories: 1150 (Estimated) ]he
n.com/
Info

I have tried to make this dish couple years ago. I used to make it with pressure
cooker. If you want to know how to make it with pressure cooker, you can check the
url below:
http://blog.yahoo.com/tony-karen/articles/12200

For this recipe, I use a traditional Chinese simmer method. This method is good for
any kind of meat stew.

It is not hard to make the marinade by yourself but it will take times and will cost
more. I use the Marinade sauce found in the supermarket. I also add additional ingredient
to enhance the taste. The outcome is great.

I am high recommend you to follow my recipe and try it out.

Click here to print Recipes

Password: tonykarenkitchen.com

Ingredients
1- 2lbs of beef shin
2- 4-5 slices of ginger
3- 1 bag of fried tofu, 300g
4- 3 tbsp of minced garlic
5- 3 shallot, peeled, minced
http://tonykarenkitchen.com/
Sauce
[just for reference only]
Required
1- 1 bottle, about 400ml of Chinese Marinade
2- 1000 ml of water
3- 15g of rock sugar

Optional
1- 4 dried bay leaf
2- 2 cinnamon stick
3- 2 star Anise
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Steps

1- Put the beef shin and slices of ginger into a pot. Add in water until it covers the beef shin. Bring the water to boil. Simmer the beef shin over high heat for 10 minutes. Take it out and rinse it under cold water. Drain it well and put it aside.

2- Heat the pan with 1 tbsp of oil over medium heat. Pan-fry the garlic and shallot until fragrant (about 2 minutes). Add in the sauce mixture and bring it to boil. Pour the sauce into a pot with the beef shin. Cover and simmer over high heat for 15 minutes. Turn the heat off and continue simmering for 40 minutes. Add in the tofu and simmer it over high heat again for 15 minutes. Turn off the heat again and simmer for another 40 minutes. Slice the beef shin and tofu. Dish it up and server it in hot or cold.

Tips
1- Beef shin will shrink while simmer.
2- If keep the beef shin and the sauce in the fridge overnight, it will taste even better .
3- Let the beef shin cool down before slicing it.

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Stuffed tofu puff with enoki mushroom and corn kernel

2012-01-11T22:01:00.001-05:00

[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories: 1350 (Estimated)]he
n.com/
Info

A easy, quick and delicious dishes that suitable for coming Chinese New Year. Tofu
puff, enoki mushroom, and preserved sausage are the ingredients easy to get from
most of the Chinese Super market.

Print Recipes

Password: tonykarenkitchen.com

Ingredients
1- 400g of minced pork
2- About 15 tofu puff
3- 1 Chinese preserved sausage
4- 1/3 cup corn kernel
5- 3 dried scallop, soaked
6- 200g Enoki mushroom
http://tonykarenkitchen.com/
Sauce
[just for reference only]
1- 300ml of chicken broth
2- 1 tbsp of corn starch
3- 2 tbsp of cold water
http://tonykarenkitchen.com/
Steps

1- Marinade the pork with "Tony marinade method" for 15 minutes. Meanwhile, cut the tofu puff in half. Dice the sausage. Shred the scallop. Heat the pan with 1/2 tbsp of oil over medium heat. Stir-fry the corn and sausage for 2 minutes. Add in the pork and mix it well.		2- Stuff the pork mixture into the each tofu puff evenly. Press it well. Heat hte pan with 1 tbsp of oil over high heat. Pan fry the pork mixture until brown.
3- Add in the chicken broth and bring it to boil. Turn the heat to medium. Cover and simmer for 5 minutes. Mix the corn starch and water until smooth and put it aside.		4- Dish up the tofu puff and keep the sauce in the pan. Add in the shredded scallop and mushroom and cook for 2 minutes. Stir and add in the corn starch mixture until the sauce is thicken. Pour it over the tofu puff. Serve it in hot.

Tips
1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening. You can also prepare it early and keep it in the fridge.
3- Stir and mix the corn starch mixture simultaneously. Stop adding the mixture if the sauce is thicken.

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Thank you so much for your support!

[Express]Black Sesame dessert

2012-01-04T20:37:00.000-05:00

http://tonykarenkitc
[Prep: 10 minutes | Cook: 5 minutes | Make: 2 people | Calories: 300 per bowl (Estimated]he
n.com/

Ingredients
1- 1/3 cup of roasted black sesame seed
2- 2/3 cup of milk or soy milk
3- 2/3 cup of water
4- 2-3 tbsp of sugar
5- 1 tbsp of rice flour
6- 2 tbsp of water
http://tonykarenkitchen.com/
Steps

1- Blend the black sesame with half portion of the milk until smooth. Mix the mixture with the rest of the milk, water, sugar in a pot. Heat it up over medium heat until the mixture is boiled.		2- Mix the rice flour with the 2 tbsp of water until smooth. Add the mixture into the sesame mixture. Stir until the mixture is smooth. Serve it in hot.

Tips
1- You can use raw black sesame seed if you cannot find the roasted one. Stir-fry it without oil in a pan over medium heat until it is fragrant.
2- Adjust the sugar portion according to your preference.

Copyright © Tonyandkarenkitchen.com All rights reserved.

My 2nd cook book is available now in HK. You can find it in most of the well know book store in HK. The price is only 48$ HK. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never been disclosed in the website. For more detail, Please click here for detail.

Thank you so much for your support!

Assorted Vegetable with crispy vermicelli

2011-11-30T20:25:00.001-05:00

[Prep: 10 minutes | Cook: 30 minutes | Make: 4 people | Calories: 1150 (Estimated) ]he

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Password: tonykarenkitchen.com

材料 Ingredients
1- 50g of dried Vermicelli, sectioned
2- 350g of king oyster mushroom, cut into pieces
3- half onion, peeled, cut into pieces
4- 60g of mustard tuber, sliced
5- half of 3 colors bell peppers, diced
6- 2 tbsp of Chili garlic sauce, optional
7-2 tbsp of baked sesame seed

http://tonykarenkitchen.com/

汁料 Seasoning

[just for reference only]
1- 1 tbsp of oyster sauce
2- 2 tbsp of hot water
3- 2 tbsp of abalone sauce
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做法 Steps

1- Heat the pan with 3 tbsp of oil over high heat. Turn the heat to low. Add in the vermicelli. Pan-fry until it turns light brown. Dish it up and put it aside.		2- Heat the pan with 1 tbsp of oil over high heat. Add in the chili garlic sauce, onion with 1/3 tsp of salt. Stir fry the onion until soft.
3- Add in the mushroom. Stir-fry it for 2 minutes. Add in the bell peppers, mustard tuber along with 1 tbsp of hot water. Mix it well and stir-fry all the ingredient for another 3 minutes.		4- Add in the sauce mixture. Mix it well and bring the sauce to boil. Put all the ingredients over the cooked vermicelli. Top with sesame seed. Serve it in hot.

貼士 Tips
1- King oyster mushroom requires more time to cook.
2- There is a rumor that vermicelli cooked in microwave for 30 minutes will have the same texture as pan-fry it in the pan. But I have never tried to prove it.

Copyright © 通之廚房. All rights reserved.

Crispy seafood with salty golden egg sauce

2011-11-22T20:16:00.001-05:00

http://tonykarenkitc
[Prep Time: 20 minutes | Cooking Time: 25 minutes | Make: 4 people |
Calories: 1550 (Estimated) ]h

Print Recipes

Password: tonykarenkitchen.com

Ingredients
1- 300g medium size shrimps, shell removed
2- 300g of imitated crab meat, sectioned
3- 6 cloves of garlic, peeled, diced
4- 1 green pepper, cored, cut into pieces
5- 2 green onion, stemmed off, diced
6- 1/2 cup of corn starch
7- 2 eggs, blended
ttp://tonykarenkitchen.com

Seasoning

[just for reference only]
1- 1 tbsp of butter
2- 1 tbsp of Chinese cooking wine
3- 2 tbsp of hot water
4- 2 tbsp of olive oil
5- 1/2 tsp of salthttp://tonykarenkitchen.com/

Steps

1- Steam the egg white and egg yolk for 10 minutes		2- Meanwhile, heat the pan with 2 tbsp of oil over high heat. Add in the minced garlic. Turn the heat to low. Pan-fry the garlic until lightly brown. Drain it in a sieve over a bowl. Put it aside
3- Dry the shrimps and crab meat well. Add in 1/3 tsp of salt and white pepper and mix it well. Add in the corn starch and mix it well.		4- Add the blended egg into the seafood mixture before cook. Heat the pan with 2 tbsp of garlic oil (from step 2) over medium heat. Pan -fry the seafood until it is golden. Put it aside
5- In a bowl, mesh the cooked egg yolk with the sauce mixture until smooth. Heat the pan over high heat. Add in the sauce mixture and bring it to boil.		6- Dice the egg white. Add the egg white, seafood, minced garlic into the pan. Mix all ingredients together. Dish it up and top with green onion. Serve it in hot.

貼士 Tips
1- Oil is important ingredient if you want to make the sauce smooth.
2- The seafood will be stick together when you pan-fry it. Remember to separate them after cook
3- Garlic color will be darker after cook. So dish it up when it is light brown.

Copyright © Tonyandkarenkitchen.com All rights reserved.

Thank you so much for your support!

Eggplants with golden garlic

2011-11-16T21:56:00.001-05:00

按這裡看中文食譜

ttp://tonykarenkitchen.com/

Click here to Print Recipes

Password: tonykarenkitchen.com

http://tonykarenkitchen.com/
[Prep Time: 15 minutes | Cook Time: 20 minutes | Make: 4 people |
Calories: 1450 (Estimated) ]

Ingredients
1- 400g minced pork
2- 300g eggplants, cut into pieces
3- 1/2 onion, peeled, cut into pieces
4- 6 cloves of garlic, peeled, thinly sliced
5- 1 green pepper, cored, cut into pieces
6- 2 green onion, stemmed off, diced

http://tonykarenkitchen.com/

Seasoning

[just for reference only]
Group A:
1- 1 tbsp of dark soy sauce
2- 1 tbsp of Chinese cooking wine
3- 2 tbsp of hot water
4- 1 tbsp of light soy sauce
5- 1/2 tsp of sesame oil
Group B:
1- 2 tbsp of corn starch
2- 3 tbsp of cold water
http://tonykarenkitchen.com/
做法 Steps

1- Marinade the pork with "Tony marinade method" for 15 minutes. Meanwhile, heat the non-stick pan with 2 tbsp of oil low high heat. Add in the garlic slices. Pan-fry the garlic until both side turns light brown. Dish up the garlic and oil. Put it aside.		2- With the same pan, heat it again over high heat. Add in the pork. Stir-fry until the pork is fully cooked. Drain it in a sieve over a bowl and put it aside.
3- With the same pan, heat it over high heat. Add in the garlic oil from step 1. Add in the eggplants, onion, green onion. Stir-fry the ingredients for 2 minutes. Add in 60-100 ml of hot water. Cover and simmer for 3 minutes. Open the lid and stir-fry the ingredient until all the water evaporated. Add in the pork and green pepper. Stir-fry all the ingredient for 2 minutes.		4- Add in Group A sauce mixture. Mix it well and bring the sauce to boil. Mix the Group B sauce mixture together. Add in the group B sauce mixture and stir-fry the ingredient until the sauce is thickened. Dish it up. Top with cooked garlic slices. Serve it in hot.

貼士 Tips
1- Garlic slices is easy to overcook. Pan fry it in low heat with patience. Dish it up when it is light brown.
2- It is not necessary to add all corn starch mixture (Group B Sauce mixture). Add small portion and check the sauce to see if it is thicken enough. Add more only if it is necessary.
3- Eggplants will absorb a lot of oil. It is better to simmer it with hot water as it is healthier.

Copyright © 通之廚房. All rights reserved.

My 2nd cook book is available now in HK. You can find it in most of the well know book store in HK. The price is only 48$ HK. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never been disclosed in the website. For more detail, Please click here for detail.

Thank you so much for your support!

Tony's Marinade technique for Chinese cuisine

2011-11-11T08:15:00.001-05:00

Different Chefs have different technique to marinade the ingredient. You will find a lot of different technique shared on internet.

Marinade is a critical step to make the dish taste outstanding and different. After a lot of practices, everyone will create their own and unique marinade technique that differentiate from other.

I am going to share the technique that I am using. It is not necessary the best but it works well for me so far. You can experiment it and modify it accordingly.

My Marinade technique contains the basic seasoning including the following

(For about 1lbs of meat)

Group A

sugar: 1/2 tsp
salt: 1/4 tsp
light soy sauce: 1/2 tbsp
dark soy sauce: 1 tbsp

Group B

corn starch: 1-2 tbsp
water: 1 tbsp
oil: 1 tbsp

Always marinade the ingredient with the Group A seasoning first for at least 15 minutes before add the Group B seasoning. The Group A seasoning gives the flavor and color (like sugar, soy) for at least 15 minutes. You can also add wine if you prefer to for additional flavor.

After 15 minutes, then, you add in the corn starch and water from the Group B ingredients. Mix the seasoning until it is covered all the ingredients. Corn starch and water create a shield to protect and mist the ingredients. It helps to make the ingredient smooth and juicy after cooked.

Finally, you add the oil from the Group B ingredients and mix it well. Oil will able to lock up the seasoning and make it easy to handle while cooking.

.: TIPS

Marinade the ingredients with hand is better than using any other utensils. Our hands massage the ingredients while you are mixing the seasoning. It makes the ingredient absorb the seasoning faster and better.
Reduce the amount of the seasoning if you want to marinade over night or for longer period.

Special

2011-09-01T12:23:00.000-04:00

The following recipes contain both Chinese and English instruction

Rice_Noodle

2011-09-01T12:20:00.000-04:00

The following recipes contain both Chinese and English Instruction

Vege

2011-09-01T12:14:00.000-04:00

The following recipes contains both Chinese and English instruction

The following recipes contain only English Instruction

Assorted Vegetable with crispy vermicelli

Egg_Tofu

2011-09-01T12:06:00.000-04:00

The following recipes contain both Chinese and English instruction

Seafood

2011-09-01T12:00:00.000-04:00

The following recipes contains both Chinese and English Instruction

Poultry

2011-09-01T11:54:00.000-04:00

The following recipes contains both Chinese and English Instruction

Beef

2011-09-01T11:22:00.000-04:00

The Following recipes contains both Chinese and English instruction

Pork

2011-09-01T10:16:00.000-04:00

The following recipes contains both Chinese and English

Tony and Karen Kitchen

What is custard powder?

.: Intro :.

.: Characteristic :.

.: Usage :.

[Tony's Creation]Fried Ribs with special salt and pepper

.: Ingredients :.

.: Seasoning :.[just for reference only]

.: Steps :.

.: Tips :.

[Tony's Creation]Crispy Sole with eggplants in black pepper sauce)

.: Info :.

.: Ingredients :.

.: Sauce Mixture :. [just for reference only]

.: Steps :.

.:Tips :.

[Valentine]Duck Breast with red wine sauce and garlic shrimps

[Tony's Creation] Frozen Tofu in Korean chili sauce

[Tony's Recipe]Beef Shin in Chinese Marinade

Stuffed tofu puff with enoki mushroom and corn kernel

[Express]Black Sesame dessert

Assorted Vegetable with crispy vermicelli

Crispy seafood with salty golden egg sauce

Eggplants with golden garlic

Tony's Marinade technique for Chinese cuisine

Special

Rice_Noodle

Vege

Egg_Tofu

Seafood

Poultry

Beef

Pork

.: Seasoning :.
[just for reference only]

.: Sauce Mixture :.
[just for reference only]