Faiblesse Des Sens Posted July 29, 2014 Report Share Posted July 29, 2014 Fucking ancient. Come on. Just look at the date. Quote Link to comment Share on other sites More sharing options...
Strangelove Posted July 29, 2014 Report Share Posted July 29, 2014 Blackberry. Enough said. Quote Link to comment Share on other sites More sharing options...
Mal Posted July 29, 2014 Report Share Posted July 29, 2014 any one have any hints for making foo yung? While I was looking for recipes it seems USA has it with a gravy while the seems like everyone was calling the sauce an abomination but I can't say I'm bothered about authenticity I just want it to be tasty. is it a worthy addition? also, my favourite meat in it is Chinese roast pork (char siu) but I can't get that around here is there anything that's similar but easier to find or simple thing to do to pork that is an approximation that doesn't need a dozen ingredients i'll only use once? I want to start making some of the dishes i enjoy from the take away but i've only ever made fried rice and need to broaden my horizons. The closest something that I've tasted that is like char siu is the chicken that Panda Express used to serve. I don’t see it on their menu anymore since it looks like it got replaced by the teriyaki chicken. If you must have pork... I suppose you could use the prepared char siu sauce (Lee Kum Kee) and use that. That to me would be the easiest way to do it. 1 Quote Link to comment Share on other sites More sharing options...
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