Stock Guide: How to Make Vegetable, Chicken, And Beef Stock

Using stock is an easy way to level up a simple dish. Sure, most savory dishes that require liquid say that you can use water. But using stock instead brings a deeper, heartier, and richer element. It’s a great way to infuse flavor without adding fat or oil. Beyond soup, you can use it when… Continue reading Stock Guide: How to Make Vegetable, Chicken, And Beef Stock

Prawn Mee Ramen Recipe: Hokkien-Japanese Fusion

As far as Hokkien cuisine goes, prawn mee falls in the underrated category. Built on prawns and pork bones, this creamy soup holds a flavor. That’s on top of fatty prawns, plus a medley of fresh ingredients that make the dish aromatic. Asian Food Network host and chef Sarah Huang Benjamin, whose mom loves prawn mee ramen, shares… Continue reading Prawn Mee Ramen Recipe: Hokkien-Japanese Fusion