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Kung Fu Cooking

Wednesday, October 20, 2010. Latke or the "classic" potato pancake. Crispy on the out side and creamy in the middle this classic dish accompanies many meals well and also stands on it's own served with apple sauce and sour cream. 3 medium sized potatoes (I used yukon gold potatoes but for a crispier latke use russet potatoes as they contain less starch). About a 1/4 cup of AP flour (all purpose but really any flour will work for this). 1 large whole egg. 1/2 medium spanish onion. Put your lard in a shall...

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Kung Fu Cooking | kungfuculinary.com Reviews
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Wednesday, October 20, 2010. Latke or the classic potato pancake. Crispy on the out side and creamy in the middle this classic dish accompanies many meals well and also stands on it's own served with apple sauce and sour cream. 3 medium sized potatoes (I used yukon gold potatoes but for a crispier latke use russet potatoes as they contain less starch). About a 1/4 cup of AP flour (all purpose but really any flour will work for this). 1 large whole egg. 1/2 medium spanish onion. Put your lard in a shall...
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1 kung fu cooking
2 ingredients
3 salt and pepper
4 method
5 here
6 thanks for reading
7 0 comments
8 soul food dinner
9 hello everyone
10 for the ribs
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kung fu cooking,ingredients,salt and pepper,method,here,thanks for reading,0 comments,soul food dinner,hello everyone,for the ribs,2 cloves garlic,rice,type #1,type #2,type #3,steamed white rice,water,step one,1 comments,6 comments,3 stalks celery,2 leeks
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Kung Fu Cooking | kungfuculinary.com Reviews

https://kungfuculinary.com

Wednesday, October 20, 2010. Latke or the "classic" potato pancake. Crispy on the out side and creamy in the middle this classic dish accompanies many meals well and also stands on it's own served with apple sauce and sour cream. 3 medium sized potatoes (I used yukon gold potatoes but for a crispier latke use russet potatoes as they contain less starch). About a 1/4 cup of AP flour (all purpose but really any flour will work for this). 1 large whole egg. 1/2 medium spanish onion. Put your lard in a shall...

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kungfuculinary.com kungfuculinary.com
1

Kung Fu Cooking: Latke or the "classic" potato pancake

http://www.kungfuculinary.com/2010/10/latke-or-classic-potato-pancake.html

Wednesday, October 20, 2010. Latke or the "classic" potato pancake. Crispy on the out side and creamy in the middle this classic dish accompanies many meals well and also stands on it's own served with apple sauce and sour cream. 3 medium sized potatoes (I used yukon gold potatoes but for a crispier latke use russet potatoes as they contain less starch). About a 1/4 cup of AP flour (all purpose but really any flour will work for this). 1 large whole egg. 1/2 medium spanish onion. Put your lard in a shall...

2

Kung Fu Cooking: October 2009

http://www.kungfuculinary.com/2009_10_01_archive.html

Monday, October 19, 2009. Long grain rice, jasmine is the most common has been hulled and has less starchy than risotto rice or sushi rice which makes it light an fluffy when steamed. This is a great type of rice for classic steamed rice, pilaf, soups and pallea. Short grain rice, arborio is a very common varity. Short grain rice is used for sticky rice and when stirred vigorously while cooking renders the creamy risotto found in italy. Today though were going to start with the basics. Next add one and a...

3

Kung Fu Cooking: How To Roast A "Split" Chicken

http://www.kungfuculinary.com/2009/01/how-to-roast-split-chicken.html

Tuesday, January 27, 2009. How To Roast A "Split" Chicken. Is the flesh torn up or punctured in several places? My chicken looked like this when removed from the package. Begin by placing the chicken on a cutting board neck down with the back facing you like so:. Tuck your knife under the tail and score down each side of the spine remembering to get between the shoulder blade and the spine. After this process you should have four neat clean pieces. Posted by Ninja Zak. Oh yeah the main reason im commenti...

4

Kung Fu Cooking: Soul Food Dinner

http://www.kungfuculinary.com/2010/10/soul-food-dinner.html

Monday, October 4, 2010. So it's been a while since my last post (almost a year) but I do plan on revitalizing this site. This week I'll be talking about a modest dinner I made sunday night based on what I found on sale at my local C-Town. Pork rib tips were $1.99 a pound which is about as cheap as it gets plus the yams at 99 cents a pound and I splurged on the collards which were not on sale but a good veggie addition for what I had in mind. 1/4 larger spanish onion. Turn the heat down and simmer slow a...

5

Kung Fu Cooking: Ramen Broth and Stock Basics

http://www.kungfuculinary.com/2009/01/ramen-broth-and-stock-basics.html

Sunday, January 4, 2009. Ramen Broth and Stock Basics. Hello everyone. This week we are covering the mixed ramen broth of pork and chicken. The basics used in this broth will transfer over into all other stocks as well from duck to veal to pork to brown chicken. 2 medium sized carrots. 2 medium white onions. 1/2 bunch thyme or about 12 sprigs. Piece of fresh ginger about twice the size of your thumb. Chop all your veggies into large chunks like so:. 2 pounds chicken wings. 2 pounds pork ribs or feet.

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Wednesday, October 20, 2010. Latke or the "classic" potato pancake. Crispy on the out side and creamy in the middle this classic dish accompanies many meals well and also stands on it's own served with apple sauce and sour cream. 3 medium sized potatoes (I used yukon gold potatoes but for a crispier latke use russet potatoes as they contain less starch). About a 1/4 cup of AP flour (all purpose but really any flour will work for this). 1 large whole egg. 1/2 medium spanish onion. Put your lard in a shall...

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