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I'm a big fan of MSG. Better than salt as a flavor enhancer. Which recipes? All of them. How much? If you have a dish that's for 4-6 people a 1/2 teaspoon will do. You can also significantly reduce the amount of salt and not have bland food. When? Pretty much right in the beginning. It doesn't degrade with heat, so similar to salt. I got a 1lb sack and I'm getting into it.

If you have someone claiming to be allergic to MSG, I would suggest using Ajiha. It's an enhancer that also adds some amazing flavors itself. It's pricey, but the can I bought 3 years ago still has some in it.

your oil's too hot, are you using a thermometer? It shouldn't be above 325.

You can actually get nice crisp ones by baking them too, I always use this recipe:

http://allrecipes.com/recipe/baked-pork-spring-rolls/

They generally use mixes. I just search for boba tea mix, and here you go

https://smile.amazon.com/Honeydew-Blended-Cr%C3%A8me-Specialty-Products/dp/B07DP6S1V2

Recipe courtesy of AllRecipes

Very delicious, my first time making this dish, and it was a pleasure to fire up the outdoor grill for the first time in a few months! The mushrooms and onions made an excellent complement, not really sure I would have tried to improve the recipe other than I added a teaspoon or so of crushed red pepper (would have used even more if I wasn't feeding my Mom!). Marinated overnight. I served the beef and veggies on... 4 packs of beef flavored Ramen. Yup. I enjoyed mine with just a little Siracha. Will def make again, and would really recommend this recipe! I hope you don't think those noodles were too much of a cop out, because I thought they tasted very good in the dish, and of course were very inexpensive and easy to prepare alongside. What recommendations would you have for a side dish or a tweak to the recipe?

Could be chinese coconut candy https://www.amazon.com/Chun-Guang-Classic-Coconut-%E6%98%A5%E5%85%89%E4%BC%A0%E7%BB%9F%E6%A4%B0%E5%AD%90%E7%B3%96%EF%BC%88%E7%89%B9%E6%B5%93%EF%BC%89/dp/B00U82L4ZU

Congee, with pork and black egg.

A slightly easier recipe.

Congee is my favorite hangover cure, btw.

I use this recipe for my Tikka Masala needs. I tend to bump up the spices a bit more than is called for, though.

Also just as a heads up, it's Tikka Masala. Marsala is both an Italian wine and a dish made with that wine and mushrooms.

These are all fairly inexpensive, except for the Field Guide. Have a lot of fun putting it together. Look for your local Asian grocery, they'll have a lot of this stuff for pretty good prices. Lots and lots of recipes and techniques are available on YouTube.

- a couple extra steamer tiers. It'll let him be making the next batch to steam while the current batch is already in the steamer.

- some of the little bitty steamers, maybe.

- Liners for the steamer. This helps keep the food from sticking to the bamboo. Some recipes use lettuce leaves, some use small individual liners.

- dumpling makers. These are gadgets that are time-savers.

- There are steamer utensils that are handy, like a set of tongs that will lift a bowl after it's been steamed. Or he can use a dry dish towel.

The Field Guide to dim sum: https://www.amazon.com/dp/1607749564/?coliid=I1KGSKVGDRWTA3&colid=2BK5MCG89QOWI&psc=1&ref_=lv_ov_lig_dp_it

Happy birthday to your hubs, and have fun!

I was there in Jan, London Restaurant still had steam carts. must have gone there at least 4 or 5 times. Delicious

http://www.tripadvisor.com/Restaurant_Review-g294217-d1188846-Reviews-The_London_Restaurant-Hong_Kong.html

I use this containers https://www.amazon.com/LOCK-Storage-Container-405-77-oz-50-72-cup/dp/B00407N0C4?ref_=ast_sto_dp. I needed 2 for 50 lbs of rice. I tried searching for a bigger one but could not find a good quality one that’s not flimsy. I’ve been using this for 3 years are they still look good as new.

This was my first of her sauces. Personally I find myself using the mushroom version. They are all good though! Link to amazon for what I am talking about

Stir-Frying to the Sky's Edge by Grace Young

We usually make it at home but I did some googling and this one seems decent based on the ingredient list.

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https://www.amazon.com/Trans-Kitchen-Authentic-Asina-Chilli/dp/B089J5S4DX/ref=cm\_cr\_arp\_d\_product\_top?ie=UTF8

I've made these baked eggrolls many times with much success (but using fresh ingredients not canned) they come out perfectly crispy & without the grease of fried ones. (make sure that slaw is drained!)

http://www.joyfulabode.com/2009/07/05/homemade-baked-egg-rolls/

this one's good too! (just a little less simple)

http://allrecipes.com//Recipe/baked-egg-rolls/Detail.aspx

You can buy packaged ramen seasoning and sub the fried ramen noodles with non-fried options, such as dried wheat noodles/soba/egg noodles. Also you can add a lot of veggies/proteins in your soup and reduce the relative amount of noodles for less carbs this way. I think with soup noodles the soup seasoning is always the hardest, so when I'm paying for a pack of ramen it's mainly the seasoning that I want.

I did shirataki noodles for a while and it honestly made be very gassy because it's not easily digested so I wouldn't recommend eating a lot of it if you have company lmao.

Oops, my bad! The bagged stuff doesn't require refrigeration either so I doubt it'd be in a refrigerator. I started buying online because my local store also only sells Lee Kum Kee anymore. If you use doubanjiang often, this is the same stuff but larger quantity: https://www.amazon.com/dp/B01M4HJW62/

Sounds like you haven't bought it yet, why don't you choose one with a less vague list? I've used this one before and found it to be good: Sichuan / Pixian / Pi Xian Broad Bean Paste 8OZ (227g) by Fivedayscombo ELEC https://www.amazon.com/dp/B00BRQ0YC0/

Thank you for the amazing noodle recipe. Just tried it and its amazing. Just as a side, if you're looking for a great bowl set, I suggest looking into https://www.amazon.com/dp/B08TMWMZ7X?ref=myi_title_dp

These Asian bowls are simply beautiful.

This stuff right here looks fine:

https://www.amazon.com/Royal-Basmati-Rice-15-Pound-Bag/dp/B00I330QEQ/ref=pd_sbs_325_1/145-7579941-1398109?_encoding=UTF8&pd_rd_i=B00I330QEQ&pd_rd_r=2af12113-ddee-47f8-be70-44135789b463&pd_rd_w=Ngc6N&pd_rd_wg=4OLsV&pf_rd_p=c52600a3-624a-4791-b4c4-3b112e19fbbc&pf_rd_r=K2FXGFJMDDPG3KH1W8MR&psc=1&refRID=K2FXGFJMDDPG3KH1W8MR

You can find them on Amazon, for example: https://smile.amazon.com/Myojo-Japanese-Style-Ramen-Packets/dp/B07X6KJ6Z6/

And also, for anyone looking for this, it's also called Ajiha on Amazon.

Get some thai chili flakes (prik bon). A much spicier version of the traditional american chili flake. https://www.amazon.com/Ground-Natural-Herbal-Nguan-Soon/dp/B00B6PGAXY

Japanese togarashi! Great on cukes and pairs well with sesame oil.

https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ

I grew up eating hotpot cooked on a portable induction cooker. I got mine from Amazon similar to this one.

Rosewill Induction Cooker 1800 Watt, 5 Pre-Programmed Induction Cooktop, Electric Burner with Stainless Steel Pot 10" 3.5 QT 18-8, RHAI-15001 https://www.amazon.com/dp/B00UNOSLYU/ref=cm_sw_r_cp_api_i_8fgCDbVQ41EY2

I like having the pot and cooker separate because I can make the hotpot on stove and then transfer to the induction stove on the table when ready. You can also get a single pot and a divided pot to switch things up between Chinese hotpot, Japanese sukiyaki etc.

Bonus, I use the induction cooker outdoors to sear me steak so I don’t trigger our smoke alarm.

I get mine at 99 Ranch. It’s just big sheets of dried kelp, but I specified kombu because if if you’re only reading the English it can be hard to distinguish among all the different types of dried seaweed/dried laver. They’re usually not too descriptive in the English translation. Hah.

I think this one is what I’ve gotten there, but I’m too lazy to go to the kitchen to check.

Also, I'm not sure where you're located, but there is rice-noodle instant noodle available at Trader Joe's in the states for cheap. Or Thai Kitchen style. Both are a bit healthier than their fried flour counterparts if you don't mind the sodium.

Pastry mat it works for dumplings to pie crusts.

hey! you can substitute it with fresh crab, or add extra shrimp! I found the exact one of the crab paste on amazon here if you are interested.

https://www.amazon.com/Crab-Paste-Soya-Bean-Oil/dp/B0063HQF08/ref=sr_1_3?dchild=1&keywords=crab+paste&qid=1595444680&sr=8-3

For instant Vietnamese cuisine recipes, I like Quoc Viet brand. I use a variety of their instant stuff at home and I know it's quite common amongst other Vietnamese families, too.

It's made to make a large pot of pho, but you can probably play around with it to make smaller portions. I linked an Amazon link below, but can find it for cheaper at my local Asian grocery.

https://www.amazon.com/Quoc-Viet-Foods-Beef-Flavored/dp/B000XDJU0A

I love serious eats and love getting a variety of uses out of my cooking gear, but I don't like the idea of a grill for woking. Kenji's set up looks like he gets proper heat for wok hei, but it seems pretty inconvenient.

I use this semi-portable burner and it outputs enough btu's for the good heat bounce-back you need for woks. At like 70 bucks, all I need to do is light it and it's set. Works on a patio and no having to fuss with chimney starters, coal, or clean up. Plus, normally wok cooking is short and sweet. I'd hate to get a good hunk of coals going only to be done cooking by the time they are only half spent.

Thai Street Food by David Thompson is a beautiful book which is still on my wish list.

I got this one at home. Written by the same lady whose website, shesimmers.com, I've been using for years now. Lots of focus on history, common eating practices and cooking techniques.

Almost too spicy for me. Hotter than Shin by about a factor of 4.

Everyone should definitely try them though.

Amazon Link

Yes! and buy short grained rice.

I bought one of these and seriously LOVE it. Perfect rice EVERY time. Easy to use, easy to clean.

http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1423625955&sr=1-3&keywords=zojirushi+rice-cooker

As an Asian person... no question it's worth it. I got some of the frozen minute rice on a whim and it was just disgusting. Expensive rice cookers definitely make rice a lot better with more consistency. I use this which is probably the cheapest rice cooker you should consider. It's fine, but the switch usually flicks off before it's done cooking, so I have to leave it on keep warm for about 15-20 minutes before I can actually eat it.

But when I use my mom or sister's rice cookers at home, the rice always turns out fantastic. If you eat rice at least every other day it's definitely worth the investment.

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.