Ravished Profile - Allrecipes.com (10945831)

cook's profile


Living In: Maungaraki, Wellington, New Zealand
Member Since: Feb. 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Hiking/Camping, Camping, Boating, Walking, Reading Books, Music, Charity Work
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About this Cook
I was born in Seoul, and was adopted into the US where I spent most of my life traveling the world. I've learned to cook foods from all across the globe, and have been blessed with the aptness to taste...and to taste quite well. My mother owned a restaurant overseas and that was when I was 11, I've just snowballed what I learned there and kept going over the years.
My favorite things to cook
...Everything, anything...I adore cooking/baking, etc.
Recipe Reviews 20 reviews
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
This recipe was hands down PHENOMENAL!!!! Sadly I had no sundried tomatoes so I went with regular tomatoes, but it turned out just as wonderful!!!! You can do this with shrimp/prawns as well and it still tastes fantastic!!! Definitely lived up to it's titled name! Thank you for this recipe!

2 users found this review helpful
Reviewed On: May 26, 2008
Thai Red Chicken Curry
This recipe was delicious! I got excellent reviews from my husband, though we did make some alterations to the original posted recipe. For example: I left out the zucchini, bell peppers and carrots. Instead, I used a bit extra garlic, green onions/spring onions, yellow onions, bok choy, mushrooms. I also omitted the cornstarch as I saw no need for it. The sauce thickened nicely. Recipe turned out wonderfully tasty!

0 users found this review helpful
Reviewed On: May 9, 2008
Malaysian Chinese Style Pasta
This recipe was quite good, but I did it a bit differently....I used chicken breasts that I put in the food processor and pulsed until it resembled minced chicken. (Worked great) Couple of bulbs of minced garlic in the oil with the onions and meat. Instead of chili oil, I omitted the sugar all together and used Sweet Chili Sauce. Added some bok choy and carrots towards the last couple of minutes. A splash of Fish Sauce/Patis and some freshly chopped cilantro. It was a big hit.

7 users found this review helpful
Reviewed On: Apr. 9, 2008

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