Maggie Profile - (18296096)

cook's profile


Home Town: Hong Kong, Hong Kong Island, Hong Kong
Living In: Houston, Texas, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Italian, Low Carb, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Spicy Cabbage Kimchi
I didn't follow the recipe exactly. I sprinkle the salt as I layer since a lot of people said it's really salty. Then I let it sit in room temperature and mix the veggies with my hands. It only takes less than 2 hour for the water to come out. I rinse it 3 times to make sure all the salt are rinse off. Then I use fresh chopped ginger instead of ground, and I use half korean chile powder and half korean chile paste. The mix turns out really good. The only problem is...I put in container and store in my pantry for 4 days. Nice and dark and dry. On the 4th day, OMG it is sooooooo sour!!! I should of just let it sit for a day then put it in the fridge. So this batch will only use for kimchi soup. Will make another batch to eat.

1 user found this review helpful
Reviewed On: Sep. 24, 2013
Rouxless Gumbo
Thank you!! No more gumbo mixed in a box for me. I skipped the chicken and used only chicken broth. The only thing I added for more flavor is crawfish boil seasoning (I bought the Louisiana Crawfish and Crab Boil). OMG makes a big difference! Then added some cornstarch to thicken the soup. Few dash of Louisiana hot mouth was in heaven!!!

3 users found this review helpful
Reviewed On: Sep. 24, 2013
Ali's Green Sauce
This is what I've been searching for years!! I love the dip I have at the restaurant but they make it too spicy. Now I can make my own! Thanks a billion for posting this!!

21 users found this review helpful
Reviewed On: Nov. 9, 2006
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