November 05, 2009
Beets were introduced into China from Babylonia around the ninth century. However unlike other food items of New World origin such as ...
Blogged About
Red Cook: “Cooking Sustainably with Mussels”
October 26, 2009
After fleeing prewar France with her American employers, Clementine and the Beck family settle along the New England coast. As the central ...
Red Cook » Red Cooked Pork Redux: “Red Cooked Pork Redux”
October 06, 2009
I was encouraged, actually prodded, to start blogging about my cooking slightly over a year ago after Kim at the Yummy Mummy ...
Red Cook » Winter Bamboo Warms the Heart: “Winter Bamboo Warms the Heart”
October 06, 2009
“Last Winter Bamboo of the Season!” proclaimed the sign I saw last weekend in front of the Hong Kong Market on Hester ...
Red Cook » Eggland’s Best Caramel Ginger Soufflé: “Eggland’s Best Caramel Ginger Soufflé”
October 06, 2009
I’ve never entered a recipe contest before and was a bit apprehensive about participating when Foodbuzz announced the NYC Eggland’s ...
Red Cook » Lily Bulbs: Westerners Plant Them, The Chinese Eat Them: “Lily Bulbs: Westerners Plant Them, The Chinese Eat Them”
October 06, 2009
I can’t believe it’s been more than a month since my last post! I’d just completed a major system ...
Red Cook » Secret of the Zongzi: “Secret of the Zongzi”
October 05, 2009
Every year in May or June, dragon boat races are held all over the world. There are races in Hong Kong, San ...
Red Cook » Classic Crab Soup Refreshed: “Classic Crab Soup Refreshed”
October 05, 2009
Hunting for white asparagus at the start of the summer is not exactly orthodox. But that is what I found myself doing ...
Red Cook: “Quenching Your Thirst in the Tropic”
October 02, 2009
We left our comfortable air-conditioned car and entered a large corrugated shed that houses the Orchard View Yong Tau Foo Restaurant in ...
Red Cook » Oh My God – It’s Still Alive!: “Oh My God – It’s Still Alive!”
September 30, 2009
Photography by Ron Boszko When I order live fish at a restaurant in China it is customary for the kitchen staff to ...
Red Cook: “Commercialization of the Moon Festival”
September 30, 2009
I walked into the K-Mart store near Penn Station in New York last week and discovered to my horror that the Christmas ...
Red Cook: “When Sweet, Salty, Sour and Bitter are Just not Enough”
September 27, 2009
As an open-minded omnivore, I enjoy vegetarian dishes as much as meat dishes. On many occasions I’ve successfully made vegetarian dishes ...
Red Cook: “Beggar’s Chicken, Clay, Grill!”
September 27, 2009
A starving beggar in China during the Qing dynasty is said to have stolen a chicken and was hotly pursued by its ...
Red Cook: “Summer Cooking with Fresh Lychees”
September 27, 2009
Summer in Shanghai heralds the arrival of bountiful local fruits like lychees (荔枝), longans (龍眼), peaches, and yangmei (waxberries 楊梅). Street vendors ...
Red Cook » Stir-fry Fortnight II – What Ingredients?: “Stir-fry Fortnight II – What Ingredients?”
September 27, 2009
Photography by Ron Boszko My neighbor, Kim, has been stir-frying, ever since I convinced her to move her wok from cold storage ...
Red Cook: “The Yong Tau Foo Stuffing Mystery”
September 27, 2009
Our good friend CK took us to the Chinatown section of Kuala Lumpur during our tour of Malaysia in August. Walking through ...
Red Cook: “The Yong Tau Foo Stuffing Mystery”
September 26, 2009
Our good friend CK took us to the Chinatown section of Kuala Lumpur during our tour of Malaysia in August. Walking through ...
Red Cook » Stir-fry Fortnight II – What Ingredients?: “Stir-fry Fortnight II – What Ingredients?”
September 26, 2009
This entry is part 2 of 5 in the series Stir-Fry Techniques
Comments
Melissa Peterman
Hello Kian Lam Kho!
Welcome to Foodista! We are really enjoying your food blog and stunning food photography. We're looking forward to your cooking tips, techniques, recipes and other contributions to Foodista! Let us know if we can answer any questions while you are adding to the site.
Leave a Comment
Stats
Location: New York, NY, United States
Birthday: November 9
Gender: Male
Handed: Right
Website: http://www.redcook.net
About Kian Lam Kho
A technology geek aspiring to be a chef. Maybe. Write about Chinese cooking at Red Cook and teach Chinese cooking in New York.
Recent Edits
- Edited Lily Bulb 46 days ago
- Edited Lily Bulb 46 days ago
- Edited Lily Bulb 46 days ago
- Uploaded photo to Lily Bulb 46 days ago
- Created Lily Bulb 46 days ago
- Edited Simmering 49 days ago
- Edited Simmering 49 days ago
- Uploaded photo to Red Cooked Pork 49 days ago
- Edited Red Cooked Pork 49 days ago
- Edited Red Cooked Pork 49 days ago
- Uploaded photo to Red Cooked Pork 49 days ago
- Created Red Cooked Pork 49 days ago
- Edited Guihua Chen Jiu 51 days ago
- Edited Velveting 51 days ago
- Edited Guihua Chen Jiu 51 days ago
- Edited Chinese Vegetarian Stock 54 days ago
- Uploaded photo to Chinese Vegetarian Stock 54 days ago
- Created Chinese Vegetarian Stock 54 days ago
- Edited Vegetable Broth 54 days ago
- Edited Velveting 54 days ago
- Created Kian Lam Kho 55 days ago
Melissa Peterman
Hello Kian Lam Kho,
Thank you for your question regarding editing, I am so glad you brought this to our attention. To edit any translation, click on the blue All Translations link that is located at the end of the other language translations. This will take you to another page that will show you all the translations we have in other languages. Near the top of the page on the right, there will be a small edit link. Click onto that link. It will take you to an Editing page where you are able to edit the translation. Thank you so much for inquiring on how to edit translations. We greatly appreciate your helpful edits and all of our users will too!