http://www.naomiscooking.com/today.asp Read the most recent recipes from the Dish of the Day website en-uk Copyright 2009 Naomi. All Rights Reserved. 12/07/2009 04:34:12 20 http://www.naomiscooking.com/recipe.asp?id=881Chinese fermented black beans keep forever and add a distinctive flavour to every dish they¡¯re used in: best yet, most people like them immediately! I like to braise pork neck in this flavourful braising liquid and when the meat is fork tender, serve it with steamed white rice. 07/06/2009 http://www.naomiscooking.com/recipe.asp?id=880Shao Mai are Chinese “open faced” dumplings steamed until tender with the succulent moist pork filling exposed, so that the eye can appreciate even before the first bite. These tender morsels make for a great appetizer. 06/06/2009 http://www.naomiscooking.com/recipe.asp?id=879For most South Africans, these strips of salted, dried beef still remain the tastiest snack. Growing up “fast food” meant biltong, thick slices of fresh white bread and butter and a cup of sweet tea. I make my own biltong and the secret is in the spice mixture. Here is the family recipe.03/06/2009 http://www.naomiscooking.com/recipe.asp?id=878This exotic chutney will spark up any dish. I like to serve it with roast chicken.30/05/2009 http://www.naomiscooking.com/recipe.asp?id=877 This is not a recipe as such, but a cooking technique that is favoured by French cooks when roasting chicken to perfection. The secret is fiercely high heat and only twelve minutes per 500 gm of weight roasting time. The result: plump, moist chicken with golden brown crispy skin. 29/05/2009