http://shiokfood.com/notes/ en-us chef@shiokfood.com 2012-01-05T11:22:39+05:30 hourly 1 2000-01-01T12:00+00:00 http://shiokfood.com/notes/archives/000027.html How to become a better cook, starting from scratch. Follow this guide by Chef Madhu Menon 27@http://shiokfood.com/notes/ Basic principles 2012-01-05T11:22:39+05:30 http://shiokfood.com/notes/archives/000026.html Simple, creamy scrambled eggs are a delightful breakfast. It's a dish designed to highlight the egg's flavour without the need for any other strong flavours. Yet, I have friends who keep telling me they can't get it right, or that... 26@http://shiokfood.com/notes/ Cooking techniques 2011-09-21T00:22:49+05:30 http://shiokfood.com/notes/archives/000025.html Tom Kha is a rich, creamy Thai soup with a strong earthy flavour. This is Chef Menon's restaurant recipe. 25@http://shiokfood.com/notes/ Recipes 2007-06-08T13:19:36+05:30 http://shiokfood.com/notes/archives/000024.html These chicken wings are a yummy finger food snack or appetiser for a large group of people. And they're easy to make. 24@http://shiokfood.com/notes/ Recipes 2005-08-01T13:17:17+05:30 http://shiokfood.com/notes/archives/000022.html Here's how to make steamed rice that's fluffy, soft, and separate without using any oil. 22@http://shiokfood.com/notes/ Cooking techniques 2005-01-10T12:23:49+05:30 http://shiokfood.com/notes/archives/000021.html A delicious combination of chicken breasts with orange and lemon with just a touch of chilli that is delicious served both hot and cold. 21@http://shiokfood.com/notes/ Recipes 2005-01-05T15:19:16+05:30 http://shiokfood.com/notes/archives/000020.html A quick and easy eggplant dish in a tangy chilli sauce 20@http://shiokfood.com/notes/ Recipes 2004-12-27T17:40:35+05:30 http://shiokfood.com/notes/archives/000019.html Tom Yam is the famous hot and sour soup from Thailand, available on every Thai menu. Here's the recipe for Chef Menon's version. 19@http://shiokfood.com/notes/ Recipes 2004-12-02T03:17:32+05:30 http://shiokfood.com/notes/archives/000018.html Making great fried rice is not a black art. Chef Menon explains it all in simple terms. 18@http://shiokfood.com/notes/ Cooking techniques 2004-11-05T20:53:22+05:30 http://shiokfood.com/notes/archives/000017.html This dish takes only 3 minutes from wok to table and is a delicious way of enjoying prawns. 17@http://shiokfood.com/notes/ Recipes 2004-10-06T03:53:23+05:30 http://shiokfood.com/notes/archives/000016.html Ma Po Tofu is a hot and tasty specialty from the Sichuan province of China. We have both the regular and vegetarian versions for you. 16@http://shiokfood.com/notes/ Recipes 2004-09-14T16:19:17+05:30 http://shiokfood.com/notes/archives/000015.html Tofu is stir-fried in a fiery, flavourful mix of chillies, garlic, and basil in a recipe that takes only 10 minutes. 15@http://shiokfood.com/notes/ Recipes 2004-08-31T15:45:56+05:30 http://shiokfood.com/notes/archives/000014.html How do you cook tofu without it breaking into pieces? You can get the answers to this and more. 14@http://shiokfood.com/notes/ 2004-08-30T20:31:02+05:30 http://shiokfood.com/notes/archives/000013.html A delicious low-fat hot and sour chicken salad from Thailand that bursts with strong flavours. 13@http://shiokfood.com/notes/ Recipes 2004-08-23T21:05:29+05:30 http://shiokfood.com/notes/archives/000012.html Should prawns be deveined before use? What happens if you don't bother? "Ask the Chef" has the answer. 12@http://shiokfood.com/notes/ Cooking techniques 2004-08-19T22:27:04+05:30