Award winning Chef Tom Lin shares his culinary expertise in Asian-Fusion cuisine. Born in Taiwan, and having lived in Singapore, Malaysia, Brunei, New York city and now in Michigan, he has mastered Asian cooking. Chef Tom has also appeared on the Food Network on 5 different shows and won Cutthroat Kitchen and is a local television celebrity chef. Chef Tom owns 2 restaurants named Szechuan Empire, owns 3 food trucks named Fortunecooking, is a culinary instructor and has a large social media following. He and his wife Julie, also have a cooking channel named Beauty and the Beast in the Kitchen which focuses on their shared love of cooking and is mostly non-Asian cuisine.
check out my website at www.fortunecookingcheftom.com. Like me on Facebook at facebook.com/fortunecooking
Thank you so much for the guide! I’ve always loved dim sum since I was a kid, and after moving out I never thought to try and make them at home. They look just like they do at restaurants!! Makes my inner child sing. Thank again!
The other day … I went to Luxky Chen …the girl ask if I want soft or crispy noodles and I pick crispy. I got home I thought the restaurant was saving money that is why there were NI noodles! In Khmer the words chow mein translated means stir fry noodles! But apparently not …I was so angry that I didn’t finish in one sitting I save dirt cheap chow mein for my lunch
Got a question. I go to a Asian fusion restaurant called Wasabi's when I am in the Exton ,Pa. Area.. I ordered Tuna Tartare by mistake,and really wanted Tuna Tataki. I was obsessed with T.Tataki until I accidentally had Tartare. Tataki is ok, but Tartare is SOOOOO much more of a delicious dish imo. My question is this, Wasabi's puree's their tuna instead of cutting it into 1/4" cubes. After I had my first experience with Tartare ,I ordered it wherever I was working. Many places. And Wasabi's has never been replicated. Not even close. My question is why don't Asian restaurants puree their Tuna as well as adding avocado AND perfectly ripe Mango ? This IS thee ONLY way to make this dish .
I hate the parking there. The parking is a scam there. I don't want to go because of that. There is no parking outside of it, no street parking. So you MUST lay their rates and park in their lot.
Just found this channel ... I am hooked!! This is the 5th video in a row I am watching...I love them all!! I am making one of your pork dishes as we speek...,I have the pork marinating in the refrig...cant wait for dinner tonight!! Subscribed ☺🍜☝
I tried making kimchi out of bitter melons. I found out that I couldn't eat very spicy foods unlike when I was in my '20's.. I put in pepper with a starter from a sourdough ( water, yeast and flour and sugar to ferment for at least 3 days) to make a vinegar. Then I blanched the bitter melon with a little sugar (to activate the sour dough)and some salt. Then I mixed in, garlic ginger and sliced shallots. Then the Korean dried powdered red chiles. It was good but I can only eat a little at a time.
Hi Tom. I heard that bitter melon is good for people with diabetes. If I want to add the bitter melon to a smoothie to treat my diabetes, how much do I put in the smoothie? I don't want to use too much of it for fear of having hypoglycemia. After I chop it up, do I use 1/3 cup or 1/2 cup - how many cup do you recommend? Your response will be greatly appreciated. Thanks.
