Man, I need a wife who can cook for me like that. Nowadays it’s us men who have to do the damn cooking. Most of women just spend their damn time on hair, nails, or social media.
It's because the pork chops curl up when cooking (the tendons tighten up and pull on the meat). So cutting the chops cuts the tendons so they cook flat / more evenly
Thank you Sean for your comments ! I am looking for a ginger and green onion lobster recipe and I will certainly try this recipe because I was looking for feedback from people who actually made this dish. You are giving me confidence to cook it because lobster here is not cheap to buy in raw state and restaurants charge $$$$$ when cooked. Adding it to the birthday menu for my hubby.
If you're looking for an authentic Vietnamese lemongrass pork chop recipe this is not it. I'm Vietnamese and tried these ingredients an the paprika and 5 spice powder turns this into an East Indian flavour taste. If Indian taste is what you're looking for then this is the one.
Real Vietnamese egg roll (Chả giò) is wrapped with the thin transparent / cellophane / rice paper wrapper and *not* the Chinese spring roll / Chinese egg roll wrapper. Vietnamese rice paper (Bánh Tráng) doesn't soak up a ton of oil like the Chinese wrapper does; therefore, it makes real Vietnamese egg roll (Chả giò) taste so much lighter and crispier than the heavily oily Chinese roll. Vietnamese transparent rice paper can be purchased in Vietnamese-American grocery stores in North America. Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng), and will soak up a ton of oil. It is suitable for Chinese food which is much heavier and much more oily when compared to Vietnamese food. Chinese wrapper isn't suitable for Viet rolls. Lumpia is the same as Chinese roll wrapper.
Big like your new friend Masshallah excellent preparation This dish tastes amazing Your food is exceptional Please do surprise me again next time Splendid! Simply, splendid! My compliments to the chef I can’t believe how nice this is! I’d love to come back here to taste this again Watch fully dear wish you the same
Thank you for the recipe. I have tried and it tasted really yummy, except I didn't put the milk. Really similar to what I have eaten in vietnamese restaurant ❤ I have subscribed your channel now 😘
I'll be sure to try this recipe sometime. I like the flavors you used. Try to spatchcock the chicken next time so you don't have to worry about the breast and wings 😉
Flavor wise they’re both the same, but regarding texture, tapioca starch is more chewy mainly to lock in the moisture for mostly seafood when deep fried.,and corn starch is more crunchy ideal for deep fried food that want to stayed crunchy longer
