Recipes from the Lau Family specializing in Chinese cuisine, but also including Italian, Thai, Indian and other favorites
COOKBOOK PREVIEW (3 recipes)
Fried Wonton Recipe started by Grandma in Shanghai, brought over to America where very little changes have been made. Originally the recipe calls for ground pork, however we have made the substitution to turkey.
Chicken Thai Red Curry Thomas Lau started cooking Indian food from scratch in early 2010 and determined the method too tedious. He recently discovered a consistent means of producing flavorful curry that can be pared with nan and/or rice. The flavors develop over time and is best prepared and cooked a day in advanced. The curry can be stored in the refrigerator for over a week.
Black Bean Pork Spare Ribs
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