Because this recipe moves fast once you hit the stove! CKT thorns in my side! Use the Easier Method if you don’t have a strong stove, heavy based cast iron wok or very large heavy based skillet, if you are a newbie to the wok-cooking-world or if you simply prefer a more leisurely experience making this.

So today, I’m sharing the recipe two ways:īase Recipe (experienced cooks): where everything is cooked at the same time in a wok or skillet, Hawker style andĮasier Method: where ingredients are cooked individually then brought together at the end. What may seem to be quite a straightforward stir fried noodle dish is actually a bit of an art that’s been perfected by Malaysian street hawkers, and it’s taken me this long to share the recipe because I wanted to ensure I could make it doable for anyone. (Self-proclaimed titles are fully encouraged around here!)Ĭhar Kway Teow is probably the first recipe ever that I’m going to describe as deceptively difficult. From dumplings to quiches, with process photos and videos, even first-timers are able to follow along and are delighted to crown themselves Dumpling Queens, Wonton Kings, or Quiche Masters. I’ve shared many a recipes that I say are deceptively easy. Innovative Food Science & Emerging Technologies 2015, 28, 59-65.One of the most epic noodle dishes in the world from the streets of Malaysia: Char Kway Teow! Big flavours, contrasting textures and the signature hint of charred smokiness, this is bold South East Asian food at its best! Yeast cells: underlying mechanism and effects of processing parameters. Stabilizing oil-in-waterĮmulsion with amorphous cellulose. Nanostructured cellulose prepared by a dissolution and regeneration process Freeze-thaw induced gelation of alginates. Improved the freeze-thaw stability of oil-in-water emulsions. Improving the solubility of myofibrillar proteins (MPs)īy mixing with sodium alginate: effects of pH, mixing ratios and preheating of Inhibiting ice recrystallization by nanocelluloses.īiomacromolecules 2019, 20 (4), 1667-1674.Ĭhen, Z. Wu, T., One-pot preparation of quercetin using natural deepĮutectic solvents. The ice recrystallization inhibition activity of nanocelluloses. Wu, T., Effect of surface charge density on The completion of this project will advance our understanding of how food ingredients influence ice recrystallization, thereby benefiting the frozen food industry.Įffect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses.

We will study the structure-activity relationship of these materials and understand how they interact with ice. Recently, we have discovered nanocelluloses as novel ice recrystallization inhibitors.

However, it is not clear how these ingredients interact with ice and inhibit ice recrystallization exactly. Secret ingredients have been used to inhibit ice recrystallization by ice cream manufacturers. Inhibiting ice recrystallization is crucial to the development of high-quality frozen foods, such as ice cream. Ice recrystallization is a ubiquitous thermodynamically driven process that adversely affects cryopreserved cells and foods. Additional research interests are high-intensity ultrasound, deep eutectic solvents, and food nanotechnology. Research topics include the interaction of carbohydrates with food components on quality, sensory, digestion, and health properties of foods carbohydrate-derived materials with novel physicochemical and nutritional properties and chemical modifications of carbohydrates for food applications. The overall research goal is to maximize the use of renewable and readily accessible carbohydrate feedstock in the food industry. Our lab focuses on the food carbohydrate chemistry.

Tao menu ingredients