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| Spicy Garlic Green Beans |
Spicy green beans, served in Chinese restaurants, is difficult to reproduce at home, so I came up with my own recipe. To retain crispness in the green beans, they are tossed with besan or chickpea flour and fried before stir-frying. If you prefer to use green beans without the besan, make sure the oil is very hot before frying them so that they remain crisp.
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| Burmese Chet Tha Hin |
A package of supermarket chicken wings, already separated into flats and drumettes, quickly transformed into a comforting chicken curry. Ching's Singapore style noodles come with four little packages of curry powder. I used one of these curry powder packages in this chicken curry, but any brand of curry powder will work. It's a quick and easy dish to prepare and tastes wonderful.
