Di Shwing Shwang

I’d always ask myself gore will I ever be able to cook like that, eyeballing measurements, a splash or drizzle of something, ke dira the “Salt Bae”. Little did I know that one day I’ll razzle dazzle in the kitchen as if I have years of experience. When you spend enough time in the kitchen and are intentional about your cooking, as well as being comfortable with experimenting and not always getting it right, certain things become easier. For example; when you hear soy sauce, you can immediately think of oyster sauce and Asian influences.

When you hear sticky wings or ribs, something clicks and you know brown sugar has a role to play.