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"This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added..."

Ingredients: lean boneless pork, eggs...

"I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just..."

Ingredients: short-grain rice, water...

"This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It's delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon..."

Ingredients: dried shiitake mushrooms, rice flour...