Priya Raman

Reviews (120)

• Garlic Cumin Beef Bites我做的蒜香孜然牛肉粒完爆烧烤店！！

  The marinade with egg and potato starch gave the beef this silky coating that crisped up beautifully — kind of reminded me of getting a good karuveppilai texture on fried stuff. I threw in a curry leaf tadka with the garlic and it worked great. Wish the chili measurement were a bit clearer, but I'll definitely make these again.

  Oct 20, 2026

• Cola Chicken Wings可乐鸡翅

  Solid recipe and the pan-fry before the braise gives a nice color. For me it skewed a touch sweet even with the dark soy balancing things out — next time I'll cut the cola with a splash more light soy and maybe some ginger-forward tadka-style finish. Scallion on top is a must.

  Oct 20, 2026

• Incredibly Delicious Red-Braised Beef超级无敌好吃的红烧牛肉

  Solid recipe and the sugar caramel is basically a jaggery-style technique I use in some of my own cooking, so I appreciated that. But 2.5 to 3 hours felt a bit long for the depth of flavor—I've made braises that get there faster. Would make again on a lazy weekend, not a weeknight.

  Oct 20, 2026

• Stir-Fried Beef with Bean Curd Sticks腐竹炒牛肉

  Solid flavors and the slicing-across-the-grain tip really does help keep the beef tender. Mine came out a little salty though — I'd cut back on the light soy since the oyster sauce already brings a lot. Also needed more boiling water than I expected to get the bean curd sticks properly soft.

  Oct 20, 2026

• Xinjiang Big Plate Chicken新疆大盘鸡无需争议

  Solid technique on the caramel — that jujube-red stage is exactly like getting a tadka right, one second too long and you're done for. My potatoes held their shape nicely with the roll-cut. Wanted more heat though; even with the line peppers and fresh chiles it read pretty mild to me, so I'll bump up the dried chilies next time.

  Oct 19, 2026

• Scallion-Perfumed Stir-Fried Beef葱香浓郁的葱爆牛肉

  Solid technique and I appreciated how quick it came together — the rolling-cut scallion chunks are a nice touch. But even keeping it to the 30 seconds at high heat, my scallion whites went softer than I like, and I found the sauce a touch salty for my taste. Next time I'd ease back on the light soy and pull the scallions a bit earlier.

  Oct 19, 2026

• Tender Stir-Fried Beef Slices - A Simple, Quick Dish嫩炒牛肉片～～简单快手菜

  Solid technique—the marinade-and-chill step really does make a difference, similar to resting a batter overnight. Mine came out a bit salty though, so I'd halve the salt since the oyster sauce and soy sauce bring plenty on their own. Good weeknight dish, just season carefully.

  Oct 19, 2026

• Low-Calorie Broccoli and Wood Ear Mushroom Salad巨巨巨掉称的凉拌菜🥦

  Solid flavors and I love that the dressing comes together in the bowl, kind of like a Chinese take on tadka where the hot oil blooms the garlic and chiles. Mine came out a touch too sour though — I'd ease back on the light soy and add a pinch of sugar to round it out. Good crunch on the wood ears, that part worked perfectly.

  Oct 19, 2026