If you are like me, like to keep a herb garden on your balcony or in your garden, autumn is the best time to harvest some of these herbs so that you can continue to use them in winter. All…
Author
Carry It Like Harry
In this post, I shall teach you a fast method to make a perfect Cantonese rice congee. Called “chog” in Cantonese, rice congee forms an integral part of a dim sum meal. For those in the know, dim sum is…
English: Smoked garlic of Arleux Arleux is a tiny village in the north of France with a huge reputation for being the smoked garlic capital of the world. While locals claim the tradition of smoking garlic to preserve and…
Fish in hot chilli oil or “Shui Zhu Yu” (水煮鱼) is the most famous dish of Sichuanese cuisine. A fairly recent invention, it has gained popularity throughout China as the ubiquitous Sichuanese dish. As was mentioned before on this…
Chinese: 郫县豆瓣酱 Fermented soybean paste is an important ingredient in East Asian cooking. It is made from the remains of soybeans used in making soy sauce. It is used in stir-fries in Chinese cuisine, to make miso soup in Japanese…
This is one of my favourite food when I was young. I hated eating rice and I loved noodles and I also loved fresh fishballs so this naturally became my favourite dish! It is a very simple dish, but…
This modified Singaporean recipe offers a new twist to an age-old tradition. One of the signature dishes that Singapore has to offer and is rarely known to outsiders is the prawn noodles soup. It is a typical Min-Nan tradition…
This dish is more of a know-how than a recipe, because it is that simple to make. It was an unusually hot spring day that reached 25 degrees outside. I decided to make cold soba noodles – a typical Japanese Summer…
Century eggs 皮蛋 Century eggs are disgusting cured eggs invented at a time when you needed to herd your sheep somewhere in the mountains and you wanted to bring along a supply of lightweight proteins. Nowadays, we do not need…
I like teriyaki chicken but lament the fact that you only use chicken breast without the skin when doing teriyaki. Hence I invented this recipe to satisfy my craving for chicken skin. Ingredients: 500g chicken thigh with skin 250ml teriyaki…
-
About
Hey there!
My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
