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Citing the character of Chichibio, an imaginary Venetian chef in the Decameron by Giovanni Boccaccio, Gioacchino Scognamiglio thinks the poetry of the kitchen is playful, frivolous and witty! My friend Claudia Bianconi has very kindly introduced this recipe to me,…
This recipe comes from my friend Claudia Bianconi, who has not only graciously shared her recipe with me, but also made it for me. As explained by Claudia, the Crostini con Patè di Fegato comes from her family who is…
“Xiaojidunmogu” 小鸡炖蘑菇/小雞炖蘑菇 is one of the signature dishes of the Chinese Dongbei cuisine 东北菜/東北菜. Literally translated as “small chicken braised with mushrooms”, the original recipe calls for a young chicken. As with all home-cooked dishes, there are hundreds of variations to…
“Cheongfan” 腸粉 (‘Changfen‘ in Mandarin Chinese) is a very typical street breakfast in the southeastern Chinese province of Canton and Hongkong. It is naturally part of the dim sum repertoire in Cantonese brunch restaurants, and is my personal favourite. Street-style…
Maitake is a perennial polypore mushroom native to the temperate zone of the Eurasian continent. It grows at the base of trees and fruits from late summer right into autumn. It has a mostly greyish appearance and grows in a cluster with many spoon-like caps with limited tubes. Maitake is entirely edible and a young fruit tastes tender than an older one.
You must be wondering how apples could be made into a soup. Well, you can! And it tastes really good too. The good thing is, this recipe works even better with older mushier apples, so if you have an apple…
“Sam Lou Hor Fan” 三捞河粉, sometimes spelled as “San Lao Horfun”, is a very popular Singaporean dish of Chinese Cantonese roots. Here’s the secret recipe to help you recreate it at home with fresh ingredients!
If you do see these bright green and deliciously juicy garlic scapes in the market, grab them with both hands! While most people use them as a green alternative to the more pungent garlic bulb, this Chinese recipe that pairs…
Qianlong Baicai 乾隆白菜 is an extremely simple yet very well-known salad dish from Beijing. Translated into English as “Emperor Qianlong’s Cabbage”, this dish could be interpreted as the Chinese version of the American “Caesar’s Salad” – although its origins are…
This is a Cantonese restaurant classic that always appears in wedding and birthday banquets! The good news is, it is actually very simple to recreate this dish at home! Either raw or cooked lobster will do. I know it is difficult to get proper Yimin noodles outside of East Asia, so I have even proposed an alternative!
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!
