One of the noodles that I miss a lot away from Singapore is the Meepok 麵薄. It is a type of egg noodles made by the Minnan Teochew 潮汕 people that is slightly broader than the typical Cantonese egg noodles…
Category
Recipes
Belgium’s Winter Survival Food: The Flemish Beef Stew, also known as ‘Stoofvlees’ and ‘Carbonade Flamande’. This recipe is written by the renowned Belgian TV chef Jeroen Meus, and has been touted as the best recipe for stoofvlees ever. I have translated it into English and added a few tips here below for you.
Ikan pari bakar is one of the most recognisable Singaporean/Malaysian national dishes. Extremely popular in both countries, “ikan pari bakar” which means “grilled stingray” in Malay, consist of a succulent marinated ray grilled on a banana leaf, lavishly topped with…
Tofu is not only one of the healthiest sources of protein, it also tastes great. While there is a huge variety of tofu available nowadays in the supermarkets and at very reasonable prices, I sometimes miss the rough look and…
If you have just discovered Sichuan Chinese cuisine, then you’d be happy to get acquainted with this very easy yet satisfying Sichuan dish called Jintang Feiniu 金湯肥牛.
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.
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About
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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!
