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Some time ago, I have introduced to you this traditional Chinese female aphrodisiac called the long net stinkhorn 竹笙. It is a beautiful mushroom that wears a bridal gown, and is found in all sub-tropical regions around the world….
I finally found a pack of facai – the “human hair vegetable” – which prompted me to make this dish that is normally reserved for Chinese New Year. It is the first time that I made this ‘the proper…
Some days I am just tired of extremely savoury foods, and I start to want something really light yet sophisticated, so as to give my taste buds a relaxing rejuvenation. This is one of those dishes that makes you go,…
One of the major frustrations of living abroad is that you never get fresh rice noodles. All the rice noodles you see are dried versions that you have to boil in water. But as all rice noodles connoisseurs know, these…
So I have a bunch of oriental spinach. The most logical thing to do, is to do a very typical Cantonese dish with it. Oh no, not all Chinese greens are stir-fried. Some, like the oriental spinach, are best served…
This is the easiest thing to do in the whole world yet it goes so well with all Cantonese noodles dishes. Therefore, every discerning connoisseur of Chinese Cantonese food must have a jar all ready in the fridge! Chillies of…
During a trip to Amsterdam, I tried the famous steamed oysters at the Dutch Cantonese establishment of Nam Kee restaurant there. This recipe is a variant of their signature dish. What are the differences? Well, Nam Kee did what the…
History of goloyok It really bothers me the Chinese ALWAYS translate the name of their dishes. It is as if they feel obliged to explain themselves, while the Japanese just present “unagi” as “unagi”, not grilled eel, and the…
Abalone is considered a delicacy in Chinese cuisines. The word ’delicacy’ in the language is composed of the four characters 山珍海味, which literally mean ’rarities of the mountains and tastes of the seas’, as I have presented in the…
A very close friend of mine lamented that she is not used to the food in Hongkong. I totally understand why. For a foreigner, Cantonese cuisine is not an easy cuisine to like. It is oily, it is dirty (they…
My name is Harry Daenens. 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!
