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“Wonton” is a Cantonese dish. Legends has it that when Northern Chinese-speaking people invaded and colonized the Yue/Viet (Malay-speaking people) people in the southeast (in today’s Guangdong and Fujian provinces) in around 100BC, they missed eating dumplings. Hence, using…
I do not know where to classify this recipe, since it is my own invention. But I would say the style is very Cantonese, so am placing it under Yue cuisine. This dish is simple and easy to make. It…
This is a classic Chinese-style steaming for fish. You can use this recipe for all other large white-fleshed fish like seabass, or pomfret. Serving: 2 persons Ingredients: 1 large sea bream, descaled and gutted 2 cloves of garlic, shelled…
Scientific name: Glebionis coronarium Japanese: Shungiku 春菊 Korean: Sukgat 쑥갓 Tibetan: Skalzang སྐལ་བཟང་ Mandarin Chinese: Tonggao 茼蒿 Hokkien/Teochew: Dang-o 茼蒿, Pabor-tsai 打某菜 Cantonese: Tongho 茼蒿 Thai: Pak Thang-o ผักตั้งโอ๋ Greek: Mantilida μαντηλίδα Dang-o or Shungiku features heavily in hotpots, a…
This is a really easy recipe that is perfect for that cold windy evening when you need something hot and comfortable but is extremely healthy. All you need is a good quality silken tofu and a two-tier bamboo steaming…
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…
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!
