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Originally from a Chinese Teochew 潮汕 streetfood, “Tsuiguey” 水粿 – also spelled “Chwee Kueh” is likewise popular in Singapore and Malaysia as a breakfast food. Tsuiguey are in fact small steamed rice cakes, topped with a kind of stir-fried fermented daikon called “Tsaibor” 菜脯.
I got to know this recipe from an episode of the Netflix series called Flavorsome Origins (风味原产地) The 20-episode first season features dishes and ingredients from the Chaoshan region in Guangdong Province in China, a Minnan culture enclave in the…
Pu Ob Woonsen (Black Pepper Crab with Glass Noodles) ปูอบวุ้นเส้น – This Thai dish always gives me the giggles because in Thai language, ‘poo‘ means ‘crab‘ (not ‘crap‘). Despite its somewhat weird name, this is an incredibly tasty dish, almost…
For most people in Southeastern China, from Shanghai to Taipei to Kowloon in Hongkong, Youtiao are a quintessential part of breakfast, together with doujiang (soya jelly) and douhuoshui (soya milk). Known mostly by its Mandarin Chinese name Youtiao 油条/油條, Yutsagwey 油炸粿…
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…
Perhaps I have mentioned before, my great-grandfather came from the city of Quanzhou 泉州 in the southeastern Chinese province of Fujian 福建. The people there are descendants of indigenous (probably Austronesian) tribes and Han Chinese more than two millennia ago…
There is a dish that has continually been the favourite of Minnan people for the past millenium, whether or not they have been absorbed into other cultures, and that is ’tsaitaogwey’ 菜頭粿/菜头粿. Tsaitaogwey is basically a steamed daikon cake. The…
It was Chinese New Year last month and I was yearning for some traditional Teochew New Year goodies. I swear these Teochew meatrolls came to me in a dream and begged me to make them. So I did. Traditionally a…
If you ever see the Chinese word ‘Geng’ 羹, it refers to a more anglo-american notion of soup – thick, gooey and very filling. This recipe will guide you through making one of the highest-rated Chinese delicacies – ‘Fish Maw…
Chinese cuisine has more than two thousand years of continually recorded history and development. The earliest surviving recipe dates from the Western Han period 西汉 in 200BC. Despite the styles and tastes that developed regionally, there are techniques which have…
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!