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…
Category
Chinese Hokkien/Min
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 Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
Braised fishhead 白烧鱼头
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…
If there is a dish that can aptly be branded “appetizing”, it will definitely be THIS dish. It is oily, spicy, smells heavenly, it is flavoursome and salty, full of umami-essence and upon tasting it, your food intake will double!…
Tea eggs 茶叶蛋/茶葉蛋 are a Chinese street food. You can either buy it off the street or have it as a snack while sipping tea in a teahouse. The best tea leaves to make tea eggs are red tea. This…
Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
“Explosively stir-fried” fish with ginger and spring onions 爆炒姜葱鱼片
I am introducing this dish to you in order to demonstrate a Chinese method of cooking called “Bao Chao” 爆炒. Often, one translates “chao” 炒 as stir-frying but that is only one of the two ways how one stir-fries. Literally…
I have taken very long to do up this recipe, because it is not easy to come across the ingredients in this day and age. Organ meat and other parts of the pig apart from the meat are just not…
Sorry about the quality of the photo. I was in a hurry to eat it so I just used my mobile phone to take the picture. This is a really simple Hokkien dish that is both heartening and filling. Called…
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…
I was thrilled to have found these in Belgium, as they are hardly seen even back home. I mentioned before the large variety of tofu and one of them is the hard tofu, called tauguah in Hokkien. While you have…
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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!
