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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…
I think I must be the first person to write down this recipe in a western language. Originally from Chaozhou (Teochew) region of the Guangdong (Canton) province, Teochew fish dumplings are not well-known in the rest of China but are…
This is my absolutely favourite food in the whole wide world. Readily available in Singapore, this dish is hard to replicate due to the lack of the fresh ingredients you would otherwise find in all food markets on the…
As I am in my Hokkien culinary mood, I am making a lot of Hokkien dishes nowadays. This is a family recipe, so it may differ from those you find at foodstalls. But it also means that mine is more…
If you ever ask me what the signature dish of the Hokkien people is, I would answer this is it: the oyster omelette. All over the Min-language speaking regions (from the whole of Fujian province in China, the whole of…
Called Tsaitaogwey (菜头粿) in Hokkien, this version of the quintessentially Minnan Daikon Cake is now a ubiquitous Singaporean fare. There are two versions to this Singaporean rendition: white (with fish sauce) and dark (with sweet soy sauce). The white version is savoury while the dark is sweet.
This is a signature Teochew dish. The Teochews love their ingredients fresh and the steamed rabbitfish is part and parcel of an elaborate spread that the Teochews eat for brunch called the “Teochew Muay” (潮州糜). Teochew Muay can be…
White-spotted rabbitfish – “Bair Tor Hir” Scientific name: Siganus canaliculatus English: White-spotted rabbitfish, also known as “Spinefoot” Deutsch: Drachenfisch (Genus: Kaninchenfische) Nederlands: Draakvis (Familie: Konijnvissen) Français: Sigan pintade (Genre: Sigan) 中文: 长鰭篮子鱼, 俗称”臭肚鱼” 闽南话: 白肚鱼 pronounced in the Teochew…
This is one of my favourite food when I was young. I hated eating rice and I loved noodles and I also loved fresh fishballs so this naturally became my favourite dish! It is a very simple dish, but…
This modified Singaporean recipe offers a new twist to an age-old tradition. One of the signature dishes that Singapore has to offer and is rarely known to outsiders is the prawn noodles soup. It is a typical Min-Nan tradition…
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!
