There is a saying in Chinese: ’When the spring wind blows, sow thistles thrive. Wild plains turn into stores of food.’ (春风吹，苦菜长，荒滩野地是粮仓) There are 24 seasons in the Chinese calendar and the eighth season is known as Xiao Man…
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English: sow thistle Scientific name: Sonchus oleraceus French: laiteron maraîcher Español: cerraja Deutsch: Gänsedistel Nederlands: melkdistel 中文: 苦苦菜，苦苣菜，滇苦荬菜 日本語: ノゲシ，野芥子 한국어: 방가지똥 My foraging of wild garlic led me to read up more about wild vegetables. Traditionally, Northeast Asians –…
English: wild garlic, ramsons, buckrams, wood garlic, bear’s garlic Scientific name: Allium ursinum French: ail des ours Español: ajo de oso Deutsch: Bärlauch, Bärenlauch, Knoblauchspinat, wilder Knoblauch, Waldknoblauch, Hexenzwiebel, Zigeunerlauch, Ramsen, Waldherre Nederlands: Daslook The wild garlic is a native…
This is the third and last of my yong tau fu recipes: Yong Tau Fu in miso udon. Like my second Yong Tau Fu recipe, this is also a fusion dish that combines Chinese Hakka with Japanese. After some experimentation,…
This is the second of my yong tau fu recipes: Tom Yam Yong Tau Fu. It is a fusion dish that combines the Thai ‘tom yam’ soup with Chinese Hakka stuffed vegetables ‘yong tau fu’. To make my tom yam,…
This is the first of my yong tau fu recipes: Ampang Yong Tau Fu 安邦酿豆腐. Ampang Yong Tau Fu is a twist of the traditional Hakka dish, by serving freshly fried pieces of yong tau fu in a sticky beanpaste sauce….
English: Yuzu Scientific name: Citrus ichangensis × C. reticulata Japanese: yuzu ユズ/柚子 Chinese: xiangcheng 香橙, luohancheng 羅漢橙/罗汉橙， ribenyou 日本柚 Korean: yuja 유자/柚子 Yuzu is a species of citrus fruit, used extensively in Japanese cuisine. Physically, it looks very much like…
Yong Tau Fu 酿豆腐 is the best known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork, fish, tofu, and a variety of soy products and vegetables. Today, I am going to teach you…
Move over, MSG! Here comes the second generation of taste explosion: Taste No.5 Umami Dust What is Taste No.5 Umami Dust? Available in tube and dust forms, Taste No.5 is the re-creation of flavour enhancements, that hopefully will topple the bad…
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…
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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!
