Most people think there is only one kind of tofu, namely, tofu. The texture of tofu can ranged from very soft, curd-like to very hard and bouncy. In Chinese, the word “doufu” refers only to the curd-like ones. Even…
Category
Recipes
This is my first post for the section of medicinal cuisine. Medicinal cuisine (药膳) is a branch of Chinese cuisine, that makes use of medicinal herbs and roots in the preparation of every food: that is to say, to consume these…
Literally translated as “olive vegetables”, one is often mistakenly informed that this Teochew specialty are “leaves of the Chinese relative of the olive tree”. In fact, kana-tsai is composed mainly of mustard leaves. Its history dates back to the Tang…
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…
Contrary to popular beliefs, Sup Kambing is actually a Singaporean dish. Invented by the Muslim Indian community there, this soup has no equivalent in the Indian sub-continent, although all the spices used and the style of cooking originate from the…
Indonesian: tempeh Tempeh is not a relative of tofu, despite looking similar and is made from soy beans. It was developed independently in Java, Indonesia, and the whole production process differs significantly from tofu. Likewise, the taste and ways…
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.
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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!
