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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.
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…
If you are like me, like to keep a herb garden on your balcony or in your garden, autumn is the best time to harvest some of these herbs so that you can continue to use them in winter. All…
In this post, I shall teach you a fast method to make a perfect Cantonese rice congee. Called “chog” in Cantonese, rice congee forms an integral part of a dim sum meal. For those in the know, dim sum is…
English: Smoked garlic of Arleux Arleux is a tiny village in the north of France with a huge reputation for being the smoked garlic capital of the world. While locals claim the tradition of smoking garlic to preserve and…
Fish in hot chilli oil or “Shui Zhu Yu” (水煮鱼) is the most famous dish of Sichuanese cuisine. A fairly recent invention, it has gained popularity throughout China as the ubiquitous Sichuanese dish. As was mentioned before on this…
Chinese: 郫县豆瓣酱 Fermented soybean paste is an important ingredient in East Asian cooking. It is made from the remains of soybeans used in making soy sauce. It is used in stir-fries in Chinese cuisine, to make miso soup in Japanese…
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!
