Samgyetang (삼계탕 蔘鷄湯) must be one of the best known Korean recipes around the world, after Korean table barbecue. Samgyetang is a very ancient dish, together with the consumption of ginseng as a miracle herb for energy and longevity. But…
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Recipes
I finally found a pack of facai – the “human hair vegetable” – which prompted me to make this dish that is normally reserved for Chinese New Year. It is the first time that I made this ‘the proper…
Pu Ob Woonsen (Black Pepper Crab with Glass Noodles) ปูอบวุ้นเส้น – This Thai dish always gives me the giggles because in Thai language, ‘poo‘ means ‘crab‘ (not ‘crap‘). Despite its somewhat weird name, this is an incredibly tasty dish, almost…
This is another of the nouvelle cuisine of Sichuan that has popped up in the last few decades, together with Shuizhuyü 水煮鱼 and Suancaiyü 酸菜鱼 – both recipes which I have also covered This particular dish showcases the green mastic-leaf prickly ash…
Most people know asparagus but those outside of Northwestern Europe probably do not know about white asparagus. To begin with, although the two are the same vegetable, they are culinary-wise completely different! Asparagus itself is a perenial plant native to Northwestern Europe….
For most people in Southeastern China, from Shanghai to Taipei to Kowloon in Hongkong, Youtiao are a quintessential part of breakfast, together with doujiang (soya jelly) and douhuoshui (soya milk). Known mostly by its Mandarin Chinese name Youtiao 油条/油條, Yutsagwey 油炸粿…
I never knew one could grill oysters this way until I’ve tasted them in New Orleans. To someone who is used to the French way of eating oysters – meaning ‘raw’, grilling them seemed almost like a sin. But I…
When I was young, this was the only Thai dish I knew. Firstly because I couldn’t take any chilli, and secondly, I was madly in love with the aroma of this dish. For those in the know, pandan leaves…
Latin: Portulaca oleracea English: Common Purslane French: Le Pourpier Dutch: Postelein German: Der Portulak Spanish: Verdolaga Italian: La portulaca Mandarin Chinese: Machixian 马齿苋/ 马齿莧 Japanese: Suberihiyu スベリヒユ / 滑莧 Korean: 쇠비름, 마치채(馬齒菜) Vietnamese: Rau sam Bahasa Melayu: Gelang pasir I…
Some days I am just tired of extremely savoury foods, and I start to want something really light yet sophisticated, so as to give my taste buds a relaxing rejuvenation. This is one of those dishes that makes you go,…
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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!
