During a trip to Amsterdam, I tried the famous steamed oysters at the Dutch Cantonese establishment of Nam Kee restaurant there. This recipe is a variant of their signature dish. What are the differences? Well, Nam Kee did what the…
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Recipes
If you were to ask me to name one fad that is currently raving in the Chinese culinary world, I’d say it is Yipinguo 一品锅. While all westerners know about ‘Chinese fondue’ (also known as hotpot, or shabu shabu), not…
Chinese: 发菜/髮菜 Latin: Nostoc commune var. flagelliforme ’Facai’ looks disgustingly like human hair, and that is exactly the meaning of its name in Chinese 髮菜: Hair Vegetable. What is it? ’Facai’ is a moss that grows under the sand in…
Autumn is the time when leaves turn red, then yellow. It is also the time of the hunting season when game meat becomes readily available at the butchers’. I took part in an event organised by the Brussels Food Friends…
Ever since I returned from Milan, I was hooked on truffles. Truffles are really peculiar things, aren’t they. So small and yet so pungent. So powerful, yet so delicate. One night, it struck me that I could try to incorporate…
Chinese: 当归/當歸 Latin: Angelica sinensis French: angélique de Chine Thai: ตังกุย Vietnamese: Đương quy Danggui is known in Chinese culture as the ginseng for women. Danggui is widely used in Chinese medicine for gynecological ailments, fatigue, mild anemia, and high blood…
Chinese: 山西老陈醋/山西老陳醋 English: Shanxi Vintage Vinegar In China, it is known that Shanxi people love vinegar. They add it in everything: soup, noodles, salads, meat. You name it, they add it. That’s also because they probably have the best vinegar…
Yangzage 羊杂割 is a street food common in the northern region of Shanxi 山西 in China. It consists of lamb offal and lamb meat, served in a creamy broth with some cellophane noodles. It is a common breakfast food, eaten together…
’Tom kha kai’ or ’Tom kha gai’ (ต้มข่าไก่) is such a simple dish to make, I feel almost ashamed to post it here. But it is absolutely one of my favourite Thai dishes! I cannot do otherwise than to honour…
History of goloyok It really bothers me the Chinese ALWAYS translate the name of their dishes. It is as if they feel obliged to explain themselves, while the Japanese just present “unagi” as “unagi”, not grilled eel, and the…
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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!
