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Chinese: 魚露 Ancient Chinese: 鮨 Korean: Jeotgal 젓갈, Jeot 젓 Japanese: 魚醤 Thai: nam pla น้ำปลา Vietnamese: nước mắm Tagalog: patis Ancient Greek: Garos γάρον Latin: Garum, Liquamen English: Worcestershire sauce, fish pickle, fish sauce I am very fortunate to have an understanding partner, who lets me cook whatever I…
English: Cellophane noodles, Chinese vermicelli, Bean threads, Bean thread noodles, Crystal noodles, Glass noodles Mandarin Chinese: Fen Si 粉丝/粉絲 Minnan Chinese (Hokkien): Dang Hoon 冬粉, Sio Hoon 細粉 Cantonese Chinese: Sai Fan 細粉, Fan Si 粉絲 Japanese: Harusame 春雨 Korean:…
Cantonese Chinese: Yi Min, Yi Fu Min 伊麵, 伊府麵 Minnan Chinese: Yi Mi 伊麵 Mandarin Chinese: Yi Mian, Yi Fu Mian 伊面/意面, 伊府面 Some time ago, I introduced Yi Min in the recipe “Cantonese Lobster Noodles 龙虾上汤焖伊面”. I could…
Alaea is a traditional red Hawaiian sea salt made from minimally-processed Pacific sea water blended with a touch of Hawaiian red clay. The salt is rich in trace minerals, and the small amount of harvested reddish Hawaiian clay (“Alae”) further…
Scientific name: Amaranthus dubius/Amaranthus mangostanus L. Mandarin Chinese: Xiàn Caì 苋菜/莧菜; Or 青香苋、红苋菜、汉（汗）菜、红菜、野刺苋、米苋、人旱菜，杏菜、莹莹菜、玉米菜、米谷菜、云仙菜 Cantonese Chinese: Yin Choy 莕菜 Minnan Chinese: Heng Tsai 荇菜 English: Red spinach, Chinese spinach Vienamese: Rau Den Thai: Phak Khom ผักโขม Khmer: Ptee Bahasa Melaya: Bayam…
Scientific name: Vigna umbellata Mandarin Chinese: Chi Xiao Dou 赤小豆/飯豆 English: Red rice bean I know I have not been posting for a long time. That is because I have been away, trying to recover from a serious bout…
I was thrilled to have found these in Belgium, as they are hardly seen even back home. I mentioned before the large variety of tofu and one of them is the hard tofu, called tauguah in Hokkien. While you have…
English: Red cargo rice Mandarin Chinese: 红糙米 The white rice that most people know are “dead rice”, meaning that the outermost layers have been removed and what is left is the core of the seeds. Brown rice are “living…
Scientific name: Glebionis coronarium Japanese: Shungiku 春菊 Korean: Sukgat 쑥갓 Tibetan: Skalzang སྐལ་བཟང་ Mandarin Chinese: Tonggao 茼蒿 Hokkien/Teochew: Dang-o 茼蒿, Pabor-tsai 打某菜 Cantonese: Tongho 茼蒿 Thai: Pak Thang-o ผักตั้งโอ๋ Greek: Mantilida μαντηλίδα Dang-o or Shungiku features heavily in hotpots, a…
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…
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!
