I am introducing this dish to you in order to demonstrate a Chinese method of cooking called “Bao Chao” 爆炒. Often, one translates “chao” 炒 as stir-frying but that is only one of the two ways how one stir-fries. Literally…
This lobster noodles recipe is definitely a great representation of the brilliance of Chinese Cantonese haute cuisine. Most non-Chinese have an inaccurate idea of Cantonese cuisine because of the low quality take-away food Cantonese immigrants in western Europe and north…
This is the second of the two chicken liver recipes which I am introducing to you. The first was Chicken Liver Peasprout Soup. If you are new to organ meat, then you would most probably take a liking to this…
This is one of the two chicken liver recipes which I am introducing to you (The other one being Deep-Fried Chicken Liver). As mentioned in earlier posts, organ meat is full of nutritions and can taste delicious. For people who…
I have taken very long to do up this recipe, because it is not easy to come across the ingredients in this day and age. Organ meat and other parts of the pig apart from the meat are just not…
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…
I have recently realised the source of my constant mouth ulcers and flaky skin around my nose: the lack of Vitamin B2. And the best natural source of vitamin B2 is organ meat. I can hear people going iiieeeww in…
This dish does not originate in China but in the Malaysian city of Ipoh. It is firmly rooted in the Cantonese tradition hence I have classified it as a Cantonese dish. There are so many dishes with the same name…
“Wonton” is a Cantonese dish. Legends has it that when Northern Chinese-speaking people invaded and colonized the Yue/Viet (Malay-speaking people) people in the southeast (in today’s Guangdong and Fujian provinces) in around 100BC, they missed eating dumplings. Hence, using…
I do not know where to classify this recipe, since it is my own invention. But I would say the style is very Cantonese, so am placing it under Yue cuisine. This dish is simple and easy to make. It…
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!
