I recently received a can of Baltic sprats as a gift from a Russian friend. A major Latvian export, this fish is of a fantastic taste and size between anchovy and sardine. I was wondering what to do with it,…
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…
I love Thai cuisine. it is full of different flavours, different styles of cooking and it is often very easy to do yet ranks as one of the classiest cuisines in the world. While you have Thai restaurants around the…
Tea eggs 茶叶蛋/茶葉蛋 are a Chinese street food. You can either buy it off the street or have it as a snack while sipping tea in a teahouse. The best tea leaves to make tea eggs are red tea. This…
Cellophane noodles are a staple in Confucian countries in Northeastern Asia: China, Japan and Korea. Through the Chinese diaspora in Southeast Asia and the Pacific, it has infiltrated the cuisines of Thailand, Vietnam, Malaysia, Indonesia, the Philippines and even Hawaii….
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 In this recipe, the “Seongtong Longha Wuiyimin” 上湯龍蝦燴伊麵 (Cantonese Braised Lobster with Egg Noodles), I introduced a…
This is my first recipe from Shanghainese cuisine, and I have chosen its most famous dish to start off my posts. Shanghainese cuisine is known as Hu cuisine (沪菜) in China. It is the cuisine that centres around the Jiangnan…
This is a Cantonese classic. It may be difficult to replicate if you cannot find fresh thin egg noodles in your area. Fresh egg noodles taste much like fresh pasta: they have a special texture that cannot be obtained in…
This is another Cantonese dish I am presenting to you. As you have already learnt in this other recipe, the Cantonese are mad about seafood. Another aspect of their cooking is to create a sticky gravy out of the juice…
The Cantonese LOVE traditional claypots or clay casseroles. These are used widely as well in western European cooking, in France they are known as cocotte. These claypots are loved by generations of cooks and continue to be used today due…
