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…
Chinese Cantonese, Chinese Hainan/Qiong, Chinese Hokkien/Min, Chinese Northern, Chinese Sichuan, Recipes
“Explosively stir-fried” fish with ginger and spring onions 爆炒姜葱鱼片
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 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…
