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I am Harry. Carry It Like Harry is a blog about the little inspirations I find in life that add moments of joy and satisfaction. For me, that’s happiness.

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Leuven has the coolest mushroom farm in the city! Leuven has the coolest mushroom farm in the city! @_maisonchampignon_ regulates its farm temperature using the underground River Voer. They grow a variety of fresh mushrooms using local substrates and they only supply local businesses and community. I'm so happy they are just down the street from me! Time to feature them @jerremeus !
Come discover the only Hui Mian restaurant in Belg Come discover the only Hui Mian restaurant in Belgium! Hui Mian 烩面 originates from Zhengzhou city 郑州 in Henan in China. Compared to other noodles soup, it is not cooked in water but directly in the broth, making it thicker. The most traditional recipe is a six hour lamb bone broth made with Chinese herbs. But not everyone likes lamb. They offer beef, chicken and vegetarian options as well as many dry versions (with sauces!). Hui Mian Chau. de Boondael 272, 1050 Ixelles
My Ah Ma, my mother's mother, passed away today on My Ah Ma, my mother's mother, passed away today on 10 September 2025 at 13:50 Singapore time, at the age of 100. She was a strong, resilient woman, who raised nine children single-handedly as an illiterate young widow. She was ostracized by her husband's family. With no help, she put food on the table, clothes on her children, and sent a son to university. She planted vegetables to sell them illegally in the streets, and was jailed many times. She raised chickens and butchered them at the market to make ends meet. Whenever I feel defeated, hopeless, helpless, I think of my Ah Ma. Life is unfair and the world is full of bad people. But we have to get back on our feet, and continue. Rest in peace, Ah Ma. 🌹
马甲牛肉羹 Bega Gubaki This is a work in pro 马甲牛肉羹 Bega Gubaki This is a work in progress. We eat a dish called 牛肉羹 Gubaki which is a kind of beef soup in our family for generations. However, it was the version of my paternal grandma that was passed down to me. The same dish is found in the city of Quanzhou in Fujian province in Southeastern China. But ours is very different. It's apparently from her mother's village of Bega 马甲 in the mountains away from Quanzhou. Really strange because my great great grandfather's side was from Quanzhou city itself. We use very small cubes of beef instead of strips of beef. These are bound together in flour. I haven't been able to perfect the flour mixtures that cover the beef either. You may not know Quanzhou, but it was the world's largest port in the middle ages, trading as far west as Africa and Arabia. Its population was so diverse it was the world's most cosmopolitan city, way before Venice.
姜葱鷄肝煲 Jiangcong Jigan Bao. I made a quic 姜葱鷄肝煲 Jiangcong Jigan Bao. I made a quick Chinese Cantonese casserole of chicken liver. For those not into organ meat, you don't know what you're missing! 😉
上湯莧菜 Shangtang Xiancai. A wonderfully colo 上湯莧菜 Shangtang Xiancai. A wonderfully colourful Chinese Cantonese classic using a strong chicken stock, fresh egg, salted egg and century egg for colours and complexity, with the freshness of amaranth. High in protein, iron and magnesium! Plus loads of Umami!
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