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In my mom’s hometown Shantou, Guangdong 廣東汕頭 in Southern China, fall is the season to make stir-fried short neck clam with Thai basil (金不換炒薄殼，金不換=九層塔，薄殼=海瓜子). There is no short neck clam, or its next substitute Manila clams 花蛤/花甲 (the one with specific pattern has thinner shell, bigger and sweeter meat), so I use Littleneck clams to stir fry with Thai basil this time. Still very, very, very delicious!! Seriously, as a Cantonese, it is weird that I do not like fish, but it’s no surprise I LOVEEEEE all other seafoods…
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During pandemic, we walked 2 hours to House of Pancake in the Sunset District of San Francisco, CA. again to get their beef pancake 牛肉餡餅 (not the beef pancake roll which I have made before, but just the pancake). It was sooooo juicy and well-flavored that it is totally worth walking another 2 hours to […]
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There are many types of Cantonese barbeque meat. Just looking at the boneless category, my two favorites are Char Siu 叉燒 and Pork Neck BBQ 炭燒豬頸肉. I am also curious what are their differences besides the cut (shoulder butt vs pork neck), how air-fryer and oven baked them differently. It turns out their main difference is the sauce (char siu sauce vs hoisin sauce, honey vs fish sauce). As for cooking method for Pork Neck BBQ, we prefer air-fryer because it gives less greasy texture and also nicer dark red color.
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Seaweed is believed to be able to lower cholesterol level, provide protective antioxidants, along with other benefits described here. Besides making Korean beef seaweed soup, I decided to cook pork short rib soup with corn and seaweed. The video attached shared many tricks on how to make the rich broth from pork short ribs and get rid of the stickiness, fishiness of seaweed and I have translated those tricks in the QUICK TAKEAWAYS section; they apply to other soup dishes with pork, seaweed as well!
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ven rice is one of the most representative, common ingredients in Chinese, Japanese, Korean and other Asian cuisines, Asian countries are NOT the only ones that enjoy rice dishes. There are Indian biriyani (one of my favorite Indian cuisines), Italian risotto, Spanish paella, etc. Here we explore Italian risotto for the first time!
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Having 1/2 pumpkin left after making pumpkin salted egg yolk Basque Cheesecake and was looking for recipe; on internet, this recipe for pumpkin, salted egg yolk pasta popped up, using the SAME ingredients! Even doubtful, this pasta turned out wayyyy better than expectation. Pumpkin and potato did make it taste healthy and smooth, but salted egg yolk and garlic shrimp gave an extra flavorful kick, indeed an unexpected yet delicious pasta!
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Every now and then, I will crave for chicken feet, especially when I want to grind my teeth like a cat (which is why I rarely de-bone it ahead of time, I like to pick out bones by myself! That’s the best part) :). It is also a great snack for watching shows! Eating chicken feet, snuggling in the warm, comfy blanket and enjoying a good show, what a life!! Chicken Feet can either be called chicken feet 鷄爪 or phoenix feet 鳳爪 in menu, as phoenix is regarded as a precious animal and “higher” class than chicken 😀
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First time I had Gamjatang was when my friend bought me to a Gamjatang specialty restaurant in Los Angeles. Since then, this tasty dish has been in my mind. The soft potatoes, easily-separated pork neck bones, the flavorful spices in this Korean dish, all linger long in my head. I love it so much that I enjoy this dish alone near the 2019 Christmas when I was in Philly’s Chinatown. Sitting by the restaurant window, sipping the hot, steamy soup in the cold, chilly winter, I sweat my finals’ stress away and got to enjoy the precious time eating alone.
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The leftover half duck from previous post “Shiso braised Duck” was made into Cantonese Five-Flavor Duck. Five flavors are: fragrant, spicy, sweet, sour, umami 香、辣、甜、酸、鮮. Five-flavor duck recipe is very straightforward — mix sauce, stir fry duck till skin becomes golden, cook for long time over low heat.
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I got a whole raw duck the first time and dissected it the first time. First duck recipe to share is Cantonese Shiso braised duck 粵菜 紫蘇燜鴨. In this dish, shiso leaves help get rid of the strong taste of duck and brings in extra flavor. Shiso leaves are also commonly used in stir-fry with snails, another common Cantonese street food appearing in alleyways in the snail season of late Summer and Fall.
