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For the 2025 CNY eve potluck, I learned to make this traditional Cantonese dish for the first time—and it was a hit! Everyone loved it, so I’d call this a successful trial!
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The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
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Very, very classic Teochew / Hokkien dish you can find on the street stand, restaurants or home cooking! It has different ingredients and texture as Korean seafood pancake, and its dipping sauce is just good old simple fish sauce. Only two key ingredients are needed for this classic dish – FRESH oysters, and sweet potato starch!
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We had this dish in a Taiwanese fusion restaurant, Piglet & Co. The pork ribs’ texture, flavor, marination, was just RIGHT. Honestly, my reverse engineering’s recipe below does not even replicate Piglet & Co.’s pork rib..
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Different areas in China dry pork belly differently, but we have one thing in common — always dry pork belly, sausage, wings, other meat in the cold and dry winter and enjoy them during and shortly after Chinese New Year. Cantonese dried pork belly is so versatile and can be used in many dishes like Clay Pot rice, stir fry veggies, etc. When mom dries pork belly back home on top of her balcony, I was really jealous as I do not have a rooftop, even I have all the Cali sunshine mom is jealous of. I decided to sneak up my apartment rooftop and dry just 2 slices of pork belly. Let’s see how they turn out!
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My partner’s favorite Taiwanese dish is Spicy Beef Noodle Soup, and it’s no surprise—it’s a beloved comfort food among many of my Taiwanese friends as well. What makes it stand out is its rich, complex flavor: a hint of sweetness from carrots and rock sugar, a subtle tang from tomatoes, and just the right touch of spice. Paired with pickles, it creates a perfect balance of flavors
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If we go to a new Taiwanese restaurant, we would order either Braised Pork Rice or Beef Noodle Soup to test whether the place worth a second visit. Fortunately, Braised Pork Rice is easy to replicate at home and does not take a very long time!
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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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火候对于煲仔饭来说很重要！Fire is important to make the representative golden, crispy rice at the bottom of Cantonese clay pot rice, the sign of success. If you burn it, or if the bottom is not golden nor crispy at all, it is NOT a qualified Cantonese clay pot rice…! To be honest, it was a few trial and error before I managed to successfully make one good pot of clay pot rice…
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When I was young, whenever we went to a northern Chinese restaurant, besides ordering typical northern Chinese foods such as dumplings, braised pork bones 酱大骨, bao zi, the parents always ordered one of these two very traditional (almost rare nowadays) dessert to wrap up the meal: 雪衣豆沙 (direct translation: red bean wrapped in coat made with snow, which is fried red bean paste wrapped in whisked egg whites), or crispy corn pancake 玉米烙. Both are sprinkled with sugar on top, which is like snow, abundant in north eastern China during winter time.
