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The jar of crab paste caught my attention right away at HMart, and I HAD TO bring it home. 6 months later, the jar is still sealed.. I also bought a box of soft / silken tofu by mistake. Accidentally coming across the quick and simple recipe of the Crab Paste Tofu, I finally laid my fingers on the tofu and the crab paste!
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My family never made Cantonese Turnip Cake at home, we always go out to buy it from store; every Chinese New Year. An auntie with a small plastic, transparent box at the back of her bike would show up near the market, bus station. Whenever her customer shows up, order for turnip cake, red bean cake, taro cake, water chestnut cake, she will open up the magical, Pandora box, cut cakes inside, and bring out to the customer. Even we only met once a year, she always remember us or her customers. Going to get cakes from her becomes a routine of Chinese New Year and I missed the neighborhood vibe we had back home, missed the conversation with her, missed the variety of cakes available, missed the taste of home.
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When I travelled to Xinjiang with mom, her friends and their kids, 5 moms + 4 daughters, 1 son back in the late 2000s, we had such a blast. Fighting for simple dish like stir-fry tomato with eggs, running uphill for 10 lamb bbq skewers for only 5RMB back then while becoming breathless at such high altitude, walking out of hotel lobby to see the stars, which are so bright that we do not need to walk far from hotel’s strong light source. The people, the culture, the foods, all linger in my head and sparks occasionally when reminiscent. Xinjiang lamb pilaf, as representative and symbolic as it gets, of course is the top dish I want to make when I get my hands on lamb. Googling and asking around for its recipe, I was surprised to find out it is very simple!
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Teochew beef meatball is one of the million famous, representative foods in the area; quick, home-cooking Teochew dish, especially in such cold winter always includes this radish meat ball soup. The slight hint of spicy taste from ginger, the soft radish and the chewy meatball are all in perfect combination that warms up both the body and heart in winter. The richness umami flavor from such simple ingredients and process surprised me!! I am proud to be a Teochew daughter!
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像之前白切鷄菜譜說的，沒有一隻鷄能活著離開廣東，我們總是用千萬種方法可以烹飪鮮美的雞. 即使是鹽焗鷄，蒸的，煎的，烤的，風味各不相同~ 廣州人的傲嬌和對雞料理的執著和自信 😀
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“Do you wanna eat intestines on Thursday?” “…maybe not…” When I received cleaned intestine from Weee! grocery and excited to roll up my sleeves and cook Stir-Fried Intestines with Pickles for guests the day after tomorrow, I got the above response… I can’t blame my friend for not loving intestines, it is quite uncommon and […]
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“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
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髮菜豬手, stewed pork fee with “hair veggie” has an irreplaceable place for Cantonese New Year dinner. Either we eat out or cook at home during Chinese New Year, we always try to include this dish. The pronunciation of the dish, 髮菜豬手, is phonetically similar to Cantonese pronunciation of 發財就手, making a fortune and hold it in hand. Such good meaning, besides the delicious, gelatin-rich pork feet texture, makes this dish very popular.
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Parents bought me tofu skin from home, its quality is much softer, fresher and sweeter. I have been looking for a variety of ways to cook tofu skins. At home, mom makes tofu skin with pork short ribs and I found that tofu skin really matches well with pork. The first time she made it, I did not expect tofu skin to be THIS SWEET & DELICIOUS… This time I tried making it with minced pork. The light, subtle sweet flavor from tofu skin works well with the more intense sweet-flavor minced pork!
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Shanghai is not just famous for soup dumplings 灌湯包, it is also famous for its Shengjian Mantou 生煎饅頭/生煎包, which has a dough texture in between a soft steam bun and a chewy, thin soup dumpling. The top part (above oil) of Shengjian Mantou is soft, and half-risen with yeast and under high temperature as water evaporates in hot, lid-on pot; on the contrary, the bottom of Shengjian Mantou sticks closely to the pan/pot and the hot oil sizzles, fries it and gives it a golden-brown, crispy texture. The combination of soft top and crispy bottom, the drier bun dough and soupy fillings, will give you a new insight into Shanghainese delicacy!
