I was eager to use my new Le Creuset French oven again, so I decided to make Zhenjiang Spareribs (鎮江骨). These tender spareribs are sweet and tangy, but shouldn’t be confused with the popular Cantonese dish, Sweet and Sour Pork. The tangy taste of these ribs come from the black rice vinegar, Zhenjiang vinegar, which also helps to tenderize the meat and cut through the fat rendered from the braising. Read more >>
I love love love pickles. I love almost any kind of pickle. No matter it being a American Kosher Dill, French Cornichon, Korean Kimichi, Vietnamese Do Chua or Japanese Takuan. Read more >>
This past weekend I wanted to make a simple Thai lunch and decided on a Thai green curry with chicken and a side of green papaya salad.
I find that Thai curries are easier to make than they look (well, that is if you don’t attempt to make the curry paste from scratch). The recipe used in this post was adapted from a course I took from Secret Ingredient [yup, the same place as my last post]. It’s a good and easy recipe I stuck with. Read more >>
Siu mei (燒味) is a generic term for Cantonese roast meat and there are many varieties of this Hong Kong favorite, examples include roasted goose (siu ngo/燒鵝), roasted duck (siu arp/燒鴨), BBQ pork (char siu/叉燒) and crispy skin roasted pork (siu yuk/燒肉). Quick and yummy siu mei rice boxes are very common meals for Hongkies, and I’ve definitely had my fair share over the years. Siu mei is also common as an additional take-out dish for family dinners.
I suppose char siu is one of the more iconic roast meats as it can be simply eaten over rice or can be used in many dishes such as fried rice or BBQ pork buns. Char siu is definitely my favorite roast meat. Read more >>
Up until now, most of my recipe posts on this blog have been very western style. And I was starting to worry that you might think I’m this gwei mui jai who knows nothing about her Chinese food. For those who know me, you would know that couldn’t be further from the truth. I could easily blend in as a Hongkie, and it always gives me great pleasure when people tell me they think I’m local. I don’t know why, but I feel very proud when I’m told that.
I love Asian cuisine and especially Chinese food. I grew up eating home-cooked Chinese meals every night, despite living in Canada. My mom who worked full-time, always put up a delicious meal for us every night. She is the one who inspires me to cook, even with my crazy working hours. [Mom, you’re really amazing and I miss your cooking everyday]. Read more >>
Salt & Chili 