Cantonese

Plating a Dish from the East

August 11, 2014 // 0 Comments

Steamed Wild Pacific Cod on Tofu, Lotus Root, Shiitake, and Lotus seeds. Yam Vermicelli While plating Chinese cuisine being mostly rustic, I wanted to try creating a dish [...]

Spring Watercress Salad in Broth

April 15, 2014 // 0 Comments

The ingredients of the broth are pretty minimal, consisting only ginger, garlic, and onion. The whole point of this dish is to showcase the freshness and natural flavours of [...]

Extreme Ethnic Cooking: Hainan Chicken

April 7, 2014 // 0 Comments

Cantonese people love eating chicken just as much as seafood. But among the 800 hundreds way of cooking their chicken, they love the seemingly unglamorous way of preparation [...]

Simply Bak Choy

March 24, 2014 // 0 Comments

When Cantonese folks stir fry vegetables, they believe that giving vegetables a quick blanch in hot water, or a quick poach in hot oil could tone down the foul earthiness, [...]

A Simple Dish with Bay Scallops

March 21, 2014 // 0 Comments

Frozen bay scallops are common at grocery stores. They are usually quite affordable, $5.99 – $8.99 for a one-pound bag. They are small, delicious, healthy, and very [...]