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Stewed Crab and Radish (with spring water)
Food+Drink (Guangzhou) / Home Recipe
Written by : Kelly Wang
Jun 5, 2008
Tags :
Cantonese food
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Huang Jun Yuan, executive chef at Hong Mian, The Westin Guangzhou, has over 20 years experience in Cantonese cooking.
Chef Huang thinks that contemporary Cantonese cuisine has become more diverse
and complex due to the increased interaction within the region, but the cooking principals remain the same - a lot of sun dried foods are used to enhance flavors, and seafood choices are highly seasonal.
lot of seafood is fresh in season this June, and the sand
swimming crab is one of them.
Sand swimming crabs are known for their firm meat and sweet taste. In Chaozhou, they are usually boiled, cooled and then eaten as a cold course. Although that dish sounds
appropriate for the hot summer in Guangzhou, the locals
always prefer to consume more liquids while eating. The
following dish is a substantial course with fresh crabs,
nutritious vegetables and delicious soup. Enjoy!
Ingredients:
Sun-dried agaric 20g
Tomato 300g
Turnip 400g
Cilantro 50g
1 Sand swimm ... ... |
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Goi Du Du
Food+Drink (Guangzhou) / Home Recipe
Written by : Kelly Wang
May 6, 2008
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Chef Dang Thanh Lich hails from Vietnam and now works at Pho 18. Dang thinks Vietnamese food is extremely healthy because it uses plenty of fresh ingredients and vegetables. It's loved for both its rich tastes and complex flavors.
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Chinese yam in seaweed rolls
Food+Drink (Guangzhou) / Home Recipe
Written by : Kelly Wang
Apr 13, 2008
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| HOME COOKING
Chinese yam in seaweed rolls
Try making this vegetarian Chinese dish at home
Vegetarian food in China can really fool your eyes. Dishes such as "Braised Beef", "Twice cooked Pork Belly" and even "BBQ Goose" are often seen on meat menus but they are all made from vegetarian ingredients. Hence, vegetarian cooking is more challenging as it tries to substitute flavors and textures with simple ingredients. The following dish is a fine example of delicate vegetarian cooking. Ingredients can be found at most supermarkets or fresh markets. Here's the plan:
Ingredients:
Chinese yam (150g) (a)
Water chestnut (8g)
Ginkgo (3g) (b)
Shitaki mushroom (5g)
Needle mushroom (5g)
Straw mushroom (5g)
Green & red bell pepper (5g)
One sheet of seaweed
Mushroom extract (1tsp)
Grain stillage (Jiu Zao) (1 t ... ... |
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Yao Gok
Food+Drink (Guangzhou) / Home Recipe
Written by : Kelly Wang
Feb 4, 2008
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| For good fortune, try fried puffs...
Gong Hei Fat Choi! - This popular phrase rings in the Chinese New Year bells and sends everyone into a festive, boisterous mood. And for Cantonese people, a wide selection of foods is undoubtedly an essential part of these celebrations.
There are many special treats to be had during the Chinese New Year. Some are daily delicacies given auspicious names for celebratory purposes while others are only available for the holidays. Yao Gok (or You Jiao in Mandarin) fits into both categories as it comes in two forms, each with its unique texture and taste.
Yao Gok literally means "fried puffs" and is a deep fried pastry with sweet fillings. Cantonese people like Yao Gok not only for its enticing aroma and sweet taste, but also because of its golden look. It is also a symbol of fortune and has an auspicious undertone.
Dau Sha Gok
Yao Gok stuffed with mashed mung beans. It is wrapped in a pastry made from glutinous rice ... ... |
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Mutton stew with dry tofu
Food+Drink (Guangzhou) / Home Recipe
Written by : Kelly Wang
Jan 29, 2008
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| Spoil yourself with winter lamb.
Cantonese people love to eat lamb in the winter as they believe it helps to keep the body warm. Mutton Stew with dry tofu is a very popular choice in the late autumn, when the leaves are turning golden. It is very rich in flavor with a number of spices and many locals prefer to keep the mutton skin on in order to savor the delicious texture. Try it home, with some friends and some wine.
Ingredients (serves 3-4 people):
500g mutton with skin
50g sun-dried mushrooms
50g water chestnuts
50g ginger
2 cloves of garlic
100g bamboo shoots
50g dry tofu
100g sugar cane
1,500g water
2 star anise
2 bay leaves
1 slice of cinnamon
100g leek
2 fructus tsaoko
2 slices of Chinese angelica
2 tbsp satay sauce
2 tbsp chu hou ... ... |
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