Auntie Wong was a acrobat, a dentist and a great cook.
Juicy, spicy, salty and sour shredded chicken, and memories of Mr. Chen who swam to Hong Kong during the culture revolution.
Cantonese style braised beef flank or brisket with soy sauce, star anise, cloves, cinnamon, fennel seeds, cardamom and ginger.
The simplest and delicious soup cooked in 10 minutes. The soup warmed the souls of girls from a boot-camp style boarding school.
A slow cooked congee (Asian rice porridge) with lettuce, served with pan fried fish, topped with sesame oil and green shallot.
Chinese side salad – sweet, sour, crunchy pickled white radish
A Chinese New Year must-have dish – braised Chinese mushrooms with oyster sauce.
Steamed pork with soy sauce, sesame oil, sesame sees, white wine, shallot and chili
Pan fried pork cracklings, served with a rick flavored with pork fat and soy sauce
When I was a little kid these buns were sold in little shops on nearly every street in GuangZhou. We had them mostly for breakfast. The bread was also great for a picnic lunch during school excursions.
Homemade ‘kansui’ noodles with dark soy sauce and sesame oil.
A simple and healthy soup with seaweed and egg, flavored with green shallot, sesame oil and black pepper.
Chinese New Year – sweet pastries with a delicious filling of peanut, sesame seed and coconut. Two methods are used – baked and fried.
Winter melon broth with diced bacon, dried shrimps and mung bean vermicelli.
Memories of the GuangDong GuangYa Middle School in the 1980s.
Chinese pan-fried garlic chive pockets with chicken, Chinese mushrooms, mung bean vermicelli and eggs.
Pan fried Chinese shallot cake
Chicken chop suey with sweet-salty radish, Chinese mushroom, lily buds and bamboo shoots.
Sautéed fresh clams in shells with XO sauce, wine, shallot, chili and coriander.
Steamed pork belly with preserved Chinese vegetables (dry mustard greens).
Hometown style (ZhongShan region, Southern China) steamed glutinous rice cake with Chinese sausage, white radish dried shrimps.
Sichuan mapo tofu with pork – stir fry tofu with pork and chili bean paste.
Chinese steamed fish with soy sauce, shallot and coriander
Hometown style sweet and savory glutinous rice dumplings with pork, Chinese sausages, bacon, leek, bamboo shoot and garlic chives.
Poached chicken with Asian salad of wombok, pickled carrot, mung bean vermicelli, mint and coriander, serviced with a spicy dressing.
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.
Sauté bok choy with ginger and wine.