daikon seafood soup
when making seafood soup (or any meat-based soup), the bulk of the flavor comes from the bones and shells. and that’s why whenever we eat seafood, we always try find […]
when making seafood soup (or any meat-based soup), the bulk of the flavor comes from the bones and shells. and that’s why whenever we eat seafood, we always try find […]
hong kong is blessed with an abundance of seafood. cantonese people, in general, love to eat fish. they use the simplest technique to cook them, thus preserving its natural flavor […]
this is a simple, healthy version of sweet and sour fish 糖醋魚. here, we just lightly pan fry the fish, instead of deep frying. we are using all parts of […]
one thing about shopping at our local wet market is that there is fresh seafood all year long. right now, crabs are plentiful. buying crab is cheaper than beef or […]
summer is drawing to a close. that means we gotta work on some new recipes for the change in season. but before that, we wanna share one more refreshing summer […]
we were craving mussels today. however, fresh mussels are hard to find in hong kong. after visiting several nearby wet markets, we were out of luck… but we weren’t out […]
it’s friday! and making tapas certainly counts for a fiesta. this is our first time cooking octopus. it definitely looks daunting since we’ve never handled such whole creatures before. but […]
we’ve recently discovered this massive wet market in tsuen wan. we’re not kidding, it’s 3 stories filled with sights, sounds, and smells. the ground floor is entirely overloaded with seafood […]
priscilla made this dish for the premier night of the amazing food challenge, which aired on the asian food channel. the whole family thought it was such a grand gesture, […]
the idea of this wesian (western + asian) dish was spawned one day while we were enjoying lunch at a cha chaan teng in sai kung. one of the specialty […]
we stumbled upon these beautiful scallops while walking through the wan chai wet market. we had no intentions of buying scallops, or anything for that matter. we were simply passing […]
yup, that’s right, snails! these freshwater mollusks are the ones typically found in the wet markets. a common cantonese style preparation for snails is stir frying them in a spicy […]
this is another seafood dish inspired by a trip to the wet market. this time, we visited the one in shek lei. cooking calamari is rather quick and easy, even […]
there was one period in time where we ate this for lunch almost on a daily basis at the cha chaan teng… it was darn good. naturally, we slowly go […]
the thing about clams is that they are utterly deceptive. 3/4 of your money goes to buying the shells. but that tiny tasty morsel of meat inside more than makes […]