steamed whole fresh fish
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 […]
Tag Archives: cantonese
scrambled eggs with shrimp
when i (priscilla) used to work in central, there was one lunch spot that i frequented on a weekly basis. it’s located in one of the small alleys off of […]
curiosity got the chef
it’s been six months since we’ve moved to shanghai from hong kong. we’ve been busy running our restaurant, amuse, that we didn’t have time to post. but now that things […]
crab and rice vermicelli claypot
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 […]
mung bean seaweed dessert soup
we’ve never brought dessert to a party before. so what better way to pop that proverbial cherry than bringing a dessert soup to fiesta friday. i (jun) don’t usually eat […]
lobster yi mein
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, […]
spicy stir fry snails
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 […]
why hong kong loves hotpot
written by jun i’ve been in hong kong for a year now. and through my astute observation, there are certain things that i’ve noticed about hong kong people. they love […]
tapioca coconut milk with sweet potato
when it comes to chinese desserts, there’s nothing fancy about it. the chinese translation literally means “sugar water”. so you can imagine that cantonese desserts are mostly soup based, as […]
steamed fish with preserved vegetables
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 […]
black bean pork spareribs
we love this pork rib recipe. it’s made in almost every kitchen and restaurant in hong kong. people eat it for dim sum, lunch, and dinner. the pork is steamed […]
clay pot fish
clay pot fish, 魚骨煲, is a seasonal dish that only appears during winter time. the use of the clay pot helps keep the food warm. traditionally, fish bones and head are […]
pork bone vegetable soup
the key to a robust bowl of soup lies in the bones. the deep rich flavors are hidden in the cartilage, tendon, and bone marrow. to extract all that goodness, […]
stewed pork and potatoes
this is another lunch item commonly served at the cha chaan tengs here in hong kong. it’s a hardy dish, meant to fill the bellies of hardworking men and women […]
Homemade in Hong Kong 