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 […]
(priscilla) bamboo shoot is not a popular ingredient in the cantonese kitchen. cantonese people, including my mom and my uncles’ wives, think it is “poisonous” to the body. so it […]
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 […]
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 […]
priscilla’s family is crazy for hotpot, especially when it comes to hot and spicy. their favorite is sichuan-style, which is both spicy and numbing. it hurts your mouth and tongue […]
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 […]
there are different varieties of winter melon, and they come in all sorts of sizes. the ones we used in this recipe are the small ones, called 節瓜. they are […]
our next food journey takes us to the kwai tsing district (#2). here, we are having chiu chow food. but more specifically, a type of chiu chow food called “da […]
this one time, we made a lot of shanghai wontons, more than a hundred! we obviously could not finish them all in one night. so we saved the leftover ones and […]
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 […]
the last time i (priscilla) had this cold noodle, 上海冷麵, was more than 10 years ago when my family was still living in the to kwa wan area, in the […]
these wings are unbelievably popular in hong kong. i tried them the first time in a chain rice noodle shop. i loved them, and so do millions of people in […]
wood ear fungus is exactly not the most attractive ingredient to use. but for some reason, it’s a very popular cold appetizer dish in china. we like it because of […]
i (priscilla) remembers this as the first dessert i’ve ever made. it’s very similar to the western style custard… it’s got dairy, eggs, and sugar. the only difference is the […]