Sizzling seafood: peppered seafood, served hot on a metal plate There's something a bit dangerous about eating food that's sizzling away. That's part of the allure of these particular dishes. (I blogged about sizzling chicken before.) Usually, they've all got a nice kick to them--a healthy dose of pepper. I also love the different colors on display from the veggies and meats on the platter. Here are some more hot plate pics! Q: What's the key to the sizzling? A: A cast iron plate … [Read more...]
Foodie Friday: French Beef
October 9, 2015 2 Comments
French beef: peppery steak What’s so Asian about French beef? Well, I’ve always eaten this dish growing up. It’s supposed to be the Chinese equivalent of Steak au Poivre. I don’t know if it’s authentic to that taste, but I do like its kick of spice on my taste buds. French beef is something I’ll eat once in a while. Most Cantonese dishes are sweet and salty, so turning up the heat works for me for a change of pace. If you’re inclined, you can make your own version by following this … [Read more...]
Foodie Friday: Green Onion Pancake
September 25, 2015 2 Comments
Green onion pancake: Chinese flatbread with scallions In college, one of my friends invited me to make my first scallion pancake. She mixed flour and water together, creating a smooth dough. Then we added in the fresh green onions and fried them in the wok (thanks for the lesson, Melissa!). Simple and tasty! Try your hand at cooking your own (or you can fry the frozen ones found at the local Asian supermarket). Name a dish that you made with a friend. … [Read more...]
Lucky Dollar
September 7, 2015 2 Comments
"Your luck will soon be at a high point." When is a dollar worth more than a dollar? This lucky bill was given to me by a family friend. Look closely at the serial number. Do you see the row of 8's? Since the Chinese for "eight" sounds like the word for "wealth," people think it's quite lucky. These special dollar bills were snatched up by those looking for prosperity in their near future. Fun fact: Opening ceremony of the Summer Olympics in China happened on 8/8/08 at 8 seconds and 8 … [Read more...]
Foodie Friday: Roast Pig
July 10, 2015 Leave a Comment
Roast pig: succulent pork with roasted, crispy skin Trying out the Kalua pork pizza last time made me think about roast pig. In Hawaii, I wasn't a huge Kalua fan because there is a Cantonese style of roasted pork (siu yuk) that I adore. (In fact, I can't believe I haven't blogged about it before!) The actual translation for the Chinese name is "roasted meat," but I've always seen pork used. Restaurants in Chinatown will even dangle whole pigs in their window cases to attract hungry … [Read more...]
Chinese Calligraphy
July 6, 2015 7 Comments
"Someone in your life needs a letter from you." The other day my daughter told me she was impressed by cursive writing. She likes the fancy swirls and loops connecting all the letters together. In the same way, I'm in awe of the calligraphy artist. I tried several times during my childhood to imitate the flowing strokes. I had my own brushes and ink well, but I always seemed to fall short. There is so much skill involved in holding the brush at the correct angle and applying the right … [Read more...]
Foodie Friday: Chive Pockets
June 19, 2015 2 Comments
Chive pockets: dough pastries filled with Chinese leeks The key ingredient in chive pockets are the leeks. These pastries are bursting to the seams with this aromatic herb, also known as garlic chives. Yes, the plant has a very powerful aroma. It's got a very biting taste, so I would caution using less rather than more when cooking with it. Here's a lovely recipe for chive pockets. If you want to go organic, you can even grow your own leeks. They can tolerate a wide variety of soil … [Read more...]
Foodie Friday: Sesame Ball
June 5, 2015 2 Comments
Sesame ball: fried pastry coated with sesame seeds The jin deui is a type of Chinese pastry made from glutinous rice flour that’s shaped into a little sphere. It’s often found in dim sum eateries. Although it’s puffed up, the inside area of the ball is quite hollow, except for a smattering of sweetness. The filling is usually either lotus paste or sweet black bean. Cooking sesame balls requires intense concentration because you need to constantly turn the pastries to ensure the proper … [Read more...]
Foodie Friday: Noodles in Egg Gravy
May 29, 2015 2 Comments
Noodles in egg gravy: a wet noodle dish The dish called wat dan hor can be literally translated as “smooth egg noodles.” What makes them go down so well? Gravy. A creamy egg (don’t overcook them!) mixture coats all the noodles. The noodles are also not the typical long strands, but the thick and flat kind used for ha cheong in dim sum establishments. With a vibrant green hue coming from the vegetables, this dish creates a pleasing display of color. Fun fact: Wat dan hor is quite popular … [Read more...]
A Dragon Boat Memory
May 25, 2015 Leave a Comment
"There is a prospect of a thrilling time ahead of you." Let me share a memory about dragon boats... I could hear my heart pounding as the race started—no, wait a minute, that was the drumming coming from the boats. Sleek dragon boats filled up the waterway. Their elongated bodies cut through the river, each movement forward a result of concentrated effort from the paddlers. The rhythmic rowing swept the winning boat into first place. Excited applause erupted all around me. People … [Read more...]
