- Documenting the journey through my kitchen, a pinch of salt at a time.
Posted in Cantonese, Main Dish, Meat, Recipe, Vegetables on Feb 22nd, 2009
I promised one of my readers that I would create a post and recipe for a more Chinese version of beef broccoli, so here it is! The main difference in this version is the type of broccoli used. In my family, Chinese broccoli is as common as eating spinach or lettuce — a weekly staple, […]
Posted in Cantonese, Food Thoughts, Rice on Aug 23rd, 2008
Not Grey’s, but whose anatomy?
Similar to Latin American tamales, I grew up eating the Chinese variation of this family classic, also known as zhong (in Cantonese), or zhongzi (in Mandarin). The term zhong literally means rice dumpling. Tamales and zhong share similar characteristics in that both are wrapped in various types of leaves and take […]
Posted in Cantonese, Main Dish, Meat, Recipe, Vegetables on Jul 20th, 2008
Beef broccoli is probably one of the most popular entrees at a typical Chinese restaurant. Oh yes, it’s right up there on the charts with fried rice, chow mein, sweet and sour [name your meat], and pot stickers. I often chuckle at these various dishes because of the Americanized stereotype associated with them, essentially portraying […]
Posted in Cantonese, Main Dish, Recipe, Rice on Jun 8th, 2008
Fried rice is a classic dish that many people around the world are familiar with and enjoy eating. Needless to say, it is one of my all-time favorites because it can be customized to one’s liking. Each Asian culture also has a variation of fried rice, using ingredients locally available in a region. There are […]
