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Category Archive for 'Cantonese'

Wallet Eggs

A man seldom thinks with more earnestness of anything than he does of his dinner. – Samuel Johnson There are days when you crave nothing but simple comfort food for lunch or dinner. For some, that could mean a peanut butter and jelly sandwich for lunch or cereal for dinner. It usually starts after a […]

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Feeding people graciously and lovingly is one of life’s simplest pleasures: a most basic way of making life better for someone at least for awhile. — Anna Thomas Black bean sauce reminds me of traditional Cantonese home-style cooking. I grew up having a variety of dishes made with black beans and black bean sauce, including […]

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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, […]

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Zhong’s Anatomy

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 […]

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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 […]

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10-Minute Fried Rice

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 […]

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