I’ve never succeeded in steaming huat kuehs (发糕) to make them blossom like flowers. They either refuse to rise generously or to split and open up obediently while being steamed.
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Tag Archives: Cantonese
Fried Hong Kong Noodles To Satiate The Cantonese Palette
Noodles are a much-loved staple in the everyday life of a Hong Konger – regardless of whether they are soup-based, stir-fried, braised or deep-fried. When it comes to dried egg noodles, one of the best ways to cook them is … Read more
Cantonese Wonton Noodles (云吞面)
Wonton noodles, otherwise known as 云吞面 (or wonton mee), is usually served with char siew and chye sim as side dishes, as well as green chillies in light soy sauce to eat the noodles with. Given that there are so many … Read more
Cantonese Chilli Oil Version Two
Here it is. The version of Cantonese chilli oil that uses more dried chilli (80%) and lesser chilli padi. Being a dim sum lover myself, I personally favour this version more than the previous one, especially because of the dried … Read more
Cantonese Chilli Oil Version One
This is a type of chilli oil that’s commonly found in Chinese restaurants, as a condiment for Chinese and/or Cantonese dishes like dim sum, noodles, pork dumplings etc. They are typically marked by the tremendous amount of oil in which … Read more
