Hot and Sour Soup – 酸辣湯

Hot and Sour Soup is a regional cuisine of Beijing and Sichuan known for its complex taste with both spicy hot and sour.  This soup is usually considered a healthy option at most Chinese establishments  made with tofu, wooden ear fungus (木耳) and bamboo shoot, seasoned with spice vinegar and chili oil.  There is a…

Lion’s Head Meatballs 紅燒獅子頭

A Shanghai specialty, Lion’s Head meatballs are made of simple, humble ingredients—namely pork and vegetable.  There are two versions of this dish in China. One is served in a rich, dark brown sauce; the other in a lighter broth with vermicelli noodles.  This is a well-known holiday recipe for example Chinese New Year. The round…

Sweet and Sour Wonton 糖醋餛飩

Wonton is a Cantonese comfort food classic.  In a straight translation, the meaning is “swallow a cloud”.  It suppose to be small enough so you can swallow it in one bite.  You can serve wonton with soup, or deep-fry.  If you serve wonton with soup, you can use pork, shrimp or a combination of the…

Vietnamese pancake (banh xeo)

I was in Vietnam recently traveling from Ho Chi Ming City (Saigon) all the way up to Hanoi (Hoi An, Hue, Halong Bay).  Took two cooking classes, one in Ho Chi Minh City and one in Hoi An (Tra que organic farm) Here is the recipe and a demo video how to make the most…

Chinese Kitchen – Monday March 30th, 6-9pm

This is not your take-out version of Chinese cuisine this is the real deal! Eddy is a master with a wok and is more than willing to share the generations of secrets that he has learned all the while feeding you a feast while he’s doing it! On the menu: Cantonese Style Wonton with Prawn…

Chinese Kitchen – Monday October 20th, 6-9pm

Always back by popular demand, Eddy! His knowledge and cuisine will blow you away and leave you with a better understanding of the culture from which these dishes come. His portions will also blow you away, no one leaves hungry! On the menu: Pan-fried pork baby back ribs coated with Chinese five-spice and Sichuan peppercorn…

Chinese Kitchen – Thursday September 18th, 6-9pm

Some of these dishes you might have tried before but my guess is that few of you know what it takes to prepare authentic Chinese favorites like these. You will be amazed at the complexity of Chinese cooking and Eddy Ng is more than happy to let you in on some his family secrets. On…

BBQ Pork Chow Mein with Steam Noodle – 义燒炒麵

Chow Mein (Fried egg noodle) is a Chinese classic. I remember I had my first summer job in a BC Northern “Ghost town” called Barkerville just because I knew how to make this noodle dish. It is a different type of noodle than the crispy egg noodle we order in a Chinese restaurant. It is…

Singaporean-Style Fried Vermicelli Noodle – 星州炒米

It is a dish of simple fried vermicelli noodle in curry powder, soy sauce, red pepper, sweet onion and bean sprout. Although it carries the name “Singapore”, Hong Kong is the city where the dish was originated. At present, you can find this noodle dish almost everywhere in the world. The original recipe calls for…