This recipe has to be one of the most famous appetizers from the province of Sichuan, China. It is best served during summer when the weather is hot and humid. This simple but complex vinegar dressing can truly tingle your Umami taste bud. Give it a try! Note: · Use mini cucumber for best result…
Category: Vegetarian
Green Onion / Scallion Pancakes (蔥油餅)
This is a very traditional item available at street food vendors, typically from cities in Northern China. It’s savoury, aromatic, and has tons of flaky layers when you bite in. There are actually only 4 or 5 ingredients, but it is really the technique that is important to learn! In a restaurant, they will typically…
Garlic Chilli Hot Sauce (蒜蓉辣椒醬)
This condiment is a famous staple for all types of Chinese cuisine. The combination of flavours, fragrance, and spice serve to enhance all types of dishes. In this recipe, I use a mix of dried and fresh hot peppers, and aromatics. This version is a very traditional Cantonese-style garlic chilli hot sauce which delivers both…
Borsch Soup – Borscht 羅宋湯
Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries. The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the main ingredients. The beetroot used in cooking borsch gives the soup its trademark deep reddish-purple color. There are many recipes for borsch,…
Chinese Cooking Class – A Summer Night Delight! – Thursday June 20th, 6-9 pm
I’ll be teaching another Chinese Cooking Course (A Summer Night Delight – Thai cuisine). Please see link for registration detail: http://www.edenwest.ca/promotions.html Menu for the evening: Vegetarian Spring Roll with Sweet Chiles, Lime Dipping Sauce – 素春卷 Mekong River Mortar Pounded Green Papaya Salad, with Palm Sugar, Dry Shrimp, and Shredded Green Beans –青木瓜沙律 Stir-Fried Brined…
Sago Melaka – Tapioca dessert with coconut milk, mango, Lychee – 芒果椰子西米凍
When I was in Malaysia a year ago, I had one of the most delightful desserts in Kuala Lumpur. It was light, refreshing and with a tinkling feeling to my taste bud. The owner/chef gave me a few of his secrets how to make this dessert and I would like to share it with everyone….
Eddy’s Killer Tomato Sauce
Fall is the best time to prepare your home made Tomato sauce for your family. You can harvest your back yard ripe tomato in September or find plenty in a local farmer’s market. There is nothing better than locally grown tomato as they are one of the easier vegetables to grow. I just refuse to…
Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)
Please check out these recipes! They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅). Some of recipes don’t exist any more due to method changes or lack of cooking ingredients. I have kept these recipes for 45 years and it is my honor and privilege to share…
Chinese Stir Fry Recipe with Garlic Shoots and Tofu
This is the basis and the mother of all Chinese stir fry. Simple, fresh ingredients, fast, and tasty. You don’t have to use the exact ingredients — you can pick any vegetables, meat, tofu, etc. and employ the same technique. In this post, I will teach you the philosophy behind making the best stir fry…
Braised Chinese Mushroom Recipe with Dried Scallops and Fresh Bean Curd
This is a very healthy and tasty meal, which represents a traditional Chinese way of cooking. The current North American diet is very fatty and loaded with calories — the basis of our current health problems (hypertension, diabetes). This dish has low caloric content, no saturated fats or cholesterol, and is high in fibre (thanks…
Yukon Potato Pancake with blacken garlic
This is my daughter’s flavour potato recipe…..crunchy with blacken garlic outside but soft and juicy inside. It takes a little time to make it but it worth the time you spend…..kids would love it!! 4 large Yukon Gold potato 2 cloves of chopped garlic Pinch of Kosher salt Use a food processor to julienne the potato. Heat…
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