Cantonese Spareribs
Make and share this Cantonese Spareribs recipe from Food.com.
Cantonese Style Pork and Shrimp Dumplings
The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Deep Fried Prawns With Batter (Jow Ha)
From “The Chinese Village Cookbook.” A practical guide to Cantonese country cooking by Rhoda Yee.
Pickled Asian Pears (Wor Mei Lei)
This is from Eileen Yin-Fei Lo’s “The Chinese Kitchen”, one of the finest classic Chinese cookbooks in English. In this reciped, she uses “sah leh” (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche … You can either pickle the pears whole, or for an appetizer, you can julienne them.
Har Gow (Shrimp Dumplings)
Although these are some work, you’ll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I’ve included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.
