Chicken Liver Appetizer Cantonese-Style
This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.
Cantonese Chicken Chop Suey
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Chinese Wife Cake (Lo Paw Bang)
Make and share this Chinese Wife Cake (Lo Paw Bang) recipe from Food.com.
Cantonese Pepper Steak for Two (Or More)
This recipe makes a great duo dinner. Or, you can easily double, triple or even quadruple it! Assemble in advance, then just throw in the oven 30 minutes before you are ready to eat! Serve over hot noodles or rice. Update: I have to admit that I prefer a good sirloin or filet mignon, but my DH actually prefers the top round steak (as written) in this recipe. Add minced garlic in place of the garlic powder, if you like, and also a pinch of freshly ground black pepper, is good. Recipe is from Cooking Sampler for 1 or 2 with Reynolds Consumer Products. Uses one regular size (10″x16″) Reynolds Oven Cooking Bag (or use heavy duty aluminum foil).
Wok’s Happening! Jimmy’s Kitchen Hong Kong Style Curried Fish
I LOVE Jimmy’s Kitchen in Hong Kong – not the modern restaurant that is operating now, but the old one from the 1960’s that was situated in Hong Kong Central. (The original Jimmy’s Kitchen first opened in 1928 in Hong Kong.) This is my take on a favourite dish I used to have there many moons ago – curried fish; a whole fish cooked in the pan and lightly curried. You can make this as hot as you want – I always had it HOT when I ate it there! Use any firm white fish fillets, I use panga in France, but snapper, tilapia, sea bream or even plaice would be good. You can cut the fish into smaller pieces for ease of pan frying if you wish – I just like the “whole” fish effect on my plate when I serve this! No need to serve this with anything else other than piles of steamed or boiled white rice and maybe some radish pickle, sweet chilli sauce and soy sauce on the side. Adjust the heat to suit your guests or yourselves – and don’t forget the ice cold San Miguel beer!
