another hong kong style cantonese chow mei made authentically

Yes. Blog is nearly dead, if not already. Because of it, I simply don't feel like writing much, except to post the photos which doesn't take much of my time. I don't care to create video for Youtube as it is simply not worth my while. I was a very early adapter in investing in HDTV as well as professional grade HD camcorders back before the HD TV transition. That was when the media and even the broadcasters said HD was something no one will want, and too expensive.

home made oyster sauce

I have always been very dissatisfied with store bought oyster sauce. The best ones I've ever tasted was during my youth and only in Cantonese wonton soup noodle shops. They are specialty oyster sauce not sold to the public except the trade. I had put up with store bought subpar oyster sauce for decades, and finally I decided the only way to get good ones is to make my own.

I don't need any recipe as it is very intuitive for me. It is all about using real ingredients, reduction and concentrate.

happiness is authentic hong kong style chow mein

This is one of my favorite Hong Kong restaurant dish. It is a Cantonese fried noodles called chow mein. Even in Hong Kong this dish is often too oily and lack adequate and quality topping. A Google search on chow main returns a lot of images of the supposedly chow mein. Most I would not touch with a ten feet pole.

dim sum style pork rib mass production - part 1

My favorite pork rib is Cantonese dim sum style. I was shopping at Costco and I decided to buy a pack of St. Louis style spare ribs. It is a big package as always from Costco.

char siu mass production - part 2

 

This morning I decided to grill the rest of the marinated pork shoulder. I only have a medium Weber original grill that was given to me as a gift. I would prefer a full size one but it would be such a shame as this one will last indefinitely. Because I had to grill them in small batches. There is no thermometer to monitor their progress as each piece is of different size. Once you done it a few time you can pretty well judge the doneness by the firmness of the meat.

char siu mass production - part 1

 

I stopped buying store bought char siu decades ago. None are acceptable to me. I took the matter into my own hands and taught myself how to make them by trial and error. Now I can make very good one and I don't use Chinese bean paste as I don't trust any from mainland China. I use Korean bean paste and they are extremely reasonably price as well as excellent quality. 

authentic hong kong style chow mein

Out of all the noodles I had tried in the greater Portland area there is only one that I consider good for making authentic traditional Hong Kong tea restaurant style chow mein (a style of fried noodles).

an anatomy of a simple dish - part 2

I made this stir fried noodle dish, using the same marinated beef, shrimps and shiitake mushrooms as in part 1. I am just using what I have on hand for this dish.

an anatomy of a simple dish - part 1

 

Often when I make a simple dish for time and labor expedience there are more than the preparation time for that meal. Likely I use ingredients that are prepared ahead of time, and in bulk. A stock base and marinaded meat, seafood, and shiitake mushrooms are some examples.

dim sum style braised ribs 蒸排骨

I occasionally make this dim sum style braised ribs. While when served during a dim sum they come on a small plate inside a bamboo steamer they are not steam but rather braised. The steaming is only done to reheat and keep them warm.

little clay pot rice - still more variation

Blog is dead. No one read blogs anymore. It is all social and videos now. The reason I continue my blog is the photos that I take alone do not adequately document some of the subtleties especially when it comes to food preparation. Sometimes a few words of annotations help me remember years down the road of the progress I make over time.

dan zai mien - Tainan shoulder stick soup noodles

In every trip one of my unwritten goal is to bring back a culinary inspiration. Often in the form of a dish or food preparation techniques. The dan zai mien - translated to "shoulder stick soup noodles".

taiwanese beef soup noodles - part 2

Since I took a month long trip to Taiwan, I am inspired by what Taiwanese do with their beef soup noodles. I am now more willing to let the hair down when preparing beef soup noodles. I would never guess that sesame seed oil work but now I am a believer.

a tale of a piece of cod

This is a tale of a piece of cod that was utilized to the fullest. It is a piece of Alaska lingcod that I bought from an Asian market. I have long since given up buying frozen cods as they are always disappointing, in that the precious fish is wasted. It has been more and more difficult to buy good quality fish. I only know of one shop in Portland that I can count on now. While grocery shopping I bought a piece that is slightly over 2 pounds taken from the tail section.

slack season’s danzi noodle 度小月擔仔麵 - part 2

Today I put a little more effort into making my reinterpretation of this delightful snack. Again I have no intention to replicate the dish but to be inspired by it, and using the ingredients that I happen to have. The main difference of today's bowl is I made a proper but simple broth from a piece of Alaska cod bone left over from filleting. I also collected some shrimp shells and thew them into the stock too. It is just a little quantity of stock.

slack season’s danzi noodle 度小月擔仔麵

One interesting little bowl of noodles that I encountered in Tainan is slack season’s danzi noodle (度小月擔仔麵). The origin of this bowl of noodle snack piqued my curiosity. The restaurant that I first came across it prepare the noodle in the open, as a showcase which it built its fame. It claims to be the original invention of the dish.

taiwanese beef soup noodles - part 1

I just spent a month in Taiwan, and covered all the main cities. Call it around Formosa in 30 days if you would. As with most trips I took advantage to explore the countries cuisine. I had been to Taiwan before but only on a business trip. You cannot go to Taiwan without trying their noodles dishes and beef soup noodles is one.

miso wasabi vinaigrette

It was Sunday and the first of three club days at Oregon Raceway Park. I was catering the lunch for 30. I had done enough of preparation work at home as well as the night before so I knew at least I could drive for an hour before preparing the lunch.

dim sum at home

This is one of my favorite dim sum dishes. It translates as chicken wrap 雞扎. It is next to impossible to find even in very good restaurants in Richmond and Vancouver BC. Equally difficult to find even in Hong Kong except Lin Heung Lau. I now able to make equally good ones at home with the recipe that I developed myself. This dish is best to make in a big batch and I can freeze some and keep some in the refrigerator for the course of a few days.

home made dimsum 點心 - part 2

I actually home many posts I have written of making my own dim sum 點心. I have been improving my recipes, techniques, and variety. Now I no longer feel the need to travel to Richmond for some genuine Hong Kong dim sum. Mine is as good as some of the best taste wise and I only use wholesome ingredients. While that are challenges in obtaining certain ingredients I work around them.