Cabbage in Milk / 奶白菜

A Tang Exotic
Ham Meets Milk Meets White  Pepper

“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller [1]

“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud [2]

Cooking Asian dishes with cabbage

Cabbage

Since there are no dairy products in Chinese cooking, how does this Hong Kong classic Continue reading

Steamed Chicken with Anise and Ng Ka Py 五加皮

Chicken Meets Anise Meets Ng Ka Py 五加皮
A Cantonese Formula

A Spring Chicken, steamed whole, needs only a cup of Stock or Water. Cooking time depends on the tenderness of the Chicken. It is done when Continue reading

Best Stir-Fried Lobster with Asparagus Tips?

A Cantonese Approach

Using lobster to make Hawaiian style molded seafood salad

Lobster

Is anyone familiar with this Cantonese approach to Stir-Fried Lobster with Asparagus Tips? Is there a better way to make it? Continue reading

Lotus Root

A Crunchy Vegetable
Nourishes the Blood and Clears the Lungs

How to use Lotus Root in cooking Asian dishes

Lotus Root

Symbol of Purity: The lotus flower has an exalted status in many of the Buddhist societies of Asia, because of its symbolism of purity.  The lotus has also given its name to one of the most important scriptures of Buddhism.

So it is not surprising Continue reading