冬菜剁猪肉 / 肉饼

This is a dish my mother made often.  I loved it because it makes rice tastes 10x more interesting, and it enlivens the entire meal.  It consists of mince pork and “tianjin preserved vegetable” or 冬菜.  She calls this dish “dong choy deok zhu yeok” in cantonese (冬菜剁猪肉), although in a restaurant it may be … More 冬菜剁猪肉 / 肉饼

Preserved Duck Eggs

Ever walked into a chinese grocers and seen mysterious things like these and wondered how to eat them?  I love them with sushi-type pickled ginger.  That’s how my mother ate them.  We even made our own pickled ginger. In some London restaurants, they’re on the menu, often with other type of pickles or preserves.  I’ve … More Preserved Duck Eggs

Stir Fried Steamed Aubergine & Teochew ‘Cantonese’ Steamed Fish

What a confusing title for today’s dishes!  Neither of this was planned until yesterday, and only planned from what was in the fridge.  It was very much a case of ‘what can I do with what’s there’ and ‘i wonder if any of this will be good for the blog’.  To my pleasant surprise, I … More Stir Fried Steamed Aubergine & Teochew ‘Cantonese’ Steamed Fish