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Cantonese Chinese Food - Yahoo Recipe Search
Food.comFound this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.EatingWellJook is what the Cantonese call rice porridge. Frequently eaten either at breakfast or as a late-night snack, jook is a comfort food beloved in many Asian cultures—Chinese, Japanese, Malaysian, Thai, Filipino and more. This homey rice porridge is a delicious way to repurpose your turkey carcass.Food NetworkThis version of congee (rice porridge) known as tang jai jook translates as “little boat porridge,” a reference to its origin as a dish Cantonese fishermen would sell incorporating some of their day’s catch. Congee (jook in Cantonese) is a popular breakfast in many parts of Asia and can be served relatively plainly, or can incorporate varied toppings and mix-ins like seafood, salted pork and sometimes century egg. This is a recipe for a Cantonese-style pork-and-seafood congee featuring strips of salted pork, squid and fish cakes. It’s similar to what many restaurants in China, Hong Kong and elsewhere offer; you might see it listed as “sampan congee” on English menus, sampan being a small wooden boat. A garnish of fried red-skin peanuts is typical of tang jai jook and many other jooks; we highly recommend you make them since they add a deep nutty, salty flavor to this soul-warming porridge and can be made up to 5 days ahead. (Don’t make them too far in advance since they’re a tempting snack!) We also recommend serving this dish with youtiao, a typical accompaniment for breakfast sometimes called Chinese doughnuts or Chinese crullers. You can find frozen youtiao at some Asian food markets.Food and WineAndrew Zimmern’s Kitchen AdventuresThis is a very traditional Cantonese-style recipe from southern China that you will recognize instantly if you are a late-night prowler of Asian markets or have any experience at all with Asian street food. The combination of pork and shrimp is a familiar one, but when I went to Guangzhou one year, I tasted a version of the forcemeat made with chicken, and I was hooked. And when I got home from that trip, I knew I had to make them. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of the sauce, because it will fly out of your house faster than my son on a late summer night.—Andrew Zimmern Favorite Chinese RecipesFood NetworkNew York City’s Chinatown is famous for its Sichuan restaurants and Cantonese dim sum shops, but Chris Cheung says there are other dishes that deserve attention — namely the simple, satisfying combinations of meat, vegetables and sauce over rice that have fed the local working community for the past 100 years. “Before Covid we had entered into a kind of Chinese food renaissance with all the different regions being highlighted,” says the chef and FoodNetwork.com contributor. “But I grew up eating the food of Chinatown, and there’s a different level to it. I wanted to peel back a layer of Chinese food that had not really been talked about before.” In his new book, Damn Good Chinese Food, he highlights Chinese-American classics, including this beef and broccoli. “Many dishes that come from China revolve around pork, but in America, beef is king.”Food NetworkTea eggs, known as caa jip daan in Cantonese, are a popular Hong Kong and Chinese street food found warming in a cauldron of soy sauce and tea for a quick breakfast or on-the-go snack. The eggs get their recognizable marbled look and deep flavor from a long steep in a mixture of soy sauce and black Chinese tea flavored with spices. Making a big batch at home to last the week is pretty easy and preparing them for the Lunar New Year is considered particularly lucky. You can snack on them warm or cold or use them to top congee, noodles, rice and other dishes. The eggs will have a green ring around the yolk, common to eggs boiled for an extended period; this is usual for the ones sold on the street and at markets, too.YummlyAuthentic Cantonese Roast Duck With Duckling, Salt, Oil, Green Onion, Ginger Root, Garlic, Superfine Sugar, Chinese Rice Wine, Yellow Bean Sauce, Hoisin Sauce, Five Spice Powder, Maltose Syrup, Red Food Coloring, Rice Vinegar, Warm WaterFood and WineChinese food experts Kei Lum and Diora Fong Chan fill these Sichuan-style wontons with ground pork and napa cabbage. The wontons are topped with a red oil flavored with chili powder, garlic, ginger and crushed Sichuan peppercorns. Bonus: The wontons can be made ahead and frozen for up to a month.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
