[eating] Most updated Mississauga Asian food map

The holiday season is approaching and many are planning on a staycation in Niagara/shopping at the Premium Outlet or to cross the border for a shortcation; and my map to find good Asian eats on your way out from Niagara and the US back to Canada is out! I have included some of my recommendations…

[shopping] Where can you shop reasonable priced organic Chinese vegetables?

I have conducted an Asian grocery shopping tour earlier at a local Chinese supermarket with two participants.  It was indeed a very interesting idea exchange experience.   My two participants are definitely rookies in Chinese cooking, and they were definitely amused on how many Chinese herbs and veggies we use in our everyday cooking; that…

[cooking] Brined pork hock with infused Iron Buddha

This is one of the most traditional Chinese home cooking dish that not many families would make, because it takes a lot of time and effort. In order to ensure the pork hock stays in one piece after brining for a few hours and keeping the collagen and skin good looking and tasty, we need…

[cooking] Simple Stir Fry 101

Stir fry seems to be the first thing come into everyone’s mind when they think of Chinese cooking.  However many of my non-Chinese friends are still a little bit confuse about how to make a proper stir fry dish. So here are a few steps with simple tools and ingredients to start and follow the…

[cooking] Ginger fried rice that warms you up in the winter

Ginger is one of the best natural remedy to help warming your cold body in the winter, you can either take a ginger foot bath or drink ginger tea, or enjoy a ginger fried rice.   To a lot of people, even some Asians, ginger has an overwhelming strong taste that you just can’t swallow…

[making] Fried Rice 101

A lot of people would wonder what’s the best rice to make fried rice?   Rule of thumb is, you need “dehydrated rice” or “harden rice” to make a good plate of fried rice.  Keep in mind for any fried rice that’s too moist, mushy or sticks together, should not consider to be good fried…

Low sodium Hong Kong style Borscht in 5 steps

|Hong Kong style Borscht| Traditional Borscht rooted in Russia and then it was transformed and presented in many ways like goulash and then veggie harvest soup, and in Hong Kong with a mix of east and west we have “Lor sung tong” – Hong Kong style Borscht. I’ve googled a bit on Borscht and found…

Slow cook Unagi pork slice (鰻魚醬燒肉) 

Unagi sauce is one of the most popular and kept-at-home Japanese seasoning, let’s see what we can make with this other than grilling the eel. The unagi sauce is thick and sweet, I’m a fan of these thick soy sauce because I think they go very well with pork and chicken using Asian ways to…

Hong Kong style Chicken pot-hot-pot (惹味濃汁雞煲火鍋)

People in Hong Kong love to improvise, especially on food.  Traditional hot pot comes in a pot of broth with raw ingredients to be cooked at table, and often some people thought the broth was too “monotasted” and came up with this brilliant idea of combining two local dishes into one.   Chicken pot or…

Hong Kong style fresh milk egg tarts

Egg tarts are one of the signature local treats in Hong Kong.  Egg tarts are made in two different kids of shells in general, either cookie shell or puff pastry shell.  I personally prefer the butter cookie shell for its crispiness and here it is to share my way of making this delicious egg tart….