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Eatz@Dix: August 2010

Friday, August 27, 2010

HAKKA & CANTONESE CUISINE @ Dix (14 SEPT)

special homecooked porridge frm sis Irene


What we had on 14 Sept for Hakka & Cantonese nitez..


cucumbershrimp tung hoon from Tays SIS Maggie bought us delicious fuzu..in barleySis fennie bought tim sums for us :)

yum yum DIY abacus seeds from sis LINDA








Welcome to the Hakka & Cantonese food festival nitex @ DIX

















































































M@king of the traditional food THUNDER TEA (LEI CHA , 擂茶)

Traditional Cantonese dishes


A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. Home-made Cantonese dishes are usually served with plain white rice.

[edit]Deep fried dishes


There are a small selection of deep fried dishes in Cantonese cuisine, and can often be found as street food. They have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century. A few are synonymously associated with Cantonese breakfast and lunch.[3] Though these are also expected to be part of other cuisines.

















































































































EnglishChinese
Cha Leung炸兩
Yau Tiu油條
Dace fish balls鯪魚球
Deep-fried marinated pigeon燒乳鴿




























Winter melon soup







[edit]Slow cooked soup








Another notable Cantonese speciality is slow-cooked soup, or lo foh tong (老火湯) in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients under low heat for several hours. Chinese herbs or medicine are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.








Due to long preparation hours of slow cooked soup, soup chain stores or delivery outlets became popular in Cantonese dominated cities like Hong Kong.













































































































































EnglishChineseStatus
Snow fungus soup銀耳湯
Spare rib soup with watercress and apricot kernels南北杏西洋菜豬骨湯
Cantonese seafood soup海皇羹not formally considered "slow cooked"
Winter melon soup冬瓜湯




























Seafood tanks







[edit]Seafood








Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. From the Cantonese perspective, strong spices are added only to stale seafood to cover the rotting odor. The freshest seafood is odorless, and in Cantonese culinary arts, it is best cooked by steaming. For instance, in some recipes, only a small amount of soy sauce,ginger, and spring onion is added to steamed fish. Apparently, the light seasoning is used only to bring out the natural sweetness of the seafood. However, most restaurants would gladly get rid of their stale seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients.













































































































































EnglishChinese
Steamed fish蒸魚
Steamed scallops with ginger and garlic蒜茸蒸扇貝
White boiled shrimp白灼蝦
Lobster with ginger and scallions薑蔥龍蝦
Pissing shrimp拉尿蝦














[edit]Noodle dishes








Noodles are either in soup broth or fried. Some noodle dishes are Cantonized. These are available as home-cooked meals, on dim sum side menus, or as street food at dai pai dong, where it can be served with a variety of accompaniments such as fish balls, beef balls, or fish slices.

























































































































































































































































































Noodle dishes
EnglishChineseDescription
Wonton noodle雲吞麵
Beef chow fun乾炒牛河
Chow mein炒麵a generic term for various stir fried noodle dishes
Jook-sing noodles竹昇麵bamboo log pressed noodles
Lo mein撈麵
Noodle soup with beef brisket牛腩麵
Rice noodle roll豬腸粉
Rice noodles河粉
Silver needle noodles銀針粉
Yi mein伊麵







Hong Kong-style chow mein is made from pan-fried thin crispy noodles















[edit]Siu mei















Siu mei is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no vegetables. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce, a different sauce is used for each meat.


































































































































































Siu mei
EnglishChinesePinyin
Char siu叉燒
Roasted duck燒鴨siu ngap
Roasted goose燒鵝siu ngo
Roasted pig燒肉




























Street lou mei







[edit]Lou mei















Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. It is grouped under Siu laap (燒臘) as part of Cantonese cuisine. It is widely available in Southern Chinese regions.













































































































































EnglishChinese
Beef entrails牛雜
Beef stew牛腩
Chicken scraps鸡巴
Duck gizzard鴨腎
Pig tongue豬脷




























Siu laap store front







[edit]Siu laap








Just about all the Cantonese-style cooked meat including siu mei, lou mei and preserved meat can be mixed together under the generic name (燒臘, Siu laap). Siu laap also includes foods such as:




















































































































































Meat
EnglishChinesePinyin
White cut chicken白切雞
Orange cuttlefish鹵水墨魚
Poached duck in master stock滷水鴨
Soy sauce chicken豉油雞si yau gai







A typical dish may consist of some organs and half an order of multiple varieties of roasted meat. A large majority of siu laap consists strictly of white.































































































































Dishes
EnglishChinese
White rice with Chinese sausage and char siu臘腸叉燒飯
White rice with goose entrails and roasted goose燒鵝鵝腸飯
Siu mei platter燒味拼盤
Siu lap platter燒臘拼盤




























Little pan rice







[edit]Little pan rice








Little pan rice (, bou1 zai2 faan6) are dishes that are cooked and served in a flat-bottomed pan (as opposed to a round-bottomed wok). Usually it is a saucepan or braising pan. Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little to no mixing in between. Quite a number of ingredients are used with many standard combinations.













































































































































EnglishChinese
Layered egg and beef over rice窩蛋牛肉飯
Minced beef patty over rice肉餅煲仔飯
Pork spare ribs over rice排骨煲仔飯
Steamed chicken over rice蒸雞肉煲仔飯
Preserved chinese sausage over rice蠟味煲仔飯




























Fried tofu with shrimp







[edit]Banquet/night dishes








There are a number of dishes that are often served in Cantonese restaurants exclusively during dinner. Traditionally dim sum restaurants stop serving bamboo basket-dishes after yum cha hour and begin offering an entirely different menu in the evening. Some dishes are more standard while others are quite regional. Some are customized for special purposes like Chinese marriages or banquets. Salt and pepper dishes are one of the few spicy dishes.

























































































































































































































































































EnglishChinese
Crispy fried chicken炸子雞
Seafood birdsnest海鲜雀巢
Roasted suckling pig燒乳猪
Fried tofu with shrimp
Roast young pigeon乳鴿
Roast squab
Salt and pepper rib椒鹽骨
Salt and pepper squid椒鹽魷魚
Salt and pepper shrimp椒鹽蝦
Sour spare ribs生炒排骨
Taro duck陳皮芋頭鴨
Yeung Chow fried rice揚州炒飯




























Hybrid red bean soup with taro







[edit]Dessert








After a night meal or dish, Cantonese restaurants usually offer tong sui, or sweet soups [literally meaning sugar water]. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent. Higher end restaurants usually offer their own blend and customization of desserts.





















































































































































































































































































































EnglishChinese
Red bean soup紅豆沙
Black sesame soup芝麻糊
Sai mai lo西米露
Sweet potato soup番薯糖水
Mung bean soup綠豆沙
Dau fu fa豆腐花
Guilinggao龜苓膏
Sweet Chinese pastry糕點
Coconut bar椰汁糕
Shaved Ice刨冰
Steamed egg custard燉蛋
Steamed milk custard燉奶
Double skin milk雙皮奶




























Cantonese bao yu







[edit]Delicacies








There are some dishes that are prized within the culture. These dishes range from being relatively affordable to very expensive. Most of these have been around in the Far East for a long time, while some are becoming available around the world. Many of these prized animals have serious animal rights controversial issues such as finning of Shark cartilages.























































































































































































EnglishChinesePinyin
Braised abalone燜鮑魚bao yu
Jellyfish海蜇
Shark fin soup魚翅湯yu qi tong
Sea cucumber海參hoi sam
Swallow's nest soup燕窩yeen wawed





























Famous Hakka dishes















  • Dung Gong Yam Guk Gai - Salt baked chicken (東江鹽焗雞) [tuŋ44 kɔŋ44 jam11 kuk5 kai44] - originally baked inside a heap of hot salt, but today many restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. [1]







  • Noh Mi Ap - Duck stuffed with rice (糯米鴨) [nɔ53 mi31 ap1]- a whole duck is de-boned while maintaining the shape of the bird, the cavities being filled with seasoned sticky rice.







  • Beef meatball soup - very simple clear broth with lettuce and beef meat balls.







  • Fried pork with fermented tofu: this is a popular Chinese New Year offering which involves two stages of cooking. As previously mentioned, fresh food was at a premium in Hakka areas, so the marinated pork was deep fried to remove the moisture in order to preserve it. When a meal of pork was desired, the fried pork was then stewed with water and wood's ear fungus. It is a Hakka equivalent tocanned soup.




























Ngiong Tew Foo (釀豆腐, stuffed tofucube)














  • Ngiong Tew Foo (釀豆腐, [ɲjɔŋ55 tʰɛu55 fu53] stuffed tofu cube or Dung Gong Ngiong Tew Fu Bao - 東江釀豆腐煲): one of the more popular foods that originated from deep Hakka roots, it consists of tofu cubes heaped with minced meat (usually pork) and herbs, then fried till golden brown, or sometimes braised. Variations include usage of various oddments including eggplants, shiitake mushrooms, andbitter melon stuffed with the same meat paste. Traditionally, Ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in foodstalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers.







  • Kiu nyuk (扣肉 [kʰju53 ɲjuk1], There are two versions of Kiu Nyuk, the most common consists of sliced pork with preserved mustard greens): thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce andsugar. The other version is cooked with yam or taro. Usually pork belly are used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice. A variation of the recipe on Wikibooks Cookbook is available here.




























Kiu nyuk (扣肉;, sliced pork with preserved mustard greens)














  • Lei cha or Pounded Tea (擂茶) [lui11 tsʰa11] : A consortment of tea leaves (usually green tea),peanuts, mint leaves, sesame seeds, mung beans and other herbs, which are pounded or ground into a fine powder which is mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu, and pickled radish.














  • Poon Choi (盆菜) [pʰun11 tsʰɔj53]: A variety of ingredients served in a basin.














  • Sohn Pan Tzai (算盘子) [sɔn53 pʰan11 tsai31] or Àbacus Beads: Made of dough formed of tapioca and yam, cut intoabacus-bead shapes, which when cooked, are soft on the outside and a chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables.







The dish is stir-fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar (depending on taste).








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Bringing:-








tunghoon fried with dried shrimp & cucumber-tracy








Àbacus Beads- Linda :)