Despite being born and raised in Hong Kong, I never really learned to make Chinese food, aside from simple fried rice and stir-fried eggs with tomatoes. And much as I love Chinese food, I don’t know all too much about it, not even my beloved Cantonese cuisine. I was even more confused when I moved to the US and didn’t recognize items on American Chinese takeout menus like General Tso’s Chicken and Crab Rangoon, though they soon became my favorite guilty pleasures. I’ve been really into cooking for over a year now and am proud of what I’ve accomplished in the kitchen, yet something has always been nagging me at the back of my mind. I need to learn how to make Chinese food. I need to get back in touch with my roots. Looks like I’ve found a little motivation!
I’m excited. One of my favorite bloggers, Diana Kuan of Appetite for China, recently got her book The Chinese Takeout Cookbook published (my Amazon Associates link). She posts awesome recipes on her blog and I even had the opportunity to take one of her dumpling-making classes here in New York City (she’s just as lovely in person). So of course I had to get a copy when the book came out. It’s filled with all kinds of great stuff I can’t wait to try, both “authentic Chinese” and “American Chinese”. I used to be a bit of a snob about that distinction but she makes a really great point in her book–all food has evolved from somewhere or something else; food changes, travels, adapts.
I chose to make Beef Chow Fun first, as it’s one of my favorite dishes, and I had a huge bloody steak leftover from my Valentine’s Dinner, waiting to be stir-fried. I only have one small Chinese market in my neighborhood and unfortunately they didn’t know what fermented black beans were, so I had to forego those for my recipe. Otherwise, it came out pretty good! I still need much practice with the art of stir-frying and I don’t think I fried the noodles for long enough. Regardless, I enjoyed my homemade Beef Chow Fun and appreciated that it didn’t come out super greasy as it sometimes can when you order takeout.
I’m actually moving back to Hong Kong soon, where I won’t need to trek to a Chinatown to gather ingredients, so this cookbook is coming with me. I have a feeling that I will be turning to this book again and again. It will feed me comforting, nourishing food in the years to come.
Oh, wow, you are moving to Hong Kong?! Tell me more. That is exciting.
I have been doing more Chinese cooking lately using Kylie Kwong’s book, Simple Chinese Cooking. It’s slightly Westernised, just enough so I feel comfortable yet still challenged.
Yes, after 10 years I’ve decided to move back to HK for at least a little while. It’s exciting but scary since at this point, it feels like I’m moving to a completely new place. Everything has changed since I left as a teenager. You’ll have to tell me where all the cool spots are. And I’ll have to check out that book!
All the best with your move – I bet you’ll pick up authentic recipes, and traditional know-how on cooking Chinese and Cantonese food. In the interim, this is great for a beginner!
Thank you!! I’m excited to improve my Chinese cooking skills
i have to try making a gluten-free version of this recipe — love Diana’s book of course
Oh yes, should be fairly easy to do a gluten-free version, right? And yeah, the book is awesome. I enjoyed your posts about it, it motivated me to finally go purchase it!
Pingback: My Blog’s One Year Anniversary! | Eating Clean in the Dirty City
Yum! I look forward to eating more of your food once you’re here! :P
Haha we’ll see. I’ll be sans kitchen (or home) and all my tools for a while ;_;