THE RECIPE NOTEBOOK
Cantonese, at home.
Everyday dishes, with the details that make a difference.
01Steamed Pork Ribs with Black Beans
Small pork-rib pieces steamed with fermented black beans and garlic. Learn which beans to buy, how to arrange the dish and how to check doneness. Not yet kitchen-tested.
02Cantonese Blanched Lettuce with Garlic Soy Dressing
Cantonese blanched lettuce, or bai zhuo sheng cai, pairs just-wilted leaves with a fragrant garlic and soy dressing. A small amount of black vinegar gives this quick Guangdong vegetable side a rounded flavor without a heavy sauce.
03Cantonese Ginger Scallion Chicken
Cantonese ginger scallion chicken combines tender poached chicken with a warm ginger, shallot and scallion dressing. This shredded version of jiang cong lao ji is easy to serve over rice, with the aromatic sauce tossed through just before eating.
04Cantonese Plum Sauce Duck Legs
Cantonese plum sauce duck legs simmer in a sweet-tart blend of plum sauce, rice vinegar, soy sauce and ginger. Browning the skin first and reducing the braising liquid at the end creates a glossy sauce for this Guangdong-style duck dish.
05Cantonese Salted Fish and Eggplant Pot
Cantonese salted fish and eggplant pot combines soft eggplant, a little minced pork and intensely savory salted fish. A short simmer brings the sauce together, making this Guangdong home dish especially good with plain steamed rice.
06Cantonese Sizzling Pork Ribs (Jue Jue Bao)
Cantonese sizzling pork ribs, or jue jue bao, cook over onion, ginger and garlic in a covered pot. A black bean marinade gives these Guangdong-style ribs their savory depth; moderate heat keeps the onion base from burning.
07Cantonese Soy Sauce Chicken (Si Yau Gai)
Cantonese soy sauce chicken, or si yau gai, gets its glossy brown glaze from light soy sauce, dark soy sauce and brown sugar. This home-style half-chicken version is browned first, then gently braised with ginger, garlic and scallion.
08Cantonese Steamed Eggs
A gentle-steamed egg custard for the everyday table, with a measured water ratio and clear cues for a set, delicate centre. Research draft; not yet kitchen-tested.
09Cantonese Steamed Pork Patty with Shiitake Mushrooms
Cantonese steamed pork patty is a juicy layer of minced pork cooked on a shallow plate, with dried shiitake mushrooms and a little ginger-scallion water. The soft meat and savory juices are made for spooning over a bowl of rice.
10Cantonese Stuffed Three Treasures (Jian Niang San Bao)
Jian niang san bao means stuffed three treasures: vegetables filled with a springy fish-and-pork mixture, pan-fried until golden, then finished with a light sauce. This Cantonese home version uses eggplant, green pepper and tofu puffs.
11Cantonese Sweet and Sour Pork with Pineapple
Cantonese sweet and sour pork, often called gu lou yuk, combines crisp starch-coated pork with pineapple, peppers and a glossy tangy sauce. Toss the fried pork through the finished sauce at the last moment to keep its crust as crisp as possible.
12Chaoshan Shacha Beef Pot with Glass Noodles
This Chaoshan shacha beef pot layers thin beef, glass noodles, enoki mushrooms and onion in one covered pan. Shacha sauce brings the savory seafood-and-spice flavor associated with this eastern Guangdong style of cooking.
13Garlic Choy Sum
A small pan of leafy choy sum with garlic, ginger and a splash of stock. This short-braise adaptation focuses on the different needs of stems and leaves; not yet kitchen-tested.
14Ginger Scallion Sauce
A spoonable ginger-and-scallion condiment using a published 1:2:2 tablespoon ratio of ginger, scallion and oil. Independently written from a Chinese recipe source; not yet kitchen-tested here.
15Cantonese Soy Sauce Fried Noodles
Fine noodles, bean sprouts and Chinese chives with a light-and-dark-soy dressing. A draft guide to keeping a home-pan stir-fry dry, evenly seasoned and manageable.