Food Minia

I think I had my first pork ribs on the banks of the Danube in Vienna some 15 years ago. I was touring Austria with my parents and my sister, in one of the very rare organized trips we ever took. We had hotel reservations for two weeks all around the country, but our days were unplanned and we visited whatever interested us on our own. No guided tours. But as we crossed the same travelers every evening at the hotel, and sometimes randomly during the day if we happened to be visiting the same attractions, we started building bonds. That evening in Vienna was one of our last before the end of the trip, and we decided to all have dinner together. The 12-or-so of us sat at a long and narrow rectangular table, the kind you see in movies where an idealized Italian family has lunch al fresco on the patio of a beautiful country house in Tuscany. Except that the table was on a river bank, a few yards from water on the majestic Danube. Not bad either. It was a really festive and joyful, warm sum...

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants 茶餐廳. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination is

I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week.  This blog has been neglected hopefully you did not miss me much :). Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese but I am quite sure it is from Beijing.