Steamed Poussin with Mushroom, Cloud Fungus and Lily flowers (金針花菇雲耳蒸雞) is an all-time favourite for many Cantonese families. You may wish to use…
Meat
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Carbonara is a well-known classic Italian pasta dish that requires no introduction. It is a fundamentally simple and easy dish. But it is…
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Rendang (dry curry) orginated from Minangkabau Highlands (commonly known as Padang) of West Sumatra, Indonesia. This dish requires very generous use of herbs…
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Côte de boeuf is the fore rib of beef with the main backbone removed, and the rib french-trimmed for extra finesse. Use a…
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Pork, prawn and chive dumpling (韮菜豬肉鮮蝦水餃) is one of the classic Chinese dumplings. Making dumplings is time consuming, but not difficult at all.…
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Pot-roasted pheasant is a winter treat with a wonderful richness and depth of flavour. The port wine works well with pheasant, adding a…