2017-08-27 01:52
Ah the green bean...why so many people cringe at the idea of having to eat this delectable vegetable either ate them out of a jar or cooked until mush while growing up. This vegan dish boast… Read More
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Local Cooking Experience Hong Kong Blog
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Chinese Cooking, Ingredients, Recipes, Tips and more...
2017-07-30 08:41
For Immediate ReleaseExperience Cooking in Hong Kong as a LocalHong Kong July 30th 2017 - After only one year, Local Cooking Experience Hong Kong has already become one of the best reviewed… Read More
2017-07-29 07:09
Believe it or not, potatoes have gone way beyond from just being mashed or french fried. They can be very tasty while cooking Asian style too! All you need is some inspiration. This time, I'… Read More
2017-07-23 04:21
Chinese lettuce is very similar to iceberg lettuce yet so much more functional in my opinion just because there is so little room for breakage and tearing of each leaf when washing… Read More
2017-07-15 02:02
Chinese pumpkin can be found in supermarkets all over Hong Kong as well as cut up into meal-sized chunks for sale at your local wet market. They are smooth, long and gourd-shaped compar… Read More
2017-07-08 05:42
Okay, who's not heard of celery? Now who's heard that there is something called Chinese celery? The two share a resemblance but one pales in taste compared to the other (personal o… Read More
2017-06-27 01:38
What's not to love about Chinese baby kale (pronounced 'gai lan') except when you fail to buy it in season and end up eating them bitter rather than sweet and crunchy? I first trie… Read More
2017-06-19 13:00
A big shout for beansprout this week! Well, technically, this one is not GREEN but the cilantro is and if you add enough to the dish, it can be quite green indeed. I sampled this dish f… Read More
2017-06-15 00:30
The bitter melon, pronounced 'fu gwaa' or 'leong gwaa', is (as you have probably guessed) bitter but it is more common on home dining tables than you many think. For those who ar… Read More
2017-06-01 02:20
Hairy melon or hairy gourd (pronounced 'jeet gwa or mo gwa' in Cantonese...let that name sink in a little. It is the brother to the Chinese winter-melon and is eaten in… Read More
2017-05-26 12:15
Welcome to part 2/12 of my series, 'Chinese and their Greens'. If any of you have been to a local wet market, you have surely seen these long, pointy, angled vegetables that seem to be… Read More
2017-05-22 08:15
Having just returned from a 9-day trip to Melbourne to visit my first-born, I have learned many things. One is that kids don't miss you when you are around so send them away for school… Read More
2017-02-10 03:48
Who hasn't ordered Peking Duck at a Chinese restaurant in Hong Kong? I do it about 6 times a year, easy! Although I can order the same duck served up to 3 ways, usually one du… Read More
2017-02-04 01:04
Rice paper is something that has always fascinated me but I have kept my distance because it seems so delicate that I find it daunting to experiment with. But one evening, with ric… Read More
2017-01-31 12:41
What a rude awakening! To realise my resolutions means to just do it rather than think it. It's been a month into 2017 now and I am still only thinking...this is obviously getting me no… Read More
2017-01-25 14:27
The Chinese are celebrating a New Year of the Rooster on January 28th and for this Chinese, it promises to be a busy one! But before that even happens, I've already made tons of pudding… Read More
2016-12-11 09:09
It's Christmas month and I am glad because it marks a whole month of sharing! I'm baking lots of goodies for friends, students and family and rolling a grand total of 158 chocolate pean… Read More
2016-11-03 00:59
So I grew up in Vancouver and I didn't make it back to Hong Kong permanently until January 1993. On top of that, my grandparents lived in Kennedy Town and whenever I did visit before th… Read More
2016-10-31 13:22
When it comes to cooking, we tend to ban kids from the kitchen, right? Well, not me! I invite them by the dozen to come and join in on the fun! They get down and dirty making and creati… Read More
2016-10-29 00:56
Who doesn't love those panfried beancurd sheet rolls? They are goldenly delicious, crispy on the outside and filled with all sorts of goodness on the inside. Mine happened to be filled with… Read More
2016-10-16 15:23
It's been a while since I've blogged but it wasn't because I was slacking. I've been quite busy creating new recipes to add to my portfolio so people who are interested in my cooking classes… Read More
2016-09-25 04:44
So remember the CRABBY CRAB blog? I finally got around to making the Penang style soup noodles although you'd probably NOT find a single ingredient that is the same in any authentic Penang n… Read More
2016-09-21 14:42
Salmon is good for you, salmon is tasty AND salmon is pricey here in Hong Kong. So how do you get around that last bit? My newest, crazily smart and sneaky approach is to hit the sashimi sec… Read More
2016-09-20 14:53
Back from Hangzhou late last night means time to cook again today! It's nice to be able to control the amount of oil that is in my food. A simple sauté of a variety of fresh vegetable… Read More
2016-09-11 13:13
What you see is definitely what you get sometimes.So thinking that a 50% discount on frozen blue crabs was a steal, I was already excited about making crabmeat stuffed mushrooms and tomatoes… Read More
2016-09-05 14:47
Quick-braised hairy gourd vermicelli with tofu puffs and dried shrimpSautéed eggplant and fresh mushrooms with Kecap SauceThai-style fish cakes served with lettuce wraps Steamed… Read More
2016-09-05 14:20
Yesterday was a day full of butterflies in my tummy for my first hosting of a cooking demonstration for LOCAL COOKING EXPERIENCE HONG KONG.Needless to say that it was quite the success becau… Read More
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