All posts tagged: Cantonese Cuisine

Recipe: Black Sweet Vinegar Pork Trotter/Knuckle (猪脚醋)

Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is believed to boost the immunity for women during confinement.  The natural collagen of pork trotters is very good for one’s health too.  The first time I tasted this dish was during my confinement month, after I had my second child. To be frank, yours truly did not really enjoy it then. Somehow this dish has a certain appeal to my husband, and especially my daughter. As I matured (hahaha) and my taste buds changed, I thought I should attempt to cook this dish for my family. I knew that even if I did not eat it, my family will! I kid you not, now I have a different opinion of this dish: I love it, love it!! When I offered …

Recipe: Puppy Duck (Kow Chai Ngap/狗仔鸭)

Is this dish cooked with dog or puppy meat? Be assured that no cute pets were being slaughtered in the process of cooking this dish. Hahaha. It is rumoured that this dish was named as such because it tasted like “dog meat”. Is it true? I’m not sure because I have not tasted dog meat myself so I cannot verify this. The duck is braised with tau cheong (bean paste), nam yue (red fermented bean curd), and the aromatic Chinese leek till is tender. The first time I’ve ever tasted this dish was when my mother-in-law cooked it. It was so good and tasty that I cannot forget how good it was!! Though this traditionally Cantonese dish is delicious, but sadly it is not very popular. Oh well, I am not surprised if you have not heard of this before. I thought it would be a waste if I did not write down the recipe as I would love to continue to see this dish on our homecooked menu. If you like this recipe, be …