What I have done was an inspiring course in London with Ken Hom, equipped myself with numerous books, woks, steamers and ingredients from quaint little Asian speciality suppliers and set to work as only a chef can and chopped, pounded, crushed, fried and ate my way through the Chinese canon.
So just as every Chinese restaurant has a version of sweet and sour, a great many have their own version of this Cantonese dish on the menu, today’s recipe, Crab and Sweetcorn Soup.
When you go out to eat or have a take away from your local Chinese Restaurant you will most likely be eating Cantonese style cuisine. The recipes are often crude copies of authentic Cantonese adapted for Western tastes, which is a huge shame as Cantonese is revered in China as one of the most celebrated … Continue reading My Cantonese Pork
This recipe is a little different from seared or pan fried scallops as they are pan fried in a crust of Sesame seeds. The sweet firm flesh of the scallop is a perfect foil for the sweet, sour, salt flavours of the dressing and the crisp Asian inspired salad.
I love the layers of flavours in Thai cooking and while this dish is only my interpretation I hope it has a little of the depth, spice and variety with the typical hot, sweet and sour tastes. The Thai style dipping sauce can be made a day ahead and stored in the refrigerator but is best served at room temperature.