Carry it like Harry
Gourmet and modelling, by your ultimate male fashionisto
Search
Site Directory
- Recipes - Fusion
- Recipes - Singaporean cuisine
- Recipes - Chinese Medicinal cuisine
- Recipes - Chinese Min cuisine
- Recipes - Chinese Yue cuisine
- Recipes - Chinese Qiong cuisine
- Recipes - Chinese Sichuan cuisine
- Recipes - Chinese Northern cuisine
- Recipes - Japanese cuisine
- Recipes - Indonesian cuisine
- Rare and unusual ingredients
- Gallery - Photoshoots
- Gallery - Random Self-pics
- Gallery - Past Headers
- Words of Wisdumb
Rambles
Loading Tweet...
Stalk me
Interesting...
-
-
Sean O’Pry | Nordstrom
-
-
David Gandy
-
-
051512 04 I follow back
BENJAMIN GODFRE
-
-
-
HIStory
-
PETEL - RED SQUARE
- English: Red cargo rice
- Mandarin Chinese: 红糙米
The white rice that most people know are “dead rice”, meaning that the outermost layers have been removed and what is left is the core of the seeds. Brown rice are “living rice”, i.e. when soaked in water for a week, they will sprout. Red cargo rice, or red rice, is the version between brown and white rice. It is fibrous and has a nutty taste, and is very healthy with lots of vitamin B. However, it is difficult to make it taste good.
- Scientific name: Glebionis coronarium
- Japanese: Shungiku 春菊
- Korean: Sukgat 쑥갓
- Tibetan: Skalzang སྐལ་བཟང་
- Mandarin Chinese: Tonggao 茼蒿
- Hokkien/Teochew: Dang-o 茼蒿, Pabor-tsai 打某菜
- Cantonese: Tongho 茼蒿
- Thai: Pak Thang-o ผักตั้งโอ๋
- Greek: Mantilida μαντηλίδα
Dang-o or Shungiku features heavily in hotpots, a Northeast Asian dish common to Chinese, Korean and Japanese cuisines. These are in fact young leaves of a variety of chrysanthemum plant.
Read more
Singapore Bah Kut Teh 肉骨茶
Bah Kut Teh is a signature dish of Singapore. Eaten since the 19th century by Chinese coolies working in the docks as breakfast, Bah Kut Teh literally means “pork ribs tea”. It refers in fact to the whole concept, not just the dish itself, i.e. the bowl of pork rib soup and the tea one drinks while eating. Pork ribs being the cheapest form of protein the coolies could afford, it was often the only meal they had the whole day. Nowadays, Bah Kut Teh is eaten not just with tea, but very good Chinese tea, steamed rice, fried dough fritters “youtiao” and steamed pickled mustard leaves. The meat on the ribs are cooked over low heat for a long time, such that they slide very easily off the bones and are imbued with the herbs used in the soup. It is a must-try for anyone who is interested in the cuisine of Singapore.
Steamed silken tofu 清蒸水豆腐
This is a really easy recipe that is perfect for that cold windy evening when you need something hot and comfortable but is extremely healthy. All you need is a good quality silken tofu and a two-tier bamboo steaming basket (for dim sum).
Read more
Fried hard tofu 炸豆干
Most people think there is only one kind of tofu, namely, tofu. The texture of tofu can ranged from very soft, curd-like to very hard and bouncy. In Chinese, the word “doufu” refers only to the curd-like ones. Even so, one makes a difference between silken tofu or water tofu (水豆腐) and the regular slightly harder tofu. Favoured by the Japanese in particular, silken tofu can be eaten cold or steamed. On the other hand, regular tofu does not break as easily and can be added to soups.
The hard tofu that I am introducing to you today is not called tofu but “dougan” (豆干) in Mandarin, or “tauguah” in Hokkien.
Read more
Steamed razor clams with ginseng and chrysanthemum 白菊人蔘蒸竹蛏
This is my first post for the section of medicinal cuisine.
Medicinal cuisine (药膳) is a branch of Chinese cuisine, that makes use of medicinal herbs and roots in the preparation of every food: that is to say, to consume these medicines not only when ill, but also when one is healthy. The aim is to “nurture your body”, called in Chinese “yang shen” (养身). Yang Shen is an important concept in medicinal cuisine. One has to look at the composition of the eater’s body, whether the person is prone to warmth or cold, weak in oral, respiratory, blood, bones or muscular functionings, and therefore decide on the ingredients to use.
Read more
Kana-tsai 橄榄菜
Literally translated as “olive vegetables”, one is often mistakenly informed that this Teochew specialty are “leaves of the Chinese relative of the olive tree”. In fact, kana-tsai is composed mainly of mustard leaves. Its history dates back to the Tang dynasty (AD 618–907).
Read more
“Visit my Facebook page: w w w [dot]facebook[dot] com / CarryItLikeHarry”
Teochew Fish Dumplings 潮汕鱼饺
I think I must be the first person to write down this recipe in a western language.
Originally from Chaozhou (Teochew) region of the Guangdong (Canton) province, Teochew fish dumplings are not well-known in the rest of China but are extremely popular in Singapore. Never featured exclusively on its own, you will always find one or two fish dumplings in your fishball noodles. In its homeland, the fish dumplings are a meal on its own, served in a soup.
Read more
Hockchew Clam Fritters (福州蛏饼), or the Lost Taste of Fuzhou Breakfast
Fuzhou is the capital of Fujian province in southern China. Fujian is divided into two cultural zones, in the north, Minbei, is where Fuzhou is located and they speak the Minbei language. In the south, Minnan, (included Taiwan) is where they speak the Minnan language, commonly known as Hokkien or Taiwanese.
Read more
“You can now follow me on Twitter @CarryLikeHarry!”
Fucking rainy day. Thank God for my #sexy @rufskindenim! #malemodel (Taken with instagram)
Cold day today. But my @rufskindenim jeans are keeping me warm! #self-pic #malemodel (Taken with instagram)
