Like anyone who has been keeping up with my blog would know that I obtain my weekly meals from my personal chef, Dad. Each week, different dishes are packaged into a bunch of Rubbermaid containers. The dishes I obtain each week are filled with diverse flavors. For example, this week, I received a very delicious combo, the flavors so varied that it can be the epitome of Cantonese cuisine itself! Well, not to that extent, but fairly close to it. Within merely a few hours of time, my dad was able to prepare six dishes!
1. The first dish he made me was steamed broccoli. I am not really sure why I always hear that kids hate eating broccoli, but I, on the other hand, have loved consuming broccoli ever since I was young. It is even one of my favorite vegetables.
This dish is cooked fairly easily: simply wash the vegetables, drain it, and put into a pot of boiling water to steam until the broccoli becomes dark green. My dad used to add salt to steamed vegetables, but under my influence, he began to leave the steamed vegetables in their natural flavor. I believe that steamed vegetables taste delicious even without the salt.
2. The second dish my dad cooked was a bean sprout, black fungus (or literally “cloud ear”), carrots, and celery stir fry. The light green, yellow, brown, and orange from the dish was very appetizing. This dish is probably not too hard to cook either. First slice all the ingredients into thin pieces. Place everything into a wok and stir fry, adding salt as needed.
3. The third dish was soy sauce beef tongue. I don’t really know how common other cultures eat beef tongues, but Cantonese people eat it a lot! This is one of my favorite dishes. The flavors and textures are just perfect. Don’t ask me how to cook this. The difficulty of this dish is beyond my comprehension.
4. The fourth dish was beef brisket and potatoes. I really enjoyed this one too, except the meat could be a little tenderer. According to Dad, the meat was on sale. Like the previous dish, I would not know where to begin cooking this.
5. The fifth dish was steamed minced pork and salted fish. As many may know, salted fish has been studied and known to increase the risk of nasal cancer. Yet, salted fish is still a big part of Cantonese culture because the fish is delicious and embodies many stories and history. This dish, according to my dad, is one of the simplest ways to bring out the flavor of salted fish.
6. The final dish, which is my absolute favorite this week, is pan fried salmon. I usually like to eat salmon raw because I do not like the dried and rough texture of salmon once it is cooked. But to my surprise, this dish was executed perfectly (as expected from a chef with over 30 years of experience). The fish was cooked yet not overcooked. The meat was lean yet had a little bit of fat around the edges. It was very delicious. To share this joy with you, here’s the simple recipe:
Ingredients:
Salmon
Salt
Sugar
Garlic Salt
(other seasonings as preferred)
Process:
1. Rinse the fish and wipe it dry.
2. Marinate the fish with the above seasonings.
3. Put the fish into pan to fry.
4. Voila!
Hope your fish turned out as scrumptious as the one I ate for dinner!
More pictures!!!
ReplyDelete