A dish of multicultural flavours: South Asian, Caribbean and Canadian!
You will need:
20 Chicken Feet
1 head of garlic or 3 tablespoons ground or minced garlic
1 Onion
3 tablespoons of Geeta’s seasoning (available in Asian and West Indian markets or the West Indian isle at many popular grocery stores)
3 tablespoons Curry Powder
1 large tomato (chopped)
1 Lemon or [...]
South of the Yucatan Peninsula and east of Guatemala is one of the best hole-in-the-wall joints for Chinese food north of the equator. An hour by water taxi from Belize City on a small island known as Caye Caulker is Chan’s Fast Food, a weather-beaten blue wooden plank shack with a hinged wooden panel propped [...]
Meiling Cao has provided us with a recipe for another delicious dish. And it is vegetarian too!
Combine and heat the following in a saucepan:
1 cup of water
2 pieces star anise spice
As you enjoy the long summer evening, you may want to have some fresh homemade salsa to go with the cool drinks.
Chop the following into small cubes:
2 pieces of jalapeno hot peppers (The amount depends on how hot you want it to be)
1/2 large yellow or white onion (They are juicier than purple [...]
Editor’s note: There have been several pieces in the Ginger Post in the past few weeks about the cuisine of the Jiangnan region, that is the region of the Changjian (Yangzi River). Here is an article about a beverage that goes well with the Jiangnan dishes.
Among all Chinese alcoholic drinks, Shaoxing wine is probably [...]
More than other things, Shanghai cuisine has come into vogue in the twenty-first
century. Traditional, “improved” versions plus new creations. At last count a couple of years ago, there were over 28,000 restaurants in Shanghai generating an annual revenue of 13 billion RMB.
To define Shanghai cuisine is to explain a misnomer.
Traditionally, Chinese cuisine is [...]
Despite her extraordinary culinary creations, it is difficult to get a recipe from Meiling C because she cooks, as she puts it, “with my heart and according to my mood,” not in terms
“A chicken in every pot!”
That was always a truism in my parent’s Victoria, B. C. home. Every Sunday, my mother poached a five pound chicken, good enough