The finished product has a distinctive pungent aroma and yielding texture that has been likened to ripe soft cheese, and it is an essential ingredient in traditional Cantonese dishes such as stir-fried water spinach, and lamb stew with bean curd sheets. A bottle of Liu Ma Kee Limited preserved bean curd. Photo: Stanley Shin Liu … Read more
“She just pointed at a few things, and then went, ‘This is how you switch on the wok, and this is what you’re supposed to do. I’m just gonna leave you to it, and we’ll see what happens’.” A young Mimi Wong with her mother and grandmother. Photo: courtesy of Mimi Wong The resulting dish … Read more
Now I have many of these jars taking up way too much space in my fridge. Some mysteries remain, though. For example, hoisin sauce literally means seafood sauce, but it’s neither made from seafood nor used for seafood. A jar of Lee Kum Kee’s hoisin sauce. It is neither made from seafood nor used for … Read more
