Mid-Century Culinary Lore
Browsing Category
From the Hong Kong section of Victor Bergeron’s Trader Vic’s Pacific Island Cookbook (1968), these Chinese-style pork meatballs are an excellent appetizer and cocktail accompaniment. Bergeron includes a beef version as well, however I feel that these exude a more Asian flavour profile. Ingredients 1 lb ground pork1/4 mushrooms, minced1 small can water chestnuts, drained …
Perhaps unsurprisingly for a bartender, where Victor Bergeron is most successful in his cookbook Trader Vic’s Pacific Island Cookbook is in the tidbits. These dim sum style shrimp forcemeat dumplings wrapped in bacon are a delightful entry in the Hong Kong section and make a perfect cocktail companion for your next Tiki-style dinner party. Ingredients …
Although ostensibly this recipe was allegedly gleaned from Victor Bergeron’s travels in Hong Kong, let’s not fool ourselves this recipe is Americanized Chinese food through and through. However, that’s not to say it isn’t successful.
A typical dish of Chinese-American cuisine that is especially popular on the East Coast of America, most notably in Michigan, I present for you today Almond Chicken, or ABC as it is commonly referred to in Detroit. I came across this recipe while perusing the “Hong Kong” chapter of Trader Vic’s Pacific Island Cookbook but …
Introducing The Chinese Cook Book by Wallace Yee Hong from 1952 as part of Crown Publishers International Cook Book Series.
Simple enough to execute, Asian curries like this one are just great comfort food. I’ve come across beef and potato curry recipes like this one in many Chinese, Japanese, Korean, etc restaurants and they all share a certain commonality that distinguishes them from the heavy ghee and coconut milk curries of India. This recipe from …
One of the national treasures of China, Pekinese Duck is often attributed to Beijing in northern China although it actually originated in Nanjing which is about halfway between Hong Kong and Beijing, near Shanghai on the eastern coast. Duck is such a popular ingredient in Chinese cuisine that I knew I had to feature at …
Soy sauce chicken is a staple recipe in Cantonese cooking. Wallace Yee Hong lists it as “Boiled Chicken With Soy Sauce” in his 1952 cook book The Chinese Cook Book or Bok You Guy (Bok Yao Gai) which seems to be listed mostly as See Yao Gai online. Simple and straightforward, this one of the …
Listed in Wallace Yee Hong’s The Chinese Cook Book as “Wor Hep Guy” these bacon wrapped chicken bites make for a delightful and filling appetizer. Outside the confines of Hong’s book, this recipe seems to have vanished off the face of the earth however I did manage to find an echo of it in this …
Listed in Wallace Yee Hong’s The Chinese Cook Book as “Noo-Mei Guy” (No Mi Guy) or “Chicken Stuffed with Glutinous Rice” the result however isn’t quite a stuffed chicken as we think of it in the West. Rather, this is a fascinating recipe in which the chicken and rice are steamed simultaneously in the same …
