The Master Chefs
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork | By Chinese Restaurant Awards
Classic Alberta Pork Bone Soup Base for Hotpot by Chef Raymond Cheung
Landmark Hot Pot House is well known for its rich aromatic soup base. In this classic recipe, chicken frames, Alberta pork bones, Chinese celery, red dates, goji berries, and dried shrimps are used to create intricate flavours. The highlight of the hotpot meal is enjoying the creamy pork bone marrow at the end.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Boneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond Cheung
Making stuffed chicken wings is not as difficult as it seems. In this recipe, fresh pork from Alberta is paired with chicken wings, a perfect duo that complements each other. The dish is further enhanced by the fragrance of Thai basil and the sweetness of cilantro.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Amoy Sauces | By Chinese Restaurant Awards
Steamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho
Making roasted pork belly at home is easier than you think. Chef Wing Ho loves to pair traditional Chinese flavour with healthy ingredients. In this recipe, he creates interesting texture with the tenderness of pork belly and the smoothness of sweet nappa cabbage.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Pork Canola Oil | By Chinese Restaurant Awards
Pan-fried Alberta Pork Patties with Black Truffle by Chef Andy Liu
A small amount of black truffle can elevate any dishes. Its distinct aroma makes it a popular and valuable item among chefs. In this recipe, Chef Andy Liu gives the traditional pork patty a facelift by adding the subterranean mushroom.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Alberta Pork Canola Oil | By Chinese Restaurant Awards
Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu
Chef Andy Liu’s Steamed Live Silver Cod in Bamboo Steamer is an award winner in the first annual Chinese Restaurant Awards. He has slightly modified the cooking method to make it easier for the chefs at home to prepare this recipe.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Taiwanese Style Braised Alberta Ham Hock by Chef Leung Pong Wing
This is one of Shiang Garden Seafood Restaurant’s signature dishes in Taipei. Hoping to bring the it to Vancouver, restaurant owner Mr. Hsia has asked Chef Wing Leung to modify the recipient with the best Canadian ingredients, such as ham hocks from Alberta.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil | By Chinese Restaurant Awards
Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk
Chef Luk often takes on the challenge of creating original sauces for a wide range of ingredients. For this recipe, he uses shrimp paste, fermented red beancurd, and tomato paste to create a savoury pork dish.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork | By Chinese Restaurant Awards
Deep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey Sauce by Chef Timmy Tsui
This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu
This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
Read more…
By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung
Alberta pork toro has the right amount of chewy texture, making it a popular item for grilling on charcoal and cooking in hotpot. In this recipe, Chef Ming Yeung create a bright refreshing dish with stir-fries the pork toro with Chinese celery and snow peas.
Read more…