The Master Chefs
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.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Amoy Sauces Alberta Beef | By Chinese Restaurant Awards
Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho
The bold flavour of Alberta beef tenderloin is enhanced with cumin powder in this recipe. Adding avocado to the mix elevates the nutritious value, making the dish popular among chefs at home.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Pork | 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.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho
Recognized for its detoxifying agent, wild wood ear is a popular ingredient in Chinese cuisine. Chef Wing Ho creates a wholesome recipe by pairing the magical fungus with B.C. Dungeness crabs and a mixed of vegetables.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Beef | By Chinese Restaurant Awards
Braised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy Liu
American ginseng and goji berries often appear in Chinese soup recipes. With some creativity, these ingredients can be used in other dishes. With the simmering method, Chef Andy Liu combines the bitter sweetness of American ginseng with the boldness of Alberta beef rib.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | 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.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Beef Canola Oil | By Chinese Restaurant Awards
Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing
Chef Wing Leung uses the finest beef cut for this recipe. The tenderness of Alberta beef tenderloin is highlighted by the sweet honey and spicy black pepper, making a delicious and interesting dish.
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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.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Minced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong Wing
B.C. is famous for its abundant source of fatty salmon. Pairing it with chili-bean sauce, a popular condiment in Beijing cuisine, Chef Wing Leung creates a spicy dish that intensifies the flavour of the fish.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk
A traditional home cook dish that warms your heart, steamed egg is loved by many. Chef Tony Luk puts a twist on the classic comfort food by combining the sweetness of B.C. Dungeness crabs with the smoothness of steamed eggs.
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