The Master Chefs
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By admin
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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On 18, Feb 2013 | In Other Canadian Seafood Alberta Pork Canola Oil | By admin
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.
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On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By admin
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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On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By admin
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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By admin
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil | By admin
Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui
This recipe is an award-winning signature dish by Chef Jimmy Tsui. The gooey richness of salty-duck egg yolks is infused with the sweetness of B.C. Dungeness crabs. Together with the chewy sticky rice cake, the dish has been long adored by both food critics and diners of Chinese Restaurant Awards.
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