Cantonese foods are one of eight branches of the broad Chinese cuisine. Due to the huge number of immigrants from Guangdong to America, Cantonese recipes

Succulent beef slices stir fried with soft, springy rice noodles then seasoned with soy sauce, Beef Chow Fun is a classic Cantonese delicacy not to miss.

Pork Belly with Taro (芋头扣肉), or wu tau kau yuk in Cantonese (yùtóu kòu ròu in Mandarin), is home-cooked, show-stopping Chinese comfort food at its best.

Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice!

Turnip cake, also known as radish cake or lo bak gou, is a savory steamed traditional Cantonese snack often found in Chinese dim sum restaurants.

While i was googling for an interesting steamed dish, i accidentally crossed this Mah Lai Goh aka Steamed spongy cake. Actually Mah Lai means Malay and Goh as means Cake, this Cantonese/ Malaysian steamed cake is definitely a dangerous cake, served along with tea or coffee, you just cant stop munching this steamed cake. This steamed cake is very easy to prepare as well, and the end result is a super spongy, fluffy and very light cake. Many blogs says that this Mah Lai Goh have its origin from Chinese Cantonese cuisine, and this cake is served in many Dim sum restaurants.This brown sugar steamed cake is my recent favourite. Trust me, i seriously loved this steamed spongy cake as it came out extremely light. You may wonder why am talking about this steamed cake, yes i have a reason for it. Am running this week's blogging marathon with 'Steamed meals' as theme.Obviously this week's posts are going to be some delicious steamed dishes which will definitely tickle your tastebuds. Coming to my today's steamed cake, this cake is not eggless. With usual and simple ingredients, you can steam cook this ultimate spongy cake without any difficulties. Easy to whisk, this cake makes an excellent dessert to enjoy after your meal. Recipe source: Here 1cup All-purpose flour 1tsp Baking powder 1tsp Baking soda 4 Eggs 3/4cup Muscovado sugar 1/4cup Coconut Milk 1/4 cup unsalted butter - melted 1/2 teaspoon vanilla Line an 8-inch bamboo steamer with parchment paper. But i used my springform pan and lined with parchement paper. Fill a pot with water or Indian cooker with water, make sure that the water will not reach the bottom of your pan, keep aside. Sift together the flour, baking powder and baking soda. Beat together the eggs, muscovado sugar in a bowl. Add in the coconut milk, butter and vanilla, continue to beat for few minutes. Fold the flour mixture into the egg mixture, being careful not to over mix. Pour the mixture to the already prepared pan/steamer and cover the steamer/cooker with the lid. Steam for 30 minutes, dont forget to add more water to the cooker (if needed) while steaming. Remove the steamer/pan and let it sit for few minutes. Slice the cake as per need. Serve warm. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

We used to have an eathern stove at home when I was young, fueled by charcoal that could be kept warm for hours, as the hardened chunks of ebony slowly wasted away to become a crumbly ivory, until …

Raw Ginger Scallion Oil is a deceptively simple condiment recipe—a must when eating Cantonese poached chicken, but it can also be an addictive topping for just about anything!

Refer to the post for step-by-step photos on how to wrap the dumplings. My mom also likes adding dried scallops to the filling for more umami flavor. You can usually find dried scallops in Asian supermarkets. If dried scallops are difficult for you to obtain, feel free to leave it out. If you want a more indulgent filing, you can also add pork back fat to the filling. You can read more about it in the notes. This recipe makes between 25 to 30 dumplings.

Cheung fun (腸粉) or rice noodle roll is a classic dim sum dish. This cheung fun recipe is very simple and easy to make at home. Also, enjoy this soft and smooth without filling rice noodle rolls recipe!

Well, you won't see deep fried food recipe from my blog often. Not because I don't like it. It's because I seldom make deep fried food at home. I try my best not to do it. Unless it is requested by Max, then I will consider to do it. This is one of my favorite. I can eat alot at one go. This is not a special recipe or something, I just did it with my guts feeling, just estimation. But to me... I'm beyond word to describe this dish. I had been delaying this post, as I can honestly say that it was easier to make the skin rolls than writing this post. Sometimes, it is really difficult to explain and describe how good the dish is when a simple dish like this could gives you really good flavor. Sometimes, the more I write, it sounded like everything was more complicated than it truly was. I did this dish last month, and I supposed to tell myself to post this recipe next month (kept dragging, I know, my bad). But upon Linda, Henny, Kat, Audrey and Mei Fong's request, I post this recipe earlier than scheduled. . Ingredient (Makes about 28 to 30pcs) For Filling 220g Minced Pork 200g Fish Paste 200g Shrimps, chopped. 7 pcs Water Chestnut, chopped. 2 sprigs Spring Onions, diced ½ tsp Salt dashes of pepper 2 tsp Sesame Oil 1 tbsp Corn Flour For Skin 50 - 60 grams Beancurd Skin, cut into about 12 x 11cm size. Should have about 28 to 32 sheets. Corn Starch Water (1 tbsp Corn Flour + half cup of Water) For Sweet Chilli Dipping Sauce - I used some Thai Chilli Sauce, Lime juice, a dash of fish sauce, a tsp of chopped garlic and some chopped coriander. Give it a mix and it's done. Just adjust to suit your preferred taste. Method Cut beancurd skin into 12 x 11cm size. Set aside. If you are free, you can use a damp clean cloth to give it a wipe, to wipe away the excess saltiness on the skin. But if you don't have the time, leave it. Prepare all the necessary ingredient for filling - Peel, chop prawn meat and water chestnut. In a mixing bowl, mix all filling ingredient together, mix well until everything is well combined. Mix corn starch water. This is to be used to seal the edged of the roll later. Place a tablespoon of filling in the center of the beancurd skin, apply some corn flour water, fold beancurd skin over the filling, roll over to meet the other side. Using fingers to lightly press on the roll, flatten it. Repeat step 5 until filling are all used up. Under low fire, deep fry the rolls to golden brown. At this point of time, heat control is very important. Drain and serve with sweet chilli dipping sauce. Note : 1. You have to ensure the beancurd skin do not get burnt before the filling is cooked. This is the reason why, it is important to flatten the filling, so as to make the filling spread into even thickness. So that the filling will get cooked evenly at the same time. 2. Beancurd skin itself is really salty. The fish paste too, there's mild saltiness. So, ½ tsp Salt is just nice. When you bite on it, the overall saltiness would be fine. 3. I don't have the best sweet chilli dipping sauce recipe here. I just did it randomly. You can just do it your own way. As long as it is sweet, tangy and with mild spiciness, I think it's fine. Step 3 - Mix all filling ingredient together. Beancurd skins cut into 12 x 11cm size, wrapped into roll, and then flatten the filling into equal thickness. With this recipe, I make about 28. And it is now ready to deep fry them. Take a look at the filling. Lots of shrimps in there. Crispy outside, juicy inside. Yumm~!!!! I brought this pot of yumms to a gathering. They love em' :) Do give it a try! I'm sure you will love it :)

Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.