Deep-Fried Lobster Dumplings

Deep-Fried Lobster Dumplings

Deep-Fried Lobster Dumplings

I normally like to keep track of where I eat different dishes, but this time, my usual note-keeping discipline deserted me and I cannot recall where I was served the dish you see above. I think, though I am not certain that it was in Edmonton, somewhere, but it might easily have been in Vancouver’s Chinatown as well. In any event, while I was rather expecting be disappointed when I ordered these Deep-Fried Lobster Dumplings, they turned out to be excellent.

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Pickled Shallots

Pickled Shallots

A Pickled Shallots Recipe

For a long time, I found it impossible to buy the sort of largish English Pub-style Pickled Onions I used to enjoy, or even the proper size of Onions required to make them myself. In most places I have lived in Canada, the very small, Silver Skin types of Pickled Onions are about the only sort commonly available, and, while I like these, I prefer the larger sort. Because of this, I created the Pickles you see above using Shallots instead.

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Salt and Pepper Smelt at Kent's Kitchen in Vancouver

Salt and Pepper Smelt at Kent's Kitchen in Vancouver

Salt and Pepper Smelt at Kent’s Kitchen in Vancouver

I recently posted an introduction to Kent’s Kitchen in Vancouver’s Chinatown when I featured their very delicious Pork Hock with Lotus Root. I am very sorry I couldn’t have made more visits to the place and worked my way through more of their very interesting menu as I really enjoyed their food despite the rather cafeteria like ambience. The fried Smelt you see pictured above were especially pleasing.

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Shrimp and Pork Balls

Shrimp and Pork Balls

Shrimp and Pork Balls

The recipe for making these Shrimp and Pork Balls is the very same as that used for the Shrimp and Pork Stuffed Mushrooms I featured in a recent post. If you have read that post, you will recall that I only used a portion of the filling mixture, reserving the remainder for other uses. Often, I use this same filing for making dumplings, steamed, boiled, or ‘Pot-sticker’ style, but making ‘balls’ from the Shrimp and Pork mixture allows you to have Keto-friendly, skinless ‘dumplings’, which can be served in a variety of different ways.

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Squid Tentacles Deep-Fried at the Chinatown Restaurant in Halifax

Squid Tentacles Deep-Fried at the Chinatown Restaurant in Halifax

Squid Deep-Fried at the Chinatown Restaurant in Halifax

I wasn’t terribly impressed with the Chinatown Restaurant in Halifax the first time I ate there, mostly because the service is too slow, but the food isn’t all that bad, all things considered. I have, over the course of my visits there, actually had a few Dim Sum specialties that were truly excellent, but the Deep-fried Squid dish you see pictured above didn’t make it into that category, being mediocre at best.

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Scallion Garlic Pesto

Scallion Garlic Pesto

Scallion Garlic Pesto Recipe

Some years ago, a blogger friend posted a recipe for a Pesto she made using Ramps. I was dying to try it but, to this day, I have yet to see this interesting sounding ingredient in any markets close to me. I was inspired, however, to try something similar using Scallion, buttressed with lots of garlic, and the Pesto you see above was subsequently born. It is a pleasing alternative to the popular Genoese style Pesto made with Basil, and it is every bit as versatile.

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Inside the Ham Sui Gok at the Chinatown Restaurant

Inside the Ham Sui Gok at the Chinatown Restaurant

Ham Sui Gok (鹹水角) at the Chinatown Restaurant in Halifax

I have previously posted other examples of Ham Sui Gok in the Dim Sum Gallery, including one detailing those served at the Chu Shing Restaurant in Ottawa, in which I give a brief overview of this common Dim Sum delicacy. The Chinatown Restaurant in Halifax is not my favorite local establishment for Dim Sum, but their version of 鹹水角 were the best I have ever had up to that point.

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Shrimp and Vegetable Korma

Shrimp and Vegetable Korma

Shrimp and Vegetable Korma

In Indian cuisine, a Korma (which can be spelled many different ways, including Qorma, Khorma, or Kurma), is a braised dish to which either stock, yoghurt, cream, or coconut milk is added, to yield a smooth and rich finished dish. There are all sorts of variations on the basic theme, and, though the end-result can be quite fiery, in restaurant versions they are typically very mild. The version pictured above rendition, using shrimp, cauliflower and carrot, falls into the mild category.

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Hunan Dumplings at the So Good Restaurant in Ottawa

Hunan Dumplings at the So Good Restaurant in Ottawa

Hunan Dumplings at the So Good Restaurant in Ottawa

Calling Boiled Dumplings in a Peanut Sauce ‘Hunan Dumplings’ seems to be a regional thing, limited mostly to Montreal and Southern Quebec. I have also come across them in Ottawa (which is just across the Quebec-Ontario border, of course), and a very notable version I had was at Hunan Dumplings at the Oriental House. The ones you see pictured above were served to me at the now closed So Good Restaurant in Ottawa’s Chinatown. They were actually even further removed from the cuisine of Hunan than most, but they were still nicely prepared and very good.

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Pepper Steak prepared with pre-Grilled Flank Steak

Pepper Steak prepared with pre-Grilled Flank Steak

Pepper Steak with a Twist

Beef stir-fried with Peppers probably has roots in China in one form or another, but it has long been a classic in Westernized Chinese restaurants. It seems to be falling out of fashion these days, but it still fairly popular and there are many variations on the basic theme. The dish you see above represents a twist on the usual methods used for the classic in that it uses Flank Steak which is first marinated in Lemon juice, then grilled before being sliced and used in the final stir-frying.

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