Sweet and sour dishes are probably some of the most popular dishes in Chinese American restaurants. Sweet sour pork especially seem to have become very much a staple of any Chinese restaurant here. My mom used to make sweet sour dishes at home a lot too. And the color is nothing like anything I’ve seen at the Chinese restaurants here.
Here, most sweet sour dishes are BRIGHT RED and the sauce tends to run more sweet than it does sour. I have never quite got used to that red coloring when I eat sweet sour dishes at restaurants here.
Daikon or white radishes are all over the farmer’s markets right now. They looked so good that I couldn’t help myself and bought 5 of them. Not all of them are going into this soup. I used some of them for radish cake (which I will post later). Continue reading Pork and Daikon Soup with Red Dates and Carrots→
Growing up, my brothers and I always headed up to Penang during the school holidays. My dad had a really BIG family–with ten siblings, I had tons of aunts, uncles and cousins to play with. And every night, we all gathered around the kitchen table for many Nyonya-styled meals.
My grandmother had a bond-maid who cooked the most amazing foods. (I didn’t realize that she was a bond-maid until much later. I always just assumed she was part of the family) . Tau yu bak was one of the dishes we had often there. I just loved everything about this dish, its simplicity, its fragrance and its flavor. Plus, it’s got a killer sauce.
