Favorite dishes from your cultural heritage

As does yours, FlyingRat. As does yours!

Chinese cabbage for holobchi sounds awesome! I don't like regular cabbage but I love Chinese cabbage.

I have a lot of favourite dishes because my family is a mix of Asian cultures. Ethnically, we're all Chinese, but my maternal grandmother grew up in Vietnam before marrying my maternal grandfather. They raised their children in Laos before spending two years in the Thai refugee camps and coming to Canada. Then, my father's side of the family comes from rural Guangdong in China.

Here are some cultural favourites that quickly come to mind.

Lao - spicy sausage - You can find them house-made at A Taste of Laos on Erin Street.


Vietnamese - pho - numerous spots around the city but none that even come close to my mom's delicious beef broth and sliced brisket


Vietnamese - nem nuong (grilled garlic pork balls with rice wraps, fresh vegetables and herbs, and peanut sauce) - You can find a great version of this dish at Phuong Nam on William Avenue.


Vietnamese - fresh spring rolls with sliced pork and pork skins tossed in ground sesame, fresh vegetables and herbs, and homemade fish sauce - variations are available in various restaurants but usually with more western-friendly meats


Chinese - stewed chicken and mushroom - this is homecooking so you're outta luck


Chinese - fatty pork and hardboiled eggs stewed in a dark soya sauce - homecooking and the only soy-sauce based dish that I love


Chinese - pork with crackling stewed with pickled mustard greens - again, homecooking


Chinese - any Chinese vegetable in a garlicky oyster sauce - You can find this dish available at any authentic Chinese restaurant and also any restaurant where the Chinese owners eat their meal in-store (ie. ask them if you can raid their personal food pantry!)


What do you think? Should I get my mom to open up a restaurant with traditional Chinese farm food?

you like cabbage rolls... try them made with beet leaves instead..

yummy

You guys are all evil bastidges.

In case you were wondering what my fav is: it is FOOD of all kinds.

What do you think? Should I get my mom to open up a restaurant with traditional Chinese farm food?

YES!!!

as long as it meets the Canada/Manitoba/Winnipeg food handling guidelines

no keeping chicken out for two days for you!

Deank wrote:as long as it meets the Canada/Manitoba/Winnipeg food handling guidelines

no keeping chicken out for two days for you!

Or else, no soup for you!

Bannock and stew, eggs and bacon or with pickerel fillets , Plain but good .

ooo yeah bannock with stew... yum.. I can feel the thick stew sticking to my insides just thinking about it... good call pav.. good call.

Libby's pork and beans.

Kraft Dinner

Campbell's tomato soup with crackers

Pumpkin seeds

Chokecherries

You must be a student for life

corned beef and cabbage.....only I use red cabbage and braise it in balsamic and red wine and fry it with pancetta......

O sure make me more hungry

KFC coleslaw.

Miz point wrote:corned beef and cabbage.....only I use red cabbage and braise it in balsamic and red wine and fry it with pancetta......

Which culture?

Irish?

Nope, more like northern Italy, near Venice.
Radicchio di Treviso, is the more bitter long type.
Radicchio di Verona, is the rounder type, less bitter.(added just to make the food edible).
The pancetta is cured and peppered bacon.

Triniman wrote:

Miz point wrote:corned beef and cabbage.....only I use red cabbage and braise it in balsamic and red wine and fry it with pancetta......

Which culture?

Irish of course but i like to amp up old faves

Steak an kidney pie. Curries.

British family (obviously). The curry connection is because my mother was born in India. (The North West Frontier Province). Her passport says she was born in Pakistan in 1929. Pakistan did not exist in 1929.

I think I'll make a curried steak and kidney pie. (It's the only way I'll be able to reconcile the strange situation of being a Canadian, born in Britain to a mother born in India and Pakistan)

Me being of Russian Mennonite heritage put a good bowl of Kommst(cabbage) or Beet Borscht in front of me and I'm happy. 130 years removed from the iron curtain but the recipes remain