Red Fermented (Nam Yu) Beancurd Fried Chicken Wings (红腐乳炸鸡翅)

There are certain dishes that stop you mid-bite, the kind that make you pause and wonder why you haven’t been cooking it this way all along. That was exactly my reaction in a bustling Hong Kong cha chaan teng, eyes wide, fingers slick, mouth watering,  completely taken by a plate of red fermented nam yu fried chicken wings sprinkled with a bit of crushed toasted garlic.

My kids felt it too, eyeing the last wing on our very first Hong Kong breakfast table and quietly hoping for more. We considered ordering another round, but I held back, promising I’d make this one home to our own kitchen.

I’ve made my way through the usual suspects over the years, salt and pepper, five spice, Taiwanese popcorn-style. But this one felt different. It wasn’t just the crisp skin or the juicy interior. It was that unmistakable depth from nam yu, a fermented red bean curd that brings a salty, slightly sweet, almost funky umami backbone, layered with aromatics that cling to the meat.

And then there’s that colour! That deep auburn marinade transforms in the fryer into something luminous, a glowing golden-red that feels almost lacquered onto the wings, and the slightly funky aroma when frying is heavenly too. A well-seasoned marinade, time to let it soak in, and a hot fry that locks everything into a crisp, flavour-packed crust- simply, it can't go wrong!

This version is my own take, shaped by that unforgettable Hong Kong moment, but also by years of chasing the perfect fried wing. It leans into bold fermentation, balanced seasoning, and that irresistible contrast of crunch and juiciness. I've made them three times already, just here for us and also for my kids' hungry friends... to wide eyes and mouthwatering delight! YUMMERS 🤤!

Red Fermented Beancurd Fried Chicken Wings (红腐乳炸鸡翅) (adapted by Huang Kitchen)

Makes 48 split chicken wings

24 whole chicken wings, split into drumettes and wings with tips, or 48 split pieces
4 red fermented beancurd, nam yu
2 fermented beancurd, fu yu
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. ground white pepper
2 tsp. chicken bouillon
3 Tbsp. light soy sauce
3 tsp. chinese cooking wine
1/4" ginger, sliced and cut into thick slivers
3 green onions, cut into 1-1/2" pieces
1/2 cup cornstarch or potato starch
3 cups neutral cooking oil for frying

Using a fork or crab pick, prick small holes all over the chicken wings. Place in a big bowl.

In a small bowl, add both fermented beancurds. Flatten with a fork and mix until a smooth paste is formed.

Fermented tofu, known as fu yu and nam yu in Cantonese (I call them mini flavour bombs 💣), is a bold, salty seasoning often compared to “Chinese cheese” for its pungent aroma and rich, funky depth. They're made from soybeans and fermented in brine, giving it a smooth, creamy texture. Fu yu is off-white and milder, while nam yu has a reddish hue from red rice wine and a slightly deeper flavour, sometimes accented with bits of dried chili.

Marinate the chicken wings with the beancurd paste. Then add salt, sugar, white pepper, chicken bouillon, soy sauce and cooking wine; Toss well. Lastly add in the green onions and ginger. Thoroughly mix the seasonings and chicken wings by hand. Cover and set aside in the refrigerator for at least three hours or ideally overnight.

When you are ready to cook, remove all onions and ginger from the marinated chicken wings. Add cornstarch/potato starch in the bowl of chicken wings. Using your hand (gloved), combine to evenly mix (the wings will be wet and sticky). 

Heat oil in a pot over medium-high. Insert a wooden chopstick or bamboo stick in the centre; the oil is ready when small dense bubbles shoots up its sides. Cook in several batches. Carefully add the chicken wings one at a time into the hot oil top side down to evenly cook. Notes: Do not overcrowd or pile them together. This will prevent the chicken wings from sticking together. 

OMG, look at that colour right?... no filter!

Turn the heat to medium and use chopsticks to stir the chicken wings to prevent them from sticking together. Halfway through frying, flip the chicken wings over. Continue frying for another 7-8 minutes until the chicken wings have a crispy skin and a bright red colour. Remove onto paper towel-lined plate to drain excess oil. Repeat until done.

Serve with toasted garlic pieces on top and/or hot sauce sauce as sriracha at the table. Enjoy hot!

These wings are a reminder of how one ingredient can completely shift a familiar dish into something extraordinary. Nam yue doesn’t just season the chicken, it transforms it, adding complexity, colour, and a depth that lingers long after the last wing is gone.

However you land, this is one of those recipes that earns a permanent spot in the rotation. Exciting and comforting all at the same time, and it'll always be your winner to entertain with friends over!

Delectably crispy, juicy with a distinct umami kick! Gorgeous!

Full Recipe:

Red Fermented Beancurd Fried Chicken Wings (红腐乳炸鸡翅) (adapted by Huang Kitchen)

Makes 48 split chicken wings

24 whole chicken wings, split into drumettes and wings with tips, or ~50 split pieces
4 red fermented beancurd, nam yu
2 fermented beancurd, fu yu

1/2 tsp. salt
2 tsp. sugar
1/4 tsp. ground white pepper
2 tsp. chicken bouillon

3 Tbsp. light soy sauce

3 tsp. chinese cooking wine

1/4" ginger, sliced and cut into thick slivers
3 green onions, cut into 1-1/2" pieces

1/2 cup cornstarch or potato starch 

3 cups neutral cooking oil for frying

Using a fork or crab pick, prick small holes all over the chicken wings. Place in a big bowl.

In a small bowl, add both fermented beancurds. Flatten with a fork and mix until a smooth paste is formed.

Marinate the chicken wings with the beancurd paste. Then add salt, sugar, white pepper, chicken bouillon, soy sauce and cooking wine; Toss well. Lastly add in the green onions and ginger. Thoroughly mix the seasonings and chicken wings by hand. Cover and set aside in the refrigerator for at least three hours or ideally overnight.

When you are ready to cook, remove all onions and ginger from the marinated chicken wings.
Add cornstarch/potato starch in the bowl of chicken wings. Using your hand (gloved), combine to evenly mix (the wings will be wet and sticky). 

Heat oil in a pot over medium-high. Insert a wooden chopstick or bamboo stick in the centre; the oil is ready when small dense bubbles shoots up its sides. Cook in several batches. Carefully add the chicken wings one at a time into the hot oil top side down to evenly cook. Notes: Do not overcrowd or pile them together. This will prevent the chicken wings from sticking together. 

Turn the heat to medium and use chopsticks to stir the chicken wings to prevent them from sticking together. Halfway through frying, flip the chicken wings over. Continue frying for another 7-8 minutes until the chicken wings have a crispy skin and a bright red colour. Remove onto paper towel-lined plate to drain excess oil. Repeat until done.

Serve with toasted garlic pieces and/or hot sauce sauce as sriracha at the table. Enjoy hot!

Newcomer Kitchen- Give the Gift of Joy this Holiday and For Lifting the January Blues

 

Give A Gift of Warmth, Fun, Community & Meaning

Excited to present ✌ things I've been working on at Newcomer Kitchen. Give the Gift of Joy this Holiday and For Lifting the January Blues (with a Holiday Trinidadian black rum cake and 3 International Cooking Workshops to start the new year)!

Order your cake on Eventbrite here

Get ready to spice up Tuesday evenings in January as we celebrate diverse global cuisines through engaging, small hands-on workshops followed by a shared meal. Let’s come together to enjoy delicious dishes while supporting newcomer women from around the world who are striving to make Toronto a warmer, more welcoming community. This promises to be a truly memorable experience! $59.91 total for a workshop

Moroccan Tagines Cooking Workshop

Tuesday, January 14th, 5:30 to 8:00pm Small Group Cooking Workshop: Savour Morocco Join La Kasbah Del Sol chef Hajar Ouzid for a hands-on workshop exploring Moroccan tagine with all the trimmings!

Tickets & Info for Moroccan Workshop

Nigerian Cooking Workshop

Tuesday, January 21st, 5:30 to 8:00pm Small Group Cooking Workshop: Savour Nigeria Join Ibile Meals chef Ope Osadare as she prepares steamy banana leaf wraps and serves up delicious puff puffs!

Tickets & Info for Nigerian Workshop

Persian Cooking Workshop

Tuesday, January 28th, 5:30 to 8:00pm Small Group Cooking Workshop: Savour Persia Join SHAMS founder Hamideh Arefeshghy to explore the flavours of Persia showcasing special ingredients sure to leave you enchanted!

Tickets & Info for Persian Workshop

Gaga for Steak Tartare...

Who goes gaga for steak tartare 🥩🥖?

We all have a dish or two that are standouts, ones we crave and seek out and determines where we choose to dine out. That for me my friends is hands down steak tartare! It is pricey at a restaurant and with a small portion there is never enough to go around. I discovered that making it at home is not as daunting as it appears. I've made it thrice now and I think I got the flavourings down. Getting the right fresh cut from a trusted source and the optimum mix ins and you are on your way to savouring this French delicacy at home at your whim chez vous. Bon Appétit!

The luscious French meaty fare tastes beefy but light tossed with a melange of complimentary bits-  tangy gherkins, salty capers, savoury Worcestershire, piquant Dijon and Tabasco, and hits of shallots dotted with minced chives and parsley throughout. Let's not forget the creamy raw egg yolk and the extra shine of olive oil to tie it all in topped on crunchy baguette slices or kettle chips for the best mouthfeel and mouthful. #heavencanwait My family and I love French food and being the restaurant planner, it is the #1 dish the location has to master for me to make a reservation. So far in Toronto, the best steak tartares I've had was at Parquet on Harbord Street, Maison Selby and Jules Bistro. However, my experience with tartare started with horse at La Palette when it was helmed in Kensington Market. It was probably what piqued my love for this dish from way back including my restaurant romps when I frequently travelled to Quebec city for work. Don't know why I haven't returned since they moved to Queen West but maybe in general, I won't have to. Don't worry, the rest I am about to share doesn't involve horse 😊.

We always order a main portion to share with my three boys and husband, and it goes fast. We are lucky if we each get three bites and there's never enough toasted baguette slices to slather. And for 200 g the cost is easily $25 plus. I had to make this at home, and for a fraction of the price and enough to serve my army to be satisfied. Not everyone will attempt making raw steak at home, but fear not if you go to a reputable butcher, and tell them you are preparing the steak raw they will give you their best fresh option. Also for steak tartare you want it as lean as possible to get the best mince without tendon and fat. I visited Nortown on Bayview/York Mills and was offered their DiMarco cut for $16.99/lb. Lean indeed but had some fat to trim away. For that price it was a deal, considering that beef tenderloin is considered the optimum cut for this but was standing at $54.99/lb. 

My research online for recipes landed on this Paul Bocuse-style. The secret lies in mincing the meat finely with a sharp knife and using the right amount of mixed herbs and condiments.

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

Baguette, sliced on an angle

As you can see, there is some trimming that needs to be had.

Prepare baguette slices in the oven on one layer at 360F until golden and crunchy. Let cool.

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Note: I got extra eggs here cause I made a double recipe batch and used medium eggs 😊

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

To do what the restaurants do, unmold tartare from a ramekin

The tartare paired especially well with these truffle oil chips

Bon Appétit!

Enjoy your very own steak tartare from home!

Full Recipe:

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

Celebrating Asian Heritage Everywhere All At Once In May...

 

What a honour it was to speak at Dentsu Canada last week about my Chinese Food and Culture to celebrate Asian Heritage Month 🇨🇳. Denstu is one of the largest media and marketing agencies in the world headquartered in Tokyo, Japan with offices across the globe since the 1960s. This was hosted in their Toronto office with their Calgary, Vancouver and Montreal offices livestreaming in to watch 🇨🇦📽.

I was invited by their Business Resource Group to raise awareness around different immigrant cultures to bring people together through food as part of their second event in this series, with South Asia being the first. The presentation was followed by a Chinese luncheon also in their respective Canadian offices. The menu was extensive and varied including many classic dishes that are beloved catered by the one and only Hong Shing Restaurant on Dundas West. 

I started my presentation on the distinct cuisine flavour characteristics of the various regions in China, then proceeded to talk about my favourite comfort food (wonton soup), special traditional food (zong zi sticky rice ode to my grandma #myfoodhero), what a typical Chinese meal looks like in the day, table etiquette, a soy sauce difference educational piece followed by information on my cookbooks, Chinese food documentary recommendations and recipes to share.

How to Prepare Dumplings

Soy Sauce Differences

As a wrap up, I shared a beautiful quote from the film, A Bite of China-- "A mother instinctly implants flavour into her child's memory. For the child, the flavours becomes kind of like a mother tongue. The memory of the familiar flavours becomes a compass forever pointing to home." 🏮

Catering by Hong Shing Restaurant

Dentsu's organization team was excellent to work with, very approachable and professional. I felt very welcomed and the sense of a great inclusive culture at Dentsu. As one of their staff walked me out to the elevators, I said this was warm hospitality at it's best- thank you all 🙏!

What does Korean chap chae, Filipino adobo chicken, sushi wraps and bubble tea all have in common? Answer: they are all food students @tdsb_communityservices prepared this May to celebrate #asianheritagemonth🏮

Korean Chap Chae and Egg Dumplings

Filipino Adobo Chicken

Japanese Sushi Wraps

Prepared Bubble Tea for Assembly

On a different high note, it's this exuberance I feel when I see young people try a new cuisine for the first time. Korean chap chae and egg dumplings (with noodles) prepared by two male youths new to my newcomer culinary program at JOhn Poilanyi Collegiate- one from Mexico and the other Dominican Republic. Paired with kimchi (another new food), we had a great time eating and chatting with bacchata 🎵🎶 being played in the background. And in the adobo chicken and mango salad session, a new Russian student prepared and tried Filipino food for his first time, and took leftovers home for his parents to sample! 

Talk about cross cultures, cross generations, cross connecting. Gotta ❤ it!! 🤗

And ending the Asian celebrations on an even higher note with my dear friend @lisa.eats and her family here for a BBQ and swim 🍗🥩🥗💦. Yes, it's finally that time again and what an absolutely beaute of a day 🔆🌸!

My darling hubs the King of the Grill for the day

Grilled Korean Gochujang Chicken Wings (adapted by Cakenknife.com)
Serves 6

4 lbs chicken wings, broken down into drummettes and flats with tips
1/3 cup Korean red chili pepper paste (Gochujang)
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
4 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 teaspoon kosher salt
1 teaspoon black pepper
Garnish: sesame seed, sliced green onion

Add raw chicken wings to a large ziploc bag.

In a small bowl, whisk together chili pepper paste, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper until combined. Add the marinade to the wings and seal the bag. Let sit in the refrigerator for at least 1 hour or overnight.

When ready to cook, preheat grill to 400°F and remove wings from bag, reserving the marinade. Add wings to the grill and cook until the skin is crispy and they are cooked through, flipping them every 10 to 15 minutes as they cook. This will take about 30 to 40 minutes. 

Brush the finished wings with the sauce. Garnish with sesame seeds and green onion. Serve immediately.

On The Menu: Buldak stir-fried noodles, Grilled kalbi ribs,
Szechuan Spicy Cucumber Salad, Gochujang chicken wings,
Okra and Tomato Salad, Grilled shrimps with cilantro lime sauce and Chap chae.

On the Dessert Side: Easy Creme Caramel with Fresh Fruits
and Coconut Tapioca with Taro, Grass Jelly and Jackfruit

And on the friendship side, Lisa and I, my baby with her baby.... So Blessed 🙏! 

How did you celebrate Asian Heritage Month?