Vietnamese shaking beef, or bo luc lac, is usually made with cuts of beef like sirloin, flank, or ribeye. Replacing it with steak-like boneless, skinless goose breast makes for a natural fit!
Although it seems like a great idea to roast it, Canada geese are much better separated into pieces which can each be dealt with in their respectively suitable ways.
This dish is all about getting messy and gluttonously eating with your hands. Limits on panfish are usually quite high, so if you can catch yourself a pile of them, and don’t mind some prep work, you can have your own little fish fry!
This silky and delicious Cantonese style congee is a type of a savoury rice porridge and in this case is made with freshly caught wild largemouth bass and foraged stinging nettle leaves.