All things related to cooking from the cooking archives of The Homesteading Huntress.
Category: Cooking
Making Chinese BBQ ‘Pork’ Steamed Buns With Wild Game (Moose Char Siu Bao)
Chinese BBQ pork buns (char siu bao) are part of my Cantonese heritage. Making authentic-tasting char siu bao out of moose or wild game is a rewarding and delicious learning experience.
Foraging Acorns in BC & Candied Wild Acorn Recipe
Urban foraging for acorns was one of my first forays into wild plant foods. Read about urban foraging, processing, how to candy acorns and best ways to eat acorns.
Cantonese Ginger Scallion Crab & A Little Chinese Canadian History
This Cantnese ginger scallion crab recipe is inspired by the crab I’d eat at Chinese association banquets with my grandmother every year.
Wild Beach Pea Foraging Guide
Wild food enthusiasts often disagree about whether these edible delicacies are actually edible at all. Bringing up beach peas can turn any mild mannered foraging conversation into a passionate debate.
Kimchi Omelette With Cheddar, Leeks and Gochugaru
Combined with melty and crispy cheese, aromatic leeks, and a browned crust, this kimchi omelette is a crave-worthy option that is just as good for a luxurious weekend brunch as it is for an exhausted weeknight.
Chinese Salted Duck Yolks (Preserved Duck Eggs) 咸鸭蛋
Making Chinese salted duck yolks at home is a simple food preservation that’s fun to do. Preserved duck eggs are incredibly rich with remarkable savouriness. Salted duck eggs are delicious in many dishes, such as: …
How to Make Venison Jerky & Chinese-Inspired Jerky Recipe
Making venison jerky, and other types of game meat jerky like elk, is a great way to use every part of the animal you harvest. Jerky is a wholesome, minimally processed, high protein snack that you can make yourself. It travels well and can be preserved for long periods of time, ensuring that no meat goes to waste. Larger cuts of game meat that are typically tougher make excellent whole single-strip jerky.
Cantonese Ground Venison and Braised Eggplant
As a Chinese-Canadian person, it’s important to me to preserve traditionally inspired Chinese recipes while tailoring them to use the wild game that’s available to me. This Cantonese braised eggplant and venison meal tastes authentic and true to my family background, with a few changes to make the most of the venison flavour and texture. I hope you enjoy it.
Cantonese Ginger Scallion BC Spot Prawns (Chinese Wild Prawn Recipe)
Cantonese ginger scallion BC spot prawns have definitely become a highlight dish for me since we’ve started prawning for wild local BC spot prawns on the Sunshine Coast. With Cantonese ginger scallion prawns, ginger is …
Morel and Garlic Scape Stir-Fry
Few foods say springtime to me like morels and garlic scapes. This morel and garlic scape stir-fry is super easy and quick. The wild morel texture soaks up sauces like no other mushroom can. If …