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.
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.
Foraging for rose hips, processing and making rose hip tea is easy when you live in BC. Rose hips grow wild and in cities, with no poisonous lookalikes.
This Cantnese ginger scallion crab recipe is inspired by the crab I’d eat at Chinese association banquets with my grandmother every year.
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: …
Kombucha is a fermented beverage with a long history. Kombucha likely originated in China and spread across the Silk Road, and it is widely brewed in China, Japan, Korea, Russia and more recently, in North America and Western European. Kombucha is made with a SCOBY (symbiotic culture of bacteria and yeast) that typically ferments a mixture of brewed tea and sugar. It’s easy and delicious ferment to make at home.
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.
Quick Navigation What is a quince? Quince paste and water canning recipe Where to find quinces in Vancouver, BC Step-by-step processing and canning quince paste Cultural context of Spanish quince paste (dulce de membrillo) Canning …
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.
Quick Navigation Fig jam recipe from frozen figs (no pectin) My experience canning fig jam (step-by-step instructions) If you’re curious about whether you can make anything from all your frozen figs, don’t worry. You can …
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 …
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 …
[Link to The Homesteading Huntress interview x Chasing Food Club] I’m super excited to share the in-depth interview that I did with Chasing Food Club with you. It was such a great opportunity to open …
Wild BC spot prawn fishing is a local foraging pastime that I’m lucky to access on the Sunshine Coast, BC. This April long weekend was my first experience prawn fishing for wild BC spot prawns, …
