One of my favourite weekend treats is a plate of thick pancakes with fresh fruit compote, and if I'm being really decadent... Chantilly cream, lashings of butter, real maple syrup and a side of bacon or bangors. My kiwi friends look at me sideways... until they taste. This is a true American breakfast feast. Sweet and savoury indulgence but you have to get the pancakes right or it just doesn't stack up!
There’s something naughty about this Cantonese dish – maybe because in the takeaway version the meat is usually deep fried. Originally it was made using pork rib but foreigners didn’t like eating meat with the bone in so it became little boneless pieces of meat.
The original dish was also more sour than today’s version with a good chili hit! That’s how I like it but it was due to the American palate that this dish has become more sweet over thousands of years.
