Tag Archives: Chinese Trinidadian Chicken with Mango Chutney

Chinese Trinidadian Chicken with Mango Chutney Wins IACP Award

  I’m remiss in sharing some good news. On February 7th, my video Chinese Trinidadian Chicken with Mango Chutney was nominated for an IACP (International Association of Culinary Professionals) Digital Media Award in the category of Single Food-Focused Video. I received the news on my birthday and couldn’t have asked for a nicer present. Just being nominated was a win. It’s deeply humbling to be nominated with The Mind of a Chef “Taste Memories: Ivan Orkin / Shio Ramen” and Roads and Kingdoms “One Night in Osaka.” To put things into perspective, our video at last count had about 850 views. Our Read More …

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Chinese Trinidadian Chicken with Mango Chutney

“Stir-Frying to the Sky’s Edge” was a fascinating cookbook to write because my research included not only traditional stir-fries but how the Chinese diaspora managed to stir-fry in Peru, Jamaica, Cuba, Trinidad, Holland, Germany, Belgium, Malaysia, South Africa, Burma, India, and even in the Mississippi Delta. One of my favorite interviews brought me to Trinidad to meet Winnie Lee Lum. Her cooking integrates local ingredients she has learned from living in Trinidad for over forty years with the traditional Chinese stir-fry technique. Winnie explained to me, “Chinese food in Trinidad reflects the Creole and Indian influences. Just like the people Read More …

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Polar Vortex Stir-Fry

Here’s the first polar vortex stir-fry shot ever: Chinese Trinidadian Chicken with Mango Chutney stir-fried by Wok Wednesdays member Rob Baas, in Kentucky, where it’s 6 degrees with a wind chill of minus 15 degrees. Notice the snow in the background! Thank God the stir-fry time is only 3 1/2 mins! For those of you not familiar with Wok Wednesdays, it’s an online cooking group that’s been stir-frying their way through “Stir-Frying to the Sky’s Edge” since the spring of 2012. We stir-fry one recipe every other Wednesday. The majority of the discussion and posts are on the Wok Wednesdays Read More …

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