There’s only one restaurant that Mr. ABC Chef (Tim) likes in Chinatown..it’s a Cantonese BBQ restaurant named M Kee. This place is near and dear to the hearts of many of our friends. You know it’s a legit because you would see the older folks from the Cantonese congregation go there- a very good sign.
One of our Cantonese friends, Amanda, whose father is a chef, had this dish that we had never seen before. It had fish, pork, string beans, celery, dried black beans, and didn’t look like anything we had seen before! We asked for the name and ordered it with rice.
It was…DELICIOUS! Generous chunks of fish, crunchy Chinese celery, seared string beans, morsels of ground pork, and seasoned well with dried black beans and fermented olives. The combination of all the flavors together was quite magical, frankly 🙂
Ever since then, it’s become our favorite when we are there, and we recommend it to anyone who asks. There was a period where we went to M Kee so much that we got to know the waitresses and they would instinctively jot down my order as “ga herng”.
Needless to say, others have caught the ga herng bug and share a common love for it.
Amy, Nafis, and our other CCCNC friends- this recipe was made for you and all other fellow lovers of ga herng! I did my best to re-create a version that brings your tastebuds back to M Kee without tasting as heavy. For more a restaurant-y style rendition, add more sugar and soy sauce, making sure to heed my warning about soy sauce in the notes section.
*Apologies to all Cantonese people out there- I have no idea how to “spell” this dish properly in PinYin. Sorry if it is majorly butchered!
Special ingredients for this dish include: