Sharky and I always managed to communicate someway or another everyday. Even though I left Toronto 3 years ago, Sharky is still one of my best friends. When I went home for Canadian Thanksgiving, I was craving the Manchurian Paneer from Tangerine. Tangerine is a Hakka x Indian fusion restaurant. OMG divine. Actually that weekend, I went there twice (once with mom too). Cuz there is actually no other restaurant in the world that makes this.
It’s basically fried cheese in spicy sauce with cilantro. nom nom
It was unseasonable warm that day.. Kinda like summer so I wore my Sam Edelman Tuxedo Shoes!
Even though Sharky didn’t want to eat Asian food, I made him ha ha.. He was so kind to make me a straw bracelet, looks like Cartier a bit.
Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). Hakka people are migratory tribes of ethnic Han people originated from central China. Their ancestors exiled themselves from foreign rulers such as the Mongols during the Yuan Dynasty. Due to their late migration to the southern areas of China, they found that all of the best land had been settled long before. The Hakka people were forced to settle in the sparsely settled hill country. As a result, fresh produce was at a premium, forcing the Hakkas to heavily utilize dried and preserved ingredients, such as various kinds of fermented tofu, preserved lime and much use of onion.
Hakka means “Guest”. The Hakka people in Toronto are first and second generation of Hakka settler from India. The Hakka food is infused with many common ingredients of Indian spices such as red chillies, green chillies, red chilli powder, tandoori masala, cumin and coriander. Together with the Indian and Chinese ingredients, many of the Hakka food is more flavourful than other Chinese cuisine one has experienced.