KATHY: Pó po only had an electric burner, so she didn’t have a wok in her home kitchen in San Francisco. She would steam, braise, and boil a lot of her food, which actually suited her Cantonese style of cooking (Cantonese cuisine is known for steaming, braising, and poaching). You can tell from her dishes that she favors lighter flavors and healthier ways of cooking.
My a niàng (Dad’s mom), on the other hand, had a gas burner. There’s no way she would have accepted living in a place that didn’t have one. She had to have a wok to make dishes she loved from back home.
