Comments on: Ants climbing a tree (蚂蚁上树)

By: KP Kwan

KP Kwan — Fri, 18 Mar 2022 01:11:36 +0000

In reply to Paul Ingham. Thank you, Paul, and great to know that you love it.

By: Paul Ingham

Paul Ingham — Thu, 17 Mar 2022 12:32:00 +0000

This version gives an authentic tasting recipe, absolutely delicious, we make it most weeks and love it. Thanks for posting such a great version.

By: KP Kwan

KP Kwan — Thu, 02 Apr 2020 10:26:09 +0000

In reply to Honor B Gosch. Thank you for trying my recipe. Fully understand, you may not be able to get everything in the recipe at this time. Just get the best out of it. Take care. We are lockdown in Kuala Lumpur too.

By: Honor B Gosch

Honor B Gosch — Thu, 02 Apr 2020 04:27:44 +0000

So yum! Thank you for posting such detailed instructions for each recipe. I was able to make this during the COVID quarantine in Los Angeles, although I didn’t have the Szechuan chili oil. I’m looking forward to trying out a lot of your recipes and I hope that you and your family/loved ones are staying safe during this time.

By: KP Kwan

KP Kwan — Sun, 01 Mar 2020 01:13:26 +0000

In reply to Paula Lye.

Hi Paula,
Great to know that you still carry on cooking the traditional cuisine pass down from your mother until today. Enjoy!
KP Kwan

By: Paula Lye

Paula Lye — Sat, 29 Feb 2020 14:47:51 +0000

One of my favorite dishes. My mother’s family was from Kwangchow….moved to British Guiana back in the day and I’m 4th generation. We ate this growing up and I still cook it, minus the sichuan bean paste and chili oil…both interesting additions which I shall try. We simply know it as “Funcee with pork” but I love the name “Ants climbing a Tree”
Lovely to see you take an old tradional cantonese dish and give it new life with some Sichuan spice. Good for you!

By: KP Kwan

KP Kwan — Fri, 28 Feb 2020 06:48:15 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.