The idea that this kind of Chinese was specific to the Hakka region was unknown to me at the time. For me this was just Chinese food. When I got to the US and my brother took great pains to me to explain what Hakka food was. I listened earnestly, but did not really comprehend what that meant until I got to college and ordered my first Chinese takeout. It was suspiciously devoid of dried chillies or green chillies or really any chilli. Aah. This Beef Chilli Dry has no red chillies, but the green kind are integral. This Beef Chilli Dry is my mothers recipe. It is a dish she has made for us a million times over and one that I have made often, but somehow never enough. It also is not one of those things that hangs around forever. I typically make it with my non fried Chinese Rice and Hong Kong Chicken, both recipes that I will share soon. Before I go on to the exact recipe for Beef Chilli Dry it occurs to me that I should point out that the reason that Chinese restaurants have always been an integral part of the Pakistani food scene is the shared border with China. It has resulted in close trade ties and the community that calls Pakistan home. Pakistani Chinese restaurant food has traditionally been made by Chinese Pakistanis.
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