If you lived in the SF Bay area I could recommend a whole raft of good Cantonese Cuisine restaurants. I'm not to sure how different Western Guangdong (Canton for the non up to date crowd) is from Hong Kong. But there are a lot of Hong Kong people and Cantonese restuarants out here.

Pei Mei is a good cookbook and has an english translation even.

And I'm not to sure what "aet" is or how its supposed to be pronounced so I can't help you there :) What's in it?

Oh and an important note. Get a cast iron wok. That helps when you try to stir fry.