Cooked like omelets, these fried eggs however are not served in our breakfasts. Instead, they have been one of the simple main dishes that my family usually enjoy with rice. (...)Read the rest of Fri...
In the older days, this was a dish falls into the vegetarian category because the man who invented this dish was a monk, named Men See. To prepare, he skillfully sliced a fist-sized tofu into hair-th...
I lucked in, with some leftover whey, I made a delicious tomato tofu soup. It was light, appetizing and, had encouraged me to cook this soup also with whey (yes, I made the cheese again). (...)Read t...
To me, cheese has been an ingredient ought to be bought at supermarkets than homemade. Because I believe good cheese should be made from locally produced fresh milk. But here in Hong Kong, the source...
Happy, because I have a little achievement to share with you. (...)Read the rest of Fish Fillet Toast with Black Truffle Paste (387 words) © TasteHongKong for Taste Hong Kong, 2012. | Permalink | 9 c...
The story began in an upscale restaurant, where a chef here in Hong Kong was said to have invented this sauce. Served, diners loved it, more eateries copied the idea and it has became a hit. Establis...
I truly like how I could control the consistency of homemade red bean paste, making it versatile for different uses. (...)Read the rest of Homemade Sweet Red (Azuki) Bean Paste, Chunky and Smooth (63...
Almond tea was one of those fine foods the imperial families in the older days enjoy eating, folklores said. They also said that the imperial concubines loved to eat this for keeping their skin suppl...
The classic Thai Basil Pork is very meaty and has a strong aroma of the fresh herb. As the name suggests, pork and basil are the only key ingredients in the original recipe. (...)Read the rest of Tha...
With no marinades and a short list of seasonings, the chicken (drumsticks) can still be deftly flavored and braised succulent. The stories behind this traditional Chinese recipe (三杯雞) shall speak for...
I notice that I have not cooked garlic chives for a while. (...)Read the rest of Garlic Chive with Dried Tofu, a Chinese Vegetarian Stir-Fry (412 words) © TasteHongKong for Taste Hong Kong, 2012. | P...
If you have ever enjoyed Shanghai cuisine, I bet you should have tried this. I mean even you didn’t order it purposely; it would fill your table as a default companion to the set lunch or set dinner ...
Do you recognize it – a once-popular-roadside-food in Hong Kong? Not yet? Does it make any sense if I tell you we call it Loh Mei Chee 糯米糍 in my place? Or, Chee Ba 糍耙 or Muah Chee 麻糬 in other r...
Making rice porridge is simple and easy – this is what I hope my reader who asked me for this recipe would think the same. I also hope this post would get you interested in making one and see the ben...
Miele and Chef Ricky Cheung 張錦祥 are no strange names to me, but I had never been so close to them. At her Private Lounge, Miele introduced to us her new steam oven; Ricky prepared the dinner and shar...
Last week, also the first week of Chinese New Year, was almost all about eating. Like previous years, we had a family get-together playing mahjong, cards … in my flat, packed. (...)Read the res...
I have cooked this dish with a food which is always used to symbolize happiness. Yes, it is shrimp 蝦, a word we pronounce as ‘ha’ in our language. (...)Read the rest of Shrimp Casserole w...
Even without a sauce, there is a simple way to infuse flavors into these tasteless-looking rice noodles. (...)Read the rest of Stir-Fried Rice Noodles with Ground Pork, Taiwanese Style (511 words) © ...
Happy New Year! Wish every one of us a healthy year 2012! What I intended to do in this first post was to revisit a list of my best recipes (do I have the best?). Pondered a while, I already found my...
I know I had made little contribution to the blogosphere recently, yet ate a lot, stayed in bed late, did more leg exercises (shopping and hiking), which all seemed to have shortened the Christmas ti...
I have included more chestnuts, almost doubled, than the typical recipe of this 栗子炆雞. It is not only because I bias toward them but also because I have learned an easy trick to skin the chestnuts fas...
There is a Chinese folk poet suggesting when to eat chestnuts, Pears in August, Hawthorns in September, Smiling chestnuts in October (...)Read the rest of How to Skin Chestnuts, a Fast and Simple Way...
Salted fishes can be found in many traditional Chinese dishes. From stir-fried vegetables and steamed meats to clay pot dishes, most of them are packed with flavors. The one inspired me for making th...
We have a couple of ‘white foods’ in this dessert – the white fungus (snow ear fungus), the Chinese south and north almonds, which according to Chinese herbalists, are good for nour...
White fungus has many names: snow ear fungus, silver ear fungus, white wood ear, white tremella mushroom. And these names tell, it is a type of fungus also belonging to the mushroom family. (...)Read...
Seeing hubby finished these pumpkin patties made me glad. Although he always empties the dishes I cooked, he usually behaves in a different way toward fishes with tiny bones, sardine is one of them. ...
It tastes like a pickle but requires no waiting. Perhaps I should have called this a fast, warm pickle. (...)Read the rest of Hot and Sour Cabbage, Sichuan Style (420 words) © TasteHongKong for Taste...
I always want to bundle a wish with the order for this dish. It may not be a friendly request because the bean sprouts, which I greedily desire more, often appear as if they were there only for adorn...
Whenever I’m in the mood to crave for a warming, satisfying dish, I’ll take into account clay pot dishes. Among choices at the moment, my can of coconut milk, sitting in the cabinet, seco...
I’m afraid a friendly warning has to come first in this post: This noodle dish is not as light as it looks in the picture above. Rather, it has a thick sauce as most Shanghai dishes have, the f...
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