I've been to Hong Kong, has anyone else?!
I've been to Hong Kong, has anyone else?
I spent 3 weeks in Hong Kong and loved it. The food is so fresh there and very good. Does any have any good recipes from there you would share with me. I cook everything from scratch and would love to just make my own Chinese food from Hong Kong not the U.S. Our food isn't real Chinese food. Recipes please.
Answers:
I was born and bought up in Hong Kong, here are some authentic Chinese home recipes, I hope you would like them.
<<<<<<< Stir-fried Salty and Crispy Prawns >>>>>>>>
600g tiger prawns, with shell
3 gloves garlic (finely chopped)
2 small Thai red chili (seeded, finely chopped)
green onion (finely chopped)
1/2 cup cooking oil
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/2 teaspoon salt
a dash of five-spice powder (optional)
a dish of black pepper
1) Rinse the prawns and pat dry, cut off antennaes and all appendages from the prawns (keep the shells), devein and mix with egg white, cornstarch for about 15 minutes, set aside.
2) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes (depends on the size of the prawns) or till they changed colour and the shells are crispy, remove from wok, drain oil (put them on paper towel).
3) Remove oil from the wok, reheat the wok over medium heat, add 1 tablespoon oil, stir fry garlic & chili till fragrant, add salt, five-spice powder (optional) and black pepper to the wok, return prawns in wok and stir quickly for 1 minute or till mix well, sprinkle green onion.
3) Transfer to a serving plate, serve immediately
<<<<<<<<< Stir-fired chili beef >>>>>> Serves 4
500g shredded beef tenderloin
2 tablespoon cornstarch
1 cup of oil for frying
half carrot, shredded
1 tablespoon white sesame (roasted)
2 gloves of garlic, finely chopped
1/5 teaspoon hot bean paste
1/5 teaspoon sweet bean paste (hoisin sauce)
2 fresh chili (or a few dried ones) seeded, shredded
1 teaspoon soy sauce
1 tablespoon cooking wine
1/3 teaspoon Szechuan peppercorn powder
a few drops of sesame oil
Marinade (for the beef)
1 teaspoon of soy sauce
1 teaspoon of ginger powder
a pinch of salt
1 tablespoon of cooking wine
1/2 teaspoon of sugar
1 teaspoon of cornstarch
1/3 teaspoon of cooking oil
1) Marinate shredded beef for about 20 minutes then drain the beef and sift the cornstarch to coat the beef (this helps to seal the juice when deep frying the beef and keeps it crispy)
2) Mix soy sauce, hot bean paste, sweet bean paste (hoisin sauce)
and Szechuan peppercorn powder in a bowl, set aside
3) Heat the wok then add cooking oil over medium heat (test the temp. by putting the chopstick in the oil, when you see bubble sticking on the stick, that means the oil is hot enough), deep-fry the beef for 2 minutes (or just half cooked), drain well and set aside
4) Heat wok over high heat, add 2 tablespoons of cooking oil, stir-fry garlic and chili quickly till fragrant, add shredded carrot, stir-fry for a minute, add cooking wine and continue to stir fry until tender.
5) Add beef and the hot paste, soy sauce mixture into the wok, stir fried quickly till beef is fully cooked, turn off heat, try the taste.
6) Sprinkle sesame oil to make the food shiny, serve on plate then add garnish with sesame seed.
7) Serve hot with steamed rice
P.S. You may add some celery or onion in this recipe (but don't over cook the vegetables)
<<<< Steamed Pomfret with Black Beans Sauce >>>> Serves 4
1 whole Pomfret (about 700g to 800g)
2 tablespoons of cooking oil
1 tablespoon of light soy sauce
2 Thai red chili, seeded, finely chopped
3 cloves of garlic, finely chopped
1.5 tablespoons of black bean sauce (Lee Kum Kee is good)
(or chop 2 tablespoons of black beans finely)
1/2 teaspoon of sugar
1 tablespoon of cooking wine
a few drops of chili oil
2 stalk of green onions as garnish
1 red Thai chili, seeded, cut to 2 mm rings, as garnish
1 tablespoon of cooking oil
Marinade
2 teaspoon of white pepper (freshly ground)
2 slices ginger root, cut into thin strips
2 teaspoon of salt (adjust it if you do not want it to be to salty, because you can add a bit of soy sauce when you serve it while you think it isn't have enough salt later, I usually put 2 pinches of salt to rub the fish and also depends on the size of the fish)
1) Scale and clean the pomfret, dry the fish with paper towel, rub the exterior and interior surface of the fish with the marinade and place the fish on a heat proof platter.
2) Pre-heat a streamer (bamboo or a stainless steel one).
3) Mix black bean with the sugar on a small plate and steam it over hot water for a few minute (this is the trick to make the flavour of the black bean comes out if you use black bean.) if you use black bean sauce, then you just need to go forward to step 4.
4) Mix black bean sauce + sugar + soy sauce in a bowl, set aside
5) Heat a frying pan or wok over high heat, when you see smoke coming up, means it is hot enough, add cold cooking oil in, reduce heat to medium, quickly stir fry garlic and red chili till fragrant, pour black bean sauce mixture into wok, stir to combine, add wine, turn off heat.
6) Spoon the black bean mixture all over on the both sides of the pomfret (put more on the top), put the platter into the streamer and stream for about 6 minutes., Steaming time may vary due to size and thickness of fish. You may use a chopstick to test the fish by sticking the thickest park and if it is soft then it is cooked.
7) Remove platter from steamer, sprinkler red chili and green onions on top.
8) Heat 1 tablespoon of cooking oil and a few drops of chili oil in a frying pan, pour hot oil on the fish to make it shiny, serve hot.
<<<< Pan fried Fish fillets with Chinese pickles >>>> Serves 4
4 pieces of fish fillets
2 slices fresh ginger, cut into thin strips
Chinese pickles (mui choy), you may find it in Chinese grocery shop (ask for assistance, it is a Cantonese pickles), soak into warm water, chop finely
1 small red Thai chili, seeded and finely sliced
2 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon cooking wine
1.5 tablespoon light soy sauce
2 tablespoon peanut oil
1/2 teaspoon sugar
2 stalks of coriander, chopped
1) Rub sea salt and pepper on the fillet and leave them for about 10 minutes.
2) Mix the Chinese pickle with sugar and soy sauce in a bowl, set aside
3) Heat up frying pan with peanut oil over low heat, add ginger into the frying pan and stir fry till the ginger is golden, remove ginger from pan.
4) Turn heat to medium, pan fry fish fillets till golden brown and cooked (both sided), remove from pan and place them on plate.
5) Put pickle mixture into frying pan, stir fry quickly over medium heat, sprinkle cooking wine, turn off heat.
6) Spoon pickle sauce on the fish fillets, add red chili and coriander on top as garnish, serve hot.
<<<<<<< Braised Spare Ribs with Soy Sauce >>>>>>> Serves 4
800g spare ribs
3 gloves of garlic, crushed
1 thick slices of ginger, crushed
2 tablespoon cooking oil
2 tablespoon cooking wine or sherry
4 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
2 tablespoon of rock sugar (they look like icebergs) or sugar
1 cup of water
a few drops of sesame oil
coriander as garnish
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, rock sugar and water in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and simmer for 40 minutes or until liquid has almost completely evaporated, stir occasionally to prevent burning.
5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Spoon spare ribs on a serving plate, garnish coriander on top.
I spent about a week there over 10 years ago. Didn't bring back any recipes though. One thing I did notice however was that chickens were not killed until the day they were to be cooked and eaten. The same with a lot of the fish and other seafood. Many of the restaurants had vegetable gardens in the back or on the side. I suppose that is one reason I did not try get recipes as I often do while traveling. That kind of freshness would be tough to duplicate.
I LOVED HONG KONG AS WELL
no recipes tho....