Taste Hong Kong

An Unexpected Congee or Porridge with Tomato, Scallops and Brown Rice "No milk, no spicy foods, no grape or orange, no ..." This was what my dear doctor mentioned after he gave me a shot and diagnosed that I was attacked by flu. However, by the time you read this post, I trust I must have fully recovered because while writing this, I already feel energized after taken a couple bowls of this congee (or porridge). I am so thrived to share this here because it is neither an usual congee I would make nor a traditional Chinese porridge, but it is unexpectedly good to taste. Special to me though, this congee indeed is just a new mix of ingredients, humble ingredients including brown rice, tomato, and scallops, which are often available in my kitchen. ...

Double Cooked Pork Slices This is a famous dish of the Sichuan cuisine. Interestingly, I have never found one Shanghainese restaurant here in Hong Kong not listing this Double Cooked or Twice Cooked Pork Slices on their menu. So a possible reason is that spicy food is also one of their favorites. Added to this, my guess is, this dish is just too simple to adapt because unlike other Sichuan foods, which require lots of spices and different types of chilies, the key ingredients for making this dish include only chili bean sauce, pork slices, green and red chili peppers. ...

Guest Post: Steamed Papaya with Chinese South Almond Milk My first guest post , thanks to Geoffrey at geoffstwitchen.com for his invitation and kind words in mentioning tastehongkong.com. Having known Geoffrey, I have also been interested by his dinning reviews, be it on Asian or Western cuisine, on a humble store or fine-dinning outlet, he always passionately serves his readers with much details. So please do not limit your reading to this recipe but surf around at geoffstwitchen.com, where you shall see different discoveries from a versatile food lover, Geoffrey. ...

Turnip or Radish Cake with Chinese Sausages

This turnip cake or radish cake (Law Bak Gou 蘿蔔糕) is not only popular during the Chinese New Year but it is also one of the famous dim sum here in Hong Kong, served either steamed or pan fried throughout the year.

I particularly love to make this cake during winter when the turnips are most juicy and sweet. Like the Water Chestnut Cake, this can also be prepared in advanced and be stored in fridge for 1 to 2 weeks, allowing me to serve my family and friends any time they are ready to be my guests during the holidays. Happy!

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Water Chestnut Cake for Chinese New Year and Valentine’s Day In a few days, the Chinese New Year and the Valentine's Day are going to conflate on February 14, 2010. This is a cake recipe, at the same time this cake is also a dessert. I just find it to be a nice co-incidence to prepare this water chestnut cake (ma tai gou 馬蹄糕 in Cantonese) for the two festivals, which rarely come together on the same day. Anyway, this cake is easy and quick to make; with all the ingredients handy, the preparations can be done in about an hour (steaming time included) or even less than an hour if you are a seasoned cook. Besides, it can be prepared in advance and stored in fridge for up to a week. ...