Taste Hong Kong

Cantonese Fried Noodles with Shredded Pork: Guest Post on Rasa Malaysia I am so honored to have this recipe, Fried Noodles with Shredded Pork, also known as the Yuk See Chow Mein (肉絲炒麵) in Cantonese, a guest post on Rasa Malaysia. Thank you Bee for inviting me to take part in her esteemed blog. ...

Chinese Pancakes with Spring Onions and Dried Shrimps This is neither the type of Chinese pancake used for cradling pieces of Beijing Ducks nor is this a fluffy dessert that made from milk and baking soda. Yet it is not no body; it is a member of the dim sum found in some Cantonese restaurants ...

Coriander Soup with Century Egg and Fish Fillet – for Curing Sore Throat? A feeling of dryness in my throat reminds me of making this traditional Chinese soup (莞茜皮蛋魚片湯) I grow up eating. It is a soup known for curing soar throat and is popular here for serving as a broth for a hot pot meal. ...

Fried Fish Fillets with Corn Sauce I only need to be patient with the batter, to properly defrost the fish fillet, and to follow a simple trick to prepare the sauce, then these simple tasks will reward me with some goods pieces of crispy fish fillets and a feather-like creamy sauce. ...

Singaporean Fried Rice Noodles It is not easy to draw a conclusion on the origin of this dish. But if you believe what Wiki says, then it is not actually from Singapore, but a Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork (char siu), and vegetables. ...

Steamed Frozen Oysters with Fermented Black Beans These frozen oysters are perfect for making this dish as they still come with half-shells, each of which so resembles a custom-made dish that the oysters are bathed well with other condiments when being steamed. And I don't even need to add much seasonings like sugar, or wine, to flavor the oysters. ...

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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