Taste Hong Kong

Brown Rice Soup – Milky yet Milk Free I prepare this soup by borrowing the skills of making drinks from soy beans, sesames, almonds, etc. Likewise, the ingredients used are also simple including only brown rice, water and some seasonings. So I would have no objection if you call this a drink than a soup. Anyway, a cup of it has warmed me through and that extra warmth seems to have lasted for hours. ...

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. ...

Light and Natural Strawberry Jam To make a light and natural strawberry jam, you need no gelling agent, no vinegar, no butter except fresh strawberries, lemon and sugar, but the whole thing will work out neatly. ...

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. ...