Taste Hong Kong » Egg

Chinese Pancakes with Spring Onions and Dried Shrimps

TasteHongKong — Wed, 07 Apr 2010 10:20:44 +0000

It is neither the type of Chinese pancake used for cradling pieces of Beijing Ducks nor is it 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. Occasionally, I also like to have it as a light meal at home cause ultimately it is a kind of starchy staples.

(...)
Read the rest of Chinese Pancakes with Spring Onions and Dried Shrimps (477 words)

Feed enhanced by Better Feed from Ozh

Egg Dumplings in Oyster Sauce

TasteHongKong — Wed, 07 Oct 2009 17:17:57 +0000

I am no expert in finance or economics, but it really catches my attention that the new apartments facing the harbor front here are sold more than USD12 millions each. They are not houses nor duplexes, but are flats of about 1,000 square feet (or 100 square meters). That is, in our currency, they cost more than HKD10,000 (7.8:1 USD) per square foot or per an area comparable to the size of a 14″ laptop.

Gladly (or sadly?), I don’t live in those apartments. Fair the game is, my flat is situated in an area where different kinds of fresh markets, grocery stores and supermarkets can survive. And probably due to the lower rent, they are always able to give bigger discounts on a wide array of foods, even on quality ones.

For making these dumplings, I have been fairly selective in choosing eggs because good ones will not only bring intense flavor but also look bright after fried. Below is a pack of branded eggs from Japan which I trusted and bought from a nearby supermarket at about USD1.5 (expensive? cheap?). Anyway, I am happy with it.
(...)
Read the rest of Egg Dumplings in Oyster Sauce (395 words)

Feed enhanced by Better Feed from Ozh

Tea Eggs

TasteHongKong — Sat, 10 Jan 2009 05:30:36 +0000

Seldom do I drink tea, be it black or red, but have been attracted to the smell from the snack shops selling tea eggs down the street corner. This snack is not only found in Hong Kong, but also in most Chinese communities. Among those visited, Taiwan seems to be the one who like it most – hawkers selling them on streets and in the night markets; even the convenient chain stores, Seven-Eleven, displays tea eggs right at their entrances. Whether the stall or shop is big or small, they all try to store the tea eggs in a large pot and keep simmering them continuously, thus releasing much flavors from cooking.

Tried to make my so-called tea eggs, without any tea leaves, but still love that flavor.

(...)
Read the rest of Tea Eggs (217 words)

Feed enhanced by Better Feed from Ozh

Egg Drop Soup

TasteHongKong — Sat, 10 Jan 2009 05:20:07 +0000

This was a very popular dish in the mainland China or perhaps is still a popular dish in some of her rural areas. The traditional recipe comes with only two ingredients – egg and spring onions. And typical of the dish is – soup is water, water is the soup. Using chicken stock and tomatoes as base of the soup probably is a luxury for them. Apparently we are lucky to have a more nutritrious version here. Enjoy.
(...)
Read the rest of Egg Drop Soup (190 words)

Feed enhanced by Better Feed from Ozh

Fried Eggs with Tomatoes

TasteHongKong — Sat, 10 Jan 2009 05:00:00 +0000

This is a lovely dish, colorful, delicious yet easy-to-make.
(...)
Read the rest of Fried Eggs with Tomatoes (213 words)

Feed enhanced by Better Feed from Ozh