Taste Hong Kong » Egg

Dorayaki, Japanese Sweet Pancake

TasteHongKong — Tue, 26 Jul 2011 16:11:51 +0000

Dorayaki is not only for kids, although the Japanese manga suggests that the anime character Doraemon loves eating this confection (銅鑼焼き, ドラ焼き). I have to make this claim because I’m too mature to belong to any younger groups, but still, I do not feel odd to feed myself with it. Although each dorayaki is essentially [...] Related posts:

Stir-Fired Fish Maw with Eggs and Bean Sprouts

TasteHongKong — Fri, 14 Jan 2011 16:34:04 +0000

I always have good time reading readers’ comments and emails. This is quite an unfair scenario because in return I could not necessarily answer their requests or questions. Recently two ladies expressed their interests in reading more Cantonese recipes; and that is a lovely message because I know this is what I could handle. If you are not familiar with what they are referring to, no worries, you will soon see this is actually a nutritious Chinese dishes which can easily be accomplished by stir-frying.
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Chawan Mushi aka Japanese Savoury Egg Custard

TasteHongKong — Wed, 29 Dec 2010 16:15:37 +0000

Saying goodbye to the Winter Solstice and the Christmas also means that hubby and I are having a pause for heavy eatings after a couple of meaty, dine-out meals. So naturally, this recipe becomes a member of our light dishes.
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Steamed Eggs – How to Make Them Smooth is No Secret

TasteHongKong — Wed, 15 Sep 2010 16:52:56 +0000

I grew up eating Chinese steamed eggs with variations one after another. A good dish of steamed egg to me however does not necessarily need to come with seafoods or any pricey ingredients. I only demand it in smooth texture, appearing more or less like a piece of silken tofu.
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Coriander Soup with Century Egg and Fish Fillet – for Curing Sore Throat?

TasteHongKong — Tue, 24 Aug 2010 16:00:37 +0000

A feeling of dryness in my throat reminds me of making this traditional Chinese soup (莞茜皮蛋魚片湯) I grew up eating, a soup known for curing sore throat.

But this is not a soup only for the sick. You may find it here in Hong Kong in almost all hot pot (aka steamboat) restaurants where this soup is served as one of the broths for poaching foods. What we believe is, hot pot, like deep frying, add heat to foods and thereby to our bodies. So I guess there comes the idea of including this soup, which is also said to be good for tempering heat, as a broth for hot pots.
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Celery and Egg Shreds with Sour Miso Sauce

TasteHongKong — Fri, 13 Aug 2010 06:04:59 +0000

Only recently I try to shred celery like this. Doing such is because I want it to assemble well with the fried egg. But I am not sure how exactly the idea for this dish comes about, probably it is the recent constant high temperature that has kept me imagining for something light and clean. Or, the celery looks too alone that it needs a companion. Or, it is simply that the egg in my fridge is going to expire… Possibly, all of them.

I make this twice, once serving hot and once cold. Both of them do not disappoint me, and, I believe the sour miso sauce should have helped turn on my appetite.
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