Taste Hong Kong » Meat

Hand-Pulled Chicken with Cucumber

TasteHongKong — Thu, 08 Jul 2010 08:38:40 +0000

This hand-pulled chicken (in Chinese 手撕雞) is again a cold dish following the last one. Excuse me, it has been constantly over 30 degree C here.

The Chinese way of getting a chicken (or part of it) cooked for this dish is mostly done by boiling, poaching or steaming. I use only chicken drumsticks and choose to steam them together with julienned spring onion and ginger for more flavors. And, with a simple coating over the chicken drumsticks before steaming, I am happy that the meat is juicy and tender after cooked.

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Moo Shu Pork – with Cloud Ears and Golden Needle Vegetables

TasteHongKong — Fri, 04 Jun 2010 16:52:16 +0000

To honor the name of Moo Shu Pork (written as 木須肉 in Chinese), I understand that I have to make one of its ingredients, the scrambled egg, to look as if they are patches of small flowers resembling osmanthus.

I experiment. With the help of an electric mixer than a pair of chopsticks, I beat an egg almost into a foam. As the foamy egg is poured into the well-heated wok and oil, it puffs quickly which then is easily mashed into small patches. But I believe this is not what the Chinese chefs will usually do. On TV, I always see them cooking this fake osmanthus by frying lightly beaten eggs in a wok containing a larger amount of oil over a volcano-like gas stove. So mine is more a tweak than is the classical way of cooking this dish.

And why is the dish named Mo Shu? (...)
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Cabbage Kimchi Stir-Fried with Beef

TasteHongKong — Mon, 26 Apr 2010 16:21:38 +0000

Either cold or hot, it is good.

I’m saying my feeling for the cabbage kimchi which are often savored cold as a side dish. But it gets me equally additive be it served alone or as part of a dish. It is generous. It always passes its intense flavors on to other ingredients with which it is being cooked together. I like pairing it with rice cake, fried-rice, and adding it in spicy tofu soup. Today, I have it go hand-in-hand with beef, which is just a leftover item in fridge.
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Cantonese Fried Noodles with Shredded Pork: Guest Post on Rasa Malaysia

TasteHongKong — Sat, 13 Mar 2010 04:30:54 +0000

Thank you Bee for inviting me to take part in Rasa Malaysia, borrowing what she always says, “I can’t thank her enough”. So patient and humble is she, I must say I have a moment of doubt if this pleasant lady is the author behind such a well-established blog.

Although we have known each other not very long, Bee and I need no warm-up to agree on the subject of this guest post. She suggested to go for a classical Cantonese dish; I reverted to her on this popular ‘Fried Noodles with Shredded Pork’ in Hong Kong, that is, the Yuk See Chow Mein (肉絲炒麵) in Cantonese.

Restaurants cook these noodles mostly by deep frying, which should be the fastest way to get a bed of golden-looking noodles. In our kitchens, however, we may simply prepare this by shallow frying, a healthier way of cooking yet still retaining the beauty of this dish – crispy noodles with crunchy greens and flavorful meat in hot sauce.
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Double Cooked Pork Slices

TasteHongKong — Tue, 02 Feb 2010 04:46:38 +0000

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. A possible reason is that they love spicy food as well. 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.
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A Recipe for Preventing Flu – from Apple Daily News

TasteHongKong — Wed, 30 Dec 2009 16:07:06 +0000

Glad that I have read this article on Apple Daily News titled, ‘Onion, Garlic vs Flu’. My attention got sucked when seeing the columnist, Yim Ho, wrote in the first sentence, ‘…. a recipe specifically for preventing flu …’. I was just wondering if I had caught a flu yet I got no running rose and was neither too tired. The only syndromes with me were just dry throat and feeling slightly heavy head. Anyway, I needed a soup for that evening and it looked fairly simple. Deal, I will be re-creating the soup in my kitchen.
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