Taste Hong Kong » Rice and Grain

Stir-Fried Turnip Cake (Lo Bak Gou): Leftovers go Lightly

TasteHongKong — Tue, 31 Jan 2012 16:29:28 +0000

Last week, also the first week of Chinese New Year, was almost all about eating. Like previous years, we had a family get-together playing mahjong, cards … in my flat, packed.
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Wheat Noodles with Spring Onion Oil + An Amazon Gift Voucher

TasteHongKong — Tue, 11 Oct 2011 16:01:28 +0000

I’m afraid a friendly warning has to come first in this post: This noodle dish is not as light as it looks in the picture above. Rather, it has a thick sauce as most Shanghai dishes have, the feature of which is often referred as 濃油赤醬, meaning thick oil and dark sauce. I however omitted one very key ingredient, lard, in my bowl of noodles. Although less pungent, it is by no means bland because the replacing sesame oil has brought me a different, yet graceful flavor.

I have not made this dish authentic enough. But the luck I’m going to share with you in this post is nothing but geniue – you may stand a chance of receiving an Amazon gift voucher worth US$50.
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Steamed Rice in Lotus Leaf Wrap

TasteHongKong — Wed, 10 Aug 2011 05:08:51 +0000

I’m glad that Ju, a reader of my blog, asked for this recipe, which I already had it high on my agenda. Ju advised me that she always ordered this (荷葉飯) as a dim sum in restaurants, and I want to tell her that I also like to serve this as a one dish meal at home, one but satisfying dish indeed.
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Pork Sauce Rice, a Taiwanese Snack

TasteHongKong — Mon, 11 Apr 2011 16:25:12 +0000

I first encountered this Pork Sauce Rice 肉臊飯 as a snack. It was in a Taiwan night market where I guess there were close to a hundred hawker food stalls. Although it had been ages, I could still recall that my portion of rice was served in a saucer-like bowl with a thin layer of meat sauce poured over it.

That it was a snack, how could I doubt?!
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Baby Tang Yuan or Glutinous Rice Balls in Boozy Sweet Soup

TasteHongKong — Fri, 11 Feb 2011 16:23:32 +0000

Perhaps I should name this as Mock Fermented Glutinous Rice Wine with Rice Balls, a boozy dessert also known as 酒釀丸子 or 酒釀圓子 in Chinese. This is mock because I was using Japanese sake than the Chinese fermented wine.
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Turnip Cake or Radish Cake on Skewers

TasteHongKong — Sun, 06 Feb 2011 02:39:32 +0000

Happy Chinese New Year Every One!

Among the various forecasts of the Year of Rabbit, I like the one suggesting that we are going to have a peaceful year following the last turbulent year of Tiger.

I cooked this dish tranquilly in my kitchen. No flame, no heated pan, no sizzling; I just prepared the turnip cake as if I was grilling satay or kebab in my oven.
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Read the rest of Turnip Cake or Radish Cake on Skewers (297 words)

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