Taste Hong Kong » Seafood

Grilled Squid with Teriyaki Sauce

TasteHongKong — Thu, 09 Dec 2010 16:58:34 +0000

I think I am imitating the Japanese style of preparing grilled whole squid calamari, aka Ika Maruyaki. Like many Yakiniku Houses (Japanese BBQ restaurants) advertise for their teriyaki sauce, I also intend to claim that mine is also an original one, but from a tiny kitchen hosted by a home cook than a professional chef.
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Mixed Vegetables in Clay Pot with Dried Squid

TasteHongKong — Thu, 04 Nov 2010 17:03:07 +0000

Having rested in a deep corner of my cabinet for several months, this little Chinese clay pot has its first assignment after the very long summer break. It helped me prepare a warming dish, a kind of Clay Pot Vegetables (雜菜煲) which is especially popular during winter here. (...)
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Squid with Grapefruit Salad and Thai Chili Dressing

TasteHongKong — Thu, 19 Aug 2010 03:15:50 +0000

Sorry to Pomelo, the traditional citrus fruit for making this Thai salad. I have replaced its position by grapefruit. I have no discrimination against pomelo; it is just not in the season in my place until autumn.

Exotic though, I like having the grapefruit as a simple yet an equally luscious alternative for this appetizer. It is imported mostly from the U.S. almost throughout the year and I have bought it conveniently together with some other ingredients, the Thai chilies and lime, in the same supermarket.
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Steamed Frozen Oysters with Fermented Black Beans

TasteHongKong — Wed, 14 Jul 2010 16:51:47 +0000

Oysters which are good to be eaten raw here, with least exceptions, are delivered to us by air un-shucked. To pay for their rides on the jets, therefore they are often pricey. At supermarkets, usually you shall expect a freshly shucked oyster to cost more than $30 in Hong Kong dollars (~USD4).

Honestly, I would not allow and would not forgive myself to eat any of those fresh oysters cooked. What you see in the picture here are all frozen ones, altogether costing me less than HKD40. But if you have any leftovers from your batch of fresh oysters that can’t be finished in one meal, do consider to give this a try.

Truth is, I find these frozen guys perfect for making this dish (in Chinese 豉汁蒸生蠔) as they still come with half-shells, each of which so resembles a custom-made dish that the oysters are bathed well with other condiments when being steamed. And I don’t even need to add much seasonings like sugar, or wine, to flavor the oysters.
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An Unexpected Congee or Porridge with Tomato, Scallops and Brown Rice

TasteHongKong — Fri, 05 Feb 2010 13:20:21 +0000

“No milk, no spicy foods, no grape or orange, no …” This was what my dear doctor mentioned after he gave me a shot and diagnosed that I was attacked by flu. However, by the time you read this post, I trust I should be fully recovered because while writing this, I already feel energized after taken a couple bowls of this congee (or porridge). I am so thrilled to share this here because it is neither an usual congee I would make nor a traditional Chinese porridge, but it is unexpectedly good to taste. Special to me though, this congee is just a new mix of ingredients, humble ingredients including brown rice, tomato, and scallops, which are often available in my kitchen.
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Spicy Tofu Soup with Scallops – Korean Style

TasteHongKong — Mon, 18 Jan 2010 16:00:26 +0000

I am quite a fan of Korean cuisine. One of the must-order dishes when having a Korean meal was spicy tofu soup. Perhaps due to my repeated trying of this same dish at different restaurants and making comparisons to those tried in Korea, I become more picky and find myself hardly pleased. I then start cooking this tofu soup in my kitchen and increasingly I have reduced the frequencies of ordering it when dinning out.

The skills required for preparing this soup are minimal, but several ingredients, including kelp, cabbage kimch, Korean chilli paste, to me are essential for making a decent stock. Beyond these, I make variations from time to time, more often with scallops, oysters or clams and occasionally combining shrimps with some glass noodles (bean threads) .
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