Taste Hong Kong » Seafood

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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Paprika and White Pepper Cream Sauce with Fish Fillets

TasteHongKong — Mon, 10 May 2010 10:05:57 +0000

They, paprika and white pepper, have been sitting together at the same corner in my kitchen cabinet longer than I could have recalled. But I have never had any attempt to pair them like this. A few days ago, some leftover and going-to-expire fresh milk in the fridge came to my sight and that moment sparkled me to give my taste buds a challenge.
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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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Dried Squid in Chili Paste – Korean Style

TasteHongKong — Wed, 16 Dec 2009 04:28:57 +0000

Since the last post, ‘Visting Seoul’ , I had not been able to update new recipes for more than three weeks, sadly. But happy things to me are, I still see bloggers and visitors dropping by, or leaving me a comment, or subscribing to my RSS feed or stretching their patience for my slow response. Thank you for being with me, I was doing my domain registration transfer and there was a delay, a simple issue yet had kept me distracted. The problem is now behind me. Feeling like putting off a fire, I am glad to share my pictures and recipes here again than merely working on those back end stuff.

Let me first show you a pack of dried squid and a box of Korean chili paste, which are among the small gifts, most of which are edibles, I brought back for myself from my last visit to Seoul, also the main ingredients for preparing this dish. With some grated fresh garlic, I have them stir-fried into an appetizer, a spicy small eat.

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Steamed Stuffed Tofu

TasteHongKong — Thu, 23 Jul 2009 05:02:38 +0000

Often than not, most restaurants serve this dish beautifully in front of their guests. Topped with pinkish shrimp, every piece of tofu is neatly laid out on a plate in almost the same size. That size, however, rarely fit into my mouth. Even with the hardest effort, seldom do I get the WHOLE piece of stuffed tofu in one bite – either with the shrimp fallen apart or one portion of the tofu disintegrated. So, I decided to have my size of stuffed tofu today – one bite, one piece.
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Oyster Udon (Japanese Noodle)

TasteHongKong — Thu, 23 Jul 2009 04:40:56 +0000

This virtually is a pot of noodles in soup but there was actually no recipe for me to make this dish. It just so happened that I ate udon with oysters in a hot pot, and the taste is so appealing that later I tried it out several times with some different sauces and vegetables. Here is the one I like most.
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