Taste Hong Kong » Vegetable

Simple Onion Miso Soup

TasteHongKong — Wed, 28 Dec 2011 16:35:58 +0000

I know I had made little contribution to the blogosphere recently, yet ate a lot, stayed in bed late, did more leg exercises (shopping and hiking), which all seemed to have shortened the Christmas time.

Tired though, I’m happily back to my seat in front of my computer posting this long delayed recipe, relaxing my leg but giving some exercises to my lazy fingers!.
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Pumpkin Sardine Patties

TasteHongKong — Mon, 07 Nov 2011 16:06:08 +0000

Seeing hubby finished these pumpkin patties made me glad. Although he always empties the dishes I cooked, he usually behaves in a different way toward fishes with tiny bones, sardine is one of them. He thought these are just the usual pumpkin patties I repeatedly made with dried shrimps. Should I correct him?

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Hot and Sour Cabbage, Sichuan Style

TasteHongKong — Tue, 01 Nov 2011 16:01:31 +0000

It tastes like a pickle but requires no waiting. Perhaps I should have called this a fast, warm pickle.
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Soy Sauce Fried Noodles aka Chow Mein

TasteHongKong — Wed, 26 Oct 2011 06:45:09 +0000

I always want to bundle a wish with the order for this dish. It may not be a friendly request because the bean sprouts, which I greedily desire more, often appear as if they were there only for adorning the noodles.
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Cauliflower with Spicy Lentil Sauce

TasteHongKong — Mon, 03 Oct 2011 08:35:38 +0000

Rare as lentils sound to our local dishes, supermarkets or grocery stores here in Hong Kong are not showing much enthusiasm in stocking them. Only in a few sizeable or specialty stores, ones selling Indian foods in particular, could I locate this legume. But to me, it is worth searching for.
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Roasted Taro Chips with Five-Spice Powder

TasteHongKong — Tue, 20 Sep 2011 16:41:58 +0000

Helping me to slice a chunk of taro into these papery thin slides is an old friend of mine. It is not a food processor nor is it a mandolin slicer. It is my hand-held peeler, silently responding to my repeated requests for close to ten years, I believe.
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