Taste Hong Kong » Summer

Asparagus with Fake Fermented Bean Curd Sauce

TasteHongKong — Wed, 03 Aug 2011 17:18:33 +0000

I always read about the benefits of eating soy products, but sometimes I hear that eating fermented bean curd is not healthy. (...)
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Winter Melon and Dried Longan Drink

TasteHongKong — Wed, 08 Jun 2011 16:51:42 +0000

Call this a Chinese folk medicine might be a bit exaggerated. Unlike most medicinal herbal teas, it neither looks cloudy nor tastes bitter. I even make it look fancier here but the way it is served will not degrade its cooling property for curbing the summer heat in our bodies (in Chinese term, 消暑).

Yes, this is a healing drink but is both tangy and sweet.
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Drunken Chicken in Shaoxing Wine

TasteHongKong — Sun, 08 May 2011 16:58:58 +0000

Enjoying this cold dish always make me feel like I’m eating in a decent Shanghainese restaurants. I can’t properly explain why, perhaps because I believe this should be one of their signature dishes. Pale-looking though, I must say it does not give much hints about the taste.
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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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Celery and Egg Shreds with Sour Miso Sauce

TasteHongKong — Fri, 13 Aug 2010 06:04:59 +0000

Only recently I try to shred celery like this. Doing such is because I want it to assemble well with the fried egg. But I am not sure how exactly the idea for this dish comes about, probably it is the recent constant high temperature that has kept me imagining for something light and clean. Or, the celery looks too alone that it needs a companion. Or, it is simply that the egg in my fridge is going to expire… Possibly, all of them.

I make this twice, once serving hot and once cold. Both of them do not disappoint me, and, I believe the sour miso sauce should have helped turn on my appetite.
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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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