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Hong Kong: Wok – Fried Chinese Water Spinach with Anchovies

Ingredients:

300g green water spinach (tung choi 通菜 aka hollow vegetable) 4-5 cloves garlic, coarsely chopped 2-3 small anchovy fillets, mashed ~ 1 tbsp ~ 2 tbsp cooking oil 1 fresh bird eye chili, sliced 1 tsp palm sugar or brown sugar 1 tsp fish sauce pinch of salt to taste

Cooking Instructions:

Thoroughly wash […]

Hong Kong: Pan – Fry Tofu with Crust

Ingredients:

2 pcs firm tofu, ~200g 1 tbsp oil for frying ~1/4 tsp salt

Cooking Instructions:

Salting tofu Slice tofu into about 1 cm thick. Sprinkle salt over both sides of tofu slices, and let them stand for about 15 minutes.

Blot dry tofu Right before frying, blot dry tofu with clean towel or paper […]

Hong Kong: Tofu Cream: a Low – Calorie Alternative to Mayonnaise

Ingredients:

1 pc soft tofu (~200g) 2 tsp sugar 1 tsp mustard 1 tsp olive oil 1 tsp ground black pepper 2 tsp lime juice 1/2 tsp salt pinch of paprika (optional)

Cooking Instructions:

Prepare this cream requires no cooking. Steam it over low heat for about 5 minutes to make sure it is free […]

Hong Kong: Baby Taro – Traditional Food for Moon Festival

Ingredients:

8 baby taros ~ 2 cups of water 1 tsp Chinese five spice powder 1 tsp salt sugar to taste

Cooking Instructions:

Rinse taros; cut off sprouts, if any. While rinsing, also brush off muds from their hairy skins.

Bring the water to a boil, add Chinese five spice powder, salt and taros. Cover.

[…]

Hong Kong: Chinese Almond Tea – Traditional Style

Ingredients:

100g Chinese sweet almonds (apricot kernels aka south almonds) 40g glutinous (aka sticky) rice ~3C water ~30g rock sugar, or to taste

Cooking Instructions:

To skin almonds, blanch them in boiling water for about a minute and immediately drain the kernels in a colander and rub off their skins with a towel.

Wash sticky […]

Hong Kong: Steamed Stuffed Tofu

Ingredients:

400g soft tofu 200g shrimp (including shell) Seasonings for shrimps 1 tbsp finely chopped spring onion 1/2 tsp salt 1/2 tsp corn starch 1 tsp ground white pepper

Cooking Instructions:

Shell, devein, rinse shrimps and pat dry. Mince them with a food processor, add seasonings and stir well in one direction. Put in fridge […]

Hong Kong: Shrimp Casserole with Korean Sweet Potato Noodles (Dangmyeon)

Ingredients:

80g Korean sweet potato noodles (dangmyeon) 4-5 shallots, skinned and halved 2 sprigs coriander, chopped a few pieces lettuce, optional 1 tsp white wine 1-2 tbsp cooking oil ~ 1 tbsp corn starch paste

Broth: 3/4 – 1 cup stock 1 tsp oyster sauce 1/4 tsp salt, or to taste 1/2 tsp fish sauce […]

Hong Kong: Homemade Sesame Paste from Scratch

Ingredients:

200g white sesame seeds 5-6 tbsp extra virgin olive oil

Cooking Instructions:

You may or may not need to pick through and wash your white sesame seeds, but in case you have doubt if there is any dirts or impurities, clean it. That is, wash the seeds thoroughly in a fine sieve under running […]

Hong Kong: Turnip Cake or Radish Cake on Skewers

Ingredients:

turnip cake oil

Cooking Instructions:

Preheat oven with grill function to 160 degree C.

Cut turnip cake into larger square cubes or rectangular cubes. Thread the turnip cubes on to skewers.

Brush oil on all sides of turnip cake cubes.

Place on an oven-proof dish and grill for 5 minutes or till golden brown. […]

Hong Kong: Homemade Peppercorn Salt

Ingredients:

1 1/2 tsp Sichuan peppercorns 1 tsp sea salt Or, peppercorns

Cooking Instructions:

Shake peppercorns in a sieve to let go dusts. Then, lay them flat and screen out twigs, thorns or blacken seeds, if any.

In a wok or skillet, sauté peppercorns and salt over low heat by turning them constantly until […]