Mashed Tofu with Century Egg 涼拌皮蛋豆腐
The Hong Kong Cookery
by Ellen L.
2w ago
Alright, I'll admit right off the bat that this ain't the most good looking dish.  The first time I beheld it at our neighborhood Taiwanese restaurant I was like "whaat the heck!"  But man, oh, man once we started eating this Mashed Tofu and Century Egg 涼拌皮蛋豆腐, it was baboom!  Flavor texture explosion!  Most favorite tofu dish ever, have to order it every time and everyone takes turns scraping the bottom of the glass serving jar. This is a riff, if you will, on the traditional Tofu and Century Eggs 皮蛋豆腐 where the tofu and eggs are served arranged prettily but separately ..read more
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Sampan Congee 艇仔粥
The Hong Kong Cookery
by Ellen L.
1M ago
Burrr….I’m still feeling a wee bit of the chill of winter nipping at my toes these days, how about y’all, dear readers?  When you’re a bit cold inside and out there’s nothing better than a warm soul soothing bowl of velvety congee chock full of all kinds of yummilicious bite sized edibles.  Comfort food all the way! We’ve been on a kind of congee kick lately and our latest is this fabulous queen of congees, the Sampan Congee Tang Jai Jook 艇仔粥, a creamy congee filled with delectable treasures from the sea and the land and then some.  The name 'sampan congee' comes from the many ..read more
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Chinese Candied Cashews 蜜汁腰果
The Hong Kong Cookery
by Ellen L.
1M ago
Here's another Chinese New Year post, a most delicious snack, perfect to have around to serve guest and friends during the new year festivities.  These Chinese Candied Cashews 蜜汁腰果 are quick and easy to make and good enough you're going to want to make it again and again.  So yummy and they are shaped like gold ingots of old, giving lucky vibes to all who partake!Read more ..read more
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Chinese Prosperity Cake Fa Gao 新年發糕
The Hong Kong Cookery
by Ellen L.
2M ago
It’s the new Chinese year, dear readers, and we’re ready to start it off with our lovely fortune guaranteeing Chinese Prosperity Cakes Fa Gao 新年發糕! These simple but gorgeous sweetened flour cakes or buns are steamed until they dramatically rise and then crack into a distinctive and attractive pattern. This ‘explosion’ of these buns, made in the event of the new year, indicates that your upcoming year will be prosperous!  Cool trick, amirite? Before we go on, let me quantify a teensy bit.  Your prosperity will be predicted by the mysterious gods of bun fortune, BUT you gotta make ..read more
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Fish Congee 魚粥
The Hong Kong Cookery
by Ellen L.
2M ago
Congee love!  More congee goodness!  We move onto the fabulous traditional Cantonese Fish Congee  魚粥 which is my favorite congee of all time!  Smooth creamy warm congee with just cooked, tender and delicious pieces of fish, what more could a gal ask for? Read more ..read more
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Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥
The Hong Kong Cookery
by Ellen L.
3M ago
There are tons of recipes for congee out there, and I can totally understand why.  Rice cooked into a soupy mess is delicious, filling and soothing to the soul.  But honestly a lot of the recipes labeled as congee are not really congee.  Rather, they are recipes for delicious rice porridge.  This is a recipe for traditional Cantonese style Chinese congee 粥, a different creature altogether from rice porridge. Traditional congee or 粥 is thick and creamy and perfect for showing off the simple yet aromatic flavor of rice.   It is so popular a part of the Canto ..read more
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Mini Gingerbread House
The Hong Kong Cookery
by Ellen L.
4M ago
Mini gingerbread houses!  Oh what fun it is to bling out our house, hey!  Instead of making one big gingerbread house to adorn our Christmas table we decided this year to make lotsa mini gingerbread houses so that we could spread the love by gifting them to friends and family.   These mini ginger bread houses are soooo cute, if I say so myself, and just the perfect little gift.   My little girl and I had so much fun blinging these wee houses and are totally excited for gift opening day! Read more ..read more
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Shrimp Cheung Fun 鮮蝦腸粉
The Hong Kong Cookery
by Ellen L.
4M ago
This delectable little morsel, the Shrimp Cheung Fun 鮮蝦腸粉, is a part of the classic Cantonese dim sum experience, a must order for any dim sum lunch.   The Shrimp Cheung Fun is unique experience of sea sweet fresh shrimp rolled up in delicate slippery rice sheets: a savory, slightly chewy, slighty slurpy taste sensation of the first order.   You can now enjoy this at home with this recipe and guide where we've worked out all the kinks and tips for successfully making shrimp cheung fun at home.  It's fairly easy with the right batter recipe and once you get the hang ..read more
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Rose Dragon Eye Jelly 龍眼玫瑰茶果凍
The Hong Kong Cookery
by Ellen L.
5M ago
This delicate little jelly is actually inspired by my one of my attempts at a super fancy type of cake, known as 'entremet', which pretty much gobbled me up and spit me right back out.  Delicious but, ouch, not much to look at.  Oh well, live, try, fail, and try again, amirite?   But one thing that I took away was this utterly delicious rose infused jelly.  Oh my gosh darn!  What a taste!  The delicate heavenly scent of rose (I LOVE the scent of roses!) captured in a cool quivering jelly state contrasted oh so sweetly with the clear fresh sweetness of the drago ..read more
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Homemade Kombucha - Second Fermentation
The Hong Kong Cookery
by Ellen L.
5M ago
When you make kombucha, fermented tea, you have the option of making kombucha tea up to the first fermentation and then enjoying it immediately with all the probiotic health benefits or you can go on to do a second fermentation, which is optional but very much recommended.  The second fermentation is an opportunity to add both flavor and fizz to your kombucha tea.  Most of the kombucha sold in stores are flavored kombucha that have gone thru second fermentation. We have found the addition of extra flavor to really boost the taste of the kombucha.  Especially enjoyable is the ..read more
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