Ox Tongue Pasta with Cream Sauce 白汁牛脷燴意粉
You can pretty much use any kind of vegetables in the sauce, however, I would avoid those with too much water content to prevent diluting the sauce. I used evaporated milk for this recipe, but you can also use cream or milk. You may need to adjust the consistency using more flour or a cornstarch slurry. For a 3lb ox tongue, I was able to cut 8 slices approx. 15mm thick pieces and then have enough to make 4 more servings of ox tongue pasta with strips of ox tongue.
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Chicken à la King on Rice 雞皇飯
I used chicken broth and chicken bouillon to get the rich chicken flavour. A good cheat is to use a can of cream of chicken soup. To make it a bit fancier, you can use pearl onions. But it’s a lot of work to peel so I’d save that for VIP guests! If budget is not a problem, adding seafood to this dish will also elevate its status! Corn, carrots, green peppers and peas are all good choices to add.
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Hong Kong Style Potato Salad 港式薯仔沙律
I used a Hami melon because I like the crispy melon meat and the size and shape was suitable for stuffing it with the salad. You can also use a cantaloupe or honeydew. Quail eggs can be substituted with chicken eggs. But you’d probably want to cut them into smaller pieces. I’ve been at some restaurants that use canned peaches, pineapples and mixed fruit. Lobster can also be used instead of shrimp. Then you can use the lobster tail shell as a serving bowl for the salad. Super fancy!
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Watercress and Honey Tea 西洋菜蜜
You may also choose to purée the watercress and then add it back to the tea. I like to just eat some of the watercress, carrots and apricot kernels as I drink the tea. With regards to the apricot kernels, most people choose a 1:1 ratio for north apricot kernels 北杏 to south apricot kernels 南杏. As far as I know, the north apricot kernels are medicinal and are less fragrant. South apricot kernels are less medicinal and more fragrant and hence both are traditionally used together in small quantities.
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Hong Kong Black Pepper Sauce 港式黑椒汁
I used this sauce on rib eye steak. You can use it on any meat and stir-fries. Serve with pasta or rice. You can also use it with stir-fried beef flat rice noodles.
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Pork Chop with Scallion Oil 蔥油豬扒
Use this recipe for chicken or beef. Serve with rice, soup noodles, or rice vermicelli. I usually use the ready-made sweet soy sauce by Lee Kum Kee. You can make it by dissolving equal parts of soy sauce and sugar.
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Watercress and Honey Tea 西洋菜蜜
You may also choose to purée the watercress and then add it back to the tea. I like to just eat some of the watercress, carrots and apricot kernels as I drink the tea. With regards to the apricot kernels, most people choose a 1:1 ratio for north apricot kernels 北杏 to south apricot kernels 南杏. As far as I know, the north apricot kernels are medicinal and are less fragrant. South apricot kernels are less medicinal and more fragrant and hence both are traditionally used together in small quantities.
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Fried Stuffed 3 Treasures 煎讓三寶
I used pre-made shrimp paste that I found at a Chinese supermarket in the fresh seafood section. You can also stuff shitake mushrooms and bitter melon. You want to stay away from vegetables with high water content and the ones that take a long time to cook through. Street vendors in Hong Kong also use “red sausage” to stuff shrimp or fish paste. You can get this at a Hong Kong BBQ store. I used a very light sauce to make this a quick and easy dish. If you like the thicker sauces, just add a cornstarch slurry when you make the sauce.
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Pork And Shrimp Shumai (Siu Mai) Dim Sum
Shumai is one of the most popular dim sum dishes in Hong Kong and Southern China. This simple recipe will bring that authentic taste right to your kitchen at home.
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Hong Kong Deep-Fried Oyster Pancake 港式炸蠔餅
If oysters aren’t your thing, you can use tofu. You can also add some drier vegetables like cabbage, carrots, onions, asparagus and green beans to make a vegetable fritter.
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