Hong Kong Minced Beef on Rice 免治牛肉飯
Use any ground or cubed meat. Any vegetable can be used instead of peas. In the original Hong Kong version, you would make a bit of a well after you put the beef over the rice. You would put a raw egg in the well. The heat from the rice and beef would cook the egg a bit but not fully. I did not do it this way to prevent potential risk of salmonella contraction. Poached egg would be similar to the original version as well.
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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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Creamed Corn on Cod Fillet 粟米班片
Basa fillets would be a good replacement for cod fillets. But you can use any fish that will not break apart easily. You can also use this recipe for shrimp, chicken and even pork chops. Add some fresh corn to give it more bite. If you don’t want to deep fry, you can pan-fry the fish or whichever protein you choose and then pour the sauce over it.
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Salt And Pepper Pork
I first went to Hong Kong right after the handover and it was a travel awakening. And down a little alley on Jordan Road in Kowloon my family and I found what looked like a reasonable place to eat. The dish I remember most is this delicious salt and pepper pork which I have tried to faithfully recreate for you in this recipe. Enjoy!
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Old Hong Kong Steak Sauce 懷舊港式燒汁
This is a great sauce for any protein, not just beef. I used Madeira wine for its milder taste. However, Cognac is the traditional wine that’s used. Sherry will also work well. I used Chanterelle and abalone mushrooms but any mushroom will work well. This recipe makes approximately 450-500ml of sauce. It should be enough for 4 people if you’re only using it for the protein. My son loves this sauce so much that he almost drinks it like soup and drowns everything in it. So this recipe was only enough for the 2 of us.
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Sha Cha Beef Pineapple Bun 沙茶牛肉波羅包
You can use any cut of beef, pork or chicken. I used simmering short rib that I got from Costco and it was quite tender and flavourful. I used store bought pineapple buns that I bought at an Asian bakery. But you can use any kind of bread or bun that you like. Chinese white steam buns like Guabao would go well
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Air Fryer Hong Kong Style French Toast
This is my guilt-free Airfryer Hong Kong Style French Toast recipe, where the nostalgic flavours of kaya jam, bread, and eggs, meet the magic of airfrying for a crispy and healthier twist.
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Sha Cha Beef Pineapple Bun 沙茶牛肉波羅包
You can use any cut of beef, pork or chicken. I used simmering short rib that I got from Costco and it was quite tender and flavourful. I used store bought pineapple buns that I bought at an Asian bakery. But you can use any kind of bread or bun that you like. Chinese white steam buns like Guabao would go well
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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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Hong Kong Satay Beef Noodles 沙爹牛肉麵
This iconic dish is traditionally made with Nissin Demae Ramen. But if you’re not looking for authenticity, you can use any kind of instant noodles. Some people don’t like to add vegetables because it dilutes the taste of the soup. You can add egg, wieners and/or luncheon meat as well. You can use thinly sliced fatty beef for hotpot for this recipe too. But don’t add the water to the marinade because this beef is too fragile and thin to survive the water infusion process, lol!
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