Hong Kong Soy Paste Noodles 港式炸醬面
You can use any kind of noodles for this recipe. Even spaghetti goes well with this dish. Any ground meat or shredded meat will work. thin sliced pressed or firm tofu can be substituted for meat. Add some fried garlic and onion pieces as a topper to give it more crunch. Add some peanut butter and chopped peanuts to the sauce and add julienned cucumbers to the noodles, voila, you get Zhajiang Dan Dan Noodles!
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Hong Kong Lemon Tea 港式檸檬茶
Hong Kong Lemon Tea 港式檸檬茶 recipe just like you'd find at a Hong Kong cafe using Orange Pekoe, Ceylon or Earl Grey.
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Hong Kong Lemon Tea 港式檸檬茶
Hong Kong Lemon Tea 港式檸檬茶 recipe just like you'd find at a Hong Kong cafe using Orange Pekoe, Ceylon or Earl Grey.
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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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Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒
I used pork butt for this recipe, but you can use pork loin, pork chops, pork tenderloin or chicken. Add some Worcestershire sauce or lemon juice to add some zing.
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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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Mango Pomelo Sago Recipe
Mango Pomelo Sago originated in Hong Kong and eventually spread to Singapore and Taiwan. Over time, this dessert has evolved into many different forms.
View RecipeEgg Tart 蛋挞 (Refined Sugar-Free)
Creamy custardy and mildly sweet egg custard in a buttery flaky melt-in-your-mouth pastry tart, handmade from scratch and baked fresh from the oven. I love to enjoy these warm egg tarts with a cup of teh-c-kosong, Singapore's version of milk tea with no sugar. This is the perfect afternoon tea break for me.
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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