November 27, 2014

Winter Melon Pork Bone Soup 冬瓜豬骨湯

Winter Melon, Pork, Bone, bone broth, Soup, recipe, chinese,  冬瓜, 豬骨, 湯

For the Cantonese, drinking soup is like drinking from the fountain of life.  Since I've been in Hong Kong, I've caught the soup bug too, and why not, Chinese soups are soooo delicious!  Once I got used to having soups like these, I now find that I long for them, feeling like a wrung out rag when I don't get enough of these luscious liquids into my tummy.  

Lately we've been super happy cooking with our latest yummilicious discovery for making soup: using pork bones!  (I know, I know...everyone knows that already, right?!)  But do you seriously realize just how good of a soup you can make at home with just a bit of pork bones?  It is so good that it's sinful!  

It's a soup so sweetly savoury that it'll knock your socks right off!  Try out our Winter Melon Pork Bone Soup 冬瓜豬骨湯 recipe (with our secret for intensifying flavor) and see if you're still wearing socks after your first luscious sip!

November 19, 2014

Chinese Fried Fish Skins 炸魚皮

Chinese, deep, Fried, Fish Skins,  炸魚皮

Do you like potato chips?  I do!  I love crispy crunchy potato chips so much I usually end up eating the whole bag!  Well, if you love potato chips, you'll love, love, love these Chinese Fried Fish Skin Chips as much as we do!  

A local Hong Kong staple available as a side order in most noodle shops, these absolutely deliciously thin, tasty and crispy deep fried Chinese Fried Fish Skin, or 炸魚皮 could possibly be more yummilicious than potato chips! (Seriously, I'm not kidding!)

November 15, 2014

Steamed Sun Dried Dace 蒸臘鯪魚

Steamed, Sun Dried, Mud Carp, Dace, fish, chinese, recipe,  蒸, 臘, 鯪魚, preserved fish, 順德

The fact is that Hong Kong is an island, though sometimes this is easily forgotten living inside of Hong Kong's massive, soaring concrete jungle of a city.  And because of this island history there is a strong tradition of fishery, seafood, and also, to many a food lover's delight, a diverse and rich local history of many ways of preserving, preparing and eating that seafood.  

We love the super fresh and happening seafood we get at the wet market in Hong Kong and have posted many recipes of our favorite fresh and preserved seafood dishes.  

Today I want to introduce you to an amazing southern Chinese speciality, the Sun Dried Dace, or 臘鯪魚.  This sun preserved fish, also know as Mud Carp, is nowadays rarely to be seen, but we found some the other day at the market at one of our favorite stalls and snapped it up quick as a flash!

November 10, 2014

Stir Fry Chinese Pea Shoots 炒豆苗

Stir Fry, Chinese, Pea Shoots, pea tips, dou maio,  pea vines, pea shoots, 炒, 豆苗, recipe, vegetable

This classic Chinese vegetable dish is one of those things that is really, really simple to make and yet unforgettable in all its comforting yumminess.  I first had Stir Fry Chinese Pea Shoots long ago in a little hotel restaurant in Beijing on my first ever trip to China.  

This was rather long ago, when China was not the aggressive China of today, a much more relaxed and (for me at least) a much more interesting China.  I remember clearly that this humble little stir fry vegetable dish which my cousin ordered, though nothing special to look at, was a revelation to me.  

What was this vegetable, so tender, distinctive and tasty, I wondered while stuffing my face full of greens.  The really cool thing about this classic vegetable dish is that ever since that first tasting, every time I have happened to have this Stir Fry Chinese Pea Shoots, or 炒豆苗, it is always cooked the exactly the same perfect way!

November 7, 2014

Roasted Pumpkin Seeds

fresh, halloween, jack o lantern, recipe, pumpkin seeds, homemade, Roasted Pumpkin Seeds, 南瓜子, 烤

Happy (after) Halloween to one and all!  I hope all of you have had just as gruesome and spookity a Halloween as we did!  Well, to be honest, ours was probably not so spookity as yours since it was mostly centered around tiny crazy costumed kids and their apparently insatiable appetite for sugary treats.  

And of course there was the Halloween costume to be made to order (umm...anybody else still traumatized from weeks spent making a Queen Elsa costume?) and the treats to be purchased and distributed and...last, but not least, one of my personal favorite parts of Halloween, the choosing and the carving of dear ol' Jack O' Lantern pumpkin!  (Do you like the slightly creepy way Jack's eyes came out?)   

And under the general motto of 'Waste not, want not," we always try to repurpose dear ol' Jack by eating his flesh (see our delicious Anise Pumpkin Cookies recipe!) or, this year, by ripping out his gook-ily guts and making yummilicious Roasted Pumpkin Seeds from the very seeds that we plucked out from Jack's innards!