Artisanal Shrimp Paste 廣興隆蝦醬

As promised, our post on the amazing artisan shrimp paste that we discovered in Macau.  

We recently returned to Macau for a short trip.  It was our first time out of Hong Kong in 3 years!  We had missed Macau in the interim, its charming streets, gaudy casinos, the grand old buildings from another time... There was so much to rediscover!

But you know what we quickly realized that we had missed most of all?  That’s right, it was the food!!

So we ate and ate.  And got slightly chubby.  So much yummy food!  Food is life!  Even in the midst of this feast we had to stop by and pick up a jar of our favorite artisanal fermented shrimp paste: 廣興隆 Kong Hing Loong Shrimp Paste.  It’s simply the best shrimp paste we’ve ever had.

Stir Fried Tung Choi with Shrimp Paste 蝦醬炒通菜

Ahh!  This dish is so fragrant that you can scent it from outside of a restaurant!  That is because this classic vegetable stir fry uses the redoubtable Chinese fermented shrimp paste 蝦醬 as the flavoring component.  

In this Stir Fried Tong Choi with Shrimp Paste 蝦醬炒通菜 the briny, pungent, funky shrimp paste clings lovingly to the tender leaves and crunchy stems of the Chinese Tong Choi, thoroughly flavouring the leaves as well as providing the base for the scrumptious sauce.

Raspberry Charlotte Cake

We love cake!  Any kind, really, but especially the fancy, good to look at and eat kinda cakes.  For our birthdays I always make a fancy cake.  This particular cake, a most delightful Raspberry Charlotte Cake, came out really well and I wanted to share this straight forward to make but spectacular to look at cake with our dear readers.  Just in case you need a 'wow' cake to impress and celebrate.  Or just to eat and enjoy!  Cuz, you know, cake ❤️!

Pssst:  This is the perfect cake to make for Mother's Day!