Beijing Style Spring Onion Pancake 北京蔥油餅

I'm sure, dear readers, that you all are probably familiar with the fabulous Chinese spring onion pancake 蔥油餅!  Well, here is an alternate version, a Beijing Style Spring Onion Pancake 北京蔥油餅 that is similar yet different: delicate, super thin, eggy and just as delicious as its more famous cousin.  

This delicate pancake, infused with the savory umami aromas of spring onion and shallot, tis not only easy to make, but nom, nom, nom, perfect for an eggy breakfast or as a hot satisfying snack.  And, if you're feeling extra creative, use this thin delicious pancake to present a variety of other dishes in an alternative fabulously wrapped up way!

Shunde Style Sashimi 順德魚生

You'd probably be surprised to know that eating raw fish actually started in China, not Japan. I know that I was pretty surprised as raw fish is synonymous with Japanese food these days.  But the Chinese have been enjoying raw fish since the Zhou Dynasty, around 823 BC.  A long time, that.  Even the rebel leader Song Jiang 宋江 from the 14th century classic Chinese novel 'Outlaws of the Marsh' 水滸傳 enjoyed a platter of raw fish now and then!

Hong Kong Style Mango Pudding 香港芒果布甸

One of the delights of the Hong Kong dim sum feast is the mango pudding.  Not just any old mango pudding, mind you, but the classic one developed by the ingenious chefs of dim sum who have been trained in the tradition of creating small, beautiful, delightful tasty treats that can be eaten as part of the buffet of tidbits that is the dim sum lunch.

While mango pudding has existed in many other permutations, this particular Hong Kong Style Mango Pudding, or 香港芒果布甸, is light as a feather, melting in the mouth, packed to the brim with the freshest mango taste and texture and creamy with an aromatic hint of dairy.  Now you don't need to come to Hong Kong for this dim sum treat, you can make it quite easily at home!

Macanese Style Portuguese Curry Chicken 葡國咖哩雞

I'm always so happy when I get a chance to write about Macau. It's a place that pulls me in some way, there's something so interesting about this little city that started out as one of the first European trading port cities in Asia and now, 500 years later, is a gracefully beautiful yet contradictory grand dame, full of sometimes shocking flirtations and many, many secrets doors into her long, intricate past. 

One very interesting part of this past of Macau is the ethnic group known as the Macanese otherwise known as the folks who are/were born with Portuguese and Macau ancestry.  ( Macau was for a long, long time a Portuguese colony. )  

The Macanese developed the eclectic original fusion food known as Macanese Food, a mix of Portuguese and Chinese cuisine that is very distinctly their own.  We were reminiscing eagerly about Macau today and about how much we missed the delicious food there and oh, we should make a short trip soon, blah, blah, blah.  

Long story short, what else to do to stave off our cravings but to make this yummilicious Macanese Style Portuguese Curry Chicken Portuguese Chicken 葡國雞, a dish unique to Macau and Macanese food!

Fishing Hong Kong Style 港式釣魚

In Hong Kong we live on an island surrounded by the sea.  Hard to remember sometimes in this concrete jungle that is the city.  But really truly, yes, we all live by the sea.  Often times we will stroll by the ocean pier just to breath the fresh breeze and feel the freedom of the open skies. 

Recently in the depth of the winter the weather has been just lovely (read blue skies instead of grey) and we have been exploring our outdoor options more than usual.  Thus our inspiration for a Fishing Hong Kong Style expedition 港式釣魚, a frolic along the pier of our nearby sea, a first fishing experience for our little girl and a fun reminder of past fishing adventures for mom and dad.  (Not sure why the ocean was sloped that day but it sure felt gorgeous!)