Homemade Ramen Noodles 自製拉麵

Going noodle-crazy here at The Hong Kong Cookery!  After making homemade udon, and having so much fun, we decided to march right on and try making ramen at home!  Turns out that it's not hard to make at all and homemade ramen is sooo good!!  

Darn it, wish that someone had let me know about making ramen years ago...

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.

Handmade Bamboo Steamer 手作竹蒸籠

Have I mentioned that we love bamboo?  Yes...well, let me say it again anyways:  We love bamboo!  Slowly but surely we have switched over to bamboo for most of the cooking utensils for our little kitchen, at least all those that are available in bamboo.  Our chopping boards, our spatulas, our chopsticks, our steamers...

A strong, light, durable, inexpensive, mold resistant (much more so than wood!), heat resistant, wildly beautiful material, bamboo's use in Chinese cooking is crowned by this: the wonderful fragrance and taste it subtly infuses when you cook with it!  Once you've tried it there's no going back, you'll be hooked.  Recently, in need of new bamboo steamers, we decided to make a little pilgrimage and procure ourselves a true Hong Kong handmade bamboo steamer!