Stir-fry Clams with Black Bean Sauce (#豉椒炒蜆)
Clams are a very nutritious whole food with a host of health benefits. They are a lean source of protein; are rich in minerals, vitamins, and Omega- 3 fatty acids; they promote sexual health; and have been found to possess cancer-preventing properties. Given the Black Bean Sauce is an essential condiment for anyone who loves making authentic Chinese food at home. The perfect balance between sweet and salty in the Stir-fry Clams with Black Bean Sauce (#豉椒炒蜆) is amazingly delicious, especially if you use a wok to finish the dish. Serve it by itself as an appetizer or with steamed rice as a complete entree.
Radish cake (#lobakgou #臘味蘿蔔糕)
Pan frying the Radish cake (#lobakgou #臘味蘿蔔糕) gives it a crispy exterior, while the inside stays soft. When you bite into a piece, you’ll taste umami flavors from ingredients like dried scallops, dried shrimp, Chinese sausage or Chinese bacon. Radish cake is made of daikon (lo bak in Cantonese, "蘿蔔"), which is a long vegetable that looks like a bloated white carrot. “糕” can refer to many different foods in Chinese cuisine: sweet or savory batter that’s steamed into a solid cake, like lo bak go. This is a must-have in Chinese New Year.
Hong Kong style claypot rice I: Chicken feet & spareribs in black bean sauce (#鳳爪排骨煲仔飯)
Scrambled Eggs with Tomatos (#蕃茄炒蛋)
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Hong Kong family cooking. Scrambled eggs are a healthy dish. Eggs are high in protein as well as B vitamins and vitamin D; where tomato offers decent amounts of vitamin C and potassium, and a powerful antioxidant plentiful, no wonder why mums in Asia loves Scrambled Eggs with Tomatos (#蕃茄炒蛋) recipe.
Sizzling Chicken Pot (#港式雞煲)
There is one dish that Hongkongers start craving when the temperature drops in Hong Kong: Sizzling Chicken Pot (#港式雞煲). Think of chicken hot pot as an upgrade to conventional hot pot: it starts with a dose of heavily marinated chicken stew cooked on a tabletop stove. After all the tasty bits of meat are devoured, stock or water is added to the pot for the next round. Regular hot-potting with the usual suspects like sliced beef and veggies then begins. The draw, of course, is the spicy, flavorful essence from the chicken stew base.
Toshikoshi Soba (#年越しそば)
New Year in Japan is about beginning with a fresh, clean slate. Authentic, 100% buckwheat soba noodles are a healthy food anyone can enjoy, but they may be especially helpful to people sensitive to gluten, a protein in wheat, barley and rye. Toshikoshi Soba (#年越しそば) is a simple Japanese noodle dish to melt away the hardship of the past year and welcome the journey ahead.
Beef Brisket in Clear Broth (#清湯腩)
Bandit Chicken Wings (#土匪雞翼)
Sliced Pork Belly with Garlic Sauce (#蒜泥白肉)
Sliced Pork Belly with Garlic Sauce (#蒜泥白肉) is one of the classic Sichuan dishes. This popular and delicious appetizer is surprisingly easy to make, cook a piece of nice pork belly, slice it into thin slices. Mix spicy and garlic sauce, drizzle on top of the meat. You may now find this is in Shanghai/ Chinese restaurant easily, which this appetizer has been widely spread and permeated into the Chinese food culture.