Thai Green Curry Chicken (#Gangkiewwankai)
Japanese Gyudon (#牛丼 #ぎゅうどん)
Japanese Gyudon is like a traditional comfort food for Japanese. It can be prepared quickly and it consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavoured with dashi, soy sauce and mirin.
Fish with creamy sweetcorn (#粟米斑腩)
Both Haddock and Cod are from the same family and they live in similar waters, so they probably taste the same, right? Not quite. Cod has a more mild, clean taste. Haddock is more flavorful and “fishy.” However, the difference between Cod and Haddock is more about shape and texture than taste. Cod fillets are thicker and firmer. They’re great for grilling or searing because they don’t overcook as easily. Haddock fillets are thinner and more fragile. They cook through quickly and are ideal for frying. Fish with creamy sweetcorn (#粟米斑腩) is one of the signature Hong Kong dish that combines the British Fish and Chips and Hong Kong eating culture.
Sweet and Sour Spare Ribs (#糖醋排骨)
Three stuffed treasures (#煎釀三寶)
Honey chicken wings with fermented red bean curd (#南乳蜜糖雞翼)
Honey chicken wings with fermented red bean curd (#南乳蜜糖雞翼) is part of my childhood memories, which the fermented red bean curd is commonly used in Chinese cooking as a flavor enhancer in marinades and stews. It is a type of preserved bean curd that consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings. It is naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of iron and calcium. It is an important source of protein, especially for vegans and vegetarians.
Chilled tofu with century egg (#皮蛋豆腐)
Century eggs, also known as preserved eggs, are a staple within Taiwanese households. In Taiwan, the most popular way to eat the flavorful century egg is by pairing it the lightness of tofu. The recipe is beautifully simple and will take you less than five minutes. All ingredients can be found at an asian food market.
Steamed Chicken with Cloud Ears and Lily Buds (#金針雲耳蒸雞)
Steamed chicken has been my most favorite dish cooked by my mother from childhood. Many young kids don’t like eating Steamed Chicken with Cloud Ears and Lily Buds (#金針雲耳蒸雞) in dark or black in color. The cloud ears and dried lily buds become the superstar of this steamed chicken dish because they absorb all the flavors of the sauce. The texture of cloud ears is so delicate and smooth, absorbed all the goodies of chicken after steaming, and it will become 5 to 6 times bigger in size after being dehydrated.
Steamed Pork Ribs wih Black Bean Sauce (#豉汁蒸排骨)
Steamed Pork Ribs wih Black Bean Sauce (#豉汁蒸排骨) is one of the most popular dishes in Hong Kong, and I usually prepare extra when making these juicy tender pork ribs covered in a fragrant savory black bean sauce to prevent a chopstick fight. Those bite-sized juicy ribs are covered with a rich, savory and garlicky sauce, and I have especially add some Chinese rice roll (#腸粉/ #陳村粉) in th bottom, once they absorbed the juice, you will be surprised at how flavorsome they taste.