Sunday, June 22, 2008

Shanghainese Dessert

This Shanghainese dessert is new to me. Cassia flower is very fragrant. However the pudding itself is extremely sticky. Quite difficult to lift it from the dish.

Cassia Flower Pudding 桂花糕
Xiao Nan Guo - Time Square Hong Kong Chinese Food - Shanghainese Dessert

Saturday, June 14, 2008

My Favourite Sichuan Smoked Duck

My niece bought me dim sum lunch today. We went to Tanyoto, one of the most authentic Sichuan restaurants in Hong Kong. Smoked duck is one of my most favourite Sichuan dishes. However I still think that the smoked duck that I ate at the Sichuan Restaurant within Prince Gong Palace in Beijing is the best.

Smoked Duck with Camphor Wood & Tea Leaves 樟茶鴨 Hong Kong Chinese Food - Smoked Duck

Tuesday, June 10, 2008

Dragon Boat Festival Banquet

Dinner date: June 6, 2008
Number of People: 14
Occasion: Dragon Boat Festival family gathering
Cost: HK$2788 (US$358), all inclusive

Restaurant name: 悅滿樓
Restaurant address: 4/F, 6 Tonnochy Road, Wanchai, Hong Kong
Restaurant telephone: 852- 3165-8581
Anna's comment: My brother’s alumni recommended this restaurant to us, and I would like to recommend it to my blog readers. The dishes here are so nicely done with great portion and full of wok heat (鑊氣). Below are some of my favourite dishes of the night.

Anna's recommended Chinese Food Recipes

Losters & Noodle 龍蝦伊面
Look! How nice they are!
Roasted Meat Platter 燒味拼盘

Alternative Spring Roll with millenium egg & ginger inside


Abalone & Goose Web 鮑魚鵝掌

A must for Cantonese banquet

Baked Chicken with Salt 盐焗鷄

Hong Kong Chinese Food - Cantonese Festival Food

Wednesday, June 4, 2008

Cantonese Slow Cooking Ginseng Chicken Soup 廣東老火湯

Chinese believe that ginseng is very good to health. I use some fresh ginseng to made the famous Cantonese slow cooking Ginseng Chicken soup. I live alone and cannot eat one whole chicken. Luckily supermarket has some chicken bones on sale which is only good for soup making.

Cooking method

  1. Clean 3 stems of fresh ginseng, Chinese herbs and chicken bone
  2. Par boil chicken bone to get rid of excess fat
  3. Boil 4 bowls of water
  4. Tuck ginseng into chicken tummy and add to water together with other ingredients
  5. When reboil, turn down heat and let it simmer for an hour
  6. Turn to high heat for 3 minutes
  7. Add salt before dishing up
Ginseng Chicken Soup 准山杞子鮮人蔘鷄湯
Chicken bone: HK$18 (US$2.3)
Ginseng and others: free (gift from my sister)

Anna's recommended Chinese Food Recipes

Hong Kong Chinese Food - Ginseng Chicken Soup

Sunday, June 1, 2008

Home Made Oysters - 酥炸生蠔

Cooking Method
  1. Clean oysters
  2. Par boil with a piece of ginger
  3. Dip into egg white before rolling on deep fried powder
  4. Wait till oil is 190 degrees hot
  5. Deep fried oysters until golden brown
Does our home-made deep fried oysters look professional? It seems we don't have enough oil
Shrinked 50% after par boiling
Make sure to buy giant oysters,
or they will become mini oysters after cooking.
Anna's recommended Chinese Food Recipes

Hong Kong Food Blog - Home Made Seafood