Hong Kong recipes
Recipes from Hong Kong: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Hong Kong Cart Noodles (車仔麵): Oil Noodles with Chu Hou Brisket and Radish, Satay Fish Balls, Shrimp Wontons and Choy Sum
How to make Hong Kong cart noodles (車仔麵) at home: Cantonese oil noodles warmed in leftover steamed-chicken broth and choy sum water, topped with chu hou braised beef brisket and radish, satay fish balls, shrimp wontons and choy sum. Covers the two topping pots, the assembly order, safe thawing and cooking temperatures, and what the recipe leaves unspecified.
Cheung Fun: Hong Kong Steamed Rice Noodle Rolls (腸粉)
How to make plain Hong Kong-style cheung fun (腸粉) at home. A batter of rice flour, corn starch, tapioca starch and mung bean starch is steamed in thin sheets on a shallow tray, rolled without filling, sliced, and served with three sauces: ginger soy, sesame peanut, and sticky sweet hoisin. Includes where the dish sits in Hong Kong dim sum and street food, how to choose the starches, and how to spot a cooked sheet.
Hong Kong Claypot Rice (煲仔飯): Chicken and Chinese Sausage in a Clay Pot
One version of Hong Kong claypot rice (煲仔飯), made with chicken, whole Chinese sausage, dried shiitake and long-grain rice. Covers the boiling-water soak and fresh cooking water, when each oil goes in, the two covered tilting passes for the crust, and how to use the serving sauce.
Hong Kong Egg Waffles (Gai Daan Jai): A Rice-Flour Recipe for a Stovetop Iron
How to make Hong Kong egg waffles (gai daan jai) at home with one author's rice-flour recipe and a manual two-sided stovetop iron. Covers every ingredient amount, how full to fill the mold, flipping and judging golden color, fixing sticking and over-browning, the plain style versus newer flavors, and where the street snack sits in Hong Kong food culture.