Taste Hong Kong

Fried Stuffed Bell Peppers with Homemade Black Bean Sauce, Chinese Style

TasteHongKong — Tue, 21 May 2013 17:09:27 +0000

This was one of the few street foods I like eating with schoolmates during my childhood, when we, wearing school uniform, enjoyed sinking our teeth in the fried stuffed peppers on bamboo skewers only with a dash of soy sauce.
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Wok-Fried Chinese Water Spinach with Anchovies, How to Do it Easily

TasteHongKong — Mon, 06 May 2013 17:43:05 +0000

Every time I cook this, I will make sure the flame is turned to high. Yes, in my experience, water spinach needs to be cooked in a hot wok with enough oil. Although it doesn’t need to be cooked long but it has to be cooked fast.
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Cucumber and Octopus Salad with Wasabi Vinaigrette, Japanese Style

TasteHongKong — Mon, 22 Apr 2013 16:44:56 +0000

My appetite in the past few months more or less went dormant for foods that served cold. Yes, it seldom enjoys cold dishes during winter time, except with some negotiable capacities for fruit salads and Japanese sashimi.
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Mild Chicken Sambal in Lemongrass Coconut Sauce

TasteHongKong — Tue, 09 Apr 2013 16:18:12 +0000

With such a small amount of chili used in this recipe, I know I could hardly qualify this a sambal (a south-east Asian spicy chili paste). But I can’t lie that it inspires me to cook this, a mildly spicy dish flavored with lemongrasses and tomatoes, which is both refreshing and appetizing.
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Chinese Ginger Wine Soup with Black Sesame Oil and Egg

TasteHongKong — Tue, 26 Mar 2013 16:58:52 +0000

Juggling family affairs and homework with get-together and shopping, luckily I had stayed in good shape. And I still cooked, mostly easy meals though. One of the eats I made for myself before going out to catch up the schedules was this soup with noodles.

Downed a bowl of this, honestly I felt somewhat refreshed.
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Dried Bean Curd Sticks and Bak Kut Teh

TasteHongKong — Wed, 13 Mar 2013 16:21:56 +0000

It was only a week after we visited Kuala Lumpur and Melaka (again) last month when we had enjoyed a meal in an old shop serving Malaysian bak kut teh 肉骨茶 – a famous soup made from spare ribs and herb mix, that I cooked this soup.
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