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Hong Kong (Hong Kong Recipes)

World Cuisine Recipes

   Hong Kong is the culinary capital of Asia. A gastronomical tour of Asia without a visit to Hong Kong would be incomplete. The many forms of Chinese culinary cuisine developed through the people's passion for eating, which date back centuries ago. Although ancient Chinese cooking is different from that of Hong Kong's, but the basic methods remain similar. Steaming, roasting, smoking, and fermentation processes were practiced in prehistoric times as it is today.
Chili Garlic Mayonnaise

1/2 cup mayonnaise
1 tablespoons chili-garlic paste
1 teaspoon sugar
1 tsp chopped garlic
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
Cooking Instructions:
Mix all ingredients together in a small bowl and stir until smooth.
Crab Cakes with Chili Garlic Mayonnaise

2 cans lump crabmeat, drained
1 sweet red bell pepper, finely diced
2 cloves garlic, finely minced
4 scallions, finely sliced
3 slices white bread, finely diced
1 egg
Salt and pepper to taste
1 cup panko bread crumbs
Vegetable oil for frying
Cooking Instructions:
Combine crabmeat, red pepper, garlic, scallions, bread cubes and egg in a mixing bowl and stir to blend. Shape the mixture into patties about 1/2" thick and 2" in diameter. Dredge in panko crumbs to lightly coat. Heat about 1/2" of vegetable oil in a frying pan. Carefully slide crabcakes into the hot oil and fry until golden brown on both sides, turning once. Drain on paper towels and serve with Chili Garlic Mayonnaise. Makes about 15-18 crabcakes.
Dipping Sauce

1/4 cup fresh lime juice
3 tablespoons fish sauce
1 tablespoon grated ginger
1/2 teaspoon wasabi paste
1 teaspoon soy sauce
1/4 teaspoon sesame oil
Cooking Instructions:
Combine all ingredients in a glass jar with a tight-fitting lid. Shake vigorously and allow to stand for 1 hour to marry flavors.
Five Spice Cookies

1 stick unsalted butter
1/4 cup sugar
1 tsp vanilla extract
1 1/4 cup flour
1/4 cup walnuts, finely chopped
1/8 tsp Chinese five-spice powder
Cooking Instructions:
Bring the butter to room temperature, place in a deep mixing bowl with sugar, five spice powder and vanillal Beat with a fork or electric mixer until creamy. Add flour and walnuts and continue mixing until dough forms a smooth ball. Wrap in plastic and refrigerate for 30 minutes, or overnight. On a lightly floured surface, roll dough into a 1/4" sheet and cut into decorative shapes with a cookie cutter, or press small amounts of dough into decorative cookie molds. Place formed cookies on a baking sheet and bake at 325 degrees for 20 to 30 minutes, until lightly browned. These cookies go nicely with candied ginger, lychee fruits and warm plum wine or shao xing.
Grilled Giant Prawns with Ginger Butter
Servings: 4
8-12 giant prawns, cleaned and deveined, shells intact
1 stick butter
1 tablespoon ginger root, finely shredded
2 tablespoons soy sauce
2 tablespoons mirin
Cooking Instructions:
Melt butter in a small saucepan. Add ginger and saute until fragrant, but do not brown. Add soy sauce and mirin. Stir to blend. Reduce heat and simmer for about 5 minutes. Serve in small dipping dishes. Skewer two or three prawns on each bamboo skewer and trim off excess portion of the skewer with a pair of garden shears. On an electric grill, stovetop grill pan or outdoor barbeque, grill prawns until just pink and tender, about 2 to 3 minutes per side. Do not overcook. Serve with ginger butter.
Hong Kong Salmon Cakes with Baby Bok Choy

Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils
Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar
Cooking Instructions:
Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish. To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly. In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together. Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
   To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup. Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro and green onion.
Hong Kong Style Egg Tarts

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk
Cooking Instructions:
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Lychee Fruits with Crystal Ginger and Spiced Cookies

12 lychee fruits (canned or fresh)
8 pieces crystalized ginger
8 five-spice cookies
1 bottle plum wine or shao xing
Cooking Instructions:
Arrange three lychee fruits, two pieces of crystalized ginger and two five-spice cookies on four dessert plates. Serve with warm plum wine or Chinese shao xing.
Mandarin Orange Salad with Hoisin Vinaigrette
Servings: 4
Salad Components:
1 package spring salad greens (or one head of leafy lettuce)
1 small can of mandarin oranges, drained
1 small can water chestnuts, drained
1 carrot, finely grated
1 cucumber, thinly sliced
1 tomato, cut into thin wedges
1 cup crispy chow mein noodles
1/4 cup orange juice
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons sesame oil
1 teaspoon ginger root, finely grated
1 clove garlic, finely minced
Cooking Instructions:
Mix all ingredients in a jar with a tight-fitting lid. Shake vigorously and allow to stand for 1 hour to marry flavors. To assemble salad, place lettuce, oranges, water chestnuts, mandarin oranges and carrot in a large bowl. Gently toss with enough dressing to coat. Arrange on salad plates, sprinkle with chow mein noodles, and garnish with wedges of tomato and sliced cucumber.
Petite Hens with Spicy Orange Glaze
Servings: 4
2 Cornish Game Hens, split in half lengthwise
Steamed Rice
2 tablespoons soy sauce
1 tablespoon mirin
2 tablespoons orange juice
1 clove garlic, finely minced
1 teaspoon ginger root, finely shredded
Cooking Instructions:
Combine marinade ingredients in a large shallow baking dish. Place halved game hens in marinade and turn several times to coat. Allow to marinate for one hour, or overnight. Heat oven to 400 and bake game hens for about 45 minutes to one hour, until skin is golden brown and meat is done. Serve over rice with Orange Sauce.
Sashimi Rice Paper Rolls

6 rice paper wrappers
Filling: 1/2 pound sushi-grade tuna, sliced into thin strips
1 carrot, finely shredded
1 small cucumber, peeled, seeded and finely julienned
1 cup spring salad greens
Pickled ginger
Wasabi paste
Cooking Instructions:
Soak a rice paper wrapper in a large shallow dish of warm water. Remove wrapper from the water and lay it flat on a large glass dinner plate. Place a small amount of each of the filling ingredients horizontally across the lower edge of the wrapper. Carefully fold the lower edge of the wrapper upwards and tuck it around the filling. Snugly roll the filling toward the upper edge, being careful not to tear the delicate wrapper. Trim off the rounded edges of the wrapper and slice the roll into four bite-sized pieces. Repeat with the remaining five wrappers. Garnish with pickled ginger and a pinch of wasabi paste. Serve with dipping sauce.
Snow Peas with Sweet Peppers and Water Chestnuts
Servings: 4
2 cups fresh snow peas, stems & strings removed
1 can sliced water chestnuts, rinsed & drained
1/4 cup sweet red pepper, finely diced
1 tablespoon sesame oil
Cooking Instructions:
Heat sesame oil in a wok or frying pan. Add snow peas, sweet peppers and water chestnuts. Lightly stir-fry until just tender, about 5 minutes.
Spicy Orange Glaze

1/2 cup chicken stock
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons shao xing wine
1 tablespoon chili garlic paste
1 teaspoon cornstarch mixed with 2 tablespoons of water
Cooking Instructions:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until slightly thickened. Serve over roasted game hens.
Stir-Fried Broccoli

1 pound broccoli
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 -2 teaspoons cornstarch
1 garlic clove
2 thin slices ginger
2 teaspoons sugar
Salt to taste
1/4 cup water
2 tablespoons oil for stir-frying
Cooking Instructions:
To prepare broccoli, break off the flowerets and then split them into either halves or quarters. Discard any leaves. Peel and slice the stems along the diagonal. Wash and thoroughly drain the sliced broccoli.
Mix sauce ingredients and set aside. Prepare garlic and ginger, crushing and peeling the garlic and finely mincing both. Heat wok and add 2 tablespoons oil. When oil is ready, add the garlic and ginger, sauting until brown. Add the broccoli, stir-frying until they turn a brilliant green, then add the sugar and salt. Mix together well, then add the water, cover and cook for about two minutes. Give the sauce a quick re-stir and add to the wok, pushing the broccoli to the side to make a well in the middle of the wok for the sauce. Stir the sauce with chopsticks until thickened, mix together with the broccoli, and serve hot.

World Cuisine Recipes


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