Fruit Kebabs & Mango Dipping Sauce

Recipe for Fruit Kebabs with Mango Dipping Sauce. Dip them in Mango Dipping Sauce for that healthy but naughty feeling. Fruit skewers make an excellent addition to parties, BBQs, wedding receptions, brunches etc.

Ingredients: (or preferred choice of fruits)

• 5 large strawberries, halved 
• 1/4 honeydew and watermelon, cut into balls or cubes 
• 1/2 pineapple, peeled and cut into chunks 
• some seedless grapes 
• few mini bamboo skewers

Method:

1. Prepare the fruit by washing the selected fruits. 
2. Thread the strawberries, honeydew, watermelon  and grapes alternately onto skewers, placing at least 5-6 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Mango Dipping Sauce:

• 2 mangoes, peeled, pitted, and sliced 
• 1/2 cup plain yogurt
• 1 tsp sugar
• 2 drops vanilla essence
• 1 tbsp mint leaves - chopped finely

Method:

1. Puree mangoes and yogurt in a food processor or blender until smooth.
2. Transfer puree in a mixing bowl.
3. Add 2 drops of vanilla essence and sugar. 
4. Add chopped mint leaves. Mix well.
5. Keep cool in refrigerator before serving with fruit kebabs.

Note: Instead of Mango Dipping Sauce, try drizzling melted chocolate over fruit. These fruit kebabs really help children get to like and eat more fruit.

Image Credit: Eleanor (WHU)(Very busy) 
Recipe Submitted by: Velu Tim

Pear Charlotte Healthy Birthday Cake

Pear Charlotte is something new for me.  We usually find mango, strawberries kind of fruits on cakes, but pear is quite rarely used.  May be it is time consuming to poach pears.  The cake shop manager recommended this to me as a healthy cake which is not too sweet, light and delicious.  Though my brothers’ blood sugar levels are at the border of diabetes and my cholesterol (HDL) is very high, we still feel comfortable having it. 

My two brothers and I were born in late June (22, 25, 27).  This year our birthdays happen around Dragon Boat Festival (23).  So we had a family gathering on 24 to celebrate all.

The restaurant served us Chinese style birthday buns free of charge.  But I had a cake coupon from Island Shangri-La (because I’m a member of their Health Club), so I also brought my own birthday cake.  Unlike wine opening, most restaurants in Hong Kong won’t charge cake cutting fee.  They even helped to arrange birthday songs while cutting and serving the cake.  Of course we paid a little more tips as appreciation.

Pear Charlotte

Poached Pear on top and inside ladies fingers

The June Birthday Trio of the Yuen Family - from left to right - 27-25-22

PS:  Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures. 

But we often feel guilty for indulging in sweet treats. After all, most desserts are filled with sugar, refined carbohydrates and unhealthy fats, and they pack more calories than the meal itself!

The healthiest desserts are home-made.  There is a book called Guilt-Free Desserts which guides you through better baking.  It was written by Kelley Herring the Founder and CEO of Healing Gourmet, and also the Editor-in-Chief of a four-book series published by McGraw-Hill including: Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.

It will change the way you think of desserts. Even if you don’t decide to buy the book, you should opt in to subscribe it’s free newsletter and get instant access to two free reports Eat Your Way Into Shape: Your Get Fit with Food Guide - including a fat-burning 7-day meal plan!

Hong Kong Food Blog - Healthy Dessert

Green Papaya Salad

Green Papaya Salad (Som tum) muddled with dried shrimp, fish sauce, roasted peanuts and lime.

Ingredients for Green Papaya Salad:

• 250g. unripe young papaya
• 2-3 long beans halved crosswise (optional)
• 5 cherry tomatoes, halved
• 1 tbsp dried baby shrimp - pound to bruise
• 50g. roasted peanuts or cashews -  coarsely chopped

Green Papaya Salad Dressing:

• 1 1/2 tbsp palm sugar
• 1 1/2 fish sauce
• 1 tbsp green lime juice  (use tamarind in place of lime)
• 1 clove garlic, diced
• 2-3 green chilli padi - coarsely chopped  
• 2-3 red chilli padi - coarsely chopped
• Chopped handful of fresh coriander

How to make Spicy Green Papaya Salad:

1. Peel the green papaya with a sharp knife, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
2. Cook long beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. 
3. Combine cooked long beans, cherry tomatoes together in the large bowl.
4. Dressing: Combine palm sugar, fish sauce and lime juice. Mix till sugar dissolves. 
5. Add in diced garlic, chilli padi and chopped coriander leaves. Mix well.
6. Pour dressing over the large bowl and toss. Sprinkle dried baby shrimp and peanuts over and serve.

Note: You can prepare this salad ahead of time, combine all ingredients except the nuts and the dressing. Leave it covered in the refrigerator  for few hours, or overnight. Add the dressing, dried shrimp and peanuts at the last minute, then toss and serve.

Photo Credit - plumandlion
Recipe Submitted by : Sue

How to make Salted Eggs

Typical Singaporean condiments that go with congee for breakfast, evening or late supper - Salted eggs (Telur Masin). Salted eggs are also in abundance during the Mooncake festival locally. The eggs are used as a filling for mooncakes. Each mooncake costs more with more egg yolks.

Ingredients for Salted Eggs:

• 10 eggs (duck or chicken)
• 480g. salt
• 1 litre water or enough to cover eggs

How to make Salted Eggs:

1. Boil water with salt. Cool.
2. Wash eggs and put in a container (preferably earthen).
3. Pour enough water to cover the eggs. Cover container.
4. Leave eggs in salt water for two weeks before serving.

Note: After 2 weeks, take one egg out and boil for 10-15 mins to test if its taste is salty enough. If not ready, let the rest in the container for a few days more. When it's ready, drain the eggs and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.


Recipe submitted by Agnes Wong.
Image credit - doink20

Taste of China USA

Taste of China USA

How to make Burger Patties

Simple and easy recipe for Burger Patties. Made with minced meat, onion, garlic, pepper, salt, soya sauce, cornflour and butter.

Ingredients for Burger Patties:

• 150g. minced meat (chicken, beef, lamb or rabbit)
• 1 onion
• 2 pips garlic
• 1/8 tsp pepper
• 1/4 tsp salt or to taste
• 1 tsp soya sauce or to taste
• 1 tsp cornflour
• 3 tbsp oil, or 1 tbsp margarine or butter

How to make Burger Patties:

1. Chop finely onion and garlic.
2. Mix all the ingredients together evenly to get a firm mixture.
3. Divide mixture into 4-6 portions.
4. Shape each portion into flat rounds of about 1 1/2cm / 1/2" thick.
5. Heat oil or margarine.
6. Fry or grill burger on both sides till golden brown.
7. Sandwich burger in between buns or toasted bread.
8. Serve with sauce of choice, salad and pickles. 

Taste of India

http://tasteofindiauk.blogspot.co.uk/

Taste of China Heckmondwike

Taste of China Heckmondwike

How to cook Saffron Rice

This Saffron rice recipe yield 4 to 6 servings. It is important to note that you must use Basmati rice to make this dish which is similar to Nasi Briani and Nasi Tomato. Saffron rice has distictive flavor of both Basmati as well as Saffron. Basmati rice is available in at most grocery stores in Singapore.

Ingredients for Saffron Rice

• 4 cups Basmati long-grain rice 
• 1-1/2 teaspoons crushed saffron threads (threads should be almost all bright red)
• 1/2 cup ghee or butter 
• 12 whole cardamom seeds 
• 8 whole cloves 
• 6 cinnamon sticks 
• 2 onion, sliced 
• 6 cups boiling chicken or vegetable broth 
• 2 tsp salt or to taste

How to cook Saffron Rice:

1. Cover Basmati rice with cold water and set aside to soak for 30 minutes. 
2. Soak saffron threads in 3 tablespoons boiling water for 10 minutes.
3. Melt butter in a pot over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. 
4. Stir in onion and saute, stirring occasionally, until golden brown. 
5. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. 
6. Pour in the boiling broth and stir in the salt and saffron. 
7. Cover pot and reduced heat to low. Let the rice cook and all liquid is absorbed, about 40 minutes. Fluff the rice with a fork before serving.
8. Garnish with fried shallots. Serve rice hot with Ayam Merah, Briani dish or Steak.

Image Credit - Gourmet Forager

How to cook Fish Porridge

Recipe for Singapore Fish porridge. Easy to make at home. Season rice, wash, add lots of water, add some salt, and put them to boil. You may use oats to cook the porridge in place of rice.

Ingredients for Fish Porridge (for 1 person only):

• 1-2 tbsp rice 
• 560ml water 
• 1/4 tsp salt (to season rice) 
• 1 tsp oil (to season rice) 
• 90g cod fish 
• 2 slices ginger 
• 1 dsp oil 
• 1 dsp light soya sauce 
• 1/8 tsp pepper 
• 1 stalk spring onion 
• fried shallots - optional 

Method:

1. Porridge - Wash rice. Season rice with oil and salt for at least half an hour. 
2. Add water and put to boil. When boiling, lower fire. Simmer till rice becomes soft and broken. 
3. Stir once in a while when simmering. Add salt is necessary. 
4. Taste and serve. 
5. Slice fish thinly. 
6. Shred ginger. Season fish with ginger, light soya sauce, pepper and oil. 
7. When porridge is ready, add in fish. Stir to mix well. 
8. Simmer for one minute till fish is cooked. 
9. Add salt to taste. 
10. Sprinkle chopped onion, fried shallots and pepper on cooked porridge before serving. 
11. Variation - You may use oats to cook the porridge in place of rice.

Image credit - edmo0001

How to make Curried Prawns

Recipe for Curried Prawns made with lengkuas, lemongrass, fresh turmeric, buah keras, chillies, shallots, belacan and coconut milk.

Ingredients for Curried Prawns:

• 500g fresh Tiger prawns - keep heads and tail, take off a little of shell around middle and remove the dark thin streak around the back

Ingredients to be ground:

• some curry leaves
• 4 slices of lengkuas
• 2 stalks of lemongrass - sliced
• 1/4" fresh turmeric
• 4 buah keras (candle nuts)
• 10 large red chillies - seeded
• 1/2 teacup shallots
• 1/2 tsp belacan
• 1 teacup thick coconut milk
• 1 tsp curry powder
• salt to taste
• 4 dessertspoons vegetable oil
• coriander leaves (optional)

Method:

1. Mix prawns and all other ingredients except the oil.
2. Put oil in frying pan and when hot put in prawns etc.
3. Simmer, stirring occasionally, till prawns are properly cooked and dry. Do not over cook as prawns will be tough.
4. Garnish with coriander leaves and serve hot with Jasmine rice.

Image Credit - ChasingFoodDreams

Recipe for Egg Foo Young, Egg Fu Yung

Chinese omelette dish Egg Foo Yung is the most well-known egg-based dish in Chinese cooking. Easy and cheap, Egg foo yong is also a popular Chinese restaurant and kopitiam dish in Singapore. Egg Fu Yung can be served with or without gravy.

Ingredients for Egg Foo Young or Egg Fu Yung:

• 5 eggs, beaten
• 1 tbsp fresh milk (optional)
• 5 medium prawns, clean, peeled and finely chopped
• 1/2 chicken sausage, finely chopped 
• 1 onion, finely chopped
• 1/2 cup finely diced mushrooms
• 1 spring onion, chopped into small pieces
• 1/2 cup bean sprouts, rinsed and drained
• 2 tbsp water
• 1 tbsp soy sauce
• 1/2 tsp salt or to taste
• dash of pepper
• 2 tbsp cooking oil

How to make Egg Fu Yung:

1. In a large bowl, add in eggs, spring onion, bean sprouts, soy sauce, pepper, salt, milk and water. Beat egg mixture until smooth and salt dissolved. Mix thoroughly.
2. Heat 2 tablespoons oil in a frying pan. Once the oil is hot, add in onion, prawn, chicken sausage, diced mushrooms, and stir fry for around 1 minute.
3. Pour in the egg mixture, make sure the fried ingredients are fully covered by egg mixture. Turn to medium heat.
4. Fry until golden brown, flip and repeat for the other side, about 4 minutes. Do not overcook the eggs.
5. Remove the omelet with a slotted spoon and drain on paper towels.
6. Served hot with steamed Jasmine rice.

Image Credit: Suzie Ridler

Chicken Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India. There are many variations of the vindaloo recipe. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. Source. - A Pub that serve this dish in Singapore - Bojangles.

Ingredients for Vindaloo:

• 1 chicken (1 1/2 lbs.) - cut into pieces
• 12 small red onions, sliced
• 3-4 dessertspoons vegetable oil
• 4-5 dessertspoons vinegar
• Sugar to taste
• Salt to taste
• Ingredients to be ground separately (a), (b), (c), & (d)

Ingredients to be ground separately:

• (a) 3 dessertspoons jintan puteh
• 20 dried chillies (seeded - do not seed if a hotter curry is wanted)
• 1 small piece tumeric
• (b) 4 cloves garlic
• (c) 1 1/2 tsp fresh ginger
• (d) 1 tsp mustard seeds - coarsely

Method:

1. Put oil in pan.
2. Fry ground garlic (b) till slghtly brown.
3. Fry sliced onions.
4. Fry ground ingredients (a).
5. Add ground ginger (c) and mustard seeds (d).
6. Add chicken and salt. Fry for a few mins., add a little water, and cover pan.
7. When chicken is almost cooked, add vinegar and sugar, according to taste.
8. Simmer chicken till chicken is tender. (This is a dry curry).
9. Serve with hot white rice.

Printable Version - Chicken Vindaloo
Image credit - tiny banquet committee

German Buffet in Wanchai

I love buffet, but good deals are not easy to find.  Some are too expensive, some are not my favourite taste.  German buffet is not too expensive, however the foods are quite good.  I had it couple of years ago and had one recently. 

Don't assume that knuckles and sausages are crown jewels.  On the day of my visit, the dessert and salad bar were doing the best.

Here is the crown jewel of the day - Serradura.  I had never tasted such silky soft lovely serrudura even at Macau top notch Portuguese restaurants.

My top pick of the day - Serradura.  I would really appreciate to have mini cups instead.  But big bowl was ok.  I ended up had several rounds of it.

Something new - German Luncheon Meat.  It was hided inside a loaf of bread.  The chef open it up for me to take a photo.  Of course, I had a slice of it, very yummy, taste really like luncheon meat.  But I thought it should be ham of some kind.

These mini lobsters were sitting on the salad bar along with some very lovely salads and vegetables.  Healthy and nice.

We could also picked our own ingredients and had a dish of cook-to-order spaghetti.  We could chose between spinach noodle and bow noodle; white sauce and tomato sauce.  However the dish size was quite big, we had to share between the two of us.

Here are the knuckles, but not stars of the day.  It was good but for some reason I thought it could be better.  The sour cabbage was however very good.

The sausages really upset me.  I really don't think a German buffet offers only two types of sausages and they were in no way pleasing.  They didn't look good nor taste good - extremely salty.  If you notice the assorted mushrooms and mini eggplants on the right hand side of my dish - those were the stars.  I collected them from the salad bar for several rounds.

The various desserts, jelly candy, serradura, puddings...all are lovely, not to mention the ice creams.

To wrap up the buffet, a cup of coffee/tea was included.  However if you want to have latte or Cappuccino, you would need to pay extra.

King Ludwig Beerhall

G/F, 183 Queen's Road East (tel: 2861-0737)

Weekend Buffet:  HK$189 +10% per person

Buffet starts 12:00

Hong Kong Food Blog - German Buffet

Chinese Steamed Fish

Chinese style steamed fish recipe. This is how to cook steamed fish stuffed with ginger, garlic and sprinkled soya sauce.

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

Image Credit - ButchokoyD

How to cook Minestrone Soup

Recipe for Minestrone Soup. Minestrone Soup with pasta, sliced chicken and vegetables recipe.

Ingredients for Minestrone Soup:

• 6 medium size potatoes, 300g
• 1 can stewed tomatoes, 300g
• 100-200g short macaroni
• 75g  boneless chicken thigh, sliced
• 2-3 tbsp butter
• 3 small zucchini, 
• 2 stalks celery
• 4 tbsp grated parmesan 
• 1 onion, chooped
• 1 large sweet pepper, cut into pieces
• Basil, parsley
• 1 clove garlic
• 1 chicken or vegetable stock cube
• Salt, black pepper to taste
• About 1 1/2 litres water

Method:

1. Cook chopped onion, crushed garlic, chicken, basil and parsley in butter until tender.
2. Add the tomatoes and other ingredients, cut into small pieces, except the macaroni and the sweet pepper.
3. Cook, covered, until almost done, then add the macaroni and the sweet pepper.

Image - ric_w 
Image is for illustration purposes only

How to make Barbeque sauce

This image is for illustration purposes only

This Barbeque Sauce is suitable for burger, fried meat balls, soft bean curd, macaroni pie, tomato salad and mixed vegetable salad.

Recipe for Barbeque Sauce.

Ingreduents for Barbeque Sauce:

• 1 dsp vinegar
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 1 tsp mustard powder (serbuk biji sawi)
• 1/2 tsp thick soya sauce
• 1 tsp margarine
• 1/2 onion
• 140 ml water
• 2 1/2 cm. cinnamon (kayu manis)
• 1/4 star anise (bunga lawang)
• 10 white peppercorns (lada putih)

Method:

1. Chop onion finely.
2. Boil onion in water together with cinnamon, star anise and peppercorns until onion becomes soft and left with 1/2 amount of water.
3. Remove peppercorns, star anise and cinnamon.
4. Add in vinegar, salt, sugar, tomato sauce, chilli sauce, thick soya sauce and margarine. Mix evenly.
5. Simmer for three mins. Taste.
6. Add in mustard powder and mix well.

Image credit - BrigKev2010

How to cook Rendang Padang

This is the recipe for Rendang Padang if you want the glorious taste without that overly-rich oil feel that makes you weep with guilt after. - Recipe taken from The New Paper (Sunday) 20th April 2012. Original recipe is from Madam Tumiar Simandijuntak, 78 from Medan, Sumatra.

Recipe for Rendang Padang:


Ingredients:

• 1 kg of Beef, cut into 4cm-thick slices
• 10 dried chillies
• 4 red chillies
• 10 shallots
• 5 cloves of garlic
• 5 cm-thick piece lengkuas (galangal)
• 5 cm-thick piece old ginger
• 4 stalks of lemongrass (use only 7cm of the root part)
• 4-5 kaffir lime leaves
• 1 daun kunyit (tumeric leaf)
• 1 tsp ground coriander
• 2 coconuts (only grated white portions)
• 2 slices of assam keping (sour fruit)
• 1 tbsp of tamarind mixed with 2 tbsp of water. Strain and reserve.
• 250ml of water
• 2-3 tbsp of cooking oil

Method:

1. Soak the dried chillies for 20 mins. or until soft. Rinse chillies and set aside.
2. Put half of the grated coconut in a muslin cloth and pour in the 250ml of water. Squeeze to extract the coconut milk. Refrigerate.
3. Heat the wok or a non-stick frying pan. Fry the remaining grated coconut over low heat, stirring constantly to prevent it from burning. Do not use oil. It should take around 30 mins. to get the grated coconut to brown.
4. Allow to cool, then blend till fine. Set aside 3 tbsp for use later. Store the remainder in a glass jar and refrigerate.
5. Grind the dried chillies, red chillies, shallots, garlic, lengkuas, old ginger and lemongrass together to make the rempah. Use a little water to help the process if you are using a blender.
6. Heat 2-3 tbsp of oil in a pot over a small fire. Add the rempah and fry until it browns and give off a strong aroma.
7. Add daun kunyit and lime leaves.
8. Add beef and fry until the beef is coated with rempah.
9. Add the coconut milk and 1 tsp of salt or more to suit your taste, and the ground coriander.
10. Next the assam keping and tamarind juice. Cover and allow to simmer over low heat, stirring occasionally, for two hours until the beef is tender.
11. Add in 3 tbsp of the toasted grated coconut and stir thoroughly.
12. Serve with hot rice.

Credit: Hedy Khoo - hedykhoo AT sph DOT com DOT sg 
Photo Credit - Camemberu

Easter Macau Food

Although Hong Kong is such an international city, you do need to go to Macau if you want to taste some authentic Portuguese food.  Don't worry, it's easy.  Macau is only an hour boat ride from Hong Kong.  I used to work there and now I go there for a short holiday break frequently.  Below are some photos I've taken from my recent Easter trip.

Although I'm from the food paradise of Hong Kong, I can't resist the temptation of Portuguese food which are so delicious.  Here are some of my favourites.

A few dishes from the New Camoes at the Fisherman's Wharf.  As there were only the two of us, so there was a lack of varieties. 

Portugues Potato Green Soup

Baked Duck Rice - not bad, but not the best I have had

Stir Fried Cabbage with Bacalhau

Mind the fish bones!

I found something new this time.  I've noticed that they put up some set lunch menu which cost around MOP98 + service fee.  Dinner buffet is around MOP250.  May be next time we shall try it.

I really love this restaurant - New Camoes - very authentic Portugues interior.  It's newly decorated, and we can sit comfortably without having to eat in an crowded environment.

Not only inside, the whole building of New Camoes is of Portuguese style.  That's why I love to take photos inside and outside.

On the Taipa Island is the newly decorated, re-opended Cozinha Pinocchio.  I used to have great experience here but not this time.  I must say there is no equal mark between great name/famous/historical and good food/consistency.

Baked Mussels

Well, I can only give it a pass. 

Grilled Spare Ribs

Again, I can't say it's bad, but just can't say it's good.  I can still smell the taste of frozen meat.  Average food, expensive price!

Serradura

The most famous and my most beloved Portugues dessert.

Cost only MOP7 if eat at street side, but here it's MOP28.  Well, we wanted to eat but didn't want to eat on a street, so we had to pay for it.  But mind you, the street side ones are far more silky smooth than this one. 

Although I've been to Macau countless times, some sightseeing is still needed in each of my trips.  The most famous landmark in Macau - The St Paul's Ruin

From the St Paul's Ruin, just a few minutes walk, we arrived the Fortaleza do Monte.  Up at a little hill, a good place to take a good look at Macau.  If you don't want to walk, you can take lift from the Macau Museum.  Of course you would need to pay entrance fee to visit the Musuem first before you can make use of their lift to save your walking time to the Fortaleza do Monte.

More Macau food photos from my outing blog

Yee Foo Mee (longevity noodles)

Yee Foo Mee or Yee Fu Noodles can be purchased from supermarkets. It is sold pre deep fried, chewy noodles made from wheat flour and egg. While there are many versions available, here is a simple recipe on how to cook it.

Ingredients:

• One round of crisp Yee Foo mee, scalded with boiling water and drained
• 2 cloves garlic, minced
• 1 large onion sliced
• A slice or two fresh ginger
• 2-3 grams green vegetable like kailan or chye-sim, cut into pieces, or shredded cabbage
• Some carrots, julienned (optional)
• Some beadsprouts
• 2-3 grams prawns
• 2-3 grams chicken meat, sliced
• Chicken stock
• 10 black mushrooms, sliced
• 1 tbsp  of oyster sauce
• dash of white pepper
• 1/2 tbsp of sesame oil
• 4 dessertspoons oil
• Coriander leaves or chopped spring onions for garnishing

Method:

1. Put oil in pan. Add garlic and fry till light brown.
2. Add sliced onions.
3. Add chicken and fry a little. Add prawns.
4. Add chicken stock, pepper, salt to taste, oyster sauce and sesame oil. Simmer.
5. Add vegetables and carrots. Leave to cook.
6. Add sliced mushrooms.
7. Add Yee Foo noodles. Stir quickly. There must be sufficient stock to make a rather moist consistency.
8. Garnish with coriander or spring onions. Serve with plenty of cut chillies and soy.

Photo credit - Stinkee Beek

How to make Rasam

Indian food. Recipe for Rasam. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper, Pepper, Cumin and other spices as seasonings.

Ingredients for Simple Rasam:

• 1 tbsp tamarind pulp
• 1 cup hot water
• 2 cloves garlic, sliced
• 3/4 tsp ground black pepper
• 1 tsp ground cumin
• 4 cups of cold water
• 2 tsp salt
• 2 tbsp chopped fresh coriander leaves
• 2 tsp oil
• 1 tsp black mustard seeds 8 curry leaves

Method:

1. Soak tamarind in hot water for 10 mins, squeeze and dissolve pulp in the water and strain.
2. Put tamarind liquid, garlic, pepper, cumin, water, salt and coriander into a sauce pan and bring to boil.
3. Turn heat down and simmer for 10 minutes.
4. In another pot, heat oil and fry mustard seeds and curry leaves until leaves are brown. Add to the simmering liquid. 

Photo credit - gimpypoop

Japanese Buffet

Holiday is a time for me to binge.  Today is the first day of Easter holiday, I kick start my crazy eating by a Japanese buffet lunch.  To be accurate, it's eat all you can at a fixed fee.  The restaurant I go serves lunch buffet on weekends and holidays only.  Here is a summary of my Japanese feast.

Sashimi - there are over 10 types of fishes for us to choose

Beef and Vegetable

The Ox Tongue is my top pick of the day, very delicious.  The teppanyaki beef sheet (top right) simply melt in my mouth, very well done.

 Grilled Mackerel

 Fried Rice and Noodle

 Tampura - prawns, egg plant and pumpkin

 Pan Fried Assorted Mushrooms

 Vegetables and Dumplings in soup

 Soba and Cucumber Salad

 Deep Fried Oyster and Cheese

 The beautiful cheese cake wrapped up our buffet.

Actually I'm not that keen to eat the Hong Kong style Japanese buffet, although it has the advantage of 'cook to order' and the foods are freshly prepared.  However there is one big disadvantage that I don't like.  The food that they brought us are not 100% ordered by us.  At the same time, some of the foods that we order never arrive.  When I eat buffet in Japan, I just go collect food from the table, food type and quantity are fully controlled by me.  In terms of size, the bowl of fried rice was so big. Of course we tried our best to not wasting food, but we were unable to eat a lot after that.   So we ended up ate something we didn't order and missed something that we really love to eat.

After all we are quite happy with the food as they are really yummy, especially the tepanyaki beef and ox tongue.

Kaneda
74-80 Johnston Road, Wanchai, Hong Kong
Tel: 2866-1128

Luffet buffet available on Saturday, Sunday and holidays 12:00 - 2:30
HK$158 (US$20.2) (Adult)
HK$128 (US$16.4) (Senior and child)
+10% service charge

Hong Kong Food Blog - Japanese Buffet