Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Yuki

  1. Snakes are usually served during the cooler weather(since people believe snakes are high in nutrients and will help provide energy for the cool weather), but I think that if you go to those specialty snake shop, then you can still find snake.
  2. People used to go to snake dinner hosted by union and clubs during the winter(maybe they still do that?). I remembered that there would always be a snake soup, deep fried snake meatball, stir fried snake meat with vegetables, and stir fried glutinous rice. I agree that they don't taste that much different
  3. I know that there is a dessert where a whole lotus root is stuffed with sticky rice and then cooked in syrup infused with osmanthus. You can see a picture of it over here. Sticky Rice Stuffed Lotus Root Although you can stuff the holes with ground pork but I would imagine that it would take quite a bit of work to not break the lotus and ensure all the holes are filled completely. My family usually just slice the lotus into 0.5cm slices and stick some mixture of pork, and mushroom between two slices of lotus root.
  4. Thanks for the great pictures! I would like to know the name of that place so I could convince my family to go with me(they can't stand too oily or hot food). By looking at the first picture, it seems like all the food arrived at once since all the dishes were relatively tidy.
  5. Thanks for the great pictures and lesson!! I usually make my steamed egg custard with only a tablespoon of water(leftover from soaking the scallop) and some dried scallop. My cousin makes a deluxe version by replacing the water with chicken stock, and she probably use a lot much liquid than I did.
  6. Yuki

    A Canuck in HK

    I grew up with Scheweppes cream soda but I can only find it in the local T&T supermarket. Apparently Scheweppes mixed with milk is a popular drink, and I found that out during the Christmas party when my friends emptied out the 4L jug of milk(they brought lots of cream soda to my house).
  7. Yuki

    A Canuck in HK

    I can't believe that you missed out on all those street food!! Those noodles and various ingredients in the bag are a great way to fill the stomach for poor students(they just spent all their money on manga, anime, and CD) since you can get each ingredient for HK1.00 in the cheap places.
  8. Yuki

    A Canuck in HK

    Thanks for the report and haunting me with those pictures. I would like to get a decent bowl of pork feet noodle and mixed pork organ congee in Calgary. I just have to wait for 4 more months before going back for the summer....
  9. Not exactly a theif... but when you order tea or coffee in Hong Kong's fast food shop, they will automatically give you packages of sugar. Since my parents do not want to waste anything(they don't put sugar in their drink), they will bring those sugar home. Once we have collected a large pile, then it is my job to open all the little packages and empty them out in the sugar jar. My parents haven't brought sugar in a very long time....
  10. Watermelon seeds are an essential part of Chinese new year. There are many different types of watermelon seeds and you can find specialty stores in HK that sell them. Watermelon seeds are soaked or stir fried with flavoring. Some popular flavors are five spice, cream, soya sauce, and licorice. I prefer the regular or five spice black watermelon seeds and don't like any of the red seeds. You can find creative flavor like green tea, and sour preserved plum.
  11. We always soak the pineapple(after peeling) in salt water for 5-10min so it won't irritate the tongue. The salty taste doesn't stay on the pineapple and even if it got saltier, I probably wouldn't have noticed since I have never tried any unsoaked fresh pineapple. I think soaking the pineapple in salt water might be an Asian thing.
  12. I am currently in a midterm exam/assignment/lab cycle now(which should end on Tues, but then final exam cycle would be coming soon ) so I spend a lot of time eating in the school. I live off of fruits(mandarin orange, banana, apples, grapes and anything that doesn't require a knife), noodles(instant noodles, shrimp roe noodles, and instant macaroni(Thai Tom Yum Goong Flavor) all cooked by the microwave ), and whole wheat crackers with canned flavored tuna. I usually have them in my locker so I don't have to buy food from the school everyday. Of course if my sister is feeling generous then she would pack lunch and dinner for me.
  13. I would love some dace fish balls to go with my congee now. A traditional dipping sauce for dace fish balls would be fermented clam dipping sauce which might be too fishy for some people.
  14. I always cook the sparerib in the rice cooker, and the rule is to put the dish when the water starts to bubble(don't think it would do any harm if you put it in the beginning though). My family used to steam a type of fish with plum sauce but it is not the type that is used for roasted duck. The sauce is almost black and has bits of plum in it.
  15. I like the canned Chinese herbal tea with jelly, and I used to use a can opener to open the can of tea to extract all the jelly. I also like bubble tea but only if it is well cooked, the bubble has to be soft but still give some chew. Mango drinks with chunks of mango in also great in the summer. I usually don't mind chunky things but the sellers should cut/cook the objects into a size that will fit the straw(or get a bigger straw). Having a cluster of bubbles stuck on my straw can be annoying.
  16. I am wondering about the prevalence of lactose intolerant in the Asian population since the younger generations are exposed to milk(fresh and powdered), ice cream, cheese, and yogurt. I think that even when lactose intolerant is common among the Asians, most people can consume diary without any problem(well, maybe they will see the effect after drinking 4L of milk ).
  17. I like "ma la", especially the ma in dishes but my digestive system does not agree with me. Since a lot of Chinese "ma la" dishes use oil to bring out the flavor of the peppers and chilis, some of the "ma la" dishes can be quite oily. I remembered having the "hot fish filet" where the fish was literally in a large bowl of oil with lots of chili and spices floating around. I enjoyed eating it(it was spicy and numbing but not overwhelming), but by the end of that dish, we had to soak the fish filet in water to get rid of those oil. If I had taken some "diet pill"(the kind where it would make oil comes out at your other end), I think my next morning would be very interesting.
  18. I think the usage of sizzling dish was introduced by the HK style Western restaurant since a lot of those restaurant would serve their main course on those sizzling plates. Maybe a Chinese chef saw it and thought that he could use it in the kicthen, since HK is well known for combining other food cultures into their own. Talking about HK style Western restaurant, I actually miss them even though a lot of them serve baking soda steak and canned soup . I miss the dishes like baked ox tongue with tomato sauce and spaghetti, braised oxtail, and the warm and soft bun with butter. I think a lot of HK people got their first taste of "Western" food through those restaurants and kids would brag to their friends about going to such restaurants. I have never eaten any sizzing dishes at HK Cantonese restaurant although I think they do exist. Using a clay pot should have similar effects although the temperature might not be as high so there would not be much sizzling.
  19. In the congee shop in HK, most of the ingredients are already in the bowl of congee so you just add white pepper to it. Toppings like yau tieu, green onions, ginger threads, cilantro, and chili radish are not common seen on the table. Some people eat like that at home but at congee restaurant, they usually just serve a bowl of congee with your choice of ingredients. If you order fish or chicken congee then a bowl of soya sauce with ginger and green onion should accompany the congee.
  20. My favourite congee ingredients would be pork organs, fish, and pork meatballs(of course not all together in one bowl). I usually like to break some pieces of dried bean curd to the congee to help make it more fragrant and smooth. Congee is something that is easy to make at home but to get a great bowl of congee, it is not so easy. I could never get my congee as smooth and tasty as the famous congee shop in HK(of course I could always blame the MSG but I also tried adding it to my congee, still couldn't get that taste). Maybe my rice quality is not good enough?
  21. My sister is a dedicated follower on the leisure-cat forum and there is a huge crowd of OL, housewife and young girls making dessert on that website. They really do make some spectacular sweets and stuff that I would not imagine people at home to be making. I like how they have people that are willing to come up with or test out recipes and share with everyone. The recipes(especially for dessert) that are posted are usually closer to Hong Kong taste so it might not be suitable for everyone.
  22. Green Bean soup - I like it too, but it's too cooling for the female species...*cough* if you know what I mean.... White bulb - lily bulb...bak hup (cantonese), bai he (mandarin)...good for the lungs. Red bean won't soften? - make sure your beans are fresh. Beans which have been left on the shelves for a long time gets so hard that it won't soften no matter how long you boil it. Get red beans from Tin Chon (Tianjin); they are the best. ← I know that the red beans are the best from Tianjin but it is getter harder to find them now. I was talking to a small ice-cream/popsicles shop owner in Macau and she told me that the Japanese brought up a lot of the Tianjin red beans. I have also heard that the Japanese brought up all the nice Tianjin chestnu too..... hopefully there is still some left for me. Green bean soup is very good espcially with the addition of the stinky grass, I need to go to the herbal shop and get some stinky grass for green bean popsicle. My favourite Chinese sweet soups are coconut taro with tapioca, sweet potato with ginger, green bean, black sesame, walnut, and papaya with snow ear..... actually I like all of them when they are well made.
  23. I am more of a green bean dessert person but I also love red bean dessert because of the tangerine peel, lotus seed, and some kind of white bulb(they are crunchy). I was making red bean dessert a while ago and the red bean simply won't soften after many hours of boiling(I've already soaked it overnight before cooking). Wonder if red bean quality is declining now, I remember being able to get large and flavorful red bean easily when I was young.....
  24. For this recipe, I probably won't eat the shell since it should still be quite hard but I will be licking the shells for all those yummy flavor before peeling them. Whether you can eat the shell or not, it depends on the type of shrimp and the method of cooking. If the shrimp is fried till the shell is crispy then I would eat everything. If the shell is too hard or there is little flavor on them then I would discard the shell. Just follow your common sense and don't try to eat something that your will bring harm to your mouth and stomach.
  • Create New...