Prawncrackers
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Posts posted by Prawncrackers
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the crispy pork looks delicious, how did you make it?
There's a comprehensive topic on this in the Chinese forum here. I used the vodka method for the first time and it was so effective that it lifted the crackling clean off the middle of the pork. Maybe a little too efficient perhaps?
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That's a shame about your lobster tails Kim, they do look a little overcooked. Definitely use live ones next time, the results will be much better. Also, it's best to poach them first before slicing.
Earlier in the week i made as simple paella and griddled prawns. It photographed really well - the colours were so vibrant, tasted good too of course!
Clearing out the freezer i found a nice piece of belly pork. Too big to eat in one sitting so i stretched it out to two nights. Yesterday i made Siu Yuk (crispy belly pork), today i made slow braised dongpo pork:
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Wow, everything looks wonderful - definitely one to put on the list next time we're back in HK. I can just imagine how good that Hairy Crab Souffle is.
I saw that section of Bourdain's show too. But am i alone in thinking that the chef smoking his fat stogie all over the food just a little disgusting?
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Prawn....it all looks delicious, especially the Baklava....may I request the recipe?
Hi Percyn,
Sorry haven't responded earlier to your Baklava request, only just spotted it re-reading the thread! The recipe is taken from one of my wife's cookbooks, Rachel Allen's BAKE!, and can actually be found on the UKTV Website here. Love baklava, i've tried a few recipes and this is by far the best yet. Rachel Allen is like an Irish blond Nigella but with skills (a definite improvement imo
) A couple of things, i find a loose bottomed square cake tin lined with baking parchment trapped between the base and sides to be best (to catch the syrup). Less water to start the syrup as it needs to be very thick and plenty of butter at the bottom to make sure it gets crispy. -
The best roast suckling pig is at Kimberly where they roast the suckling pig stuffed with glutenous rice. Just look at the pics.
It's not often i'm reduced to grunting noises but those pictures have done just that!! Thanks.
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Tampopo is one of my faves but warning: do not watch it with the family after the xmas meal, one scene is definitely not suitable!!
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Did someone say Roast Belly Pork? Comprehensive empirical testing to get the crispiest crackling Chinese style!
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Fellow charcuterie addicts, I want to brine a ham for three weeks or so. The most suitable sized vessel I have is my biggest stainless steel stockpot, do you folks think it advisable to use this? I usually use plastic containers but I don't have anything big enough for the size of this ham, I'm worried that the brine will react with the steel.
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I first came across the Fried Live Fish dish in a BBC documentary called "Biggest Chinese Restaurant in the World" a few months ago. Like you Peter the images stayed with me for while. It was only when i was googling for that program that i came across the YouTube clip.
I can't condone the dish but if it was presented to me i wouldn't automatically decline it either. I can appreciate that it displays in the most visual way possible the freshness of the dish. Though unlike in Japan where they serve live sashimi (Ikizukuri), there is little skill in making the fried live fish dish.
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Fantastic dumplings Lonnj, great to have you break cover!
Tonight i made steak made using the slow method discussed in Fat Guy's recent thread. I was dubious initially but seeing the results i am a total convert. Great crust on the steak and what i enjoyed most about the method was that it felt very controllable. Started with a longhorn rib and served with a simple salad and bernaise:
For starter we had roasted pumpkin & garlic soup with chorizo & pistachios:
I had a lot of pistachios leftover from the baklava i'd made earlier in the week!!
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Any success with your experiment Sher.eats? Just thinking about cooking for 6-8 hours, wouldn't that make the skin very difficult if not impossible to crisp up. If it's enough time to break down the collagen between meat and bone then surely it will break down the collagen in the skin too. I'm only guessing that it'll be detrimental to getting crispy skin though i can't be sure. Any luck?
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ya know as a foodie i'd try just about anything once... cept for maybe bugs and raw squid or octo or even life fish..... creeppppyyyyyy!
I've never had the opportunity to eat live fish, like Ikizukuri, but the thought of the fish gasping back at you whilst you dine on it's flesh is a little disturbing. Mind you the Japanese don't have a monopoly on this, there is the Sichuan delicacy of Fried Live Fish too, not sure about this dish...
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this is Hotaru Ika, also known as firefly squid... they are about an inch long, and they are so fresh they still retain color... at almost 1.50 per squid... hell id expect them to have color
That's wonderful, i had Hotaru Ika for the first time earlier this year in Japan and i've been dreaming about eating them again ever since. Last Saturday i went to a Japanese place near me (maybe the best in the country) and to my surprise i found them on the menu. I was delighted, they are so sweet and juicy they literally pop in your mouth. The first photo also shows some marinated raw octopus in wasabi:
This place had also had some knockout uni, my favourite sushi item:
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I think Prawn was probably responding to Ruth's comment about rare goose - it was before yours.
Doh, i should refresh my windows before replying!!
Anyways, back on point, i love goose. Just coming back from Hong Kong on holiday i really miss the roast goose there. Just can't get roast goose here in the UK, not the Cantonese style anyway. I suppose it must be the breed, do you have the Cantonese style in the US Chinatowns?
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I would say the opposite, unlike duck, rare goose is not the best way to eat it all!
Didn't say anything about either rare or duck
I didn't say you did Dave! It was meant as a response to this earlier post:
Be sure to keep it very rare. It would be good cooked very slowly in its own fat to no more than 120°F. If you have the equipment I think goose breast would be the perfect candidate for sous vide. -
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All were very good, and this was my de-flowering to the world of oxtails. The work to payout ratio may make me abstinent in the future
I would persevere, the oxtail you had looked like the skinny end. The fatter end can be quite meaty. Even then it would probably take a couple to feed a hungry a man.
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Does anyone have a recipe for actually making Chinese sausages? Just started to make my own Western ones but i'd love to be able to make my own lap cheung or yun cheung. I've stopped buying them as the only brands i can get around here have a horrible chemical aftertaste.
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Welcome tkassum, great first post and honesty - someone's brunch is another's Dinner somewhere in the world!
Thanks all the nice comments about my post earlier in the week, you're all too kind. Couple of meals to round the week off. First is a Sichuan Style Chilli Chicken - it was basically an excuse to purge the fridge of chillies, it definitely hit the hot spot for me:
And yesterday was Roasted Monkfish rolled in Cep Powder with Wild Mushroom Risotto. The monkfish was excellent, sadly the risotto wasn't great as I used dried chanterelles... how i would've loved some of David Ross's fresh ones:
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Prawn, if you ever need an extra 'family' member, y'know, I am always there for you mate
What a glorious trip!
Are you young, rich and good looking? We still have a couple of cousins to marry off!
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Okay let's wrap this up with Day 8!
We spent the day in Yuen Long again and just grabbed a quick lunch on the ground floor of the Citimall. Sorry didn't get the name of this place, just your local joint around here.
My wife always has Taiwanese Beef Shin and Bubble Tea when she comes back to HK, so it was on the last day that we actually managed to squeeze some in:
I had some curried beef brisket:
and side dishes of lobster balls, shredded pigs ears and squid:
We had an early morning flight home the next day so in the evening we stayed close to the hotel. We ate at the Shanghai Xiao Nan Guo restaurant in the Tsim Sha Tsui Centre (another chain i think).
Interesting appetiser of peanuts floating in a syrupy sauce - very moreish, sweet and vinegary:
and pickled radish:
Sweet and sour ribs:
Chow Leen Goh - a type of noodle made with glutinous rice flour:
Sichuan Boiled Beef - not nearly spicy enough but good all the same:
Crab Xiao Long Bao:
Sang Jian Bao:
Braised pork belly with buns. I was hoping this would be as good as the Dong Po pork dish we had on Friday but was a big let down. Very tough, not nearly cooked enough:
Soup with Sui Gow, veg and chicken:
Wor tip:
Two sweet dishes, first Tong Sui (Sweet soup) with little Tong Yuun and fermented rice (possibly the best dish of the meal)
Sweet potato fritters:
This meal was actually very similar to the first meal we had at Crystal Jade but overall i think i enjoyed the first a little more.
That's it! That was 8 days of eating, i feel full again just writing it all out. Hope you've all enjoyed seeing what we got up to.
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Yup i'm glad i didn't have to pay for that meal!! The extended family were there - 4 generations - we were in fact two large tables. My biggest uncle 大伯 (who's only daughter just got married) arranged this memorable feast.
Abalone is truly a beautiful thing to eat, here are some more shots:
We'd actually over-ordered so some of us had the pleasure of eating two of these beauties. I was one of the lucky ones.
Last day of eating to follow tomorrow...
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nice pics prawn, can you put up the recipe for the hash?
thanks
No probs it's really simple, there's no recipe as such, i just made it up! I boiled some cubed sweet potato till soft. Drained and mashed then drove off some of the moisture on a gentle heat whilst i shredded some duck leg confit. I used two legs and a medium sized potato. There was definitely more duck than potato - about 60/40. Mixed them all together, season, formed into patties and chilled before frying in a little evoo and butter. They took about 10 mins on each side. I was surprised they held together so well and were lovely to eat. Maybe next time i'll add a rasp of nutmeg and toss them in a little flour and fry them harder to get a crispier finish. Or maybe you can try it before me.
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Prawcrackers: You ate very well!
You can say that again! But i haven't finished yet...
On Day 7 we took a trip to Tai O fishing village in Lantau Island. Just to have wander and see a side of Hong Kong that we'd never experienced before. I loved the market with all the fresh and dried seafood. For lunch we had some fried rice and noodles at this place:
Pork Ho Fun:
Prawn and Ham Fried rice:
Saltfish (very salty, very delicious) & chicken fried rice:
and cuttlefish fried noodles:
Whilst doing some wandering i couldn't resist trying some char-grilled dried cuttlefish:
Wasn't actually that great, a bit too tough. Opposite from the cuttlefish was a man char-grilling Gai Dan Jai, and as this is one of my wife's favourites i joined the surprisingly long queue to get served. It was worth it though, he made you wait because they were extra crispy:
See the little portable fan he used to fan the coals to get extra heat? Had to wait 25 mins for a portion, he was in no rush at all:
In the evening there was a post wedding celebration in Lau Fau San:
Lau fau shan is a town past Yuen Long near Tin Siu Wai and my relative always rave about the quality of the seafood. So let's see...
Started with an oh so sweet pork and geoduck soup, with the soup residue served separately:
Actually, you can see how much they've put into it:
Simply boiled sweet shrimp:
Pay Dan, not usually a fan but not a trace of ammonia so quite edible:
Salt & Pepper Mantis Shrimp:
Steamed fresh abalone:
Grouper and Celery (same dish as Day 5 evening):
Deep fried battered fish - i think a type of sole:
Deep fried fresh oysters with lettuce wraps. There was a spicy salt dip to go with this:
Deep fried dried oysters:
Simply steamed crab:
Choi Sum:
and Deep-fried Fresh Tofu:
Everything was excellent and epitomised great Cantonese seafood; generous, uncomplicated & above all fresh. The only thing missing for me was a whole steamed fish, that would've made this the perfect seafood meal for me
Dinner! 2008
in Cooking
Posted
Yes ma'am!!! Been digesting for the past few days otherwise i would've posted sooner. We had a lovely smoked ham and a three birder (goose, chicken & pheasant) for the second year in a row. Everyone was very happy with the combination again and so it'll probably be the same again next year: