After the vacation, I have to admit it is hard to get back to the routine. Bryan and I still haven’t gone back to the gym. We should do that tomorrow. I am also catching up with my recipe testing. It should be almost there. At least, we finally got the Hong Kong trip pictures ready. Woo hoo!
Baked Pork Chop with Fried Rice (焗豬扒飯) is a classic in Hong Kong cafe. Who wouldn’t like pork chop with fried rice in tomato sauce and top with melted cheese? It is everyone’s favorite. It is a all-in-one casserole dish.
If you ask the people who have left Hong Kong for a while, what food they miss the most in Hong Kong, many of them would tell you cafe style food. Many Hong Kong cafe dishes are influenced by the west, like the use of tomato sauce, cream, cheese, and pasta. With the combination of Chinese ingredients and cooking style, these dishes are unique and special. They are definitely not too easy to find in the US, especially with that kind of fusion flavors. Therefore I tried to make them at home. After a few tries, I am very happy with this baked pork chop with fried rice recipe. It was good and it tasted very close to the flavors that I remember.
Give this a try and get a taste of Hong Kong!
P.S. I have to thank my Hong Kong friends, Iris and Tony for giving me this cook book. Without it, I won’t be able to recreate many delicious Hong Kong food at home.
Creamed corn with pork and rice (粟米肉粒飯) is one of those classic simple dishes that you can find in Hong Kong. It is very basic, tasty and affordable that people love to get this for lunch. The sweet creamed corn was cooked down and turned into a sauce along with the savory and tender pork cubes. Then, scooped that over a plate of steamed hot rice. This is definitely my kind of comfort meal. Hope you will like this too!
I think every little kids dream about going to McDonald’s to eat the crispy french fries and get their cute little fun toys. It was the same for me. I don’t remember how many toys I have collected from McDonald’s. In Hong Kong, the collective toys are not only for children. Adults love to collect them too. Haha… Yes, we love toys. Hong Kong McDonald’s has pushed out many amazing collection sets over the years.
One year, it was about Snoopy. A hard plastic Snoopy dressed up in different countries outfits. There were about 30 of them. People were lining up overnight to collect them. Of course, they were not free. You have to buy a meal and pay extra money to get one. But, the Snoopy were really cute. They were sold out in a day or two. I collected many of them too.
Other than the toys, Hong Kong McDonald’s also pushed out many unique flavors over the years. For example, taro pie, apple pie a la mode, pasta soups, flavored french fries, teriyaki pork burger and pineapple sundae.
This year, Hong Kong McDonald’s has introduced some exciting flavors along with a Hello Kitty plush toy collection. I wish I can be in Hong Kong right now! They just sounds awesome! Let me show you some pictures.
Don’t you want to fly to Hong Kong to try the food and get a Hello Kitty now? I think I am most excited about the black sesame sundae, chipotle BBQ sauce, and the creme brulee Mcflurry. And of course, I wish I can get one of these unique Hello Kitty plush toys!
Picture source: Read
Egg tart is one of the Hong Kong classic. Everyone in Hong Kong loves egg tart. They like to eat it for breakfast, brunch as dim sum or tea time snack. An egg tart is a baked egg custard in a pastry. There are mainly 2 types of egg tarts. One with a shortcrust pastry and the other with a puff pastry. This recipe is the shortcrust one. I personally love this crust the most. It is buttery with a hint of savory, which is perfect with the smooth and lightly sweetened egg custard. Whenever I am baking these little egg tarts at home, the house just smells incredible. It is hard to eat only one. Maybe, I can sneak in two in my stomach before anyone found out.
With all those leftover Swiss sauce, this recipe is just perfect. The chicken thighs were simply delicious. It is hard not to be, because the leftover Swiss sauce was packed with chicken flavors already. With some fresh green onions, onions and garlic, the chicken thighs were extra amazing. The ginger topping may seems a bit funny, but after they were cooked by the oil. The ginger and green onion were aromatic and flavorful. It was tasty to mix with the noodles. A little bit goes a long way. Give this recipe a try, and you will always want to marinate your chicken like this.
This is a classic Hong Kong dish. Swiss sauce has nothing to do with “Switzerland”. The chicken wings are marinated in sweetened dark soy sauce. The urban legend behind the name, was a miscommunication between a Chinese waiter and an English-speaking customer in a Hong Kong cafe. The Chinese waiter told the English speaker the dish was called “Sweet wings”, but the English speaker thought it was “Swiss wings”. But again, this is only a story. No matter what the name is, these chicken wings are just delicious. Bryan loves them on the first try. The chicken wings were savory with a hint of sweet. They were perfect to serve with steaming hot white rice.