It has been my fourth year collaborating with a local magazine. In each issue I present a recipe and do a cooking demonstration as well.
The job is challenging but I love it because I am able to pass down my ideas and tips for traditional Cantonese dishes to people who are also fond of cooking.
I get my ideas from my daily experiences, even from bad ones.
Last Sunday my husband and I went to an eatery in Central for beef brisket clear soup stew.
The popularity of a place doesn’t ensure good food, however. I soon got a headache, and I suspect it was because of the monosodium glutamate (MSG) in the stew.
In making the stew, success depends on having fresh beef brisket and spices. In order to yield a clear broth of intense beef flavors, we also need beef neck bones.
I ordered my skirt steak and neckbones from Sun Sun Meat Co. at 46 Wan Chai Road, and the spices and seasonings for the clear marinade sauce from Shing Fat Coconut Co. at 18 Spring Garden Lane, also in Wan Chai.
The stew is easy to prepare. Simmer the ingredients for three and a half hours. Then turn off the stove and leave the pot overnight.
Another recipe I would like to share is flathead soup with fresh bean curd sheets. Flatheads are now in season and they could give an extraordinarily sweet soup with an umami taste.
First pan-fry the fish and, while it is still hot, put it in boiling water. Put in some fresh bean curd sheets and cook for 40 minutes. That’s it; the soup is ready to be served.
And since we need to keep ourselves warm this winter, why not serve homemade taro claypot rice with liver sausages, tender chicken, Chinese mushrooms, dried shrimps and sun-dried Chinese radish?
Stir-fry the presoaked rice for two minutes before putting it in the pot for steaming for four minutes.
Deep-fry large dices of taro until they turn golden and put them in the pot.
Eight minutes later put the rest of the ingredients which should have been lightly fried on top of the rice. Give it another eight minutes, and the claypot rice is done.
Hope you would give these dishes a try. Enjoy!
This article appeared in the Hong Kong Economic Journal on Dec. 15.
Translation by Darlie Yiu
[Chinese version 中文版]
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