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    Recipes — hong kong

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    Crispy fried oysters with gomen tsuyu

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    500ml vegetable or peanut oil for deep frying
        •    10 oysters, freshly shucked or from a pottle (if frozen, defrost beforehand)
        •    1 cups of corn or plain flour
        •    1/2 tsp baking powder
        •    1/2 cup of ice-cold sparkling water
        •    1 tsp white pepper

    Method

    1. Heat oil in wok or saucepan over high heat to 160°C/375°F. Line a large plate with paper towels.
    2. Drain oysters, pat dry and coat in a thin layer of flour.
    3. Mix 1/2 cup flour with baking powder in a medium-sized bowl. Whisk in sparkling water to create a batter.
    4. Working with 5 oysters at a time to avoid overcrowding, dip oysters in the batter and deep fry until golden brown, about 5 minutes in total. You may need to flip them halfway through to ensure even browning.
    5. Once done, transfer to towel-lined plate with slotted spoon to drain. Repeat with remaining oysters. Dust with white pepper and serve with gomen tsuyu sauce for dipping.

    Serving Sauce: Mentsuyu sauce (Japanese dipping noodle sauce often sold concentrated and diluted with water; can be found in Asian supermarkets). Add some chopped spring onions and fried garlic to it.



    This recipe was sent in by one of our favorite local chefs Michelle Tang from KitchenMess https://kitchenmess.com/2018/04/13/crispy-fried-oysters/

    Spring Spinach Salad

    The best salads usually result from a bit of experimenting with available veggies from the fridge. This salad was exactly that and even surpassed my expectations so much so that I decided to share it with Emma for her BBQ summer collection.

    This salad is so fresh and light and tastes like a bowl of health! It could blend in really well at any barbeque buffet with other salads due to its light and not overpowering flavor or could definitely be eaten alone with some grilled barbeque chicken skewers or a perfectly barbequed steak.

    Prep Time

        •    Prep time: 10 minutes
        •    Yield: Serves 2-4 (Double or triple up for a large BBQ)
        •    By: Maayan Schwartz of Your Outsourced Kitchen

    Ingredients

        •    Box of pre washed baby spinach approximately 140 grams or (6 cups)
        •    1 perfectly ripe avocado 
2 small fennel bulbs
        •    1 fresh and uncooked corn on the cob
        •    2 pieces of celery
        •    2 tbsps capers
        •    Large bunch of fresh dill (apx 1/3 cup)
        •    3 spring onions chopped
        •    Juice from one freshly squeezed lemon
        •    2 tbsps olive oil
        •    Pink Himalayan salt and black pepper
        •    Optional – a few tart dried cherries for garnis

    Method

    1. After you’ve’ washed all your veggies, fill up a nice size salad bowl with your spinach leaves.  Chop up the dill, spring onions and celery into very small fine pieces and place in the salad bowl with the spinach. Next, using a sharp knife with a serrated edge, carefully cut the fresh corn off the cob and put the corn kernels into the salad bowl with the other veggies.  Next, slice your fennel into very thin pieces and also cube your perfectly ripe avocado and add to the bowl.  Finally, toss in your capers, and mix it all up with some lemon juice, olive oil, salt and pepper and there you have it- your delicious Spring Spinach Salad.
    2. If you’re in the mood, you can always toss in some tart dried cherries for garnish. They add an unexpected tart sweetness that really blends well here.



    This recipe is with thanks to the author of Your Outsourced Kitchen Maayan Schwartz

    Lindsay Lohan’s chicken pot pie

    Comforting and easy to knock together, this crowd-pleasing pie is jam-packed full of flavour – the veal meatballs hidden inside elevate it to the next level of deliciousness.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 8

    Ingredients

        •    2 onions
        •    2 carrots
        •    2 small potatoes
        •    2 medium leeks


        •    4 rashers of higher-welfare smoked streaky bacon
        •    300 g free-range chicken thighs , skin off, bone out
        •    300 g free-range chicken breast , skin off
        •    a few sprigs of fresh herbs, such as thyme, bay, rosemary
        •    olive oil
        •    1 knob of unsalted butter
        •    50 g plain flour
        •    700 ml organic chicken stock
        •    2 teaspoons English mustard
        •    1 heaped tablespoon creme fraiche
        •    300 g higher-welfare minced veal , (20% fat)
        •    3 sprigs of fresh sage
        •    1 large free-range egg
        •    100 g unsalted butter , (cold)
        •    300 g plain flour , plus extra for dusting
        •    100 g shredded suet

    Method

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and roughly chop the onions and carrots, and peel and chop the potatoes into 2cm chunks. Trim, halve and wash the leeks, then finely slice. Roughly chop the bacon. Chop all the chicken meat into 3cm chunks
    3. Tie the herb sprigs together with string to make a bouquet garni.
    4. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and bacon, then cook for a few minutes, or until lightly golden. Add the onion, carrot potatoes and leeks, then cook for a further 15 minutes, or until softened , stirring occasionally.
    5. Next, add a knob of butter, then stir through the flour to coat.
    6. Gradually pour the chicken stock into the pan, then stir in the English mustard, creme fraiche, and the bouquet garni, and continue cooking for 10 minutes, stirring regularly. Season with white pepper.
    7. Meanwhile, make your pastry. Chop the butter into cubes, then put into a bowl with the flour, suet and a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes.
    8. Lightly stir in 100ml of cold water, then use your hands to gently pat and push together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put in the fridge until needed.
    9. Meanwhile, for the meatballs, pick and finely chop the sage, season with salt and pepper, then using you hands, scrunch and mix with the veal. Roll into 3cm balls, then gently place into a large pan with a splash of oil and cook for 10 minutes, or until golden.
    10. Add the filling to a large oval pie dish (roughly 25cm x 30cm), discarding the bouquet garni, then leave to cool slightly, then dot the balls on top.
    11. Roll out the pastry on a flour-dusted surface so it’s slightly bigger than your pie dish. Beat the egg, then brush over the edge of the pie dish, drape over the pastry, press lightly to stick, then trim away the excess, pinching or crimping with a fork to seal.
    12. Eggwash the top, then use the excess pastry to decorate the top of the pie, if you like.
    13. Bake in the oven for around 50 minutes, or until golden, then leave to stand for 10 minutes before serving with some steamed, seasonal greens.

     

    This great family recipe is thanks to Jamie Oliver at http://www.jamieoliver.com/recipes/chicken-recipes/lindsay-lohan-s-chicken-pot-pie/