One of my favorite street food in Hong Kong is egg waffles. They are tiny ball-shaped waffles, fluffy inside but crispy on the outside, you pull them apart and eat them one by one, yummy. I used to buy them everyday after school for snack, the hawker made them fresh to order, so I got to watch how was it made and learned a little techniques here and there.
So glad to find the egg waffles pan in the USA finally, I can try to make this yummy street food at home. The best part is to see my girls happy faces when they stuffed their mouth full of little waffles. They enjoyed watching mommy make the cute yummy waffle balls , just like I used to watch the hawker cooked them in the street, like mother like daughters. They learned stories about mommy’s school life in Hong Kong, and how to say egg waffles in Cantonese (雞蛋仔，which pronounces “kite down jei “), it was so much fun.
Steamed sweet sesame bun is my favorite bun in Dim Sum restaurant since my dad introduced it to me when I was young. It is so sweet and flavorful in one little cute bun.
I hadn’t been able to locate them anywhere nearby in USA (restaurants or frozen products). So I tried to create it with the memory of my taste buds, it turned out really good. When I had it back in Hong Kong, the sweet sesame filling was lava-like and really smooth. This recipe makes a crumbly filling (I like the texture) instead of creamy and lava-like filling. If you like a smooth texture, follow the tips below the recipe.
This steamed Chinese biscuits is the base of many other steamed Chinese buns, real easy to make. If you are comfortable with it, hand knead it. Or not, use a stand mixer or hand mixer with a dough hook, turn on low speed (1-2) until dough formed, hand knead a few times. It will be just as good.
My Christmas present is finally back to my home. This little machine is so good, I used it everyday since I got it until I found out the clock kept resetting itself and went with a beep sound when it happened. As much as I love it, I had to return it and get a new one. My Cuisinart CSO-300 combo steam and convection oven came home yesterday, I has been cooking like a storm and put it to good use. My husband could tell how happy I was to have it back, teasing me about how this machine is not going anywhere and I could not live without it. So true, he really knows me.
First day home, I have to make sure the main function I use and care most is in working condition – the steam function. Started with proofing pizza crust, then I tried to make Chinese Buns for the first time. It was so good and soft, taste really good, only downfall is the color weren’t white because I used unbleached flour, so it came out in a tinted yellow color.
Ketchup shrimps is one of the most popular homemade dishes in Hong Kong. My mom used to cook this all the time and it would be gone long before any other dishes. It tastes better if you cook it with the shell on. You have to lick the sauce off the shell first, then peel the shell and eat the shrimp, don’t forget to lick your finger tips at the end. The thought of it make me so hungry.
Delicious Ketchup Shrimps Recipe
Extra Virgin Olive Oil 1 tablespoon
Large Shrimps 1 pound
Garlic (minced) 1 tablespoon
Rice Vinegar 1.5 teaspoons
Ketchup 1/2 cup
Sugar 1/2 teaspoon
Green Onion (chopped) for garnish
Le Creuset 10-inch skillet
1. Headed and deveined the shrimps, rinse and drain well, set aside.
2. In a skillet, heat up the olive oil on medium. Add ketchup, rice vinegar and sugar, cook for 1 minute (beware of the oil splash). Then, stir in the garlic and mix well.
3. Cook until sauce is thicken. Add shrimps and cover each shrimp with sauce.
4. Spread the shrimps in a single layer, cook for 2 minutes.
5. Flip and cook for 1 minute, heat off immediately.
6. Sprinkle with green onion for garnish, serve and enjoy.