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One of my favorite street food in Hong Kong is egg waffles (you may called it bubble waffle). 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 and learn how to make it and observed the flipping technique.
I am so glad to find the Egg Waffle Pan(buy it here) in the USA finally, making this yummy street food at home, serving my girls my favorite treat. The best part , I got to see their 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.
Hong Kong style peanut butter sauce is very essential to my favorite street food – rice noodles (Recipe here). Actually, it should be sesame sauce but for cost and efficiency reasons, most places (or all) only serve you peanut butter sauce. If you ever find someone serve the real sesame sauce made with real sesame seeds, you are in luck and probably should go buy a lottery ticket. This sauce is so simple and easy to made, I almost want to put it in the rice noodles recipe and call it a day. However, I do like my recipes sorted nicely in the blog, so here you go.
Peanut Butter Sauce Recipe
Ingredients: Peanut Butter (Creamy) 1 tablespoon
Water 3 tablespoons
Hong Kong is a food heaven with countless delicious food, from street food to Michelin starred restaurants, you can pretty much taste the world in this little city. One of my favorite street food, some times serve in restaurants (dim sum or congee restaurants), is rice noodles loaded with sweet soy sauce, peanut sauce and hoisin sauce (the original “sweet sauce” is not available in US), sprinkles with some toasted sesame, the most traditional way to serve it. If you like it spicy, add a few drop of Sriracha wouldn’t hurt.
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.
Water enough to cover the beef
Bay Leaves 3 leaves
Beef Shoulder 1.5 pounds
Chu Hou Sauce 3 tablespoons
Rice 2 cups
Lettuce (Shredded) 1/3 head
Salt 2 teaspoons
Ground Black Pepper 1/2 teaspoon
Green Onion (Chopped) for garnish
Cookware: Le Creuset 4.5 quarts round oven
1. In a pressure cooker, add beef shoulder, water and bay leaves, cover with lid and press the beef button.
2. Pull the cooked beef apart and place in a large bowl. Stir salt and pepper in the broth.
3. Add rinsed rice and 2 cups of beef broth in pot, cover with lid and cook for 4 minutes over medium-high heat. Open lid and stir, cover again and cook for 2 minutes over medium heat. Lower to medium-low heat, slimmer for 14 minutes. Heat off, remain cover for 5 minutes.
4. Stir the beef, chu hou sauce and 1 cup of broth together.
5. Sprinkle lettuce on cooked rice evenly, add chu hou beef and green onion on top, cover for 3 minutes. (Attention: keep the chu hau beef stock)
6. Add a spoonful of chu hau stock and sprinkle some green onion on top of rice. Serve and enjoy.
If you don’t have a pressure cooker, use a regular pot to cook the beef shoulder (preferably fresh beef) with same ingredients and amount.
First, bring it to a boil, then lower to medium-low and cook for at least 4-6 hours, follow the rest of the steps. (If the water evaporate too much, add hot water into pot until the beef is covered)