Meat Buns

I needed a quick meal and have bread dough, ground pork and Chinese Chives in the fridge. What is a man to do but to add some ginger, sugar, soy sauce, sesame oil and cornstarch to make some steam buns?

Oyster pot

This is a classic. I dry the oysters and then dusted them with corn starch and quick fried them to make a light crust. Quite a lot of ginger and scallions (obviously I didn't use enough) is added to a hot clay pot with a little oil. The oysters are then added, then rose liquor, then a little sauce made of soy sauce, sugar and sesame oil. Put the lid on for a couple of minutes and it is done.

Shrimps in Bamboo

During our short spotted prawn season, we should eat these fine creatures as often as possible. This is th easiest and best way to eat them--just steam for four minutes in a steamer. All you need is just a little dip of soy sauce and chili oil.

Turkish Coffee

I have been addicted to Turkish Coffee lately. The richness and smoothness of it is just great. I found the stove top just too large for the little pot so I bought this chafing burner and use it with the grill net. The result is just right, makes a foamy creamy pot in just under 10 minutes.

Quick meal

A few shrimps, some Chinese chives, a little salt and white pepper and a few eggs and you have this 'omelette' in a flesh. I like to sprinkle a little fish sauce on it.

Fried Chicken

This time I actually like my own fried chicken. I took them out of the freezer and put them in a brine made of sugar, salt, pepper and sambol for a couple of hours. It is then dried, dipped into milk and then flour. Fried up crispy and tasty. Better than Church's.

Black Bean Ribs

Another classic. The ribs are marinated with sugar, salt, corn starch, shaoxing liquor, soy sauce and oil. Right before cooking salt cured blackbeans, chili, garlic and ginger are added. Cooked over rice is the typical neighbourhood restaurant food in HK.

Old Time Chicken

When I was in Grad School I used to make this very often. I usually grilled it but the weather doesn't permit. I roasted it then, very good eating still. The sticks are marinated with ginger, garlic, scallion, chili, brown sugar, salt, soy sauce, sesame oil and rose liquor.

Black Bean Clams

These clams are cooked classically with salt cured black bean, garlic, ginger, chili, sugar, rose liquor, soy sauce, and a little cornstarch dissolved in water. Tasty with a drink!

Accidental Bread

I usually leave my bread dough in the fridge until I need it. Today the dough got a little big and broke through the bag. A little lump got out of the rip and dried slightly. I didn't want to heat the oven to make a little bit of bread so I try to fry it. A little oil in the pan and in went the flattened dough. Turned out very good, nice breakfast bread. I think I will try stuffing it next time to see if it is good that way.

I like Roast Chicken

Looks good, doesn't it? I just love a well roasted chicken.

Pork (not) Roast

There is this good looking pork roast on sale at Safeway. I bought it even though I wasn't going to make another roast today.










So, I dissected it into ribs and chops plus a flat piece. I put the chops into the freezer and the other two in the oven.











A spice paste (garlic, cumin, paprika, cayenne, chili, thyme, oregano, brown sugar, salt, olive oil and coriander seeds) is rubbed on before going into a 450℉ convected oven for 20 minutes before finishing at 300℉ non-convected for 40 minutes. The flat piece is sliced thin. Most people seem to be into Southern BBQ and that is certainly great, but this is also good. The meat is juicy and tender but still have good bite to it, and the ribs are soft and smooth. This is not only tasty but take a lot less time.

As I Was Saying...

So, I made some fresh pita and had a lamb sandwich. A little lettuce, a few slices of onion, roasted lamb and the tomato. Quick lunch.

New Zealand Lamb

This lamb shoulder is from New Zealand. It is not bad but despite the large amount of fat, the meat is nowhere as tender or sweet as the local lamb from last spring. I can't wait to buy more from the farmer's market this year. Here I have garlic, rosemary, thyme, salt, pepper and parsley pounded into a paste with a few drop of olive oil as the stuffing. After tonight, it will be good with my pita.

Quick but Good

Made the bread to go with the cheeses (Gorgonzola and aged goat) and cold cuts (dry cured beef and Holstein Schinken) I still have from the last trip to Granville Island. This is as enjoyable as any meal.

Wintery roast

Chicken is best roasted and, in winter, to serve it with Brussels sprout is classic. Plus, it is easiest as can be when there is guest for dinner.

Linguine in leftover sauce

I have some baked salmon leftover so I made this with a few small shrimps, some canned tomatoes, garlic, extra virgin olive oil, and crush chili. Quick and easy and tasty.

Shrimp season

The spotted prawn season is here and they are just sweet as can be. I steamed about a pound of it in a steamer for about 5 min. The tofu is cooked with dried shrimp roe with a little sugar, soy sauce, stock and ginger and scallion. Simple sautéed mushroom is quick to make. The soup is made with watercress, lean pork, bitter and sweet almonds, and golden date, a Cantonese classic.

Osso Bucco

Osso Bucco is very easy to make and impressive to guest, so I made it again. The guest like hot food this time and I put in a little more red pepper this time along with the bay, thyme, oregano, tomato sauce, carrot, celery, onion and red wine.








It is very tasty indeed












And in five minute, this is what is left. The marrow is of course the best part...

Bleu

I like my steak quite rare and here is as rare as it can be without calling it raw. It is like silk. And the beet I left in the ground from last year is big and sweet. A farewell to winter, I suppose.

Oven Ribs

This time I cook the ribs in the oven for the entire cooking time. I made paste with olive oil, garlic, cumin, coriander, chili powder, cayenne, paprika, salt, pepper, rosemary, thyme, oregano and brown sugar to rub onto the rib. I started it at 275℉ until it is cooked and tender before finishing it at 450℉ convected. It works almost as well as on the grill.

Halibut Cheek

This is the beginning of the Halibut season and I found this giant halibut cheek. Here is only one half of it, the whole thing weight a full pound and 2 oz. Here I sautéed it first
before finishing in the oven. The sauce is simply butter (lightly browned), capers, white wine and lemon juice. What a way to welcome the season.

Oyama Sausage Company

No praise is too much for Oyama Sausage, their products are just exceptional. Here I have some goose paté, some Holstein Schinken, some venison snack sausage and dry cured beef.

Day 3

On day 3 the M2 magically reappeared on the shelves and I was just happy to pick some up. On a panel of 16 top of the line Aussie Shiraz on this evening, I found this Grant Burge to be the best value. At mid-30's, this is one good buy. The thing I found after tasting is that the best Australian wines are starting to move towards a more old world elegance rather than just big and powerful. This Grant Burge is still big but it is more restrained and more elegantly made. I am very happy with this wine festival, buy a lot of different wines and each of them unique and interesting.