Months of lockdown and home cooking has many of us itching to travel but it's a small relief to know you don't necessarily need a plane ticket to enjoy far-flung flavours from distant destinations.
If you're craving the food of Hong Kong,chef ArChan Chan's new cookbookHong Kong Localis an excellent place to start.
The Hong Kong-born chef's compilation celebrates the history and cultural diversity of the city. As an international metropolitan hub,Hong Kong brings together dishes and cooking styles from all over the world.
From humble breakfasts to streetside treats or feasts of roast meats,you'll find something incredible to eat at any time of the day.
Here are three simple recipes to enjoy cooking at home.
Sa cha beef noodles
In Hong Kong this dish is known as satay,but it's not like the Thai-style satay made with peanuts and turmeric. Hong Kong-style satay sauce (also called sa cha sauce) is dark brown in colour and less spicy. Though not a fancy dish,a bowl of this is one of the most popular things to order in a Hong Kong-style cafe.
INGREDIENTS
Notes
For a healthier version,use rice vermicelli instead of instant noodles.
Sa cha/Hong Kong-style satay sauce is available in specialty Asian stores and online.
Serves 4
Sai do si (Hong Kong-style French toast)
Hong Kong-style French toast is often made with savoury fillings,such as peanut butter,cheese or satay beef (I use kaya jam here,but feel free to use any flavour jam or other filling you might like). The bread is coated in egg and deep-fried (rather than pan-fried) and served with a generous amount of butter,maple syrup or condensed milk. My recipe here gives instructions for pan-frying,as it's easier to do at home,but do deep-fry if you wish. Paired with a cup of tea,this French toast is perfect for breakfast or at tea time.
INGREDIENTS
- 4 slices soft white bread,crusts removed
- 1 tablespoon kaya jam (seenote)
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 20g butter,plus extra to serve
- maple syrup,to serve
METHOD
- Spread two slices of the bread with the kaya jam. Sandwich with the remaining bread and gently press to seal.
- Whisk together the eggs and milk in a shallow bowl. Dip the sandwiches into the mixture to coat evenly.
- Heat the oil and butter in a frying pan over medium heat. Add the coated sandwiches and fry for 1 minute each side or until golden brown,then stand the sandwich up and the edges for about 30 seconds each. Serve hot with extra butter and some maple syrup.
NoteKaya jam is a sweet spreadable condiment made from coconut milk and sugar. It's very popular in Singapore and Malaysia and is normally a light yellow-green colour. There is also a caramelised version,which is a darker brown colour.
Serves2
Char siu (Barbecued pork)
Char siu is another signature siu mei similar to crispy skin pork. While crispy skin pork showcases the pork belly in contrast with the crackling,char siu is famous for its sweet-savoury flavour with slightly charred skin,which instantly melts in your mouth. Delicious.
INGREDIENTS
- 1kg boneless pork collar,cut lengthways into 4 pieces
- fine sea salt
- 60g (½ cup) cornflour
- 500g warmed honey
Char siu marinade
- 100g caster sugar
- 1 tablespoon fine sea salt
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame paste (seenotes)
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon finely chopped red shallot
- 1 teaspoon grated garlic
- 1 tablespoon rose wine
- 1 egg,lightly beaten
Sesame paste Toasted white sesame seeds that have been ground to a sauce-like consistency. Usually comes in a glass jar. You can substitute tahini if unavailable.
Chinese brown sugar Made from unrefined cane sugar,Chinese brown sugar is a warm brown colour and sold in small slabs. Not to be confused with palm sugar,which looks similar but is a very different product.
Serves4
This is an edited extract fromHong Kong Localby ArChan Chan,published by Smith Street Books,RRP$39.99. Photography:Alana Dimou. Food stylist:Bridget Wald.Buy now