manda

Tonkichi

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We saved the best for last! Tonkichi is a cozy, swanky japanese tonkatsu (deep-fried pork cutlet) restaurant nestled in the World Trade Centre mall in Causeway Bay.

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manda

Hong Kong Desserts

Hong Kong has some of the best light desserts I’ve ever tasted. They also love to eat fruit – mangoes are very popular along with red bean and grass jelly.  Here are two of the best dessert places we visited!

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roxiao

Pork Meatball Soup

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So after a long hiatus (more like laziness), I finally got around to trying out another one of my mom’s dishes.  This dish uses the leftover pork sparerib broth from our sweet and sour spare ribs recipe way back in September.  So the following recipe is just for the meatballs in the soup. Veggies and other components are entirely up to you! We made this with some carrots and mushrooms we had lying in our fridge.
Ingredients:

0.5 lb lean ground pork
1 tsp salt
1.5 tsp soy sauce
1 tbsp minced ginger
4 diced scallions stalks (whites and greens separated)
1 large egg white
0.5 tbsp starch
Pork stock
1/2 cup sliced white mushrooms
1/2 cup sliced carrots

Directions:

Mix first 7 ingredients minus the scallion whites in a large bowl and let sit.
Add pork stock, scallion whites, mushrooms and carrots to a pot.  Add water to taste if too salty.
Cook the soup until the vegetables are tender.
Shape the pork into small meatballs and add to soup.  If the meat is too loose, add some more cornstarch.
Simmer soup for 5-10 minutes on medium heat until meatballs are cooked through.

And that’s it.  My mom will usually drop the leftover egg yolk into the soup as well. Add it after you turn off the heat once the meatballs are done.  This way, the yolk is still semi-soft when I serve the soup

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manda

Golden Shopping Mall – Part I

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Last week I discovered this magazine Edible Queens on the counter in the visitor center in the Queens Botannical Garden. And lo and behold I see two of my favorite chefs on the cover, Eric Ripert and Anthony Bourdain! Rob and I are big fans of Bourdain’s “No Reservations” on television and Eric Ripert is, well, god of all things Seafood in Manhattan. Flushing is still a very daunting place to me (especially since I can’t speak Mandarin to save my life) but this article Feasting on Flushing was just the ticket.
Walking down the stairs into the “shopping mall” was like entering a new world, full of little Asian-family kitchens. It was hot and steamy but the smells were unbelievable. Even the sounds of meat being cleaved, vegetables sizzling, fresh noodles being smacked and formed could bring tears to many an Asian’s eyes.
We ordered as much as we could carry, which included the jia cai he zi (chive pies), chu jiao (pig’s feet), zi ran chao yang (lamb burger), and liang pi (cold skin noodles). The chive pies ($1.50) were exactly how Rob’s mother makes them – huge, bursting with chives, studded with dried shrimp and scrambled egg. The pig’s feet were delicious and a great deal ($5 for 2 orders). The lamb burger ($2.50) was a tasty surprise, as it tasted of mexican chili spices. The liang pi ($3.75) won this round: the sauce was fantastic and had a nice little kick to it.
And even still, there are easily a hundred more dishes available in this place! So many dishes to try…so little time. But we will be back hungry for

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