Chinese Food Culture

I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time to bake these goodies.

This sausage roll is probably more Asian than western baking. If I am not mistaken, it�€™s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages.

I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine’s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn’t stop eating.

(Click Page 2 for the Sausage Rolls Recipe)

Pages: 1 2

I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time to bake these goodies.

This sausage roll is probably more Asian than western baking. If I am not mistaken, it�€™s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages.

I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine’s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn’t stop eating.

(Click Page 2 for the Sausage Rolls Recipe)

Pages: 1 2

Hello guys, I’m back from my long absence! Exams are over and since I have nothing to do, I’ve decided to create a list of places to eat when I’m in HK . I will be there for a week.

Places to eat:

1. Lau Sum Kee noodles – I read somewhere on Chowhound that the wonton noodles here are not bad.

2. T’ang Court, Langham – Heard that dim sum here is better than LKH.

3. Fu Sing, Wan Chai – Wanted to go there on the previous trip but got sick and stuck in the hotel. One of my blogger friends highly recommend the polo bun + char siu filling here.

4. Lin Heung Tea House – Saw this on openrice. Their Malay cake seems decent. I have a soft spot for Malay cakes (ma lai koh) but should I visit this place?

5. Dai Kee, 384 Portland St, Prince Edward Saw this on open rice. Thought that the food looks interesting.

6. Caprice, Four Seasons, 31968888 – I got advice from CharlesYu and another fellow chowhounder to pick this place over Robuchon.

7. Tai Cheong Bakery- egg tarts: Is this the only place in HK with good egg tarts? I prefer to have my egg tarts when I’m having dim sum.

8. Joy Hing Roasted Meat, 265-267 Hennesy Road, Wan Chai

9. The Manor, 440 Jaffe Road – Heard that the roast duck here is better than Yung Kee.

Are there any other places that I should consider going? I’ve been to Tsui Wah at Wellington, LKH, Crystal Jade at Harbour City Plaza, Kum Wah cafe for the PLB and Yung Kee, so I don’t want any repeats.

Also, can anyone recommend some good breakfast places in TST?

“I’d wake up around 2 a.m. and go to Farmers Market place in Cubao, nag-aangkat kami ng isda to Concepcion Current market in Marikina. I did that when I was 11-13 years old,” he explained. “Nakatulong din because I was educated sa iba’t ibang klaseng isda, at marunong akong maglinis at magluto ng isda.�

Rosales shared his humble beginnings onboard a bus around the way to Farmers Current market, in which he gamely did a demo on how to correctly clean bangus. He is one with the endorsers of Chowking, a Chinese fast-food chain that celebrates accomplishment stories of celebrities who went past challenging times, along with TV personalities Kim Chiu, Gerald Anderson, Bea Alonzo and education advocate Efren Peñaflorida Jr. Chowking recently took members in the media with them minus Alonzo, on a “Lakbay Tagumpay” tour around Quezon City to give an idea on what they have gone by way of.

“I studied in different public schools, then I was discovered in Mr. Pogi search inside the noontime show ‘Eat Bulaga’ in 1996. Then came movies, TV shows and recordings,” Rosales shared. While he likes dining out with his family members, he also cooks, and lists ginataang hipon as his specialty.

The avid surfer describes his cooking style as laid-back. “Kasi ang mga surfers sanay yan sa ’di masyado pinaghahandaan. Kapag nagluluto ako, ginigisa lang sibuyas and bawang, tapos coconut sauce, along with the last to go in are the prawns.” He also shares a tip for guys on tips on how to woo their girl. “Sa mga lalaki, pag-aralan n’yo ring maglinis ng isda at magluto.���

His preferred Chowking dish is Tender Beef Broccoli which he eats with his household. “When I was young, I wanted to turn out to be everything, from becoming an astronaut to a GI Joe, but I realized I just wanted to be that individual my family can count on,” Rosales explained in an interview at Plaza Ibarra, exactly where the tour ended.

Festive household gathering

Chowking marks its 25th year with a new logo, a series of endorsers and fresh items about the menu as aspect of its “Tikman ang Tagumpay” campaign. It’s also getting promoted as the place of celebration for the “balanced accomplishment seekers.”

“Our marketplace is mostly the working adult, the responsible ate, kuya, head of the household who wants to treat their loved ones to great Chinese meals,” explained marketing head Francis Flores.

Its latest offering is Tender Beef Broccoli, accessible à la carte or component of a lauriat set with sidings of rice, pancit canton, Chicharap cracklings and a piece of buchi. Beef broccoli is the most ordered item in local Chinese restaurants, explained brand manager Chris Monteron, and Chowking does a take on it with Tender Beef Broccoli.

“Filipinos will love it because the beef is premium, high-quality meat. We made it slightly saucier than the original recipe. The Tender Beef Broccoli has strips of choice beef, crisp broccoli and oyster sauce—made a little sweeter and with much less star anise to fit the Pinoy taste,” Monteron explained.

Other Chowking bestsellers are dim sum, halo-halo, Emperor Beef Noodle Soup and Orange Chicken, a sweeter version of the Chinese lemon chicken dish.

Survival stories

Chiu and Anderson started out as “housemates” in “Pinoy Big Brother Teen Edition,” and are now two on the “it” young stars. Chiu mentioned it was her unconventional family setup that inspired her to work difficult as an adult.

“Iniwan kami ng mommy ko tapos lumaki ako sa iba’t ibang kamag-anak, kung sino ang gustong magpa-aral sa ’kin, dun ako,” the Chinese-Filipino actress shared. “Sa ‘Big Brother’ ako natutong mag-adjust sa ugali ng iba, since I had been there with strangers.

She wants to inspire men and women to strive despite their household issues. “I am the head of my loved ones now, nagtatrabaho for them, para mabili ko yung mga gusto ko, and treat them out.” Chiu added that Chowking meals fits her taste due to the fact it has the proper blend of Chinese and Filipino flavors.

Anderson, meanwhile, grew up inside the United States and had to learn the Filipino culture when he settled here, but he was quick to adjust to turn into independent. He shares his blessings by having his birthday with cancer patients and helping out throughout calamities, like he did through Tropical Storm “Ondoy” last year.

“Even before Chowking got me as brand ambassador, I’ve been taking my family there when we’re craving for Chinese meals simply because there’s a branch near my spot. My favored is Orange Chicken,” he claimed.

Craving for meals and education

Efren Peñaflorida Jr., 28, bested nine other nominees from close to the world last year when he was awarded CNN Hero in the Year through his “pushcart classroom” project.

He came from a poor relatives and experienced becoming bullied as a child. “Normal lang sa akin noon na nakatira sa dumpsite pero pagpasok sa school, nahirapan akong makipag-mingle with classmates, naka-experience ako ng discrimination. Nawala yung gana kong mag-aral, tapos may well mga gangs din.”

In 1997, he formed the group Dynamic Teen Company (DTC) and has been teaching poor children about the streets basic reading and writing, and saving them from joining gangs. We accompanied “Kuya Efren” in pushing carts in the slums of Scout Tuazon in Quezon City, exactly where Chowking gave out school supplies and snacks to less-fortunate kids, and various “kariton” to DTC.

â��Ang mga bata, gutom na sa pagkain, gutom pa sa edukasyon. Kapag may well nakita ako kahit isang bata na natutong magbasa o maengganyo pumasok sa formal school, okay na ko,” Peñaflorida claimed.

“Kuya F and the others have inspiring stories to tell. It is the 1st time Chowking got a group of image models because we recognize that after a long day, we all need a great meal to share with our families or as reward for ourselves,” stated Flores.

I had the best Wonton Noodle Soup several years ago whilst I was transiting in Hong Kong. My flight arrived at 6:00 AM and I hopped on the Airport Express to Hong Kong Island. I walked about the empty streets that morning and stumbled upon this little hole-in-the-wall noodle shop among Central and Sheung Wan that was just opening up for organization. I was their first customer. Their Wonton Noodle Soup was basically delectable with generous offerings of succulent, fresh, and juicy shrimp wontons. Pure shrimp wontons heaven not the typical minced pork and shrimp “cheated” kind. 1 bowl of noodle soup plus a cup of hot chocolate, I was a happy camper even though I was sleep-deprived and utterly jet-lagged that morning.

Frequently in life, the best issues and experiences (dining included!) occur due to opportunity encounters; I’m even now searching and hoping to find that small shop that sells the finest wonton noodle soup inside the world…

When you travel to Asia a great deal, there is really a higher possibility that you’ll lay over in Hong Kong International Airport. I’m not a huge fan of airport food, but HKIA provides some incredibly decent food. Maxim��s Chinese Restaurant (a popular Hong Kong chain) in the Departure Hall serves fine Wonton Noodle Soup. While their wontons aren’t pure shrimp, they nevertheless taste delicious.

Other than noodles, they also serve Cantonese Dim Sum for example Egg Tarts, Steamed Fish Balls, Har Gow (Shrimp Dumplings), Siu Mai (Pork Dumplings), Char Siu Bao (Roast Pork Steamed Bun), etc. It’s not a poor location to have a light meal prior to your flight.

Note: Maxim’s Chinese Restaurant is located within the second floor at the Departure Hall prior to the immigration gate.

August 4th, 2010 | Announcements | 40 Comments

(This is not the real cover of the cookbook. It’s just one of the pictures I’d shot for the book.)

I am almost done with the cookbook writing and am ready for recipe testing. My cookbook will be released in Fall 썛, by Tuttle/Periplus Publishing. It will be available worldwide. The title of the cookbook is not final yet, but it’s likely to be “EASY CHINESE: Chinese Classics, All-time Favorites to Dim Sum & Dumplings” or something along the line. Regardless of its final title, it’s a Chinese recipes cookbook with 80+ easy, healthy, and delicious Chinese recipes. It has tons of new recipes, color photography, step-by-step picture guide, and more!

For the Recipe testers, here is what I am looking for…

Chinese food fans and enthusiasts from all over the world, especially those based in the United States, Canada, Europe, and Asia Pacific. However, if you are based elsewhere, you are most welcome to volunteer.

If you are interested, here is what you need to do:

Leave a comment on this post with the following information:

1. Your current location:
2. Your Chinese cooking level: Professional / Intermediate / Beginner
3. Make sure you have the correct email address in the E-mail field in the comment form so I can contact you.

What will you get in returns?

1. Your name in the Acknowledgments chapter
2. I’ll be giving away two (2) copies of my cookbook to the participants, so you will be entered into a raffle  to win the cookbook, when it’s available.
3. You’ll get to see the picture of the dish you will be testing (including the step-by-step picture guide, if applicable). No one has seen my cookbook pictures yet, and you will be the first one to see it!

What do you need to do?

1. Test two (2) recipes assigned to you
2. Fill out the recipe testing evaluation form (which I will provide) by August 22, 2010. The evaluation form is painless; it’s a 1-page form where you can rate the recipe and write your feedback and suggestions!

Unfortunately, not everyone volunteered will be selected to participate in the recipe testing. That being said, I might have to do a drawing to pick the recipe testers if the responses are overwhelming. If you are selected, I will be in touch with you via email.

Thank you so very much for your kind support and I look forward to working with you! 

Love the recipe? Share it with your community!

I have usually loved sticky rice wrapped in lotus leaf (荷叶饭), commonly readily available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart for the dish, and most of all, I really like it that the leaves retain the moisture and natural flavors with the ingredients. The leafy nuance and fragrance complement and not compete with all the preparation. Lotus leaf is definitely fantastic and I wonder why it is not as widely employed in home-cooking as it must be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.

I utilized the lotus leaf to make steamed chickenâ€�a common Chinese dish. Right after the first bite from the deeply flavorful and nicely-scented chicken, I’ve only regretted it has taken me this lengthy to attempt employing lotus leaf in my kitchen, when it was fairly effortless and so convenient. With all the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar’s chicken. I am so thrilled while using numerous possibilities…

Below is my steamed chicken recipe. You are able to make the steamed chicken often with out wrapping it with lotus leaves, but trust me, as soon as you do it this way, you may possibly by no means go back to the plain version.

Tau Hu Ky, or fried shrimp wrapped with bean curd skin is really a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are really obvious:

1) I love bean curd items, specially bean curd skins;

2) I live to eat shrimp (check my recipe index and you’ll know what I mean);

3) Bean curd skins shrimp deep fried to oily golden glory, need I say far more?

I believe Tau Hu Ky is the Vietnamese adaptation of a similar Chinese appetizer 鲜虾腐皮卷 or fried shrimp rolls which are commonly obtainable as dim sum.

Although I adore the Chinese version (come with a black vinegar dipping sauce), I also adore Vietnamese Tau Hu Ky. The primary difference may be the texture of the filling: Tau Hu Ky uses ground shrimp emulsion instead of chopped shrimp. Egg whites are added to the filling to make it fluffy and light…

Now, I am calling your attention to that little basil leaf on the plate! That’s my first ever herb garden in a pot. Straight from Home Depot, I hope this pretty plant will flourish in my hands. The idea of being able to pluck the leaves for garnishing and cooking is too exciting.Anyway, here could be the recipe for Tau Hu Ky, adapted from my Vietnamese Cha Tom hors d’oeuvres.

Enjoy and have a excellent weekend!