Hong Kong is one of the most beautiful and vibrant cities in the world. And what Hong Kong is also famous for; it's delicious food!
In The Vibrant Hong Kong Table, author Christine Wong, who grew up in both Hong Kong and the US, shares the recipes of all the classic Hong Kong dishes. All the 88 recipes are vegan. The book is set up with different chapters that handle specific types of dishes; it starts with steamed rice, food preparation, cooking techniques and neccesary kitchen tools and pantry staples, like soy sauce and oyster sauce which things you need for everyday Cantonese cooking.
Then the book is set into different theme chapters. Breakfast and dim sum; with recipes as sampan congee, Chinese doughnut sticks, cha siu buns, spring rolls, custard, and egg tarts to name a few.(18 different recipes alone in this chapter!).
Then we go over to the next chapter with recipes of the typical Cha Chaan Teng tea houses/ in Hong Kong, combined with lunchbox favorites ; Hong Kong Milk Tea, Iced Lemon Tea, Western Toast, Tomato and egg Rice, Yeung Chow Fried Rice, Corn Soup, Singapore Noodles and Wonton Noodles are a few recipes in this chapter, that exists of many more!
You cannot go wrong the upcoming Chinese Lunar New Year with the next chapter; Family Dinners, from festival foods to Dai Pai Dongs, with beautiful pictures (which the book is full with)and recipes as Poon Choi, Lunar New Year Crispies, Year Cake, Dragon Boat festival Rice Parcels, Longevity Buns, Grandma's Hong Kong Curry, Lettuce Wraps, Stir Fried Chinese Greens With Garlic.
The Last Chapter is full of yummy Snacks, Sweets and Siu Yeh, like Curry Fishballs, Siu Mai, Curry Puffs, Pineapple Buns, Sponge Cake and egg waffles.
Besides the recipes, that come with beautiful pictures of the food and of Hong Kong scenes, the author gives detailed and historical information about the background of many food and Hong Kong details, as well as a moving introduction of her family history in Hong Kong and it's food.
I have read many, many books about Hong Kong since my early teen years (now 30 years ago) but I never found a book with so many authentic and delicious Cantonese recipes. This is a one of a kind type of book, I absolutely loved it and I am certainly going to cook some of the recipes!
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