hong kong

XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with.

XO Sauce Recipe

shrimp

scallops

garlic

shallots (about 5 ounces; 140 grams), quartered

(475 milliliters) vegetable oil

(85 grams) Jinhua ham, minced (see note)

(120 milliliters) Shaoxing wine (see note)

chicken broth

(60 milliliters) oyster sauce

(30 milliliters) soy sauce

(24 grams) brown sugar

star anise

Place shrimp and scallops in separate medium microwave-safe bowls and cover with at least 2 inches of boiling water. Set aside to soak for a minimum of 1 hour or up to 2 hours. (Alternatively, you can soak the shrimp and scallops in cold water overnight in the refrigerator.)

Drain shrimp completely. Drain scallops, leaving 2 tablespoons (30ml) soaking water along with the scallops in the bowl. Cover bowl with a microwave-safe plate and microwave on high heat until scallops are tender and easily break apart when pinched between your fingers, about 3 minutes.

Drain scallops of remaining liquid and transfer them to the bowl of a food processor. Pulse scallops 7 times, until just broken into thin strands, then transfer back to their original bowl. Add shrimp to food processor and pulse 10 times, until coarsely chopped. Transfer shrimp back to their original bowl. Finally, combine garlic, shallots, ginger, and Thai chilies in food processor bowl and pulse 12 to 15 times, until finely chopped but not puréed. Set mixture aside.

In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add ham and cook, stirring frequently with a heat-resistant spatula or wooden spoon, until ham is crisp, 3 to 5 minutes.

Add scallops to pot and continue to cook, stirring frequently to separate strands, until scallops are lightly golden, 3 to 5 minutes. Add shrimp and continue to cook, stirring frequently, until seafood is a deep golden color, 7 to 10 minutes. The oil in the pot will be very bubbly during this stage, making it difficult to see what is going on in the bottom of the pot, so you will need to occasionally use your spatula or a slotted spoon to pick a spoonful of the mixture up out of the oil to check its color.

Add vegetable mixture to pot and continue to cook, stirring frequently, until vegetables are golden brown and fond begins to form at the bottom of the pot, 8 to 10 minutes. Add ground dried chilies and cook until aromatic, about 30 seconds. Deglaze with Shaoxing wine, scraping up any brown bits stuck to the pot.

Stir in chicken broth, oyster sauce, soy sauce, brown sugar, and star anise and continue to cook at a rapid simmer until mixture is thickened and most of the liquid has been absorbed into the sauce, leaving a thin layer of bubbling oil on the surface of the pot, 12 to 15 minutes. Remove from heat. Once XO sauce has cooled, divide into jars and store in the refrigerator for up to 1 month. Bring to room temperature before using.

Hong Kong Style Borscht Soup

beef bones

beef chunk meat

onion

carrots

celery ((diced))

tomato paste ((170 grams))

tomatoes ((core removed and diced))

water

cabbage

bay leafs

black peppercorns ((optional))

potatoes

salt

sugar

lemon juice

Worcestershire sauce

black pepper

vegetable oil

Bring a large pot of water to a boil over high heat. Add the beef bones and meat. Bring back to a boil. Drain and rinse the bones and meat under tap water for a couple minutes. Set aside to drain and cool.

In another large pot or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Add onion and saute for 5 minutes. Add carrot and celery and cook for another 3 minutes. Add tomatoes and cook for 4 minutes. Stir in tomato paste and mix well. Add the bones, meat, 12½ cups water, chopped cabbage, bay leafs and black peppercorns (if using). Bring to a boil over high heat. Reduce to medium-low heat and cook for 1½ hours, stirring occasionally.

Remove the beef chunk meat and cut into bite size pieces. Put back to soup. Add potatoes if using and continue to cook for another 1½ hours. Season with salt, sugar, lemon juice, Worcestershire sauce, and black pepper. Taste and adjust with seasoning to your own taste. Remove bay leafs and peppercorns. Transfer to serving bowls. Serve immediately with dinner rolls (or Hawaiian rolls). 

Make these dim sum favorite Hong Kong-style egg tarts with this easy simple recipe. They are highly popular at our house and are gone fast!

Hong Kong Egg Tarts (Dan Tat)

55 gr confectioner's sugar (about 2 oz)

gr butter (softened, about 4.5 oz)

gr all-purpose flour (room temperature, about 3.5 oz)

gr wheat starch (or use cornstarch, about 10 teaspoons)

egg (about 55 gr, lightly beaten)

eggs (about 55 gr each, lightly beaten)

70 gr sugar (about 5 1/2 Tbsp)

tsp vanilla extract

225 gr whole or low fat milk (3/4 cup + 3 Tbsp)

Place the butter at room temperature for about 30 minutes and it will soften

Mix all-purpose flour, wheat starch, and salt in a bowl. Stir to combine. Cream the softened butter and sugar with a mixer on medium speed until the mixture is light in color and fluffy. Gradually add in the egg mixture and continue to cream on low speed. Turn off the mixer

Add 1/3 of the flour mixture and use a rubber spatula to combine, add another 1/3 and continue to do so until you have added all the flour. Use your clean hands to knead it into a smooth dough

Prepare the dough or tart shells:

Roll the dough out into a rectangle, about 1/2 cm in thickness. Use a round cookie cutter that is a bit smaller than the tin cups you are going to bake the dan tat in. Place the cut dough in the middle of the cup and use your fingers to gently mould it around the cups, starting from the bottom to the sides

Place the tart shells on a baking pan and place them in the refrigerator while you prepare the custard filling

Shape the tart shells:

Preheat oven 390 F/ 200 C. Heat the milk over medium heat until the milk just heated through, but don&#x27;t let it boil over. Add sugar and stir until dissolved. Remove from the heat. Let it cool down until it is just warm to touch and not hot anymore

Whisk the eggs. Add about 1/3 of the milk mixture to the eggs and continue to whisk, this is to make sure the egg won&#x27;t curdle. Then continue to add the rest of the milk mixture. Strain this mixture to get rid of any lumps. Transfer to a jug or large measuring cup with a spout for easier pouring later

Prepare the egg custard filling:

Pour the egg custard into each tart shells, nearly to the top (as shown in the photo above)

Place the baking sheet at the lowest rack of the oven. Bake for about 12-15 minutes or until the tart shells are golden brown. Then lower the oven temperature to 350 F 180 C and let them bake until the egg custard is set, about 15 minutes or until the egg custard is set. You can insert a toothpick into the middle of the custard to check

Keep a close watch on the custard, if you see the custard started to puff up, open the oven door a little bit. The custard is done when it&#x27;s no longer wobbly and when you insert a toothpick in the middle of the custard, it can stand on its own

Turn off the oven and I let them sit inside the oven with the door ajar for 10 minutes. This helps to minimize the egg custard from sinking too much. Remove from the oven and let them cool down for about 5 minutes then remove to the cooling rack to let them cool down further. They are best served warm or room temperature

Assembling the tarts:

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

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XO Sauce Recipe

Hong Kong Style Borscht Soup

Hong Kong Egg Tarts (Dan Tat)

Hong Kong-style French toast

Top 4 hong kong recipes from across the web

The most viewed hong kong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

XO Sauce Recipe

Hong Kong Style Borscht Soup

Hong Kong Egg Tarts (Dan Tat)

Hong Kong-style French toast

The most viewed hong kong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine