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.

Hong Kong-style French toast

(280 grams) crunchy peanut butter

x 2cm-thick white bread

Sunflower oil, to shallow-fry 4 eggs, lightly beaten

vanilla bean paste

Maple syrup and condensed milk, to serve

I used pork butt for this recipe, but you can use pork loin, pork chops, pork tenderloin or chicken.Add some Worcestershire sauce or lemon juice to add some zing.

Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒

Large onion ((approx. 300 g))

tbsp Oil

tbsp Light soy sauce

½ tsp Sugar

tsp Cornstarch

tbsp Ketchup

Sugar

tbsp White vinegar

Water

Cut pork into desired size Mine were cut to 1.5 cm thick, then 3 cm pieces

Marinate the pork with 1 tbsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch for 15 minutes.  Set aside

Slice onions

In a container, mix 3 tbsp ketchup, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp white vinegar, 2 tsp cornstarch and 90 ml water.  Mix well and set aside

In a fry pan, heat to medium-high heat, add 2 tbsp oil and fry the pork until browned (approx. 2 minutes each side).  Remove pork from pan and set aside.  Leave the oil in the pan

Add onions to the pan.  Fry until soften

Give the sauce mixture a mix and pour it into the pan.  Stir until thicken

Add pork back into the pan, lower heat to low, cover with lid and let braise for 10 minutes

Serve

You can use any kind of noodles for this recipe.  Even spaghetti goes well with this dish.Any ground meat or shredded meat will work.  thin sliced pressed or firm tofu can be substituted for meat.Add some fried garlic and onion pieces as a topper to give it more crunch.Add some peanut butter and chopped peanuts to the sauce and add julienned cucumbers to the noodles, voila, you get Zhajiang Dan Dan Noodles!

Hong Kong Soy Paste Noodles 港式炸醬面

450 g Shredded pork

Shallots (, sliced)

Garlic (, chopped)

tsp Light soy sauce

tbsp Rice vinegar (or white vinegar)

tbsp Chilli sauce (Cantonese) ((the red one from dimsum))

tbsp Hoisin sauce

tbsp Shaoxing wine

tbsp Hot soybean sauce/paste

tbsp Corn starch (to make slurry)

tbsp Water (to make slurry)

onions

454 g Fresh wonton noodles

tbsp Oyster sauce

Salt

tsp Corn starch

Marinate the pork using 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tbsp Shaoxing wine, ¼ tsp salt, 1 tsp sugar and 1 tsp cornstarch.  Mix well and set aside

Combine 6 tbsp ketchup, 1 tsp light soy sauce, 1 tbsp hot sauce, 2 tbsp and hoisin sauce in a bowl, mix well and set aside

Slice shallots, chop garlic and green onions

Prepare a pot of water to boil the noodles (follow the noodle package instructions)

Heat wok or fry pan to medium-high and add 2 tbsp oil

Add marinated pork to the pan.  Spread out the meat and do not stir for 1 minute.  Flip the meat and then stir-fry until done.

Lower heat and remove the meat from heat and set aside.  Leave the oil in the pan

Increase the heat to medium-high again. Add shallots and garlic to the residual oil.  Stir fry until golden, approx. 2 minutes

Add sauce mixture.  Stir fry for 10 seconds

Add 2 tbsp Shaoxing wine and then 175 ml of water and bring everything to a boil

Add the meat and mix well with the sauce

Add 1 tbsp vinegar and mix well

Make the slurry with 1 tbsp corn starch and 3 tbsp water, mix well.  Pour into the meat sauce slowly.  Mix well and bring to a simmer

Taste and make adjustments to your liking, if necessary

Spoon over cooked noodles and add chopped green onions for garnish

Crispy and crunchy Hong Kong French Toast, made conveniently in the Air Fryer!  A very special breakfast or snack that&#39;s so easy to make at home.  Make this iconic Hong Kong breakfast classic without deep frying. Enjoy with a pat of butter and extra drizzle of sweetened condensed milk!

Air Fryer Hong Kong Style French Toast

milk bread

egg (large, preferably organic)

Tbsp sweetened condensed milk (or peanut butter, nutella,

Tbsp butter, unsalted

Preheat Air Fryer at 400F for 5 minutes.  (Preheating makes for a crispier, more golden HK french toast!)

Meanwhile, crack the egg in a large shallow bowl.  Add pinch of salt and whisk well with a fork.

Add sweetened condensed milk (about 1-2 Tbsp) -- or peanut  butter, nutella, or fruit jam -- on one slice of bread.  Cover with the other slice of bread, making a sandwich.  Make sure the edges match.

When the Air Fryer has finished preheating, dip the sandwich into the egg batter on both sides.  Work quickly, dipping and turning the sandwich until completely covered.

Place into the Air Fryer, directly on top of the grates.  Air Fry at 400F for 6 minutes, flipping the French Toast at the 3 minute mark.

Transfer to a plate.  Add a pat of butter and a drizzle of sweetened condensed milk.  Eat immediately!

Hong Kong Lemon Tea 港式檸檬茶 recipe just like you&#039;d find at a Hong Kong cafe using Orange Pekoe, Ceylon or Earl Grey.

Hong Kong Lemon Tea 港式檸檬茶

Orange

Lemon

ml Simple syrup ((one part sugar to

Heat 350ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.

Turn the heat back on to simmer for 5 minutes and then turn the heat off again without uncovering.  Let the tea steep for a total of 15 minutes The key is to maintain the temperature at around 90˚C or 194˚F without going over 95˚C or 203˚F

Wash lemon and slice

Prepare a container, preferably with a spout for tea pulling (I use a glass measuring cup).  Pour the liquid from the pot into the measuring cup and then pour the liquid back into the pot at a bit of a distance without spilling any.  Do this 4 times.  Remove and Discard teabags or tea leaves Tea pulling results in a smoother tea texture

Pour the tea into a cup, put lemon slices into the tea and add simple syrup

If you are making iced lemon tea, wait for tea to cool before pouring it onto the ice

A quick and easy soup that's packed full of flavor. 

Hong Kong Macaroni Soup

macaroni

chicken stock

oyster sauce

soy sauce

sesame oil

vegetables (peas, carrots, corn)

Kosher salt and fresh cracked black pepper,

eggs,

ham slices,

In a pot of boiling water, add salt and cook macaroni until al dente according to the box directions. Strain and set aside.

In a large pot add chicken stock, oyster sauce, soy sauce, and sesame oil and bring to a boil.

Add in the frozen vegetables, cooking until they are defrosted and the soup is boiling again.

To serve, portion out the macaroni among 4 bowls, pour in the soup, and garnish with ham and eggs, enjoy!

Top 9 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 Engine

Top Tags

XO Sauce Recipe

Hong Kong Style Borscht Soup

Hong Kong Egg Tarts (Dan Tat)

Hong Kong-style French toast

Hong Kong Style Pork Chop with Onio...

Hong Kong Soy Paste Noodles 港式炸醬面

Air Fryer Hong Kong Style French To...

Hong Kong Lemon Tea 港式檸檬茶

Hong Kong Macaroni Soup

Top 9 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

Hong Kong Style Pork Chop with Onio...

Hong Kong Soy Paste Noodles 港式炸醬面

Air Fryer Hong Kong Style French To...

Hong Kong Lemon Tea 港式檸檬茶

Hong Kong Macaroni Soup

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