hong kong cafe

This iconic dish is traditionally made with Nissin Demae Ramen.  But if you’re not looking for authenticity, you can use any kind of instant noodles.Some people don’t like to add vegetables because it dilutes the taste of the soup.You can add egg, wieners and/or luncheon meat as well. You can use thinly sliced fatty beef for hotpot for this recipe too.  But don’t add the water to the marinade because this beef is too fragile and thin to survive the water infusion process, lol!

Hong Kong Satay Beef Noodles 沙爹牛肉麵

240 g Flank steak (, thin sliced)

pkg Nissin Demae Ramen (, beef flavor)

Shallot (, chopped)

Garlic (, chopped)

tsp Shaoxing wine

tbsp Oil

tsp Light soy sauce

½ tsp Dark soy sauce

tbsp Oyster sauce

Sugar

tsp Cornstarch

egg (, beaten)

ml Water

tsp Oil

tbsp Chinese barbeque sauce

tbsp Peanut butter

tsp Shrimp paste ((fermented))

tsp Dark soy sauce

Curry powder

tsp Chaozhou chili oil

Slice the beef against the grain into thin slices

Soak the sliced beef in water for 5 minutes, rinse and squeeze dry

Let the flank steak dry in a colander for 30 minutes

After 30 minutes, in a mixing bowl, add 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, 2 tsp cornstarch and ½ a beaten egg.  Mix well

Add 25 ml of water in 3 intervals to the beef and mix with your hands.  Squeeze the beef gently to help it absorb the water.  Mix until the water has been absorbed.  Will take around 3 minutes

Add 2 tsp of oil to the beef and mix well.  Let the beef marinate for 60 minutes

In a bowl, combine 3 tbsp of Chinese barbeque sauce, 2 tbsp peanut butter, 1 tbsp oyster sauce, 1 tsp shrimp paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp curry paste (if using curry powder, do not add yet), 1 tsp Chaozhou chili oil and 100 ml water.  Mix well

After the beef has marinated for at least 60 minutes, check to see if there is any water in the bottom of the bowl.  If so, just pour it out.

In a wok, using high heat, heat up the wok

Add 2 tbsp oil and add beef.  Try to make a single layer.  Do not stir for the first 30 seconds

After 30 seconds, flip the beef over and let it cook for another 10 seconds.  Then start stirring.  Cook the beef until it’s 70% cooked

Turn down the heat and remove the beef from the wok, leaving the oil

Turn the heat to medium-high.  Add the shallots to the wok.  If there isn’t enough oil, add another 1 tbsp of oil

Add garlic to the wok.  Stir fry until aromatic.

If using curry powder, add it to the wok and stir-fry everything together

Add the sauce mixture.  Bring to a simmer.  Turn heat down to low

Boil water in a pot to make instant noodles.

Add the beef into the wok and mix well just before putting the noodles into the boiling water

Follow the cooking instructions on the instant noodle package.  For Nissin Demae Ramen, I suggest only cooking them for 90 seconds for an al dente texture

As soon as you put the noodles and some of its soup into a bowl, use a ladle to scoop the beef and sauce on top of the noodles

Serve immediately

This recipe makes approximately 500ml sauce.  It should be enough for 4 people with each getting ½ cup of sauce.  However, for pasta dishes, you may need more sauce per person.

Hong Kong Café Tomato Sauce 茶餐廳螢光番茄汁

Large shallot (, chopped)

Medium onion (, fine sliced)

tomatoes

tbsp Tomato paste

tbsp Ketchup

tbsp Light soy sauce

Worcestershire sauce

Salt

Water

tbsp Butter ((30 grams))

tbsp All-purpose flour

Chop garlic and shallots

Slice tomatoes and onions

Make roux paste by combining 2 tbsp butter and 2 tbsp flour.  Mix well until you form a paste You can also use pork fat or vegetable oil to replace the butter.  Alternatively, you can make a corn starch slurry to thicken the sauce but the sauce won’t look as glossy

On medium heat, add 2 tbsp oil and sauté the chopped shallots and garlic until aromatic

Add onions.  Fry until slightly softened

Add 4 tbsp tomato paste, 2 tbsp ketchup, 2 tbsp sugar, 2 tbsp light soy sauce and 1 tbsp Worcestershire sauce.  Mix well

Add 500 ml water and bring sauce to a boil.  Put the heat on high.  Add tomatoes and let the sauce boil again

Reduce heat to low.  Add the roux paste and stir until sauce thickens and cook for another 5 minutes to make sure that the flour is fully cooked

Taste test and add 1 tsp salt if necessary.  Add water if you want to thin it and more roux paste if you want it thicker.  Add white vinegar to make it tangier

Serve with rice or pasta

I used chicken broth and chicken bouillon to get the rich chicken flavour.  A good cheat is to use a can of cream of chicken soup.To make it a bit fancier, you can use pearl onions.  But it’s a lot of work to peel so I’d save that for VIP guests!  If budget is not a problem, adding seafood to this dish will also elevate its status!Corn, carrots, green peppers and peas are all good choices to add.

Chicken à la King on Rice 雞皇飯

400 g Chicken (, diced)

400 g Potatoes (, diced)

200 g Onions (, diced)

200 g Carrots (, diced)

300 g Mushrooms (, diced)

Garlic

Chicken broth

c Milk

tbsp Butter

tbsp Flour

tsp Concentrated chicken bouillon ((liquid))

Dice chicken, potatoes, onions, carrots and set aside

Slice mushrooms and set aside

Chop garlic and set aside

Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch.  Mix well and set aside

Heat wok to medium-high.  Add 2 tbsp oil and add chicken.  Arrange in a single layer and let it cook for approx. 1 minute

Flip the chicken over and cook for another minute.  Stir it around the wok for 1 minute and turn heat down to medium, remove chicken from wok, leave the oil.  If there is little or no oil left, add another 1 tbsp oil  Chicken does not need to be cooked through at this point.  Just needs to be seared

Add onions and garlic to the wok.  Turn heat back up to medium-high.  Fry until aromatic

Add potatoes.  Stir-fry for 1 minute

Add mushrooms.  Stir-fry for 1 minute  Add 2 tbsp butter.  Stir-fry until butter is mixed

Add 2 tbsp flour.  Stir-fry until the flour has turned translucent

Add 1 cup chicken broth, 1 cup milk and 2 tsp concentrated chicken bouillon liquid.  Turn heat to high  Note:  I used the natural chicken bouillon concentrate from Knorr.  Other brands may have different levels of salt

Stir until sauce boils.  Turn heat to low, cover with lid and cook for 15 minutes until carrots are soft

Add chicken and mix well.  Cover with lid and cook for another 5- 10 minutes until chicken is fully cooked.

Taste test.  Add salt and/or sugar to adjust taste.  I added 1 tsp salt to mine

Optional:  add ½ tsp dark soy sauce to give it a darker colour

Serve with rice, bread or pasta.  Serve it au gratin for or in vol-au-vent for added finesse

I used this sauce on rib eye steak.  You can use it on any meat and stir-fries.  Serve with pasta or rice.You can also use it with stir-fried beef flat rice noodles.

Hong Kong Black Pepper Sauce 港式黑椒汁

Garlic (, minced)

Large shallot (, minced)

onion

tsp Course black pepper

tsp Maggie sauce ((optional))

tsp Ketchup ((optional))

c Water

tbsp Cornstarch

Mince garlic, shallot and red onion. Set aside

Add 2 tbsp oil into a frying pan using medium heat

Add minced shallot, garlic and red onions.  Fry until soft and aromatic

Make a well in the centre of the pan and add 2 tsp course black pepper and 1 tsp Chinese barbeque sauce

Stir-fry for one minute and add 1 tsp sugar, ½ tsp salt, 1 tsp Maggie Sauce, 2 tsp ketchup, 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 cup water.  Mix well and bring to a boil.  Let simmer for 10 minutes on low heat

Prepare slurry with 1 tbsp cornstarch and 1 tbsp water.  Mix well and pour into the sauce.  Stir until thickened  You may also use a roux instead of cornstarch slurry

Add 1 tsp Worcestershire sauce

Taste test.  Add sugar, salt, light soy sauce, dark soy sauce to adjust taste and colour, if needed.

Ready to use

Top 4 hong kong cafe recipes from across the web

The most viewed hong kong cafe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hong Kong Satay Beef Noodles 沙爹牛肉麵

Hong Kong Café Tomato Sauce 茶餐廳螢光番茄...

Chicken à la King on Rice 雞皇飯

Hong Kong Black Pepper Sauce 港式黑椒汁

Top 4 hong kong cafe recipes from across the web

The most viewed hong kong cafe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hong Kong Satay Beef Noodles 沙爹牛肉麵

Hong Kong Café Tomato Sauce 茶餐廳螢光番茄...

Chicken à la King on Rice 雞皇飯

Hong Kong Black Pepper Sauce 港式黑椒汁

The most viewed hong kong cafe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine