Cooking in Hong Kong is a whole new ball game! New and unusual produce, small(er) kitchen space, hot winters and even hotter summers....Bring. It. On!
I want to take a moment to point out some quirks I will have to get used to while cooking here:
Below are a few of my tried and true recipes. Check back often as I expand my repertoire and explore the art of Chinese cooking!
STARTERS:
Grilled Caesar SaladI want to take a moment to point out some quirks I will have to get used to while cooking here:
- Food is sold and measured in grams and kilograms. Time to brush up on my conversions! There must be some sort of app for that, right?
- The oven is a) 1/4 of the size of a US oven, b) in celcius, c) I actually can't even figure out how to choose a temperature. According to my oven manual you have to just pick a program (ie, pot roast, pizza, cake). And all that being said, I am extremely fortunate to even have an oven, as it's rare in a HK kitchen.
- The what the *&#$!? factor - as in, what is this strange animal part, why is there still hair on it, is this legal and is this edible? All questions I ask myself during my stroll through the market.
Below are a few of my tried and true recipes. Check back often as I expand my repertoire and explore the art of Chinese cooking!
STARTERS:
Proscuitto Wrapped Figs Stuffed With Blue Cheese
Pumpkin Soup with Pumpkin Seed Mint Pesto
Scallop Ceviche
Georgian Chicken In Pomegranate And Tamarind Sauce
Cold Sesame Noodles
No-Cook Tomato Basil Pasta Sauce
Adult S’Mores
Lemon Squares
Milk Bar's Compost Cookies
