Seafood/Black Bean steamed Scallops with Noodles (Engl)
Egg Tarts (Engl)
On our recent trip to Hong Kong we ate this really tasty and flacky (and still warm) egg tart that you see in this picture.
Many traditional cha chaan teng (HK style cafes) that have bakeries make good egg tarts
The tarts consist of an outer pastry crust that is filled with egg custard and baked
One theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, travelling to Hong Kong via the Portuguese colony of Macau.
How they are made (Engl) (Link)
http://www.mefeedia.com/entry/hong-kong-egg-tarts/15149712
Chinese thousand year old Eggs (Engl)
Langzhou Noodles (Engl)
Steven Yan demonstrates the technique for making hand-pulled Noodles
Egg Tarts (Engl)
On our recent trip to Hong Kong we ate this really tasty and flacky (and still warm) egg tart that you see in this picture.
Many traditional cha chaan teng (HK style cafes) that have bakeries make good egg tarts
The tarts consist of an outer pastry crust that is filled with egg custard and baked
One theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, travelling to Hong Kong via the Portuguese colony of Macau.
How they are made (Engl) (Link)
http://www.mefeedia.com/entry/hong-kong-egg-tarts/15149712
Chinese thousand year old Eggs (Engl)
Chinese thousand year old Eggs, also known as century Eggs or preserved Eggs (pei dan in Cantonese, pi dan in Mandarin,literally ’skin/leather egg’).They are a traditional Chinese delicacy made from either duck or chicken eggs. These are often called thousand-year or century-old eggs, even though the preserving process lasts only about 30 days. Eggs are soaked in a saline solution, using a combination of ashes, lime, tea and salt.(for 15 days in summer or 20 days in winter). No boiling is needed. After this process, the egg white turns gelatinous and amber in colour, while the yolk becomes grey/green and can still be a little gooey in the very centre.Thousand year old egg can be eaten in different ways, without having to be cooked further.
These eggs belong to a unusual group of alkaline fermented foods that are mostly found in Southeast Asian and African countries. Almost black in color and with a gooey greenish yolk these eggs are often avoided by westerners who dislike the color, smell and texture they develop during fermentation. The color, translucency and texture of the yolk which especially when raw looks most unappetizing is improved when the eggs are boiled. They do in fact have an attractive mild creamy flavor hence their popularity.
The photo above, shows it as a classic cold starter, cut in halves (it is sometimes cut lengthways in segments), served with slices of pickled ginger, similar to gari or sushi ginger.
Here is a simple Recipe for making these Eggs
Ingredients
2 cups very strong black tea
1/3 cup Salt
2 cups pine wood ashes
2 cups charcoal ashes from the fireplace
1 cup Lime* (available in garden stores)
12 Fresh duck eggs
Method
Combine all the ingredients together apart from the eggs. Thickly coat each egg completely with this clay-like mixture. Line a large crock (ceramic pot) with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with tofu and soy sauce.
Adapted from the "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.
Pi dan are eaten locally here as a side dish or an accompaniment to a meal. Often served with tofu and soy sauce or simply on their own.
Chinese Marbled Tea Egg Recipe (Engl)
Ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.
Serves 4-6
These eggs belong to a unusual group of alkaline fermented foods that are mostly found in Southeast Asian and African countries. Almost black in color and with a gooey greenish yolk these eggs are often avoided by westerners who dislike the color, smell and texture they develop during fermentation. The color, translucency and texture of the yolk which especially when raw looks most unappetizing is improved when the eggs are boiled. They do in fact have an attractive mild creamy flavor hence their popularity.
The photo above, shows it as a classic cold starter, cut in halves (it is sometimes cut lengthways in segments), served with slices of pickled ginger, similar to gari or sushi ginger.
Here is a simple Recipe for making these Eggs
Ingredients
2 cups very strong black tea
1/3 cup Salt
2 cups pine wood ashes
2 cups charcoal ashes from the fireplace
1 cup Lime* (available in garden stores)
12 Fresh duck eggs
Method
Combine all the ingredients together apart from the eggs. Thickly coat each egg completely with this clay-like mixture. Line a large crock (ceramic pot) with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with tofu and soy sauce.
Adapted from the "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.
Pi dan are eaten locally here as a side dish or an accompaniment to a meal. Often served with tofu and soy sauce or simply on their own.
Chinese Marbled Tea Egg Recipe (Engl)
Ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.
Serves 4-6
Langzhou Noodles (Engl)
Steven Yan demonstrates the technique for making hand-pulled Noodles
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