H for Hong Kong

Hong Kong is one of two special administrative regions of the People's Republic of China, the other being Macau. Situated on China's south coast and enclosed by the Pearl River Delta and South China Sea, it is renowned for its expansive skyline and deep natural harbour. With a land mass of 1,104 km2 (426 sq mi) and a population of seven million people, Hong Kong is one of the most densely populated areas in the world. Hong Kong's population is 95 percent ethnic Chinese and 5 percent from other groups. Hong Kong's Han Chinese majority originate mainly from the
cities of Guangzhou and Taishan in the neighbouring Guangdong province.




FOOD
The cuisine of Hong Kong can best be described as a type of eclectic cuisine with extensive influences from Cantonese cuisine and parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Fujian and the Yangtze
River Delta), Western world, Japan, and Southeast Asia. Due to Hong Kong's past as a British colony and long history of being an international city of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".

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Hong Kong Pork Chops
6 thick loin pork chops
3 Tablespoons soy sauce
3 Tablespoons Oriental sesame oil
3 Tablespoons hoisin sauce
3 Tablespoons dry sherry
1 Tablespoon minced garlic
1 Tablespoon minced peeled fresh ginger
1 shallot, finely chopped
1/2 teaspoon salt
2 Tablespoons honey


Methodology:-
Combine all sauces, oils, honey, salt, ginger, garlic and shallot in a bowl.
Add to pork chops and coat them completely and allow them to marinade at room temperature for 2 hours
Fry chops in a non-stick skillet for 10 to 15 mins. Do in batches if skillet not big enough.


Serve with dipping Sauce as follows

Dipping Sauce
6 Tablespoons soy sauce
6 Tablespoons hoisin sauce
4 teaspoons honey
2 teaspoons Chinese chili sauce (available in Asian markets)
2 teaspoons minced garlic


Methodology:-
Combine in a bowl and set aside for dippping.

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Fried beef and noodles
400g of frying beef cut into strips
1 Garlic clove
1 table spoon of tomato puree
1 table spoon soy sauce
1/2 table spoon cornflour starch
1 table spoon oil
3 table spoon of sherry vinegar
Handfull of beansrprouts
Handfull of cooked rice noodles


Methodology:-
In a bowl combine garlic, tomato puree, soy, cornflour, oil, sherry vinegar to make marinade.
Coat the beef in marinade and leave for at least 2 hours.
Fry the beef in a pan or wok for a couple of mins
Add beansprouts and rice to the wok and cook for a further 5 mins.

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Broccoli Hong Kong style stir fry
1 pound broccoli cut into florets and halved
Sauce:
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 -2 teaspoons cornstarch
1 garlic clove
Other:
2 thin slices ginger
2 teaspoons sugar
salt to taste
1/4 cup water
2 tablespoons oil for stir-frying


Methodology:-
Mix the sauce ingredients together
Heat oil in pan and add garlic and ginger cook until brown
Add the broccoli and fry until brilliant green then add the sugar and salt
Stir well then add the water, cover and cook for about 2 mins
Restir the sauce mixture and add to wok moving the broccoli to the sides.
Keep stiring the sauce in middle of pan until it thickens then mix broccoli in

Atari-Ya Foods (Finchley, London)

http://www.atariya.co.uk/