Blog Archives

Viet and Sushi in HK

I’m clearly behind on posting, so I’m going to try to play catch up.

On New Year’s Day, I went out for lunch with my Aunt Susanna, Uncle Robert, and my cousin Vincent.  We went for Vietnamese food.  After that, I went shopping with Vincent in Mong Kok.  We had a bunch of street food (separate post coming) and then I met up with Alfred and Lucy for sushi at Itamae sushi!  It was a fun day.  Here are a few of the photos that I took.

Vermicelli with grilled beef.

Salad rolls.

Not exactly sure what was in this, but I think it was scallop and salmon and fish roe.

This was a whole fish!  I think it was mackerel.

Fatty tuna, my favourite.  It’s also very expensive: it was probably because of these three pieces that my total bill ended up being forty bucks, CAD.  It was worth it though!

EM

Thai Food in Sai Kung

This past weekend in Hong Kong was a blast.  I did a lot of damage on the shopping front AND I got to go to one of my favourite restaurants.  Janice and I went to Sai Kung for some Thai food at a restaurant called Sawaddee Thailand.  BEST THAI FOOD I’VE EVER HAD (I have yet to make it to Thailand).  I’ve been to this restaurant several times now; I’ve been able to visit it each time I’ve come to HK.  My favourite dish here is the pork neck.  After we ate dinner, we wandered around the shops for a bit (I bought a new hat, thank you for asking,) and then we went to Sweetheart Desserts for some fried ice cream!

Thai-style veggies.

Thai papaya salad.

 

Raw shrimp.

Thai spring rolls.

Pork neck-this is my favourite dish here.  The beef skewers are a close second (not pictured in this post).

Fried ice cream.  This was really well done, it was crispy on the outside and not greasy at all.  Vanilla ice cream on the inside.

I really enjoyed spending Saturday with Janice!  Thanks, girl!

EM

Pho Party

This pho party has been a couple of months in the making.  It started on Facebook when I mentioned I wanted to make pho and needed a good recipe.  Thanh gave me his, and after some discussion about pho on his wall, party planning started.  I *think* it was Jodie who suggested that he cook for us, and the plans sprung into being.

Jodie and I arrived at Thanh’s at the same time last night, and we were both really excited to eat.  The pho was amazing-I really need to keep practicing to improve mine!  After two bowls of pho, we had creme caramel for dessert!

Pho.

Garnishes: Thai basil, lime, chili peppers, hot sauce, and hoisin sauce.

Creme caramel for dessert!

Thanh’s recipe for pho can be found here.  He used this recipe for the creme caramel.

Thanks for a great dinner, Thanh!  It was a lot of fun!

EM

Vietnamese Pho: More Asian Comfort Food

I have to tell you, I’m really excited to share my story about pho.  I have LOVED pho for YEARS.  I first had pho over ten years ago at a local restaurant back home, and I’ve been going to the restaurant ever since.  The server that used to work there always knew that I ordered the same dish (sate beef pho) and it was always nice to go in, have some good food, and chat with her.  Every time I go home, I have to make it out to the restaurant to get my fill of pho.  Whenever I’m in Toronto, I like to go to Anh Dao (you can read about it here.)

So what is pho?  Well, it’s one of my Asian comfort foods.  It’s generally an inexpensive dish to order, is filling, and is very tasty (if done properly.)  It’s a rice noodle dish that is served in broth; it can be beef or chicken.  Pho is usually served with bean sprouts, lime, chili peppers, cilantro, and Thai basil.  Hot sauce, such as sriracha, and hoisin sauce are common accompaniments as well.

I have always wanted to learn how to make pho, but I never knew what recipe to use-there are so many on the web.  A couple of weeks ago, a friend of mine, Thanh,  gave me his recipe to try-for which I am very thankful!

I was actually quite pleased with the result.  The trickiest things about making pho are tinkering with the spices and making sure you have patience.  Pho needs to simmer for at least 8 hours.  It’s definitely worth the wait.

Beef Pho-Ingredients

  • 2 lb beef soup bones (joints preferred; I doubled this and used 4 lbs)
  • 2 lb beef short ribs
  • 1 medium (1/4 lb) ginger root, sliced into 1 cm thick slices
  • 1 onion, sliced
  • 1/2 lb Chinese daikon radish, peeled and sliced
  • 1 cube pho soup base*
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 whole star anise pods
  • 1 tbsp whole anise seeds
  • 1 cinnamon stick, pinky finger sized
  • 2 whole cloves
  • 1 black cardamom, split
  • 1 tbsp fish sauce
  • rice noodles
Garnishes
  • thinly sliced raw beef sirloin
  • thinly sliced green onion
  • thinly sliced onion
  • chopped fresh cilantro
  • ground black pepper
  • hoisin sauce
  • sriracha hot chili sauce
  • bean sprouts
  • fresh Thai basil leaves
  • lime juice

*You can find these at Asian grocery stores in Chinatown.  I couldn’t find cubes of pho soup base (which do contain MSG,) but I found these pho spice bags, and used that instead.  Turned out just fine for me (plus there was no MSG in it.)

First, soak the soup bones and short ribs in warm water for 1 hour to leech the blood out.  Discard all the water.  Prepare 2 large pots of boiling water (about 5 L each.)  Add the soup bones and short ribs to the first pot and boil on high heat for 5 minutes.  Transfer the soup bones and short ribs to the 2nd pot and add enough boiling water to cover the meat.  Boil gently on medium heat for 30 minutes while skimming the froth from the soup every 10 minutes.  Reduce to medium heat.  I used a HUGE pot for this.  I had 4 lbs of soup bones plus 2 lbs of short ribs, so you can imagine that I needed a lot of water too.

Next, wash and peel the ginger.  I just eyed it: I used 2 big chunks of ginger that I had in the fridge.  When you slice it, slice it thick and slice it so you get a large surface area-this will enable release of more flavour.    I sliced my onions into slices.  Grill the ginger and onion slices directly on a stove element on high heat.  You want them slightly charred.  Put the ginger, onions, and daikon radish in the broth.  Season the broth with your pho soup base or pho spice bag.

Using tightly woven cheesecloth, wrap and tie up the star anise, anise seeds, cinnamon stick, cloves, and black cardamom to form a teabag.  Drop this into the broth.

Simmer the broth with the lid on for 6 hours.  You’ll want to skim off the fat every couple of hours.  After the fourth hour, you can discard your spice bag (I just left mine in for the full 6.)

After simmering for 6 hours, remove the short ribs and set aside to cool.  You can discard the bones at this point (I was lazy and left them in there.)  You can also discard the ginger, onion, and daikon radish with a strainer at this point.  Again, I was lazy and left it in there-plus I like daikon so I was intent on eating it.  You’ll want to add the fish sauce here and taste.  When I tasted the broth, it tasted bland at this point.  Just add some salt-this can really help bring out the flavour of the spices.  If you find that your broth is too salty, add some water.

Continue simmering the broth for another hour (I told patience is needed!)  In the meantime, take the meat from the short ribs and slice them thinly across the grain.  Again, I was lazy and just left it as is and just used chopsticks to separate the meat from the bones.  You’ll also want to prepare the beef sirloin at this point.  You need to slice this paper-thin so that it cooks on contact with the hot broth.  This is actually not that hard to do.  Freeze the beef for a couple of hours and then slice when it’s partially frozen (so think about when you’re serving this meal so you can time it all properly.)  You can prepare the rest of the ingredients for toppings.  Soak the rice noodles for 20 minutes, and then bring a pot of water to a gentle boil.  Boil the noodles briefly until cooked and then put them into individual bowls for serving.  Layer on the cooked beef and then the raw beef.  Ladle boiling broth over everything.  Top with whatever you prefer.

Note: After having some taste-tasters try my pho, I have concluded that doubling the spices wouldn’t hurt (and Thanh told me he does the same thing.)  I prefer my broth to have a stronger flavour, so next time I’ll double the spices.

This recipe makes A LOT of broth-I think enough for a good 6-8 servings, if not more (depending how big you make a serving.)

It’s fairly straightforward to make, but again, don’t be afraid to adjust the spices to your taste.  Thanh also told me it’s important to add the fish sauce near the end, so you can adjust the amount to your taste.

Enjoy!  Thanks again Thanh!  This will now be a staple in my cooking repertoire!

EM

Asian comfort food and a student’s way of survival

Time to blog about something I love to eat-instant noodles.  I know it’s not healthy and that it’s junk food, but I can’t help it.  It’s comfort food to me, not to mention a quick and easy meal when I don’t have time to cook.  I’m a student, cut me some slack.

The thing I love about instant noodles is the sheer variety that’s available.  Japanese, Chinese, Korean noodles; spicy, not spicy; beef, shrimp, chicken.  It’s all very yummy.  Just don’t look at the nutritional content.

When I make instant noodles, I try to make it a better meal by adding extras to it.  Generally, I’ll throw in some veggies and an egg.  Sometimes, I’ll throw in a hot dog if I have it on hand (this is a very Hong Kong cafe-style way of eating instant noodles.)  Of course, you can add in whatever you like, but I favour lots of veggies and an egg.  But you have to be careful if you’re going to use an egg-it can end up breaking in the pot and then you just have egg pieces floating around, and that is not as tasty.  I’m telling you, cooking instant noodles is an art form.

I start by putting the flavour and oil packets in the water.  Bring the water to a boil.  Toss the noodles in.  Let the noodles soften for a bit, but don’t pull them apart.  Let it stay in a square form.  Carefully crack an egg on top of the noodles.  This way the egg will cook on top of the noodles.  Sometimes it’ll slip off the noodles, but if you haven’t broken the yolk, the egg should cook properly in one piece (which is what I aim for.)  I let the egg cook for a few minutes and then toss in my veggies.  You can cook the noodles as long as you like; this just depends on how soft you like them.  Also think about how well done you like the egg.  I always add a bit of hot sauce to my noodles too!

One of my favourite brands and flavour of instant noodles: beef!

Cooking away.

My meal.

Enjoy!

EM

Hot Pot at Jen’s

I’ve mentioned hot pot before-it’s something I highly enjoy and I have some photos from the last hot pot party that Jen hosted.  She really knows how to throw a hot pot party!  (Jen, are you reading this?  Come back here and throw another one!)  It was a small group of people, but she went all out: shrimp, different meats (including my favourite: beef!), assorted veggies, mushrooms, tofu, meatballs, fish balls: it was a feast!  I also loved all the little sauce bar she had set up: onions, garlic, peanut sauce, hot sauce, soy sauce-all laid out nicely so we could make our own custom dipping sauce.

FOOD!

Dipping-sauce ingredients.

Assorted veggies.

Meatballs and crabsticks.

Shrimp.

Beef.

What a fun and delicious night of eating!

EM

Ramen Lunch

I had lunch with my friend Jen the other day.  She took me to a place called Kenzo Ramen.  Ramen is a noodle dish that is served in a broth and can be topped with various things, such as seaweed, pork or beef, and eggs.  Kenzo Ramen makes their own noodles, and it was quite tasty!  I had a bowl of ramen with pork and Jen got yakisoba, stir-fried noodles, which was served on a hot iron plate.  I enjoyed the ramen, but the best ramen I’ve had comes from a little restaurant in Vancouver off Robson Street.  Kenzo was still pretty good though, and wasn’t too expensive, so it made for a great lunch.

Pork ramen.

Yakisoba.

 

EM

Vietnamese Lunch

Every time I visit my sister M, we have to go for Vietnamese food in Chinatown.  We are in love with the restaurant Anh Dao.  They have THE best pho, a traditional Vietnamese soup noodle dish served with beef.  We ordered a bowl of pho and also this AMAZING rice wrapper dish.  You make your own wraps with noodles, veggies, and grilled beef-covered shrimp.  It comes with a sweet peanut dipping sauce.

Tea.

Platter of noodles, veggies and beef-wrapped shrimp to make rice wraps.

Assembling the rice wrap.

Dipping sauce.

It was delicious and a lot of fun!

EM