It’s been a crazy holiday (in a very good way) and I’m so backed up with photo editing, it’s not even funny. But I had an excellent Christmas break, jam-packed with food activities, and now it’s a new year!
I’m starting off the new year in the best way possible: I’m spending almost the entire month of January in my favourite city: HONG KONG! I’m doing an internship, and it’s going great! I’m really enjoying it, and I’m also taking the opportunity to eat all my favourite foods here!
Here are some things that I ate on my first full day in HK:
More dim sum!
Strawberry desserts for tea time!
And this is just the beginning of my food adventures! Keep checking back for updates! I carry my camera on me at all times, and the vast majority of my photos are food-related!
Hello! It’s bright and early (too early, even for me,) and I’m waiting to board a plane to get home. I wish I could say I am on full-blown vacation mode, but I still have a few papers to write. BUT I will be doing this at home, and my mom will keep me well-fed. Besides, I figure even if I don’t churn out quality writing, I’ll just ride the curve and get through the semester that way. 🙂
Well, I’m excited to say that I have big plans for the holidays, and well into the new year. I’m sure I’ll be backlogged with posting, but I will definitely make an effort to make sure to get stuff on here. I am spending the holidays at home and then I will be spending a MONTH in my favourite city: Hong Kong. I will be doing a legal internship with a barrister, and I fully intend to eat at all my favourite restaurants while I am there. Alright, I’m not going to lie. I set up the internship so I could go to Hong Kong to eat and shop. The other option was to take a three-week course in mortgages. No, thank you.
The fun starts right away: my mom has already started her holiday baking, and I have breakfast with Jan tomorrow, and a pho party in the evening with Thanh and Jodie. The annual Christmas Foodganza and Sleepover commences on the weekend, and there will be plenty baking and cooking with friends and family. I have a few things I would like to try to make in the next couple of weeks, and this includes:
- French onion soup
- gingerbread squares
- cast-iron skillet mac & cheese
To start things off, here’s an easy recipe for chicken. I tossed it together the other night, and it’s delicious
Garlic Soy Sauce Chicken
- chicken thighs
- garlic (to your own taste, I use about 3 cloves per thigh, but I love garlic): finely diced
- soy sauce
- sesame oil
Marinade the chicken thighs with just enough sesame oil to coat them, some soy sauce, and a liberal amount of garlic for at least an hour in the fridge. When you are ready to bake, preheat the oven to 375 F. Bake until cooked through, about 35-45 minutes.
I love this recipe because it’s so easy and I love garlic. When you bake the chicken, take the garlic from the marinade and put it on top side of the chicken when baking-it gets very crispy and tastes fantastic!
Happy studying and writing!
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.
Meatballs and crabsticks.
What a fun and delicious night of eating!
I went to China last year with a few friends, and I recently remembered I bought some tea and a fun tea glass. I broke out the tea (it was vacuum-sealed, so still fresh!) and the glass, and the tea tasted better than I remembered! I bought some ginseng oolong tea- 人蔘烏龍. It’s a little bitter at first, but then there’s this aftertaste that I can’t really describe in English; in Chinese it’s translated as “golden.” I really love this tea!
The tea glass I have is actually 2 glasses in ones; the inside glass is suspended between the outside glass, and it’s a vacuum seal. This keeps the tea warm without you scorching yourself when you pick up the glass. Also, there’s a little metal filter that sits in the glass so you don’t end up swallowing the tea leaves. Quite useful.