Blog Archives

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

New Year, New Adventures!

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:

Dim sum!

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!

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

Annual Thanksgiving Potluck, 2011 Edition

Every year my sister M throws a Thanksgiving potluck.  She’s been doing it for quite some time now; she and Antony started the tradition back when they were in university.  M does the turkey, and Antony does the stuffing (and both are very good at their jobs.)  The party is always great fun, and this year was no exception.  M made a 16 pound turkey (!) with herb butter, and Antony made a beef and lamb meat stuffing.  The spread at the party was very impressive and very tasty-there were vegetables, potatoes, bread, and desserts.  The drink of the night was Kir Royale: champagne with blackcurrant liquor.  It was tasty and pretty!  M also made a plum torte for dessert, and I’m sharing the recipe she used from The New York Times.

  

Turkey-before & after.

Drink of the night-Kir Royale.

The beautiful turkey-carved and plated by Ian.

        

Cookies and plum torte (and a caramel apple torte in the background.)

Plum Torte

  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 cup flour, sifted
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 24 halves pitted purple plums
  • sugar and cinnamon for topping

Preheat oven to 350 degrees F.  Cream sugar and butter.  Add flour, baking powder, salt, and eggs.  Beat well.  Spoon batter into a springform pan (use an 8, 9, or 10 inch round pan.)  Place the plum halves skin side up on the top.  Sprinkle sugar and cinnamon on top.  Bake for 40-50 minutes.  Best served warm; serve with plain yogurt or ice cream.

I hope everyone had a great Thanksgiving!

EM