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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

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Let the Holidays BEGIN!

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!

EM

Staycation with Abby, Part 2

I took Abby to a couple of my favourite places when she came to visit.  We went to Ahora’s, a lovely little Mexican restaurant in the market.  It’s where I usually go for dinner when I don’t want to cook.  The food is great quality, portions are filling, and it’s pretty quick service.  Plus, they have this fun salsa bar where you can try a bunch of different salsas.

We also went to Benny’s Bistro for lunch one day.  It’s located in the back of The French Baker in the market.  While I’ve never actually bought anything from the bakery (just haven’t done it yet, but everything looks really good), I’ve eaten at the Bistro many times.  My mentor introduced me to the restaurant, and it’s where we usually go for lunch.  I love it because the menu changes every so often, and there’s always a special.  They get quite busy sometimes, so reservations are a good idea.   I ended up getting tuna, and Abby got some potato thing.  Both dishes were so delicious!

  

(All photos courtesy of Abby)

EM

BBQ-Sleepover

The fun continued for me on the weekend with a BBQ-sleepover with a bunch of friends.  I feel like every time we get together to do this, our gatherings get more and more epic, food-wise (not that I’m complaining).  The menu was quite extensive, and almost everything was homemade!  I’ll have to split the post for recipes as I haven’t gathered everyone’s contributions yet, but here’s what we ate: burgers, wings, roasted veggies, pasta salad, Caesar salad, mango salsa, salmon sashimi, shrimp and veggie skewers, and strawberry citrus salad.  For dessert there was mint chocolate chip ice cream (PC brand-it’s the best for mint chocolate chip ice cream!) and homemade chocolate chip cookies.  There was so much food, we got to have a late night feast at about three in the morning (where we promptly ate up a lot of the leftovers).  So much fun!

The following recipes were provided to me by Abby.

Caesar Salad Dressing

  • 2 g Dijon mustard
  • 150 ml lemon juice
  • 1 tsp salt
  • 5 eggs
  • 30 g anchovy paste
  • 5 tsp capers, chopped
  • 1 tsp Worcestershire sauce
  • 10 garlic cloves, crushed
  • 1 litre olive or canola oil
  • 1 tsp black pepper
  • 100 g Parmesan Cheese (optional)

*This recipe makes 1.5 L of dressing, so make sure to adjust it to what you need.

Whisk mustard, lemon juice, salt, eggs, anchovy paste, capers, Worcestershire sauce, and garlic until frothy.  Slowly drizzle in the oil while whisking.  Once the emulsion forms, add remaining oil in a steady stream.  Add remaining ingredients and adjust seasoning.  Store in a noncorrosive container in the fridge and use within 3-4 days.

Strawberry Citrus Salad

  •  3 cups hulled strawberries, sliced
  • 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4 inch pieces
  • 2 tbsp of packed golden brown sugar
  • 2 tsp fresh mint leaves, thinly sliced

Toss all ingredients into a large bowl.  Let stand at room temp for 30 minutes.

This strawberry citrus salad is one of my favourite summer salads.  For some reason, people were not eating very much of it and I think I ended up devouring about a third to a half of it!

EM