We found this stall at the north end of the Temple Street (廟街) selling curry fish balls (and some other food) on our first day in Hong Kong (Oct 5, 2007). Good stuff for supper.
Food stall at Temple Street selling curry fish balls and other stuff
Food stall at Temple Street selling curry fish balls and other stuff
My first meal during my Hong Kong visit (Oct 5, 2007) was at Hing Fat Restaurant (興發燒味茶餐廳) at Ashley Road (亞士厘道), Tsim Sha Tsui. The food was decent; the price was shocking by Malaysian standards, but pretty normal in Hong Kong.
Beef soup rice-noodles, pork blood cube and some meat at Hing Fat
It has almost been 2 years since Jogoya (from Taiwan) opened its branch in Kuala Lumpur at Starhill Gallery. I had read some good stuff about Jogoya prior to my first visit last Saturday (Oct 13, 2007), but I think it’s a bit overrated.
Fresh oysters with Tabasco and lime
Roast chicken whole leg with sauerkraut (literally sour cabbage)… took a bit of cooking time but quite easy to prepare (with an oven).
Roast chicken whole leg with sauerkraut and green veges
Glossary and terminology of various cooking methods…
Blanch
Blanching is a process wherein the food is plunged into boiling water and removed (normally within a short time) and then plunged into ice (or cold) water.
The process is often used to preserve colour and texture of veges, to eliminate smell and blood (meat and bones) or for easy skin-peeling (tomato etc).
