Simple, fast, easy and so very very tasty. This classic Hong Kong style seafood dish can be cooked with clams, pipis, any other type of shellfish or even steamed fish.
Dim Sum on Sundays has always been one of my family traditions ever since we lived in Hong Kong and it was one of the rare activities which I would eagerly get out of bed for! Now that I live in Sydney, going for Dim Sum remains one of my favourite activities.
There is a pretty decent Dim Sum restaurant in nearby Maroubra, but this time round I decided to try out Hung Cheung in Marrickville as I've heard good things about the place.
|Siu Mai - Pork and shrimp dumplings|
Bak Kwa is a sweet pork based snack very much like a jerky. It is commonly eaten in South East Asia from Singapore up to Hong Kong. Here in Sydney, I've seen it sold on a couple of occasions but as per the usual problem of Asian food here, they aren't very good. I've also tasted a few home made versions but likewise, none were any good.
Almost all the seafood in Hong Kong is sold live, and this was the perfect example of how the locals like it. Fishermen here display their catch of seafood from their boats in Sai Kung. After the haggling is done, a basket on a stick is thrust upwards for the customer to deposit his money in. The same basket is then loaded up with assorted sea creatures to start their journey to the dinner table.
A visit to the local Wanchai markets was next, and what better way to introduce Hong Kong than with a display of their local roast meats. The markets are always bustling here and are located right in the middle of the urban sprawl. They really are a big part of local life.
What better way than to start of a trip to Hong Kong than with dim sum? I ate at Sportful Gardens in Wan Chai and I have to say that Hong Kong really does beat everywhere else for the quality of their dim sum.
Fried dough sticks with honey. Delish.
This roast pork was made as a house warming dish and it was so popular that the 2 kilos which was prepared got eaten up while waiting for the later two thirds of the guests to arrive! There was high praise for this dish and there was even talk about turning into professional roasters. The only problem encountered was that the children and certain unmentioned adults would eat up the crispy crackling only to leave the meat behind.