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Archive for the ‘Food – HK’ Category

Following Jamie Oliver – Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle & Mashed Veg

In Food - HK on August 2, 2011 at 7:26 pm

Homemade Pasta! We’ve had a pasta machine (attachable to the kitchen-aid mixer) for a few years now and rarely get it out to use. So I thought, why not have some summer fun and invite my friend and my mom over to help cook (and eat, of course) dinner?

My friend and I started making the pappardelle at 3 pm (who knew how long we were going to take?), and it turned out perfect for a 6:30 dinner. All 3 of our recipes – the pasta itself, pappardelle dish, and the mashed vegetable came from Jamie Oliver’s The Return of the Naked Chef – and I can tell you in advance that it turned out GREAT!

We needed (for the homemade pasta):
250g Semolina flour
250g Strong/Bread flour
8 egg yolks
3 free range eggs

I know that it seems like a lot of eggs, but you do want that eggy texture and flavor in the end!

Eggs & Flour, ready to be kneaded

All we did was knead it until smooth. The dough was bit dry, but was fine after putting in the fridge for about 20 minutes. We managed to get some really long strands (and make some really long pappardelle):

Through the Pasta Machine!

Though we had machines to cut spaghetti and linguini, we liked pappardelle so we used a knife to cut the pasta sheets into fairly wide strips. Pasta is done.

Cooking our homemade pappardelle was no less exciting. There were lots of things to chop – we first added onion, garlic, and spicy chorizo sausage. Then the mushrooms; we had 6 different varieties of mushroom, 3 from the market and 3 from citisuper (the market only had 3). It looked like heaps and HEAPS when we first put it in. I knew it would shrink but it was almost literally a towering mound of mushrooms. After the water had evaporated off, and the amount of mushrooms went back to a normal-looking state, we added the pappardelle, and with a few tosses our dish was done.

Table was set nicely

My mom made her signature 18-hour no-knead bread, which was NOT one of Jamie Oliver’s recipes.

Mom's Signature No Knead Bread - Crackling, Crunchy, and Chewy

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Mixed Mushrooms and Spicy Chorizo Homemade Pappardelle

Onto the mashed veggies. You can choose any root vegetables you like, but we used potato, carrot, turnip, parsnip, beet, and bottled anchovies. All you had to do was cut the vegetables into chunks and boil in water until mashable. Mash then add butter, olive oil, salt, and pepper, all to taste. I added lots of olive oil, it’s my favorite ūüôā

Mashed Veg - this dish was so simple but tasted so fresh and healthy!

We also had a light pea cream soup to accompany, but unfortunately we forgot to snap some pictures. This was the perfect activity for an otherwise mundane and lethargic day for me! The dinner was absolutely delicious (if I may say so myself, which I have) and I found another simple but very tasty vegetable dish. Making pasta is fun, and I’m already looking forward to making it again next week! Though I can’t make it too often…

Papabubble Candy Store

In Food - HK on August 2, 2011 at 5:49 pm

While flipping through a magazine, one of those Hong Kong Walker type of stuff, I came across a page about Papabubble. ¬†They make the hard candies that have patterns decorated in them, a thing that really has been gaining popularity! ¬†And it’s so fun to watch!

Colorful and great for gifts

While we were there they let us try flavors before buying, and we found that lychee tasted the best!

Papabubble

Making the Candy

A fun shop to go to even if you don’t have a sweet tooth. ¬†You can even order personalized candies, but there is a minimum requirement of 6kg per order, so it would be perfect for giving away at a wedding!

 

At 38 Causeway Bay Road, Tai Hang

Madam Sixty Ate – 60 Johnston Road, Entrance on Ship Street

In Food - HK on July 29, 2011 at 2:26 pm

It’s been a while since I’ve treated myself to a nice exciting lunch. ¬†Partly because I’ve eating out too much – and partly because I wanted to try Madam Sixty Ate, a restaurant that required a week or two of advanced booking. So I waited patiently, not wanting to upset my stomach. ¬†Finally the day came and I had the chance to enjoy a delightfully clean, tasty lunch from Madam Sixty Ate.

Smile ūüôā

Interior decoration was great, as was the open kitchen

Paintings are intriguing

Paintings are intriguing

Our appetizer: a confit of juicy salmon atop a light risotto with some cabbage paste on the side, a true summer dish.  Salmon was a bit bland-tasting though.

Confit of Salmon

I got up to look around between courses, but when I came back there was a beautifully plated dish of sliced pork fillet in a nice onion sauce with just the right amount (a little bit)¬†of mashed potato. ¬†It was so tender! This dish of pork fillet must have been the most tender I’d ever eaten. ¬†Delicious.

Pork Fillet

Then our dessert came.  A meringue mille-feuille filled with a strong passionfruit custard, with some lychee.  Very refreshing and appropriate for the summer! Passionfruit flavor was a bit overpowering, but still yummy.

Meringue Mille-Feuille with Passionfruit Custard

I loved the flavors here – it wasn’t too fussy or too complicated, but the ingredients were all fresh and certainly inviting. ¬†I had a friend who told me that the service wasn’t too good (the food came too slow), but I had a great experience (food actually came pretty quickly), and the chefs were very friendly. ¬†They even stopped to pose for a picture!

Thumbs Up!

Their website: http://madamsixtyate.com.hk/

Lunch at L’Atelier de Jo√ęl Robuchon

In Food - HK on June 7, 2011 at 8:57 am

I had a pleasant lunch today at¬†L’Atelier de Jo√ęl Robuchon. ¬†The red chairs and black stone walls and floor give the classic sleek feel of the L’Atelier branch of Robuchon’s restaurants.

L'Atelier de Jo√ęl Robuchon

Other than his unique dishes, Robuchon is known for his signature bread and creamy mashed potatoes.  After ordering we were promptly served with a nice coral basket of bread fresh from the oven.  There were cheese-flavored balls, milk breads, baguettes (and mini baguettes), mini croissants, and a bacon flower-shaped bread.  Every one was as good as my memory could imagine, except perhaps the bacon flower-shaped bread.  Perhaps it was just the one I tried, but it was too hard to bite.  However, the other breads were wonderful!

Bread Basket

For our amuse bouche we had a foie gras mousse covered in a beef jelly with 3 perfectly spherical balls of melon.  It was actually the beef jelly that gave the juicy feel to the foie gras mousse, and it was refreshing and rich at the same time:

Foie Gras Mousse with Beef Jelly and balls of Melon

For appetizers, I ordered a creamy Aubergine soup, with shiitake mushroom, a poached egg, croutons and some ham.  The soup itself had a tint of a light curry flavor, and was lukewarm. The runny egg yolk and flavored (but still crunchy) croutons really enhanced the dish.

Creamy Aubergine Soup with Shiitake Mushroom, Croutons, and Poached Egg

Creamy Aubergine Soup with Shiitake Mushroom, Croutons, and Poached Egg

My friend ordered the “Crab Royal” Salad which was very refreshing and included lots of fresh crab meat.

"Crab Royal" Salad

My friend and I both chose to have a meat dish for our main course.  I selected a duck and foie gras dish, where there were rolls of  duck cooked with rosemary through it, as well as some pan fried foie gras.  The whole dish was drizzled with a nice sweet sauce, and the meat was accompanied by a few cooked cherries (with a white french bean in each one).  The duck meat was a little tough, but was flavorful enough.  The foie gras was excellently crisp on both sides. Both went well with the sweet sauce, and would have gone well with the cherry too if only I liked eating cherries.

Rolls of Duck and Pan Fried Foie Gras with Cherries

Rolls of Duck and Pan Fried Foie Gras with Cherries

My friend ordered a teppanyaki beef, which was very tender but also quite ordinary.

Teppanyaki Beef

We also had desserts with our lunch set.  As it was summer, and very hot outside, I got a refreshing grapefruit sorbet for my dessert.  It was made with many different parts, all cool and crunchy, that it was really quite interesting.

Grapefruit Sorbet

My friend ordered a favorite of hers: a black forest cake, Robuchon style. ¬†However, she found that more traditional black forest cakes are more to her liking. ¬†She said that it had “lacked a certain alcohol taste, and was too simplistic (in both its presentation and taste).” ¬†We had been looking forward to something a little less ordinary.

Black Forest Cake

At the end of our meal, we were given our ordered coffees or teas, as well as a plate of macarons and chocolate pearl balls. ¬†I find that Robuchon’s macarons have all the wanted texture and taste, and are not too sweet as many macarons are.

Macarons and Chocolate Pearls

L’Atelier de Joel Robuchon or even Robuchon’s restaurants in general fascinate me. ¬†They are one of my favorite restaurants I go to if I want something special. ¬†However, my trip to the L’Atelier branch this time was somewhat of a disappointment. ¬†To be sure everything was orderly and everything was flavorful – however, some dishes lacked the originality that I usually look for in his dishes.

Monsieur Chatte, Bonham Strand

In Food - HK on June 6, 2011 at 12:24 pm

Monsieur Chatte is one of the regular shops I visit in my free time. ¬†It gives a nostalgic feel of the classic “cozy French cottage”, and serves all kinds of interesting cheeses, little pastries, and French canned and jarred goods. ¬† On my usual visits, I will buy three things (unless I haven’t run out!): a new cheese to try, caneles, and a can of duck confit.

These are the cans of duck confit, they go wonderfully with a light salad for lunch.

Duck Confit

Caneles are a light snack you can have anytime.  They are difficult to make Рthere has to be the right amount of rum (a definite hint but not too much), they have to be chewy and moist, the outside harder but not too hard.  Monsieur does a good job Рthough the inside may be a bit too moist, their caneles are soft and chewy, with a nice hint of rum.

Caneles (plate 1, pig painting by Liu Ye)

Caneles (plate 2, blue fish plate. Chanel's summer yellow nail polish "Mimosa")

Unfortunately I do not have a picture of a cheese that I have bought from Monsieur Chatte, as I did not buy any this time around.  I quite like one of their savarins, which is creamy yet still relatively strong.  They have all sorts of cheeses and preserved French goods at Monsieur Chatte, as well as other pastries like Madelines.  I love spending my time there, rewarding myself with a few goodies.

Electronic Kiss Transmission Device?

In Food - HK on May 26, 2011 at 7:21 pm

Japan has many cool gadgets on the market, but it seems, to me at least, that they can continuously keep coming out with new technologies and ideas. ¬†I believe that this is a first: a kiss transmission device. ¬†There are two parts to the machine, and a rotor will turn according to one person’s kiss and transmit the same action to the other machine. ¬†They are also doing experiments to track and record the pattern of various people’s¬†kissing. ¬†I don’t see much purpose in this, but it is quite an interesting study.

Lunch at Home: A Light Salad

In Food - HK on May 26, 2011 at 7:05 pm

I had a light lunch at home Рa simple salad with fresh greens and tomatoes, baby asparagus, and a few tender pieces of salmon.  Drizzled slightly with a sour, lemon-yoghurt sauce.  Very yummy!

Light Salmon Salad

Light Salmon Salad

Art HK Fair 2011, Convention Center

In Food - HK on May 25, 2011 at 10:31 pm

The 2011 HK Art Fair opened tonight, at the Convention Center in Wanchai. The hall was huge, and in the 2 hours that flied by, we weren’t able to go through the whole exhibition. Here are just a few neat pieces we saw, though I don’t remember the artist of most of the pieces –

By Liu Ye:

By Kusama Yayoi:

Crunch Cake at Home

In Food - HK on May 22, 2011 at 3:12 pm

Crunch Cake on our new cake stand

Today we made a crunch cake at home! ¬†The crunch cake is a soft eggy sponge cake lathered with whip cream and topped with pieces of “crunch” which is a crunchy sugar-caramel flavored substance. ¬†We used a chiffon cake base, so the cake would be lighter and less dense.

Crunch Cake

This is one of my favorite cakes, and this one has been one of the most successful out of the ones we’ve made. ¬†We also got to use our new glass cake stand.

With a few slices cut out

The middle layer of the cake was made of  a whip cream and crunch mixture.

a slice

Decorated with silver pearl balls, and, of course, the crunch!

Silver Pearl Balls

Crepes at Home

In Food - HK on May 19, 2011 at 8:39 am

I was invited to my friend’s house as I had asked her if I could try her crepes that I had heard about. ¬†They were absolutely scrumptious. ¬†The buckwheat crepe mixture was chewy and moist, and atop there was sauteed mushroom with creme fraiche, ham, gruyere cheese, and a freshly fried egg. ¬†The yolk of the egg would just pour over the ham and the melted cheese with the crepe holding it all together in a roll of flavor. ¬†I loved it so much I had two, but by the time I finished my second I could have no more.

Crepe

Crepe

I also had a yummy borscht-like soup:

Borscht