Celebrating Food! Celebrating Life!

Posts tagged “甜品

深水埗坤記糕品 & 紅豆砵仔糕 Cantonese Red Bean Rice Cakes

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每次到香港,我们必定得走深水埗一趟。深水埗在旺角以北,较少外国和内地游客的喧嚣,多了份香港在地人的味道。二三十年前的深水埗是造就香港成为当时世界成衣王国的一大功臣。想当年,拥有一件 “Made in Hong Kong”的T-桖是极为普遍的事。但随着劳工成本的提高,许多当地商人已经移资到大陆内地去设厂发展。那些之前以成衣公司为主的大夏已经被其他企业所进驻,而以往车衣声此起彼伏的工厂也随着人去楼空沉寂下来。走在长沙湾和荔枝角的街道上瞭望年久失修,残壁斑驳的高楼,这座成衣工业大城昔日的繁华和如今的沧桑形成了强烈的对比。当然,我们来深水埗追寻老香港的足迹,不仅仅是为了这些大楼。更重要的是在深水埗的许多街道上和店铺里尘封了旧时香港的味道。当然,我们说的是美食。像是“合益泰小食”的肠粉和艇仔粥,或是“劉森記”的蝦子竹昇麵,每每吸引着我们造访的应该是隐藏在食物中的那种上一代,再上一代和现在新的一代一起过日子的味道。简单而鲜美,朴实而率真。平民美食,老铺传统继承了华丽外衣下的香港,里头包裹着那一层层的老味道。

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姜汁撞奶 Ginger Milk Pudding

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We love to have desserts whenever we are in Hong Kong. The Cantonese folks are very much dessert lovers like us, and they are extremely well-known for their assortment of 糖水 “tong shueis” which are both delicious and therapeutic at the same time. The desserts are available all year around, with a menu that changes with the seasons. Summer welcomes the ice blends and chilled items, most notably being 楊枝甘露 Mango Pomelo Sago which is immensely popular especially with the young to combat the heat. For those who are looking for more traditional desserts, there is 南北杏木瓜炖雪耳 Double-boiled White Jelly Fungus with Papaya which is not only sweet, but boast to have a hoard of beneficial properties like soothing the throat and clearing phlegm. As the weather turns cold, the hot desserts become immensely popular, be it the “paste-based” desserts like 芝麻糊 sesame paste, 花生糊 peanut paste, 核桃糊 walnut paste, 杏仁糊 almond paste or even a simple bowl of 番薯姜汤 ginger soup and sweet potatoes with 汤圆 glutinous rice dumplings to warm the tummy.

As such, dessert parlours and tong shuei stalls are found literally everywhere in Hong Kong. Strange it may sound however, one of the places to enjoy these sweet numbers is not at dessert joints like 許留山 Hui Lau San and 大良八記 Dai Leung Pak Kee, but at 牛奶公司 “dairy companies”. And to further bewilder the already perplexed, these “dairy companies” do not produce milk but are actually tea shops or cafes affectionately known to the locals as 茶餐厅 “cha tzan teng“. Now are you confused already?
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南北杏木瓜炖雪耳 Double-boiled White Jelly Fungus with Papaya

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南北杏木瓜炖雪耳, double boiled white jelly fungus with papaya and apricot kernels is an immensely popular Cantonese 糖水 dessert and easily one of my favorites! Not only does it tastes good, it is also also almost effortless to prepare! I remember vividly when I first had it on my very first trip to Hong Kong more than 10 years back. Accustomed to eating papaya raw then, I was very much intrigued to see it being cooked into a dessert when I first saw it. And boy o’ boy it was addictive! Since then, it has become a dessert which is cooked very frequently at home. Its good eaten warm, but I absolutely love it chilled overnight. Great for the current “summertime” weather!

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