Hong Kong (Asia) 25 October 2024

Posted bydinasowerPosted inUncategorized

Hong Kong is located in the continent of Asia. It has China to the north, Taiwan to the east, the Philippines to the southeast, the South China Sea to the south, Cambodia, Thailand, Laos, and Vietnam to the southwest, and Macau to the west.

The de facto capital is Victoria.

The official languages are Chinese and English.

The climate is monsoonal (wet-dry) and is controlled by the atmospheric pressure systems over the adjacent great Asian landmass and ocean surface.

The staple foods are egg tart, dim sum, pineapple bun, roast goose, clay pot rice, char siu, and tofu pudding and much more (https://en.wikipedia.org/wiki/Hong_Kong_cuisine).

https://www.britannica.com/place/Hong-Kong

DIM SUM ASIAN DUMPLINGS (https://www.allrecipes.com/recipe/204129/dim-sum-asian-dumplings/):

  • 1lb. ground pork
  • 1 large onion, chopped
  • ½ bunch cilantro, chopped
  • ½ tsp crushed red pepper flakes
  • 2 tsp red curry paste
  • ½ tsp garam masala
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 C all-purpose flour
  • ¼ C water as needed
  • 3 TSBP peanut butter
  • ½ tsp cayenne pepper
  • 1 tsp white sugar
  • 1 tsp vegetable oil
  1. Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl.
  2. Mix well and set aside.
  3. Place flour into a separate bowl.
  4. Slowly stir in water as needed until a soft dough is achieved; some water may be left over.
  5. Roll out walnut-sized balls of dough into thin circles for wrappers.
  6. Fill each wrapper with about 1 TBSP pork mixture.
  7. Moisten the edges of wrapper, then fold in half, sealing to create a half-moon shape. Repeat with remaining wrappers and filling.
  8. Place dumplings in a steamer over 1-inch boiling water and cover.
  9. Steam until dough becomes glossy, about 10 minutes.
  10. Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl.
  11. Cook in the microwave on high for 30 seconds; stir.
  12. Serve with dumplings.

Here are how my steamed dumplings turned out along with the sauce. Oh my how they complimented each other!!!

STICKY GINGER AUBERGINE (https://myriadrecipes.com/sticky-ginger-aubergine/):

  • 1 large aubergine, sliced into 1cm discs
  • Corn flour, to coat the aubergine
  • 3 garlic cloves, minced
  • 1-inch fresh ginger, minced
  • 2 spring onions, finely sliced
  • 1 TBSP sugar
  • 4 TBSP light soy sauce
  • 4 TBSP water (to lighten the sauce)
  1. Begin by slicing your aubergine into 1cm discs.
  2. Coat your aubergine discs in corn flour and set them aside.
  3. Place a non-stick frying pan on medium heat and add in a good glug of vegetable oil.
  4. Fry your coated aubergine in your pan for 5 minutes on each side or until golden brown.
  5. Remove and set aside.
  6. Rinse out your frying pan and then place it back on the heat and drizzle with a bit of vegetable oil.
  7. Add in your garlic, ginger, spring onions, sugar, soy sauce, and water.
  8. Leave to simmer for 5 minutes or until the sauce thickens.
  9. Once the sauce has thickened, add back in your fried aubergines and simmer for a further 5 minutes, flipping them halfway through so that each side soaks up the sauce.
  10. Remove the aubergines and serve up with some rice or noodles.
  11. Drizzle the remaining sauce in the pan over the aubergines for extra juiciness.
  12. Enjoy!

Ok so I know how they look burnt, but they are not. It is the soy sauce and man are they delicious!!!!

SILKEN TOFU CHOCOLATE PUDDING (https://www.thefullhelping.com/silken-tofu-chocolate-pudding/):

  • 16oz. silken tofu
  • 1 C chopped dark or semi-sweet vegan chocolate
  • 3 TBSP cocoa powder
  • ¼ C maple syrup or agave syrup (substitute coconut sugar or cane sugar)
  • Pinch of salt
  1. Melt the dark chocolate in a double boiler or by heating it for 30 seconds in the microwave, stirring, and continuing to heat for 15 seconds at a time until the chocolate is melted. Don’t microwave for longer intervals as the chocolate may burn and lose its silky, melted texture.
  2. Add the melted chocolate and all other ingredients to a high speed blender.
  3. Blend till completely smooth.
  4. Pour the mixture into 4 or 6 ramekins.
  5. Refrigerate overnight to set the pudding.
  6. Enjoy!!

Ok I admit I was skeptical, but this is BY FAR the BEST chocolate pudding I have had!!!! HIGHLY RECOMMEND!

Simply goodness all around!!!

Leave a comment