Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Distinctive Snacks of Hong Kong

by: Fan-Yuk Hui Chan

Hong Kong China: Wan Li Book Company 2006, Paperback
ISBN: 962-14-1518-7


Reviewed by: Jacqueline M. Newman
Spring Volume: 2007 Issue: 14(1) page(s): 19

This revised edition of Mrs. Hui's 1998 volume of the same name is a welcome reissue once out-of-print. Chinese snacks reflect many geographic regions and culinary styles, all are popular and fun to prepare, and all are available in Hong Kong.

This bi-lingual book includes seventy-nine different snacks in sections: Selective Oldies, Festival Specials, Nourishing Desserts, Deep-fried Snacks, and Savoury Snacks. Each has a large color photograph of its completed dish, and a practical tip. Most are easy to prepare, some are fried, others are beverages. Many are well-known as are the Moon Cakes. Others and less well-known such as the Chicken Rolls. One unusual recipe is Spicy Bean Curd. This tasty treat is deep-fried until a hard crust is formed. This small trick allows its sitting a minute or two until people are ready to devour it.
Spicy Bean Curd
Ingredients:
4 firm bean curd (one pound)
1 teaspoon spicy salt (salt mixed with ground Sichuan pepper)
4 ounces self-raising flour
2 cups vegetable oil
1 scallion, minced fine
1 chili pepper, seeded and minced fine
1/2 teaspoon salt
Preparation:
1. Quarter the bean curd and toss each piece with the spicy salt.
2. Make a batter with the flour and seven ounces of ice water. Mix gently until well blended and set aside for twenty minutes.
3. Heat oil then drain about half the bean curd and toss them with half the scallion and chili pieces. Quickly dip them into the batter, let excess drain off, and deep-fry them in hot oil until golden brown stirring often. Drain on paper towels and set them on a pre-heated plate. Repeat with the remaining ingredients. Serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720