Friday, 1 November 2013
I was born in Hong Kong therefore the Hong Kong food really influenced my cooking. It was great to share parts of my root in Italy and Austria with great friends.
My cooking is not very traditional anymore because of the time I have spent away from Hong Kong. There are my own interpretations which may or may not make any difference.
Sweet and Sour Chicken was the number one in the 90s in my all time favourite chart. There are some changes to the “Sweet and Sour sauce”. I use my instinct and faith instead of precision when it comes to the mixture of water, ketchup, vinegar and sugar. I use dried pineapple (substitutes majority of the sugar) at the end and a high heat to finish and rescue the sauce.
My time in Shanghai added a “drunken chicken” recipe. It is a cold dish for appetitiser. I observed that the dish is a cooked chicken in alcohol. It is a cold dish so the sweetness is not ready to come out because I don’t add much sugar to my food. It is the bitterness of the alcohol that makes the dish.
The hot pot on the left is an aubergine and mince dish. Fresh chilli (one of) is used to add the hot and the sauce is build up with olive oil, garlic, onion and ginger.
The steamed fish tends to be for a whole fish but I need the fishmonger to tell the time therefore i. I use salt quite heavily on the preparation of the fish to use osmosis to reduce the water within the cells so the fillets keep their shape during the cooking process. Steaming is my favourite way to keep the fresh taste.
Adventures of Delboy 