INGREDIENTS:
2 tbsp olive oil
Hong Kong Milk Tea (港式奶茶)
makes 6-8 servings
INGREDIENTS:
6 cups (1.5 L) filtered cold water
8 Earl Grey teabags
6 Black Tea teabags
6 Orange Pekoe teabags
1 can 12 fl oz (354 ml) evaporated milk
condensed milk to taste
METHOD:
1. In a pot on high heat, add water and teabags. Cover and bring to a boil.
2. Once your tea is boiling, turn down heat and simmer for 15 minutes.
3. Turn off heat and carefully remove teabags with tongs or chopsticks, squeezing each one against the side of your pot to extract all liquid.
4. Whisk in evaporated milk and condensed milk (if using). Serve hot or let cool and serve over ice.
Hong Kong Coffee with Milk Tea - Yuen Yeung (鴛鴦)
- Combine half milk tea with half black coffee. Serve hot or over ice.
See Yao Gai (豉油雞)
recipe adapted from The Woks of Life
serves 8 as part of a main dish
Hong Shao Rou (红烧肉)
recipe adapted from The Woks of Life
serves 8 as part of a main dish
Sour Cream Coffee Cake
recipe adapted from barefoot contessa
makes 1 small 7" Bundt cake
INGREDIENTS
For the batter:
1 + 1/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 stick (6 tbsp) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup (8 oz) sour cream
For the streusel:
2 tbsp cold unsalted butter, diced
1/4 cup brown sugar, lightly packed
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 - 1 cup chopped pecans or walnuts
For the glaze:
1/4 cup powdered sugar
1 tbsp pure maple syrup
METHOD:
1. Preheat your oven to 350F. Grease a small 7" Bundt or tube pan. Set aside.
2. In a small bowl, whisk together dry ingredients. Set aside.
3. In another small bowl, make the streusel by pinching all ingredients except for the nuts together until you form a crumble. Mix in the nuts. Set aside.
4. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy, about 2-3 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, sour cream and mix well.
5. Add half the flour mixture and mix on low. Remove bowl from mixer and fold in remaining flour. Do not overmix.
6. Scoop half the batter into pan and spread out with a knife. Sprinkle 3/4 of the streusel. Spread in the rest of the batter and top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
7. Cool cake in pan for 30 minutes before transferring streusel-side up to a wire rack to cool completely, about 30 minutes. You may need to run a knife around the pan edges to help remove the cake.
8. While cake is cooling, make the glaze. Add a few drops of water to make the glaze thick but runny. Drizzle glaze on top of caked once it has cooled. Serve warm or at room temperature.
Yorkshire Pudding
recipe adapted from Martha Stewart
makes 24 popovers
INGREDIENTS:
2 cups flour
4 eggs
3 cups milk
1 1/2 tsp kosher salt
1/8 tsp ground black pepper
4 tbsp rib roast drippings or bacon fat
METHOD:
1. In a large glass measure, whisk together flour, eggs, 1 1/2 cups milk, salt and pepper until smooth. Set aside and let rest at least 30 minutes or more.
2. Preheat oven to 400F. Whisk in remaining 1 1/2 cups of milk. The batter should now resemble heavy cream.
3. Use a brush or spoon and grease 2 muffin pans with drippings/bacon fat. Place in oven for 2-3 mins until just smoking. Remove pans and carefully fill each cup with batter about 1/3 full.
4. Bake until puffed up and golden brown, about 30-35 minutes. Popovers should release easy from muffin pans. Serve immediately.
Baked Sea Bass
recipe adapted from Epicurious
serves 4-6
INGREDIENTS:
2 x 1 lbs sea bass or any oily white fish
1/2 head garlic, minced
2 tbsp olive oil
2 tbsp kosher salt
2 tbsp coarse ground pepper
1/2 cup white wine
1 tbsp parsley, chopped
cherry or grape tomatoes, halved
lemon wedges
METHOD:
1. Preheat your oven to 450F (230C or 220C Fan).
2. Place fish in a shallow baking dish. Set aside.
3. In a small bowl, combine garlic, olive oil, salt and pepper. Cover fish with mixture.
4. Add wine to fish.
5. Bake fish for 20-25 minutes. Remove from oven and top with parsley or substitute with Italian seasoning. Sprinkle tomatoes around fish. Bake for 5-10 minutes longer until the thickest part of the fish flakes easily.
6. Drizzle with remaining pan juices and serve with lemon wedges.
INGREDIENTS:
1 + 1/4 cups (180g) flour
1 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/8 tsp ground cardamom (optional)
METHOD:
1. Preheat oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.
2. In a large mixing bowl, whisk together all dry ingredients.
3. Add brown sugar, butter, egg and mix well. Fold in Guinness/milk until just combined. Do not overmix.
4. Pour batter into greased pan and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Rotate pan halfway through baking.
5. Cool cake in pan for 10 minutes. Then invert onto a wire rack to cool completely, about an hour.