Taste Hong Kong: Autumn

Recipe Archive : Autumn

Baby Taro – a Traditional Food for Moon Festival Baby Taro – a Traditional Food for Moon Festival I want to make some noise here for the baby taros, a food supposedly to be included for celebrating the Mid Autumn Festival and is also good for serving as snack or dessert. ...
Beancurd Skin Sweet Soup with Ginkgo Nuts and Job’s Tears Beancurd Skin Sweet Soup with Ginkgo Nuts and Job’s Tears I particularly love making this classic Chinese dessert when climate turns cooler and drier. This is one of the most popular dessert here in Hong Kong ...
Braised Pork Spare Ribs with Taro and Coconut Sauce, Chinese Clay Pot Style Braised Pork Spare Ribs with Taro and Coconut Sauce, Chinese Clay Pot Style This clay pot dish, containing a blanket of white sauce coating both the pork and taro, is both creamy and flavor-packed. ...
Oyster Rice Pot with Radish and White Peppers Oyster Rice Pot with Radish and White Peppers With the heat circulate inside the vessel, the umami impact of the oysters seems to have magnified, making the whole rice dish not only warming but also flavor-packed. ...
Poached Pears in Osmanthus and Ginger Drink Poached Pears in Osmanthus and Ginger Drink It is a sheer pleasure in making this dessert. With its package only half-opened, the flowery fragrance from the dried osmanthus already masked me in seconds. ...
Taro Paste with Coconut Oil, Teochew (Chiu Chow) and Vegetarian Style Taro Paste with Coconut Oil, Teochew (Chiu Chow) and Vegetarian Style A healthier version of taro paste, which is lard-free and can be adapted by adding ginkgo nuts or pine nuts. ...