By Rashmita Solanki
Hong Kong Food City is an exciting book featuring 80 tantalising recipes. Tony Tan is the French/British trained chef from Malaysia who is the author of this inspiring book which features authentic recipes from the trendy Hong Kong food scene. He also cleverly incorporates history, culture, cooking styles and social norms in his book , sending the reader on a food travel experience of Hong Kong.
These recipes are taken from,” Hong Kong Food City,” by Tony Tan. Published by Murdoch Foods. ISBN: 9781760527716
Vietnamese yellow curry
250g (9 oz) portobello mushrooms
2 tablespoons vegetable oil
½ brown onion, chopped
2 potatoes, peeled and diced
200ml (7 fl. oz) coconut milk
1 Asian eggplant (aubergine), diced
1 ½ tablespoons coconut sugar
500g (1 lb 2 oz) leafy greens, such as Chinese broccoli, spinach or bok choy
10cm (4 in) piece ginger, finely grated
2 lemongrass stems, finely chopped
1 tablespoon chilli powder
1 ½ tablespoons ground turmeric
1 tablespoon tamarind concentrate
2 teaspoons coconut sugar
Combine the marinade ingredients in a bowl, add the mushrooms, cover and leave for 1 hour.
Heat 1 tablespoon vegetable oil in a chargrill pan. Add the mushrooms, reserving the marinade, and grill for 4 minutes or until golden brown. When cool enough to handle, cut into quarters.
Heat the remaining oil in a saucepan. Add the marinade and stir over medium-low heat for 4 minutes until browned and fragrant. Increase the heat to medium, add the onion and stir-fry for 4 minutes. Add the potatoes, carrot and mushrooms and stir gently to combine.
Pour in the coconut milk, bring to the boil and stir, scraping the bottom of the pan to deglaze. Add 100ml (3 ½ fl. oz) water and return to the boil. Reduce the heat and simmer for 15 minutes, then add the eggplant and simmer for another 15 minutes until the carrot and potatoes are cooked. Add more water if the sauce is reducing too quickly. Stir in the coconut sugar and season with salt and pepper. Add the greens, stir until wilted and serve at once.
For this dessert to set you need to use old fibrous ginger because it’s the starch in the juice of old ginger that sets the milk.
100g (3 ½ oz) grated old ginger
360ml 12 ¼ fl. oz) milk
1 tablespoon caster sugar, or to taste
Using a microplane or grater, grate the ginger and squeeze out the juice through muslin (cheesecloth) or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65 C (140-150 F), stirring until the sugar has dissolved.
Stir the ginger juice, then pour the milk from a height of about 10cm (4 inches) into the ginger juice, Don’t stir and don’t move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.