Joyce’s parents have been in Vancouver for the week. I’ve been cooking a little, but not very much. Deprived of Mrs. Choi’s home-cooked meals, my instincts resort to the lessons from collegiate living - hunting in the cupboards and gathering from Hong Kong fast food restaurants. Here’s some of the recent catch:
Boiled pig’s blood congee from the fast food congee joint in the food court of Marina Square South Horizons. The flavor is bland, but it’s energizing (and piping hot). Joyce says her mom would never order here, too much MSG; there are much better congee shops elsewhere in Hong Kong. The fried rice balls and fried rice wrapped in glutinous rice are all great, greasy additions to the meal. The rice in this congee is quite soft, mushy like porridge, in traditional Hong Kong style. Chiu Chow style congee, in contrast, would leave the grains of rice less cooked.
Japanese noodles. Much fancier, and tastier, than the Ramen I used to buy at Super Wal-Mart.
Golden King Premium Beer. Crappy beer, lager. But for roughly $1.5HK per can, I can’t resist (I buy six cans... converts to little more than $1US for all six). The bitter flavor goes well with the strong MSG flavor in the cup of noodles.
Peking duck pizza from California Pizza Kitchen, high above Causeway Bay on the 13th floor of Times Square. The fried wontons are a nice variation from traditional pizza toppings, and the duck in brown sauce is quite tasty.
Vietnamese noodles with beef. WOW! Very good and inexpensive. Raw beef is placed in the practically-still boiling water. There it cooks, while the meat juice mixes with the soup broth.
No comments:
Post a Comment