good taste your guide to
TEQUILA TASTING GOURMET GETAWAY Beautiful beach cuisine in Deep Water Bay
hot hot hot! Make September sizzle with Foodie’s Mexican issue www.foodiemagazine.com.hk
issue 14 september 2010 I’M FREE!
CONTENTS 02
Whether you’re an enchilada expert or a nacho newbie, this issue is full of information about Mexican cuisine. So follow us as we have a foodie fiesta to tie in with the 200th anniversary of Mexico’s independence. We’ve created an essential guide to Mexican food in Hong Kong (page 12) and we invited one of the most renowned Mexican chefs – Luis Porras – to share his three favourite home recipes (page 24). Of course we couldn’t forget the tequila, so we hosted blind tequila tasting at Agave (page 18) to find out the best. Finally, don’t miss out our gourmet getaway (page 22), where we explored beach cuisine at Deep Water Bay. Happy eating!
The Foodies
The first Foodie Readers’ Restaurant Awards; vote for your favourite spots in town
04
Fresh Market
06
Hot Picks
08
10
Funky cocktail accessories
Food War
Battle for the best guacamole
10 THE INSIDER
President of MEXCHAM Marc Rodriguez
12
12
Cover Story
YOUR COMPLETE GUIDE TO MEXICAN FOOD IN HK
editor@foodiemagazine.com.hk
Blind tasting to uncover the best tequila
20 21 22
18
June Chan Editor
18 TEQUILA TASTING
SNAP IT and win ! 32
24
29
30
32
Eat Smart
The advantages of avocado
Foodie Guru Gourmet Getaway
Beach cuisine in Deep Water Bay
Cook It Yourself
Roasted chicken, baked rice with chillis and corn, crème caramel custard and more!
DIY Cocktail
Shake up a margarita
Eating My Words
Benjamin Hall on hot sauce bravado
Snap It and Win!
ebook become our fan on fac diehk foo m/ k.co boo www.face iehk
ood follow us on twitter @f
For advertising enquiries, please contact: Media Director Timothy Mui timothy@fluidmedia.hk, Advertising Sales Manager Alex Luis alex@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk Foodie is published monthly, 12 times a year. Foodie is a registered trademark © Y’s Media Limited 2010. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references. www.foodiemagazine.com.hk
www.foodiemagazine.com.hk // september 2010
Editorial Director Dominique Afacan. Editor June Chan. Sub-Editor Tom Cassidy. Creative Director Helen Griffiths. Art Director Kester Lei. Designer Michelle Kwan. Contributing Photographer Kester Lei. Contributors Bimal Gurung, Benjamin Hall, Lakshmi Harilela, Ng Chi Ping, Luis Porras, Nadine Rowe. Business Manager Ben Lu. Published by Y’s Media Limited, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Fantasy Printing Limited, 7/F, Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong.
the foodies
02
odies to enter! visit www.foodiemagazine.com.hk/fo They provide great food for us day in, day out. Show your appreciation by nominating your favourite restaurants for the first ever Foodie Readers’ Restaurants Awards, The Foodies! You not only get to share your favourite restaurants with the rest of Hong Kong’s hungry food-lovers but you also stand the chance of winning fantastic prizes. Each submission we receive will enter the prize draw to win goodies worth HK$100,000 from the best of the city’s restaurants, bars and brands, as well as the Foodies grand prize. Get scribbling and send your entries to us by snail mail, fax or visit www.foodiemagazine.com.hk/foodies to enter online. Results will be announced in the October edition of Foodie.
... and more!
fresh market
04
fr
se h
r a m
t e k
From food art to festive mooncakes, this month’s Fresh Market has something for everyone, even fast food fans who can win iPhones and free food!
tuck into yellow oily crab
FREEBIE
Dine and Win an iPhone4! Throughout September, Shakey’s Pizza (www.shakeys-pizza.com) is giving away an iPhone4 a day. Yes, that’s right, you can stand the chance to win by simply spending at least HK$250 at any of the six Shakey’s Pizza outlets where 30 diners will become the lucky owners of Apple’s latest must-have accessory!
NEW OPENING
IN SEASON
Yellow Oily Crab Yum yum! There’s nothing better than tucking into yellow oily crab. This delicious crustacean tastes best during this time of year so visit your resident Chinese restaurant to enjoy a crab feast today!
Kushi One New Japanese restaurant Kushi One not only offers an array of sashimi and sushi, but also has a grilled selection on the menu. Using the traditional process of paper grilling to enhance the juiciness of the meat, the food is satisfyingly less greasy than standard Japanese grilled food. You simply must try the Prime Beef Tenderloin and King Crab Leg! Kushi One 4/F, The ONE, 100 Nathan Road, Tsim Sha Tsui. T 2523 7555
paper grilled meat: no grease, all flavour
05
X-Large Burger Calling all burger fans! Prove your love for the great American patty and bun combo by taking up Main St Deli’s culinary challenge. Until the end of November, anyone who can finish their 12-inch burger enjoys it on the house and gets 20% off of their next visit. Good luck!
fresh market
NEWS
MUST TRY
Purple Mooncakes With new flavours cropping up every year to pamper our palates, it seems that traditional mooncakes are just not enough to celebrate the Mid-Autumn Festival. This year we have fallen in love with these mini sweet potato mooncakes from Ming Court. The flavour of the potato blends perfectly with the egg yolk and the sweet pastry. A set of eight costs HK$208 but act fast, only 500 boxes are being produced.
TREND
Food Art Festival
mix it up with sweet potato mooncakes
twitter.com/foodiehk // september 2010
Unleash your inner artist with K11’s Food Art Festival! Encouraging people to think beyond the dining table, K11 will be hosting a series of art and cultural activities from now until 17 October. With these you can explore your imagination and design your own dining ware, as well as witnessing fascinating exhibitions that show food as you’ve never seen it before. For more information, www.k11concepts.com
hot picks
06
To shake up a tasty margarita (find our recipe on page 29) you’ll need these sassy accessories.
Shaker Maker
This particular style of Alessi shaker was first designed in 1923, but has just been re-launched. HK$1,210. www.alessi.com
Stir it Up
These drink stirrers come in five sundrenched colours, making them the perfect party piece. A pack contains 25 and is available at design store Homeless. HK$85. www.homeless.hk
Squeeze Please This little tool does a great job of extracting every drop of juice from your lime. Its one-handed easy action means you’ll get the juice without breaking a sweat. HK$119. www.pantry-magic.com
Glass Act
With a wider bowl and a liquid capacity of 7oz, these glasses are the perfect accessory for the ultimate margarita party! HK$40. www.sohowines.hk
food war
08
f
d WAR
It’s often the simplest dishes that regularly find their way into our stomachs and subsequently our hearts. Guacamole not only receives universal love from the Foodie team, it’s also simple, delicious and fits perfectly into our Mexican themed issue. TEQUILA (HK$48) Blended until velvety smooth, this flavoursome guacamole has a fiery kick that will no doubt find you reaching for the sour cream. Whilst the creamy avocado flavour is certainly good, the lack of texture finds it wandering dangerously close to ‘side-sauce’ territory.
CAFÉ IGUANA (HK$68) A vibrant bevy of colours and textures; large chunks of avocado mixed with onion, tomato and an unexpected supply of diced green peppers. Surprisingly, the rather watery outcome is slightly underwhelming - a tasty accompaniment, but certainly not a show-stealer. www.igors.com
FOODIE RATING
AGAVE (HK$78) The vibrant medley of flavours soar, but not once do they overpower the palate. Boasting a texture that is chunky, creamy and smooth, this is a faultless foodstuff marred only by the hefty price tag and slightly disappointing portion size. www.epicurean.com.hk FOODIE RATING
FOODIE RATING
The winner is Agave!
the insider
10
Your guide from the inside
THE INSIDER The Hong Kong President of MEXCHAM, the Mexican Chamber of Commerce in China, let us in on the secrets between Mexico and Hong Kong and reveals why it’s hard to find a good Mexican breakfast in Hong Kong. WHAT DOES MEXCHAM DO? It’s a non-profit organisation that aims to be a platform to support economic, commercial and cultural activities between
Hong Kong, China and Mexico. We bring delegates from Mexico for business - there’s a big seafood industry and most of the abalone that people eat here comes from Mexico. WHERE IS YOUR FAVOURITE PLACE TO EAT IN HONG KONG? Sushi Shin in Causeway Bay, but I’ve just learned about how much mercury there is in sushi so I’m trying to cut down!
drigu Marc Ro
ez
I love street food, fish balls, the macaroni and tomato broth with beef you get on Gough Street and a lot of the noodle places. DO YOU LOOK FOR AUTHENTICITY WHEN EATING MEXICAN IN HK? It’s hard to find authenticity but it’s often the lack of ingredients and the lack of market or audience. I completely respect all the varieties of Mexican
11 Mexican influence it’s great. I love a good burrito but it’s not something a I’d ever eat Tequil in Mexico. The best breakfast food is Mexican. When Izote was open, even though they didn’t serve breakfast, sometimes the chef would invite me in in the morning and cook me chilaquilas!
My father is as Mexican you can get and he loves Taco Bell! As long as you treat it as American cuisine with some Mexican influence it’s great.
WHAT’S YOUR STANCE ON MEXICAN VS TEX-MEX DEBATE? My father is as Mexican you can get and he loves [US Tex-Mex fast food restaurant] Taco Bell! As long as you treat it as American cuisine with some
In Mexico breakfast’s huge and very important. There are so many varieties and dishes, it’s amazing. Then the next main meal is lunch at 2-3pm as your main meal and then a light snack for dinner.
the insider
food, Tex-Mex, Californian Mex and so forth. Izote was really good. It was the type of restaurant where we’d traditionally go to at the weekend with the family and the dishes represented that. What they weren’t good at was educating people about these dishes so people went in expecting burritos and tacos. I can get traditional food at Agave. What I really like is their tacos al pastor, they make really good tacos.
Agav e
WHAT DO YOU LOOK FOR IN TEQUILA? I think it’s one of those things that you appreciate more with age. My knowledge is limited but my father loves it so he’s taught me a little bit. I recommend it comes from the proper region, the tequila region Jalisco. It’s funny, I grew up in Mexico my whole life and I went to university in the states. I learned to drink tequila like the Americans but I went back to Mexico after university and started having good tequila with my father and really enjoyed it. My grandmother’s doctor recommends she drinks a glass of tequila a day and she’s 90. She drinks two just in case!
the gulf of mexico
12
The Gulf of
Mexico Mexican cuisine myths debunked and your guide to eating out in HK.
Mexican cuisine is one of the most widely eaten and instantly recognisable foodstuffs on the planet. While at its core there lay a small and familiar number of vital ingredients originating exclusively in Mexico, the diversity of flavours and colours to be found and explored is vast. There are, however, a number of wild misconceptions about Mexican cuisine that have been allowed to circulate for years, spurred on no end by the inception of ‘Tex-Mex dining’ an amalgam of Mexican cuisine and Texan-style cooking.
13 the gulf of mexico
mexican MISCONCEPTIONS
The problem with this particular amalgamation, often considered more of an abomination by Mexicans, is that it has spread mistruths about Mexican cuisine and her ingredients to the world. Among the most common errors are:
Black Olives They’re sprinkled over almost every nachos platter in Hong Kong but you’ll not find their oval forms in a true Mexican recipe, just as you’ll certainly not find their trees growing wild in the hills of Mexico.
Sour Cream A naturally soothing accompaniment to any chilli-fuelled feast, sour cream was introduced by Mexico’s north of the border neighbours to temper the effect that the fiery chillies had on their delicate palates.
Cheddar simply doesn’t exist in a true Mexican kitchen. Mexican cheeses are white and predominantly fresh and salty. With only about 20% being pasteurised, there’s no resemblance to Cheddar in any way.
Another creation that receives zero usage in the supposed country of origin. The only tortilla decision that Mexicans truly face is the one between corn and flour. Northern Mexican states produce more flour and subsequently tend to favour flour tortillas, whilst the more central and southern states generally go for the corn variety.
Ground beef Contrary to the abundance of ‘authentic’ recipes that can be found online, there is no original Mexican recipe for ground beef, because in Mexico chicken, pork and indeed beef are used liberally and in large, succulent chunks.
www.foodiemagazine.com.hk // september 2010
Cheddar Cheese
Hard Shell Tacos
14 the gulf of mexico
mexican ingredients
Chilli Peppers
So what are the true mainstays of Mexican dining? We asked the experts for a rundown of the most important players in true Mexican cuisine. This is what we were told we’d be sure to find in kitchens across Mexico.
They originate in South America and there are over 200 varieties in Mexico alone. Chillies spread to the rest of the world by Spanish colonists who introduced them to the Philippines and subsequently the rest of Asia. These make up a huge part of Mexican cuisine and are synonymous with Mexican food. Almost all pack a punch, ranging from mild bell peppers to the fiery habanero.
Chilorio Chilli Pork is a dish that every household in Mexico will recognise and likely often serve. The pork is slow-simmered until it falls apart and flavoured with chilli, pork fat, garlic, oregano and plenty of salt.
Chipotle Peppers These are to Mexican cuisine what sun-dried tomatoes are to Italian. The smoke-dried jalapeño peppers that provide an earthy spice and powerful smoky flavour.
Seafood
Pinto beans A huge staple throughout the country but particularly prominent in the northwest. They’re named because of the similarity that their striking, mottled appearance gives them to Pinto Horses and are most often eaten whole in broths or mashed and refried.
With the Gulf of Mexico on one side, the Pacific Ocean on the other and the Caribbean Sea at the southeast tip, seafood plays an enormous part in Mexican cuisine and serve as freshly baked light alternatives to the heavier likes of enchiladas.
the gulf of mexico
16
mexican restaurants
nachos from coyote
Now you’ve got the knowledge, put it into practice with our guide to Hong Kong’s Mexican restaurants!
Agave The only all-Mexican (rather than Tex-Mex) restaurant in Hong Kong, Agave also boasts the largest selection of tequila in Asia. Agave, Shop C & D, 93-107 Lockhart Road, Wanchai. T 2866 3228
Coyote A spacious Mexican restaurant with a party vibe situated in Wanchai. Coyote, 114-120 Lockhart Road, Wanchai. T 2861 2221
El Taco Loco A SoHo Mexican restaurant by the escalators with outside tables for sipping margaritas and watching the world go by. El Taco Loco, LG/F, 9 Staunton Street, SoHo. T 2522 0214
Caramba The Caramba lunch buffet is hard to beat for all-you-can-eat Tex-Mex and it’s served Monday to Friday, noon-2:30pm. The enchiladas and cocktails are great too and there are over 100 hot sauces to try from their ‘Wall of Flame’. It’s quite cosy so ask for the table by the window for maximum space. Caramba, 26-30 Elgin Street, SoHo. T 2530 9963
Café Punta del Cielo With over 100 stores in Mexico, this long-established café opened its first flagship outlet in Hong Kong seven months ago. Their must-try item is the premium coffee which is cultivated, selected, roasted and packaged in Mexico. Café Punta del Cielo, LG/F, Shop 1, Lyndhurst Tower, 1 Lyndhurst Terrace, Central. T 3796 6111
Tequila
Café Iguana
Large portions of delicious food are order of the day at Tequila. Try their delicious stuffed jalapeños and sample the impressive array of goading-titled hot sauces. Tequila, 11B Old Bailey Street, SoHo. T 2524 2002
At this swish Mexican restaurant our favourite space is the long curved bar where we can enjoy an array of snack bites while watching bartenders performing their refined art of blending. Café Iguana, Shop R004, Roof Level, Elements, 1 Austin Road West, Tsim Sha Tsui. T 2196 8733
fried sea bass in green tomatillo sauce with cheese and cilantro from agave
tequila tasting
18
blind drunk
a tequila blind-tasting Spirits were high at the blind tequila taste-test held at Agave in Wanchai. Laid out before the judges were 48 snifters of tequila which filled the air with the drink’s distinctive heady, sweet smell. 12 tequilas were chosen from Agave’s near200-strong cache (the largest selection in Asia) and then laid out in plain glasses. 12 drinks apiece later, the mood was light and when the results were announced, there were gasps all round. But before we get to that, let’s learn about this deceptively intricate drink. While the only experience some of us have of tequila is either knocking back
LUIS PORRAS Food & Beverage Director, Fluid Kitchen / Vice President MEXCHAM
nameless shots and waking up with a headache or having a dash buried in a salt-rimmed margarita, tequila, made from the spiky agave plant, is actually hugely diverse and appreciated as much as whiskey, with just as many varieties. The taste test varieties were blanco (unaged), reposado (aged up to a year in oak barrels) and añejo (aged up to three years in oak barrels).
STEPHAN MICHEL Head of Corporate Affairs, MEXCHAM
SAM JEVEONS Bar Consultant, Swire Hotels
GRANT BAIRD Group Operations Director, Epicurean Group
19
12 tequilas 4 industry experts Sharply dressed and ready to drink, the judges took their places in the line-up behind the long wooden table. 12 glasses in front of them, first up were the four blancos and a civilised start.
Did you know?
Used barrels from as far and wide as French vineyards and American whiskey distilleries are exported to Mexico to age tequila in, adding unique colours and flavours.
tequila tasting
The Test
THE winner
Gran Centenario
O ROUND 1 - BLANC At the first sign of a shudder from Luis and a cough from Grant from the fumes, things are underway. The gentle sipping and taste appreciation was far removed from the shot-downing often associated with tequila, appearing more like a wine-tasting and showing tequila is as much a connoisseur’s drink as any other.
SADO ROUND 2 – REPO
O ROUND 3 – AÑEJ Signs of inebriation set in and the spirit of fun is in full swing in the spiritsample session. The huge differences in the flavours of each one are both revered and reviled among the group.
Gran Centenario came out on top across the board; the favourite blanco, reposado and añejo. The scoresheets showed Grant gave the GC blanco top marks and the GC reposado received full honours from Stephan and also proved to be the favourite of Luis, as well as being the highest-scoring overall. In bottom place came the Herradura which received Stephan’s lowest mark, whereas Sam scored the Riazul añejo lowest (against near top marks from Stephan!). The look of shock on their faces reveal the beauty of a blind tasting, and seemingly the quality of Gran Centenario tequila.
www.foodiemagazine.com.hk // september 2010
After a short break to enjoy tortilla chips and dips, our pros move into the second round with studious expressions. The stronger flavours of the reposados stir more discussion and strong emotions both ways.
Waiting with bated breath and throwing around guesses as to identities, the judges rush to the bar. It turned out Agave selected to use three varieties of four wellknown brands: Gran Centenario, Riazul, Patron and Herradura.
eat smart
20
Avocado Nature’s Butter
Text by Lakshmi Harilela
The smooth and creamy texture of avocados holds secrets that allow you to rethink nutrition on all levels.
Affectionately known as ‘nature’s butter’, avocado is the best-kept secret to true beauty. In fact, the fruit is the key ingredient in many skincare products as it enables the body to absorb carotenoids and its high levels of vitamin E are good for the skin. Avocado oil is often used in addition to the fruit and is known to bring benefits to the body’s biggest organ, the skin, as well as the hair.
This rich fruit is an excellent ingredient to use in salads, salsas, dips, sandwiches and smoothies. The creamy texture lends itself well to a whole host of dishes. In fact, some raw food fans blend avocados to make cream soups. Today, there are over 500 varieties of avocado, the most popular being Hass. An avocado tree can produce approximately 100 to 150
fruits each year. So where does avocado originate from? This simple dark green fruit has been cultivated for almost ten thousand years and is native to Central and South America. The ancient Aztecs revered this fruit and called it “ahuacti”, which literally translates as “testicle tree”. Fittingly, it has been shown that avocados increase sexual heath in men due to its richness in nutrients.
eat smart
foodie guru
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Nadine Rowe is a UK Registered Dietitian based in Hong Kong. She is passionate about food, nutrition and helping people to achieve optimal wellbeing. Nadine believes in a nodiet philosophy, instead encouraging healthy eating to be a balance of nutritious, satisfying and delicious foods, because at the end of the day – eating is to be enjoyed!
Is chilli good for you? Roger Pak, Sheung Wan
Any type of inflammation in the system and ulcers can be treated by simply eating avocados. They have a cooling effect and assist the body in healing itself by supplying a multitude of nutrients. In addition, research shows that avocados contain a certain cancerfighting toxin, another good reason this fruit is gaining popularity. With their impeccable reputation, I suggest you to take advantage of the wonderful health benefits and incorporate more avocados into your meals. Enjoying ‘nature’s butter’ is the first step to staying healthily beautiful!
from the Natural Gourmet Institute for Health and Culinary Arts in New York. Her love of cooking led her to set up Love True Food (www.lovetruefood.com) , where she works as a private chef. She is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.
What are the differences in the health benefits of lemon and lime? Lim Stevens, Quarry Bay
Despite looking and tasting different, they are very similar nutritionally. Like many fruits and vegetables, lemons and limes are excellent sources of antioxidants and potassium. The juice of one lemon contains about 30mg of Vitamin C and the peel contains another 1020mg. Both tangy and refreshing fruits work well in both savoury and sweet dishes!
Do you need... help with a culinary conundrum? Send your questions marked ‘Foodie Guru’ to info@foodiemagazine.com.hk
www.facebook.com/foodiehk // september 2010
Lakshmi Harilela graduated
Eating chilli is good for everyone – that is if you can stand the burn! The chemical capsaicin gives chilli its heat and can temporarily speed up your metabolism, increase circulation and cause a release of endorphins (the feel-good chemicals). Research continues into the role of chilli in cancer prevention and treatment, I would wait for the verdict before eating large amounts of chilli!
gourmet getaway
22
Dine by the Beach Beautiful beach cuisine at Deep Water Bay.
23 gourmet getaway
take your pick!
mixed thai appetiser to suit every palate
While the beach is most commonly the place for sunbathing, swimming and barbecues, we decided to experience the cuisine side of Hong Kong’s vast beach scene. The perfect place to start was Coco Thai, overlooking the idyllic Deep Water Bay Beach. This three-year-old bay side restaurant is not what we first expected. There were no benches, wooden tables and chairs or beach umbrellas. It lacked a distinct beach vibe, but we were told that on weekends and public holidays it undergoes a complete makeover and becomes a dream beach restaurant. Don’t get us wrong; even without the furnishing this place is beautiful because of its natural surroundings. It has a long bar table that overlooks the
view of the entire beach which is absolutely breathtaking. We visited Coco Thai on a scorching weekday afternoon. With the sun beating down on us, we immediately cooled off with their great selection of refreshing Thai drinks. Citrus and coconut are the perfect ingredients to quench thirst. As for the food, the menu offers a whole range of choices from seafood to poultry and meat. In the evenings, there are set menus for two priced from HK$260 up. We recommend their Tom Yum Soup and Whole Steamed Squid with Lemongrass Chilli and Lime Leaf. Seating 80, the restaurant can be booked for parties. Dining at Coco Thai brings you calmness, peace and the magic of beach cuisine that is an experience in itself.
idyllic dining overlooking the beach
Coco Thai G/F, Island Road, Deep Water Bay Beach, Hong Kong. T 2812 1826
EDITOR’S NOTE: If you’re looking for an exotic escape, Coco Thai is the perfect place for a romantic atmosphere and beautiful beach cuisine!
twitter.com/foodiehk // september 2010
sensational steamed squid starter with lemongrass chilli and lime leaf
24 cook it yourself
This month, we invited a remarkable Mexican chef Luis Porras to share with us three of his home recipes. Luis is a native Mexican and a globetrotting food fanatic who settled in Hong Kong 17 years ago. He is now the food consultant for the Mexican Chamber of Commerce in China and the F&B director at the catering and cafĂŠ company, Graze Gourmet.
TIP: The secret of roasting is always baking in low heat for longer!
D E T S A RO N E K C I H C HIPOTLE IN C
SERVES 4 PEOPLE INGREDIENTS 1 whole chicken + 2 tablespoon Chipotle peppers, pureed + 1 tablespoon mustard + 1 tablespoon honey + 2 tablespoon paprika + salt and pepper to taste
Recipes by
Luis Porras
METHOD 1 Wash chicken carefully and pat dry with paper towels, set aside. 2 Preheat oven to 150°C. 3 In a small bowl, combine all ingredients to make a thick paste. 4 Using your hands, rub the paste on chicken evenly. 5 Set on a roasting pan and place on the middle shelf of oven. 6 Roast for approximately 1 hour at low heat to retain all juices until skin is golden brown.
25 cook it yourself
TIP: For the best result, use rice from the day before!
E C I R D E K A B RN O C D N A IS L IL H C H WIT
Recipes by Luis Porras
SERVES 4 PEOPLE
2 Break any rice lumps using your hands. 3 Place creamy rice mixture on a buttered ovenproof dish. 4 Bake in the oven at 160°C, until top is lightly brown. 5 Serve hot.
www.foodiemagazine.com.hk // september 2010
INGREDIENTS 2 cups steamed rice, cold + 1 cup corn kernels + ½ cup roasted green chilies, chopped + ½ cup green onions, chopped + 1 cup heavy cream + 1 cup shredded Monterrey Jack cheese + ½ cup butter, melted + salt and pepper to taste
METHOD 1 In a large bowl, mix all ingredients until well combined.
cook it yourself
26
tip: Always use low heat to dissolve the sugar to avoid burning it!
L E M A R A CRĂˆME C
D R A T CUS
Recipes by
SERVES 6-8 PEOPLE INGREDIENTS 8 eggs + 2 tins condensed milk + 2 tins of fresh milk + 1 tin evaporated milk + 2 teaspoon vanilla essence + 1 cup sugar
Luis Porras
METHOD 1 Preheat oven at 180°C. 2 In a small saucepan, heat the sugar to make a light caramel, stirring constantly to dissolve all lumps. 3 Pour the hot caramel in a ring form baking pan, distributing evenly on bottom of pan, leave to cool. 4 Mix the rest of the ingredients in a blender for 1 minute and pour over ring mould. 5 Bake in bain marie for 1 hour. 6 Let it cool down and refrigerate overnight. 7 Before serving, flip the ring mould upside down in large platter. Serve immediately.
27 cook it yourself
D E T S U R C SPICENE SALSA SAHLLIMME OO RANG WIT
SERVES 2 PEOPLE INGREDIENTS SALMON AND SPICE CRUST 2 pieces salmon fillet + 1 tablespoon coriander seeds, crushed + 1 tablespoon cumin seeds + ½ tablespoon black peppercorns + 1 teaspoon kosher salt
PREPARATION TO MAKE SALSA Use a sharp knife to remove skin and white pith from oranges and discard. Working over a bowl to catch the juice, cut the orange segments from the membrane and let the segments falls into the bowl. Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine and season with salt and pepper. TO PREPARE THE SPICE MIXTURE Heat a small skillet over medium heat. Add coriander and cumin; stir constantly until aromatic (2-3 minutes). Let it cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt. METHOD 1 Preheat grill or broiler. 2 Coat salmon with spice mixture and grill on an oiled rack for 5 minutes per side. 3 Serve with salsa.
MEATMARKET.HK SHOPPING LIST + 500g salmon fillets + 1 bunch fresh cilantro (coriander)
+ +
Meat Hotline: 8135 1394 Email: customer-service@meatmarket.hk Website: www.meatmarket.hk
2 sprigs thyme 4 oranges
www.facebook.com/foodiehk // september 2010
LIME ORANGE SALSA 4 oranges + 1 small red onion, finely chopped + ¼ cup lime juice + 2¼ cup chopped fresh cilantro + 1 tablespoon minced chipotle peppers + 1 clove garlic, minced + salt and freshly ground pepper to taste
market.hk
Recipe by www.meat
cook it yourself
28
ATED
ARIN M A L I U Q E T
R E P P A N RED S OS, MANGO SALSA PEN A L A J H T I W AGUS R A P S A D E L AND GRIL
g Chi Ping Recipe by N
SERVES 1 PERSON INGREDIENTS 200g red snapper fillet + 2 tablespoons lime juice, Mexican + 1 tablespoon tequila + 3 sticks asparagus, halved + 1 mango, diced + 10g tomato, diced + 1g coriander, chopped + 2g jalapeño, chopped + 20ml olive oil + salt and pepper
METHOD 1 Marinate the fillet for 20 minutes with 1 tablespoon lime juice, 1 tablespoon tequila and a pinch of salt and pepper. 2 Toss the diced mango, tomato, jalapeño, coriander and remaining lime juice in a mixing bowl. Add salt and pepper to taste. 3 Grill the fillet with a little olive oil for 6 minutes. Set aside. 4 Place the asparagus on the char-grill to cook for 3 minutes. Season with salt and pepper. 5 Arrange the dish as pictured. 6 Garnish with a pinch of coriander.
Ng Chi Ping has over 10 years of experience in Mexican cooking. One of the founding members of two authentic Mexican restaurants – Caramba and Coyote, he is now the divisional chef of Mexican division of Eclipse Management.
29 diy cocktail
tip! No salt is needed to rim the glass!
MEXICAN
A T I R A G MAR mal Gurung
Recipe by Bi
SERVES 1 PERSON INGREDIENTS 45ml tequila + 45ml Cointreau + 15ml sugar syrup + 2 Mexican limes + finely crushed ice
METHOD 1 Squeeze out the juice from the limes and set aside. 2 Pour tequila, Cointreau and sugar syrup into a cocktail shaker. 3 Add the freshly squeezed lime juice. 4 Add ice and shake well. 5 Strain into a tall glass filled with crushed ice.
Nicknamed ‘Rain’, Bimal began bartending at the age of 22 and shortly became a qualified mixologist. He is now the bar manager at Graze Café, entertaining his guests with his flavoursome creations.
twitter.com/foodiehk // september 2010
6 Garnish the glass with a slice of lime and mint leaves.
eating my words
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eating my words with benjamin hall
taste buds for posterity I recently discovered the Scoville scale: the internationally recognised heat scale for chillies. Sickeningly, the hottest hot sauce in the world has a rating of 16 million, ranking it higher than police-grade pepper spray. A video search yields footage of hapless halfwits goaded into allowing this sort of magma free passage into their faces. Maddeningly, no sooner do I realise a shameful truth. I recall the occasion that I took up my own invitation to visit the land of ‘the burnt’, an unpleasant domicile whose inhabitants bear teary eyes, bloodshot faces and gaping maws whispering breathless discontent. I can at least attest that I have only once ever embarked upon such selfharming tour. The happy occasion that very quickly turned sour [or rather, fiercely hot] came during a particularly pleasant month in New Zealand. My girlfriend’s family were a truly welcoming bunch a harem of Chinese-Malaysian sisters, each happier than the former to feed this writer’s insatiable appetite for all things delicious and
fresh and cultivated in New Zealand. While the endearing little grandmother whom I offered the mispronounced moniker ‘Pow Pow’ busied herself before a cauldron of laksa, conversation simmered around the muchlauded sambal chilli sauce sat between us. A Malay national treasure, with dutiful vehemence I enquired about the potency, only to discover that my curiosity aroused an almost ceremonial challenge of nations. Do note: any
The pain was excruciating and lasted forever.
Englishman foolish enough to ask a Chinese-Malaysian woman about the calibre of her motherland’s chilli must prepare himself for what will be timidly referred to as ‘a grand old time’.
It was not without bravado that I lowered my teaspoon into the jam jar. The oily paste filled it and moments later my gullet – but not before an all too lengthy stint atop my tongue. The pain was excruciating, lasted forever and my recovery was bolstered only by an already spicy laksa and a single glass of water. Years later I’m reliably informed that milk is the only solution. I bet there were several pints of New Zealand’s freshest dairy nectar chilling in the fridge too. That said, the true solution to this affair isn’t too hard to locate. Never accept invite to this continent of fire-breathers. Never view their wares, engage in their bets or discuss their condiments of choice. Even if they’re little old ladies with disarmingly gentle eyes, know one thing: they’re monsters, the lot of them.
Benjamin Hall doesn’t boast qualifications relevant to gastronomy, nutrition or a food publication. He does, however, write a lot and is often found eating whilst doing so.
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snap it and win!
32
SNAP IT and win ! We know you all love to indulge in a spot of food photography whilst enjoying your meal, so why not share those images with everyone and win fantastic prizes? The BEST mouthwatering dishes are featured here each month.
Raffi, North Point Pan-fried Pumpki n Glutinous Cake with Red Bean Paste, Nam Fong, HK$40
Mavis , Pan- Central fr C ’est ied Foie G Bon, r HK$8 as with W 8 ild Be rry
Sauc
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PRIZE! Pun a, Sai Ying Georgeann Jaspas, HK$65 e, Pi e ffe Bano
For your chance to win next month, get snapping! Tell us the name of the dish, where you found it and how much it cost. Three featured readers will win a 16” French Apple Tart (worth HK$180), sponsored by Pomme. Submit your picture (at least 300dpi) along with your name, contact number and address to info@foodiemagazine.com.hk by 20 September. Please write ‘Snap It and Win!’ in the subject line.
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