Salmon Fish Head Soup with Tomato, Potato, and Tofu｜番茄薯仔豆腐三文魚頭湯

It has been four years since my previous post, and during this time, the world, particularly Hong Kong, has experienced unimaginable changes. My own life has also taken drastic turns, a tale that I may save for another day.

 

Even though I may have taken a step back from this blog which I once poured my heart and soul into building, my love for cooking and sharing recipes remains unwavering.

 

With the increasing demands of running two start-ups around the clock, my time in the kitchen has significantly diminished. This has led me to fall into the unhealthy cycle of eating poorly. At times, I find myself going back to my blog to find inspiration for a simple and efficient meal prep idea that can see me through the week.

And this, my friends, is precisely the reason why I launched this blog ten years ago.

 

Given my time constraints, tight budget, and desire for healthy homemade meals, efficient and simple cooking is crucial. Lately, I've fallen in love with making a particular soup that is not only nourishing and comforting, but is also remarkably easy to make. This soup serves as a satisfying and complete meal that ticks all the boxes. I make enough to feed a village (enough to last me for up to 5 meals), portioned into containers that conveniently pop straight into the microwave.

While I may currently not have the luxury to indulge in a full-blown food photography session – a process I absolutely relished but which can span days from preparation to post-production – I still wanted to share this recipe not just for my personal keepsake, but also with every one of you who, like me, yearn for a heartwarming and nutritious meal at home.

 

So now, enough talk. Let's dive straight into this incredible soup! While this wasn't a soup I regularly had growing up, it's certainly one that I am very fond of. The distinct flavor and aroma of salmon; the classic combo of potatoes and tomatoes in a broth which forms the foundation of numerous childhood meals. While one can stick to just these three main ingredients, I like to add onion, carrots, and pumpkin to further boost the natural sweetness and nutritional value of the soup, turning it into a wholesome, all-in-one meal.

Ingredients: Servings for 5
1 salmon fish head, split in the middle, gills removed

1/2 inch ginger, sliced
1 brown onion, coarsely sliced
5 medium tomatoes, cut into wedges

1700 ml hot water

2 potatoes

1 block firm tofu, cubed

10 black peppercorn

1 teaspoon cooking oil

Optional Add-ins:

Carrots

Pumpkin or butternut squash

Directions...

1. Use paper towels to pat the fish head dry. Heat a large, heavy bottomed pot or dutch oven over medium high heat. Add oil and lightly fry ginger slices until fragrant. 

2. Add fish head, flesh side down, and salt generously. Nestle sliced onions around the fish head, gently stir to coat in oil. Let sizzle undisturbed, then carefully flip the fish head, salt, about 2 minutes on each side.

3.  Add tomato wedges and black peppercorn, pour in the hot water, cover with lid and cook over medium heat for 5-8 minutes.
4. Peel and cube the potatoes, carrots, and pumpkin if using. Add to soup and bring to a boil, then reduce the heat to a simmer for 20 minutes or more if you like your potatoes very tender and the pumpkin entirely dissolved. Add tofu and let cook for several more minutes. Enjoy!

This soup is bursting with so much flavor that no additional seasoning is necessary.Savor the tender chunks of salmon, the sweetness from onions, pumpkin, and tomatoes, and the satisfaction of treating yourself well. And, did I mention that there's minimal cleanup required?

Tried this recipe?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen!

Steamed White Sugar Sponge Cake | 傳統白糖糕

附中文食譜

The classic Chinese steamed white sugar sponge cake is a childhood favorite for many, and it is no exception for me growing up in 1990's Hong Kong. The sheer thought of this humble street snack brings back many sweet memories - of my mother always buying me a couple of slices every time she visited the wet market; and me always looking at her with puppy eyes whenever we passed by a shop selling the familiar triangular slices. It is a symbol of joy in its simplest form.

The steamed white sugar sponge cake (白糖糕, bak tong gou) is light and fluffy, glossy and slightly sticky to the touch, and moist and springy on the inside. It is sweet - but not tooth-achingly sweet, with a faint floral aroma that reminds of sweet rice wine and fermented glutinous rice that I adore (even as a child) and later come to recognize as yeast. Tearing into the cake would reveal an intricate honeycomb-like columnar structure that I always, to this day, find absolutely fascinating.

I may have since then left home for the United States for school for a number of years and not had bak tong gou for ages, but my affinity for this childhood favorite never weakened. Even upon my return to Hong Kong, I always made a stop at this old hawker who sold all kinds of traditional homemade confections from a little cart on Wellington Street, Central. This old hawker would have long gone by now. And with this old gentleman being quite possibly the very last hawker vending traditional sweets under the government's non-transferable itinerant hawker license, bak tong gou and the like will now be only found at handfuls of traditional bakeries, congee shops, and occasional dim sum lunches across town. The fond memories that many of us share of this childhood favorite, however, never fades.

Making the steamed white sugar sponge cake at home is really rather simple. With such a simple and inexpensive ingredient list, making this cake yourself and revisiting the memory lane might in fact be easier than finding this cake on the streets these days. As the name suggests, bak tong gou calls for granulated white sugar, giving the cake that pure white appearance that becomes slightly off-white only with the addition of yeast. Using brown sugar would create a sister version of the sponge cake, (黃糖糕) wong tong gou, or as Hong Kongers call it - steamed yellow sugar sponge cake. And like many traditional Chinese cakes, the sponge cake is steamed rather than baked.

The yeast gives the steamed sponge cake a distinct, honeycomb-like columnar texture and appearance

I have tried different methods and measurements for making the bak tong gou, and the one I share here by far trumps all others when it comes to effort and ease. Conventional approach will suggest cooking the rice flour mixture together with the sugar syrup over low heat on the stove top, which would require rigorous stirring and a greater attention span to prevent lumps from forming. I have also tried the double-boiler method which, while providing less direct heat, likewise requires continuous stirring. Instead, to make life and an already easy recipe a whole lot easier (who doesn't like the sound of that?), simply dissolve the sugar and yeast in warm water and add them to the rice flour mixture and give that a good stir, and the mixture is ready to rest.

Bak tong gou should taste sweet but not sour, which is a sign of over fermentation

By doing this, not only will you save loads of time from having to wait impatiently for the mixture to cool down before adding the yeast (lest you kill the yeast), you also spare a whole lot of elbow grease and the risk of ending up with undesirable lumps in the batter. Boom, an easy recipe just made even easier.

After putting together the batter, it is to be simply left covered for hours to allow the yeast to do its thing. The exact amount of time varies with ambient temperature, ranging anywhere from three hours in summer up to seven in colder months. Following the below technique will significantly cut the idle time, regardless the season.

I have long been known to detest precise measurements in the kitchen, relying almost too wholeheartedly on "the senses" and cups and tablespoons and only reluctantly pulling my kitchen scale out when converting recipes into metric units when called for. Most recipes online for the steamed sponge cake come in metric unit. Fortunately, the steamed sponge cake is very forgiving to minor mathematical errors. Out of convenience, here I provide both measurements in cups as well as grams or millimeters. From here on out, with this recipe finally consolidated and added to my collection, I am rejoicing that my kitchen scale can rest in peace inside the cabinet whenever I make bak tong gou. Perhaps I would be making this cake and walking down the memory lane more often from now on!

Ingredients...

1 cup warm water, divided
1 cup water
2 cups (280 g) rice flour
3/4 cup (150 g) white sugar, divided
2 teaspoons active dry yeast
1/4 teaspoon vegetable oil

Proofing the yeast & making the batter

1. Transfer 1/4 cup of the warm water into a cup or bowl. The water should be around or just slightly higher than body temperature (roughly 100°F/38°C) and not hot to the touch. Tip in the active dry yeast along with 1/2 teaspoon of the sugar, stir well and let rest for 10 minutes or until foamy.

2. In a large mixing bowl, combine the rice flour and 1 cup of water (room temperature). Stir until thick and smooth.

3. Add sugar to the remaining 3/4 cup of warm water and mix well until sugar dissolves. Check that the syrup is close to body temperature and not hot to the touch.

4. Add the yeast mixture and syrup to the flour mixture and stir well to combine. Cover with cling wrap and place inside a microwave or oven along with two cups of boiling water to generate heat. Close the door and let the batter rest for 2 hours or until large bubbles form on the surface of the batter. Refresh the boiling water to speed up the process if needed.

Steaming the cake

1. Grease a 9-inch round cake pan generously with oil. Once the batter is ready, remove from the oven, stir well, and transfer batter to a large measuring cup. Add vegetable oil and stir to combine.

2. For a smoother cake surface, pour batter over a strainer into the cake pan and discard the foam. Steam over high heat, covered with the lid wrapped with a tea towel, for 25 minutes.

3. Turn the heat off and allow the cake to rest in the steamer for 10 minutes with the lid off. Remove cake from the steamer and let cool for another 10 minutes on the counter. Slice and enjoy fresh at its best!

Note: Cover and store at room temperature for up to 24 hours. After that, refrigerate for up to 4 days. To reheat, steam gently.

Is Bak Tong Gou also your childhood favorite?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

【 傳統白糖糕 】

自細對白糖糕就有著一種情意結。想當年媽媽知道我最愛白糖糕，每次落街市都會買來給我吃；人大了，白糖糕依然充滿著童年回憶。別看白糖糕外表平凡，一件好的白糖糕雪白晶瑩、味道清甜芳香而不酸、入口爽滑而稍韌，難怪令人難以抗拒。自家製白糖糕十分簡單，經過屢次改良，終於研製出以下最簡易、最省時、零失敗的食譜跟大家分享、一起懷緬童年！

材料：
溫水*                      240 毫升
清水                        240 毫升
粘米粉                    280 克
砂糖                        150 克
即溶酵母                2 茶匙
菜油                        1/4 茶匙

做法：
1. 先用 60 毫升溫水來開即溶酵母，加入半茶匙砂糖，拌勻備用約 10 分鐘。
2. 粘米粉及清水拌勻至輕微黏稠狀，備用。
3. 剩餘砂糖與溫水攪勻至完全溶解。
4. 將發好起泡的酵母和糖水加入粘米粉漿內拌勻。
5. 蓋上保鮮紙，連同 2 杯滾水放置在微波爐或焗爐裡面發酵 2 小時，直至粉漿出現大氣泡。滾水會製造蒸氣熱力，有助粉漿在受控的環境下迅速發酵。
6. 發酵好的粉漿加入菜油拌勻，隔篩（隔除過量氣泡，白糖糕表面會更加光滑）倒入已掃油的圓形不鏽鋼碟內，用大火蒸約25分鐘。
7.  熄火開蓋，待涼約 10 分鐘後把白糖糕取出再晾涼約 10 分鐘後切件即成！

備註：
1. *注意暖水溫度應接近或輕微高於體溫，不應燙手，不然會「殺死」酵母。
2. 家中如有蒸籠，可以用蒸籠去蒸，不然可以用毛巾包著煲蓋隔水蒸，有助防止倒汗水滴在糕面，影響製成品。
3. 正宗白糖糕其實不該帶有酸味，而酸味可能來自發酵過度。

Is Bak Tong Gou also your childhood favorite?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Pressure Cooker Braised Chinese Mushrooms with Noodles | 珍菌香菇素煨麵

附中文食譜

Earlier this summer I stumbled into a cozy local health-food cafe in the heart of the Mongkok Flower Market looking to fill my midday hunger pang. Nutritious soups, tonics and healthy desserts aside, the menu features a one and only savory and more substantial signature dish - noodles with braised assorted Chinese mushrooms - with a brief description of its health-giving properties. The bowl of noodles was simple, tasty and comforting, and perfect for a light lunch or dinner; I thought I could easily make a similar version at home with my own mix of mushrooms I have in the pantry.

Each type of precious fungi contributes to creating a complex blend of intense flavors, aroma and rich textures

Every now and then, our generally meat-heavy diet at the workplace or in dining out gets me feeling in need of a break - a desperate longing for staying in and cooking something light, satisfying, and completely meat-free, something as basic as braised mushrooms. Dried mushrooms come to the rescue on days when I am just too lazy to go all out on market visits and meal prep. Thanks to their superb meatiness, Chinese dried shiitake and monkey head mushrooms can easily be the star of any vegetarian or vegan main event. As long as they are stored in a cool place and away from direct sunlight (sometimes even in the freezer), dried mushrooms keep well and make a good pantry staple.

Cut cooking time down with a pressure cooker like this Vitavit® by Fissler

Chinese braised mushrooms is familiar to many, as they frequently make appearance at banquets and especially during Chinese New Year celebrations, where special, festive occasions will often call for the most premium grade of mushrooms braised in oyster sauce and served on a bed of greens. As Chinese mushrooms already pack a heady punch of aroma on their own, they do not require heavy seasoning, although a touch of sweet and extra umami does bring out the best of them (in comes the ever indispensable oyster sauce, whose vegetarian version is now widely available in supermarkets).

At home, braised mushrooms can be just as simply prepared, with the cooking time significantly reduced with an instant pot or pressure cooker. You can opt for the most purist of all and use only Chinese dried shiitake, or use a medley of precious fungi to create a complex blend of aroma and texture unique to each type of mushroom.

The soaking liquid, rich with intense mushroom flavor, provides the "stock" - do not discard after soaking!

Monkey head mushrooms - so named for its resemblance - are like sponges that plump up in water and add incredible depth of flavor, aroma, and a juicy, spongey bite. Porcini (I recently picked up a bag on my travels to Yunnan, China) adds richness and earthiness; while the brightly orange Cordyceps militaris brings crunch and a mild bitterness along with its purported potential to improve heart health and fight inflammation, cancer, diabetes and aging. As always, experiment your own blend and use what you have on hand!

To complete the simple dish, add a side of Asian greens and ladle the braised mushrooms over your favorite noodles, be it udon, somen, buckwheat soba, or thin egg noodles. Perhaps the most enlightening light bulb moment I had at the health-food cafe was their use of chopped Chinese celery as a garnish, which adds an uncanny layer of pleasant, medicinal flavor and crunch to the braised mushrooms. Spoon the intensely flavored mushroom "gravy" over and lunch is served!

Ingredients
50 g small Chinese dried shiitake mushroom
2 heads dried monkey head mushroom
12 g dried porcini (or other mushroom of choice)
15 g Cordyceps militaris
2 teaspoons sesame oil
1 inch ginger, sliced
1 tablespoon Shaoxing wine
3 tablespoons oyster sauce, regular or vegetarian
1 tablespoon soy sauce
20 g rock sugar
1 star anise
3 cups (700 ml) water
1 tablespoon cornstarch (mixed with 1 tablespoon water)

Serve with:
Chinese celery, chopped | noodles of choice | greens of choice

Directions
1. Give the Chinese mushroom, monkey head mushroom, and porcini a quick rinse, then place in a large bowl and submerge in 3 cups of water for 30 mins. Trim any hard stems if necessary. Tear the monkey head mushrooms apart into smaller chunks. Squeeze excess water out of the mushrooms, reserving the soaking water. Give the Cordyceps militaris mushrooms a good rinse and set aside.

2. In instant pot, add sesame oil on medium heat. Add sliced ginger and mushrooms and stir fry for 10 seconds. Stir in the Shaoxing wine.

3. Carefully pour in the mushroom soaking water, making sure that you do not pour in any sediment or dirt from the water.

4. When the liquid comes to a simmer, stir in the oyster sauce, soy sauce, rock sugar, and star anise. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Once the green ring becomes visible, reduce heat to low and set timer for 8 minutes.

5. When time is up, set the cooker aside to cool and release pressure after several minutes. Next, mix the cornstarch slurry, unfasten lid, and slowly pour in slurry while stirring constantly. Bring the contents to a boil again then turn heat off.  Remove ginger slices and star anise.

6. Arrange cooked noodles of choice and greens in a bowl, then ladle over a generous scoop of braised mushrooms and sauce. Sprinkle over chopped Chinese celery and enjoy! 

Note: to cook without using an instant pot, simply extend cooking time to 30 - 45 mins or until mushrooms are cooked and tender.

Tried this recipe?
Share with me or leave a comment! #alvinspenthousekitchen 
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

【 珍菌香菇素煨麵 】

材料：
珍珠冬菇                      50 克
猴頭菇                           2 枚
牛肝菌                           12 克
蟲草花                           15 克
麻油                                2 茶匙
薑                                    1 寸，切片
紹興酒                           1 湯匙
蠔油或素蠔油              3 湯匙
生抽                                1 湯匙
冰糖                                20 克
八角                                1 顆
水                                    700 毫升
粟粉                                1 湯匙，打芡用

拌菜：
芹菜，切粒 | 麵條 | 青菜

做法：
1. 冬菇、猴頭菇、牛肝菌過水略為洗淨後以清水浸軟。猴頭菇去蒂並用手撕成小件。把多餘水份擠出，保留浸菇水備用。蟲草花洗淨備用。
2. 高速煲燒熱後下麻油，爆香薑片及雜菇。
3. 加入紹興酒後調大火加入浸菇水，注意把水中雜質隔開。
4. 加入蠔油、生抽、冰糖及八角。待水滾後蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
5. 粟粉加入一湯匙室溫水拌勻。將高速煲裡剩餘蒸氣排放後開蓋，倒入芡汁並以大火收汁，約一分鐘。把火熄掉，去除薑片和八角。
6.  把煮好的麵條、青菜放在碗裡，鋪上珍菌香菇和醬汁，最後撒上芹菜粒即成！

備註：不用高速煲，可依傳統做法 — 只要把所有燉煮材料用大火煮滾後收中慢火，蓋上煲子，煮 30 至 45 分鐘後打芡。

Tried this recipe?
Share with me or leave a comment! #alvinspenthousekitchen 
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Peach Gum Dessert Soup with Red Dates, Longan, and Lotus Seeds | 紅棗桂圓雪蓮子桃膠糖水

附中文食譜

Of all the health food fads that saturate our pantries and social media these days, peach gum - a relatively recent Chinese beautifying food sensation - is surely one to stay. Peach gum (桃膠) has been making increasing appearance on shelves in health food stores and on dessert menus across town, and it did not take me long to finally give in and snatch myself a bag of this curious gemstone-lookalike when I saw some on sale at a food fair.

Serve this dessert hot for a nourishing treat or chilled for a refreshing twist

A little goes a long way: peach gum expands drastically when soaked in water

Peach gum, also known by its winsome moniker "peach blossom tears", is essentially the sap secreted from the bark of the peach tree which is harvested in its crystalline form. Naturally cholesterol-free and rich in amino acids, collagen, and soluble fiber, peach gum is widely touted for its (almost mythological) skin-beautifying power and certain curative qualities. Often likened to the coveted but controversial bird's nest in terms of properties and nutritional value, and with a texture similar to hasma, it is no wonder why peach gum - available at a fraction of the cost of other Chinese delicacies - is gaining such popularity around the world, especially among women.

What makes peach gum so good? It's cheap, and no animal cruelty is involved. I like the sound of that.

Peach gum, when soaked in water overnight, expands astonishingly in size. Read: a little goes a long way! These amber-hued, gem-like crystals plumps up into translucent clouds that are at once soft and dense to the bite, with a gelatin bouncy texture that reminds of aiyu jelly ubiquitous in Taiwanese desserts and beverages. As peach gum is generally tasteless, it features well in many desserts and soups, sometimes even stews. With as few as six crystals being plenty for a single serving, a bag of peach gum could last a remarkably long time, which translates into incredible value.

As peach gum is believed to have cooling properties in traditional Chinese medicine, cooking peach gum with dried longan and red dates give balance to this dessert

Peach gum is believed to be beneficial to both our stomach and skin

Whilst all sounds too fantastical to be real, the cleaning process, inevitably, does require some patience and time. I find rinsing the peach gum and replacing the water every now and then along the way during the soak less overwhelming than removing the dirt and debris all at once at the end. Also, a pair of kitchen tweezers would come in very handy. 

From my little experience working with peach gum, I could confidently surmise that what one pays for a peach gum dessert outside largely covers the labor cost of picking out the dirt (and rent, and then some). With just a little effort, you too can be making this nutritious dessert at next to nothing in cost. The recipe is so easy and the result so worthwhile you'd soon be making more, I promise. What would one not do for beauty?

( I must admit, I am in love with this photoshoot... I purposefully dug out from storage my late mom's collection of vintage Chinese chinaware. They will probably start appearing in more photoshoot in the near future! )

What you'll need...
1 scant tablespoon (approx. 12 g)  peach gum
8 Chinese red dates
8 dried longan
10 dried lotus seeds
1 scant tablespoon goji berries
40 g rock sugar (or to taste)
800 ml water

Directions...
1. Soak peach gum in water overnight or a minimum of 6 hours. Discard water, rinse and remove any impurities.

2. Remove any sprout found in the lotus seeds. Using kitchen shears, remove the pit from the red dates. Soak lotus seeds, red dates, and dried longan in water to soften. Give the goji berries a quick rinse and set aside.

Peach gum expands up to 20 times in size, so a little goes a long way! Don't go overboard or you will regret when cleaning the peach gum...!

3. Place lotus seeds, red dates, and longan in a saucepan with 800 ml water and bring to a boil. Lower heat to a rolling simmer and let simmer for 25 minutes, covered. Add peach gum, goji berries, and rock sugar and let simmer for another 15 minutes. Serve dessert hot or chilled. Enjoy!

【 紅棗桂圓雪蓮子桃膠糖水 】

誰說滋潤糖水只限秋冬飲用！養顏健康可謂長年累月的功夫啊～ 近年桃膠大受熱捧，口感爽滑煙韌QQ，具高纖、高植物性蛋白質的優點，而且價錢大眾化，在水裡浸發過後只需少少心機清潔好，你都能夠輕易造出甜美滋潤美顏糖水啊～ 忠告：不要貪心浸過多桃膠啊，要不然會後悔... 

不得不承認，我個人很喜歡滿意這一輯相啊～ 為了這輯相，特意尋找媽媽以前珍藏下來的一套碗碟... 重見天日後，希望多點同大家見面！

材料：
桃膠           12 克（約 1 小湯匙）
紅棗           8 粒
桂圓           8 粒
蓮子           10 粒
杞子           約 1 湯匙
冰糖           40 克（視乎個人口味）
清水           800 毫升

做法：
1. 桃膠用大量清水浸發 6 小時或過夜。去除雜質、沖洗乾淨後瀝乾桃膠備用。
2. 蓮子去芯、紅棗去核，連同桂圓用清水浸軟。杞子略沖水備用。
3. 將蓮子、紅棗、桂圓和 800 毫升清水倒入煲內，待水滾後轉中慢火煮 25 分鐘。
4. 加入桃膠、杞子和冰糖，慢火煮 15 分鐘後即成，冷熱佳宜！

備註： 浸發好的桃膠體積可增達 20 倍，所以少量已足夠！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Savory Chilled Tofu with Century Egg | 涼拌尖椒皮蛋豆腐

Some call it century egg, others call it the thousand-year-old egg, or millennium egg. In Hong Kong, it is simply known as pei-daan. However you call it, this most certainly isn't the ordinary egg you'd poach, scramble, or fry with.

Enveloped inside a translucent, soy-sauce colored, gelatinous egg "white" is a soft, gooey, greenish-black yolk - the ghastly color of gloom, one may say. The bouncy jelly-like exterior may not taste much of anything, but the dark center has the texture and sharpness of very ripe Camembert - creamy, pungent, with a heady, palpable whiff of ammonia. (Think your cat's urine. You get the picture.) Century eggs come covered in clay and rice hulls which, coupled with its somewhat misnomer of a name, does for a second appear like some dinosaur fossil excavated from an archeological expedition.

It is no wonder the century egg has proudly made appearance on TV shows like Andrew Zimmern's Bizarre Foods and Fear Factor, the daredevil game show where contestants were once pitted against each other devouring and gagging on whole eggs alone.

So what is a century egg anyway? Long story short, the century egg is a preserved egg, most often a duck egg, sometimes chicken, or even quail, cured in a mixture of ash, quicklime, clay, salt, and rice hulls for a period time between several weeks to months. It happens to be an age-old Chinese delicacy that is oh-so-yummy when smartly paired with something else, not unlike Roquefort complemented with a glass of Sauternes.

In Hong Kong, the century egg is most often seen in the ubiquitous breakfast congee (rice porridge) cooked with lean pork, or encased in pastry with sweet bean paste and a touch of ginger. In restaurants, it is frequently served as an amuse-bouche alongside paper-thin slices of pickled young ginger, or as a side dish smothered in a savory blend of chili, garlic, and herbs. The trick is to enjoy the century egg in small bits along with other flavors and textures, lest you'd probably gag on eating the whole thing plain.

Century eggs take on strong flavors well and pairs exceptionally well with tofu for a contrast in textures. Here we have a typical household recipe that many families keep with minor variations. One thing absolutely in common is that there are no skills involved whatsoever and the entire dish practically comes together in under 15 minutes. It celebrates a melange of flavors and textures - from the silkiness of chilled tofu, the juxtaposition of chewiness and creaminess of century egg (and its odor), the heat of peppers, and the sweet and savoriness of the sauce. Some would also top the dish with dried pork floss. Opt for either sugar or honey for the sweet element - I prefer honey for its floral hint and consistency. The resulting dish makes for a simple, classic side dish, ideal for the sweltering heat of summer!

What you'll need...
2 century eggs
1 block (400 g) silken tofu
2 Chinese long green peppers
2 cloves garlic, minced
1 bird's-eye chili, seeded and chopped
1 tablespoon oyster sauce*
2 teaspoons light soy sauce
1 tablespoon honey
1 teaspoon cooking oil
Spring onion, chopped
Cilantro, chopped

Note: For a vegetarian option, substitute with vegetarian "oyster" mushroom sauce.

Directions...
1. Peel century eggs and rinse with water. Cut into half-inch dice. (Have a glass of warm water ready while dicing the eggs - dip the knife in and wipe off with paper towel each time after slicing to avoid a gunky mess.)

2. De-seed long green peppers, remove pith and finely chop. In a nonstick pan, heat oil on medium heat. Sauté diced green peppers for 1-2 minutes. Add minced garlic and chili, cook until fragrant then lower heat. Stir in oyster sauce, soy sauce and honey. Season to taste, then set aside and allow to cool slightly.

3. Drain tofu, slice and arrange on a platter. Layer diced century egg on top and drizzle sauce mixture over. Sprinkle with spring onion and cilantro. Enjoy!

Tips 
- Press tofu with paper towel to extract excessive water content. If time allows, return tofu to the fridge for an hour before assembling.
- If pressed for time, skip the cooking process and mix the chopped peppers and garlic with the sauce ingredients and pour over tofu and century egg. Watch out for garlic breath though!

【 涼拌尖椒皮蛋豆腐 】

材料
皮蛋                           2 隻
盒裝蒸煮滑豆腐     1 盒
青尖椒                       2 條
蒜頭                           2 瓣
指天椒                      1 隻
蠔油                           1 湯匙
生抽                           2 茶匙
蜜糖                           1 湯匙
油                               適量
蔥                               適量
芫荽                           適量

做法
1. 皮蛋去殼洗淨，切小丁。建議準備一杯溫水，當刀沾到蛋黃時可沾水再用廚房紙抹乾淨，切皮蛋時會分外整齊。
2. 蒜瓣剁碎。尖椒和辣椒分別去囊去籽再切細粒備用。蔥和芫荽切粒。
3. 開中慢火，易潔鍋入面下少許油，油熱後先放尖椒碎兜炒約 1 – 2 分鐘至出味，然後加入蒜末和辣椒碎略為炒勻。
4. 調到慢火，倒入蠔油、生抽和蜜糖拌勻再作適當調味即可關火。稍微放涼備用。
5. 滑豆腐擠出多餘水份後切片。鋪上皮蛋粒、淋上煮好的醬汁、再撒上蔥花和芫荽即成！喜歡的話，更可加肉鬆！

小貼士
1. 滑豆腐擠乾水份後 , 放入大碗內蓋上保鮮紙放入冰箱冷藏1小時，效果更佳。
2. 如不想開爐火，可以免卻炒尖椒、辣椒及蒜頭的步驟，直接跟醬汁拌勻再淋在豆腐和皮蛋上。個人認為用炒的方法比較香及好吃，且能避免生蒜所引起的「口氣」。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Zoodles with Shredded Chicken and Sesame Sauce | 涼拌雞絲意瓜偽粉皮

附中文食譜

Zoodles! Besides being a fun word to say, zoodles (zucchini noodles) are an incredibly fresh, healthy, nutritious, gluten-free, and low carb alternative to pasta or noodles. Zucchini takes on flavors easily, thus making zoodles a remarkably versatile base for a wide range of dishes.

I picked up a bag of zucchini at the Heart of the City Farmers Market in San Francisco last weekend. Back at my penthouse kitchen, just as I was craning over these dark green summer gourds, sweat dripping down my forehead under the unrelenting summer heat, a sudden craving for 涼拌雞絲粉皮 hit me.

A gorgeous zucchini, also known as courgette

A familiar and massively popular appetizer in Northeastern Chinese cuisine, 涼拌雞絲粉皮 traditionally consists of translucent mung bean sheet noodles (粉皮), hand shredded chicken (雞絲), crisp cucumber julienne (青瓜) and a lip-smacking sesame dressing (麻醬) that always tickles my taste buds.

Now, who says zoodles only works as pasta? With zucchini in my hands, I decided to swap out the mung bean noodles and cukes and swap in zoodles for a twisted, "greened up" version of this classic Manchurian starter. No fancy spiralizer, no mandolin needed; just your good old fashioned vegetable peeler and a knife!

晶瑩通透 又滑又爽口！

When cut to the right width, those thin, slightly opaque ribbons of zucchini frankly does a marvelous job mimicking mung bean noodles. As for the main ingredient of the dressing, sesame paste is hardly the only choice either. Peanut butter is also commonly used in restaurants and will similarly knock the ball out of the park. Heck, I even made once with sunflower seed butter. Delish!

So here is a fun, light, and super easy twist on this popular Northeastern Chinese cold dish using zoodles. It is about time that you, too, jump on the zoodle bandwagon!

What you'll need...
Zoodles and Chicken:
2 zucchini
Choice of 4 chicken tenders, 1 chicken breast, or 1 chicken thigh

Dressing:
2 tablespoons sesame paste
3 tablespoons warm water
2 teaspoons Chinese black vinegar
2 teaspoons white sugar
1 teaspoon roasted sesame oil
1 heaping teaspoon minced garlic
1/2 inch of fresh ginger, grated (optional)
Dash of soy sauce

Choice of garnish:
Toasted sesame seeds or peanuts
Small bunch of cilantro
Cucumber matchsticks 

For the dressing...

Firstly thin out the sesame paste by stirring in warm water. Add all other ingredients and stir until the dressing reaches a smooth, heavy cream-like consistency. Make ahead to allow the flavors to mingle.

For the zoodles... 

1. Start by cutting off the ends of the zucchini. Using a vegetable peeler, peel zucchini into long ribbons. The more pressure you apply, the thicker your zucchini noodles will be. Peel all four "sides" of the zucchini until you reach the core with seeds (reserve the cores for other uses such as ratatouille, casseroles, or stir-fries - don't let it go to waste!).

2. Stack the strips on top of each other. Cut the strips to 1/2 inch strips or as desired.

3. Bring a pot of water to a boil, blanch zoodles very briefly - no more than 60 seconds! Immediately drain and dunk into an ice bath to cool and stop the cooking process. Once cooled, drain and set zoodles on paper towel or a clean kitchen towel to absorb excessive moisture.

For the chicken...

Steam or boil your choice of chicken. Once cooked and cooled, shred chicken into thin strips using your fingers.

Now, all that is left to do is to put everything together.

Layer the zoodles on your serving platter. Top with shredded chicken, sesame dressing, and your choice of garnish. Enjoy!!

《涼拌雞絲意瓜偽粉皮》 

由意大利翠玉瓜（zucchini, 簡稱意瓜）刨成絲
製成的低熱量「偽意粉」Zoodles 在外國已流行多時，
更是健康有營人士的最潮食品！
因成品肖似意粉，故會被當作替代意粉食用。
Zoodles 其實用法甚多，現時天氣轉冷，更可作為熱食沙律，
更可 fusion 做成「涼拌雞絲偽粉皮」！
 
意瓜偽粉皮／雞絲材料：
意大利翠玉瓜  2 隻
雞肉  可選用雞柳、雞胸、或雞腿肉

1. 首先將意瓜兩端切除。
2. 用削皮刨，下點力於意瓜的四面刨出寬條狀，直至到達瓜中見籽的地方為止。
3. 把一條條的寬條叠好，用利刀切成一條條約半吋闊的「 偽粉皮」。
4. 煮沸熱水，把偽粉皮快速地灼一灼，撈起並立即浸冰水，以保其爽嫩。
5. 瀝乾後放一旁備用。
6. 隔水蒸熟雞肉。略涼後以手搣成雞絲。

麻醬材料：
芝麻醬  2 湯匙
溫開水  3 湯匙
鎮江醋  2 茶匙
砂糖  2 茶匙
麻油  1 茶匙
蒜末  1 大茶匙
薑蓉  約半吋薑
老抽  適量

1. 芝麻醬先用溫水稀釋，加入其他調味料拌勻再作調味。

 
 自選裝飾配料：
芝麻 / 花生
芫茜
青瓜絲

1. 接下來最後一個步驟，先把意瓜偽粉皮置碟，在粉皮上放上適量手撕雞肉和自選配料，之後再淋上拌勻的麻醬即成。

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