I was craving for mushroom soup recently. What’s better than cook it yourself, right? I don’t go for canned and fast food when it comes to mushroom soup. Actually, I try not to eat processed food as much as I can as most if not all have been spiked with chemicals that our precious bodies can’t recognize.
For this mushroom soup, I used the first batch of coconut milk (santan) that I squeezed which has a thicker consistency. If you’re not much of a coconut enthusiast, feel free to use a light version. Since getting into raw live food partially, I ate the coconut milk and egg raw. But you don’t have to follow me, you can cook the coconut milk and egg or leave out the egg.
Mushroom coconut soup with cheese. Simple and nourishing.
I’m always open to quick, simple and delicious food. This steamed minced pork in egg custard is the exact example of it. It’s so easy that even before I can get cosy in the kitchen, the prep work is already done. All that’s left is steaming. This side dish is a perfect accompaniment for rice and porridge. You can even eat it as it is (like me) if you’re a big fan of the ingredients. And talking about the ingredients, it involves only a few components. Nothing fancy.
Since this dish is quick and easy, you can prep the egg custard mixture a day ahead and steam it when you want to eat it. This side dish is perfect for those who do daily meal prep, for busy mother and singles. The taste is fairly homely (it’s a Nyonya dish), nothing wham-bam. A good enough comfort food to warms the soul.
Steamed minced pork in egg custard.
I rarely eat portobello mushrooms because they are quite expensive (according to this stingy lady’s perception). However when I saw that a supermarket is selling ’em in loose form (yes to zero waste) and cheaper than regular packed ones, I bought a couple to enjoy. My immediate idea is to stuff the portobello with minced pork. Yup, it’s a classic I know and a delicious one too.
Roasted minced pork stuffed portobello mushroom. Simple, easy and yummy. 🙂
We spent a total of 5 days in Hong Kong, and on the last day of our morning, we finally had the chance to try this one of a kind chee cheong fun. Hop Yik Tai is located in Sham Shui Po and was awarded The Plate in 2018 by Michelin. The Plate means fresh ingredients, carefully prepared: a good meal. What makes their chee cheong fun aka rice rolls special is due to their sauces.
Looks normal, right? But it’s heavenly. The sauces that rule them all!
Visiting Hong Kong without eating egg tart seems wrong. Don’t you agree? Well, it is for my case because I’m an egg tart lover BECAUSE I love eggs so much! 🥚🥚🥚 I even eat raw eggs smoothie for breakfast nowadays (check out my Insta if you don’t believe me). Anyway, when I was planning this Hong Kong trip, I read about a traditional bakery shop that is nearly 4 decades old in Wan Chai selling Hong Kong styled bread and pastry. Coincidentally, I will be in Wan Chai area (again) on day 4 for some amazing fun later at night, so yay!
Happy Cake Shop. What a name!
We traveled to Tai Hang for our first ever dai pai dong (cooked-food stalls) experience at Bing Kee on our day 4 lunch in Hong Kong. Although I’ve never dined in one over here, however in Malaysia we have this sort of food stalls establishment and I believe it is so in many Asian countries too. Do note that in Hong Kong, not all street food stalls can be called dai pai dong. A dai pai dong business license is larger than other street vendor’s license. It’s also for this reason that dai pai dong is called dai pai dong literally; dai pai = big license, dong = stall. The charm of any dai pai dongs are their quintessential fast-affordable-yummy food.
Bing Kee @ Tai Hang. 😍