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Hong Kong Gourmet With Justine Schofield - Season 1 Episode 3
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00:00I'm excited to share my journey through one of the most exciting food cities in the world, Hong Kong.
00:06Oh my goodness!
00:08Here, East meets West, traditional meets modern, and every meal tells a story.
00:15From steaming baskets of dim sum...
00:17Look at that! Aren't they beautiful?
00:19...to sizzling woks on street corners.
00:22Smells amazing!
00:24I'm diving into centuries of culinary tradition.
00:27Yum cha. He's not complete without.
00:29Some tea.
00:31But I'm not just here to eat, I'm here to cook.
00:34On a hot summer's night in Hong Kong, this is the dish to have.
00:38So join me on a journey through culture and taste in this incredible city.
00:43This is Hong Kong right here. I love it.
00:51Hong Kong is well known for its dazzling skyline and urban rush.
00:56But there's a different side to the city.
00:58A world of untouched coastlines, lush landscapes and hidden villages.
01:07I'm in Taiyo, which is on the island of Lantau.
01:10If you want to get out of the hustle and bustle of the city, then this is the place to be.
01:14Beautiful mountains for hiking, great for just strolling.
01:17You can see that there's these gorgeous little houses on stilts to have a look at.
01:22There's souvenirs, restaurants.
01:24But what I'm really excited about are the snacks.
01:27For centuries, this historic fishing village has been home to the Tanqa people.
01:40A community of fisher folk who built their lives on the water.
01:48Wandering through the lively Taiyo market, there's a variety of seafood delicacies on offer.
01:53Oh my goodness.
01:57That is a giant cuttlefish.
02:00So this is supposed to be one of the most famous snacks you can have here.
02:03You don't eat it in a stew or anything like that.
02:05But you just take it away in little pieces and enjoy as you're strolling through the streets here.
02:11And is that the liquid that the cuttlefish was cooked in?
02:14I see.
02:16A little bit of soy sauce?
02:18Yes.
02:19Fantastic.
02:20And what is this?
02:21This is a fish ball.
02:22This is a cuttlefish ball.
02:23But it's like a jumbo size.
02:25I've only tried the little ones.
02:26This too?
02:27You want to try the...
02:28This is a curry one?
02:29Yeah, I'll try a curry one.
02:30Spice with curry.
02:31Okay.
02:32Not too spicy though.
02:35Awesome.
02:37Oh, I'm all set.
02:38Snack number one.
02:40Okay, so of course I'm going to try the famous cuttlefish first.
02:49It's really good.
02:50It's tender, which is what you really want when it comes to cuttlefish.
02:54Nothing worse than rubbery cuttlefish.
02:56That is perfect.
02:57I love that you can just dip it into the soy sauce.
03:00It's a perfect snack for this destination.
03:03And of course, the fish balls.
03:05You can find them everywhere here in Hong Kong.
03:07This one's a little bit different.
03:08It's a jumbo one.
03:21Tyre is famous for its dried fish products.
03:24And it's been a really important part of their economy for decades.
03:27Here you'll find lots of really interesting dried fish.
03:31So this is dried fish stomach.
03:33You've got some seaweed here.
03:34There's bladder there.
03:35There's dried octopus.
03:37You can even get whole dried fish.
03:39Look how big that one is there.
03:40And then this, I suspect, is dried scallops.
03:44And these products are used in so much of their cuisine, including soups, stews and braises.
03:49You'll get it in this form, but all you need to do is rehydrate it and then you can cook with it.
04:00When you see whole roasted pig, you know that there's a celebration close by.
04:04And here the local temple is celebrating.
04:07They've cooked two pigs.
04:08Have a look at the crackling.
04:10It is so crispy.
04:11I'd love to stay because that looks mouth-watering.
04:15Now we can see there's a lot of dried fish here, but this has really got my attention.
04:29This is salted duck egg.
04:31Can I have one, please?
04:32So this is salted and then it's been dried for a while.
04:35And you can see it still holds its shape.
04:37And you're going to get an intense, eggy flavour.
04:40It's got an umami flavour too, so it's fantastic just over rice as is.
04:44Chopped up.
04:45You can put it with pork.
04:46You can put it through a fried rice.
04:47You can even steam it.
04:49So I might take this back.
04:50I've got a little recipe that I can use for it.
04:53I'm great.
05:12Wandering through the picturesque town of Tayo, duck eggs caught my eye.
05:16Salted duck eggs.
05:18Usually it would be steamed with some rice, but I thought it would be the perfect ingredient
05:23to add to my fried rice.
05:25Now usually with fried rice, you would scramble your eggs and then chop it up and add it to
05:31the end.
05:32But we're going to sub that out with this delicious ingredient.
05:35It's going to be salty, so it's going to give a lovely savoury flavour to our dish,
05:39but it's also going to impart a richness.
05:42Now you can see that it's quite firm in texture.
05:45Obviously it's been dehydrated because of the salt.
05:48So I want to cut it up into little pieces.
05:51And when this starts to cook, it's going to crumble away and give our dish a really lovely flavour.
05:57So I'm going to use two duck eggs for this recipe.
06:01Of course, you can just do it the traditional way by adding some scrambled eggs.
06:06So we'll just pop that back into the bowl and then we can start frying.
06:11Now I've preheated my wok.
06:12It's on a medium to high heat.
06:14We'll add a good amount of peanut oil.
06:17It's fried rice, so you do need a good amount of oil for this.
06:21Finely chopped onion first.
06:22To that, some ginger.
06:27And we're going to add at the same time, the salted duck eggs.
06:33Now we'll just give that a mix.
06:35And you just want to soften that all together and allow that duck egg to cook down slightly.
06:41Fantastic.
06:42While that's cooking, some lap chong.
06:44Lap chong is a pork sausage that you'll find everywhere here in Hong Kong.
06:49It's a great addition to fried rice.
06:52If you can't find it though, you can definitely use bacon.
06:55In fact, some of the fried rice that I've tasted here in Hong Kong use spam.
06:59So that's very popular too.
07:00I might skip on that though.
07:02And you do want to cook this for a few minutes just to extract some of those delicious fats from the pork sausage.
07:10Alright, time to add some prawns.
07:12Again, totally optional.
07:14I've just deveined them and I've just finely chopped them.
07:17And because they've been finely chopped, they take no time at all to cook.
07:20So as soon as they start to change colour, which they are now, we can add some peas.
07:26You could also add some corn and some carrots.
07:30Fry that off.
07:32Okay.
07:33In with the rice.
07:34Now this rice is two days old.
07:36You can see that it's quite dry.
07:38The drier the rice, the better the fried rice.
07:40So don't make the mistake of cooking the rice and then making the fried rice straight away because it'll be gluggy.
07:46So in it goes.
07:47I'm using jasmine.
07:48You can use any leftover rice you've got.
07:50And coat all of that rice in all those delicious flavours.
07:57And this is a trick that I've learnt from a friend of mine here in Hong Kong.
08:02The trick is to move all of your fried rice to one side.
08:06Add your soy sauce.
08:09And just let that sizzle for a bit.
08:12And what you're going to get is a lovely smoky flavour in your fried rice.
08:16So that's a great little tip.
08:17Three seconds.
08:18And then start tossing it all together.
08:21You can see I only added about two teaspoons into that.
08:25A hint of sesame oil.
08:27Some sugar to balance the saltiness.
08:30And finally some white pepper.
08:33Not too much white pepper.
08:35Another toss.
08:37I've got a bowl here.
08:40And we'll just pile in the rice.
08:43And you really want to press it in.
08:45So we can flip it over onto our plate.
08:48We've got the prawns.
08:49The lap chong.
08:50And most importantly the little speckles of the duck egg just there.
08:55So once that's quite compact.
08:57Grab a plate.
09:00And flip the plate over.
09:02This is the easiest way to do it.
09:04Make sure it's in the centre.
09:05Flip it over.
09:07And there it is.
09:10That's a gorgeous fried rice.
09:13Cantonese style.
09:15Simple flavourings in it.
09:16And the addition of that duck egg.
09:18Well let's have a taste to see what it imparts.
09:22There it is there.
09:26It's delicious.
09:27I've made many fried rices but this one is as authentic as it can get.
09:33That duck egg really makes it extra special.
09:36I'm glad I've tried a new ingredient and that's why I love travelling to places like Hong Kong.
09:42The
09:43The
09:53Back on the western coast of Lantau Island in Teo Village, I've been wandering the alleyways admiring the stilt houses and narrow canals lined with wooden boats.
10:03This is a village where traditions run deep and at the heart of this living tradition is Singli, a family run business that has been perfecting one of Hong Kong's most iconic flavours for generations, fermented shrimp paste.
10:21How long have you been making shrimp paste for?
10:24My family do the shrimp sauce and paste 100 years.
10:30Almost.
10:31Almost 100 years?
10:32Yep.
10:33In the same spot?
10:34Yes.
10:35It's quite incredible.
10:36It's very rare these days for something like that to happen.
10:38Yes.
10:39If you come in for the first time, it's a little bit of a salt on the senses, like it's pungent, it's strong.
10:45How do you get the actual shrimp turning into a sauce like this?
10:48We press it, very smooth, add some salt inside and then that's all.
10:54So it's only the shrimp salt that there's nothing else in it?
10:57Yes.
10:58And it's the fermenting process that makes it turn into this silky, silky smooth sauce like this.
11:03After the shrimp has been crushed and fermented with sea salt in barrels for a few days,
11:08it's late to dry in the sun every day for about a month.
11:12This meticulous process imparts a rich, salty flavour to the shrimp paste,
11:16making it a cherished ingredient in various dishes.
11:20Fish paste is such an integral part of food in Hong Kong.
11:23What are some of the dishes that you like to make with fish paste?
11:27We're used to frying morning glory.
11:29Morning glory.
11:30Yes.
11:31Morning glory and you add this to the sauce.
11:32Yes.
11:33And then you can make with chicken wings and barbecue it.
11:36Chicken wings.
11:37I've actually never thought to do that but it makes sense if you...
11:40So you almost marinate it in the chicken and then barbecue it.
11:43That sounds pretty good.
11:45After the drying stage is complete, the shrimp sauce ends up looking like this.
11:50It's a slow, deliberate process, one that speaks of patience, precision and pride.
11:56Every day the shrimp sauce needs to be mixed constantly.
12:00You said what, around 200 times you do this?
12:02Yes, every day almost.
12:03Every day, yeah.
12:04That's right.
12:05You want to do this?
12:06That's why you're strong.
12:07You try it.
12:08Does this make me strong?
12:09Yes.
12:10Oh yeah, it's actually quite hard isn't it?
12:11Every day 200 times.
12:12200 times?
12:13I can't get one!
12:15It's really wonderful to come to a place like this where they're making this from scratch.
12:24It's a craft, it's artisan as opposed to a fish paste or a prawn paste that's been made in a factory.
12:31It's completely different.
12:32You know it's quality and I'm definitely going to be taking a jar home with me.
12:35Yeah.
12:36Awesome.
12:52Mr Lee's favourite way to use his famous shrimp sauce is with chicken.
12:57So I thought I would do a lovely braised chicken wing dish.
13:01And you may think by adding the shrimp sauce you're going to get quite a fishy flavour on the end result.
13:06But I promise you, you won't.
13:08It actually gives a really nice savoury flavour.
13:11So one clove of garlic into a bowl and I'm just going to mince that.
13:18To that we'll add the shrimp sauce.
13:22This one is quite concentrated and quite salty so you don't need too much of it.
13:27Just a small amount goes a long way.
13:30So I'll add that to the bowl.
13:32I'll add a hint of peanut oil and then just give that a mix.
13:41OK, now for the chicken wings.
13:44And if you wanted to you could do this style of dish with chicken drumsticks.
13:49That would work really well.
13:50You just need to cook them a little longer.
13:52So they go straight into that marinade and give them a really good coating.
13:57So that wok's nice and hot.
14:00Just another splash of oil.
14:02And then we're going to sear this off until we've got a lovely caramelisation on the outside.
14:09This will only take a few minutes.
14:11OK, we've got some great caramelisation on the chicken.
14:27It smells fantastic.
14:28Now it's time to add the stock.
14:30So this is going to help cook these and make these really succulent.
14:34So just some chicken stock.
14:36And you just want enough to come about half way up.
14:39We don't want to add a lid to this because ideally we want all of that liquid to slowly evaporate.
14:44After about 10 minutes I'm going to add the sugar and this is going to give it a lovely sticky coating.
15:03OK, as you can see most of that liquid has evaporated.
15:07There's just a small amount of that sauce left and it smells fantastic.
15:12And have a look how tender the chicken is.
15:15Once you can grab your tongs and almost pull the meat apart just like this, you know that it's ready.
15:21So I'm going to turn the heat off and the residual heat in the pan is just going to warm through some garlic chives.
15:28You can find them everywhere here and they're just so pretty and there's loads of flavour in them.
15:33In fact, I'm going to add a little bit more and I'm leaving this to the last minute because I don't want them to wilt too much.
15:38I want to keep that crunch in them.
15:40So that goes in and we'll just toss that throughout the dish.
15:45OK, done. We can plate this up.
15:48So we'll just pile them into the centre and this is finger licking food.
15:54So you don't need any knife and fork for this.
15:58Use your hands because they're sticky and savoury.
16:02The best thing about this is that unique flavour that you're going to taste with Mr Lee's shrimp sauce added.
16:10I think it's such a great ingredient and we should be using more of it because it just gives that lovely umami flavour that we all crave with a dish like this.
16:20I think Mr Lee would be quite proud of me and I think he would love that dish.
16:25After wandering the streets of Taiyo trying all the delicious savoury treats, I think it's time to end the day with a little sweet taste.
16:53And I heard these Taiyo doughnuts are a must.
17:03These doughnuts have just come out of the hot oil. It smells so good.
17:06It's just like our doughnuts that we get back in Australia.
17:09But this one's even better because it comes with a scoop of ice cream. Thank you so much.
17:15It's going to be hot. Very hot.
17:17Oh, hot. They're so good. And by the way, have you seen the doughnut that size? Look at that. Piping hot.
17:26Oh, these are the best doughnuts I've ever had. Thank you.
17:32They're so good. Mm.
17:34With the ice cream. I feel like I should put the ice cream inside the doughnut.
17:38Actually, no, that's a bit much. We'll eat it separately.
17:42If you're ever in Hong Kong, it's well worth a visit to the outer regions where life is a little slower, the air is a little fresher and the culture runs deep.
17:54From fishing villages like Taiyo to hidden trails and quiet islands, these places offer a glimpse of Hong Kong that most travellers never see.
18:04Authentic, peaceful and full of character.
18:08I'm in the suburb of Tin Howe. The sun is setting behind me. The perfect urban jungle for Hot Pot.
18:28Now, this restaurant is so funky. It's called the City of Darkness.
18:34Hot Pot is a beloved Donny experience here in Hong Kong.
18:38Essentially, it's a big pot of boiling broth, lots of incredible ingredients around you, and you get to cook your own food.
18:47It's fun. It's delicious. So I'm going to start the experience right now.
18:58So this is the hub of the Hot Pot experience. It's all about the quality of the broth.
19:03You really know that you're in a good place if the broth is good.
19:07And this broth has a combination of chicken and dried fish. It smells amazing.
19:12It's starting to heat up now. And I'm going to get a selection of different ingredients.
19:16And the list is endless on what you can get. There are also some really interesting things you can get.
19:20And we're going to be using this broth to cook our ingredients.
19:28Oh, wow.
19:29I may have over-ordered, but I'm just really excited to have Hot Pot here in Hong Kong.
19:41And you can see there are so many different things.
19:44So I've been told to start with the broth as is, just to taste how good it is.
19:50And it is just gently boiling here. It smells fantastic.
19:53So a little bit in a bowl first.
19:56And I'm going to have a taste of this before I start warming up and cooking some of the ingredients in the broth.
20:02Oh, that broth is so good. I could actually just have that. It is that delicious.
20:11But I've got a lot to get through.
20:13So how about we start with some dumplings.
20:16And you can see that it's just gently boiling away.
20:19So that's going to take a few minutes.
20:21I'm going to add a little bit of chicken.
20:23And we'll just warm that up in the broth.
20:28And look at this fish. It doesn't get any fresher. It's just been filleted.
20:32Look how delicate that is. That won't take long at all to cook.
20:35And the whole idea is add some of the ingredients that are going to take quite a while to warm up.
20:40Put them in first and then go on to the ingredients that really just need a little plunge in the bath of broth.
20:47So just like this stunning beef over here. Look how thin it is.
20:52The marvelling is just incredible.
20:54So what I'm going to do is just add that to the hot pot.
20:58Just for a few moments.
21:00And then have a taste.
21:04Oh, that's so good.
21:06And you've got all of these condiments too.
21:08So the whole point of this is to take your time.
21:11Enjoy it with your friends with a couple of beers.
21:14And I haven't even mentioned the seafood.
21:16Look at this. Giant oysters.
21:19There's scallops over here.
21:21There's abalone, razor clams.
21:23I love razor clams.
21:25I'm going to add one of those to the hot pot.
21:28And then prawns.
21:30Aren't these just stunning?
21:32And I just love the idea of just pottering away.
21:35That prawn's going to take just a few seconds.
21:38In the meantime, let me get this little dumpling that's just come to the surface.
21:43Oh, look at that.
21:45And it's just going to take on all of that lovely flavour of the broth.
21:53It's so good.
21:54It's got all those lovely green vegetables in it.
21:57Delicious.
21:58And while you're waiting for your other ingredients to cook,
22:00there's little snacks that are just scattered along the table.
22:04This is some fried beef.
22:05And this looks interesting.
22:07This is like the ultimate beer snack.
22:10Crispy fried fish skin.
22:13Yum.
22:15Oh.
22:16Oh.
22:17That is delicious.
22:21Well, I've got a lot to get through and I want to try everything here.
22:25So I better find some friends to help me out.
22:28Because let's face it, that's what hot pot's all about.
22:31Yum.
22:34That's what hot pot's you doing right now.
22:36Yeah.
22:37Weller, not nice.
22:38I'm sorry.
22:39I've got brought it out.
22:40I'm sorry.
22:41I'm sorry.
22:42I'm sorry.
22:43I'm sorry.
22:44I'm sorry.
22:45I'm sorry.
22:46Weller, I can't wait.
22:47I'm sorry.
22:48Yeah, I can't wait.
22:49I'm sorry.
22:50I said.
22:51Weller which is that hot pot.
22:53I need so forgive.
22:55I've got a lot of salt.
22:56I need so kurz in.
22:57And some more Tipps.
22:58I'll see you.
22:59I'm sorry.
23:00I'm sorry.
23:01I can't wait.
23:02I'm sorry.
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