Hong Kong Gourmet With Justine Schofield Season 1 Episode 3

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Transcript

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.

00:14From steaming baskets of dim sum...

00:17Look at that, aren't they beautiful?

00:19..to sizzling woks on street corners...

00:22Smells amazing!

00:23..I'm diving into centuries of culinary tradition.

00:26Yum cha is not complete without...

00:29..some tea.

00:30But 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.

00:55But there's a different side to the city,

00:57a world of untouched coastlines, lush landscapes and hidden villages.

01:07I'm in Tayo, which is on the island of Lantau.

01:10If you want to get out of the hustle and bustle of the city,

01:12then this is the place to be.

01:14Beautiful mountains for hiking, great for just strolling.

01:18You 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.

01:35For 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.

01:44Wandering through the lively Tayo market, there's a variety of seafood delicacies on offer.

01:53Oh, my goodness.

01:56That is a giant cuttlefish.

01:59So 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

02:07and enjoy as you're strolling through the streets here.

02:11And is that the liquid that the cuttlefish was cooked in?

02:14I see.

02:15Perfect.

02:15A 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.

02:26You want to try the curry?

02:28This is a curry one?

02:28Yeah, yeah, I'll try a curry one.

02:30It's a spicy curry, okay?

02:31Not too spicy, though.

02:34Awesome.

02:36Oh, I'm all set.

02:37Snack number one.

02:38Yeah.

02:39Okay, 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.

02:53Nothing 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.

03:06This one's a little bit different.

03:08It's a jumbo one.

03:09Ooh.

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.

03:30So this is dried fish stomach.

03:32You'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.

03:54When you see whole roasted pig, you know that there's a celebration close by, and 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 snap-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, and you can see it still holds its shape, and 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.

04:45Chopped up.

04:45You can put it with pork.

04:46You can put it through a fried rice.

04:48You can even steam it.

04:49So I might take this back.

04:50I've got a little recipe that I can use for it.

04:54I'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 to add to my food.

05:24Now, usually with fried rice, you would scramble your eggs and then chop it up and add it to the end, but 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, but 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, so I want to cut it up into little pieces, and when this starts to cook, it's going to crumble away.

05:54And give our dish a really lovely flavour.

05:57So I'm going to use two duck eggs for this recipe.

06:02Of course, you can just do it the traditional way by adding some scrambled eggs.

06:07So 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.

06:25To that, some ginger.

06:28And 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.

06:42Fantastic.

06:43Well, that's cooking.

06:44Some lap chong.

06:45Lap 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.

07:08All right, 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.

07:29Fry that off.

07:30Okay, in with the rice.

07:33Now, this rice is two days old.

07:35You can see that it's quite dry.

07:37The 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.

07:49And coat all of that rice in all those delicious flavours.

07:56And 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 it's a great little tip.

08:17Three seconds and then start tossing it all together.

08:21You can see I only added about two teaspoons into that.

08:25A hint of sesame oil.

08:28Some sugar to balance the saltiness.

08:31And finally, some white pepper.

08:33Not too much white pepper.

08:35Another toss.

08:38I've got a bowl here.

08:40And we'll just pile in the rice.

08:42And you really want to press it in so we can flip it over onto our plate.

08:48We've got the prawns, the lap chong, and most importantly, the little speckles of the duck egg just there.

08:54So once that's quite compact, we'll grab a plate and flip the plate over.

09:02This is the easiest way to do it.

09:03Make sure it's in the centre.

09:05Flip it over.

09:06And there it is.

09:11That's a gorgeous fried rice.

09:13Cantonese style.

09:15Simple flavourings in it.

09:16And the addition of that duck egg, well, let's have a taste to see what it imparts.

09:22There it is there.

09:23It's delicious.

09:27I've made many fried rices, but this one is as authentic as it can get.

09:32That 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.

09:41Back on the western coast of Lantau Island in Tao Village, I've been wandering the alleyways, admiring the stilt houses and narrow canals lined with wooden boats.

10:02This 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, they are 100 years, almost.

10:31Almost 100 years.

10:32Yep.

10:33In the same spot?

10:34Yes.

10:34It's quite incredible.

10:35It's very rare these days for something like that to happen.

10:39Yes.

10:39If you come in for the first time, it's a little bit of an assault on the senses.

10:42Like, it's pungent, it's strong.

10:45How do you get the actual shrimp turning into a sauce like this?

10:48We press it, where it's smooth, add some salt inside, and then dissolve.

10:53So it's only the shrimp salt, that there's nothing else in it?

10:57Yes.

10:57And it's the fermenting process that makes it turn into this silky, silky, smooth sauce.

11:02Just like this.

11:03After the shrimp has been crushed and fermented with sea salt in barrels for a few days, it's late dry in the sun every day for about a month.

11:12This meticulous process imparts a rich, salty flavour to the shrimp paste, making 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, yes, morning glory, and you add this to the sauce.

11:32Yes, and then you can make it 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.

11:46After 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.

11:59You said, what, around 200 times you do this?

12:02Yes, every day almost.

12:03Every day, yeah.

12:04You want to do this?

12:05That's why you're strong.

12:07You try it.

12:07Does this make me strong?

12:08Yes.

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.

12:16Oh, I'm going to leave it up to you.

12:19It'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.

12:29That's been made in the factory.

12:31It's completely different.

12:32You know it's quality.

12:33I'm definitely going to be taking a jar home with me.

12:35Yeah.

12:36Oh, awesome.

12:52Mr Lee's favourite way to use his famous shrimp sauce is with chicken.

12:56So 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

13:05the end result.

13:06But I promise you, you won't.

13:07It actually gives a really nice savoury flavour.

13:10So 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.

13:29So we'll add that to the bowl.

13:32I'll add a hint of peanut oil and then just give that a mix.

13:38OK, 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.

14:03And then we're going to sear this off until we've got a lovely caramelisation on the outside.

14:09This will only take a minute.

14:24OK, we've got some great caramelisation.

14:27On the chicken, it smells fantastic.

14:29Now 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 halfway up.

14:39We don't want to add a lid to this because ideally we want all of that liquid to slowly evaporate.

14:45After about 10 minutes, I'm going to add the sugar.

14:47And this is going to give it a lovely sticky coating.

14:57OK, 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.

15:14Once 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.

15:22And the residual heat in the pan is just going to warm through some garlic chives.

15:28You can find them everywhere here.

15:29And they're just so pretty.

15:31And there's loads of flavour in them.

15:33In fact, I'm going to add a little bit more.

15:35And 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.

15:42And we'll just toss that throughout the dish.

15:46OK, done.

15:47We can plate this up.

15:48So we'll just pile them into the centre.

15:51And this is finger licking food.

15:54So you don't need any knife and fork for this.

15:57Use 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.

16:27I think it's time to end the day with a little sweet treat.

16:55And I heard these Tayo doughnuts are a must.

17:02These doughnuts have just come out of the hot oil.

17:05It 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.

17:14Thank you so much.

17:15Very hot.

17:16Very hot.

17:17Oh, it's so good.

17:22And by the way, have you seen a doughnut that size?

17:25Look at that.

17:26Piping hot.

17:29Oh, these are the best doughnuts I've ever had.

17:32They're so good.

17:33Mm.

17:34With the ice cream.

17:36I feel like I should put the ice cream inside the doughnut.

17:38Actually, no, that's a bit much.

17:41We'll eat it separately.

17:44If you're ever in Hong Kong, it's well worth a visit to the outer regions where life is a

17:49little slower, the air is a little fresher and the culture runs deep.

17:54From fishing villages like Tayo to hidden trails and quiet islands, these places offer a

18:01glimpse of Hong Kong that most travellers never see, authentic, peaceful and full of character.

18:19I'm in the suburb of Tin Howe.

18:22The sun is setting behind me.

18:24The perfect urban jungle for hot pot.

18:28Now, this restaurant is so funky.

18:31It's called the City of Darkness.

18:34Hot pot is a beloved doughnut experience here in Hong Kong.

18:38Essentially, it's a big pot of boiling broth, lots of incredible ingredients around you,

18:45and you get to cook your own food.

18:47It's fun.

18:48It's delicious.

18:49So I better start the experience right now.

18:58So this is the hub of the hot pot experience.

19:01It'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.

19:11It smells amazing.

19:12It's starting to heat up now.

19:14And I'm going to get a selection of different ingredients.

19:17And the list is endless on what you can get.

19:19There are also some really interesting things you can get.

19:21And we're going to be using this broth to cook our ingredients.

19:28Oh, wow.

19:35I may have over-ordered, but I'm just really excited to have a 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.

19:52It 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.

20:05Oh, that broth is so good.

20:07I could actually just have that.

20:09It is that delicious.

20:11But I've got a lot to get through.

20:12So 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.

20:20I'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.

20:29It doesn't get any fresher.

20:31It's just been filleted.

20:32Look how delicate that is.

20:33That 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.

20:41And 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.

20:50Look 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.

21:01And 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.

21:17Giant oysters.

21:19There's scallops over here.

21:21There's abalone.

21:23Razor clams.

21:24I love razor clams.

21:25I'm going to add one of those to the hot pot.

21:29And then prawns.

21:30Aren't these just stunning?

21:31And I just love the idea of just pottering away.

21:34That prawn's going to take just a few seconds in the meantime.

21:39Let 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.

21:50Mmm.

21:51Mmm.

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.

22:03This 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.

22:20Mmm.

22:21Well, I've got a lot to get through.

22:23And 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.

22:32Yum.

22:33That's what hot pot's all about.

22:34That's what hot pot's all about.

22:35That's what hot pot's all about.

22:36That's what hot pot's all about.

22:37That's what hot pot's all about.

22:38That's what hot pot's all about.

22:39That's what hot pot's all about.

22:40That's what hot pot's all about.

22:41That's what hot pot's all about.

22:42That's what hot pot's all about.

22:43That's what hot pot's all about.

22:44That's what hot pot's all about.

22:45That's what hot pot's all about.

22:46That's what hot pot's all about.

22:47That's what hot pot's all about.

22:48That's what hot pot's all about.

22:49That's what hot pot's all about.

22:50That's what hot pot's all about.

22:51That's what hot pot's all about.

22:52That's what hot pot's all about.

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